Kosher salt and freshly cracked black pepper Instructions: Preheat the oven to 375 degrees F. In a 10-inch cast-iron skillet over medium heat, cook the sausage until browned and the fat is rendered, about 10 minutes, breaking up the chunks of sausage with the back of a wooden spoon. Remove the sausage to a bowl and set aside. Add 2 cups of the milk and 2 cups water to the skillet and bring to a boil. Whisk in the grits slowly until smooth and no lumps remain. Reduce the heat and continue to cook, whisking, until very thick, about 5 minutes. Remove from the heat and stir in about half of the grated cheese. In a medium bowl, whisk together the eggs with the hot sauce and remaining 1 cup milk. Slowly stream the egg mixture into the skillet with the grits while continuously whisking. Fold in the cooked sausage, scallions and jalapeno and season with salt and pepper. Top with the remaining cheese and bake until a knife inserted in the center comes out mostly clean, 50 minutes to 1 hour. Slice the reserved scallion tops and sprinkle on top just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38704,"Green Goddess Dressing over Iceberg Wedges 2 medium avocados, pitted, peeled, grilled and chopped into cubes 2 tablespoons lemon or lime juice 1 tablespoon roughly chopped basil leaves 1 tablespoon roughly chopped tarragon leaves 1 clove garlic, minced 1/8 teaspoon asorbic acid or Vitamin C 1/2 cup extra-virgin olive oil Grey salt Freshly ground black pepper 1 head iceberg lettuce cut into 5 wedges Instructions: In a food processor, combine avocado cubes, lemon or lime juice, basil, tarragon, garlic, and asorbic acid. Blend until smooth. With the motor running, slowly pour in olive oil to make a thick, creamy dressing. If dressing is too thick to pour, add water, a few tablespoons at a time, to reach the desired consistency. Pour into a bowl, season, to taste, with salt and pepper and cover. Refrigerate until chilled. To serve, pour dressing over iceberg wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38705,"Taco Pizza 1 portion Pizza Dough, recipe follows Semolina, for dusting Salsa, recipe follows 2 ounces shredded Cheddar-Jack cheese blend 5 ounces shredded mozzarella 5 tortilla chips, crushed
4 ounces cooked taco beef
1/4 cup shredded lettuce
1/4 cup diced tomatoes
1/4 cup diced red onions
1/4 cup diced jalape?os Pinch chopped cilantro 3.4 pounds flour 1.5 ounces brown sugar
7 grams active dry yeast
1 ounce kosher salt
2 pounds 90 degree water
1.5 ounces olive oil
12 cups crushed tomatoes 4 cloves garlic
4 jalape?os 1 green bell pepper
1 white onion
1 cup cilantro
1/2 cup water
2 tablespoons chili powder
2 tablespoons granulated garlic
2 tablespoons crushed red pepper flakes
1 tablespoon ground cumin
1 tablespoon ground black pepper
1 tablespoon kosher salt
Juice of 1 lime
Instructions: Preheat the oven to 550 degrees F with a pizza stone in the oven. To make the taco pizza, we start with stretching a portion of Pizza dough over a 12-inch pizza pan. Make sure to dust your pan with semolina to keep it from sticking. Stretch the dough slightly larger than the pan to allow yourself an edge to roll your crust. Then apply 1/2 cup of the Salsa and spread evenly. Sprinkle the mozzarella and 1 ounce of the Cheddar-Jack evenly across the salsa. (Keep the cheese within the pan so that you can roll your crust.) Roll the border of un-topped dough into a crust and place in the oven. Spin the pizza frequently to insure even cooking; it should take 5 to 6 minutes to cook. Once the crust is golden brown, gently slide it off the pan and onto the stone to brown the bottom. This should take about 30 seconds to a minute. Remove from the oven and place back on the pizza pan. Cut the pizza into 6 slices. Then top in this order: crushed tortillas, taco beef, lettuce, tomatoes, red onions, remaining 1 ounce Cheddar-Jack cheese, jalape?os, cilantro. Start by placing the flour, brown sugar, yeast and salt in a stand mixer and mix for approximately 3 minutes. You then slowly add the water around the edges, then the oil. Mix for 16 to 18 minutes. Once everything is mixed remove the dough, divide into 12-ounce portions, loosely cover and store in the fridge for 48 hours to allow to rise properly. Combine the garlic, jalape?os, bell pepper, white onion, cilantro, water, chili powder, granulated garlic, red pepper flakes, cumin, black pepper, salt and lime juice in a food processor and run until has a slightly chunky consistency. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 38706,"Sonhos de Peixe (Fish Puffs - Goa) 1 pound boneless white fish fillets 3/4 pound white potatoes, peeled 2 tablespoons vegetable oil 1 medium onion, minced 6 large garlic cloves, minced 1-inch piece fresh ginger, peeled and grated 2 chili peppers, seeded and chopped 1 teaspoon turmeric 2 teaspoons ground coriander 1 teaspoon garam masala 1 teaspoon chili powder 1/3 cup finely chopped fresh cilantro 1/2 teaspoon salt 1/4 cup flour 1 medium egg, beaten 1 cup soft white breadcrumbs Vegetable oil for frying Instructions: Cut fish into small pieces and grind fish and potatoes in a meat grinder on small grind. If grinder is not available use a food processor and pulse until the mixture resembles cornmeal. Heat the oil over medium heat and fry the onion until soft. Add the garlic, ginger, chilies, turmeric, coriander, garam masala, and chili powder. Stir and cook for 3 minutes. Add the cilantro and salt. Mix well and remove from heat. Place the potato and fish mixture in a large bowl and fold in the onion mixture until well mixed. Cover the mixture and chill overnight. To make patties, use 1/3 cup mixture and shape into round shapes. For croquettes, use 2 tablespoons to form dough into croquettes. Roll cakes or croquettes in flour, then dip in beaten egg and roll in breadcrumbs. Heat oil in deep skillet and fry cakes until golden on both sides. Drain on paper towels. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38707,"Cinnamon-Pecan Pancake Breakfast Casserole 4 tablespoons unsalted butter, plus more as necessary and for greasing the baking dish 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 6 tablespoons sugar Kosher salt 1 3/4 cups buttermilk 7 large eggs 2 cups half-and-half 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup pure maple syrup, plus more for serving 1/2 cup pecans, roughly chopped Instructions: Butter an 8-inch-square baking dish; set aside. Put 3 tablespoons of the butter in a microwave-safe small bowl or liquid measure; microwave for 30 seconds to 1 minute to melt the butter. Whisk together the flour, baking powder, baking soda, 3 tablespoons of the sugar and 1/2 teaspoon salt in a large bowl. In a separate small bowl, whisk together the buttermilk, 2 of the eggs and the melted butter. Add the wet ingredients to the dry ingredients and stir until just combined. Heat a large nonstick skillet or griddle over medium heat. Melt a little of the remaining 1 tablespoon butter in the pan. Working in batches, pour the batter by 1/4 cupfuls into the skillet and cook until the bottoms are golden brown and small bubbles appear on the tops, 2 to 3 minutes. Flip and cook until golden brown on the other sides, about 2 minutes. If the pancakes brown too quickly, reduce the heat to medium-low. Transfer the pancakes to a plate as finished. Repeat until all the batter is used, adding more butter to the skillet as necessary. (You should have at least 12 pancakes.) Whisk together the half-and-half, vanilla, the remaining 5 eggs, the remaining 3 tablespoons sugar, the cinnamon, nutmeg and 1/4 teaspoon salt in a large bowl. Shingle the pancakes in the prepared baking dish. Pour the egg mixture evenly over the pancakes. Cover the dish with plastic wrap and refrigerate for at least 8 hours up to overnight to allow the pancakes to soak in the custard. Preheat the oven to 350 degrees F. Remove the plastic wrap from the casserole and bake until the custard is set and the center feels firm but springy, 50 to 60 minutes. Let cool 15 minutes before serving. Meanwhile, put the maple syrup and pecans in a small saucepan. Bring to a simmer and cook until the syrup has reduced and thickened slightly, about 5 minutes. Remove from heat and keep warm. Pour the pecan-maple syrup over the casserole. Serve with extra maple syrup on the side. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38708,"Fig Bran Muffins Nonstick cooking spray 1 cup chopped dried figs, plus 3 whole dried figs 1 1/2 cups bran cereal (recommended: All-Bran) 1 cup lowfat milk 1 1/2 cups whole-wheat flour 1 tablespoon baking powder 1/2 teaspoon salt 3/4 cup natural applesauce 1/2 cup honey 1/3 cup canola oil 2 tablespoons unsulfured molasses 1 large egg, beaten Instructions: Preheat oven to 400 degrees F. Coat a 12-capacity muffin pan with cooking spray. Thinly slice the whole figs. In a large bowl, combine the cereal and milk. Let sit until softened, about 5 minutes. Meanwhile, whisk together the whole-wheat flour, baking powder and salt in a separate bowl. Add the applesauce, honey, oil, molasses, and egg to the cereal mixture and stir until combined. Add the flour mixture and stir until just combined. Gently stir in the chopped figs. Spoon the batter into the prepared pan and top each muffin with a fig slice. Tap the pan on the counter a few times to remove any air bubbles. Bake for about 20 minutes or until a wooden toothpick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes. If necessary, run a knife around the muffins to loosen. Unmold and cool completely on a rack. Excellent source of: Fiber, Vitamin B6, Vitamin B12, Folate, Manganese, Phosphorus Good source of: Thiamin, Riboflavin, Niacin, Calcium, Iron, Magnesium, Potassium, Selenium, Zinc ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38709,"Zuppa di Vongole: Clam Soup 2 pounds fresh clams 1/4 cup extra-virgin olive oil, plus extra for drizzling 3 cloves garlic, 2 crushed, and 1 for rubbing 1 fresh chili pepper, diced 1 stone from the sea, for flavor, optional* 10 cherry tomatoes, quartered 1 cup white wine Salt Bunch of fresh Italian or flat-leaf parsley, finely chopped 4 slices country bread, toasted and halved Instructions: Remove excess sand from clams by soaking them in a bowl of cold salted water. The clams will open up their shells and release any sand and grit that is inside.
In a pan, heat the 1/4 cup oil and fry up 2 cloves garlic, the chili pepper, the stone, if using, and cherry tomatoes until the tomatoes soften and lose their shape, about 3 minutes.
Add the clams, and cook for 30 seconds with the lid on, shaking the pan often.
Add the wine to the pan, and cover with the lid until the clams have completely opened.
The clams release some water, which is the base for the soup. Add a generous splash of white wine. You can make this more soupy by adding a little more wine or even a few spoonfuls of tomato puree.
Add the parsley and salt, to taste. Continue cooking for another minute for all the flavors to come together.
Rub some raw garlic on the toasted bread slices. Drizzle the bread with the extra virgin olive oil. Serve the clam soup in bowls with 2 half slices of toast per bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38710,"Chicken and Barley Soup 3 tablespoons extra-virgin olive oil 2 carrots, cut into 1/2-inch pieces 2 stalks celery, cut into 1/2-inch pieces 1 large leek (white and light green parts only), thinly sliced and rinsed 1/2 small head Savoy cabbage, chopped 2 teaspoons paprika, plus more for topping Kosher salt and freshly ground pepper 4 cups low-sodium chicken broth 2 1/2 cups chopped rotisserie chicken (skin discarded) 1/2 cup quick-cooking barley 1/4 cup sour cream 2 tablespoons chopped fresh dill Instructions: Heat the olive oil in a medium Dutch oven over medium heat. Add the carrots, celery and leek and cook, stirring occasionally, until the leek softens, 3 to 4 minutes. Add the cabbage, paprika, 1/2 teaspoon salt and a few grinds of pepper and stir to coat. Increase the heat to medium high and cook, stirring often, until the cabbage is wilted and the vegetables start browning, 4 to 5 minutes. Add 2 cups water, the chicken broth and chopped chicken to the pot; bring to a simmer. Add the barley, cover and simmer until tender, about 10 minutes; season with salt and pepper. Divide the soup among bowls. Top with the sour cream, dill and more paprika. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38711,"Brushy Mountain Caviar 1 (15-ounce) can black-eyed peas 1 (15-ounce) can black beans 1 (8 1/2-ounce) can whole kernel corn 1 (2-ounce) jar diced pimentos 1/2 cup green peppers, diced 1/4 cup yellow onion, diced 1 teaspoon garlic salt 2 cups Italian salad dressing Instructions: Combine the peas, beans, corn, and pimentos in a colander and drain. Transfer to a medium-sized mixing bowl. Add the green peppers, onions, garlic salt, and dressing. Stir to incorporate the ingredients, cover, and marinate in the refrigerator for 24 hours. Drain the vegetable caviar before serving it as a side dish to your favorite barbecued meat. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38712,"Orange Berry 1.5 oz. Smirnoff Orange Vodka 3 oz. cranberry juice 1 splash(es) lime juice Instructions: Fill glass with ice. Add Smirnoff Orange Flavored Vodka, cranberry juice, and lime juice. Stir well.; ","[Vodka, Cranberry Juice, Lime Juice]" 38713,"Endive and Blue Cheese Salad with Soy-Sherry Vinaigrette 4 cups finely julienned endive (store in cold water to prevent oxidation) 1/2 cup julienned peeled green apples 1/2 cup crumbled blue cheese 1/2 cup finely julienned red onions 1/4 cup walnuts, toasted
2 tablespoons fresh tarragon leaves
1/4 cup Soy-Sherry Vinaigrette, recipe follows Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1/2 cup sherry vinegar 1/4 cup soy sauce
1 tablespoon Dijon mustard
1/2 teaspoon chopped shallots 1 egg yolk
1 cup grapeseed oil Freshly cracked black pepper Instructions: Combine the endive, apples, blue cheese, onions, walnuts and tarragon in a medium mixing bowl. Add the Soy-Sherry Vinaigrette (use as much or as little as desired) and season with salt and pepper. Puree the sherry vinegar, soy sauce, Dijon mustard, shallots and egg yolk in a blender. With the motor running, emulsify the oil into the mixture. Season with black pepper (the salt from the soy will be enough to season the vinaigrette).
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38714,"The Baked Potato 1 large russet potato (If it looks like Mr. Potato Head(r), you've got the right one.) Canola oil to coat Kosher salt Instructions: Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings. Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38715,"Sea Scallops with Vermouth 3 tablespoons extra-virgin olive oil 1 shallot, chopped 2 (14 ounce) cans quartered artichoke hearts in water, drained Salt and pepper 1/4 cup parsley leaves, chopped 2 tablespoons capers, drained 16 sea scallops 1/2 cup dry vermouth Instructions: Heat a large nonstick skillet over medium high heat. Add 2 turns of the pan of olive oil, about 2 tablespoons and the chopped shallots to the pan. Cook shallots in oil a minute or so, add artichoke hearts and toss to heat through. Season artichokes with salt and pepper and combine with parsley and capers. Transfer artichokes to a serving dish. Wipe out pan and return to the heat, raising heat a bit. Season drained and trimmed scallops with salt and pepper. Add 1 turn of olive oil to the very hot pan and immediately place the scallops in the pan. Sear the scallops in a single layer, causing them to caramelize, 2 minutes on each side. Add vermouth to the pan and cook out the alcohol, 1 to 2 minutes. Arrange the scallops in vermouth over top of the artichokes and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38716,"Roasted Asparagus with Poached Egg and Parmigiano-Reggiano 3 tablespoons white vinegar 12 spears asparagus Extra-virgin olive oil Kosher salt 2 large organic eggs 2 tablespoons grated Parmigiano-Reggiano Pinch crushed red pepper flakes Instructions: Preheat the oven to 400 degrees F. Fill a large saucepan two-thirds of the way with water. Add the white vinegar and bring to a boil. Holding the tip and stem of each asparagus spear, snap the asparagus where it will naturally break. Discard the ends. Toss the asparagus with about 1 tablespoon olive oil and some salt. Place the asparagus in the oven and roast for 15 minutes. Reduce the heat on the water until the bubbles in the water have subsided. Gently crack and drop the eggs into the water. Cook the eggs for 3 to 4 minutes. When done, the whites will be cooked through and the yolks will be warm but still liquid. Using a slotted spoon, carefully remove the eggs from the saucepan and blot the bottom of the spoon on a paper towel before plating the egg. Remove the asparagus from the oven. Divide the roasted asparagus spears on plates and top each set of asparagus with a poached egg. Sprinkle with the grated Parmigiano and a couple flakes crushed red pepper. Sprinkle with a few drops olive oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38717,"Roasted Cauliflower Taco 1 head cauliflower (purple, orange, white or green) 1/3 cup extra-virgin olive oil
Generous teaspoon of whole cumin seeds
1 teaspoon kosher salt
1 warm, fresh Homemade Corn Tortilla, recipe follows 1 tablespoon crumbled feta cheese
Drizzle of plain Greek yogurt mixed with chipotles in adobo
1 tablespoon chopped fresh mint
Micro-greens, for garnish
2 cups masa Pinch kosher salt
2 tablespoons olive oil
2 cups water
Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment. Cut the cauliflower into bite-size florets, but for this vegetable, no need to make them all even in size. The smaller ones get more blistery, the bigger ones retain more texture. Put the florets in a bowl and toss with the olive oil, cumin seeds and salt. Generously coat, no need to skimp on flavor! Roast for 20 to 25 minutes, turning once, until the cauliflower is tender and it's edges are golden brown. To serve, fill a tortilla with approximately 1/3 cup of the roasted cauliflower. Top with crumbled feta, a drizzle of Greek yogurt mixed with chipotles in adobo and a sprinkle of chopped mint. Garnish with a small handful of micro-greens. Reserve the remaining ingredients for additional tacos. In a large bowl, combine the masa, salt and olive oil. Whilst mixing by hand, slowly pour in the water in a thin stream, adding only enough water to bring the dough together. It should be neither too dry nor too sticky. Roll the dough into 2-inch balls and cover with a damp towel until ready to press. Place a ball of dough in between 2 sheets of wax paper or use a sandwich-size freezer bag (with scissors, evenly cut the closure edge and the 2 side edges, so that the bag is only attached on one edge) and place in a tortilla press. Press the dough into a flat, round tortilla. Keep the tortillas covered with a damp towel until ready to cook. When ready to cook, heat a cast-iron skillet to high heat. Cook the tortillas in the dry pan for 30 seconds per side until golden and even browned or blackened in places. Put your hot tortillas in a basket wrapped in a kitchen towel to keep them warm and tender. Corn tortillas can be made 2 hours in advance, wrapped and reheated in a 350 degree F oven for about 12 minutes or in the microwave for 2 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38718,"Ginger Sea Bass over Wilted Greens 6 cups fresh baby spinach leaves 4 (5-ounce) sea bass fillets 4 teaspoons peeled and minced fresh ginger 2 teaspoons minced garlic 1/2 cup dry Marsala wine 8 teaspoons soy sauce 2 teaspoons sesame oil 1 lime, quartered 2 tablespoons thinly sliced fresh basil leaves Instructions: Cut 4 (12-inch-square pieces) of aluminum foil. Preheat the oven to 400 degrees F. Working with 1 foil sheet at a time, place the foil sheets on the work surface. Place 1 1/2 cups of spinach in the center of each foil sheet. Top with a sea bass fillet. Sprinkle with 1 teaspoon of ginger and 1/2 teaspoon of garlic, then drizzle 2 tablespoons of Marsala, 2 teaspoons of soy sauce, and 1/2 teaspoon sesame oil over the fish and spinach. Gather the foil sheets over the fish. Fold in the foil edges and pinch tightly to seal. Place the foil packages on a heavy large baking sheet. Bake until the spinach wilts and the fish is just cooked through, about 10 minutes. Transfer the packages to wide shallow bowls. Cool 5 minutes. Open package and fold down to reveal fish, being careful of hot steam. Squeeze the lime juice over the fish. Sprinkle the basil over and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38719,"Churrasco Steak with Chimichurri 1/3 cup grapeseed oil 15 cloves garlic, smashed
1 cup thinly sliced onions 2 teaspoons dried oregano
1 cup orange juice
One 2-pound skirt steak, cut into four 8-ounce steaks 8 cloves garlic, minced 3 limes, zested and juiced 1 1/2 cups chopped fresh cilantro 1 cup chopped fresh parsley 1/3 cup chopped fresh oregano 1/3 cup red wine vinegar
2 teaspoons cl flakes
1/3 cup olive oil
Kosher salt and black pepper 1 tablespoon butter
Juice of 1/2 lime
4 cups cooked white rice, for serving Instructions: For the marinade: In a large resealable plastic bag, combine the grapeseed oil, garlic, onions, oregano and orange juice. Add the steaks and marinate for 24 hours in the refrigerator to flavor and tenderize the meat. For the chimichurri: In a bowl, combine the garlic, lime zest and juice, cilantro, parsley, oregano, vinegar, cl flakes, olive oil and some salt and pepper. Mix well, then cover and refrigerate overnight to allow the flavors to bloom. Lightly sprinkle the steaks with salt and pepper and place them on a very hot grill for 3 minutes on each side. Remove the steaks to a plate to rest. Top with butter and lime juice to build flavor. Plate each steak with 1 cup of the white rice; spoon some chimichurri over the steaks. Serve with the remaining chimichurri on the side. ","[Malbec, Tempranillo, Garnacha, Pinotage]

" 38720,"Greek Diner Meat and Spinach Pot Pies 1 tablespoon EVOO 2 pounds ground lamb, beef or chicken 3 tablespoons butter 1 tablespoon lemon zest 1 1/2 teaspoons dried Greek oregano or marjoram, half a palmful 4 cloves garlic, thinly sliced or chopped 2 medium onion, chopped Salt and freshly ground black pepper 1/2 cup fresh flat-leaf parsley leaves and dill combined, finely chopped 2 round tablespoons flour About 2 1/2 cups chicken stock Juice of 1/2 lemon One 10-ounce package organic chopped frozen spinach, wrung dry in kitchen towel 1 cup feta crumbles 1 sheet puff pastry Flour, for rolling 1 egg, lightly beaten with splash of water Instructions: For the filling: Heat the EVOO in a Dutch oven over medium-high heat. Add the meat, brown and crumble. Remove the meat and drain off the fat. Melt the butter in the same pot and add the zest, oregano, garlic, onions and some salt and pepper. Cook to tender, 12 to 15 minutes. Then add the fresh herbs, stir. Add the flour, stir a minute or so and then whisk in the stock. Cook to thicken a little. Add the meat back in along with the lemon juice and spinach. Combine. Turn off the heat, cool and store for a make-ahead meal. Reheat over medium heat until hot. Stir in the feta crumbles just before serving. For the puff pastry topper: Preheat the oven to 425 degrees F. Flour a work surface and lightly roll out the puff pastry. Cut the size and shape of 1 large casserole or up to 6 individual bowls or large ramekins, using sharp paring knife. Place the dough on a nonstick baking sheet and wash with egg. Bake until evenly puffed and deep golden brown in color. Serve the hot filling in a casserole dish or individual bowls topped with the pastry. ","[Reds such as Pinot Noir, Syrah, Cabernet Sauvignon, Merlot]

" 38721,"Spicy Vegan Sloppy Joes 1 pound cremini mushrooms, halved 1 tablespoon extra-virgin olive oil 1 large sweet onion, diced 1 3/4 cups light beer (drink what's left in the bottle) Kosher salt 1/3 cup finely chopped walnuts 1 small green bell pepper, seeded and diced Freshly ground black pepper 1/2 teaspoon chipotle cl powder 1/4 cup ketchup 3 tablespoons tomato paste 6 whole grain hamburger buns Shredded red cabbage or lettuce, pickled jalapeno and scallions, for serving, optional Instructions: Pulse the mushrooms in batches in a food processor until finely chopped. Set aside. Heat the oil in a large nonstick skillet over medium-high heat. Add the onions, 1 tablespoon beer and 1/4 teaspoon salt and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. Add the walnuts and peppers and cook, stirring occasionally, until the peppers are crisp-tender, about 3 minutes. Add the mushrooms, 3/4 teaspoon black pepper and chipotle powder and cook, stirring frequently, until the mushrooms are just cooked through, about 5 minutes. Add the remaining beer, the ketchup, tomato paste and 1/8 teaspoon salt and cook while stirring until the sauce is the consistency that you like, about 2 minutes. Spoon the mixture onto each bun. Serve with toppings if desired. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 38722,"Lemon Pudding Souffles 1 stick (8 tablespoons) unsalted butter, plus more, for the ramekins 3/4 cup sugar, plus more, for the ramekins 1/2 cup freshly squeezed lemon juice (from about 4 lemons), plus 1 teaspoon finely grated lemon zest 4 large eggs, separated 2 tablespoons all-purpose flour Pinch of salt Pinch of cream of tartar, optional Raspberry sorbet, optional Instructions: Lightly brush four 8-ounce ramekins with butter, then dust each with sugar. (This can be done up to 2 hours ahead.) Melt the butter in a heavy medium saucepan over medium-low heat, then cool to warm. Whisk in the sugar and lemon juice and zest until the sugar is dissolved. Whisk in the egg yolks. Cook over medium-low heat, whisking constantly, until the mixture thickens and an instant-read thermometer registers 175 degrees F, about 10 minutes. Do not boil. Transfer the egg yolk mixture to a large bowl and whisk in the flour until smooth. Cool to room temperature, about 30 minutes. Place an oven rack in the center of the oven; preheat the oven to 400 degrees F. Put the egg whites, salt and cream of tartar if using in a large, clean nonreactive bowl. Beat the egg whites with an electric mixer until they hold soft peaks. Fold a quarter of the beaten egg whites into the egg yolk mixture to lighten. Gently fold in the remaining egg whites. Divide the souffle mixture evenly among the prepared ramekins. Place the filled ramekins in a roasting pan. Carefully fill the pan with enough hot water to come halfway up the sides of the ramekins. Bake the souffles until golden brown on top, 12 to 14 minutes. Using tongs as an aid, carefully remove the hot souffles from the water to a plate. If desired, make a small indentation in the center of each souffle and place a small scoop of raspberry sorbet in the indentations. Serve the souffles immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38723,"Triple Chocolate Chip Ice Cream Sandwiches 1 (17.5-ounce) package chocolate chip cookie mix 1 stick butter 1 egg 1 (12-ounce) bag mini chocolate chips 2 pints chocolate chocolate chip ice cream Instructions: Preheat oven to 375 degrees F. In a mixing bowl, combine cookie mix, butter, egg, and 1/2 cup chocolate chips. Stir to form dough. Drop by rounded tablespoons onto ungreased cookie sheet. Bake in preheated oven for 10 to 14 minutes. Cool for 1 minute on cookie sheet before transferring to wire rack. Cool cookie completely, and then freeze for a minimum of 1 hour before completing ice cream sandwiches as directed. Soften ice cream on the counter for 10 minutes prior to making sandwiches. Remove cookies from freezer, place a scoop of ice cream on the backside of 1 cookie. Sandwich with another cookie and carefully press together until ice cream reaches the edge of the cookies. Roll edges in remaining chocolate chips. Freeze for 10 minutes, then serve. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 38724,"Apple Pie with Cheddar and Maple Whipped Cream 2 1/2 cups all-purpose flour, plus more for dusting 1 teaspoon granulated sugar
1/2 teaspoon kosher salt
5 ounces grated Cheddar, plus 6 ounces for the top
14 tablespoons chilled unsalted butter, cubed
2 Granny Smith apples, peeled, cored and cut into wedges 2 Red Delicious apples, peeled, cored and cut into wedges
1 cup brown sugar
1/2 cup all-purpose flour
3 tablespoons unsalted butter, melted
2 shots (3 ounces) bourbon
1 shot (1.5 ounces) maple syrup
2 teaspoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon cracked black pepper
1/4 teaspoon kosher salt
Pinch ground cloves
Pinch ground nutmeg 1 cup heavy cream 1 tablespoon maple syrup
1 teaspoon granulated sugar
Instructions: For the crust: Pulse the flour, granulated sugar and salt together in a food processor to combine. Add the 5 ounces Cheddar and pulse, then add the butter and pulse until it creates a coarse meal with some larger butter lumps. Add water a tablespoon at a time (no more than 1/2 cup) while processing just until the dough comes together. Turn out onto a piece of plastic wrap and form into a disc. Refrigerate while making the filling. For the filling: Preheat the oven to 450 degrees F. Stir together the apples, brown sugar, flour, butter, bourbon, maple syrup, lemon juice, cinnamon, pepper, salt, cloves and nutmeg in a large bowl.
Roll out the dough, using additional flour as needed, into a circle large enough to drape into a 10-inch pie plate or cast-iron skillet. Cover with the filling. Bake for 10 to 15 minutes, then lower oven to 350 degrees F and bake for 30 minutes more. Sprinkle on the remaining 6 ounces Cheddar to the top of the pie and bake until browned and melted, 15 minutes. Let cool until cheese hardens. For the whipped cream: Beat together the cream, syrup and granulated sugar until firm. Serve the pie with the whipped cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 38725,"Fried Clams with Tartar and Cocktail Sauces 2 cups corn flour 1 cup all-purpose flour
1 tablespoon seafood seasoning, such as Old Bay
1 tablespoon kosher salt, plus more for seasoning
Freshly ground black pepper
1 cup milk
1 large egg
Canola oil, for frying
1 pound shucked frozen long-neck or soft-shell clam bellies, thawed, or freshly shucked clams
1 cup Tartar Sauce, recipe follows 1 cup Cocktail Sauce, recipe follows Lemon wedges, for serving
1 cup mayonnaise 2 tablespoons dill relish
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/4 teaspoon kosher salt
Freshly ground black pepper
1 cup ketchup 1 tablespoon Calabrian cl paste, or more to taste
1 tablespoon prepared horseradish, or more to taste
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce 1/4 teaspoon kosher salt
Freshly ground black pepper
Instructions: Combine the corn flour, all-purpose flour, seafood seasoning, salt and pepper in a large bowl. Whisk together the milk and egg in a small bowl and season with salt and pepper. Add enough oil to a heavy-bottomed pot fitted with a deep-frying thermometer to reach 4 inches up the sides. Heat the oil to 365 degrees F and line a sheet tray with paper towels. Dip the clams in the milk, then into the seasoned flour. Add 8 to 10 clams to the oil at a time and fry in batches until they are crispy and golden brown, 45 seconds to 1 minute. Remove the clams to the lined sheet tray. Continue frying the remaining clams. Sprinkle the clams with salt and pepper and transfer to a platter. Serve with the Tartar and Cocktail sauces and lemon wedges. Stir together the mayonnaise, relish, dill, lemon juice, salt and pepper in a medium bowl and refrigerate at least 1 hour and up to 2 days. Stir together the ketchup, cl paste, horseradish, lemon juice, Worcestershire, salt and pepper in a medium bowl and refrigerate until serving, or up to 1 week. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38726,"Tarragon Chicken Salad 2 cups diced cooked chicken 1 small tart apple, cored and diced (about 1 1/2 cups) 1/3 cup diced celery 1/4 cup diced red onion 3/4 cup mayonnaise 1 tablespoon fresh lemon juice 2 tablespoons chopped fresh tarragon leaves 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh chives 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/3 cup lightly salted, roasted cashews, roughly chopped 4 cups arugula, washed and dried Olive oil, for dressing arugula Instructions: Combine the chicken, apple, celery, and onions in a medium bowl. In a small bowl, combine the mayonnaise, lemon juice, tarragon, parsley, chives, salt and pepper. Pour dressing over the chicken mixture and stir to combine. Refrigerate for at least 1 hour. Just before serving, lightly dress arugula with olive oil. Serve chicken salad on a bed of arugula and top with cashews. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38727,"Herbed Goat Cheese Sandwiches 8 ounces cream cheese, at room temperature 10 1/2 ounces Montrachet or other mild goat cheese, at room temperature 1 1/2 teaspoons minced garlic (2 cloves) 1/2 teaspoon minced fresh thyme leaves 3 tablespoons minced fresh parsley 5 to 6 tablespoons milk, half-and-half, or heavy cream 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 loaves 7-grain bread, thinly sliced 1 hothouse cucumber, not peeled Instructions: To make the spread: Place the cream cheese, goat cheese, garlic, thyme, parsley, 5 tablespoons milk, salt, and pepper in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until well mixed. Add an additional tablespoon of milk if the spread is very thick. To make the sandwiches: spread each slice of the bread with the goat cheese spread. Slice the cucumber into thin rounds and arrange on half of the bread slices. Top with the remaining bread and press slightly. Cut the sandwiches into halves, thirds, or triangles. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38728,"Quick and Easy Mini Biscuits 6 cups self-rising flour, sifted, plus more if needed 1 1/2 teaspoons salt
3/4 cup lard, shortening or a mix of butter and shortening
3 cups buttermilk
Melted butter, for brushing biscuit tops Instructions: Preheat the oven to 475 degrees F. Sift the flour and salt together into a bowl Add the lard and cut together with a pastry cutter. Use a fork to stir in the buttermilk gently. Gently knead the dough a few times, adding more flour if you need to. Roll out the dough and cut out biscuits with a small round cutter. Place on baking sheets and bake for 10 minutes. Brush with butter when you remove them from the oven. Serve with slices of Christmas ham. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38729,"Smoky Pork Posole 3 dried guajillo cl peppers, stemmed and seeded 4 cups low-sodium chicken broth 2 tablespoons vegetable oil 2 10-ounce bone-in smoked pork chops, diced (bones reserved) 1 white onion, diced, plus more for topping 5 cloves garlic, chopped 1 bay leaf 1 tablespoon dried oregano (preferably Mexican) 1 teaspoon ground cumin 2 15-ounce cans white hominy, drained and rinsed Kosher salt and freshly ground pepper Sliced radishes and fresh cilantro, for topping Lime wedges, for serving Instructions: Heat a medium saucepan over high heat until very hot, about 1 minute. Add the chiles and cook, pressing them down with a spatula, until browned in spots, about 1 minute. Add 1 cup chicken broth and bring to a boil. Remove from the heat and set aside. Heat the vegetable oil in a large pot or Dutch oven over high heat. Add the pork chop bones and cook, turning, until lightly browned on both sides, about 2 minutes. Add the onion, garlic and bay leaf and cook, stirring, until the onion is softened, about 2 minutes. Stir in the oregano and cumin and cook 30 seconds. Add the remaining 3 cups chicken broth and the hominy. Cover and bring to a simmer. Puree the cl-broth mixture in a blender until smooth; add to the pot. Continue to simmer, uncovered, 10 minutes. Discard the pork bones and bay leaf. Add the diced pork and cook until warmed through, about 5 minutes. Season with salt and pepper. Top each serving with diced onion, sliced radishes and cilantro. Serve with lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 38730,"Black Bean Chicken Bowl with Citrus Vinaigrette 1 cup converted white rice 1/4 cup orange juice 1/4 cup white vinegar 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound skinless, boneless chicken thighs, cut into 1 1/2-inch pieces 3/4 teaspoon dried oregano 1 small red bell pepper, chopped 1 15-ounce can black beans, drained and rinsed 4 cloves garlic, finely chopped 3/4 teaspoon ground cumin 1/2 cup fresh cilantro, roughly chopped, plus more for topping Instructions: Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, 1/2 teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining 1/4 teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add 2/3 cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro. Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 38731,"Peach and Blueberry Cobbler 1/4 cup sugar 1 tablespoons cornstarch 5 cups peaches, peeled, pitted and cut into thick slices 2 cups blueberries 2 tablespoons orange liqueur 4 tablespoons melted 1 cup all purpose flour 1 1/2 teaspoons baking powder 2 tablespoons sugar 1/4 teaspoon salt 4 tablespoons chilled butter, cut into tablespoon pieces 1/3 cup light cream 2 tablespoons each of melted butter and sugar Whipped cream or ice cream, optional Instructions: For the filling mix sugar with cornstarch and toss that with peaches and blueberries. Transfer them to the bottom of a lightly buttered shallow baking dish (9 or 10-inch round pyrex pie plate or 8-inch square one) Preheat the oven to 425 degrees. For the dough, in a food processor combine the flour, baking powder and salt; cut in chilled butter and process with cream to make a dough. Roll out to about 1/2-inch thick into a shape to fit your baking pan. Or cut into biscuits and set biscuits, touching each other over fruit. Drizzle biscuits with melted butter and sugar and bake for 40 minutes or until biscuits are golden and fruit underneath bubbling. Serve hot, warm or at room temperature with cream or ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 38732,"Grasshopper 2 tablespoons vodka 2 tablespoons heavy cream 2 tablespoons white creme de cacao 1 tablespoon green creme de menthe Mint leaf for garnish Instructions: In a cocktail shaker filled with ice, combine vodka, heavy cream, white creme de cacao and green creme de menthe. Cover and shake vigorously. Strain into a martini glass and garnish with a mint leaf. ","[Cream Liquors, Vodka]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fresh Fruit and Toasted Almonds 1 (8-ounce) round of brie cheese 1/4 cup honey 1/4 cup balsamic vinegar 1/4" 38733,"Traditional Pork Vindaloo 1 1/2 teaspoons tamarind concentrate* 1/4 cup hot water 1/2 teaspoons cumin seeds 1/2 teaspoons black mustard seeds 1/2 teaspoons coriander seeds 2 curry leaves (available in Indian and specialty food stores) 1 3 -inch cinnamon stick 1/2 teaspoon peppercorns 6 garlic cloves, halved 2 medium fresh hot green chilies, seeded 2 tablespoons chopped ginger 2 tablespoons, plus 1/2 cup mustard oil* 2 pounds boneless lean pork, cut in 1-inch cubes 1/2 cup thinly sliced onions 1 1/2 teaspoons ground turmeric 1/2 teaspoon cracked fenugreek seeds 2 teaspoons Indian chili powder 1 1/2 teaspoons ground coriander 1/2 teaspoon salt 1/2 cup cider vinegar 1/4 cup water 1 cup finely-chopped onions, sauteed in 2 tablespoons vegetable oil until crispy brown 1/4 cup finely-chopped fresh cilantro Instructions: In a small bowl whisk tamarind with water. Heat a heavy skillet over medium heat. Add cumin, mustard and coriander seeds; toast, stirring, until they begin to pop; transfer to a coffee or spice grinder along with curry leaves, cinnamon and peppercorns. Process to a fine powder and add to tamarind. In a blender combine garlic, chilies to taste and ginger and process to a paste. Add 2 tablespoons of the mustard oil and spiced tamarind mixture; process until combined. In a large bowl place pork and pour blender contents over; toss to combine. Marinate covered 2 hours at room temperature or refrigerate overnight.
In a large skillet heat remaining 1/2 cup mustard oil over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Add turmeric, fenugreek, chili powder to taste, coriander and salt; cook, stirring constantly, 30 seconds until spices are fragrant. Reduce heat to medium and add pork and marinade. Cook, turning pork often, 5 minutes. Stir in vinegar and water. Reduce heat to low, cover and cook, about 1 1/2 hours, or until pork is very tender. Serve with rice, garnished with browned onions and cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 38734,"Italian Horns 1 brick cream cheese 1 cup ricotta cheese 1/2 cup jarred green olives with pimiento drained very well 1 clove garlic, grated or finely chopped 8 slices prosciutto di Parma 8 slices Genoa salami 8 slices copicolla (hot ham) 8 sesame bread sticks 8 celery sticks, ribs halved lengthwise, leafy tops intact Roasted red peppers Eggplant in extra-virgin olive oil Artichoke hearts Giardiniera hot vegetable salad Marinated mushrooms Instructions: Combine cream cheese, ricotta, olives with pimiento and garlic in processor bowl and process until smooth. To make each horn, place a piece of prosciutto on work surface and spread with a layer of cheese, top that layer with a slice each of Genoa and ham layered next to each other. Spread more cheese over the salami and ham and place a bread stick and a celery stick at 1 end of the meats with ends hanging off to the side. Wrap and roll the meat forming a fancy Italian horn. Repeat with remaining ingredients. Arrange a platter with antipasti and garnish with a pile of Italian horns. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 38735,"Mankiller 10 chicken wings 10 chicken thighs Seafood Seasoning Creole Seasoning Vegetable oil, for frying 1 tablespoon chopped garlic 1 (16-ounce bottle) beer 1 pound smoked beef sausage, sliced 1 pound, uncooked shrimp, shelled 1 pound crab, legs and claws Serving suggestion: rice Instructions: Wash the chicken pieces and, while still damp, generously coat each side with seafood seasoning. Next, sparingly sprinkle both sides with Creole seasoning. In a large skillet, add about 1-inch of oil and heat. Add the chicken pieces and cook for about 5 to 7 minutes on each side, until brown. Halfway through the cooking of the chicken, add the garlic. Next, add beer, sliced sausage, shrimp, and crab. Bring to a boil, then reduce heat and let simmer for about 20 to 35 minutes, covered. Serve over rice. ","[Zinfandel, Merlot, Malbec, Cabernet Sauvignon]" 38736,"Surf and Turf Kebabs 1 tablespoon unsalted butter 1 shallot, finely diced 1/4 cup granulated sugar 4 small ripe peaches (about 1 pound), pitted and coarsely chopped 1/4 cup peach preserves 2 tablespoons Worcestershire sauce 2 tablespoons white wine vinegar Pinch of crushed red pepper flakes 2 sprigs fresh thyme Kosher salt and freshly ground black pepper 2 ears corn, shucked and each cut into 8 wheels 1 1/4 pounds beef sirloin, cut into 16 chunks (about 1 1/2-inch pieces) 16 large peeled and deveined shrimp (about 1 pound) Olive oil, for brushing White rice, for serving Green salad, for serving Instructions: Heat the butter in a medium saucepan over medium-high heat until melted and foamy. Add the shallots and cook, stirring frequently, until softened, about 2 minutes. Add the sugar and peaches and cook, stirring, until the sugar is melted and the peaches are starting to soften, about 3 minutes. Stir in the peach preserves, Worcestershire sauce, vinegar, red pepper flakes, thyme, 1/2 teaspoon salt, 1/2 teaspoon black pepper and 1/2 cup water. Bring to a boil, then reduce to a simmer and cook until the peaches are completely softened and the mixture is thickened to the consistency of loose jam, 10 to 15 minutes depending on the juiciness of the peaches. Discard the thyme sprigs. If the peaches have not completely broken down, mash them with a potato masher to help them along. Keep warm over low heat.
Meanwhile, heat a large grill pan over high heat.
Thread one piece of corn onto a 15-inch metal skewer, followed by a piece of sirloin and then a piece of shrimp; repeat in that order until you have 4 of each item on the skewer. Repeat with the remaining corn, sirloin and shrimp on 3 additional 15-inch metal skewers. Brush the kebabs with olive oil and sprinkle generously with salt and black pepper.
Cook the kebabs, turning a few times, until charred all over and the steak and shrimp are cooked through, 25 to 30 minutes. Transfer the kebabs to a platter and brush generously with the peach sauce. Serve with rice, salad and extra peach sauce on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 38737,"Caramelized Onion Sweet Potato Salad 2 tablespoons olive oil 3 red onions, peeled, halved and thinly sliced 1 tablespoon Dijon mustard 1/4 cup balsamic vinegar 1 teaspoon honey 1 tablespoon finely chopped orange zest 1 tablespoon finely chopped fresh thyme 3 sweet potatoes, sliced into 1/2-thick slices Vegetable oil Salt and freshly ground pepper Instructions: Heat oil in a heavy skillet over medium heat. Cook onions slowly until golden brown. Add mustard and vinegar and cook another 2 minutes. Remove from heat and add honey, orange zest and thyme, stir to combine. Let cool. Preheat grill, Brush the potato slices on both sides with the vegetable oil and season with salt and pepper. Grill the potatoes on each side for 3 to 4 minutes or until just cooked through. Place potatoes in a bowl and fold in onion mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 38738,"Jelly-Glazed Doughnut Cookies 2 1/2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 10 tablespoons unsalted butter, at room temperature 2 large eggs 1/4 cup sour cream 1 teaspoon vanilla extract 3/4 cup granulated sugar Finely grated zest of 1 lemon 2 1/4 cups confectioners' sugar 1/3 cup fresh lemon juice 2 tablespoons grape jelly Chocolate sprinkles, for decorating Instructions: For the cookies: Position an oven rack in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Whisk together the flour, baking powder, nutmeg and salt in a medium bowl. Beat the butter and granulated sugar together in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the sour cream, vanilla and lemon zest. Add the flour mixture to the butter mixture and use a rubber spatula to gently fold and stir until just combined. Scoop the dough by level tablespoonfuls onto one of the prepared baking sheets and refrigerate until slightly chilled and firm, about 15 minutes. With lightly floured hands, roll each piece out into a 51/2-inch-long rope. Join the ends together to form 2-inch rings. Place on the prepared baking sheets, leaving about a 1 inch between the cookies. Once you've filled the 2 baking sheets (you should be able to fit about 14 on each sheet), bake the cookies until puffed and very light brown on the bottom, 10 to 12 minutes, switching the baking sheets in the oven halfway through baking. Transfer the cookies to a rack to cool. Let the baking sheets cool and bake the remaining cookies. For the glaze: Whisk together the confectioners' sugar, lemon juice, grape jelly and 1/3 cup water in a medium bowl. Dip the rounded top of the cooled cookies into the glaze, letting any excess drip off, and place back on the rack. Immediately decorate with chocolate sprinkles before the glaze sets. Let the cookies sit for about 30 minutes for the glaze to harden. Store at room temperature in an airtight container for up to 3 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38739,"Sparkling Cranberry Quencher 1 orange, cut into wedges 1/4 cup sugar 2 cups cranberry juice 1 liter seltzer 4 ounces vanilla vodka, if desired Instructions: In a pitcher add orange wedges and sugar. Muddle until all of the juice has been extracted from the oranges. Add the cranberry juice and stir until the sugar is dissolved. Stir in the seltzer, (and vodka if desired), and pour into glasses filled with ice. ","[Prosecco, Ros, Sauvignon Blanc]" 38740,"Pickled Peppers and Okra 3 tablespoons olive oil 1/2 pound jalapenos 1 carrot, peeled and thickly chopped 1 white onion, thickly sliced 5 gloves garlic, smashed, divided 2 sprigs thyme 2 tablespoons kosher salt 2 tablespoons granulated sugar, plus 1/2 cup 3 cups apple cider vinegar 3 cups white vinegar 2 tablespoons pickling spice 1 teaspoon crushed red pepper flakes 1 pound raw okra, chopped Special equipment: 2 tightly sealable jars (recommended: glass mason jars) Instructions: Make a slit to the middle of the jalapenos. In a large saucepan with oil, saute jalapenos, carrots, onions and 3 cloves garlic. Add thyme, salt, 2 tablespoons of sugar and apple cider vinegar. Allow mixture to simmer until sugar and salt dissolve, about 5 minutes. Do not boil Strain vegetables. Fill jar with vegetable mixture and juice. Place in refrigerator for 30 to 60 minutes. In a large bowl, mix together white vinegar, 1/2 cup sugar, pickling spice, red pepper flakes, salt, remaining 2 cloves of garlic and okra. Pour okra and juice into a tightly sealed jar and refrigerate for 30 to 60 minutes. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 38741,"Halibut with Coconut Sauce 2 tablespoons grapeseed oil 1 tablespoon finely chopped ginger 1 medium onion, thinly sliced 1/4 cup dried curry leaves 1 tablespoon coriander seeds, crushed 1 green chili, seeds removed and minced 1 cup coconut milk A pinch of salt and pepper 3 tablespoons grapeseed oil Four 4 to 6-ounce halibut fillets 1 teaspoon ground coriander 1 teaspoon ground cumin A pinch of salt and pepper 2 tablespoons butter 1 teaspoon black mustard seeds 1 cup fresh or frozen green peas A pinch of salt and pepper Instructions: For the coconut sauce: Place a large skillet over medium-high heat and add the oil. When it is hot, add the ginger and onions and cook until golden, 3 to 5 minutes. Add the curry leaves, coriander seeds and green chili and cook for 30 seconds. Add the coconut milk, turn the heat down to low and continue to cook until the sauce has thickened, 3 to 5 minutes. Taste for seasoning and add salt as needed. Keep warm. For the halibut: Place a large nonstick skillet over medium-high heat and add the oil. Sprinkle the halibut with the coriander, cumin, salt and pepper and place them in the pan. Cook on one side for 4 minutes, and then turn the heat down and continue to cook until they are done, 3 to 4 minutes. Keep warm. For the peas: Place a small skillet over medium-high heat and add the butter. When it begins to foam, add the mustard seeds and cook until they begin to pop, about 1 minute. Add the peas and saute until they are bright green and tender-crisp, 3 to 5 minutes. Season with salt and pepper. To serve: Ladle some coconut sauce on each of 4 plates. Place a halibut fillet over it and garnish with sauteed peas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38742,"Grilled Chicken Caesar Salad 1 whole chicken, quartered 3 celery ribs, roughly chopped 2 dried bay leaves 1 big carrot, peeled and halved 1 onion, peeled and halved 2 envelopes powdered gelatin 1/4 cup coarsely grated Parmesan 3 tablespoons minced garlic 3 tablespoons fresh lemon juice 3 tablespoons Worcestershire sauce 2 tablespoons fresh flat-leaf parsley leaves Few pinches crushed red pepper flakes 3 hardboiled eggs, peeled and sliced 1 baguette Extra-virgin olive oil Grated Parmesan, a few heaping tablespoons 1 tablespoon minced garlic 2 hearts of romaine, split lengthwise Salt and ground black pepper 1 lemon, halved Instructions: For the aspic: Put the chicken, celery, bay leaves, carrot and onion in a large stock pot. Cover with water, bring to a boil and then reduce the heat and simmer for 6 hours, skimming off scum. Strain and reserve the chicken and stock, discarding the veggies and aromatics. Using tongs, pick the meat from the chicken and reserve. (An alternative to making the chicken stock from scratch is to use 1 quart prepared chicken stock and a rotisserie chicken.) Measure out 1 cup of the stock and put it in an 8-by-8-by-2-inch baking dish. Add the gelatin and allow it to bloom for 5 minutes. Measure out 3 more cups of stock and bring to a simmer in a saucepan. Add this to the baking dish and whisk gently to dissolve the gelatin. Add the pulled chicken meat, Parmesan, garlic, lemon juice, Worcestershire sauce, parsley, red pepper flakes and eggs to the broth and gelatin mixture. Arrange the eggs, parsley and pepper flakes in a pretty fashion. Chill at least 8 hours, or overnight. Also chill a rimmed baking sheet slightly larger than the baking dish. Turn out the aspic by submerging the baking dish in warm water, placing the chilled baking sheet on top and inverting. Use a pizza cutter to cut the aspic into pretty 2-by-2-inch cubes. Refrigerate until ready to use. For the grilled croutons and romaine: Preheat a grill or grill pan over high heat until very hot. Slice the baguette thinly on the bias. You will need eight 1/8-inch-thick slices. Reserve the remaining baguette for another use. Put the bread slices in a large bowl and toss with a few drizzles of olive oil, a few sprinkles of grated Parmesan and the minced garlic. Set aside. Rub the romaine pieces with olive oil and sprinkle with salt and pepper. Grill the romaine for about 4 minutes on each side; the outside should be wilted and charred, the inside steamed but crisp. Grill the bread slices until toasted on each side. Transfer the romaine and croutons to a large plate or cutting board and re-season with a little olive oil, a squeeze of lemon juice and salt and pepper. Using tongs and a knife, slice the romaine. Plate with 2 croutons and 2 cubes of aspic. The aspic will melt as you eat! MMMMMM! This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38743,"Gambas al Ajio 2 cups extra-virgin olive oil, enough to cover half way up the shrimp 2 ounces lemon juice 10 cloves garlic, minced 6 guindilla chiles, broken open 1 pound (26 to 30) shrimp peeled and deveined, tails removed Salt 1/2 bunch parsley, leaves finely chopped Instructions: In a fireproof dish large enough to lay out the shrimp in 1 layer (preferably a cazuela), add the oil, lemon juice, garlic and chiles. Heat over a high flame until the oil mixture starts to sizzle. Season the shrimp with a little salt and add them into the oil in 1 layer. Cook them for about 20 seconds on 1 side, then flip them over for another 20 seconds. Transfer to a serving dish, sprinkle with a little parsley and serve. 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. ","[Verdejo, Sauvignon Blanc, Albari?o, Pinot Grigio]" 38744,"Creamy Spinach and Artichoke Chicken Skillet 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Four 6-ounce boneless, skinless chicken breasts
4 tablespoons vegetable oil 1 small onion, chopped 2 cloves garlic, minced 4 ounces cream cheese, cut into chunks 1 cup half-and-half One 5-ounce package baby spinach (about 4 cups) One 14-ounce can artichoke hearts, drained and quartered Steamed rice, for serving Instructions: Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38745,"Ginger-Miso Soup with Noodles 8 ounces udon (Japanese wheat noodles), or linguine 6 cups water 1/4 cup tamari soy sauce 1/2 cup roughly sliced gingerroot (keep skin on) 1/4 pound firm tofu, cut into 1/2inch cubes 2 scallions, very thinly sliced 1/4 cup white (sweet) miso (see Note) 1 tablespoon Asian ental sesame oil Instructions: Bring 3 quarts of water to a boil and cook the udon about 6 minutes, or until tender but not mushy. If the starch from the noodles looks like it is about to boil over, lower the heat slightly. Drain the udon in a colander, rinse under cold running water, drain again, and set aside. In the same, pot bring the 6 cups water, the tamari, and ginger to a boil. Lower the heat and simmer the broth simmer 10 minutes. Remove ginger with slotted spoon. Stir in the tofu and half of the scallions and cook 1 minute, or just to heat through. Place the miso in a bowl, then remove about 1/2 cup of the broth and stir it into the miso to dilute it and prevent lumping. Pour the mixture into the broth. Remove the pot from the heat so the miso doesn't boil. Stir in the sesame oil. Place the udon in large soup bowls and ladle some of the very hot soup over it. Garnish with the remaining scallions. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38746,"Gina's Gin Fizz 2 cups sugar 1 cup water 1 (5-inch) piece ginger, sliced 1/4 cup gin 2 tablespoons lime juice Soda water Instructions: In a small saucepan, over medium heat, add the sugar, water and ginger. Stir until the sugar dissolves. Reduce the heat and simmer, stirring continuously, until thickened. Remove from the heat and set aside to cool. Pour the gin into a glass filled with ice. Add 1/4 cup of simple syrup and the lime juice. Top with soda water and serve. ","[Gin, London Dry Gin, Plymouth Gin]" 38747,"Shrimp and Crab Salad 2 cups shredded crab meat 1/2 cup bay shrimp 4 hard boiled eggs, chopped 1 cup fresh corn kernels 1/2 cup pitted medium black olives 1/4 cup sliced water chestnuts 1 1/2 cups chopped fresh spinach 1/2 cup minced Maui onion (sweet onion) 1/2 cup minced celery 1/2 cup grated carrots 2 1/2 cups mayonnaise Salt and pepper Instructions: In a large mixing bowl, toss all ingredients lightly to combine. Adjust seasoning with salt and pepper, if necessary. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38748,"Fish Tacos 1/2 cup reduced fat sour cream 1 can (10 oz each) Ro*Tel? Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, liquid reserved 3 cups tri-color coleslaw mix 1-1/2 pounds tilapia fillets, thawed if frozen 1 teaspoon ground cumin 1/2 teaspoon salt 1 tablespoon Pure Wesson? Canola Oil 12 yellow corn tortillas (6 inch) Instructions:

1. Stir together sour cream and 1/4 cup liquid from tomatoes in small bowl to make sauce; set aside. Stir together tomatoes with remaining liquid and coleslaw mix in medium bowl to make slaw; set aside.
2. Sprinkle fish with cumin and salt. Heat oil in large nonstick skillet over medium-high heat. Place fish in skillet; cook 3 to 4 minutes on each side or until fish flakes easily with fork (145 degrees F).
3. Separate fish into 12 pieces. Place 1 piece on each tortilla, top with 1/4 cup slaw and 1 tablespoon sauce. Fold tortillas in half; serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38749,"Rabbit in Balsamic Vinegar 1 (2-pound) rabbit 1 celery stalk, chopped 1 carrot, chopped 1 onion, chopped 1 sprig rosemary 1 sprig thyme 10 pistachios 8 ounces heavy cream 2 egg whites 4 slices bacon 6 ounces extra-virgin olive oil 16 ounces vegetable broth 4 potatoes, peeled and cooked Salt and pepper 2 tablespoons rosemary-infused olive oil 4 cloves garlic 10 ounces milk 6 ounces chopped parsley 2 sheets gelatin 8 ounces balsamic vinegar 1 teaspoon agar-agar Instructions: Preheat the oven to 400 degrees F. Preheat the grill. Debone the rabbit into separate breasts and legs, reserving the fat. Set aside the bones, meat, meat scraps, and fat in 3 separate piles. In a small pot, combine the bones, celery, carrot, onion, rosemary, and thyme. Cover with water and bring to a simmer and cook for 30 minutes to make the rabbit jus. Strain and set aside. In a food processor, combine the meat scraps, heavy cream, and egg whites to make a mousse for the quenelles. Slightly crush the pistachios and fold into the quenelle mixture. Form the quenelles with two teaspoons. Grill the liver, kidneys, and fat. Cook the legs separately in the oven for 20 minutes. Saute the rest of the rabbit in a heavy skillet. Remove and set aside. Add the quenelles to the same pan and cook. Remove the rabbit quenelles and set aside and add the bacon and cook until crisp. Once the bacon is crisp, remove from the pan, and cut into small pieces to make bacon chips. Set all aside and keep warm. Mashed potatoes: In a small pot over low heat, combine the olive oil and vegetable broth. Add the steamed potatoes, and whisk until smooth. Add the salt and pepper, and the rosemary-infused olive oil. Parsley Foam: Blanch the garlic cloves by boiling them in water 3 times for 20 seconds each time. Bring the milk to a boil in a separate pot. Dry the garlic cloves and add them to the boiling milk and cook until very tender and smooth. Blanch the parsley in boiling water and put it in the food processor to obtain a liquid juice. Add the garlic and make a puree. Add the gelatin. Strain the mixture and allow to cool. Balsamic vinegar film: Heat the vinegar in a small saucepan, and add the agar-agar. When the mixture is smooth, pour it on a cookie sheet, and let cool. Cut into pieces. To serve the rabbit, make a quenelle of mashed potatoes out of tablespoons and place on plate. Place all the rabbit parts and the rabbit quenelle in different positions on the plate. Add the bacon chips, the foam, and the vinegar film to give volume to the dish. Finish with rabbit juice, and serve. ","[Chardonnay, Pinot Grigio, Barolo, Riesling]

" 38750,"Classic Meatballs 1/4 cup extra-virgin olive oil 10 cloves garlic (8 thinly sliced, 2 finely grated) 3 28-ounce cans whole peeled San Marzano tomatoes, crushed by hand Kosher salt and freshly ground pepper 1 tablespoon dried oregano 2 pounds ground beef 1 cup grated parmesan cheese 1/2 cup breadcrumbs 1/2 cup finely chopped fresh parsley 1/2 cup milk 2 large eggs Instructions: Preheat the oven to 425 degrees F. Heat the olive oil and sliced garlic in a large pot or Dutch oven over medium-high heat. Cook, stirring, until the garlic is lightly golden, 2 to 3 minutes. Add the tomatoes, 1 teaspoon salt, a few grinds of pepper and 2 teaspoons oregano. Bring to a simmer, then reduce the heat and simmer gently, stirring occasionally, until the sauce thickens slightly, 15 to 18 minutes. Meanwhile, make the meatballs: Combine the beef, parmesan, breadcrumbs, parsley, milk, eggs, grated garlic, 2 teaspoons salt, a few grinds of pepper and the remaining 1 teaspoon oregano in a large bowl. Mix well with your hands. Form into thirty 1 1/2-inch meatballs and divide between 2 baking sheets. Bake until firm and lightly browned, 12 to 15 minutes. Carefully remove the meatballs with a spatula and drain briefly on paper towels, then transfer to the sauce. Simmer until tender, 15 to 20 minutes. Transfer the meatballs and sauce to a slow cooker and keep on warm. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 38751,"Beer-Braised Sausage and Peppers 6 andouille sausages (about 3 ounces each), cut into 1-inch pieces 1 1/2 pounds baby bell peppers, halved lengthwise and seeded 4 stalks celery, halved lengthwise and cut crosswise into thirds 1 small red onion, sliced 8 cloves garlic, smashed 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 8 sprigs fresh thyme 1/2 cup amber beer or low-sodium chicken broth Chopped fresh parsley, for topping Instructions: Preheat a grill to medium high. Tear off 4 large sheets of heavy-duty foil. Divide the sausage among the foil sheets and evenly top with the bell peppers, celery, red onion and garlic. Drizzle with the olive oil and season with salt and pepper. Add 2 thyme sprigs to each and drizzle with the beer. Bring two opposite ends of the foil together and fold twice to seal. Fold in the other sides and seal, leaving room for heat to circulate. Grill the foil packets, rotating halfway through, until the sausages are charred and the peppers are crisp-tender, about 20 minutes. Carefully open the packets and sprinkle with parsley. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 38752,"The Forbidden Bite 1/2 cup blue cheese 1/4 cup ricotta cheese 24 thin wheat crackers 1/2 cup fig spread 2 links Spanish chorizo, sliced into 24 coins 1/4 cup cherry pepper relish Instructions: Mix together the blue cheese and ricotta in a small bowl until smooth. Using a butter knife or spoon, apply the cheese mixture to the crackers. Top with the fig spread, about 1 teaspoon of spread per cracker. Place a coin of chorizo on each cracker. Top with a dollop of cherry pepper relish, about 1/2 teaspoon per cracker, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 38753,"Endive and Frisee Salad with Oranges 1/4 cup balsamic vinegar 2 tablespoons finely sliced shallots 1 tablespoon honey 1/3 cup olive oil or hazelnut oil Salt and freshly ground black pepper 3 heads Belgian endive, trimmed, cut crosswise into thin slices 2 heads frisee lettuce, center leaves only, torn into pieces 2 blood oranges or regular oranges, segmented 1/2 cup hazelnuts, toasted and chopped Instructions: Whisk the balsamic vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the endive and frisee in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad onto plates. Surround with the orange segments. Sprinkle with hazelnuts. Drizzle any remaining vinaigrette around the salads and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38754,"Public House Meatballs 3 slices white bread 3/4 cup buttermilk 1/3 cup chopped fresh parsley 5 cloves garlic, minced 2 large egg yolks 1/2 tablespoon cayenne pepper 1/2 tablespoon kosher salt 3/4 teaspoon crushed red chiles 1/2 teaspoon fresh ground black pepper 1/2 teaspoon ground white pepper 1/2 teaspoon gelatin mixed with 1/2 tablespoon water 8 ounces lean ground beef 8 ounces ground pork 8 ounces ground veal 3 ounces finely minced prosciutto 3/4 cup grated Romano 3/4 cup olive oil 15 ounces extra-virgin olive oil 15 ounces fine diced yellow onions 3 cloves garlic, minced 3/4 gallon whole cooked plum tomatoes with juice 3/4 ounce sliced fresh sweet basil 1/2 tablespoon fresh ground black pepper 8 ounces shredded Parmesan 4 tablespoons chopped pistachios 2 tablespoons freshly grated lime zest Instructions: For the meatballs: Cut the bread into small cubes and combine with the buttermilk, parsley, garlic, egg yolks, cayenne pepper, salt, crushed chiles, black pepper, white pepper and gelatin mixture. Mix well into a paste. Add the beef, pork, veal, prosciutto, Romano and olive oil. Mix thoroughly.
Preheat the oven to 350 degrees F. Grease a baking sheet.
Form the mixture into twelve 4 1/2-ounce meatballs and place on the prepared baking sheet. Cook until the internal temperature reaches 155 degrees F.
For the marinara sauce: Heat a large saucepan over medium-high heat. Add the oil, onions and garlic. Cook until softened. Remove from the heat and combine in large bowl with the tomatoes, basil and pepper. Crush the tomatoes by hand to the desired size.
For the meatballs and sauce: Place the meatballs in baking pan and submerge with the finished marinara. Cover the pan and bake for 20 minutes.
Remove the meatballs and place in a serving bowl. Top the meatballs with the marinara and garnish with the Parmesan, chopped pistachios and lime zest. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38755,"Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish Two 1 1/2-pound whole striped bass or snapper, scaled and gutted 1 large clove garlic, peeled and sliced 2 tablespoons olive oil 2 teaspoons kosher salt 12 spring onions or scallions 2 tablespoons olive oil Salt 1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces) 1 tablespoon minced shallots 1 tablespoon minced black olives, such as nicoise or kalamata 2 tablespoons lemon juice 4 tablespoons extra-virgin olive oil 1 teaspoon chopped parsley Instructions: For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals. Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate. For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance). ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38756,"Chocolate Creme Brulee 1 extra-large egg 4 extra-large egg yolks 1/2 cup sugar, plus extra for topping 3 cups heavy cream 8 ounces bittersweet chocolate, chopped 1 teaspoon instant espresso granules 1/4 cup coffee liqueur 1 teaspoon pure vanilla extract Instructions: Preheat the oven to 275 degrees. Place six (8-ounce) ramekins in a roasting pan large enough to hold them completely flat. In a large heatproof bowl, whisk together the egg, egg yolks, and sugar until just combined. Meanwhile, scald the cream in a medium saucepan. Off the heat, add the chocolate and espresso and whisk until the chocolate is melted. Slowly whisk the cream mixture into the egg mixture, then whisk in the coffee liqueur and vanilla. Transfer to a large measuring cup and pour into the prepared ramekins until full. Place the pan in the oven and carefully pour enough of the hottest tap water into the pan to come halfway up the sides of the ramekins. Bake for 40 to 50 minutes, until the custards are set on the edges but still a little jiggly in the middle when gently shaken. Remove the custards from the water bath, cool to room temperature, wrap in plastic, and refrigerate until firm. To serve, spread 1 tablespoon of sugar evenly on each custard. With a kitchen blowtorch held one inch from the surface of the creme, heat the sugar until it caramelizes evenly. Allow to cool for 5 minutes and serve. ","[Riesling, Pinot Gris, Moscato, Brachetto]" 38757,"Shrimp and Scallop Risotto 1/4 cup olive oil 3 tablespoons butter 2 large shallots, finely chopped 6 cloves garlic, finely chopped 1 pound bag risotto 2 1/8 cups dry vermouth 16 cups clam broth 1 red pepper, finely chopped 1 green pepper, finely chopped 1 yellow pepper, finely chopped 1 jalapeno, finely diced 1 cup packed fresh dill, chopped 1 cup chopped packed fresh parsley leaves 1 pound fresh bay scallops 1 pound shrimp, shelled, de-veined 1/4 cup grated Asiago cheese Instructions: Heat the olive oil and butter. Add shallots and garlic and lightly saute for approximately 1 minute. Add the risotto and stir to coat in the mixture. Add vermouth. Slowly add 2 cups of clam broth at a time, stirring constantly. Do not stop stirring while adding clam broth, scraping bottom to prevent sticking. Toward last 2 cups of clam broth, add all remaining ingredients except seafood and cheese, still stirring constantly. After 40 minutes of constant stirring, when risotto reaches a creamy consistency, add shrimp and scallops. Cook over low heat for 5 minutes, add cheese. Cover and let stand at least 10 to 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38758,"Butter Crunch 2 pounds butter 1/2-quart warm water 2 pounds granulated sugar, plus 1/2-ounce 1/4 teaspoon lecithin (emulsifier) 1/2 pound raw almonds, chopped, plus extra almonds, roasted and chopped, for garnish 1/4-ounce table salt 1/2-ounce granulated sugar Melted chocolate, for garnish,optional Instructions: Melt butter and bring to boil. Add warm water and return to boil. Add the 2 pounds of sugar and lecithin, stirring constantly, until mixture becomes homogenous. Add almonds and cook until almonds are roasted. Lower flame and cook to 300 degrees F. Take off heat; add salt and remaining 1/2-ounce granulated sugar until dissolved, stirring constantly. Pour onto greased baking sheet, spread out as thin as practical, score and cut. Option: Once cooled, dip in melted chocolate and sprinkle with roasted chopped almonds. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38759,"Mussels with Bacon, Shallots, and Apple 4 ounce smoked bacon, cut into 1/4-inch lardons 2 shallots, peeled and sliced into thin rings 1 tart apple, peeled and small diced 1 pound mussels, washed and bearded 1 ounce dry white wine 1 ounce apple cider 1/2 ounce apple cider vinegar 2 ounce heavy cream 1 fresh thyme branch Kosher or sea salt Fresh ground black pepper Instructions: Cook bacon over a medium high heat in a wide saucepan until rendered and crisp. Drain off some of the fat. Add shallots and apple. Cook until slightly caramelized. Add mussels and stir to coat. Deglaze with white wine, apple cider, and vinegar. Reduce slightly. Add cream, thyme, salt, and pepper. Cover and cook until all the mussels are open and the sauce is reduced and slightly thickened. Serve in the pan or transfer to a large, wide bowl. Serve with toasted country bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38760,"Orange Freezes 2 pints orange sherbet 1 pint vanilla ice cream 1 liter lemon lime soda or lemon lime seltzer 1 lime, for garnish, optional Instructions: For each freeze, in a blender combine 3 scoops orange sherbet and 1 scoop vanilla ice cream. Add 1/4 liter lemon lime soda or lemon lime seltzer and 4 ice cubes to the blender. Set blender top in place and blend on high setting until frothy and smooth. Pour into fountain or tall glass and garnish glass rim with a round of lime and a straw. Repeat with remaining ingredients. ","[Prosecco, Moscato, Vinho Verde]" 38761,"Roasted Salmon Salad with Zucchini and Potatoes 1/4 cup olive oil, plus more for drizzling 4 cloves garlic, finely chopped 3 sprigs dill, chopped 1 shallot, 1/2 finely chopped and 1/2 thinly sliced 1 lemon, 1/2 juiced and 1/2 thinly sliced Pinch crushed red pepper flakes Pinch smoked paprika 1 small potato (I used russet), peeled and thinly sliced 1/2 zucchini, thinly sliced into coins Kosher salt and freshly ground black pepper One 12-ounce skinless salmon fillet 2 tablespoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey Pinch kosher salt 1 clove garlic, finely chopped Olive oil, for emulsifying A few handfuls mixed greens, arugula and/or lettuces 2 tablespoons kalamata olives, pitted 2 tablespoons crumbled feta 1/4 cucumber, sliced into 1/4-inch coins Instructions: For the salmon and vegetables: Preheat the oven to 400 degrees F. Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside. Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes. For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify. To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber. Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 38762,"\Italian Wedding Soup\ Meatball Subs 2 tablespoons olive oil 1/2 onion, finely diced 3/4 cup panko breadcrumbs 1/2 cup half-n-half Kosher salt and freshly ground black pepper 1/2 pound ground beef 1/2 pound sweet Italian sausage, casings removed 1/2 pound ground veal 1 large egg, beaten lightly 1/2 cup grated Parmesan 1 tablespoon chopped flat-leaf parsley 2 cloves garlic, grated Kosher salt 2 heads escarole, leaves separated and cut into thirds 2 tablespoons olive oil 4 cloves garlic, thinly sliced 1 tablespoon Calabrian cl paste 4 hoagie/sub rolls, halved 1/2 cup prepared pesto 8 slices provolone cheese Grated Parmesan, for garnish Instructions: For the meatballs: Preheat the oven to 400 degrees F. Line a sheet pan with parchment and set aside. Heat the oil in a medium pan over medium-low heat. Add the onions and saut until translucent, about 5 minutes. Transfer the onions to a plate to let cool, reserving the pan for later use. In a small bowl, add the breadcrumbs, half-n-half and salt and pepper to taste. Stir to combine; set aside as you prepare the other ingredients. In a large bowl, add the beef, sausage, veal, egg, cheese, parsley, garlic and 1 teaspoon salt. Add the reserved onions and the panko-milk mixture (known as a \u201cpanade\u201d). Using your hands, mix thoroughly. Roll the meat mixture into 16 meatballs (about 2 ounces each) and place them evenly spaced on the prepared sheet pan. Bake the meatballs until cooked through and lightly browned, 15 to 17 minutes. For the escarole: Bring a large pot of water to a boil and add enough salt so it tastes similar to broth. Drop in the escarole and let cook for about 2 minutes. While the escarole is cooking, heat the oil, garlic and cl paste in the reserved pan over medium-low heat until the garlic starts to take on a slightly golden color, about 1 minute. Drain the escarole and add it to the pan. Increase the heat to medium-high. Toss to combine, season with salt and continue cooking an additional 3 to 4 minutes. Assemble the sandwiches: Heat the broiler on low. Arrange the rolls cut side up on a separate sheet pan. Stuff each roll with 4 meatballs. Spoon pesto on top of the meatballs, then top each sandwich with 2 slices of provolone. Place the subs under the broiler to toast the buns slightly and melt the cheese. Remove the subs from the broiler and top with sauted escarole and grated Parmesan. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 38763,"Three Bean Burnt End Chili Whole brisket, about 9 pounds Kosher salt, enough to cover the brisket Woodyard Original Sauce Three Bean Chili, recipe follows 10 pounds ground beef 2 large white onions, diced 4 ounces chili powder (8 tablespoons) 6 ounces ground cumin (12 tablespoons) 4 ounces cayenne (8 tablespoons) 6 ounces paprika (12 tablespoons) 1 (64-ounce) can black beans, rinsed and drained 1 (64-ounce) can red beans, rinsed and drained 1 (64-ounce) can red kidney beans, rinsed and drained 1 (64-ounce) can diced tomatoes 1 (64-ounce) can crushed tomatoes Instructions: Heat a smoker or grill to medium. Season fleshy side of the brisket with kosher salt. Sear the fleshy side of brisket on the grill, close to the coals for about 10 to 15 minutes. Flip the brisket and lightly sear the fatty side until a red-orange crust is formed. Raise the brisket to a higher level of the grill and continue to cook over indirect heat until fork tender. Transfer the brisket to a cutting board. Separate the flat and the point with a sharp butchers knife. Remove the point while still hot and put the point and the flat back on the grill, taking care not to scorch the meat. Continue cooking until most of the fat has rendered or liquefied, about 15 minutes. Remove it from the grill and trim off the fat and any burned portions. The grain in the point runs in several different directions so care needs to be taken when slicing. Slice the meat on an angle, between 3/8 to 1/2-inch thick, until the entire point is sliced. Begin chopping those slices at a 90 degree angle to attain the desired size chunks of the points. Put the chunks into a pan and add about 6 ounces of Woodyard Original Sauce, per pound of meat, then put the pan back on grill. Leave uncovered to allow it to smoke until a glaze is formed on the surface. Remove the pan from the grill and allow meat to rest and set, about 20 to 30 minutes. Ready to add to the Three Bean Chili. Put the beef into a large roasting pan and put it on the smoker. Smoke the meat until a firm crust forms, roughly 40 minutes. Remove it from the grill and add it to your favorite skillet over medium heat to begin browning. In another large skillet over medium heat add the diced onions. Add the chili powder, cumin, cayenne and paprika. Cook until the mixture is well blended, then add the smoked ground beef. Brown the mixture until fully cooked. Add the black beans, red beans and red kidney beans with diced tomatoes and crushed tomatoes to a large stock pot and mix well. Add the ground beef mixture and stir until combined. Cover and simmer for roughly 1 hour. Ready to serve up! Serve the chili as a base with the desired amount of burnt ends on top and add your favorite fixin's, such as corn chips, sour cream, jalapenos, red onions and/or shredded cheese. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38764,"Grilled New York Strip Steak with Beer and Molasses Steak Sauce 1 tablespoon unsalted butter 1 medium onion, finely diced 2 cloves garlic, minced 2 cups ketchup 1/2 cup molasses 1/2 cup apple cider 1/4 cup sugar 3/4 cup lager-style beer 1 tablespoon yellow mustard 2 tablespoons lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon cayenne pepper 1 tablespoon paprika 3 (1 pound each and 1/2-inch thick) prime-aged New York Strip Steaks Salt and freshly ground black pepper 2 tablespoons vegetable oil Instructions: For the sauce: In a medium saucepan over medium heat, melt butter. Add onion and garlic and saute for 3 minutes, until softened. Add the rest of the ingredients; bring to a boil, then simmer until sauce is reduced to 2 cups, about 30 minutes. Preheat grill pan. Season steak with salt and pepper and rub with oil. Grill steak about 3 minutes per side for medium-rare. Let rest 10 minutes and serve with sauce on side. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38765,"Black Macarons 2 cups almond powder 2 cups icing (confectioners') sugar 4 egg whites, at room temperature 2 cups sugar 2 cups water Black food coloring 1/2 hot syrup, from Macarons recipe 4 egg yolks 1 egg 1/2 cup cold butter, cubed 1 teaspoon vanilla extract Instructions: For the macarons: In the food processor, mix the almond powder and icing sugar together until it's reduced into a very fine powder, for about 2 minutes. Add 2 egg whites and process until smooth. Cook's Note: the texture will be similar to almond paste. Add the food coloring and continue processing until the color is all blended in. You can add a few more drops just until you get the color you want. Transfer the mixture to a large bowl and put aside. In a stockpot, bring the water and sugar to a boil and cook for about 15 minutes, until reduced by 1/2 and syrup is coating the back of a spoon when dropped in cold water or until a candy thermometer reads 230 degrees F. Using a stand or hand mixer, beat the egg whites until soft peaks form. Slowly add 1/2 of the hot syrup and continue beating until firm peaks form and the meringue has cooled. With a spatula, gently fold in 1/4 of the meringue into the almond mixture. Continue folding the meringue until completely incorporated. The mixture will be shiny and smooth. Fit a piping bag with a 3/8-inch/1 cm round tip. Pipe the batter onto the baking sheets. Tap the underside of the baking sheet to remove air bubbles. Let dry at room temperature for 1 hour to allow skins to form. For the butter cream: Bring the water and sugar to a boil and cook it until it reaches 242 degrees F on a candy thermometer, approximately 4 minutes. Using a stand or hand mixer, pour in egg yolks and crack in one extra egg. While beating, gradually pour the remaining hot syrup on the egg yolks. Beat until cooled, light and fluffy, approximately 10 minutes. Add the butter and continue beating until smooth. Add the vanilla. Put aside. Preheat the oven to 275 degrees F. Bake the macarons for 20 minutes. Rotate the baking sheet after 10 minutes for even baking. Remove the macarons from the oven and transfer parchment to a cooling rack. Pair the macarons of similar size, and pipe about 1/2 teaspoon filling onto one of the macarons. Top with the other macaron to sandwich the filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38766,"Fried Chicken 6 cups all-purpose flour 5 tablespoons salt 4 tablespoons ground black pepper 2 tablespoons garlic powder 2 whole free-range, organic chickens Vegetable oil of choice, for frying the chicken 1 tablespoon onion powder 2 teaspoons cayenne pepper 2 cups buttermilk Instructions: Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil, in either a heavy pan on the stove or a deep-fryer, to 325 degrees F. In a large bowl, combine the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper until thoroughly mixed. Set aside. Pour the buttermilk into another bowl large enough for the chicken to be immersed in the buttermilk. Prepare your dredging station. Place your chicken in a bowl. Next to that, your bowl of buttermilk, and next to that, your dry mixture. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk until they are coated, and then place them in the flour mixture. Take the breasts that are in the flour mixture and aggressively push the flour mixture into the wet chicken. Make sure that the chicken in very thoroughly coated, or you will not achieve the crust and crunch you are looking for. Gently place the breasts in your hot oil. Next, repeat the dredging steps with your other pieces of chicken in this order: thigh, leg then wing. When you place the last wing into the fryer, you should have 16 pieces of chicken in the oil. Set a timer for 15 minutes. After 15 minutes, take a probe thermometer and check the temperature of a breast. If it reads 180 degrees F, all of your chicken is done. (Keep in mind that it will continue to cook after it has been removed from the fryer.) Remove the chicken from the oil and let it drain for 5 minutes. Let cool for an additional 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38767,"All-American Double Patty Cheeseburgers with Nancy's Special Sauce 1 tablespoon butter 2 potato burger buns 1/2 pound ground beef Kosher salt and freshly ground black pepper Vegetable oil, for the skillet 4 slices deli-style yellow American cheese Nancy's Special Sauce, recipe follows 2 thin slices red onion 8 pickle chips 2 slices beefsteak tomato 1 large leaf iceberg lettuce, torn in half 3 tablespoons mayonnaise 1 tablespoon ketchup 1 teaspoon yellow mustard 1 teaspoon pickle relish 1 teaspoon Sriracha 1 teaspoon white wine vinegar Instructions: Heat a large cast-iron skillet over medium-high heat. Add the butter. When it foams, add the bread, cut-side down, and toast until golden brown, about 2 minutes. Transfer the bread to a platter. Sprinkle the beef with salt and pepper and mix it in, using your hands. Shape the ground beef into four patties. Flatten the patties between sheets of wax paper to a 3/8-inch thickness. (The patties will be 1 1/2 times larger than your palms; it's ok if the edges look ragged, since the burgers shrink up a bit while cooking.) Wipe the skillet lightly with vegetable oil using a paper towel. Add the patties to the skillet and cook on the first side for 3 minutes. Flip, season again, and cook for 2 minutes. Top each patty with a slice of American cheese and cook 1 minute more. Smear the toasted buns on both sides with some of Nancy's Special Sauce. Stack a burger patty on top of each bun, add a slice of onion, then top with a second patty, followed by the pickles, tomatoes and lettuce. Cover with the top buns and eat with a napkin! In a bowl, stir together the mayonnaise, ketchup, mustard, relish, Sriracha and vinegar until well-combined. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 38768,"The Perfect Rub 1 cup kosher salt 1 tablespoon onion powder 1 tablespoon black pepper 3 tablespoons paprika 1 tablespoon dried thyme 1 tablespoon dried mustard 1 teaspoon garlic powder 1 teaspoon hot pepper flake Instructions: Mix all ingredients together. Rub on steak prior to cooking. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38769,"Giant Rotisserie Kebab 1/2 cup olive oil 1/4 cup red wine vinegar 1 tablespoon dried oregano 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 4 large boneless short ribs, Denver steaks or culotte steaks (about 2 1/2 pounds), halved crosswise 2 red onions, halved 1 green bell pepper, quartered 1 red bell pepper, quartered 1 yellow bell pepper, quartered 4 pattypan squash, trimmed, or 1 zucchini, cut into 4 even rounds 4 to 6 flatbreads Instructions: Prepare a rotisserie according to the manufacturer's instructions for cooking over high heat. Whisk the oil, vinegar, oregano, red pepper flakes, 1 tablespoon salt and several grinds of black pepper in a medium bowl. Pour half into another bowl, reserving one for after everything is cooked. Thread the rotisserie spit with a spit fork and then thread 2 pieces of meat, 1 piece of onion, 1 piece of each color bell pepper and 1 squash (or 1 zucchini piece). Repeat with the remaining ingredients and secure tightly with another spit fork. Sprinkle generously with salt and pepper and place on the rotisserie. Brush the meat and vegetables with the sauce to coat and cook until it starts to brown, about 10 minutes. Brush with more sauce and continue to cook until the meat is cooked to the desired doneness and the vegetables are softened and blistered, about 15 minutes more for medium rare. Remove the spit from the fire and let rest for 10 minutes. Warm the flatbreads on the grill, 1 to 2 minutes per side. Slide the meat and vegetables off the spit onto a serving platter, drizzle with the reserved sauce and serve with the flatbreads. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 38770,"Marinated Chicken Breasts 1 to 2 tablespoons vinegar, like cider, balsamic, or red wine 2 to 3 teaspoons dried herbs, like thyme, oregano, rosemary, or crumbled bay leaf 1 to 2 tablespoons mustard, whole grain or Dijon 1 to 2 teaspoon garlic or onion powder, optional 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast, each about 6 ounces Instructions: Put the vinegar, herbs, mustard, powders if using and oil in a large re-sealable plastic bag. Close the bag and shake to combine all the ingredients. Open the bag, drop in the chicken breast in the bag. Close and shake the bag to coat evenly. Freeze for up to 2 weeks. Thaw in the refrigerator overnight, under cold, running water, or in the microwave at 30 percent power for 1 minute at a time. Heat a grill or grill pan. When the grill is hot, place the chicken on the grill and cook for about 4 minutes per side, or until cooked through. You can also bake the thawed chicken in a 375 degree F oven for 15 minutes, or until cooked through. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38771,"Chuck Wagon Potatoes 5 to 6 pounds red bliss potatoes 1 large onion, diced 2 shallots, diced 1/2 cup chopped garlic 1 1/2 cups par cooked bacon, chopped 1 1/2 cups salted butter, softened (recommended: Country Crock) Salt and freshly ground black pepper 1 cup applewood smoked Cheddar, grated 1/2 cup chopped chives Instructions: Preheat oven to 400 degrees F. Wash and cut potatoes into bite-size pieces. Place potatoes in a medium sized roasting pan. Add diced onion, shallots, garlic and bacon. Mix potatoes and other ingredients with softened butter until ingredients are coated thoroughly with butter. Cover with foil and cook approximately for 1 hour or until the potatoes are almost fork tender. Remove foil. Season with salt and pepper and place back in the oven for 20 to 25 minutes or until potatoes have a nice golden brown color. Garnish with grated cheese and chives. This recipe was provided by a finalist, who may or may not be a professional cook, for The Next Food Network Star. Food Network has not tested this recipe and therefore, we cannot make representation as to the results. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 38772,"B. Smith's Skillet Apple Pie 2 tablespoons unsalted butter 3 Golden Delicious apples, plus 3 Granny Smith apples, peeled, cored, sliced thin and tossed with 1 tablespoon lemon juice 1/2 cup brown sugar, firmly packed 1/2 cup sugar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon salt 1 teaspoon cornstarch 2 tablespoons flour 1 1/2 cups all-purpose flour 1/4 cup, plus 1 tablespoon sugar 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1/4 cup unsalted butter, chilled 2/3 cup half and half 3/4 teaspoon vanilla Instructions: To prepare filling; melt butter in a 10-inch cast iron skillet over medium heat, add apple slices and cook, stirring frequently, for about 5 minutes. Mix sugars, cinnamon, nutmeg salt and cornstarch in a bowl and gently stir mixture into apples. Continue to cook until apples are soft but not mushy, about 5 minutes. To prepare topping; mix together flour, 1/4 cup sugar, baking powder, and salt in a large bowl. Using 2 knives or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add the milk and vanilla, and quickly blend together with spatula. To assemble the pie; drop heaping tablespoons of biscuit mixture on top of apples, covering most of the center of the mixture. Sprinkle top with remaining sugar and bake in preheated 350 degree oven for 25 to 30 minutes, or until top is golden. Remove pie from oven and let stand for at least 5 minutes before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38773,"San Francisco-Inspired Mussel Chowder 4 bacon slices, chopped 1/2 cup chopped scallions (white and light green parts), plus more for garnish 3 cloves garlic, minced plus 1 whole clove 1/2 teaspoon kosher salt, plus more for seasoning 2 thyme sprigs 1 lemon, zest peeled into strips with a vegetable peeler 2 cups fish stock 2 medium Yukon Gold potatoes, peeled and diced Pinch of ground white pepper 1 pound mussels, scrubbed and debearded
1 cup heavy cream Olive oil 1 baguette, sliced 1 clove garlic, whole Instructions: Cook the bacon in a large deep skillet with 1 tablespoon olive oil over medium heat until crispy, stirring occasionally, about 6 minutes. Transfer to a plate lined with paper towels, reserving the drippings in the skillet. Cook the scallions in the reserved bacon drippings over medium heat, stirring frequently, until softened. Place the minced garlic on your board and sprinkle with a generous pinch of kosher salt, then use the side of a chef's knife to scrape into a paste. Add the garlic, thyme and lemon peel strips and cook until fragrant, 2 minutes. Add the fish stock and potatoes, 1/2 teaspoon salt and a pinch of white pepper; bring to a boil. Reduce the heat to a simmer and cook until the potatoes are just tender, about 5 minutes.
Increase the heat to medium-high, add the mussels, cover and cook until the mussels have opened, 2 to 3 minutes. Remove from the heat and discard any mussels that have not opened. Return the pan to the heat and simmer until the liquid is slightly reduced, about 2 minutes. Stir in the heavy cream and lemon juice. Top the mussels with the cooked bacon and extra sliced scallions.
Preheat a grill pan over medium-high heat. Brush the baguette slices with a little olive oil, then add to the grill pan and cook until golden brown, 2 minutes per side. Remove from the pan and rub with the whole garlic clove. Served the mussels with the grilled bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38774,"Roasted Green Beans with Shallots and Hazelnuts 1 pound green beans, trimmed 3 tablespoons olive oil 4 shallots, thinly sliced Salt and freshly ground black pepper 1/4 cup hazelnuts, toasted and coarsely chopped 1 tablespoon finely chopped lemon zest 2 tablespoons chopped fresh parsley leaves Instructions: Preheat oven to 425 degrees F. Toss the green beans in a large baking dish with the oil and shallots and season with salt and pepper. Roast until just cooked through and golden brown, about 15 to 18 minutes. Combine the hazelnuts, zest, and parsley in a small bowl. Transfer green beans to a platter and sprinkle with the hazelnut mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38775,"Vanilla-Pineapple Water 2 cups roughly chopped fresh pineapple 3 cups water 1/2 teaspoon pure vanilla extract 3 tablespoons sugar, or to taste Instructions: Put the pineapple, water, vanilla, and sugar in a blender and process until smooth. Strain into a pitcher, pressing on the solids, to extract all the liquid. Discard the solids. Check the flavor, adding more sugar, if necessary. Serve chilled over ice. ","[Chardonnay, Moscato, Sauvignon Blanc]" 38776,"Roasted Red Pepper Meatloaf with Spicy Barbecue Glaze 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup crushed crackers or cracker meal 1 cup jarred roasted red peppers, drained and chopped 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh flat-leaf parsley 2 large eggs, lightly beaten 1 medium onion, grated 1 clove garlic, minced 1/4 cup ketchup Kosher salt and freshly ground black pepper 1/4 cup barbecue sauce 2 teaspoons honey 1 teaspoon chipotle cl powder 1 teaspoon cider vinegar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, crackers, roasted red peppers, cilantro, parsley, eggs, onion, garlic, ketchup, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large bowl. Using your hands, mix together until well combined. Transfer the mixture to the prepared baking sheet and form it into a compact oval-shaped loaf, about 9 inches by 5 inches. Bake for 30 minutes. Stir together the barbecue sauce, honey, chipotle cl powder and vinegar in small bowl for the glaze. Remove the meatloaf from the oven and brush the top and sides all over with the glaze. Return to the oven and bake until the glaze starts to caramelize and a thermometer inserted in the center of the meatloaf registers 160 degrees F, about 25 minutes more. Let rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 38777,"STAMIE'S ALMOND COOKIES 1 (6 \u2013ounce) bag white slivered almonds, coarsely chopped 1/2 -cup sugar, plus 1 1/2 cups sugar 1 pound unsalted butter 1 cup butter-flavored shortening 3 eggs 1 ounce brandy 3 tablespoons pure almond extract 3 tablespoons butter flavoring 5 heaping tablespoons baking powder 7 to 7 1/2 cups all-purpose flour 1 egg white mixed with 1 tablespoon water, for glaze Nonstick cooking spray 1 (6-ounce) jar apricot preserves Instructions: Preheat oven to 350 degrees. Combine almonds and 1/2 cup sugar and set aside. Melt the butter and the shortening mixture together. Combine the shortening mixture with 1 1/2 cups sugar in a mixing bowl and mix well. Add the 3 eggs and continue mixing until creamy. Add the brandy, almond extract, butter flavoring, and the baking powder. Mix well. Slowly begin adding the flour, and beat until the mixture leaves the side of the bowl. Set aside. Spray the cookie sheets with cooking spray and then wipe them off. Using a small ice-cream scoop, begin cutting the balls out of the dough. Press a ball of cookie dough down, using a clear plastic lid from the baking powder can, so they will all be the same size. Pick up 1 cookie at a time, and brush with the egg white mixture, and press into the topping mixture. Press the cookie down, pick it up to shape it in your hand, and press your finger in the middle to make a dent. Bake in the oven for 20 to 25 minutes until golden. When serving, put a 1/2 teaspoon of the apricot preserve in the middle of the cookie. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 38778,"Goat Cheese and Red Onion Frittata Sandwich Crunchified with Pepper Relish Eight 1/4-inch slices pancetta Kosher salt and freshly ground black pepper
2 tablespoons olive oil
1 medium red onion, halved and thinly sliced
1 clove garlic, finely chopped
8 large eggs
4 ounces goat cheese, cut into small pieces
2 tablespoons chopped fresh herbs, such as parsley or basil
2 tablespoons hot pepper relish, such as B&G
4 ciabatta rolls, halved horizontally and lightly toasted
4 ounces baby arugula or watercress
Instructions: Preheat the oven to 400 degrees F. Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool. Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper. Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls. Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38779,"Roasted Butternut Squash Salad 3 tablespoons pine nuts 1 medium butternut squash
4 tablespoons (1/2 stick) butter
Kosher salt and freshly ground black pepper 1/4 cup freshly grated Parmesan, plus more if needed
1/4 cup olive oil
1 tablespoon balsamic vinegar
6 cups mixed salad greens
Instructions: Preheat the oven to 375 degrees F. Put the pine nuts in a small skillet over low heat and slowly toast them, stirring, until they're golden brown and fragrant, about 2 minutes. Set aside off heat. To prepare the butternut squash, cut off the top and bottom, then use a sharp knife or vegetable peeler to remove the hard skin. Cut the squash in half lengthwise and remove the seeds with a spoon. Slice the squash into sticks and then slice the sticks into cubes. Meanwhile, melt the butter in a small skillet or saucepan over low heat. Skim off as much of the foam as you can. Put the squash in a bowl and pour in the melted butter. Sprinkle with salt and pepper and toss to combine. Spread the squash out on a rimmed baking sheet and roast, shaking the baking sheet once or twice during roasting, 25 to 30 minutes. Crank up the heat to 400 degrees F and roast until the squash is sizzling and golden brown around the edges, another 15 minutes or so. Set aside to cool for 5 minutes, then add the Parmesan and toss together. Toss in the pine nuts. Mix the olive oil with the balsamic in a bowl and sprinkle in a little salt and pepper. Put the salad greens in a serving bowl and toss with half the dressing. Add the squash mixture and lightly toss it in. Serve the extra dressing on the side. Top with additional Parmesan if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 38780,"Jalapeno Poppers 20 fresh jalapenos, 2 to 3 inches in size Two 8-ounce packages cream cheese, slightly softened
1 pound thin (regular) bacon, slices cut in half
Instructions: Preheat the oven to 275 degrees F. Set a wire rack over a baking sheet. If you have them, slip on some latex gloves for the pepper prep. Cut the jalapenos in half lengthwise. With a spoon, remove the seeds and white membranes (the source of the heat; leave a little if you like things HOT). Smear cream cheese into each jalapeno half and then wrap with a bacon piece (1/2 slice). Secure by sticking a toothpick through the middle. Place on the rack in the baking sheet. Bake until the bacon is sizzling and done, 1 hour 15 minutes. Serve immediately, or they're also great at room temperature. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 38781,"Next Day Rice Pudding 1 to 1 1/2 cups cooked rice Raisins Sugar to taste Half and half Ground cinnamon or fresh raspberries or seedless grapes Instructions: Heat rice in a microwave or in a double boiler with some raisins and sugar to taste. When hot, gradually stir in half and half until rice has absorbed some liquid and is warm and creamy. Taste for sweetness and dust with a sprinkling of ground cinnamon, raspberries or sliced seedless fresh grapes. ","[Chardonnay, Moscato, Vinho Verde]" 38782,"Baked Mac and Cheese 2 tablespoons unsalted butter, plus more for the casserole dish Kosher salt 1 pound macaroni 3 cups whole milk 4 eggs 3/4 pound yellow Cheddar, grated (about 4 cups) Instructions: Preheat the oven to 350 degrees F. Butter a 3-quart casserole dish. Bring a large pot of salted water to a boil. Add the macaroni and cook until tender, about 7 minutes; strain well. Transfer the macaroni to a large bowl, add the butter and toss to coat. Whisk together the milk, eggs and 2 teaspoons salt in a medium bowl. Add the milk-egg mixture to the macaroni; add the Cheddar and stir until it is evenly distributed. Pour into the prepared casserole dish. Bake until the custard is set and the top is browned and bubbling, 30 to 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 38783,"Garlic Crusted Sliced Pork Loin with Fresh Succotash 1/4 cup Dijon mustard 1 tablespoon kosher salt 1 tablespoon fresh thyme, chopped fine 1/2 teaspoon black pepper 3 garlic cloves, minced fine 3 pounds boneless pork loin, trimmed and tied 2 cups frozen baby lima beans, or fresh shelling beans Kosher salt 2 tablespoons unsalted butter 4 to 6 ears fresh sweet corn scraped from the cob (you will need 2 cups total - a little more is ok) 1/3 cup heavy cream 1 teaspoon sugar Freshly ground black pepper 2 shakes paprika 2 tablespoons chopped flat-leaf parsley Instructions: Make the pork loin: Preheat the oven to 425 degrees F.
Place the first 5 ingredients in the bowl of a mini chopper. Process until the mixture resembles a coarse paste. Rub the paste over the surface of the pork and allow the pork to sit for 30 minutes at room temperature, or in the refrigerator for up to 6 hours?leave roast at room temperature for 30 minutes before roasting if refrigerated. Roast the pork for 30 to 50 minutes, check temperature with a meat thermometer. The temperature should read 140 degrees F. Remove the pork as soon as it reaches the correct temperature, cover with foil and let rest for 15 minutes.
Make the succotash: Place the beans in a saucepan and cover with salted water. Simmer until tender, 6 to 8 minutes for frozen beans, and 25 minutes for fresh shelling beans. Drain the beans, and using the same saucepan, add the butter and the corn and saute quickly, about 2 minutes. Add the cream, sugar, beans, and salt and pepper. Cook over low heat for about three minutes more.
Spoon the succotash into 6 shallow bowls, sprinkle with paprika and parsley. Top each with 3 to 4 (1-inch) slices of the pork loin and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38784,"Celery and Portobello Salad 6 ribs of celery with leafy tops, wiped clean and thinly sliced on an angle 4 large portobello mushroom caps, wiped clean with damp towel 1 cup coarsely chopped flat-leaf parsley , half a bunch 1 cup arugula leaves, chopped 1 cup torn or shredded basil leaves, about 20 leaves 1 lemon, juiced Extra virgin olive oil, for drizzling Salt and pepper Chunk of Parmigiano-Reggiano, for shavings Instructions: Combine salad ingredients and dress with lemon juice and extra-virgin olive oil. Season with salt and pepper and top salad with shavings of cheese made with a vegetable peeler. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 38785,"Animal Cookies 2 cups flour 1/2 cup yellow corn flour (do not substitute cornmeal) 1/4 teaspoon baking soda Pinch salt 1/2 cup light brown sugar 1/2 cup (1 stick) unsalted butter at room temperature 2 tablespoons light corn syrup 1/4 cup milk 1 teaspoon vanilla extract Instructions: Set 2 racks in the middle and upper third of the oven and preheat to 350 degrees F. In a food processor or the bowl of an electric mixer, thoroughly mix together the dry ingredients. On low speed, add the butter, then the corn syrup, milk, and vanilla. Process or beat until the dough is completely blended. Between sheets of waxed paper, roll the dough to a thickness of 1/8-inch. Refrigerate for 30 minutes, until firm. Cut the dough into animal shapes with cookie cutters or press molds (lightly floured to prevent sticking.) Arrange on nonstick or parchment-lined cookie sheets and refrigerate for 15 minutes to firm the dough. Bake for 7 minutes, until very lightly tanned around the edges. Set the pans on a rack to cool. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 38786,"Pumpkin and Orange Breakfast Cake with a Fresh Orange Syrup 1 cup unsalted butter, at room temperature 1 cup granulated sugar 2 tablespoons finely grated orange zest 3 large eggs, 2 of them separated, all at room temperature 1 cup pumpkin puree, homemade or pure canned solid-pack pumpkin (not \pumpkin pie filling) 1 1/2 cups all-purpose flour 1/2 cup cake flour (not self-rising) 2 teaspoons baking powder 1/4 teaspoon salt Juice of 1 large juice orange, such as Seville 1/2 cup granulated sugar Additional unsalted butter, at room temperature, for greasing the pan Thick vanilla yogurt or vanilla ice cream, to serve Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch fluted tube pan and set it aside. Cream the butter, sugar, and orange zest together until light and fluffy. Add the whole egg and the two egg yolks, one at a time, beating well and scraping down the sides of the bowl between each addition. Beat in the pumpkin puree. Sift together the flours, baking powder, and salt. Add to the pumpkin batter in three or four stages, blending gently but thoroughly after each. Stir in the final addition of dry ingredients by hand if you have been using a mixer, so as not to overwork the batter. In a clean small bowl, whip the egg whites until they hold soft peaks. Fold into the batter, then scrape the batter into the prepared pan and smooth the surface. Bake in the center of the oven for 50 to 60 minutes, or until the top of the cake is springy when lightly touched, the sides are beginning to pull away from the sides of the pan and a wooden skewer inserted in the center of the cake comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. This cake keeps very well for several days, well wrapped, and it freezes beautifully for up to 2 months. For the syrup, combine the orange juice and sugar in a small saucepan over low heat and stir until the sugar has dissolved. Increase the heat, bringing the syrup to a boil. Boil without stirring for 2 minutes, then use immediately, or allow to cool and refrigerate for up to 3 days (reheat gently). To serve, place one slice of the pumpkin orange cake on each plate. Spoon a few tablespoons of the warm syrup over each piece, and accompany with a scoop of thick vanilla yogurt (for breakfast) or ice cream (for dessert). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 38787,"Easy Chicken & Cheese Enchiladas 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1/2 cup sour cream 1 cup Pace? Picante Sauce 2 teaspoons chili powder 2 cups chopped cooked chicken 1/2 cup shredded Monterey Jack cheese 6 flour tortillas (6-inch), warmed 1 small tomato, chopped (about 1/2 cup) 1 green onion, sliced (about 2 tablespoons) Instructions: Heat the oven to 350 degrees F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup soup mixture, chicken and cheese in a large bowl. Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side up in a 2-quart shallow baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish. Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion. Tip: Stir 1/2 cup canned black beans, drained and rinsed, into the chicken mixture before filling the tortillas. Serving Suggestion: Serve with iceberg salad mixed with carrots and red cabbage and a red wine viniagrette. For dessert serve prepared refrigerated flan. ","[Syrah, Malbec, Tempranillo, Garnacha]" 38788,"Corned Beef Breakfast Hash 3 tablespoons olive oil 1 pound baby red potatoes, quartered Kosher salt and cracked black pepper
1 Spanish onion, roughly chopped 1 red bell pepper, chopped 1 cup shredded cabbage 2 tablespoons Worcestershire sauce 8 ounces corned beef, thinly sliced crosswise into strips 1/4 cup heavy cream 4 large eggs Instructions: Heat the olive oil in a large skillet over medium-high heat. Add the potatoes, sprinkle with salt and pepper and saute until golden brown, 10 to 12 minutes.
Add the onions and peppers and continue cooking an additional 5 minutes. Add the cabbage and Worcestershire sauce and saute until the vegetables are tender, about 3 minutes longer. Stir in the corned beef and cream and reduce the heat to medium-low.
Crack the eggs over the hash. Cover with a lid and cook until the eggs are set, 8 to 10 minutes. Serve the hash divided among 4 plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38789,"Vietnamese-Inspired Shrimp Spring Roll Tacos 1 cup avocado oil 3/4 cup roasted unsalted peanuts
4 cloves garlic, crushed
2 tablespoons raw white sesame seeds
1/2 teaspoon whole cumin seeds
2 teaspoons chipotle cl powder
1/4 cup warm water
3 tablespoons rice vinegar
1 tablespoon dark brown sugar
1/2 cup warm water 3 tablespoons plus 1 teaspoon fish sauce, preferably Red Boat 3 tablespoons lime juice
2 tablespoons granulated sugar
2 teaspoons rice vinegar
Pinch kosher salt 2 carrots, cut into matchsticks
2 Persian cucumbers, cut into matchsticks
Three to four 1-inch pieces ginger Kosher salt
1 pound jumbo (21- to 30-count) shrimp, peeled, deveined and tails removed
3 ounces dried thin rice noodles (maifun)
One 7.5-ounce package jicama tortillas
Leaves from 8 to 10 stalks fresh cilantro
Leaves from 8 to 10 stalks fresh mint
Instructions: For the Mexican peanut-cl sauce: Set a medium saucepan over medium heat, then pour in the oil. Drop in the peanuts and garlic. Cook, stirring often, until the peanuts begin to brown, 4 to 5 minutes. Add the sesame and cumin seeds and cook, keeping a close eye on it and stirring often, until the sesame seeds turn golden brown, about 3 minutes. Add the chipotle powder and saute for 30 seconds, then turn off the heat and immediately pour everything into a blender. Add the warm water, rice vinegar and brown sugar. Pop the lid on, and use a kitchen towel to hold it down. Blend until the mixture is nearly smooth (see Cook's Note). Spoon into a bowl and set aside. For the nuoc cham: Stir together the warm water, fish sauce, lime juice, granulated sugar, rice vinegar and salt in a bowl. Add the carrots and cucumber and set aside. For the spring roll tacos: Set a medium saucepan of water over high heat and let it come to a boil. Add the ginger and some salt, then carefully add the shrimp. Stir, then allow to cook until opaque, about 3 minutes. Remove the shrimp to a plate using a slotted spoon. Allow the water to come back to a boil, then add the noodles and turn the heat off. Allow to sit until the noodles are tender but not mushy, 3 to 4 minutes. Remove the noodles to a bowl using tongs or a spider and set aside. Bring the water back to a boil and cook the tortillas one at a time, cooking for 1 minute each. To make a taco, spread a tablespoon or so of the peanut-cl sauce on a tortilla. Place some noodles on top followed by the carrots and cucumber in nuoc cham. Top with 3 shrimp and the cilantro and mint leaves. Serve! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38790,"Tartiflette Kosher salt Unsalted butter, at room temperature
2 cups Yukon gold potatoes, cut into 1/4-inch-thick slices
12 ounces thick-cut bacon, cut into lardons
1 red onion, peeled and thinly sliced
3 to 4 pieces Swiss chard, washed, trimmed and sliced
8 ounces gruyere cheese slices
1 cup cream
One 8-ounce round reblochon cheese, sliced into 1/4-inch-thick slices
Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Grease a 10-inch cast-iron pan with butter and set aside. Add the sliced potatoes to the boiling water and cook until just tender, about 10 minutes. Carefully drain and set aside. Add the bacon to a large cast-iron pan over medium heat and allow the bacon to begin browning and rendering fat, about 5 minutes. Add the sliced red onion and continue to cook to soften the onions, for another 5 minutes. Add the Swiss chard, season with salt to taste and cook until wilted, about 5 minutes. Layer the greased cast-iron pan with a third of the potatoes, half of the gruyere, then half of the bacon-onion-chard mixture. Repeat. Finally, top with the remaining potatoes and the cream. Decorate the top with the reblochon cheese in an even layer covering the potatoes. Bake until golden brown, about 20 minutes. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 38791,"The Carnegie Pepe Sandwich 1 12-inch baguette, French or Italian bread, or sub roll 8 ounces sliced low fat or fat free turkey breast (or chicken breast) 4 ounces cream cheese (or reduced fat Neufchatel cheese) Small container of peach mango medium heat salsa (or other fruit based Salsa) bean sprouts (optional) tortilla Chips (optional) Instructions: Slice bread lengthwise and split open. Spread cream cheese liberally on bottom half of bread. Spoon healthy portion of the salsa on top of the cream cheese (be sure to include the \juices\ of the salsa). Close the bread and press down to ensure the salsa \juices\ are absorbed. Re-open the sandwich and layer the turkey breast on top of the cream cheese and salsa layers. For a bit of added crunch top with bean sprouts, if desired. Side with a plate of tortilla chips and remaining salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38792,"Aunt Norma's Nutcase Fruitcake Vegetable oil, for frying Small cubes of chilled fruit cake 1 egg, beaten 1/2 cup chopped nuts (recommended: walnuts or pecans) 1 1/2 ounces (3 tablespoons) applejack brandy 1/2 ounce (1 tablespoon) hazelnut liqueur 1/2 ounce (1 tablespoon) black currant liqueur 1/2 ounce (1 tablespoon) cherry liqueur 1/2 ounce (1 tablespoon) cinnamon liqueur 1/2 tablespoon grenadine Splash cream or Irish cream liqueur, optional Ice Instructions: To deep-fry fruitcake garnish: Heat 4 cups vegetable oil in a deep-fryer to about 375 degrees F. In a shallow dish, whisk 1 egg. Place the chopped nuts in another shallow dish. Dip the fruitcake cubes in egg and then roll in nuts. Put the fruitcake on a skewer or place in a small fry basket. Carefully place the fruitcake in the hot oil. Hold it under with a spider strainer to ensure even browning. It should turn golden in 1 to 2 minutes. Remove the fruitcake to paper towels and let drain. Allow the fruitcake to sit and cool for about 5 minutes. To make the cocktail: Combine the applejack brandy, hazelnut liqueur, black currant liqueur, cherry liqueur, cinnamon liqueur, grenadine, and cream in a Colins glass, fill with ice and stir. Garnish drink with a cherry and a cube of deep fried fruitcake on a cocktail pick. ","[Bourbon, Brandy, Rum, Port]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Grilled Cheese Croutons Ingredients:

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 3 cloves gar" 38793,"Peppermint Skillet Cake with Peppermint Ice Cream Nonstick cooking spray, for the skillet One 16.25-ounce box white cake mix
  1 teaspoon peppermint extract
  12 to 14 full-size candy canes Buttercream Peppermint Frosting, recipe follows 1 pint peppermint ice cream 3 cups confectioners' sugar, sifted 2 sticks (1 cup) unsalted butter, at room temperature
  3 tablespoons heavy cream
  1 teaspoon peppermint extract
  Instructions: Preheat the oven to 350 degrees F. Spray a 10-inch cast-iron skillet with nonstick cooking spray. Prepare the cake mix according to the package's egg white method. Add the peppermint extract and mix to combine. Pour the cake batter into the prepared skillet. Bake until the cake is set and a toothpick inserted comes out clean, 35 to 45 minutes. Let the cake cool until the top of the cake is cool to the touch. Pulse the candy canes in a food processor until you get pea-sized candy, 5 to 6 times. Add 1/2 cup of the crushed candy canes to the Frosting and fold to combine. Frost the cake with the Peppermint Frosting, then sprinkle the remaining crushed candy over the entire cake. Serve slices with scoops of peppermint ice cream. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the confectioners' sugar together with the butter until well combined. Add the heavy cream and continue to beat until extremely light and fluffy. Beat in the peppermint extract until combined. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38794,"Turkey and Spinach Taquitos Vegetable oil cooking spray 3 tablespoons extra-virgin olive oil 1 large onion, minced 1 tablespoon kosher salt 1/4 teaspoon freshly ground black pepper 1 pound ground turkey 1 tablespoon ground cumin 2 packed cups baby spinach leaves, chopped 1 can black beans, rinsed and drained 1 cup mascarpone, at room temperature (8 ounces) Eighteen 6 1/2-inch-diameter extra-thin or regular corn tortillas 1/4 cup extra-virgin olive oil 1 cup shredded white or extra sharp Cheddar (4 ounces) Serving suggestion: salsa or guacamole Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
  For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
  Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38795,"Sunny's Award Winning Curry-Style Dog 2 tablespoons salted butter 1 tablespoon olive oil 1/2 cup roughly chopped white onions 4 hot dogs, sliced into 1/2-inch rounds 1 cup ketchup 1/4 cup honey 1 tablespoon yellow curry powder, plus more for dusting Freshly cracked black pepper 2 servings frozen shoestring fries, cooked according to directions on package (frying method preferred) 4 hot dog buns, toasted on a dry pan Instructions: Cook the wieners: In a large pan, add the butter, oil and onions and cook over medium heat until the onions have softened, about 6 minutes. Add the hot dogs and cook, stirring occasionally, until the hot dogs take on some color, about 5 minutes. Make the sauce: In a small bowl, stir the ketchup, honey, curry powder and a few grinds of black pepper until combined. Pour over the hot dogs and onions and cook until the ketchup color deepens and the consistency thickens a bit, about 5 minutes. Build the hot dogs: Add an equal amount of prepared fries to each opened bun. Top with an equal amount of the curry wiener mixture and a dusting of curry powder to finish. Serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38796,"Roasted Cauliflower With Dates and Pine Nuts 1 large head cauliflower, cut into florets (about 8 cups) Kosher salt and freshly cracked black pepper, to taste 4 tablespoons unsalted butter 1/3 cup pine nuts 1 clove garlic, minced 1/2 cup pitted Medjool dates, coarsely chopped Instructions: Preheat the oven to 425 degrees F. Evenly spread the cauliflower on a baking sheet and season with salt and pepper. Transfer to the oven and roast, tossing once with a spatula, until golden brown at the edges, about 20 minutes. Put the butter in a small skillet over medium-low heat. Once it's melted, add the pine nuts and cook, stirring frequently, until they're lightly golden brown, about 5 minutes. Add the garlic and dates and continue cooking until they're softened, 2 to 3 minutes more; season with salt. Transfer the hot cauliflower to a serving bowl, drizzle the pine nut mixture over the top and toss to combine. Taste and adjust seasoning if necessary and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38797,"Green Bean Casserole 3 tablespoons canola oil, divided 1 medium sweet onion (half diced, half thinly sliced), divided 8 ounces mushrooms, chopped 1 tablespoon onion powder 1 1/4 teaspoons salt, divided 1/2 teaspoon dried thyme 1/2 teaspoon freshly ground pepper 2/3 cup all-purpose flour, divided 1 cup low-fat milk 3 tablespoons dry sherry (see Ingredient Note) 1 pound frozen French-cut green beans (about 4 cups) 1/3 cup reduced-fat sour cream 3 tablespoons buttermilk powder (see Ingredient Note) 1 teaspoon paprika 1/2 teaspoon garlic powder Instructions: This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our white sauce with sliced fresh mushrooms, sweet onions and low-fat milk makes a creamy, rich casserole.; Preheat oven to 400 degrees F. Coat a 2 1/2-quart baking dish with cooking spray. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion and cook, stirring often, until softened and slightly translucent, about 4 minutes. Stir in mushrooms, onion powder, 1 teaspoon salt, thyme and pepper. Cook, stirring often, until the mushroom juices are almost evaporated, 3 to 5 minutes. Sprinkle 1/3 cup flour over the vegetables; stir to coat. Add milk and sherry and bring to a simmer, stirring often. Stir in green beans and return to a simmer. Cook, stirring, until heated through, about 1 minute. Stir in sour cream and buttermilk powder. Transfer to the prepared baking dish. Whisk the remaining 1/3 cup flour, paprika, garlic powder and the remaining 1/4 teaspoon salt in a shallow dish. Add sliced onion; toss to coat. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the onion along with any remaining flour mixture and cook, turning once or twice, until golden and crispy, 4 to 5 minutes. Spread the onion topping over the casserole. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving. NUTRITION INFORMATION: Per serving: 212 calories; 10 g fat (2 g sat, 5 g mono); 10 mg cholesterol; 23 g carbohydrate; 7 g protein; 3 g fiber; 533 mg sodium; 259 mg potassium. Nutrition bonus: Calcium (16% daily value). 1 1/2 Carbohydrate Servings Exchanges: 1/2 starch, 1 vegetable, 2 fat TIP: Ingredient notes: Don't use the high-sodium \cooking sherry\ sold in many supermarkets. Instead, purchase dry sherry sold with other fortified wines. Look for buttermilk powder, such as Saco Buttermilk Blend, in the baking section or with the powdered milk in most supermarkets. From www.eatingwell.com with permission. 2009 Eating Well Inc. Photo by Ken Burris ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38798,"Bacon-Egg-And-Cheese-Stuffed Pancakes 12 ounces breakfast sausage links, casings removed and crumbled 8 ounces bacon, chopped into 1/2-inch pieces 1 2/3 cups all-purpose flour (see Cook's Note) 1/4 cup cornstarch 1/4 cup confectioners' sugar 1 tablespoon baking powder 1/4 teaspoon baking soda Kosher salt and freshly ground black pepper 1 1/4 cups milk 3 tablespoons unsalted butter, melted 14 large eggs 1 cup shredded Cheddar
Maple syrup, ketchup and hot sauce for serving Instructions: Combine the sausage and bacon in a large nonstick skillet over medium-high heat and cook until the bacon is crisp and the sausage is browned and cooked through, about 8 minutes. Using a slotted spoon, transfer the sausage and bacon to paper towels to drain and cool. Whisk the flour, cornstarch, confectioners' sugar, baking powder, baking soda and 1/4 teaspoon salt together in a large bowl. Whisk the milk, butter and 2 of the eggs together in a medium bowl. Add the milk mixture to the flour mixture and stir until ingredients are just incorporated and batter is thick (it?s okay if there are some lumps). Stir in the cheese and let the batter rest for 5 minutes.
Wipe out the skillet and heat over medium-low. Crack 2 eggs in the skillet, sprinkle with salt and pepper, and cook until the whites are almost set, about 3 minutes. Taking care not to burst the yolks, ladle 1/4 cup of the pancake batter over each egg to cover it completely; sprinkle each pancake with 2 heaping tablespoons of the bacon-sausage mixture and cook until bubbles break at the edges, 1 minute and 30 seconds.
Gently flip each batter-covered egg and cook until the underside of the pancake is golden brown, the egg whites are fully cooked and the yolks are still runny, about 1 minute and 30 seconds more.
Serve the finished pancakes immediately as they are ready with maple syrup, ketchup and hot sauce on the side. Repeat with the remaining eggs, batter and sausage mixture to make more pancakes. Reduce heat if pancakes are browning too quickly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 38799,"Quick Coffee-Glazed Donut Vegetable oil, for frying 3 cups all-purpose flour, plus more for dusting
2/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
4 tablespoons unsalted butter, melted and cooled
1 large egg
1 cup whole milk, plus more if needed 1 1/2 teaspoons instant coffee
1 1/2 cups confectioners' sugar
Rainbow sprinkles, for topping
Instructions: Fill a large wide pot with 3/4 inch of oil and heat to 360 degrees F. Meanwhile, whisk together the flour, granulated sugar, baking powder and salt in a large bowl. Whisk together the butter, egg and 3/4 cup of the milk in a medium bowl. Add the wet ingredient to the dry and mix with a wooden spoon until the dough comes together. Lightly flour a work surface and turn out the dough; knead a few times until it comes together, Divide the dough into 10 equal pieces. Roll each piece between your hands to make a ball and flatten each ball into a 3-inch-wide disk. Use your fingers to rip a hole in the center of each and gently spread each hole so that it is about 1 inch wide. When the oil is hot, fry the donuts in batches, turning once, until deep golden brown all over, about 3 minutes per batch. Return the oil to 360 degrees F between batches. Transfer the donuts to a paper towel-lined tray as they are cooked; cool at least 15 minutes. Meanwhile, warm the remaining 1/4 cup milk in a large microwave-safe bowl. Add the coffee and stir to dissolve. Add the confectioners' sugar and whisk until smooth. Add enough additional milk to make the glaze a nice coating consistency. Dip one side of each donut in the glaze and place on a plate. Sprinkle with the rainbow sprinkles. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 38800,"Crispy Brussels Sprouts Canola oil, for greasing and frying 1 pound bacon
1 pound Brussels sprouts
Kosher salt
2 small leeks, trimmed and sliced on a thin bias
3 ounces balsamic vinegar
Instructions: Preheat the oven to 350 degrees F and preheat a fryer or 3 inches oil in a medium heavy-bottomed pot to 350 degrees F. Line a plate with paper towels. Layer the bacon on a small sheet pan greased with 1 tablespoon canola oil. Bake until very crispy, 10 to 12 minutes. Remove and set aside until ready to use. Using a mandoline, carefully slice the Brussels sprouts paper-thin and sprinkle with salt. Drop the Brussels sprouts into the oil and cook, continuously moving them around, until golden brown, 3 to 4 minutes. Drain thoroughly on the paper towels. Add the leeks to the oil and cook for 3 to 4 minutes. Drain and add to the paper towels. Dice the bacon into small bites. Place the Brussels sprouts and leeks in a shallow dish and season with salt. Drizzle with the balsamic, then top with the crispy bacon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38801,"Apple Mint Granita 2 cups simple syrup (made by simmering 1 pint water with 1 pound sugar) 2 tablespoons Lapsang Souchong Tea leaves 4 sprigs mint, picked 1/8 teaspoon cloves 4 cinnamon sticks 4 slices fresh ginger (1-inch long) 15 to 20 black peppercorns, crushed 1 lemon, juiced 5 cups apple cider Instructions: Infuse simple syrup with tea, mint leaves, cloves, cinnamon, ginger, peppercorns, lemon juice, until aroma peaks, approximately 5 to 10 minutes, add cider. Freeze overnight in a plastic wrap lined loaf pan. To serve, scrape or process in food processor and serve in hollowed shell of appropriate fruit or into elegant martini glasses. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 38802,"Frog Eye Salad Kosher salt Two 8-ounce cans crushed pineapple Two 8-ounce cans pineapple tidbits 1/2 cup sugar 2 tablespoons all-purpose flour 2 large eggs 1 cup acini di pepe pasta One 16-ounce can mandarin oranges, drained 1 cup unsweetened shredded coconut, plus a large pinch for garnish 1 cup mini marshmallows 8 ounces frozen whipped topping, thawed Instructions: Bring a large pot of salted water to a boil. Drain the crushed pineapple and pineapple tidbits over a bowl, pressing lightly to squeeze out the juice (reserve the juice). Combine the sugar, flour and 3/4 teaspoon salt in a medium saucepan. Whisk in the reserved pineapple juice and the eggs. Bring to a simmer over medium heat, stirring constantly, and simmer until thickened, about 2 minutes. Strain the custard into a large bowl, cover with plastic wrap and refrigerate until just cool. Meanwhile, cook the pasta according to package directions. Drain and run under cold water to stop the cooking. Reserve a few slices of mandarin orange for garnish and set aside. Add the cooked pasta, pineapple, the remaining mandarin oranges, coconut and marshmallows to the custard and stir to coat. Add the whipped topping and stir until well mixed. Transfer to a serving bowl and top with the reserved mandarin slices and the pinch of coconut. Cover with plastic wrap and refrigerate at least 2 hours and up to overnight. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]

" 38803,"Cheesy Sausage One-Pot Gnocchi 1 pound bulk Italian sausage 2 tablespoons olive oil 1/2 teaspoon cl flakes, or more to taste 3 cloves garlic, minced 1 shallot, thinly sliced 1 cup fresh or frozen corn 1 small zucchini, sliced into 1/4-inch rounds 1 small summer squash, sliced into 1/4-inch rounds 2 tablespoons tomato paste Kosher salt and freshly ground black pepper 2 cups chicken stock One 15-ounce can tomato sauce 2 heaping tablespoons pesto One 15-ounce package gnocchi 3 cups torn kale 4 ounces mascarpone Small block Parmesan, for grating 1/4 cup fresh basil leaves Instructions: Heat a large pot over medium heat. Brown the sausage in larger chunks, 4 to 5 minutes. Remove with a slotted spoon and reserve. Drizzle in the olive oil, then add the cl flakes, garlic and shallot. Give the pan a stir, then add the corn, zucchini and summer squash and cook to soften, 2 to 3 minutes. Add the tomato paste and a big pinch of salt and pepper. Stir to coat. Deglaze with the chicken stock, scraping the pan. Stir in the tomato sauce and pesto, then bring to a boil. Add the gnocchi, kale and reserved sausage, then reduce the heat to a simmer. Cook, stirring frequently, until the gnocchi are tender and the sauce has thickened, 6 to 7 minutes. Stir in the mascarpone and taste. Adjust the seasoning as needed. Serve, garnished with grated Parmesan and basil. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38804,"Savannah Red Rice 1/4 pound salt pork, finely diced 1 small red pepper, diced 1 small green pepper, diced 1 rib celery, diced 1 medium onion, diced 2 cloves garlic, minced 2 cups long-grain white rice 2 cups crushed, canned whole tomatoes, undrained 2 tablespoons tomato paste 1 1/2 cups water 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper Instructions: Heat a large heavy-bottomed saucepan and cook the salt pork over medium-high heat until crisp. Add the red and green peppers, celery, onion, and garlic and cook 3 to 4 minutes. Add the rice and stir, coating the rice with drippings. Stir in the tomatoes, tomato paste, water, salt, and black and cayenne pepper. Cover and simmer until the rice is tender and the liquid is absorbed, about 25 to 30 minutes. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 38805,"Biblical Salad 1/2 cup pine nuts 1 cup cracked wheat 1/2 cup pearl barley 1/2 cup wheat berries 1/2 tablespoon sumac, or lemon juice 1/4 cup chopped mint 1/4 cup chopped parsley 1/4 cup chopped cilantro 3 small scallions, chopped 1 small fennel, diced 1 clove garlic, chopped 2 tablespoons chopped capers 1 tablespoon date syrup, or honey 1 tablespoon pomegranate syrup 2 tablespoons extra-virgin olive oil 1 tablespoon chopped dried figs 1/2 cup seeded and quartered red grapes 1/2 teaspoon cumin powder 1/2 teaspoon coriander powder Instructions: Presoak the cracked wheat in water for 1 hour. Drain the cracked wheat and put in a large bowl. Cook the barley and wheat berries according to package directions in separate pots until soft, but still firm. Soak the sumac in 2 teaspoons of water. Strain the sumac, barley and wheat berries. Add them to the large bowl. Add remaining ingredients, except pine nuts, to the bowl and mix gently. Adjust seasoning and salt, to taste. Keep the salad at room temperature for 1 hour before serving. Serve in 4 individual bowls and garnish with pine nuts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38806,"Sloppy Joe-Nut 2 tablespoons vegetable oil 1 pound lean ground beef
1/2 medium onion, finely chopped
1/2 green bell pepper, seeded and finely chopped
1 cup ketchup
2 tablespoons light brown sugar
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground black pepper
Kosher salt 1 tablespoon unsalted butter
6 deli slices Cheddar 4 to 6 glazed yeast doughnuts, sliced open like sandwich rolls Instructions: Coat a large skillet or Dutch oven with vegetable oil. Cook the ground beef over medium heat, breaking it up into small pieces with a wooden spoon, until browned, 3 to 5 minutes. Stir in the onions and bell peppers and cook until the onions are translucent and just beginning to brown, 2 to 3 minutes. Combine the ketchup, brown sugar, Dijon mustard, Worcestershire sauce, garlic powder, paprika, chili powder and black pepper in a small bowl. Add the sauce to the ground beef and mix well. Lower the temperature and let the ground beef simmer for 20 minutes with the lid on. Taste and adjust seasoning. Stir in the butter and remove from heat. (See Cook's Note.) To assemble, lay a slice of Cheddar on the bottom half of each doughnut. Spoon sloppy joe mixture over the cheese, then cover with the top half of each doughnut. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 38807,"Chocolate Almond Milkshakes 1 pint chocolate ice cream, softened (recommended: Haagen Dazs Dark Chocolate) 1 cup whole milk 1 cup low-fat vanilla yogurt 1/2 cup smooth, unsalted almond or peanut butter 1 teaspoon pure vanilla extract 1 (2-ounce) semi-sweet chocolate bar Instructions: In a blender, combine the ice cream, milk, yogurt, almond butter, and vanilla. Blend until smooth. Pour into 4 glasses. Using a vegetable peeler, shave the chocolate and place on top of each milkshake. Place a straw in each glass and serve. Cook's Note: The chocolate can also be grated or finely chopped. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 38808,"Pot Roast with Roasted Root Vegetables 1 1/2 pounds beef bottom round roast 2 teaspoons salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 2 tablespoons all-purpose flour 2 tablespoons canola oil 2 carrots, cut into 2-inch pieces 2 stalks celery 1 medium yellow onion 1 (15-ounce) can beef broth 1 cup water 1 tablespoon minced fresh garlic 2 tablespoons Worcestershire sauce 4 sprigs fresh thyme 2 carrots, cut into 3-inch pieces 2 russet potatoes, cut into 1-inch cubes 1/2 pound turnips, cut into wedges 2 tablespoons canola oil 1 teaspoon each fresh rosemary and fresh thyme leaves 1 red onion, sliced Instructions: For Pot Roast: Season the beef with salt and pepper and lightly coat with flour. Heat the canola oil in a large skillet on medium-high heat and brown the meat on all sides. Remove to a platter and set aside. Arrange the carrots, celery and onion in bottom of slow cooker and top with the seared beef. Add the broth, water, garlic, Worcestershire sauce, and thyme, and set the cooker on low for 8 hours. When finished, remove the meat to a serving platter. Let the vegetables and broth cool for about 5 minutes, then add to a blender. Slowly blend until smooth and transfer to a serving bowl. Serve the gravy with the pot roast and roasted root vegetables. For Roasted Root Vegetables: One hour before the pot roast is done cooking, preheat the oven to 400 degrees F. Add all the vegetables to a large bowl and add the canola oil, rosemary, thyme, and onion. Season with salt and pepper, to taste, and arrange on a sheet tray. Roast for 30 minutes, then toss and roast another 30 minutes. Arrange on a serving platter and serve. Use the leftovers to make Roasted Root Vegetable Pasta Salad or Southwestern Beef and Black Bean Chili. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 38809,"Sour Orange BBQ'd Salmon Taco with Red Cabbage Slaw and Smoked cl Sauce 2 (10-ounce) salmon fillets Olive oil Salt and freshly ground pepper Salt and freshly ground pepper
Sour Orange BBQ Sauce, recipe follows 8 (6-inch flour) tortillas, cut to size Smoked cl Sauce, recipe follows Red Cabbage Slaw, recipe follows Cilantro leaves 2 cups fresh orange juice 1 cup red wine vinegar 1 cup white wine vinegar 3 cups granulated sugar 1 orange, zest grated 3 tablespoons canola oil 1 large Spanish onion, coarsely chopped 1 head garlic, coarsely chopped 1 habanero cl, coarsely chopped 3 cups canned plum tomatoes and juices, chopped 3 cups canned plum tomatoes and juices, chopped 1/4 cup ketchup 1 tablespoon Worcestershire sauce 2 tablespoons dark brown sugar 2 tablespoons honey 1/4 cup molasses 2 tablespoons Dijon mustard 3 tablespoons ancho chili powder 2 canned chipotle chiles, pureed Salt and freshly ground pepper Salt and freshly ground pepper 1 cup prepared mayonnaise 2 tablespoons chipotle puree 1 tablespoon fresh lime juice Salt and freshly ground pepper 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1/2 small red onion, coarsely chopped 2 cloves garlic, coarsely chopped 1/4 cup fresh basil leaves 2 tablespoons chopped cilantro leaves 1 tablespoon honey 1/2 cup canola oil
Salt and pepper 1/2 head red cabbage, finely shredded Instructions: Heat grill to high.
Brush salmon with oil and season with salt and pepper, to taste. Grill the salmon skin-side down for 3 to 4 minutes or until charred and a crust has formed. Brush with some of the BBQ sauce, flip over and continue grilling for 2 to 3 minutes for medium doneness. Remove from the grill and brush with more of the sauce. Let rest 5 minutes and flake with a fork. Grill tortillas for 20 seconds per side. Divide the salmon among the tortillas, top with the red cabbage slaw and smoked cl sauce and cilantro leaves; fold and eat. Place orange juice, vinegars and sugar in a medium nonreactive saucepan and cook until reduced to approximately 1 cup and thickened. Remove from the heat and stir in the zest. Set aside.
Heat oil in a large saucepan over high heat. Add the onion, garlic and habanero and cook until soft. Add the remaining ingredients and cook until the tomatoes are soft and the sauce has thickened, about 40 minutes. Transfer the mixture to a food processor and process until smooth. Season with salt and pepper, to taste.
Transfer the sauce to a medium saucepan and whisk in the reduced orange/vinegar mixture and cook for 10 minutes. Let cool. Whisk together all ingredients in a small bowl and season with salt and pepper to taste. Combine all ingredients, except cabbage, in a blender and blend until smooth. Season with salt and pepper, to taste. Place cabbage in a large bowl and toss with the vinaigrette. Season with salt and pepper and let sit 30 minutes in the refrigerator before serving. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 38810,"Turkey Burger 6 tablespoons vegetable oil 1 cup mushrooms, diced 8 tablespoons shallots 2 cups cooked turkey, diced 4 tablespoons tomatoes, diced, seeded 4 tablespoons chives 1 cup fresh bread crumbs 4 teaspoons fresh thyme 3 whole eggs Salt and pepper Instructions: In a pan over high heat add 2 tablespoons vegetable oil. Heat until oil starts to lightly smoke. Add the mushrooms. Cook until lightly brown, stirring frequently. Add 4 tablespoons shallots and season with salt and pepper to taste. Let cool and reserve. In a mixing bowl, add the mushrooms, 2 cups of cooked turkey, tomatoes, chives, bread crumbs, 4 remaining tablespoons shallots, thyme and eggs. Mix well to incorporate. Divide mixture into 4 portions and shape into burgers. Lightly coat burgers with fresh bread crumbs. Heat 2 tablespoons vegetable oil, add burgers and cook until golden brown (approximately 2 minutes on each side.) Serve with a bun and French fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38811,"Vegetarian Burritos 2 zucchini, trimmed and sliced lengthwise into wedges 2 yellow squash, trimmed and sliced lengthwise into wedges 2 red bell peppers, cored, seeded and cut into quarters 1/4 cup olive oil 2 tablespoons minced garlic 1 bunch oregano, leaves only, chopped 1 teaspoon salt 1 teaspoon freshly ground black pepper 4 Flour Tortillas, recipe follows 1 cup Avocado Corn Relish, recipe follows 1/2 cup Tomatillo Salsa, recipe follows 2 1/2 cups all-purpose flour (3 1/2 ounces) 1 teaspoon salt Scant 1/2 cup vegetable shortening (3 1/2 ounces) 1 cup warm water 1 pound tomatillos, husked, washed and cut into quarters 2 - 4 large jalapeno chiles, stemmed, seeded if desired and roughly chopped 1/2 cup cold water 1/2 medium onion, cut in half 2 bunches cilantro, stems and leaves 2 teaspoons salt 3/4 cup olive oil 4 cups fresh corn kernels (about 5 ears) 1 teaspoon salt 3/4 teaspoon freshly ground black pepper 2 avocados, peeled and seeded 1 red bell pepper, cored and seeded 4 Poblano chiles, roasted, peeled and seeded 4 scallions, white and light green thinly sliced on the diagonal 1/2 cup red wine vinegar Instructions: Toss the vegetables in a large bowl with the oil, garlic, oregano, salt and pepper. Let sit at least 1 hour to marinate. Preheat the grill. Grill the vegetables over hot coals (or cook in a hot dry skillet) until tender, turning occasionally to avoid charring. To assemble, warm the tortillas briefly on the grill to render them pliable, and spread them out on a counter. Divide the vegetables and place in a strip down the center of each tortilla. Top with the Avocado Corn Relish and drizzle with some of the Tomatillo Salsa (being careful not to over sauce, or the burritos will be soggy). Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder. Serve immediately, with the remaining salsa on the side. Place the flour, salt and shortening in the bowl of a heavy-duty mixer. Beat with the paddle until crumbly, 3 to 5 minutes. With the mixer running, gradually add the warm water and continue mixing until the dough is smooth, about 3 minutes. Divide the dough into 8 pieces. Roll each into a ball and place on a baking tray or board. Cover with a towel and let rest at room temperature at least 15 minutes or up to 1 hour. Cut out eight 12-inch squares of waxed or parchment paper for stacking the tortillas. On a lightly floured board, roll each ball into a 10-inch circle, and transfer to a paper square. Stack on a baking tray or platter and refrigerate until cooking time. Uncooked tortillas can be kept in the refrigerator, well wrapped with paper squares between the layers, up to 2 days. To cook, heat a dry griddle or 12-inch non-stick skillet over medium heat. Carefully peel off the paper and cook the tortillas, one at a time, until puffy and slightly brown, 30 to 45 seconds per side. Set aside to cool slightly on a towel-lined platter. Bring to the table wrapped in a towel for warmth, or wrap well and refrigerate or freeze for quesadillas or other dishes. Yield: 8 large tortillas Method for Tomatillo Sauce (Green Salsa): In blender place tomatillos, jalapenos and water. Puree until just chunky. Add remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. Heat 1/2 cup of the olive oil in a large skillet over medium heat. Saute the corn with the salt and pepper, about 5 minutes. Transfer to a large mixing bowl and set aside to cool. Cut the avocados, bell pepper and roasted poblanos into 1/4-inch dice. Add to the Sauteed corn along with the scallions, red wine vinegar and the remaining 1/4 cup olive oil. Mix well and let sit 20 to 30 minutes to blend the flavors. Serve at room temperature. Corn relish can be stored, tightly covered, in the refrigerator up to a day. To make 2 to 3 days in advance, mix all the ingredients except the avocado and store in the refrigerator. Add the avocado shortly before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 38812,"Fresh Langoustines (or Shrimp) Tossed with Blood Oranges in Green Leek Sauce 1 cup of chopped green leeks (packed tightly) 2 ounces shrimp stock 1 tablespoon plus 1 teaspoon cold cubed butter 1 ounce ice cubes 6 large blood oranges 30 fresh Langoustines or Shrimp, medium to large size 1 ounce extra virgin olive oil Sturdy toothpicks (if using shrimp) Instructions: In a medium saucepan bring the shrimp stock to a boil. Stir in the leeks until all are submerged and cook for 1 1/2 minutes until leeks are tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted, then add the ice cubes with the blender still running. Blend until smooth. Pass through a chinois. Season with salt and pepper; Peel and segment the oranges, making sure to remove the tough and bitter white skin. Reserve 48 segments in a small mixing bowl; If using shrimp place toothpick lengthwise down shrimp, this will keep the shrimp straight. Heat the olive oil in 2 large saute pans until it just begins to smoke. Add the shrimp or the langoustines and brown well on one side. Flip to the other side and cook for 5 seconds. Transfer to medium mixing bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 38813,"Cherry Tomatoes Stuffed with Chicken Apple Salad 2 (8-ounce) boneless, skinless chicken breasts Water 16 cherry tomatoes 2 Granny Smith apples 1 teaspoon lemon juice, to keep apples from turning brown Salt and freshly ground black pepper Salt and freshly ground black pepper
1/2 teaspoon ground cinnamon 3 tablespoons mayonnaise 2 teaspoons chopped fresh parsley leaves 16 very small leaves rosemary, for garnish Instructions: Poach chicken in water and set aside to cool. Carefully slice off a small amount of the top of tomatoes (be careful not to remove too much) and scoop out seeds. (A 1/4 teaspoon measuring spoon works well for this procedure.) Peel apples, remove core and chop fine, and coat with lemon juice. Chop cooled chicken fine, season with salt and pepper and cinnamon, and stir in mayonnaise and chopped parsley, mixing well. Spoon chicken salad into tomatoes and garnish with the rosemary leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38814,"Minty-Green Lima Bean Puree 1/4 cup slivered almonds 2 tablespoons unsalted butter 3 tablespoons extra-virgin olive oil 1 medium onion, diced 1 (20-ounce) bag frozen lima beans 1/2 teaspoon kosher salt, plus more for seasoning 1 1/2 cups chicken stock 1 cup mint leaves, loosely packed Freshly ground black pepper Instructions: In a dry skillet over medium heat, toast the almonds until lightly golden. Remove the almonds from the pan and set aside. Return the skillet medium heat and warm the butter with 1 tablespoon olive oil. Add the onion and saute until translucent, about 5 minutes. Add the lima beans, salt and chicken stock. Bring to a simmer, and cook until the lima beans are heated through and tender, about 5 minutes. Carefully transfer the mixture to a food processor. Add the mint and puree until a smooth, even consistency is reached. Season with salt, if needed. Transfer the puree to a serving bowl and serve garnished with a drizzle of the remaining olive oil, black pepper, to taste, and the toasted almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 38815,"Whole Grilled Snapper with Tomatoes, Pine Nuts, and Brown Butter Sauce 2 cups chopped yellow onion 1 cup chopped red onion 1/2 cup chopped scallion 2 tablespoons chopped garlic 3 tablespoons chopped thyme leaf 3 tablespoons chopped rosemary 1 tablespoon black pepper 1 cup olive oil Salt 4 whole snappers, cleaned, scaled and de-boned 2 tablespoons olive oil 1 pound oven-dried tomatoes 4 teaspoons chopped basil 1 cup butter 1 cup toasted pine nuts Salt and pepper Instructions: Mix marinade ingredients in a large bowl. Stuff the snapper cavity with the marinade ingredients. Tie snapper with kitchen string to keep the ingredients inside of fish. Marinate in the refrigerator for 4 hours. Preheat the grill. Preheat the oven to 450 degrees F. For sauce, heat up olive oil in pan. Cook tomatoes for 3 to 4 minutes. Add basil and butter and cook for 3 minutes. Add pine nuts and season with salt and pepper. Place the snapper on an oiled grill and cook until there are grill marks on both sides, about 2 minutes per side. Place on a sheet pan or in a baking dish and roast until the fish is cooked through, about 15 more minutes. Serve snapper with the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38816,"Popcorn Chicken with Maple-Mustard Dip 1/4 cup Dijon mustard 1/4 cup mayonnaise 2 tablespoons maple syrup 1/2 teaspoon paprika Kosher salt Vegetable oil for frying 2 cups panko breadcrumbs 2 pounds boneless, skinless chicken breast, cut into bite-size chunks 3 tablespoons cornstarch 2 large eggs, beaten Kosher salt and freshly ground black pepper Instructions: For the maple-mustard dip: Mix the mustard, mayonnaise, maple syrup, paprika and 1/4 teaspoon salt in a small bowl. Set aside. For the popcorn chicken: Heat 2 inches of vegetable oil in a large high-sided skillet or pot until a deep-fry thermometer registers 365 degrees F. Add the breadcrumbs to a bowl and set aside. Add the chicken, cornstarch, eggs, 1 teaspoon salt and 1 teaspoon pepper to a separate bowl and toss to combine and coat the chicken. A couple pieces at a time, toss the coated chicken in the breadcrumbs and coat thoroughly, until all the chicken is coated. Fry the chicken in 3 or 4 batches until golden and crisp, 2 to 3 minutes per batch. Remove and sprinkle with a pinch of salt. Serve alongside the maple-mustard dip. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38817,"Creamy Chorizo Queso Dip 4 ounces fresh chorizo, casings removed, crumbled Olive oil, as needed 1 small red onion, chopped 1 clove garlic, finely chopped 5 teaspoons all-purpose flour 1/2 cup Mexican lager-style beer, such as Negra Modelo 1/4 cup chopped pickled jalapeno, plus 1 tablespoon pickling juice 3/4 cup milk 4 ounces Monterey Jack cheese, finely diced (about 1 cup) 4 ounces whole-milk mozzarella, finely diced (about 1 cup) 2 tablespoons chopped cilantro Warmed tortilla wedges, tortilla chips, bell pepper triangles or French fries, for dipping Instructions: Cook the chorizo, stirring, in a medium skillet or a flameproof gratin dish over medium-high heat until golden, about 5 minutes. Remove with a slotted spoon and pour off any excess rendered fat, reserving about 1 tablespoon in the pan. If there is less than 1 tablespoon, add enough olive oil to make 1 tablespoon.
Reduce the heat to medium and cook the onions, stirring occasionally, until soft, 5 to 6 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Sprinkle in the flour and cook, stirring, until the flour is golden, 1 minute. Pour in the beer and bring to a boil. Stir in the chopped jalapenos and pickling juice and cook 2 minutes. Gradually add the milk, whisking, and bring to a gentle boil until thickened, about 1 minute. Add the cheeses and reduce the heat to low. Cook, stirring frequently, until the cheese fully melts, about 3 minutes. Stir in the reserved chorizo. Transfer to a serving dish, garnish with the cilantro and serve warm with dippers. ","[Malbec, Tempranillo, Garnacha, Barbera]" 38818,"Meatballs de Corazon Blended oil, for greasing and frying 2 pounds beef heart, trimmed of excess fat and cubed
1 pound pork shoulder, cubed
4 ounces fatback, cubed
3 large eggs
1/2 cup panko breadcrumbs
2 tablespoons finely chopped fresh cilantro, plus sprigs, for garnish 1 1/2 tablespoons grated garlic 1 1/2 tablespoons kosher salt
1 tablespoon ground cumin
1 tablespoon grated fresh ginger 1 tablespoon smoked paprika
1 tablespoon grated fresh turmeric 1 1/2 teaspoons cayenne pepper
Freshly ground black pepper
8 Fresno chiles, seeded and finely chopped 8 cloves garlic, finely chopped
4 red bell peppers, seeded and finely chopped 1 yellow onion, finely chopped
1 cup blended oil
1/4 cup tomato paste
2 tablespoons kosher salt
1/2 cup honey
2 tablespoons cumin seeds
2 tablespoons smoked paprika
1 cup red wine vinegar
1/4 cup fresh lime juice, plus zest for garnish
1 green plantain, peeled and thinly sliced
Fine salt, for dusting
Instructions: For the meatballs: Preheat the oven to 400 degrees F. Grease 2 baking sheets with oil. Preheat a fryer or 3 inches oil to 300 degrees F. Double grind the heart, pork and fatback into a bowl set on top of an ice bath to ensure that the meat is cold throughout the meatball making process. Add the eggs, panko, chopped cilantro, garlic, kosher salt, cumin, ginger, smoked paprika, turmeric, cayenne and black pepper to taste. Portion the meatballs with a 1.25-ounce portion scoop, then smooth the meatballs out by tossing them between greased hands, creating a smooth round shape. Place on the greased baking sheets and bake for approximately 8 minutes. For the piri piri sauce: Pulse the chiles, garlic, peppers and onion in a food processor and set aside. In a heavy-bottom saucepot, heat the oil over medium-heat high. Add the tomato paste, stirring continuously to cook, about 1 minute. (The oil should turn a beautiful orange color.) Add the processed ingredients plus 1 tablespoon kosher salt. Cook down over medium heat until completely softened and cooked through, 5 to 7 minutes. Add the honey, cumin seeds and paprika and turn to medium heat; let cook another 6 to 8 minutes. Add the vinegar and remaining tablespoon kosher salt, then cook for about 15 minutes. Finish the sauce with the lime juice. Taste and adjust the seasoning as needed. Toss the meatballs and sauce together, then let simmer a couple of minutes to allow the flavors to marry. Meanwhile, toss the plantains into the fryer, and cook for about 2 minutes. Remove to a paper towel-lined plate and dust with fine salt. Pile the meatballs in the center of a plate. Garnish with the plantain chips, cilantro sprigs and a touch of lime zest. ","[Syrah, Tempranillo, Barbera, Zinfandel]" 38819,"Mutton Stew 1/4 cup grapeseed oil 2 white onions, roughly diced 4 garlic cloves, chopped 4 carrots (washed, but not peeled), roughly diced 1 head celery, roughly diced 6 sprigs fresh rosemary, left whole 1 leg mutton (approximately 4 pounds sheep or lamb), diced off the bone 1 bottle red wine 1/4 cup tomato paste 4 cups vegetable stock or water Salt Freshly ground black pepper 6 Idaho potatoes, scrubbed and roughly diced 1/4 cup butter Instructions: In a large Dutch oven, heat the oil over medium heat until it begins to glisten. Stir in the onions, garlic, carrots, celery and fresh rosemary, and cook until the onions are translucent, about 5 minutes. Add the mutton and stir until all sides of the meat have browned. Add the wine and tomato paste and allow to cook for about 10 minutes. Then add the vegetable stock or water, reduce heat to medium-low and allow to simmer for 4 to 6 hours, periodically checking to make sure the liquid doesn't dissipate, and adding water if needed. When the meat is beginning to become tender, add the potatoes. Season with salt and pepper. The stew is finished when the meat is very tender (the flavor should be intense and very tasty). Adjust the seasoning, as needed, and whisk in the butter just before serving to make the sauce a little richer. ","[Shiraz, Malbec, Tempranillo, Barolo]" 38820,"Crabmeat and Spinach Flan with Smoked Tomato Buerre Blanc 2 eggs 1/2 cup heavy cream 1 tablespoon Dijon mustard Celery salt Cayenne pepper Salt 1/2-pound jumbo lump crabmeat Clarified butter Spinach Mousse, recipe follows Smoked Tomato Beurre Blanc, recipe follows 1 tablespoon butter 1 tablespoon all-purpose flour
1/2 cup milk
1 cup heavy cream
2 quarts fresh spinach, stems removed
4 eggs
Pinch freshly grated nutmeg
Pinch freshly ground white pepper
Salt
4 shallots, sliced 4 ounces cider vinegar
1/4 cup heavy cream
3 tomatoes, smoked and pureed
8 ounces unsalted butter, cubed
1 tablespoon finely chopped chives
2 ounces fresh lemon juice
Salt
Instructions: In a stainless steel bowl, whisk together the eggs, cream, and mustard. Season with the celery salt, cayenne pepper, and salt, to taste. The egg mixture can be stored in the refrigerator for up to 2 days. Preheat the oven to 350 degrees F. Pick through the crabmeat carefully to be sure that all the shell and cartilage are removed. Put 2 quarts of water on to boil. Brush 8 (5-ounce) timbale molds with clarified butter. Cut out 8 round disks of waxed paper and place 1 in the bottom of each mold. Brush the paper with butter. Divide the crabmeat among the 8 molds. Pour 2 tablespoons of the custard over the crabmeat in each mold. Carefully fill the molds with the Spinach Mousse. Place the filled molds in a 12 by 12 by 2-inch baking dish. Fill the dish halfway with boiling water and gently place on the lower rack of the oven. Bake for 50 to 60 minutes, or until the mousse is firm to the touch. If the tops of the timbales begin to brown, cover with aluminum foil. Carefully remove the dish from the oven and let the timbales set a bit. The timbales can be kept in a warm water bath on top of the stove for several hours. Drizzle with Smoked Tomato Beurre Blanc before serving. In a 2-quart heavy bottomed saucepan over medium heat, melt the butter. Add the flour, and stir with a wooden spoon for 3 to 4 minutes or until the flour turns a light golden brown. Remove from heat. In a 1-quart heavy bottomed saucepan, scald the milk and cream. Remove from the heat and add to the flour mixture, whisking to incorporate. Place over medium heat and cook, stirring frequently, until mixture is very thick. Remove from heat. Blanch spinach in rapidly boiling water for 30 seconds. Drain, pressing out any excess liquid. Add to the thickened cream mixture. Puree the spinach sauce in a blender or food processor until smooth. Add the eggs and blend lightly to just incorporate. Season with nutmeg, white pepper, and salt. Use as directed above. For sauce, heat shallots and cider vinegar in a medium skillet. Reduce until almost no liquid remains. Add cream and pureed tomatoes, bring to a boil, and reduce by 1/2. Reduce heat slightly, and whisking constantly, add butter, piece by piece; the sauce should not be too hot while you are incorporating the butter. When all of the butter has been added, remove from heat and add chives, lemon juice, and salt, to taste. Keep warm until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38821,"Udon with Tofu and Asian Greens One 8-ounce package udon 4 tablespoons roasted peanut oil, or 3 tablespoons sesame oil mixed with 1 tablespoon vegetable oil One 12-ounce package firm tofu, cut into 12 pieces Kosher salt and freshly ground pepper One 11-ounce package Asian cooking greens or baby spinach 1 bunch scallions, thinly sliced diagonally Large pinch of red pepper flakes 3 tablespoons soy sauce Pinch of sugar Instructions: Cook the udon as the label directs. (Don't overcook or the noodles will get mushy.) Drain, reserving about 1/3 cup of the cooking water. Meanwhile, heat 2 tablespoons oil in a medium skillet over medium heat. Pat the tofu dry and season all over with salt and pepper. Add the tofu to the skillet and sear until golden brown, about 2 minutes per side. Set aside and keep warm. Add 1 tablespoon oil and the greens to the skillet. Cook, tossing, until just wilted. Add the scallions, red pepper flakes, the remaining 1 tablespoon oil, the soy sauce and sugar. Add the reserved cooking water; heat to create a broth. Divide the udon, greens and broth among 4 bowls and top with the tofu. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 38822,"Five Spice Beef and Pepper Stir-Fry Jasmine rice or short grain white rice, 1 to 1 1/2 cups, prepared to package directions 2 cups beef broth or stock, paper container or canned 2 tablespoons wok or clear oil, 1 turn of the pan 1 1/2 pounds beef sirloin or beef tenderloin tips, trimmed, placed in the freezer for 5 to 10 minutes then thinly sliced 2 green bell peppers, seeded and diced into 1-inch pieces 1 medium onion, diced 1/2 cup dry cooking sherry 2 tablespoons dark soy sauce, eyeball the amount (recommended: Tamari) 2 tablespoons cornstarch 1 teaspoon Chinese five-spice powder, found on Asian foods aisle of market Cracked black pepper 3 scallions, thinly sliced on an angle, for garnish 1/2 cup smoked whole almonds, available on snack aisle, for garnish Instructions: Boil water for rice and prepare to package directions. Place beef broth in a small pot over low heat to warm the liquid. Heat a wok shaped skillet or pan over high heat. Add oil (it will smoke) and meat bits. Stir-fry meat 3 minutes and remove from pan or move off to the side of the wok. Return pan to heat and add peppers and onions. Stir-fry veggies 2 minutes. Add meat back to the pan. Add sherry and stir fry until liquid almost evaporates about 1 minute. Add soy sauce to the pan. Dissolve cornstarch with a ladle of warm beef broth. Add beef broth to the pan, then add cornstarch combined with broth, the five-spice powder and black pepper. Stir sauce until it thickens enough to coat the back of a spoon. Adjust seasonings. Add more soy or salt if necessary. Remove stir-fry from heat. Fill dinner bowls with beef stir-fry and top with a scoop of rice. Scoop rice with ice cream scoop to get a rounded ball. By placing rice on top of stir-fry, rice will stay firm and not soak up too much sauce. Garnish with chopped scallions and smoked almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 38823,"Beef Picadillo 3 tablespoons currants 1/2 cup sherry
2 tablespoons butter
4 cloves garlic, chopped
2 medium onions, chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 round tablespoons paprika or smoked sweet paprika
1 tablespoon chili powder 1 jar piquillo peppers, drained (about 1 cup)
1 cup tomato sauce
1/2 cup slivered or sliced almonds, lightly toasted
4 cups Beef and Tomato Base, recipe follows Chopped fresh flat-leaf parsley, for garnish
Good-quality ridged potato chips, to serve
2 to 3 tablespoons canola oil 3 pounds ground beef sirloin, at room temperature Salt and coarse black pepper Salt and coarse black pepper
1/2 cup tomato paste
4 cups beef stock
Instructions: Soak the currants in the sherry. Meanwhile, heat the butter in a Dutch oven or pot over medium heat. Add the garlic and onions, then season with salt and pepper. Sweat until the onions are very tender, then stir in the paprika and chili powder. Stir in the sherry and currants. Puree the peppers with 1 cup water until smooth, then add the pureed peppers to the Dutch oven with the tomato sauce. Stir in the almonds and the Beef and Tomato Base, then bring to a simmer and let the flavors combine a few minutes. Adjust the seasoning and remove from the heat. Cool and store for a make-ahead meal or serve immediately. Reheat over medium heat, garnish with parsley and pass chips for dipping and topping. Heat the oil in a large pan over medium-high heat. When the oil is very hot, pat the meat dry with paper towels and add half of the beef to the pan. Crumble the beef with a potato masher or wooden utensil. Cook to develop a deep brown color, season with salt and pepper, and then remove to a plate. Repeat the process with the remaining beef. Add the tomato paste to the pan and stir until fragrant. Then add the stock and the browned beef. Stir to combine, then reduce the heat to a simmer. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 38824,"Cheeseburger Tartare 8-ounces beef tenderloin steak, trimmed of fat, and cut into a very small dice 2 tablespoons finely chopped shallots 2 tablespoons finely chopped cornichon pickles 1 egg yolk 1 tablespoon Dijon mustard Kosher salt and freshly ground black pepper, to taste 1 small wedge Asiago cheese (about 1 ounce), finely grated 5 slices sourdough bread, cut into bite-size circles Olive oil, for brushing bread Mache, for garnish Instructions: In a mixing bowl, combine the beef, shallots, and pickles, and mix well. Add the egg yolk, mustard, and season with salt, and pepper. After mixing, give the mixture a taste and adjust the seasonings, if needed. Stir in half the Asiago cheese. Keep the mixture chilled.
Preheat the oven to 300 degrees F.
Place the bread rounds on a large baking sheet. Brush the bread rounds with oil and season with salt, and pepper. Toast the bread in the oven for a few minutes, until light brown.
Top each bread round with about 1 1/2 teaspoons beef mixture. Grate the cheese over the top and garnish with a sprig of mache. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 38825,"Raisin Scones 4 cups plus 1 tablespoon flour 2 tablespoons sugar, plus extra for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 3/4 pound cold unsalted butter, diced 4 eggs, lightly beaten 1 cup cold heavy cream 3/4 cup raisins 1 extra-large egg beaten with 2 tablespoons milk or water, for egg wash Instructions: Preheat the oven to 400 degrees F. Combine 4 cups flour, 2 tablespoons sugar, the baking powder, and salt in an electric mixer fitted with a paddle attachment. Blend in the cold butter at the lowest speed and mix until the butter is in pea-sized pieces. Combine the eggs and heavy cream and quickly add to the flour/butter mixture. Combine until just blended. Combine the raisins and 1 tablespoon flour and then add to the dough and mix quickly. The dough may be a bit sticky. Dump the dough out onto a floured surface and be sure it is well combined. Flour your hands and a rolling pin and roll the dough out to 3/4-inch to 1-inch thick. You will see lumps of butter in the dough. Cut into squares with a 4-inch cutter and then cut in half diagonally to make triangles. Place on a cookie sheet lined with parchment paper. Brush the scones with the egg wash and sprinkle with sugar. Bake for 20 to 25 minutes until the outsides are crisp and the insides are done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38826,"Perfect Bacon Cheeseburgers 3 pounds 80/20 ground beef 1/3 cup heavy cream 6 to 8 dashes hot sauce, such as Tabasco 4 dashes Worcestershire sauce 1 teaspoon salt 1/2 teaspoon ground black pepper 6 kaiser rolls Softened butter, for spreading, plus 2 tablespoons 6 slices Cheddar 6 slices cooked bacon, halved Instructions: Place the beef into a medium mixing bowl. Add the cream, hot sauce, Worcestershire, salt and pepper. With clean hands, mix the meat well. Set aside. Next, slice the rolls in half and spread each half with some softened butter. Place the rolls face-down on a skillet over medium heat. Lightly grill the rolls so they're nice and golden. Let the rolls cool on a plate until you need them. Heat a skillet over medium-high heat and add the butter. Form the beef mixture into 6 patties and place in the skillet, in batches if needed. Allow each to cook about 4 minutes on the first side, flip them and place a slice of Cheddar on to melt. When the patties are done in the middle, place them on the base of the halved buns. Top each with 2 pieces of the bacon and top with the other half of the rolls. ","[Cabernet Sauvignon, Merlot, Zinfandel, Malbec]" 38827,"Vegetable Pot Pie 12 tablespoons unsalted butter (1 1/2 sticks) 2 cups sliced yellow onions (2 onions) 1 fennel bulb, top and core removed, thinly sliced crosswise 1/2 cup all-purpose flour 2 1/2 cups good chicken stock 1 tablespoon Pernod Pinch saffron threads 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons heavy cream 1 1/2 cups large-diced potatoes (1/2 pound) 1 1/2 cups asparagus tips 1 1/2 cups peeled, 3/4-inch-diced carrots (4 carrots) 1 1/2 cups peeled, 3/4-inch-diced butternut squash 1 1/2 cups frozen small whole onions (1/2 pound) 1/2 cup minced flat-leaf parsley 3 cups all-purpose flour 1 1/2 teaspoons kosher salt 1 teaspoon baking powder 1/2 cup vegetable shortening 1/4 pound cold unsalted butter, diced 1/2 to 2/3 cup ice water 1 egg beaten with 1 tablespoon water, for egg wash Flaked sea salt and cracked black pepper Instructions: Melt the butter in a large pot over medium heat. Add the onions and fennel and saute until translucent, 10 to 15 minutes. Add the flour, reduce the heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, saffron, salt, and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally. Add the heavy cream and season to taste. The sauce should be highly seasoned. Cook the potatoes in boiling salted water for 10 minutes. Lift out with a sieve. Add the asparagus, carrots, and squash to the pot and cook in the boiling water for 5 minutes. Drain well. Add the potatoes, mixed vegetables, onions, and parsley to the sauce and mix well. For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes. Preheat the oven to 375 degrees F. Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the sides, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38828,"Flatbread: Roti 3 1/3 cups flour 1 teaspoon baking powder 1 teaspoon kosher salt 2 tablespoons vegetable oil 1/2 cup water Instructions: Sift flour, baking powder, and salt in a large bowl. Add oil and enough water until a dough forms, not too dry. Allow the dough to rest for 30 minutes, cut dough into 8 equal pieces, and form balls. Allow dough to rest for 2 minutes. Roll dough out on floured board until it measures 6 to 8-inch disks. Heat a griddle over medium heat, when hot brush the griddle with oil. Brush the roti disks with oil on both sides, place on cast-iron hot griddle, and cook until top starts to blister. Flip roti and cook for 1 minute more. Serve warm. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 38829,"Parmesan Chicken Fingers and Chicken Piccata Nonstick cooking spray, for the baking sheet 2 pounds boneless, skinless chicken breast, cut into thick strips
Kosher salt and freshly ground black pepper 2 tablespoons olive oil
1 large egg, beaten
1 cup Italian breadcrumbs
1/4 cup finely grated Parmesan, plus more for serving
1 tablespoon all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
3 tablespoons olive oil 2 cloves garlic, minced
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
Zest and juice of 1 lemon
2 tablespoons unsalted butter
2 to 3 teaspoons capers
2 tablespoons chopped fresh Italian parsley Instructions: For the chicken: Preheat the oven to 400 degrees F. Coat a foil-lined baking sheet with nonstick cooking spray. Lightly sprinkle the chicken strips with salt and pepper. Add the strips, olive oil and egg to a large bowl and mix together. In a resealable bag, mix the breadcrumbs, Parmesan, flour, garlic powder, oregano, 1 teaspoon salt and 1/4 teaspoon pepper. Place several chicken strips in the bag, shake to evenly coat each one and transfer to the prepared baking sheet. Repeat with the remaining strips. Bake for 10 minutes, then flip and bake until the chicken is golden brown and cooked throughout, an additional 12 to 15 minutes. Set aside. For the lemon piccata sauce: Heat the olive oil in a saute pan over medium heat. Add the garlic to pan and cook for 1 minute; do not let the garlic burn. Stir in the flour and cook until light golden, about 1 minute. Pour in the chicken broth and lemon zest and juice. Use a whisk to break up any lumps of flour and create a smooth sauce. Simmer the sauce until thickened, 2 to 3 minutes. Whisk in the butter and capers. Add half of the Parmesan chicken strips to the pan with the sauce and simmer for an additional 2 to 3 minutes. Garnish with parsley and a sprinkle of Parmesan and transfer to a serving dish. Transfer the remaining Parmesan chicken strips to a separate serving dish.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38830,"Avocado Deviled Eggs 12 large eggs 1/2 cup mayonnaise
Grated zest of 1 lemon plus 2 tablespoons lemon juice
1 tablespoon yellow mustard
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 avocado, diced
Watercress leaves, for garnish
Instructions: Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter. To the food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites. Garnish with watercress. Serve immediately or cover loosely and chill until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38831,"Chocolate Orange Cupcakes with Limoncello Frosting 1 box chocolate cake mix Orange juice (instead of water in cake mix) 1 cup chocolate chips 1 teaspoon all-purpose flour 1 cup diced candied orange peel (about 8 ounces) 2 cups powdered sugar 1 stick (1/2 cup) butter, softened 2 tablespoons limoncello* 2 tablespoons orange juice 1 orange, zested 1/4 cup finely diced candied orange peel, for garnish Instructions: To make the cupcakes: mix the chocolate cake mix according to package instructions, substituting orange juice for the water. Toss the chocolate chips with the flour. Fold the chocolate chips and the candied orange peel into the chocolate mixture. Line the muffin pan with the cupcake liners. Fill and bake the cupcakes according to package instructions. Let the cupcakes cool for 1 hour on a wire rack before frosting. To make the frosting: combine all the ingredients except the candied orange peel in a medium bowl. Using a hand mixer, beat until smooth, about 2 minutes. Using a small spatula, place about 1 tablespoon of frosting on top of each cupcake. Top with a small sprinkle of candied orange peel. ","[Merlot, Cabernet Sauvignon, Pinotage, Moscato]" 38832,"Deep Dish Spanakopita 500 grams frozen spinach (about two 9-ounce packages) 10 sheets frozen phyllo dough (about 280 grams/10 ounces) 2 tablespoons olive oil 1 yellow onion, finely diced Kosher salt, to taste Freshly ground black pepper, to taste 1 garlic clove, grated 2 tablespoons finely chopped parsley 3 tablespoons finely chopped dill 1/2 teaspoon crushed red pepper flakes Pinch freshly grated nutmeg 1 lemon, zested and juiced 2 cups crumbled feta cheese (about 250 grams) 1 egg 1/3 cup unsalted butter, melted (75 grams) Instructions: Defrost the spinach and phyllo dough in the fridge overnight. For the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, season with salt and pepper and cook until softened and lightly golden brown, about 5 minutes. Add the garlic and cook for 1 to 2 minutes, stirring frequently. Then remove the pan from the heat and stir in the parsley, dill, red pepper flakes, nutmeg and lemon zest. Set aside to cool to room temperature. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Drain the spinach through a strainer lined with a clean kitchen towel or a few layers of sturdy paper towel. Gather the spinach up in the towel and squeeze out as much of the water as possible. Transfer to a bowl and add the lemon juice and feta. Stir in the cooled onion mixture and the egg. Retrieve the phyllo from the fridge, unroll it and cover it with a clean kitchen towel to keep it from drying out. Place a 9-inch springform pan on a rimmed baking sheet and brush the bottom and sides lightly with butter. Lay out one sheet of phyllo, brush with butter and transfer it to the prepared pan. There is no need to be extra careful here \u2013 the phyllo might tear, crack or rumple up a bit but that just makes for more texture in the end result. Layer on two more buttered sheets of phyllo across the bottom of the pan. Continue buttering the phyllo as before but begin placing the remaining sheets off-center around the pan so that their edges overlap in the center of the base and the other edge hangs over the sides, gently pressing along the bottom and up the sides to create a crust. Transfer the spinach filling into the phyllo crust and spread into an even layer. Gather and fold the overhanging phyllo overtop of the edges of the spinach, leaving the center bit of spinach exposed. Brush the phyllo with remaining butter and bake for 40 to 50 minutes, or until golden brown and crisp. Allow to cool slightly before removing from the pan and serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38833,"Italian Wedding Soup 1 small onion, grated 1/3 cup chopped fresh Italian parsley 1 large egg 1 teaspoon minced garlic 1 teaspoon salt 1 slice fresh white bread, crust trimmed, bread torn into small pieces 1/2 cup grated Parmesan 8 ounces ground beef 8 ounces ground pork Freshly ground black pepper 12 cups low-sodium chicken broth 1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution) 2 large eggs 2 tablespoon freshly grated Parmesan, plus extra for garnish Salt and freshly ground black pepper Instructions: To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper. Ladle the soup into bowls and serve. Finish soup with parmesan cheese if desired. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 38834,"Dark Chocolate and Hazelnut Candies 36 whole blanched hazelnuts (about 1/3 cup) 1/2 cup confectioners' sugar 1/2 cup toasted rice cereal Kosher salt 1/2 cup chocolate-hazelnut spread 1 1/2 tablespoons unsalted butter, melted 4 ounces bittersweet chocolate chips 2 teaspoons vegetable shortening Instructions: Preheat the oven to 350 degrees F. Put the hazelnuts on a small baking sheet and toast in the oven until golden, 10 to 12 minutes. Let cool. Transfer the hazelnuts to a cup and line the baking sheet with wax paper. Meanwhile, combine the confectioners' sugar, rice cereal and 1/2 teaspoon salt in a food processor and pulse until finely chopped, about 20 times. Add the chocolate-hazelnut spread and melted butter. Pulse until the mixture comes together in clumps, about 15 times; the mixture should be dry to the touch but hold together when pressed. Roll the mixture into teaspoon-size balls and place on the prepared baking sheet. Press a hazelnut into each ball and then press the dough back into a ball shape, leaving part of the hazelnut exposed at the top. Freeze the balls at least 20 minutes to let them firm up. Put the chocolate chips, shortening and a pinch of salt in a small microwave-safe bowl. Microwave until the chips on the bottom start to melt, 1 1/2 to 2 minutes. Stir until the mixture is melted and smooth. Gently stick a toothpick into the upper half of a ball, avoiding the hazelnut, and dip into the melted chocolate, leaving the top half uncoated. Allow the excess chocolate to drip off and return the ball to the baking sheet. Smooth over the hole from the toothpick with your fingertip. Repeat with the rest of the balls. Refrigerate until firm, about 20 minutes. You can store the balls covered in the refrigerator for up to 5 days. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 38835,"Blueberry Croissant Bread Pudding 2 extra large croissants 1/2 cup Smucker's? Orchard's Finest? Northwoods Blueberry Preserves 3 large eggs 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 3/4 cup water 2 tbsps. butter, melted 1 tsp. vanilla extract 1/4 tsp. cinnamon Instructions: HEAT oven to 350 degrees F. Coat 9-inch square baking dish with no-stick cooking spray. CUT croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonfuls, dab remaining preserves on top. WHISK eggs. Whisk in sweetened condensed milk, water, butter, vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes. BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. May be served sprinkled with powdered sugar or with a dollop of whipped cream, if desired. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 38836,"Cranberry-Clementine Trifle 1 vanilla bean 3 1/2 cups whole milk 2/3 cup granulated sugar 3 tablespoons cornstarch 8 large egg yolks Kosher salt 1 tablespoon unsalted butter 1 1/2 pounds fresh cranberries 1 1/2 cups fresh-squeezed clementine juice 1 1/2 cups granulated sugar 1 cinnamon stick Kosher salt 1/3 cup brandy 1/4 cup granulated sugar Two 10 -to -11 ounce pound cakes 1 1/2 cups heavy cream 2 tablespoons confectioners' sugar Clementine segments, for garnish (optional) Instructions: Split the vanilla bean in half lengthwise and scrape out the seeds with a small, sharp knife. Put the seeds and the vanilla pod in a medium heavy-bottomed saucepan. Add the milk and heat over medium until hot, but not boiling. Whisk the sugar, cornstarch, egg yolks and 1/2 teaspoon salt together in a medium bowl. Whisk the hot milk into the egg mixture in a slow stream, whisking constantly, then pour the custard back into the saucepan. Cook, over medium-low heat, stirring constantly, until the custard has thickened and just begins to simmer, 5 to 7 minutes. Strain through a fine-mesh sieve into a clean bowl and stir in the butter. Cover the surface of the custard with parchment or plastic wrap and refrigerate until cold, 2 to 3 hours. For the cranberry compote: Combine the cranberries, juice, sugar, cinnamon stick and a pinch of salt in a medium heavy-bottomed saucepan and bring to a boil and cook stirring occasionally, until all the berries have popped and the compote is slightly thickened, about 12 minutes. Remove the cinnamon stick. Cool the compote slightly, then carefully puree in a blender until smooth. Transfer the puree to a bowl and chill until cold, about 2 hours. Heat the brandy, sugar and 2 tablespoons water in a small saucepan over medium heat, stirring, until the sugar dissolves. Remove from heat. Assemble the pound cake: Trim all the crusts from the pound cakes, then slice them lengthwise into long, 1/2-inch-wide slices. Brush the brandy syrup on both sides of the pound cake slices. Spread about 3/4 cup of the vanilla cream on the bottom of a 3- to 4-quart trifle dish. Arrange 1 layer of pound cake slices on top of the vanilla cream, breaking the pound cake in pieces to fit into 1 layer. Gently spread 1/2 the cranberry compote over the cake layer. Spread 1/2 the remaining vanilla cream over the compote layer, then top with another layer of pound cake slices. Spread the remaining compote over the pound cake layer and top with the remaining vanilla cream. Top with a final layer of pound cake. Refrigerate the trifle until cold, at least 4 hours, or up to overnight. Just before serving: Whip the heavy cream with the confectioners' sugar until soft peaks form. Top the trifle with the whipped cream, and garnish with clementine segments if using. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 38837,"Non-Dairy Chocolate Cake 2 1/3 cups unbleached all-purpose flour 1 cup whole wheat pastry flour 1 1/4 teaspoons baking soda 2/3 cup cocoa powder 2/3 cup maple or brown sugar 2/3 cup unrefined corn oil 1 cup water 3/4 cup and 1 tablespoon maple syrup 2/3 cup applesauce 1 1/4 tablespoons cider vinegar 2 1/2 teaspoons vanilla Instructions: In a large bowl sift dry ingredients together. In another bowl mix the brown sugar, corn oil, water, maple syrup, applesauce, cider vinegar and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Bake in floured and oiled 10-inch cake pan at 350 degrees (275 convection) for 30 to 40 minutes. Cool and frost with Non-dairy German Chocolate Frosting ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 38838,"Simply Grilled Basil-Rubbed Swordfish with Tomato-Green Olive Relish 1 clove garlic Kosher salt
2 anchovy fillets, patted dry, chopped
2 tablespoons sherry vinegar
Pinch red pepper flakes
1/4 cup extra-virgin olive oil
2 plum tomatoes, halved, seeded and finely diced
1/4 cup chopped green olives
1 tablespoon capers, rinsed and drained
1/4 cup fresh basil leaves, chopped, plus 8 basil leaves for rubbing
4 swordfish steaks, each about 1 1/2-inches thick
2 tablespoons canola oil
Freshly ground black pepper
Instructions: Smash the garlic, sprinkle it with salt, and mash and smear it to a paste using the flat side of a knife. Add the garlic paste to a medium bowl along with the anchovy, vinegar, pepper flakes and some salt. Whisk to combine, then slowly whisk in the olive oil until emulsified. Add the tomatoes, olives, capers and chopped basil and gently stir to combine. Let the relish sit at room temperature for at least 15 minutes to allow flavors to meld. Heat a grill to high. Rub both sides of each swordfish steak with two of the basil leaves, leaving some of the now-bruised basil on top of each steak. Brush the steaks with the canola oil and sprinkle with salt and pepper. Grill, basil-side down, until charred, about 4 minutes. Turn and cook until opaque throughout, another 4 minutes. Remove to a platter and immediately spoon the relish over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38839,"Pear, Toasted Walnut and Mixed Green Salad with Champagne-Cranberry Vinaigrette 1/2 cup halved walnuts 1/2 cup Champagne 1/2 cup canned jellied cranberry sauce 1/4 cup minced shallots 1 teaspoon Dijon mustard 2 tablespoons olive oil Salt and ground black pepper 6 cups mixed lettuce greens 2 pears, cored and diced 1/2 cup dried cranberries Instructions: Toast walnuts in a small dry skillet over medium heat (it will take about 3 minutes). In a small saucepan, combine Champagne, cranberry sauce, shallots, Dijon mustard and oil. Whisk together. Set pan over high heat and bring to a boil. Simmer until reduced to about 1/3 cup (about 5 minutes). Remove from heat and season to taste with salt and black pepper. Place greens in a large bowl. Top with pears, toasted walnuts and dried cranberries. Drizzle over cranberry vinaigrette just before serving. ","[Champagne, Pinot Gris, Riesling, Barolo]" 38840,"Scrambled Eggs over Asparagus 1 1/2 pounds fresh asparagus, trimmed and cleaned 2 tablespoons olive oil 1 teaspoon sea salt, plus more for seasoning Freshly ground black pepper 6 eggs 3 tablespoons milk 2 tablespoons butter Instructions: Preheat your oven to 425 degrees F. Clean and trim the asparagus by breaking off 1 asparagus end at its natural breaking point and lining up the tip end next to the remaining stalks. Trim them to the broken asparagus' length. Compost the woody ends. Lay the asparagus out on a rimmed sheet pan. Drizzle with the olive oil and season with salt and pepper. Place them in the preheated oven and cook for 15 minutes or until tips are browned and starting to crisp. In a small cup, crack each egg. Add each egg to a mixing bowl, stir in the milk, and season with salt and pepper. Beat the egg mixture with a whisk, in a figure 8 pattern until the ingredients are completely blended together. In a nonstick saute pan, melt the butter over medium-low heat. Once butter has melted, add the eggs and cook over low heat, stirring gently with a silicone spatula. Keep the eggs moving, continuing to cook until they are cooked but soft, about 15 to 20 minutes. Warm the serving platter or serving plates in a preheated low temperature oven, or microwave the plate for 6 to 10 seconds. Scatter roasted asparagus on the heated plate, and spoon the scrambled eggs over the asparagus. Eat immediately and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38841,"Corn Blinis Filled with Brandade 1/2 pound salt cod, prepared as in the above recipe through the flaking stage 1/3 cup olive oil 2 cloves garlic, minced 1 medium red rose potato, peeled, halved, boiled until very soft, and mashed 1/2 cup heavy cream 1 1/2 teaspoons lemon juice 1/4 teaspoon freshly ground black pepper 2 1/4 cups fresh or frozen corn kernels (about 4 large ears) 1 tablespoon unsalted butter 1 medium shallot, minced 1/4 cup heavy cream 1 large egg 1 large egg yolk 1/2 teaspoon salt 1/4 teaspoon white pepper 3 1/2 tablespoons all-purpose flour 2 tablespoons milk 1 tablespoon finely chopped parsley 1 tablespoon vegetable oil 1 cup Crema (recipe below), for serving Instructions: To make the brandade: In a large, heavy saucepan, warm the olive oil over low heat. Add the garlic and cook, stirring for about 3 minutes, or until the aroma is released. Add the flaked cod and stir vigorously for about 1 minute, until it is well broken up. Add the mashed potato and cream and continue stirring energetically. Stir in the lemon juice and the pepper (taste for salt but, since the cod is salty to begin with, it will probably not need any more). Work the mixture until it a very fluffy consistency. Keep the brandade warm in the top of a double boiler, covered, over slightly simmering water while you make the blinis. To make the blinis: In a medium saucepan full of boiling water, cook the corn for 2 minutes. Drain well and dry on paper towels. In a large heavy skillet, melt the butter over medium heat. Add the shallot and cook for 4 to 5 minutes, stirring, until it is softened and slightly golden. Add the corn, cover and cook for about 4 minutes, stirring occasionally, until the corn is tender. Add the cream and bring to the boil. Cook until the mixture is almost dry, about 5 minutes. Scrape the mixture into a blender and puree until very smooth, scraping down the sides of the container as necessary. Press the mixture through a fine sieve into a bowl, pressing hard on the solids to extract all the flavor and juices. Discard the solids. In the clean blender, combine the egg, egg yolk, salt, white pepper, and flour. Blend until smooth, add the milk and the corn puree and blend again. Transfer the batter to a large measuring cup and stir in the parsley. In a large cast-iron skillet, heat 1 teaspoon of the vegetable oil over medium heat until very hot. Make the blini by pouring about 2 tablespoons of batter into the pan for each one, and cook for about 1 minute on each side (they should each be 4 inches in diameter; you will probably only be able to fit 2 in the pan each time). Transfer the blini to a plate in a warm oven as they are done and continue making blini, adding a teaspoon of oil to the pan for each batch, until you have used all the batter. Place one or two blini on each of 6 warm plates and place a large dollop of brandade on one side of each. Fold over the other side to cover. Drizzle the crepes with some of the crema and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38842,"Peach Horchata 8 cups water 1 cup white rice 1 cinnamon stick 1 peach, pitted and quartered (use frozen if fresh unavailable) 3/4 cup sugar 2 teaspoons vanilla extract Ground cinnamon, for garnish Instructions: In a medium saucepan over medium heat, combine 6 cups water, rice, cinnamon, peach slices, sugar, and vanilla. Stir to combine. Bring to a boil, reduce to a simmer and cook, covered, for 40 minutes, until rice is tender. Remove from heat and let cool. Discard cinnamon stick and puree in batches in a blender. Strain through a fine mesh strainer into serving pitcher. Discard pulp, and stir in the remaining 2 cups of water. Serve warm or chilled, dusted with ground cinnamon. ","[Riesling, Moscato, Vinho Verde, Cava]" 38843,"Island Ginger Hurricane 4 ounces dark rum 4 ounces light rum
4 ounces triple sec
1 cup pineapple juice
1/2 cup passion fruit nectar
1/4 cup grenadine
1/4 cup fresh lime juice
One 12-ounce bottle ginger beer, cold
Instructions: Mix the dark rum, light rum, triple sec, pineapple juice, passion fruit nectar, grenadine and lime juice in a pitcher. Refrigerate until chilled, 30 minutes. When ready to serve, pour the ginger beer into the pitcher and stir gently. Serve in tall glasses over ice. ","[Rum, Ginger Beer]" 38844,"Healthy Braised Lentils with Kale 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 1 carrot, finely chopped 1 fennel bulb, trimmed and finely chopped Kosher salt 2 teaspoons chopped fresh rosemary 4 cloves garlic, minced One 14.5-ounce can diced tomatoes 2 1/2 cups vegetable broth or low-sodium chicken broth 3/4 cup black French lentils or beluga lentils Freshly ground black pepper 3 cups baby kale 1/4 cup chopped fresh parsley 4 large eggs Instructions: Heat 1 tablespoon of the olive oil in a 6-quart pot with a tight-fitting lid over medium-high heat. Add the onion, carrot, fennel and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are softened, about 6 minutes. Stir in the rosemary and garlic and cook, stirring frequently, until very fragrant, about 30 seconds. Stir in the tomatoes and their juices, broth, lentils and 1/2 teaspoon pepper and bring just to a boil. Cover the pot, reduce the heat to medium low and simmer, stirring occasionally, until the lentils are just tender, about 30 minutes. There will be a good amount of broth left in the pot, which is fine. Turn off heat and stir in the kale and 3 tablespoons of the parsley until the kale is just wilted. Divide the lentil mixture among 4 large bowls and set aside while frying the eggs. Heat the remaining 1 tablespoon olive oil in large nonstick skillet. Crack the eggs into the skillet and sprinkle with salt and pepper; fry 2 minutes for sunny-side up, or longer if firmer yolks are desired. Top each serving of lentils with a fried egg and sprinkle with the remaining parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 38845,"Pork Fillet with Cherries Caramelized in Root Beer and Pistachios 4 ounces sugar 1 1/2 ounces vinegar 6 ounces root beer 1 pound cherries, de-seeded 4 (8-ounce) pork tenderloins, cleaned 2 ounces olive oil 2 ounces pistachio oil 4 Belgium endive, cored and cut into long strips 3 ounces pistachios, whole peeled and roasted Instructions: In a pan, heat the sugar over medium heat until it caramelizes to a deep brown color. Add the vinegar and stir with a wooden spoon. Add the root beer and allow to cook for 5 minutes. Add the cherries and allow to cook for an additional 5 minutes. Remove pan from heat, transfer to a clean container and allow to cool to room temperature. Cook the pork tenderloins in a saute pan in the olive oil on medium-high heat. Cook until done yet still moist, approximately 20 minutes. In a separate pan, heat the pistachio oil and saute the endive and pistachio nuts until the endive is just wilted, about 5 minutes. Transfer onto a paper towel to absorb the excess oil. To serve, reheat the pork, cut into medallions and place on each plate. Spoon some of the cherries on top, allow some of the juice to form the sauce and arrange the endive and pistachio nuts on top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38846,"Hoisin Pork With Rice 1/4 cup hoisin sauce 2 tablespoons plus 1 teaspoon rice vinegar (not seasoned) 1/2 jalapeno pepper (seeded for less heat) 4 scallions, sliced Freshly ground pepper 1 3/4-pound pork tenderloin, trimmed Kosher salt 1 1/2 pounds frozen brown rice (about 5 cups) 4 ounces snow peas, trimmed and halved 1 tablespoon plus 1 teaspoon extra-virgin olive oil 1 tablespoon grated peeled ginger 2 teaspoons toasted sesame seeds 2 medium carrots, shredded Instructions: Preheat the broiler. Combine the hoisin sauce, 1 tablespoon vinegar, the jalapeno, half of the scallions and 1/4 teaspoon pepper in a blender or mini food processor and pulse until smooth. Transfer to a bowl. Slice the pork tenderloin in half lengthwise and place both pieces cut-side down on a baking sheet. Sprinkle with 1/4 teaspoon salt and brush with half of the hoisin sauce mixture. Broil until golden brown and just cooked through, 5 to 8 minutes. Set aside. Combine the frozen rice, snow peas, 1 tablespoon each olive oil and vinegar, the ginger, 1 teaspoon sesame seeds and 1/4 teaspoon salt in a microwave-safe bowl. Cover with plastic wrap and microwave until the rice is hot and the snow peas are tender, 6 to 8 minutes. Toss the carrots, the remaining scallions and 1 teaspoon each olive oil, vinegar and sesame seeds in a bowl. Thinly slice the pork; serve with the rice mixture, carrot salad and remaining sauce.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38847,"Emerilized Barbecued Shrimp 2 pounds medium-large shrimp in their shells, about 42 2 tablespoons Creole Seasoning 16 turns freshly ground black pepper, in all 2 tablespoons olive oil, in all 1/4 cup chopped onions 2 tablespoons minced garlic 3 bay leaves 3 lemons, peeled and sectioned 2 cups water 1/2 cup Worcestershire sauce 1/4 dry white wine 1/4 salt 2 cups heavy cream 2 tablespoons butter 12 petite rosemary biscuits, recipe follows Garnish: Chopped chives Instructions: Peel the shrimp, leaving only their tails attached. Reserved the shells, sprinkle the shrimp with 1 tablespoon Creole Seasoning and 8 turns of the pepper. Use you hands to coat the shrimp with the seasonings. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. When the oil is hot, add the onions and garlic and saute for 1 minute. Add the reserved shrimp shells, the remaining Creole Seasoning, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining 8 turns black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of barbecue sauce base. Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and saute them, occasionally shaking the skillet, for 2 minutes. Add the cream and all of the barbecue base. Stir and simmer for 3 minutes. Remove the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38848,"Rockhill Fondue 4 ounces semi-hard aged Edam cheese, such as Snow Canyon Edam, shredded 2 ounces Gruyere cheese, such as Wasatch Mt. Gruyere, shredded 2 ounces French-style washed-rind stinky cheese, such as Belvedere Tomme, shredded 1 tablespoon plus 1 teaspoon corn starch 1 cup beer or white wine (we use Aspen Brewing Co. Aspen Blond) Instructions: Combine the cheeses and toss with the cornstarch. Set aside. Bring the beer or wine to a simmer in a fondue pot. Stir the cheese blend into the simmering liquid, stirring occasionally until they melt into a smooth fondue. ","[Chardonnay, Riesling, Gewrztraminer]" 38849,"Simple Fruit Soup with Grand Marnier 8 tablespoons sugar 10 tablespoons lemon juice 1/2 cup Grand Marnier 6 cups Fruit Salad, see below Fresh mint leaves for garnish 6 cups assorted sliced fruit 4 tablespoons granulated sugar 5 tablespoons freshly squeezed lemon juice 4 tablespoons Grand Marnier Fresh mint leaves for garnish Instructions: Place the sugar, lemon juice, and Grand Marnier in a mixing bowl. Whisk until well blended. Let sit for 15 minutes. Divide the fruit salad among 6 wide, shallow soup bowls. Ladle the Grand Marnier mixture over the fruit, and serve immediately, garnished with the mint leaves. Place the fruit in a large mixing bowl. Sprinkle with the sugar, and toss lightly. Add the lemon juice and Grand Marnier, and toss again. Let sit for 10 to 30 minutes, either on a counter (if you like a warmer salad) or in the refrigerator (if you like a colder salad). Divide among 6 dinner plates. Garnish with mint leaves, and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 38850,"The Veal Thing 1 1/2 pounds veal tenderloin, trimmed, halved, and cut into 1-inch cubes 2 cups veal stock 3 tablespoons salted butter 3 tablespoons flour, sifted, plus more for dusting 8 ounces white wine 4 ounces mushrooms, halved or quartered depending on size 1/8 cup clarified butter 1 (13-ounce) package puff pastry, defrosted in refrigerator 1 egg yolk, beaten 1/4 cup brandy 4 ounces pimento 1/4 cup whipped cream 3 ounces tiny shrimp 1 tablespoon finely chopped parsley 2 black truffles, washed, dried, and finely chopped Instructions: Heat roasting pan over medium heat. When hot, add veal and cover with stock. Poach, stirring and skimming occasionally. Meanwhile, melt salted butter in a saucepan over low heat. Stir in 3 tablespoons flour. Increase heat and cook roux for 3 minutes, stirring constantly. Remove from heat and gradually add wine and 1 cup of the veal liquid. Blend well and pour over veal. In a small pan, cook mushrooms in clarified butter over low heat. Add to veal. Heat veal until boiling, then reduce heat to medium and cook for 18 minutes. Preheat oven to 425 degrees F. Roll out puff pastry on lightly floured board to 1/8-inch thickness. Grease the underside of an upturned, medium ovenproof bowl. Drape dough over bowl and press down to smooth creases. Trim off excess dough and make criss-cross cuts lightly over pastry surface, careful not to cut through. Brush with egg yolk. Place on baking sheet and bake for 20 minutes. Add brandy and pimento to cooked veal. Carefully blend in cream, then the shrimp. Add parsley and truffles just before serving. To serve, pour onto platter and cover with pastry dome. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38851,"Dot's Frog Legs Packaged yellow rice Pinch paprika Pinch black pepper Pinch salt 1 egg, beaten with fork 1 pound frog legs 2 cups flour, or enough to coat 1/4 cup vegetable oil 1/2 cup white cooking wine 1 medium garlic clove, minced Instructions: Prepare rice according to package directions. While rice cooks, add seasonings to egg. Cover frog legs in egg mixture, and then roll in flour. Preheat vegetable oil in frying pan on a medium flame. Place coated frog legs in pan and brown, uncovered. When finished, pour off the extra oil, leaving frog legs in pan. Add cooking wine and garlic to pan, cover and simmer for 30 minutes. Serve on top of rice with pan juices poured on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38852,"Grilled Skirt Steak with Chipotle Cherry BBQ Sauce ? teaspoon cracked black pepper 2 teaspoons garlic powder 2 tablespoons chili powder 1 tablespoon kosher salt 1 teaspoon ground cumin 1? pounds skirt steak, cut into pieces that will fit on your grill** 2 tablespoons unsalted butter 1 medium onion, chopped ? cup canned beef broth 1 (15-ounce) can pitted cherries, drained and coarsely chopped** 1 canned chipotle en adobo, minced plus 1 tablespoon sauce from can** 1 cup ketchup 1 cup light brown sugar, packed 1/4 cup apple cider vinegar 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon onion powder Instructions: For the rub: In a small bowl, add the garlic, cl powder, salt, and cumin. Rub the spice mixture over the entire skirt steak and let sit for 25 to 30 minutes in a dish or a re-sealable bag. For the sauce: Meanwhile, in a medium sized saucepan, melt the butter and saute the onion until fragrant and translucent. Deglaze with beef broth and bring to a simmer. Stir in the remaining ingredients and cook for 15 minutes over medium heat until sauce has thickened. For the steak: Preheat a grill pan over high heat. Place the steak on the grill and cook for 4 to 5 minutes per side for medium-rare. Pull off the grill and glaze with BBQ sauce before resting for 5 minutes. Slice skirt steak against the grain and serve with extra BBQ sauce. Nutrition Information Per Serving: Calories 810; Total Fat 26 g (Sat 11 g, Trans 1 g); Cholesterol 135 mg; Sodium 3920 mg; Total Carbohydrates 107 g; Dietary Fiber 6 g; Sugars 89 g; Protein 42 g, Vitamin A 2810 IU; Vitamin C 14 mg; Calcium 129 mg; Iron 6.53 mg; Vitamin D 9.38 IU; Folate 37 mcg % Daily Value*: Vitamin A 60%; Vitamin C 25%; Calcium 15%; Iron 35% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. **Nutrition analysis calculated using beef, inside skirt steak, trimmed to 0\ fat; nutrition analysis calculated using 1 (15 oz.) can sweet cherries, canned with heavy syrup and drained; Chipotle en abodo replace by cl pepper, jalapeno, canned and sauce, adobo fresco for analysis. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 38853,"Appletini 2 ounces gin, such as Hendrick's 1 ounce apple schnapps
1/2 ounce lime juice
1/2 ounce sweet vermouth
Apple slice, for garnish
Instructions: Put the gin, apple schnapps, lime juice and sweet vermouth in a cocktail shaker with ice, shake for 15 seconds and pour into a martini glass. Garnish with an apple slice. ","[Gin, Vermouth]" 38854,"Ahi Poke 1/4 to 1/2 cup soy sauce 1/2 tablespoon sambal oelek 1 teaspoon sesame oil 3 scallions, white and green parts separated, sliced thinly on the bias 2 cloves garlic, smashed and finely chopped One 1/2-inch piece ginger, peeled and grated 1/2 white onion, such as Maui onion, julienned 1 pound ahi tuna, cut into 1/2-inch chunks 2 tablespoons chopped dry-roasted macadamia nuts Instructions: Combine the soy sauce, sambal, sesame oil, scallion whites, garlic, ginger and onions in a medium bowl. Toss in the tuna and let sit in the fridge for 30 minutes. Stir in the macadamia nuts. Plate as desired and garnish with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38855,"Very Berry Fruit Salad 1 pint strawberries, hulled and cut in half 1 pint blueberries 1 pint raspberries 1 tablespoon good balsamic vinegar 1/4 cup sugar Fresh mint, for garnish Instructions: Place 6 glasses in the refrigerator. In a large bowl, combine the berries, vinegar and sugar. Stir gently. Cover securely with plastic wrap and refrigerate for 30 minutes to 1 hour. Spoon the berries into the chilled glasses. Garnish with a sprig of fresh mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 38856,"Danish Ham - Viking Style 1 (10 to 13-pound) ham on the bone, trotter and rind removed 2 cups honey 2 sprigs thyme, leaves picked 2 bay leaves, crumbled 1 tablespoon juniper berries, crushed Sea salt 3 to 4 bottles dark beer 3 pears 3 apples 3 parsnips 3 potatoes 2 salsify roots 1 celery root 6 Jerusalem artichokes 1 stick butter, melted Kosher salt and freshly ground black pepper Horseradish Cream, recipe follows Apple and Pear Compote, recipe follows Serving suggestion: Grilled bread topped with wild mushrooms fried in butter 3 cups thick sour cream 3 tablespoons fresh lemon juice 3 tablespoons brown sugar 3 tablespoons freshly grated horseradish 5 cooking apples 5 pears Honey Instructions: To prepare the ham: Place the meat on a cutting board. Using a sharp knife, score the fat in a cross-hatch pattern, cutting all the way through to the meat.
Put the ham in a large roasting pan. Spread the honey over the ham. Combine the thyme, bay leaves, and juniper in a small bowl. Season the mixture with salt, and then rub it into the ham. Pour the beer over the ham. Cover the pan and marinate the ham in the refrigerator for several hours or overnight.
Preheat the oven to 320 degrees F.
To prepare the puree: After the ham has marinated, peel and dice all of the fruit and vegetables. Place the vegetables in the roasting pan around the ham.
To cook the ham: Roast the ham and vegetables, basting the meat frequently with the marinade and adding more beer and honey if the pan seems dry. Cook the vegetables until they are very tender, about 1 hour. Take the vegetables from the roasting pan and put them in a large saucepan. Set the vegetables aside until the ham is cooked. Return the meat to the oven and continue roasting and basting until the meat is tender, about 3 more hours. Take the ham out of the oven, cover it and set it aside to rest for 1 hour.
To finish the puree: Gently warm the vegetables over medium heat. Mash them with the butter, and then season with salt and pepper. Keep the puree warm until ready to serve.
Glaze the ham if desired (see Cook's Note below), and then slice it. Serve the ham with the puree, Horseradish Cream and Apple and Pear Compote, accompanied by grilled toast topped with mushrooms, if desired.
In a bowl, combine all the ingredients, adding more or less of each, to taste. Mix well and then chill in the refrigerator. Peel and core the apples and pears. Roughly chop the fruit. Place the fruit in a medium saucepan. Add about 1 inch of water. Cover the pan and simmer the fruit over low heat until tender, about 20 minutes. Add honey, to taste. Serve the compote warm or at room temperature. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Riesling]" 38857,"Champari Gold 4 large navel oranges 8 sprigs rosemary 1 750-ml bottle champagne, chilled 2 ounces Campari Instructions: Use a peeler to remove eight 5-inch strips of orange peel. Make sure to remove only the orange peel, leaving behind as much white pith as possible. Cut each sprig of rosemary into 4-inch pieces. Remove the leaves from the bottom 1/2 inch of the rosemary sprigs, exposing the stems. Roll up each strip of orange peel from one end to the other, peel-side out, to resemble a rose. Pierce the exposed end of the rosemary sprig through the rolled orange peel, ensuring the rosemary holds together both ends of the orange rose. Divide the champagne among 8 flutes (about 4 ounces per glass). Top each with a splash of Campari (about 1/4 ounce). Drop a rosemary orange garnish into each flute. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Ros]" 38858,"Fondue Bourguignonne 4 cups vegetable oil, or mix of vegetable and olive oils 8 ounces beef tenderloin, cut into small cubes or strips
8 ounces chicken breast, boneless and skinless, cut into small cubes or strips 1 tablespoon olive oil Salt and pepper 3/4 cup ground pork 1/2 teaspoon minced garlic 1 teaspoon minced shallots 1 egg yolk 1 teaspoon mustard 4 small red-skinned potatoes, quartered and cooked until tender 1/2 cup each of 3 sauces (such as Aioli, barbecue sauce, Bearnaise and/or horseradish cream) Instructions: Heat oil in a fondue pot or 2-quart saucepan until very hot (375 degrees). While oil is heating, cut beef and chicken, toss with olive oil, and season with salt and pepper. Combine pork with garlic, shallots, egg yolk and mustard and form into tiny meat balls. Decoratively arrange meats, meatballs and potatoes on a large platter, or on 4 individual plates. Arrange sauces in individual dipping bowls or plates. Place fondue pot of oil in center of table over a small candle or sterno, and adjust flame so that it bubbles but does not sputter when meat is added. Spear meat, meatball or potato on long forks, place in pot and cook 20 to 30 seconds until crispy. Remove meat from fork before eating -- fork will be burning hot. You can use wooden skewers instead of long forks for cooking, if you wish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38859,"Bouillabaisse 1/4 cup olive oil 2 carrots, cut into julienne 1 bulb fresh fennel, cut into julienne 1 leek, cut into julienne 1 rib celery, cut into julienne 1 sprig thyme 1 sprig rosemary 1 bay leaf 10 cloves garlic, peeled and chopped 1 strip dried orange peel 2 cups dry white wine 2 tablespoons tomato paste 1 quart fish stock or clam juice 6 pinches of saffron threads 8 small clams cleaned 1 pound fresh white fish of your choice, cut into 1-inch cubes 16 large shrimp peeled and veined 1 pound mussels cleaned 8 ounces calamari cleaned 16 large scallops 2 (6-ounce) lobster tails (cut into thirds) 2 ounces anise flavored liqueur, such as Pernod 1 pound ripe tomatoes, seeded and roughly chopped Garlic toast, as an accompaniment Rouille, as a garnish, recipe follows 2 egg yolks 2 teaspoons tomato paste 1 teaspoon anise-flavored liqueur, such as Pernod 4 cloves garlic, chopped 1 small dried cl pepper 1 pinch saffron 2 teaspoons olive oil Instructions: In a 6-quart stock pot heat the olive oil and the carrots, fennel, leek, celery, thyme, rosemary, bay leaf, garlic, and orange peel. Cook while stirring for 5 minutes. Add the wine, tomato paste, fish stock, and saffron. Bring to a simmer and cook for 8 minutes. Begin adding the seafood: first the clams (cook for 1 minute) and then the white fish (cook for another minute). Then the shrimp, mussels, calamari, scallops, and lobster tails. Add the liqueur and chopped tomatoes. Simmer for 8 minutes. Place in large soup tureen or serve in individual dishes with garlic toast and Rouille. Put all ingredients (except olive oil) in a blender and whip at low speed until smooth. Slowly add the olive oil in a steady stream, forming a mayonnaise-like emulsion. Serve in a small bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38860,"Stir-Fried Rice Cakes with XO Sauce 4 cups oval rice cakes, separated (about 16 ounces) 2 tablespoons XO sauce of your choice, such as Umamei 2 tablespoons Taiwanese soy paste (oyster sauce is an acceptable substitute) 1 tablespoon Shaoxing wine 1 tablespoon black vinegar 1 tablespoon soy sauce 1 teaspoon fish sauce 1/2 teaspoon sugar 2 cups baton-cut garlic chives 3/4 cup blanched bean sprouts 1/2 stick toasted bottarga Instructions: Bring a large pot of water to a gentle simmer. Dip the rice cakes in the water for 30 seconds. Meanwhile, warm a large stainless steel saucepan or nonstick wok with the XO sauce and any of the oil it\u2019s packed in over medium heat. Put the warmed rice cakes in the pan with a little of the simmering water. Raise the heat to high and add the soy paste, Shaoxing, black vinegar, soy sauce, fish sauce and sugar. Cook, swirling, until the sauce starts to come together and the rice cakes are warmed through, 3 to 5 minutes. Add the garlic chives and bean sprouts and swirl to warm through and wilt slightly. Transfer to a serving plate and grate the bottarga on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive" 38861,"No-Churn Chocolate Dream Ice Cream 2 1/2 cups heavy cream 1/4 cup powdered sugar
1 tablespoon vanilla extract
One 14-ounce can sweetened condensed milk
1/4 cup unsweetened cocoa powder
6 ounces semisweet chocolate, melted and cooled, plus 1/2 cup semisweet chocolate chips
6 ounces white chocolate, melted and cooled, plus 1/2 cup finely chopped white chocolate
Assorted chocolate sprinkles and toppings, for garnish
Instructions: Chill a 9-inch loaf pan or glass container in the freezer. Add the heavy cream, powdered sugar and vanilla extract to the bowl of an electric mixer. Using a whisk attachment, whip until stiff. Fold in the condensed milk. Divide the mixture between 2 large bowls. To one of the bowls, add the cocoa powder, melted semisweet chocolate and chocolate chips, then fold into the whipped cream. To the second bowl of whipped cream, add the melted white chocolate and chopped white chocolate, then fold in. Layer the different cream bases into the chilled loaf pan a couple spoonfuls at a time. (There is no rhyme or reason when layering; you want it to be imperfect.) Once all of the base has been added to the pan, swirl the two using a skewer or butter knife. Sprinkle an assortment of sprinkles over the top and wrap lightly with plastic wrap. Freeze overnight. When ready to serve, scoop into individual glasses and top with additional sprinkles. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 38862,"Grilled Salmon Fillet with Honey-Mustard Sauce 1/4 cup Dijon mustard 2 tablespoons whole-grain mustard 3 tablespoons honey 2 tablespoons prepared horseradish, drained 2 tablespoons finely chopped fresh mint leaves Kosher salt and freshly ground black pepper 2 pound fillet salmon, skin on 2 tablespoons canola oil 1 bunch watercress, coarsely chopped 1 small red onion, halved and thinly sliced 2 tablespoons aged sherry vinegar 2 tablespoons extra-virgin olive oil Instructions: Whisk together the mustards, honey, horseradish, mint and 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small bowl. Let sit for at least 15 minutes before using. Can be made 1 day in advance and refrigerated but do not add the mint until just before using. Bring to room temperature before using. Heat the grill to high. Brush the salmon with the oil and season with salt and pepper. Place the salmon on the grill, skin side down, and grill until golden brown and slightly charred, about 3 minutes. While the salmon is cooking, place the watercress and onion in a medium bowl, add the vinegar and oil and salt and pepper and toss to combine. Transfer the salad to a platter, top with the salmon fillet and drizzle each fillet with the mustard sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38863,"Croissant Maple Bread Pudding 4 leftover croissants, about 6 cups cut 2 cups half-and-half 2 cups heavy cream Pinch salt 1 vanilla bean, split lengthwise 6 eggs 1 cup granulated sugar 1/2 cup maple syrup Serving suggestion: vanilla ice cream Instructions: Preheat oven to 375 degrees F. Butter a 9 by 9-inch baking dish and line it with plastic wrap going up the walls of the pan. Cut up the croissants into 1-inch cubes and place them on a sheet pan. Place in oven and toast for 10 to 15 minutes until slightly crisp, then place them in a bowl. Meanwhile, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain over the croissant cubes to remove the vanilla bean, and let soak 15 minutes, gently turning the cubes over once. Empty the mixture into the baking dish. Let soak another 30 minutes, or overnight, in the refrigerator. Heat the oven to 350 degrees F. Place the baking dish in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Let cool, then chill in the refrigerator 4 hours or overnight. The next day, turn out the pudding and cut round 3-inch plugs from the pudding, place them on a microwave-proof pan and cover with plastic wrap. To serve, warm maple syrup in a saucepan and keep warm. Warm the plugs of bread pudding in the microwave and serve topped with hot maple syrup. Serve with ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38864,"Meringue Clouds 4 large egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 teaspoon salt 2 1/4 cups confectioners' sugar Coarse sugar, for sprinkling Instructions: Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes. Scoop 6 large mounds of meringue (3/4 cup each) onto the baking sheets, leaving space between each. Using the back of a spoon, pull up the meringue to form swoops and spikes on each mound. Sprinkle with coarse sugar. Bake at 250 degrees F until dry and crisp, 4 to 5 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week. ","[Champagne, Moscato, Prosecco, Cava]" 38865,"Mixed Greens 4 pounds mixed collard, mustard and turnip greens 8 strips bacon 6 cups water Salt and pepper, to taste Instructions: Wash the greens well, picking them over to remove any brown spots or blemishes. Drain well. Discard the discolored outer leaves and cut out the thick ribs. Tear the greens into pieces. Place the bacon strips in a large heavy saucepan and cook over medium heat until it is translucent and the bottom of the pan is coated with the rendered bacon fat. Add the greens and the water and bring to a boil over medium heat. Reduce the heat to low and continue to cook until the greens are tender, about 2 hours. Add the seasonings and serve hot. Top with traditional accompaniments, if desired.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38866,"Grilled or Roasted Tofu Satay 2 tablespoons tamari soy sauce 2 tablespoons Asian sesame oil 2 tablespoons sherry 2 pounds extra-firm tofu, sliced 1 inch thick and patted very dry, then cut into 1-inch cubes and patted again 1 red bell pepper, cut into 1-inch squares 3/4 cup canned coconut milk (see Tip) 1/2 cup natural-style peanut butter, smooth or chunky 2 garlic cloves, minced 1 1/2 teaspoons curry powder 1 1/2 tablespoons brown sugar 1 tablespoon lime juice 1 tablespoon canola oil 1 1/2 tablespoons tamari soy sauce Dash cayenne pepper Instructions: Combine the marinade ingredients in a large bowl. Add the dry tofu and red pepper and toss gently with a rubber spatula to coat evenly. Let marinate 30 minutes or up to 8 hours. Refrigerate if longer than 1 hour. Prepare the grill or preheat the oven to 450 degrees. To make the sauce, place all the sauce ingredients in a food processor and blend until smooth. Pour into a decorative serving bowl. Remove about 1/3 cup of the sauce and drizzle it over the tofu. Use the rubber spatula to toss the tofu gently with the sauce. If you are grilling the satay, thread the tofu and red peppers on skewers. (Bamboo skewers must be soaked for 30 minutes.) If you are roasting the tofu in the oven, place it in 1 layer in a large, shallow baking dish such as a 9 x 13-inch lasagna pan. Use 2 pans if one pan isn't large enough. Cook the tofu on the hot grill at least 20 minutes, turning it occasionally, or roast in the oven for 25 minutes. The tofu is done when it is a deep golden brown. Let the tofu cool to room temperature before serving. Serve alongside a bowl of sauce for dipping. Tip: Canned coconut milk sometimes separates so that there is a thick, pasty mass at the top of the can and thin liquid on the bottom. Also, if the can has been kept in a cool cupboard, the milk will appear solid rather than liquid. In either case, stir the coconut milk before measuring it. Once heated, the coconut milk will thin out. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38867,"Almond and Lemon Biscotti Dipped in White Chocolate 2 cups all-purpose flour 3/4 cup cornmeal 1 1/2 teaspoons baking powder 1 teaspoon salt 1 cup sugar 3 large eggs 3 tablespoons grated lemon zest (from about 3 to 4 lemons) 3/4 cup coarsely chopped whole almonds 18 ounces white chocolate chips Instructions: Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper. In a large bowl, whisk together the flour, cornmeal, baking powder, and salt. In another large bowl, beat the sugar and eggs with an electric mixture until pale yellow, about 3 minutes. Mix in the lemon zest and then the flour mixture, and beat until just blended. (The dough will be sticky). Stir in the almonds. Let the dough rest for 5 minutes. Divide the dough evenly into 2 equal mounds and place on the prepared baking sheet. With moist hands, space the dough evenly apart and form into 2 (9 by-3-inch) logs. Bake for 35 minutes until lightly browned. Cool for 5 minutes. Using a serrated knife, cut the logs crosswise into 3/4-inch-thick diagonal slices. Arrange the biscotti cut side down on the same baking sheet. Bake until the cookies are pale golden, about 25 minutes. Let cool completely. Place the chocolate chips in a medium bowl. Place the bowl over a pan of simmering water, making sure the bottom of the pan does not touch the water. Stir until the chocolate is melted and smooth. Dip the end of each biscotti in the chocolate. Transfer the dipped biscotti to a wire rack, set over a baking sheet, until the chocolate has hardened. Store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38868,"Coffee-Coconut Ice Cream Bombe 1 quart coffee ice cream, slightly softened 1 1/2 quarts vanilla ice cream, slightly softened 1 10-to-12-ounce pound cake, cut lengthwise into 1-inch-thick slices 3 tablespoons bourbon (optional) 2 cups sweetened shredded coconut, toasted Instructions: Line a 3-quart, 9-inch-diameter bowl with plastic wrap. Scoop the vanilla ice cream into the bowl; top with a sheet of plastic wrap and gently press the ice cream into the bottom and up the side of the bowl in an even layer, stopping about 1 inch below the rim and leaving a crater in the center. Freeze until firm, about 45 minutes. Remove the plastic wrap and scoop the coffee ice cream into the vanilla ice cream crater. Gently pack in the ice cream and smooth the top. Brush both sides of the pound cake slices with the bourbon. Press the cake slices on top of the ice cream in a single layer to cover completely, trimming as needed (you may have some cake left over). Cover with plastic wrap and freeze until firm, about 2 hours. Remove the top layer of plastic wrap and invert the bowl onto a serving plate. Wipe the outside of the bowl with a hot cloth, then remove the bowl. Remove the plastic wrap and press the coconut onto the cake. Serve immediately or cover and freeze for up to 2 days. Photograph by Kana Okada ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

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 Eggplant Parmigiana 1 large eggplant, 1/2 inch thick 1 cup breadcrumbs 1/4 cup grated Parmesan che" 38869,"Banana Bread Hummus 1 cup canned chickpeas, drained 1 cup sweetened banana chips, plus more for serving 1/2 cup walnuts, plus more for serving 1/2 cup almond milk
1 tablespoon maple syrup, plus more for drizzling 1 teaspoon vanilla
1/2 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1 ripe banana
Apple slices and pretzels, for serving
Instructions: In a food processor, pulse the chickpeas, banana chips and walnuts until they form a rough paste. Add the almond milk, maple syrup, vanilla, cinnamon, salt and banana and blend until incorporated. Garnish with additional banana chips, walnuts and a drizzle of maple syrup. Serve with sliced apples and pretzels. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38870,"Devilish Chili-Cheese Dogs 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 pound ground sirloin Salt and pepper 2 teaspoons Worcestershire sauce -- eyeball it 1 small onion, chopped 2 cloves garlic, chopped 1 tablespoon chili powder, a palmful 1 (8-ounce) can tomato sauce 8 fat or footlong beef franks 1 tablespoon butter 1 tablespoon hot sauce 8 hot dog buns, toasted 2 cups shredded Cheddar, 1 (10-ounce sack) Instructions: Heat a skillet over medium high heat. Add extra-virgin olive oil and meat and season with salt and pepper. Brown and crumble beef. Add Worcestershire, onion, garlic, chili powder and cook together 5 minutes. Add tomato sauce and reduce heat to low. Meanwhile, boil franks in shallow pan to warm through, 5 minutes. Drain water and return pan to medium heat. Score casings on dogs. Melt butter in skillet and hot sauce. Add dogs to pan, browning and crisping the casings in hot sauce and butter. Heat broiler. Place devilish dogs in buns and top with chili and lots of cheese. Place devilish dogs under broiler and melt cheese. Serve immediately. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 38871,"Un-fried Pickles Nonstick cooking spray, for the cooling rack 2 large eggs 1/3 cup all-purpose flour 1 tablespoon Worcestershire sauce 1 teaspoon hot sauce, such as Tabasco 1 teaspoon chili powder 1 teaspoon garlic powder Kosher salt and freshly ground black pepper 1 cup panko breadcrumbs 1/2 cup grated Parmesan One 16-ounce jar sliced dill pickles Diamond Sevens Ranch Dressing, recipe follows 1 cup mayonnaise 1/4 cup milk 1 1/2 teaspoons apple cider vinegar 2 teaspoons chopped fresh parsley 1 teaspoon chopped fresh dill 1 teaspoon kosher salt 1/2 teaspoon garlic powder 1/2 teaspoon garlic salt 1/2 teaspoon onion powder 1/2 teaspoon black pepper Instructions: Place an oven rack in the middle position and preheat the oven to broil. Spray a cooling rack with nonstick cooking spray and place it on top of a baking sheet. Whisk the eggs with the flour, Worcestershire sauce, hot sauce, chili powder, garlic powder and a pinch each of salt and pepper in a medium bowl. In a large bowl, combine the breadcrumbs and Parmesan. Drain the dill pickles and pat dry with paper towels. Working in batches, toss the pickles in the egg mixture so they are fully coated. Remove the pickles, letting the excess egg drip off, and transfer to the breadcrumb mixture. Toss to fully coat. Spread the pickles out on the prepared cooling rack in a single layer (with none overlapping). Place the baking sheet on the middle rack in the oven and broil until the tops of the pickles are a crisp golden brown, about 4 minutes. Flip the pickles and continue to cook until crisp golden brown all over, about 4 minutes. Serve warm with the Diamond Sevens Ranch dressing. In a blender, blend the mayonnaise with the milk, vinegar, parsley, dill, salt, garlic powder, garlic salt, onion powder and black pepper until smooth, about 2 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38872,"Citrus Grilled Halibut with Cucumber Pineapple Salsa in a Whole-Wheat Pita Pocket 1 pound thickly cut halibut fillet 2 teaspoons sea salt 2 teaspoons coarse black pepper 1 tablespoon Homemade Grill Seasoning, recipe follows Citrus Marinade, recipe follows Olive oil 2 whole-wheat pitas Red leaf lettuce, optional 2 cups Cucumber-Pineapple Salsa, recipe follows 1 pound thickly cut halibut fillet 2 teaspoons sea salt 2 teaspoons coarse black pepper 1 tablespoon Homemade Grill Seasoning, recipe follows Citrus Marinade, recipe follows Olive oil 2 whole-wheat pitas Red leaf lettuce, optional 2 cups Cucumber-Pineapple Salsa, recipe follows 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon crushed red pepper flakes 1 tablespoon dried parsley 1 tablespoon freshly ground black pepper 1 tablespoon seasoning salt 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon crushed red pepper flakes 1 tablespoon dried parsley 1 tablespoon freshly ground black pepper 1 tablespoon seasoning salt 2 cloves garlic, minced 2 tablespoons minced red onion 1 tablespoon Dijon mustard 2 tablespoons extra-virgin olive oil Splash white wine 1/2 lemon, zested and juiced 1/2 lime, zested and juiced 1/2 orange, zested and juiced Salt and freshly ground black pepper 2 cloves garlic, minced 2 tablespoons minced red onion 1 tablespoon Dijon mustard 2 tablespoons extra-virgin olive oil Splash white wine 1/2 lemon, zested and juiced 1/2 lime, zested and juiced 1/2 orange, zested and juiced Salt and freshly ground black pepper 2 cloves garlic, minced 1 teaspoon fresh minced ginger 1/4 cup chopped scallions 1 cup chopped cucumber 1 cup chopped fresh pineapple 2 to 3 tablespoons extra-virgin olive oil 1/4 cup fresh lime juice 2 tablespoons fresh chopped cilantro leaves 2 tablespoons fresh chopped mint leaves Pinch salt Pinch freshly ground black pepper 2 cloves garlic, minced 1 teaspoon fresh minced ginger 1/4 cup chopped scallions 1 cup chopped cucumber 1 cup chopped fresh pineapple 2 to 3 tablespoons extra-virgin olive oil 1/4 cup fresh lime juice 2 tablespoons fresh chopped cilantro leaves 2 tablespoons fresh chopped mint leaves Pinch salt Pinch freshly ground black pepper Instructions: Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes Heat the grill to medium. Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter. Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons. Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve. Season both sides of the halibut with salt, pepper and grill seasoning. Add the halibut to the bowl with the marinade and let sit in the refrigerator for 30 minutes Heat the grill to medium. Remove halibut from the marinade and discard the marinade. Brush the grill with olive oil and grill the halibut until flaky, about 4 minutes on each side. Transfer the halibut to a platter. Brush both sides of the pitas with olive oil and grill for 30 seconds on each side. Cut the pockets in half so they are the shape of half moons. Divide the halibut into 4 pieces. Tuck a piece of red leaf lettuce, if using, into each pita pocket along with 1 piece of the halibut. Top with 1/2 cup of the Cucumber-Pineapple Salsa and serve. Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day! Add the ingredients to a bowl and stir to combine. Reserve remaining mixture for another day! Combine all ingredients in a medium bowl and whisk to combine. Combine all ingredients in a medium bowl and whisk to combine. In a medium bowl add all the ingredients and combine well. In a medium bowl add all the ingredients and combine well. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38873,"Chicken Satay with Grilled Vegetable Couscous 1 (14-ounce) can unsweetened coconut milk 1/4 cup brown sugar 2 tablespoons soy sauce 2 teaspoons chopped garlic 1 teaspoon ground cumin 1/2 orange, zested, reserve remainder for Grilled Fruit Skewer recipe Kosher salt and freshly ground black pepper 2 pounds boneless, skinless chicken thighs, about 8 thighs 12 (10-inch) skewers 1/2 cup peanut butter 1 tablespoon hot sauce, or to taste Canola oil, for brushing 1 (10-ounce) package couscous 1 green bell pepper 1 medium zucchini 1 medium red onion Instructions: In a large bowl, combine the coconut milk, brown sugar, soy sauce, garlic, cumin, orange zest, and salt and pepper, to taste. Pour half of the marinade into a large resealable bag. Reserve 2 tablespoons of the remaining half of the marinade for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Reserve the rest of the marinade, for the dipping sauce, in a small bowl. Cut each chicken thigh into 6 strips and add to the bag with the marinade. Put the bag into a bowl, in case of leakage, and refrigerate for at least 1 hour or overnight. Meanwhile, if you are using wooden skewers, soak them in water for at least 30 minutes. Dipping sauce, whisk the peanut butter and hot sauce into the reserved dipping sauce marinade. Cover and refrigerate until ready to serve. Preheat a grill or grill pan over medium heat. Remove the chicken from the marinade and discard the marinade. Thread 4 pieces of chicken onto each skewer. Put them onto an oiled grill and cook until slightly charred and cooked through. Reserve 4 skewers for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Preheat a grill or grill pan over medium high heat. Make the couscous according to package directions and set aside. Cut the pepper into quarters and remove the core and the seeds. Slice the zucchini and onion into 1/4-inch thick slices. Season the vegetables with salt and pepper, to taste. Grill the vegetables until they are slightly charred and have softened a bit, about 2 to 3 minutes per side. Remove them from the grill and cut them into small pieces. Gently stir the chopped vegetables into the couscous, cover, and keep warm. Reserve 1 cup for the Online Round 2 recipe Sweet and Spicy Chicken Wraps. Arrange the skewers on a serving platter and serve with the dipping sauce and the couscous. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 38874,"Baked Clams Oreganata 1 dozen littleneck clams, scrubbed 1 cup plain bread crumbs 2 cloves garlic, smashed and chopped 3 tablespoons finely chopped fresh oregano leaves 2 tablespoons finely chopped Italian parsley leaves Pinch crushed red pepper flakes Kosher salt 2 to 3 tablespoons extra-virgin olive oil 1/2 to 3/4 cup chicken stock Instructions: Preheat the oven to 450 degrees F. Place the clams on a sheet tray and put them in the preheated oven for 2 to 3 minutes or until the clams just begin to open. We don't want to cook the clams, we just want them to open a little. Using a butter knife pry the clams open and remove the top shell and discard. Completely pull the clam away from the bottom shell and place it back in the bottom shell. This will allow for easy eating. Preheat the broiler and adjust the rack to the top shelf. In a bowl, combine the bread crumbs, garlic, parsley, oregano, crushed red pepper and some salt. Add the olive oil and stir until well combined. Add chicken stock until the mixture is quite wet. Taste to check the seasoning, add more salt if needed. Pack each clam full of the bread crumb mixture. Pack the bread crumbs down and really secure the edges. This will help the clam stay moist. Place the clams on a sheet tray and add about 1/2 cup of water to the tray. This will also help the clams stay moist. Put the tray under the broiler for 5 to 6 minutes or until the bread crumbs are nice and brown and crispy. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38875,"Skewered Mozzarella 1 recipe Bagna Cauda, recipe follows 1/2 lemon zested into long strands 8 (6-inch) straight branches fresh rosemary, or several sprigs fresh rosemary 1/2 baguette, sliced into 1/4-inch thick slices 1 1/2 pounds (3 to 4 large balls) fresh mozzarella, sliced into 1/4-inch thick slices Fresh bay leaves, optional Olive oil, for brushing skewers Kosher salt Freshly cracked black pepper 20 fresh Italian parsley leaves 2 to 3 garlic cloves, peeled and finely chopped (about 1 tablespoon) 4 (3-inch long) salt-packed anchovies, rinsed well, backbones removed, finely chopped (about 1 tablespoon) 1 stick (4 ounces) unsalted butter 1/2 cup extra-virgin olive oil 1/2 teaspoon finely chopped lemon zest 3 to 4 teaspoons fresh lemon juice, or to taste Kosher salt Instructions: Add the strands of lemon zest to the bagna cauda and stir to combine. From each branch, remove most of the rosemary leaves, leaving 1 1/2 to 2 inches of 1 end covered in leaves. Place a bread slice on the work surface, and put a piece of mozzarella on it, followed by a fresh bay leaf, optional. Repeat 1 more time, ending with a slice of bread. You should have a stack that has 3 slices of bread and 2 slices of cheese. Continue with the remaining ingredients, to make 4 stacks total. (If you can't find large rosemary branches, substitute wooden skewers. Soak the wooden skewers in cold water for 20 minutes. As you're assembling, put a few sprigs of fresh rosemary throughout.) Using the leafless end of a rosemary sprig, skewer 1 of the stacks through the center, leaving the rosemary leaves exposed on the other end. Turn the stack on its side and, entering from the opposite end, insert another rosemary sprig, leaving the leaves sticking out of the other end. Brush the entire skewer lightly with olive oil, and sprinkle it with a pinch of salt and pepper. Continue in the same manner with the remaining stacks. To grill: Place the skewers on the hottest part of a charcoal or gas grill and cook for 1 to 2 minutes, turning frequently, until the cheese just begins to soften and the bread begins to brown. To bake: Preheat the oven to 400 degrees. Place the skewers on a baking sheet and cook about 5 minutes. Carefully transfer the skewers to a plate and drizzle with a generous amount of the bagna cauda. Scatter with parsley leaves. Using a mortar and pestle, pulverize the garlic and anchovies into a smooth paste. Transfer the paste to a small saucepan. Add the butter and olive oil and bring to a simmer over low heat. Continue simmering for about 5 minutes. Remove the pan from the heat and stir in the lemon zest and lemon juice. Season with salt, to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 38876,"Tomato Tart Tatin with Thyme Whipped Goat Cheese 1 cup goat cheese 3 tablespoons heavy cream 1 teaspoon fresh thyme leaves Salt and freshly ground black pepper
4 pints cherry tomatoes, halved 3 tablespoons unsalted butter, softened 4 teaspoons sugar 8 sun-dried tomatoes, finely chopped 8 ounces frozen puff pastry, defrosted Instructions: For the goat cheese: Using a food processor, add the goat cheese, cream and thyme leaves and pulse until smooth. Season with salt and pepper. Refrigerate until ready to use.
For the tart tatin: Preheat the oven to 350 degrees F.
Give the cherry tomatoes a squeeze to remove the seeds. Divide the butter among each cup on a small muffin tray. Sprinkle them with sugar. Fill each cup with cherry tomatoes, adding a layer of sun-dried tomatoes in the middle. Cover loosely with foil and bake for 30 minutes.
Gently press down the tomatoes, molding them into the shape of the cups. Increase the temperature to 425 degrees F.
Roll the pastry out to 1/8-inch thick. Cut out circles to fit the muffin cups, and poke them all over with a fork. Top each cup with a pastry circle, pressing to seal. Bake until golden brown, 10 to 15 minutes.
Remove and let cool for 15 minutes. Run a small knife around the rims and invert the tarts onto a plate, topping with a small spoon of the thyme whipped goat cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38877,"Naked Spring Rolls 2 tablespoons fish sauce 2 tablespoons seasoned rice vinegar
1 teaspoon agave nectar
1/2 teaspoon lime juice, from half of a lime
1 Thai cl, seeded, sliced into rounds
1/8 teaspoon salt
1 carrot, peeled One 2-inch piece fresh ginger, peeled
1 shallot
1 pound ground chicken
4 cloves garlic, minced
3 1/2 ounces shiitake mushrooms, stemmed, caps sliced thin (about 9 mushrooms) 1/4 cup fresh cilantro leaves, chopped
2 tablespoons chopped mint leaves 2 Thai or serrano chiles, minced
1 egg
1 tablespoon fish sauce
1 teaspoon agave nectar
1/2 teaspoon kosher salt
Nonstick cooking spray 1 small head green leaf lettuce, leaves separated 1/2 cup fresh Thai basil leaves or regular basil leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
Instructions: For the sauce: In a small bowl, stir together the fish sauce, vinegar, agave, lime juice, cl, salt and 1/3 cup water. Set aside to let the flavors come together. For the spring rolls: Grate the carrot, ginger and shallot on the large holes of a box grater, and transfer to a large bowl. Add the chicken, garlic, shiitakes, cilantro, mint, chiles, egg, fish sauce, agave and salt. Mix together until well combined, using a rubber spatula. Cover with plastic wrap and let sit at room temperature for 20 minutes. Preheat the broiler to high. Lightly spray a baking sheet with nonstick spray. With dampened hands, shape the chicken mixture into oblong patties, about 2 tablespoons each. Place the patties on the prepared baking sheet and broil until cooked through and beginning to brown, 8 to 10 minutes. Remove from the oven and let cool slightly. To assemble: Arrange the patties on a platter with the lettuce, basil, cilantro and mint leaves, so everyone can make there own spring roll. Serve the sauce on the side for dipping. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38878,"Potato Pancakes 3 1/2 pounds russet potatoes, peeled 1 large sweet onion
1/2 cup all-purpose flour
2 large eggs, lightly beaten
3 tablespoons finely chopped chives
1/4 teaspoon baking powder
Kosher salt and ground black pepper
Canola oil, for frying
Unsalted butter, for frying Instructions: Set a large strainer or colander over a bowl and line it with a clean kitchen towel. Using a box grater, grate the potatoes and onion into the strainer. Using the towel, squeeze as much liquid from the potatoes and onion as possible. Transfer the mixture to another bowl and stir in the flour, eggs, chives, baking powder, salt and pepper. Coat the bottom of an 8-inch nonstick skillet with oil and add a couple of tablespoons of butter. Heat over medium heat until the butter foam subsides. Spoon about 1 3/4 cups of the potato mixture into the pan and press to fill the circumference. Fry over medium heat, flipping once, until the pancake is golden and crisp, 3 to 4 minutes per side. Drain the pancake on a paper towel-lined baking sheet. Repeat with the remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38879,"Shirley Temple (nonalcoholic) Ginger ale or lemon/lime soda Splash maraschino syrup Orange slice Cherry Instructions: Start with a highball glass filled with ice. Pour in ginger ale or lemon/lime soda and top it off with a few splashes of maraschino syrup. Garnish with an orange slice and a cherry. ","[Prosecco, Moscato, Cava]" 38880,"Steak with Chipotle Butter and Roasted Zucchini 1 large sweet onion, cut into 1/2-inch wedges 2 zucchini (about 1 1/2 pounds), sliced on an angle into 1/2-inch-thick half-moons 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons unsalted butter, at room temperature 1 chipotle cl pepper in adobo sauce, minced, plus 1 teaspoon sauce from the can 3 thin beef chuck steaks (about 1 1/2 pounds; 1/2 to 3/4 inch thick) 1 1/2 teaspoons adobo seasoning 1 ounce queso blanco cheese, crumbled (about 1/4 cup) Fresh cilantro, for topping Lime wedges, for serving Instructions: Preheat the oven to 450? F. Toss the onion and zucchini with 1 tablespoon olive oil on a rimmed baking sheet. Season with salt and pepper. Roast until tender and browned, 15 to 18 minutes. Meanwhile, mix the butter, chipotle and adobo sauce in a small bowl until well blended; set aside. Season both sides of the steaks with the adobo seasoning. Heat the remaining 1 tablespoon olive oil in a large heavy skillet over medium-high heat. Add the steaks and cook until browned, about 4 minutes per side for medium doneness. Transfer to a cutting board and let rest 3 minutes. Divide the onion and zucchini among plates. Top with the cheese and cilantro. Slice the steak and add to the plates. Top with the chipotle butter and serve with lime wedges. ","[Malbec, Syrah, Tempranillo, Garnacha]" 38881,"Dry Rub for Ribs 4 tablespoons paprika 2 tablespoons celery salt 2 tablespoons salt 2 tablespoons ground black pepper 2 tablespoons cumin 2 tablespoons packed dark brown sugar 1 tablespoon white sugar 1 tablespoon ground oregano 1 tablespoon cayenne pepper 2 teaspoons grated lemon peel 2 teaspoons sage leaves or rosemary, crumbled 2 bay leaves, crumbled 1 teaspoon dry mustard Instructions: Combine all ingredients. Store in a jar with tight-fitting lid. Makes enough to coat 3 to 4 slabs of ribs.; ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 38882,"Pumpkin Pecan Pie 1 3/4 cup Fisher? Pecan Halves, lightly toasted 1 1/2 tsp. cinnamon 1 can (15 oz.) solid pack pumpkin 1 cup sour cream 1 cup granulated sugar, divided 1/2 tsp. kosher salt 2 large eggs 1 large egg yolk 1/2 tsp. ground allspice 1/2 tsp. ground nutmeg 1 9-inch frozen deep dish pie shell Instructions:

1. Preheat the oven to 350 degrees F. Chop 1/2 cup pecans, combine with cinnamon together in a small bowl, set aside.
2. Whisk pumpkin, sour cream, sugar, salt, eggs, egg yolk, allspice and nutmeg together in a medium bowl.
3. Sprinkle pecan and cinnamon mixture onto the pie shell. Pour the filling on top of the nuts and place the pie in the center of the oven to bake. Bake until the top browns lightly and pie is set 55 to 60 minutes. Pie will be fairly solid when gently shaken by the edges of the pie tin. Top with the remaining pecans. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 38883,"BBQ Chicken and Ranch Salad 4 small boneless skinless chicken breasts (1 lb.) ? cup KRAFT Original Barbecue Sauce 1 pkg. (10 oz.) mixed salad greens 1 cup frozen roasted corn 1 large tomato, cut into wedges ? cup sliced red onions ? cup KRAFT Shredded Cheddar Cheese ? cup KRAFT Classic Ranch Dressing Instructions: HEAT grill to medium-high heat. GRILL chicken 6 to 8 min. on each side or until done (165F), brushing with barbecue sauce for the last 2 min. COMBINE salad greens, vegetables and cheese in large bowl; top with chicken. TOSS with dressing just before serving. Prepare using grilled corn on the cob, which can be grilled in a variety of ways - in the husks, shucked, or shucked and wrapped in foil. For all methods, heat the grill to medium-high heat. Grilling corn in the husks: Pull back husks of corn, leaving husks attached at bottom of each ear; discard silk. Return husks to original position; then soak in water 10 min. Grill 15 min. or until corn is tender, turning occasionally. Grilling shucked corn: Discard corn husks and silk. Brush corn with your favorite KRAFT Dressing, such as KRAFT Sun Dried Tomato Vinaigrette Dressing. Grill 8 to 10 min. or until corn is tender, turning and brushing occasionally with additional dressing. Grilling foil-wrapped shucked corn: Discard corn husks and silk. Rinse ears with cold water. Gently shake off excess water, then wrap corn ears individually in foil. Grill 15 to 20 min. or until corn is tender, turning occasionally. You will need to grill 2 medium ears of corn to get the 1 cup kernels needed to prepare this recipe. To remove the kernels from the grilled corn, cool grilled ears slightly. Then, hold each cob firmly at an angle and carefully cut down the ear (away from the body) with sharp knife, several rows at a time. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]

" 38884,"Blackberry, Cucumber, Ginger Spritzer 2 cups blackberries 2 cups sugar
2 cups apple cider vinegar
One 6-inch piece ginger, sliced into coins and smashed 2 mixed berry herbal tea bags
Ice 1/2 cup lemon juice 1/2 cup elderflower syrup Seltzer water, to top off
24 slices cucumber (3 slices per drink), for garnish
8 thinly sliced ginger coins, for garnish
8 fresh mint sprigs, for garnish
Instructions: For the sipping vinegar: Mash the blackberries and sugar together in a bowl, cover and refrigerate for 2 days, stirring occasionally. Add the vinegar to the macerated blackberries and refrigerate for another day. Press the mixture through a fine mesh strainer, discarding the solids. Transfer your sipping vinegar to a container. For the herbal tea: Combine the ginger and 2 1/2 cups water in a small saucepan. Bring to a boil and simmer for 10 minutes. Add the tea bags and turn off the heat. Let the mixture steep for 5 minutes, then strain and cool. For the spritzer: Fill a cocktail shaker with ice. Add 2 ounces blackberry sipping vinegar, 2 ounces cooled herbal tea, 1/2 ounce lemon juice and 1/2 ounce elderflower syrup. Shake vigorously and pour over a glass filled with ice. Top off with some seltzer and garnish with 3 cucumber slices, 1 ginger coin and a mint sprig. Repeat. ","[Burgundy, Sauvignon Blanc, Riesling, Prosecco]

" 38885,"Smoked Salmon and Herb Cream Cheese Bagels 8 ounces cream cheese, at room temperature 1 tablespoon minced scallions, white and green parts 1 tablespoon minced fresh dill 1 tablespoon minced fresh parsley 1 tablespoon milk Pinch of kosher salt 2 bagels 3 slices smoked salmon Instructions: Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended. Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38886,"Red Chili 3 pounds ground chuck 2 pounds spicy breakfast sausage 2 pounds chopped onion 3 tablespoons minced garlic 1 (46-ounce) can tomato juice 1 (106-ounce/no. 10) can whole tomatoes with juice, chopped 4 ounces chili powder (diluted and mixed with 1 quart water) 5 tablespoons ground cumin 4 tablespoons salt 1 1/2 tablespoons cayenne pepper 2 (106 ounce/ No. 10) cans kidney beans Instructions: In a stockpot over medium heat, brown the meats. When they are halfway done, add in the onion and garlic and continue to saute until the onions are clear. Add tomato juice, tomatoes, cl powder, cumin, salt, and cayenne pepper and thoroughly stir to blend and incorporate all the flavors and seasonings. Simmer for 1 hour.
Add the beans and simmer for 30 minutes. Remove from heat; cool down quickly via an ice bath. Cover and refrigerate. Before serving or freezing, skim fat from the top of the chili. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 38887,"Crispy Crab Cakes 1 pound lump Dungeness crabmeat, drained 3 cups fresh bread crumbs, divided 2 tablespoons mayonnaise 1 tablespoon Dijon mustard 1 teaspoon hot sauce 3 eggs, divided 2 tablespoons chopped fresh parsley leaves 1/2 lemon, juiced Salt and freshly ground black pepper 1/2 cup all-purpose flour 1/4 cup water 1 1/2 cups canola oil 1/2 cup mayonnaise 2 teaspoons sweet chili sauce 2 teaspoons blood orange juice Pinch salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 2 tablespoons blood orange juice 1 tablespoon Dijon mustard 8 cups baby arugula Salt and freshly ground black pepper Instructions: In a medium bowl add the crabmeat, 1 cup of the bread crumbs, mayonnaise, mustard, hot sauce, 1 egg, parsley, lemon juice, and salt and pepper, to taste, and gently combine. Divide the crab mixture into 6 equal patties and arrange on a sheet pan lined with waxed paper. Set up a breading station using 3 baking dishes or pie plates. In the first dish combine the flour with a healthy pinch of salt and pepper. In the second dish whisk together the remaining 2 eggs with 1/4 cup of water. In the third dish combine the remaining bread crumbs with a healthy pinch of salt and pepper. Dredged the crab cakes in the seasoned flour, then in the egg wash and then coat them thoroughly in the bread crumbs. Arrange on a sheet tray. Heat the canola oil in a large skillet over medium-high heat. Fry the cakes in batches of 6 until brown and crispy, about 3 minutes per side. Remove to a plate lined with paper towels to drain. In a small bowl whisk together all of the remoulade ingredients and set aside until ready to use. In a large bowl whisk together the olive oil, blood orange juice and Dijon mustard. Add the arugula, season with salt and pepper, to taste, and toss to coat. To Serve: Divide the salad equally between 6 plates. Top with a crab cake, drizzle with remoulade and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38888,"Perfect Potluck Dessert Nonstick cooking spray, for the baking dish 1/2 cup crushed chocolate sandwich cookies
4 tablespoons salted butter, melted
3/4 cup finely chopped pecans
4 ounces cream cheese, at room temperature 1/2 cup confectioners' sugar
Splash of vanilla extract
One 8-ounce container whipped topping
One 5.9-ounce package chocolate instant pudding mix
1 1/2 cups milk
1/2 cup mini chocolate chips
Instructions: Preheat the oven to 350 degrees F. Coat an 8-inch square baking dish with nonstick cooking spray. Mix together the crushed cookies, melted butter and 1/2 cup of the finely chopped pecans in the prepared baking dish until the ingredients are combined and resemble crumbs. Using your fingers, press the crust to form an even, compact layer. Bake until crisp, 5 to 7 minutes. Set aside to cool. Using an electric mixer, beat together the cream cheese, confectioners' sugar and vanilla in a bowl until combined. Fold in half of the whipped topping and place the mixture on top of the cooled crust. Spread evenly. Next, beat together the chocolate pudding mix and milk in a second bowl until you have a thick mixture. Pour it over the cream cheese layer and spread evenly. Top with the remaining whipped topping and spread evenly again. Sprinkle with the mini chocolate chips and remaining 1/4 cup finely chopped pecans. Chill for 1 hour before serving. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 38889,"Yogurt Ranch Dressing Marinated Chicken Legs and Tenders 2 cups Greek-style yogurt or reduced fat yogurt 1/2 cup milk 2 large cloves garlic, grated 1 tablespoon granulated onion, a palmful 1 tablespoon paprika, a palmful 1 tablespoon hot sauce 1/4 cup finely chopped chives A small handful dill leaves, finely chopped Pinch salt and freshly ground black pepper, plus more for seasoning 12 white meat tenders and 6 chicken leg drummers Vegetable or any light frying oil 2 cups all-purpose flour 1 tablespoon mustard powder, a palmful 1 tablespoon poultry seasoning or ground thyme 1 tablespoon sweet paprika or smoked sweet paprika, a palmful 1 1/2 teaspoons turmeric 1 teaspoon cayenne pepper, 1/3 palmful Honey and hot sauce, for serving Pickle spears, carrot and celery sticks and salted radishes, for serving Instructions: Dressing: Combine the yogurt and milk in a medium bowl. Add all of the remaining ingredients and stir to incorporate. Wash and dry the chicken pieces and coat them in the dressing. Heat a couple of inches of frying oil in a large Dutch oven over medium to medium-high heat. The oil is ready when rapid bubbles surround the handle of a wooden spoon when submerged in the oil. Put the flour in large double-bagged paper sack and add the mustard, poultry seasoning or thyme, paprika, turmeric and cayenne. Add the chicken tenders and shake to coat them in the flour. Using tongs add the chicken to the hot oil. Tenders will fry in 7 to 8 minutes time while you bread the 6 drummers. Remove the tenders to a cooling rack and add the drummers, they will take about 12 minutes for the juices to run clear. Remove the drummers to the cooling rack and season all of the chicken with salt while still hot. Arrange the chicken on a serving platter and serve it at room temperature or cold with hot sauce and honey for topping. Pickles, celery, carrot sticks and salted radishes make crunchy accompaniments. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38890,"Raspberry Cream Crumble 2 eggs, preferably free range and organic 1 1/3 cups full-fat sour cream
1 teaspoon pure vanilla extract 1 cup sugar
1/3 cup unbleached all-purpose flour
Pinch sea salt
1/2 cup sugar 1/2 cup unbleached all-purpose flour
1/4 cup (1/2 stick) unsalted butter
One 9-inch pie pastry or store-bought shell fitted into a pie pan 3 cups fresh or frozen raspberries, preferably organic Fresh whipped cream, for serving Instructions: For the filling: Preheat oven to 350 degrees F. Whisk the eggs in a large bowl until light and lemon colored. Whisk in the sour cream and vanilla, then continue to whisk until smooth and creamy. Add the sugar, flour and salt and whisk until smooth and thoroughly incorporated. For the crumble topping: Add sugar, flour and butter to a large bowl or to the bowl of a stand mixer. Work the butter through using your hands or the mixer until the mixture is a coarse crumble. (If you squeeze a handful it should stick together but break apart easily.) For the pie: Fill the pie shell with the raspberries and slowly pour the custard on top. Spread the crumble over the whole surface. Bake until edges of the pie start to rise, the crumble topping is golden brown and the middle no longer jiggles when moved, about 1 hour. Let to cool completely before serving. Serve at room temperature with dollops of fresh whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38891,"Roasted Toasted Salad 1 small butternut squash (600 grams), peeled, seeded and sliced into 1/2-inch-thick pieces 12 round shallots, peeled 2 tablespoons olive oil 2 tablespoons balsamic vinegar Flaky sea salt and freshly ground black pepper 1/3 cup pecans, roughly chopped 2 tablespoons pumpkin seeds 5 ounces mixed salad leaves, such as rocket (arugula), watercress and baby spinach 1/2 small round radicchio, cut into wedges 2 tablespoons store-bought crispy fried onions 1/4 cup extra-virgin olive oil 1/4 cup red wine vinegar 2 teaspoons whole-grain mustard Juice of 1/2 lemon Flaky sea salt Instructions: For the salad: Preheat your oven to 350 degrees F (180 degrees C/Gas mark 4). Arrange the butternut squash and shallots on a baking sheet, drizzle with the olive oil and balsamic vinegar and mix together. Sprinkle over a pinch of sea salt and a pinch of black pepper. Bake until the squash and shallots are lightly browned and tender, about 35 minutes, checking halfway through to give them a mix around. Meanwhile, in a heavy-bottomed skillet (no need to add oil), toast the pecans and pumpkin seeds over medium heat until fragrant, 1 to 2 minutes. Tip the nuts into a bowl and set aside. For the dressing: Whisk the oil, vinegar, mustard, lemon juice and a pinch of sea salt in a cup or jar. Lay the mixed salad leaves and radicchio wedges on a large serving board or platter. Arrange the roasted shallots and squash on top. Drizzle over the dressing. Then sprinkle over the toasted pecans and pumpkin seeds and crispy fried onions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38892,"Cebiche Corbina 1 1/2 to 2 pounds whitefish (Corbina is used in Peru) 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 2 red onions, finely sliced 1 to 2 Serrano chiles, stemmed, seeded and finely chopped Juice of 6 lemons Juice of 3 limes 4 ears of corn 1 pound sweet potatoes Lettuce leaves for serving Extra virgin olive oil Instructions: Remove skin and bones of fish and cut fish into small pieces. Wash and dry fish and place in a nonmetallic container. Sprinkle fish with salt and pepper, cover with onions, chiles, lime and lemon juice and mix well. Cover and marinate 3 to 4 hours in the refrigerator, stirring every hour. Meanwhile, bring a pot of salted water to a boil, add corn and cook for 4 minutes. Drain the corn and slice each ear into 4 pieces. Wash and peel the sweet potatoes and cut into quarters. Set in a saucepan with lightly salted water to cover. Bring to a boil, cover loosely and boil 10 to 15 minutes or until potatoes are tender when pierced with a knife. Drain, cool and slice potatoes. To serve, line a large platter with lettuce leaves. Place fish and onions in the center and surround with quartered ears of corn and sweet potato slices. Drizzle with extra virgin olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38893,"Spicy Peanut Sauce 1 tablespoon peanut or vegetable oil 3/4 teaspoon cayenne pepper 1 clove garlic, minced 1/2 cup creamy natural peanut butter 1/4 cup ketchup Instructions: Heat the oil in a small skillet over medium heat, add the cayenne and garlic and cook, stirring, until just golden, about 1 minute. Add the peanut butter, ketchup and 1/2 cup water and stir until combined. Remove from the heat and cool slightly. Serve warm or room temperature. ","[Chardonnay, Riesling, Gewrztraminer]" 38894,"Mulled Red Wine 2 cinnamon sticks 1 handful juniper berries 1 handful allspice berries 1 whole nutmeg Magnum of zinfandel (or 2 standard bottles of zinfandel) 1 cup sugar in the raw Peel from 1/2 an orange Instructions: Combine cinnamon, juniper, allspice and nutmeg in a cheesecloth bag and drop in a saucepan with a quarter of the wine. Add the sugar and orange peel. Simmer to blend flavors, about 6 minutes. Once heated, add the remaining wine and return to a simmer. Remove spice bag and orange peel and serve. If transporting in a thermos, heat thermos up with hot water to get it warm for 1 minute. Pour water out and fill with mulled wine. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 38895,"Sweet Potato Soup with Blue Corn Tortillas 3 cups leftover mashed sweet potatoes 1 1/2 to 2 cups low-sodium chicken broth 1/2 teaspoon ground ginger 1/2 teaspoon allspice 1/2 teaspoon freshly grated nutmeg 1/2 cup creme fraiche 2 teaspoons chipotle in adobo puree Salt and freshly ground black pepper Fresh cilantro leaves, for garnish Blue Corn tortilla chips, coarsely crushed, for garnish 4 tablespoons unsalted butter 1 cup whole milk 1/2 cup heavy cream 1 tablespoon chipotle cl puree 5 large sweet potatoes boiled until just cooked through and peeled 2 tablespoons pure maple syrup 2 tablespoons honey 1 teaspoon ground cinnamon Salt and freshly ground black pepper Instructions: Whisk together the mashed potatoes, 1 1/2 cups of the broth, ginger, allspice, and nutmeg in a medium saucepan and bring to a simmer over high heat. Reduce the heat to low and cook, stirring occasionally, for 10 minutes. Whisk in the 1/4 cup creme fraiche and more broth, if needed, and cook for 5 minutes. Whisk together the remaining 1/4 cup of creme fraiche and chipotle puree in a small bowl, and season with salt and pepper. Ladle the soup into bowls and top with a dollop of the creme fraiche, some cilantro leaves and some of the tortilla chips. Combine the butter, milk, cream and chipotle puree in a small saucepan and bring to a simmer. While the potatoes are hot, run them though a ricer into a large bowl. Add the warm milk mixture, syrup, honey, cinnamon and salt and pepper and mix until combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 38896,"Linguine with Roasted Garlic and Clam Sauce I dozen little neck clams, scrubbed clean 2 tablespoons olive oil 4 cloves garlic 1/4 teaspoon red pepper flakes 3 tablespoons chopped parsley 1 cup white wine 12 ounces fresh linguine, cooked and drained Instructions: Place garlic on square of foil and drizzle with a little olive oil. Roast in a 400 degree oven for 20 minutes or until tender. Peel garlic and coarsely chop. Heat oil in a large pot and stir in garlic. Add pepper flakes and parsley. Pour in wine and bring to a simmer. Add clams and cover pot. Cook about 8 minutes or until clams are all open. Discard unopened clams. Remove clams from pot and pour off liquid into a bowl, leaving any sand in the bottom of the pot. Rinse the pot and return clams and liquid to the pot. Stir in linguine and toss to coat. Serve immediately. ","[Chardonnay, Vermentino, Grner Veltliner, Albari?o]" 38897,"Shrimp Ramen 8 ounces bacon, chopped 5 garlic cloves, thinly sliced 2 cups sliced stemmed shiitake mushrooms (about 6 ounces) 7 cups low-sodium chicken broth 1 teaspoon soy sauce 1 teaspoon Worcestershire sauce Two 3-ounce packages instant ramen noodles (flavor packets discarded) 12 ounces peeled medium shrimp, halved lengthwise (about 20 shrimp) 2 tablespoons 1-inch-long pieces fresh chives Instructions: Put the bacon in a cold medium saucepan and cook over medium-high heat, stirring occasionally, until golden, about 6 minutes. Pour off all but 3 tablespoons of the bacon fat from the saucepan. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the shiitakes and cook, stirring, until browned, about 6 minutes. Pour in the chicken broth, soy sauce, and Worcestershire and bring to a boil. Add the ramen and boil until tender, about 2 minutes. Remove the broth from the heat and stir in the shrimp. Let stand until the shrimp are cooked, 1 to 2 minutes. Serve topped with the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38898,"Butternut Squash Soup with Cinnamon Whipped Cream and Fried Shallots Olive oil 1 large onion, cut into 1/2-inch dice 1 large or 2 small carrots, peeled and cut in 1/2-inch dice 2 ribs celery, cut into 1/2-inch dice 2 cloves garlic, smashed and finely chopped Kosher salt 1 large butternut squash, peeled and cut into 1-inch cubes 1 large russet potato, peeled and cut into 1- inch cubes 2 cups white wine 2 quarts chicken or vegetable stock 1 bundle thyme 2 bay leaves 1 orange, cut in 1/2 Peanut or other neutrally flavored oil, for frying 2 large shallots 1 cup all-purpose flour 1 cup heavy cream 1/2 teaspoon ground cinnamon Instructions: Coat a large pot over medium-high heat with olive oil. Add the onions, carrots, celery and garlic. Season with salt, to taste, and sweat the veggies until they start to soften and are very aromatic, about 7 to 8 minutes. Add the squash and potatoes and season with salt, to taste. Stir to coat the mixture with the oil and cook for another 5 to 6 minutes. Add the wine and reduce by half. Add the stock, thyme and bay leaves. Squeeze the orange into the soup and add both halves. Taste for seasoning and adjust, if needed. Bring to a boil and reduce to a simmer and simmer until the squash is falling apart, about 35 to 40 minutes. * If the liquid level starts to get too low, water can be used to replace it. Remove and discard the orange halves, thyme bundle and bay leaves and puree the soup with an immersion blender or a blender. If using a blender, cool the mixture for about 5 minutes and carefully add it to the blender. It should be very smooth and velvety. Check the consistency. If it is too thick add water to thin it. In a saucepan heat about 1-inch of the oil over medium heat. Slice the shallots into thin rings. Just before frying, toss the shallots in the flour. Fry the shallots until they are crispy and brown. Remove to a paper towel and sprinkle immediately with salt. Whip the cream in a large bowl until it holds its shape in soft peaks, then whip in the cinnamon. Ladle the soup into serving bowls and top with a dollop of the cinnamon whipped cream and fried shallots. Squashy!!! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 38899,"Broccoli Puree 1 large russet potato, peeled and cut into 1-inch chunks 1 pound broccoli florets 1/2 cup chicken broth 4 ounces cream cheese 1/4 cup freshly grated Parmesan Salt and freshly ground black pepper Instructions: Fill a large pot with enough water to come 2 inches up the sides of the pot. Set a steamer rack in the pot, cover, and bring the water to a boil over high heat. Add the potato chunks and cook until they are very tender, about 18 minutes. Transfer the potatoes to a medium bowl and mash until smooth. Place broccoli into steamer rack and steam over medium heat until the broccoli is very tender, about 12 minutes. Transfer the broccoli to the bowl of a food processor. Add the broth, cream cheese, and Parmesan. Process until the broccoli is pureed and almost smooth. Stir the broccoli puree into the mashed potato and blend well. Season the puree to taste with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38900,"Mini Cheeseburger Salad with Yellow Mustard Vinaigrette 1 1/2 pounds ground sirloin or ground turkey 1/4 cup finely chopped onion, eyeball it 1 tablespoon Worcestershire sauce 2 teaspoons steak seasoning blend or coarse salt and ground black pepper Extra-virgin olive oil, for drizzling 3/4 pound brick sharp Cheddar (recommended: Cabot brand or Cracker Barrel brand* ) 3 large hearts romaine lettuce 1 cup sliced pickles, drained \u2013 choose from sweet, half-sour or dill varieties 1 cup cherry or grape tomatoes 3 tablespoons yellow mustard (recommended: French's brand) 2 tablespoons apple cider vinegar 1/2 cup extra-virgin olive oil, eyeball it 2 tablespoons finely chopped chives 2 tablespoons drained salad pimentos or, 1/4 small red bell pepper, finely chopped Instructions: Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill. Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface. Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese. Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes. Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]" 38901,"Crab Cakes with Remoulade Sauce 2 cups heavy cream 3 cloves garlic, minced 2 sprigs fresh rosemary 1 tablespoon sweet paprika 2 tablespoons olive oil 3/4 cup brunoised red onion 1/2 cup brunoised red bell pepper 1/2 cup brunoised yellow bell pepper 2 eggs, lightly beaten 1 pound lump crab meat 2 fresh jalapeno chiles, seeded and brunoised 2 tablespoons minced fresh basil leaves 2 tablespoons minced fresh parsley leaves 1 tablespoon minced fresh tarragon leaves 2 cups panko, ground to a mealy consistency, divided 2 teaspoons salt 1/2 teaspoon fresh ground white pepper 1/2 cup clarified butter 1 cup Mayonnaise, recipe follows 1 tablespoon lemon juice 1 tablespoon capers, minced 1 cornichon, minced 1 or 2 anchovies, minced 1 shallot, minced 1 teaspoon minced fresh chives 2 teaspoons minced fresh parsley leaves Salt and freshly ground white pepper 1 egg yolk* 1/8 teaspoon salt Freshly ground white pepper 1 teaspoon Dijon mustard 1 teaspoon fresh lemon juice 1 cup corn oil Instructions: In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the olive oil. Sweat the onions, red and yellow bell pepper until glossy. Transfer to a plate and allow to cool to room temperature. Preheat oven to 375 degrees F. In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended. Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inches in diameter by 1/2-inch thick. Coat the crab cakes generously with the remaining panko. In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce. In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed. Yield: 2 cups In a bowl, whisk together the egg yolk, salt, pepper, mustard and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 38902,"Asparagus Lasagna 9 lasagna sheets, fresh or dried 1 teaspoon olive oil, plus 1 tablespoon, divided 2 (8.5-ounce) jars sun-dried tomatoes, drained 1 1/2 packed cups fresh basil leaves 1/2 cup grated Parmesan, plus 3/4 cup 1/4 pound pancetta, diced 1 medium onion, diced 2 garlic cloves, minced 4 bunches asparagus, trimmed and cut into 1-inch pieces 1 (15-ounce) container whole milk ricotta cheese 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 2 cups shredded whole milk mozzarella cheese 2 tablespoons butter Instructions: Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta. In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside. In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine. Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38903,"Pecan Sticky Bun Cookies 1 stick (1/2 cup) unsalted butter, at room temperature 3/4 cup firmly-packed dark brown sugar 3/4 cup heavy cream (36% fat) 1/3 cup pure maple syrup (organic, if possible) 1/2 teaspoon kosher salt 1 teaspoon pure vanilla extract 8 ounces pecan halves (about 2 1/4 cups), lightly toasted 1 cup firmly-packed dark brown sugar (8 ounces) 1 tablespoon ground cinnamon 1/4 teaspoon kosher salt Pinch cayenne pepper, optional One 16-ounce package frozen puff pastry (two 8-ounce sheets per box, each 9 1/2-by-9 1/2 inches) or homemade, thawed overnight in the refrigerator All-purpose flour, plus more for dusting 1 large egg white, lightly beaten Instructions: For the sticky pecan topping: In a medium saucepan, combine the butter, brown sugar, heavy cream, maple syrup and salt and set over low heat until the butter is melted. Increase the heat, bring to a full boil and boil for 5 to 6 minutes; be careful to not let it boil over. Remove from the heat, add the vanilla and stir in the nuts. Let cool to room temperature, then chill overnight. This will help thicken up the caramel.
For the cinnamon filling: Combine the brown sugar, cinnamon, salt and cayenne if using. Set aside.
For the cookies: Unfold each piece of puff pastry on a lightly floured work surface. Roll the pastry ever so slightly to 10-by-10 inches. Brush off any excess flour from each side.
Divide the cinnamon sugar filling between the two squares of dough, spreading it to three of the edges and leaving 1/4 inch at the top edge (for sealing the dough). Lightly roll over the sugar to ensure an even layer. Begin rolling up the pastry from the edge closest to you, toward the top of the dough. Make sure the roll is very tight, especially the first part-it needs to be compact. Paint the top edge with the egg white to seal the roll. Once sealed, gently roll the log to make it perfectly round. The diameter should be 1 1/2 to 1 3/4 inches. Freeze the rolls until firm, 1 hour or overnight. (Properly wrapped, the rolls can be kept frozen for 2 to 3 weeks.)
Preheat the oven to 375 degrees F. You'll need three sheet pans lined with parchment and a cooling rack that fits the pan. Remove both logs (or bake only one) from the freezer. Cut each log into 1/2-inch disks. You should get 20 to 21 slices from each roll. Arrange the slices on the prepared sheet pans spaced 2 inches apart (they will spread). Lay a sheet of parchment over the cookies and place the cooling rack (feet side up) on top. We want the contact to force the cookies to bake flat; we're denying the puff pastry to puff.
Bake one sheet pan of cookies at a time (keep the other sheet pans in the refrigerator until baking). Check after 10 minutes: The cookies should be beginning to evenly brown on the tops and bottoms. Rotate the pan and continue to bake until golden brown, another 5 to 6 minutes. Remove from the oven and carefully lift off the rack and the parchment. Let cool before removing the cookies from the pan. Continue baking the remaining cookies. Trim the sugar from around the edges.
Once the cookies are cool, arrange them on a cooling rack with a parchment-lined sheet pan underneath to catch drips. Remove the pecan topping from the refrigerator and stir until well incorporated. Place 1 small spoonful of the pecan topping on top of each cookie. These are best eaten right away. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]" 38904,"Grilled Leg of Lamb with Rosemary, Roasted Pears, and Black Pepper Polenta 1 head garlic, cloves removed and peeled 2 fresh rosemary sprigs, needles stripped from stem, plus 8 sprigs Extra-virgin olive oil Salt and fresh ground black pepper 5 to 7 pound leg of lamb, boned butterflied and surface fat removed Salt and pepper 8 red-skinned pears 4 tablespoons balsamic vinegar 8 fresh rosemary sprigs Black Pepper Polenta, recipe follows 2 quarts chicken stock 1 teaspoon salt 2 cups polenta or yellow cornmeal 1/3 cup heavy cream 2 tablespoons unsalted butter, at room temperature 1 cup freshly grated Parmesan 1 1/2 teaspoons freshly ground black pepper Instructions: Preheat oven to 350 degrees F. In a blender, combine the garlic, rosemary, and 3/4 cup of oil; season with salt and pepper. Puree until everything comes together to form a paste; set aside for a few minutes to let the flavors marry. Lay the lamb out flat, open like a book. Score the surface lightly with a paring knife. Rub the lamb with the garlic paste, being sure to get in the incisions. Roll up the lamb and tie with butcher's twine to hold the roast together. Prepare an outdoor gas or charcoal grill. Season the lamb generously with salt and pepper, and then place it on the hot grill (put it on the top rack if you are using a gas grill). Sear the outside of the meat, turning, until brown all around, but do not char. Close the grill cover and roast for 30 minutes. The lamb is done when the center is still pink and the internal temperature reads 135 degrees F. Allow the lamb to stand 10 minutes to let the juices settle before cutting off the twine and slicing. To prepare the pears, halve the pears lengthwise and cut out the cores. Place the pears face down on a baking pan. Drizzle with 4 tablespoons of oil, toss the 8 rosemary sprigs on top, and season with salt and pepper. Bake for 20 to 25 minutes, until the pears are fork tender. To serve, spoon some polenta on the base of the plate and lay a few slices of the lamb on top; drizzle with a little oil and season with salt and pepper. Put a pear on each plate, face up, and drizzle them with balsamic vinegar. Garnish with a rosemary sprig. In a large pot, bring the chicken stock and salt to a boil. Gradually whisk in the cornmeal in a slow steady stream. The liquid will be absorbed and the cornmeal will lock up; don't freak, just whisk through it. Lower the heat and continue to whisk until the polenta is thick and smooth, about 20 minutes. Add the cream and butter; continue to stir until incorporated, about 10 minutes. Remove from heat, fold in the Parmesan and black pepper and serve. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 38905,"Almond Camo Cake Nonstick cooking spray, for the pan 1 1/2 cups granulated sugar
1 1/2 sticks unsalted butter, at room temperature
One 8-ounce block cream cheese, at room temperature
3 large eggs, at room temperature
1 teaspoon almond extract
1/2 teaspoon vanilla extract
1 3/4 cups all-purpose flour 1/2 cup almond flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup whole milk
Gel food coloring in neon green, black, leaf green and dark brown 2 ounces cream cheese, softened 1 teaspoon maple extract
1/2 cup confectioners' sugar
Instructions: For the cake: Preheat the oven to 325 degrees F. Spray an 8-by-4-inch loaf pan with nonstick cooking spray. Line with parchment paper, leaving excess on the long sides of the pan for easy removal of the cake. Add the granulated sugar, butter and cream cheese to a stand mixer fitted with the paddle attachment. Cream on medium speed until the mixture is smooth and fluffy, about 2 minutes. Add the eggs one at a time, beating after each addition, until incorporated. Pour in the almond and vanilla extracts and whip until combined. Sift together the flours, baking powder and salt in a mixing bowl. Add half of the flour mixture and half of the milk to the batter and beat on low speed just until combined. Scrape down the sides of the bowl. Add the remainder of the flour mixture and milk and beat on low speed until the batter is smooth and homogenous. Divide the batter equally among 4 small mixing bowls. Use the gel food coloring to create 4 colors: Light green (3 drops neon green plus 1 drop black); dark green (3 drops leaf green plus 1 drop black); gray (2 drops black); and dark brown (3 drops dark brown). Use small (2-tablespoon) ice cream scoops to drop dollops of the colored batters in random order into the prepared loaf pan. (The dollops should be small to create a camouflage pattern.) Bake until a toothpick inserted in the center of the loaf comes out clean, about 1 hour 25 minutes. Allow to cool completely before removing from the pan. For the maple cream sauce: Add the cream cheese, maple extract and 2 tablespoons water to a small saucepan over medium heat and let melt until combined (add more water if too thick). Remove from heat, then stir in confectioners' sugar until it has a nice creamy consistency. Drizzle over top of the cake and slice to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 38906,"Panino with Porchetta 10 cloves garlic, minced 2 tablespoons Italian seasoning 1 tablespoon kosher salt 1/4 cup extra-virgin olive oil 1 (2-pound) boneless pork shoulder 1 herbed focaccia bread, 12 by 12 inches, cut into 8 even pieces 1/3 cup Dijon mustard 1/3 cup apricot preserves 8 slices provolone cheese, (about 4 ounces) Instructions: Preheat the oven to 400 degrees F. Mix the garlic, Italian seasoning, salt, and olive oil in a small bowl, until a thick paste forms. Rub the paste all over the pork shoulder and put it in a small roasting pan. Roast for 20 minutes. Reduce the oven temperature to 350 degrees F and continue to cook until tender and an instant-read thermometer registers 145 degrees F in the thickest part of the roast, about 50 minutes to 1 hour. Remove the pork from the oven to a cutting board and let rest 20 minutes. Cut the porchetta into thin slices. Slice each piece of focaccia bread in half horizontally. Combine the mustard and apricot jelly in a small bowl. Spread both halves of the bread with the mustard mixture. Put 1 slice of provolone and a few slices of porchetta on the bottom half of the bread and top with the second piece of focaccia. Repeat with the remaining ingredients. Arrange the sandwiches on a serving platter and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 38907,"Roasted Wild Salmon with Tomatoes, Basil, and Capers, Parmesan-Crusted Cauliflower, and Rice Nonstick cooking spray 6 wild salmon fillets Salt Freshly ground black pepper 2 tablespoons lemon and herb seasoning 4 cups cauliflower florets 3 tablespoons grated parmesan cheese 1 cup chopped Roma (plum) tomatoes 1/4 cup slivered basil leaves 2 tablespoons drained capers 4 cups instant brown rice, cooked according to package directions Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. Season salmon with salt and pepper. Brush lemon and herb seasoning all over both sides of salmon. Place salmon on prepared baking sheet. Arrange cauliflower on another baking sheet, spray with cooking spray and sprinkle with Parmesan. Roast 15 minutes, until fish is fork tender and cauliflower is golden brown and tender. In a medium bowl, combine tomatoes, basil and capers. Season, to taste, with salt and pepper. Serve 4 of the salmon fillets with tomato mixture spooned over top. Serve half of the rice and all of the cauliflower with this meal. Reserve extra salmon fillets and extra rice for other meals. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 38908,"Pina Perfected 1 1/2 ounces blanco tequila 1 ounce fresh pineapple juice, plus 1 fresh pineapple chunk, for garnish 1/2 ounce fresh lime juice
1/4 ounce agave nectar
2 fresh rosemary sprigs 1 ounce prosecco
Instructions: Put the tequila, pineapple juice, lime juice, agave and rosemary leaves from 1 sprig (no stem) in a mixing glass and lightly muddle the leaves. Add large ice and shake vigorously with a cocktail shaker. Add the prosecco, tumble-roll back and forth 1 time and double-strain over fresh ice into a highball glass. Spear the pineapple chunk with the remaining rosemary sprig for a garnish. ","[Prosecco, Sauvignon Blanc, Pinot Grigio]" 38909,"Pie Dough 2 cups all-purpose flour 1/2 cup lard 2 1/2 tablespoons unsalted butter 1/2 teaspoon salt About 1/2 cup iced water Pie Dough, recipe above 7 large Granny Smith or Pippin apples, peeled and cored 1 cup sugar 3 tablespoons quick-cooking tapioca 1 teaspoon ground cinnamon 1/2 teaspoon salt Juice of 1/2 lemon 1 tablespoon heavy cream 1 large egg Caramel topping, recipe follows 1/2 cup packed brown sugar 4 tablespoons unsalted butter 2 tablespoons heavy cream 1/2 cup pecan halves Instructions: In a large bowl combine the flour with the lard, butter and salt. Mix lightly with your fingertips until the dough forms grape-sized pieces. You should be able to see chunks of fat. Stir in the iced water. Lightly knead, handling the dough as little as possible, until the dough forms a ball. Add a little more iced water if necessary. Transfer to a plastic bag and shape into a log. Seal the bag, pressing out any air, and chill for as little as 1 hour or as long as 3 days. The pie dough can be frozen for as long as a week. Butter and flour a 9-inch glass pie plate. On a lightly floured surface roll the dough to a 12-inch round about 1/8-inch thick. Line the pie plate, being sure to press the dough into the bottom and up the sides without stretching. Chill 30 minutes. Roughly chop the apples into small pieces, about the size of lima beans. (The apples should measure about 9 cups chopped.) Combine with the sugar, tapioca, cinnamon, salt and lemon juice in a large bowl. Set aside until the juices begin to run, about 10 - 15 minutes. Beat together the cream and egg to make a glaze and brush over the edges and bottom of the crust. Mound the apple filling in the pie shell. It will be quite full. Roll out the remaining dough to a large round about 1/8'' thick. Place over the filling a seal the edges together by gently pressing together. Trim any excess dough with scissors and flute the edges. Brush the top with the remaining egg glaze. Using a paring knife, cut out and remove a circle the size of a quarter from the center of the top crust. Cut 5 or 6 slits in a spoke pattern beginning 1/2-inch from the center hole and ending 1/2-inch from the outside edge. Chill for 30 minutes before baking. Preheat oven to 425 degrees. Place the pie plate on a cookie sheet and bake 10 - 15 minutes. or until the top is golden brown. Reduce the heat to 300 degrees and continue baking until the juice visible in the center becomes thick and bubbly, about 1 hour (if the edges are browning too quickly, cover with aluminum foil). Meanwhile prepare the caramel topping. Spoon the hot caramel over the top of the pie to coat and return to the oven. Bake 5 minutes longer, or until the caramel sets. Cool on a rack before serving. In a small saucepan combine brown sugar, butter and cream. Bring to a boil and cook for 2 minutes. Remove from the heat and stir in the pecan halves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38910,"French Ham and Brie Pigs in Blankets 1 tablespoon unsalted butter 1 tablespoon vegetable oil
1 large yellow onion, finely chopped
2 teaspoons chopped fresh thyme
Kosher salt and freshly ground black pepper
4 thick slices baked honey ham 3 ounces Brie, rind removed
One 8-ounce tube refrigerated crescent roll dough
Dijon mustard, for serving Instructions: Heat the butter and oil in a medium skillet over medium heat. Add the onions, thyme, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onions are very soft and caramelized, about 15 minutes. Raise the heat slightly and continue to cook to develop a deep golden color, about 5 minutes more. Transfer the onions to a small bowl to cool completely. Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
Cut each slice of ham into 12 pieces, each about 1/2 inch by 1 1/2 inches. Cut the Brie into 24 pieces, each about 1/4 inch by 1 inch.
Unroll the dough on a cutting board and separate into 8 triangles at the perforations. Cut each triangle into 3 long, thin triangles. Stack two pieces of ham, 1/4 teaspoon of the caramelized onions, and 1 piece of Brie across the tip end of each triangle, roll up in the dough and place seam-side down on the prepared baking sheet. Top each finished roll with a dab of the remaining caramelized onions.
Bake until the dough is golden brown and cooked through, 25 to 30 minutes. Serve warm with Dijon mustard for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38911,"Fresh Egg Pasta Dough 2 cups all-purpose flour 1 teaspoon salt 2 large eggs, beaten lightly 1 tablespoon olive oil Instructions: In a food processor combine the flour, salt, eggs, oil and 4 tablespoons water and process until the mixture begins to form a ball, adding more water, 1 teaspoon at a time, if the dough is too dry. Process 30 seconds more to knead it. Remove the dough from the processor and let it rest, covered with an inverted bowl, at room temperature for 1 hour. Set the smooth rollers of a pasta machine at the highest number. (The rollers will be wide apart.) Divide the dough into 4 pieces, flatten 1 piece into a rectangle, and cover the remaining pieces with an inverted bowl. Dust the rectangle with flour and feed it through the rollers. Fold the rectangle in half and feed it through the rollers 6-8 more times, folding in half each time and dusting with flour if necessary to keep it from sticking. Turn the dial down one notch and feed the dough through the rollers without folding. Continue to feed the dough through the rollers without folding, turning the dial lower one notch each time, until the lowest notch is reached. Roll the remaining pieces of pasta dough in the same manner. Use the blades of a pasta machine that will cut 1/4-inch wide strips. Feed one end of a sheet of pasta dough through the blades, holding the other end straight up from the machine. Catch the strips from underneath the machine before the sheet goes completely through the rollers and put the cut strips lightly across floured jelly-roll pans or let them hang over the top of straight-backed chairs or on hangars. Let the pasta dry for 5 minutes, before cooking. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38912,"Chicken Amore! 1 large portabella mushroom cap, sliced 2 (5-ounce) raw boneless skinless lean chicken breast cutlets, pounded to 1/2-inch thickness 1/8 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon garlic powder 2 wedges light spreadable Swiss cheese (recommended: The Laughing Cow Light), room temperature 1/3 cup jarred roasted red peppers, drainedand sliced 6 large leaves fresh basil, plus more, for garnish 1/2 cup creamy tomato soup with 4g fat or less per serving (recommended: Amy's Chunky Tomato Bisque) 1/4 cup fat-free sour cream 1/8 teaspoon Italian seasoning Instructions: Preheat the oven to 350 degrees F. Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add mushroom slices and cook them until softened, about 6 minutes, flipping the slices about halfway through cooking. Remove them from heat and set aside to cool. Season chicken cutlets with salt, black pepper, and garlic powder. Lay the cutlets flat, side by side. Spread a cheese wedge over each cutlet and evenly top them with red peppers and basil. Place the mushroom slices horizontally over the basil. One at a time, tightly roll the chicken cutlets up from the bottom and around the filling; secure with toothpicks. Place the chicken rolls in a baking pan sprayed with nonstick spray, seam sides down. Cover the pan with foil, and bake in the oven for 20 minutes. Carefully remove the foil and return the pan to the oven, uncovered, to bake until the chicken is cooked through, about 15 minutes. Meanwhile, to make the sauce, combine tomato bisque, sour cream, and Italian seasoning in a microwave-safe bowl. Mix well. Once the chicken is fully cooked, cover the sauce and microwave for 1 minute, and then stir well. Remove toothpicks from the chicken rolls, plate them, and evenly cover with the sauce. Garnish with additional basil leaves and enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 38913,"Lemon Bars 1 box (18.25 ounce) lemon cake mix 1 1/2 cups oats 1/2 cup butter, softened 3 eggs 16 ounce can lemon icing 3 ounces cream cheese 1/3 cup Daisy Brand Sour Cream Instructions: 1.Preheat the oven to 350F. 2.Mix the cake mix, oats, butter, and 1 egg. Reserve 2 cups of the mixture. 3.Press the remaining mixture into the bottom of a 9x13-inch cake pan. 4.Blend the icing, cream cheese, sour cream, and remaining 2 eggs and pour over the top. 5.Sprinkle the remaining 2 cups of crumb mix over the top and bake for 45-55 minutes. 6.Cool bars to room temperature and then store in the refrigerator. *Optional: sprinkle with powdered sugar before serving, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38914,"Moussaka 6 tablespoons EVOO 1 1/2 pounds ground lamb Kosher salt and freshly ground pepper
4 cloves garlic, finely chopped 1 small fresh red cl pepper, such as Fresno, seeded and very finely chopped, or 1 teaspoon red pepper flakes 1 onion, finely chopped 1 sprig fresh oregano, very finely chopped 1/4 cup tomato paste 1/2 cup dry red wine 1/2 cup chicken stock A few wide strips lemon zest 1 large fresh bay leaf 1 cinnamon stick One 28-to-32-ounce can diced tomatoes or whole San Marzano tomatoes, chopped 2 medium to large eggplants (they should be very firm and heavy) 4 large or jumbo organic eggs, separated 3 cups panko 1 1/2 cups grated Kefalotyri cheese or Parmigiano-Reggiano 1/2 cup fresh flat-leaf parsley leaves, very finely chopped 1 1/2 teaspoons granulated garlic 1 1/2 teaspoons granulated onion 4 tablespoons butter 3 rounded tablespoons all-purpose flour 2 to 2 1/2 cups milk Freshly grated nutmeg Instructions: Preheat the oven to 400 degrees F. Heat 2 tablespoons EVOO in a medium Dutch oven over medium-high heat. Add the ground lamb and cook until well browned. Season with salt and pepper, then stir in the garlic, cl pepper, onions and oregano and cook for 5 minutes. Stir in the tomato paste and cook for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Add the stock, lemon zest, bay leaf, cinnamon stick and tomatoes and simmer until thickened, about 30 minutes, stirring occasionally. Meanwhile, cut a thin slice from two opposite sides of each eggplant, removing some of the skin. Turn the eggplant cut-side up, then cut lengthwise into 1/4-inch-thick planks. Sprinkle with salt and drain in a colander for 20 minutes. Pat dry. Beat the egg whites with a splash of water in a shallow dish. Mix the panko with the remaining 4 tablespoons EVOO in another dish until well coated. Add half the cheese, the parsley, granulated garlic and granulated onion to the panko and mix well. Set a wire rack over each of 2 baking sheets. Dip each eggplant slice in the egg whites, then coat with the panko mixture, pressing to help it adhere. Arrange on the wire racks. Bake until crisp and golden, 25 to 30 minutes. Melt the butter in a saucepan over medium heat. Add the flour and cook, whisking, for 1 minute. Whisk in the milk and season with salt, pepper and a few grates of nutmeg. Simmer at a low bubble until thick enough to coat the back of a spoon. Lightly beat the egg yolks in a medium bowl. Slowly pour in some of the sauce, whisking constantly to temper the yolks. Pour the mixture back into the saucepan and remove from the heat. Make two layers of eggplant and lamb mixture in a medium casserole dish. Pour the sauce over the top and sprinkle with the remaining cheese. Bake until browned and bubbling, 30 to 40 minutes. Cook's Note: The casserole can be covered and refrigerated for a make-ahead meal. Reheat, covered, until heated through, then sprinkle with more cheese and bake, uncovered, to crisp the top. ","[Rhone Blends, Barolo, Tempranillo, Garnacha]" 38915,"Grilled Banana Panini 1 store-bought angel food cake 2 ripe bananas (over-ripe is okay, too) 4 Tbs. butter 3 Tbs. Pedro Ximenez sherry or other dessert wine such as tawny Port, Muscat de Beaumes de Venise or Australian dessert Tokay, optional diced mango, fresh berries or other fresh seasonal fruit, optional
Instructions: Run a knife around edges of angel cake and turn it out onto a work surface. With a large serrated knife, cut cake horizontally into three equal layers, reserving top layer for another use or slicing it to grill along with panini. Place middle cake layer on a piece of foil large enough to hold it. Peel bananas, leaving them lying in peel for ease of handling and slice thinly on bias. Pick up one banana with both hands, holding slices together, and place on cake, spreading slices to cover half of cake ring. Repeat with other banana so you have a cake ring topped with a ring of bananas. Sprinkle with dessert wine, if using, and top with bottom cake layer. Use foil to cover the outside of a very heavy skillet, such as cast iron or enameled cast iron with a heat-proof handle. This will protect it from soot. Place skillet on grill and allow to heat on medium-high. When it's hot, add two tablespoons of the butter, spreading it with a spatula to coat skillet as it melts. Using your hands or two spatulas, carefully lift banana-filled panini into skillet. Use spatula to press edges firmly to give panini a uniform edge and re-adhere ragged pieces. Put a second heavy, heat-proof skillet on top of cake and press firmly to compact panini. Close grill and let panini toast on medium to medium-high until golden brown and crisp. Check periodically by lifting the edge with a spatula. Depending on how hot your grill is and how heavy the skillet, the butter can start to burn. With two spatulas, remove panini to foil piece and melt the rest of the butter in skillet, spreading it around with spatula to coat skillet evenly. Turn untoasted side of panini into skillet and return heavy skillet to the top, pressing again to compact. Toast until crisp and golden and bananas are soft - about another 10 minutes. Remove panini to a serving plate and serve in slices or on a bed of fresh seasonal fruit, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38916,"Crostini with Tuna Tapenade 10 to 12 ounces canned or jarred Italian tuna packed in olive oil 2 teaspoons anchovy paste 1 teaspoon fresh thyme leaves 2 tablespoons minced fresh parsley, plus extra for garnish 1 tablespoon grated lemon zest 2 teaspoons minced garlic (2 cloves) 3 tablespoons freshly squeezed lemon juice 3 tablespoons good olive oil, plus extra for brushing bread 1/3 cup Italian mascarpone cheese 1/4 cup pitted and chopped kalamata olives 1 tablespoon drained capers 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 36 slices French bread, cut diagonally Instructions: Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour. Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly. Mound the tapenade on each toast, sprinkle with parsley, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 38917,"Lemon-Oregano Chicken with Vegetable Stacks Four 5-ounce skinless chicken breast halves, trimmed of all visible fat and cut into 1/2-inch cubes 1/2 cup fresh lemon juice 1/2 cup dry white wine 1/4 cup extra-virgin olive oil 4 teaspoons crushed dried oregano 1 teaspoon salt, optional 1 teaspoon white pepper 4 small Idaho potatoes, peeled and cut into 3/4-inch cubes Vegetable Stacks, recipe follows 1 large carrot, peeled and sliced thinly on the diagonal 2 small yellow summer squash, trimmed and sliced in thin julienne strips the same length as the snow peas 1/2 pound fresh snow peas, trimmed Instructions: Place the chicken cubes in a shallow dish. Whisk together the lemon juice, wine, olive oil, oregano, salt, if using, and white pepper. Pour over the chicken. Cover and refrigerate for at least 1 hour or overnight. Preheat the oven to 450 degrees F. Spread the potatoes in a shallow roasting pan. Roast for 15 minutes. Add the chicken with its marinade. Cover with foil and bake for 30 minutes. Uncover, stir the potato-chicken mixture, and continue to bake for another 15 minutes. Remove from the oven and let stand for 5 minutes before dividing among 4 heated dinner plates. Serve with a Vegetable Stack alongside. Place the carrot slices and squash strips in a vegetable steamer over simmering water. Cover and steam for 2 minutes. Add the snow peas to the steamer and continue to steam for another 1 to 2 minutes, until all the vegetables are crisp-tender. Divide the snow peas among the 4 dinner plates, arranging closely together lengthwise to form a flat base. Arrange the carrot slices on top of the snow peas and top with the strips of squash in the same direction as the snow peas. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 38918,"Panzanella Verde 1 loaf day-old ciabatta, halved lengthwise
Olive oil
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh basil 1/4 cup red wine vinegar
1 clove garlic, chopped
Pinch sugar
1/2 cup extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
2 ounces baby arugula
1 small English cucumber, quartered and diced
1 cup pitted cerignola or manzanilla olives
1 cup pitted picholine olives
1 tablespoon capers, drained
1 cup fresh flat-leaf parsley leaves
1/2 cup torn fresh basil leaves
Extra-virgin olive oil, for drizzling
Instructions: For the bread: Heat a charcoal or gas grill to medium. Brush the bread with oil and season with salt and pepper. Grill on both sides until lightly golden brown. Remove, and cut into large dice. Set aside. For the vinaigrette: Combine the basil, vinegar, garlic, sugar and 1/4 cup water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. Season with salt and pepper. For the salad: Put the arugula, cucumbers, olives, capers, parsley and basil in a large bowl. Add three-quarters of the vinaigrette and toss to coat the vegetables. Add the bread and toss to coat. Transfer to a large platter and drizzle with the remaining vinaigrette and EVOO. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38919,"How to Make Pancakes | Easy Homemade Pancakes Recipe 1 1/2 cups all-purpose flour 3 tablespoons sugar 1 tablespoon baking powder 1/4 teaspoon salt 1/8 teaspoon freshly ground nutmeg 2 large eggs, at room temperature 1 1/4 cups milk, at room temperature 1/2 teaspoon pure vanilla extract 3 tablespoons unsalted butter, plus more as needed Instructions: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in a large cast iron skillet or griddle over medium heat. Whisk the butter into the milk mixture. Add the wet ingredients to the flour mixture, and whisk until a thick batter is just formed. Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. Procedure for adding fruit to pancakes: Once the bubbles break the surface of the pancakes, scatter the surface with sliced or diced fruit, or chocolate chips, nuts, etc. Flip with a spatula and cook for 1 minute more, being careful not to burn toppings. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 38920,"Fried Scrapple and Egg Sandwich Four 1/4-inch-thick slabs scrapple 1 cup instant flour, such as Wondra Salt and freshly cracked black pepper
3 tablespoons butter, plus more for frying 4 slices American cheese 4 hen eggs 8 slices soft white bread Freshly squeezed OJ, for serving Instructions: Dredge the scrapple in the instant flour and sprinkle lightly with salt and pepper. Heat the butter in a saute pan or skillet over medium heat and gently brown the scrapple on each side, about 3 minutes. Remove the scrapple from the pan and place on a paper-towel-lined tray. Top with the American cheese and allow to slowly melt on top for about 2 minutes. Discard the butter and wipe the pan. Fry the eggs sunny side up in fresh butter and sprinkle with salt and pepper. Arrange the eggs over the slices of scrapple and cheese. Layer the scrapple, egg and cheese between 2 pieces of soft white bread, making 4 sandwiches total. Enjoy paired with freshly squeezed OJ. This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Ease of preparation easy ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38921,"Veal Saltimbocca 1 pound wilted spinach (well-washed) 1/2 cup grapeseed oil 3 pounds thinly sliced veal cutlets Potato flour or all-purpose flour, for dusting 6 tablespoons butter 2 cloves garlic, chopped 1/2 cup white wine 1 cup demi-glace (brown sauce) 12 fresh sage leaves, chopped or whole 6 slices prosciutto 6 ounces sliced Swiss cheese 1/2 stick butter, cut into cubes Salt and freshly ground black pepper Buttered noodles or julienned steamed vegetables, as an accompaniment Instructions: Steam the spinach, then set aside to drain well and cool. Heat oil over medium heat in a saute pan, dust the veal cutlets with flour and shake off any excess. Sear the veal on both sides quickly, just to brown coating. Be careful not to overcook veal. Remove cutlets to a baking sheet and allow to cool. (You want the cooking process to stop.) To the same pan add the butter and garlic, allowing butter to melt and sizzle for a short while. Deglaze the pan with the white wine, then add the demi-glace and allow this sauce to reduce by half. Set 1 of the racks in the oven to the topmost level and preheat the oven to 325 degrees F. Top each of the veal cutlets with some spinach, sage leaves, a slice of prosciutto, and Swiss cheese. Place into the oven on the top rack only long enough to melt cheese and warm. Do not leave in too long. You do not want the veal to cook any further. To finish sauce, remove from heat and whisk in cubed butter. Season with salt and pepper, to taste. Spoon sauce onto serving plate and top with veal cutlet. Serve with buttered noodles or steamed julienned vegetables as an accompaniment. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38922,"Diner-Style Strawberry Shortcake Nonstick vegetable spray, for coating the pans 1 1/2 cups cake flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 3 tablespoons unsalted butter 1 tablespoon vanilla extract 1 teaspoon lemon extract 3 large eggs 1 1/4 cups sugar 2 pints fresh strawberries 1 recipe whipped cream frosting 1 teaspoon gelatin 2 cups heavy cream 1/2 cup confectioners' sugar 2 teaspoons vanilla extract Instructions: Preheat oven to 350 degrees with a rack in the middle of the oven. Lightly coat 2 (9-inch) cake pans with nonstick vegetable spray. Line the bottoms with a circle of baking parchment. Into a large bowl, sift the flour, baking powder and salt together, 3 times. In a small saucepan, bring the milk and butter to a boil. Remove from the heat and add the vanilla and lemon extracts. In separate mixing bowl, beat the eggs and sugar until pale yellow, and fluffy, and doubled in volume. While still beating, drizzle in the hot milk mixture. Fold in the flour mixture. Spread the batter in the prepared pans and bake for 15 minutes, or until golden, the center springs back when lightly pressed, and a cake tester comes out clean. Set the pans on a rack to cool. Run the tip of a knife around the edges of the cakes to loosen them, and turn them out of the pans. Whipped Cream Frosting: In a medium bowl, mix together the gelatin and 1/4 cup of the cream. Let rest for 5 minutes to soften, then place the bowl over barely simmering water until the gelatin has completely dissolved. Remove the bowl from the heat and let cool to tepid. In the meantime, in a mixing bowl, whip the cream until slightly thickened. Add the confectioners' sugar and vanilla and whip to the consistency of shaving cream. Fold 1/2 cup of the whipped cream into the gelatin mixture, then fold in the rest. Wash and dry the strawberries. Pick out the 12 best. Stem and slice the rest. Lay the sliced berries over 1 cake, then spread a 1/2-inch layer of whipped cream on top. Place the second cake over the first. Frost the entire cake with the remaining whipped cream. Top with the 12 whole berries. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38923,"Blackfish with Tomatoes, Basil and Littleneck Clams 1 1/2 pounds blackfish fillet Salt and pepper 2 tablespoons olive oil 1 tablespoon butter 2 cloves garlic, peeled and finely chopped 1/2 pound ripe plum tomatoes, peeled, seeded and chopped, 1 1/2 cups 15 to 20 basil leaves, washed and julienned 1 cup white wine 24 littleneck clams, live, unopened shells, well washed Instructions: Season the blackfish with salt and pepper. In a large skillet, with a lid, over medium heat, heat the olive oil and butter. Add the fish and saute on each side for 3 minutes. Remove the fish and keep warm. To the pan, add the garlic and cook 1 minute. Add the tomatoes and cook 2 minutes. Add the basil and wine and bring to the boil. Reduce heat and simmer. Place the fish back in the pan over the tomatoes. Place clams around sides of saute pan. Return to simmer and cover with the lid. Cook until clams open, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38924,"Kettle Corn Pops 4 cups popped popcorn 1 pound dry roasted peanuts
1/2 cup sugar 1 cup molasses
2 tablespoons vanilla extract 2 tablespoons unsalted butter
1 teaspoon baking soda
1 liter liquid nitrogen, optional
Instructions: Place the popcorn and peanuts in an insulated stainless steel mixing bowl. Combine the sugar, molasses and vanilla in a 1-quart saucepan fitted with a candy thermometer. Bring to a boil and continue to boil until the mixture reaches 250 degrees F, about 10 minutes. Remove from the heat and stir in the butter until incorporated. Add the baking soda and stir until well incorporated. Pour the hot, finished mixture over the popcorn and peanuts and stir to incorporate. Hand form twenty 3-ounce portions of the kettle corn onto the ends of 20 bamboo skewers and let cool. Pour one half of the liquid nitrogen, if using, into the insulated, stainless steel bowl. Holding the end of one of the skewers, dip the popcorn into the liquid nitrogen and hold it there for 5 seconds before lifting it out. Repeat with the remaining skewers. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 38925,"Sea Scallops with Zucchini Ribbons and Mint-Chive Oil 1 large zucchini 1 1/4 pounds large sea scallops, foot removed if necessary (about 12 to 14) 1/4 cup roughly chopped fresh mint 1/4 cup sliced fresh chives 3 tablespoons freshly squeezed orange juice 2 tablespoons canola or grapeseed oil, plus additional for brushing 1 tablespoon limoncello (see Cook's Note, right) 1 teaspoon kosher salt, plus additional for seasoning Pinch cayenne pepper 2 large ripe tomatoes, preferably 1 red and 1 yellow Freshly ground black pepper Instructions: Prepare an outdoor grill with a medium-high fire. If you're using wooden skewers, soak them in water for at least 30 minutes before grilling. (Or you can use wooden toothpicks.) For the scallops: Slice the zucchini lengthwise on a mandoline into thin slices, about 1/8- inch thick. When you get to the seedy center, rotate the zucchini 1/3 turn and continue to shave slices until you hit seeds. Give the zucchini a final 1/3 turn and shave off the remaining slices. (You want to end up with the same number of zucchini slices as you have scallops.) Discard the seedy center. Wrap a zucchini ribbon around the circumference of each scallop. Thread 2 to 3 scallops per skewer or 1 per toothpick. For the dressing: Whisk the mint, chives, orange juice, 2 tablespoons oil, limoncello, salt, and cayenne in a small bowl. Set aside. Cut up the tomatoes, season them with salt and black pepper to taste, and divide them among 4 plates. Brush scallops with oil and season with salt and black pepper to taste. Grill, turning to cook both sides, until zucchini and scallops are cooked through and have distinct grill marks, about 8 minutes total. Divide the scallops evenly among the plates, drizzle scallops and tomatoes with the dressing, and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38926,"Tortellini Totem Poles 2 cups tortellini (cheese, meat, vegetable - your choice!), cooked, drained and cooled 1/2 pound mozzarella cheese (bocconcini or cut into 1-inch cubes) 1 cup cherry or grape tomatoes 1 yellow bell pepper, cut into 1-inch pieces 2 celery stalks, cut into 1-inch pieces 1 cup artichoke hearts, drained and rinsed 3/4 cup black olives, pitted 1/2 cup cucumber peeled and sliced into 1/2-inch pieces 1/2 cup roasted red peppers, cut into 1-1/2-inch pieces 1/2 cup fresh basil leaves 1/4 cup pepperoni slices 1/4 cup Italian dressing Instructions: Place each type of ingredient in a separate small bowl and line up bowls on a table or countertop that's within reach for all the kids. Using age-appropriate skewers (kebab skewers, disposable wooden skewers, coffee stir-sticks or straws), have each kid personalize their own totem pole by adding ingredients of their choice onto the skewer. Make colorful patterns; see who can fit the most ingredients onto their totem pole; count pieces as each is added. Dip totem poles in Italian dressing and eat! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38927,"Conch Fritters 2 pounds conch, pounded and diced, with juice 1 green bell pepper, medium diced
1 red bell pepper, medium diced
1/2 yellow onion, small dice
2 ounces carrot, shredded
1 celery stick, chopped
1 egg
1 cup all-purpose flour
8 ounces buttermilk
2 ounces baking powder
2 tablespoons sugar
1 ounce basil
1 ounce garlic powder
1 ounce oregano
1 ounce salt
Vegetable oil, for frying Instructions: Mix together the conch, peppers, onion, carrot, celery and egg in a bowl. Add flour, buttermilk, baking powder, sugar, basil, garlic powder, oregano, salt and 8 ounces water. Let stand, refrigerated, for 4 hours. Heat oil to 325 degrees F in a deep-fryer or Dutch oven fitted with a deep-fry thermometer. Scoop Ping-Pong-size balls of batter and drop into the oil. Keep fritters from floating with a mesh screen. Remove after 5 minutes. Let rest for at least 2 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38928,"Minestrone With Parmigiano-Reggiano 3 tablespoons extra-virgin olive oil 1 large red onion, chopped 2 large stalks celery, chopped 4 cloves garlic, chopped 2 large carrots, diced 1/4 pound thinly sliced pancetta, cut into thin strips 1/2 head Savoy cabbage, finely sliced, blanched and drained 1/2 bunch Swiss chard, finely sliced 1 large waxy potato, cut into 1/2-inch cubes 4 cups low-sodium chicken stock 3 medium tomatoes, seeded and diced 1 bouquet garni (1 sprig rosemary, 4 sprigs thyme, 1 bay leaf and 1 bunch parsley, tied together with kitchen twine) 3 cups cannellini beans (canned or cooked dried beans) 1 cup spinach, coarsely chopped Kosher salt and freshly ground pepper Grated Parmigiano-Reggiano cheese, for topping Instructions: Heat the olive oil in a 4-quart pot over medium-high heat. Add the onion, celery, garlic, carrots and pancetta and cook, stirring, until soft, about 5 minutes. Add 4 cups water, the cabbage, chard, potato, chicken stock, tomatoes and bouquet garni. Bring the soup to a gentle simmer and cook 25 to 30 minutes.
Place half of the beans (1 1/2 cups) in a food processor and process until smooth. Add the bean puree and the whole beans to the soup and simmer 10 minutes. Add the spinach and cook 2 more minutes. Season generously with salt and pepper. Ladle the soup into bowls and garnish with cheese.
","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 38929,"Sweet and Sour Chicken Lettuce Cups 2 tablespoons vegetable oil 2 pounds ground chicken (thighs/dark meat preferred)
Kosher salt and freshly ground black pepper One 8-ounce can water chestnuts, minced
1 cup finely chopped shiitake mushrooms (chopped in a food processor) 2 red bell peppers, cut into small dice 2 scallions, thinly sliced up to the pale greens, dark green tops reserved for garnish
2 tablespoons zested fresh ginger 4 cloves garlic, minced
1/2 cup hoisin sauce
1/4 cup soy sauce
2 tablespoons mirin
1 head butterhead lettuce, leaves separated, washed and thoroughly dried
1/2 cup roasted cashews, chopped
Sriracha, for serving Fish sauce, for serving Instructions: Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and saute the chicken until no longer pink, about 3 minutes. Season with salt and pepper. Remove the meat with a slotted spoon, reserving the fat and liquid in the pan. Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes. Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds. Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes. Taste and adjust the seasoning if necessary. Thinly slice the reserved scallion tops. Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38930,"Rose Wine with Frozen Fruit Cubes 2 ripe peaches, peeled, pitted and chopped Zest of 1 orange plus strips of peel for garnish
1 cup freshly squeezed orange juice 1 bottle rose, chilled
Instructions: In a blender, combine the peaches, orange zest, orange juice and a splash of cold water. Blend until smooth, then pour into ice cube trays and freeze. Add three of the fruit cubes to each of four wine glasses. Fill the glasses halfway with rose, garnish with a strip of orange peel and serve. ","[Ros, Sauvignon Blanc, Riesling]" 38931,"Tonnato Sauce 1/2 cup mayonnaise 1/4 cup extra-virgin olive oil 1/2 (6-ounce) can tuna in olive oil (not drained) 1 anchovy fillet 1 tablespoon fresh lemon juice 2 tablespoons drained capers Freshly ground black pepper Instructions: Place all ingredients, except pepper, in a blender. Puree until smooth. Season, to taste, with pepper. Refrigerate until ready to serve. Sauce may be made up to 1 day in advance. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 38932,"Broccoli and Red Onion Quiche Store-bought or Homemade Pie Dough, recipe follows 1/4 to 1/2 cup chopped roasted or steamed broccoli 1/4 to 1/2 cup sauteed sliced red onions 3/4 to 1 cup shredded pepper jack cheese 3 large eggs 1 1/4 cups heavy cream, half-and-half or milk Kosher salt and freshly ground pepper 1 to 2 tablespoons chopped chives 1/2 teaspoon paprika or cl powder, or some grated lemon zest (optional) 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled 4 teaspoons apple cider vinegar or white vinegar Instructions: Preheat the oven to 375 degrees F. Line a 9-inch pie plate with pie dough and crimp as desired; chill 30 minutes. Line with foil, then fill with pie weights or dried beans. Bake until the crust is set, about 20 minutes. Remove the foil and weights and continue baking until lightly golden, 5 to 10 more minutes. Let cool while you prepare the filling.
Put the broccoli and red onions in a large bowl. Add the pepper jack and toss to combine.
Whisk the eggs, heavy cream, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Stir in the chives. Add the and paprika, cl powder or lemon zest, if desired. Spread the vegetable-cheese mixture in the crust, then pour the egg mixture on top. Reduce the oven temperature to 350 degrees F and bake until the filling is set, 40 to 50 minutes. Let cool at least 30 minutes before slicing.
Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.) Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour. Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38933,"Glazed Doughnut Crisps 1 (18-ounce) package refrigerated sugar cookie dough, room temperature (recommended: Pillsbury) 1/2 cup all-purpose flour 1/2 teaspoon brandy extract Prepared vanilla frosting Drippy icing, recipe follows 1 cup sifted powdered sugar 2 tablespoons milk 1 drop yellow food coloring Instructions: Preheat oven to 350 degrees F. Knead dough with flour, adding in 2 parts, and brandy extract. Break into 2-inch pieces. Roll each piece into a 6-inch long rope. On an ungreased cookie sheet, shape rope like a doughnut, pinching ends together. Freeze for 10 minutes. Bake for 10 to 12 minutes. Cookies should be just lightly golden on top. Cool completely. Frost each cookie with vanilla frosting. Drizzle Drippy Icing over cookies. In a small bowl, whisk together powdered sugar and milk. Tint with 1 drop yellow food coloring. Add more powdered sugar for stiffer consistency, if desired. Drizzle over cookies. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 38934,"Zesty Eggplant and Hummus Rounds 1 tablespoon extra-virgin olive oil 2 baby Italian eggplants (about 6 ounces each), unpeeled, cut into 8 rounds each Kosher salt 1/2 cup roasted garlic hummus or other prepared hummus 4 cherry or grape tomatoes, quartered 2 tablespoons fresh flat-leaf parsley leaves 1 teaspoon finely grated lemon zest Instructions: Heat a large nonstick skillet over medium-high heat and add the oil. Add the eggplant rounds and season with 1/4 teaspoon salt. Cover and cook until brown on the bottoms, about 4 minutes. Reduce the heat to medium-low and, working quickly, flip each eggplant round and top with a dollop of hummus and a cherry tomato quarter, rounded-side down. Cover and cook until heated through and the bottoms are golden brown, about 7 minutes.
Transfer to a platter using a spatula. Sprinkle with the parsley and lemon zest and serve. ","[Syrah, Malbec, Tempranillo, Garnacha]" 38935,"Souffle Pancake With Apple-Pear Compote 1 cup pitted prunes 4 black tea bags 1/2 cup sugar Pinch of salt 1 vanilla bean, split lengthwise and seeds scraped out 3 wide strips lemon zest 1/2 cup cognac or brandy 2 firm cooking apples (such as Fuji), peeled and cut into wedges 3 Bosc pears, peeled and cut into wedges 4 tablespoons unsalted butter 4 large eggs 1/2 teaspoon salt 3/4 cup half-and-half 3/4 cup all-purpose flour 1 teaspoon grated orange zest 2 tablespoons fresh orange juice 1/2 teaspoon almond extract Confectioners' sugar, for dusting Instructions: Make the compote: Soak the prunes and tea bags in 1 cup boiling water, 20 minutes. Discard the tea bags. Transfer the prunes and soaking liquid to a small saucepan. Add the sugar, salt, vanilla seeds and pod, lemon zest and cognac and cook over medium heat until syrupy, 10 to 15 minutes. Add the apples and pears and reduce the heat to low; cover and simmer until tender, about 15 minutes. Transfer to a bowl and let cool. Cover and chill at least 2 hours or up to 1 week. Make the pancake: Preheat the oven to 425 degrees F. Melt the butter in a 12-inch cast-iron skillet over medium heat. Transfer 2 tablespoons of the melted butter to a blender (reserve the rest in the skillet off the heat). Add the eggs, salt and half-and-half to the blender and blend. Add the flour and blend until smooth. Add the orange zest, orange juice and almond extract and blend. Heat the skillet with the reserved butter over medium-high heat; swirl to coat. Add the batter, transfer to the oven and bake until puffed and golden, 15 to 20 minutes. Reheat the compote, if desired; discard the lemon zest and vanilla pod. Dust the pancake with confectioners' sugar; serve with the compote. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38936,"Crab Stuffed Poblanos with Jamaican Mayonnaise 1 tablespoon hot sauce 1 tablespoon Jamaican relish 1 tablespoon sugar 1/4 teaspoon ground ginger Pinch red pepper flakes 3/4 cup mayonnaise 4 poblano peppers 4 cups canola oil 1 pound fresh crab meat 1 cup mayonnaise 1/2 cup shredded Cheddar 3 tablespoons diced red onion 1 tablespoon hot sauce Seafood seasoning, as needed (recommended: Old Bay) Freshly ground black pepper Panko Instructions: For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise. For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin. Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes. To serve, place small amount of Jamaican mayo on top of the peppers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38937,"Christmas Bombe 6 ounces fresh cranberries 1/4 cup plus 2 tablespoons sugar 1/4 cup raspberry preserves Hot Milk Sponge Sheet, baked and cooled, recipe above White Chocolate Mousse with Kirsch, recipe above 1/2 cup strained apricot preserves 2 to 3 tablespoons minced unsalted pistaschios Instructions: Make Cranberry-Raspberry Puree: Rinse and pick over cranberries and combine with sugar in small nonreactive saucepan. Cover and bring to simmer over medium heat. Uncover, raise heat and stir occasionally. Cook only a few minutes or until about three-fourths of the berries are burst, about 5 minutes. Remove from heat. Press mixture through a medium-fine strainer or food mill along with the raspberry preserves. Discard tough dry pulp and raspberry seeds. Cool the puree completely before using. Puree may be made and refrigerated up to 1 week in advance. Assemble and Freeze the Jelly Roll: Reverse the Hot Milk Sponge sheet onto a piece of foil; peel off the parchment. Turn sponge carefully over again (use a cookie sheet to aid you if sponge is delicate) so that brown side faces up. Spread all of Cranberry-Raspberry Puree evenly over sponge. Roll up as tightly as possible to form a 16 by 17-inch long thin jelly roll. Wrap tightly in foil and freeze at least several hours or overnight--or up to 1 month in advance of using. Line the Bombe with Jelly Roll Slices: Remove frozen jelly roll from freezer and unwrap. Trim ragged ends if necessary. Use a sharp serrated knife to cut slices 1/4-inch thick. Line the mold with the slices by placing one slice in the center of the bottom of the mold. Next fit 7 (or more) slices around the center pushing and fitting so that no space is left between the slices. Fit the next 9 (or more) around the bowl starting up the sides.
Finish by fitting about 10 slices to completely line the mold , pushing and fitting so that no space is left Trim slices even with the rim of mold if necessary, or just push them so they are flush with the rim. Reserve trimmings and remaining slices and return them to freezer until needed. Set lined mold aside.
Fill the Mold: Make the White Chocolate Mousse with Kirsch. Turn it immediately into the lined mold. Level and smooth the surface of the mousse. Remove the remaining slices of jelly roll and trimmings from the freezer. Set aside just enough slices to completely cover the mousse if placed tightly together - But do not put them in place, yet. Dice the remaining slices and any trimmings with a sharp knife. Scatter the diced pieces all over the mousse, and then fit the reserved slices closely together over the scattered dice to form the bottom layer of the dessert Place the corregated cake circle (or a small plate) inside the mold and press firmly to level and compact the bombe. Wrap and refrigerate at least 4 hours before unmolding and serving. Bombe may be completed to this point up the 24 hours in advance of serving, or frozen up to 2 months.
Unmold, Finish and Serve: Invert the mold and rap the edge sharply on counter to release dessert. Simmer strained apricot preserves in a small saucepan for 2-3 minutes to make a glaze. Use a pastry brush to paint the entire dessert with glaze. Touch bottom edge of bombe with minced pistachios. Refrigerate until serving. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 38938,"Corn-Mushroom Risotto 5 ounces bacon, diced 3 ears corn, husked 6 ounces shiitake mushrooms Kosher salt and freshly ground pepper 3 tablespoons unsalted butter 2 medium shallots, chopped 1 1/4 cups arborio rice 1 cup dry white wine 1/2 to 3/4 cup grated parmesan cheese, plus more for topping 2 tablespoons chopped fresh chives Instructions: Cook the bacon in large saucepan until crisp. Remove with a slotted spoon and drain on paper towels. Meanwhile, cut the corn from the cobs and set aside. Snap the cobs in half and put in a pot with 7 cups water; bring to a low simmer. Stem and slice the mushrooms. Cook the mushrooms in the pan with the bacon drippings over medium-high heat until slightly crisp, about 3 minutes. Season with salt and pepper and transfer to a plate. Add the butter and shallots to the pan, season with salt and pepper and cook until soft, about 2 minutes. Add the rice and cook, stirring, 1 minute. Stir in the wine until absorbed, then add 1 teaspoon salt and the corn kernels. Ladle in 1/2 cup of the hot corn broth, stirring until absorbed. Continue adding broth in 1/2-cup increments, allowing it to be absorbed before adding more, until the rice is just tender, about 20 minutes. Stir in the cheese, chives and some of the mushrooms and bacon. Season with salt and pepper. Serve topped with the remaining bacon and mushrooms and more cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 38939,"Chicken with Vegetable Ragout and Polenta 3 cups frozen primavera vegetable medley (recommended: Birds Eye) 6 boneless, skinless chicken breasts, rinsed and patted dry Salt and freshly ground black pepper 1 1/2 teaspoons Italian seasoning (recommended: McCormick) 1 (14-ounce) jar pasta sauce 2 tablespoons tomato paste 1 teaspoon crushed garlic 1/4 cup dry sherry 1 (24-ounce) tube pre-made polenta, sliced 1/2-inch thick (recommended: Gennaro) Grated Parmesan, for garnish Instructions: Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables. In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours. Serve hot with Parmesan. ","[Barolo, Chianti, Rioja, Tempranillo]" 38940,"Freezer Breakfast Panini 12 tablespoons salted butter, softened 24 slices sourdough bread
18 large eggs
3/4 cup half-and-half
Kosher salt and freshly ground black pepper
2 pounds shaved honey ham
1/2 cup mayonnaise
Juice of 1 lime
Hot sauce, for seasoning Two 15-ounce cans whole green chiles, drained, preferably Hatch brand
24 slices Monterey Jack cheese
Instructions: Heat a panini press. Butter each piece of bread on one side, reserving 4 tablespoons of the butter. Lay 4 pieces of the bread, buttered-side down, on the panini press. Top with another piece of bread, buttered-side up. Press the bread until golden and slightly flattened, 2 to 3 minutes. Remove and repeat two more times until all the bread is toasted on one side. Set aside. Mix together the eggs, half-and-half, 1 teaspoon salt and 1/2 teaspoon black pepper. Set aside. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat. Spread the ham in the pan and sear until caramelized in spots, flipping once, 2 to 3 minutes total. Remove to a sheet pan and allow to cool. Lower the heat to medium and melt the remaining 2 tablespoons butter in the skillet. Scramble the egg mixture until just set, 5 to 7 minutes. Remove the eggs to a sheet pan and spread them out to cool. Meanwhile, mix together the mayonnaise, lime juice, 1/2 teaspoon kosher salt and some hot sauce to taste in a small bowl. When the all the components have cooled, assemble the sandwiches by spreading all the pieces of the toasted bread with 1 tablespoon of the mayo mix. Next, lay a whole green cl on top of the mayo. Evenly distribute the shaved ham and scrambled eggs on top of the chiles. Top each with two slices of cheese and then the remaining slice of bread. Wrap each sandwich individually in foil and place into 2 large resealable plastic bags. Place in the freezer and store up to 1 month. To cook: Preheat the oven to 350 degrees F. Remove the sandwiches from the freezer and bake until heated through and the cheese has melted, 20 to 25 minutes. Carefully remove from the oven, unwrap and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38941,"Cranberry Concord Syrup 1 pound frozen cranberries 1 1/4 cups concord grape jam
3/4 cup concord grape juice
1/3 cup sugar
One 3-inch strip orange zest
Instructions: Combine the cranberries, grape jam, grape juice, sugar and orange zest in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until the cranberries are very soft and easily break apart when pushed with a wooden spoon, about 20 minutes. Do not simmer too hard or the sauce may boil over. ","[Chardonnay, Riesling, Sparkling wine]" 38942,"Lemon Tart Ice Cream 1/2 cup plus 1 teaspoon whole milk 2 cups heavy cream 1 tablespoon inverted sugar* 8 egg yolks 1 cup plus 4 tablespoons granulated sugar 1/2 cup plus 2 tablespoons milk powder 1/2 cup plus 2 tablespoons stabilizer (available online and in specialty baking stores) 3/4 cup chopped candied lemon zest 2 tablespoons lemon oil extract 4 tablespoons unsalted butter 1/2 cup plus 1 tablespoon powdered sugar 1/2 cup all-purpose flour 1/2 cup plus 3 tablespoons almond flour 2 teaspoons kosher salt 4 egg whites 1/2 cup plus 2 teaspoons granulated sugar 3/4 cup plus 1 tablespoon powdered sugar 4 eggs 1/2 cup plus 3 tablespoons granulated sugar 1/2 cup plus 3 tablespoons powdered glucose (available online and in specialty baking stores) 1 cup fresh lemon juice 3/4 cup butter, softened Instructions: Lemon Ice Cream Base: Combine whole milk, heavy cream, inverted sugar, egg yolks, granulated sugar, milk powder, and stabilizer in a large stainless steel bowl. Place the bowl over boiling water. Stirring constantly, slowly cook the mixture until a thicker consistency. Add chopped candied lemon zest and lemon oil extract to the mixture. Cool down the mixture over an ice water bath. Cover and refrigerate the ice cream bath overnight. The next day, process in an ice cream maker according to manufacturer's directions. Crumbles: Preheat the oven to 350 degrees F. In the bowl of a stand mixer, cream the butter and sugar on low speed. Add flour, almond flour, and salt and continue mixing on low until fully incorporated, about 3 to 4 minutes. Using your hands, break the dough into small crumbles and place them on a baking sheet. Bake for 8 to 10 minutes or until golden brown. Let cool completely and cover with plastic wrap to keep dry. Meringue: Preheat the oven to 250 degrees F. In a clean, dry mixing bowl, whip the egg whites to soft peaks. On low speed, gradually add the granulated sugar to the meringue, increase the speed, and whip the meringue to stiff peaks. Transfer meringue to a piping bag and pipe out the meringue into long cylinder shapes on a silpat or piece of parchment paper. Dust the tops with the powdered sugar. Bake for 2 hours. Let cool completely. Crumble the meringue and cover with plastic wrap to keep dry. Lemon Tart Ice Cream: Combine eggs, granulated sugar, powdered glucose, and fresh lemon juice in a large stainless steel bowl. Place the bowl over a large pan of boiling water. Stirring constantly, slowly cook the mixture to curd consistency. Place the mixture over an ice water bath and cool down to 100 degrees F. Add butter and combine well. Refrigerate the mixture until very cold. Process the ice cream in an ice cream maker according to manufacturer's directions. Transfer the ice cream to a large mixing bowl and fold in the crumbles and meringue pieces. Then add the lemon ice cream base and fold to combine until the 2 ice creams are nicely marbled. Transfer to airtight containers and freeze until hardened, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38943,"Mexicali Shrimp 1 tablespoon paprika 1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon ground cumin Salt and freshly ground black pepper 2 dozen (16/20 count) shrimp, deveined and butterflied Extra-virgin olive oil, for brushing shrimp 1 pound tomatillos 1 red onion, quartered 1 jalapeno, halved 5 garlic cloves 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 avocado, pitted, flesh diced 1 lime, juiced, plus lime zest, for garnish 1/2 bunch cilantro leaves, plus more chopped, for garnish 1 Roma tomato, diced Instructions: To prepare the shrimp: Mix all the ingredients, except for the shrimp and olive oil, into a bowl. Add the shrimp; coat well with the rub and set aside Preheat oven to 350 degrees F. For the sauce: In a baking dish, toss together tomatillos, onion, jalapeno and garlic. Toss with extra-virgin olive oil and season, to taste, with salt and pepper. Roast until tender and caramelized, about 20 minutes. Remove from pan and cool for about 5 minutes then add to a food processor. Add avocado, lime juice and cilantro and blend until smooth. Season, to taste. Pour into a large bowl and chill. Meanwhile, preheat grill to medium-high. Remove the shrimp from the bowl and brush with oil. Place on the grill. Cook until the meat is opaque. Remove from heat to a platter and serve with the tomatillo salsa. Garnish with lime zest, diced tomato, and chopped cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 38944,"Classic Cake Doughnuts 1/4 cup vegetable shortening, plus more for deep frying 1 cup sugar 2 large eggs, at room temperature 1 cup canned evaporated milk 2 teaspoons vanilla extract 4 cups unbleached all-purpose flour, plus more as needed 4 teaspoons baking powder 1 1/2 teaspoons freshly grated nutmeg 1/4 teaspoon ground mace 1 teaspoon fine salt For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar Instructions: Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38945,"Corn Muffins with Bacon Bits and Cheddar Cheese A drizzle extra-virgin olive oil 6 slices bacon, chopped 1 box corn muffin mix plus ingredients according to package directions to make 1 batch muffins 1 rounded teaspoon smoked sweet paprika 3 to 4 tablespoons finely chopped chives 1/3 pound brick sharp yellow Cheddar, chopped into 1/4-inch dice Instructions: Preheat oven to muffin mix package directions. Drizzle a little extra-virgin olive oil into a small skillet and place over medium-high heat. Add bacon to hot pan and crisp, 5 to 6 minutes. Remove from pan and drain on a paper towel. Set aside. Prepare the muffin mix and muffin tin to package directions. Stir in paprika, chives, chopped cheese and crisp bacon bits. Fill muffin tins and bake until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 38946,"Iny's Prune Cake with Buttermilk Icing Butter, for greasing pan 1 cup prunes 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1 cup canola oil 1 cup sugar 1 teaspoon vanilla extract 3 eggs 1 cup buttermilk 1 cup sugar 1/2 cup buttermilk 4 tablespoons (1/2 stick) butter 1 tablespoon light corn syrup 1/2 teaspoon baking soda 1/2 teaspoon vanilla extract Instructions: For the cake: Preheat the oven to 300 degrees F and butter a 9- by 13-inch baking pan. Place the prunes in a small saucepan. Cover them with water. Bring to a low boil and cook until soft and mashable, about 8 minutes. Drain the water and mash the prunes on a plate. It's okay to leave little chunks behind. Set the prunes aside and make the cake. Sift together the flour, baking soda, allspice, cinnamon and nutmeg. Mmmm... smells like the holidays. In a separate bowl, mix together the oil, sugar, vanilla and eggs. Combine the wet and dry ingredients and splash in the buttermilk. Stir until just combined. The mixture will be slightly lumpy. Now throw in the mashed prunes. And if your honey walks in as you're completing this step, shield the bowl with your body and stir quickly. What he doesn't know won't hurt him. Pour into the prepared baking pan and bake for 35 to 40 minutes. Grandma Iny was adamant: do not over bake the cake. You want it to be nice and moist. When the cake has about 5 minutes left to bake, make the icing: Combine the sugar, buttermilk, butter, corn syrup, baking soda and vanilla in a medium saucepan. Stir to combine. Bring to a slow boil over medium-high heat. No need to stir. Continue boiling until the icing turns a light caramel color, 5 to 7 minutes. Important: The icing should be the color of caramel, but not yet firm and sticky. It needs to be pourable. Pull the cake out of the oven. Try not to faint, as it smells absolutely divine. While the cake is very warm, pour the icing evenly over the top. Work fast, as it will quickly start to soak into the cake. Spread the coat evenly ... then please, do yourself a favor: lick the spatula. It'll make you smile. Serve immediately, or feel free to let the cake sit on the counter for a while before serving. It only gets better with age. Helpful hint: serve without revealing the fact that the cake contains prunes. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 38947,"Root Vegetable Au Gratin Nonstick cooking spray 2 1/2 cups milk 1 teaspoon fresh thyme leaves 2 tablespoons butter 1 tablespoon canola oil 1 tablespoon minced garlic 1/4 cup flour 1 cup grated Cheddar 1/4 teaspoon pumpkin pie spice Salt and freshly ground black pepper 5 large carrots, peeled, sliced on the bias 1/4-inch thick 5 parsnips, peeled, sliced on the bias 1/4-inch thick 1 cup breadcrumbs 1/4 cup grated Parmesan 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 350 degrees F. Spray a 9 by 9-inch baking dish with cooking spray. In a small pot, heat the milk with the thyme over medium-low heat until hot. In a medium saucepan over medium heat, melt the butter with the canola oil. Add the garlic and cook 1 minute. Add the flour and cook stirring constantly until the flour is lightly golden brown, about 2 minutes. Slowly whisk in the hot milk. Bring the mixture to a simmer and cook until very thick. Stir in the Cheddar, pumpkin pie spice and salt and pepper to taste. Coat the bottom of the prepared baking dish with a thin layer of the sauce. Place one layer of carrots slightly overlapping in the bottom of the baking dish. Top with an overlapping layer of the parsnips. Pour a third of the sauce over top. Repeat with two more layers each of the carrots and parsnips, ending with the sauce. In a small bowl, stir together the breadcrumbs, Parmesan, parsley and salt and pepper to taste. Evenly sprinkle over the top of the gratin. Bake until the gratin is bubbling and the topping is browned, and when pierced through the vegetables yield easily, about 1 1/2 hours. If the top begins to brown too quickly, cover with foil. Let rest for 10 minute before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 38948,"Chicken Tostadas 8 tostadas 1 cup refried beans, warmed 4 cups cooked chicken, shredded 2 cups finely shredded lettuce 1 medium red onion, thinly sliced into rings 8 radishes, thinly sliced 1 cup crumbled queso fresco or mild feta cheese Mexican sour cream or regular sour cream, for drizzling Fresh Tomatillo-Avocado Salsa, recipe follows 8 ounces tomatillos, husked, rinsed and coarsely chopped 1 avocado, halved, pitted and peeled 1/2 cup packed fresh cilantro leaves 1 serrano cl 1 tablespoon fresh lemon juice Salt and freshly cracked black pepper Instructions: Spread the tostadas with the refried beans. Top with the chicken, lettuce, onion rings, radishes, and cheese. Drizzle with sour cream, top with a dollop of salsa, and serve.; Combine the tomatillos, avocado, cilantro, cl, and lemon juice in a blender and puree until smooth. Season the salsa with salt and pepper, to taste. Transfer to a serving bowl, cover and refrigerate for up to 2 hours or until ready to use. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 38949,"Potato & Cauliflower Bake ? cup plain,dry dry bread crumbs ? cup sour cream ? cup diced red bell pepper 1 large cauliflower cut into small florets,(about 4 cups) 1? cups Hidden Valley? Original Ranch? Dressing divided 2 cups chopped onion 2 cups shredded cheddar cheese divided 4 cups frozen,country-style hash browns Instructions:

1. Mix together hash browns, cauliflower, 1 cup cheese, onion and bell pepper in a large mixing bowl.
2. In a separate bowl whisk together 1? cups dressing and sour cream.
3. Pour over potato mixture; mix well.
4. Transfer potato mixture to a 2-quart baking dish.
5. Mix together remaining 1 cup cheese, ? cup dressing and bread crumbs. Sprinkle on top of casserole.
6. Bake at 350F for 60 minutes, until browned, bubbly and cauliflower is tender.
7. Let stand for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 38950,"Chicken\u2013Dill Pickle Soup 6 tablespoons unsalted butter 2 cups 1/2-inch cubes sourdough bread (about 2 slices) 1 leek (white and light green parts only), thinly sliced 7 cloves garlic, minced 2 russet potatoes (about 1 pound), cut into 1/2-inch pieces 4 cups low-sodium chicken broth 1 1/4 cups diced dill pickles (about 3), plus 1 to 2 tablespoons brine 2 cups chopped rotisserie chicken, skin discarded (about 10 ounces) 1/2 cup chopped fresh dill Kosher salt and freshly ground pepper Sour cream, for topping Instructions: Preheat the oven to 375? F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes. Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes. Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38951,"Braised Radishes 2 bunches radishes, about 1 pound, trimmed of tops and roots 1 1/2 cups chicken stock 2 tablespoons butter, cut into bits 1 large shallot, thinly sliced 2 tablespoons sugar 1 tablespoon red wine vinegar Salt and pepper Instructions: Place radishes in a skillet with stock, butter bits, shallots, sugar, vinegar, salt and pepper. Cover the pan and bring to a boil. Uncover the pan and reduce heat to medium. Cook radishes 10 to 12 minutes and if the stock has not cooked away, remove radishes and cook down to 1/2 cup, about 2 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 38952,"Buttermilk-Brined Spice-Rubbed Turkey 1 cup kosher salt, plus more for seasoning 3/4 cup packed light brown sugar 2 heads garlic, halved 20 sprigs fresh thyme 3 quarts buttermilk 3/4 cup hot sauce (such as Cholula) 1/4 cup spicy brown mustard 2 onions (1 sliced, 1 quartered) 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed
   3 tablespoons paprika 1 tablespoon onion powder 1 tablespoon granulated garlic 1/4 teaspoon cayenne pepper Freshly ground black pepper 4 tablespoons unsalted butter, melted Instructions: Brine the turkey: Bring 2 cups water, the salt, brown sugar, 1 halved garlic head and 10 thyme sprigs to a boil in a medium saucepan over medium-high heat, stirring to dissolve the salt and sugar. Remove from the heat and add 6 cups cold water; let cool to room temperature. Whisk the buttermilk, hot sauce, mustard and sliced onion in a large bowl, then whisk in the salt-sugar mixture. Place the turkey in a brining bag or extra-large pot. Pour the brine over the turkey, seal or cover and refrigerate overnight. Position a rack in the lowest part of the oven; remove the other racks and preheat to 350?. Set a rack in a large roasting pan. Remove the turkey from the brine, letting the excess drip off as much as possible, and transfer, breast-side up, to the rack. Pat the turkey dry. Let sit at room temperature 30 minutes.
   Combine the paprika, onion powder, granulated garlic, cayenne and 1 teaspoon black pepper in a small bowl. Stuff the turkey cavity with the remaining 1 halved garlic head and 10 thyme sprigs and the quartered onion; tie the legs together with kitchen twine. Tuck the wings under the body. Season the turkey all over with salt and brush with the melted butter. Coat the turkey with the spice mixture.
   Roast the turkey 1 1/2 hours, then baste with the pan drippings. (Add 1/4 cup water to the roasting pan if it\u2019s too dry.) Continue to roast, basting every 30 minutes, until the skin is crisp and a thermometer inserted into the thigh registers 165?, 45 minutes to 1 1/2 hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38953,"El Jefe 1/4 cup sea salt 1/4 cup freshly ground black pepper One 5- to 7-pound brisket flat (use Choice or a higher grade) One 2-pound block fast-melting white American cheese, such as Land O Lakes Extra Melt, cut into 1/2-inch cubes Three 10-ounce cans diced tomatoes and green chiles 2 cups whole milk 2 white onions, julienne-cut 2 green peppers, julienne-cut 2 red peppers, julienne-cut 1/4 cup canola oil 1 tablespoon freshly ground black pepper 1 tablespoon sea salt 1/2 tablespoon granulated garlic 12 to 15 buns, such as challah or jalapeno-Cheddar buns Your favorite BBQ sauce, warmed, for serving Pickled jalapenos, for serving Corn chips, such as Fritos, for serving, optional Instructions: For the brisket: Preheat a smoker for smoking at 275 degrees F. (Don't beat yourself up trying to maintain the exact temperature. Stay within 25 degrees of your target, and you should be good.) Mix together the salt and pepper in a bowl, then rub it all over the brisket. Smoke brisket until it reaches 165 degrees F, about 8 hours. Wrap with foil and continue to smoke until internal temperature reaches 203 degrees F and the thermometer slides in and out of the brisket like it was butter, about 2 hours more. Let rest for at least 1 hour. Chop the brisket. For the queso: Set up a double boiler. Add the cheese, diced tomatoes and chiles and milk to the upper pan of the double boiler. Cook over medium-high heat, stirring continuously, until cheese is fully melted. For the veggies: Mix the onions and peppers in a bowl. Toss with oil, pepper, salt and granulated garlic. Cook veggies in a saute pan, stirring continuously, over medium-high heat until veggies are translucent. For the sandwiches: Toast buns. Add BBQ sauce to each half. Add nice handfuls of the chopped brisket to bottom buns. Add a little more of the BBQ sauce on top of the meat. Add queso, veggies and jalapenos to your desired heat. Add corn chips for a crunchy treat, if desired. Top with top buns. ","[Pinot Noir, Garnacha, Tempranillo, Barbera]" 38954,"Apple-Frangipane Galette 1 cup all-purpose flour, plus more for dusting 4 teaspoons granulated sugar 1/2 teaspoon salt 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, lightly beaten 2/3 cup almond flour 1/4 cup granulated sugar
   1 tablespoon all-purpose flour
   1 tablespoon unsalted butter, at room temperature 1 large egg 1 tablespoon apple brandy (optional) 1 teaspoon pure almond or vanilla extract
   1/2 teaspoon apple pie spice Pinch of salt 3 medium apples (such as Golden Delicious) 1 tablespoon packed light brown sugar 1 tablespoon granulated sugar
   1 teaspoon fresh lemon juice 1/4 teaspoon apple pie spice
   1 large egg, lightly beaten Demerara or other coarse sugar, for sprinkling 1/4 cup apricot preserves 4 teaspoons apple brandy (or water) Instructions: Make the crust: Pulse the all-purpose flour, granulated sugar and salt in a food processor. Add the butter and pulse until it looks like coarse meal with some pea-size bits. Add the egg and pulse a few times until the dough just starts to clump together. Turn out onto a piece of plastic wrap, gather the dough into a disk and wrap. Refrigerate until firm, at least 2 hours or overnight. Make the frangipane: Combine the almond flour, granulated sugar, all-purpose flour, butter, egg, brandy (if using), extract, pie spice and salt in a medium bowl and mix with a rubber spatula until smooth. Refrigerate until ready to use.
   When ready to assemble the galette, preheat the oven to 400? F. Remove the dough from the refrigerator and let sit at room temperature for a few minutes. Roll out the dough on a lightly floured surface into a 12-inch round, about 1/8 inch thick. Transfer to a parchment-lined baking sheet. Spread the frangipane over the dough, leaving a 1 1/2-inch border; refrigerate while preparing the apples. Prepare the apples: Peel the apples and slice 1/4 inch thick. Toss with the brown sugar, granulated sugar, lemon juice and pie spice in a bowl. Arrange the apples over the frangipane, slightly overlapping. Fold in the edge of the dough, pleating as you go. Brush the edge with the beaten egg and sprinkle with the demerara sugar. Bake until the crust is golden brown and the apples are browned and tender, 35 to 40 minutes. Transfer the baking sheet to a rack and let cool.
   Heat the apricot preserves and brandy in a small saucepan over medium heat, whisking, until loose. Strain into a small bowl, pressing on the solids. Brush the glaze over the apples.
   ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 38955,"Peanut Butter Pie 6 1/2 ounces chocolate wafers 1 tablespoon sugar 5 ounces unsalted butter, room temperature, divided 1 batch AB's homemade peanut butter, recipe follows 3 ounces powdered sugar, approximately 3/4 cup 1 teaspoon vanilla extract 2 ounces good quality bittersweet chocolate, chopped 1/4 cup plus 1 tablespoon heavy cream 15 ounces shelled and skinned AB's roasted peanuts, recipe follows 1 teaspoon kosher salt 1 1/2 teaspoons honey 1 1/2 tablespoons peanut oil 2 pounds in-shell raw peanuts* 2 tablespoons peanut oil 1 to 2 tablespoons kosher salt Instructions: Preheat the oven to 350 degrees F. In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 3 ounces of the butter and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch metal pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely. After the crust has cooled, place the peanut butter and remaining 2 ounces of butter into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping. Place the heavy cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes. Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving. Place the peanuts, salt and honey into the bowl of a food processor. Process for 1 minute. Scrape down the sides of the bowl. Place the lid back on and continue to process while slowly drizzling in the oil and process until the mixture is smooth, approximately 1 1/2 to 2 minutes. Place the peanut butter in an airtight container and store in the refrigerator for up to 2 months. Yield: approximately 1 1/2 cups *Cooks note: If eating peanuts roasted right out of the shell, use Virginia or Valencia peanuts. If utilizing roasted peanuts to make peanut butter, use Spanish peanuts as they have a higher oil content. Preheat the oven to 350 degrees F. Rinse the peanuts under cool water to remove excess dirt. Pat dry and place in a large bowl and toss with the peanut oil and salt until well coated. Place on 2 half sheet pans, making sure to spread them out into a single layer. Roast in the oven for 30 to 35 minutes, rotating the pans halfway through cooking. Once you remove the peanuts from the oven, let them cool slightly before eating. They will continue to \cook\ and become crunchy as they cool. If using peanuts to make peanut butter, remove shells and discard. Remove the skin by rubbing the peanuts together in your hands held over a salad spinner, allowing the peanuts and skins to fall into the bowl. Once the skin has been loosened from all of the peanuts close the salad spinner and spin until all of the skin has been separated from the peanuts. Yield: approximately 2 pounds roasted peanuts in shell ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

Note: The wine pairing suggestions are based on general guidelines and may not be suitable for everyone's taste preferences. It's important to consider personal taste, the occasion, and the specific ingredients in the recipe when selecting a wine to pair with a meal." 38956,"Grilled Pork Skewers with cl Sauce 1/4 cup low-sodium soy sauce 1/4 cup oyster sauce 3 tablespoons finely chopped cilantro leaves and stems 2 tablespoons finely chopped garlic 2 tablespoons sugar 1 teaspoon freshly ground black pepper 1 1/2 pounds pork tenderloin, cut into 16 pieces 16 (6-inch) wooden skewers, soaked in cold water for 30 minutes cl Sauce, recipe follows 1/2 cup fresh lime juice 1/4 cup fish sauce 1 tablespoon soy sauce 1 fresh Thai red cl, finely diced 2 teaspoons sugar 1 shallot, finely diced Instructions: Whisk together the soy sauce, oyster sauce, cilantro, garlic, sugar, and black pepper in a bowl. Skewer 2 pieces of pork onto 2 skewers so that the meat lies flat. Place the pork skewers in a large baking dish. Pour the marinade over and turn to coat the pork. Cover and refrigerate for at least 1 hour and up to 4 hours. Heat grill to high. Remove the skewers from the marinade and grill the meat on both sides until slightly charred and cooked through, about 3 minutes per side. Serve with Chili Sauce on the side for dipping. Combine all ingredients in a small bowl. Cover and let sit at room temperature for at least 1 hour before serving. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 38957,"Creamy Parmesan Polenta 4 cups chicken stock, preferably homemade 2 teaspoons minced garlic (2 cloves) 1 cup yellow cornmeal, preferably stone-ground 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 cup freshly grated Parmesan cheese, plus extra for serving 1/4 cup creme fraiche 2 tablespoons (1/4 stick) unsalted butter Instructions: Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top. ","[Chardonnay, Barolo, Chianti, Riesling]" 38958,"Pimento Cheese Grits 8 slices bacon, chopped 6 scallions, sliced, greens and whites separated
4 cloves garlic, minced
6 cups low-sodium chicken stock, warmed
1 1/2 cups quick grits
8 ounces cream cheese, at room temperature
Two 4-ounce jars sliced pimentos, drained
2 cups grated sharp Cheddar 1 cup grated Monterey Jack 2 tablespoons adobo sauce
1 heaping tablespoon Dijon mustard
Kosher salt and freshly ground black pepper Instructions: Put the bacon in a medium pot over medium heat and cook until crisp, 8 to 12 minutes. Remove to a paper towel-lined plate. Add the scallion whites and garlic to the pot to cook in the residual bacon fat. Cook, stirring, for a minute or two, then pour in the warmed stock. Raise the heat and bring it to a boil. Slowly whisk in the grits. Cook until the liquid is all absorbed, about 5 minutes, then stir in the cream cheese, pimentos, Cheddar, Monterey Jack, adobo, mustard, salt and pepper to taste and half of the reserved bacon. Serve garnished with the remaining bacon and reserved scallion greens. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 38959,"Coconut Cupcakes 3/4 pound unsalted butter at room temperature 2 cups sugar 5 extra-large eggs at room temperature 1 1/2 teaspoons pure vanilla extract 1 1/2 teaspoons pure almond extract 3 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup buttermilk 14 ounces sweetened, shredded coconut Cream Cheese Icing, recipe follows 1 pound cream cheese at room temperature 3/4 pound unsalted butter at room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 1/2 pounds confectioners' sugar, sifted Instructions: Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Frost with Cream Cheese Icing and sprinkle with the remaining coconut. In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38960,"Macadamia-Coconut Cookie One 17.5-ounce package sugar cookie mix 1 egg 1 stick butter, melted 3/4 cup flaked sweetened coconut 1/2 cup chopped macadamia nuts (recommended: Mauna Loa) 1/2 cups white chocolate chips, for drizzle Instructions: Preheat oven to 375 degrees F. In a large mixing bowl, combine all ingredients for cookies except the white chocolate chips. Stir until soft dough forms. Drop cookie dough by tablespoonfuls onto ungreased cookie sheet. Bake for 15 to 16 minutes or until edges are light golden brown. Remove from oven and cool 1 minute. Melt white chocolate chips in microwave in 30 second intervals, stirring each time, until smooth. Drizzle over cookies. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 38961,"Low Country Boil 1/4 cup yellow mustard seeds 2 tablespoons black peppercorns 2 tablespoons hot red pepper flakes 6 bay leaves 1 tablespoon celery seeds 1 tablespoon coriander seeds 1 tablespoon ground ginger 1/4 teaspoon ground mace 1/4 cup salt Lemons, halved and wrapped in cheesecloth 3 pounds red bliss potatoes, scrubbed clean 6 (4-inch pieces) good quality smoked spicy sausage like andouille or kielbasa 6 ears fresh corn on the cob, shucked 3 pounds fresh shrimp (26-30 count per pound), unpeeled Instructions: Place all the crab boil mix ingredients, except the salt and lemon into a spice grinder and pulse several times. Fill a large pot with enough water to cover all ingredients. Use 1/2 tablespoon of this mixture plus 1/2 lemon wrapped in cheesecloth per quart of water used for low country boil. Add the boil mix, salt, lemon, and potatoes, and heat until boiling. Adjust the boil seasonings, to taste. Once boiling, add the sausage. Cook over medium heat for 15 minutes. Add corn and cook for 10 additional minutes. Add shrimp and cook no more than 3 minutes. Drain and serve. Serving Suggestion: Biscuits or Hot bread . ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 38962,"Breakfast Bread Pudding 5 extra-large whole eggs 2 extra-large egg yolks 2 1/2 cups half-and-half 1/3 cup honey 1 1/2 teaspoons pure vanilla extract 2 teaspoons orange zest (2 oranges) 1/2 teaspoon kosher salt Brioche loaf 1/2 cup golden raisins Maple syrup, to serve Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, honey, vanilla, orange zest, and salt. Set aside. Slice the brioche loaf into 6 (1-inch) thick pieces. Lay half brioche slices flat in a 9 by 14 by 2-inch oval baking dish. Spread the raisins on top of the brioche slices, and place the remaining slices on top. Make sure that the raisins are between the layers of brioche or they will burn while baking. Pour the egg mixture over the bread and allow to soak for 15 minutes, pressing down gently. Bake for 55 to 60 minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly before serving. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38963,"Wild Mushroom Quiche with Walnut Crust 1 1/2 cups walnuts 1 cup all-purpose flour 2 tablespoons sugar 1/2 teaspoon fine salt 5 tablespoons unsalted butter, cut into 1-inch pieces 2 tablespoons olive oil 1 pound mixed wild mushrooms, such as oyster, shiitake and trumpet 3/4 pound white or cremini mushrooms, thinly sliced Sea salt and freshly ground pepper 2 tablespoons unsalted butter 2 shallots, minced 1 tablespoon chopped thyme 2 1/3 cups freshly grated Parmesan (4 ounces) 1/2 cup shredded Comte or Mahon cheese 3 large eggs 1 1/4 cup heavy cream 2 tablespoons chopped flat-leaf parsley, for garnish Crisp greens, for serving Instructions: For the crust: Preheat the oven to 350 degrees F. Pulse together the walnuts, flour, sugar and salt to a fine meal in a food processor. Pulse in the butter until it forms to a crumbly dough. Press into the bottom and up the sides of a 9-inch springform pan. Place on a baking sheet and bake until lightly browned, 15 to 20 minutes. Remove and let cool. For the filling: Reduce the oven temperature to 325 degrees F. Heat the olive oil in a large skillet over high heat. Add the wild mushrooms and white mushrooms and season with 1 teaspoon salt and some pepper. Cook, stirring occasionally, until soft, about 5 minutes. Lower the heat to medium; add the butter, shallots and thyme. Cook, stirring frequently, until the mushrooms are tender, about 10 minutes more. Adjust the seasoning and set aside. Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half of the mushrooms and half the cheese evenly over the crust. Whisk the eggs, milk, heavy cream and 3/4 teaspoon salt in a large bowl until smooth and frothy. Pour half the egg mixture over the mushrooms. Repeat with the remaining mushrooms and egg mixture and top with the remaining cheese. Bake the quiche until golden brown on top and just set with a little wiggle in the very center, 50 to 60 minutes. Run a clean paring knife between the crust and the pan to separate. Let cool slightly for 25 minutes. Garnish the quiche with parsley. Carefully remove the springform pan ring. Cut the quiche into wedges and serve warm or at room temperature with crisp greens.
","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]

" 38964,"Stromboli 1 tablespoon dry yeast Extra-virgin olive oil 5 1/2 cups bread flour 2 teaspoons salt 2 cups grated smoked mozzarella Salt 1/2 bunch fresh basil, leaves chopped 1 tablespoon chopped garlic Freshly ground black pepper 4 ounces salami, sliced thin Extra-virgin olive oil 1 tablespoon fresh rosemary leaves, chopped 1 teaspoon sea salt, such as Maldon 1/4 pint cherry tomatoes, halved Citrus Herb Oil, for serving, recipe follows Mascarpone Butter, for serving, recipe follows 3 cups blended oil 1 cup extra-virgin olive oil 2 cloves garlic 1 lemon, zested, white removed 1 lime, zested, white removed 1 orange, zested, white removed 1 sprig fresh rosemary 1 sprig fresh thyme Pinch red pepper flakes 2 sticks unsalted butter 3 ounces mascarpone Instructions: For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
Transfer the mixture to a large hotel pan greased with oil. If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
Preheat the oven to 375 degrees F.
When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
Lightly brush a baking tray with oil. Spread out the dough on the oiled counter top with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping. Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed.
Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment. Mix until well combined and light.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 38965,"Which Came First? Chicken and Egg Sammies Deluxe 1 1/2 pounds chicken breast cutlets 2 teaspoons smoked paprika Salt and pepper 4 tablespoons extra-virgin olive oil, divided 4 large eggs 2 tablespoons milk or half-and-half, whichever you keep on hand for coffee 2 roasted red peppers, pat dry and chopped A handful of flat-leaf parsley, chopped 4 crusty rolls, split 4 slices smoked Gouda 2 cups chopped watercress (1 bunch) Instructions: Season the chicken breast cutlets evenly with smoked paprika, salt and pepper. Heat 2 tablespoons extra-virgin olive oil in a large nonstick skillet over medium-high heat. Add chicken to pan and cook 2 to 3 minutes on each side. Remove from skillet and let rest, tented with foil. Wipe pan and add 2 tablespoons more extra-virgin olive oil. Beat eggs with salt, pepper, milk or half-and-half. Add roasted peppers to skillet and cook 30 seconds then add eggs and scramble to desired doneness with wooden spoon or spatula. Preheat broiler. While eggs cook, toast rolls under broiler, 1 minute, then remove from oven. To assemble, slice chicken and pile on bun bottoms. Top each sammy with 1/4 of the eggs and a slice of cheese. Place sammies back under broiler 30 seconds to melt cheese. Reserve the tops. When cheese has melted, transfer the sammies to plates and top with a pile of watercress then set bun tops in place. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38966,"Mexican Hot Chocolate 3 ounces (tablet or cone) Mexican chocolate or bittersweet chocolate 3 cups milk 2 tablespoons sugar Pinch salt Miniature marshmallows, for serving 6 cinnamon sticks (preferably Mexican canela), for serving Instructions: Using a sharp knife, break up the chocolate into smaller pieces. In a saucepan, combine the chopped chocolate, milk, sugar, and salt over medium-low flame. Heat and stir until the chocolate is completely melted and milk is very hot, but not boiling, about 10 minutes. Remove from the heat and froth the chocolate milk with a mini whisk or molinillo. Divide the hot chocolate among big mugs, top each with a few marshmallows, and serve with the cinnamon sticks as stirrers. ","[Tempranillo, Malbec, Zinfandel, Petite Sirah]" 38967,"Chocolate Fudge Sauce 1/2 cup very hot brewed coffee 1/2 cup sugar 3/4 cup unsweetened Dutch-processed cocoa 1/2 cup light corn syrup 4 ounces semisweet chocolate, chopped 2 tablespoons unsalted butter Instructions: In a medium bowl, whisk together the coffee, sugar and cocoa. Whisk in the corn syrup until all the sugar crystals are dissolved and the mixture is completely smooth. Place the chocolate and butter in a large, dry bowl or in the top of a double boiler set over barely simmer water. When the chocolate has melted, whisk in the coffee-cocoa mixture until smooth and blended. The sauce is best if left to ripen for a full day before serving. Store in a sealed container. This sauce will keep for 3 weeks in the refrigerator or 3 months in the freezer. ","[Merlot, Cabernet Sauvignon, Port, Moscato]" 38968,"Deep-fried Oyster Po' Boy Sandwiches with Spicy Remoulade Sauce 32 ounces shucked oysters 1 cup plus 1 tablespoon milk 1 tablespoon water 1/4 teaspoon cayenne pepper 2 eggs 1 cup all-purpose flour 1/2 cup cornmeal (recommended: Indian Head) 1/2 teaspoon freshly ground black pepper Kosher salt Vegetable oil, for frying Four 6-inch hoagie loaves Remoulade Sauce, recipe follows 4 leaves romaine lettuce 1 to 2 lemons 1 1/4 cups mayonnaise 1/4 cup stone-ground mustard 1 clove garlic clove, smashed 1 tablespoon pickle juice 1 tablespoon capers 1 teaspoon prepared horseradish 1/4 teaspoon cayenne pepper 1/4 teaspoon hot paprika 1/2 teaspoon hot sauce (recommended: Frank's Red Hot) Instructions: Drain the oysters and place in a small bowl. Cover with 1 cup milk and let soak for 15 minutes. In a medium bowl, whisk together remaining milk, water, cayenne and eggs. Place the flour, cornmeal, black pepper, and salt into a brown paper bag, close and shake to mix. In a large heavy-bottomed pot, pour enough oil to fill the pan halfway. Heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Drain the oysters from the milk. In batches dip oysters in the egg mixture then drop in the paper bag. Close and shake. Remove to a plate and repeat with the rest of the oysters. When oil is at 360 degrees F, fry oysters in batches. Do not overcrowd. Cook turning once until golden brown and cooked through, about 3 minutes. Remove to a paper towel. Repeat with remaining oysters. To serve, cut sandwich loaves in half horizontally. Slather a generous amount of Spicy Remoulade Sauce on the inside. Place a lettuce leaf inside and fill generously with oysters. Squeeze fresh lemon juice over oysters just before serving. Place all ingredients into a food processor and blend until smooth. Chill until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 38969,"Couscous Cakes Kosher salt 1 cup couscous 1/4 cup finely chopped pistachios nuts 1/4 cup finely chopped fresh flat-leaf parsley 2 large eggs, lightly beaten Freshly cracked black pepper 3 tablespoons extra-virgin olive oil Instructions: In a medium saucepan, salt 1 1/4 cups water and bring to a boil. Whisk in the couscous. Turn off the heat, cover and let stand for 5 minutes. Transfer the cooked couscous to a bowl and mix in the nuts, parsley and egg. Season with salt and pepper. With damp hands, form the couscous into 4 patties, about 1-inch thick (about the same thickness of your first thumb joint). Heat the oil in a 12-inch nonstick pan over moderate heat until hot but not smoking. Carefully place the couscous cakes in the pan and cook until golden, turning once, about 5 minutes per side. Remove from the heat and serve. BYOC: The thing I love about making cakes is I can really throw anything in there. Sticking with the Middle Eastern theme, dates would add a nice texture to these. Plus, you can break up leftovers in a pan for an alternative to fried rice. You can throw any herb in here - basil, thyme or oregano. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 38970,"The Best Roasted Asparagus 1 pound thin asparagus, trimmed 3 tablespoons olive oil Kosher salt and freshly ground black pepper 1 cup freshly grated Parmesan cheese (about 1 1/2 ounces) 1 teaspoon finely grated lemon zest Juice of 1/4 lemon Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with a wire rack. Put the asparagus, olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon pepper in a medium bowl. Toss to coat evenly. Spread the asparagus in a single layer on the prepared baking sheet. Roast for 10 to 12 minutes, until lightly browned and tender, but still bright green. Meanwhile, spread the Parmesan evenly in the bottom of a medium nonstick skillet over medium heat. Cook undisturbed until the cheese melts, sticks together and turns golden brown, about 2 minutes, then flip with a rubber spatula and cook until golden on the second side, about 2 minutes more. Transfer the frico to a wire rack-lined baking sheet to cool completely, about 2 minutes. Break the frico into small crumbles and put in a small bowl. Add the lemon zest and 1/2 teaspoon black pepper and toss to combine. Transfer the roasted asparagus to a serving platter and squeeze the fresh lemon juice over the top. Top with the crumbled frico mixture.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38971,"Oven Fried Coconut Chicken with Mango Dipping Sauce Olive oil cooking spray, for the wire rack and chicken 1/2 cup coconut flour
2 large eggs
1/2 cup light coconut milk
1 1/2 cups whole wheat panko crumbs
1 cup shredded unsweetened coconut, preferably Bob's Red Mill 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 pounds chicken tenders
1 cup store-bought mango chutney 1/4 cup Greek yogurt
1 jalapeno, small dice
Serving suggestions: iceberg lettuce, diced carrots, diced tomatoes, shredded red cabbage, 1 to 2 tablespoons apple cider vinegar Instructions: For the chicken tenders: Preheat the oven to 400 degrees F. Place a wire rack on a sheet pan and spray with cooking spray. Create a 3-step breading process in 3 separate shallow bowls. Put the coconut flour in the first bowl, eggs and coconut milk in the second bowl, whisked to combine, and panko, coconut, salt and pepper in the last bowl, stirred to combine. Pat the chicken dry and add it to the coconut flour, shaking off any excess, then dip it in the egg mixture, making sure to coat the chicken entirely. Lastly, lay the chicken in the panko mixture, turning it over and pressing into the breading to coat evenly. Place on the wire rack. Spray the chicken with additional cooking spray. Bake until golden brown, 18 to 20 minutes. (See Cook's Note.) For the dipping sauce: Whisk together the chutney, yogurt and jalapeno in a medium bowl. To serve this as a salad, combine the iceberg, carrots, tomatoes and red cabbage together in a bowl. Whisk the apple cider vinegar into the mango dipping sauce to make a dressing. Lightly dress the salad with the mango dressing. Top with the coconut chicken and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 38972,"Quesadillas Soft flour tortilla 1-ounce thinly sliced cured ham 3 coin-sliced slices pickled green jalapeno peppers from a jar, chopped 1/4 cup grated cheese 1 scallion, finely sliced Few fresh cilantro leaves 1 teaspoon olive oil (not extra-virgin) Instructions: For service: good store-bought salsa of your choice Preheat a grill pan over medium-high heat. Place the tortilla wrap on the counter in front of you and cover with the ham. Over 1/2 only, sprinkle the chopped pickled jalapeno, the grated cheese and the chopped scallion. Scatter over the cilantro leaves. Carefully fold the tortilla wrap in half, that's to say, fold the untopped half over the cheese so you have a fat half moon. Lift this is up carefully and brush each side with the oil before putting it on the hot griddle; grill for a minute each side. Using a steady hand and a wide fine spatula or fish slice, transfer the tortilla to a board or plate and cut into 3 triangles. Eat with some salsa on the side. And please feel free to play with the fillings as you wish. ","[Rioja, Tempranillo, Garnacha, Barbera]" 38973,"Terrine of Duck 1 tablespoon powdered gelatin 1 1/2 cups duck stock 1/2 cup apple cider vinegar Sea salt 7 duck breasts 6 large tart apples Olive oil Black pepper Beet greens (enough to cover the surface of 3 half-sheet pans) 1 pint freshly squeezed orange juice Instructions: Bloom the gelatin by sprinkling it over 1 cup of the duck stock in a small mixing bowl ? being sure to dissolve all of it. If the stock is gelatinous heat it slightly to bring it to a more watery consistency. Once the gelatin is dissolved place the bowl over a pot with simmering water in it and heat the mixture until it becomes clear. Mix in the apple cider vinegar and salt, to taste. Refrigerate until needed. Note: Depending on the richness of the stock used, the vinegar to stock ratio may need to be adjusted. The important thing is to keep the liquid (vinegar and stock) to gelatin ratio the same as it is in this recipe. Heat the oven to 375 degrees F. Heat a nonstick saute pan over medium heat and lay in the duck breasts, skin side down. Reduce the heat to low once the fat starts to melt and cook the breast very slowly for about 30 minutes to render as much of the fat as possible. Increase the heat if needed so that the final product is a rendered duck breast with a golden brown skin side. Flip the breasts over in the pan and roast for 3 to 8 minutes (depending on the size of the breast) until medium rare. Let the breasts cool at room temperature and then refrigerate. Increase the oven to 400 degrees F. Peel the apples and slice them thin (about 1/8 inch) on a mandolin. Line 2 half-sheet pans with parchment paper. Toss the apple slices with oil and salt and pepper. Spread out on the sheet pans and roast until the apples are barely cooked through ? still slightly crispy on the inside. Let cool at room temperature. Cut the stems off the beet greens so that only leaves remain. Boil a small pot of salted water. Prepare an ice bath in a medium size bowl. Blanch the beet greens in the boiling water by submerging them completely for about 10 to 15 seconds. Spoon them out and plunge them in the ice bath. Set the greens out individually on paper towels to dry. Layer the towels several times if necessary. When the duck breasts have fully cooled slice them lengthwise into thin slices ? less than 1/8-inch thick. Soak the slices in the orange juice. Warm the aspic in the mixing bowl over simmering water. Line 2 small triangular terrine molds with plastic wrap. Layer beet greens over the plastic wrap to cover the inside of the terrine mold completely and leave overhang on the edges to fold over the top. Brush the greens liberally with aspic. Layer the sliced apples and brush liberally with aspic. Put down another layer of beet greens and brush with aspic. Set in a layer of sliced duck. Layer as much as needed so that the terrine molds are full. Be very liberal with the aspic. It is the glue that holds the terrine together. When the mold is full fold the plastic over the top and put on the lid ? pressing down to work out any air pockets. Use cans or anything else you have around the kitchen to put weight on the terrines while refrigerating. When the terrines are fully chilled remove them from the refrigerator. Turn them out onto a cutting board, using the plastic to pull it carefully from the mold without breaking them. Carefully slice each terrine into 8 portions. Lay them out on a sheet pan. Heat the remaining aspic (if any) and use it to glaze the faces of the terrine slices. Refrigerate until ready to serve. It's important to keep these cold until service, as they will become very difficult to plate when the aspic begins to warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 38974,"North Mexican Guacamole with Tomatillo Puree 2 ripe avocados, preferably Haas, each about 1/2 pound 1 clove garlic, smashed 1/4 lime, plus 2 tablespoons lime juice 1/2 cup cilantro, firmly packed, including stems 1 teaspoon minced fresh jalapeno 1 tablespoon minced white onion 1/2 cup chopped tomatillo 1 pound. fresh tomatillos 1/2 pound red tomatoes 2 fresh jalapenos 1/2 teaspoon ground cumin Instructions: Halve the avocados and remove the pits. Make two long cuts in the flesh of each half, and 5 or 6 crosswise cuts. Rub the cut surfaces gently with the smashed garlic. Squeeze the juice from the 1/4 lime evenly over the cut surfaces. Place the remaining 2 tablespoons of lime juice, the cilantro, the jalapeno and the onion in the work bowl of a food processor. Puree. Turn the cut chunks of avocado out of their skins and into a large bowl. Toss very gently with the cilantro puree and with the chopped tomatillo. Serve with tomatillo puree. Or, season well with salt and pepper, and serve immediately, garnished with cilantro leaves. For the Tomatillo puree: Place all ingredients in the work bowl of a food processor. Puree. season well with salt and pepper. When ready to serve, season the guacamole well with salt and pepper. Divide it among four wide, shallow soup bowls, placing a scoop of guacamole at the center of each. Spoon the tomatillo puree around the guacamole. Garnish the puree with cilantro leaves, and the top of the guacamole with a little finely chopped red tomato. Serve with warmed tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 38975,"Finest Call Key Lime Pie 1-ounce vanilla-flavored vodka (recommended: Skyy Vanilla Vodka) 1-ounce Tuaca liqueur Splash pineapple juice Splash lime juice (recommended: Finest Call Lime Juice) Instructions: In a cocktail shaker filled with ice, shake all ingredients together. Strain into an 8-ounce martini glass. ","[Vodka, Triple Sec, Cointreau, Limoncello]" 38976,"Tomato, Mozzarella, and Basil Salad 6 small tomatoes (4 medium) 1 pound fresh mozzarella 10 to 15 basil leaves 3 tablespoons good olive oil Kosher salt Freshly ground black pepper Instructions: Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 38977,"Grilled Chicken and Kale Caesar Pressed Sandwich 2 boneless skinless chicken breasts (about 1 pound total) Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling 6 slices thick-cut bacon (about 8 ounces) 8-inch round sourdough loaf 1/2 cup mayonnaise 1/4 cup grated Parmesan 2 anchovies packed in oil, finely minced 1 small clove garlic, grated Zest and juice of 1 lemon 8 ounces kale, washed, stems removed and leaves thinly sliced
5 radishes, thinly sliced 1/2 English cucumber, thinly sliced on the bias Instructions: Preheat a grill pan over medium-high heat. Put the chicken breasts in a medium bowl. Sprinkle with 3/4 teaspoon salt, a few grinds of pepper, and a drizzle of olive oil; toss to coat. Let sit at room temperature for 15 minutes. Meanwhile, preheat the oven to 375 degrees F. Line a baking sheet with parchment and arrange the bacon strips on top. Bake, flipping once halfway through, until the bacon is golden brown and crisp, about 25 minutes. Transfer to a paper-towel lined plate. Grill the chicken until an instant-read thermometer inserted in the middle of the chicken reads 165 degrees F, 6 to 8 minutes per side. Let cool, then slice thinly across the grain. Slice the sourdough loaf in half horizontally and lay the two halves cut-side up. Scoop out some of the bread from both halves and reserve for another use. Whisk the mayonnaise, Parmesan, anchovies, garlic, lemon zest and juice, 1/4 teaspoon salt, a few grinds of black pepper and the remaining 2 tablespoons olive oil together in a small bowl. Remove 1/4 cup of the dressing and add it to a large bowl along with the kale. Toss to coat and season to taste with more salt and pepper. Spread the remaining salad dressing on both halves of the bread. Building on the bottom half, layer half the kale salad, bacon, sliced chicken, and a sprinkle of salt. Place the radishes on top of the chicken in a single layer, then add the cucumber in a single layer. Scoop the remaining kale salad into the top half of the bread, and place on top of the sandwich. Wrap tightly in parchment, wax paper or plastic wrap and secure with twine if necessary. Place a brick (see Cook's Note) or cast-iron skillet on top for at least 3 hours to flatten, refrigerated. About 45 minutes before serving, bring the sandwich to room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 38978,"NutriBullet? Almond Butter 1 1/2 cups unsalted roasted almonds Kosher salt
3 tablespoons vegetable oil
1 tablespoon honey, optional
Instructions: Add the almonds and 1/4 teaspoon salt to a NutriBullet? short cup (18 ounces). Pour over the oil and honey, if using, and attach the extractor blade. Blend until smooth, scraping down sides as needed. Store in an airtight container in the refrigerator for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling]" 38979,"Dried Fruit Compote 1 1/2 cups port wine 1/4 cup sugar 1 cup mixed dried fruit 1/2 cup dried cranberries Low-fat vanilla frozen yogurt, desired amount Toasted slivered almonds, for garnish Instructions: In a small saucepan, simmer together port wine and sugar over medium-high heat until the sugar has dissolved. Add dried fruit and dried cranberries. Bring mixture to a boil and reduce to a simmer for 5 minutes. Set aside to cool. Serve over frozen yogurt and garnish with toasted slivered almonds. ","[Reds: Pinot Noir, Merlot, Cabernet Sauvignon, Syrah]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Salmon with Lemon and Herbs 1 salmon fillet (6 ounces) 2 tablespoons olive oil 2 cloves garlic, minced " 38980,"Red Beans and Greens Salad 1 cup chunky prepared salsa, such as chipotle salsa 2 tablespoons extra-virgin olive oil, eyeball it 1 head escarole, chopped into small bite size pieces 1 (14-ounce) can red kidney beans, drained 1/2 red onion, chopped Salt and pepper Instructions: Combine salad ingredients in a bowl, toss and adjust seasoning. ","[Malbec, Tempranillo, Garnacha, Barbera]" 38981,"Crispy Jalape?o & Onion Petals 1 large yellow onion, peeled 2 jalape?os 1 1/2 cups buttermilk 1 1/2 cups all-purpose flour 2 teaspoons kosher salt Plenty of freshly ground black pepper Canola oil, for frying Instructions: Cut the onion in half and then into wedges. Separate the onion layers and add them to a bowl. Slice the jalape?os (seeds and all if you like things spicy) into very thin rounds and add to the bowl. Pour over the buttermilk and stir to combine. Let sit while you get the remaining ingredients together. Combine the flour, salt and a generous pinch of black pepper in a separate bowl, then set aside. Add 1 inch of oil to a large, heavy-bottom skillet. Heat to 375 degrees F or until a pinch of the flour sizzles when added to the skillet. Using tongs, remove a handful of onions and jalape?os from the buttermilk and immediately dunk into the flour mixture, thoroughly coating them. Tap them on the inside of the bowl to shake off the excess. Carefully add the coated onions and jalape?os to the hot oil, breaking them up with a spoon, so they don\u2019t stick together. Cook until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on a paper-towel lined plate. Repeat with the remaining onions and jalape?os. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 38982,"Black Velvet 1/2 Guinness, or another stout, room temperature 1/2 champagne, chilled Instructions: Pour the stout and champagne into a pint glass and serve. ","[Stout, Champagne]" 38983,"Yucca Hash Browns with Bacon, Onion and Lime-Cilantro Mojo 1/4 cup fresh lime juice 2 tablespoons finely chopped fresh cilantro leaves 2 tablespoons aged sherry vinegar 1/2 teaspoon clover honey 2 cloves garlic, finely chopped 1/4 to 1/2 half small habanero cl, diced Kosher salt and freshly ground black pepper

1 1/2 pounds yucca, washed, peeled and cut into 3/4-inchdice 1 bay leaf 1/2 head garlic Kosher salt and freshly ground black pepper 2 to 4 tablespoons canola oil 12 ounces slab bacon, diced 2 teaspoons ground cumin 1 small Spanish onion, diced Instructions: For the mojo: Stir together the lime juice, cilantro, vinegar, honey, garlic, chiles and some salt and black pepper in a small bowl and let sit at room temperature while you prepare the hash, to allow the flavors to meld. For the yucca hash: Put the yucca, bay leaf and garlic in a large saucepan and cover with cold water by 2 inches. Sprinkle the water with salt and black pepper. Bring the water to a boil, and then reduce the heat to a simmer. Cook the yucca until just tender, but not falling apart. Drain well in a colander, then transfer to a paper-towel-lined baking sheet to drain again. Discard the garlic and bay leaf. Heat a large cast-iron pan or griddle over medium-high heat. Add the oil and bacon and cook until the fat is rendered and the bacon is crisp. Remove with a slotted spoon to a paper-towel-lined plate. Add the cumin and onions and cook until soft, about 4 minutes. Add the yucca and cooked bacon and season with salt and pepper. Cook the hash, pressing with a spatula, until the bottom is crisp and dark brown. Turn the yucca pieces using a spatula and repeat pressing and browning until brown and crisp on all sides. Transfer to a platter and drizzle with the lime-cilantro mojo. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 38984,"Heavenly Bread One 15-ounce jar mayonnaise 1 stick butter, melted 1 cup grated Cheddar or jack cheese 1/2 cup minced garlic Dash hot sauce 1 loaf French bread, sliced in half lengthwise Instructions: Preheat the oven to 400 degrees F. In a bowl, combine the mayonnaise, butter, cheese, garlic and hot sauce. Spread over both halves of the bread. Bake in the oven until golden brown and bubbling, about 5 minutes. Slice and serve. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 38985,"Creamy Apricot Rice Pudding 3/4 cup uncooked short grain white rice 2 cups milk, divided 1/3 cup sugar 1/4 teaspoon fine sea salt 1 egg 1 cup dried apricots, diced 1 tablespoon unsalted butter 1/2 teaspoon vanilla extract 1 orange, zested 1/2 teaspoon ground cardamom Freshly grated nutmeg, for serving Instructions: Bring 1 1/2 cups water to a boil over high heat in a saucepan. Stir in your rice. Then, turn down the heat, cover the pan and let simmer for 20 minutes. When the rice is done, put it in a clean saucepan with 1 1/2 cups milk, the sugar and salt. Cook this over medium heat, giving it a stir every once in awhile, until it thickens up and gets creamy, 15 to 20 minutes. Crack your egg into a small bowl and beat it with the remaining 1/2 cup milk. Slowly stir this mixture into the rice. Stir in your diced apricots and cook 2 minutes more. Take off the stove and stir in your butter, vanilla, orange zest, and cardamom. Grate some nutmeg over top. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 38986,"Pumpkin Seed Brittle 1 teaspoon vegetable oil, plus additional for coating 7 ounces hulled pumpkin seeds (these are the green ones) 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1 pound 6 ounces granulated sugar 12 ounces water Instructions: Place the oil and seeds into a 10-inch saute pan and set over medium-high heat. Toast the seeds while constantly moving the pan. You will smell their aroma and hear some of them begin to crackle when they are toasted, 4 to 5 minutes. Transfer the seeds to a small mixing bowl, add the cayenne, cinnamon and salt and stir to combine. Line a half sheet pan with a silicone baking mat. Place a 3-quart saucier inside a large cast iron skillet. Add the sugar and water to the saucepan, and cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color, approximately 25 minutes. Remove from the heat and stir in the pumpkin seed mixture. This will greatly reduce the temperature of the sugar, so work quickly. Once evenly mixed, pour the mixture onto the prepared half sheet pan. Using an oiled spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. Cool completely, approximately 30 minutes, and then break into pieces. Store in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 38987,"cl-Roasted Edamame 1 (12-ounce) package edamame 2 teaspoons olive or vegetable oil 1/4 teaspoon dried basil, crushed 1/2 teaspoon cl powder 1/4 teaspoon each onion salt and ground cumin 1/8 teaspoon each paprika and black pepper Instructions: Split the edamame pods and release the beans into a bowl. Discard the pods. Stir together the oil, basil, cl powder, onion salt, cumin, paprika and black pepper in a small bowl. Drizzle the mixture over the beans and toss to coat. Arrange the beans in a single layer in a shall baking dish. Roast, uncovered, at 375 degrees for 12 to 15 minutes, stirring once, until the beans begin to brown. Serve hot as a vegetable side dish or cooled as a snack. Refrigerate any leftovers. ","[Syrah, Tempranillo, Garnacha, Barbera]" 38988,"Citrus, Fennel, and Pepper Salad Topped with Goat Cheese 1 red grapefruit, peeled and segmented 1 white grapefruit, peeled and segmented 1 orange, peeled and segmented 1 fennel bulb, shaved 1 roasted red bell pepper, torn into 1/2-inch strips 1 small red onion, thinly sliced 1 to 2 tablespoons olive oil 1 to 2 tablespoons fresh lime juice Grated rind of 1 lime, no white attached 1 garlic clove, chopped Salt Freshly ground black pepper Granulated sugar 1/2 cup crumbled soft goat cheese 1 to 2 green onions, chopped 2 teaspoons chopped fresh herbs, optional Instructions: Toss the grapefruit and orange segments, fennel, pepper strips, and onion together in a large bowl. Whisk together the oil, lime juice, lime rind, and garlic in a small bowl. Toss the dressing with the fruit mixture. Season to taste with salt, pepper, and sugar. Sprinkle the salad with cheese, green onion, and herbs. Cover tightly with plastic wrap and refrigerate for at least 1 hour. Serve cold. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 38989,"Wine, Balsamic and Rosemary Lamb Chop Lollipops 1/2 cup dry red wine 2 cloves garlic, smashed
2 sprigs rosemary, plus a few more for garnish
2 tablespoons balsamic vinegar
2 tablespoons olive oil, plus more for the pan
8 small lamb chops, Frenched (about 1 3/4 pounds)
2 tablespoons honey
Kosher salt and freshly ground black pepper
Instructions: Combine the wine, garlic and rosemary in a small saucepot and bring to a bare simmer. Remove from the heat, add the balsamic and olive oil, and let cool to room temperature. Place the lamb chops in a large resealable plastic bag and cover with the cooled marinade. Refrigerate for 1 to 2 hours. Remove the chops from the marinade and pour the marinade into a small saucepan along with the honey. Bring the mixture to a brisk simmer and reduce until slightly syrupy, 5 to 10 minutes. Meanwhile, pat the lamb chops dry and sprinkle all over with salt and pepper. Heat a large grill pan over medium-high until very hot. Lightly brush with oil. Grill the chops, turning once, for 3 to 3 1/2 minutes per side for medium. Serve the chops garnished with rosemary sprigs and drizzled lightly with the reduced marinade. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 38990,"Mama Neely's Spiced Pecan Cake Butter, for greasing pan 1 1/4 cups chopped pecans 3 tablespoons brown sugar 2 1/2 teaspoons ground cinnamon 1 1/2 cups confectioners' sugar 2 tablespoons lemon juice 2 tablespoons milk 1 package golden cake mix 1 cup sour cream 1/3 cup vegetable oil 1/4 cup sugar 2 tablespoons all-purpose flour 4 large eggs Instructions: Preheat the oven to 375 degrees F. Grease a 13- by 9-inch pan. For the filling: In a medium bowl, stir together the pecans, brown sugar and cinnamon until nicely combined and the pecans are fully coated. For the glaze: In a second medium bowl, whisk together the confectioners' sugar, lemon juice and milk until all the sugar is fully incorporated and there are no lumps. Set the glaze to the side. For the cake: Into a large bowl, add the cake mix, sour cream, vegetable oil, sugar, 1/4 cup water, flour and eggs. Using an electric mixer, beat the ingredients until fully combined, about 4 minutes. Pour about half of the batter into the prepared pan. Spread the pecan filling on top and swirl into the batter. Pour the next half of the batter over and spread to make an even layer. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove from the oven, place on a cooling rack and let cool in the pan for 30 minutes. Then invert the cake onto a plate or platter, and let cool completely. Whisk the glaze a bit to make sure it's still smooth and then drizzle all over the cake. Let the glaze set a bit and serve! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 38991,"Broiled Filet of Shad 3/4 to 1 pound shad fillet Salt and freshly ground black pepper Instructions: Preheat the broiler. Place the shad, skin side down on a rack in a baking pan and season with salt and pepper. Broil the shad, about 6 inches away from the heat source until the top is lightly browned and fish is cooked through, about 8 to 10 minutes, depending upon how thick it is. (You do not turn it) When done, set on a bed of tomato garnish and serve with buttered spinach or other greens. ","[Chardonnay, Sauvignon Blanc, Riesling]" 38992,"First Moon Chicken Stir-Fry 3 tablespoons Kikkoman Soy Sauce, divided 2 tablespoons cornstarch, divided 2-1/2 teaspoons sugar, divided 1 clove garlic, pressed 2 boneless, skinless chicken breast halves, cut into 1-inch squares 1 teaspoon distilled white vinegar 1/2 pound fresh broccoli 2 tablespoons vegetable oil, divided 1 medium onion, chunked 1 small carrot, cut diagonally into thin slices 1/2 teaspoon crushed red pepper 1/4 pound fresh snow peas, trimmed and cut in half Instructions: Combine 1 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon sugar and garlic; stir in chicken. Let stand 15 minutes. Meanwhile, blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch, 2 teaspoons sugar and vinegar with 3/4 cup water. Remove flowerets from broccoli; cut into bite-size pieces. Peel stalks; cut diagonally into thin slices. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove. Heat remaining 1 Tbsp. oil in same pan. Add broccoli, onion, carrot and red pepper; stir-fry 3 minutes. Add snow peas; stir-fry 2 minutes longer. Stir in chicken and soy sauce mixture. Cook, stirring, until sauce boils and thickens ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chianti]" 38993,"Thai Chicken Pizza 2 tablespoons chopped fresh cilantro 1/2 cup peanut butter 1/2 cup hoisin sauce 1 tablespoon honey 2 teaspoons red wine vinegar 2 teaspoons minced ginger 2 tablespoons roasted sesame oil 1 teaspoon Vietnamese chili sauce (or dried chili flakes) 1 tablespoon oyster sauce 2 tablespoons water 1 tablespoon olive oil 10 ounces boneless/skinless chicken breast, cut into 3/4-inch cubes 1 store-bought pizza dough cornmeal, semolina or flour for handling 2 cups shredded mozzarella cheese 4 scallions, slivered diagonally oriental style 1/2 cup white bean sprouts 1/4 cup shredded carrot 2 tablespoons chopped, roasted peanuts Instructions: To make Spicy Peanut Sauce: Combine sauce ingredients in a small pan over medium heat. Bring the sauce to a boil. Boil gently for one minute. Divide into 2 portions for use on chicken and pizza. Set aside. To make Thai Chicken: Cook the chicken in olive oil over medium-high heat, stirring, until just cooked, 5 to 6 minutes. Do not overcook. Set aside in the refrigerator until chilled through. Once chilled, coat the chicken with 1/4 cup Spicy Peanut Sauce. Set aside in the refrigerator. To make the pizza: Place the pizza stone in the center of the oven and preheat to 500 degrees for 1 hour before cooking the pizzas. Use a large spoon to spread 1/4 cup spicy peanut sauce evenly over the surface of the prepared dough within the rim. Cover the sauce with 3/4 cup shredded mozzarella. Distribute half the chicken pieces evenly over the cheese followed by half the green onions, bean sprouts, and carrots, respectively. Sprinkle an additional 1/4 cup mozzarella over the other toppings and top the pizza with 1 tablespoon chopped roasted peanuts. Transfer the pizza to the oven. Bake until the crust is crisp and golden and the cheese at the center is bubbly, 9 to 10 minutes. When cooked through, carefully remove the pizza from the oven. Sprinkle 1 tablespoon chopped fresh cilantro over the hot, cheesy surface. Slice and serve. Repeat with remaining ingredients for a second pizza. (The 2 pizzas may be prepared simultaneously if you are careful in placing the pizzas at opposite corners of your pizza stone.) ","[Sangiovese, Pinot Grigio, Tempranillo, Grenache Blanc]" 38994,"Chorizo and Potato Flautas 2 tablespoons vegetable oil, plus more for frying 1/4 cup finely chopped onion 1 1/2 russet potatoes, peeled and finely chopped 6 ounces raw pork chorizo Kosher salt and freshly ground black pepper 10 corn tortillas Iceberg lettuce, shredded Mexican crema Queso fresco Store-bought red salsa Instructions: In a large heavy saute pan, heat the oil on medium high heat. Saute the onions and potato until translucent, about 2 minutes. Add the chorizo and saute until fully cooked, crisp and browned, about 10 minutes. Using a slotted spoon, transfer the potatoes and the chorizo to a medium mixing bowl and allow to cool. Heat the tortillas directly on the gas burner, about 10 seconds per side, until just soft and pliable. Place 2 tablespoons of the chorizo and potato mixture onto the warmed tortilla and roll tightly to form a cigar. In a separate heavy saute pan, heat enough oil to come 1-inch up the sides of a pan. When oil is hot, gently place a rolled tortilla in to fry. Fry on all sides until golden in color, about 4 minutes. Continue working in batches until done with all 10 tortillas. Cut in half and transfer to a serving platter. Top with some lettuce, drizzle with Mexican crema and crumbled queso fresco. Serve with any store-bought red salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 38995,"BBQ Shrimp Roll-ups 1/4 cup loosely packed parsley leaves, chopped Juice of 1 large lemon (about 3 tablespoons) Kosher salt 1/4 cup chili sauce 2 tablespoons Worcestershire sauce 1 teaspoon hot sauce 1 teaspoon dried oregano 1/2 teaspoon paprika 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 pound medium shrimp, peeled and deveined, tails removed Freshly ground black pepper 2 tablespoons unsalted butter 3 tablespoons mayonnaise 8 slices potato bread 1 red bell pepper, stemmed, seeded and very thinly sliced 2 celery stalks, peeled and cut into very thin matchsticks 1/2 small red onion, very thinly sliced Instructions: Combine the peppers, celery, onion, parsley, 1 tablespoon lemon juice and 1/2 teaspoon salt in a medium bowl. Let sit for 30 minutes to marinate and soften. Whisk together the chili sauce, Worcestershire, the remaining lemon juice, hot sauce, oregano, paprika, onion powder and garlic powder in a small bowl; set aside. Pat the shrimp dry on a plate, and season with 1/2 teaspoon salt and a few grinds of black pepper. Melt the butter in a large skillet over medium heat, then add the shrimp. Cook until they turn pink on the bottom, about 2 minutes, then flip and cook until they are totally pink and start to curl, about 2 minutes more; transfer the shrimp to a clean plate. Add the chili-sauce mixture to the skillet, and simmer until it is reduced and thickened, 2 to 3 minutes. Remove the pan from the heat to cool. Roughly chop the shrimp, add to the cooled sauce and stir to combine. Cover and refrigerate until ready to use. Put a slice of bread between 2 pieces of plastic wrap, and roll with a rolling pin to flatten. Spread a heaping teaspoon of mayonnaise over the bread. Arrange 2 tablespoons of the BBQ shrimp in a neat row along the bottom edge of the bread. Top with some of the vegetable mixture. Use the plastic wrap to help roll the bread up into a tight cylinder. Wrap it tightly in a fresh piece of plastic wrap, and refrigerate for at least 2 hours and up to overnight. Repeat with the remaining ingredients to make 8 roll-ups total. When you're ready to serve, unwrap the roll-ups, cut each into 4 pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 38996,"Slow Cooker Chickpeas 7 cups water 1 pound dried chickpeas, sorted and rinsed 1/4 teaspoon baking soda Instructions: Place the water, chickpeas, and baking soda in a 2 1/2-quart slow cooker. Cover and cook on high heat for 4 hours, or low heat for 8 to 9 hours, or until tender. Drain and serve immediately, or use in desired dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 38997,"Crunchy White Chocolate-Orange Bark 1 pound good quality white chocolate, chopped (recommended: Callebaut) 1 teaspoon pure orange extract Orange paste food coloring 1 cup crisped rice cereal 1/2 cup golden raisins Instructions: Line a baking sheet with parchment paper or silicone baking mat. Create a double boiler by putting a glass bowl over a saucepan of barely simmering water, making sure the bowl doesn't touch the water. Add the chocolate and orange extract and stir until melted and smooth. Do not overheat white chocolate or it will seize. Remove the bowl from the pan and wipe the condensation from the bottom. Put about 2 tablespoons of the chocolate in a small bowl and tint it with the food coloring. Add the puffed rice and raisins to the large bowl of chocolate and stir until well combined. Pour the mixture onto the baking sheet and with an offset spatula, spread it to an even thickness, about 1/4-inch. Tap the pan firmly several times on the counter to settle the chocolate. With a small spoon or fork, drizzle stripes of orange tinted chocolate over the surface of the bark. Refrigerate the chocolate for 1 hour to completely set before breaking it into large pieces. Serve immediately or wrap in cellophane bags tied with festive ribbon and keep on hand as a quick hostess gift! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 38998,"Spring Lamb Stew 2 tablespoons canola oil 3 pounds boneless lamb stew meat, cut into 1 to 1 1/2-inch cubes, preferably from the shoulder Kosher salt and freshly ground black pepper 2 medium yellow onions, peeled, halved and cut into thin slices 12 cloves garlic, peeled 12 small parsnip, washed and thoroughly peeled 12 small carrots, washed and thoroughly peeled 1 tablespoon dark brown sugar 1 cup dry vermouth 1/4 cup smooth Dijon mustard 4 cups beef or lamb stock 2 bay leaves 1 cup shelled peas 2 cups curly mustard greens, washed, dried and torn into bite-size pieces Instructions: For me, small carrots and parsnips symbolize the beginning of the spring season. This stew recipe celebrates that for me. Preheat the oven to 325 degrees F. Heat a Dutch oven over high heat and add the oil. Season the pieces of lamb on all sides with salt and pepper, to taste. When the oil begins to smoke lightly, use a pair of metal tongs to arrange the lamb, in a single layer, in the hot oil. Brown the meat on all sides. Remove the meat to a medium bowl. Stir in the onions and season them lightly with salt. Cook until tender, 2 to 3 minutes. Stir in the garlic, parsnips and carrots. Season with salt, to taste, and add the brown sugar. Cook until the vegetables become slightly tender, 8 to 10 minutes. Add the vermouth and cook until all of the liquid cooks out, an additional 5 to 8 minutes. Stir in the mustard, beef stock and add the bay leaves. Add the lamb back into the pot, then cover and put it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 1 to 1 1/2 hours. Remove the stew from the oven and use a large spoon to skim any excess fat or impurities form the surface of the sauce. Taste for seasoning and remove the bay leaves. Stir in the peas. Allow it to \rest\ for 15 minutes before serving. Stir in the mustard greens and transfer to a serving bowl. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 38999,"Zuppa e Councesze: Soup with Mussels 1/2 cup/125 ml extra-virgin olive oil 2 cloves garlic, crushed 1 fresh cl pepper, chopped 2 pounds/1 kg fresh mussels, cleaned and debearded* (See Cook's Note) 1 cup/250 ml white wine Salt and freshly ground black pepper 1 onion, chopped 10 ounces/300 g butternut squash, peeled, seeded and cut into cubes 7 ounces/200 g ditalini pasta 2 cups/500 ml water 1/2 cup/125 ml Parmigiano cheese Instructions: Heat up 1/4 cup extra-virgin olive oil in a deep saucepan. Add the garlic and chopped cl pepper and cook for 1 minute. Add the mussels, wine, salt, pepper, and stir together. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. In another saucepan, heat up 1/4 cup olive oil. Add the onion, butternut squash, salt, and black pepper. Cook for a few minutes. Then add the pasta and mix together. Add the water and allow the mixture to cook for 15 minutes or until the squash is fork tender. While the butternut squash and pasta are cooking, shell the mussels and place them back into the saucepan. Transfer the mussel soup to the butternut squash soup. Mix together and add the Parmigiano cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39000,"Asian Cabbage Stir-Fry 2 tablespoons vegetable oil 1 red bell pepper, thinly sliced 1 clove garlic, minced 1 teaspoon red pepper flakes 12 large shrimp, peeled and deveined 3 cups thinly sliced green cabbage 1/2 cup chicken stock 2 tablespoons rice vinegar 1 teaspoon sugar salt & pepper 3 cups cooked white rice Instructions: Heat oil in a large skillet over medium high heat and stir in sliced red peppers, garlic and red pepper flakes. Stir and cook for 2 minutes. Add shrimp and cook for 1 minute. Stir in cabbage and cook for 1 minute. Add stock, vinegar, sugar and season with salt and pepper. Cover and steam for 5 minutes. Serve hot over white rice. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 39001,"Brick Roasted Chicken with Chestnut Stuffing and Chicken Jus 2- 3 pound chickens 4 tablespoons oil 2 cloves garlic, mashed 2 tablespoons marjoram, chopped Zest of 2 lemons 2 tablespoons oil 2 ounces oil 2 ounces butter 1 cup diced carrots 1 cup diced onions 1 cup diced celery 1 tablespoon chopped fresh marjoram 1 tablespoon chopped fresh thyme 2 quarts stale focaccia, cut into 1-inch cubes 4 ounces chicken stock 4 ounces cider 1 pound roasted, peeled, and cleaned chestnuts cut into quarters Salt and pepper, to taste 2 ounces olive oil Bones from chicken 8 cloves garlic 1 cup shallots, roughly chopped 1 cup white wine 1 cup port wine 1 quart chicken stock 1 quart veal stock 2 ounces butter Salt and pepper, to taste Instructions: Preheat oven to 450 degrees. Cut backs, collarbones and wing tips from chickens and reserve. In a bowl combine oil, garlic, marjoram, and lemon zest. Place chicken in marinade and marinate for up to 12 hours. In a hot skillet Chef heats oil and places chicken skin side down. Wrap a brick or weight in foil and place on top of each piece of chicken. Reduce heat and brown chicken slowly. When skin is evenly browned, turn chicken over, pour off fat, and replace brick on top of chicken. Place skillet in oven for about 20 minutes or until chicken is cooked through. Preheat oven to 400 degrees. Add oil and butter to a hot casserole. Sweat carrots, onions, and celery and cook until soft, but without color. Remove from heat and add marjoram and thyme. In a bowl combine focaccia, vegetables, hot stock, cider, and chestnuts. Season with salt and pepper to taste. Mix well. Place in covered baking dish and bake for 30 minutes. Yield: 8 servings Heat a casserole and add olive oil. Adds bones and begin browning. Reduce heat to avoid burning. Continue to brown for about 20 minutes. Add garlic and shallots and roast for 10 minutes. Pour off fat and add wine and port. Reduce to near dry. Add stocks and reduce to desired consistency. Strain through a sieve. Finish with oil and butter. Season with salt and pepper to taste. Assembly: Plate chicken with Chestnut stuffing, Chicken jus, polenta cakes, and Sauteed Swiss Chard ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 39002,"Cream Cheese Pancakes with Cherries Jubilee Syrup 1 1/2 cups flour 2 tablespoons pure cane sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
Pinch fine sea salt
2 large eggs, separated
1 cup buttermilk
6 ounces cream cheese, room temperature
2 tablespoons unsalted butter, melted and cooled slightly, plus more for the pan
2 teaspoons finely grated orange zest
1 teaspoon vanilla
Nonstick cooking spray, optional
1 pound fresh Bing cherries, pitted 1/2 cup sugar
Juice of 1/2 lemon
1/2 vanilla bean, seeds scraped and reserved
1/4 cup kirsch or cherry brandy
Instructions: Preheat the oven to 200 degrees F. Set a baking rack over a baking sheet. For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a medium bowl. In a separate bowl, whisk together the egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter, orange zest and vanilla. Add the dry ingredients to the wet ingredients and stir to combine. Whisk the egg whites in another bowl until soft peaks form, then gently fold into the batter. Heat a griddle or cast-iron pan over medium heat until a drop of water sizzles; brush with melted butter or spray with nonstick cooking spray. Drop the batter into the pan by 1/3 cupfuls, leaving space between each pancake. (This batter is thicker than regular pancake batter and will take a bit longer to cook and won't bubble as much.) Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes don't get too brown, about 4 minutes. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet and keep warm in the oven. For the syrup: Heat the cherries, sugar, lemon juice and vanilla bean and seeds in a large high-sided pan over medium-high heat. Cook, stirring, until the cherries soften and the sugar dissolves, about 10 minutes. Remove the pan from heat and add the kirsch; return to the heat and ignite with a match. Using a spoon, baste the cherries with the liqueur and juices until the flame dies out. Spoon over the pancakes to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39003,"Turkey Patty Melt 3 tablespoons vegetable oil 1 large onion, thinly sliced 1/2 teaspoon kosher salt Freshly ground black pepper 4 (4-ounce) turkey patties 8 slices multi-grain bread 8 slices Monterey Jack or American cheese 2 to 3 tablespoons unsalted butter, softened Serving suggestion: Cranberry Sauce Instructions: Heat 1 tablespoon of the oil in a large cast iron skillet over medium heat. Add the onion, season with some salt and pepper, and cook until golden, about 7 minutes. Put in a bowl and set aside. Wipe out the skillet and add another tablespoon of oil. Season the turkey patties with salt and pepper, and cook in the remaining oil until well browned, about 3 minutes per side. Remove from the skillet. Wipe out the pan. Divide the onions among 4 bread slices, and top with a slice of cheese, a patty, another slice of cheese, and a slice of bread. Spread the top and bottom of the sandwiches with some butter. Heat the cast iron skillet over medium heat. Cook the sandwiches, in batches if needed, turning once, until lightly browned and the cheese melts, about 2 minutes per side. Halve the sandwiches and serve with cranberry sauce, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39004,"Calabrese Broad Beans and Roasted Potatoes 1 pound Yukon gold potatoes, cut in half length wise and sliced 1/3-inch thick 1 1/2 pounds broad beans, stem removed and each cut into 3 pieces (may substitute green beans if broad beans not available) 1/2 cup extra-virgin olive oil, divided 2 cloves garlic, peeled and sliced thin Salt and freshly ground black pepper 1 teaspoon red chili flakes 1 tablespoon chopped fresh oregano leaves 1 cup canned whole plum tomatoes 1 cup cold water Instructions: Place potatoes in cold salted water and bring up to a boil, simmer 1 minute. Remove with a slotted spoon. Add beans to water and simmer for 3 minutes. Remove with slotted spoon. In a saute pan over medium-high heat, heat 1/3-cup extra-virgin olive oil. When oil is hot add potatoes and cook for 8 minutes until light brown. Add garlic and season with salt and pepper. When garlic is light brown, add the chili flakes and saute for 10 seconds, then add oregano. Continue to saute for 4 minutes. Using your hands, squeeze the tomatoes between your fingers right into the pan. Add 1 cup cold water. Add broad beans. When it comes to a simmer, reduce heat to low and simmer for 10 minutes. Turn off and let sit 5 minutes, then stir in remaining olive oil. Taste and adjust seasoning, if needed, and serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 39005,"Berry Crumble Pie 1 1/4 cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar 1/2 teaspoon kosher salt 4 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 2 tablespoons apple cider vinegar 2 to 4 tablespoons ice water 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 cup packed light brown sugar 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 6 tablespoons cold unsalted butter, cut into small pieces 6 cups mixed berries (blackberries, raspberries and blueberries) 1/3 cup granulated sugar 1/3 cup packed light brown sugar 3 tablespoons fresh lemon juice 2 tablespoons instant tapioca 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon kosher salt Instructions: Make the crust: Pulse the flour, granulated sugar and salt in a food processor to combine. Add the shortening and pulse a few times until coarse crumbs form. Pulse in the butter until just combined with some pea-size pieces remaining. Pulse in the vinegar and 2 tablespoons ice water until the dough starts to come together but is still crumbly, adding up to 2 more tablespoons ice water if needed. Turn out the dough onto a piece of plastic wrap and pat into a disk. Wrap and refrigerate until firm, at least 1 hour or overnight. Meanwhile, make the topping: Combine the oats, flour, brown sugar, salt, cinnamon and allspice in a medium bowl. Work in the butter with your fingers until clumps form. Refrigerate until ready to assemble the pie. Make the filling: Combine the berries, granulated sugar, brown sugar, lemon juice, tapioca, cinnamon, cardamom and salt in a large bowl; toss well. Place a baking sheet on the lowest oven rack and preheat to 425 degrees F. Roll out the dough into a 12-inch round on a lightly floured surface; ease into a 9-inch pie plate and crimp the edge. Refrigerate until firm, at least 20 minutes. Pour the berry filling into the crust and sprinkle evenly with the crumb topping. Transfer the pie to the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking, rotating the pie halfway through, until the crust and topping are browned and the filling is bubbling, 35 to 40 more minutes. (Tent loosely with foil if the pie is browning too quickly.) Transfer to a rack and let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39006,"Paleo Chinese Chicken and Broccoli 4 cups fresh or frozen broccoli florets 4 teaspoons canola oil 1 1/2 teaspoons toasted sesame oil 1 cup 1/4-inch-thick half-moon slices onion 2 tablespoons minced ginger (about a 1-inch piece) 6 cloves garlic, minced 4 whole small dried chiles or 1/2 teaspoon cl oil 1 1/2 pounds skinless, boneless chicken breast, cut in 1-inch cubes 4 teaspoons cashew butter 3 tablespoons tamari 1/2 cup unsalted whole cashews Salt and freshly ground black pepper Instructions: Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, about 2 minutes. Drain and set aside.
Heat the canola and sesame oils in a large nonstick skillet set over medium heat. Add the onions, ginger, garlic and chiles and saute until the onions are soft, 3 to 5 minutes. Increase the heat to medium-high, add the chicken and cook, stirring occasionally, until the chicken is cooked through, 5 to 7 minutes. Transfer to a plate.
In a small bowl, whisk the cashew butter and tamari and pour into the skillet, stirring to remove any lumps. Add the chicken back in the pan, stir in the broccoli and cashews, and stir to heat through and completely coat with the sauce. Season with salt and pepper, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39007,"Baked Spaghetti Cooking spray, for greasing pan 6 slices bacon, cut into 1/2-inch pieces 1 clove garlic, minced
1 medium onion, chopped
1 bell pepper, chopped
Three 14 1/2-ounce cans diced tomatoes with liquid
One 2 1/4-ounce can sliced black olives, drained
1 to 2 tablespoons dried oregano
1 pound ground beef, browned and drained
12 ounces thin spaghetti, cooked and drained
2 cups grated cheddar (5 ounces)
One 10-ounce can cream of mushroom soup
1/4 cup grated Parmesan
Instructions: Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with cooking spray. In a large skillet, cook the bacon until slightly crisp. With a slotted spoon, transfer the bacon to a paper-towel-lined plate to drain. Saute the garlic, onion and bell pepper in the bacon drippings until tender. Add the tomatoes, olives, oregano, bacon and the cooked ground beef and simmer, uncovered, for 10 minutes. Place half of the spaghetti in the prepared baking dish; top with half of the vegetable-beef mixture; and sprinkle with 1 cup of the cheddar. Repeat the layers. In a bowl, stir together the cream of mushroom soup and 1/4 cup water until smooth, and pour this over the casserole. Sprinkle with the Parmesan and bake, uncovered, for 30 to 35 minutes, or until heated through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39008,"Double Layer Tacos 1 lb ground beef 1 package (1 oz) Old El Paso? taco seasoning mix 3/4 cup water 1 package (4.6 oz) Old El Paso? taco shells 12 Old El Paso? flour tortillas for soft tacos & fajitas (6 inch; from two 8.2-oz packages) 1 can (16 oz) Old El Paso? refried beans, heated 3/4 cup Old El Paso? salsa (any variety) 1 1/2 cups shredded lettuce 1 cup shredded Monterey Jack cheese (4 oz) Instructions:

1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in taco seasoning mix and water. Cook over medium heat 10 to 15 minutes, stirring occasionally.
2. Heat taco shells and flour tortillas as directed on packages.
3. Spread 2 tablespoons heated refried beans on each flour tortilla. Place hard taco shell on center of flour tortilla and gently fold tortilla sides up to match taco shell sides.
4. Spoon 2 tablespoons beef mixture into each double-layer taco shell. Top with salsa, lettuce and cheese. Serve immediately. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39009,"Mediterranean Vegetable Tartlets with Labneh 1/2 red onion, chopped 1 tablespoon vegetable oil 2 tablespoons pomegranate juice
   2 tablespoons tomato paste 1 teaspoon harissa
   Pinch za'atar Pan-fried eggplant slices Pan-fried zucchini slices 2 tablespoons chopped fresh parsley 2/3 cup all-purpose flour, plus additional for rolling 1 teaspoon ground cumin
   1 teaspoon garlic powder
   1 teaspoon salt
   1/2 stick (4 tablespoons) butter, at room temperature
   2 tablespoons vegetable oil Ice water 1/2 cup Greek yogurt 1/2 cup sour cream
   1/4 cup goat cheese
   1 tablespoon chopped fresh mint 1 tablespoon chopped parsley 1 clove garlic, chopped
   1 teaspoon grated lemon zest
   Olive oil, for drizzling
   Salt and pepper
   Za'atar Instructions: For the filling: Cook the red onions in the oil over low heat until softened, about 5 minutes. Stir in the pomegranate juice, tomato paste, harissa and za'atar. Remove from the heat and set aside. For the crust: Stir together the flour, cumin, garlic powder and salt in a large bowl. Then, using a pastry cutter or two knives, cut in the butter until you have a coarse meal with some pea-size butter lumps. Drizzle in the oil and a few drops of ice water and continue stirring together with a fork until a dough just comes together. Gather into a ball, flatten into a disk, and then wrap and refrigerate for 1 hour. Preheat the oven to 400 degrees F. Roll the dough out thinly on a lightly floured surface. With a 4-inch cutter, cut out 8 rounds. On 4 of the rounds, layer on some of the onion mixture, some eggplant and zucchini slices, and a sprinkling of parsley, leaving an empty border. Cover with the remaining 4 pastry rounds and pinch the edges shut. Transfer the tartlets to a baking sheet. Bake until lightly golden all over, about 20 minutes. For the labneh: Meanwhile, stir together the yogurt, sour cream, goat cheese, mint, parsley, garlic, lemon zest, a drizzle of olive oil, and salt, pepper and za'atar to taste. Serve the tartlets with a dollop of labneh on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39010,"Cassoulet 4 cups cooked tarbais or white beans, recipe below 4 cups braising liquids (lamb, chicken, duck or rabbit) 8 1-oz pieces braised lamb 8 oz duck or rabbit confit, medium to large pieces removed from bones 2 4-oz pork sausages in casing, seared and sliced into 4 pieces each 4 slices pancetta, 1/3- to 1/4-inch thick 8 Tablespoons duck fat 8 Tablespoons breadcrumbs 1/2 cup duck or pancetta fat 1 large white onion 3 garlic cloves, sliced in half 5 sprigs thyme 3 sprigs rosemary 2 bay leaves Pinch chili flakes 1/2 cup tomato paste 1/2 cup red wine 3/4 quart tarbais or white beans, soaked overnight Kosher salt, to taste Instructions: Preheat convection oven to 350 degrees F. Place an earthenware dish into the oven to warm.
   In a large saute pan combine white beans, liquids, lamb, duck and sausages. Place the slices of pancetta in another pan and sear until crisp on one side. Bring the meat and bean mixture to a simmer and pour into the hot earthenware dish. Once the pancetta is crisp on one side, place unseared side on top of the bean mixture, leaving crisp side facing upward. Place back into the oven. Cook until cassoulet is hot and the bean mixture is simmering. The liquid should be reduced but the bean mixture should still be very loose and moist. Remove earthenware dish from the oven. Drizzle duck fat on top and finish with breadcrumbs. Beans for Cassoulet: In a large sauce pot warm fat over medium high heat. Add onions, garlic, thyme, rosemary, bay and chili flakes. Cook until onions are soft, then add tomato paste and cook until tomato has caramelized on bottom of pan, 5 to 10 minutes. Deglaze with red wine and cook until reduce to au sec (nearly dry). Add beans, stir to coat with tomato, add water to cover. Bring to a simmer over medium-high heat, then reduce temperature to keep beans cooking at a gentle simmer. Add water as needed. Cook until the beans are tender and starch texture becomes creamy, up to 2 hours depending on the beans. Pour into a shallow pan and salt appropriately. Place into refrigerator and cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 39011,"Refried Black Beans 1 pound dried black beans, soaked overnight in cold water 4 cloves garlic, minced 1 large onion, diced 1/2 teaspoon ground cumin Salt and freshly ground black pepper 1 tablespoon unsalted butter Instructions: Drain the soaked beans and add to a pot. Cover with 2 inches cold water and add the garlic, onions, cumin, and sprinkle with salt and pepper. Leave to a simmer until the beans are tender and the liquid has turned into a thick sauce, 1 1/2 to 2 hours.
   Melt the butter in a skillet and pour in the beans. Mash the beans (leave some texture) and cook over a medium heat, 3 or 4 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 39012,"Grilled Thai Curry Beef Roll 3 tablespoons seasoned rice vinegar 3 tablespoons lime juice 3 tablespoons fish sauce 2 teaspoons toasted sesame oil 1 clove garlic, minced One 1-inch piece ginger, peeled and minced 1 Fresno cl, chopped 1 serrano cl, thinly sliced 2 medium carrots, cut into 3-inch lengths and julienned
   2 small cucumbers, cut into 3-inch lengths and julienned
   One 8-ounce package thin rice noodles One 1 1/2-pound flank steak 1 tablespoon Thai red curry paste Kosher salt and freshly ground black pepper 1/4 cup salted roasted peanuts, crushed, plus more for topping 1 bunch fresh cilantro leaves, plus more for topping 1 bunch scallions, white and green parts separated
   1 pint cherry tomatoes, halved 2 heads Boston lettuce, leaves separated Instructions: For the rice noodles: In a large bowl, combine the rice vinegar, lime juice, fish sauce, sesame oil, garlic, ginger and Fresno and serrano chiles and stir together. Toss in the carrots and cucumbers and let stand for 15 minutes for the flavors to meld. Bring a large pot of water to the boil. Prepare the noodles according to package instructions. Drain and rinse the noodles with cold running water. Toss the noodles with the vegetables and dressing and refrigerate until serving.
   For the flank steak: Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling. Set the flank steak on a cutting board. Starting at the thin, narrow end of the steak, slice it in half horizontally to within 2 inches of the opposite wide end. Open it up like a book so you have 1 long piece. Pound the steak with a mallet to an even thickness of about 1/2 inch. Cover the steak with the curry paste and season with 1 teaspoon salt. Sprinkle with the peanuts, leaving a 1-inch border along the edges. Arrange half of the cilantro and scallion greens in a line, followed by half of the tomatoes and then half of the scallion whites. Repeat with the remaining ingredients. Roll up the steak like a jelly roll, starting at the short end. Tie the roll closed around the circumference with butcher's twine at 2-inch intervals. Tie one more piece of twine lengthwise around the meat. Sprinkle the outside of the meat with salt and pepper.
   Put the steak on direct heat and cook, turning, to brown all 4 sides, about 2 minutes per side. Move the steak to indirect heat, cover and cook, turning occasionally, until the very center reads 115 degrees F on an instant-read thermometer for a steak that is well done on the outside and medium rare in the center, 25 to 30 minutes more. (Test frequently; the time will vary based on the temperature of your grill.) Let the steak rest 5 to 6 minutes. Untie the steak and cut it into thin slices. Garnish the noodles with chopped nuts and cilantro leaves. Serve with the lettuce leaves on the side.
   ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 39013,"Fusilli with Broccolini and Beans Kosher salt 12 ounces long fusilli pasta (or regular fusilli) 2 bunches broccolini (about 1 pound), trimmed and roughly chopped 1/3 cup extra-virgin olive oil, plus more for drizzling 1 red jalapeno pepper, halved, seeded and thinly sliced 2 15.5-ounce cans butter beans, drained and rinsed Freshly ground pepper 1/4 cup grated pecorino romano or parmesan cheese, plus more for serving 1 cup halved bocconcini or pearl mozzarella balls (8 ounces) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs, adding the broccolini during the last 3 minutes. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large, deep skillet over medium-high heat. Add the jalapeno and cook, stirring, until softened, about 1 minute. Add the beans, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the beans start to crisp, about 3 minutes. Add the pasta and broccolini to the skillet along with 1/2 cup of the reserved cooking water and the pecorino. Cook, stirring, until the pasta is coated, adding more of the reserved cooking water as needed to loosen; season with salt and pepper. Top each serving with the mozzarella and more grated pecorino; drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39014,"Mint Julep Truffles 6 ounces good-quality semisweet chocolate (not chocolate chips), coarsely chopped 2 ounces good-quality milk chocolate (not chocolate chips), coarsely chopped 1/2 cup heavy cream 2 tablespoon unsalted butter 3 to 4 tablespoons bourbon 1/2 teaspoon pure peppermint extract 1/3 cup sugar 2 packed tablespoons fresh mint leaves Instructions: Put the chopped semisweet and milk chocolate in a medium bowl. Bring the heavy cream and butter to a simmer in a small saucepan. Pour the cream mixture over the chocolate, completely covering it, and let sit for 5 minutes. Stir with a spatula until the chocolate is completely melted, smooth and glossy. (If the chocolate doesn't melt completely, microwave the mixture on high in 15-second increments, stirring in between, until fully melted.) Fold in the bourbon and peppermint extract until they are incorporated. The mixture will look separated at first, but keep stirring until it is uniform. Set the bowl over a larger bowl of ice water, and let the mixture chill for 3 minutes, stirring occasionally, until it has thickened a bit and become homogeneous. Pour the mixture into a shallow 2-quart baking dish or 9-inch pie plate. Cover with plastic wrap, and refrigerate until set, about 3 hours. Meanwhile, process the sugar and mint in a food processor for 1 minute until the mint is finely chopped and dispersed, scraping down the bowl with a spatula halfway through. (The mint sugar can be refrigerated in an airtight container for 2 to 3 days.) Scoop tablespoon-sized balls of the chocolate mixture, and roll them between gloved hands to shape them, working quickly, as the balls melt fast. Put them on a plate or rimmed baking sheet, and refrigerate for 10 minutes. Put the mint sugar in a shallow dish, and drop the balls in a few at a time, shaking the dish to coat them on all sides; transfer the truffles to a platter, shaking off the excess, and refrigerate until you are ready to serve them. (Once the truffles have been coated, they must be served that day. Uncoated, they can be stored overnight in the refrigerated in an airtight container or covered with plastic wrap, then coated the day they're served.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39015,"Loaded Veggie Pasta Kosher salt and freshly ground black pepper One 16-ounce box gemelli pasta
   1 cup 1-inch slices asparagus 1 cup snap peas
   1 cup 1-inch segments green beans 2 tablespoons olive oil
   2 tablespoons salted butter
   1 tablespoon chili flakes
   1 cup whole cherry tomatoes
   2 cloves garlic, sliced
   3/4 cup white wine
   1 cup baby spinach
   1 cup fresh shaved Parmesan
   1/4 cup torn fresh basil leaves
   Instructions: Fill a pasta pot with pasta and steamer inserts three-quarters of the way full with salted water. Place over medium-high heat and bring to a rapid boil. Cook the pasta in the pasta insert according to the package instructions. Meanwhile, fill the steamer insert with the asparagus, snap peas and green beans. When there is 4 minutes left on the pasta, add the steamer insert to the top of the pot and cover with the lid. Carefully remove the steamer insert and set aside. Remove the pasta insert, shaking the excess water back into the pot, and set aside. Reserve 1 cup pasta water and dispose of the remaining water. Return the pasta pot to high heat and add the olive oil, butter, chili flakes, tomatoes, garlic and some salt and pepper and cook, stirring occasionally, until the garlic is fragrant and beginning to brown, about 1 minute. Deglaze the pot with the white wine and 1/2 cup reserved pasta water. Stir in the drained pasta, steamed vegetables and spinach. Cook until the spinach has wilted and the sauce has slightly thickened, adding pasta water as needed. Stir in three-quarters of the Parmesan and season to taste. Serve, garnished with the remaining Parmesan and torn basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 39016,"Walnut Crusted Brie Mac and Cheese Nonstick cooking spray, for the baking dish 3 ounces pancetta, chopped 8 ounces rigatoni
   3 tablespoons unsalted butter
   1/2 small onion, finely chopped
   Kosher salt and freshly ground black pepper
   1/4 teaspoon ground nutmeg
   1/4 teaspoon sweet paprika
   1/4 teaspoon cayenne pepper
   1/8 teaspoon ground allspice
   1/4 cup all-purpose flour
   3 cups whole milk
   4 ounces Brie, rind removed and finely chopped
   4 ounces Gruyere, shredded
   1/2 cup walnuts, toasted and coarsely chopped
   3 tablespoons shredded Parmesan Instructions: Preheat the oven to 375 degrees F. Grease an 8-inch square baking dish. Cook the pancetta in a small skillet until crispy, about 10 minutes. Set aside. Cook the pasta according to the package directions, reducing the cooking time by 1 minute. Drain and set aside. In a large saucepan, melt the butter over medium heat. Add the onion and a pinch of salt. Cook, stirring, until the onion is soft and translucent, 5 to 7 minutes. Stir in the nutmeg, paprika, cayenne, allspice and a few turns of pepper and cook for 2 minutes more. Increase the heat to medium-high and add the flour, whisking until combined, then cook for 1 minute. Add half the milk, whisking continuously, until thickened, about 5 minutes, then repeat with the other half of the milk. Add the Brie, Gruyere and pancetta and stir until the cheese is melted. Remove from the heat and add the pasta.
   Pour the mixture into the baking dish and top it with the walnuts and Parmesan. Bake until the top is browned, about 25 minutes. Cool for 5 minutes and enjoy!
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39017,"Slow-Cooker Ribollita 3 medium carrots, roughly chopped 3 stalks celery, roughly chopped 1/4 small head green cabbage, sliced (about 3 cups) 4 ounces pancetta, diced 1 cup dried cannellini beans, picked over and rinsed 1/4 cup tomato paste 1/2 cup grated parmesan cheese, plus a 2-inch piece of the rind Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
5 thick slices crusty bread 1/4 cup chopped fresh parsley leaves 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, sliced Instructions: Combine the carrots, celery, cabbage, pancetta, beans, tomato paste, parmesan rind, 1 teaspoon salt, 1/2 teaspoon pepper and 7 cups water in a 5-to-6-quart slow cooker. Cover and cook on low, 7 to 8 hours. Leave 1 slice of bread at room temperature to dry out slightly. Before serving, add the stale bread to the slow cooker. Cover and continue to cook, about 10 minutes. Stir the soup well, then add the grated parmesan and parsley. Season with salt and pepper. Meanwhile, preheat the broiler. Spread the remaining 4 bread slices on a baking sheet and drizzle with olive oil. Broil until golden, 1 to 2 minutes per side. Place a slice in each bowl. Heat 3 tablespoons olive oil and the garlic in a medium skillet over medium-high heat. Cook, swirling the pan frequently, until the garlic is golden brown, about 3 minutes. Stir the garlic and oil into the soup. Ladle the soup over the bread in the bowls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39018,"Lamb Stew with Turnips and Swedes 3 pounds boneless lamb shoulder Salt and freshly ground black pepper 3 medium onions, peeled and quartered, or 12 baby onions 1 leek, white and light green, coarsely chopped 5 swedes (rutabagas), peeled and quartered 2 turnips, peeled and cut into eighths 2 1/2 cups lamb stock or water 12 baby red-skinned potatoes 4 tablespoons unsalted butter 4 tablespoons flour 1/4 cup freshly chopped parsley 1 tablespoon chopped fresh chives Instructions: Cut the shoulder meat into 1 1/4-inch cubes and trim off the large chunks of fat. Place the fat in a heavy pan or Dutch oven over medium low heat and cook until the fat runs out, about 5 minutes. Discard any solid bits of fat that remain. Season the meat with salt and pepper and add to the hot fat. Brown meat on all sides, working in batches if necessary, about 5 minutes per batch. Transfer browned meat to a casserole. Add the onions, leeks, swedes, and turnips to the pot, season with salt and pepper, and brown lightly in the fat. Add the vegetables to the casserole. Pour the stock into the pan, bring to a boil, and stir to dissolve the caramelized bits. Pour into the casserole. Lay the potatoes over the vegetables in the casserole, season with salt and pepper, and bring to a boil over the stove. Cover the casserole, reduce heat to medium-low, and simmer until the lamb is tender and vegetables are cooked, stirring occasionally, about 1 hour. When stew is cooked, pour off cooking liquid into a clean saucepan. Skim off any excess fat and bring liquid to a simmer. In another saucepan, make a roux by melting the butter, then whisking in the flour until it forms a smooth paste. Cook roux over low heat for 2 minutes. Add roux to cooking liquid, whisking until thickened slightly. Add parsley and chives, taste for seasoning, and pour back over casserole. Bring casserole back up to a simmer and serve immediately. ","[Shiraz, Malbec, Tempranillo, Garnacha]

" 39019,"Potato-Fennel Pizza with Taleggio 2 medium russet potatoes (about 1 pound), quartered 1 clove garlic 1/2 small bulb fennel, cored and thinly sliced, plus 2 tablespoons chopped fronds Kosher salt 1/3 cup extra-virgin olive oil Freshly ground pepper For the pizza: 1 Prebaked Pizza Crust, recipe follows 6 ounces taleggio cheese, rind removed, thinly sliced 1/2 small fennel bulb, cored and thinly sliced 1/2 cup grated parmesan cheese 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper 4 cups bread flour, plus more for dusting 2 teaspoons kosher salt 1 teaspoon rapid-rise instant yeast 1/2 cup extra-virgin olive oil, plus more for the bowl Instructions: Place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Make the potatoes: Combine the potatoes, garlic, sliced fennel and fennel fronds in a large pot of salted water. Bring to a boil, then reduce the heat to medium; cook until the potatoes are very tender, about 15 minutes. Drain and return to the pot. Add the olive oil and mash until almost smooth. Stir in 1 teaspoon salt and a few grinds of pepper; set aside. Assemble the pizza: Keep the prebaked crust on the baking sheet. Scatter the taleggio and potato mixture over the crust, spreading the potato mixture slightly. Scatter the sliced fennel on top, sprinkle with the parmesan and drizzle with the olive oil. Transfer the baking sheet to the hot pizza stone and bake until the cheese melts and the crust is golden brown, 10 to 12 minutes. Remove from the oven and season with salt and pepper. Combine the flour, salt and yeast in a large bowl. Stir in 2 cups warm water (about 105 degrees F) and 2 tablespoons olive oil with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rise in a warm place until the dough rises slightly, about 1 hour. Using lightly floured hands, transfer the dough to a generously floured surface and knead several times until it just starts becoming smooth and elastic, about 1 minute (do not over-knead). Transfer to a lightly oiled large bowl. Tightly cover with plastic wrap and let rise in a warm place until almost doubled in size, about 1 hour. Meanwhile, place a pizza stone or inverted rimmed baking sheet on the lower oven rack and preheat to 500 degrees F. Brush two rimmed 13-by-18-inch baking sheets (not nonstick) with 3 tablespoons olive oil each. Place one piece of dough on each baking sheet. Prepare the pizzas one at a time: Cover the dough with plastic wrap, then press firmly with your hands to fill the baking. Remove the plastic wrap and transfer the baking sheet to the hot pizza stone. Bake until the crust starts browning, about 10 minutes. Remove from the oven and carefully loosen the crust from the pan using a spatula. Top and bake or let cool, lightly wrap in plastic and set aside up to 8 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 39020,"How to Boil Crawfish - Crawfish Boil 10 pounds live crawfish (18/22 pp size) 2 cups kosher salt 1 1/2 pounds crab and crawfish boil seasoning, such as Zatarain\u2019s 1 1/2 pounds smoked sausage, such as andouille or kielbasa, sliced into 2-inch pieces
4 ears corn, broken into 3-inch pieces 2 large onions, peeled and quartered
3 lemons, juiced, rinds reserved
2 heads garlic, cut in half crosswise
1 stick (8 tablespoons) unsalted butter
1 bunch fresh thyme
4 fresh bay leaves
3 pounds small red potatoes
6 to 8 pounds ice cubes
Seafood boil seasoning, such as Old Bay, for serving Instructions: Place the crawfish in a large cooler, cover with cold water and add 1 cup of the salt. Allow the crawfish to purge in the salted water for 5 to 10 minutes. (This Southern tradition is said to remove mud and impurities before cooking.) Strain the crawfish and set aside. Fill a 42-quart stockpot fitted with a boil basket halfway with water. Add the crab and crawfish boil seasoning and remaining cup kosher salt. Then add the sausage, corn, onions, lemon juice and rinds, garlic, butter, thyme and bay leaves. Bring to a boil. Add the potatoes and boil until just cooked through, 8 to 10 minutes.
Carefully add the crawfish to the stockpot and cook until they\u2019re bright red, about 8 minutes. Immediately remove from the heat and add the ice to the stockpot to halt the cooking. Allow the crawfish and other ingredients to sit in the iced water for 25 to 30 minutes (the longer the crawfish sit, the more flavorful they become).
Pull the crawfish, sausage and vegetables from the water using the boil basket. Serve over newspaper spread out on a table and sprinkle with seafood boil seasoning.
","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 39021,"Peruvian Chicken 1/2 tablespoon chopped fresh rosemary 1 tablespoon ground cumin
3 cloves garlic
3 tablespoons soy sauce
1 tablespoon white vinegar
1 tablespoon fresh oregano
Juice of 1/2 lime
1 tablespoon hoisin sauce
1 bottle beer (lager)
1/2 tablespoon salt
1 tablespoon freshly ground black pepper
One 3- to 4-pound chicken
Instructions: Combine the rosemary, cumin, garlic, soy sauce, vinegar, oregano, lime juice, hoisin sauce, beer, salt and pepper in a blender and blend until completely combined. Pour the marinade over the chicken in a container and let it marinate, refrigerated, for 24 hours. Preheat the oven to 400 degrees F. Remove the chicken from the marinade (discard the marinade) and put on a rack in a roasting pan. Roast until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Let the chicken rest for 15 minutes before slicing and serving. ","[Malbec, Tempranillo, Garnacha, Barbera]" 39022,"Potato Crusted Salmon 6 ounces salmon filet 1/4 cup salmon \glue\ (recipe follows) 2 cups shredded potatoes 2 ounces garlic mashed potatoes 2 ounces lemon butter sauce 1/4 cup sauteed vegetables 6 ounces fresh salmon filet 1/4 teaspoon shallot 3/4 cup 40 percent heavy whipping cream 1/2 teaspoon salt Pinch white pepper Pinch chopped fresh thyme 1 tablespoon fresh lemon juice 3 tablespoons white wine 1/4 teaspoon chopped fresh garlic 2 tablespoons 40 percent whipping cream 2 tablespoons diced unsalted butter Pinch turmeric Pinch salt Pinch white pepper Instructions: For the Salmon breading: Place 2 cups shredded potatoes into a shallow pan. Using a rubber spatula spread 1/8 cup of salmon glue evenly onto one side of a 6 ounces salmon filet. Place coated side of salmon filet into shredded potatoes. Repeat process for opposite side. Ensure that salmon is evenly coated in shredded potatoes. For the Lemon butter sauce: In a saute pan add white wine, lemon juice, cream, garlic, turmeric, salt and pepper. Heat on high heat and reduce by 1/2 its original volume. Remove from heat and swirl in diced butter. Plating procedure: Place potato crusted salmon onto griddle over medium high heat. Allow to cook on one side until potatoes are golden brown. Flip salmon and complete cooking and browning of salmon. Approximately 3 1/2 to 4 minutes for each side. Place 2 ounces garlic mashed potatoes onto the center of a dinner plate, ladle sauce around mashed potatoes, and place vegetables atop mashed potatoes. Place browned salmon atop vegetables. Garnish with julienne green onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 39023,"Buffalo Chicken Wings 16 chicken wings (about 3 pounds) 1/4 pound (1 stick) unsalted butter 1 teaspoon cayenne pepper 4 teaspoons Frank's Hot Sauce, or 1 teaspoon Tabasco 1 teaspoon kosher salt 1 1/2 cups crumbled Gorgonzola or other blue cheese 1 cup good mayonnaise 3/4 cup sour cream 2 tablespoons milk 3/4 teaspoon Worcestershire sauce 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper Celery sticks, for serving Instructions: Preheat the broiler. Cut the chicken wings in thirds, cutting between the bones. Discard the wing tips. Melt the butter and add the cayenne, hot sauce, and salt. Put the wings on a sheet pan and brush them with the melted butter. Broil them about 3 inches below the heat for 8 minutes. Turn the wings, brush them again with the butter, and broil for 4 more minutes or until cooked. For the sauce, place the blue cheese, mayonnaise, sour cream, milk, Worcestershire, salt, and pepper in the bowl of a food processor fitted with a steel blade. Process until almost smooth. Serve the chicken wings hot or at room temperature with the blue cheese dip and celery sticks. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 39024,"Stuffed Pepper Served on a Marinated Portobello 1 large portobello mushroom cap 3 ounces balsamic vinegar Salt and freshly ground black pepper 2 tablespoons olive oil, plus 1/2 cup, plus 1/2 cup 1 bunch fresh basil leaves, torn 1 bunch fresh thyme, leaves picked 1 medium eggplant, sliced Kosher salt 1 small red bell pepper, diced, plus 1 large, top removed and seeded 1 sweet onion, diced 2 cloves garlic, finely chopped, plus 1 1 cup diced plum tomatoes 1 cup diced asparagus, plus 1/2 cup 1 cup white wine, plus 1/2 cup 2 cups cooked rice 1/4 cup Italian bread crumbs 1 (8-ounce) can white beans, rinsed and drained 1 lemon, juiced Instructions: Preheat oven to 450 degrees F.
To marinate the Portobello Mushroom: In a deep bowl place mushroom cap, balsamic vinegar, salt and freshly ground black pepper, to taste, and 2 tablespoons of olive oil then mix well with hands. Finish mixture with torn pieces of basil and thyme (about 1/2 bunch of each) to release natural oils. Let stand for 30 minutes. After 30 minutes place mushroom on hot grill or broiler for 2 minutes on each side, slightly charring the outside while keeping the inside raw. Set aside. To prepare eggplant: In a large deep bowl place slices of eggplant, apply kosher salt liberally to each slice, repeat in layers. Take a plate and put it on top of the eggplant and apply weight on the plate using anything that weighs a couple of pounds. Let stand for 1 to 2 hours, then rinse drain and pat dry until all water is removed. Finally dice into cubes for stuffing. To prepare stuffing for pepper: In hot saute pan add 1/2 cup olive oil until shimmering, then add diced pepper, onion, 2 cloves garlic, tomatoes, remaining basil and thyme, 1 cup of the asparagus, eggplant, salt and freshly ground black pepper, to taste. Saute until ingredients brown and you can smell the garlic (about 3 minutes) at this time add 1 cup white wine scraping bottom of saute pan - let simmer for 1 minute. In a separate bowl mix the cooked rice with the stuffing. If stuffing appears to dry add more olive oil.
When mixture is ready, take whole pepper and stuff finishing top with some bread crumbs and a drizzle of olive oil to keep moist, put in oven set at 450 degrees F for 35 minutes.
To prepare beans: In a hot saute pan add 1/2 cup olive oil, 1 clove garlic, remaining 1/2 cup asparagus and beans, and saute for 2 minutes, Add lemon juice, remaining 1/2 cup white wine, and salt and freshly ground black pepper, to taste. Let simmer for 3 minutes until mixture is tight.
To assemble plate: Place beans in center of plate, then place the portobello on top of the beans and then the stuffed pepper, finish with a sprinkle of fresh herbs or a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 39025,"Melon, Cucumber and Mint Salad 2 medium melons (such as cantaloupe, Galia and/or honeydew) 1/4 cup extra-virgin olive oil Grated zest and juice of 1 small lime 1 tablespoon honey, plus more if needed 2 medium hothouse cucumbers, peeled, cut into 1-inch chunks and chilled Freshly ground pepper 6 sprigs mint, stemmed Instructions: Place the melons on a flat surface and split each one in half. Scoop out and discard the seeds. Slice the ends off, then slice off the skin with a knife. Cut the flesh into 1- to 2-inch chunks. Transfer 1 heaping cup of melon chunks to a blender. Refrigerate the remaining melon chunks in a large bowl until chilled. Make the dressing: Add 3 tablespoons olive oil, the lime zest and juice and the honey to the blender. Puree until smooth. Taste for seasoning; add more honey, if needed. Add a splash of water if needed to make a smooth dressing. Refrigerate the dressing until ready to serve. In a medium bowl, toss the cucumbers with the remaining 1 tablespoon olive oil and a generous amount of pepper. Toss the chilled melon chunks with the dressing. Add the cucumbers, sprinkle the mint on top and mix a little. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39026,"Beef a la \Manly Man
1 (8 to 10-ounce) beef tenderloin (also called filet mignon) 1 tablespoon olive oil, plus 2 tablespoons Salt and freshly ground black pepper 1 tablespoon butter 1 small leek, halved, cleaned and sliced thinly 1 pint cream 1 clove garlic, plus 2 cloves garlic, minced 2 ounces blue cheese, crumbled 1 pound spinach, cleaned Beer battered onion rings, recipe follows Instructions: Heat the grill. Heat the oven to 450 degrees F. Season the filet with 1 tablespoon olive oil, salt, and pepper and set aside. In a medium saute pan, heat the butter on medium high and add the leeks. Sweat the leeks allowing no color, just cook until clear. Add the cream, 1 clove of the garlic and the blue cheese and turn heat to low and simmer for about 20 to 25 minutes, or until the cream has thickened. Add salt and pepper, to taste, and set aside. Place the filet on the hot grill and mark on the both sides. Place the steak in the oven to finish cooking to desired temperature. Medium rare is about 12 to 15 minutes. Pull from the oven and let rest for 10 minutes before cutting. In a large saute pan, heat 2 tablespoons of olive oil on high heat and add 2 cloves of minced garlic, and cook quickly until golden brown. Add in the spinach and turn heat to medium. Begin turning the spinach until wilted completely. Season with salt and pepper. To plate, use a warm plate and place the spinach first. Slice the filet in 1/2, width-wise. Place the bottom half on the spinach and pour 2 tablespoons of the leek mixture on the filet and place the second part of the filet on top. Spoon 3 to 4 tablespoons of the leeks on top of the filet. Place 3 to 5 onion rings on top of the filet and serve hot. Beer Battered Onion Rings: 1 bag batter mix 1 dark ale beer 1 large red onion, sliced in 1 inch rings Heat a fryer or a deep pot halfway filled with oil to 375 degrees F. In a bowl, mix the batter and beer and whisk until thick. Coat the onion rings and drop into the hot fryer. Fry until golden brown and place on a paper towel to absorb the excess grease. Salt while hot. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 39027,"Jillo butter flour
sugar chicken pork milk Instructions: This is the update to the directions ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Wine]" 39028,"Pork Chops With Smashed Potatoes and Chimichurri Sauce 1 1/2 pounds small red-skinned potatoes Kosher salt 3/4 cup fresh parsley 3/4 cup fresh cilantro 1/2 cup extra-virgin olive oil, plus more for brushing 1 medium shallot, roughly chopped 1 clove garlic, roughly chopped 2 tablespoons white wine vinegar or fresh lemon juice Freshly ground black pepper 8 thin boneless pork chops (1 1/4 to 1 1/2 pounds) Instructions: Put the potatoes in a large pot and cover with cold water. Add 2 teaspoons salt, partially cover and bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain, then return the potatoes to the pot and coarsely mash with a large spoon. Cover and keep warm. Meanwhile, make the chimichurri sauce: Pulse the parsley, cilantro, olive oil, shallot, garlic, vinegar and 1/4 teaspoon each salt and pepper in a food processor to form a coarse paste. Heat a large grill pan over medium-high heat. Pat the pork chops dry and season with salt and pepper. Lightly brush the grill pan with olive oil, then grill the chops until just cooked through, about 2 minutes per side. Serve the pork chops and potatoes with the chimichurri sauce. ","[Malbec, Tempranillo, Garnacha, Barbera]" 39029,"30 Minute Garlic-Parsley Chicken-Under-a-Brick 4 large cloves garlic, cracked away from skin 1 cup flat-leaf parsley, a few generous handfuls 1/2 cup Marcona almonds (Spanish peeled, toasted nuts available in bulk section of many markets) or, toasted slivered almonds 1 lemon, grate 1 tablespoon zest then cut into wedges 4 bone-in, skin-on chicken breasts or thighs 2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick) Extra-virgin olive oil, for liberal drizzling Instructions: Preheat a heavy bottomed skillet over medium-high to high heat and preheat oven to 400 degrees F. Combine the garlic, parsley, almonds and lemon zest in food processor and pulse to grind into a dry paste. Loosen skin on chicken and layer 1/4 of the mixture under the skin on each piece of chicken. Wash your hands, grease the breasts with a liberal drizzle of extra-virgin olive oil and season with grill seasoning. Place skin side of the breasts down in the skillet and top with another, smaller skillet. Weight the pan with a brick. Cook to crisp skin, 6 to 8 minutes. Transfer the pan to hot oven and roast for 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 39030,"Korean Yaki Mandu Vegetable oil, for frying 1/2 pound firm tofu, broken up 6 ounces ground beef 1/2 cup (7 ounces) bean sprouts, finely chopped 2 cloves garlic, minced 1/4 cup diced carrot, (about 1 small) 1 scallion, finely chopped 1 teaspoon toasted sesame oil 1 teaspoon hot sauce 1 teaspoon red pepper flakes 1 teaspoon black pepper 2 teaspoons salt 40 round dumpling (potsticker/gyoza) wrappers Dipping Sauce, recipe follows 1/4 cup soy sauce 1 tablespoon sesame seeds, toasted 2 teaspoons unseasoned rice vinegar 1 teaspoon toasted sesame oil 1 teaspoon red pepper flakes Instructions: Set up a fryer, or heat 2-inches oil in a heavy-bottomed saucepan, fitted with a high-heat thermometer, to 360 degrees F. To make the filling: Use cheesecloth to squeeze water out of tofu by tightly wringing and squeezing with your hands, or place tofu in a colander lined with 2 damp paper towels and press down with a heavy bowl or pot on top to squeeze moisture out. Pour tofu into a mixing bowl, add remaining filling ingredients and use hands to mix well. Fill a small bowl with water. Place 1 to 2 teaspoons of filling in the center of a dumpling wrapper. Wet the outer edge and fold to make a half-circle. Pinch dough together to seal, pushing air out as you work. Repeat process until the remaining dumplings are all assembled. In batches, deep-fry dumplings until golden, about 3 minutes, stirring occasionally. Remove from the oil and drain on paper towels. Transfer dumplings to a serving platter or bowl and serve with the dipping sauce. Whisk all the ingredients in a serving bowl to combine and serve with the dumplings. Yield: about 1/3 cup sauce ","[Chardonnay, Riesling, Gewrztraminer, Garnacha]" 39031,"Moroccan Spiced Chickpea Soup 1/4 cup extra-virgin olive oil, plus more for garnish 1 large onion, medium diced 6 to 8 cloves garlic, pressed 1 teaspoon ground cinnamon 1 teaspoon ground cumin 1/8 teaspoon cayenne pepper 1 heaping teaspoon sweet paprika 1 (14.5-ounce) can chopped tomatoes 3 (15-ounce) cans chickpeas, drained and rinsed well 1 quart vegetable broth or reduced-sodium chicken broth 1 teaspoon sugar Kosher salt Freshly ground black pepper 1 (5-ounce) package pre-washed baby spinach Instructions: Heat olive oil in a large pot over medium-high heat. Add onion and garlic and saute until the onions begin to turn translucent; lower heat if browning starts to occur. Add spices and saute a minute or so. Add tomatoes, chickpeas, broth, and sugar. Season with a couple pinches of salt and 10 grinds fresh pepper. Stir well. Chickpeas should be just covered with liquid. If level is shy, add some water so the chickpeas are just covered. Bring to a simmer, then lower heat to low and gently simmer for 45 minutes. Remove soup from heat. Use a potato masher to mash up some of the chickpeas right in the pot. Stir in the spinach and let heat through until wilted, just a couple minutes. Season again, to taste, with salt and pepper. Serve soup, drizzled lightly with extra-virgin olive oil, if desired. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]" 39032,"Chocolate Ice Cream 4 ounces semisweet chocolate 1/2 cup sugar 3 egg yolks 2 cups warm milk 2 cups heavy cream 1/2 vanilla bean, split Instructions: Melt the chocolate in the top of a double boiler, stirring occasionally, being careful not to scorch the bottom. Combine the egg yolks and the sugar and whip to a creamy and smooth yellow. Combine the milk, cream and vanilla bean in a pot over medium heat and bring to a boil. Temper the eggsugar combination by whisking into the egg mixture 1/3 of the hot milk. Stir this in to temper the eggs before adding them to the remainder of the milk. Using a whip to whisk the milk, pour the tempered eggs into the hot milk, and cook the milk and egg mixture together. Stir with a wooden spoon until the mixture thickens enough to coat the back of a wooden spoon. Add the melted chocolate to the hot milkegg mixture by whipping in with a wire whisk. Strain the mixture through a fine mesh strainer and cool quickly in an ice bath before refrigerating the mixture. Chill the ice cream base for several hours before continuing onto the ice cream making. Freeze the mixture in an ice cream freezer according to the manufactures directions. Keep frozen until ready to serve. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39033,"Sunny's Easy Mussels and Shrimp Paella Pouches 2 tablespoons olive oil 1/2 teaspoon hot Hungarian paprika
2 cloves garlic, grated on a rasp
Zest of 1 lemon
Kosher salt and freshly ground black pepper
2 pounds frozen (cooked) mussels, in shells
2 pounds frozen (raw) deveined shrimp, in shells or not (your preference)
1/2 white onion, thinly sliced 1 pint cherry tomatoes, halved
Kosher salt Two 8- to 10-ounce bags microwaveable Spanish rice
One 10-ounce bag frozen peas
4 lemon wedges
1/4 cup chopped fresh curly parsley
Instructions: For the seafood: Combine the olive oil, paprika, garlic, lemon zest, a pinch of salt and a few grinds of black pepper in a small bowl. Combine the frozen mussels and shrimp (still frozen) in a large bowl and drizzle the mixture over the top. Toss the seafood to evenly coat. For the pouches: Lay four 16- to 20-inch-long pieces of nonstick aluminum foil out on a flat surface and top each one with a piece of parchment paper the same size. Divide the ingredients equally amongst each pouch, starting with the onions in the center of each in a 3-by-5-inch rectangle. Top the onions with the tomato halves, a pinch of salt, rice, peas, then seafood. To close, pull the long sides up over the mixture to meet and fold down together leaving some room for steam (about an inch above your pile), then close the short ends and fold upwards for easy opening. Set the oven or grill to 375 degrees F. Arrange the pouches on a baking sheet if using the oven, just in case you have a tiny spill. Bake or place the pouches over the indirect heat and cook for 25 minutes. Remove one and open gently; if the mussels are not open and the shrimp are still a bit underdone, close and continue to cook for 5 more minutes. Remove the pouches, and, when cool enough to handle, open and spritz with lemon and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39034,"Green and Red Pesto Hummus Dip 1/4 cup oil-packed sun-dried tomatoes (2 ounces) 6 tablespoons olive oil, plus more for serving
1/4 cup grated Parmesan
2 tablespoons pine nuts
2 small cloves garlic
1 cup prepared hummus
Kosher salt and freshly ground black pepper
1 cup fresh basil leaves
Flaky sea salt, such as Maldon, for serving
Pita chips, for serving
Instructions: Add the sun-dried tomatoes, 3 tablespoons of the olive oil, 2 tablespoons of the Parmesan, 1 tablespoon of the pine nuts and 1 of the garlic cloves to a food processor. Blend, scraping down the sides and base of the bowl with a rubber spatula as necessary, until a smooth paste forms, about 1 minute. Season with kosher salt and pepper. Add 1/2 cup of the hummus and blend until evenly combined and smooth. Transfer the red pesto hummus to a small bowl. Clean the bowl and blade of the food processor. Add the basil leaves and the remaining 3 tablespoons olive oil, 2 tablespoons Parmesan, 1 tablespoon pine nuts and 1 garlic clove to the food processor. Blend, scraping down the sides and base of the bowl as necessary, until a smooth paste forms. Season with salt and pepper. Add the remaining 1/2 cup hummus and blend until evenly combined and smooth. Transfer the green pesto hummus to a separate bowl.
To serve, carefully spoon the red pesto hummus into half of a serving bowl and the green pesto hummus into the other half. Smooth the tops of each with the back of a spoon, then gently swoop the green pesto hummus into the red pesto hummus. Drizzle with more olive oil and top with some sea salt and pepper. Serve alongside pita chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 39035,"Roasted Cranberry Sauce with Almond Brittle 1 pound cranberries, thawed if frozen 1 cup sugar 1/4 cup dry white wine 3 tablespoons extra-virgin olive oil 1 tablespoon plus 1 teaspoon finely chopped fresh rosemary Kosher salt Cooking spray 1/3 cup sliced raw almonds 1 tablespoon pure maple syrup Instructions: Position racks in the upper and lower thirds of the oven; preheat to 425 degrees F. Toss the cranberries with the sugar, wine, olive oil, 1 tablespoon rosemary and 1/2 teaspoon salt in a 9-by-13-inch baking dish. Bake on the lower oven rack, breaking up the berries with a spoon halfway through, until bubbling, 20 to 30 minutes. Let cool 10 minutes. Transfer to a bowl, cover and refrigerate until chilled, at least 2 hours. Meanwhile, coat a rimmed baking sheet with cooking spray. Toss the almonds with the maple syrup, remaining 1 teaspoon rosemary and 1/8 teaspoon salt in a small bowl until coated. Spread on the prepared baking sheet and bake on the upper oven rack until golden brown and bubbling, 10 to 12 minutes. Let cool until hardened, about 30 minutes. Finely chop the brittle and sprinkle on the cranberry sauce just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39036,"Jerusalem Artichoke Nicoise Salad with Roasted Chicken 2 bone-in chicken breasts, with skin 2 cups pineapple juice 1 tablespoon vegetable oil 1 pound Jerusalem artichokes, sliced 1/4 to 1/2-inch thick Salt and freshly ground black pepper 1/2 pound green beans, trimmed and blanched in salted water 3 ripe tomatoes, cut into large dice 1/2 small red onion, julienned 1/3 cup kalamata olives 4 eggs, hard-boiled, peeled and quartered 3 tablespoons olive oil Juice of 1/2 lemon Salt and freshly ground black pepper Instructions: For the roasted Jerusalem artichokes and chicken breast: Place the chicken and pineapple juice in a baking dish. Marinate for a minimum of 30 minutes in the refrigerator, or a maximum of 24 hours. Preheat the oven to 350 degrees F. Heat the oil in large cast-iron pan over medium to high heat. Once the oil is hot, add the Jerusalem artichokes to the pan and sprinkle with salt and pepper. Cook the Jerusalem artichokes until golden brown, about 3 minutes. Turn the Jerusalem artichokes over and cook until golden brown, about 3 minutes. Remove from the pan and set aside. Add the chicken to same hot pan, skin-side down. Once the skin is crisp, golden and lightly charred, about 4 minutes, flip over. Add the reserved Jerusalem artichokes to the pan and place in the oven until the chicken is cooked through and reaches an internal temperature of 165 degrees F on an instant-read thermometer, about 25 minutes. Remove from the oven and allow the chicken to rest for 10 minutes before slicing. For the Jerusalem artichoke nicoise salad: Place the roasted Jerusalem artichokes and the green beans on a plate. Scatter the tomatoes, onions and olives over the green beans and Jerusalem artichokes. Place the sliced chicken breast in the center. Place the hard-boiled eggs around the chicken. Whisk the olive oil, lemon juice, salt and pepper in a bowl. Drizzle over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39037,"Pineapple and Artichoke Pasta 2 pounds farfalle (or your choice of pasta) 1/4 cup olive oil 1 large red onion, peeled and diced small 4 cloves garlic, chopped 3 tablespoons freshly chopped cilantro leaves 1 tablespoon freshly chopped parsley leaves 1 fresh pineapple, skin removed, cored and cut into chunks 2 (16-ounce) cans artichokes, cut into wedges Salt and freshly ground black pepper 2 tablespoons balsamic vinegar 1/8 cup extra-virgin olive oil 6 sprigs fresh cilantro Instructions: In a large pot, cook pasta to al dente, drain and set aside. In a large saute pan over medium-high heat, add the olive oil. Once heated, add the onion, garlic, cilantro, and parsley and saute until the onions becomes translucent. Stir in pineapple and cook until it begins to soften. Stir artichokes into saute pan, season with salt and pepper, to taste, and add vinegar. Remove saute pan from the heat, add cooked pasta to saute pan. Pour the extra-virgin olive oil and toss to coat. Transfer pasta to a large serving bowl and garnish with cilantro. Serve family style. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 39038,"Butterscotch Gingerbread Cookies 3 cups all-purpose flour 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 1/2 teaspoons ground ginger 3/4 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 cups packed brown sugar 1 cup (2 sticks) butter or margarine, softened 1/3 cup mild molasses 1 large egg 1 2/3 cups (11-ounce package) NESTLE? TOLL HOUSE? Butterscotch Flavored Morsels Instructions: PREHEAT oven to 350F. COMBINE flour, baking soda, cinnamon, ginger, cloves and salt in small bowl. BEAT sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 39039,"Sweet Potato-Pear-Cinnamon Juice 2 medium sweet potatoes, peeled 1 pear, peeled and cored 1/4 teaspoon ground cinnamon 1 tablespoon chia seeds, optional Instructions: Juice the sweet potatoes, then the pear, following your juicer's specific settings for each. Stir in the cinnamon. Stir in the chia seeds if using and let soak for 5 minutes. Serve the juice immediately over ice, if desired. ","[Riesling, Moscato, Gewrztraminer]" 39040,"Rotisserie Duck with Hoisin Baste served with Grilled Oranges, Scallions and Pancakes 1 Long Island duck, about 5 to 6 pounds Salt and pepper Hoisin Baste, recipe follows 2 oranges, halved 1 bunch scallions, cut into 3-inch pieces and soaked in ice water 8 Chinese pancakes or 6-inch flour tortillas, warmed Peanut oil for drizzling 2 tablespoons peanut oil 1 large red onion, coarsely chopped 3 cloves garlic, coarsely chopped 1-inch piece peeled ginger, coarsely chopped 2 cups diced plum tomatoes 1/2 cup water 1/2 cup hoisin sauce 1/4 cup ketchup 2 tablespoons soy sauce 2 tablespoons rice wine vinegar 2 tablespoons honey 1 tablespoon cl paste Salt Instructions: One day before you grill the duck, set the duck on a baking rack set over a baking sheet and store in the refrigerator uncovered to dry. Heat grill to medium heat and set up rotisserie. Season duck with salt and pepper and skewer it onto the rotisserie rod. Place a drip pan under the duck to catch the rendered fat. Once the fat had begun to render off the duck, brush with the Hoisin Baste every 10 minutes. Cook the duck for 1 to 1 1/2 hours for medium-rare doneness. Remove from the grill and brush with more of the baste. Let the duck rest for 10 minutes before slicing into thin slices. Drizzle the oranges with peanut oil, Place oranges on the grill, flesh side down and grill until golden brown. Remove from the grill and cut each 1/2 into 1/4's. Drain scallions. Place Hoisin Baste, 2 slices of duck and scallions onto each pancake. Squeeze grilled orange over the meat, roll and eat. Heat oil in a medium saucepan on side burners or on the grates of the grill. Add onions, garlic and ginger and cook until soft. Add remaining ingredients and season with salt. Cook until the tomatoes cook down, about 25 to 30 minutes. Use an immersion blender to puree or transfer the mixture to a blender and blend until smooth. Return the sauce to the saucepan and cook until thickened, about 15 to 20 minutes. Let cool to room temperature. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 39041,"Frozen Mint Julep 1 1/2 cups sugar, plus more for garnish 1 cup water 2 cups packed fresh mint leaves, coarsely chopped 8 cups ice cubes 2 cups bourbon Orange slices, for garnish Mint sprigs, for garnish Instructions: Combine the sugar and water in a small saucepan and simmer until the sugar dissolves. Remove from the heat and add the mint leaves. Allow to steep until cooled. Once cooled, strain out the leaves. Combine half of the mint syrup, 4 cups ice, and 1 cup bourbon in a blender. Blend until smooth. Pour into a pitcher. Repeat with the remaining ingredients. Rub the rims of julep cups, if available, or wide-mouthed, long-stemmed glasses with orange slices and dip the rims in sugar, then fill with the frozen mint juleps. Garnish each with an orange slice and mint sprig and serve immediately. ","[Bourbon, Brandy, Rum, Sparkling wine]" 39042,"Buttered Peas and Pearl Onions 1 1/2 pounds pearl onions 1 cup chicken broth 1/4 cup (1/2 stick) unsalted butter 3 teaspoons chopped fresh dill 2 cups fresh sweet peas, shelled 1/2 lemon, juiced 1 small bunch watercress, washed and trimmed Kosher salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Toss in the pearl onions and blanch for 3 minutes. Drain them out and then shock them in ice water to stop from over cooking. Drain again. Pinch the pearl onions out of their little skins and set aside. In a 3-quart saucepan over medium heat, combine the chicken broth, 2 tablespoons of the butter, and 2 teaspoons of the dill. Once the liquid gets hot, add the pearl onions and peas. Cook and stir for 5 minutes until well coated and thickened slightly. Add the lemon juice, watercress, remaining butter, and dill; season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 39043,"Spicy Buffalo Grilled Popcorn Packet 1/2 cup popcorn kernels 2 tablespoons vegetable oil 1/4 cup hot pepper sauce, such as Franks 2 tablespoons unsalted butter, melted 2 tablespoons grated Parmesan Kosher salt Instructions: Preheat a grill over high heat. Toss the popcorn kernels with the vegetable oil in a large ovenproof skillet. Cover tightly with nonstick aluminum foil, forming a dome, and place on the grill. Shake the skillet, using oven mitts to shield your hands from the grill and hot handle, until the popping starts and then slows down, about 7 minutes. (The corn will start popping after 4 to 5 minutes.) Open the foil, being careful of steam, and pour into a large bowl. Toss with the pepper sauce, butter, Parmesan and salt to taste. Serve immediately. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 39044,"Weird Spaghetti 2 pounds ground beef, (80/20 lean muscle to fat ratio) 1 onion, finely diced 2 1/2 teaspoons ground cinnamon 2 1/2 teaspoons ground cloves 2 1/2 teaspoons ground cumin 2 1/2 teaspoons powdered ginger 2 1/2 teaspoons dry mustard 1 teaspoon freshly grated nutmeg 1/2 teaspoon kosher salt 3/4 teaspoon cocoa powder 1 1/2 cups tomato sauce 4 cups low-sodium beef stock 2 tablespoons apple cider vinegar 2 tablespoons Worcestershire sauce 1 pound bucatini noodles, boiled in salted water, drained 1/4 cup freshly grated Parmigiano-Reggiano Instructions: In a large saute pan over medium heat, brown the ground beef while breaking the mass into smaller pieces. While the meat is cooking and still a little pink, add the onion and saute until the beef is fully cooked and the onion turns translucent. Drain all of the fat from the pan. Add all the dry spices and cook for 2 to 3 minutes more, then stir in the tomato sauce. Once combined, incorporate the beef stock, vinegar and Worcestershire sauce. Bring to a simmer and cook for 1 hour. Put the cooked bucatini in a serving bowl and add the meat sauce. Garnish with Parmigiano-Reggiano and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39045,"Gingersnap Spritzer 1? cups ginger beer ? cup orange-flavored vodka 3 cups Market Pantry? Seltzer Water, plus more to taste 16 thin strips candied ginger Instructions: In a small pitcher, stir together the ginger beer and vodka. Divide among 8 ice-filled glasses. Top off with the seltzer water, adding more to taste, and garnish each with 2 strips candied ginger. ","[Prosecco, Moscato, Riesling]" 39046,"Artichoke Risotto 1/4 cup extra-virgin olive oil One 9-ounce package frozen artichoke hearts, cut into bite-size wedges
1 tablespoon unsalted butter
1 large or 2 small shallots, minced
1 cup Arborio rice 1 teaspoon salt
1 cup dry white wine, room temperature
3 1/2 cups low-sodium chicken broth, warmed
1/2 cup frozen peas, thawed
1/2 cup crumbled feta cheese (3 ounces) 1/4 cup finely chopped chives
1/4 cup chopped fresh mint
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh lemon juice (from 1/2 small lemon)
Instructions: Heat 2 tablespoons of the olive oil in a medium saucepan over high heat. Add the artichoke hearts and reduce the heat to medium high. Cook, stirring occasionally, for about 10 minutes, or until the hearts are beginning to brown. Remove to a plate and set aside. To the same pan, add the remaining 2 tablespoons olive oil, the butter and the shallots and cook for 1 minute, stirring regularly. Add the rice and salt and stir with a wooden spoon to coat all the kernels with oil. Continue to cook for 3 minutes, or until the rice is sizzling. Add the wine and cook, stirring, until it is almost completely absorbed. Now begin adding the chicken broth, one cup at a time, stirring frequently between additions. After the first cup is almost entirely absorbed, add the next cup. Continue in this way until the rice is cooked through and you have a creamy risotto, about 20 minutes in all. (The risotto should be slightly loose, not dry; it should run off your spoon. If it gets too dry, add a bit more broth.) Stir in the peas, feta, chives, mint and black pepper. Gently stir in the artichoke hearts and the lemon juice. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39047,"Spicy Shrimp and Andouille Sausage over Grits 2 1/2 cups low-sodium chicken stock, plus more if needed 2 1/2 cups heavy cream 5 tablespoons unsalted butter 1 cup grits Kosher salt and cracked black pepper 3 tablespoons olive oil 1 pound smoked Andouille sausage, sliced 1/4-inch thick on an angle 2 cloves garlic, minced 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1/2 Spanish onion, small dice 1 pound uncooked large shrimp, peeled and deveined 1 teaspoon Cajun seasoning Chopped fresh parsley, for garnish Juice of 1/2 lemon Instructions: For the grits: Bring 2 cups of the chicken stock, the heavy cream and 4 tablespoons of the butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, adjust the consistency with stock, if necessary, and season with salt and pepper. For the shrimp and sausage: Heat the olive oil in a large skillet. Add the sausage and brown, then transfer to a plate with a slotted spoon, leaving all of the fat in the pan. Add the garlic, bell peppers and onions. Sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and Cajun seasoning to the pan and saute until the shrimp are beginning to turn pink, 1 to 2 minutes. Add the reserved sausage and remaining 1/2 cup chicken stock to the skillet and reduce a bit to intensify those flavors. Stir in the remaining tablespoon butter at the end, garnish with parsley, and add the lemon juice. Serve the sausage, peppers and shrimp over the grits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 39048,"Bow Ties with Pesto, Feta and Cherry Tomatoes 1 pound bow tie pasta (farfalle) 3/4 cup Pesto, recipe follows 1/2 pint cherry tomatoes, halved 1 cup crumbled feta cheese Kosher salt and freshly ground black pepper Olive oil, as needed Instructions: Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can. Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around. Pesto: 5 big handfuls basil leaves (about 2 hefty bunches) 1/2 cup pine nuts or 3/4 cup walnuts 1/2 cup fresh grated Parmesan or Pecorino cheese Juice of 1 small lemon 2 cloves garlic, peeled Kosher salt About 20 grinds freshly ground black pepper 3/4 cup extra-virgin olive oil Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth. Yield: about 1 1/2 cups ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]

" 39049,"King Cake 1 teaspoon grated lemon zest Vegetable oil 8 ounces cream cheese 2 1/2 cups powdered sugar Juice of one lemon 2 tablespoons milk Purple, green and gold sugar sprinkles Plastic baby toy 2 packages dry active yeast 1/2 cup sugar 8 tablespoons unsalted butter, melted 5 egg yolks 1 cup warm milk (110 degrees F) 4 to 5 cups all-purpose flour 2 teaspoons salt 1 teaspoon ground nutmeg Instructions: Preheat the oven 350 degrees F. Combine the yeast, sugar, butter, and egg yolks in the bowl of an electric mixer fitted with a dough hook. Add the milk. With the mixer on low speed, beat the mixture for about 4 minutes to dissolve the yeast. If the yeast mixture doesn't begin to foam after a few minutes, it means it's not active and will have to be replaced. In a separate large mixing bowl, combine the flour, salt, nutmeg, and lemon zest. Add this mixture to the yeast mixture. Mix on low speed until it lightly comes together, then increase the speed to medium and beat until the mixture pulls away from the sides of the bowl, forms a ball, and climbs slightly up the dough hook. Remove the dough from the bowl. Coat the dough with vegetable oil. Return the dough to the bowl and turn it to oil all sides. Cover the bowl with plastic wrap, set in a warm, draft-free place, and let rise until doubled in size, about 2 hours. Meanwhile, in a small bowl, combine the cream cheese and 1/2 cup powdered sugar. Mix well. In another small bowl, combine the remaining powdered sugar, lemon juice and milk. Mix well and set aside. Turn the dough out onto a floured surface. Roll the dough out 30 inches long and 6 inches in diameter. Spread the cream cheese filling across the center of the dough. Bring the two long edges together and seal all sides completely. Using your hands shape the dough into a long cylinder and place on a greased baking sheet, seam side down. Shape the dough into a ring. Place a well-greased 2 pound coffee can or shortening can in the center of the ring to maintain the shape during baking. Press the plastic baby toy into the ring from the bottom so that it is completely hidden by the dough. Cover the ring with a towel and place in a warm, draft free place. Let the dough rise for about 45 minutes or until the dough doubles in size. With a sharp knife, make several slits around the top of the ring. Place in the oven and bake for 30 minutes, or until golden brown. After baking remove the coffee can immediately. Allow the cake to cool. Drizzle the cake with the sugar glaze. Sprinkle the cake with sprinkles, alternating colors. Cut the cake into individual pieces and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39050,"Gooey Brie Crescent Wrap Two 8-ounce packages refrigerated crescent rolls 1/3 cup cranberry preserves/spread
8 ounces Brie, cut into 1/2-inch cubes
1/2 cup chopped pistachios
1/2 cup dried cranberries
1 large egg, beaten
1 tablespoon chopped fresh rosemary plus a few sprigs, for garnish
1 teaspoon flaky sea salt, optional, plus more for serving 2 tablespoons honey
Instructions: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Remove the crescent rolls from the packages and separate into individual triangles. Place an upturned bowl on the prepared sheet pan and arrange the crescent triangles in a circular star shape around it, with the pointed ends furthest away from the bowl and the thicker ends nearest the bowl, slightly overlapping. Press the overlapping dough to flatten. Spread the cranberry preserves onto the dough around the center nearest the bowl and top with the Brie pieces, half the pistachios and half of the dried cranberries. Remove the bowl from the center and fold the pointed ends of the crescent rolls up and over the filling, tucking the tip of each under the base to secure. Brush the top with the beaten egg and sprinkle over the rosemary and flaky salt if using. Bake until golden and gooey, 18 to 20 minutes. Drizzle the top of the wreath with the honey. Garnish with the remaining dried cranberries and pistachios and rosemary sprigs. Sprinkle with flaky salt if desired. Allow to cool slightly before transferring the wreath to a board. Serve with a cheese knife to slice and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39051,"Spiced Lamb-Stuffed Eggplants 4 baby eggplants (6 to 7 inches long and 8 to 10 ounces each) Good olive oil
Kosher salt and freshly ground black pepper
1 1/2 cups chopped yellow onion
4 teaspoons minced garlic (4 cloves)
1 pound lean ground lamb
1 tablespoon dried oregano
1 teaspoon ground cinnamon
1/2 cup dry red wine
1 (14.5-ounce) can diced tomatoes, such as San Marzano, undrained
1 cup marinara sauce, such as Rao's
1/3 cup minced fresh parsley
1 1/2 cups fresh ricotta (12 ounces)
4 ounces fresh goat cheese, such as Montrachet
2 extra-large egg yolks
1 1/2 tablespoons julienned fresh mint leaves, plus extra for serving
Instructions: Preheat the oven to 375 degrees F. Cut the eggplants in half lengthwise, including the stems. Using a sharp paring knife, scoop out some of the flesh, leaving a shell that is 1/3 inch thick and reserving the scooped-out eggplant. Place the eggplant shells snugly in a single layer in a large (10-by-14-inch) rectangular baking dish. Brush the eggplant all over with 1/4 cup olive oil (use it all!) and sprinkle with 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Pour 1/4 cup water in the baking dish, cover tightly with aluminum foil, and bake for 30 minutes, until the shells are tender when pierced with a small knife. Remove from the oven, discard the foil, and leave the oven on. Meanwhile, for the lamb filling, in a large (12-inch) skillet, heat 3 tablespoons olive oil over medium heat. Add the onion and saute for 5 minutes, tossing occasionally, until tender. Cut the reserved scooped-out eggplant into 1/2-inch dice (you should have about 2 cups). Add the eggplant to the onion and cook for 5 minutes, adding more oil if it seems dry. Add the garlic and cook for 30 seconds, until fragrant. Add the ground lamb and cook, mashing lightly with a fork, for 5 to 7 minutes, until no longer pink. Add the oregano and cinnamon and cook for one minute. Add the wine, tomatoes, marinara, parsley, 2 teaspoons salt, and 1 teaspoon pepper. Bring to a boil, lower the heat, and simmer uncovered for 25 to 30 minutes, until the liquid evaporates. Spoon the filling into the eggplant halves in the baking dish. (You may have a little extra filling.) In a medium bowl, mash the ricotta, goat cheese, egg yolks, mint, 1 teaspoon salt, and 1/2 teaspoon pepper with a fork. With a spoon, place large dollops of the ricotta mixture on the lamb filling and bake for 30 to 40 minutes, until the filling is hot and the topping is lightly browned. Serve warm, sprinkled with extra mint. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 39052,"Prescription Julep #2 3/4 ounce bourbon 10 fresh mint leaves, plus mint sprigs, for garnish 3/4 ounce VSOP cognac 3/4 ounce rum, such as Smith and Cross 1/2 ounce Pineapple Syrup, recipe follows Dash of Peychaud's bitters Dash of Angostura bitters Blackberries, for garnish 1 cup sugar Handful pineapple chunks Instructions: Combine the bourbon and mint leaves in the bottom of a julep cup. Gently muddle to release the mint oils. Add the cognac, rum, Pineapple Syrup, Peychaud's bitters and Angostura bitters and stir in the julep cup. Fill completely with crushed ice. Garnish with mint sprigs and blackberries, then add a straw. Put the sugar and pineapple chunks in a saucepan with 1 cup water. Bring to a boil, lower to a simmer and simmer for 20 minutes. Let the syrup cool, then strain out the pineapple. ","[Bourbon, Cognac, Rum, Pineapple Syrup]" 39053,"Pork Pozole Soup with Asian Slaw 4 cups shredded green cabbage 4 cups shredded red cabbage
4 cups shredded carrots
1 cup white vinegar
1/4 cup sugar
2 tablespoons vegetable oil
1 teaspoon kosher salt
1 teaspoon ground black pepper
4 teaspoons vegetable oil 8 tomatillos, quartered 8 tomatoes, quartered 3 pounds pork bones
2 onions, chopped
1 cup garlic cloves, peeled
30 dried guajillo peppers, stemmed
20 dried pasilla peppers, stemmed
15 dried cl de arbol
12 dried Japanese cl peppers
1 cup chicken bouillon
1/4 cup dried oregano
1 1/2 tablespoons ground coriander
1 tablespoon peppercorn blend
1 tablespoon kosher salt
2 teaspoons ground cumin
4 bay leaves
4 Sri Lankan lime leaves
2 stalks lemongrass
1 can hominy
12 ounces Soy Marinated Pork Carnitas, recipe follows 1/2 bunch cilantro, chopped
2 tablespoons chopped green onions 1 bag tortilla chips
8 cups soy sauce 8 cups sugar 4 cups mirin 4 cups oyster sauce 2 cups mushroom soy sauce 2 cups chopped green onions 1/3 cup whole star anise 1/4 cup whole cloves 1/4 cup peppercorn blend 10 medium cinnamon sticks 1 ginger root, sliced with skin on 12 liters water 6 pounds pork butt 12 pieces dried black mushrooms 10 bay leaves Instructions: For the Asian slaw: Add the green and red cabbage, carrots, vinegar, sugar, oil, salt and pepper and lightly toss, making sure the sugar and vinegar are evenly mixed together. Set aside to garnish the soup later. For the pozole chili broth: Heat flat top on medium-high heat; add 2 teaspoons of the oil. Place the tomatillos and tomatoes skin-side down and cook undisturbed until the skin is slightly charred, 5 to 8 minutes. Set aside until ready to start the broth. Rinse the pork pones in the sink to wash off any excess blood and set aside until ready to start the broth. Heat a large soup pot over medium-high heat; add the remaining 2 teaspoons oil. Add the pork bones, onions and garlic and let brown for 1 to 2 minutes. Then add the tomatoes and tomatillos. Fill the pot halfway with water. Add the dried chiles, bouillon, oregano, coriander, peppercorns, salt and cumin, Add 4 quarts of water to the pot (or until full), making sure all the peppers are submerged in the water. Cover with a lid and simmer over low-medium heat for 30 to 45 minutes; the dried chiles should be rehydrated. Pull out the pork bones and set aside to use again in the final broth. Using a soup ladle, scoop the broth and vegetables into a blender. Start at low speed and then increase to medium speed to gradually puree. Continue in batches until the pot is empty. Keep the pureed broth in a separate container. Use a medium-mesh sieve to strain the puree into a separate soup pot, then add 4 quarts of water. Add the pork bones back into the pot with the bay leaves, lime leaves and lemongrass. Let it simmer over medium-low heat for 1 hour. Strain the hominy from the can. Scoop 1/4 cup of hominy into a round soup bowl. Top with Asian slaw, soy marinated pork carnitas and then pour 2 cups of the soup broth over the meat and vegetables. Garnish with chopped cilantro, green onions and 6 tortilla chips. Combine the soy sauce, sugar, mirin, oyster sauce, mushroom soy, green onions, star anise, cloves, peppercorn blend, cinnamon sticks and ginger slices in an 18-quart container. With a large whisk, mix the ingredients together. Make sure all the sugar at the bottom is properly stirred into the liquid. Gradually pour the water into the container and continue to stir. Cut the pork butt in 2-inch square pieces. Trim all the hard fat off and leave about a quarter of the soft fat on the meat. Set the pork in a deep cooking pan, and, using a ladle, pour the soy marinade mix over the meat, make sure all the meat is covered in the liquid. (Any extra soy-ginger marinade can be put away and used again on a later date.) Add the dried black mushroom and bay leaves to the liquid, spreading them evenly throughout the pan. Tightly wrap the pan with heavy-duty foil and refrigerate overnight. The next day, preheat the oven to 350 degrees F. Make sure the foil is tightly sealed around the pan and cook until the pork is fork tender, about 3 hours. Take the pan out of the oven and remove the foil. With a fork and tongs pull at the pork. It should easily tear off to assure it's fully cooked. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 39054,"Shark Quesadillas Two 8-inch flour tortillas 1/2 cup shredded Mexican blend cheese 2 slices jarred roasted red peppers, halved 1 tablespoon unsalted butter 8 black olive slices 1/4 cup sour cream Instructions: Quarter the tortillas, then use a paring knife to trim each quarter to the shape of an arch with a pointed top. Using the paring knife or kitchen shears, cut out the jagged shape of a shark's mouth, about 1 1/4 inches wide and 3/4 inch tall, in the bottom third of the arch in 4 of the tortilla pieces. These will be the top tortillas.
Assemble the quesadillas: Divide the cheese among the 4 bottom tortillas. Place a strip of roasted red pepper across the bottom third of each bottom tortilla and arrange a top tortilla over it, making sure the red shows through the cut-out mouths.
Melt the butter in a large nonstick skillet over medium-high heat. Arrange the 4 shark quesadillas in the skillet. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a serving plate. Dip the black olive slices in the sour cream and place 2 on each shark quesadilla for the eyes, using the sour cream to make them adhere. Serve with the remaining sour cream. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 39055,"Creme Brulee French Toast 1/2 cup (1 stick) unsalted butter 1 cup packed brown sugar 2 tablespoons corn syrup 1 (8 to 9) inch round loaf Challah bread 5 large eggs 1 1/2 cups half and half 1 teaspoon vanilla 1 teaspoon Grand Marnier 1/4 teaspoon salt Instructions: In a small heavy saucepan melt butter with butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13 by 9 by 2-inch baking dish. Cut 6 (1-inch) thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit. In a bowl whisk together eggs, half and half, vanilla, Grand Marnier and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day. Preheat oven to 350 degrees F and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 39056,"Italian Chicken Meatballs Nonstick cooking spray, for the foil 2 pounds ground chicken
1/2 cup pesto
1/2 cup grated mozzarella
1/4 cup grated Parmesan cheese
2 tablespoons balsamic glaze
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
4 cups arugula 1/4 cup olive oil
3 tablespoons balsamic glaze
1 cup halved yellow cherry tomatoes
1/2 cup sliced jarred roasted peppers
1/4 cup grated Parmesan cheese
Instructions: For the meatballs: Position an oven rack in the middle of the oven and preheat on the broiler setting. Line a sheet pan with foil and coat with cooking spray. Add the chicken, pesto, mozzarella, Parmesan, balsamic glaze, salt, black pepper and crushed red pepper to a large bowl. Mix well with clean hands and form into 15 meatballs, about a third of a cup each, adding them to the prepared sheet pan as you go. Broil until the meatballs are browned and cooked through (165 degrees F internally), 14 to 16 minutes. For the salad: Add the arugula to a platter. Drizzle over the olive oil and balsamic glaze, then toss lightly. Top with the cherry tomatoes, peppers and Parmesan. Add the meatballs and serve. ","[Barolo, Chianti, Dolcetto, Tempranillo]" 39057,"Cinnamon Roasted Pears with Cider Reduction 2 cups apple cider 4 ripe but firm medium pears, preferably Bartlett, unpeeled 1/4 cup honey 2 tablespoons light-bodied red wine (Beaujolais would be perfect) 1/2 teaspoon ground cinnamon Instructions: Simmer the cider in a small saucepan until it becomes a thick, golden syrup, about 1 hour. Let cool until ready to serve.(The sauce can be refrigerated for up to 1 week.) Preheat the oven to 400 degrees F. Halve the pears lengthwise, and using melon baller, remove the seeds. Cut the halves in half lengthwise. Combine the honey, wine, and cinnamon in a 9 by 13-inch baking dish. Add the pears and toss to coat. Bake until lightly browned and tender, about 20 to 30 minutes. Serve the pears warm or at room temperature, surrounded by a \swoosh\ of cider reduction. ","[Beaujolais, Pinot Noir, Grenache, Tempranillo]" 39058,"Gnocchi with Prosciutto, Spring Peas, and Chanterelles 1 1/2 cups fresh peas (frozen can be substituted in a pinch) Extra-virgin olive oil 3 cloves garlic, smashed Pinch crushed red pepper 1/4 pound prosciutto, sliced into 1/2-inch wide slices 2 cups chanterelle mushrooms, brushed or lightly rinsed and pulled apart Kosher salt 1 cup chicken or vegetable stock 1/2 recipe Chef Anne's Light as a Cloud Gnocchi (I recommend to make a full recipe and freeze half for another use), recipe follows 2 tablespoons butter 4 tablespoons grated Parmigiano 1/2 bunch chopped chives 5 large Idaho potatoes 2 eggs 3/4 cup grated Parmigiano 3 to 4 cups all-purpose flour 1 tablespoon salt Instructions: Bring 2 pots, 1 large and 1 medium, with well-salted water to a boil over medium heat. Set up a bowl of well-salted ice water. Blanch the fresh peas in the medium pot of boiling water until they are cooked but still crunchy and then immediately plunge them into the salted ice water. Remove them from the ice water and reserve. Coat a large saute pan over medium heat with olive oil. Add the smashed garlic cloves and crushed red pepper. Bring the pan to a medium high heat. When the garlic has become golden brown and is very aromatic, remove it and discard. Add the prosciutto and saute until it starts to get crispy, 1 to 2 minutes. Add the mushrooms and season with salt. Saute for 3 to 4 minutes, and TASTE to see if they are delicious (they should be!). Add the peas and chicken stock. Season with salt, TASTE IT (it should be more delicious). Simmer until the stock has reduced by about half. While the stock is reducing, add the gnocchi to the large pot of salted boiling water. Cook the gnocchi until they float and get very puffy. The gnocchi should be really puffy. While the gnocchi is in the boiling water, add the butter to the pan with the mushroom mixture. Cook over low heat and swirl to incorporate. TASTE and adjust seasoning if needed. When the gnocchi are cooked, carefully remove them from the cooking water and add them to the pan with the mushrooms. Toss or stir to combine. Cook the gnocchi with mushroom mixture until it clings to the gnocchi. Add the grated Parmigiano and the chopped chives. Transfer to serving bowls and serve immediately. Call yourself a superstar! Preheat the oven to 375 or 400 degrees F. Bake the potatoes until they are fork tender, about 45 minutes to 1 hour. Check them! While the potatoes are still hot peel and pass them through a food mill or ricer. (I find that the food mill works just as well as a ricer and is much easier to handle) onto a sheet tray lined with parchment paper. When doing this pay careful attention to keep the potatoes as light and fluffy as possible. This will aid in keeping the gnocchi light. Refrigerate the potatoes on the sheet tray until cold. This is also a very important step. If the potatoes are warm while adding flour they will require more flour which will result in a much heavier finished product. When the potatoes are absolutely cold, transfer to a clean work surface. Beat together the eggs and cheese and pour onto the potatoes. Season with salt. Cover generously with flour. It should look like snow on the mountains. Crumble the potato flour mixture between your fingers. Begin to knead the dough until it is a dry homogeneous mixture. The dough should feel slightly moist, but not tacky. If too tacky, repeat the snow on the mountains stage. Form the dough into a large log. Cut slices off the log and begin to roll into long ropes that are about 1-inch in thickness. Cut the ropes into 1/2-inch lengths. Cover generously with flour. Place the gnocchi in a single layer on a sheet tray dusted with flour. DO NOT PILE ON TOP OF EACH OTHER!! Use or freeze the gnocchi immediately. If freezing, place tray directly into the freezer. Once frozen, the gnocchi can be stored in plastic bags, in the freezer, indefinitely. When cooking gnocchi they can go directly from the freezer into salted boiling water. Note: It is a general practice to take gnocchi out of the water when they float. This is a big mistake. Gnocchi need to be cooked in boiling water until they float and get nice and puffy. Not cooking gnocchi long enough will also result in heavy gnocchi. P.S. These are Chef Anne \Secrets\ to great gnocchi, use them and you will be successful every time. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 39059,"Easy Tomato Soup 3 tablespoons olive oil 1/2 fennel bulb, chopped, about 2 1/2 cups 1/2 large onion, chopped, about 1 cup 4 cloves garlic, crushed Kosher salt and fresh ground black pepper 1 teaspoon fennel seed 1/8 to 1/4 teaspoon crushed red pepper flakes, optional 1 (28-ounce) can plum tomatoes, preferably San Marzano 2 cups homemade vegetable broth or low-sodium canned 2 cups tomato juice 6 basil leaves, torn 1 tablespoon fresh lemon juice Instructions:

1. Heat olive oil in a medium sauce pot over medium-high heat. Add fennel, onion, garlic, 1 1/4 teaspoons salt, fennel seed, and crushed pepper, if using, and cook until vegetables soften and brown slightly, about 5 minutes. Drain and reserve juice from tomatoes, and gently crush tomatoes with your hands. Add tomatoes, increase heat to high, and cook until slightly brown, about 5 minutes.
2. Add reserved juices from tomatoes, vegetable broth, tomato juice, and basil leaves. Bring to a boil, stir, reduce heat to medium low, cover and cook until vegetables are cooked through and soup reduces and thickens, about 30 minutes.
3. Remove pot from stove and puree soup in batches, with an immersion, regular blender, or food processor. Stir in lemon juice and season with pepper, to taste. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39060,"Summer Rolls 3 ounces mai fun rice noodles Vegetable oil, for greasing 4 ounces baby spinach, stemmed
   4 ounces enoki mushrooms
   3 medium carrots, julienned
   6 ounces extra-firm tofu, julienned
   1 bunch fresh mint leaves 12 spring roll wrappers
   1/4 cup creamy natural peanut butter 2 tablespoons hoisin sauce
   1 tablespoon soy sauce
   1 tablespoon sriracha hot sauce 1 teaspoon fresh lime juice
   1 medium clove garlic, grated
   3 tablespoons fresh lime juice 2 tablespoons fish sauce
   2 tablespoons sugar
   1/2 teaspoon sriracha hot sauce 1 clove garlic, minced
   Instructions: For the summer rolls: Bring a large pot of water to a boil. Add the mai fun noodles and cook until softened, 1 minute. With tongs, lift the noodles out of the water and drain; reserve the hot water for rehydrating the spring roll wrappers. Lightly grease a baking sheet or serving platter with oil to prevent the finished summer rolls from sticking. Clear a large work surface in front of you. Along the far end of the surface, line up the spinach, enoki mushrooms, carrots, tofu, mint and mai fun in that order. Set the spring roll wrappers and reserved hot water to one side of you. Take one spring roll wrapper and dip it into the hot water; it will soften quickly. As soon as the wrapper softens, lift it from the water and lay it flat and smooth on the work surface. Arrange 3 spinach leaves in a horizontal line across the center of the wrapper, leaving a 1 1/2-inch margin on either end. Top with a few pieces each of enoki and carrots. Place 2 or 3 pieces of tofu above the spinach, so the tofu and spinach lie parallel. Place 4 mint leaves above and parallel to the tofu. Top the carrots and mushrooms with about 1/4 cup of the mai fun. Lift the end of the wrapper closest to you up and over the filling, tucking it slightly underneath with your fingertips. Gently shape the roll, giving a gentle tug to keep it taught. Begin rolling toward the back end of the wrapper, then fold the sides in toward the center of the roll to close off the ends. Continue rolling to the end of the wrapper. Place the summer roll on the oiled tray. Repeat to create 12 rolls. For the peanut sauce: Whisk together the peanut butter, hoisin, soy sauce, sriracha, lime juice and garlic in a medium bowl. Whisk in 4 tablespoons water. The sauce should be a thick enough to coat the back of a spoon but still drip off lightly. Add another tablespoon or two of water if the sauce needs thinning. For the nuoc cham: Whisk together the lime juice, fish sauce, sugar, sriracha, garlic and 3 tablespoons water in a small bowl. Refrigerate until ready to use. Serve the summer rolls with the peanut sauce and nuoc cham. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39061,"White Cheddar Mornay 2 ounces butter 2 ounces all-purpose flour 1 quart whole milk 8 ounces sharp white Cheddar, shredded 1/2 teaspoon dry mustard 2 teaspoons Worcestershire sauce 1 teaspoon salt 1/4 teaspoon white pepper 1/4 teaspoon cayenne, or to taste Instructions: Melt the butter in a saucepan over low heat. Whisk in the flour, and add the milk slowly, whisking as you go. Let the sauce simmer over a very low flame for about 10 minutes. Stir in the cheese, dry mustard, Worcestershire, salt, white pepper and cayenne. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39062,"Salted Pretzel Brownies 1 cup (2 sticks) salted butter, plus more for buttering the pan 5 ounces bittersweet chocolate, broken into pieces 1/4 cup unsweetened cocoa powder
   2 cups sugar
   1 tablespoon vanilla
   3 large eggs
   1 1/4 cups all-purpose flour
   3/4 cup semisweet chocolate chips
   2 cups thin salted pretzels, lightly crushed
   Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. In a medium-large saucepan, melt the butter with the bittersweet chocolate over low heat, whisking occasionally until smooth and melted. Sprinkle in the cocoa powder and whisk to combine. Remove the pan from the heat and allow to cool for about 5 minutes. Stir the sugar and vanilla into the chocolate mixture until just combined. One at a time, stir in the eggs. Gently stir in the flour until halfway incorporated. Add the chocolate chips and stir just until combined. Sprinkle half of the pretzels in the bottom of the prepared baking pan. Pour the batter (it will be very thick!) in the pan over the pretzels. Spread to even out the top and arrange the remaining pretzels all over the top. Bake for 40 minutes, then check the brownies with a toothpick. If overly gooey/messy, return the pan to the oven for 5 to 10 more minutes, being careful not to burn the edges. Allow to cool completely (important!), then cut into small squares. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]

" 39063,"Sweet Potato Chicken Breakfast Hash 1/4 cup diced sweet potatoes 1/2 cup cooked chicken, roughly chopped 1/4 teaspoon paprika Salt and freshly ground black pepper 1 egg Suggested toppings: salsa, shredded cheese, diced avocado Instructions: Add the sweet potatoes to a wide mug or small bowl with 1 tablespoon water and microwave until tender, 2 to 5 minutes. Stir in the chicken, paprika and salt and pepper to taste. Microwave until warmed, about 1 minute. Carefully crack the egg on top. Sprinkle a little water on top of the egg and microwave until the egg white is solid but the yolk is still runny, 30 seconds to 1 minute. Serve immediately with toppings of your choice. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 39064,"Spinach and Three Cheese Ravioli with Sugo Sauce 1 recipe Pasta Dough for Ravioli, recipe follows 1 (15-ounce) container ricotta cheese 2 (8-ounce) balls fresh buffalo mozzarella, water drained and shredded 1/2 cup freshly grated Parmesan 2 cups fresh baby spinach, finely chopped 1 large egg Kosher salt and freshly ground black pepper 1/4 cup extra-virgin olive oil 1 medium onion, chopped 2 garlic cloves, minced 2 anchovy fillets 1/2 cup pitted kalamata olives 2 tablespoons capers, drained 1/2 bunch fresh basil leaves 2 (28-ounce) cans whole peeled tomatoes, drained and hand crushed Kosher salt and freshly ground black pepper Instructions: Make the pasta dough as directed in the master recipe. To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate. To make the sauce: Coat a wide saute pan with olive oil and place over medium heat. When the oil gets hazy, add the onions, garlic, and anchovies; cook and stir for 5 minutes until fragrant and soft. Add the olives, capers, and hand torn basil. Carefully add the tomatoes (nothing splashes like tomatoes), cook and stir over low heat, until the liquid is cooked down and the sauce is thick, about 20 minutes. Season with salt and pepper. Yield: 24 ravioli Pasta Dough for Ravioli: 2 cups all-purpose flour, plus more for dusting 1 teaspoon salt 3 large eggs, plus 1 for egg wash 2 tablespoons extra-virgin olive oil Cornmeal, for dusting To make the pasta dough: In an electric mixer fitted with a dough hook*, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. *Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a ball. Continue as directed above. Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times. Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about 1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as needed. Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay them out to dry slightly while assembling the rest. Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bath the ravioli in your favorite sauce to lightly coat and serve. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 39065,"Ham and Bell Pepper Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons sour cream 2 tablespoons finely chopped chives 1 1/2 tablespoons fresh lemon juice 8 ounces dried elbow macaroni 1 cup diced ham 1/4 cup finely chopped red onion 2 bell peppers, preferably 1 red and 1 yellow, chopped Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, parsley, sour cream, chives, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the ham, onion and bell peppers to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39066,"Ham-Wrapped Coconut Shrimp 1 (10-oz) package of SeaPak Jumbo Coconut Shrimp Orange marmalade sauce (included in SeaPak? shrimp package), defrosted 8 slices boiled ham or 12 slices pork or turkey bacon 24 sliced water chestnuts 2 tbsp natural, creamy peanut butter 1 tbsp Sriracha 12 pineapple chunks, halved Instructions: Preheat oven to 425F. Prepare shrimp according to package instructions. Cut tails off shrimp and cut shrimp in half, crosswise.Cut each slice of ham into 3 long strips. If using bacon, cut each slice in half, crosswise. Place a water chestnut slice in center of each strip of meat. Top each chestnut slice with piece of shrimp, smear of peanut butter, drizzle of Sriracha, and pineapple slice. Fold one side of meat over filling, roll and place (seam-side down) on baking sheet lined with parchment paper. Bake for 5 minutes, then broil for 2-4 minutes, until bites are slightly brown on top. Place toothpick in each bite and drizzle with orange marmalade sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39067,"Santa Bread 3/4 cup whole milk Two 2 1/4-ounce packages active dry yeast 1/3 cup granulated sugar 4 tablespoons unsalted butter, melted and cooled, plus more for greasing and serving 3 large eggs, at room temperature 4 cups all-purpose flour, plus more for dusting (see Cook's Note) 1 1/2 teaspoons kosher salt 1 tablespoon heavy cream or whole milk 20 drops red gel food coloring 2 large chocolate chips Confectioners' sugar, for dusting Instructions: Heat the milk in a small saucepan until it just begins to simmer, then remove from the heat and let cool to 115 degrees F. Stir in the yeast and let stand until the mixture is foamy, about 10 minutes. Pour the yeast mixture into the bowl of stand mixer fitted with a dough hook. Add the sugar, butter and 2 of the eggs and stir until smooth. Add the flour and salt and mix on medium-low speed until the dough comes together. Increase the speed to medium high and knead until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly greased large bowl, cover with plastic wrap and let stand until the dough doubles in size, about 1 hour. Preheat the oven to 350 degrees F and line a rimless baking sheet with parchment. Turn the dough out onto a lightly floured work surface. Pinch off 1 golf ball-size piece of dough and roll it into a ball for the pompom of Santa's hat. Pinch off 1 ping pong ball-size piece of dough and roll it into a ball for Santa's nose. Cut off a 1-inch-wide, 9-inch-long, 1/4-inch-thick strip and roll it into a smooth log for the brim of Santa's hat. Cut another piece of dough into a roughly 2-inch-wide, 5-inch-long, 1/4-inch-thick strip of dough. Snip evenly from the bottom (but not all the way up) and spread the strips out slightly to form a mustache. Roll out the remaining dough into an elongated diamond with the top triangle of the diamond double the length of the bottom triangle. Position the diamond on the prepared baking sheet with the top of the longer triangle hanging over the edge. Working on the shorter triangle, use scissors or a knife to cut 1/2-inch-wide strips of dough up toward the middle, stopping at the imaginary line where the top and bottom triangles meet. Pick up each strip of the beard and twist it, if you like, lying the twists down next to each other naturally so they look like a beard. Fold over the overhanging corner of dough so that it fits back within the edge of the baking sheet and position it slightly to the right to form the tip of Santa's hat. Position the dough log across the top triangle where the tip of Santa's hat ends and tuck the ends under the sides of the triangle; this is the brim of Santa's hat. Position the golf ball-size ball of dough over the tip and against the brim and press lightly to adhere for the pompom of Santa's hat. Arrange the mustache at the top of the beard, then position the ping pong ball-size ball of dough above the mustache to make Santa's nose. Beat the remaining egg with the cream in a bowl to make an egg wash. Using a pastry brush, brush the entire surface of the dough, including the pompom and brim of the hat but not the body of the hat, with the plain egg wash, making sure to get into all the crevices of the shapes. Add the food coloring to the egg wash, stir to combine, then carefully brush the body of the hat with the red egg wash, being careful not to let it stain the pompom or brim. Bake until the bread is golden brown and cooked through, about 20 minutes. Remove from the oven and immediately set the chocolate chips proportionally on either side and slightly above Santa's nose to form his eyes. Let the bread cool for 10 minutes on the baking sheet, and then transfer to a wire rack. Using cut pieces of parchment paper or foil to shield Santa's nose, face and the body of his hat, dust the beard, brim and pompom with confectioners' sugar. Remove the paper and serve the bread while still warm with butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39068,"Szechwan Crispy Beef 1 pound sirloin steak, rinsed and patted dry Vegetable oil, for frying 1 cup shredded carrots 2 scallions, white part, thinly sliced lengthwise; greens cut on the diagonal, for garnish 1/4 cup stir-fry sauce (recommended: Kikkoman) 1 tablespoon dry sherry 1 tablespoon Vietnamese chili-garlic sauce Instructions: Trim away fat from steak. Slice across the grain into 1/4-inch thick slices. Slice steak again across the grain for matchstick pieces of steak. Set aside. Add 2 tablespoons of oil to a hot wok or large skillet over high heat. Add carrots and stir-fry for 2 minutes. Remove carrots and set aside. Add enough oil to coat the bottom of the wok or skillet. Once hot, add beef strips and stir-fry for 8 to 10 minutes, or until beef is dark and crispy. Be careful as beef will splatter for the first 3 to 4 minutes while it loses its moisture. Remove beef from skillet and drain out all oil, except for 1 tablespoon, if desired. Add scallions and stir-fry for 30 seconds. Add carrots and beef back to skillet. Stir-fry for another 30 seconds. Add stir-fry sauce, sherry, and chili-garlic sauce. Stir-fry for another 30 to 60 seconds. Garnish with green scallions and serve hot. ","[Shiraz, Malbec, Tempranillo, GSM Blend]" 39069,"Tahini Dressing 1/4 cup fresh lemon juice 1 teaspoon honey 1 clove garlic, mashed into a paste 1/2 cup well-stirred tahini 1/4 to 1/3 cup cold water 1/4 teaspoon ground cumin Pinch ground cayenne pepper Kosher salt Instructions: Whisk together the lemon juice, honey and garlic paste in a medium bowl. Gradually whisk in the tahini. Whisk in the water a little at a time until the sauce is smooth, creamy and has the consistency of cold heavy cream. Whisk in the cumin, cayenne and 1/4 teaspoon salt. Taste add more salt if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39070,"Ghost Sugar Cookies 2 cups all-purpose flour, plus more for dusting 1 teaspoon pumpkin pie spice 1/2 teaspoon fine salt 1/4 teaspoon baking soda 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 3/4 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 large pasteurized egg whites Pinch fine salt 1 pound confectioners\u2019 sugar 1/2 teaspoon pure vanilla extract 30 black jelly beans, halved crosswise One 15-inch piece black licorice lace, cut into 30 equal strips Instructions: For the cookies: Stir together the flour, pumpkin pie spice, salt and baking soda in a medium bowl. Combine the butter and sugar in a stand mixer fitted with the paddle attachment and beat on medium-high speed until light and fluffy, about 2 minutes. Add the egg and vanilla and beat until combined, about 1 minute. Starting on low speed, mix in the flour mixture in 3 additions; scrape down the sides of the bowl in between. Increase the speed to medium high and beat until very smooth, 1 to 2 minutes. Remove the dough to a sheet of plastic wrap and flatten into a disk. Refrigerate until firm, at least 3 hours, up to overnight. Position oven racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment. Cut the dough in half. Dust your work surface and the dough liberally with flour and roll one piece of dough about 1/4 inch thick. Cut as many ghosts as you can with a 3.5-inch ghost-shape cookie cutter and transfer to the baking sheets. Repeat with the remaining dough. Gather the scraps from both pieces of dough, then flatten, rewrap and refrigerate. Meanwhile, bake the ghosts, switching and rotating positions of the baking sheets halfway through, until golden on the edges, 10 to 12 minutes. Let cool on the baking sheets for 5 minutes then transfer to a wire rack to cool completely. Repeat with the refrigerated dough scraps to get about 30 cookies in total. For the royal icing: Combine the egg whites and salt in a stand mixer fitted with the paddle attachment and beat on medium-high until foamy, about 1 minute. Add the confectioners\u2019 sugar, vanilla and 1 tablespoon water. Beat on low speed until combined. Increase speed to high and beat until the icing is thick and glossy but still pourable (like very thick paint), about 3 minutes, adding more water as needed to reach the right consistency. Transfer to another medium bowl. For decorating: Line 2 baking sheets with parchment and place a wire rack on each. Dip 1 cookie, face down, into the icing and let the excess drip back into the bowl, to evenly coat the top. Place icing-side up on the prepared wire rack. Add 2 jelly bean halves for the eyes and 1 licorice strip, curved up, for a smiling mouth. Repeat with the remaining cookies and candy. Let sit until the icing hardens completely, at least 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39071,"Slow Roasted Pork Shoulder 2 tablespoons chopped fresh rosemary 3 oil-packed anchovies 2 cloves garlic 1 tablespoon brown sugar 2 teaspoons ground cumin 2 tablespoons Dijon mustard 1 tablespoon kosher salt, plus more as necessary 2 teaspoons freshly cracked black pepper, plus more as necessary 1/4 cup olive oil One 5- to 6-pound bone-in pork shoulder 3 scallions, sliced Pickled Red Onions, recipe follows, chopped 1 Fresno cl, sliced 2 cups baby arugula 2 cups white wine vinegar 1/2 cup sugar 1 tablespoon kosher salt 1 tablespoon pickling spice 1 red onion, sliced 1/4-inch thick Instructions: In a small food processor, add the rosemary, anchovies, garlic, brown sugar, cumin, mustard, salt, pepper and olive oil. Process to form a thick paste. Score the fat cap of the pork shoulder. Spread the paste all over the pork, covering evenly. Place the pork in a baking dish or on a sheet pan and cover with plastic wrap. Let marinate in the refrigerator for 12 to 24 hours (preferably for the whole 24 hours). Take the pork out of the refrigerator 1 hour before cooking. Preheat the oven to 200 to 250 degrees F. Place the pork shoulder on a sheet pan fitted with a rack. Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight. Remove the pork from the oven and transfer to a cutting board. Let rest for at least 15 minutes or up to 30 minutes before shredding the meat with two large forks. While the meat is resting, pour the pan drippings from the sheet pan into a medium saucepan. Add 1 cup water to the sheet pan and scrape to loosen the browned bits from the bottom of the pan; add to the saucepan. Bring the sauce up to a boil, then simmer until slightly thickened, 3 to 4 minutes. Drizzle some sauce over the shredded pork and toss to coat. Adjust the seasonings. Serve the pork on the cutting board or a platter, topped with the scallions, Pickled Red Onions, Fresnos, baby arugula and a drizzle of the pan sauce. Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 39072,"Carrot Ginger Dressing 1 large carrot, peeled and roughly chopped (about 4 ounces) 1/2 red apple, such as Gala, Honeycrisp or Fuji, peeled, cored and roughly chopped (about 3 ounces) One 1 1/2-inch piece fresh ginger, peeled and roughly chopped 1 clove garlic, peeled 1/4 cup white miso 1/4 cup unseasoned rice vinegar 3 tablespoons toasted sesame oil Kosher salt and freshly ground black pepper Instructions: Add the carrot, apple, ginger, garlic, miso, rice vinegar, sesame oil, 1 teaspoon salt and 1/4 teaspoon pepper to a blender. Puree until smooth. (If necessary, stop the blender and scrape down the sides with a rubber spatula to help the ingredients blend completely.) Season to taste with salt and pepper. Use immediately or transfer to an airtight container and refrigerate for up to 7 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39073,"Brussel Sprouts with Pistachios 1 tablespoon olive oil 1 pound Brussels sprouts, trimmed and halved
1 shallot, finely chopped
1 teaspoon finely grated lemon zest plus 2 tablespoons juice 1/2 cup shelled pistachios, finely chopped
Sea salt, for sprinkling Instructions: In a large skillet, heat the olive oil over medium heat. Add the Brussels sprouts and shallot and saute until just wilted, about 5 minutes, being careful not to let them burn. Add the lemon zest, juice and pistachios and continue to saute until completely heated through, 3 to 5 minutes. Top with a sprinkle of sea salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39074,"Mini Turkey Meatloaves Nonstick cooking spray, for the pan 1 1/2 cups regular oats 1 cup whole milk
2 1/2 pounds ground turkey
4 slices bacon, cut into very small bits
3 tablespoons finely minced fresh parsley, plus more for serving
1/2 teaspoon seasoned salt, such as Lawry's 1/2 teaspoon freshly ground black pepper
1/2 teaspoon red pepper flakes
1 cup ketchup, plus more if needed
Instructions: Preheat the oven to 350 degrees F. Generously coat 18 standard muffin cups (from two 12-cup muffin pans) with cooking spray. Put the oats in a small bowl and slowly pour the milk over them. Stir to make sure the oats are all coated and then let them sit for a few minutes. Put the turkey and bacon in a separate large bowl and add the oats and any extra milk from the bowl to it. Add the parsley, seasoned salt, black pepper, red pepper flakes and 1/4 cup of the ketchup. Use your hands to mix it all together. Place a 1/4-cup scoop of the mixture in each greased muffin cup. Squirt about 1/2 teaspoon of the remaining ketchup on top of each meatloaf. Use a spoon to smear the ketchup evenly over the top, then use it to nudge the edges of the meatloaves away from the pan a bit (this just neatens them up a little). Bake for 25 minutes, then carefully squirt another 1/2 teaspoon of ketchup on top of each, spreading it carefully with a spoon to cover as much of the surface as possible. Continue to bake until completely cooked through and sizzling around the edges, about another 30 minutes. If there are any large areas without ketchup, go ahead and squirt/spread more as needed. Sprinkle the meatloaves with parsley, then let them sit in the pan for 5 to 7 minutes before serving. Run a sharp knife around the edges of the loaves to loosen them if they stick. Serve them warm with a veggie on the side ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39075,"Fresh Ricotta Cream with Charred Ciabatta and Parsley Fresh Ricotta, recipe follows 1 1/2 cups mascarpone
1 cup heavy cream
Nutmeg, as needed Salt Ciabatta, for serving
Olive oil, for drizzling
Chopped fresh parsley, for garnish
1 gallon whole milk 2 cups heavy cream
2 cups plain low-fat yogurt
2 tablespoons salt
Instructions: Preheat a grill over medium heat. Using a food processor, mix the Fresh Ricotta, mascarpone and cream. Add nutmeg and salt, to taste. Mix until the mixture just comes together, being careful not to over-mix. The mixture should have a creamy ricotta texture, but not be overly smooth or creamy. Store in deli containers. Brush the ciabatta with olive oil and cook on the grill until it has char marks. To serve, place the ricotta cream into a bowl, drizzle with olive oil and garnish with the parsley. Serve with the ciabatta. Mix together the milk, cream, yogurt and salt in a rondeau or non-reactive pot and cook on medium-low heat. Stir occasionally to make sure the bottom doesn't scorch. Allow the curd to form and rise to the top of the mixture. Line a perforated hotel pan with cheesecloth and place over a deep hotel pan. When the curds have developed, remove the pot from the heat and pour the mixture over the cheesecloth-lined hotel pan. Allow the ricotta to drain for about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39076,"Marinated Pork Tenderloin 12 - 16 ounces pork tenderloin 1 teaspoon Asian sesame oil 2 tablespoons orange juice 1 scallion, sliced 1/4 cup of soy sauce 1 tablespoon ginger, grated 1 tablespoon honey 1 tablespoon sesame seeds 2 cloves garlic, smashed Instructions: Score pork with a fork, place in baking dish and set aside. In medium bowl combine all ingredients and stir. Pour over tenderloin and cover. Let sit for at least a half hour. Remove from marinade and cook in a cast iron skillet or on a BBQ for about 10 minutes. Serve. ","[Syrah, Tempranillo, Barbera, Chianti]" 39077,"Haunted Chocolate Castle Cocoa butter, for spray painting 8 pounds bittersweet chocolate, tempered Instructions: Make the base: Use an 18 to 20-inch diameter bowl that is about 6 inches deep. Press a large sheet of tin foil into the side of the bowl. This will create a great texture. Use a pastry brush dipped in dark chocolate to coat the tin foil. Do not press too hard with the brush or you will lose the texture of the aluminum. Repeat this step 3 or 4 more times until the chocolate layer is about 3/8-inch thick. When the chocolate has set, invert the bowl to release the base from the bowl. Carefully peel the tin foil away from the chocolate. Set aside. Make the rooftops: Make a cone out of a sheet of acetate securing it closed with tape. Use a scissor to trim the edge of the cone so the end is straight. You will need 1 cone for each castle turret. The cones I made were about 9-inches tall and ranged in the opening diameter from 1 to 4 inches. Tip: Determine the size of the turrets you will make so you can coordinate cone rooftops that match the size. Use a ladle to fill the cone with chocolate. When it is full, empty it into the bowl of chocolate. The inside of the cone should be evenly coated with chocolate. Wipe the edge of the plastic cone clean on the side of the bowl and place it upside down on a wire rack placed over a baking sheet. Once the chocolate starts to harden, about 5 minutes, scrape the edge of the cone clean with a paring knife. You can place the cone in the refrigerator for several minutes to help the chocolate to harden. Repeat 3 more times to make 4 rooftops. When the chocolate sets, peel off the acetate. Set aside. Make the turrets: The tallest turrets of my castle are made with tubes of chocolate, each a different size in diameter. Each turret is also made of tubes of 2 different diameters. I made 5 turrets plus an extra large turret. I call the largest turret the main house. It is an irregularly shaped tube but the technique to make it is different from the other turrets. To make the main house, roll a long piece of acetate to determine the size of the tube you would like to make. Use a marker to mark the place on the acetate that indicates the desired diameter. Unroll the acetate and place a piece of parchment at the mark to cover the extra acetate. Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate over the exposed sheet of acetate. Let the chocolate set slightly then roll the open end toward the parchment line. When the open end meets the parchment, continue to roll the extra acetate and tape it closed. Use a tin can to press this tube into an irregular shape. When the chocolate is set, peel off the acetate. Use a hot knife to shape the top edge of this piece. Use a slow sawing motion. If you see smoke, the knife is too hot. Dip the end of this piece into the tempered chocolate and adhere it onto the base. To make the tall turrets, use the following technique to make chocolate tubes. Roll a tube to the desired diameter and secure it closed with tape. The turrets on my castle range from 1 to 5 inches in diameter. Tape 1 end of the tube closed with tape. Set the tube on end and fill with chocolate. When it is full, invert the tube over the bowl of chocolate allowing the excess chocolate to flow back into the bowl. Let set. When the chocolate has set, repeat this step a few more times. You want the tubes sturdy so the castle will be strong. Allow the chocolate tube to set until hard. Remove the acetate. The largest tube gets cut into pieces to make the base of some turrets. Use a hot knife to cut all of the tubes into unequal sizes. To do this, heat the knife under very hot water and wipe it dry. Hold the knife blade against the side of the chocolate where you want to make the cut. Do not press on the knife or the chocolate will break. Allow the heat of the knife to \cut\ through the chocolate by melting it. To assemble the turrets: Start with the largest diameter planned for each turret and use tempered chocolate to adhere the piece to the base. Combine different size tubes to make the tall turrets. Use tempered chocolate to glue the turret pieces together. Apply the chocolate at the top of the base turret and at the bottom of the tube inserted into that base. Use cold spray or hold it until the chocolate sets. Make a cornet and fill it with tempered dark chocolate. Starting with the tube of greatest diameter, place the next smallest diameter tube piece inside it and use the cornet to \glue\ the 2 pieces together. If you have cold spray, it will be helpful to use it here. Continue this process using 2 or 3 different diameter tubes for each turret. Then repeat the process to make a total of 5 turrets. Use a hot cutter to make the windows. Heat the cutter with a blowtorch or hold it under very hot water and wipe it dry. Hold the cutter against the chocolate where you want to make the cut. Do not press too hard or the chocolate will break. Allow the heat of the metal to \cut\ through the chocolate by melting it. At this stage, you can spray the castle to give it a great texture. The trick is that you have to be able to fit the castle into your freezer. Place the castle in the freezer for about 15 to 20 minutes. The surface of the chocolate must be chilled so the chocolate coating will harden upon contact, giving it the desired texture. Prepare the paint sprayer: Place equal amounts of chocolate and cocoa butter over a double boiler and melt until smooth (no lumps). Remove the presentation from the freezer and place on a parchment paper lined surface. Place the chocolate mixture in a clean paint sprayer and use it to spray the dessert with the chocolate. Tip: Anything that touches the tubes after they have been sprayed will leave a mark. Use tempered chocolate to secure a rooftop to the top of each turret. Make the trees: Make a cornet and fill it with tempered dark chocolate. Draw a tree onto a sheet of parchment paper. Repeat the same technique to make as many trees as you would like. Let your imagination run wild as you draw scary trees. When the chocolate sets, lift it from the parchment paper. If it sticks, you can loosen it with a paring knife. Make the bats: Use a spoon to fill the bat molds with chocolate. Once the chocolate starts to harden, about 5 minutes, check to be sure the edges of the mold are clean and if necessary, clean with a paring knife. When the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden. Repeat to make as many bats as you would like. I made mine about 7 inches tall. Make the turret squares: Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate over a sheet of textured acetate. Let the chocolate set slightly. Wait until the chocolate begins to set. Use a rolling cutter or hot sharp chef's knife to cut rectangles that are 1-inch by 2 inches. When the chocolate has set, carefully peel away the sheet. It should release from the chocolate quite easily. Finishing details: Use tempered chocolate to attach the turret squares to the top of each turret. Glue the trees and bats in place. Use the tip of a metal skewer to poke holes in the base of the castle. Insert the chocolate lollipops into these holes. ","[Pinot Noir, Cabernet Sauvignon, Syrah, Zinfandel]" 39078,"Chicken Pesto Spinach Salad Ingredients: 1 pkg Fresh Express? Baby Spinach 4 chicken breasts, no bone/skin Your favorite Balsamic Vinaigrette dressing 2 cups frozen peas, thawed 1 cup Feta cheese, crumbled Dressing Ingredients: 1 cup roasted almonds 1 bunch basil, chopped 3 Tbsp Italian parsley, chopped 2 cloves garlic, diced 3 Tbsp Asiago cheese, grated 1 tsp salt 1 tsp black pepper 1/2 cup rice vinegar 1 Tbsp fresh lemon juice 1/2 cup extra virgin olive oil Marinate the Chicken: Place chicken breasts in medium bowl. Pour vinaigrette & toss to coat. Let sit for 20 mins to an hour. Instructions: Chicken and robust pesto dressing combine with our Baby Spinach for this richly seasoned salad. Grill the Chicken: When grill is hot, cook chicken on both sides. Take chicken up onto a warm plate. Set aside for 10 minutes (it will finish cooking). Make the Dressing: In food processor, place all dressing ingredients. Pulse to make pesto, scraping sides w/ rubber spatula. Blend until creamy. Note: If you use a blender, add extra olive oil if needed. Make the Salad: Place greens into a large salad bowl. Toss with pesto dressing & thawed peas. Mix well & serve on 4 plates. Slice chicken breast & lay on top of salad. Sprinkle with crumbled cheese & almonds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39079,"Cheesy Broccoli, Chicken and Rice Casserole 1 cup panko breadcrumbs 2 cups extra-sharp Cheddar cheese, grated (about 8 ounces) 2 cups homemade chicken stock or canned reduced-fat low-sodium chicken broth 2 cups 2-percent or whole milk 1 bay leaf, preferably fresh 1 thyme sprig 4 tablespoons (1/2 stick) unsalted butter 1 onion, chopped 1 stalk celery, diced 8 ounces sliced cremini mushrooms Coarse kosher salt and freshly ground black pepper 2 cloves garlic, chopped 1/4 cup all-purpose flour 2 cups long-grain rice 3/4 cup sour cream Pinch of cayenne pepper 1/4 teaspoon freshly grated nutmeg 3 boneless skinless chicken breasts, halved, or 6 boneless skinless thighs (about 1 1/2 pounds) 1 pound broccoli crown, chopped into small florets Instructions: Heat the oven to 350 degrees F. Combine the panko and half of the cheese. Set aside. Heat the stock, milk, bay leaf and thyme in a medium saucepan over medium-low heat until steaming. Keep warm while you prepare the vegetables. (You can skip infusing the liquid with the herbs if you like, but it does need to be warmed so it doesn't make lumpy gravy when you add it to the flour.)
Heat the butter in a large ovenproof and flame-proof casserole or skillet over medium heat. Add the onion and celery. Cook until the onion is soft and translucent, 3 to 5 minutes. Add the mushrooms and season with salt and pepper; cook until tender, stirring occasionally, 3 to 5 minutes. Add the garlic and cook until fragrant, 45 to 60 seconds. Add the flour and stir to combine. (The mixture will be dry.) Remove the bay leaf and thyme from the stock mixture. Whisk the stock into the flour and vegetables. Add the remaining cup of cheese and stir until smooth. Add the rice and stir to combine. Add the sour cream, cayenne and nutmeg; stir until smooth. Place the 6 pieces of chicken in the casserole and snuggle them into the rice. Cover with a tight-fitting lid and transfer to the oven. Bake until the rice is tender and the liquid has been absorbed, about 40 minutes.
Meanwhile, place the broccoli in a microwave-safe bowl with 1/4 cup of water. Cover and microwave until the broccoli is just tender and bright green, about 2 minutes, depending on the strength of your microwave. Drain the broccoli and keep warm.
Once the rice is tender and the liquid has been absorbed, remove the casserole from the oven and stir in the broccoli. (It's easiest if you transfer the chicken to a plate first, then stir in the broccoli, then pop the chicken back on top.) Smooth the top and sprinkle with the reserved panko-cheese mixture. Return to the oven and bake until the topping is golden brown, about 15 minutes longer. Place the casserole on a rack to cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39080,"Campfire Banana Boats 8 bananas 1 bag caramel bits or caramels cut into bits 1 bag chocolate chips 1 bag mini marshmallows 1 package original graham crackers, crushed into crumbs Instructions: Split the bananas lengthwise, but don't cut all the way through. The goal is to create a boat to hold the ingredients. Load the bananas 1/4 cup each of the caramel bits, chocolate chips and mini marshmallows. Crumble 1 whole graham cracker onto each loaded banana. Wrap individually in 8-by-10-inch squares of foil, and then place near the campfire to melt the candies. Open up and eat with a spoon. ","[Chardonnay, Merlot, Moscato, Riesling]" 39081,"Baked Potato Cake Cooking spray 2 16-to-18-ounce boxes white cake mix (plus required ingredients) 1 stick unsalted butter, at room temperature 1 tablespoon milk 2 teaspoons unsweetened cocoa powder, plus more for dusting 3 to 4 cups confectioners' sugar 2 16-ounce tubs vanilla frosting 3 yellow Starburst candies 2 fresh mint leaves Instructions: Preheat the oven to 350 degrees F. Coat three 9-inch-roundcake pans with cooking spray. Prepare the cake mixes as directed; divide the batter evenly among the pans and bake 30 to 35 minutes. Let cool. Make the \potato skin\ frosting: Beat the butter and milk with a mixer until smooth. Beat in the cocoa powder. Beat in the confectioners' sugar, 1 cup at a time, until the mixture is as thick as cookie dough. Form into 2 disks, wrap in plastic and refrigerate. Level the domed tops of 2 cakes with a serrated knife. Stack the flat cakes on a cardboard circle with vanilla frosting between each; use the remaining domed layer on top. Freeze 30 minutes. Trim the cake into a potato shape with a small serrated knife; reserve the trimmings. Cover the cake with a thin layer of vanilla frosting. Dust a sheet of parchment paper with cocoa powder. Remove 1 disk of chocolate frosting from the refrigerator and roll into a 5-by-10-inch oval, dusting with more cocoa. Repeat with the other disk of frosting. Use the parchment to press the frosting sheets against the cake as shown, leaving a few inches on top uncovered. Dust with more cocoa. (Don't worry about how the bottom of the cake looks-it will be covered with foil.) Gently fold back the frosting on top. Crumble about 1/2 cup of the cake trimmings (use the light inside pieces) and sprinkle them on top of the cake. Unwrap the candies and microwave until soft but not melted, about 12 seconds. Stack the candies, then flatten with your fingers. Set on top of the cake. When ready to serve, snip the mint leaves on top of the cake. Carefully wrap the bottom half of the cake with a large sheet of foil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39082,"Cupcakes 1 stick plus 1 tablespoon soft butter 1/2 cup plus 1 tablespoon sugar 2 eggs 3/4 cup all-purpose flour 1/2 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons vanilla extract 2 to 3 tablespoons milk Royal Icing, recipe follows *2 large egg whites (or substitute powdered egg whites) 3 cups confectioners' sugar 1 teaspoon lemon juice Instructions: Take everything you need out of the fridge in time to get to room temperature - and this makes a huge difference to the lightness of the cupcakes later - and preheat the oven to 400 degrees F. Put all of the ingredients for the cupcakes except for the milk into a food processor and blitz until smooth. Pulse while adding the milk down the funnel, to make a smooth dropping consistency. Divide the mixture between a 12-bun muffin tin lined with muffin papers, and bake in the oven for 15 to 20 minutes. They should have risen and be golden on top. Let them cool a little in their tins on a rack, and then take them carefully out of the tin to cool in their papers, still on the wire rack. Ice with Royal Icing. Combine the egg whites and confectioners' sugar in a medium-size mixing bowl and whip with an electric mixer on medium speed until opaque and shiny, about 5 minutes. Whisk in the lemon juice, this will thin out the icing. Beat for another couple of minutes until you reach the right spreading consistency for the cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39083,"Eggnog-Panettone Bread Pudding 1 loaf panettone, available in Italian specialty stores, cut in half (enough for about 5 cups, diced) 3 whole eggs 3 egg yolks 3/4 cups sugar 2 cups half-and-half 1/4 cup rum 1 teaspoon vanilla extract 1/8 to 1/4 teaspoon freshly grated nutmeg Vegetable cooking spray Vanilla ice cream Whipped cream Instructions: Preheat oven to 475 degrees F. Place a tea-kettle of water on to boil for a water bath. With a serrated knife, remove the side crusts from the half piece of the panettone. Cut into 3/4 to 1-inch dice. You should have 5 cups. Reserve the cubed panettone in a large mixing bowl. For the eggnog custard, in another bowl thoroughly whisk together the eggs, yolks, sugar, half and half, rum, vanilla extract, and a healthy grating of fresh nutmeg. Pour this over the bread cubes. Spray a 12 hole muffin tin with vegetable cooking spray. Ladle the bread/eggnog mixture gently and evenly into the muffin tins. The big cubes sticking up look nice. Place the filled muffin tin in a tall sided cookie sheet or roasting pan. Transfer to the preheated oven and carefully pour the hot water from kettle onto sheet pan, creating a water bath for the muffin tin to sit in. Bake 15 to 20 minutes until the tops are nicely browned, and a toothpick comes clean from the center. Bread pudding may be served warm or cold. Vanilla Ice cream or whipped cream would be great accompaniments. Alternately place the muffin tin in a roasting pan on the stove. Pour in up to 1-inch of boiling water. Cover and cook over medium-high heat for 15 to 20 minutes. The puddings will puff and a toothpick will come out clean from the center. The tops won't brown with this method. Perhaps a sprinkle of cinnamon sugar at serving time would be nice. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 39084,"Golden Crushed Potatoes 8 small gold creamer potatoes (like Yukon gold), about 1 pound Nonstick cooking spray 1 tablespoon olive oil 1/4 teaspoon salt Instructions: Preheat the oven to 450 degrees F. Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain. Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes. Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39085,"Childhood Chocolate Cake Nonstick spray 3 eggs
1 1/2 cups plus 1 tablespoon granulated sugar
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 cup plus 1 tablespoon cocoa powder
2 teaspoons instant coffee, optional
1/2 teaspoon salt
1 1/4 cups Hellmann's Mayonnaise
1 1/3 cups hot water
2 egg whites 1/4 teaspoon cream of tartar
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
1/2 teaspoon vanilla
4 ounces dark chocolate, for grating Instructions: Preheat the oven to 350 F. Put parchment paper in the bottom of the two cake pans and use nonstick spray (or a little butter) to thoroughly grease the sides and bottoms. Set aside. Make the batter for the cake: In the bowl of the electric mixer fitted with the whisk attachment, combine and beat the eggs and sugar on high speed until light, fluffy and lemony-colored, 5 to 8 minutes. Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda, cocoa powder, (sifted over the other ingredients) coffee (if using) and salt. Mix in the mayonnaise, gently whisk in the hot water and then fold in the egg/sugar mixture until smooth. Mix until all of the ingredients are thoroughly combined. Pour half of the cake batter into each of the prepared pans. Place the pans in the center of the oven and bake for 20 to 25 minutes. Test the cakes to make sure they are cooked in the center. Remove from the oven and set aside to cool. For the frosting: Make a stovetop water bath by placing a large (somewhat deep) skillet half-filled with water on the stove. Heat the water until it simmers then shut it off. Meanwhile, put the egg whites, sugar, cream of tartar, 5 tablespoons water and corn syrup in a clean metal bowl. Whisk to blend. Place the bowl in the water bath and (with the heat off) whisk the whites by hand or with an electric hand mixer until they fluff up and reach a temperature of 140 degrees F. Whisking the whites constantly is important so just test the temperature of the whites from time to time with the thermometer. Holding a thermometer and whisking at the same time can be difficult. When the whites reach 140 degrees F, remove the bowl from the water bath. Stir in the vanilla extract and whisk for 1 to 2 additional minutes to cool it off a little. Cover with plastic wrap until ready to frost the cake. Assemble the cake: Gently turn the cake rounds out onto a flat surface. Finely grate some chocolate onto the first layer of the cake. Then, use about 1/3 of the total frosting on top of the first layer, letting some of it spill over the top to coat the sides. Place the other layer squarely on top of the first and use the remaining frosting to coat the top and sides of the cake. Grate more chocolate over the cake. This chocolate will create a nice little texture to compliment the soft cake. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 39086,"Turkey Spaghetti Kosher salt 12 ounces spaghetti 4 tablespoons (1/2 stick) salted butter 1/2 cup diced celery 1/2 cup diced carrot 1 tablespoon chopped fresh sage 2 cloves garlic, minced 1 small onion, diced 1/4 teaspoon freshly ground black pepper 2 cups diced roasted turkey (or substitute rotisserie chicken) One 10.5-ounce can cream of mushroom soup 1 cup leftover gravy (or substitute another can of cream of mushroom soup) 1/2 cup stock or water 1 1/2 cups grated Cheddar cheese Chopped fresh parsley, for serving Instructions: Preheat the oven to 375 degrees F. Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 7 to 8 minutes. Drain and set aside. Meanwhile, heat the butter in a large ovenproof skillet over medium heat. When the butter has melted, add the celery, carrot, sage, garlic and onion, then stir. Season with the pepper and a pinch of salt and cook for 2 to 3 minutes to soften the vegetables. Add the turkey, cream of mushroom soup, gravy and stock. Bring to a simmer. Stir in the pasta and half of the Cheddar until well combined. Sprinkle the remaining Cheddar over the top and bake until the cheese is melted and the sides are beginning to brown, 12 to 15 minutes. Let cool slightly, then garnish with the parsley and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39087,"Chicken with Bacon, Tomato and Thyme 8 pieces bacon, par-cooked half-way (may use precooked) 1 1/2 pounds boneless skinless chicken breast, cut into halves 2 tablespoons extra-virgin olive oil 1 clove fresh garlic, minced 2 tablespoons red onion, chopped 2 Roma tomatoes, sliced 1 bunch fresh thyme Instructions: Preheat the oven to 400 degrees F. To par-cook bacon, lay slices on a sheet pan and bake in a preheated 400 degree F oven for about 10 minutes until half-cooked. Remove and reserve. Working on a sheet pan, coat the chicken breast with olive oil and minced garlic. Sprinkle lightly with salt and pepper. Next, wrap 2 pieces of par-cooked bacon strips criss-cross around each piece of chicken, forming an \x\ pattern in the center. Sprinkle with the diced onion and place a thick slice of Roma tomato and a couple sprigs of fresh thyme in the center of each breast, tucked in behind the bacon. Arrange chicken a little apart from each other on the sheet pan and bake until the chicken is completely cooked and reaches an internal temperature of 165 degrees F, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39088,"Chicken Tacos 1 recipe Achiote Citrus Marinade (recipe follows) 1 1/2 pounds chicken legs and thighs 24 small corn tortillas (recipe follows), or use store-bought 1 recipe Salsa Fresca (recipe follows) 2 avocados, peeled and sliced
1/2 bunch cilantro, leaves only, chopped 2/3 cup freshly squeezed orange juice 1/4 cup achiote paste 2 to 3 jalapeno chiles stemmed and seeded if desired 7 garlic cloves, peeled 1 tablespoon black peppercorns 1 tablespoon salt 1 bunch cilantro, stems and leaves 4 cups finely ground deep yellow masa harina 2 3/4 cups cold water 1 teaspoon salt 4 medium ripe tomatoes, cored, seeded, and finely diced 1/4 red onion, minced 2 jalapeno chiles, stemmed, seeded and minced 1 bunch cilantro, leaves only chopped 2 tablespoons lime juice 3/4 teaspoon salt Pinch of freshly ground black pepper Instructions: Rub the marinade all over the chicken pieces. Place in a bowl, cover and refrigerate at least 1 hour or as long as overnight. Preheat the oven to 350/. Lift the chicken pieces from the marinade and transfer to a roasting pan. Roast for about 40 minutes, or until the meat easily pulls away from the bone. Set the chicken aside to cool and pour the cooking juices from the pan into a bowl or cup. Refrigerate the juices so that the fat rises to the top. When the chicken is cool, remove and discard the skin, if desired, and bones and cut or shred the meat into bitesized pieces. Refrigerate the chicken if you do not plan to use it right away. When you are ready to make the tacos, skim off and discard the fat which has risen from the cooking juices, and use the brown cooking liquid which remains to reheat the chicken in a low oven. Dip a corn tortilla in some water and shake off the excess. Toast one at a time in a nonstick pan over medium heat for about 1 minute on each side. Wrap in a towel to keep warm while you dip and heat the remaining tortillas. For each taco, stack 2 tortillas. Divide the warm chicken and place on top. Top with Salsa Fresca, sliced avocado, and chopped cilantro. Combine 1/3 cup of the orange juice, the achiote paste, jalapenos, garlic, peppercorns and salt in a blender or food processor. Puree until the peppercorns are completely crushed. Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth. In large bowl combine all ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack. Divide the dough into 24 golf ball size pieces for tacos and 12 large balls for quesadillas. Place on a platter and cover with a damp towel. Line a tortilla press with 2 sheets of plastic cut from a plastic freezer bag or other heavy duty plastic bag. Heat a dry cast iron skillet, or non-stick pan until moderately hot. Flatten each ball of dough in the tortilla press, then remove the plastic from the top and, holding the tortilla with your fingertips, peel off the bottom sheet. Lay the tortillas one by one on the skillet and cook about 30 to 45 seconds per side, pressing the top of each tortilla with your fingertips to make it puff. Place the hot tortillas on a towel. When they are still warm but not hot, stack and wrap in a towel. Serve immediately or let cool, wrap well in plastic or a plastic bag and store in the refrigerator up to a week. In a mixing bowl combine all the ingredients. Stir and toss well. Store in a covered container in the refrigerator no more than 1 day. ","[Syrah, Tempranillo, Garnacha, Barbera]" 39089,"Coconut Shrimp 65 medium shrimp, peeled and deveined 2 cups flour 1/2 quart fry batter mix (flour, cornmeal, salt, spices) 6 ounces coconut milk 1/2 pound coconut flakes Oil, for frying Honey Mustard Horseradish Sauce, recipe follows 1 cup mayonnaise 1 1/2 cups honey 1/2 cup Dijon mustard 1/2 cup horseradish Instructions: Heat oil to 375 degrees F. Dredge shrimp in flour to coat. Mix Drakes Fry batter and coconut milk together, adding water, if necessary, to create cake batter consistency. Dip shrimp in batter mixture. Roll shrimp in coconut flakes to cover. Deep fry to a golden brown. Serve with a Honey Mustard Horseradish Sauce. Mix all ingredients well. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39090,"Dad's Red Cabbage 2 tablespoons olive oil 1 cup chopped onion 2 apples, cored and thinly sliced, such as Granny Smith type apples Two 10-ounce bags shredded red cabbage 1 cup dry red wine 1 cup water 1/2 cup red wine vinegar 1/2 cup brown sugar 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 small potato, peeled and grated Instructions: Heat oil in a large saucepan over medium heat. Add onion and apples and saute 3 to 4 minutes, until tender. Add shredded cabbage, wine, water, vinegar, sugar, cinnamon, salt, and pepper. Bring mixture to a boil, reduce heat, partially cover and simmer 1 hour, stirring occasionally. Add grated potato and simmer, uncovered, 30 minutes, until mixture thickens and potato is tender, stirring frequently. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 39091,"Creamy Herbed Shrimp and Roasted Red Pepper Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh flat-leaf parsley 1/4 cup finely chopped scallions 3 tablespoons sour cream 1 1/2 tablespoons fresh lemon juice 1 tablespoon olive oil 1/2 pound peeled, deveined medium shrimp 8 ounces dried farfalle 1 cup jarred roasted red peppers, drained and chopped 1/4 cup finely chopped celery Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, parsley, scallions, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Heat the oil in a medium skillet over medium-high heat until it shimmers. Add the shrimp, 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until just cooked through, about 3 minutes. Transfer to a plate and set aside. Add the pasta to the boiling water and cook according to the package directions. Drain and rinse under cold water to cool; add to the bowl with the dressing. Add the shrimp, roasted red peppers and celery to the bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39092,"Asparagus with Creamy Tarragon Vinaigrette 1 bunch asparagus, ends trimmed (about 1 pound 4 ounces) 2 tablespoons olive oil
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Spring mix lettuce, for serving Creamy Herb Vinaigrette, recipe follows 2 tablespoons mayonnaise 2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 small shallot, minced
Instructions: Preheat the oven to 425 degrees F. Line a sheet tray with foil. Add the asparagus in a single row to the prepared sheet tray. Drizzle with the olive oil, toss, and then season with some salt and pepper. Roast until tender, 15 minutes. Serve on a bed of spring mix and drizzle with the Creamy Herb Vinaigrette. Add the mayonnaise, vinegar, mustard, tarragon and shallots to a bowl and whisk until smooth and emulsified. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 39093,"Pan-Fried Flounder 4 skinless flounder-fillets Salt and pepper, to taste Flour, for dredging fish 2 tablespoons vegetable oil 3 tablespoons butter, divided 1 lemon, juiced 1 small bottle capers Instructions: Wash fillets in cold water and pat dry. Sprinkle with salt and pepper. Dredge fillets in flour. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once. Remove fish to serving platter. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers, liquid and all. Whisk. Pour thin sauce over fish fillets. serve at once. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39094,"Carolina She-Crab Soup 1 stick (8 tablespoons) unsalted butter 1 medium onion, diced 1 stalk celery, diced 1/3 cup all-purpose flour 1 teaspoon seafood seasoning 1/4 teaspoon grated nutmeg 1 bay leaf Freshly cracked black pepper 1/3 cup dry sherry 1/3 cup clam juice 3 cups seafood stock 1/2 cup crab roe, plus a little more for garnish, optional 2 cups heavy cream, at room temperature 1 teaspoon Worcestershire sauce Kosher salt 1 pound lump blue crabmeat
Instructions: In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion is soft and translucent, about 10 minutes. Reduce the heat to medium low, whisk in the flour and continue to cook, stirring constantly. You are essentially making a roux without browning it. Stir in the seafood seasoning, nutmeg, bay leaf and pepper, then whisk in the sherry and clam juice. Increase the heat to medium and bring to a simmer. Cook, stirring frequently, until very thick, about 10 minutes. Stir in the seafood stock and crab roe, if using, bring to a simmer and cook for 15 minutes.
Add the heavy cream and Worcestershire, return to a simmer and cook until thickened and reduced slightly, another 15 minutes. Remove the bay leaf, then puree the soup with an immersion blender until smooth (or use a regular blender; let cool slightly first, and use caution when blending hot liquids). Season with salt. Stir in the crabmeat and garnish with crab roe if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 39095,"Espresso Cupcakes 6 tablespoons unsalted butter, softened, plus more for buttering 3 tablespoons instant espresso powder 3/4 cup granulated sugar 1/2 teaspoon pure vanilla extract 1 large egg, at room temperature 3/4 cup all-purpose flour 1/4 cup unsweetened cocoa powder, plus more for garnish 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1/3 cup well-shaken buttermilk 1/2 cup prepared hot fudge sauce 1 1/2 cups cold heavy cream 18 chocolate-covered espresso beans, for garnish Instructions: Position a rack in the center of the oven and preheat to 325 degrees F. Lightly butter 18 oven-safe espresso cups and put them on a baking sheet.
Put 2 tablespoons of the instant espresso powder in a large mixing bowl and stir in 1/4 cup hot water. Stir until the espresso powder is dissolved. Reserve.
In a large mixing bowl, use a hand mixer to beat together the butter and sugar at medium-high speed until pale and fluffy, 2 to 3 minutes. Add the vanilla extract and egg and beat until well combined.
Sift together the flour, cocoa powder, baking soda, baking powder and salt in a large mixing bowl.
In the bowl that has the dissolved espresso, whisk in the buttermilk and 1/4 cup of the prepared hot fudge sauce. At low speed, add the flour mixture to the creamed butter mixture in three additions, alternating with the espresso mixture. Begin and end with the flour mixture and mix until just combined.
Spoon the batter into the prepared espresso cups, filling each about halfway full (about 2 tablespoons per espresso cup). Bake until a cake tester inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Set the baking sheet onto a cooling rack and cool completely.
Meanwhile, place the heavy cream in a large mixing bowl and use a hand mixer to whip until it holds soft peaks. Refrigerate until ready to use.
Dissolve the remaining 1 tablespoon instant espresso in a small mixing bowl with 2 tablespoons hot water. Whisk in the remaining 1/4 cup hot fudge sauce. Spread evenly onto the cooled cupcakes, about 1 teaspoon per cupcake. Cover the top of each cupcake with whipped cream and a light dusting of cocoa powder, and garnish with a whole chocolate-covered espresso bean. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39096,"Avocado and Grapefruit Salad 1 tablespoon Dijon mustard 1/4 cup freshly squeezed lemon juice 1 1/2 teaspoons kosher salt 3/4 teaspoon freshly ground black pepper 1/2 cup good olive oil 4 ripe Hass avocados 2 large red grapefruits Instructions: Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified. Before serving, cut the avocados in 1/2, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments. Arrange the avocado slices around the edge of a large platter. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39097,"Cilantro Cole Slaw 2 large granny smith apples, julienned 1 large red pepper, stem, seeds and membrane, removed and julienned 1 large green pepper, stem, seeds and membrane, removed and julienned 1 large yellow bell pepper, stem, seeds and membrane, removed and julienned 1 small head of green cabbage, julienned thin 1 small head of red cabbage, julienned thin 4 yellow corn tortillas julienned thin and fried 4 red corn tortillas julienned thin and fried 4 blue corn tortillas julienned thin and fried 1 bunch cilantro leaves, whole 1/2 cup canola oil 4 cloves garlic, minced 1/4 bunch of cilantro, chopped fine Juice of 3 limes Salt to taste Instructions: Combine all ingredients, except tortillas, into a bowl and mix well. Add dressing and tortillas and mix lightly being careful not to break up tortillas too small. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39098,"Sticky Ribs 4 pounds bone-in beef short ribs, cut into individual bones Kosher salt and freshly ground black pepper 8 ounces light beer 1 cup light brown sugar 1 cup soy sauce 1/4 cup ketchup 1/4 cup Dijon mustard 1/4 cup rice vinegar 2 tablespoons freshly grated ginger 2 teaspoons crushed red pepper flakes 2 cloves garlic, minced Chopped fresh cilantro, for serving Instructions: Prepare a charcoal grill using the snake method: Stack the unlit charcoals around the perimeter of the grill, about halfway, then light the first few at one end so the snake begins to burn slowly. (This results in a controlled 325 to 350 degrees F heat; see Cook's Note.) Fill a metal loaf pan with about 1 cup water and place it next to the coals for additional moisture. Season the ribs liberally with salt and pepper. Combine the beer, sugar, soy sauce, ketchup, mustard, vinegar, ginger, crushed red pepper flakes, garlic, a small pinch of salt and about 1/2 teaspoon pepper in a medium saucepan and whisk until smooth. Bring to a simmer over direct heat and cook until reduced by a third, about 30 minutes. Place the ribs bone-side down on the grill over indirect heat. Close the grill and cook, brushing the ribs with the glaze every 30 minutes to an hour, until an instant-read thermometer registers 200 degrees F, 3 to 3.5 hours. (Make sure to keep the temperature of the grill between 275 to 350 degrees F.) Take the ribs off the grill, wrap in aluminum foil and let rest 10 to 15 minutes. Bring the remaining glaze back to a simmer over direct heat for several minutes. Garnish the ribs with the cilantro and serve with the remaining glaze on the side. (Alternatively, you can bake the ribs on a rimmed baking sheet in a 300 degrees F oven for 3 to 3.5 hours.) ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 39099,"Baked Zucchini, Potato and Rosemary Pancake Vegetable cooking spray 2 pounds russet potatoes, peeled and grated 2 medium zucchini, grated 1/2 onion, grated 3 garlic cloves, minced 1/4 cup seasoned bread crumbs 1/4 cup grated Parmesan, plus 1 tablespoon 1 teaspoon chopped fresh rosemary leaves, plus sprig for garnish 2 egg whites, lightly beaten 2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil Fresh rosemary sprigs, to garnish Salmon Cream Cheese, recipe follows 6 ounces cream cheese, at room temperature 3 ounces smoked salmon, finely chopped 1 teaspoon lemon zest 1 teaspoon lemon juice 2 teaspoons chopped chives Instructions: Place an oven rack in the center of the oven. Preheat the oven to 450 degrees F. Lay the potatoes, zucchini, and onion on 2 kitchen towels. Bring the corners of the towels together and squeeze out the moisture from the vegetables. Place the vegetables in a large bowl. Add the garlic, bread crumbs, Parmesan, chopped rosemary, egg whites, salt, and pepper. Mix well until all ingredients are combined. In a 12-inch skillet, heat the oil over medium heat. Add the vegetable mixture to the pan. Using a spatula, press the mixture evenly into the pan. Cook for 6 minutes or until the edge of the mixture just starts to brown. Place in the oven and bake for 20 to 25 minutes or until the top of the pancake starts to brown and the edges are crispy. Allow pancake to cool for about 5 minutes. Slide the pancake out of the pan onto a cutting board and cut into wedges and arrange on a serving platter. Garnish with rosemary sprigs and serve with Smoked Salmon Cream Cheese. Combine all ingredients in a small bowl. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 39100,"White Bean Chocolate Chip Cookies 4 tablespoons unsalted butter, softened 3/4 cup packed dark brown sugar
1/2 cup cooked or canned cannellini beans, drained and rinsed
2 tablespoons pure maple syrup
2 large eggs, at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semisweet chocolate chips
Instructions: Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium-high speed until smooth and fluffy, 4 to 5 minutes. Meanwhile, put the beans in a food processor; add the maple syrup and puree until very smooth. Add the bean mixture to the creamed butter in the bowl of the stand mixer and beat on medium speed until completely smooth, stopping and scraping down the bowl with a rubber spatula several times, 3 to 4 minutes. Add the eggs, one at a time, beating well between additions; add the vanilla and mix until combined. Scrape down the bowl. Don?t worry if the mixture looks curdled; it will smooth out when you add the dry ingredients. Meanwhile, sift the flour, baking soda and salt together into a bowl. With the mixer on low speed, slowly add the flour mixture and mix until just combined. Remove the bowl from the mixer and stir in the chocolate chips. Drop heaping tablespoonfuls of dough onto the prepared pans, spacing them about 2 inches apart. Bake until the cookies begin to turn golden around the edges, 10 to 12 minutes; do not overbake. Remove the cookies from the oven and cool for at least 10 minutes on the pan before transferring them to a rack to cool completely. Store the cookies in an airtight container for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39101,"Rustic Bread Stuffed with Green Salad and Grilled Vegetables Round loaf rustic bread approximately 12 inches in diameter Grilled red bell pepper, sliced into strips Grilled mushrooms, sliced Onion, sliced thick, then grilled Salad greens to almost fill bread cavity, cleaned and dried Olive oil, for tossing salad 1 lemon cut in 1/2 Instructions: Slice the top off the bread loaf producing a lid that is approximately 8 inches in diameter. Pull out the soft bread from inside the loaf with your fingers. Tear half of it into pieces like croutons and bake a preheated 300 degrees F. oven until hardened. Mix the grilled vegetables with the salad along with the croutons. Coat with the olive oil and stuff into the bread cavity. Put both halves of the lemon inside the cavity, then put on the lid. When serving, squeeze the lemons into the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39102,"Dutch Oven Peach Cobbler 1 cup butter (2 sticks) 2 cups sugar 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup evaporated milk 3/4 cup water 4 cups sweetened canned fruit, with juice Instructions: Preheat the oven to 350 degrees F. Melt butter in a 12-inch Dutch oven over low heat. Mix sugar, flour, baking powder, and salt in a medium bowl. Stir in milk and water gradually, mixing just until moistened. Pour into Dutch oven. Pour fruit over top. Cover with a lid, place coals on top, and cook for 30 to 40 minutes, or until batter is lightly browned on top. Check to make sure that batter is fully cooked through. Remove from heat, let cool slightly, and then serve warm. ","[Chardonnay, Riesling, Moscato, Zinfandel]" 39103,"Red Velvet Whoopie Pies 4 cups all-purpose flour 1/2 cup unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 sticks (8 ounces) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
2 cups buttermilk
1 teaspoon cider vinegar
1 tablespoon vanilla extract
1 ounce red food coloring
8 ounces cream cheese, at room temperature 1 1/2 sticks (6 ounces) unsalted butter at room temperature 2 cups confectioners' sugar
2 teaspoons vanilla extract
Instructions: For the cookies: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, baking powder and salt. Beat the butter, granulated sugar and brown sugar in the bowl of an electric mixer on medium-high speed until light and fluffy. Reduce the speed and alternately beat in the eggs, 1 at a time, and the buttermilk, starting with an egg. Slowly beat in the dry mixture until just combined. Mix in the vanilla extract and red food coloring. Using a 1-inch ice cream scoop, distribute the dough in dollops on the baking sheets leaving 2 inches between each cookie; you will use half the dough for the first batch. Bake until puffed and cakey, about 12 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining cookie dough. (The cookies may be made 2 days ahead and stored at room temperature before serving.) For the filling: Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until soft. Add butter gradually until combined. Slowly add the confectioners' sugar, turn the mixer to high, and beat until light and fluffy. Mix in the vanilla extract. (The filling may be made 2 days ahead and chilled; b ring to room temperature before using.) To assemble: Put the filling in a piping bag fitted with a large round tip. Turn half of the cookies upside down and pipe about 3 tablespoons on top. Make sandwiches by topping with the rest of the cookies. The cookies should be served the same day they are filled.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]

" 39104,"Strawberry Tiramisu Cones 8 ounces bittersweet chocolate, chopped, plus another 1-ounce chunk for garnish 8 sugar cones (the dark brown ones) 30 espresso beans, crushed or 4 tablespoons ground espresso 3 pints ripe strawberries 3 tablespoons fresh lemon juice 7 tablespoons granulated sugar Pinch salt 1 cup heavy cream 1 cup mascarpone cheese Instructions: In a small microwave-safe bowl, melt 8 ounces of chocolate in 30 second intervals in the microwave until smooth. Dip the top of each cone into the chocolate so there is a 1-inch rim, then roll in the crushed or ground espresso. Place the dipped cones on a wax paper-lined plate and refrigerate. When firm, about 20 minutes, remove from the refrigerator and set cones, dipped side up, inside small glasses so they stand upright. Spoon the remaining melted chocolate evenly into the sugar cones and return (glass and all) to the refrigerator. Meanwhile, hull and quarter 2 pints of strawberries and puree them in a food processor with 2 tablespoons of the lemon juice, 5 tablespoons of the sugar and a pinch of salt. Strain the puree through a fine-mesh strainer into a small saucepan. Bring to a simmer over medium-high heat, and cook until reduced by half, about 35 minutes, stirring frequently. Pour into a small bowl and chill the puree until cold. In the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream and mascarpone to stiff peaks and then fold in the puree in 2 batches. Refrigerate until firm and set, 1 to 2 hours. Just before serving, hull the remaining 1 pint of strawberries and cut them lengthwise into 1/4-inch slices. Toss with the remaining 1 tablespoon of lemon juice and 2 tablespoons of sugar. To assemble: Spoon strawberries into the cones until they are 1/4 full. Top that with approximately 1/4 cup of the mascarpone mixture, using an ice cream scoop that has been dipped in warm water. Garnish with shaved bittersweet chocolate and refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 39105,"Gougeres 1 cup milk 4 tablespoons unsalted butter 1 cup all-purpose flour 1 teaspoon salt 1/8 teaspoon ground black pepper 4 eggs 1 cup grated fol epi (young French-style Swiss cheese), Gruyere, or other Swiss cheese 1 teaspoon Dijon mustard 1/2 teaspoon dry mustard powder 1/4 teaspoon cayenne Instructions: Preheat the oven to 425 degrees F. Heat the milk and butter in a medium-large saucepan over medium-high heat. When the mixture simmers and the butter is melted, add the flour all at once and stir. Add the salt and pepper. Reduce heat to medium and stir for 1 to 2 minutes to dry the mixture out. Turn off heat and stir a bit more to cool slightly. Add the eggs 1 at a time, beating well to incorporate each egg before adding the next. Stir in the cheese, mustards, and cayenne and mix until smooth. Transfer the mixture to a pastry bag with a large plain tip. Pipe the mixture onto to a parchment paper-lined cookie sheet in rows of kisses, about 1- inch in diameter. Smooth out any bumps with a fingertip dipped in flour. (The recipe can be made to this point up to 8 hours in advance and refrigerated, or frozen for up to a week. Thaw at room temperature before baking.) Bake for 10 minutes. Reduce the heat to 375 degrees F and continue baking until golden brown, about 8 to 10 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39106,"Frozen Yogurt Topped with Broiled Glazed Apples 1 pint frozen vanilla yogurt 2 Golden Delicious apples, cored, peeled and cut into rings, about 1/4-inch thick 1 to 2 tablespoons melted butter 2 tablespoons sugar Chopped nuts for garnish, optional Instructions: Set rings on a broiler rack and dip them in butter and broil, turning once for 4 to 6 minutes or until they begin to turn brown. Dust one side with sugar and set broiler pan close to heat source and roil until the sugar melts. Serve rings over ice cream and top with chopped nuts if you wish. ","[Chardonnay, Riesling, Gewrztraminer]" 39107,"Prosciutto Parmesan Biscuits 2 1/4 cups baking mix (recommended: Bisquick) 3 ounces prosciutto, finely chopped 2/3 cup cream 1/2 teaspoon black pepper Extra-virgin olive oil Grated Parmesan Instructions: Preheat over to 450 degrees F. In a large mixing bowl, combine baking mix, prosciutto, cream and black pepper; stir until just combined. Knead dough 10 times on lightly floured surface and form into ball. Roll dough out into 1/2-inch thick. Cut with a 2 1/4-inch round cutter, pressing straight down; do not twist cutter. Place biscuits on ungreased baking sheet. Lightly brush tops with oil and sprinkle with grated Parmesan. Bake for 10 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39108,"Holiday Salad 2 lemons, juiced, plus 1/2 lemon 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup and 2 tablespoons extra-virgin olive oil 5 medium heads Belgian endive, ends trimmed and cut into 1-inch circles 1 medium green apple, peeled, cored, and cut into 1-inch cubes 1/4 pound Gruyere cheese, rind removed and diced into 1-inch cubes 1/2 avocado, diced into 1-inch cubes 2 tablespoons dried cranberries, or the seeds of 1 small pomegranate 2/3 cup defrosted corn kernels or 1/2 ear corn, cooked and kernels removed Instructions: In a small bowl whisk together the lemon juice, salt, pepper and olive oil. Set aside. Put the endive and apples into a large decorative serving bowl. Squeeze the juice of half a lemon into the bowl and toss to coat the endive and apples so they don't turn brown. Add the cheese and avocado, and then add the cranberries and corn. Pour the dressing over the salad just before serving and toss to coat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39109,"Watermelon and Mint \Agua Fresca\ (Fresh Fruit-Blended Water) 4 cups watermelon, seeded and cubed (about 3 pounds) 1/2 cup water 24 mint leaves, divided 8 tablespoons super-fine sugar (adjust if too sweet when using a naturally sweeter watermelon), divided 4 very thin lime slices, halved into half moons, divided Ice cubes Instructions: Add the watermelon and the water to a blender, and puree until smooth. Divide the mint leaves, sugar and lime slices among 8 glasses and muddle the ingredients. Add ice to each glass and pour in the watermelon agua fresco. Stir and serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 39110,"Cauliflower Tacos with Spicy Sriracha Black Beans 1 tablespoon olive oil 1 small head cauliflower, finely chopped 1 tablespoon chili powder 1/2 teaspoon garlic salt 1/2 teaspoon dried oregano 1/2 cup salsa 1 tablespoon olive oil 1/2 medium yellow onion, diced One 15-ounce can black beans (do not drain) 1 to 2 teaspoons sriracha hot sauce Kosher salt and freshly cracked black pepper Warm flour tortillas, for serving Guacamole, fresh cilantro, thinly sliced scallions, shredded cabbage or bagged coleslaw mix and sour cream, for topping Instructions: For the cauliflower: In a large skillet, heat the olive oil over medium-high heat. Add the cauliflower and cook until it begins to soften, 3 to 4 minutes. Add the chili powder, garlic salt and oregano. Cook another 2 minutes, stirring frequently. Stir in the salsa and 1/4 cup water. Bring to a simmer and reduce the heat to low. Cook until the liquid has been mostly absorbed by the cauliflower, about 5 minutes. For the black beans: In a small skillet, heat the olive oil over medium heat. Add the onions and saute until tender and translucent, 6 to 7 minutes. Add the black beans with their liquid and the sriracha. Bring to a simmer and reduce the heat to low. Simmer on low for about 10 minutes. Use a wooden spoon to gently mash the beans, leaving some texture. For the tacos: Build the tacos with the tortillas, black beans, cauliflower and desired toppings. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 39111,"Spiced Cauliflower Rice 1 large head cauliflower 1/2 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
3 tablespoons olive oil
1 cup finely diced onion 2 teaspoons minced garlic
2 cups frozen green peas, thawed
1 cup grated carrots
Sea salt
1 tablespoon thinly sliced chives or scallions Instructions: Cut the cauliflower into quarters through the stem. Trim and discard the core, then separate the head into florets. Place a third of the florets into a food processor and pulse in 2- to 3-second bursts until the cauliflower is finely chopped and has the consistency of couscous. Repeat twice, until all of the cauliflower is chopped. (One large head should yield approximately 8 cups chopped.) Combine the cumin, pepper, turmeric, ginger and nutmeg in a small bowl and add 1 tablespoon water. Stir well to combine and set aside.
Heat the oil in a large saute pan over high heat. When the oil begins to shimmer, add the onion and cook, stirring often, until tender but not browned, 2 to 3 minutes. Stir in the garlic and cook until aromatic, 30 seconds more. Stir in the spice mixture and cook another 30 seconds. Add the cauliflower, peas and carrots and stir well. Add some salt to taste. Cook, stirring often, until the cauliflower is tender, about 5 minutes. Transfer to bowls and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 39112,"Upstate-Style Roast Beef Sandwich One 4-pound eye of round roast or round roast Kosher salt and freshly cracked black pepper
3 tablespoons Dijon mustard
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons dried sage
2 teaspoons dried thyme
4 small sprigs fresh rosemary
2 cups beef broth
2 tablespoons soy sauce 2 tablespoons Worcestershire sauce 1/2 cup sour cream
1/4 cup mayonnaise
3 tablespoons prepared horseradish
2 teaspoons apple cider vinegar
6 soft or kaiser rolls
1/4 cup (4 tablespoons) unsalted butter, melted
1 teaspoon caraway seeds
2 teaspoons pretzel salt (or kosher salt)
Finely shaved onion, for serving (optional)
Instructions: Bring the roast to room temperature about 1 hour before cooking. Preheat the oven to 450 degrees F. Sprinkle the roast on all sides with kosher salt and pepper. Brush the roast with the mustard. Combine the oregano, parsley, sage and thyme in a bowl and sprinkle it on the roast, followed by a liberal amount of kosher salt and pepper. Place the rosemary on a the roasting rack and place the roast on top of the rosemary. Add the broth, soy sauce and Worcestershire sauce to the roasting pan. Roast the meat for 20 minutes, then reduce the heat to 300 degrees F and continue to roast until the internal temperature reaches 110 to 115 degrees F for rare, about 1 hour. Meanwhile, combine the sour cream, mayonnaise, horseradish and vinegar. Season with kosher salt and pepper. Refrigerate until ready to use. Allow the meat to rest, uncovered, for 1 hour. Pour the liquid from the bottom of the roasting pan into a small pot and let simmer for 20 minutes to reduce. Keep warm. When ready to slice, preheat the oven to 350 degrees F. Brush the tops of the rolls with the melted butter and sprinkle with the caraway seeds and some pretzel salt. Toast the rolls slightly for about 5 minutes. Spread the horseradish cream on the interiors of the rolls. Top with the onions, if using. Slice the meat paper-thin, about 4 ounces per sandwich. Dip the sliced meat into the warm jus, then add to the roll bottoms. Top with the roll tops. Serve with the remaining jus for dipping if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 39113,"Eggs Benedict with Canadian Bacon and Spinach Herb Roasted Potatoes, recipe follows 4 English muffins, split 5 egg yolks* (See Disclaimer) 1 lemon, juiced 2 tablespoons water Salt Pinch cayenne 1 pound hot, melted butter Extra-virgin olive oil 8 slices Canadian bacon 1 onion, minced 1 package cooked, frozen spinach, thawed and drained in a colander (press the spinach against the side of the colander to extract as much water as possible) 2 tablespoons heavy cream Salt and freshly ground black pepper 1 tablespoon white vinegar 8 eggs Parsley sprigs, for garnish 2 pounds red new potatoes, quartered 1/4 cup extra-virgin olive oil Leaves from 1/4 bunch fresh thyme Salt Instructions: Foolproof Hollandaise: To make the Herb-Roasted Potatoes: Remove them from the oven and cover to keep warm. Turn the oven heat up to broil. Put the English muffin halves on a baking sheet and brown on both sides under the broiler. Remove to a plate. Reduce the oven heat to 200 degrees F and put the English muffins in the oven to keep warm. Heat 2 to 3 inches salted water to a simmer in a wide saucepan or deep skillet for the eggs; turn off the heat and cover to keep warm. Meanwhile, make the hollandaise. Combine the egg yolks, lemon juice, water, salt and cayenne in a blender and blend until light and fluffy, about 1 minute. Then, with the blender going, drizzle in the melted butter in a thin stream. Taste for salt and lemon juice. To keep the sauce warm, put the whole blender jar in a bowl of warm water; set aside while you finish the dish. When the potatoes are out of the oven, heat a 2-count of olive oil a large skillet over medium-high heat. Add half of the bacon slices and brown on both sides. Transfer to a plate lined with paper towels. Brown the remaining 4 slices and put the on the plate. Put the bacon in the oven to keep warm. Put the skillet back over medium heat. Add a 2-count of olive oil. Add the onion and cook until softened, 3 to 5 minutes. Add the spinach and give it all a stir; cook until warmed through, 3 to 4 minutes. Stir in the cream and simmer to reduce. Season with salt and pepper. Return the water to a bare simmer. Add the vinegar and swirl a couple of times with a kitchen spoon. Then, first cracking each egg into a cup, gently drop 4 eggs into the simmering water and cook until just set, 3 to 5 minutes. Meanwhile, get yourself 4 serving plates and put 2 muffin halves on each plate. Put a piece of bacon on each half and top with a spoonful of spinach. Remove the poached eggs with a slotted spoon and place on top of the spinach. Do the same with the remaining 4 eggs. Spoon the warm hollandaise sauce over and garnish with a parsley sprig. Serve with the Herb-Roasted Potatoes. Preheat the oven to 375 degrees F. Toss together the potatoes, oil, and thyme, and sprinkle with salt. Dump the potatoes out on a baking sheet and roast until tender and crisp on the edges, 30 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39114,"Pate-a-Choux Waffles 1 stick (1/2 cup) butter 1/4 teaspoon kosher salt 1 cup all-purpose flour 3 to 4 extra-large eggs 1 pint cinnamon roll ice cream 1 1/2 cups dulce de leche 1 cup heavy cream, whipped 1 cup feuilletine flakes or crushed ice cream cones Instructions: In a medium saucepan over medium-high heat, bring the butter, salt and 1 cup water to a boil. Reduce the heat to low. Add the flour to the saucepan and stir for about 1 minute. (The mixture will immediately form a sticky ball.) Transfer the mixture to a stand mixer fitted with a paddle attachment. Mix on medium-low until there is no longer steam. Lower the mixer speed to low, and add the eggs one at a time; the dough will be done once it clings to the paddle in \spokes\ as it spins in the bowl. Transfer to a pastry bag and snip the tip, about 1/2-inch. Pre-heat a mini-waffle iron. Pipe the dough into each waffle cavity leaving about 1/2-inch empty around the edges. Cook to the waffle maker's specification or until the waffles are golden brown. Top each waffle with a scoop of ice cream, followed by a spoonful of dulce de leche, followed by a spoonful of whipped cream. Sprinkle the tops with feuilletine and serve. ","[Burgundy, Chardonnay, Riesling, Sparkling wine]

" 39115,"Easy Onion Soup with Stilton 1-ounce butter per person 2 medium onions per person, chopped Salt Black pepper, freshly ground 1/2 pint (1 cup) each beer and stock Fresh thyme or winter savory Stilton Croutons Instructions: In a heavy saucepan heat the butter and saute the onions slowly until golden brown. Season with salt and pepper. Add the liquid and bring to a boil. Adjust the seasoning and add thyme. Cover and simmer for 30 to 40 minutes. If you are using Stilton rind, grate it finely. Otherwise, chop the cheese. Add it half way through the cooking and stir well. Serve with croutons. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 39116,"Baby Greens with Radishes and Sunflower Seeds 6 heads Little Gem lettuce, torn into large pieces 4 cups baby arugula (about 3 ounces) 8 radishes, thinly sliced 2 Persian cucumbers, thinly sliced 1/4 cup salted roasted sunflower seeds 3/4 cup green goddess dressing, recipe follows Kosher salt and freshly ground pepper Instructions: Combine the lettuce, arugula, radishes, cucumbers and sunflower seeds in a large bowl. Add the dressing, season with salt and pepper, and gently toss. Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39117,"Bistecca with Balsamic Roasted Onions 3 large red onions or 15 cipollinis or boiling onions 1/4-cup plus 1 tablespoon extra-virgin olive oil Gray salt and freshly ground pepper 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme 1/4-cup balsamic vinegar 1 large porterhouse steak, about 1-1/2 lbs. and 2 inches thick 1 tablespoon unsalted butter, cut into bits Instructions: Preheat oven to 450 degrees F. For large onions, peel and cut into wedges, leaving as much root on as possible. If using boiling onions, peel and leave whole. Heat olive oil in a large ovenproof saute pan until hot. Add onions, and reduce heat to medium. Cook until brown on all sides, about 5 minutes. Season with salt and pepper. Add garlic and cook briefly until light brown. Add thyme and stir. Regulate heat by moving pan around. Add 2 Tbs. of the vinegar and toss well with onions. Place onions in oven and roast until tender and very browned, about 30 minutes. Stir gently at least once during roasting. Remove to a plate. Add remaining 2 Tbs. balsamic vinegar to pan and stir and scrape up bits. Pour over onions. Heat the remaining 1 Tbs. of olive oil in a heavy saute pan over medium-high heat until very hot. Season the steak with salt and pepper. Turn on the exhaust fan and place steak in pan. Cook until brown on first side, about 2 minutes. Turn and place in oven to roast until done, about 4 minutes for rare meat. Just before removing, dot the top with butter. Remove steak to a carving board and let rest for 5 minutes. Return onions to the saute pan and reheat by tossing over medium heat. To serve, cut the meat off the bone, then carve into thin slices. Arrange the meat on plates and top with onions. Pour any juices from the carving board over the meat. ","[Barolo, Cabernet Sauvignon, Syrah, Tempranillo]" 39118,"Porcini Roasted Veal Shoulder 1 boneless 3-4 pound veal shoulder 4 garlic cloves 3 sprigs of rosemary, leaves 3 sprigs of thyme, leaves Extra-virgin olive oil Kosher salt and freshly ground black pepper 1 ounce dried porcinis 1 recipe Roasted Fennel and Potatoes, recipe follows 3 pounds Yukon gold potatoes, cut into 1-inch pieces 3 pounds fennel bulb, cut into wedges through the root 1 head of garlic, broken into cloves
Kosher salt and freshly ground black pepper Extra-virgin olive oil Instructions: Preheat oven to 375 degrees. Tie the veal shoulder up into a nice round roast. In a blender, combine porcinis, and blend until you have a powder. Add garlic, rosemary, thyme, salt and pepper and blend again. Drizzle veal with olive oil then rub all over with powder.
Brown veal roast in a heavy-based skillet over high heat all over - about 2 minutes per side. Using tongs, transfer to the rack of a preheated oven (have a tray below to catch any drippings) and roast for about 2 hours - internal temp should read 125-130 degrees F. Pre-heat oven to 350 degrees F. Place a large roasting tray into the oven to heat it up. When hot remove from oven and add a drizzle of olive oil. Toss potatoes, fennel and garlic onto hot sheet tray, season with salt and pepper and place into oven on a lower rack (below the veal roast). Roast for 60 minutes until golden and caramelized. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 39119,"Festival Bbq Sauce 1/2 cup cooking oil 1 cup vinegar 1 1/2 tablespoons salt 1 1/2 teaspoons poultry-seasoning 1/4 teaspoon white pepper 1 egg Instructions: Beat the egg, add oil and beat again. Add remaining ingredients and stir. Reserve 3/4 cup for basting during grilling. Use the remaining sauce to marinade meat for at least an hour--better yet if marinated overnight. Grill as you normally would for whatever meat that you use, basting every five minutes or so. ","[Zinfandel, Merlot, Malbec, Shiraz]" 39120,"Egg White, Caramelized Onion and Fig Jam Sandwich 2 tbsp plus 1 tsp extra-virgin olive oil 3 red onions, sliced into 1/4 inch-rings and separated 1 1/4 tsp sea salt 8 egg whites (2 egg whites per sandwich) 1 tsp piment d'Espelette Freshly cracked black pepper, to taste 1 tbsp aged balsamic vinegar, minimum 7 years old 1 tbsp maple syrup 4 cups baby arugula 1 cup fresh blueberries 8 slices flax-seed or whole-wheat bread, sliced 1/2 inches thick Fig jam Instructions: CARAMELIZED ONIONS: Heat 1 tablespoon of extra virgin olive oil in a large nonstick frying pan over medium heat. Add the onions and 1/4 teaspoon of sea salt, and stir to coat evenly. Saute for 8 minutes. Then turn the heat down to medium low and saute for another 40 minutes, until they're a deep amber color and have reduced to one third of their original volume EGG WHITE OMELETS: Heat a medium nonstick pan over medium heat. Add a teaspoon of extra virgin olive oil, and use a paper towel to lightly grease the pan and remove the excess oil. Beat 2 egg whites with 1/4 teaspoon of piment d'Espelette, 1/4 teaspoon of sea salt, and some freshly cracked black pepper. Pour the egg whites into the pan, and cook for about 3 minutes, until opaque and slightly firm. Flip over the egg white omelet, and cook for an additional minute or two. Repeat with the remaining eggs. BLUEBERRY & ARUGULA SALAD: In a jar, combine 1 tablespoon of extra virgin olive oil, aged balsamic, and maple syrup. Close the jar tightly and shake vigorously to emulsify. In a large bowl, toss the arugula and blueberries with the dressing. SHKIAFFING IT TOGETHER: Toast the bread and slather one half of each sandwich with a tablespoon of fig jam and a tablespoon of caramelized onions. Add an egg white omelet, top with a second slice of toasted bread, and serve with 1 cup of arugula and blueberry salad on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39121,"Gluten-Free Pecan Pie 2 3/4 cups pecan halves, coarsely chopped 1 cup Gluten-Free Flour Blend, recipe follows, plus more for dusting 1 teaspoon baking powder 1 teaspoon salt 3/4 cup plus 1 tablespoon unsalted butter or non-hydrogenated shortening, 1/2 cup cut into small pieces and chilled 1/4 cup ice water 1/2 cup coconut sugar 1/2 cup maple syrup 2 teaspoons pure vanilla extract 2 large eggs, at room temperature 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt Instructions: In a food processor, pulse together 1/4 cup of the pecans, the flour, baking powder and 1/2 teaspoon of the salt. Add the 1/2 cup chilled butter pieces and pulse until coarse crumbs form, about 5 seconds. Drizzle in the ice water and pulse to combine. Wrap the dough in plastic wrap and flatten into a disk. Freeze until firm, about 15 minutes.
On a lightly floured work surface, roll out the dough into a 12-inch round. Transfer to a 9-inch pie plate and cut the excess dough to leave a 1/2-inch overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
Preheat the oven to 400 degrees F.
Line the shell with foil and pie weights or dried beans and bake for 15 minutes. Remove the foil and pie weights, reduce the heat to 375 degrees F and bake for another 12 minutes.
Meanwhile, in a heavy-bottomed medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the coconut sugar, maple syrup and vanilla over medium heat until melted and smooth. Cool the mixture slightly, about 5 minutes. In a medium bowl, whisk the eggs. Whisking constantly, add the sugar mixture into the beaten eggs. Stir in the remaining 2 1/2 cups pecans. Pour the filling into the crust and bake until set, about 25 minutes.
Cool the pie completely before slicing. In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]" 39122,"Spaghetti Squash with Marinara 2 whole spaghetti squash 1/4 cup extra-virgin olive oil Gray salt and freshly ground black pepper 4 cups prepared (jarred) marinara sauce Instructions: Preheat the oven to 450 degrees F. Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle. Meanwhile heat the marinara sauce in a large saute pan. When squash is cool enough to handle, using a large kitchen spoon scrape the strands of squash from the inside of the skin. Toss the spaghetti squash in the pan with the hot marinara for just long enough to get hot. Serve and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39123,"Beef Stir-Fry with French Fries 1 pound frozen french fries (about 5 cups) 1 1-pound boneless rib-eye steak, thinly sliced 2 tablespoons soy sauce 3 cloves garlic (1 grated, 2 sliced) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1 large red onion, thinly sliced 1/2 jalapeno pepper, chopped (remove seeds for less heat) 8 Campari or other small vine-ripened tomatoes (about 10 ounces), quartered 1 tablespoon red wine vinegar 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh cilantro Instructions: Bake the fries as the label directs. Meanwhile, toss the steak with 1 tablespoon soy sauce, the grated garlic and a pinch each of salt and pepper in a bowl; set aside 10 minutes. Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the steak in a single layer and cook, stirring once or twice, until browned but not cooked through, about 2 minutes. Transfer to a plate using a slotted spoon. Add the remaining 1 tablespoon vegetable oil to the skillet. Add the red onion and jalapeno and cook, stirring, until slightly softened, about 3 minutes. Add the tomatoes and the sliced garlic; cook until the tomatoes start breaking down, about 3 minutes. Return the steak and any collected juices to the skillet along with the remaining 1 tablespoon soy sauce and the vinegar. Remove from the heat; add the fries, parsley and cilantro and toss. Season with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 39124,"Cheesy Jalapeno Cornbread 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder Pinch of salt 1 cup buttermilk 1/2 cup milk 1 whole egg 1/2 teaspoon baking soda 1 cup grated Cheddar 1/4 cup shortening 2 tablespoons butter 1 red bell pepper, finely diced 1 fresh jalapeno, seeded and diced 1/2 onion, diced Instructions: Preheat the oven to 425 degrees F. Combine the cornmeal, flour, baking powder and salt in a bowl. Stir together. 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. Fold in the cheese. Set aside. In a small bowl, melt the shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined. In an iron skillet, melt the butter over medium heat. Saute the peppers and onions until soft, 4 to 5 minutes. Pour the batter into the hot skillet with the veggies. Spread to even out the surface. (Batter should sizzle.) Cook for 1 minute, and then transfer to the oven and bake until golden brown, for 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 39125,"Chicken and Bean Burrito Verde 4 teaspoons olive oil 1 small onion, diced 2 cloves of garlic, minced 1/2 teaspoon ground cumin 1 15-ounce can of low-sodium white beans, rinsed and drained 1/2 cup low-sodium chicken broth 1/2 teaspoon, plus a pinch, of salt 2 cups lightly packed shredded romaine lettuce (about 3 large leaves) 1/3 cup fresh cilantro leaves 2 teaspoons fresh lime juice Freshly ground black pepper 4 whole wheat flour tortillas (about 9 inches in diameter) 2 cups shredded cooked chicken, skinless (a breast and thigh of a rotisserie chicken) 1 jalapeno finely diced 1/2 ripe avocado, thinly sliced 1/2 cup tomatillo salsa 1/2 cup low-fat Greek-style yogurt Instructions: Heat 2 teaspoons of the oil in a medium skillet. Add the onion and cook until translucent, about 3 minutes. Add the garlic and cumin and cook for 30 seconds more. Add the beans, broth and 1/2 teaspoon of salt and cook until warmed through, about 2 minutes. Transfer the bean mixture to the small bowl of a food processor and process until smooth. Put the lettuce, cilantro, the remaining 2 teaspoons of oil, lime juice, a pinch of salt and a few turns of pepper in a medium bowl and toss to coat. Wrap the tortillas in paper towel and heat in the microwave for 30 seconds. To build the burrito, spread 1/3 cup of the bean puree in the center of a warm tortilla. Sprinkle with about 2 teaspoons of jalapeno. Top with 1/2 cup of shredded chicken, then 1/2 cup of the lettuce mixture and 2 slices of avocado. Wrap into a burrito. Repeat with the remaining tortillas. Serve with the salsa and yogurt alongside. Excellent source of: Fiber, Niacin, Protein, Thiamin, Vitamin A, Vitamin C, Vitamin K Good source of: Folate, Iron, Magnesium, Phosphorus, Potassium, Riboflavin, Selenium, Vitamin B6, Zinc ","[Syrah, Tempranillo, Garnacha, Barbera]

" 39126,"Everything Bagel Hot Dog 1 hot dog, cooked 1 hot dog bun, split Whipped cream cheese, for topping Everything bagel seasoning, for sprinkling Instructions: Put the hot dog in the bun, top with whipped cream cheese and sprinkle with everything bagel seasoning. ","[Chardonnay, Riesling, Gewrztraminer]" 39127,"The Man's Manhattan 4 Bing cherries, pitted 12 ounces bourbon whiskey 4 ounces sweet vermouth 4 dashes Angostura bitters Instructions: Pit the cherries and put them into a small bowl. Cover with 4 ounces of the bourbon whiskey and let sit, covered, in the refrigerator for a few hours or overnight. Add the remaining bourbon whiskey, vermouth and bitters to a small pitcher and stir. Pour into 4 low ball glasses filled with ice and garnish each with a marinated Bing cherry. ","[Bourbon Whiskey, Rye Whiskey, Cognac]" 39128,"Kobe Beef Chateaubriand Fillet with Grilled Red Onions 1 tablespoon Rub and SW Seasoning (recommended: KendrasKitchen) 2 (6-ounce) Kobe beef chateaubriand fillets 1/2 red onion, thinly sliced 1/3 cup BBQ Sauce (recommended: KendrasKitchen) Instructions: Massage rub into fillets. Store in cooler or refrigerator. Baste red onions with BBQ Sauce and let sit for 15 to 20 minutes. Preheat grill. Grill fillets for about 4 minutes per side, or until desired degree of doneness. Remove from grill and let rest for 5 minutes. Grill onion slices for 1 minute on each side over low heat. Divide onion slices over fillets and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39129,"PB and J Tiramisu 1 cup hot water 2 tablespoons instant espresso powder
1/2 cup heavy cream 2 tablespoons bourbon
1 tablespoon sugar
2 large egg yolks
1 cup mascarpone cheese
1/2 cup creamy peanut butter, such as Skippy Natural
1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
12 ladyfingers
1/3 cup raspberry jam, whisked to loosen slightly
1/2 ounce dark chocolate
Instructions: In a shallow bowl, combine the hot water and instant espresso powder and stir until dissolved. Set aside. Whip the heavy cream to soft peaks in a medium bowl and set aside. Bring a saucepan with 2 inches of water to a gentle simmer over medium heat. In a bowl that fits comfortably over the pan without touching the water, add the bourbon, sugar and egg yolks and whisk until combined. Place the bowl over the simmering water and heat, whisking constantly, until the mixture is tripled in size and a ribbon is left in the mixture when you raise the whisk and drizzle the mixture on itself, about 8 minutes. (You can also use a handheld mixer on medium speed for this step.) Remove the bowl from the heat and continue to whisk for an additional minute to start to cool it down. Add the mascarpone, peanut butter, vanilla and salt and continue to whisk until well incorporated. When the mixture is smooth and slightly cooled, switch to a rubber spatula and gently fold in the reserved whipped cream. Set aside. One at a time, dip 6 of the ladyfingers into the espresso; do not let them sit and soak in the espresso--just a quick dip. Break each one in half and fit 2 halves on the bottom of each of six 6-ounce coffee cups or ramekins. Spoon about 1/4 cup of the peanut butter mixture over the ladyfingers in each coffee cup and spread evenly with an offset spatula. Spoon a scant tablespoon of the jam over the peanut butter mixture in each and spread evenly. Repeat with an additional layer of the ladyfingers, followed by a layer of the peanut butter mixture. Using a rasp grater, grate the chocolate evenly over the top. Cover with plastic wrap and refrigerate for at least 4 hours. Remove from the refrigerator 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39130,"Bacon and Goat Cheese Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) unsalted butter 1/2 cup finely chopped celery 1/2 cup finely chopped shallots Kosher salt and freshly ground black pepper 1/2 cup cooked and finely chopped bacon 1/2 cup crumbled fresh goat cheese 1/4 cup finely chopped fresh chives 1 cup coarse fresh challah breadcrumbs Instructions: Preheat the oven to 425 degrees F. If your mushrooms caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. Heat the butter over medium-high heat. Add the chopped mushroom stems, celery and shallots and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into a large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the bacon, goat cheese and chives to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 39131,"Venezuelan Hot Dogs 8 hot dog rolls, preferably potato 8 hot dogs, preferably pork 1 yellow onion 1/4 head green cabbage 1 (6-ounce) bag potato chips Mayonnaise Mustard Ketchup Instructions: Fill a large pot that has a flat-bottomed steamer insert with water and bring it to a boil. Arrange the rolls in the steamer, put the hot dogs in the boiling water, and cover with the steamer and lid. Cook until the hot dogs are heated through and the rolls are warm and soft, about 5 minutes. Be careful not to over steam the rolls as they can become soggy. While the dogs are cooking, cut the onion into 6 smaller pieces, put them into a food processor, and pulse until they are finely chopped. Remove the onions to a bowl and do the same with the cabbage. Crush the potato chips into very fine pieces. Remove a roll from the steamer. Put a hot dog into it and top with some onion, cabbage, and crushed chips. Squirt on some mayonnaise, mustard, and ketchup and enjoy! ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 39132,"Roundup Rolls 1/2 cup butter 2 teaspoons salt 2 cups boiling water 1 1/2 yeast cakes, 2 if it's cold 1/2 cup warm water 4 to 6 eggs 1 cup sourdough starter, if you like the flavor 8 to 9 cups flour 1/2 cup white sugar Instructions: Put butter and salt in a dough pan or a large bowl. Pour boiling water over the butter and salt and set aside for a few minutes to cool down a bit. Crumble the yeast into a small bowl, add 1/2 cup warm water, set aside for a few minutes to allow the yeast to proof. Add eggs to the water, butter/salt mixture and beat well. Add yeast mixture and mix in sourdough starter, if using. Stir in 5 cups flour and beat well. Add 3 more cups flour and mix as well as you can. Pour the 9th cup of flour onto a bread board or canvas. Knead until smooth. Place in a greased bowl or dough pan. Turn to grease the top of the bread. Cover and set in a warm place to rise until double. Preheat the oven to 350 degrees F. Punch down dough and work until smooth. Shape into rolls and place into greased pans or Dutch ovens. Let rise until double and then bake 20 to 30 minutes. This recipe will fill 12 and 14-inch Dutch ovens. I have used this recipe in camp with fine success by not allowing much of a second rise. It will also make up nice as a sweet roll by adding raisins or nuts if you have them. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39133,"Bacon Mac and Cheese Eggrolls with Quick Ranch 8 ounces mini pasta shells 6 slices bacon, chopped 1 cup heavy cream 1 cup grated Cheddar jack 4 ounces processed cheese, such as Velveeta, diced Freshly ground black pepper 16 egg roll wrappers Vegetable oil, for frying 1/2 cup mayonnaise 1 tablespoon lemon zest plus 2 tablespoons lemon juice 1 heaped tablespoon pesto 1 pinch flaky sea salt 1 pinch freshly ground black pepper Instructions: For the eggrolls: Cook the pasta in boiling water according to the package instructions. Drain and set aside. Meanwhile, place a medium saucepan over medium heat. Cook the bacon until crisp, 10 to 12 minutes. Remove the bacon and all but 1 tablespoon of the bacon grease. Add the cream to the saucepan and heat for a minute or two. Add the Cheddar jack and processed cheese and stir until melted. Stir in the pasta, some pepper and the chopped bacon. Set aside. Put a small bowl of water next to a cutting board. One at a time, place an egg roll wrapper onto the cutting board with a corner of the wrapper pointing towards you. Dampen a finger with the water and moisten the outer edges of the wrapper. Scoop 3 tablespoons of the mac and cheese into the center of the wrapper. Fold the corner closest to you over the filling. Fold in the sides and roll the wrapper until it's tight and closed. Press to seal and repeat with the remaining ingredients. Heat an inch of vegetable oil in a skillet to 350 degrees F. Fry the egg rolls in batches of 4 or 5, depending on the size of your skillet, until golden, 1 to 2 minutes per side. Let the oil return to temperature between batches. For the quick ranch: Combine the mayonnaise, lemon zest and juice, pesto, flaky sea salt and pepper in a bowl. Serve with the eggrolls as a dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39134,"Fast Berry Shortcake 1/2 cup heavy cream, whipped with 1 tablespoon sugar and a drop of vanilla 10 ounce package frozen raspberries in \lite\ syrup, thawed 1/2 pint fresh blueberries, raspberries or blackberries 7 to 8 ounces shortbread cookies Instructions: In a food processor or blender, puree the thawed raspberries with their syrup and set aside. Stem and rinse fresh berries and set aside. Crumble the cookies by hand or by pressing them lightly with a rolling pin - you don't want them totally crumbled, leave some texture. In the bottom of each dessert bowl or glass, set 1/4th of cookie crumbs. Top with 1/4th raspberry puree, 1/4th berries and whipped cream. Cover each glass with plastic wrap and refrigerate for at least an hour to soften cookies by moisture of berries and berry puree; may be made a day ahead. ","[Chardonnay, Moscato, Sauvignon Blanc, Sparkling wine]" 39135,"Greek Salad 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) 1/2 cup calamata olives, pitted 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Instructions: Place the cucumber, peppers, tomatoes and red onion in a large bowl. For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, salt and pepper in a small bowl. Still whisking, slowly add the olive oil to make an emulsion. Pour the vinaigrette over the vegetables. Add the feta and olives and toss lightly. Set aside for 30 minutes to allow the flavors to blend. Serve at room temperature. ","[Ros, Vermentino, Sauvignon Blanc, Pinot Grigio]" 39136,"Chopped Salad 2 medium carrots 3/4 pound small boiling potatoes 1/2 pound white mushrooms 1 medium zucchini, ends trimmed 1 medium yellow squash, ends trimmed 1 small jicama, peeled 15 radishes, trimmed 4 Italian Roma tomatoes, cored and seeds 4 quarts salted water 3/4 cup plus 3 tablespoons olive oil 1 3/4 teaspoons salt 3/4 teaspoon freshly ground black pepper 1 1/2 bunches oregano, leaves only 2/3 cup red wine vinegar 2 jalapeno chiles, stemmed, seeded and roughly chopped 1 red bell pepper, cored, seeded and roughly chopped 1 Poblano cl, stemmed, seeded and roughly chopped 6 -8 large lettuce leaves 1 large avocado, peeled, seeded and thinly sliced 1 cup grated Cotija or Anejo cheese Cracked Black Pepper Garnish, recipe follows 2 tablespoons cracked black pepper 1/2 cup olive oil 2 tablespoons freshly squeezed lemon juice 1 teaspoon salt Instructions: Cut carrots, potatoes, mushrooms, squashes, jicama, radishes and tomatoes into 1/2-inch dice. In large saucepan bring water to a boil. Blanch carrots and potatoes for 3 minutes. Drain and immediately plunge into iced water to stop the cooking. When cool, pat dry with paper towels and reserve. In large skillet heat olive oil. Add mushrooms and squashes and saute with 1/2 teaspoon of the salt and 1/4 teaspoon of pepper for 2 - 3 minutes. Remove from pan and spread on a cookie sheet to cool. In large bowl combine mushrooms, squashes, potatoes, carrots, radishes and tomatoes. In a blender combine 2/3 of the oregano, the remaining olive oil, red wine vinegar, remaining salt and 1/2 teaspoon pepper, the chopped peppers and puree. Arrange lettuce leaves on individual plates, top with salad, surround with avocado and sprinkle with cheese. Pour dressing over vegetables. Serve with cracked black pepper garnish. In small bowl combine all ingredients. Serve over vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39137,"Red and White Double Dippers with Blue Corn Chips 2 red bell peppers 1 ripe tomato on the vine, quartered 1/3 cup piquante peppers, such as peppadew, mild or sweet 1/4 of a large white onion, cut into large chunks 1 tablespoon fresh lime juice 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 1/8 to 1/4 teaspoon hot sauce 1 1/2 cups sour cream 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 1/2 teaspoon ground coriander 1/2 teaspoon lime zest 2 small cloves garlic, finely grated Kosher salt and freshly ground black pepper Blue corn tortilla chips, for serving Instructions: Preheat the broiler. Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes. Transfer to a bowl and cover with plastic wrap. Let stand until cooled. While the peppers cool, make the creamy garlic lime dip. Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking. Rub the skin off the bell peppers and remove the stem and seeds. Put in the bowl of a food processor or the carafe of a blender. Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until chunky. Transfer to a serving bowl and season with the hot sauce, salt and pepper. Serve the blue corn tortilla chips with the red pepper sauce and white dip. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 39138,"Roasted Chicken with Orange Glaze 1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey
2 tablespoons fresh oregano, chopped
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/2 cup canola oil
Roasted Asparagus with Orange Glaze, optional, recipe follows 4 boneless skin-on chicken breasts 2 tablespoons canola oil Kosher salt and freshly ground black pepper
1 large navel orange, zested and juiced (1/2 cup) 2 tablespoons honey 2 tablespoons fresh oregano, chopped 2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup canola oil 1 pound asparagus, trimmed 1 tablespoon olive oil Kosher salt and freshly ground pepper Freshly grated orange zest, for garnish Instructions: For the orange citrus glaze: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the chicken: Preheat the oven to 400 degrees F. Line a baking sheet with foil and set a rack over the sheet. Pat the chicken dry with a paper towel. Coat the chicken with the canola oil and generously sprinkle with salt and pepper. Place on the rack set over the baking sheet and roast in the oven until cooked through and the internal temperature is 165 degrees F, 40 to 50 minutes depending on the size of the chicken. In the last 10 minutes of cooking, brush the chicken with 2/3 cup of the orange citrus glaze in 5 minutes intervals. Let rest 5 to 10 minutes before serving. Reserve the remaining glaze for Roasted Asparagus with Orange Glaze. For the asparagus: Whisk together the orange juice, orange zest, honey, oregano, sherry vinegar, 2 large pinches of salt and a pinch of pepper. Slowly incorporate the canola oil to create an emulsion. Yield: about 1 cup For the asparagus: Place a rimmed baking sheet in the oven and preheat the oven to 400 degrees F. Toss the asparagus with the olive oil in a large bowl and sprinkle with salt and pepper. Add the asparagus to the hot baking sheet and cook until tender, about 10 minutes. Transfer the asparagus to a serving platter. Drizzle with 1/3 cup of the orange citrus glaze and sprinkle with some orange zest.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39139,"Pistachio Biscotti 1 1/2 cups pistachios 1/2 cup (1 stick) unsalted butter 3 eggs 1 cup sugar 1 teaspoon vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven. In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed. Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 39140,"Teachino 2 herbal tea bags 1 cup milk Instructions: Bring 1 quart of cold water to a boil. Remove from the heat and add the tea bags. Steep until the whole pot is flavored, about 3 to 5 minutes. While the tea is steeping, steam your milk. You can use the steam attachment on an espresso maker, a foamer, immersion blender, or a press. If using a foamer, immersion blender, or a press, the milk should be 100 degrees to properly foam. Pour a cup of tea, add the foamed milk on top, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39141,"Beet and Carrot Latkes 3/4 pound russet potatoes, peeled 1/2 pound carrots, peeled 1 small onion Kosher salt and freshly ground black pepper 1 cup shredded beets 2 tablespoons chopped fresh parsley 1/3 cup all-purpose flour or matzo meal 1 large egg, beaten Vegetable oil or rendered chicken or duck fat, for frying Sour cream, for serving Instructions: Preheat the oven to 250 degrees F. Grate the potatoes and carrots on the large holes of a box grater and transfer to a large colander set over a bowl. Grate the onion and add to the colander. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the mixture with your hands to extract as much liquid as possible; blot dry on paper towels if especially wet. Transfer the mixture to a large bowl. Mix in the beets and parsley. Add the flour and egg and stir until thoroughly combined. Line a baking sheet with paper towels. Working with 1/4 cup of the mixture at a time, form tightly packed pancakes 3 to 4 inches wide and transfer to the prepared baking sheet. Heat 1/4 inch of vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the pancakes until golden brown and crisp, 4 to 5 minutes per side. Transfer to a baking sheet and put in the oven while cooking the remaining pancakes. Serve with sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39142,"Hot and Sour Soup 4 dried Chinese fungi (about 1 ounce), such as wood ears or cloud ears 2 tablespoons canola oil 1-inch piece fresh ginger, peeled and grated 1 tablespoon red cl paste, such as sambal oelek 1/2 cup canned bamboo shoots, sliced 1/4 pound barbecued pork, shredded 1/4 cup soy sauce 1/4 cup rice vinegar 1 teaspoon salt 1 teaspoon ground white pepper Pinch sugar 2 quarts Chinese Chicken Stock, recipe follows 1 square firm tofu, drained and sliced in 1/4-inch strips 3 tablespoons cornstarch mixed with 1/4 cup water 1 large egg, lightly beaten Chopped green onions and cilantro leaves, for garnish 1 (4-pound) whole chicken 1 bunch green onions, halved 4 garlic cloves, smashed 3-inch piece fresh ginger, whacked open with the flat side of a knife 1 onion, halved 1 teaspoon whole white peppercorns About 3 quarts cold water Instructions: Put the wood ears in a small bowl and cover with boiling water. Let stand for 30 minutes to reconstitute. Drain and rinse the wood ears; discard any hard clusters in the centers. Heat the oil in a wok or large pot over medium-high flame. Add the ginger, chili paste, wood ears, bamboo shoots, and pork; cook and stir for 1 minute to infuse the flavor. Combine the soy sauce, vinegar, salt, pepper, and sugar in a small bowl, pour it into the wok and toss everything together - it should smell really fragrant. Pour in the Chinese Chicken Stock, bring the soup to a boil, and simmer for 10 minutes. Add the tofu and cook for 3 minutes. Dissolve the cornstarch in the water and stir until smooth. Mix the slurry into the soup and continue to simmer until the soup thickens. Remove the soup from the heat and stir in 1 direction to get a current going, then stop stirring. Slowly pour in the beaten eggs in a steady stream and watch it spin around and feather in the broth (it should be cooked almost immediately.) Garnish the hot and sour soup with chopped green onions and cilantro before serving. Put the chicken in a large stockpot and place over medium heat. Toss in the green onions, garlic, ginger, onion, and peppercorns. Pour about 3 quarts of cold water into the pot to cover the chicken by 1-inch. Simmer gently for 1 hour, uncovered, skimming off the foam on the surface periodically. Carefully remove the chicken from the pot and pass the stock through a strainer lined with cheesecloth to remove the solids and excess fat. Cool the chicken stock to room temperature before storing in the refrigerator, or chill it down over ice first. Yield: About 2 quarts ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39143,"Chia Seed Oatmeal 1/2 cup instant oatmeal 1 tablespoon chia seeds 1 tablespoon flaxseeds, finely ground 1/4 cup raisins 1/4 cup walnut pieces 1 tablespoon agave nectar 1/4 cup milk Instructions: Combine the oatmeal and 1 cup water. Microwave on full power for 2 minutes or until the oats are cooked. Add the chia seeds, ground flaxseeds, raisins, walnuts and agave nectar. Let sit 3 to 4 minutes. Stir in the milk. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 39144,"Grilled Savory Zucchini Flat Bread 1 tablespoon olive oil, plus more for brushing 1 premade or store-bought pizza dough All-purpose flour, for dusting 1/2 cup grated Parmesan 2 small zucchini, cut crosswise on a bias 1/8-inch thick 3 shallots, thinly sliced Instructions: Preheat grill over medium-high heat. Oil barbeque grill topper or a baking sheet tray. With your hands work the dough ball out onto a lightly floured surface into a rectangular shape about 1-inch thick. Shape doesn't have to be perfect. Place dough on lined baking sheet. Brush with some olive oil, then sprinkle top with grated Parmesan. Place 1 row of zucchini rounds along 1 side of dough. Working in and along side of the zucchini arrange 1 row of shallots followed by another row zucchini. With your fingertips gently press vegetables into the dough. Drizzle with 1 tablespoon olive oil. Place on preheated grill and cook for about 20 to 25 minutes until golden brown and crispy. Remove from grill, cut and serve warm. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 39145,"Yellow Corn-Coated Softshell Crabs with Red-cl Mustard Sauce Served on Watercress 2 tablespoons olive oil 1 Spanish onion, finely chopped 1 tablespoon finely chopped garlic 2 tablespoons pasilla cl powder 3 tablespoons ancho cl powder 1/2 cup white wine 1 cup heavy cream 3 tablespoons whole grain mustard Salt and freshly ground pepper 2 cups all purpose flour 2 cups yellow cornmeal (course grind) 4 large eggs, lightly beaten Salt and freshly ground pepper 16 live softshell crabs, cleaned 1/2 cup olive oil 4 tablespoons unsalted butter 3 cups watercress 2 tablespoons balsamic vinegar 2 tablespoons olive oil Instructions: Heat olive oil in a medium saucepan over medium heat. Add onions and garlic and cook until soft. Add pasilla and ancho cl powders and cook for 2 minutes. Add wine and cook until almost dry. Add the cream and bring to a simmer. Add the mustard and cook for 5 minutes. Season with salt and pepper to taste. Place the flour, cornmeal and eggs in separate bowls and season each with salt and pepper to taste. Dredge each crab in flour, shake off any excess and dip into beaten eggs, covering completely. Dredge in cornmeal. Heat 2 tablespoons of the oil and 1 tablespoon of the butter in a large saute pan over medium high heat until it begins to smoke. Saute 4 crabs at a time until crisp, 2 to 3 minutes on each side. Remove to a platter lined with paper towels. Wipe out the pan each time with a clean cloth or paper towel. Place watercress in a bowl and toss with vinegar and oil and season with salt and pepper to taste. Arrange dressed watercress on a large platter, place crabs on top. Serve with Red cl-Mustard Sauce. ","[Rioja, Pinot Grigio, Vermentino, Grenache Blanc]

" 39146,"Buttermilk Cornbread 8 tablespoons (1 stick) unsalted butter, melted and cooled, plus more for buttering the pan 1 cup all-purpose flour, plus more for the pan (see Cook's Note) 1 cup white cornmeal 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup buttermilk, plus more for brushing 1 cup heavy cream 1 tablespoon distilled white vinegar 2 large eggs, lightly beaten Instructions: Preheat the oven to 400 degrees F. Butter the bottom and sides of an 8-inch square baking pan with some of the butter, then dust with flour and line with parchment paper. Combine the flour, cornmeal, baking soda and salt in a large bowl. Whisk together the butter, buttermilk, cream, vinegar and eggs in a medium bowl until smooth, then quickly pour the wet ingredients over the dry ingredients and whisk to combine. Quickly pour the batter into the prepared pan, smooth the top and bake until light brown on top, firm to the touch and a toothpick inserted in the middle comes out clean, about 30 minutes. Transfer the baking pan to a rack and brush the top lightly with more buttermilk. Let cool for 5 minutes, then invert the cornbread onto a cutting board and remove and discard the parchment paper. Flip the cornbread back over again, cut into large squares and serve while warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 39147,"Indian Snack Mix (Chewda) 2 cups corn cereal (recommended: Corn Flakes) 2 cups puffed rice cereal (recommended: Rice Krispies) 1/4 cup shelled, skinless peanuts 1/4 cup pepitas (pumpkin seeds) 2 tablespoons peanut oil 1 teaspoon brown or black mustard seeds 8 to 10 fresh curry leaves, optional 1/2 green serrano cl, minced 1/2 teaspoon turmeric Small handful plantain chips, optional 2 tablespoons golden raisins Kosher salt Instructions: In a large wok over medium heat, toast the corn cereal, puffed rice cereal, peanuts, and pepitas until the cereals have crisped up, about 2 minutes. Remove from the pan. Warm the oil in the same wok over medium heat. Add the mustard seeds (stand back, they'll pop!), curry leaves, green cl, and turmeric. Cook about 30 seconds. Turn the heat off. Add the cereal mixture, plantain chips, if using, and raisins. Season with salt. Toss until well combined, and pour into a big bowl. Crack a beer and enjoy! ","[Riesling, Chenin Blanc, Vermentino, Garnacha]" 39148,"Cactus Pear Margaritas Lime wedge Coarse salt 8 ounces white tequila 4 ounces Cointreau 4 ounces cactus pear juice 2 ounces Roses lime juice 2 cups ice cubes Instructions: Rub lime wedge around the rim of cocktail glasses and dip the rim into a saucer of coarse salt. Place tequila, Cointreau, cactus pear and lime juice and ice cubes in a blender and blend until frothy. Divide among glasses. ","[Tequila, Cointreau, Sauvignon Blanc]" 39149,"Brown Sugar Apple Crisp 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces, plus more for the baking dish 2 1/2 pounds apples, peeled, cored and sliced 1/4-inch thick 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract 1/3 cup granulated sugar 1 cup plus 1 1/2 tablespoons all-purpose flour Pinch of ground nutmeg 1/2 cup pecans, walnuts or almonds, finely chopped 1/4 cup dark brown sugar, packed 1/2 teaspoon ground cinnamon Pinch of fine sea salt Vanilla ice cream, for serving Instructions: Heat the oven to 375 degrees F. Butter a large baking dish and set aside. Place the apples, lemon juice and vanilla in a large bowl and toss to coat. Add the granulated sugar, 1 1/2 tablespoons flour and nutmeg, stirring to combine.
Place remaining 1 cup flour, nuts, brown sugar, cinnamon and salt in a medium bowl. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until it resembles coarse crumbs. Sprinkle the mixture over the apples. Bake until golden brown, about 40 minutes. Serve warm with ice cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 39150,"Grilled Halibut Steaks on a Bed of Arugula with Tomato Salad and Gremolata 4 1/2 large ripe summer tomatoes, seeded and diced 1/3 cup chopped fresh basil leaves 6 tablespoons extra-virgin olive oil 3 tablespoons freshly squeezed lemon juice 3/4 teaspoon sea salt Freshly ground black pepper 3 tablespoons finely chopped flat-leaf parsley 1 1/2 teaspoons finely minced garlic 1 1/2 teaspoons finely grated lemon zest Generous pinch sea salt 4 1/2 tablespoons olive oil 3 tablespoons freshly squeezed lemon juice 6 (8-ounce) halibut steaks Generous pinch sea salt Freshly ground black pepper 3 bunches fresh arugula, stemmed, washed and dried Instructions: Make the tomato salad: In a large bowl, mix together all the ingredients and set aside. Make the gremolata: Place all the ingredients in a bowl and mix. Set aside. Make the halibut: Place the olive oil and lemon juice in a large baking dish (or you can use a re-sealable baggie). Rinse the fish and pat it dry, season with the salt and pepper. Place the fish in the dish or re-sealable baggie, turning once to coat with the marinade. Let the fish marinate for 10 minutes at room temperature. Scatter the clean arugula on a 19-inch round or oval platter. Grill the fish over a medium hot fire for 5 to 6 minutes per side, until the flesh is opaque through to the center. When finished grilling, remove the hot fish immediately to the platter of arugula. Top with the tomato mixture, and sprinkle the gremolata over the top of the tomatoes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 39151,"Natchitoches Beet Pies 1/2 stick (4 tablespoons) unsalted butter 1/2 large yellow onion, small dice
2 green bell peppers, small dice
4 celery stalks, small dice
1 jalape?o, seeded and minced
Kosher salt and freshly ground black pepper 2 medium-to-large roasted red beets, peeled and medium dice
4 cloves garlic, minced
2 tablespoons minced fresh ginger 1/4 cup all-purpose flour
1 1/2 cups all-purpose flour, plus more for dusting 3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/4 cup milk
1 large egg
2 tablespoons beet puree (see Cook's Note)
3 tablespoons vegetable shortening
Vegetable oil, for frying
Instructions: For the beet filling: Melt butter in a large Dutch oven over medium-high heat. Add onion, peppers, celery and jalapenos and cook, stirring occasionally, 10 to 12 minutes. Season to taste with salt and pepper. Stir in the beets, garlic and ginger and cook until fragrant. Sprinkle in the flour to thicken, then transfer to a bowl and cool completely. For the pie dough: Sift together the flour, salt and baking powder. Beat together the milk, egg and beet puree in a separate bowl. Cut the shortening into the flour mixture until pea-size crumbs appear. Put both the flour mixture and the wet mixture into the bowl of a stand mixer and mix on low speed until a soft dough is formed. Roll out the dough nice and thin on a floured surface, then cut into 5-inch circles. Fill each circle with a heaping tablespoon of the beet filling, then fold into a half moon and crimp shut with a fork. Fill a Dutch oven halfway up with vegetable oil and heat to 360 degrees F. Fry pies in batches until crisp, 4 to 5 minutes. Remove and sprinkle with salt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39152,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39153,"Sausage Schnitzel with Quick Sauerkraut 2 tablespoons canola oil 1 small head savoy cabbage, shredded 3/4 cup German beer 1 tablespoon mustard seeds 1/4 cup cider vinegar 2 tablespoons brown sugar 1 tablespoon honey 3 tablespoons mayonnaise 3 tablespoons whole-grain mustard 2 tablespoons German Beer Pinch salt 1/4 cup all-purpose flour 2 eggs 1/4 cup water 1 1/2 cups plain bread crumbs 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon onion powder Salt and freshly cracked black pepper 1 pound or 6 links smoked bratwurst, butterflied 2 cups canola oil 6 pretzel rolls or small grinder rolls Instructions: Sauerkraut: Add the oil to a large skillet over medium heat. Drop in the cabbage and saute for a few minutes until the greens have slightly wilted. Add the remaining ingredients to the pan and cook until the liquid has reduced by half and cabbage is tender but still has a slight crunch. Set aside. Mustard: Whisk together all of the ingredients in a small bowl and set the sauce aside. Schnitzel: Set up a breading station using 3plates or pie dishes. To the first dish, add the flour. In the second dish, combine the eggs with the water and whisk them together. In the third dish, toss the bread crumbs with the paprika, garlic powder, onion powder and healthy pinches of salt and pepper, to taste. Lightly dredged the sausages in the flour, then in the egg wash, and then coat them thoroughly in the bread crumb mixture. Set them aside on a sheet tray. Heat the canola oil in a large skillet over medium-high heat. Fry the sausages until brown and crispy, about 3 to 4 minutes per side. Transfer them to a paper towel-lined plate to drain. Slice open each roll lengthwise and stuff them with the fried sausages. Top the portions with some sauerkraut, drizzle with the mustard and serve. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 39154,"Tofu Poke Oil, for deep frying 1 pound firm tofu, cut into 3/4-inch cubes Cornstarch, for dredging 1-ounce shiitake mushrooms, sliced 2 ounces tomato, diced 2 ounces cucumber, diced 1-ounce bean sprouts 1/4 cup furikake Poke Sauce, recipe follows Instructions: Preheat oil in either a large Dutch oven or deep-fryer to 375 degrees F. Dredge cubed tofu in cornstarch and deep-fry in preheated oil until golden brown. Drain on paper towels until ready to use. Toss fried tofu and vegetables in a mixing bowl with the Poke Sauce. 2 1/2 cups sugar 1 cup soy sauce 1/2 cup sesame oil Combine ingredients in a mixing bowl and whisk until sugar has dissolved. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 39155,"Sausage and Peppers 1 red onion, minced 2 red peppers, roasted and cut 1/2-inch slices 2 yellow peppers, roasted and cut 1/2-inch slices 1 dried ancho cl Salt and pepper, to taste 2 cloves garlic, minced 8 fresh basil leaves, torn 1 teaspoon fresh oregano, minced 2 pounds sweet Italian sausage 2 cups dry red wine 28-ounce can whole San Marzano tomatoes, crushed by hand Instructions: Saute onions, peppers and cl in olive oil until onions are brown. Add salt and pepper to taste. Stir in garlic and basil. Add oregano. Hold aside. Prick sausage all over with a fork. Saute in skillet over medium heat until brown. Add enough wine to cover about 2/3 of the sausage. Add Sauteed vegetables, tomatoes and any liquid. Simmer gently, partially covered, for 20 minutes. Remove sausage and slice into 1-inch pieces. Can be served on pasta or with bread. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 39156,"Seared Five-Spice Duck Beast with Plum Wine Sauce 10 ounces boneless duck breast, with skin 1 teaspoon five-spice powder 1 tablespoon finely chopped fresh ginger root 3 scallion heads white part only, finely chopped Salt and pepper 2 cups duck stock or canned chicken stock 1 cup plum wine 1 ounce unsalted butter Instructions: Marinate the duck breast with five-spice powder, ginger root, scallions, salt and pepper for at least 6 hours or overnight, covered and refrigerated. Preheat oven to 400 degrees. Heat skillet on moderately high heat, do not add any oil. Sear duck breast skin side down, brown both sides. Transfer duck to oven proof plate and cook the duck in the oven for 10 minutes for medium rare. Pour off grease from the skillet, add plum wine, add duck stock, season with salt and pepper and reduce the sauce to 1 cup. Then incorporate the butter into the sauce and set aside and keep warm. Remove duck from oven let it sit for 5 minutes before slicing. ","[Shiraz, Malbec, Tempranillo, Barolo]" 39157,"Cuban Rice 1 (16-ounce) can peas 3 cups cooked white rice 8 ounces fresh white mushrooms 1/2 pound smoked or baked ham cut into 1/4-inch cubes 2 medium yellow onions diced 1 stick butter 2 tablespoons extra-virgin olive oil 2 tablespoons white table sugar 2 tablespoons seasoned salt 1 teaspoon garlic powder 1 teaspoon MSG 1/2 teaspoon red pepper 1/2 teaspoon black pepper Instructions: In a 4-quart saucepan add the can of peas, liquid and all, into warm rice and cover pot so rice will absorb most of pea liquid. Cut mushrooms into 1/4-inch slices and dice ham and onion. Heat 12-inch frying pan over high heat. Add 1/2 stick of butter. Once the butter melts add mushrooms to pan. Do not stir or turn for 2 minutes. After 2 minutes turn mushrooms and add onion and remaining butter. After 2 more minutes stir once and add ham cubes and olive oil. Reduce heat to medium and cook while stirring constantly for 1 more minute to warm ham. Pour contents of frying pan into pot with rice and peas and then add all spices. Mix well and serve. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 39158,"Lamb Kofta Burger 1/2 cup Greek yogurt 1/4 cup tahini paste
1 teaspoon kosher salt
Zest and juice of 1 lemon 3/4 cup apple cider vinegar 2 tablespoons light brown sugar
1 teaspoon salt
2 bay leaves 2 cloves garlic, peeled
1 small red beet, peeled, thinly sliced
1 large turnip, peeled, thinly sliced 4 tablespoons unsalted butter 6 cloves garlic, minced
3 tablespoons fresh flat-leaf parsley, minced
20 ounces ground lamb (50 percent shoulder, 50 percent leg) 4 cloves garlic, minced
1 medium onion, minced
1 bunch parsley, stemmed, minced
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground cumin
1 teaspoon cinnamon
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 medium brioche buns
Lettuce leaves Sliced tomatoes
Sliced onions
Instructions: For the tahini-yogurt sauce: In a bowl, whisk together the Greek yogurt, tahini, salt, lemon zest and juice and 1 tablespoon water. Cover and reserve in the refrigerator. For the pickled turnips: In a small saucepan over medium-high heat, combine 1 1/2 cups water with the cider vinegar, brown sugar, salt, bay leaves, garlic, beets and turnips. Bring to a quick boil to dissolve the sugar. Set aside to cool, then refrigerate until ready to serve. Serve the turnips only; discard the beets, bay leaves and pickling brine. For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic and cook until fragrant, 5 to 6 minutes. Add the parsley and mix well. Set aside in a small bowl. For the lamb kofta burger: Prepare a grill or grill pan for medium-high heat. In a medium mixing bowl, add the ground lamb, garlic, onion, parsley, allspice, coriander, cumin, cinnamon, salt and pepper. Mix all the ingredients together to evenly distribute the spices, being careful not to overmix. Divide into six equal portions and shape into a round, tight patties, about 4 inches wide. Place the patties on the grill, spaced 3 inches apart to prevent flare ups. Grill for 3 minutes on the first side to develop a crust. Flip, and cook on the second side until medium-well, 2 minutes. Set aside. Brush the cut sides of the brioche buns lightly with garlic butter and toast on the grill until golden and crisp, 5 to 10 seconds. Flip, and toast the outsides until lightly toasted, another 5 to 10 seconds. To assemble: Layer the bottom buns with a burger, some tahini sauce, pickled turnips, lettuce, tomato and onion. Cover with the top buns and serve immediately. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 39159,"Ginger Shortbread 3/4 pound (3 sticks) unsalted butter, at room temperature 1 cup sugar, plus extra for sprinkling 1 teaspoon pure vanilla extract 3 1/2 cups all-purpose flour 1 teaspoon kosher salt 3/4 cup minced crystallized ginger (not in syrup) Instructions: Preheat the oven to 350 degrees F. In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and 1 cup of sugar on medium-low speed, just until they are combined. (Don?t whip!) Add the vanilla and 2 teaspoons water and mix until combined. In a medium bowl, sift together the flour and salt. With the mixer on low, slowly add the flour mixture to the butter mixture and mix until the dough starts to come together. Add the ginger, then dump onto a surface generously dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes. Roll the dough 3/8 inch thick and cut circles with a 2 3/4-inch plain round cookie cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges start to brown. Cool to room temperature and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39160,"Old-Fashioned Lemon Buttermilk Pie 1 1/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon kosher salt
1 stick (8 tablespoons) cold unsalted butter, cubed
1/3 cup ice water
1 1/2 cups granulated sugar 1 1/4 cups buttermilk, at room temperature
4 large eggs, plus 1 yolk, at room temperature
1/2 cup unsalted butter, melted
1/4 cup lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1/4 cup all-purpose flour
Whipped cream, for serving
Instructions: For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour. Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling. For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn\u2019t ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39161,"Smoked Trout and Grapefruit Salad 1 large pink or red grapefruit 1/2 cup sour cream 3 scallions, thinly sliced Kosher salt and freshly ground pepper 1 bunch watercress, trimmed 2 heads endive, thinly sliced crosswise 1 head Bibb lettuce, torn into bite-size pieces 4 stalks celery, thinly sliced 1 medium red onion, thinly sliced 1/2 pound smoked trout, skin discarded and fish flaked Instructions: Grate 1/4 teaspoon zest from the grapefruit and set aside. Trim the ends from the grapefruit, then cut away the peel and white pith. Working over a bowl, cut along both sides of each membrane with a paring knife to remove the segments. Discard any seeds. Cut the grapefruit segments into pieces. Squeeze the juice from the membranes into the bowl. Make the dressing: Whisk the sour cream, 2 tablespoons of the grapefruit juice, the grapefruit zest, scallions, 2 tablespoons water and 1/2 teaspoon each salt and pepper in a bowl. Toss the watercress, endive, lettuce, celery and onion in a large bowl. Add the dressing and toss to coat. Divide the salad among shallow bowls. Top with the reserved grapefruit segments and the smoked trout. Per serving: Calories 225; Fat 9 g (Saturated 5 g); Cholesterol 101 mg; Sodium 309 mg; Carbohydrate 16 g; Fiber 4 g; Protein 20 g ; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39162,"Michael's Gin Fizz 2 ounces gin, such as Old Tom Gin 2 ounces half-and-half 1 ounce simple syrup 3 small dashes orange flower water 2 drops vanilla extract, optional 1 egg white Juice of 1/2 lemon Juice of 1/2 lime Ice 3 ounces seltzer water Instructions: Cook's Note: Orange flower water is available at better liquor stores and Middle Eastern markets. Be very careful when adding this to your cocktail as it can easily overwhelm the flavors in this delicious drink. Add the gin, half-and-half, simple syrup, orange flower water, vanilla if using, egg white and lemon and lime juices in a cocktail shaker. Shake vigorously for 3 minutes, or blend with an immersion blender until frothy, about 20 seconds. Pour into an ice-filled highball glass, and top with the seltzer water. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method. ","[Gin, Prosecco, Cava, Sauvignon Blanc]" 39163,"Blue Ginger Kir Royales 2 cups ginger slices, peeled (1/8-inch thick) 1 1/2 cups sugar 2 cups water 1/4 cup blue curacao 1 bottle champagne or sparkling wine Instructions: Mix ginger, sugar, water and curacao all together in a saucepan and bring to a slow simmer. Reduce mix by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup and allow to cool completely in the refrigerator. Take ginger slices and completely coat in sugar. Spread on sheet pan and slowly dry out in a preheated 225 degree oven for 3 hours. Ginger slices should be dried but still chewy. Using champagne flutes, add 1 tablespoon of the syrup and fill to the top with champagne. Drop a small sliver of candied ginger in each glass, enjoy. ","[Champagne, Moscato, Riesling, Gewrztraminer]" 39164,"A Yummy Winter Salad of Beets, Fennel, and Apples, with Stilton and Maple-Candied Pecans 1/2 cup pecan halves 1/4 cup maple syrup 1 large (uncooked) beet, peeled and coarsely grated 1 Fuji apple (or any other hard apple), peeled, cored and coarsely grated 1 fennel bulb, trimmed and coarsely grated 1/2 cup fresh mint, stems discarded, coarsely chopped 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 1 tablespoon balsamic vinegar 4 ounces Stilton, or other blue cheese, crumbled Instructions: Preheat oven to 350 degrees F. Pour maple syrup into a small bowl. Toss nuts in syrup, remove with a slotted spoon, and bake on aluminum foil or a cookie sheet for approximately 10 minutes, or until nuts are roasted and syrup solidifies around nuts. In a large bowl, add beet, apple, fennel, mint, salt and pepper. Toss. Add oil and vinegar, stilton and nuts. Toss and serve immediately. ","[Chardonnay, Riesling, Sparkling wine, Brut Ros]

" 39165,"Cheese and Chipotle Scrap Crackers 8 ounces pie dough scraps 1 cup grated Cheddar
1 teaspoon chipotle powder
1/2 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat. Form the scraps into a ball and roll into a rectangle 1/4 inch thick. Sprinkle with the Cheddar, chipotle powder and salt. Press the topping down with your hands. Cut into 2-inch squares with a pizza cutter and transfer to the prepared baking sheet. Bake until the pastry is crisp and the cheese is melted, about 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 39166,"Braised Kale with Garlic and Red Wine 2 medium or 1 large head kale, stem end removed 1/4 cup pure olive oil 6 cloves garlic, peeled and finely chopped Salt and freshly ground black pepper to taste 2/3 cup chicken stock 2/3 cup dry red wine Instructions: Roughly chop the kale leaves into 1-inch pieces, then wash and drain throughly. In a large skillet, heat the olive oil 2 minutes. Add the garlic and lightly brown, then immediately add the kale. Turn the kale leaves to coat evenly with the olive oil and to prevent the garlic from burning on the bottom of the pan. Season with salt and pepper. Continue to saute the kale leaves 3 to 4 minutes. Reduce the heat to medium and add the chicken stock. Cover the pan and cook the kale in the stock 5 minutes more. Remove the cover, add the red wine, and continue to braise the kale in the red wine and stock until nearly all of the liquid has evaporated. The entire cooking process will take 12 to 15 minutes, at which time the kale should be tender and the liquid cooked off. ","[Barolo, Cabernet Sauvignon, Merlot, Pinot Noir]" 39167,"Plantain Chips Vegetable oil, for frying 2 green plantains, peeled 2 limes, zested and juiced Salt Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F. Instructions: Using a mandoline or sharp knife, slice plantains into 1/8-inch thick ovals on the diagonal. Carefully add plantains to the oil in batches and fry until a tap with a metal spoon sounds hollow, about 1 minute. Remove to a paper towel-lined plate. Sprinkle lightly with lime zest, lime juice and salt. Transfer to a serving plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 39168,"Strawberry Daiquiri Gelatin Shots One 3-ounce box strawberry gelatin 1 large piece orange zest plus 1 tablespoon fresh orange juice
3/4 cup clear rum
1/4 cup orange liqueur
2 tablespoons fresh lime juice
24 large strawberries Canned whipped cream and green sanding sugar, for serving
Instructions: Bring 3/4 cup water to boil in a small saucepan over medium-high heat. Whisk the gelatin into the hot water until fully dissolved, then turn off the heat. Add the large piece of orange zest and let steep for 5 minutes. Remove the orange zest from the strawberry gelatin mixture. Whisk in the rum, orange liqueur, lime juice and orange juice, then skim off any foam with a spoon. Transfer to a resealable plastic bag and chill in the fridge until the mixture has a slight jiggle, about 30 minutes. Meanwhile, trim off the tip of each strawberry to create a steady base so that it can stand up. Gently hull each berry, being careful not to pierce through the sides or bottom, then enlarge this hole slightly. Place the berries into a muffin tin. (If you have a mini muffin tin, sit one berry in each cup; if using a standard tin, try to nestle 2 into each cup.) Trim a small corner from the plastic bag and pipe the mixture into each berry, being careful not to overfill. Refrigerate until the gelatin has fully set and does not stick to your finger if you touch it, about 4 hours. Top each berry with whipped cream and sprinkle with green sanding sugar. Enjoy! ","[Prosecco, Moscato, Sauvignon Blanc, Pinot Grigio]" 39169,"Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach 4 (6-ounce) center cut fillets Chilean sea bass Salt and pepper 4 tablespoons canola oil 1 bunch fresh thyme 6 tablespoons whole butter 2 pints assorted mushrooms (shiitake, cremini, portobello) 2 cups instant grits 1 quart chicken stock 1/4 cup heavy cream 1 pound baby spinach, carefully washed Instructions: Season the sea bass with salt and pepper. In a large saute pan over medium heat, add the canola oil and heat the oil to a slight smoke. Add 1 sprig of fresh thyme to the saute pan and sear the sea bass skin side down for 3/4 of the cooking time about 7 minutes. This will give the fish a beautiful crisp skin and golden color. While the fish is cooking start the grits. In a 2 quart saucepot add 2 tablespoons of butter and 1 sprig of fresh thyme. When the butter begins to brown, add the mushrooms and saute until golden. Using a wooden spoon, stir in the grits, add the chicken stock, and reduce to a simmer. When the grits begin to thicken finish with heavy cream and 1 tablespoon of butter. Season with salt and pepper, when ready to serve, remove the thyme sprig. Keep the grits warm on a low temperature. Carefully turn the fish over, to finish the other side. Remove the sea bass and hold in a warm place. In the same saute pan, on the same temperature, add the spinach. It will quickly wilt. Finish the spinach with the remaining whole butter and season with salt and pepper. For presentation, serve this dish in a large soup bowl. Using a ladle, scoop a small amount of grits into the bottom of each bowl. Layer a small amount of spinach on the grits and finish with the sea bass. Garnish with fresh thyme. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 39170,"Corn and Poblano Lasagna 4 poblano cl peppers 4 tablespoons unsalted butter 3 cloves garlic, minced 2 cups fresh or frozen corn kernels (thawed if frozen) 2 cups heavy cream 1 teaspoon fresh thyme Kosher salt and freshly ground pepper 1/2 cup thinly sliced white onion
1 large zucchini, thinly sliced lengthwise 12 (7-by-3-inch) no-boil lasagna sheets 2 cups shredded Oaxaca or mozzarella cheese Instructions: Preheat the broiler. Halve the poblanos lengthwise and remove the stems and seeds. Place cut-side down on a baking sheet and broil until browned in spots, about 5 minutes. Transfer to a bowl, cover with a plate and set aside 5 minutes. Peel off the skin with your fingers, then cut the peppers into 1-inch strips. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add 2 minced garlic cloves and saute 1 minute. Mix in the corn and saute 5 minutes. Stir in the cream and thyme, reduce the heat to medium low and cook 5 minutes to let the flavors incorporate. Turn off the heat and let cool slightly, then transfer to a blender and puree until smooth. Add 1/4 teaspoon salt, and pepper to taste. Preheat the oven to 350 degrees F. Heat the remaining 2 tablespoons butter in a medium heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic clove and cook 1 minute. Mix in the zucchini and poblano strips and cook 5 minutes; season with salt and pepper. Spread about one-quarter of the corn mixture in the bottom of an 8-by-11-inch flameproof baking dish. Cover with 3 lasagna sheets. Layer one-quarter each of the poblano mixture and cheese over the pasta. Repeat the layering 3 more times. Cover with aluminum foil. Bake until the pasta is tender, about 50 minutes. Turn on the broiler. Remove the foil and broil until golden brown and bubbly, 8 to 10 minutes. Let stand 15 minutes before serving. Photograph by Johnny Miller ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 39171,"Banana Split Funnel Cake 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 1/4 cups milk 1/2 cup Strawberry Syrup, plus more for garnishing, recipe follows 2 eggs Vegetable oil, for frying Powdered sugar, for dusting. 4 cups vanilla ice cream 2 cups strawberries, sliced 4 bananas, sliced 1/4-inch thick Chocolate sauce, for drizzling 1 cup heavy cream, whipped and sweetened with 1 tablespoon powdered sugar 1/2 cup chopped pecans, optional 8 maraschino cherries, with stems 2 cups fresh strawberries, chopped 1/2 cup sugar 1/2 teaspoon lemon zest Instructions: Whisk together the flour, baking powder and salt in a large bowl. Whisk together the milk, Strawberry Syrup and eggs in a medium bowl. Make a well in the flour mixture, and then pour in the egg mixture and whisk until well combined. Let the mixture rest for 10 minutes. Preheat the oven to 250 degrees F. Heat 1 inch of oil in a medium straight-sided skillet to 375 degrees F. Spoon 3/4 cup of the batter into a funnel with a 1/2-inch tip, keeping the opening at the bottom closed with your finger. Place the funnel over the skillet, release your finger and pour the batter through the funnel, moving to create a round, lacy funnel cake no bigger than 7 inches in diameter (or as big or small as you want!), creating thick, even strands so the cake cooks evenly. Fry the cake until beginning to brown and crisp, 2 minutes, and then flip and cook until done, another 1 to 2 minutes. Transfer to a wire rack set over a baking sheet and keep in the warm oven as you finish making the funnel cakes in batches. To serve, place 1 funnel cake on each plate and dust with powdered sugar. Top each with 2 scoops of ice cream, some strawberries and bananas and drizzle with chocolate sauce and leftover Strawberry Syrup. Finish with the sweetened whipped cream, pecans, if using, and a maraschino cherry. Combine the strawberries, sugar, lemon zest and 1/2 cup water in a medium saucepan. Bring to a boil and cook until thick and syrupy, about 10 minutes. Puree in a food processor, strain and let cool before using. Yield: 1 cup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39172,"Tri-Chips Peanut oil, for frying 2 teaspoons sea salt 1 teaspoon maple sugar Freshly ground black pepper 1 large beet, washed and scrubbed well 1 large sweet potato, washed and scrubbed well 1 medium yucca root, washed and peeled Instructions: In a deep-fryer or heavy-bottomed pot over medium heat, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
Combine all the ingredients for the seasoning mixture in a small bowl and set aside.
Slice the beet, sweet potato and yucca with a v-slicer or mandoline into 1/8-inch slices.
Fry each root vegetable separately and in batches. Fry the sweet potato for 2 to 3 minutes and the yucca for 2 minutes. Pat the beets dry and fry for 3 to 4 minutes. Drain on a paper towel lined sheet tray and lightly sprinkle the chips with the seasoning. Transfer to a serving bowl and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 39173,"Mystery Mocha Cake 2 ounces unsweetened chocolate 4 tablespoons butter 1 1/2 cups sugar 2 cups sifted flour 4 teaspoons baking powder 1/4 teaspoon salt 1 cup milk 2 teaspoons vanilla 1/2 cup brown sugar 1/4 cup cocoa powder 1 cup cold coffee Instructions: Preheat oven to 350 degrees F. Melt the chocolate and butter together over hot water. Meanwhile, sift together 1 1/4 cups of the sugar, sifted flour, baking powder and salt. Stir the dry mixture into the chocolate mixture and blend. Stir in the milk and vanilla. Pour into a greased, square 9 by 9-inch cake pan. Mix brown sugar, remaining 1/4 cup sugar and cocoa powder and sprinkle over the batter. Pour coffee over and bake for 40 minutes. Serve warm or cold from the pan. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39174,"Chocolate Cassis Cake Baking spray with flour, such as Baker's Joy 12 tablespoons (1 1/2 sticks) unsalted butter
10 ounces bittersweet chocolate, chopped
1/2 cup unsweetened cocoa powder, such as Pernigotti
6 tablespoons creme de cassis liqueur
1 teaspoon pure vanilla extract
5 extra-large eggs, at room temperature
1 cup sugar
1/4 teaspoon kosher salt
6 ounces bittersweet or semisweet chocolate, chopped 1/4 cup heavy cream
2 to 3 tablespoons creme de cassis liqueur
1/2 teaspoon pure vanilla extract
2 (1/2 pint) boxes fresh raspberries 1 pint fresh strawberries, hulled and thickly sliced
1/3 cup sugar
1/3 cup creme de cassis liqueur
Instructions: For the cake, Preheat the oven to 350 degrees F. Spray a 9-inch round springform pan with baking spray. Line the bottom of the pan with parchment paper and spray it again with baking spray. Melt the butter and chocolate together in a heat-proof bowl set over a pan of simmering water, stirring occasionally until smooth. Set aside to cool for 5 minutes. Whisk in the cocoa powder, cassis, and vanilla and set aside. In the bowl of an electric mixer fitted with the whisk attachment (you can also use a hand mixer), beat the eggs, sugar, and salt on high speed for 3 to 5 minutes, until pale yellow and triple in volume. Pour the chocolate mixture into the egg mixture and carefully but thoroughly fold them together with a rubber spatula. Pour the batter into the prepared pan and bake for 35 to 40 minutes, until just barely set in the center. Allow to cool in the pan for 30 minutes and then release the sides of the pan. Invert the cake carefully onto a flat serving plate, remove the parchment paper, and cool completely. For the glaze, melt the chocolate and cream together in a heat-proof bowl set over a pan of simmering water. Stir until smooth. Off the heat, whisk in the cassis and vanilla. Allow to cool for 10 minutes and spread over just the top of the cake. Fifteen minutes before serving, toss the berries gently with the sugar and cassis. Cut the cake in wedges and serve with the berries on the side. ","[Merlot, Cabernet Sauvignon, Pinotage, Tempranillo]" 39175,"Caribbean Shrimp Skewers 1/2 teaspoon ground allspice 1/2 teaspoon dried thyme 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 1/4 teaspoon ground nutmeg 1/8 to 1/4 teaspoon cayenne pepper 1/8 teaspoon ground black pepper 1/8 teaspoon salt 8 jumbo shrimp, tail on and peeled One 8-ounce can pineapple chunks in pineapple juice, drained 16 fresh mint leaves 2 teaspoons canola oil Instructions: Combine the allspice, thyme, cinnamon, cumin, nutmeg, cayenne, black pepper and salt in a bowl. Add the shrimp and toss thoroughly.
Heat 1 teaspoon of the oil in a small nonstick skillet set over medium-high heat. Add the shrimp in a single, uncrowded layer and cook until no longer translucent in the center, 2 to 3 minutes per side. Transfer to a plate.
Heat the remaining 1 teaspoon oil in the skillet. Add the pineapple and cook until lightly browned, about 1 minute. Turn and cook until again lightly browned on the underside, 1 minute more. Remove from the heat.
Thread each skewer in the following order: mint leaf, pineapple chunk, shrimp, pineapple chunk and mint leaf. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39176,"Chocolate Chip Cookie Dough Truffles 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/2 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt 1/2 teaspoon nonalcoholic vanilla extract 1 cup semisweet mini chocolate chips 1 tablespoon vegetable shortening or coconut oil Instructions: Line a baking sheet with parchment paper.
Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt. Set aside (see Cook's Note). Beat the brown sugar, granulated sugar, butter, yogurt and vanilla with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture, and mix on low speed until well incorporated. (Turn off the mixer and use your hands to help combine if needed.) Fold in 1/3 cup of the chocolate chips with a rubber spatula, or mix them in with your hands. Scoop tablespoonfuls of the batter, and roll them into smooth balls. Put them on the prepared baking sheet, and refrigerate until chilled, about 1 hour. Melt the remaining 2/3 cup chocolate chips and the shortening in a medium microwave-safe bowl in the microwave in 30-second increments, stirring in between, until the coating is smooth and thin. Drop the chilled balls into the coating, and roll them around with a fork to fully coat. Remove each truffle with the fork, letting any excess coating drip off, and return to the baking sheet. (If the coating begins to harden, microwave it for a few seconds to warm it up and thin it out.) Refrigerate the truffles until the coating is completely set, about 1 hour. (The truffles can be refrigerated in an airtight container for up to 5 days.) ","[Pinot Noir, Riesling, Moscato, Chianti]" 39177,"Green Beans with Apple Cider 2 (16-ounce) bags whole frozen green beans Extra-virgin olive oil 1 small yellow skinned onion, finely chopped 3/4 cup apple cider Salt and pepper Instructions: Put the beans in a large microwave safe bowl, loosely cover bowl with plastic food storage wrap and microwave on high 5 minutes. Uncover and stir the beans, then cover and microwave on high 4 to 7 minutes more, until desired doneness, from still-crisp to tender, but with a bite. Heat a small skillet over medium low heat. Add a drizzle of extra-virgin olive oil and the onions and cook until beginning to caramelize, about 10 minutes, stirring frequently. Add the cider, raise the heat to medium high and cook until liquid is reduced and syrupy, about 5 minutes. Remove the beans from microwave. Season the beans with salt and pepper, to taste, and add to the pan with the onions and cider. Toss evenly to coat the beans and keep warm until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39178,"Sunny's Crunchy Peanut Butter S'more Bites 2 cups crunchy peanut butter 1 1/2 sticks butter 5 cups powdered sugar 24 ounces (4 cups) milk chocolate chips, melted 2 cups graham cracker crumbs 1 cup marshmallow fluff 1 cup coconut flakes, optional 2 1/2 cups puffed rice cereal, optional Instructions: In a large bowl, add the peanut butter, butter and powdered sugar and beat with a whisk or electric beater until smooth. Using a teaspoon measure, scoop the mixture and form into balls, then press into a coin shape the diameter of a quarter. Refrigerate to set up dough cookies, about 30 minutes. To make bites, dip peanut butter coins in melted chocolate then toss in graham cracker crumbs until coated, double dip and double coat if you feel dangerous. Arrange the coated coins on a wire rack and refrigerate for about 30 more minutes to set. Add the marshmallow fluff to a pastry bag fitted with a star tip. Remove the coins from the refrigerator and squeeze about 1 teaspoon of marshmallow fluff into the center of half of the coins. If you don't have a pastry bag, use a plastic bag, fill it with fluff and cut 1 corner off and dollop that way. Then top each half with another coin to make a sandwich and place return to the refrigerator to set, about 1 hour. Options: chop coconut flakes and add them to the graham cracker crumbs to use for coating. Add puffed rice cereal into the peanut butter, butter and powdered sugar for a bit more texture and crunch. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]

" 39179,"Sunny's Quick Spicy Cream Cheese 8 ounces whipped cream cheese 3 tablespoons gochujang
1/2 teaspoon red cl flakes
Kosher salt Instructions: In a medium bowl, fold together the whipped cream cheese, gochujang, cl flakes and salt to taste. Refrigerate for at least 2 hours to allow the flavors to bloom. ","[Chardonnay, Riesling, Gewrztraminer]" 39180,"Strawberry Meringue Cake (Mostachon) Nonstick cooking spray 4 egg whites 1 cup granulated sugar 1 teaspoon vanilla extract 1/2 teaspoon baking powder Pinch salt 1 cup chopped walnuts One 15.8-ounce pack Maria crackers, chopped 8 ounces (1 cup) cream cheese 1/2 cup sour cream 1/2 cup powdered sugar 1 teaspoon vanilla extract 1 1/2 pounds sliced fresh strawberries, for garnishing Instructions: For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch nonstick springform pan with nonstick cooking spray. In an electric mixer on high speed, beat the egg whites until soft peaks form. Add the sugar slowly, then the vanilla, baking powder, and salt while beating, about 2 more minutes. Turn the power off and fold in the walnuts and Maria crackers. Transfer to the prepared pan. Bake for 30 to 40 minutes. For the frosting: In an electric mixer, beat the cream cheese, sour cream, powdered sugar, and vanilla extract until soft peaks form and the mixture is smooth. To assemble: Remove the cake from the oven. Let cool for 15 minutes. Remove the springform. Using an offset spatula, spread the frosting all over the cake. Garnish with the strawberries and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39181,"Pear Brunch Cake 1 can (16 oz) pear halves, drained 1 3/4 cups Bisquick Heart Smart mix 1/3 cup sugar 2/3 cup fat-free (skim) milk 1/4 cup margarine or butter, melted 1/2 teaspoon ground cinnamon 2/3 cup plain fat-free yogurt Instructions: Heat oven to 400 degrees F. Grease and flour 9-inch round cake pan. Cut pear halves into thin slices. In medium bowl, stir together Bisquick mix, sugar, milk and margarine. Pour into pan. Arrange pear slices in circular pattern on batter; sprinkle with cinnamon. Bake about 40 minutes or until golden brown and toothpick inserted in center comes out clean. Top each serving with yogurt. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39182,"Texas Bowl of Red 2 tablespoons extra-virgin olive oil 6 pounds boneless beef chuck or shoulder, cut into 3/4-inch cubes 6 cloves garlic, minced 6 tablespoons chili powder (preferably Gebhardt brand) 4 teaspoons ground cumin 1/2 cup all-purpose flour 2 tablespoons dried oregano 4 14-ounce cans low-sodium beef broth Kosher salt and freshly ground pepper 1/2 cup masa harina (instant corn flour) Chopped white onion and sliced pickled jalapenos, for topping Instructions: Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add half of the beef and cook, stirring, until browned, about 4 minutes; transfer to a plate. Add the remaining 1 tablespoon olive oil to the pot and brown the remaining beef, then return the first batch to the pot. Reduce the heat to medium and stir in the garlic. Combine the chili powder, cumin and flour in a small bowl. Sprinkle over the meat in the pot and stir until evenly coated. Crumble in the oregano with your fingers, then add 3 cans beef broth, 2 teaspoons salt and 1/4 teaspoon pepper; stir to combine. Bring to a boil, then reduce the heat to low; partially cover and simmer until the meat is just tender, about 1 hour, 30 minutes.
Whisk the remaining 1 can broth with the masa harina in a bowl to make a creamy paste; stir into the chili. Continue simmering over low heat until the meat is almost falling apart, 30 minutes to 1 hour, adding up to 2 cups water if the chili gets too thick. Divide among bowls and top with onion and pickled jalapenos.
","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39183,"Grilled Steak Sandwiches with Steak Sauce Mayonnaise & Romaine 1/4 cup Hellmann's? or Best Foods? Real Mayonnaise 2 Tbsp. ketchup 2 Tbsp. whole grain Dijon mustard 2 Tbsp. molasses 2 Tbsp. horseradish, drained 1-1/2 lbs. skirt steak 2 Tbsp. canola oil 4 hoagies or rolls, split 3 cups shredded romaine lettuce leaves Instructions: Combine Hellmann's? or Best Foods? Real Mayonnaise, ketchup, mustard, molasses and horseradish in small bowl. Season, if desired, with salt and black pepper. Cover and refrigerate at least 30 minutes. Heat grill pan or grill on high heat. Brush steak with oil on both sides and season, if desired, with salt and black pepper. Grill, turning once, 8 minutes or until desired doneness. Let stand 5 minutes, then thinly slice. Spread mayonnaise mixture on rolls. Arrange steak on rolls, then top with lettuce. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz, Zinfandel]" 39184,"\Kimchee\ Salad 1 head Napa cabbage, finely shredded 4 green onions, thinly sliced 1/4 cup rice wine vinegar 1 tablespoon soy sauce 1 (1-inch) piece fresh ginger, peeled and chopped 4 cloves garlic, chopped 1/4 cup red chili flakes, plus more to taste 1 tablespoon sugar 1/4 cup vegetable oil Salt and freshly ground pepper Instructions: Place cabbage and green onions in a large bowl. In a blender, combine vinegar, soy sauce, ginger, garlic, chili flakes, and sugar, blending until smooth. With the motor running, slowly add the oil. Season with salt and pepper, to taste. Pour the dressing over the cabbage and gently toss. Cover and refrigerate for 2 to 3 days before serving to let the cabbage wilt and the flavors meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39185,"Roasted Bone-in Rib-Eye for Two 2 tablespoons kosher salt 1 1/2 teaspoons freshly ground black pepper 1 (48 to 52-ounce) bone-in rib-eye 1 tablespoon olive oil Creamed Spinach, recipe follows Potato Gratin, recipe follows 1 teaspoon unsalted butter 2 1/2 pounds fresh baby spinach, rinsed 1/2 cup water, or as needed 2 cups heavy cream 2 tablespoons cornstarch 1/4 cup milk 1/2 cup grated Parmigiano-Reggiano 1 teaspoon salt 1/4 teaspoon ground white pepper 1/2 packed cup grated sharp or medium Cheddar 1 quart heavy cream 6 egg yolks Salt White pepper Butter, for dish 3 pounds Idaho potatoes, peeled and thinly sliced vertically 1 pound Gruyere, grated Instructions: Preheat the oven to 375 degrees F. Set a 10-inch saute pan over medium-high heat. Season the steak with the salt and pepper. Add the oil to the pan, and, once hot, place the steak, fat side down, in the hot pan. Sear the steak until well caramelized and most of the fat has rendered, about 5 minutes. Turn the steak over and sear for 5 minutes on each of the other 3 remaining sides. Once seared on all sides, place the steak on a small baking sheet and roast in the oven until an instant read thermometer inserted into its center registers 135 degrees F, about 1 hour. Remove the steak from the oven and allow to rest for 10 minutes before slicing in half, and slicing each half into strips that run across the grain. Serve with the Creamed Spinach and Potato Gratin. Preheat the oven to 400 degrees F. Lightly grease a 4-cup baking dish or ramekin with the butter and set aside. Place the spinach and enough water to cover the bottom of a large skillet or saute pan over medium heat, cover tightly, and cook, stirring occasionally, until completely wilted, 5 to 7 minutes. Drain in a colander and set aside. Bring the cream to a low boil in a medium saucepan. Remove from the heat. Whisk the cornstarch and milk in a small bowl until smooth to make a slurry. Add the slurry to the hot cream and return to medium heat, whisking until the mixture thickens and starts to boil, about 1 minute. Add the Parmesan, salt, and pepper and whisk until smooth. Add the cooked spinach and, stirring constantly with a wooden spoon, return to a boil, about 1 minute. Remove from the heat. Pour the spinach into the prepared baking dish, sprinkle the Cheddar evenly over the top, and bake until the cheese is melted, 5 to 6 minutes. Serve hot. Preheat the oven to 400 degrees F. In a mixing bowl, whisk the cream and yolks together. Whisk well. Season with salt and pepper. Butter a square baking dish. Lay a layer of the potatoes over the bottom of the pan. Season the layer with salt and pepper. Sprinkle with 1/8 of the cheese. Ladle 1 cup of the cream mixture over the cheese. Lay another layer of the potatoes over the cream mixture. Using your hands, firmly press the layers together. Repeat the above process with the remaining ingredients. Place a piece of parchment paper over the potatoes and cover with foil. Place in the oven and cook for 30 minutes. Remove the foil and continue to cook for 15 minutes, until golden brown and bubbly on the top. Remove from the oven and cool slightly before serving. ","[Chardonnay, Cabernet Sauvignon, Pinot Noir, Syrah]" 39186,"Sugar Cookies with Pistachio and Dried Cherries 1 (16-ounce) roll refrigerated sugar cookie dough 1/2 cup pistachios, lightly chopped 1/2 cup dried cherries 1 (11-ounce) bag white chocolate chips Instructions: Preheat the oven to 350 degrees F. Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet. Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely. While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water. When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 39187,"Vanilla Bean Sugar Cubes 4 Madagascar vanilla beans 3 cups white sugar 1/4 cup pure Madagascar vanilla extract Instructions: Preheat the oven to 275 degrees F. Cut the 4 vanilla beans into 1/2-inch pieces and grind to a coarse powder in a coffee grinder. In a large bowl, mix the sugar, vanilla bean powder and extract until thoroughly combined (when the extract is completely incorporated the mixture will look a bit like dough). Pour the sugar mixture into an 8 by 8-inch pan and spread out evenly to a 1/2-inch thickness. Next, use a knife to score out 1/2-inch by 1/2-inch cubes by running the knife the length of the pan every 1/2-inch and the width of the pan every 1/2-inch. Bake for 1 1/2 hours. Remove the pan from oven and let cool. Once cooled, carefully flip the pan over onto a large cookie sheet to remove the sugar. Allow to cool completely, and then gently break into cubes along the scored lines. To \round\ the edges of the cubes gently pour them into a big pot with a cover and lightly shake. Check and repeat if necessary. Pour the cubes from the pot into a small holed colander or sifter and sift off any sugar particles that can be reserved as granulated vanilla bean sugar! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 39188,"Mango Mash 1 large mango peeled and seeded 1 tablespoon raw honey 2 tablespoons lime juice 1 1/2 cups crushed ice Instructions: Blend mango to puree. Add honey lime juice and crushed ice until smooth. Divide between 2 champagne glasses.; ","[Sauvignon Blanc, Moscato, Riesling]" 39189,"Monster Cupcakes 2 cans white frosting Green food coloring 1 dozen favorite flavor store-bought un-iced cupcakes Pastry bag or resealable plastic bag No. 7 round pastry tip 12 green apple gummy rings or green fruit jells 24 brown chocolate coated candies (recommended: M and M's) Cashew nuts Instructions: In a bowl mix together the icing with the green food coloring until desired \monster green\ is reached. Put the frosting in a pastry bag or resealable plastic bag fitted with pastry tip. Pipe a haphazard squiggle pattern on top of the cupcake until completely covered and slightly mounded. Put a green gummy ring on top. Create eyes for the monster by putting 2 brown coated candies into the center of the green gummy candy. Repeat with the remaining cupcakes. Use cashew nuts to create horns by inserting them into the frosting behind the eyes with the smaller side facing up. Repeat with remaining cupcakes. Arrange the cupcakes on a serving platter and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 39190,"Grilled Clams with Herb Butter 4 tablespoons (1/2 stick) unsalted butter 2 teaspoons herbes de Provence
1 clove garlic, smashed
Kosher salt
24 littleneck clams, cleaned and scrubbed
Sliced crusty bread, for dipping
Instructions: Preheat a grill to medium-high heat. In a small saucepan over low heat, combine the butter, herbes de Provence, garlic and 1/4 teaspoon salt. Heat until melted and beginning to brown, about 8 minutes. Remove from the heat and set aside for 15 minutes to allow the flavors to infuse. Meanwhile, place the clams directly on the hot grill. Close the lid and cook until the clams pop open, 6 to 8 minutes. Remove the clams to a platter and serve with crusty bread and herb butter for dipping. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 39191,"Homemade BBQ Sauce 1 tablespoon canola oil 2 cloves garlic, minced 1/2 onion, diced 1 cup ketchup 1/3 cup molasses 1/3 cup brown sugar 4 tablespoons minced chipotle peppers in adobo sauce 4 tablespoons distilled vinegar 1 tablespoon Worcestershire sauce Dash salt Instructions: Heat the oil in a saucepan over medium-low heat. Add the garlic and onions and cook for 5 minutes, stirring, being careful not to burn them. Reduce the heat to low. Add the ketchup, molasses, brown sugar, chipotle peppers, vinegar (or less to taste), Worcestershire sauce and salt and stir. Allow to simmer for 20 minutes. Taste after simmering and add whatever ingredient it needs (more spice, more sugar, etc.). ","[Zinfandel, Malbec, Syrah, Rioja]" 39192,"Chocolate Truffles 1 cup heavy cream 1 pound bittersweet chocolate, chopped finely 2 tablespoons unsalted butter 2 tablespoons liqueur, 2 tablespoons instant expresso, 1/2 teaspoon cinnamon or other spice, etc. 1 pound liquid tempered chocolate for dipping 2 cups cocoa powder Instructions: Place heavy cream in a large pot and bring slowly to a boil over medium heat. Turn off the heat and stir in the chopped chocolate. Let stand for 2 minutes then stir well until smooth. Stir in the butter. Pour into the bowl of an electric mixer, and let cool until set. Fit mixer with a paddle and beat the chocolate mixture on medium speed until aerated and fluffy, about 2 minutes. Beat in the liqueur and/or other flavorings. Load ganache into a pastry bag fitted with a half inch plain tube. Line several baking sheet with parchment or waxed paper. Pipe the truffle mixture out to form 1/2-inch balls. Place pans in the refrigerator to chill thoroughly. To coat the truffles, set up your counter like this: tray of chilled centers on your left, bowl of melted tempered chocolate in the middle, large pan filled with cocoa powder on your right. (Reverse this if you're left handed) Pick up a truffle with your left hand. Touch the palm of your right hand lightly onto surface of tempered chocolate. Drop the truffle into your chocolaty right hand and roll it around to coat. Move your right hand over the pan of cocoa powder, turn your hand over, and drop the coated truffle into the cocoa. Repeat the process to coat about 5 truffles, then pick up a fork with your clean left hand and use it to roll the truffles round a bit in the cacao. (A second person can help do this continuously.) Repeat until the cocoa pan is filled with a lot of truffles. Then wash and dry your hands (or enlist your helper to do this); place the truffles in a strainer and shake it over the pan of cocoa powder to dislodge any excess cocoa. Place finished truffles on another paper-lined pan to set completely. Truffles do not need to be refrigerated. Repeat coating processes with remaining centers. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 39193,"Lobster-Stuffed Potatoes 4 medium Yukon gold potatoes (2 1/2 to 3 pounds), scrubbed and dried Two 1 1/2-pound lobsters
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon finely chopped fresh rosemary
1/4 cup finely chopped scallions, plus more for garnish
1 cup creme fraiche or sour cream
1 cup (about 3 3/4 ounces) shredded Gruyere
Instructions: Preheat the oven to 400 degrees F; position an oven rack in the middle of the oven. Poke holes in the potatoes, then place them on a rimmed baking sheet and bake until just soft, about 45 minutes. Meanwhile, place the lobsters in the freezer for 15 to 20 minutes\u2014this will put the lobsters to sleep and calm them down so they're not so acrobatic when you try to finish them off. Fill a large pot with water and add enough salt so the water tastes like seawater, then bring to a boil. Fill a very large bowl with ice and water. Working with one lobster at a time, in one decisive motion, plunge a chef's knife into and all the way through the lobster's head so the head is halved vertically\u2014this kills it quickly. Break down the lobster by removing the claws and the tail. Discard the lobster carcasses or save them to make lobster stock later. Add the lobster tails to the boiling water and cook for 3 minutes, then add the claws and cook for an additional 6 to 7 minutes. Remove the lobster from the boiling water and set aside. Once cool, crack the claws and tails and remove the meat. Quarter the tails lengthwise and chop. Cut the claw meat in half and chop it into pieces the same size as the tail meat. Let the potatoes cool slightly; leave the oven on. Carefully, without breaking the skin, slice the potatoes in half and scoop the flesh into a bowl. Reserve for later. In a medium saucepan, melt the butter over medium heat and cook until the milk solids sink to the bottom of the pan and turn hazelnut brown and the butter starts to smell nutty, 3 to 4 minutes. Add the rosemary and cook, stirring, until fragrant, about 1 minute. Add the scallions and cook, stirring, for 1 minute. Add the scooped potato flesh, salt and pepper to the saucepan and stir to combine. Add the chopped lobster, creme fraiche and 3/4 cup of the Gruyere. Mix until thoroughly combined. Spoon the potato-lobster mixture into the potato shells and place them in a 9-by-13-inch baking pan or on a quarter-sheet tray. Sprinkle the potatoes with the remaining 1/4 cup Gruyere and bake until the potatoes are hot and bubbling, 12 to 15 minutes. Top with the scallions, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39194,"Birthday Cake with Chocolate Frosting Oil for brushing the pans 2 cups cake flour or 1 2/3 cups all-purpose flour, plus more for pans 1/3 cup cornstarch 2 teaspoons baking powder 1/2 teaspoon fine salt 1 1/2 cups plus 2 tablespoons sugar 1/2 teaspoon finely grated orange zest 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup milk, at room temperature 3 large eggs, at room temperature 2 teaspoons pure vanilla extract 1 1/4 pounds milk chocolate, chopped 12 ounces semisweet chocolate, chopped 1 16-ounce container sour cream (2 cups) 1 tablespoon coffee 1 tablespoon pure vanilla extract Instructions: To make the cake: Position a rack in the center of the oven and preheat to 350 degrees F. Brush two 8-inch round cake pans with oil, line the bottoms with circles of parchment paper, lightly brush the paper and pan with oil, and dust with flour. Put the flour, baking powder, and salt into the bowl of a food processor. Add the sugar and orange zest and pulse a few times to combine evenly. Cut the butter into small pieces and add to dry ingredients. Pulse until the mixture looks like coarse sand, with some pea-size bits of butter, about 5 times. Whisk the milk, eggs, and vanilla together in a liquid measuring cup. With the processor running, pour in the wet ingredients and process to make a smooth batter (this takes less than a minute). Divide the batter between the prepared pans and bake until a toothpick inserted in the center comes out clean, about 25 minutes. Cool the cakes on a rack for 15 minutes. Then run a knife around the edges of the pans, turn the cakes out onto a plate, and peel off the paper. Flip the cakes upright and cool completely on the rack, about 45 minutes. (This is important-icing a warm cake is not a happy thing). When ready to ice the cake, make the frosting: Put the chocolates in a medium microwave-safe bowl. Microwave on medium for a minute, stir, and repeat until chocolate melts, about 3 minutes in all. (Or put chocolates in a heatproof bowl set over an inch or so of water at a very slow simmer; set the bowl on the pan; don't let the bowl touch the water. Stir occasionally until smooth.) Let chocolate cool slightly. Stir the sour cream, coffee, and vanilla into the chocolates. Beat with a handheld electric mixer until frosting is silky and fluffy. (Spread frosting soon after making it; it firms up at room temperature.) Set a large flat plate on a large inverted bowl or bottom of a salad spinner (of course, if you have a cake stand, use that). Dab a little frosting in the center of the plate and place a cake layer, top side up, on top. With an offset spatula, scoop about one-third of the frosting onto the cake and spread it evenly to the edge of the cake. Place the other layer on top and press down lightly. Spread another third of the frosting around the sides. Spread the remaining frosting on the top of the cake. Lightly touch the frosting with the back of a spoon to make swirly peaks. Serve immediately or set aside at room temperature for up to 2 hours before serving. If refrigerating the cake, bring to room temperature 30 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39195,"Old Bay King Crab Legs 3 pounds frozen cooked king crab legs One 6-ounce box seafood seasoning, such as Old Bay, plus additional as needed
2 lemons
1 stick (8 tablespoons) unsalted butter
Instructions: Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter. Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 39196,"Tamarind Barbecue Lamb with Yucca Mojo, Avocado, and Parsley Oil 1 cup diced onion 4 tablespoons chopped garlic 2 cups tamarind syrup 2 cups white vinegar 1/2 cup brown sugar 2 cups ketchup 5 bay leaves Salt and pepper 4 double lamb chops 2 large yucca Flour, for coating Vegetable oil, for frying 1 onion, julienne 2 green peppers, julienned 2 cloves garlic, sliced 1 cup olive oil 1 cup white vinegar 1 cup cilantro leaves Salt and pepper Parsley Oil, recipe follows 1 avocado, peeled, pitted, and sliced 2 bunches watercress, cleaned 1 bunch parsley 1 cup olive oil 2 limes, juiced Salt Hot sauce Instructions: In a saucepan, saute the onions and garlic. Add the tamarind syrup, vinegar, brown sugar, ketchup, and bay leaves. Reduce until it becomes thick syrup, about 20 minutes. Season with salt and pepper. Let cool completely. Yucca Mojo: Peel yucca and boil in salted water until tender. Drain and cool. Cut in long sticks then lightly flour and fry until crisp. Preheat the oven to 350 degrees F. In a hot pan, saute onions, peppers, and garlic in a touch of oil. When soft, add the rest of the oil, vinegar, fried yucca, and cilantro. Season the mixture well with salt and pepper. Generously dip the lamb chops in barbecue sauce and sear well on all sides in a saute pan. Finish in the oven for 10 minutes. Serve lamb over yucca mojo drizzled with Parsley Oil. Garnish with fresh avocado and watercress. Puree parsley leaves, oil, and lime juice. Season mixture with salt and hot sauce. ","[Rhone Blends, Tempranillo, Garnacha, Vermentino]

" 39197,"Hickory Smoked Grilled Colorado Trout With Heirloom Tomato Salad 2 (10-ounce) rainbow or brown trout, filleted 1-ounce garlic, chopped 1-ounce parsley, chopped 1-ounce basil, chopped 1 lemon 1 lime 1 cup extra-virgin olive oil 4 large heirloom tomatoes (yellow and red beefsteaks can be substituted) 8 ounces wild greens 2 ounces white truffle oil 4 ounces 25 year old balsamic vinegar Salt and pepper Instructions: You will need to start your grill with hickory charcoal. Place trout in a casserole pan. In a small mixing bowl add the garlic, parsley, basil and squeeze half a lemon and lime in the herbs and garlic. Using a wire whisk slowly add 1/2 cup of olive oil to herbs and citrus. When well incorporated pour over trout and season with salt and pepper. Let sit for about 10 minutes. Slice half the tomatoes in circles and lay on platter with wild greens. The other half of the tomatoes dice and place in another small mixing bowl. Add a little chopped basil, extra-virgin olive oil, a drizzle of truffle oil, to taste, and a drizzle of balsamic vinegar. Season, to taste. Place trout on grill flesh side down and leave for about 2 minutes. Season skin side, flip and cook for 1 to 2 minutes longer. Pull trout off grill and place over greens and sliced tomatoes, then randomly place heirloom relish over fish. Take remainder of balsamic and truffle oil and drizzle over salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 39198,"Homemade Marshmallows Three 1/4-ounce packets gelatin, such as Knox 1 cup corn syrup
1 1/2 cups granulated sugar
1/2 teaspoon salt
1 tablespoon pure vanilla extract Confectioners' sugar, sifted, for dusting
Instructions: Add the gelatin and 1/2 cup water to a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the corn syrup, granulated sugar, salt and 1/2 cup water to a medium saucepan over medium-high heat. Stir until thoroughly combined. Heat until the mixture reaches 230 degrees F on a candy thermometer, about 10 minutes. Once the sugar mixture reaches its target temperature, SLOWLY add it to the gelatin with the mixer running on medium-low speed. Continue mixing for 10 minutes, gradually increasing the speed to medium-high. Add the vanilla and mix for another 5 minutes; the mixture should double in size and turn bright white. Dust a plastic container (size and shape is up to you!) with sifted confectioners' sugar until the bottom is completely covered. Slowly pour the liquid marshmallows into the container and shake until evenly spread. Allow to sit, uncovered, overnight. Before cutting, dust the top of marshmallows with confectioners' sugar; this will prevent them from sticking together if stacked. ","[Riesling, Moscato, Vinho Verde, Cava]" 39199,"Pan-Seared Chicken with Cilantro Pesto 2 tablespoons garlic-flavored or regular olive oil, divided 4 boneless, skinless chicken breast halves Salt and freshly ground black pepper, plus 1/2 teaspoon salt 3 tablespoons pine nuts 1 cup packed fresh cilantro leaves 1/4 cup low-fat sour cream 3 cloves garlic, peeled Instructions: Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side. Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39200,"Macerated Melon 2 small cantaloupes 3/4 cup cava (Spanish sparkling wine) or other dry sparkling wine 3 tablespoons orange marmalade 1/2 bunch mint, washed and julienned Instructions: Cut off top and bottom poles of melons. Place one cut side against cutting board and slice off rind in segments, cutting smoothly from top to bottom. Repeat with second melon. Halve melons lengthwise and scoop out seeds. Cut flesh into 1inch wedges, then cut wedges crosswise at an angle into diamonds or triangles. In a small bowl, whisk together remaining ingredients. Pour over melon. Stir gently, cover, refrigerate and let macerate for 46 hours. Serve cold. ","[Prosecco, Vinho Verde, Cava]" 39201,"Green Rice 1 recipe Tomatillo Salsa, recipe follows 6 poblano chiles, roasted, peeled and seeded 5 romaine lettuce leaves 2 bunches cilantro, stems and leaves 4 scallions, white and green parts 6 garlic cloves, peeled 1/2 cup cold water 2 teaspoons salt 1/4 cup vegetable oil 3 cups long-grain rice, rinsed* (See Cook's Note) 1 pound tomatillos, husked, washed, and cut into quarters 2 to 4 large jalapeno chiles, stemmed, seeded if desired, and roughly chopped
1/2 cup cold water
1/2 medium onion, cut in 1/2
2 bunches cilantro, stems and leaves 2 bunches cilantro, stems and leaves
2 teaspoons salt
Instructions: Preheat the oven to 350 degrees F.
Pour the Tomatillo Salsa into a food processor or a blender. Add the poblano chiles, lettuce leaves, cilantro, scallions, garlic, water, and salt and process until liquefied. (If using a blender, work in batches.) Set aside.
Heat the vegetable oil in a medium skillet over medium-low heat. Saute the rice, stirring constantly, until golden and crackling, about 5 minutes. Pour in the reserved green puree and stir to combine. Transfer to a 4-quart baking dish or casserole. Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 35 minutes. Stir with a fork and serve hot.
Place the tomatillos, jalapenos, and water in a blender or food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39202,"Best Burgers 2 pounds ground beef 1 garlic clove, finely minced 1 medium onion, finely diced 1 red bell pepper, finely diced 2 tablespoons Worcestershire sauce 3 tablespoons ketchup 1 tablespoon hot red pepper sauce, or to taste 1/2 teaspoon ground celery seed Instructions: In a large bowl combine all ingredients well. Form mixture into 8 equal patties. Refrigerate, covered in plastic until ready to grill. Grill or pan fry to desired degree of doneness. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 39203,"Poulet de Grand-Mere 4 chicken breasts, drumettes attached, skin-on Salt About 1/4 cup clarified butter
5 to 6 sprigs fresh thyme
Clarified butter, for coating the pan Four 1/4-inch-thick slices bacon, cut into lardons 1/4 inch wide 1 small yellow onion, diced
8 button mushrooms, stemmed and sliced into 1/4-inch slices
Salt 1/2 cup white wine
2 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons chopped fresh parsley
Instructions: For the chicken: Preheat the oven to 350 degrees F. Sprinkle the chicken breasts with salt. In a large saute pan, heat enough clarified butter to coat the pan over medium-high heat. Add half the thyme and continue to heat. Place 2 of the chicken breasts in the pan skin-side down and sear until golden brown, basting the flesh side with fat from the pan. Flip the breasts, brown on the other side and baste. Transfer the chicken to a baking sheet. Cook the other 2 breasts in the same manner, adding in the remaining thyme sprigs. Place the baking sheet with the seared breasts in the oven and bake until the chicken is firm to the touch, 7 to 8 minutes. Allow to rest before slicing. For the just: While the chicken is in the oven, pour off any excess fat in the saute pan and place over medium-high heat. Add enough clarified butter to coat the bottom of the pan and add the bacon lardons. Cook until crispy, and then remove to a plate and reserve. Remove any excess fat from the pan if necessary. Add in the onions and sweat until soft and translucent, about 5 minutes. Increase the heat, add in the mushrooms and season with salt. Cook the mushrooms until golden brown on all sides, 3 to 5 minutes. Add in the white wine and scrap up all the brown bits that have collected on the bottom of the pan. Cook down until the wine has reduced by half. Add in half of the chicken stock and let simmer about 5 minutes. Add in the remaining chicken stock and reduce until slightly thickened Remove from the heat and swirl in the butter. Taste and season if necessary. Serve the sliced chicken with the jus and garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39204,"Tomato Peach Salad with Basil 2 cups fresh basil leaves, plus small leaves, for garnish 2 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper 4 ripe but firm yellow peaches, cut into wedges 4 tomatoes, preferably a mix of large heirloom tomatoes, cored and cut into wedges 1 tablespoon fresh lemon juice Instructions: Bring a small saucepan of water to a boil. Add the basil to the boiling water and cook until just wilted and bright green, about 15 seconds. Transfer with a slotted spoon to a blender and puree until smooth. With the machine running, add the olive oil and 1/4 teaspoon each salt and pepper.
Spread the basil puree on a serving platter. Arrange the peaches and tomatoes on top and sprinkle with the lemon juice, 1/4 teaspoon salt and 1/8 teaspoon pepper. Garnish with whole basil leaves and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 39205,"Cooked Spinach Salad with Soy and Sesame 2 pounds spinach, well rinsed, thick stems removed 1 clove garlic, very finely chopped 5 scallions, green parts only, trimmed and finely chopped 2 tablespoons balsamic vinegar 2 tablespoons good-quality soy sauce, such as Kikkoman 1 tablespoon Asian sesame oil Squeeze of fresh lemon juice Coarse (kosher) salt, to taste 2 tablespoons sesame seeds, toasted (see Note) Instructions: Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces. Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning. To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds. Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39206,"Creamed Baked Brussels Sprouts 4 tablespoons unsalted butter 2 cloves garlic, minced 1 large shallot, chopped 2 pounds shredded Brussels sprouts Kosher salt 1/2 teaspoon crushed red pepper flakes 8 ounces shredded Monterey Jack cheese (about 2 1/2 cups) 1 1/4 cups heavy cream 1/2 cup freshly grated Parmesan (about 1 3/4 ounces) 1/3 cup plus 3 tablespoons salad dressing spread 3/4 cup panko breadcrumbs 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Melt the butter in a large high-sided saute pan or wide pot over medium-high heat. Add the garlic and shallot and cook until softened, 2 to 3 minutes. Add half of the Brussels sprouts, 1 teaspoon salt and 1/4 teaspoon of the red pepper flakes. Cook, stirring often, until the sprouts are softened and wilted, about 1 minute. Add the remaining sprouts and continue to cook until tender and bright green, about 5 minutes more. Stir in the Monterey Jack, cream, Parmesan and 1/3 cup of the salad dressing spread until combined. Transfer to a 9-by-13-inch baking dish. Stir the remaining 3 tablespoons salad dressing spread with the panko, parsley and remaining 1/4 teaspoon red pepper flakes in a small bowl, then sprinkle over the top of the casserole. Bake until the breadcrumbs are well browned and toasted and the sauce is bubbling all over, 30 to 35 minutes. Let sit 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39207,"Bellini 1 (14-ounce) can peaches 1 bottle chilled Brut Champagne Instructions: In a blender, puree can of peaches with juice. Pour 1 part pureed peaches into each Champagne flute, and then add 2 parts Champagne to each flute. ","[Prosecco, Cava]" 39208,"Barbecue Chicken Drumsticks 2 tablespoons packed light brown sugar 1 tablespoon chili powder 1 tablespoon paprika 2 teaspoons ground cumin 4 1/2 pounds small chicken drumsticks (about 18) Kosher salt and freshly ground pepper 1 cup ketchup 1/3 cup apple cider vinegar 1/4 cup packed light brown sugar 1/4 cup fresh orange juice 2 cloves garlic, grated 2 tablespoons molasses 2 tablespoons hoisin sauce 2 tablespoons yellow mustard Vegetable oil, for brushing Instructions: Make the chicken: Combine the brown sugar, chili powder, paprika and cumin in a small bowl. Season the chicken all over with 1 tablespoon salt and 1 teaspoon pepper, then rub all over with the spice mixture. Cover and refrigerate 1 to 2 hours. Meanwhile, make the barbecue sauce: Whisk the ketchup, vinegar, brown sugar, orange juice, garlic, molasses, hoisin sauce, mustard and chili powder in a small saucepan until smooth. Bring to a boil, then reduce the heat to a simmer and cook until slightly thickened, 10 to 15 minutes. (You should have 1 1/4 to 1 1/2 cups sauce.) Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to medium and oil the grates. Grill the chicken, covered and turning occasionally, until lightly charred and a thermometer inserted into a drumstick (without touching the bone) registers 170 degrees F, 35 to 45 minutes, brushing with some of the barbecue sauce during the last 10 minutes of cooking. Transfer to a platter and brush with more barbecue sauce. Serve with the remaining sauce. ","[Zinfandel, Syrah, Merlot, Malbec]" 39209,"Southern Banana Pudding 3 cups whole milk 1 1/4 cups sugar 1/4 cup cornstarch Kosher salt 4 large eggs, separated, yolks lightly beaten 2 tablespoons unsalted butter 1 1/2 teaspoons pure vanilla extract 3 ripe medium bananas (about 1 pound), thinly sliced crosswise (about 2 1/2 cups) 50 vanilla wafers, such as Nilla Wafers (about half a box) 1/4 teaspoon cream of tartar Instructions: Heat 2 1/2 cups of the milk in a large saucepan over medium heat until steaming. Whisk 3/4 cup of the sugar, the cornstarch and 1/2 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Whisk half of the hot milk into the egg mixture until smooth, and then gradually whisk the egg-milk mixture into the milk in the saucepan. Cook over medium heat, whisking constantly, until the mixture boils. Reduce the heat to medium-low, and let the mixture come to a simmer. Continue to cook, whisking constantly, until it has thickened to a puddinglike consistency, 3 to 4 minutes. Remove from the heat and whisk in the butter and vanilla. Layer a third of the pudding, half the banana slices and half the vanilla wafers in a 9-inch square baking dish. Layer with half the remaining pudding, all the remaining banana slices and all the remaining wafers. Top with the last of the pudding. Cover with plastic wrap pressed directly on the pudding surface, and refrigerate overnight to soften the cookies. Position a rack in the upper third of the oven, and preheat to 350 degrees F. Bring the egg whites to room temperature. Beat the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment on medium speed until frothy. Increase the speed to medium-high, and slowly sprinkle in the remaining 1/2 cup sugar a tablespoon at a time, whipping for 15 seconds after each addition, until glossy firm peaks form. Spread the meringue on top of the pudding with an offset spatula so it reaches the edges of the pan. Bake until golden brown, 12 to 15 minutes. Serve warm or chilled. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39210,"Acorn Squash with Sweet Maple Glaze 2 tablespoons extra-virgin olive oil 2 tablespoons light brown sugar 2 tablespoons real maple syrup 2 small acorn squash (1 pound each), cut in half, seeds removed Kosher salt and freshly ground black pepper Butter, for topping Instructions: Preheat the oven to 425 degrees F. Mix the olive oil, brown sugar, and maple syrup together in a small bowl. Put the acorn squash, cut side up, in a single layer on a baking sheet. Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste. Put the squash in the oven and roast it until tender and golden brown, about 40 to 45 minutes. Remove the squash from the oven and transfer it to a serving dish. Top with butter and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39211,"Custard Cornbread with Garlic and Thyme 6 tablespoons unsalted butter, plus more for buttering the dish 1 clove garlic, finely grated 2 cups half-and-half 1 1/2 cups buttermilk 1 cup stone-ground cornmeal 1 tablespoon sugar 2 teaspoons kosher salt 2 large eggs, beaten 1 teaspoon baking powder 1/2 teaspoon baking soda 1 tablespoon chopped fresh thyme leaves (from about 8 sprigs) Instructions: Preheat the oven to 400 degrees F and generously butter a 2-quart baking dish. Add the butter to a medium saucepan and melt over medium-high heat. Once melted, add the garlic and stir until the garlic becomes fragrant and the butter begins to bubble, about 1 minute. Pour in the half-and-half and buttermilk. Add the cornmeal, sugar and salt and cook, whisking continuously, until the mixture begins to thicken, about 6 minutes. Remove from the heat and set aside to cool slightly. Once the mixture is no longer piping hot, whisk in the eggs, baking powder, baking soda and thyme. Transfer the mixture to the prepared baking dish and bake until the top is golden brown but the center is still slightly soft and jiggly, about 35 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 39212,"Catherine's Cornbread Dressing 1 cup (2 sticks) unsalted butter 2 cups finely chopped celery 2 cups finely chopped onion (about 2 medium-sized onions) 5 cups day-old crumbled cornbread, recipe follows 2 cups herb-seasoned stuffing mix, such as Pepperidge Farm 1/4 cup minced fresh sage 4 cups turkey or chicken stock, plus more as needed (preferably homemade) 4 eggs, lightly beaten Freshly ground black pepper, to taste 1/2 cup stone-ground yellow cornmeal 1/2 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 2 teaspoons kosher salt 1/2 teaspoon baking soda Freshly ground black pepper 2 cups buttermilk 2 large eggs 2 tablespoons unsalted butter, melted Instructions: Preheat oven to 400 degrees.
Melt butter in a large skillet over medium heat. Saute the celery and onion until soft and translucent, 10 to 12 minutes.
In a large bowl, add the celery, onion, cornbread, stuffing mix, and sage. Stir in the chicken stock and eggs and mix until completely combined. Season with a few grinds of black pepper. The mixture should be fairly soupy. Pour into a lightly greased 9 by 13-inch baking dish. Bake, uncovered, until the dressing is set and golden brown, 45 minutes to an hour. Preheat the oven to 425 degrees. Grease a large cast-iron skillet and place in the oven to heat while mixing the batter.
In a large bowl, mix the cornmeal, flour, sugar, baking powder, salt, baking soda, and a few generous grinds of black pepper.
In a separate bowl, whisk the buttermilk, eggs, and melted butter together until combined. Pour into the dry ingredients and stir until just combined (it's okay if it's a little lumpy). Pour the batter into the hot cast-iron skillet and bake until the top is golden brown, about 25 minutes.
Immediately remove the cornbread from the skillet and allow to cool. The cornbread can be made up to 2 days in advance when using for the dressing. Store until needed, then crumble and follow instructions for the dressing.
If enjoying the cornbread immediately (not for the dressing recipe), remove the cornbread from the oven, invert it onto a large plate, and then flip it once more so it is right side up. Slice into wedges and serve warm with lots of butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39213,"How to Can Salsa | Salsa for Canning 1 lb plum-style tomatoes 1/2 lb jalapeno peppers 1/2 lb onion 1/4 c. bottled lemon juice or vinegar 1 1/2 tsp salt Instructions: Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. Discard skins and cores. Chop the vegetables: Wearing latex or plastic gloves, chop the jalapenos finely, removing veins and seeds if you wish to reduce the heat. (If you wish to reduce the heat further, replace some with regular green peppers, but do not increase the total weight of peppers in the recipe.) Chop the onion finely. Chop the tomatoes coarsely. Add the peppers, onions, tomatoes, lemon juice and salt to a large saucepan. Cook the salsa: Bring the mixture to a boil, then reduce the heat and simmer for an additional 10 minutes. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the salsa in the saucepan. Turn the heat under the canner to high. Use a ladle to pour the salsa into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 10 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 39214,"Sauteed Shrimps with Tomatoes and Pernod 6 large tomatoes, peeled, seeded, and diced 2 tablespoons Pernod 2 teaspoons salt 1/2 teaspoon white pepper 2 1/2 pounds medium shrimp, peeled and deveined Salt and freshly ground black pepper to taste 8 tablespoons (1 stick) unsalted butter, cold 1/4 pound Chinese snow peas, julienned 1 bunch chervil, stems trimmed, chopped, for garnish Instructions: Puree tomatoes in a blender until smooth. If dry, add a tablespoon or two of water. Pass through a medium strainer into a mixing bowl. Stir in Pernod, salt, and pepper. Reserve. Season shrimps with salt and pepper. Melt 4 tablespoons butter in a large skillet over high heat. Saute shrimps until pink-orange, about 1 minute per side. With a slotted spoon, transfer shrimp to a platter, leaving butter in pan. Add reserved tomato sauce and julienned snow peas. Bring to a boil and cook until reduced by about one-third. Adjust seasonings to taste. Break remaining butter in small pieces and stir into sauce along with shrimp. Once smooth, remove from heat, and ladle over bowls of warm fettuccine. Garnish with chervil and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39215,"Mini Georgia Peach Cheesecakes 1/4 cup gingersnap crumbs 1/4 cup pecan meal (finely ground pecans)
2 tablespoons salted butter
One 8-ounce block cream cheese, at room temperature
One 8-ounce tub mascarpone, at room temperature
1/4 cup sour cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
Pinch kosher salt
1 tablespoon dark brown sugar
Pinch ground ginger
Pinch ground cinnamon
2 peaches, chopped (about 2 cups)
2 teaspoons bourbon
1 teaspoon lemon juice
Instructions: Whisk together the ground gingersnaps and pecans in a small mixing bowl. Melt 1 tablespoon of the butter and stir into the mixture until combined. Place 1 tablespoon of the crumb mixture into the bottom of each of six 4-ounce jars. Press into an even, compact layer. Set aside. To make the filling, place the cream cheese, mascarpone, sour cream, confectioners' sugar, vanilla and salt in the bowl of an electric mixer fitted with the beater attachment. Whip just until smooth, about 1 minute. Drop 3 tablespoons of filling into each jar. Give each jar a few gentle taps against the counter to even out the filling. Secure the lids on top of the jars and refrigerate to set for at least 1 hour. To make the Georgia peach topping, place a large nonstick skillet over medium heat. Add the remaining tablespoon butter and heat until melted. Stir in the brown sugar, ginger and cinnamon. Cook until the sugar dissolves, about 2 minutes. Add the peaches and stir to coat. Add the bourbon and lemon juice. Cook, stirring occasionally, until the peaches are slightly softened, about 3 minutes more. Set aside to cool. Remove the lids from the cheesecake jars. Dollop 1 tablespoon of peach compote on top of each cheesecake. Serve immediately or secure the lids and refrigerate until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 39216,"Saucy BBQ Seafood Skewers with Not-So Secret BBQ Sauce 1/4 cup canned tomato sauce 2 tablespoons ketchup 2 teaspoons brown sugar (not packed) 2 teaspoons apple cider vinegar 1/2 teaspoon garlic powder Skewers 6 ounces large raw sea scallops 4 ounces raw Atlantic salmon 4 ounces large raw shrimp, peeled and deveined (tails removed) 8 to 10 cherry tomatoes 1 zucchini Instructions: For the sauce: Combine the tomato sauce, ketchup, brown sugar, garlic powder, and apple cider vinegar in a small bowl. Set aside. For the skewers: Cut scallops into halves or quarters, so that they are just slightly larger than the shrimp. Cut salmon and zucchini into chunks approximately the same size as the scallops. Place all the vegetables and seafood onto 4 skewers, alternating their order. Bring a grill or grill pan sprayed with nonstick spray to medium heat. Add skewers and cook until seafood begins to turn opaque on top, about 5 minutes. Flip skewers and cook until all seafood is cooked through, 4 to 5 minutes. Drizzle or brush sauce over skewers immediately after removing them from heat. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 39217,"Fennel Pound Cake Nonstick cooking spray, for the pan 1 tablespoon fennel seeds 1 cup (2 sticks) unsalted butter 1 cup granulated sugar 4 large eggs 2 teaspoons vanilla extract 2 cups all-purpose flour 1 teaspoon kosher salt 1 cup creme fraiche 2 tablespoons granulated sugar 1 teaspoon vanilla extract 1/2 cup blackberries 1/2 cup strawberries 1/2 cup blueberries 1/2 cup raspberries 1/2 cup granulated sugar 1 teaspoon vanilla Pinch kosher salt Powdered sugar, for garnish Fresh chervil fronds, for garnish Instructions: For the cake: Preheat oven to 350 degrees F and grease a 9-by-4 1/2-inch loaf pan with cooking spray. Toast the fennel seeds in a dry pan over medium-low heat until fragrant, then grind up in a spice grinder. Beat the butter and granulated sugar together with an electric mixer until smooth and white. Slowly add the eggs and vanilla to combine well, beating well after each egg is added. Add the flour, salt and fennel seed and mix until just combined. (Do not overmix!) Pour batter into greased pan and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Allow to cool in pan for about 10 minutes. Remove from pan and transfer to a wire rack to cool to room temperature, about 45 minutes. For the creme: Place the creme fraiche, granulated sugar and vanilla in the bowl of a stand mixer and whip until soft peaks form, about 5 minutes. Set aside. For the berries: Slice the blackberries and strawberries in half and mix with the blueberries and raspberries. Toss in granulated sugar, vanilla and salt, and let sit for at least 10 minutes at room temperature or refrigerated up to overnight. Tear the cake into large chunks. Place 1 or 2 large chunks on each plate, and top with a spoonful of the berries, making sure to get some of the liquid. Place a dollop of the creme over that. Dust with powdered sugar and garnish with chervil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39218,"Cold Smoked Toro with Osetra Caviar, Creme Fraiche, and Daikon Sprouts 12 ounces salt 1 cup sugar 3 tablespoons vodka 1 teaspoon freshly ground white peppercorns 1 teaspoon ground coriander 1 teaspoon ground fennel seed Grated zest of 1 lemon Grated zest of 1 lime Grated zest of 1 orange 8 ounces toro 1 spring onion or baby leek 1 tablespoon Osetra caviar 1 tablespoon creme fraiche, in squirt bottle Daikon sprouts, for garnish 1 lemon Warm bread, for garnish Instructions: To make the toro cure and smoke the toro: Mix all the ingredients for the cure, except for the toro, in a bowl. Spread half of the cure on a sheet of parchment paper, lay the toro on top, and bury it with the remaining cure. Fold the parchment over, refrigerate, and lightly weigh it down (with a carton of milk, for example). Cure for 1 hour. Remove the toro from the cure, rinse it in cold water, and dry well with a paper towel. Place it in a slotted pan. Light 2 pieces of fig wood over a burner, set the smoking branches in a large roasting pan, and place 4 large ring molds or ramekins in four corners of the pan. Set a wire rack on top of the molds, and a bag of ice on the wire rack. Finally, put the slotted pan over the ice and cover it quickly with tinfoil. Let it cold-smoke for 30 minutes. Vacuum-pack the toro and freeze just until it firms. To serve: Shave the onion bulb, and thinly julienne the tops. On a deli slicer, shave the toro thinly, about 1/8-inch thick. Work slice by slice, laying each on a plate as quickly as possible. When all the toro is sliced, garnish each with several small dollops of caviar, small drops of creme fraiche, the onion bottoms and tops, and daikon sprouts. Using a small zester, grate lemon zest over the top. Serve with warm bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39219,"Stuffed Cabbage with Curry Coconut Milk and Chickpeas Kosher salt 1 large head savoy cabbage 3 tablespoons extra-virgin olive oil 1 large red onion, halved and thinly sliced 3 large cloves garlic, minced 2 teaspoons coriander seeds, lightly crushed 1 teaspoon ground cumin 1/4 to 1/2 teaspoon crushed red pepper flakes, optional 3 teaspoons curry powder One 13-ounce can chickpeas, drained and rinsed One 28-ounce can whole, peeled tomatoes, lightly crushed 2 tablespoons red wine vinegar 1 tablespoon finely grated ginger 1 cup cooked long-grain white rice One 15.5-ounce can unsweetened coconut milk 10 to 12 sprigs fresh cilantro, chopped (stems and all) Instructions: In a medium pot, bring 4 quarts water to a rolling boil. Add salt until it tastes like mild seawater. Meanwhile, place the cabbage on a flat surface and hold squarely with one hand. Cut (and discard) the core out of the bottom of the cabbage. Peel off about 16 leaves. Set aside. Cut the remaining inner part of the cabbage in half and thinly slice both halves. Set aside. Add the cabbage leaves to the boiling water and cook until wilted, 2 to 3 minutes (they may take up to 5 minutes depending on how tough they are). Line a baking sheet with a kitchen towel and transfer the leaves to the baking sheet. Heat a braiser or large skillet over medium heat. Add the olive oil, onions and garlic. Cook until the onions are tender, about 5 minutes. Stir in the coriander seeds, cumin, crushed red pepper flakes, if using, and 2 teaspoons of the curry powder. Cook so the spices bloom, about 2 minutes. Stir in the chickpeas, shredded cabbage, half of the tomatoes and 1 tablespoon vinegar. Season with salt. Bring the mixture to a boil, then reduce the heat and simmer until the cabbage is tender, 8 to 10 minutes. Stir in the ginger and rice. Taste for seasoning and add more salt if needed. Transfer to a bowl and let cool to room temperature, 20 to 30 minutes. (You should have about 4 cups.) Preheat the oven to 350 degrees F. In the same skillet, combine the coconut milk, the remaining tomatoes, remaining teaspoon curry powder, remaining tablespoon vinegar and a pinch of salt. Simmer over medium heat, 5 to 7 minutes. Meanwhile, wrap the cabbage rolls. Slice off any thick pieces of stem from the bottom of each cabbage leaf. Place 2 cabbage leaves on a flat surface with the bottoms facing each other and overlapping so the two overlapping leaves form a circle. Place 1/2 cup filling in the center. Fold the sides over the stuffing and roll away from you, firmly, like a burrito. Place seam-side down in the coconut-tomato sauce in the pan. Repeat with the remaining cabbage leaves and filling, yielding 8 rolls total. Sprinkle with salt. Spoon the sauce over the top of the cabbage rolls. Cover the pan and bake until tender when pierced with the tip of a knife, 25 to 30 minutes. Glaze again with sauce. Top with the cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39220,"Shortcake Club 1 cup heavy whipping cream, cold 2 tablespoons powdered sugar 1 teaspoon vanilla paste 2 tablespoons salted butter, melted 18 round mini dessert shortcake shells 1 quart mixed berries (raspberries,blackberries, blueberries, strawberries, etc.) Instructions: Using a hand mixer, whisk together the cream, sugar and vanilla paste until stiff peaks. Set aside and keep chilled until ready to use. Heat a grill pan over medium heat. Wipe the grill with a thin layer of butter soaked into a paper towel. Grill the cake shells on each side until dark grill marks are achieved, about 1 minute per side. Set aside to cool. Into the well of each grilled cake, place a nice dollop of the whipped cream. Then place berries on top of the cream, place another cake on top and sandwich the two together. Add a berry (or two) to a skewer and then skewer the sandwich together. Eat with your pinkies up. ","[Chardonnay, Sauvignon Blanc, Moscato, Prosecco]" 39221,"Layered Pear Pizza with Ricotta, Apricot Preserves, and Granola 1/2 cup apricot preserves 1 (9 or 10-inch) refrigerated pie crust 1/2 cup part-skim ricotta cheese 2 or 3 ripe pears, peeled, cored, and thinly sliced 1/2 cup granola Mint, to garnish, if desired Instructions: Preheat oven to 400 degrees F. In a bowl, microwave the apricot preserves for 15 seconds. Unroll the refrigerated pie crust onto a large baking sheet. Spread the ricotta cheese all over pie crust, to within 1/4-inch of the edges. Top ricotta with pear slices, slightly fanning out the pears. Brush pears with apricot preserves. Bake for 10 to 12 minutes, or until the crust is golden brown. Top the pizza with granola just before serving and garnish with fresh mint, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 39222,"Potato Chip Chocolate Chip Cookies 2 sticks (1 cup) unsalted butter, softened 3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl. Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 39223,"Beer Can Chicken 2 cups water 1 (12-ounce) bottle light bodied beer 1/2 cup brown sugar, packed 3 tablespoons coarse sea salt 3 tablespoons fresh lemon juice 1 (2 1/2-gallon) plastic re-sealable bag 2 whole chickens 2 (12-ounce) cans favorite beer 2 tablespoons lemon pepper Instructions: For the brine: Combine water, beer, brown sugar, salt, and lemon juice in large mixing bowl. Stir until salt and sugar dissolve. Pour mixture into plastic bag. Add chicken and seal bag, remove as much air as possible. Refrigerate overnight, turning occasionally. For the beer: Pour out 1/4 of beer. Add 1 tablespoon of lemon pepper to each beer. For the chicken: Preheat barbecue grill to 375 degrees F. Remove chickens from refrigerator and from brine and pat dry with a paper towel. Place beer cans on a sheet pan. Take 1 chicken, neck end up, and place the chicken onto the top of the beer can. Repeat with other chicken. Take the sheet pan with chickens and place it on the grill. Cover and grill for 1 hour. Remove from grill, cool for 15 minutes, carve, and serve. ","[Lager, Pale Ale, Brown Ale, Riesling]" 39224,"Slow-Cooker Chipotle Chicken Stew 1 1/4 pounds skinless, boneless chicken thighs, cut into 2-inch pieces 2 teaspoons ground cumin Kosher salt and freshly ground pepper 1 onion, chopped 1 15-ounce can diced fire-roasted tomatoes with green chiles 1 chipotle cl in adobo sauce, seeded and chopped, plus 1 tablespoon sauce from the can 1/2 teaspoon dried oregano 1 cup frozen corn (preferably fire-roasted), thawed 8 corn tortillas 1/4 cup crumbled Cotija cheese 1 avocado, diced 1/2 cup fresh cilantro, torn Instructions: Put the chicken in a 6- to 8-quart slow cooker and sprinkle with 1 teaspoon cumin, 1/2 teaspoon salt and a few grinds of pepper. Add the onion, tomatoes, chipotle and adobo sauce, oregano, the remaining 1 teaspoon cumin and 1/2 teaspoon salt. Cover and cook on low until the chicken is tender and the sauce is slightly thickened, about 7 1/2 hours. Add the corn and stir until warmed through. Warm the tortillas in a dry skillet or in the microwave. Top each serving of stew with cheese, avocado and cilantro. Serve with the warm tortillas. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39225,"Branches 1 cup (500 grams) almond paste, recipe follows 2 tablespoons plus 2 teaspoons (25 grams) Kirsch 1/4 cup plus 2 tablespoons (25 grams) pistachio paste 50 grams pistachios, finely chopped Green food color Scant 9 ounces (250 grams) bittersweet chocolate, tempered, recipe follows I cup plus 3 tablespoons (250 grams) sugar 1/4 cup (75 grams) honey 1/3 cup plus 1 tablespoon plus 2 teaspoons (100 grams) water 3 cups plus 3 tablespoons (500 grams) blanched, whole, almonds 1/4 cup plus 1 tablespoons plus 1 teaspoon (50 grams) Kirsch or simple syrup, optional Scant 1/4 cup (50 grams) butter Scant 9 ounces (250 grams) bittersweet chocolate, tempered Instructions: Place the almond paste on the work surface. Add the kirsch, pistachio paste, chopped pistachios and food color to the almond paste. The amount of green food color that you add is up to you, I usually add 1 to 2 drops. Knead until well combined. Roll the mixture into a 1-inch-thick diameter cylinder. Try to roll it as evenly as possible. Transfer the cylinder to a parchment paper covered baking sheet. Use a pastry brush dipped in the bittersweet chocolate to coat the cylinder. When the chocolate begins to set but has not hardened, turn the cylinders so you can paint the other side. You can make a thicker chocolate coating by repeating this process a few times. For the last coat, I tapped the chocolate filled pastry brush against the outside of the chocolate to give the candy a spiked texture. When the chocolate begins to set but has not hardened, use a sharp paring knife to slice the cylinder into 1-inch-thick slices. Allow the chocolate to set completely. Serve. Jacques' tip: I used a pastry brush to coat the Branches in chocolate because it is a time saver and I like to see the green when the Branches are cut. You could also use a dipping fork and dip them one by one. Place the sugar, honey and water in a saucepan and bring to a strong boil. Place the almonds in the food processor and grind until coarse. Remove the boiling sugar from the heat and pour over the coarse almonds. Blend until smooth. This may take 10 minutes or more, depending on the strength of the food processor. Remember, food processors are not usually strong enough to yield the same consistency as the almond paste that you can buy. If your mixture is too thick and the food processor is straining, you can add a little Kirsch or simple syrup to the processor. Add the liquid slowly and stop when the processor is moving more freely. The quality of almond paste is determined by how smooth the consistency is. Wrap the almond paste in plastic wrap and allow it to cool. When you are ready to use it, knead in the butter. The butter makes it smooth and not so sticky.
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. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39226,"Honey Brined Chicken with Lemon and Sage 1 (3 to 4 pound) whole chicken 4 ounces honey 4 ounces salt 1 quart water 2 bay leaves 2 cloves garlic sliced 6 sage leaves 6 thin slices lemon seeds removed 2 ounces olive oil Instructions: Mix honey, salt, water, bay leaves, and garlic together. Pull skin away from chicken just enough to place sage leaves and lemon slices under skin. Truss the chicken and tie the other end of the butcher's twine to the pot handle for a quick retrieval of the brined chicken. Place chicken in liquid and let sit in cooler for 12 hours. Preheat oven to 375 degrees F. Place chicken on roasting rack in oven and brush with olive oil. Bake for about 45 to 50 minutes or until juices run clear. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39227,"Sauteed Chicken Breast with Fresh Spinach Pasta 3/4 pound fresh spinach linguine 4 (6-ounce each) chicken breasts Salt and pepper to taste 2 tablespoons oil 4 tablespoons unsalted butter 1 small onion, minced 1 medium celery stalk, finely diced 1 small carrot, finely diced Sprig of fresh rosemary or 1/4 teaspoon dried and crumbled 1 bay leaf 1/4 cup Madeira wine 1/4 cup chicken broth 1 cup heavy cream 2 tablespoons minced fresh herbs-(such as tarragon, chives, chervil or parsley) Fresh lemon juice to taste Instructions: Bring a large pot of salted water to a boil, add linguine and cook until a little less than al dente, about 8 minutes. Season chicken breasts with salt and pepper. Heat a deep skillet over medium-high heat. Add oil and 1 tablespoon of butter, heat until the butter is melted. Then add the chicken breasts, skin side down and cook for 2 to 3 minutes on each side, or until lightly colored. When done, transfer chicken breasts to a plate and set aside. Discard any fat from your skillet. Now, to the skillet add 2 tablespoons of butter, heat until butter is melted. Add onion, celery, carrots and salt and pepper. Cook, stirring until vegetables are softened, about 3 minutes. Return chicken to the skillet, add rosemary, and bay leaf and cook, covered over moderately low heat for 5 minutes more or until chicken is cooked through but still slightly springy to the touch. Again, remove chicken from the skillet and transfer to a plate, pouring any remaining juice into the skillet and set aside. Now, prepare the sauce. To the same skillet add madeira and chicken broth, cook until reduced by half. Then add heavy cream and reduce until sauce is lightly thickened. Drain and pat dry linguine and transfer to a serving plate and toss with remaining tablespoon of butter. Top with chicken breasts. To the sauce add minced fresh herbs, taste for seasoning, adding salt, pepper and lemon juice to taste. Gently pour sauce over linguine and chicken, making sure to evenly coat the entire surface. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39228,"Quick Pulled Pork Chica-dillas 2 to 3-pound pork tenderloin, cut in 1 1/2-inch slices, quartered 1 (12-ounce) bottle beer 2 tablespoons papaya nectar or juice 1/4 cup Worcestershire sauce 1/4 cup ketchup 1 cup regular barbecue sauce 2 chipotle peppers in adobo, seeded and chopped 2 teaspoons Delicioso Adobo, recipe follows 20 flour tortillas 2 cups grated queso fresco or farmer's cheese 3 avocados, thinly sliced Cilantro leaves 1 teaspoon parsley flakes 1 teaspoon onion powder 1 teaspoon garlic powder 1 teaspoon cumin powder 1 teaspoon achiote powder from annatto seed 1 teaspoon lemon pepper Instructions: Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes. In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve. Add all ingredients and mix together. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 39229,"Lobster Stew 2 teaspoons butter 1 pound Maine lobster meat 1 teaspoon lobster base Splash sherry, for deglazing pan 1 quart heavy cream Instructions: In a medium saucepan over medium heat, melt the butter and then add the lobster meat and saute until tender, about 3 minutes. Add the lobster base and cook for 1 minute. Add sherry, and stir to deglaze the pan. Add the heavy cream and cook until heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Champagne]" 39230,"Sweet Onion Potatoes Au Gratin 2 tablespoons butter 1 large or 2 medium sweet onions, such as Vidalia, thinly sliced Salt and freshly ground black pepper 1/2 teaspoon ground thyme 1 bay leaf, fresh or dried 2 pounds baby Yukon gold potatoes or fingerling potatoes 1/2 to 2/3 cup heavy cream 1/2 cup grated Parmigiano-Reggiano 1/2 pound brick Gruyere or Swiss cheese, shredded Instructions: Heat a small skillet with the butter over medium heat. Add the onions, season with salt ground thyme, bay leaf and cook until very soft and sweet and lightly caramelized, 20 minutes. Season with salt and pepper, to taste, and discard the bay leaf. While the onions cook, put the potatoes in a medium pot and cover with water. Bring to a boil, then salt the water and cook to tender, 12 to 15 minutes. Drain and return the potatoes to the hot pot. Mash the potatoes with the cream and Parmesan and season with salt and pepper, to taste. Preheat the broiler. Arrange the mashed potatoes in individual gratin dishes or 1 shallow casserole. Top the potatoes with the onions and Gruyere cheese. Put them on a sheet pan and brown under a hot broiler until bubbly, about 2 minutes. Remove from the oven and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 39231,"Portobello and Zucchini Sandwiches with Tomato Salsa 2 medium zucchini, cut into 1/4inch thick vertical strips 1/2 cup vinaigrette 4 portobello mushrooms 2 tablespoons green or black olivada (olive paste) 1/2 cup robiolla or soft fresh goat's cheese Tomato salsa (see recipe below) Snipped chives and sliced pitted cured black olives for garnish Instructions: Preheat the oven to 450 degrees. Marinate the zucchini in vinaigrette for 10 minutes at least. Remove the portobello stems. Then, very carefully, slice them in half horizontally so you end up with two 8 large rounds. Set the rounds on a baking sheet and spread each round with some olivada and about a tablespoon of cheese. Add the marinated zucchini strips to the baking sheet and roast for 10 minutes. Remove the mushrooms and zucchini from the oven and assemble. Set a portobello round on the bottom of a dinner plate and top with zucchini, cover with another portobello round and cover with zucchini. Garnish the top and sides with tomato salsa, chives and black olives slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39232,"Sun-dried Tomato Dip 1/4 cup sun-dried tomatoes in oil, drained and chopped (8 tomatoes) 8 ounces cream cheese, at room temperature 1/2 cup sour cream 1/2 cup good mayonnaise 10 dashes, hot red pepper sauce 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper 2 scallions, thinly sliced (white and green parts) Instructions: Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 39233,"Coffee Bananas Foster 3 tablespoons butter 2 bananas, (may use ripe or not quite ripe) cut in 1/2 lengthwise 1/3 cup brown sugar, light or dark 3 tablespoons banana liqueur 2 tablespoons dark rum (recommended: Myers's Dark Rum) 2 to 3 tablespoons cold coffee or expresso 1/4 cup freshly squeezed orange juice 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1 quart vanilla ice cream Instructions: In a medium saute pan over medium to high heat, add butter. Let melt then add bananas. Saute 1 minute on each side, and remove from pan. In same pan, add sugar, banana liqueur, dark rum, and cold coffee. Let simmer for 2 minutes and tilt pan to side to ignite evaporating alcohol in pan. When flame is extinguished, add orange juice, cinnamon and nutmeg. Simmer for 3 to 5 minutes or until desired consistency is achieved Add bananas back into pan and ladle sauce over bananas for 1 minute to coat. To serve, place 1 banana half in 4 long bowls with scoops of vanilla ice cream. Spoon sauce evenly on top and serve. ","[Merlot, Zinfandel, Port, Moscato]" 39234,"Blue Cheese Crusted Filet with Potato and Corn Hash and a Port Reduction 1/2 cup grapeseed oil, divided 1 large red onion, diced 2 cloves chopped garlic 1/2 pound fresh corn kernels, about 2 ears** see Cook's note 1 pound diced potatoes - about 4 medium potatoes (place diced potatoes on paper toweling to absorb moisture) Salt Pepper 1 tomato, diced, centers removed 1/4 cup chopped fresh chives 3 ounces goat cheese or herb cheese (Recommended: Boursin) 3 tablespoons grapeseed oil 1 tablespoon (1 to 2 cloves) chopped garlic 2 finely diced shallots, or 1 white onion, finely diced Any meat trimmings you may have from the beef (see beef ingredient below) 1/2 (750 milliliter) bottle port wine 1 cup strong beef stock or demi-glace 1 tablespoon freshly chopped thyme leaves 1 tablespoon freshly chopped rosemary leaves 1 stick (1/2 cup) unsalted butter 6 (4-ounce) beef tenderloins, trimmed, trimmings reserved 6 ounces blue cheese 3/4 cup bread crumbs 1/8 cup grapeseed oil Instructions: Preheat oven to 375 degrees F. In a large oven-safe skillet add 1/4 cup of the oil and get the pan warm over medium-low heat on the stovetop. Add the diced onion, garlic, and corn kernels. Saute together until the corn feels cooked to the bite. This takes about 5 minutes. Then, set aside. Make sure the potatoes are very dry then, in a large bowl, toss the diced potatoes with the remaining 1/4 cup oil and season them with salt and pepper. It is important that the potatoes get a nice even coating of oil. Place them onto a large roasting tray. Top the potatoes with the sauteed corn and onion mixture and place in the oven to cook. This should take about 30 to 45 minutes (some ovens may need longer than others). Wait until just before serving to mix in the diced tomatoes and chopped chives and crumble in the goat's cheese. Adjust the seasoning using salt and pepper, as needed. Keep in a warm place until needed. In a large saucepan add the oil, and saute the garlic and shallots over a gentle heat until translucent. (If you have any trimmings of meat, you would add them at this time). Deglaze the pan with the wine, and add the beef stock and the fresh herbs. Allow this mixture to reduce. It could take 20 to 30 minutes (sometimes longer) at a rolling boil, uncovered. You want the liquid to evaporate to about 1/3 of what you started with (in order to intensify the flavor). Remove from the heat and whisk in the whole stick of butter, and allow to rest. Just before plating, strain the sauce through a chinois (a conical strainer) or some cheesecloth - so you can remove all the vegetables and herbs. Season the fillets with salt and pepper. In a mixing bowl, crumble the blue cheese into the bread crumbs and set aside. Heat an oven-safe saute pan on the stovetop, adding just enough oil to coat the bottom. Cook the fillets in the pan for approximately 2 to 3 minutes on 1 side, then turn them and continue the searing process on the other side for another 2 to 3 minutes. Leave the fillets in the same pan and press a 1/4 to 1/2-inch thick layer of the blue cheese mixture on each of them. Place the steaks into the oven for a further 6 to 8 minutes, depending on the thickness of the steaks. (Only you know your oven and your own preference for doneness). Remove the steaks from the oven and let rest. (Remember, the meat will continue to cook for another 5 minutes while resting). Take the potato hash (now heated and mixed with the tomatoes and cheese) and, using a 3 to 4-inch diameter circular pastry cutter, fill the cutter with hash in the center of each plate. Place a fillet on top, and drizzle with the port sauce. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 39235,"Oscar-Stuffed Beef Tenderloin with Rosemary Potatoes and Bearnaise 2 king crab legs, meat removed 1/4 cup mayonnaise 1 bunch chives, finely chopped Kosher salt and freshly ground black pepper 1 lemon, juiced One 1 1/4-pound beef tenderloin, trimmed of silver skin 6 to 8 thin asparagus, ends trimmed Canola oil, for searing Kosher salt 8 ounces Yukon gold potatoes Canola oil, for frying 1/2 bunch rosemary Flaky sea salt and freshly ground black pepper 1/4 cup champagne vinegar 1/4 cup dry white wine 2 medium shallots, minced
1 bay leaf 1 bunch tarragon 3 egg yolks 1 stick butter, melted Salt and freshly ground black pepper Instructions: For the beef: Preheat the oven to 400 degrees F. Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use. Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing. For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary. For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids. In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce. Slice the beef into two portions and serve with the potatoes and bearnaise sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39236,"Cobb Salad 3 slices bacon, cut in half 1 ripe avocado, split, pitted and diced 2 ripe tomatoes, diced 2 hard-cooked eggs, chopped Kosher salt and freshly ground black pepper 8 cups mesclun greens 2 cups shredded cooked chicken 1/2 cup Blue Cheese Dressing, homemade, recipe follows 1 cup mayonnaise 1/2 cup crumbled Maytag or other blue cheese (about 3 ounces) 1/2 cup half-and-half 2 tablespoons sour cream 1 tablespoon freshly squeezed lemon juice 1/4 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: Spread the bacon out on a paper towel on a microwave-safe plate. Cover with another piece of paper towel, cook at full power in the microwave until crisp, 3 to 4 minutes. Cool. Meanwhile, in a large salad bowl, layer the avocado, tomato and eggs, seasoning them with salt and pepper as you go. Top with the mesclun greens, then scatter the chicken on top. Crumble the bacon over the salad. Bring the salad to the table and toss with the dressing so all the ingredients are evenly mixed together. Serve. Whisk together the mayonnaise, 1/4 cup of the blue cheese, the half-and-half, sour cream, lemon juice, Worcestershire and 1/2 teaspoon salt in a medium bowl until smooth. Gently stir in the remaining 1/4 cup blue cheese and season with pepper. Use now or store in the refrigerator for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 39237,"Rosemary Snails with Red Wine Vinegar 24 snails, canned, rinsed with cold water All-purpose flour, to dust 3/4 cup olive oil 1/2 cup diced white onion 2 cloves garlic, minced 2 sprigs rosemary 1/2 cup red wine vinegar or balsamic vinegar Salt and ground black pepper Instructions: Dust snails in flour. In a medium saute pan with olive oil over medium heat, add onions and garlic and saute until translucent, approximately 4 to 5 minutes. Add snails and rosemary and continue to saute for 2 minutes. Add vinegar. Saute for an additional 2 minutes. Season with salt and black pepper. Serve immediately with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 39238,"Rib-Eye Quesadillas 1/2 cup orange juice 1/4 cup soy sauce
1 tablespoon ground cumin
1 teaspoon kosher salt
2 cloves garlic
Juice of 1 lemon
1 chipotle pepper in adobo sauce
1/2 cup plus 2 tablespoons olive oil Freshly ground black pepper
Two 2-inch-thick rib-eye steaks
4 fresh poblano chiles 4 cups grated Monterey Jack cheese 12 flour tortillas
4 Roma tomatoes, diced
1 yellow onion, diced
6 tablespoons butter, for frying
Pico de gallo, for serving, optional Salsa, for serving, optional Instructions: For the steak and marinade: Add the orange juice, soy sauce, cumin, salt, garlic, lemon juice, chipotle, 1/2 cup of the olive oil and some black pepper to a food processor and blend until smooth and combined. Put the steaks into a resealable plastic bag and pour the marinade over. Seal the bag and massage the marinade into the steaks to ensure they are totally coated. Marinate, refrigerated, for as long as it takes to roast the chiles and get the other ingredients ready for the quesadillas. For the roasted poblano chiles: Roast the chiles by using metal tongs to hold them one-by-one over the flame of your stovetop until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow them to sweat for a good 20 minutes. Then use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise and scrape out the seeds and membranes, then slice into strips. Heat the remaining 2 tablespoons olive oil in a grill pan over high heat. Remove the steaks from the marinade and turn the heat to medium low. Grill for 5 to 6 minutes each side for medium rare. Let the steaks rest for 5 minutes, then slice. For the quesadillas: Build the quesadillas by laying some cheese on 6 of the tortillas, then some slices of steak and some of the poblano cl strips. Sprinkle with the tomato and onion. Top with a little more grated cheese and then place the remaining tortillas on top. Melt 1/2 tablespoon of butter in a clean skillet over medium heat and lay a quesadilla in the skillet. Cook until golden on the bottom, 3 to 4 minutes. Carefully flip the quesadilla to the other side, adding another 1/2 tablespoon butter to the skillet at the same time. Continue cooking until the second side is golden, 3 to 4 minutes. Repeat with the remaining quesadillas. To serve: Cut the quesadillas into wedges and top with pico de gallo and salsa if desired. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]

" 39239,"Tuscan Roasted Potatoes & Lemon 2 pounds Yukon Gold potatoes, unpeeled and 1-inch-diced 8 large garlic cloves, smashed and peeled 2 large or 4 small branches fresh rosemary 1/2 large lemon, cut in half through the stem and thinly sliced crosswise 3 tablespoons good olive oil Kosher salt and freshly ground black pepper Fleur de sel Instructions: Preheat the oven to 375 degrees F. Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer. Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot. ","[Chianti, Barbera, Montepulciano, Tempranillo]" 39240,"Peppercorn Brisket 1 (4-pound) beef brisket, trimmed of fat Salt 3 tablespoons mixed whole peppercorns, crushed with a meat mallet or bottom of heavy skillet 3 tablespoons all-purpose flour 1 tablespoon garlic powder 1 tablespoon olive oil 1 cup baby carrots 4 medium red potatoes, quartered 4 shallots, cut into wedges 8 cloves garlic, peeled 2 tablespoons chopped fresh rosemary leaves 2 cups red wine 2 cups reduced-sodium beef broth Instructions: Season brisket all over with salt and crushed peppercorns. In a shallow dish, with a spoon, combine flour and garlic powder. Roll brisket in flour mixture to coat. Heat oil in a large Dutch oven or stock pot over medium-high heat. Add brisket and cook for 5 minutes on each side, or until golden brown on all sides. Arrange carrots, potatoes, shallots, garlic, and rosemary around brisket. Pour wine over vegetables and cook for 1 minute. Add broth and bring to a simmer. Reduce heat to medium-low, cover and cook for 3 hours, until beef is tender. Remove brisket from pot and let stand for 10 minutes before slicing crosswise into thin slices. Shred and reserve 2 cups beef for soft tacos, if desired. Serve sliced beef with vegetables, shallots, garlic, and liquid from pot spooned over top. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 39241,"Mexican Summer Salad 2 teaspoons whole cumin seeds 2 teaspoons whole coriander seeds 1 cl de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note 1/4 cup pine nuts 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 3/4 cup pitted and halved black kalamata olives 3/4 cup pitted and halved green olives 3/4 cup halved assorted colored cherry or grape tomatoes 1/4 cup chopped fresh cilantro leaves 8 ounces Mexican Cotija or feta cheese, cubed Instructions: In a small, dry skillet, toast the cumin seeds, coriander seeds, cl, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste. Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve. Cooks Note: The dried cl can also be cut into small rings using scissors. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 39242,"Antipasto Salad 2 hearts romaine lettuce, chopped 1/2 pound Genoa salami, ask for it in 1 chunk at deli counter, diced 2 cups pickled hot vegetable salad, Giardiniera, coarsely chopped 12 pitted black olives, coarsely chopped, such as kalamata 12 jumbo green olives, pitted, coarsely chopped 1 small jar, 8 ounces, roasted red peppers, drained and diced 1 small jar, 6 ounces, marinated artichoke hearts, drained 2 tablespoons balsamic vinegar, eyeball it 1/4 cup extra-virgin olive oil, eyeball it Salt and pepper Instructions: Combine lettuce, salami, chopped hot pickled vegetables, olives, red peppers and artichoke hearts. Drizzle vinegar and oil over the salad. Toss salad and season with salt and pepper, to your taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 39243,"Raspberry Picante Paloma Pitchers 12 fresh raspberries 4 thin slices jalapeno pepper 12 ounces tequila (preferably 100 percent blue agave tequila blanco) 12 ounces fresh ruby red grapefruit juice 3 ounces fresh lime juice 3 ounces agave syrup 10 ounces club soda or lemon-lime soda 1/4 cup kosher salt Zest of 1 grapefruit Lime wedges, for the glasses Instructions: Make the cocktails: In a glass pitcher, muddle the raspberries and jalapeno, then fill halfway with ice. Add the tequila, grapefruit juice, lime juice and agave. Take a second pitcher (the same size) and pour one into the other repeatedly to mix the drink together. Top it off with club soda or lemon-lime soda. Make the grapefruit salt: Crush the salt and grapefruit zest together with a mortar and pestle, then spread on a plate. Run a lime wedge around the rim of each glass, then dip the glasses in the grapefruit salt. Fill with the cocktails. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 39244,"Skillet Rosemary Chicken 3/4 pound small red-skinned potatoes, halved, or quartered if large Kosher salt 2 sprigs fresh rosemary, plus 1 tablespoon leaves 1 clove garlic, smashed Pinch of red pepper flakes Juice of 2 lemons (squeezed halves reserved) 2 tablespoons extra-virgin olive oil 4 skin-on, bone-in chicken breasts (6 to 8 ounces each) 10 ounces cremini mushrooms, halved Instructions: Preheat the oven to 450 degrees F. Cover the potatoes with cold water in a saucepan and salt the water. Bring to a boil over medium-high heat and cook until tender, about 8 minutes; drain and set aside. Pile the rosemary leaves, garlic, 2 teaspoons salt and the red pepper flakes on a cutting board, then mince and mash into a paste using a large knife. Transfer the paste to a bowl. Stir in the juice of 1 lemon and the olive oil. Add the chicken and turn to coat. Heat a large cast-iron skillet over medium-high heat. Add the chicken, skin-side down, cover and cook until the skin browns, about 5 minutes. Turn the chicken; add the mushrooms and potatoes to the skillet and drizzle with the juice of the remaining lemon. Add the rosemary sprigs and the squeezed lemon halves to the skillet; transfer to the oven and roast, uncovered, until the chicken is cooked through and the skin is crisp, 20 to 25 minutes. Per serving: Calories 413; Fat 23 g (Saturated 5 g); Cholesterol 87 mg; Sodium 1,055 mg; Carbohydrate 19 g; Fiber 2 g; Protein 32 g ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 39245,"Mushroom-Caraway Soup 2 tablespoons unsalted butter 1/4 teaspoon caraway seeds 10 ounces cremini or white mushrooms, thinly sliced Kosher salt and freshly ground pepper 3 medium carrots, quartered lengthwise and cut into 1-inch pieces 4 cups low-sodium chicken broth 1 small red onion, finely diced 1 tablespoon red wine vinegar 4 slices pumpernickel bread 1/3 cup sour cream or creme fraeche Instructions: Melt the butter in a saucepan over medium-low heat. Add the caraway seeds and cook until fragrant, about 1 minute. Add the mushrooms and cook, stirring, until they begin to wilt, about 5 minutes. Add 1/4 teaspoon salt, and pepper to taste. Add the carrots and broth, cover and bring to a simmer. Uncover and cook until the carrots are tender, 10 to 12 minutes. Season with salt and pepper. Meanwhile, combine the onion, vinegar and a pinch of salt in a bowl and let marinate while the soup simmers. Toast the bread. Divide the soup among bowls and top with sour cream and the marinated onion. Serve with the toast. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 39246,"Swiss Chard with Garlic and Anchovies 2 pounds Swiss chard, with white stalks 2 tablespoons olive oil 4 cloves garlic 1 small can anchovies Freshly ground black pepper Instructions: Wash the chard. Cut off the white stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. If you wish you may add the chard greens at this stage and cook for a further 3 to 5 minutes or you may wish to use the greens for something else. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39247,"Speedy Chicken Parm 1 tablespoon olive oil 1 cup Israeli couscous 1 1/2 cups low-sodium chicken broth 1 to 2 boneless skinless chicken breasts (225 to 450 grams/8 ounces to 1 pound) 1 egg 2 tablespoons mayonnaise 1 teaspoon Italian seasoning 1/2 teaspoon garlic powder 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup ground Parmigiano-Reggiano cheese, plus more for serving 1/2 cup plain breadcrumbs 3 to 4 tablespoons olive oil 1 tablespoon olive oil 2 cups cherry tomatoes, halved Kosher salt Freshly ground black pepper 1 garlic clove, thinly sliced 1/4 cup roughly chopped fresh basil, plus more for serving 1 to 2 teaspoons red wine vinegar Instructions: For the couscous: Heat the oil in a medium saucepan over medium heat. Add the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Add the chicken broth and bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes, or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes. For the chicken: Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until 3/4-to 1-centimeter (generous 1/4-inch to 1/2-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast. In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano-Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken. Heat a large nonstick skillet over medium to medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side, or until golden brown and cooked through to 165 degrees F (75 degrees C), adjusting the heat as necessary. Remove the chicken to a plate to rest. For the tomatoes: Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, stirring frequently, until they begin releasing some juices, about 3 to 4 minutes. Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar, to taste. To serve, remove the lid from the couscous and give it a stir to loosen. Divide the couscous onto plates and top with the chicken and sauted tomatoes. Garnish with additional Parmigiano and fresh basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39248,"Mrs. Van Halen's Gado Gado 1 1/2 tablespoons peanut oil 1/4 cup finely chopped yellow onion
1/2 jalapeno pepper, ribs and seeds removed, finely chopped 1/2 jalapeno pepper, ribs and seeds removed, finely chopped
4 cloves garlic, minced
1 1/2 tablespoons grated fresh ginger
1 cup coconut milk (shake the can well before using)
3/4 cup creamy peanut butter
2 tablespoons store-bought Thai red curry paste
6 tablespoons freshly squeezed lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon fish sauce
Kosher salt 2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each) 2 cups heirloom carrots (orange, purple and yellow), cut into 2-inch sticks (from 6 baby carrots or 2 large of each)
3 cups cauliflower florets (white, green and orange) 3 cups cauliflower florets (white, green and orange)
10 ounces green beans, trimmed (about 2 cups) 3 cups broccoli florets
Instructions: For the peanut sauce: Heat the peanut oil in a small saute pan over medium-low heat until hot. Add the onion and jalapeno and cook until softened and fragrant, about 5 minutes. Add the garlic and ginger and cook for 20 seconds. Then add the coconut milk, peanut butter and curry paste. Increase the heat to medium and whisk until the mixture comes together, 2 to 3 minutes. Turn off the heat and whisk in the lime juice, soy sauce and fish sauce. If the sauce separates before you are ready to serve, whisk it until it emulsifies and use immediately. For the vegetables: Prepare a large bowl of ice water and set aside. In a large pasta pot fitted with a colander insert, bring water to a boil over medium-high heat. Add 3 tablespoons salt, then add the carrots. Cook for 1 minute, then add the cauliflower. Cook for 1 minute, then add the green beans and broccoli and continue to cook, 2 minutes. Remove the colander from the pot and drain of excess water. Carefully pour the vegetables into the ice water so that they're submerged. Line a sheet tray with paper towels. When the vegetables are cold to the touch, remove them to the paper towels. Dry the vegetables and then put them into a large, shallow serving bowl or on a platter. Serve the blanched vegetables with the peanut sauce for dipping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39249,"Edamame, Bok Choy and Mango Salad with Asian Vinaigrette 1/4 cup rice wine vinegar 2 tablespoons soy sauce
1 teaspoon honey
1/4 teaspoon red pepper flakes
1 lime, juiced
2 tablespoons toasted sesame oil
1 cup shelled frozen edamame, thawed
1 cup bok choy, chiffonade, some greens reserved for garnish
1 green mango, peeled and julienned
1 tablespoon black sesame seeds
Instructions: In a medium bowl, whisk together the vinegar, soy sauce, honey, pepper flakes and lime juice until smooth. Slowly whisk in the sesame oil. Add the edamame, bok choy and mango, and toss to coat with the dressing. Add the sesame seeds and toss again to combine. Serve garnished with the reserved bok choy greens. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 39250,"Apple Charlotte with Cinnamon Sabayon 1/2 stick unsalted butter 4 medium Granny Smith apples 1 vanilla bean, split and scraped 1 lemon, juiced 1/2 cup packed light brown sugar 1/4 teaspoon ground cinnamon 2 large eggs 1/4 cup whole milk 2 tablespoons sugar 1 tablespoon ground cinnamon 2 tablespoons unsalted butter, for greasing ramekins 2 tablespoons sugar, for ramekins, plus extra for top 20 slices brioche bread, crust removed Cinnamon sabayon, recipe follows 6 egg yolks 1/2 cup lightly packed light brown sugar 1/3 cup calvados or apple liqueur 1 teaspoon ground cinnamon 1 vanilla bean, split and scraped Splash water Instructions: Begin by making the filling. Set a large saute pan or roasting pan over medium heat and add butter. Peel and cut cheeks off apples then cut into 1/2-inch chunks. Once butter has melted and just starting to foam, add apples, scraped vanilla bean and pod, lemon juice, and brown sugar and cinnamon. Toss to coat well and cook for 20 to 25 minutes until apples are just tender and liquid has evaporated. The sauce will caramelize slightly and should be a nice, rich dark color. In a shallow dish, make the batter by combining eggs, milk, sugar, and cinnamon. Stir with a whisk until fully combined. Preheat oven to 375 degrees F and generously butter and sugar 4 (1-cup) ramekins. Invert a ramekin, or use a round cutter, on half of the bread slices to use as a guide to cut out circles. These will be the bases and top of the charlottes - you should have 8 in total. Cut the other slices of bread in half lengthwise. Working with the circles. lightly coat in the batter and place in the bottom of each ramekin. Lightly dip the other rectangles of bread in batter as well, then use them to line the walls of each ramekin - standing them upright around the perimeter leaving an overhang that you will later use to fold over and seal the charlotte. It should take about 6 strips per ramekin. Fill each mold with apples and some of the caramel from the pan. Fold over the edges to seal it up completely and sprinkle the tops with a little sugar. Bake in the center of the oven for 20 to 25 minutes. If the tops brown too quickly, cover loosely with foil. When done, the bread will have puffed up slightly, the edges will be brown and the sugar on top will have caramelized. Allow to cool slightly, then run a knife around the edges and invert onto individual plates. Serve with cinnamon sabayon. To make sabayon, combine ingredients in a large mixing bowl and set over a pot of boiling water on low heat, i.e. a double boiler. Whisk (you can use an electric whisk to make it easier) until the mixture becomes light and fluffy and the volume almost doubles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39251,"Zucchini Boats Stuffed with Succotash 4 large zucchini, cut in half lengthwise 2 tablespoons olive oil 4 shallots, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 1/4 cups corn, freshly cut off the cob, or frozen, thawed 1/2 cup frozen baby lima beans, thawed 1/2 cup Panela cheese or Ricotta 1 egg 1 tablespoon unsalted butter, cut into small pieces Instructions: Preheat oven to 400 degrees. Use a melon baller to remove center core of seeds from each zucchini half, leaving hollowed out shells with about a 1/2-inch border of flesh. Set aside shells and chop flesh roughly. Heat olive oil in a small skillet over medium heat and add shallots, salt and pepper. Cook 5 minutes until soft and slightly golden. Add chopped zucchini centers, 1 cup of corn and the limas and saute over high heat 46 minutes. Remove from heat and let cool. In the bowl of a food processor fitted with the metal blade, place remaining 1/4 cup corn, cheese and egg. Process to blend thoroughly. Remove to a large bowl and mix in cooled corn/lima mixture. Divide the mixture among the zucchini shells, mounding up slightly. Place stuffed zucchini in a roasting pan and cover with foil. Roast for 20 minutes, remove the foil, and bake for another 10 minutes until filling is puffed up and firm and zucchini are soft. Remove from oven and serve 2 boats per person. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39252,"Brisket 5 pounds first-cut brisket 3 tablespoons oil 3 pounds onions, sliced thin 5 cloves garlic, crushed 2 teaspoons peppercorns Salt Parsley White horseradish Instructions: Pat brisket with paper towels to dry. Heat oil in casserole. Season meat with salt and pepper. Brown meat on all sides; remove from casserole. Add onions to casserole and saute until golden. Return meat to casserole, and add garlic and peppercorns. Cover and simmer 3 hours, or place in a preheated 325 degree oven for 3 hours. Season with salt and pepper, slice and serve with its own juice. If a thicker sauce is desired, mix 1 tablespoon potato starch with 1 tablespoon water; add to sauce, stirring and heat through. Sprinkle with chopped parsley, Serve with white horseradish. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 39253,"Grandma Lori's Marmalade Glazed Ham 1 (8 to 10) pound fully cooked spiral sliced ham 1 (18 oz.) jar Smucker's? Sweet Orange Marmalade 3/4 cup firmly packed brown sugar Instructions: HEAT ham according to package directions. COMBINE orange marmalade and brown sugar in small bowl until blended. Remove ham from oven 30 minutes before end of suggested bake time. Brush glaze over ham. BAKE an additional 30 minutes. Remove ham from oven and let rest 5-10 minutes. Spoon pan juices over ham and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 39254,"Gingerbread Dough 6 cups all-purpose flour 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 1/2 teaspoon ground cloves, or allspice 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature 1 1/2 cups light brown sugar, packed 2 large eggs 1 cup dark molasses 1 tablespoon water Royal Icing, recipe follows 1 large egg white (See Disclaimer) 2/3 cup powdered sugar 1 1/3 cups powdered sugar 1 tablespoon powdered egg whites 2 tablespoons water Instructions: Whisk all the dry ingredients together thoroughly and set aside. Beat butter and brown sugar together in the bowl of a mixer on medium speed until fluffy. Add the eggs, molasses, and water and beat until well combined. Beat half of the flour mixture into the mixer until blended and smooth. Add the remaining flour mixture and then knead the dough until firm and manageable, but not dry. Add more flour if the dough is too wet.
Place the dough in a sealable container or zip-top bag in a cool place for up to 2 hours. If you make the dough ahead of time and refrigerate it, bring to room temperature before working the dough.
When ready to roll out the dough, preheat the oven to 350 degrees F. Spray your cookie sheets with nonstick spray.
Cut out desired shapes, working in small batches and keeping the remaining dough in an airtight container so that it does not dry out. Bake for 11 to 15 minutes, depending on the size of the pieces. The gingerbread will be light brown when it is done. Let cool before icing. Combine egg white and powdered sugar in a microwaveable bowl and microwave until the mixture reaches 160 degrees F. The best way to do this is to microwave the mixture on high power, stopping every 20 seconds to take the temperature; it will take about 2 minutes and 40 seconds, but cook time will vary based on microwaves. Make sure to use clean utensils each time you check the icing. The other option is to microwave the mixture for 45 seconds on high, but the consistency will not be as good. Beat on high speed until the icing cools and holds a stiff peak, about 2 minutes. If the icing needs to be thicker, add up to 2/3 cup more sugar; you will probably need to add about 1/3 cup more sugar. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten, if necessary.
Beat all ingredients together in the bowl of a mixer until stiff peaks form. Food coloring can be added, if desired. Work with the icing in small amounts, keeping the remaining icing in an airtight container, as it will dry quickly. The icing can be re-beaten if necessary. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 39255,"Classic Fudge Brownies 3 ounces unsweetened chocolate 1 stick (1/2 cup) unsalted butter, cut into bits 3/4 cup sifted all-purpose flour 1/2 teaspoon double-acting baking powder Pinch salt 2 large eggs 1 1/4 cups sugar 1 teaspoon vanilla 1 cup chopped walnuts Instructions: Butter and flour an (8-inch square) baking pan and preheat the oven to 350 degrees F. In a small heavy saucepan melt the chocolate and butter over low heat, stirring until the mixture is smooth, and let the mixture cool completely. Into a bowl sift together the flour, baking powder, and salt. In a large bowl, using an electric mixer, beat the eggs. While still beating, add the sugar, a little at a time, and beat the mixture at high speed for 3 minutes, or until thick and pale. Add in the chocolate mixture and the vanilla, and then add in the flour mixture, stirring until the mixture is blended well. Stir in the walnuts. Pour the batter into the baking pan, smoothing the top. Bake the brownies in the middle of the oven for 25 to 30 minutes, or until the brownie pulls away slightly from the sides of the pan, and a cake tester, inserted in the center, comes out with crumbs adhering to it. Let the brownies cool completely in the pan before cutting them into squares. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 39256,"Tomato Basil Cones 1 1/2 cups bottled spring water 1 bunch basil leaves 2 tablespoons sugar 4 gelatin sheets, or .7 ounces powdered unflavored gelatin 2 tablespoons olive oil 2 shallots, diced 1 clove garlic, diced 1 sprig thyme 6 plum tomatoes, peeled and seeded or 1 12-ounce can diced tomatoes Salt and freshly ground black pepper 8 ounces sweet butter 11/2 cups sugar 4 ounces unsalted butter, melted 2 1/2 oranges, juiced 1/3 cup all-purpose flour, plus more as needed Instructions: For the Basil Sorbet: Bring the spring water to a boil over high heat. Blanch the basil leaves for 30 seconds. Remove basil from boiled water, carefully reserving all the blanching liquid, place in an ice water bath and drain the basil leaves. Set aside. Stir the granulated sugar into the blanching water until dissolved. After the sugar has dissolved, transfer the blanching liquid to a deep container, or canister, that can be partly submerged in a deep bowl of cold water with ample ice to bring the temperature of the boiling water down sharply and quickly. Shock the water until it reaches 90 degrees F. Add gelatin. Stir to dissolve. Continue to shock until chilled (about 70 degrees F). When basil is cold, transfer to blender and puree until smooth, adding enough cold infused liquid (leftover from the ice water bath) to facilitate blending into a smooth puree. Strain through a fine strainer so that some flecks of basil are visible in finished product. Combine basil puree and cooled basil-infused water in an ice cream maker. Process sorbet according to manufacturer's directions. Maintain under refrigeration between filling ice cream cones. For the Tomato Fondue: Heat oil in a medium saucepan over medium-high heat. Saute the shallots and garlic until they are translucent. Add the sprig of thyme. Add the tomatoes and cook on a low flame until almost all of the liquid has evaporated. Season with salt and pepper. Remove the thyme sprig and while the mixture is still warm, puree with the butter with either a blender to an immersion blender. Refrigerate. For the Cones: Preheat oven to 375 degrees F. Prepare several baking sheets by lining with silpat (silicon nonstick mats) or parchment paper. Combine all the ingredients together, adding enough flour to create a uniform, thick and sticky dough. Chill for half an hour. (Dough keeps well if frozen. Pack in airtight container and defrost before using.) Either place in a pastry bag and pipe with a plain tip 1-inch drops, or use a melon baller to make small balls of approximately 3/4 teaspoon each, or shape by hand and smooth by rolling between the palms of your hands. (Keep dough cold while filling baking sheets.) Place them at least 2 to 3 inches apart, onto prepared baking sheets. Cones will spread considerably during baking. Bake the cones for 4 to 5 minutes in preheated oven until beginning to caramelize. Rotate the sheets front to back and top to bottom halfway through baking. Watch carefully as the cones spread thin and will continue to brown after removal from oven. Remove from sheets with a metal spatula while still warm. Roll around the base of a cone shaped small paper cup when still warm. To serve: Fill the cones almost to the top with the room temperature tomato fondue, these can sit like this for about 15 minutes. Scoop the basil sorbet onto the top cone of the cone with a small scoop or melon baller. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39257,"Spicy Chinese Long Beans 3 cups Chinese long beans, cut into 3-inch pieces 1 tablespoon sambal 1/2 tablespoon sesame oil Salt and black pepper Instructions: Deep fry long beans until they are wrinkled. Transfer to a stainless bowl and toss with sambal and sesame oil. Check for seasoning. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 39258,"Grilled Marinated Shrimp with Roasted Grapefruit 2 1/2 pounds shrimp, peeled and deveined with tail on 1/2 cup extra virgin olive oil 1/2 teaspoon minced garlic 1 teaspoon chopped fresh thyme 1 teaspoon chopped fresh oregano 3 large pink grapefruit 1/4 cup super fine sugar 1/2 cup pink grapefruit juice 1/2 cup heavy cream 1/2 pound unsalted sweet butter 8 bunchs masche or watercress Salt and pepper to taste Instructions: Marinate the shrimp with the olive oil, garlic, thyme, oregano, for at least an hour up to 24. Peel the grapefruit and cut into segments, lay out on a small sheet pan and top lightly with super fine sugar. Place grapefruit under broiler and cook until golden. In a saucepan, over medium high heat, reduce the grapefruit juice by 3/4's, add the heavy cream and reduce until thick. Remove from the heat and slowly add the butter, constantly whisking and finish with salt and pepper to taste. Grill the shrimp on an open flame, or in a grill pan until done. Plate shrimp (3 per person); alternate with grapefruit segments on the plate. Place masche or watercress in the center of the plate. Drizzle the grapefruit sauce over and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 39259,"Salmon with Sweet and Spicy Rub Nonstick cooking Spray 2 tablespoons packed light brown sugar 1 tablespoon chili powder 1 teaspoon ground cumin 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 6 (6-ounce) salmon fillets, skin and any pin bones removed 1 tablespoon olive oil Instructions: Coat your grill or a grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt, and pepper. Brush each salmon fillet with 1/2 teaspoon of the oil, then rub each fillet with about 1/2 tablespoon of the spice mixture. Grill the salmon, flesh side down, until charred, 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve immediately. Excellent source of: Protein, Thiamin, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Pantothenic Acid, Copper, Phosphorus, Potassium, Selenium Good source of: Folate, Magnesium ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 39260,"Buffalo-Style Skirt Steak and Corn 4 tablespoons unsalted butter, at room temperature 1 tablespoon Buffalo hot sauce Kosher salt 4 ears of corn, husked and halved 1 1/2 pounds skirt steak, cut into 4 pieces 1 tablespoon extra-virgin olive oil Freshly ground pepper 1/4 cup crumbled blue cheese (about 2 ounces) Instructions: Preheat a grill to medium high. Combine the butter, hot sauce and 1/2 teaspoon salt in a small bowl; set aside. Grill the corn, turning often, until lightly charred, about 10 minutes. Transfer to a plate. Meanwhile, rub the steak with the olive oil and season with salt and pepper. Grill 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes; slice. Spread the Buffalo butter on the corn and the steak. Top the steak with the blue cheese. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 39261,"French Onion Tart 1 sheet frozen puff pastry, thawed in refrigerator 2 tablespoons extra-virgin olive oil 3 large Vidalia onions or other sweet variety, thinly sliced 4 thyme sprigs, plus more for garnish Kosher salt and freshly cracked black pepper 1/3 cup good quality beef stock Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. On a work surface, roll the puff pastry into a roughly 10 by 16-inch rectangle. With a sharp knife, trim uneven edges to make a perfect rectangle. Evenly cut off the outer 1 inch of each side of the rectangle in strips; put the puff sheet on the baking sheet. Dip your finger in water and run around the top edges of the rectangle and replace the removed strips of pastry along the edges of the sheet, pressing lightly to adhere. With a fork, pierce the interior of the tart shell to prevent rising; do not pierce the adhered edges. Bake until the outer edges have puffed and are golden in color; about 15 minutes. Set aside. Heat 2 tablespoons olive oil in a large skillet over medium-low heat. Add onions and thyme sprigs and season well with salt and pepper, to taste. Cook, stirring occasionally, until the onions begin to brown. Add the stock, a tablespoon at a time, as the pan gets dry, scraping and stirring the brown bits that are stuck to the bottom oft the pan. When the onions are caramelized to a dark golden color, remove from the heat and discard the leafless thyme sprigs (the leaves fall off while cooking). When ready to serve, preheat the oven to 350 degrees F. Evenly spread the caramelized onions on the cooked pastry shell and heat in the oven until warmed through, 5 to 7 minutes. Remove from oven, to a cutting board and cut into wedges. Arrange on a serving platter and garnish each wedge with a sprig of fresh thyme. Serve immediately and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 39262,"Easter Bonnet, Part One White chocolate, 17 ounces, 500 grams Cocoa butter, 1.8 ounces, 50 grams Corn Syrup, 5.3 ounces, 150 grams Simple Syrup, 2.6 ounces, 75 grams Food color paste Cornstarch, for flouring the table 1 1/2 gelatin sheets or 1/2 envelope powdered gelatin White chocolate, chopped, 8.8 ounces, 250 grams 1/2 cup plus 2 tablespoons heavy cream, 5.25 ounces, 150 grams Instructions: To make the modeling chocolate: Professionals call modeling chocolate by the name chocolate plastic. Melt the chocolate and cocoa butter over a double boil. Bring the ingredients for the simple syrup to a boil. Place the corn syrup in a bowl and stir in the hot simple syrup. Pour this over the melted chocolate. Stir until it thickens. Place it in the refrigerator for at least one hour. The modeling chocolate will have the consistency of play dough when you work it with your hands. Divide it into three pieces. Use the food color paste to color one piece pink and one piece green. Work the food color paste into the modeling clay to distribute the color until it is the desired color.
To make the ribbon: Take a ball of each color. Use the palms of your hands to roll each ball into a rope about 1/2-inch thick. Place the ropes side by side and gently press together. Use a rolling pin to roll out the ropes to create a tri-colored ribbon. Use cornstarch to \flour\ the work surface. The rolled chocolate should be about 1/8-inch thick. Cut a strip about 30 inches long and about 11/2-inches wide and wrap it around the brim of the hat. You may need to trim the ends. To make the leaves and rose petals: Roll out each colored chocolate plastic using cornstarch to \flour\ the work surface. The rolled chocolate should be about 1/8-inch thick. To make the flowers, use 2-inch diameter cutter to cut circles from the rolled chocolate. You need to gently thin the top edge of each circle and you can do that with the end of an offset spatula or a hard-boiled egg. Gently press the spatula or egg against the top of the flower to thin the edge (like a real flower petal). Use 11/2 and 2-inch oval cutters to cut out the leaves. You can also do this with a paring knife. Use the back of a paring knife dipped in cornstarch to make the veins of the leaves.
To make the center: All flowers have some kind of center. Use your fingers to shape a cone-shaped bud for the center of your rose. (Recipe continues on to Part Two) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39263,"Spitfire Shrimp 1 lime, juiced 2 ounces (1/4 cup) hot cayenne pepper sauce 1 tablespoon ground cumin 1/2 teaspoon crushed red pepper flakes 1 tablespoon crab boil seasoning 4 cloves garlic, crushed and chopped 2 shallots, chopped 1 tablespoon extra-virgin olive oil 2 tablespoons butter, cut into pieces 2 pounds jumbo shrimp peeled and de-veined* (See Cook's Note) 12 to 15 blades fresh chives, chopped, for garnish Instructions: Preheat large nonstick skillet over medium high heat. Combine lime juice, hot sauce, cumin, red pepper flakes and seafood seasoning blend. Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 39264,"Lemon Chicken 1 1/2 pounds chicken breast or chicken tenders, cut into chunks 1/4 cup all-purpose unbleached flour Coarse salt 2 tablespoons wok or vegetable oil, 2 turns of the pan (preferred brand: House of Tsang) 1 tablespoon (a splash) white or rice wine vinegar 1/2 cup chicken broth or stock 8 ounces (1 cup) prepared lemon curd 1/4 cup hot water 1 lemon, zested 2 scallions, thinly sliced or 20 blades fresh chives, finely chopped Instructions: Coat the chunked chicken lightly in flour, seasoned with a little salt. Heat a large skillet or a wok-shaped nonstick pan over high heat. Stir fry chicken until golden, 3 or 4 minutes. Remove chicken from the pan and return pan to heat. Reduce heat to medium. Add a splash of vinegar to the pan and let it evaporate. Add stock or broth to the pan and scrape up any drippings with a whisk. Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine. Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through. Remove the pan from heat, add the scallions or chives and zest, and toss chicken pieces well to combine zest and scallions or chives evenly throughout the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39265,"Sage Potatoes Au Gratin 3 tablespoons butter, divided 2 cups heavy cream 1/2 teaspoon kosher salt, plus more for seasoning 10 fresh sage leaves 1 pound russet potatoes Cayenne pepper 1/2 cup grated Manchego cheese Instructions: Preheat the oven to 400 degrees F. Butter an 8 by 8-inch casserole dish using 1 tablespoon of the butter. In a pot, add the heavy cream, 1/2 teaspoon salt, and sage leaves. Bring to a simmer and steep for 10 minutes. While steeping, peel and slice the potatoes 1/8-inch thick on a mandolin. Begin to layer the potatoes on the bottom of the prepared dish, overlapping each slice by half. When the first layer of potatoes is complete, season with salt, cayenne pepper, and sprinkle with a third of the cheese. Repeat two more times, ending with a final layer of just potatoes. Strain the heavy cream and discard the sage. Pour the heavy cream over the casserole, pressing the potatoes down. Dot the remaining 2 tablespoons butter in pieces evenly over the top of the potatoes. Cover with aluminum foil and place in the oven, lowering the temperature to 350 degrees F. Bake, covered, for 40 minutes. Uncover and bake 20 minutes more. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39266,"Sexy Surf and Turf: Seared Scallops and Tenderloin Steaks with Manhattan Sauce Extra-virgin olive oil, for drizzling, plus 1 tablespoon, 1 turn of the pan 4 (1-inch thick) tenderloin steaks 8 large diver sea scallops, trimmed of the foot Salt and pepper 1 large shallot, chopped 2 cloves garlic, chopped 1/3 cup sweet vermouth 2 tablespoons butter 1 pound asparagus spears, trimmed 1/2 lemon, juiced 2 tablespoons chives, 10 blades, chopped or snipped Instructions: Drizzle some extra-virgin olive oil over steaks to coat lightly. Get a nonstick skillet screaming hot and add meat. Cook 3 minutes on each side for medium rare, 4 for medium to medium well.
Remove meat from pan and pull it off fire to cool for a minute.
Drizzle some extra-virgin olive oil over the scallops and season with salt and pepper. Get a skillet screaming hot and cook scallops 2 to 3 minutes on each side until well caramelized.
Bring 2 inches water to a boil in a medium skillet for asparagus.
Return meat pan to medium heat and add 1 tablespoon extra-virgin olive oil. Add shallots, garlic and cook 2 minutes. Add sweet vermouth and reduce by half, 30 seconds or so. Add butter to the pan to finish sauce.
Add asparagus to boiling water. Cook 2 to 3 minutes, remove and dress with lemon juice, a drizzle of extra-virgin olive oil, salt and pepper.
Place each tenderloin steak on a plate and drizzle Manhattan sauce down over top. Serve 2 scallops on top of steaks and garnish with chives. Serve asparagus spears alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Malbec]" 39267,"Herb-Roasted Salmon with Tomato-Avocado Salsa 2 tablespoons olive oil, plus more for the baking sheet and salmon 1/3 cup finely chopped fresh dill
1/3 cup finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh chives
3 tablespoons finely chopped fresh basil
2 1/4 pounds center-cut salmon fillet, skin and bones removed
Kosher salt and freshly ground black pepper
2 large avocados
12 ounces mixed-colored cherry or grape tomatoes, halved or quartered if large
2 tablespoons fresh lemon juice
1 small shallot, minced
Instructions: Preheat the oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper and brush it lightly with oil. Mix together the dill, parsley, chives and basil in a small bowl. Reserve 2 tablespoons of the mixture for the salsa and set aside. Put the salmon on the prepared baking sheet and sprinkle all over with salt and pepper. Drizzle the top lightly with oil, then top evenly with the herb mix. Bake until just cooked through, 20 to 25 minutes. Meanwhile, halve and peel the avocados and cut them into 1/2-inch pieces. Put the avocados in a large bowl and gently toss with the tomatoes, lemon juice, shallots, 2 tablespoons oil, 1/2 teaspoon salt and the reserved herbs. Transfer to a serving bowl. Serve the salmon with the salsa on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 39268,"Spinach Quiche One 10-inch pie crust or fresh pastry 2 cups whole milk 1 teaspoon salt 1 teaspoon ground white pepper 1 teaspoon ground nutmeg 8 eggs, whipped 1 cup spinach, thin cut 1/2 cup cooked and chopped bacon 1/2 cup shredded cheese, Monterey Jack or other 1 tablespoon chopped fresh parsley Instructions: Preheat the oven to 350 degrees F (on low fan speed, if using convection). During this time, cover the bottom of the piecrust with aluminum foil and uncooked beans. Place the piecrust in the oven and bake (blind bake) for 10 to 12 minutes to allow the crust to cook. The crust should be light brown on the edges when removing from the oven.
During the cooking of the crust, whisk together the milk, salt, pepper, nutmeg and eggs in a bowl. After mixing the eggs, in a second bowl, blend together the spinach, bacon, cheese and parsley. Add half of the egg mixture to coat the ingredients, again mixing well. Next, add the mixture to the cooked crust then finish with the remaining egg mixture. Bake in the oven until the middle of the quiche is set, about 20 minutes.
Remove and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39269,"Falafel Waffle Sandwich 2 cups dry falafel mix 1 teaspoon baking powder
1/4 cup extra-virgin olive oil
1 large egg
1/2 cup chopped fresh Italian parsley
2 tablespoons chopped fresh dill
Nonstick cooking spray, for the waffle maker
3/4 cup Greek yogurt 2 tablespoons chopped fresh Italian parsley
1 tablespoon chopped fresh dill
1 small Persian cucumber, grated
1 small clove garlic, finely chopped
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil, plus more for the skillet
Kosher salt and freshly ground black pepper
1 avocado
One 10-ounce package chicken and quinoa meatballs, halved
1 small red onion, halved and thickly sliced
1 medium zucchini, sliced into 1/2-inch half-moons
1/2 cup crumbled feta
8 cornichons or other small sour pickles, halved
Instructions: For the falafel waffles: Combine the falafel mix and baking powder in a medium bowl. Whisk together the olive oil, egg and 1 1/2 cups cold water in a separate bowl and stir into the falafel mix. Stir in the parsley and dill and let stand at room temperature for 15 minutes. Preheat the oven to 200 degrees F. Preheat a waffle maker.
Spray the waffle maker with cooking spray. Spread a quarter of the batter almost to the edges of it, close and bake until the waffle is crisp, lightly browned and cooked through, about 4 minutes. Use the remaining batter to make 3 more waffles. Keep the waffles warm on a baking sheet in the oven.
For the sandwich fillings: To make the tzatziki, stir together the yogurt, parsley, dill, cucumber, garlic and 1 tablespoon of the lemon juice in a small bowl. Stir in 1 tablespoon of the olive oil and season with salt and pepper. Set aside.
Mash the avocado in a separate small bowl with the remaining tablespoon of lemon juice and season with salt and pepper. Set aside.
Heat a large cast-iron skillet over medium-low heat. Brush the skillet lightly with olive oil. When the oil is hot, add the meatballs and cook, tossing occasionally, until heated through, about 5 minutes. Transfer to a plate.
Add the remaining tablespoon olive oil to the same skillet over medium-high heat. When the oil is very hot, add the onion and zucchini and season with salt and pepper. Cook, tossing occasionally, until the vegetables are charred but still crisp-tender, about 4 minutes. Remove to a separate plate.
To serve, break the waffles at their natural divisions. Sandwich the meatballs in the waffles with the charred vegetables, tzatziki, avocado, feta and pickles, making 8 small sandwiches. Secure with toothpicks, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 39270,"New Orleans-Style Shrimp 24 large shrimp in the shell (about 1 1/2 pounds) 1 tablespoon Creole seasoning 6 tablespoons unsalted butter 2 bunches scallions, chopped 1/4 cup Worcestershire sauce 1 cup frozen corn kernels 1 large tomato or 2 plum tomatoes Toasted French bread, for serving Instructions: Peel the shrimp, leaving the tails on; reserve the shells. Devein the shrimp, then rinse in a colander; drain and pat dry. Sprinkle with the Creole seasoning. Heat 2 tablespoons butter in a large skillet over high heat. Add the shrimp shells and half of the scallions and cook until the shells turn pink, 1 to 2 minutes. Add the Worcestershire sauce and 1 1/2 cups water and cook until reduced by half, about 5 minutes. Strain the shrimp broth through a fine-mesh strainer into a bowl; discard the solids. Melt the remaining 4 tablespoons butter in the skillet over high heat. Add the shrimp and the remaining scallions and cook until the shrimp start to turn pink, about 1 minute. Add the reserved shrimp broth and simmer until cooked through, about 3 more minutes. Meanwhile, put the corn in a microwave-safe dish and microwave until hot, 2 to 3 minutes. Cut the tomato into chunks. Divide the corn and tomatoes among bowls. Add the shrimp and ladle in the broth. Serve with bread. ","[Chenin Blanc, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39271,"Pastrami Rubbed Smoked Boar with Grilled Rye and Quick Pickle Salad 1/4 cup kosher salt 1/4 cup coarsely ground black pepper
2 tablespoons celery seeds
2 tablespoons coarsely ground coriander seeds 1 tablespoon garlic powder
1 tablespoon ground mustard seeds
1 tablespoon sweet paprika
Two 1 1/4-pound wild boar strip loins
2 tablespoons Dijon mustard
1/2 cup applewood chips
2 tablespoons olive oil 1 clove garlic, crushed 2 tablespoons unsalted butter
Grilled Rye and Quick Pickle Salad, recipe follows Extra-virgin olive oil, for drizzling 2 jalape?os, thinly sliced 2 Fresno chiles, thinly sliced
1 shallot, thinly sliced
1/2 cup rice wine vinegar
1/2 cup white wine vinegar
2 tablespoons sugar
1 tablespoon black peppercorns
3 cloves garlic, smashed
1 fresh bay leaf Kosher salt Four 2-inch-thick slices rye bread, crust removed
1/4 cup extra-virgin olive oil
1 tablespoon honey
1 tablespoon Dijon mustard
Juice of 4 limes
1 cup celery leaves Instructions: Set the wild boar strip loins on the counter for 30 minutes before cooking to allow the chill to come off. Preheat the oven to 275 degrees F. Make the pastrami rub by stirring together the salt, pepper, celery seeds, coriander seeds, garlic powder, mustard seeds and paprika in a mixing bowl. Rub both sides of the loins with the mustard, then loosely sprinkle the pastrami rub on the loins (don\u2019t rub it in). Insert a meat thermometer into the side of 1 loin. Set up a smoker on your stove top by adding the wood chips to the bottom of a foil-lined 4-inch-deep hotel pan. Turn on the heat and allow the wood chips to light, then allow some of the smoke to burn off, about 5 minutes. Place a 2-inch-deep perforated hotel pan on top. Add the loins and cover the pan with foil. Transfer the smoker to the oven and cook until the internal temperature of the loin is 125 degrees F, about 20 minutes. Place a large cast-iron pan over medium-high heat and add the 2 tablespoons olive oil. Place the loins in the pan and sear on one side until deeply golden brown and crusty, 3 to 5 minutes. Add the garlic and butter. When the butter has melted and starts to foam, baste the loins with it. Flip the loins and sear the other side, 2 to 3 minutes more, continuing to baste with the butter. Transfer the loins to a cutting board and let rest for 5 minutes. To serve, slice the loins and top with the Grilled Rye and Quick Pickle Salad. Spoon some of the extra dressing over the top and finish with a drizzle of extra-virgin olive oil. Place the jalape?os, Fresno chiles and shallots in a glass jar and pack them in tightly. Combine the rice wine vinegar, white wine vinegar, 1/2 cup water, the sugar, peppercorns, garlic, bay leaf and 1 tablespoon salt in a nonreactive saucepan and bring to a gentle boil, whisking until the sugar and salt dissolve. Strain the hot liquid into the glass jar until the jalape?os, Fresno chiles and shallots are completely submerged, then set aside for at least 20 minutes. Meanwhile, preheat a grill pan over medium-high heat. Place the rye bread slices on the pan and toast on both sides until slightly charred. Tear the bread into rustic chunks and set aside. Make the dressing by whisking together the olive oil, honey, mustard, lime juice and salt to taste in a small bowl. In a medium bowl, toss together the celery leaves, grilled bread and drained pickled jalape?os, Fresno chiles and shallots. Right before serving, add some of the dressing (reserving the extra) and toss to coat. ","[Pinot Noir, Syrah, Tempranillo, Garnacha]" 39272,"Pizza alla Napoletana (Neapolitan Pizza) Cornmeal, for sprinkling 1/4 recipe Master Pizza Dough, shaped in 7-inch round (see next recipe) 1/2 cup thinly-sliced cherry tomatoes (4 to 6) 1/4 teaspoon coarse salt 1 heaping tablespoon torn fresh basil leaves 1 teaspoon extra-virgin olive oil Instructions: Preheat oven with pizza stone to 525 degrees. Sprinkle pizza peel with cornmeal; carefully transfer pizza round to peel. Top round evenly with cherry tomato slices and sprinkle with generous pinch salt. Sprinkle pizza stone with cornmeal and slide pizza onto hot stone. Bake 6 minutes. Remove pizza from oven, immediately sprinkle with basil, drizzle on olive oil and sprinkle with remaining large pinch of salt. For a softer crust, dab rim with a moistened brush after first 3 minutes of baking. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 39273,"White Seafood Brodetto 1 1/2 pounds swordfish, dark spots trimmed, cut into 1 1/2-inch cubes Kosher salt All-purpose flour, for dredging 5 tablespoons extra-virgin olive oil 4 cloves garlic, thinly sliced 1 large onion, sliced 1 teaspoon red pepper flakes 3/4 cup dry white wine 1 pound manila clams (about 24), scrubbed 1 pound large shrimp, peeled and deveined 1 pound small calamari, tentacles separated, bodies sliced into rings 3 tablespoons unsalted butter 1/2 cup chopped fresh parsley 3 tablespoons white wine vinegar or fresh lemon juice Grilled or toasted crusty bread, for serving Instructions: Season the swordfish with salt. Pour some flour on a plate and dredge the swordfish in the flour. Heat 3 tablespoons olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the swordfish until golden on all sides, about 4 minutes. Transfer to a plate. Reduce the heat to medium; add the remaining 2 tablespoons olive oil to the pot. Add the garlic, onion and red pepper flakes and cook about 3 minutes. Season with salt and add the wine. Cover and cook, stirring a few times, until the onion is tender, about 5 more minutes. Add the seafood to the pot in layers, starting with the clams, then the shrimp, calamari rings and tentacles, and the swordfish. Cover and cook until the clams have just opened, about 6 minutes. Lightly stir, cover again and simmer 5 more minutes. Discard any clams that do not open. Stir in the butter, parsley, vinegar and salt to taste. Serve with bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39274,"Roasted Turkey with Garlic, Rosemary and Roasted Lemon with Cremini Mushroom Gravy 4 whole sprigs fresh rosemary 1/4 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper 1 fresh turkey (16 pounds), rinsed well and patted dry
6 whole heads garlic, halved 8 tablespoons (1 stick) unsalted butter, softened 3 tablespoons finely chopped fresh rosemary Kosher salt and freshly ground black pepper
4 whole lemons, halved 6 shallots, peeled and halved 2 large carrots, coarsely chopped 2 large stalks celery, coarsely chopped 6 cups homemade chicken stock 1/4 cup reserved fat from the roasting liquid (from turkey, see recipe) 1 1/2 pounds cremini mushrooms, thinly sliced 3 tablespoons all-purpose flour 1/2 cup dry red wine 1/2 cup dry white wine Reserved roasting liquid 3 cups homemade chicken stock 4 whole sprigs fresh rosemary 1/4 cup chopped fresh flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: For the turkey: Preheat the oven to 425 degrees F. Remove the turkey from the refrigerator 30 minutes before roasting. Rub the cut side of 2 halves of garlic over the entire turkey, and then put in the cavity. Brush the entire turkey with 4 tablespoons of the butter and sprinkle with the rosemary, salt and pepper (including in the cavity). Put 2 lemon halves into the cavity.
Put the shallots, carrots, celery and remaining garlic and lemon halves in the bottom of a roasting pan. Place a roasting rack in the pan and place the turkey on the rack. Add 2 cups of the stock to the bottom of the pan and place in the oven. Put the remaining 4 tablespoons butter and 4 cups stock in a medium saucepan and bring to a simmer over low heat. Keep covered and warm.
Roast the turkey for 30 minutes. Reduce the heat to 375 degrees F and continue roasting, basting with the warm stock every 20 minutes, until an instant-read thermometer inserted into the breast registers 155 degrees F and into the thigh registers 160 degrees F, about 2 1/2 hours. Remove the turkey to a cutting board, loosely tent with foil and let rest at least 20 minutes before carving.
Strain the juices into a bowl through a strainer. Let the fat rise to the top of the stock and remove 1/4 cup of the fat. Reserve the fat to make the gravy. Reserve the strained juices for the gravy.
For the gravy: Heat the reserved fat in the roasting pan (used to roast the turkey) over high heat over 2 burners. Add the mushrooms and cook until golden brown and the liquid has evaporated, about 8 minutes. Stir in the flour and cook until pale golden brown. Whisk in the red and white wine and cook until evaporated. Add the reserved roasting liquid and chicken stock and bring to a boil. Add the rosemary sprigs and cook until the gravy thickens, stirring constantly, about 5 minutes. Stir in the parsley and season with salt and pepper.
Carve the turkey and serve with the cremini mushroom gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 39275,"Make-Ahead Goat Cheese Mashed Potatoes 3 pounds large Yukon Gold potatoes, peeled and cut in 3/4-inch chunks 5 large garlic cloves Kosher salt and freshly ground black pepper 7 to 8 ounces garlic and herb goat cheese, at room temperature, such as Montrachet 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1 1/2 cups sour cream 1/2 cup half-and-half or milk 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 375 degrees F. Place the potatoes, garlic, and 1 tablespoon of salt in a large pot with enough water to cover the potatoes. Bring to a boil over high heat, reduce to a simmer, and cook for 20 to 25 minutes, until very tender. Drain the potatoes and garlic and process them together through a food mill fitted with the coarsest blade set over a bowl. While the potatoes are still hot, stir in the goat cheese, butter, sour cream, half-and-half, 4 teaspoons salt, and 2 teaspoons pepper, until smooth. Pour the mixture into a 9-by-12-by-2-inch oval baking dish, smoothing the top. Sprinkle the Parmesan on top and bake for 30 to 40 minutes, until lightly browned. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39276,"Polenta Poundcake 1 1/2 cups all-purpose flour 3/4 cup polenta, fine grind 1 teaspoon baking powder Pinch salt 3/4 cups sweet unsalted butter (1 1/2 sticks) 1 1/4 cups sugar 1/2 cup almond paste 1/2 teaspoon vanilla extract 1/2 teaspoon almond extract 6 large eggs, separated 1 cup heavy cream Powdered sugar, for serving Instructions: Preheat oven to 375 degrees F.
Butter and lightly flour the insides of a 10-inch round cake pan.
Sift together the flour, polenta, baking powder and salt. Set aside.
In a mixer, on medium speed, cream the butter until light and fluffy. Add 1 cup of the sugar and beat until pale and fluffy Add almond paste and beat again. Blend in vanilla and almond extracts, then beat in the egg yolks, 1 at a time, being sure that each is mixed in before the next is added. Alternately, beat in small amounts of the sifted dry ingredients and the cream to the butter mixture, beginning and ending with dry ingredients.
In a clean mixer, beat egg whites until opaque, then add remaining 1/4 cup sugar and beat until whites form soft peaks. Fold into batter gently but thoroughly. Pour the batter into the cake pan. Bake on the middle shelf of the oven for about 60 minutes, or until a tester inserted in the center comes out clean. (Do not test or move the cakes before they have baked for at least 45 minutes since they are delicate and may fall.)
Allow the cake to cool and when cooled remove from the pan and dust the top with powdered sugar. Cut into eighths or tenths.
Serve this cake with summer fruits \u2014peaches, nectarines, apricots, berries?\u2014tossed with a little sugar, freshly squeezed lemon juice and a pinch of gray salt. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39277,"Fried Pasta Shells with Vodka Sauce Dip 1 tablespoon unsalted butter 1 tablespoon extra-virgin olive oil 1/2 small onion, finely diced (about 1/3 cup) 1 clove garlic, minced 1/4 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 1/2 cup vodka One 28-ounce can crushed tomatoes 2/3 cup heavy cream 1/2 cup freshly grated Parmesan (about 1.5 ounces) 5 fresh basil leaves, sliced into chiffonade, plus more for serving Kosher salt Two 12-ounce boxes pasta shells Canola oil, for frying 1/3 cup freshly grated Parmesan (about 1 ounce)
Instructions: For the dipping sauce: Melt the butter with the olive oil in a large high-sided skillet over medium heat. Add the onion and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the garlic, red pepper flakes and a generous pinch each of salt and black pepper and continue to cook, stirring, until fragrant, about 30 seconds. Remove the skillet from the heat and stir in the vodka and crushed tomatoes. Return the skillet to medium heat and simmer, stirring often, until all the alcohol cooks off, about 7 minutes. Add the cream and cook, stirring frequently, until the sauce thickens slightly, about 3 minutes. Stir in the Parmesan and basil. Remove from the heat and cover to keep warm. For the pasta shells: Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente according to the package directions. Drain in a colander, then spread the shells on a paper towel-lined baking sheet to absorb excess water.
Add enough canola oil to come about 2 inches up the sides of a Dutch oven or a heavy-bottomed pot. Heat over medium-high heat until the oil reaches a temperature of 375 degrees F on an instant-read thermometer. Fry the pasta shells in batches, about 3 minutes each, using a spider or slotted spoon to rotate the shells halfway through. When golden brown and crisp, remove from the oil and let drain on a rimmed baking sheet fitted with a wire rack.
Pile the fried shells on a platter and shower with the Parmesan. Serve the warm dipping sauce garnished with additional torn basil on the side. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 39278,"Braised Cabbage 1 cup thickly diced bacon 1 yellow onion, thinly sliced Kosher salt 12 ounces IPA-style beer 2 tablespoons cider vinegar 1 large or 2 small heads savoy cabbage, quartered, cored and thinly sliced 3 tablespoons brown mustard (my favorite is Bertman Ballpark) 1/2 cup chopped fresh chives 1/4 cup chopped fresh flat-leaf parsley Instructions: Heat a large Dutch oven over medium-high heat. Add the bacon and cook until crisp, about 5 minutes. Add the onions along with a pinch of salt and cook until the onions are translucent, 3 to 5 minutes. Add the beer, vinegar and another large pinch of salt. Cover and cook until the cabbage is wilted but is still slightly crisp. Stir in the mustard and taste for seasoning. You might want to add some additional salt, mustard and/or vinegar at this time. Remove the cabbage from the heat and stir in the chives and parsley. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 39279,"Collard Green\u2013Wrapped Burgers Kosher salt 8 large leaves collard greens, thick ribs removed 1 small English cucumber, halved lengthwise and sliced 1/2 inch thick 2 tablespoons white wine vinegar Freshly ground pepper 1 avocado 4 teaspoons jalape?o hot sauce 1 1/2 pounds ground beef 1 tablespoon vegetable oil 8 deli slices pepper jack cheese 1/4 red onion, thinly sliced 1 cup alfalfa sprouts 3/4 cup Peppadew peppers, quartered Instructions: Bring a large pot of salted water to a boil. Fill a large bowl with ice water. Cook the collards in the boiling water until pliable but not falling apart, 30 to 45 seconds. Transfer with tongs to the ice water and let cool, about 1 minute. Drain and pat dry. Toss the cucumber with the vinegar, 3/4 teaspoon salt and a few grinds of pepper in a medium bowl. Mash the avocado with the hot sauce and 1/4 teaspoon salt in a small bowl. Form the beef into four 4-inch-wide patties (about 3/4 inch thick); season generously with salt and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 3 to 4 minutes per side; top each with 2 slices cheese during the last 2 minutes of cooking and cover to melt. Transfer to a plate. Top the burgers with the avocado mixture, red onion and alfalfa sprouts. Place 2 collard greens on a board with the stem ends overlapping, then place a burger on one short end and roll up the burger, tucking the collards around it to fully enclose. Repeat with remaining collards and burgers. Cut the burgers in half. Toss the Peppadews with the cucumber salad and season with salt and pepper. Serve with the burgers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 39280,"Truffled Mac And Cheese 2 tablespoons unsalted butter Good olive oil
1/2 pound shiitake mushrooms, stems removed, caps sliced 1/2 inch thick
1/2 pound cremini mushrooms, stems removed, caps sliced 1/2 inch thick
1/4 cup cream sherry, such as Harveys Bristol Cream
Kosher salt and freshly ground black pepper
1 pound cavatappi pasta, such as De Cecco
4 cups whole milk
3 ounces white truffle butter, such as Urbani
1/2 cup all-purpose flour
4 cups grated Gruyre cheese (10 ounces)
3 cups grated extra-sharp white Cheddar (8 ounces)
1/2 teaspoon ground nutmeg
1 1/2 cups diced white bread, crusts removed
2 garlic cloves, chopped
3 tablespoons chopped fresh parsley
Instructions: Preheat the oven to 375 degrees F. Heat the butter and 2 tablespoons oil in a large (12-inch) saut pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until tender. Add the sherry and saut for 2 to 3 minutes, until the sherry is absorbed. Set aside. Meanwhile, add a tablespoon of salt to a large pot of water and bring to a boil. Add the pasta, cook for 6 to 8 minutes, until al dente, and drain. Scald the milk in a medium saucepan. Melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. Slowly add the scalded milk and cook for 2 minutes, stirring with a wooden spoon, until thick and creamy. Off the heat, add the Gruyre, Cheddar, 2 tablespoons salt, 2 teaspoons pepper, and the nutmeg. In a large bowl, combine the pasta, the cream sauce, and two thirds of the mushrooms and pour into a 10 13 2-inch ovenproof baking dish. Place the bread, garlic, and parsley in the bowl of a food processor fitted with the steel blade and process to make fine crumbs. Sprinkle the herbed crumbs evenly on the pasta and arrange the remaining mushrooms down the middle. Bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Let stand for 5 minutes and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39281,"Spinach and Artichoke Stuffed Shells 24 jumbo pasta shells (about 12 ounces) 10 ounces frozen chopped spinach, thawed, drained and squeezed dry
One 14-ounce can artichoke hearts, drained and roughly chopped 1 cup whole milk ricotta
8 ounces cream cheese, at room temperature 2/3 cup grated Parmesan Kosher salt and freshly ground black pepper 1 cup half-and-half 1 cup shredded mozzarella 2 tablespoons olive oil 1/3 cup panko
1/4 cup chopped fresh Italian parsley, optional Instructions: Cook the pasta to al dente according to the package directions. Drain and set aside. Preheat the oven to 425 degrees F. Mix together the spinach, artichokes, ricotta, 4 ounces cream cheese, 1/3 cup Parmesan, 1 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisk together the half-and-half, mozzarella, remaining 4 ounces cream cheese, remaining 1/3 cup Parmesan and 1 teaspoon salt in a medium microwave-safe bowl until smooth and combined. Heat in the microwave in 30-second increments, stirring between each, until warm and smooth, about 2 minutes.
Spread 1/2 cup cheese sauce on the bottom of a 9-by-13-inch baking dish. Stuff a heaping tablespoon of the spinach mixture into each shell and arrange them in the baking dish seam-side up. Pour the remaining cheese sauce over the shells, cover with foil and bake until the cheese is melted and bubbling, 13 to 15 minutes.
Meanwhile, mix the olive oil, breadcrumbs and parsley, if using, in a small bowl until well combined. Remove the foil from the baking dish and sprinkle the mixture over the shells. Bake until the breadcrumbs are golden brown and the cheese is bubbly, about 10 minutes.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 39282,"Warm Squab Salad with Aged Goat Cheese, White Chicory and Wild Mushroom Vinaigrette 4 squab breasts, about 6 ounces each Salt and freshly ground pepper Olive oil Olive oil 2 shiitake mushrooms, cleaned and chopped 1 portobello mushroom, cleaned and chopped 8 oyster mushrooms, cleaned and chopped 1/4 cup white wine vinegar 1 shallot, chopped 1/2 cup olive oil 1 tablespoon honey 2 teaspoons white truffle oil 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 1/2 cup extra virgin olive oil Salt and freshly ground pepper Instructions: Season breasts with salt and pepper on both sides. Heat oil in a large saute pan over high heat. Place the breasts, skin-side down and sear until golden brown, about 2 to 3 minutes. Turn the breasts over, reduce heat to medium and continue cooking for 3 to 4 minutes for medium-rare doneness. Remove and let rest for 5 minutes. Slice each breast on the bias into 1/2-inch th Heat oil in a large saute pan over high heat. Season mushroom with salt and pepper to taste and saute until golden brown and dry. Remove to a bowl. Blend vinegar and shallot in a blender until smooth. Slowly drizzle in the oil until emulsified. Add the honey and season with salt and pepper to taste. Pour the vinaigrette over the sauteed mushrooms, drizzle with white truffle oil and mix to combine. Re-season with salt Whisk together the vinegar, mustard and honey in a medium bowl. Slowly whisk in the olive oil and season with salt and pepper to taste. Salad: 4 cups white chicory Sherry vinaigrette 8 ounces aged Coach Farm goat cheese, crumbled Pan seared squab Wild mushroom vinaigrette Chopped chives Finely diced red and yellow peppers Place the chicory into a large bowl and toss with 1/4 cup of the sherry vinaigrette, season with salt and pepper and divide among 4 large plates. Divide the cheese among 4 plates. Place the sliced squab breast on each of the 4 plates and drizzle with some of the mushroom vinaigrette. Garnish with chives a ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Barolo]

" 39283,"Barbecued Ribs 6 pounds pork ribs (baby back or spareribs)
1 tablespoon barbecue meat seasoning 1 (16-ounce) bottle barbecue sauce Instructions: If using charcoal, pile the charcoal in a pyramid. Ignite the charcoal with lighter fluid. Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel. Spread the coals over half of the bottom of the grill, leaving the other half empty. (If using a gas grill, only ignite one side of the burners.) Evenly spread the meat seasoning over both sides of the ribs. Let stand in the refrigerator unless using right away. Place the ribs over the area where there is no charcoal or the side of the grill that is not hot. Cover and turn every 20 minutes for approximately 1 to 1 1/2 hours. For the last 10 minutes of cooking, baste ribs with the barbecue sauce and cover again. Turn the ribs over and baste again. Do this every 2 minutes. While on grill, cut the ribs up individually and baste 1 last time. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 39284,"Chocolate-Chocolate Veggie Pancakes 1 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 6 ounces plain yogurt 1/2 cup peeled, roughly chopped carrots, or baby-cut carrots 1/2 cup whole oats 1/2 cup fresh spinach leaves 1/4 cup unsweetened cocoa, such as Dutch process 1/4 cup milk, plus 1/4 cup as needed 3 tablespoons honey 1 teaspoon vanilla extract 1 apple, peeled and roughly chopped 2 eggs 1/3 cup mini chocolate chips Vegetable oil, for greasing the pan Fresh fruit, for garnish Powdered sugar, for garnish Instructions: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Set aside. Place the yogurt, carrots, oats, spinach, cocoa, 1/4 cup milk, honey, vanilla and apples into a high quality blender. Blend on high until the mixture is very smooth like the consistency of melted ice cream, about 1 minute. If the mixture is too thick, add an additional 1/4 cup milk and blend. Add the eggs and pulse to incorporate. Pour the blended mixture into the bowl with the flour mixture and stir gently 6 or 7 times with a wooden spoon. Add the chocolate chips and stir a couple more times. Do not over mix. Heat a pancake griddle or skillet over medium heat. Use a basting brush to grease the pan, brushing on just enough oil to coat the surface. Pour the pancake batter, either using a heaping tablespoon for small pancakes or 1/4 cup measure for large ones. Cook the pancakes on one side until large bubbles appear, about 2 minutes. Flip the pancakes and finish cooking on the other side, about 1 minute. Serve with fresh fruit and powdered sugar. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]

" 39285,"Chocolate Mexicana 3 squares sweetened Mexican chocolate grated 8 cups milk Instructions: Put the milk and chocolate into an earthenware pot and cook over a low heat until the chocolate has melted. Stir constantly so that it does not stick to the pan. When the chocolate comes to a boil, lower the heat and beat vigorously with a molinillo until a thick foam rises to the top. Serve hot in earthenware mugs. ","[Tannat, Tempranillo, Malbec, Zinfandel]" 39286,"Tuna and Asparagus in Red Wine Sauce 2 cups red wine 1/2 cup honey 1/2 cup bonito stock 8 shiitake mushrooms, tops scored 6 cloves garlic 1 teaspoon Japanese red pepper blend (sichimi) 1/2 teaspoon black pepper 5 to 6 mint leaves 1 1/2 cups soy sauce 8 stalks asparagus, cut in half, tops reserved and thinly sliced 14 ounces tuna loin Oil, for sauteeing 1 tablespoon butter, to finish sauce Instructions: Combine sauce ingredients in saucepot. Taste. Adjust seasoning if necessary. Blanch asparagus in lightly salted water. Slice tuna and season with salt and pepper. Roll asparagus with tuna slices and briefly saute in hot oil. Strain the sauce through a chinois. Reserve the shiitakes. Thinly slice the shiitakes, combine with the reserved asparagus tops, and finish the sauce with butter. Add the sauce to the pan and reduce by one third. Place sauce on plate with asparagus and shiitake mixture in center and tuna on top. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Chianti]" 39287,"Strawberry-Mango Ice 1 cup orange juice 1 cup mango juice 1 cup frozen strawberries 2 tablespoons honey Instructions: Puree all the ingredients in a food processor or blender. Pour about 1/2 cup into paper cups. Freeze until set. Serve. ","[Sparkling wine, Moscato, Riesling]" 39288,"Zucchini Salad 2 teaspoons finely grated fresh lemon zest 2 tablespoons fresh lemon juice 2 teaspoons Dijon mustard 1 tablespoon honey 1 teaspoon anchovy paste 1 tablespoon sherry vinegar Salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 3 small zucchini, trimmed and thinly sliced into half moons 3 cups loosely packed frisee (French curly endive), trimmed and torn into small pieces 1/4 cup loosely packed fresh flat-leaf parsley 1/4 cup loosely packed fresh mint leaves, torn in 1/2 lengthwise if large 1/4 cup loosely packed fresh basil leaves, torn into small pieces 12 kalamata olives, pitted and thinly sliced lengthwise 1 small red onion, halved lengthwise and thinly sliced crosswise Instructions: Whisk together zest, juice, mustard, honey, anchovy paste, sherry vinegar, salt, and pepper in a large bowl until combined. Slowly whisk in the olive oil. Add zucchini, frisee, herbs, olives, and onion and toss to coat. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39289,"Miss Gladys' Sweet Potatoes 4 sweet potatoes, peeled and cut into 1/2-inch slices 1 cup sugar
1/4 stick butter (2 tablespoons)
1 teaspoon nutmeg
Pinch salt Instructions: In a medium saucepan set over medium heat, add the potatoes, sugar, butter and nutmeg, and cover, allowing the butter to melt and the potatoes to release some of their water, about 10 minutes. Add the salt and stir. Cover and cook for 35 to 40 minutes, stirring occasionally and breaking up the potatoes with a wooden spoon. Serve hot. ","[Viognier, Riesling, Moscato, Off-dry Sparkling wine]" 39290,"Red Tangy Slaw 1 medium head red cabbage, finely chopped 1 1/2 cups Al's barbecue sauce, recipe follows 1/2 cup mayonnaise 1 gallon apple cider vinegar 1 (28-ounce) bottle ketchup 22 ounces light brown sugar 1/4 cup garlic powder 1/4 cup salt 1/2 cup crushed red pepper 1 tablespoon ground black pepper 1/2 teaspoon ground cloves Instructions: Mix all ingredients thoroughly in a large bowl. Refrigerate before serving. Mix all ingredients in a 6-quart stainless steel pot. Bring to a boil, then simmer, about 15 minutes. Turn off heat and let stand, about 30 minutes. Sauce can be refrigerated for up to 2 weeks. ","[Chardonnay, Riesling, Zinfandel, Merlot]" 39291,"Kale Pesto Chicken Breasts 1 garlic clove ? cup sliced almonds, toasted 3 cups packed baby kale leaves 2 cups packed fresh basil leaves, plus small and torn leaves for garnish 2 cups packed fresh basil leaves, plus small and torn leaves for garnish
? cup plus 2 tablespoons extra-virgin olive oil ? cup freshly grated Parmigiano Reggiano cheese Kosher salt and freshly ground black pepper 4 (5-ounce) boneless, skinless chicken breast cutlets Instructions:

1. Pulse the garlic and almonds in a food processor until finely chopped. Add the kale leaves and pulse until chopped. Add the basil leaves and pulse until finely chopped. With the machine running, add ? cup oil in a steady stream. Scrape the sides of the bowl. Pulse in the cheese. Season to taste with salt and pepper. Divide among serving plates. 2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Season the chicken with salt and pepper. Add 2 pieces to the skillet. Cook, turning once, until browned and just cooked through, about 5 minutes. Transfer to the serving plates. Repeat with the remaining oil and chicken. 3. Garnish with the basil and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 39292,"Pecan Cinnamon Rolls 1/2 recipe Rapid Rolls, recipe follows 4 tablespoons unsalted butter, softened 3/4 cup chopped pecans 6 tablespoons dark brown sugar 1 tablespoon ground cinnamon 1 cup powdered (confectioners') sugar 1/2 cup (4 ounces) cream cheese 4 tablespoons unsalted butter, softened 1 teaspoon vanilla 4 tablespoons milk Melted butter, for brushing 3 (.25-ounce) packets active dry yeast 1 3/4 cups warm water 1/2 cup honey 1/2 cup melted butter, plus more for brushing 2 teaspoons salt, plus more for sprinkling 2 large eggs, beaten 4 to 6 cups flour, plus more if needed Instructions: After the dough comes together, on a well-floured surface, using a lightly floured rolling pin, roll out the dough to a 15 by 11-inch rectangle. In a mixing bowl add the pecans, brown sugar, and cinnamon. Spread the softened unsalted butter over the dough leaving a 1/2-inch border. Sprinkle the cinnamon sugar evenly over the dough. Starting with the long side, roll up the dough tightly ending with the seam-side down. Cut 10 slices each about 1/2-inch thick. Place in 2 (9 by 13-inch) greased baking dishes and cover with a kitchen towel. Allow the rolls to rise in a warm environment for an additional 15 to 20 minutes. Brush with melted butter before baking Bake at 400 degrees F until the tops are golden brown, about 25 to 30 minutes. Remove from the oven and brush tops with melted butter and cool on cooling rack. Drizzle with prepared cream cheese glaze. To make Cream Cheese Glaze: In a mixing bowl, combine the powdered sugar, cream cheese, butter, milk, and vanilla. To make Rapid Rolls: Preheat the oven to 400 degrees F. In the bowl of a stand mixer, fitted with the paddle attachment, combine the instant yeast, and warm water. Let it activate for 5 minutes until bubbly. Stir in the honey. On low speed, add 1/2 cup melted butter, 2 teaspoons salt, and eggs. Slowly add the flour cup-by-cup until fully incorporated and the dough pulls away from the sides of the mixing bowl. Add more flour if it is too sticky. Portion the dough into 24 even servings. Form the rolls into desired shape and let rise approximately 20 minutes, or until doubled in size. Place the rolls in a cast iron skillet or on a baking sheet. Brush the rolls with melted butter. Bake for 25 minutes until the tops are golden brown. Remove from the oven and brush with more melted butter, and sprinkle with a little salt. Cook's Note: This recipe can be used as a traditional loaf bread, pizza dough, and for both savory and sweet rolls. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39293,"Moist Roasted Whole Red Snapper with Tomatoes, Basil and Oregano One 2 1/2- to 3-pound whole (head on) red snapper, scaled and cleaned Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Crushed red pepper flakes 10 whole fresh basil leaves, plus 1 tablespoon chopped fresh basil 5 small sprigs fresh oregano, plus 1/2 tablespoon chopped fresh oregano leaves 2 cloves garlic, crushed 1 lemon, half sliced and half left whole 4 to 5 tablespoons extra-virgin olive oil 1 1/2 cups cherry tomatoes (about 8 ounces), cut in half 6 to 8 fingerling potatoes (about 10 ounces), cut into a 3/4-inch dice and blanched 1 cup homemade or low-salt chicken broth Instructions: Stuff and cook the snapper: Preheat the oven to 325 degrees F. If the fins are still on the fish, use kitchen scissors to cut them off (they just fall apart when cooked). Sprinkle both the inside and the outside of the fish liberally with salt and pepper. Stuff the cavity with 1/4 teaspoon crushed red pepper, whole basil leaves, oregano sprigs, garlic and lemon slices.
Using a very large (14-inch) saute pan or a small roasting pan (oven safe) heat about 2 tablespoons of the olive oil over medium-high heat until smoking. Add the fish and cook until well browned on one side, 3 to 4 minutes. Flip the fish over-use a large spatula and grab the tail if it's not too hot-and cook on the other side until well browned, about 2 minutes. Take the fish out of the pan and use wadded paper towels to wipe the pan clean of the oil.
Cook the vegetables: Add another tablespoon of olive oil to the pan, a pinch of red pepper flakes, the tomatoes, potatoes, chopped oregano and a pinch of salt and cook until the tomatoes begin to lose some of their liquid, about 3 minutes. Return the fish to the pan, laying it on top of the vegetables and drizzle about a tablespoon of olive oil over it. Add the chicken broth to the pan and squeeze the remaining lemon half into the sauce in the pan. Cook on the stove another 3 to 4 minutes, basting the fish with the sauce and moving some of the tomatoes and potatoes in the pan on top of the fish.
Finish cooking the fish in the oven safe pan in the oven 18 to 19 minutes. (To check for doneness, push the head down gently in the area between the nose and the top of the head; when the head easily moves away from the back of the neck, it is ready.)
To serve: Remove the fish from the oven and carefully transfer it to a sided platter, pouring any liquid in its cavity back into the pan, and keep the fish warm. Return the pan to the stove over medium heat and cook the sauce and vegetables for a minute or two to concentrate the flavors. Add another tablespoon of olive oil to the pan, the chopped basil and season with additional salt and pepper if necessary. Pour the sauce and vegetables over the fish and serve, using a large spoon to remove servings off the fish. (Don't forget to turn it over to eat off the other side!) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39294,"Pickapeppa Chicken and Pineapple Kebabs 1/3 cup cider vinegar 1/4 cup dark rum 3 tablespoons firmly packed dark brown sugar 1 bunch scallions (white and green parts), roughly chopped 4 cloves garlic, chopped 1 Scotch bonnet cl, stemmed, seeded, and minced 2 tablespoons Pickapeppa sauce 1 tablespoon freshly grated peeled ginger 1 tablespoon ground allspice 1/4 teaspoon pumpkin pie spice 3 tablespoons vegetable oil 4 boneless, skinless chicken breast halves (about 1 1/4 pounds), cut into large cubes 1 bunch scallions (white and green parts), cut into 2-inch pieces 1/2 fresh pineapple, peeled, cored, and cubed Kosher salt Instructions: Special Equipment: 6 long skewers Pulse the vinegar, rum, brown sugar, scallions, garlic, cl, Pickapeppa sauce, ginger, allspice, and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool. Rub the jerk paste all over the chicken, cover, and refrigerate for 2 to 24 hours. Heat a grill pan over medium heat or prepare a grill. Thread the chicken, scallions, and pineapple alternately on skewers (if you use wooden ones, soak them in water for 15 minutes before threading them). Season with salt. (Leave a little space around the meat so the heat gets to all sides.) Grill, turning, until the chicken is cooked through, 10 to 12 minutes. ","[Riesling, Sauvignon Blanc, Vermentino, Grenache Blanc]" 39295,"Winter-Vegetable Shepherd's Pie 2 cups diced parsnips 2 cups diced carrots 1 cup diced yellow beets 1 cup diced rutabaga 12 pearl onions, peeled 6 cloves roasted garlic (see below) 3 cups chopped Swiss chard stems and leaves 1 teaspoon minced fresh tarragon 1 teaspoon minced flat-leaf parsley Coarse salt and freshly ground black pepper 6 tablespoon unsalted butter, melted 2 cups chicken broth 4 cups mashed potatoes 1/4 cup fresh breadcrumbs 1 whole head or 6 cloves of garlic Instructions: Preheat the oven to 350 degrees F. Lightly grease a 3-quart deep casserole. Set aside. Toss the parsnips, carrots, beets, rutabaga, pearl onions, and garlic together in a large bowl. Add the chard, tarragon, parsley, salt and pepper to taste, and 1/4 cup of the melted butter. Transfer the mixture to the prepared casserole and add the chicken broth. Cover the casserole tightly with aluminum foil. Bake for about 35 minutes, or until all of the vegetables are tender. Remove the casserole from the oven and remove the foil. Do not turn the oven off. Cover the vegetables with the mashed potatoes. Brush the top with the remaining two tablespoons melted butter and sprinkle with the breadcrumbs. Return to the oven for about 15 minutes, or until the potatoes are golden brown and crusty. Serve hot. Coat the whole head or individual cloves with olive oil, wrap the garlic in aluminum foil, and roast it in a pan in a preheated 325-degree oven for about 1 hour, or until the flesh is very soft when pierced with a knife. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39296,"Hungarian Hot Sausage and Lentil Stoup 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 1/2 pounds bulk hot Italian sausage 3 cloves garlic, chopped 1 medium onion, chopped 2 portobello mushrooms, gills scraped out, chopped 1 cup pre-shredded carrots, available in sacks in produce department of the market 1 cup lentils 1 large starchy potato, peeled and chopped Salt and pepper 1 bay leaf, fresh or dried 2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper) 3 sprigs fresh rosemary, in tact on stems 1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes 6 cups chicken stock 4 cups kale or chard, a small bunch, veins removed and chopped Crusty pumpernickel bread, to pass at table Butter, for bread Instructions: Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water. ","[Cabernet Sauvignon, Syrah, Tempranillo, Barbera]" 39297,"Apricot-Tarragon Ice Cream 1 cup heavy cream 1 cup whole milk 4.5 oz granulated sugar 6 egg yolks 4 apricots, pitted, pureed and strained 1/2 oz fresh tarragon Instructions: Combine tarragon with milk and heavy cream and bring just to a simmer. Cover and let set for 1 hour. Combine yolks with the sugar and whisk until pale. Bring the cream back to a simmer and slowly pour the cream mixture into the yolks while stirring. Return the mixture to the pan and cook over low heat and continue stirring until the mixture thickens and coats the back of a spoon. Strain, pour into a container and chill in an ice bath. Cover and refrigerate for 24 hours. Romove from refrigerator and stir in apricot puree. Process in a an ice cream maker according to manufacturer's directions. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 39298,"Individual Pistachio Bundt Cakes with Lemon Curd Filling 1 1/4 cups sugar 1/2 cup lemon juice
1 tablespoon grated lemon zest
4 large egg yolks
3 large whole eggs
8 tablespoons (1 stick) cold butter, cut into pieces
1 cup pistachios 2 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature, plus for buttering pans
1 1/2 cups sugar
4 large whole eggs
3 tablespoons pistachio cream or 2 tablespoons pistachio paste
3/4 cup sour cream
Instructions: For the lemon curd: In a medium saucepan over low heat, combine the sugar, lemon juice, lemon zest, egg yolks and whole eggs, and whisk to combine. Cook, stirring frequently, until the temperature reaches about 168 degrees F on an instant-read thermometer, 6 to 10 minutes; the curd should be thick enough to coat the back of a spoon. Remove from the heat and whisk in the butter, a piece at a time, whisking each addition until fully combined. Transfer the curd to a bowl and place a piece of plastic wrap directly on the curd to prevent a skin from forming. Let cool to room temperature, then refrigerate until chilled, at least 1 hour and up to overnight. For the Bundt cakes: Preheat the oven to 350 degrees F. Grind the pistachios to a powder in a small food processor or grinder. Brush two 6-cavity mini Bundt pans with butter and dust with the pistachio powder. In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a stand mixer with the paddle attachment, beat the butter and sugar together on medium-high speed until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time, beating until completely combined. Beat in the pistachio cream and sour cream. Reduce the mixer speed to low and add the flour mixture in two additions. Spoon about 1/4 cup of the batter into each Bundt mold and smooth batter on top. Bake until a toothpick inserted in the center comes out clean, 20 minutes. Invert the cakes onto a wire rack and let cool. Fill each cake center with 2 tablespoons of the chilled lemon curd. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39299,"Passionfruit Mousse Cake

1. Biscuit joconde, recipe follows
2. Chocolate biscuit, recipe follows
3. Mango filling, recipe follows
4. Passion fruit mousse, recipe follows
5. Chocolate meringue, recipe follows
6. Chocolate spray, recipe follows 2 cups almond flour 2 cups confectioners' sugar 1/2 cup all-purpose flour 2 1/2 cups eggs 1 3/4 cups egg whites 6 tablespoons sugar 3 sticks butter, room temperature 1 1/2 cups confectioners' sugar, sifted 1/8 cup cocoa powder, sifted 12 egg yolks 5 eggs 2 cups, (64 percent) bitter chocolate, melted 3 cups egg whites (21 egg whites) 1 1/2 cups sugar 1 3/4 cups mango, diced 1 lime, juiced 6 tablespoons light brown sugar 2 tablespoons butter 1/2 vanilla bean, scraped 2 egg whites 5 tablespoons sugar 2 tablespoons corn syrup 1-ounce water 1 1/8 cups passion fruit puree 1/2 cup apricot puree 4 egg yolks 1/4 cup sugar 1 1/2 teaspoons gelatin 1 1/8 cups heavy cream, whipped 3/4-cup egg whites (5 egg whites) 1 1/2 cups sugar 3/4 cup corn syrup 1/2 cup water 1 tablespoon cocoa powder, sifted 7 tablespoons cocoa butter, melted and cooled 1 1/4 cups cocoa butter, melted Pinch red coloring, powdered 1 1/4 cups milk chocolate, melted 3/4 cup bitter chocolate, melted Instructions: Assembly: Line 2 (6-inch) ring molds with acetate band. Line rings with strips of biscuit joconde. Place a circle of chocolate biscuit on bottom of rings. Divide mango filling between rings. Top each ring with 7 tablespoons of mousse and top with a chocolate meringue disc. Fill rings with mousse and freeze for 15 minutes. Top with additional mousse and freeze. Unmold and spray with chocolate and refrigerate. Combine almond flour, confectioners sugar and flour. Add eggs and whip on high speed for 10 minutes. In a separate bowl, whip egg whites to soft peaks. Gradually add sugar and whip to medium peaks. Fold in egg whites. Spread onto 2 parchment lined baking sheets. Bake in a preheated 400-degree oven for 7 minutes, cool and cut into 1-inch strips. Using a paddle attachment on medium speed, cream butter, confectioners sugar and cocoa powder until fluffy about 5 minutes. Gradually add yolks and eggs, continue to mix until combined. Add warm chocolate. Whip egg whites to soft peaks, add sugar gradually and whip into stiff peaks. Fold egg whites into chocolate mixture. Spread onto 2 sheet pans lined with parchment paper. Bake in a preheated 375-degree oven for 9 minutes. Cool and cut into 5 1/2-inch circles. Combine mango and lime juice, set aside. Caramelize sugar, add butter, mango and vanilla. Saute for 2 minutes, cool completely. Whip egg whites into soft peaks. Cook sugar, corn syrup and water until 240 degrees Fahrenheit. Slowly add sugar and continue to whip on high speed into stiff peaks, set aside. Combine purees and bring to a boil. Ribbon yolks and sugar, temper with purees and cook until 185 degrees F. Add gelatin, strain, cool and fold in half of the whipped cream. Fold remaining cream into egg whites. Fold mixtures together and use immediately. Whip egg whites to soft peaks. Cook sugar, corn syrup and water to 240 degrees F. Slowly add sugar to egg whites and continue to whip into stiff peaks. Fold in cocoa powder. Pipe 8 spiral 6-inch circles onto parchment lined baking sheet. Bake in a preheated 212-degree oven for 1 hour. Cool and spread both sides with cocoa butter. Combine warm cocoa butter and coloring. Pour over chocolate and stir. Strain and place in spray gun, use immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39300,"Shrimp Stir-Fry Soup 6 ounces snow peas (about 1 1/4 cups), trimmed and sliced on the diagonal 1 tablespoon cornstarch 3 tablespoons low-sodium soy sauce 1 teaspoon toasted sesame oil 3 tablespoons peanut oil or vegetable oil 1 bunch scallions, sliced (white and green parts separated) 4 teaspoons grated peeled ginger 3 carrots, diced 3/4 teaspoon sugar Kosher salt 3/4 pound shiitake mushrooms, stems removed, caps thinly sliced 6 ounces deli ham (in 1 piece), diced 3 tablespoons rice wine or dry sherry 4 cups low-sodium chicken broth 1 pound medium shrimp, peeled and deveined 1 1/2 cups cooked white rice Freshly ground white pepper Instructions: Bring a medium saucepan of water to a boil. Add the snow peas and cook until crisp-tender, about 4 minutes. Fill a bowl with ice water. Drain the snow peas and transfer to the ice bath to cool; drain and set aside. Whisk the cornstarch, soy sauce, sesame oil and 1/4 cup water in a small bowl; set aside. Heat the peanut oil in a Dutch oven or heavy-bottomed pot over high heat. Add the scallion whites, ginger, carrots, sugar and 3/4 teaspoon salt; stir-fry 1 minute. Add the mushrooms and ham and stir-fry 1 more minute. Add the rice wine, broth and 2 cups water to the pot and bring to a rapid simmer. Add the shrimp and cook, stirring, until pink, about 1 minute. Whisk the cornstarch mixture and stir it into the soup; simmer until slightly thickened, about 2 minutes. Stir in the snow peas and rice and season with white pepper. Divide among bowls; top with the scallion greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39301,"Curried Chickpeas 1 teaspoon vegetable oil 1/2 onion, finely diced 1 carrot, finely diced 1 clove garlic, finely diced 2 tablespoons curry powder Splash white wine 4 plum tomatoes, coarsely chopped 1 (19-ounce) can chickpeas, rinsed and drained 1 cup chicken stock 1 tablespoon sugar Kosher salt 1 tablespoon butter, cold Instructions: In a saute pan, warm the oil over medium heat, and sweat the onion until just translucent. Add the carrot and garlic, and stir. After the garlic has browned slightly, sprinkle over the curry powder, and stir. Add the white wine to deglaze the pan. Add the tomatoes and chickpeas to the pan, then stir. Pour in the chicken stock, and bring the mixture to a simmer. Cover the pan with a lid, and cook for 10 minutes. Season the chickpeas with the sugar, and salt, to taste. Remove the pan from the heat and finish the chickpeas by stirring in the cold butter. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 39302,"Sweet Corn Nougat 3 egg whites 1/2 cup honey 1 cup blue agave syrup 1/4 teaspoon salt 1 teaspoon vanilla extract 2 tablespoons unsalted butter 1 cup dried sweet corn (recommended: Cope's Brand) Cornstarch, for dusting Cooking spray Instructions: Line a 9 by 9-inch baking pan with a sheet of parchment paper and dust lightly with cornstarch. In a stand mixer with a whisk attachment, beat the egg whites on high speed, just until soft peaks form. In a medium saucepan add the honey and cook over medium heat until it comes to a boil. Remove the pan from the heat and with the mixer on low add the honey to the egg whites. Increase the mixer to high speed until the mixture has formed stiff peaks.
   In another medium saucepan, add the blue agave and salt. Cook over medium heat, stirring occasionally, until it reaches a boil. Continue cooking until the mixture reaches 300 degrees F or the \hard crack stage\ on a candy thermometer. With the mixer on low speed, slowly pour the hot agave syrup into the egg white and honey mixture. Mix until stiff and glossy, about 5 minutes. Mix in the vanilla extract and butter. The mixture may appear to separate but continue whipping and it with reincorporate.
   Remove the mixing bowl from the mixer and stir in 3/4 cup of the dried corn. Spread the mixture evenly into the parchment-lined baking pan and sprinkle the top with remaining dried sweet corn. Let the nougat sit overnight.
   Cut the nougat into 1-inch pieces with a well-oiled knife and wrap in waxed paper until ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 39303,"Turmeric Mashed Potatoes 2 3/4 pounds equal-size boiling potatoes such as Yukon Gold 3 tablespoons canola oil 1 1/2 tablespoons chana dal (hulled yellow split chickpeas) 1 medium red onion, thinly sliced 1 1/2 tablespoons unsalted butter Heaping 1/4 teaspoon ground turmeric 3/4 cup heavy cream 3/4 cup milk 1 1/2 teaspoons dry mustard 1 1/2 tablespoons honey Kosher salt and freshly ground black pepper Instructions: Peel the potatoes and cut them in half crosswise (quarter them if large). Cover them with cold water by 2 inches in a 3-quart saucepan and simmer until just tender, 15 to 20 minutes, depending on the size of the potatoes. Drain in a colander and return to the pan to let them dry slightly, about 2 minutes. While they are still warm, mash the potatoes using a potato masher or a ricer and keep them warm, covered. Heat the oil in a 10-inch skillet over moderate heat until it shimmers. Add the chana dal and saute until light golden, about 1 minute. Add the onion, butter and turmeric and cook the mixture, stirring, until the onion is translucent, about 3 minutes. Add the cream and milk and cook until the mixture is reduced by half, about 7 minutes. Meanwhile, whisk together the dry mustard and honey in a small bowl. Whisk in about 1/4 cup of the cream mixture, then whisk the honey mixture, salt, and pepper into the reduced cream mixture. Heat the mashed potatoes over low heat until warmed through and add the cream mixture, stirring until well combined. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39304,"Pan Roasted Black Grouper with Wild American Shrimp, Black-Eyed Pea Cakes, Applewood Smoked Bacon and Frisee Salad and Smoked Tomato Coulis 6 (6-ounce) black grouper fillets 1 1/2 tablespoons kosher salt 1 teaspoon fresh ground black pepper 2 tablespoons virgin olive oil 2 tablespoons unsalted butter 6 (U-8), head-on shrimp 1/4 cup olive oil, divided 1 1/2 teaspoon seafood seasoning (recommended: Old Bay) 1 tablespoon unsalted butter 3 cups, cooked black-eyed peas 1/2 cup finely sliced green onion 1/3 cup small diced red peppers 1/2 teaspoon ground cumin 1 teaspoon Creole seasoning (recommended: Crescent City Grill) 1 egg 1/4 cup shredded Romano 1 cup finely ground bread crumbs 2 to 3 tablespoons clarified butter 1/2 cup seasoned flour 1/3 cup extra-virgin olive oil 1/4 cup shallot, finely minced 1 1/2 tablespoon balsamic vinegar 1 teaspoon Creole mustard 1 teaspoon fresh chopped thyme leaves 1/4 teaspoon fresh ground black pepper 1 teaspoon salt 1 1/2 cups frisee 3 tablespoons cooked and diced applewood smoked bacon 1 tablespoon olive oil 1/4 cup shallots, minced 1 teaspoon garlic, minced 1 teaspoon kosher salt 1/8 teaspoon cayenne pepper 4 ripe tomatoes, smoked, peeled, seeded and roughly chopped 2 teaspoons balsamic vinegar Instructions: Pan Roasted Black Grouper: Preheat oven to 350 degrees F. Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.
Wild American Shrimp: Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached. Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning. Heat the remaining oil in a large nonstick saute pan until just about smoking. Add in the butter, then carefully place the shrimp, meat side down in the pan. Allow the shrimp to brown then gently turn them to their shell side. Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
Black-Eyed Pea Cakes: Preheat oven to 425 degrees F.
With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole. Add green onion, red pepper, spices, and egg. Mix thoroughly. Add cheese and bread crumbs and mix well. Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick. This may be done a day ahead of time, covered and stored in the refrigerator. Heat butter over medium-high heat in a large skillet. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave enough room between cakes to be able to flip them over. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
Frisee Salad: Wait until just before assembling the plates to mix the salad.
Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all ingredients except for the frisee and the bacon. Gently toss the Frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
Smoked Tomato Coulis: In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth. Stir in vinegar and hold warm until ready to serve.
To assemble the entire dish before serving: Place the black-eyed pea cakes in the center of each plate. Arrange the frisee salad just behind the pea cake. Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad. Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 39305,"Cheese Grits 3 cups water 1 2 cup white grits, not instant 1 tablespoon salt 1 cup shredded cheddar cheese Instructions: Heat water to a boil and gradually stir in grits. Add salt and reduce heat to low. Cook stirring constantly until tender about 10 minutes. Grits should be thick and not runny. Stir in cheese and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39306,"Roasted Potato Salad 2 pounds Yukon gold potatoes Salt 8 ounces extra-virgin olive oil Black pepper 1 fennel bulb with fronds 1 bunch celery hearts with leafy tops 1 teaspoon Dijon mustard 2 tablespoons cider vinegar 1 tablespoon fennel seeds, toasted Instructions: Preheat oven to 450 degrees F. Cut potatoes into quarters, cover with water, salt the water, and bring to a simmer. Simmer until tender and drain, letting all the steam evaporate. When dry and cool, toss with 4 ounces extra-virgin olive oil and season with salt and pepper, to taste. Place in a single layer on a roasting pan and roast for 30 minutes until tender and golden brown. The potatoes will need to be stirred while roasting to insure all sides are nicely browned. While potatoes are roasting, \shave\ the fennel using a mandoline or the slicing side of a box grater. Thinly slice celery stalks and tops. Reserve. Make the vinaigrette: In a large bowl, whisk together the Dijon mustard, vinegar, and salt, to taste. Gradually whisk in the remaining 4 ounces extra-virgin olive oil. Fold in fennel seeds and season with salt and pepper, to taste. Remove roasted potatoes from oven and allow to slightly cool. Add potatoes and their oil to the vinaigrette bowl. Top with shaved celery and fennel and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 39307,"Sleepin' In Omelet 1 1/2 sticks (12 tablespoons) salted butter, plus more for buttering the baking dish 1 loaf ciabatta
1 cup grated Cheddar 8 ounces cream cheese
2 cups milk
2 tablespoons dehydrated onions
1 teaspoon chopped chives
1/2 teaspoon dry mustard
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
10 large eggs
Instructions: Generously butter a 9-by-13-inch baking dish. Tear the ciabatta into chunks and place them in the bottom of the baking dish. Sprinkle with the Cheddar, then tear the cream cheese into small pieces and place over the top. Cut the 1 1/2 sticks of butter into pats and place over the top. Mix together the milk, onions, chives, mustard, salt, cayenne and eggs in a large bowl and pour over the top of the dish. Make sure to pour slowly, getting it all around the edges and in the crevices. Cover with foil and refrigerate overnight. The next morning, preheat the oven to 325 degrees F. Bake the omelet, covered, for 45 minutes. Raise the oven temperature to 350 degrees F, remove the foil and continue baking until firm and set, 10 to 15 minutes. Eat. Faint. Repeat. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39308,"Burger and Barley Stew 2 tablespoons oil or other fat 2 pounds ground meat of your choice, such as beef, pork, turkey, chicken, lamb etc. (you can also use cubed stew meat; it will just take longer to cook) 1 large onion, diced (about 2 cups) 1 pound sliced mushrooms 2 carrots, cut into discs 1 cup barley (rice, farro or other grains are also fine) 2 tablespoons dried herbs (basil, thyme and oregano will all work) 2 quarts (8 cups) stock or water Salt and pepper Instructions: Heat a large soup pot over medium heat and add the oil. When hot, add the meat and cook, without stirring, until the meat is starting to brown on the bottom, 3 to 4 minutes. Break it up with a wooden spoon, then add the onions and mushrooms and cook until starting to soften, about 3 minutes. Stir in the carrots, barley and dried herbs. Add the stock or water and bring to simmer. Check the seasoning and add salt and pepper as needed. Continue to simmer until the barley is tender, 45 minutes to 1 hour. The cooking time will vary depending on the type of barley--pearled or hulled--or variety of grain you use. (If you are using cubed stew meat, you'll need to cook until the meat is tender, which may take 1 1/2 to 2 hours.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 39309,"Almost-Instant Browns 2 large potatoes, such as Idaho, scrubbed, dried and each pierced with fork several times 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 tablespoons butter 1 small onion, peeled and halved 1 tablespoon grill seasoning, (recommended: Montreal Steak Seasoning by McCormick) Instructions: Cook potatoes in microwave oven about 8 minutes on high. Let stand to handle, 5 minutes. Coarsely chop the potatoes. Heat the extra-virgin olive oil and butter in a nonstick skillet over medium-high heat. When hot, add potatoes to the skillet. Grate the onions over the skillet with a hand held grater on the large side. Toss the potatoes and onions to coat evenly in hot fat and season with grill seasoning. Brown and crisp the potatoes and onions 6 to 7 minutes. Serve hot alongside chicken and egg sammies. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39310,"Milk Chocolate Cupcakes Nonstick cooking spray 8 ounces cake flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon salt 2 ounces bittersweet chocolate 2 ounces semisweet chocolate 2 ounces water 4 ounces unsalted butter 8 ounces plus 3 ounces sugar 4 ounces egg yolks 4 ounces egg whites 8 ounces milk 1 teaspoon vanilla extract Instructions: Preheat oven to 350 degrees F. Prepare a cupcake pan with paper liners and lightly spray with nonstick spray. Sift the cake four, baking soda, baking powder, and salt together. Set aside. Melt chocolates and water over low heat in a double boiler. In a mixer with a paddle attachment, slowly cream butter and 8 ounces of sugar. Add egg yolks, 1 at a time, and beat until fluffy. In a separate bowl, with a mixer and wire whip attachment, whip egg whites and 3 ounces of sugar until stiff peaks form. Combine milk and vanilla in a measuring glass. Fold melted chocolate mixture into butter mixture. Alternately fold the flour mixture and milk mixture into the butter mixture. Gently fold in the whipped egg whites. Fill cupcake cups 2/3 full and bake until a toothpick comes out clean, about 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39311,"Hot Fudge Sundaes 8 ounces bittersweet chocolate chopped (you can use morsel if you don't want to chop chocolate) 1/2 cup very strong black coffee 3 tablespoons salted butter, cut into pieces 4 tablespoons (three turns around the pan) heavy cream 1/2 teaspoon cinnamon 1 pint chocolate ice cream Suggested garnishes: chopped peanuts, whipped cream, maraschino cherries Instructions: In a heavy saucepan over medium low heat melt the chocolate and the coffee; once melted remove pan from heat and stir in the butter, cream, and cinnamon. Scoop ice cream into serving dishes top with sauce and toppings of you choice ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 39312,"California Roll Bowls 1/3 cup mayonnaise 1 to 2 tablespoons sriracha
2 teaspoons soy sauce, plus more for serving
Drizzle sesame oil
4 teaspoons rice vinegar 8 ounces imitation crab, shredded
One 8.8-ounce microwave bag sticky rice, cooked and cooled
1 mini English cucumber, sliced into rounds
1/2 cup shredded carrot
One .35-ounce package seaweed snacks
1/4 cup packaged fried onions
2 heaping tablespoons pickled ginger
1 tablespoon sesame seeds
1 scallion, sliced thin
Instructions: In a bowl, mix the mayonnaise, sriracha, soy, sesame oil and 2 teaspoons of the rice vinegar until well combined. Fold in the imitation crab, then set aside. Divide the rice between two serving bowls, adding 1 teaspoon rice vinegar to each. Stir to mix the vinegar into the rice. Place the dressed imitation crab into the bowls, followed by the cucumber, carrot, seaweed snacks, onions and pickled ginger. Garnish with the sesame seeds and scallions, then serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39313,"Keema (Indian Spiced Ground Veal and Beef with Peas) 2 tablespoons vegetable oil 1 onion, minced 8 ounces ground veal 8 ounces ground lean beef Salt and freshly ground pepper, to taste 2 large cloves garlic, minced 2 firm, ripe tomatoes, diced 1 tablespoon minced gingerroot, or 1 teaspoon ground ginger 1 teaspoon Garam Masala 1 teaspoon minced fresh hot green chilies, or to taste 3 cups frozen peas 1 lemon, juiced, or to taste 2 to 3 tablespoons minced fresh cilantro, or to taste Indian flatbreads (rotis) or tortillas, as an accompaniment Instructions: In a nonstick skillet set over moderately high heat, warm the oil until hot. Add the onion and cook, stirring occasionally, 5 minutes. Add the veal, beef, and salt and pepper to taste, and cook, stirring, until no longer pink. Add the garlic, tomatoes, gingerroot, Garam Masala, and chilies, and cook, stirring, for 5 minutes. Add the peas and continue to cook over moderate heat, stirring occasionally, for 10 minutes more, or until flavors blend. Stir in the lemon juice and cilantro and correct seasoning, adding more salt if necessary. Either transfer to a bowl and serve with warm rotis or tortillas or spoon Keema down center of bread and roll up like a burrito. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39314,"Pasta Primavera with Fresh Linguine 3 cups all-purpose flour, plus additional for dusting 5 large eggs
Salt 1 stick (8 tablespoons) unsalted butter 8 ounces asparagus, woody ends trimmed, chopped
3/4 cup peas
Handful green string beans, chopped
2 garlic scapes, chopped
1 yellow onion, chopped
Salt 1/2 cup heavy cream
1/2 cup chicken stock
1 cup grated Parmesan Big handful of fresh basil leaves, torn
Instructions: For the fresh pasta: On a clean work surface, make a mound with the flour, then create a well. Pour the eggs into the well and use a fork to gradually flick the flour into the eggs, whisking in thoroughly as you go. Once all of the flour and eggs have been incorporated into a very shaggy dough, form it into a ball with your hands. Knead the dough, dusting with more flour if the dough is too sticky, or moistening your hands with water if the dough is too dry, until it has the texture of smooth leather, about 5 minutes. Wrap it in plastic wrap and leave at room temperature for 25 minutes to rest. Use your pasta machine to roll out the dough and cut fresh linguine, following the pasta machine's instructions. Dust with flour and cover the freshly-cut noodles with a damp towel while you work, and until ready to cook. Bring a large pot of water to a rolling boil, and season with a handful of salt. For the sauce: Heat a large saute pan over medium-high heat. Add the butter, and once it melts, add the asparagus, peas, string beans, garlic scapes, onions and a pinch of salt. Cook just until the onions soften and the scapes are fragrant, about 5 minutes. Add the cream and chicken stock and cook to reduce, about 3 minutes. Add the fresh pasta to the pot of boiling water, and cook until the pasta is just al dente, 2 to 3 minutes. Remove the pasta and transfer to the pan with the primavera sauce, then transfer everything to a serving bowl. Toss everything to coat, and taste for seasoning. Garnish with fresh Parmesan and basil and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 39315,"Dutch Oven Apple Crisp 10 cups apples, peeled and sliced 1/4 cup lemon juice 1 tablespoon lemon zest 3/4 cup sugar 1/2 cup golden raisins 1 1/2 sticks butter 1 1/4 cups all-purpose flour 1 1/2 cups light brown sugar 1 1/2 cups oats 2 tablespoons lemon zest 1 tablespoon ground cinnamon 1 teaspoon ground nutmeg 1 teaspoon ground cardamom Vegetable oil or cooking spray Instructions: Combine all of the ingredients for the apple mixture in a bowl. In another bowl, cut the butter into the flour and stir in the remaining topping ingredients. Spray the interior of a camp Dutch oven with cooking spray or wipe with vegetable oil. Spread the apple mixture in the bottom of the camp Dutch oven. Top with the topping mixture. Bake at 350 degrees F by placing 8 coals under the camp Dutch oven and 16 coals on top of the lid. Continue cooking until the apples are cooked and the topping is brown. Serve warm with ice cream or whipped cream. ","[Riesling, Moscato, Vinho Verde, Cava]" 39316,"Orange-and-Lime-Marinated Grilled Pork 2 1/4 pounds (1 kg) skinless, boneless pork shoulder (see Cook\u2019s Note) 1 teaspoon finely grated lime zest 2/3 cup fresh lime juice (about 5 limes) 1 teaspoon finely grated orange zest 2/3 cup fresh orange juice (about 3 oranges) 4 garlic cloves, finely grated 2 3/4 teaspoons Morton kosher salt (0.63 oz/18 g) 2 teaspoons recado de todo clase* or 1 teaspoon freshly ground black pepper Vegetable oil, for the grill 1 medium red onion (10.1 oz/287 g), quartered 8 medium radishes, thinly sliced Sliced avocado Cilantro leaves and tender stems Warm tortillas de maz* Salsa de zanahoria (carrot salsa)* Chiles habaneros encurtidos (charred pickled habaneros)* Lime wedges *recipe available in cookbook Instructions: Place the pork shoulder on a parchment-lined sheet pan and freeze, uncovered, until almost completely frozen, for about 2 hours. Using a very sharp knife, thinly slice the pork crosswise into 1/8-inch-thick pieces. Transfer to a large zip-top freezer bag set inside a large bowl and refrigerate until ready to marinate. In a medium bowl, whisk the lime zest and juice, orange zest and juice, garlic, salt and recado de todo clase. Pour over the pork, seal the bag and squeeze the bag to coat the pork. Refrigerate for at least 30 minutes and up to 90 minutes. Prepare a gas grill for high heat. Use tongs and an old, clean kitchen towel to brush the grates with oil. (Alternatively, prepare a charcoal grill for high heat.) Remove the pork from the marinade, shaking off any excess; brush off the garlic and zests. Grill the pork, turning once, until charred, for 1 to 2 minutes per side. Transfer to a cutting board and let rest for 10 minutes. Cut into 2-inch pieces. Grill the onion quarters, turning them occasionally, until charred on all sides, 3 to 4 minutes per side. Transfer to a cutting board. Cut crosswise into 1-inch pieces and separate the individual layers of the onion. Arrange the pork on a large platter. Top with the charred onion, radish slices, avocado slices and cilantro. Serve with the warm tortillas de maz, salsa de zanahoria, chiles habaneros encurtidos and lime wedges. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Garnacha]

" 39317,"Cucumber Kimchi (Oie Sobaegi) 4 Kirby (pickling) cucumbers (about 1 pound) 3 tablespoons coarse salt 1 small onion, finely chopped 10 Chinese chives, cut in 1-inch pieces 3 scallions, finely chopped 1/4 cup finely-minced carrot 3 tablespoons salted baby shrimp (saewoo jut), chopped 2 tablespoons hot red chili powder 2 tablespoons hot water 2 teaspoons very finely-minced garlic 1 teaspoon finely-minced ginger Instructions: Halve each cucumber horizontally, then each half vertically in 4 to make 32 pieces in all. Rub them all over with salt and set aside to drain in a colander for 1 hour. In a medium bowl combine remaining ingredients. Rinse cucumbers with cold water, drain well and pat dry. Taste for seasoning and salt lightly if no salty flavor remains. Toss with dressing. Transfer to a 1-pint jar and cover tightly. Let sit at room temperature for 24 hours before serving. Can be made several weeks ahead and refrigerated. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 39318,"Green Goddess Dressing/Dipping Sauce 3/4 cup plain Greek yogurt 1/3 cup mayonnaise, such as Duke's
2 tablespoons buttermilk, optional 1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh tarragon
1 clove garlic
2 teaspoons lemon zest
1 tablespoon fresh lemon juice
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions: Process the yogurt, mayonnaise, buttermilk, if desired, parsley, chives, basil, tarragon, garlic, lemon zest, lemon juice, Worcestershire, salt, and pepper in a food processor 30 seconds or until smooth. Cover and refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39319,"Thin and Chewy Chocolate Chip Cookie 2 1/4 cups all-purpose flour 1 teaspoon kosher salt 1 teaspoon baking soda 1 egg 2 ounces milk 1 1/2 teaspoons vanilla extract 2 sticks unsalted butter 1 cup sugar 1/2 cup brown sugar 2 cups semisweet chocolate chips Ice cream scooper (#20 disher, to be exact) Parchment paper Baking sheets Mixer Instructions: Heat oven to 375 degrees F. Sift together the flour, salt, and baking soda in a mixing bowl. Combine the egg, milk, and vanilla and bring to room temperature in another bowl. Cream the butter in the mixer's work bowl, starting on low speed to soften the butter. Add the sugars. Increase the speed, and cream the mixture until light and fluffy. Reduce the speed and add the egg mixture slowly. Increase the speed and mix until well combined. Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips. Scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Remove the cookies from the pans immediately. Once cooled, store in an airtight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39320,"Parmesan and Poppy Seed Lollipops Butter, for greasing 1 1/4 cup/3oz/80g Parmesan cheese, finely grated 1 tsp poppy seeds 1 tsp sesame seeds Instructions: Preheat the oven to 425 degrees F (220 degrees C). Line two large baking sheets with parchment paper and grease.
Toss the cheese and seeds together in a small bowl. Sit a 3 1/2in (9cm) ring or cookie cutter on one of the baking sheets and sprinkle a small handful of the cheese mixture into it, in a thin layer. Carefully lift the ring off to reveal a neat-edged disk of Parmesan and lay a lollipop stick on top, with the tip of the stick touching the middle of the disk. Repeat with the remaining cheese and sticks to make 10 in total (leaving about 1 1/4in/3cm spaces between them to allow for any spreading during cooking).
You should have a little Parmesan left over, so use it to cover up the part of the lollipop stick resting on the disk.
Bake in the oven for 5 minutes, swapping to a different shelf halfway through. The cheese should be lightly golden and bubbling.
Remove from the oven and slide the paper off the baking sheets and onto a rack to help speed up cooling. Let cool for 1 to 2 minutes until the lollipops have become crisp. Very carefully remove each one with a spatula. I like to serve these stuck upright into a box with holes in the top. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39321,"Spicy Crushed Hummus 1 tablespoon canola oil 4 cloves garlic, finely chopped 1 jalapeno, finely diced 4 cups canned chickpeas, drained, rinsed and drained again 1/4 cup tahini 3 to 4 tablespoons olive oil 1 teaspoon toasted sesame oil Juice of 1 lemon 1 teaspoon smoked paprika 2 tablespoons finely chopped fresh parsley Baked lavash chips, for serving Instructions: Heat the canola oil in a small saute pan over medium heat. Cook the garlic and jalapeno until soft, about 2 minutes. Put 3 cups of the chickpeas in a food processor. Add the sauteed garlic and jalapeno, 3 tablespoons olive oil, sesame oil and lemon juice and process until smooth. If too tight, add the remaining 1 tablespoon olive oil. Add the remaining 1 cup chickpeas to the food processor and pulse a few times; the mixture should be chunky. Sprinkle the top with the smoked paprika and parsley. Serve with lavash chips. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 39322,"Chicken Soup with Buttermilk Dumplings 1 tablespoon butter 1 large onion, minced 2 roughly chopped celery stalks, plus 2 stalks, diced 2 roughly chopped small carrots, plus 1, diced 3 cloves garlic, minced 1 cup dry white wine 6 cups chicken stock or canned chicken broth, heated 2 sprigs fresh rosemary or 1 1/2 teaspoons dried, crumbled 1 bay leaf Salt and freshly ground pepper 3 to 4 pound chicken, cut into 8 pieces and backbone removed 2 tablespoons cornstarch 1/2 cup heavy cream or half-and-half Fresh lemon juice Buttermilk dumplings, recipe follows Minced fresh chives or parsley, as a garnish 1 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 3 tablespoons minced parsley or dill Freshly ground pepper 3 tablespoons cold unsalted butter, cut into bits 1/2 cup buttermilk, or more, if necessary Instructions: Melt the butter in a large, heavy casserole, add the onion, chopped celery, and chopped carrot, and cook the vegetables, stirring occasionally, for 5 minutes. Add the garlic and cook, stirring, 1 minute. Add the wine and reduce 1 minute. Add the chicken stock, rosemary, bay leaf, salt, and pepper, to taste. Add the chicken to the pot and bring liquid to a boil.
Reduce the heat to low, cover and simmer, skimming and stirring occasionally, for about 30 minutes.
Remove the chicken from the pot and transfer to a cutting board. When cool enough to handle, remove meat from bones. Cut chicken into bite-side pieces. Skim surface of cooking liquid and strain it through a sieve into a large saucepan. Add the diced vegetables, bring to a boil and simmer for 5 to 7 minutes, or until vegetables are tender.
In a small bowl, whisk together the cornstarch and the cream. Add the cream mixture to the boiling stock, stirring, and simmer until lightly thickened. Add chicken to saucepan and correct the seasoning adding the lemon juice and salt and pepper to taste. Bring to a simmer and top with the dumplings, spacing them evenly. Cover, reduce heat to moderate and simmer until dumplings are firm to the touch and cooked through, about 20 minutes. Sprinkle with chives or parsley.; Into a bowl, sift the flour, baking soda, and salt. Add parsley, the pepper, and the butter and blend until mixture resembles coarse meal. Stir in just enough buttermilk to form a soft dough. Gently pat the dough into a 1/2-inch thickness and stamp or cut into 1 1/2-inch pieces. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39323,"Scallop Ceviche 1 pound sea scallops Salt 1 cup chopped ginger 1/4 cup whole peeled garlic cloves