Olive oil Salt and freshly ground pepper 1 1/2 cups pomegranate molasses 3 tablespoons Dijon mustard 3 tablespoons prepared horseradish, drained 2 tablespoons coarsely ground black pepper Salt Instructions: Whisk together all ingredients in a medium bowl and season with salt to taste. Truss the turkey. Place turkey on a work surface, breast side up. Rub it with olive oil, and season with salt and pepper. Heat the grill to medium heat. Have the rotisserie shaft fitted with 1 spit fork. Making certain that the turkey is centered, push the rotisserie shaft through the turkey between the legs, exiting at the neck. Slide the spit fork onto the shaft. Insert the tines of the spit forks into the turkey, screw side up, and tighten the screws to secure firmly. Set the rotisserie shaft in place in the rotisserie ring. Loosen the retaining loop at the handle, and let the counterweight assembly hang down to counterbalance the weight of the breast. The rotisserie should rotate so that the heavy side of the turkey rotates down to the bottom. Swing the counterweight assembly so that the counterweight is directly opposite the heavy side of the turkey. Tighten the retaining loop. The counterweight travel should stick out a little bit above the shaft handle and retaining loop. You may need to adjust the travel of the counterweight as the food cooks, or if the motor sounds like it is straining. Insert the pointed end of the rotisserie shaft into the motor. Set the rotisserie shaft into the ring. Cover the grill, and turn the motor on. Grill the turkey 11 minutes per pound if unstuffed. During the last 30 minutes, baste the entire turkey with 1 cup of the marinade. Remove the turkey from the grill and immediately brush with the remaining glaze. Let rest for 20 minutes before slicing. To determine if the turkey is thoroughly cooked, insert an instant-read thermometer into the thickest part of the inner muscle of the thigh, making certain not to touch the bone, and check that the temperature is 175 to 180 degrees F. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39951,"El Nuevo 4 ounces blanco tequila, such as Santo Blanco 4 ounces mezcal
1 ounce agave
8 dashes bitters
4 to 6 grapefruit twists, for garnish
Instructions: Add the tequila, mezcal, agave, bitters and 1/4 ounce water to a large cocktail shaker filled with ice. Shake vigorously for 30 seconds and pour into ice-filled cocktail glasses. Garnish with the grapefruit twists. ","[Tequila, Mezcal]" 39952,"Grilled Artichokes with Green Goddess Dressing 6 globe artichokes 1 tablespoon plus 1/2 teaspoon kosher salt Juice of 1 lemon 3 tablespoons olive oil Green Goddess Dressing, recipe follows Lemon wedges, for garnish 1 cup mayonnaise 1/2 cup creme fraiche 1/4 cup chopped fresh flat-leaf parsley leaves, plus more for garnish 3 tablespoons chopped fresh chervil 2 tablespoons chopped fresh tarragon 3 fresh chives, chopped 3 cloves garlic 2 anchovy fillets, chopped Juice of 2 lemons Kosher salt and freshly ground black pepper 1 to 2 teaspoons honey 2 to 3 tablespoons olive oil Instructions: Slice the tops off the artichokes, pull off the small leaves, trim the stems and snip off the thorny tips. In a large pot, bring 2 inches of water to a boil. Add 1 tablespoon kosher salt, the juice of 1 lemon and the artichokes. Cover and steam until the artichoke bottoms pierce easily, 20 to 40 minutes, depending on size. Drain the artichokes. When cool enough to handle, cut each artichoke in half lengthwise. Scrape out and discard the fuzzy center. Preheat a grill to medium direct heat. Brush the artichokes with the oil, season with salt and pepper and grill, cut-side down, until lightly charred, 6 to 8 minutes. Flip and grill briefly to heat through. Arrange the artichokes on a platter, drizzle with some of the Green Goddess Dressing and garnish with lemon wedges. Combine the mayonnaise, creme fraiche, parsley, chervil, tarragon, chives, garlic, anchovy fillets and lemon juice in a food processor and process until smooth. Season with salt and pepper. Add a teaspoon of honey, or to taste. With the machine running, drizzle in just enough oil to thicken slightly. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 39953,"Raspberry Porter Trifle with Chocolate Ganache and Whipped Cream 1 (3-ounce) package raspberry gelatin 1 to 2 tablespoons sugar 1 cup boiling water 1/4 cup ice water 1/2 cup porter 1/2 cup milk 1/2 cup heavy cream 1 vanilla bean, or vanilla extract, to taste (approximately 3 tablespoons) 1/4 cup sugar 4 egg yolks 1 (29 to 32-ounce) can fruit cocktail, drained 1 (12-ounce) pound cake, thawed and cut into 3/4-inch cubes (recommended: Sara Lee) 2 bananas, sliced and tossed with lemon juice 4 ounces semisweet chocolate pieces or chocolate squares, finely chopped 2/3 cup heavy cream 1/2 cup heavy cream whipped until light and fluffy with an electric beater Instructions: 4 (16-ounce) or larger wine glasses or snifters (note that the idea of a trifle is to see the layers) Dissolve gelatin and sugar in boiling water. Add cold water and porter. Cover and set aside at room temperature. Pour the milk and heavy cream into a heavy bottomed saucepot and scrape the seeds from the vanilla bean into the pot (or add vanilla extract). (If using a vanilla bean, put the vanilla pod in the pot as well.) Add half the sugar to the pot and bring to a simmer (just below a boil). In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison). Now pour the liaison (egg mixture) into the milk pot, stirring constantly. You are only heating it. Do not boil. Do not cook. The idea of a liaison is to incorporate the eggs and avoid making them into scrambled eggs! You want the mixture to begin to thicken so it will coat the back of a spoon. Remove from heat and allow to cool, then remove vanilla pod and discard, and refrigerate until chilled. Spoon fruit cocktail into each glass as a base layer. Follow with a layer of cubed pound cake, then a layer of sliced bananas. Spoon about 1/3 cup gelatin/porter mixture on top of the fruit and refrigerate for 2 to 4 hours until the gelatin is set. A few minutes before serving, make the ganache, place the chocolate in a small heatproof bowl. Bring the cream to just under a boil in a small saucepan. Pour the cream over the chocolate and let sit for about 1 to 2 minutes. Stir gently with a rubber spatula until the chocolate is melted and smooth. If the chocolate is not melting readily, nest the bowl in another bowl of very hot tap water. Spoon creme anglaise over the chilled trifle and drizzle with ganache. Spoon whipped cream on top to finish. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39954,"Souffle a L'orange 1/2 tablespoon unsalted butter, at room temperature 2 tablespoons granulated sugar 2 tablespoons unsalted butter 3 tablespoons all-purpose flour 3/4 cup whole milk 1/4 cup granulated sugar 4 extra-large egg yolks, at room temperature 2 tablespoons orange liqueur 2 teaspoons pure vanilla extract 1/2 teaspoon grated orange zest 5 egg whites, at room temperature 1/4 teaspoon cream of tartar Pinch kosher salt 1/4 cup granulated sugar Confectioners' sugar, for serving Instructions: Preheat the oven to 400 degrees. Position a rack so the souffle will sit in the middle of the oven. Spread the 1/2 tablespoon of butter evenly inside a 6-cup souffle dish (6 1/2-inches round x 3 1/2-inches high) with a paper towel. Add the 2 tablespoons of granulated sugar and tilt the dish to distribute the sugar evenly. Lightly tap out the excess and set aside. Melt the 2 tablespoons of butter in a 9-inch round enamel pot, such as Le Creuset, over medium heat. Whisk in the flour and cook for 1 minute, whisking constantly. Whisk in the milk and 1/4 cup granulated sugar and cook for 1 minute, whisking constantly. Off the heat, cool for 1 minute and whisk in first the egg yolks and then the orange liqueur, vanilla, and orange zest and set aside. Put the egg whites, cream of tartar, and salt in the bowl of an electric mixer fitted with the whisk attachment and beat on medium-high speed until they are doubled in volume and frothy. With the mixer running, slowly add the 1/4 cup of granulated sugar and beat until the egg whites form soft, very creamy (not firm!) peaks. Whisk 1/4 of the egg white mixture into the egg yolk mixture, then add all the egg whites and fold them carefully but thoroughly with a rubber spatula into the base. Pour the mixture into the prepared souffle dish, not filling it more than 1 1/4 inches from the top of the dish (there may be extra mixture). Put your finger 1 inch down into the edge of the souffle mixture and run it all the way around, making sure you don't rub off the butter and sugar inside the dish. Place in the middle of the oven and immediately turn the temperature down to 375 degrees. Bake for 30 to 35 minutes, until the souffle is puffed and browned on top. Don't peek!! Sift a light dusting of the confectioners' sugar on top and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39955,"Sage Rubbed Pork Chops with Warm Apple Slaw 4 teaspoons chopped fresh sage or 1 1/2 teaspoons dried 1 large clove garlic, minced (about 1 teaspoon) 1 teaspoon salt, divided Freshly ground black pepper 4 (3/4-inch) bone-in pork loin chops (about 8 ounces each) 1 large onion 1 large Granny Smith apple, cut in 1/2, cored 1/2 head green cabbage, cored 3 large carrots 2 teaspoons olive oil, divided 2 tablespoons cider vinegar 3/4 cup low-sodium chicken broth Instructions: Combine the 3 teaspoons of the fresh sage or 1 teaspoon dried, garlic, 1/2 teaspoon of salt and a few grinds of fresh pepper. Rub this mixture all over the pork chops and let the chops sit at room temperature for 10 minutes. Meanwhile, thinly slice the onion, apple and cabbage and julienne the carrots (very thin sticks). Heat 1 teaspoon of the oil in a large nonstick frying pan until hot but not smoking. Add the chops and brown on both sides, 1 to 2 minutes per side. Remove. Carefully wipe out the pan. Heat the remaining teaspoon oil over moderate heat and add the onion, apples and remaining teaspoon fresh sage or 1/2 teaspoon dried. Cook, stirring occasionally, until the mixture is soft and golden brown, 4 to 5 minutes. Add the cabbage, carrots, vinegar and 1/2 teaspoon salt and continue cooking until the cabbage and carrots begin to soften, about 5 minutes. Add the broth and return the pork chops to the pan burying them in the vegetable mixture. Cover and cook just until the pork chops are just slightly blush in the center, 5 to 7 minutes longer. To serve, arrange the warm slaw on individual plates and top with a pork chop and pan juices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 39956,"Bay Ridge Empanadas 1 tablespoon olive oil 1/2 small onion, chopped 2 cloves garlic, minced 1/2 pound ground beef 1/2 teaspoon ground cumin 1/2 teaspoon curry powder 1/2 teaspoon chili powder 1/4 teaspoon allspice 1/4 teaspoon dried thyme Pinch ground cinnamon Kosher salt and freshly ground black pepper 1/2 cup frozen corn, defrosted 1/2 cup shredded white Cheddar 4 tablespoons unsalted butter 1 tablespoon sazon seasoning 12 store-bought (6-inch) empanada wrappers 1 egg, lightly beaten Instructions: In a skillet over medium-high heat, add the olive oil. When the oil is warm, add the onion and saute until softened, about 3 minutes. Add the garlic and saute 1 minute more. Stir in the beef, cumin, curry, chili powder, allspice, thyme, cinnamon, and salt and pepper, to taste. Saute, stirring often, until the beef has browned, about 10 minutes. Add the corn and the Cheddar and set aside to cool. Preheat the oven to 375 degrees F. Melt the butter with the sazon powder small pan over low heat. Stir well to combine and reserve. Working with 1 wrapper at a time, scoop 2 heaping tablespoons of the filling into the center of the wrapper. Brush the edges of the dough with beaten egg, then fold the dough over to form a half moon, pressing out the air with your fingertips. Use the tines of a fork to pinch and seal the edges, creating a border about 1-inch wide. Repeat with remaining filling and wrappers. Transfer the patties to a baking sheet lined with parchment paper. Using a pastry brush, coat the tops of patties with the reserved sazon butter. Bake according to dough package instructions, or until puffed and lightly browned, about 20 minutes. ","[Malbec, Tempranillo, Garnacha, Barbera]" 39957,"Grilled Fennel and Asparagus Salad 1 clove garlic, smashed to a paste with a pinch of salt 1 lemon, juice and zest
1/4 cup Italian white wine vinegar
1 teaspoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon red pepper flakes
1/2 cup extra-virgin olive oil
2 bunches jumbo asparagus, trimmed 1 large bulb fennel, trimmed, halved Canola oil, for oiling grill
1 tablespoon olive oil
1/4 cup pine nuts
1/2 cup golden currants
1/2 cup oil-cured olives, pitted, crushed
3 cups baby arugula
Pinch kosher salt
Freshly ground black pepper 1 cup shaved Pecorino Romano Instructions: Preheat a grill to medium-high. For the vinaigrette: In a medium mixing bowl, whisk together the garlic paste, lemon juice and zest, vinegar, salt, pepper and chili flakes. Gradually whisk in the olive oil. Cover and set aside. For the salad: Add the asparagus and fennel to the vinaigrette and toss to coat well. Brush the grill with some canola oil. Place the vegetables on the grill and cook until just caramelized and charred on all sides, about 4 minutes. Set aside to cool briefly. Heat a small saute pan over medium-high heat. Add the olive oil and the pine nuts; toast until just golden brown, about 2 minutes. Set aside to cool in the pan. Slice the asparagus on the bias into 1-inch pieces. Core the fennel halves, then slice them 1/8- inch-thick. Add the asparagus and fennel back to the vinaigrette. Add the currants, olives, toasted pine nuts, arugula, salt and pepper. Toss well. Let sit for 5 minutes to allow the salad to absorb the vinaigrette. Transfer to a serving platter and garnish with the shaved Pecorino. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 39958,"Southwestern Egg Rolls with Salsa Dipping Sauce Nonstick cooking spray 2 1/2 cups shredded Mexican blend cheese
2 cups frozen corn, thawed
One 15-ounce can black beans, rinsed and drained
One 10-ounce package frozen chopped spinach, thawed and squeezed dry
One 4-ounce can diced green chiles, drained
4 scallions, chopped
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 1/2 teaspoons kosher salt
One 16-ounce package egg roll wrappers
1 egg, slightly beaten
5 plum tomatoes, quartered 1 small clove garlic, minced
1/2 jalapeno, seeded and finely chopped
3 scallions, white and light green parts only, finely chopped
1 cup loosely packed cilantro leaves and stems, finely chopped
Juice of 1/2 lime
2 teaspoons kosher salt
Instructions: For the egg rolls: Preheat the oven to 425 degrees F. Spray a rimmed baking sheet generously with cooking spray. In a large bowl, combine the cheese, corn, beans, spinach, chiles, scallions, cumin, chili powder, cayenne and salt. Stir together, making sure to break up the clumps of spinach. Have a small bowl of water ready for moistening your fingers. Lay one egg roll wrapper out on a work surface and moisten the edges with your finger. Scoop 1/4 cup of the filling into the center of the wrapper; mound into a 1-inch wide log arranged diagonally across the wrapper, with about an inch of space to the corners. Fold the corners over the filling, gently pressing down on either side to secure the fold. Then, starting at one of the unfolded corners, gently but firmly roll up the egg roll. Place on the prepared baking sheet and repeat until all of the filling has been used. Brush the tops and sides of the egg rolls generously with beaten egg. Bake until golden brown all over, 15 to 20 minutes. For the salsa: Meanwhile, pulse the tomatoes, garlic and jalapeno in a food processor until the tomatoes are almost smooth. Add the scallions, cilantro, lime juice and salt; pulse just to combine. Serve the egg rolls with the salsa on the side, for dipping. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 39959,"Route 66 Burgers 1 tablespoon canola oil 1 large red onion, thinly sliced 1 pound ground beef (80/20 leanness) 2 teaspoons garlic powder Salt and pepper 2 slices Cheddar, cut into 8 squares 8 dinner-size potato rolls Instructions: Heat canola oil in a saute pan and cook onions over medium heat until they caramelize. Heat grill. Form ground beef into 8 (2-inch) patties. Season with garlic powder, salt, and pepper, and grill burgers until medium rare, remove to a platter and top with cheddar cheese slices to allow melting. Use a 2-inch circle cutter (or biscuit cutter) to cut the potato rolls into circles. Place burgers in rolls and top burgers with caramelized onion. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 39960,"Pizza Dough 1 package active dry yeast 1 teaspoon sugar 1 cup warm water 1 tablespoon kosher salt Extra-virgin olive oil 3 cups 00 flour, plus more for dusting Instructions: In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes. Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes. Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F. Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out. Roll or pat out a piece of dough into a 12 inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 39961,"Spicy Vegetable Wrap 1 medium sweet potato, peeled and diced (about 3/4 pound) 2 teaspoons olive oil 1 teaspoon curry powder, plus 1 teaspoon Coarse grained salt 1 (15-ounce) can peeled plum tomatoes 1 (15-ounce) can chickpeas 1 cup carrots, julienne or shredded 1/2 teaspoon red pepper flakes 5 ounces washed baby spinach leaves 4 small whole-wheat pitas or other flatbread 1/2 cup loosely packed cilantro leaves 1/2 cup plain lowfat yogurt Lime wedges, for garnish Instructions: Preheat oven to 400 degrees F. Place sweet potatoes, olive oil, 1 teaspoon curry powder, and a dash of salt in a plastic bag. Shake until well coated. Spread on a cookie sheet. Bake, until golden and cooked through, stirring once at the halfway point, 18 to 20 minutes. While the sweet potatoes are cooking, combine tomatoes, chickpeas, carrots, red pepper flakes, and remaining curry powder in a medium saucepot. Bring to a boil and immediately reduce to a simmer. Add cooked sweet potatoes, stir in the spinach, and cook until spinach is wilted, 1 to 2 minutes Divide among the pita, top each sandwich with 1/4 of the cilantro leaves and 1/4 of the yogurt. Serve with lime wedges. ","[Syrah, Tempranillo, Garnacha, Barbera]" 39962,"Waffled Banana Bread 1 1/4 cups all-purpose flour 3/4 cup sugar 1/2 cup chopped walnuts 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon fine salt 1 cup smashed banana (2 to 3 small bananas) 1/2 cup vegetable oil, plus more for brushing waffle iron 1/2 cup sour cream or Greek yogurt 1 teaspoon pure vanilla extract 2 large eggs Soft unsalted butter and confectioners' sugar, for dusting, optional Instructions: Preheat a waffle iron to medium-high. Preheat the oven to 200 degrees F (to keep cooked waffles warm). Whisk together the flour, sugar, walnuts, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl. Whisk together the banana, oil, sour cream, vanilla and eggs in another bowl. Fold the banana mixture into the flour mixture until just combined (it's ok if there are lumps). Lightly brush the top and bottom of the waffle iron with oil. Fill each section about three-quarters of the way full (there should still be some waffle iron showing). Close and cook until the waffles are golden brown, 4 to 6 minutes. Keep the waffles warm in the oven or covered with foil on a plate while you cook the remaining batter. Spread with butter and dust with confectioners' sugar if you'd like. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 39963,"Orange French Lace Cookies 2 cups blanched sliced almonds 1 cup all-purpose flour
1/4 pound (1 stick) unsalted butter
2/3 cup light brown sugar, lightly packed
1/3 cup light corn syrup
2 tablespoons frozen orange juice concentrate, defrosted
2 teaspoons grated orange zest
1 teaspoon pure vanilla extract
Instructions: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper. Place the almonds on a sheet pan and toast them for 5 to 10 minutes, until lightly browned, tossing once to toast evenly. Place 1 cup of the toasted almonds in a food processor fitted with the steel blade and chop them very coarsely. (Reserve the rest for later.) Combine the chopped almonds with the flour and set aside. Meanwhile, place the butter, brown sugar, corn syrup, orange juice concentrate, orange zest, and vanilla in a small saucepan and bring to a boil over medium heat. Off the heat, gradually whisk in the flour mixture until thoroughly combined. Stir in the reserved toasted almonds. With 2 teaspoons (tableware rather than measuring spoons), drop rounded spoonfuls of batter (about 1 1/2 inches wide) onto the prepared sheet pans, spacing them at least 2 inches apart. (I put 8 on each pan.) Bake for 7 to 9 minutes, until the edges are golden brown, turning the pans in the oven to brown evenly. Allow to cool and transfer to a wire rack. Repeat for the remaining batter. Store the cooled cookies in an airtight container between layers of wax or parchment paper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39964,"Crab Cakes with Roasted Red Pepper Sauce 1 cup cracker meal 1 egg, beaten 1/2 cup milk 12 ounces lump crab meat, picked over to remove any shell fragments 1 rounded teaspoon crab boil seasoning 1 tablespoon baking powder A handful flat leaf parsley, chopped 1 lemon, zested, plus 1 lemon, cut into wedges, for garnish 1 rib celery from the heart of the stalk, finely chopped Several drops Worcestershire sauce Several drops hot pepper sauce 2 tablespoons mayonnaise or ranch dressing Vegetable or canola oil, for frying 1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper 1 cup mayonnaise or reduced fat mayonnaise 1/2 cup prepared chili sauce Instructions: Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low. For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish. Serve crab cakes with sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 39965,"Tiramisu a l'Orange 1 teaspoon instant espresso powder (recommended: Medaglia D'Oro) 1/3 cup warm water 1/3 cup orange liqueur (recommended: Grand Marnier) 16 to 24 ladyfinger cookies 1 (1-ounce) box sugar-free cheesecake flavored instant pudding mix (recommended: Jell-O) 1 3/4 cups milk 1 teaspoon orange extract Cocoa powder, for dusting Instructions: In a shallow bowl, stir espresso powder into 1/3 cup warm water until dissolved. Stir in orange liqueur. Dip ladyfingers into espresso mixture and line the sides of 4 parfait or wine glasses; set aside. In a large bowl, whisk together pudding mix, milk, and orange extract for 2 minutes. Divide pudding mixture among the lady finger-lined glasses. Let sit for 5 minutes. Dust tops with cocoa powder and serve. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 39966,"Acqua Pazza 2 tablespoons extra-virgin olive oil, plus more to finish 2 cloves garlic, smashed and peeled 1 red onion, halved and sliced thin 1 fennel bulb, halved and sliced thin 1/2 teaspoon red pepper flakes 1 teaspoon kosher salt 1/2 cup dry white wine 1 14-ounce can cherry tomatoes 1 cup water 2 tablespoons capers 4 6-ounce striped sea bass fillets, skin removed 2 tablespoons chopped fresh Italian parsley Crusty bread, for serving Instructions: Heat a braiser or straight-sided skillet over medium-high heat. Add the olive oil, garlic, red onion, fennel and pepper flakes to the pan. Season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, for about 5 minutes, or until the vegetables are soft and fragrant. Deglaze with the wine. Stir, scraping up any bits from the bottom of the pan, and simmer until reduced by half, about 2 minutes. Add the tomatoes, water and capers. Bring to a simmer, then reduce the heat to medium low to maintain a gentle simmer and cook 10 minutes. Season the fish with the remaining 1/2 teaspoon salt. Slide the fish into the broth and cover with a tight-fitting lid. Cook for 12 to 15 minutes, or until the fish is firm and opaque all the way through. Remove the lid and spoon some of the sauce over the fish. Sprinkle with parsley, drizzle with olive oil and serve with plenty of crusty bread to soak up the broth. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39967,"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]" 39968,"Pork Chops alla Pizzaiola 2 tablespoons olive oil 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 ounces each) Salt and freshly ground black pepper 1 small onion, thinly sliced 1 (15-ounce) can diced tomatoes, in juice 1 teaspoon herbes de Provence 1/4 teaspoon dried red pepper flakes, or more to taste 1 tablespoon chopped fresh Italian parsley leaves Instructions: Heat the oil in a heavy large skillet over medium heat. Sprinkle the pork chops with salt and pepper. Add the pork chops to the skillet and cook until they are brown and an instant-read meat thermometer inserted horizontally into the pork registers 160 degrees F, about 3 minutes per side. Transfer the pork chops to a plate and tent with foil to keep them warm. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Add the tomatoes with their juices, herbes de Provence, and 1/4 teaspoon red pepper flakes. Cover and simmer until the flavors blend and the juices thicken slightly, stirring occasionally, about 15 minutes. Season the sauce, to taste, with salt and more red pepper flakes. Return the pork chops and any accumulated juices from the plate to the skillet and turn the pork chops to coat with the sauce. Place 1 pork chop on each plate. Spoon the sauce over the pork chops. Sprinkle with the parsley and serve. ","[Barolo, Barbaresco, Chianti, Rioja]" 39969,"Make-Ahead Gravy 3 tablespoons vegetable oil 1 pound turkey or chicken wings, plus the neck from your turkey if available, roughly chopped 2 stalks celery, chopped 1 onion, chopped 1 carrot, chopped 6 sprigs thyme 4 fresh bay leaves 8 cups homemade turkey stock (recipe follows) or good-quality store-bought turkey or chicken stock 1/2 ounce dried mushrooms, such as shiitakes, porcini or a mix (optional)
4 tablespoons unsalted butter, softened 1/4 cup all-purpose flour Kosher salt and freshly ground pepper 2 1/2 pounds turkey wings, roughly chopped (or use chicken wings) 2 carrots, chopped 2 stalks celery, chopped 1 onion, chopped 1 head garlic, halved crosswise Instructions: Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot and cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Add 1 cup water, the thyme and bay leaves; bring to a simmer and cook, stirring and scraping up any browned bits, until reduced by half, about 3 minutes. Add the turkey stock and bring to a boil, then reduce the heat to maintain a simmer. Add the dried mushrooms, if using, and simmer until reduced by one-third, about 30 minutes.
Mix the butter and flour in a small bowl to make a paste. Stir into the simmering gravy and cook, stirring occasionally, until thickened slightly, 15 to 20 minutes. Season with salt and pepper. Strain through a fine-mesh sieve into a large container. Let cool, then cover and refrigerate up to 5 days. Reheat over low heat. Combine the turkey wings, carrots, celery, onion and garlic in a large pot. Add 2 gallons cold water. Bring to a boil, then reduce the heat to low or medium low to maintain a gentle simmer. Simmer the stock about 4 hours, occasionally skimming any scum that rises to the surface with a spoon. Strain into another pot, discarding the bones and vegetables. Let the stock cool completely. (For faster cooling, set the pot of stock in a large bowl; add enough ice water to the bowl to come about halfway up the sides of the pot and let cool, stirring the stock occasionally.) Transfer the stock to an airtight container and refrigerate up to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39970,"Chocolate-Pistachio Fudge Tart Nonstick cooking spray, for pan 1 1/2 cups raw pistachios 3 tablespoons sugar 1/2 teaspoon kosher salt 6 whole graham crackers 8 tablespoons (1 stick) unsalted butter, melted 8 ounces bittersweet chocolate, chopped 1 1/2 cups heavy cream 3/4 teaspoon pure vanilla extract 1/8 teaspoon kosher salt 1/2 cup dried apricots, chopped Lightly whipped cream, for serving, optional Instructions: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray. For the crust: Place the pistachios, sugar and salt in the bowl of a food processor. Pulse to roughly chop. Add the graham crackers and pulse until finely chopped. Add the melted butter and pulse until the mixture has the consistency of wet sand. Press the mixture evenly over the bottom of the springform pan. Bake until golden brown around the edges, about 12 minutes. Cool to room temperature. For the filling: Place the chopped chocolate in a medium bowl. In a small saucepan over medium heat, heat the cream, vanilla and salt until just beginning to simmer around the edges. Pour the hot cream over the chocolate, let sit for 2 minutes, and then whisk until smooth and shiny. Pour the chocolate filling over the crust and sprinkle with the chopped apricots. Refrigerate for at least 4 hours or until ready to serve. Serve with whipped cream if desired.

","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 39971,"Eggnog-Panettone Ice Cream Cake 4 pints vanilla ice cream, slightly softened 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg, plus more for topping 2 1/2 cups cold heavy cream 1/4 cup brandy 1 panettone (about 2 pounds), cut into 1-inch-thick slices 1/4 cup confectioners' sugar 1 teaspoon pure vanilla extract Instructions: Mix the ice cream, ginger, cinnamon and nutmeg in a large bowl until combined. Cover and freeze until ready to use. Combine 1/2 cup heavy cream with the brandy in a small bowl; set aside. Line the bottom of a 9-inch-round springform pan with parchment paper. Arrange about one-third of the panettone in the pan in a single layer, cutting the pieces as needed to completely cover. Brush the panettone lightly with some of the brandy cream. Spread half of the spiced ice cream over the panettone layer. Repeat with another layer of panettone, brush with more cream and top with the remaining ice cream. Cover with the remaining panettone and brush with the remaining cream. Cover the pan with foil and freeze until firm, at least 4 hours or overnight. Remove the cake from the freezer about 20 minutes before serving. Beat the remaining 2 cups heavy cream, the confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes. Remove the springform ring. Cover the cake with the whipped cream and sprinkle with nutmeg. ","[Chardonnay, Riesling, Moscato, Vin Santo]" 39972,"Scrambled Eggs with Asparagus 3/4 pound thin asparagus, rinsed, woody ends removed 3 tablespoons unsalted imported or organic butter 12 large eggs, lightly beaten 1/4 to 1/2 cup heavy cream (preferably organic) 3 tablespoons finely chopped chives Salt and freshly ground pepper Instructions: Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice. Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly. Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly. Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper. ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Prosecco]" 39973,"The Carriage and Reindeer 6 pounds bittersweet chocolate, tempered Chocolate Gift Cakes, for inside the carriage 2 3/4 cups heavy cream 28 ounces pounds bittersweet chocolate, finely chopped 1/3 cup orange liqueur 18 ounces bittersweet chocolate, melted and still warm 2 tablespoons light corn syrup 10 large egg yolks 1/2 cup plus 2 tablespoons unsalted butter 1/4 cup almond flour Scant 1/4 cup dark rum (optional) 10 large egg whites 3/4 cup granulated sugar 16 ounces bittersweet chocolate, tempered Instructions: To make the reindeer and carriage: Refer to the templates and trace these shapes onto parchment paper or poster board. Use a pair of scissors to cut them out. Place another sheet of parchment paper on your work surface. Use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate on the paper, being sure to spread it all the way to the edges. Lift the paper by its corners and move it to a clean space on your work surface. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard.
With the tip of a sharp paring knife, trace around the templates (2 reindeer, 2 stands, and as many of the pieces of the carriage that will fit), cutting through the chocolate all the way. You will need to repeat the process in order to finish all of the pieces. When you cut out the wheels, you can choose to use a heart-shaped cutter. If you want to add more detail, cut a round circle for each hub of the wheel. Work quickly or the chocolate will become too hard to cut. When finished, allow the chocolate to set completely before removing the scraps. Now you are ready to assemble the carriage. With additional chocolate, \glue\ the reindeer to the stands, and glue together the pieces of the carriage. For the wheels, suspend the carriage on top of an overturned bowl where you have clearance to attach them. Allow it to dry completely before removing from the bowl.
For additional decorations, half fill a cornet with more tempered chocolate and cut a small opening at the tip. Use to pipe dots or teardrops onto the side of the carriage. When the chocolate is dry, you can dust with gold leaf or combine the gold with a few drops of oil to use as paint. You could also decorate with mini M&M baking bits. Ganache: Heat the heavy cream in a 2-quart heavy-bottomed saucepan until bubbles begin to form around the edge of the pan. Place the chopped chocolate in a medium-sized mixing bowl. Gradually pour about half of the hot cream over the chocolate. Let stand for 30 seconds to melt chocolate. Slowly whisk it until smooth and homogenous. Add the remaining cream gradually (the shock of the hot cream can cause the fat in the chocolate to separate or \break, if added too quickly), and mix until all of it is incorporated and the ganache is smooth and homogenous.
It should be thick, shiny, and smooth. Add the liqueur and mix to fully incorporate. Pour the ganache onto a parchment paper-lined baking sheet to cool.
When the ganache has cooled to the consistency of toothpaste but is still easily spreadable, it is ready to be used. If the ganache has set too much, soften it by heating a small amount in a saucepan placed over medium heat until melted. Then quickly, but gently, stir the melted ganache into the harder, cooler ganache. If it's still too hard, repeat the procedure until the desired consistency is reached.
Cake layer: Preheat the oven to 325 degrees F. In a medium bowl with an electric mixer, combine corn syrup, egg yolks, butter, and almond flour. Beat at medium high speed until light and fluffy. Add dark rum (or substitute vanilla and orange zest).
In a large bowl with an electric mixer beat egg whites until foamy. Add sugar 1 tablespoon at a time. Increase mixer speed to medium high and whip to stiff but not dry peaks, about 7 minutes.
Fold the meringue into the butter mixture all at once. Using a rubber spatula fold up from the bottom of the bowl, careful not to deflate the meringue. When the two mixtures are just incorporated, add the warm chocolate. Fold again, carefully. Use a whisk, if the meringue does not fold in well.
Pour the batter into a parchment paper-lined baking sheet and spread it evenly to the edges with a rubber spatula. Careful not to smash the batter or it will lose its air and the cake will be flat and chewy. Bake until the cake springs back when touched, or a tester inserted in the center comes out clean, about 35 minutes. Cool cake in the pan on a wire rack. The cake will collapse slightly as it cools.
Using an offset spatula spread the ganache onto the cake layer. Spread the ganache all the way to the edges. If the cake is uneven, use the ganache to make it flat and even as possible. Place the cake in the refrigerator and allow the ganache to harden, about 20 minutes. Then use the offset spatula to make the edges as clean and straight as possible. Place the frosted cake in the refrigerator for about 1 hour to set.
When ready to serve, remove cake from the refrigerator and allow to come to room temperature for at least 30 minutes before serving. Heat a chef's knife in hot water; wipe off excess water and cut cake into the serving size preferred.
Decorations: Spread about a 1/16-inch thick layer of the tempered chocolate over a transfer sheet (see note below). Use a chef's knife to cut the chocolate, but not the transfer sheet, to match the size of the cake pieces. Set aside and let the chocolate set about 15 minutes to an hour, depending on the air temperature. When the chocolate has set, lift each pre-cut piece from the transfer sheet and place it, design side up, on top of the individual cake serving. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 39974,"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]" 39975,"Quesadillas con Queso 1 cup masa 1 teaspoon kosher salt 3/4 cup warm water 1/4 cup Monterey Jack, grated 1/4 cup Cotija Blanco cheese, grated Chipotle Salsa, recipe follows Sprig cilantro 4 Roma tomatoes 1/4 cup diced onion 4 garlic cloves, peeled 1 tablespoon olive oil 1 tablespoon chopped chipotle peppers 2 teaspoons sugar 1/8 cup pineapple juice 1 teaspoon kosher salt 1/8 cup fresh cilantro leaves 1 lime, juiced Instructions: Place masa and salt in a mixing bowl. Slowly mix in water until you reach a doughy consistency. Using 1-ounce from mixture, roll into a ball. By hand, slap the dough and form a tortilla (about 5-inches in diameter, 1/8-inch thick). If you have a tortilla press, place 1 ounce masa ball and lightly press down and make a tortilla. Repeat with remaining mixture. Combine the cheeses and set aside. To cook tortilla, place it on a griddle or comal that is about 250 degrees F. When tortilla is slightly brown, flip tortilla over and cook the other side. When both sides are almost done, place cheese mixture on 1 tortilla and cover with the other one, making a quesadilla. Cook until the cheese melts. Cut quesadilla into quarters and serve with chipotle salsa and a sprig of cilantro. Preheat the oven to 375 degrees F. Place tomatoes, onions and garlic in a small roasting pan. Coat with olive oil and roast until charred and blistered, about 25 minutes. Let cool. Place in blender with remaining ingredients. Do not puree, but leave a little chunky for texture. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 39976,"Steak with Creamed Spinach Potatoes 1 1 1/2-pound beef eye round roast Kosher salt and freshly ground pepper 1 1/2 tablespoons vegetable oil 1 sprig rosemary 1 tablespoon plus 1 teaspoon Worcestershire sauce 2 russet potatoes (about 8 ounces each) 1 small shallot, finely chopped 1 tablespoon all-purpose flour 1/2 cup skim milk 1 10-ounce box frozen chopped spinach, thawed and squeezed dry cup reduced-fat sour cream Instructions: Preheat the oven to 425 degrees F. Pierce the beef all over with a fork; season with salt and pepper. Heat 1 tablespoon vegetable oil and the rosemary in a large nonstick ovenproof skillet over medium-high heat. Add the beef and cook, turning, until browned, 8 minutes. Drizzle with 1 tablespoon Worcestershire sauce. Transfer to the oven; roast until a thermometer inserted into the center reaches 125 degrees F for medium rare, about 25 minutes. Transfer to a cutting board and let rest 5 minutes. Meanwhile, pierce the potatoes all over with a fork. Microwave until tender, about 15 minutes. Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallot and cook until softened, about 2 minutes. Sprinkle in the flour and cook, stirring, until incorporated, 5 to 6 minutes. Slowly add the milk; cook, whisking, until slightly thickened, 1 minute. Stir in the spinach, sour cream and the remaining 1 teaspoon Worcestershire sauce; season with salt and pepper. Simmer until warm, about 2 minutes. Slice the beef. Halve the potatoes and fluff with a fork; top with the creamed spinach. Season with salt. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39977,"Crispy Spinach-and-Chickpea Pakoras 1 cup chickpea flour (available at Middle Eastern, Indian or health-food stores), or all-purpose flour 1/4 cup cornstarch 1/4 teaspoon baking powder 1 teaspoon cumin seeds 1/4 teaspoon cayenne pepper Kosher salt 1/2 onion, finely chopped 1 cup canned chickpeas, drained, rinsed and roughly chopped 1 10-ounce box frozen chopped spinach, thawed and squeezed dry 1 tablespoon minced peeled ginger Vegetable oil, for deep-frying Mango chutney, for serving Instructions: Whisk the chickpea flour, cornstarch, baking powder, cumin seeds, cayenne and 3/4 teaspoon salt in a bowl. Add 2/3 cup water and whisk until smooth. Add the onion, chickpeas, spinach and ginger to the batter and mix to combine. Heat 2 inches of vegetable oil in a deep heavy-bottomed pot until a deep-fry thermometer registers 325 degrees. Working in batches, drop heaping tablespoonfuls of batter into the oil (do not crowd the pan). Cook until lightly golden, about 2 minutes, turning as needed. Transfer with a slotted spoon to a paper-towel-lined plate. Cool slightly, then gently press each fritter into a small disk, about 1/3 inch thick. Return the fritters to the hot oil and fry until crisp and golden brown, about 1 more minute. Season with salt and serve with chutney. ","[Sauvignon Blanc, Vermentino, Grner Veltliner, Albari?o]" 39978,"PB and J Wontons with Chocolate Dipping Sauce 1 1/2 cups peanut butter 1 cup grape jelly 3 bananas 20 round wonton wrappers Vegetable oil or peanut oil, for frying 1/2 cup powdered sugar 1 jar any kind of kid-friendly chocolate syrup Instructions: Heat a deep pot of oil or a deep-fryer to 350 degrees F. Place peanut butter, jelly, and bananas in a food processor and blend. Place wontons on a flat surface and place 1 tablespoon of the peanut butter mixture onto half of each wonton. Fold wonton over and pinch closed to form crescent shape. Deep-fry the wontons, a few at a time, for 1 to 2 minutes or until golden brown on all sides. Remove with a slotted spoon to a paper towel lined plate. Place onto platter and sprinkle with powdered sugar and drizzle with chocolate syrup. Kids love these and there are never any left! Use any leftover mixture for sandwiches the next day or for more wontons! From a family of 7, this is an inexpensive winner and great for birthday parties! ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 39979,"Mole Colorado 1 whole chicken, or 4 pounds legs and thighs 1 medium onion, halved
3 whole cloves 3 whole black peppercorns 3 sprigs fresh parsley 1 head garlic, halved 5 ancho chiles, seeded, and cut into small strips 3 pasilla chiles, seeded, and cut into small strips 3 pasilla chiles, seeded, and cut into small strips
5 to 6 cascabel chiles, seeded, and cut into small strips 1 teaspoon whole black peppercorns
1 cinnamon stick (about 5 inches long) 1 1/4 cups canola or corn oil 1 medium onion, sliced 4 garlic cloves, chopped 1 plantain (platano macho), peeled and sliced
1/2 cup peanuts 1 medium-size tortilla, cut into triangles, plus more for serving 1 slice bread, cut into 4 pieces 5 ounces Mexican Chocolate (recommended: Ibarra or Mi Abuelita) 1/2 cup raisins 1 tomato, roasted 1 cup sesame seeds 1/2 cup green squash seeds (pepitas) Instructions: Make chicken broth: In a deep stockpot, place the chicken, onion, cloves, peppercorns, parsley, and garlic and cover with water. Bring to a boil and then reduce to a simmer and cook until the chicken is completely cooked through and tender. Remove chicken from the broth and reserve; cover and refrigerate as you will not be using it for a while. Let the broth cool. Skim any fat from the surface and then divide broth into 2 equal-size batches.
In a hot, dry, large skillet roast the chiles and then add them to 1 half of the broth. In the same skillet, toast the black peppercorns and cinnamon stick separately over medium heat until fragrant, about 1 minute, and then add them to the chicken broth with the chiles.
In the same skillet, heat 1/4 cup oil over medium-high heat. Add the sliced onion and saute until transparent; remove onion and reserve. To the hot oil, add the chopped garlic and saute until fragrant, being careful not to burn it; remove garlic and reserve. To the hot oil, add the plantain slices and fry until golden; remove plantain and reserve. To the hot oil, add the peanuts and fry until golden; remove peanuts and reserve. To the hot oil, add the tortilla and fry until crisp; remove tortilla and reserve. Finally, fry the bread in the hot oil until crisp; remove bread and reserve.
Add everything that has just been fried to the chicken broth with the chiles. Add the chocolate, raisins, and the roasted tomato to this same mixture and stir to combine. In batches, add mixture to a blender and blend until smooth*. Pour the blended mixture into a large bowl.
In a dry medium saucepan over medium heat, roast the sesame seeds until they are fragrant; do not brown. Transfer the sesame seeds to the blender with half of the remaining plain chicken broth and blend until smooth*. Add sesame seed mixture to the large bowl with the other pureed ingredients. In the same saucepan, roast the squash seeds over medium heat until they become puffy. Transfer the squash seeds to the blender with the remaining chicken broth and blend until smooth*. Add squash seed mixture to the large bowl with everything else.
In a \cazuela\ or a large, heavy-bottomed wide pot, heat the remaining 1 cup of oil over high heat. When the oil is really hot, add the mole, bring to a boil, and then reduce the heat and simmer for at least 1 hour, stirring occasionally so that it does not stick to the pot. Then add the chicken and simmer for another 15 minutes. Serve with tortillas. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 39980,"Thai Pi 2 pounds chicken, deboned
1 can unsweetened coconut milk
2 tablespoons fish sauce
1 tablespoon soy sauce
1 teaspoon turmeric 1/2 teaspoon ground white pepper
4 cloves garlic, minced
Oil, for brushing 1 large pizza crust
1 tablespoon olive oil
1 cup shredded mozzarella 1 cup shredded Monterey jack 1/4 cup fresh cilantro leaves
1/2 cup peanuts or cashews
1/2 cup shredded carrot Sweet garlic chili sauce
Instructions: For the chicken: Mix the chicken, coconut milk, fish sauce, soy sauce, turmeric, white pepper and garlic together. Place in the fridge to marinate for at least 3 hours. Once the chicken is marinated, grill or broil it until fully cooked. When cool enough to handle, shred the chicken into bite-size pieces. For the pizza: Lightly oil the crust and place the shredded chicken on top. Cover with the cheeses. Cook according to instructions or the recipe for the crust you are using and cooking device (grill, oven, wood oven). For the plate: After the pizza is cooked, top with the cilantro, nuts, carrots and chili sauce (or a selection of your own favorites). ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 39981,"Gnocchi with Sausage and Cabbage 1/3 cup walnuts Kosher salt 3 tablespoons unsalted butter 8 ounces mild Italian sausage, casings removed 1 small onion, chopped 1/2 small head green cabbage, cut into bite-size pieces (6 cups) Freshly ground pepper 1 17.5-ounce package potato gnocchi 1/3 cup grated Parmesan cheese 1/4 cup fresh parsley, roughly chopped Instructions: Preheat the oven to 350? F. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop. Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl. Add 1 more tablespoon butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat. Meanwhile, add the gnocchi to the boiling water and cook as the label directs. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tablespoon butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen. Divide the gnocchi among bowls. Top with the chopped walnuts, Parmesan and parsley. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 39982,"Spinach Ravioli With Tomato Sauce 2 tablespoons extra-virgin olive oil 1 ounce Italian salami, finely diced, or pulsed in a food processor 4 cloves garlic, minced 1 28-ounce can San Marzano plum tomatoes, drained, juices reserved 5 or 6 fresh basil leaves, plus more for garnish Pinch of sugar Kosher salt and freshly ground pepper 1 1/2 pounds frozen spinach-and-cheese ravioli 1 ounce ricotta salata or parmesan cheese, grated Instructions: Bring a large pot of water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the salami and garlic and cook, about 1 minute. Crush the tomatoes into the pan with your hands and cook until slightly dry, about 5 minutes. Add the reserved tomato juice, basil, sugar, and salt and pepper to taste. Increase the heat to high and cook until the sauce thickens, about 5 minutes. Stir in 3/4 cup water and reduce the heat to medium-low. Let simmer while you cook the ravioli. Add salt to the boiling water, then add the ravioli and cook as the label directs; drain. Divide the ravioli among shallow bowls, spoon the sauce on top and sprinkle with the cheese. Garnish with more basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 39983,"Garlic-Buttered Sliced Steak with Onions 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 large yellow skinned onions, thinly sliced 2 roasted red peppers, drained well and thinly sliced Salt and pepper A generous handful flat-leaf parsley, finely chopped 4 (1-inch) thick slices from a round loaf of good quality semolina bread, from the center of the loaf 4 tablespoons butter 4 cloves garlic, finely chopped 4 (12 ounce) NY strip steaks Instructions: Preheat broiler. Heat extra-virgin olive oil in a medium skillet over medium-low to medium heat, then add onions and roasted peppers, season with salt and pepper and cook gently until soft but not caramelized, 12 to 15 minutes. Stir in parsley. Heat a large skillet or a cast iron griddle to high. Toast the bread under broiler and reserve. Melt butter in a small saucepan over low heat, add garlic. Remove pan from the heat and set aside until the steaks are cooked. Season 1 side of the steaks with salt and pepper and place seasoned side down in the hot skillet or griddle.. Cook 3 minutes until the meat can be moved easily. Season the reverse side of meat. Flip steaks, reduce heat to medium and cook 6 to 7 minutes for medium rare, 8 to 10 for just pink. Remove meat and let rest a few minutes. Slice steaks 1/4-inch thick against the grain. Pile onions over toast, top with sliced steak, and spoon garlic butter down over the top of each portion. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 39984,"Soybean Salad with Vinaigrette 1 pound frozen soybeans (or frozen lima beans or string beans), about 2 cups 1 tablespoon soy sauce 2 tablespoons vinegar 2 teaspoons mirin 1/2 teaspoon grated ginger 1 scallion, sliced thinly on bias 1/4 cup canola oil Sesame oil for garnish Instructions: In a large pot of boiling salted water cook beans for about 5 minutes (or according to package instructions). Refresh in cold water and pat dry. Transfer to a serving bowl. In a bowl combine soy sauce, vinegar, mirin, ginger and scallions. Pour dressing over soybeans and stir to coat. Drizzle with sesame oil and serve ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39985,"Rice Pilaf 2 tablespoons butter 1/3 cup thin spaghetti, broken into 1 inch pieces, about 1/6 of a 1 pound box of dried pasta 3/4 cup white enriched rice 1 1/2 cups chicken broth or water Salt Instructions: In a medium saucepan melt butter over moderate heat. Add thin spaghetti bits and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 39986,"Curried Chickpeas and Spinach 2 tablespoons extra-virgin olive oil 1 onion, chopped 4 cloves garlic, finely grated 1 2-inch piece ginger, peeled and finely grated 1 serrano cl pepper, seeded and finely chopped 2 tablespoons curry powder 1 15-ounce can chickpeas (do not drain) 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1/2 small head cauliflower, cut into florets 2 Yukon gold potatoes, cut into 1/2-inch cubes 1 14.5-ounce can diced tomatoes Kosher salt 8 ounces farmer's cheese, crumbled Naan or other flatbread, for serving Instructions: Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring occasionally, until lightly browned, about 5 minutes. Add the garlic, ginger, serrano pepper and curry powder and continue cooking, 1 minute; set aside. Combine the chickpeas and their liquid, spinach, cauliflower, potatoes, tomatoes, 3/4 teaspoon salt and the cooked onion mixture in a 6-quart slow cooker. Cover and cook on high, 3 1/2 hours. Scatter the cheese over the vegetables, cover and cook 30 more minutes. Serve with naan. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 39987,"Simple Green Bean Salad 2 tablespoons olive oil 1 cup wheat berries, soaked in water overnight, drained and thoroughly dried
Salt 3 1/2 cups water 1 pound small green beans, washed, tips snapped off by hand or cut off 2/3 cup extra-virgin olive oil 1/4 cup sherry vinegar 1/4 cup balsamic vinegar Freshly ground black pepper Instructions: Put a small saucepan over medium-high heat and add the oil. Once the oil is hot, remove the pan from the heat and add the wheat berries, then put back over the heat. Add a pinch of salt and allow the berries to toast. Add the water and cook until they start to break apart, about 45 minutes. Taste. They should be chewy but firm. Set aside.
Meanwhile, bring a pot large enough to hold about 6 quarts of water, to a boil over medium heat. Add salt until the water tastes like mild seawater. How will you know? Taste a drop of water.
Prepare an ice bath by filling a bowl, large enough to hold the green beans, with cold water. Add some ice cubes and line with a strainer. Stir the green beans into the ice bath to awaken any beans that are limp. Strain and add them to the boiling water. Cook the beans for 2 to 3 minutes. Use a slotted spoon or spider to remove them from the water, transferring them immediately to the same ice bath. Allow them to sit in the ice bath for a few minutes, swirling them gently in the water to assure they are all cooling in the cold water.
Transfer the green beans to a kitchen towel and pat dry. Transfer them to a serving bowl and refrigerate.
In a medium bowl, whisk together the olive oil, sherry and balsamic vinegar. Season the dressing with salt and pepper, to taste, and set aside.
When ready to serve, add the wheat berries to the beans and drizzle with the vinaigrette. Toss to combine and season with salt and pepper, if needed. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 39988,"\Little\ Cabbage Salad 2 pounds Brussels sprouts 8 ounces diced slab bacon 3 lemons, juiced 1 tablespoon grain mustard 2 tablespoons toasted caraway Salt and pepper, to taste Instructions: Remove the core from each Brussels sprouts and separate into leaves. In a hot saute pan add your diced bacon and cook until crisp. Pour off half of your excess fat and whisk in lemon juice and mustard. Add your leaves and cook until tender. Check seasoning. Toss with caraway and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 39989,"Chuck's Awesome Poutine 6 to 8 large Yukon gold potatoes 1 tablespoon vegetable oil 1 shallot, minced 1 small clove garlic, minced 4 cups veal stock 2 tablespoons ketchup 1 tablespoon cider vinegar 1 tablespoon whole green peppercorns 1/2 teaspoon Worcestershire sauce 2 tablespoons butter 2 tablespoons flour 2 cups Cheddar cheese curds* (See Cook's Note) Salt and freshly ground black pepper, to taste Vegetable oil, for frying Instructions: Clean and peel potatoes. Using a French fry cutter, cut the potatoes into fries or, alternatively, cut the potatoes into desired size. Place the fries in a large bowl filled with cold water and let sit for 1 hour and up to 24 hours for extra-crispy fries. In a saucepan, heat the vegetable oil on medium heat and saute the shallots and garlic until translucent, about 3 minutes. Add the veal stock, ketchup, cider vinegar, peppercorns, and Worcestershire sauce and bring to a boil. Meanwhile, in a separate saucepan on medium-high heat, melt the butter. Add the flour and stir for 2 to 3 minutes, making a roux. Allow to brown slightly. Whip the roux mixture into the stock and let simmer for about 20 minutes, until reduced by half and thickened. Season the sauce with salt and pepper. Keep warm. In a deep-fryer set to 250 degrees F, blanch the fries in oil for about 2 minutes. Remove the fries and let them rest for about 5 minutes. Then, fry them again for about 2 minutes or until golden brown. Place on a paper towel-lined baking tray to absorb the excess oil. Salt and pepper the fries while hot. Remove the sauce from the stovetop and strain. Plate the fries in a shallow bowl, pour sauce on top and garnish with cheese curds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 39990,"Crostone di Carpaccio: Open-Faced Carpaccio Sandwich 1/4 cup/50 ml extra-virgin olive oil 2 cloves garlic, peeled and sliced 2 pounds/1 kg thinly sliced beef tenderloin, pounded thin Salt 1/4 cup/50 ml white wine Small bunch rucola (arugula or rocket) Parmigiano shavings, as much as you need 8 slices country bread, toasted Instructions: In a saucepan, heat up 2 tablespoons olive oil. Add the garlic and cook for 1 minute to flavor up the olive oil. Rip the beef tenderloin into the pan. Add salt and white wine. Cook until partially cooked. In a salad bowl, add the rucola, salt, and the remaining olive oil. Mix well. Top the bread slices with the rucola, Parmigiano shavings, and beef. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 39991,"Brandade Cakes with Caramelized Peppers and Tomatoes 4 peppers, assorted colors 2 generous handfuls cherry tomatoes 1 head garlic cloves, sliced Kosher salt and freshly ground black pepper 1/4 cup olive oil 1 pound 5 ounces salt cod, desalted and cut into large pieces* 2 large potatoes, sliced 6 cloves garlic, peeled and halved 1 bay leaf 1 sprig fresh thyme 3 sprigs fresh flat-leaf parsley 1/4 cup cream 1/2 teaspoon espelette pepper or hot paprika Handful chopped fresh parsley leaves Handful chopped fresh chives Kosher salt and freshly ground black pepper Peanut or grapeseed oil, for frying Flour or panko (Japanese) bread crumbs, for dredging Instructions: For the peppers: Preheat the oven to 300 degrees F. Seed the peppers and cut into thin fingers. Toss with the tomatoes, garlic, salt, and pepper, and spread on a baking dish. Pour over the olive oil and bake the peppers to confit, about 3 hours, and set aside.
For the cakes: Put the cod, potatoes, and garlic in a pot. Tie the bay leaf, thyme sprig, and parsley stems with string, and add. Cover, just, with cold water, and bring to a bare simmer. Poach until the potatoes and cod are tender, about 15 minutes. Drain.
Discard the herbs. Separate the cod from the potatoes. In a mixing bowl, mash the potatoes with the cream. In a separate bowl, shred the cod finely. Then combine the two again, mixing until creamy. Stir through the espelette pepper and the chopped parsley and chives. Check the seasonings.
Pour an inch of cooking oil into a skillet and heat until sizzling. Shape the cod and potato mixture into 20 small cakes. Just before frying, dip them in the flour or panko bread crumbs to coat. Fry on both sides until very brown, and crisp. Drain on the paper towels to absorb the excess oil.
For the plate: Top a brandade cake with a few caramelized peppers and tomatoes. Enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 39992,"Asparagus with Egg Sauce Boschetti 3 hard-boiled eggs, very finely chopped 3/4 teaspoon Dijon-style mustard 9 tablespoons thick mayonnaise 2 tablespoons vinegar (white wine vinegar) 1 pound asparagus, cooked Instructions: Mix all ingredients together in a bowl. Blend until sauce is fairly runny and a very light yellow. Season to taste and serve with asparagus. ","[Chardonnay, Sauvignon Blanc, Riesling]" 39993,"Cupcakes with Avocado Buttercream Cooking spray 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon fine salt 2 large eggs, at room temperature 2/3 cup granulated sugar 1 1/2 sticks (12 tablespoons) unsalted butter, melted 2 teaspoons pure vanilla extract 1/2 teaspoon orange zest 1/2 cup milk Two 8-ounce avocados, halved, pitted and peeled 1 stick (8 tablespoons) unsalted butter, cut into 1/2-inch pieces and softened 1/4 cup heavy cream 1/2 cup confectioners' sugar Instructions: Make the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line one 12-cup standard muffin tin or one 24-cup mini muffin tin with cupcake liners, and spray with cooking spray. Whisk together the flour, baking powder and salt in a medium bowl. Whisk the eggs and sugar in a large bowl until light and foamy, about 1 minute; while still whisking, gradually add the butter, then the vanilla and orange zest. Add half the dry ingredients to the wet ingredients, and stir with a spoon to combine. Add the milk, then the remaining dry ingredients, and stir to combine, but don't overmix. Divide the batter evenly among the cups in the prepared tin. Bake until a toothpick inserted in the center of the cakes comes out clean, 18 to 20 minutes (10 to 12 minutes for minis), rotating the tin halfway through. Let the cupcakes cool in the tin on a cooling rack for 10 minutes, then remove them from the tin and let them cool completely on the rack. Meanwhile, make the frosting: Process the avocado flesh and the butter in a food processor until completely smooth. With the processor still running, slowly pour in the cream. Add the confectioners' sugar, and pulse until light green and completely combined, about 1 minute. Cover and refrigerate until ready to use. Spread the frosting on the cooled cupcakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 39994,"Tickled Pink Gimlet 2 ounces Lillet Rose 2 ounces fresh grapefruit juice plus 1 grapefruit peel twist, for garnish 1 ounce gin
Instructions: Pour the Lillet Rose, grapefruit juice and gin into a cocktail shaker filled with ice. Shake until well chilled. Strain into a chilled coupe and garnish with a twist of grapefruit peel. ","[Ros, Gin]" 39995,"Mushroom-Ginger Lettuce Wrap 1 tablespoon sugar 3 tablespoons fish sauce 1 teaspoon minced garlic 1 teaspoon red pepper flakes Juice of 1 lime 2 pounds button mushrooms, sliced 2 tablespoons minced garlic 2 tablespoons minced ginger 2 tablespoons coconut amino acids Kosher salt and freshly ground black pepper 6 ounces rice noodles 6 leaves Bibb lettuce 2 carrots, julienned 1 cucumber, diced Chopped fresh mint, for garnish Chopped fresh cilantro, for garnish Instructions: For the sauce: In a bowl, dissolve the sugar in 1/2 cup warm water. Stir in the fish sauce, garlic, pepper flakes and lime juice. For the wraps: Mix the mushrooms in a bowl with the garlic, ginger, coconut amino acids and 1 teaspoon each salt and pepper. Heat a large saute pan over high heat. Add the mushroom mixture, in batches if necessary, and saute until browned, 6 to 8 minutes. Cook the rice noodles until soft according to the package directions. To assemble: Mound some noodles on each lettuce leaf, then add some mushrooms, carrots, cucumbers, mint and cilantro. Serve with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 39996,"Mussels with Chorizo 2 (5-pound) bags mussels 1 tablespoon olive oil 1 pound spicy Mexican chorizo, casing removed 1 Vidalia onion, chopped 4 cloves garlic, slivered Kosher salt and freshly ground black pepper 1 bottle dry white wine Parsley, chopped, for garnish Instructions: Working, 1 at a time, scrub any grit from shells under running water. Discard open mussels that do not close with a few taps of the finger and any with cracked shells. Put the mussels in a bowl of cold water. Heat the oil in a large wide pot over medium-high heat and add the chorizo. Using a wooden spoon or potato masher, mash the chorizo into chunks, so it resembles ground beef. Saute until brown, about 8 minutes. Remove chorizo to a bowl. In the same pot, add the onion and garlic and season with salt and pepper, to taste. Saute 3 minutes to sweat. Deglaze the pan with the wine. Pull the mussels from bowl and transfer them and the water to the pot, do not strain, leaving behind any sand and grit that has sunk to the bottom. Stir to coat. Add the chorizo back into the pot and cover. Cook over medium heat until the mussels open, 5 to 10 minutes. Transfer to a large serving bowl, sprinkle with parsley and serve immediately. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 39997,"Grilled Corn-Sweet Onion Salad 12 ears of corn, husks and silk removed and blanched 1/2 cup olive oil, plus extra for brushing the corn 1/4 cup aged sherry vinegar 1 tablespoon Dijon mustard 1 garlic clove, minced 2 large red bell peppers, diced 1 large Vidalia onion, thinly sliced 4 ripe plum tomatoes, finely chopped 1 jalapeno pepper, finely chopped 1/4 cup finely chopped chives Salt and pepper Instructions: Preheat grill. Brush the blanched corn with oil and season with salt and pepper to taste. Grill until slightly charred on all sides, about 2 minutes. Remove from the grill and with a sharp knife, scrape the kernels into a medium bowl. Combine the vinegar, mustard, and garlic in a large bowl and slowly whisk in the remaining 1/2 cup of olive oil until emulsified. Add the corn kernels, bell peppers, onion, tomatoes, jalapeno, and chives, and toss to coat with the dressing. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 39998,"BBQ Shrimp Salad 1 tablespoon brown sugar 1 teaspoon smoked paprika
1 teaspoon light chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
Zest of 1 lime Salt and pepper
8 ounces medium (35/40 count) shrimp, peeled and deveined, tail on Olive oil 2 cloves garlic, minced
1/2 red onion, chopped 2 Roma tomatoes, chopped
1 tablespoon chopped green onion
1/2 cup Cognac
1/4 cup brown sugar
1/4 cup Worcestershire sauce
1/2 cup water
1 tablespoon tomato paste
Zest and juice of 1 lime
1 bunch fresh rosemary
1 bunch fresh thyme
1 lime, zested and juiced
1/2 cup vegetable oil
1 orange, juiced and sliced into quarters
4 ounces diced bacon
1/2 cup panko
Instructions: For the rub: Combine the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, lime zest and some salt and pepper in a bowl. Dry the shrimp well with paper towels and then toss in oil and add to spice mixture. Let sit for 1 hour. For the sauce: Heat 1 tablespoon olive oil in a saucepan. Add the garlic, red onion, tomatoes and green onion and saute until you color. Add Cognac, brown sugar, Worcestershire sauce, 1/2 cup water, tomato paste and lime zest and juice. Bring to simmer, then add the rosemary and thyme. Cook until reduced. Remove the rosemary and thyme. Off the heat, carefully blend the sauce with a stick blender until smooth. In a small saucepan, add the vegetable oil, orange juice and orange slices. Cook at a low simmer for 10 minutes. Remove from the heat and allow to cool. Once cooled strain out the oranges. Saute the bacon in a small skillet with 1/4 water until crispy and the fat is rendered. Transfer the bacon to a food processor and pulse to a powder. Toss the shrimp in panko and grill until crispy and cooked through. Serve the shrimp drizzled with BBQ sauce and orange oil and sprinkled with bacon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 39999,"Shrimp Dumplings with Saffron-Coconut Milk Sauce 12 round dumpling wrappers 12 cilantro leaves 12 medium shrimp uncooked, peeled, deveined, tails removed 1 recipe Chili Oil, recipe follows 1 egg, beaten Semolina, for dusting pan Vegetable or peanut oil, for frying dumplings Mango slices, as accompaniment 1 recipe Saffron-Coconut Milk Sauce, recipe follows 7 Thai bird chiles, seeded 2 teaspoons sambal oelek* 1/2 cup grapeseed oil 1/8 teaspoon saffron 2 tablespoons white wine 1 can coconut milk 1 1/2 cups heavy cream 2 tablespoons lemon juice 1/4 teaspoon kosher salt 1/8 teaspoon cayenne pepper Instructions: Pull 1 wrapper off the stack and place on a flat work surface. Lay 1 cilantro leaf in the center of the wrapper, followed by 1 shrimp curled into a circle. Drizzle 1/8 teaspoon of the Chili Oil on top of the shrimp. Egg wash with a pastry brush around the top edge of the wrapper. Fold in half, firmly pressing the edges together. Place the dumplings on a baking sheet dusted with semolina. Fill a wok with 2 cups of vegetable oil and bring oil to 350 degrees F. Cook the dumplings (3 or 4 at a time) for about 2 minutes, turning after 1 minute or when golden brown. Drain on absorbent paper. Serve warm with mango slices and Saffron-Coconut Milk Sauce, along with Chili Oil on the side. Pulse the chiles, sambal and grapeseed oil in the food processor. Transfer to a squeeze bottle. Allow the flavors to infuse for at least 30 minutes prior to serving. Serve at room temperature. Place the saffron in the white wine and set aside for 20 to 30 minutes. Place the coconut milk and heavy cream in a small pot and over medium heat cook down by half. Whisk in the saffron wine, lemon juice, kosher salt, and cayenne pepper. Serve the sauce warm. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 40000,"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, Riesling]" 40001,"Pork & Chorizo Burgers with Pineapple and Sriracha 1/2 teaspoon kosher salt 6 fresh pineapple rings, cut about 1/2-inch thick 6 hamburger buns, preferably sweet Hawaiian style, split Fresh cilantro leaves, as garnish Sriracha Aioli: 1/2 cup mayonnaise 1 garlic clove, pressed through a garlic press 1 teaspoon Sriracha sauce 1 garlic clove, minced 8 ounces smoked Spanish-style chorizo links, casings removed 1 pound 96% lean ground pork 1/3 cup plain breadcrumbs, dried 1 large egg, beaten 2 scallions, finely chopped 2 tablespoons red bell pepper, finely chopped Instructions: To make aioli: Mix mayonnaise, garlic and Sriracha sauce together in small bowl. Set aside. Extra aioli can be stored in the refrigerator for up to 3 days. To make burgers: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, scallions, red pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare grill for direct cooking over medium-high heat, about 450 degrees F. Lightly oil grill grate. Grill burgers, with the lid closed, for 5 minutes. Turn burgers and add pineapple to grill. Finish cooking burger until the internal temperature reads 160 degrees F on a digital meat thermometer (about 4 to 5 minutes more), turning once or twice, until hot and seared on both sides. Grill pineapple rings until browned on each side. Remove from grill. Toast buns on grill, about 1 minute. Build burgers on buns with 1 1/2 tablespoons aioli, 1 pineapple ring and cilantro leaves to taste. Serve immediately. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 40002,"Cauliflower Tikka Masala 1/2 cup sour cream or plain Greek yogurt 2 tablespoons vegetable oil 1 tablespoon mild or hot curry powder 1 1/2 teaspoons sweet paprika Kosher salt 1 head cauliflower, broken into florets (about 4 cups) 3 cloves garlic, roughly chopped One 1/2-inch piece fresh ginger, roughly chopped 1 small yellow onion, roughly chopped 2 teaspoons garam masala One 28-ounce can no-salt-added tomato puree One 14-ounce can chickpeas, rinsed and drained 1 cup frozen peas, thawed 2 tablespoons unsalted butter 3 tablespoons chopped fresh cilantro, plus more for garnish 6 cups cooked brown rice, for serving Lemon wedges, for serving Instructions: Whisk together 2 tablespoons of the sour cream, 1 tablespoon of the oil, 1 tablespoon water, 1 1/2 teaspoons of the curry powder, 1/2 teaspoon of the paprika and 1/4 teaspoon salt in a medium bowl. Add the cauliflower and toss to evenly coat. Cover the bowl and marinate for 30 minutes at room temperature. Meanwhile, pulse the garlic, ginger, onion and 2 tablespoons water in a food processor until smooth. Heat the remaining 1 tablespoon vegetable oil in a 6-quart Dutch oven or large heavy pot over medium-high heat. Add the onion mixture, garam masala, the remaining 2 1/2 teaspoons curry powder, and the remaining 1 teaspoon paprika. Cook, stirring occasionally, until the mixture starts to stick and brown on the bottom of the pan, about 4 minutes. Add the tomato puree, 1 cup water, the chickpeas and 2 teaspoons salt. Cover partially with a lid and simmer gently until the sauce is slightly reduced and the onion mixture is soft, 10 to 15 minutes. Meanwhile, preheat the broiler with a rack positioned about 4 inches from the heat source. Line a baking sheet with foil. Arrange the cauliflower in a single layer and broil, tossing halfway through, until the cauliflower is browned and just cooked through, 8 to 10 minutes. Stir the cauliflower and peas into the sauce and return to a simmer, then remove from heat. Stir in the remaining 6 tablespoons sour cream, the butter and cilantro. Serve the tikka masala in bowls with brown rice and lemon wedges. Garnish with cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40003,"Grilled Salmon Fillets 1 salmon fillet, about 2 pounds, cut into pieces about 1-inch thick Salt and pepper Instructions: Rinse fish and pat dry. Season to taste. Lay fish, skin side down, on a piece of heavy-duty foil. Cut foil to follow outline of fish, leaving a 1- to 2-inch border. Crimp edges of foil to fit against fish. Arrange foil-supported fish on cooking grate. Place lid on grill. Cook until fish is opaque but still moist (about 10 minutes). Supporting fish with foil and wide metal spatula, transfer to a platter. Season to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40004,"Pistou Addition 4 small garlic cloves, pressed or minced 1/2 cup packed basil leaves 2 tablespoons tomato paste 1/3 cup olive oil 1/2 cup Parmesan cheese Salt and freshly black pepper Instructions: In a food processor puree all the ingredients until smooth; season to taste with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40005,"Chocolate Mexicano\u202f Four 3-ounce tablets Mexican chocolate 1 gallon milk (it can be any kind of milk your family drinks)
1 stick cinnamon
One 14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
1/4 cup sugar (or to your liking)\u202f Instructions: Chop up the chocolate tablets (no need to be fancy since they are going to dissolve into the milk). Add the milk and cinnamon stick to large pot over medium-high heat. Once you see the first tiny bubbles begin to appear in the milk, add the chocolate, sweetened condensed milk, vanilla and sugar and continue heating, stirring slowly but constantly, until the chocolate has melted. Add additional sugar if desired. Do not let the milk boil; if it looks as if it is going to start boiling, turn off the heat for a few minutes, continue to stir, then turn the burner back on at a lower setting. Once all the chocolate is melted, fish out the cinnamon stick and trash it. It's done its job.
Carefully pour your chocolate Mexicano into your favorite mug and enjoy with your family and friends.
","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 40006,"Sausage-and-Rice Timbale Kosher salt 2 1/2 cups arborio rice 3 tablespoons unsalted butter 1 medium onion, chopped 3/4 pound Italian pork sausage (preferably luganega), casings removed 1/2 cup fresh basil leaves 2 cloves garlic, minced 1/4 cup tomato paste 3 cups low-sodium chicken broth 3 to 4 tablespoons breadcrumbs 4 large eggs 1 1/4 cups grated pecorino romano cheese (about 3 ounces) 2 ounces deli-sliced provolone cheese Instructions: Bring a large pot of salted water to a boil. Add the rice, reduce the heat and simmer, stirring once or twice, until the rice is tender, 12 to 15 minutes. Drain, shaking the colander to remove any excess water. Spread the rice on a rimmed baking sheet and let cool. Preheat the oven to 450 degrees F and place a baking sheet on the middle rack. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add the onion and cook until soft, about 8 minutes. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 6 minutes. Tear the basil and add to the skillet along with the garlic and tomato paste. Increase the heat to high and cook, stirring, until the tomato paste browns, about 4 minutes. Stir in the chicken broth, scraping up any browned bits from the bottom of the skillet. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Meanwhile, grease the bottom and sides of an 8-inch springform pan with the remaining 1 tablespoon butter. Coat the pan with the breadcrumbs, tapping to remove any excess. Put the eggs and all but 3 tablespoons of the pecorino cheese in a small bowl and beat with a fork. Put the cooled rice in a bowl; add the egg mixture and stir to combine. Transfer about two-thirds of the rice mixture to the prepared springform pan. Using moist fingers, pat the rice onto the bottom and up the sides of the pan, forming a 1/2-inch-thick layer. Place the provolone slices over the rice in the pan. Spoon about three-quarters of the sausage filling over the provolone, filling it to 1/2 inch from the top. Pat the remaining rice mixture on top to enclose the filling, then sprinkle with the remaining 3 tablespoons pecorino cheese. Put the pan on the hot baking sheet and bake until golden, about 20 minutes. Transfer to a rack and let cool, 5 minutes. Run a small knife around the edge of the pan to loosen the timbale, then remove the side of the pan. Slide a spatula under the timbale and transfer it to a platter. Thin the remaining sausage filling with a splash of water and reheat. Serve with the timbale. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40007,"Pecan Sticky Buns 2 1/4 teaspoons active dry yeast 1/4 cup (2 ounces) very warm water (105 to 115 degrees F) 5 1/3 cups (24 ounces) unbleached all-purpose flour 2 1/4 teaspoons Kosher salt 2 cups (16 ounces) warm water (90 degrees F) 9 tablespoons (4 1/2 ounces) unsalted butter 1/2 cup plus 1 tablespoon (5 ounces) dark brown sugar, firmly packed 4 tablespoons (2 ounces) unsalted butter, softened 2/3 cup plus 1 tablespoon (2 3/4 ounces) pecan pieces, toasted 1/3 cup plus 1 tablespoon (2 1/2 ounces) granulated sugar 1 teaspoon cinnamon Instructions: Place the yeast and warm water in a small bowl and stir with a fork to dissolve the yeast. Allow it to stand for about 3 minutes. Mix the flour and salt together in a large bowl. Add the warm water and the yeast mixture and stir with your fingers to moisten the flour, scraping the sides of the bowl and folding the dough over itself until it gathers into a shaggy mass. Move the dough to a lightly floured surface and knead it by hand for 5 minutes. This is a soft, moist dough. If the dough seems too stiff and hard to knead, add extra warm water 1 tablespoon at a time until you get a nice malleable dough. Gently shape the dough into a loose ball, cover it with plastic, and let it rest on the table for 20 minutes. (This rest period is the autolyse.) Gently knead the dough on the lightly floured surface for 1 to 2 more minutes, or until it becomes smooth, supple, and elastic but not too firm. The texture of the dough should be soft but springy. Shape the dough into a loose ball, place it in a lightly oiled bowl, and turn to coat the top with oil. Cover it tightly with plastic wrap and let it rise at room temperature (75 to 77 degrees F) until it has doubled in volume, about 1 1/2 to 2 hours. While the dough is rising; in a small saucepan, heat the 9 tablespoons butter and the dark brown sugar over low heat, stirring occasionally, until the butter has melted and the sugar is completely moistened (it won't be dissolved), then whisk until the mixture looks silky and a little lighter in color. Use 1 tablespoon softened butter to grease the sides of a 9-inch square pan, then pour in the caramel, tilting the pan slightly so the mixture spreads evenly over the bottom of the pan. Sprinkle the toasted pecans over the warm caramel and press them down slightly. Put the pan in the refrigerator to cool the caramel; be the pan's on a level surface. Put the granulated sugar and cinnamon in a small bowl and stir until evenly mixed. Set aside. When the dough has doubled, gently pour it out of the bowl onto the floured work surface. Flatten the dough and stretch it with your fingers to form a 13 by 10-inch rectangle, with a longside facing you. Work gently so you don't tear the dough surface. The dough should stretch easily at this point, but if it resists, let it rest for 5 minutes and resume stretching. Check to be sure the dough isn't sticking to the work surface; flour the table again, if necessary. Spread 3 tablespoons of the softened butter evenly over the dough, leaving a 1/2-inch strip unbuttered along the top edge. Sprinkle the cinnamon/sugar mixture generously and evenly over the butter, again leaving the top 1/2-inch of the rectangle bare. Starting with the bottom edge, roll up the dough jelly-roll fashion into a long log. If the dough sticks to the table as you're rolling, use a dough scraper to loosen it gently. Pinch gently but firmly along the seam to seal it. If necessary, gently shape the roll so it is a nice uniform log. Take the caramel-lined pan out of the refrigerator. Cut the log of dough into 9 equal pieces. (It's easiest to mark the roll first to show where you're going to make the cuts--a slight indentation with the knife edge will do--then use a sharp serrated knife to cut completely through the dough.) Lay the pieces cut side down on top of the caramel. Don't worry if it's a tight fit. Let rise, uncovered, at room temperature until the dough has almost doubled, about 1 to 1 1/4 hours. The rolls should fill the pan and extend 1/2 to 3/4-inch above it. In the meantime, position a rack in the center of the oven and preheat the oven to 375 degrees F. Put the pan of sticky buns on a foil-lined baking sheet and place it in the oven. Bake for 10 minutes, then reduce the oven temperature to 350 degrees F and bake for 30 to 40 minutes longer, until the tops of the buns are golden brown and crusty. It's important to bake the buns long enough so the dough is cooked all the way through and the caramel topping develops properly. Set the pan of buns on a rack to cool for 5 minutes. Then quickly but carefully turn the pan upside-down and release the sticky buns onto a large flat heatproof plate. Immediately scrape out any hot caramel remaining in the bottom of the pan and spread it on the tops of the buns, filling in any bare spots. Let them cool until just warm before serving. (Clean the pan by soaking it in very hot water to dissolve the caramel.) Store any leftovers covered in plastic wrap at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40008,"St. Nino's Chicken 1 (3 to 4-pound) chicken 3 tablespoons walnut oil or olive oil 3 cloves finely minced garlic 4 fresh sprigs cilantro, finely minced 2 teaspoons coarsely ground black pepper 1/2 tablespoon kosher salt 1 teaspoon fenugreek (Georgian spice-utskho suneli) 1 teaspoon coriander seeds 1 cup red wine (preferably Georgian) 1 empty soda/beer can Instructions: Prepare outdoor grill for indirect cooking. First, clean inside cavity and outside of chicken, removing any remaining neck parts and fat. Next, pat chicken dry and rub chicken with entirely with oil. Then, combine minced garlic, minced cilantro, pepper, salt, fenugreek, and coriander seeds. Rub this mixture generously over chicken. Pour wine into empty can, removing tab on can and making 2 additional holes on top of can. Then, carefully place chicken cavity on can and transfer to grill, setting up chicken as a tripod on grill. Allow chicken to cook 1 1/2 to 2 hours, or until juices run clear when pierced at thickest part of chicken thigh. When done, carefully remove chicken from can. ","[Kosher Pinot Noir, Kakheti Saperavi, Barbera, Tempranillo]" 40009,"Breakfast Bread Pudding Butter or cooking spray, for the pan 1 pound bacon 8 large eggs 2 cups half-and-half
1 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 pound cheddar cheese, grated 2 loaves sliced Hawaiian sweet bread, end pieces and crusts removed, cut into 1-inch cubes 1/4 cup chopped fresh chives Instructions: Grease a 9-by-13-inch baking dish with butter or cooking spray. Preheat the oven to 400? F. Line a baking tray with parchment paper and lay the bacon side by side on the pan. Cook the bacon for 18 to 20 minutes, or until crispy. While the bacon cooks, prepare the other ingredients. Whisk together the eggs, half-and-half, salt and pepper in a large bowl. Grate the cheese, cube the bread and chop the chives, then add them all to the egg mixture. Crumble the bacon into the bowl with the other ingredients and gently fold to combine. Pour into the baking dish, cover with plastic wrap and refrigerate overnight. Preheat the oven to 350? F. Uncover the bread pudding and bake for 45 to 60 minutes, or until puffed and golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40010,"Tri-Color Beet Salad with Cherry Vinaigrette 2 pounds medium red, golden and striped beets, scrubbed Extra-virgin olive oil, to coat Kosher salt and freshly cracked black pepper 1/4 cup dried cherries (reconstituted in 1/4 cup red wine vinegar for 30 minutes) 2 tablespoons balsamic vinegar 1 teaspoon sherry vinegar 1/2 cup extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 cup chiffonade of kale leaves 2 tablespoons pepitas, toasted 1/3 cup crumbled goat cheese 2 tablespoons chopped fresh mint Instructions: For the beets: Preheat the oven to 400 degrees F. Lay out a large sheet of foil on top of a roasting dish and spread the beets across evenly on the sheet. Drizzle with a little olive oil and season with salt and pepper. Top with another sheet of foil and crimp to seal the edges. Poke holes in the top to allow steam to escape. Place in the oven and roast until the beets are tender, 30 to 45 minutes. Remove from the oven. Allow to cool in the foil pouch before loosening the skins and discarding. Quarter the peeled beets and place in a large bowl. For the cherry vinaigrette: Drain the cherries and roughly chop. Whisk together the vinegars (including the red wine vinegar from the cherries) and cherries while slowly drizzling in the olive oil so it lightly emulsifies. Season with salt and pepper. Set aside until ready to use. For the salad: Toss the warm beets with the cherry vinaigrette. Add the kale, pepitas, goat cheese and mint, continuing to toss. Season with salt and pepper. ","[Chardonnay, Pinot Gris, Vermentino, Gavi]" 40011,"Lemon Chicken Breasts 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Instructions: Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40012,"Wild Mushroom Quiche with Walnut Crust 1 1/2 cups walnuts 1 1/3 cups all-purpose flour 2 tablespoons sugar 1/2 teaspoon fine salt 1 stick unsalted butter, cut into 1-inch pieces 3 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 3 tablespoons unsalted butter 2 shallots, minced 1 tablespoon chopped fresh thyme 3 1/3 cups grated Parmesan 1/2 cup shredded Comte or Mahon cheese 3 large eggs 1 cup whole milk 3/4 cup heavy cream 2 tablespoons chopped fresh flat-leaf parsley, for garnish Crisp greens, for serving Instructions:

1. 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 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.
2. 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, white mushrooms, and season with salt and 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.
3. Combine the Parmesan and Comte cheeses in a small bowl and set aside. Scatter half the mushrooms and half the cheese evenly over the crust. In a large bowl, whisk together the eggs, milk, and heavy cream 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.
4. 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, about 25 minutes. Garnish the quiche with the 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]" 40013,"Roast Turkey with Herb Butter One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 1 tablespoon minced fresh chives 2 lemons, quartered, plus 2 teaspoons lemon juice 1 1/2 teaspoons minced fresh flat-leaf parsley, plus 3 sprigs Pinch of cayenne Instructions: Let the turkey sit out at room temperature for about 1 hour. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter, chives, lemon juice, parsley, cayenne and 1/2 teaspoon each salt and pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast, push half of the butter mixture under the skin and spread over the breast meat. Rub the skin of the entire turkey with the rest of the butter mixture. Stuff the cavity with the lemon quarters and parsley sprigs. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan. Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until the thigh reaches 165 degrees F, about 30 minutes more. Transfer the turkey and rack to a cutting board and let rest about 30 minutes. When ready to serve, discard the lemons and parsley from the cavity before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40014,"Flying Monkey Chili 1 pound pork tenderloin, cubed 1 pound sirloin tip, cubed 2 pounds ground beef Salt and freshly ground black pepper 1 medium onion, chopped 1 green pepper, seeded and chopped 5 cloves garlic, chopped 1 poblano pepper, chopped 2 large jalapeno pepper, chopped 2 tablespoons granulated garlic 2 tablespoons granulated onion 2 to 3 tablespoons chili powder 2 to 3 tablespoons ground cumin 2 tablespoons ground oregano Flour, as needed to thicken 32 ounces amber beer, (recommended: Flying Monkey Amber Ale) 1 cup dry pinto beans, soaked overnight 23 ounces smoked chipotle peppers in adobe sauce 24 ounces beef broth 16 ounces tomato sauce Shredded cheese, jalapenos, lime wedges, for serving Instructions: In a large soup pot over medium heat, brown the cubed pork, sirloin and ground beef. Season with salt and pepper, to taste.
   Add all of the chopped vegetables and the dry spices and cook until the vegetables are cooked through. Add enough flour to make the roux and cook for 2 minutes.
   Stir in the beer of choice and cook until everything is combined and hot. Add the beans, chipotle, beef broth and tomato sauce, and bring to a simmer. Once at a simmer, turn the heat to low and cook until the beans are soft. Ladle into serving dishes and top with shredded cheese, jalapenos, and lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40015,"Almond and Peach Toasts 1/3 cup raw unsalted almond butter 2 tablespoons unsalted butter, at room temperature
   4 slices thin whole-grain bread, lightly toasted, such as Mestemacher 1 medium ripe peach or nectarine, pitted and sliced into 1/4-inch wedges
   1 tablespoon Greek honey (see Cook's Note) 1/4 cup fresh basil leaves, torn
   1/4 teaspoon flake salt, such as Maldon, optional Instructions: Put the almond butter and butter in a medium bowl and beat with a hand mixer on medium speed until light and fluffy, about 1 minute. Top each toast with some of the butter mixture, peach or nectarine slices, 1/2 teaspoon honey and some basil. Garnish the tartines with a sprinkle of Maldon salt, if desired, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40016,"Garden Pasta With Bocconcini 1 clove garlic 1/2 cup cherry tomatoes (preferably mixed colors) 3 tablespoons red wine vinegar 1/4 cup fresh basil 1/3 cup extra-virgin olive oil Kosher salt and freshly ground pepper Kosher salt 8 ounces campanelle or fusilli pasta (about 4 cups) 1 small zucchini 1 1/2 cups halved cherry tomatoes 1 cup halved bocconcini (small mozzarella balls) 1/4 cup pine nuts or slivered almonds, toasted 1/2 cup fresh basil, thinly sliced Freshly ground pepper Instructions: Make the dressing: Bring a small saucepan of water to a boil; add the garlic and cook 2 minutes. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth. With the motor running, add the olive oil in a slow, steady stream and blend until smooth. Season with salt and pepper. Make the salad: Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (about 2 minutes less than the label directs). Drain and rinse under cool water; shake off the excess. Transfer the pasta to a bowl and toss with the dressing. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta. Add the tomatoes, bocconcini, pine nuts and basil and toss. Season with salt and pepper. Serve immediately or refrigerate, covered, up to 6 hours. (Bring to room temperature before serving.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40017,"Buttered Pecan Ice Cream Topping 1 stick (8 tablespoons) unsalted butter 1/2 cup light brown sugar
   1/4 cup light corn syrup
   1/2 teaspoon kosher salt
   1 1/2 cups toasted pecan halves 1 teaspoon vanilla extract
   Instructions: In a small saucepan, combine the butter, sugar, corn syrup and salt. Cook over medium heat, stirring constantly, until the sugar is melted and the mixture becomes thick and syrupy, 2 to 3 minutes. Stir in the pecans, then remove from the heat and stir in the vanilla. Let cool slightly. ","[Chardonnay, Riesling, Gewrztraminer]" 40018,"Marzipan Figures Food colors Melted chocolate, optional Instructions: Marzipan molds: Franz Ziegler This is a \recipe\ that will let you explore your creative talents. There are no special tools necessary but you will find it handy to have at least the following on-hand: sharp paring knife, food colors, small paint brushes, atomizer (for applying color). Kids of all ages can participate so gather around the dining table and have fun! The process is simply molding things between your fingers or using the palms of your hands. Try a few methods to find what works best for you. Have fun making different shapes. Some of the things I made included an apple, pumpkin, baby, dog eating a bone, whale, apricots, and an ear of corn, Try to give your figurines animated faces or crazy features. You can buy tools for working with marzipan and molds for molding these figures. You can also use an airbrush, if you have one, to get a more refined look. Use a small paintbrush dipped in food colors to paint on the eyes, hair, stem, etc. You can also use meted chocolate as a paint. ","[Riesling, Moscato, Vin Santo, Brachetto]" 40019,"Moroccan Spiced Lamb Meatballs in Cumin Coriander Spiced Tomato Sauce 2 1/2 pounds ground lamb Spice Mix, recipe follows 1 egg 1/2 cup ketchup 2 tablespoons olive oil 1/2 cup minced onion 1 tablespoon minced garlic 1 tablespoon minced shallots 2 cinnamon sticks 1 tablespoon ground cumin, toasted* 1 tablespoon ground coriander, toasted 4 cups tomato puree 1 cup vegetable or chicken stock Salt and freshly ground black pepper 1 tablespoon thinly sliced mint leaves 1 tablespoon minced Italian parsley leaves Slivered almonds, toasted, for garnish Chopped fresh mint leaves, for garnish Warmed pita wedges, for serving 1 tablespoon ground coriander, toasted 1 tablespoon ground cumin, toasted 1 teaspoon curry powder 1 tablespoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried thyme 3/4 teaspoon ground mustard 3/4 teaspoon paprika 1/2 teaspoon ground allspice 1/2 teaspoon ground cinnamon 1/2 teaspoon chili powder Salt and freshly ground black pepper Instructions: Meatballs: Preheat oven to 350 degrees F. In a large bowl, mix lamb, Spice Mix, egg, and ketchup, being careful not to overwork the meat. Form into 1 1/4-ounce balls, about the size of a ping-pong ball. Place meatballs on a large baking sheet and bake for approximately 20 minutes. Sauce: In a large saucepan over medium heat, add the oil and heat, then add the onions and lightly saute until soft. Add garlic, shallots, cinnamon sticks, cumin, and coriander and saute over low heat, about 3 to 4 minutes. Add tomato puree and bring to a boil. Add stock and season sauce with salt, ground black pepper, mint, and parsley. Simmer for about 10 minutes and remove the cinnamon sticks. To serve: Add the meatballs to the sauce and heat until warmed through. Pour a small amount of sauce on the plate and add 5 meatballs per serving. Garnish with toasted slivered almonds, mint, and warm pita wedges. In a medium bowl, mix all the spices together. Season with salt and pepper, to taste. ","[Cabernet Sauvignon, Syrah, Pinot Noir, Tempranillo]" 40020,"Mini Pecan Ice Cream Pies 1 cup pecan halves 4 mini, individual graham cracker pie shells 1 pint butter pecan ice cream Caramel sauce, for sundaes Whipped cream, canister Instructions: Toast pecans over moderate heat then reserve. Place pie shells on a small tray. Soften ice cream in microwave on high for 20 seconds. Fill pie shells with ice cream, mounding each shell up. Smooth edges of the ice cream pies and freeze 20 minutes to set. Remove lid of the caramel sauce and warm it, 1 minute on high. Top pies with caramel sauce and lots of toasted pecans and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 40021,"Brownie Pops Three Ways 1 slice cheesecake 1/4 cup edible cookie dough 2 marshmallows
   One 18.3-ounce box brownie mix, such as Betty Crocker or Duncan Hines (plus required ingredients)
   1 cup white chocolate chips 1 tablespoon coconut oil 1 tablespoon finely crushed dehydrated strawberries 1 cup dark chocolate chips 1 tablespoon rainbow nonpareil sprinkles
   1 cup milk chocolate chips 1 tablespoon finely crushed graham crackers
   Instructions: Scoop eight 1/2-teaspoon pieces of cheesecake, roll into balls and place them on a plate. Scoop eight 1/2-teaspoon pieces of cookie dough, roll into balls and place them on the same plate. Freeze the cheesecake and cookie balls until hard, at least 30 minutes. Quarter the marshmallows and set aside. Prepare the brownie mix according to the directions for an 8-inch square pan. Cool to room temperature.
   Crumble the brownies into as fine a crumb as possible in a medium bowl; you should have about 2 cups. Measure out a 1-ounce portion, squeeze it into a ball and then press it into a flat circle in your palm, about 2 1/2 inches in diameter. Put a cheesecake ball in the middle of the brownie circle. Close the brownie around the ball and press to seal. Roll into a very smooth ball and place on a baking sheet. Continue until you have 8 of each flavor--cheesecake, cookie dough and marshmallow. Separate the brownie pops by filling flavor, so you know which chocolate and topping to use later. Put the white chocolate and 1 teaspoon of the coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the tip of each lollipop stick into the chocolate, then adhere it to the center of a brownie ball. Refrigerate to set, 45 minutes to 1 hour.
   Re-melt the white chocolate if necessary. Dip the brownies with the cheesecake filling in the white chocolate and allow the excess to drip off. Sprinkle with the crushed strawberries and stand them upright until the chocolate is set.
   Put the dark chocolate and 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the cookie dough filling in the dark chocolate and allow the excess to drip off. Sprinkle with the rainbow nonpareils and stand them upright until the chocolate is set.
   Put the milk chocolate and remaining 1 teaspoon coconut oil in a microwave-safe bowl and microwave in 30-second intervals, stirring in between each one, until melted, about 90 seconds. Dip the brownies with the marshmallow filling in the milk chocolate and allow the excess to drip off. Sprinkle with the graham cracker dust and stand them upright until the chocolate is set.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40022,"Tahini Fudge Pie? 6 tablespoons unsalted butter, melted, plus more for the pie dish 30 creme-filled chocolate sandwich cookies
   1 teaspoon instant espresso powder
   2 pinches kosher salt
   1/2 cup (1 stick) unsalted butter 1 cup unsweetened cocoa powder
   1 cup granulated sugar
   1 teaspoon instant espresso powder
   Pinch kosher salt
   1/2 cup heavy cream
   4 ounces cream cheese, at room temperature 1 1/2 cups tahini
   1 1/2 cups powdered sugar
   1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon
   Kosher salt
   1 1/2 cups heavy cream
   Flaky salt, optional
   Instructions: For the crust: Preheat the oven to 350 degrees F. Grease or butter a 9- to 9 1/2-inch pie pan. Combine the cookies, espresso powder and salt in a food processor until very finely ground. With the food processor running, drizzle in the butter and blend until combined. Transfer the mixture to the pie pan and pack it very firmly on the bottom and sides. Bake for 6 minutes.
   For the fudge: Meanwhile, melt the butter in a medium saucepan over medium heat, then add the cocoa powder, granulated sugar, espresso powder, salt and heavy cream and whisk to combine. Continue to cook, whisking, until smooth and glossy, about 5 minutes. Remove from the heat.
   When the crust is done baking, pour most of the fudge into the crust and spread it evenly around the bottom. Reserve a few spoonfuls to drizzle on top. Stick the crust in the fridge to cool completely while you make the filling. For the filling: Combine the cream cheese and tahini in a stand mixer fitted with the whisk attachment and whip until smooth. Mix in the powdered sugar, vanilla, cinnamon and a pinch or two of salt (if there's salt in the tahini already, you'll just need a little bit or none\u2014you can add salt to taste!), and beat until combined. With the mixer on low, drizzle in the heavy cream, then gradually increase the speed to high and mix until pale and fluffy. Pour the mixture into the cooled crust, then drizzle with the reserved fudge (if it's firmed up by now, you can reheat it gently until it's drizzly), swirl it around, sprinkle with flaky salt if desired, then let set in the fridge for 4 hours or up to overnight. Enjoy! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40023,"Endive and Grape Salad with Pear Vinaigrette 2 cups fresh pear juice (about 4 pears) Juice of 1/2 lemon 2 tablespoons cider vinegar 1/2 teaspoon maple syrup 1/2 teaspoon Dijon mustard 1/2 cup canola oil Water, as necessary Salt and freshly ground black pepper 2 teaspoons olive oil, for toasting nuts 1/4 cup pine nuts 4 endives, trimmed 2 cups red grapes, halved 2 pears, cored and julienned 1/2 cup/100 g Mimolette cheese*, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes) Instructions: For the pear vinaigrette: Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
   In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
   For the salad:
   In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
   Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40024,"Basil Limoncello Sorbet 1/2 cup packed fresh basil leaves, plus additional baby leaves for garnish 1 1/2 cups sugar
1 1/4 cups fresh lemon juice (from about 8 lemons) plus 2 tablespoons fresh lemon zest, plus additional zest for garnish 1/2 cup corn syrup
2 tablespoons limoncello
Pinch salt
Instructions: Place the basil leaves in a medium bowl. Pour 2 cups boiling water over the leaves and leave to steep for at least 20 minutes. Remove the basil leaves, squeezing them over the water to release all of the juices. Prepare a large bowl of ice water and set aside. Pour the basil water into a small saucepan, add the sugar and bring to a boil. When the sugar has dissolved, remove from the heat and stir in the lemon juice and zest, corn syrup, limoncello and salt. Transfer to a medium bowl and set in the bowl of ice water. Stir until cold. Pour the lemon mixture into an ice cream machine and churn according to the manufacturer's directions. Transfer to a chilled, airtight container and store in the freezer until firm, 3 to 4 hours. Scoop the sorbet into serving dishes and garnish with lemon zest and fresh baby basil leaves. ","[Prosecco, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40025,"Beef in Oyster Sauce 12 ounces beef fillet (tenderloin), pounded and thinly sliced 1 teaspoon light soy sauce
1 1/2 tablespoons oyster sauce Salt and freshly cracked black pepper
Pinch sugar 2 tablespoons groundnut oil (peanut), divided 3 cloves garlic, crushed and finely chopped 1 medium cl, seeded and finely chopped
7 ounces baby spinach leaves 1 tablespoon Shaohsing rice wine Pinch dried cl flakes 1 teaspoon groundnut oil (peanut) 4 ounces oyster mushrooms Water, as needed 1 tablespoon black rice vinegar* (recommended: Chinkiang) or balsamic vinegar Dash light soy sauce Instructions: To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside. Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and cl, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.
Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried cl flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.
To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40026,"Chicken with Balinese Spices: Ayam Betutu 4 pounds fresh chicken Betutu spice, recipe follows Salt and pepper Tamarind water (4 or 5 strips of deseeded tamarind pulp dissolved in 1 cup water), to soften Banana leaves (or greased parchment paper and aluminum foil) 3 salam leaves (can substitute bay leaves) Serving suggestion: Coconut Pandan Rice: Nasi Gurih, recipe follows 1/2 cup peeled shallots 1/4 cup peeled garlic 2 tablespoons fresh turmeric 2 tablespoons fresh peeled ginger 2 tablespoons galangal 2 tablespoons wild ginger 3 whole candlenuts 2 tablespoons Balinese 1000-spice 2 tablespoons fresh hot cl peppers seeded and cleaned 4 tablespoons shrimp paste 2 tablespoons finely chopped peanuts 1/4 cup coconut oil 2 1/2 cups jasmine or Thai rice 1/2 cup coconut milk 2 1/4 cups chicken or vegetable stock 3 cloves garlic, sliced 1 blade lemongrass 4 salam leaves 2 Bali or kaffir lime leaves 2 1/4 cup chicken or vegetable stock Salt Instructions: Preheat grill.
Massage chicken with betutu spice mix. Season with salt and pepper and tamarind water. Wrap chicken completely with banana leaves or greased parchment paper and then foil. Place on grill for 30 minutes. Grind shallots, garlic, turmeric, ginger, galangal, wild ginger, candlenuts, 1000-spice, cl peppers, shrimp paste, and peanuts in a food processor. Saute paste with coconut oil. Wash rice until water is clear and then drain. Put rice in pot with coconut milk, chicken stock, garlic, lemongrass, salam leaves, and bali leaves. Season with salt and stir well. Put on top of stove with medium heat and let it boil. Put in rice cooker and cook until soft. Remove and disregard the lime leaves, garlic, lemongrass and salam leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 40027,"Cool Whip Cookies 2 large eggs One 8-ounce container Cool Whip or other whipped topping, thawed One 15.25-ounce box cake mix, any flavor 3/4 cup confectioners\u2019 sugar Instructions: Whip together the eggs in a large bowl with a handheld electric mixer on medium-high speed, about 30 seconds. Add the whipped topping and beat until combined, about 1 minute. Reduce the speed to medium and beat in the cake mix until a batter forms, about 2 minutes. Cover and chill for 30 minutes. Position racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line three baking sheets with parchment paper or a silicone baking mat. Put the confectioners\u2019 sugar in a shallow dish. Scoop 2-tablespoonful mounds of the dough and place them in the confections\u2019 sugar. Toss until coated and roll them into balls. Arrange the balls about 2 inches apart on the prepared baking sheets. Working in batches, bake until the cookies spread, the tops are cracked and the edges are firm, 12 to 15 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40028,"Minestrone with Burrata Toasts 1 cup dried cannellini beans 1/4 cup extra-virgin olive oil, plus more for drizzling 2 ounces pancetta, finely chopped 1 large leek (white and light green parts only), halved lengthwise and thinly sliced 2 large carrots, chopped 3 stalks celery, chopped 1/4 cup tomato paste 4 cloves garlic, finely chopped 2 teaspoons chopped fresh rosemary 1/4 teaspoon red pepper flakes 2 quarts low-sodium chicken broth 1 15-ounce can crushed tomatoes 2 bay leaves 1 2-inch piece Parmesan rind, plus grated Parmesan for topping Kosher salt 2 cups cubed peeled butternut squash
1 large head escarole, trimmed and roughly chopped 1 cup ditalini 1/4 cup chopped fresh parsley 10 slices country bread, cut in half
1 clove garlic, smashed 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper
2 8-ounce containers burrata cheese Dried oregano and red pepper flakes, for topping Instructions: Make the minestrone: Put the beans in a large pot or bowl and add enough water to cover by a few inches. Let soak in the refrigerator overnight. Drain and rinse the beans. Heat the olive oil in a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until the fat is rendered, about 3 minutes. Add the leek, carrots and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomato paste, garlic, rosemary and red pepper flakes and cook until sizzling, about 1 minute.
Add the chicken broth, 2 quarts water and the crushed tomatoes; bring to a simmer, then add the drained beans, bay leaves and Parmesan rind. Simmer until the beans are almost tender, 45 to 50 minutes. Season with 1 1/2 teaspoons salt. Add the butternut squash and escarole to the pot and cook until all the vegetables and the beans are very tender, 15 to 20 minutes. Add the ditalini and cook until al dente, 8 to 10 minutes. Meanwhile, make the toasts: Preheat the oven to 400? F. Arrange the bread on 2 baking sheets and bake until crisp and golden, 3 to 4 minutes per side. Rub one side with the garlic clove, brush with the olive oil and season with salt and pepper. Spread the burrata on the bread and sprinkle with oregano and red pepper flakes. Return to the oven just to heat the burrata, about 2 minutes. Drizzle with olive oil. Remove the bay leaves from the soup; stir in the parsley. Ladle into bowls and drizzle with olive oil. Serve with grated Parmesan and the burrata toasts.
","[Chardonnay, Pinot Grigio, Vermentino, Barbera]

" 40029,"cl Affogato 1 pint vanilla ice cream 3/4 teaspoon ground cinnamon, plus more, for serving 1/2 teaspoon cl powder 1/4 teaspoon cayenne 1/2 cup heavy cream 3/4 cup hot espresso or strong coffee Instructions: Put the ice cream in a medium bowl and let it soften slightly. Work in the cinnamon, cl powder and cayenne. Cover and freeze until solid, about 1 hour. Beat the heavy cream to soft peaks in a medium bowl with an electric mixer. Divide the ice cream among 4 bowls and pour the espresso over the ice cream. Top with the whipped cream, sprinkle with cinnamon and serve immediately. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 40030,"Boozy Frozen Espresso 2 cups brewed espresso, at room temperature 1/2 cup half-and-half
1/4 cup vodka
2 tablespoons coffee liqueur
1 tablespoon sugar
1/2 teaspoon vanilla extract
Whipped cream, for serving, optional Instructions: Pour the espresso into 2 ice cube trays and freeze until solid, 3 to 4 hours. Combine the frozen espresso cubes, half-and-half, vodka, coffee liqueur, sugar and vanilla in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with whipped cream if using. Serve immediately. ","[Riesling, Moscato, Prosecco]" 40031,"Nest Cookies 1? cups all-purpose flour ? teaspoon salt 1? sticks unsalted butter, at room temperature ? cup sugar 1 teaspoon pure vanilla extract 1 egg, beaten with 1 tablespoon water 5 ounces sweetened flaked coconut (about 1? cups) 3 ounces white chocolate chips 5 tablespoons heavy cream 54 pastel candy-coated chocolate eggs Instructions: Preheat the oven to 350F. Sift the flour and salt into a medium bowl. Beat the butter and sugar with an electric mixer on medium speed in a large bowl until just combined; add the vanilla. With the mixer on low speed, add the flour mixture to the butter and sugar and mix just until the dough starts to come together. Put the egg wash and coconut in two separate medium bowls. Form 1?-inch balls of dough (about 1 tablespoon each); dip each ball in egg wash, then roll in coconut. Place the balls about 2 inches apart on a cookie sheet; press a light indentation into the top of each with your finger. Bake until the coconut is golden, 18 to 20 minutes. Remove the cookies from the oven and press the back of a teaspoon in the center of each to re-form the indentations. Transfer to a rack to cool. Place the chocolate chips in a medium glass bowl. Bring the cream just to a boil in a small saucepan over medium-high heat, pour over the chocolate chips and let sit for 2 minutes, then stir until the cream is fully incorporated and the mixture is smooth. Spoon ? teaspoon of chocolate into the center of each cookie and let set for 5 minutes. Top each cookie with 3 chocolate eggs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40032,"Stir-Fried Rice Noodles with Pork Chops 8 ounces thin rice noodles 3 tablespoons vegetable oil 8 thin-cut boneless pork chops (1/4 inch thick; about 1 1/4 pounds total) Kosher salt and freshly ground pepper 1/4 cup soy sauce 2 tablespoons sambal oelek, plus more for serving 1 2-inch piece fresh ginger, peeled and sliced into matchsticks 4 scallions, sliced (dark green parts separated) 4 ounces shiitake mushrooms, sliced 2 small carrots, thinly sliced on an angle 4 ounces snap peas, halved lengthwise Instructions: Cook the noodles as the label directs. Drain and set aside. Meanwhile, coat a baking sheet with 1 tablespoon vegetable oil. Generously season the pork chops with salt and pepper and arrange in an even layer on the pan. Whisk together the soy sauce and sambal oelek in a small bowl. Preheat the broiler. Heat the remaining 2 tablespoons vegetable oil, the ginger and the white and light green scallion parts in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring, until nearly tender, about 5 minutes. Add the carrots and snap peas; cook until crisp-tender, about 4 minutes. Add the noodles and sambal sauce and cook, tossing, until the noodles are warmed through and well coated, about 2 minutes. Broil the pork chops until charred, 3 to 4 minutes per side. Divide the noodle mixture among bowls. Top with the pork chops, scallion greens and more sambal oelek. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 40033,"Bubbie's Potato Latkes 6 to 8 potatoes, finely grated 1 onion, finely grated Kosher salt and freshly ground black pepper All-purpose flour, if needed Vegetable oil, to fry Instructions: Mix the potatoes and onion with a wooden spoon in a large bowl and season with salt and pepper. Add just enough flour, in small amounts, to bind the ingredients together. Heat a generous amount of vegetable oil in a medium skillet. Working in batches, drop large spoonfuls of the potato mixture in the pan and fry, turning once, until golden brown. ","[Chardonnay, Riesling, Gewrztraminer]" 40034,"Linguine with Roasted Plum Tomato Sauce 1 pound linguine 1 tablespoon olive oil 1 cup finely chopped onion 2 teaspoons minced garlic 1 cup roasted plum tomatoes 1 cup tomato sauce 1/2 cup homemade chicken stock or canned broth 1/4 cup chopped fresh basil leaves, plus fresh basil leaves, cut into julienne strips, for garnish 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/4 cup toasted pine nuts Shaved Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the linguine and cook according to the package, until just tender. Meanwhile, heat the oil in a large skillet, and saute the onion and garlic over medium heat until softened. Stir in the roasted tomatoes, tomato sauce, and chicken stock. Simmer for 5 minutes, stirring occasionally. Drain the linguine thoroughly and transfer to a warmed serving bowl. Stir the basil, salt, and pepper into the sauce, remove the skillet from the heat, and pour the sauce over the linguine. Sprinkle with the toasted pine nuts, shaved Parmesan, and fresh basil. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 40035,"Ham and Black Bean Bean Salad 3 cups cooked rice (1 cup uncooked) 1 can black beans (15 or 16 ounces) 1 medium red onion, chopped 1 cup jicama, cut in tiny cubes 1/2 cup sliced green or black olives 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1/4 cup olive oil, divided 3/4 cup cubed cooked ham 1 garlic clove, minced 3 tablespoons white wine vinegar 1/2 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Cook rice according to package directions with salt and water (butter, optional). When the rice has cooled a bit, transfer to a large mixing bowl and combine gently with the black beans, which have been rinsed and drained. Chop the red onion and taste to see if it's too strong for an uncooked salad. If strong, soak the onion in cold water, spiked with a bit of sugar and vinegar, for 10 minutes. Drain onion and add to rice mixture, along with the jicama, olives and both bell peppers. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add ham; saute, stirring, 2 to 3 minutes, adding the minced garlic for the last minute of cooking. Add ham mixture to rice. Add the remaining 3 tablespoons oil to a small jar. Add vinegar, cumin, chili powder, salt and pepper in small jar with lid. Shake well and drizzle the dressing over the salad. Toss with a fork and taste for salt and pepper. Serve at room temperature for best flavor. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 40036,"Mini Cheeseburgers 1 pound ground beef 2 teaspoons coarse salt 1/4 teaspoon freshly ground pepper Basic bread dough, recipe follows Ketchup 14 cherry tomatoes, sliced thinly 1 head lettuce, torn to fit buns 1 (12-ounce) package American cheese, sliced and cut in squares to fit on buns 1 tablespoon active dry yeast 2 tablespoon plus 1/2 teaspoon sugar 1 3/4 cups warm (110 degrees F) water 1 large egg 2/3 cup plus 1 tablespoon powdered milk 2 1/2 teaspoons salt 4 1/2 to 4 3/4 cups bread flour 1 cup unsalted butter, room temperature and cut into small pieces 1 large egg yolk beaten with 1 tablespoon water, for egg wash 1/4 cup poppy seeds Nonstick cooking spray Instructions: To make cheeseburgers: In a bowl, mix ground beef, salt and pepper. Shape 1/4-ounce at a time into 1 1/2-inch patties. Broil or grill 30 seconds per side. To assemble: At serving time, preheat oven to 350 degrees F. Slice buns in half. Layer ketchup, tomato and lettuce on each bottom half. Place burgers on baking sheet; top each with a slice of cheese. Bake until cheese melts, 2 to 3 minutes. Place in buns and serve. To make the basic bread dough: In a small bowl, mix yeast, 1/2 teaspoon of sugar and 1/2 cup warm water. Let sit until foamy, about 5 minutes. In bowl of electric mixer fitted with a paddle, beat remaining 1 1/4 cups warm water, egg, powdered milk, 2 tablespoons sugar, salt and 1 cup flour. Beat until smooth and creamy, about 7 minutes. Add yeast mixture; beat on medium. On medium-low, beat in 3 1/2 cups flour, 1/2 cup at a time, until dough comes together (it will be sticky), about 2 minutes. Switch to dough hook. Gradually add butter; beat until dough is soft and sticks to fingers slightly, about 7 minutes. If dough is too wet, add 1/4 cup flour. On lightly floured surface, knead dough several turns into a ball. Cover dough with plastic. Let stand in warm place until it doubles in size, about 1 hour. Preheat convection oven to 350 degrees F. Coat parchment lined baking sheet with cooking spray. Roll dough into 3/4 inch balls; place 1 1/2 inches apart on baking sheet. Cover with plastic wrap lightly coated with cooking spray. Let stand on a warm place until doubled in bulk, about 20 minutes. Brush egg wash over dough; sprinkle with poppy seeds. Bake until golden brown, 8 to 10 minutes, rotating pan half way through. Cool buns on rack. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40037,"Spiked Sweet Tea 6 cups sugar 3 cups water, plus 2 quarts, divided 1 1/2 ounces (or 3/4 cup) loose black tea leaves Ice cubes 2 lemons, zested 1/2 bunch fresh mint 2 ounces your favorite whiskey or bourbon per serving (recommended: Maker's Mark) Instructions: Combine sugar and 3 cups water in a non-reactive saucepan. Slowly heat until sugar melts. Remove from heat and cool. Infuse the black tea in 1 quart of just boiled water for 2 minutes. Strain tea into a pitcher and then add 1 quart of room temperature water. Combine the tea and the cooled simple syrup, mixing well. Refrigerate until cool. To serve, fill a 12-ounce glass with ice cubes, a pinch of zest, and a sprig of mint. Add 2 ounces whiskey or bourbon and fill to the top with the sweetened tea. Stir and serve. Repeat as needed. ","[Bourbon, Whiskey, Merlot, Pinot Grigio]" 40038,"A. N.'s Slow Shoulder of Lamb 1 shoulder lamb, about 4 pounds 2 large tins (cans) haricots verts 1/2 pint (1 cup) white wine 2 large onions, roughly chopped 10 shallots, roughly chopped 6 tomatoes, quartered 3 tablespoons tomato puree 10 whole cloves garlic, peeled Black peppercorns, crushed Salt 2 bay leaves 3 branches rosemary Instructions: Put shoulder into large ovenware pot. Cover with haricots verts, the liquid from the tins, the wine, onions and shallots, the tomatoes, tomato puree, the garlic, crushed peppercorns and salt to taste. Tuck in the bay leaves and rosemary. Cover the casserole and cook for 4 hours in a 275 degree oven, then increase the temperature to 425 degrees for 1 more hour. Have a look at it now and then to make sure it is not drying out. At the end of cooking the meat will fall off the bone. Serve in soup plates with bread and salad. ","[Rhone Blends, Rioja, Barolo, Tempranillo]" 40039,"Perfect Potstickers 1/2 pound ground pork 1/4 cup finely chopped scallions 2 tablespoons finely chopped red bell pepper 1 egg, lightly beaten 2 teaspoons ketchup 1 teaspoon yellow mustard 2 teaspoons Worcestershire sauce 1 teaspoon light brown sugar 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper 35 to 40 small wonton wrappers Water, for sealing wontons 3 to 4 tablespoons vegetable oil, for frying 1 1/3 cups chicken stock, divided Instructions: Preheat oven to 200 degrees F. Combine the first 11 ingredients in a medium-size mixing bowl (pork through cayenne). Set aside. To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush 2 of the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the pork mixture in the center of the wrapper. Fold over, seal edges, and shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone. Heat a 12-inch saute pan over medium heat. Brush with vegetable oil once hot. Add 8 to 10 potstickers at a time to the pan and cook for 2 minutes, without touching. Once the 2 minutes are up, gently add 1/3 cup chicken stock to the pan, turn the heat down to low, cover, and cook for another 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Clean the pan in between batches by pouring in water and allowing the pan to deglaze. Repeat until all the wontons are cooked. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40040,"Raffy's Strawberries in Vinegar 1 pint fresh strawberries, hulled and quartered, or sliced 2 tablespoons sugar 2 tablespoons red wine vinegar 1/4 cup heavy whipping cream 1 teaspoon powdered sugar 1/2 teaspoon vanilla extract 2 tablespoons chopped fresh mint leaves, for garnish Instructions: For the berries: In a small bowl, toss the strawberries with the sugar and vinegar. Let the mixture stand at room temperature, stirring occasionally, for 2 hours. For the whipped cream: In a medium bowl, beat the heavy cream until it forms soft peaks. Add the powdered sugar and vanilla. Continue to beat until the cream holds stiff peaks. To serve: Spoon the strawberries and juices into 2 small glasses and add a dollop of whipped cream. Sprinkle with chopped mint and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40041,"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]

" 40042,"Bacon Mac and Cheese Monkey Bread 1 1/2 sticks (12 tablespoons) unsalted butter, melted Two 16-ounce tubes refrigerated biscuit dough 3 1/2 cups shredded mild Cheddar 1 packet powdered cheese mix from your favorite boxed mac and cheese 6 slices cooked bacon, crumbled Instructions: Position a rack in the lower third of the oven and preheat to 350 degrees F. Put the butter in a medium bowl. Brush the Bundt pan with some of the butter to lightly coat. Cut the biscuits into quarters. Combine the Cheddar and powdered cheese mix in a large bowl and stir together. Working in batches, toss one-third of the biscuits in the melted butter, roll them in the cheese mixture to lightly coat and add them to the Bundt pan so they are nestled together in an even layer; sprinkle with one-third of the bacon. Repeat to make 2 more layers of biscuits rolled in cheese and the bacon. Sprinkle the top with any leftover cheese mixture and drizzle with any leftover butter. Cover the pan with foil and bake for 35 minutes. Remove the foil and bake until puffed and golden brown, 10 to 15 minutes more. Loosen the bread from the sides of the pan with a knife or offset spatula. Carefully invert the pan onto a serving plate, remove the pan and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 40043,"Savannah-Style Irish Potato Soup 1 teaspoon chopped fresh thyme 2 cloves garlic, finely chopped Coarse kosher salt and freshly ground black pepper 3 tablespoons all-purpose flour 4 cups chicken stock or reduced-fat low-sodium chicken broth 3 cups whole or 2-percent milk 4 russet potatoes, peeled and cut into 1/2-inch cubes (about 1 3/4 pounds) 2 cups packed grated sharp white Cheddar (about 8 ounces) Snipped fresh chives, for garnish 2 tablespoons canola oil 1 carrot, finely chopped 1 stalk celery, finely chopped 1 sweet onion, finely chopped Instructions: Heat the oil in a large pot over medium heat. Add the carrots, celery and onions and cook until the onions are soft and translucent, 3 to 5 minutes. Add the thyme and garlic and cook until fragrant, 45 to 60 seconds. Season with salt and pepper. Sprinkle the flour over and cook, stirring, for 2 minutes. Gradually whisk in the stock, and then the milk. Add the potatoes and bring the soup to a boil over high heat. Decrease the heat to low and simmer until the potatoes are tender, about 20 minutes.
Using an immersion blender, puree the soup; leave it coarse and chunky if you prefer a more rustic soup, or puree until smooth for a more elegant soup. Add the cheese, about 1/3 cup at a time, stirring after each addition until melted and smooth. Taste and adjust for seasoning with salt and pepper.
To serve, ladle the soup into warmed bowls. Sprinkle with chives and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 40044,"Spicy Chipotle Cashew Snack Mix 1 tablespoon sugar 2 to 3 teaspoons chipotle powder 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon freshly grated lime zest 1/4 teaspoon granulated garlic Kosher salt Vegetable oil, for oiling the baking sheet 1 large egg white 3 cups unsalted raw cashews 1 cup rice or corn cereal squares 1/2 cup corn nuts 1/2 cup mini pretzels 1/2 cup oyster crackers 1 cup cheese popcorn Instructions: For the chipotle spice blend: Mix together the sugar, chipotle powder, coriander, cumin, lime zest, granulated garlic and 1 1/2 teaspoons salt in a small bowl and set aside. For the snack mix: Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the cashews, cereal, corn nuts, pretzels and oyster crackers and toss to coat in the egg white. Add the spice blend and toss to coat again. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the popcorn and transfer to a large bowl. ","[Malbec, Tempranillo, Garnacha, Barbera]" 40045,"Brisket 5 pounds first-cut brisket 3 tablespoons kosher for Passover vegetable 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 F 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]" 40046,"Glowing Green Smoothie 1/3 bunch organic cilantro with stems (optional) 1/3 bunch organic parsley with stems (optional) 1 1/2-2 cups (360-480 ml) water 3/4 pound (340 g) organic romaine lettuce, rough chopped, about 1 head 1/2 head large bunch or 3/4 small bunch organic spinach 3-4 organic celery stalks, halved 1 organic apple, cored, seeded, quartered 1 organic pear, cored, seeded, quartered 1 organic banana, peeled 1/2 fresh organic lemon, peeled, seeded Instructions: 1.Place water, romaine, spinach, celery, and optional ingredients, if using, into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 8. 4.Blend for 30 seconds or until smooth. Stop machine and remove lid. 5.Add apple, pear, banana and lemon to the Vitamix container in the order listed and secure lid. 6.Select Variable 1. 7.Turn machine on and slowly increase speed to Variable 10, then to High. 8.Blend for 30 seconds or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40047,"Yucca con Mojo: Yuca with Garlic Sauce 1 pound yucca 1 white onion sliced 1/4 cup white vinegar 2 cloves garlic 1/2 cup olive oil Salt Instructions: Cover the yucca with cold salted water, bring to a boil, and cook the yucca until very tender, about 30 minutes. Soak the onions in the vinegar for 30 minutes. Crush the garlic and place in the oil. Heat the oil until almost smoking. Place the onions on top of the yucca. Pour the very hot oil over the yucca. ","[Malbec, Tempranillo, Garnacha]" 40048,"Ham-and-Cheese Noodle Salad Kosher salt 12 ounces multigrain spaghetti 3 tablespoons red wine vinegar 2 tablespoons low-fat plain yogurt 2 teaspoons dijon mustard 2 scallions, thinly sliced 1 tablespoon chopped fresh dill (optional) Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 green bell pepper, thinly sliced 2 ounces deli-sliced ham, cut into strips 2 ounces cheddar cheese, cut into sticks 1/2 small head romaine lettuce, thinly sliced Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and rinse under cold water until cool. Whisk the vinegar, yogurt, mustard, scallions, dill, 1/2 teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to combine. Add the spaghetti, bell pepper, ham, cheese and romaine; toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40049,"Chocolate Pecan Whoopie Pies 1 oz. unsweetened chocolate, chopped 1 cup (6 oz.) semi-sweet chocolate chips 1 stick (or ? cup) unsalted butter, cubed 1 cup granulated sugar 3 large eggs 2 tsp. vanilla 1 cup all-purpose flour 1/3 cup cocoa powder ? tsp. baking powder ? tsp. kosher salt 1 quart butter pecan ice cream 1 cup Fisher? Pecan Halves, toasted and coarsely chopped Instructions: 1.Preheat oven to 375F. Spray a baking sheet with nonstick spray. 2.Combine unsweetened chocolate, chocolate chips and butter in a medium microwave-safe glass bowl. Microwave on HIGH 1 minute. Stir well and return to microwave for 30 more seconds. Stir until chocolate is completely melted. Cool for 5 minutes. 3.In another bowl, whisk together the sugar, eggs and vanilla. Set aside. Separately, sift together the flour, cocoa powder, baking powder and salt. 4.Stir the egg mixture into the cooled chocolate. Add in the flour mixture. 5.Scoop the batter by scant ? cup measures onto the prepared baking sheet (keeping the shapes round and about 2 inches in diameter). Leave room between each one because they will spread as they bake. Bake about 4 minutes. If they seem a little soft in the centers, Leave in the oven an additional 1-2 minutes. Remove from the oven and allow them to cool 10-15 minutes before gently transferring them to a flat surface. 6. \Sandwich\ ? cup of ice cream between two of the chocolate rounds. Roll the edges all around in the pecans. Repeat for remaining rounds. Serve immediately or freeze until ready to serve. Note: Try this recipe using the Butter Pecan Ice Cream recipe on fishernuts.com. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 40050,"Korean-Inspired Braised Short Ribs 3 tablespoons grapeseed oil 3 pounds short ribs, boneless
1 Asian pear, cored and cut into thin slices
1 lemongrass stalk, cut into rounds
One 3-inch piece of ginger, cut into rounds
7 scallions, cut in large pieces
1/4 cup gochujang
1/4 cup tomato paste
2 cups red wine
4 cups beef stock
1 1/2 cups soy sauce
1/4 cup sesame oil
Zest of 2 oranges plus 1/4 cup orange juice
1 tablespoon fish sauce
2 tablespoons brown sugar
1/4 cup toasted sesame seeds Sweet Potato Grits, recipe follows, for serving 1 bunch watercress, for garnish
2 pounds sweet potatoes 2 teaspoons Himalayan pink salt
1 1/2 cups yellow grits
3 tablespoons butter Pinch grated nutmeg Instructions: Preheat the oven to 375 degrees F. Heat the grapeseed oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the short ribs until brown on all sides, about 3 minutes per side. Reserve on a sheet tray. Add the Asian pear, lemongrass, ginger and scallions to the Dutch oven and cook for a few minutes. Add the gochujang and tomato paste and cook another minute or two to caramelize. Add the red wine, beef stock, soy sauce, sesame oil, orange zest and juice, fish sauce, brown sugar, sesame seeds and 2 cups water and bring to a simmer. Add the short ribs back, nestling them in so they are covered with liquid. Braise in the oven for 40 minutes. Lower the oven temperature to 250 degrees F and continue to cook until the short ribs are fork-tender, another 2 hours and 15 minutes to 2 hours and 45 minutes. Transfer the short ribs to a sheet tray and cover with foil to rest. Strain the cooking liquid, return to the Dutch oven and reduce over medium-high heat until slightly thickened, 5 to 8 minutes. Serve the short ribs over the Sweet Potato Grits, with watercress and the sauce. Preheat the oven to 375 degrees F. For the sweet potatoes: Prick the sweet potatoes with a fork, wrap in aluminum foil and cook until they feel soft all the way through when you gently squeeze them, about 40 minutes. Allow the sweet potatoes to cool slightly, then scoop out the flesh and mash lightly with a fork. Set aside. For the grits: Place 4 cups of water and 1 teaspoon of the salt in a medium heavy-bottomed saucepot and bring to a boil over high heat. Whisk in the grits. Cook, stirring, until the mixture comes back up to a boil, then reduce the heat to the lowest setting, place a lid on top and let simmer for 15 minutes. Remove the lid and give the grits a good stir to help them finish absorbing the water. Add the sweet potatoes and stir until well mixed. Fold in the butter and nutmeg. Stir again until smooth. Add the remaining salt. Serve hot. ","[Pinot Noir, Grenache, Tempranillo, Barbera]" 40051,"Pumpkin Pecan Pie French Toast with Butterscotch Syrup 4 eggs 1/2 cup whole milk 2 teaspoons pumpkin pie spice 1/2 cup pumpkin puree 1 tablespoon granulated sugar 1 tablespoon packed light brown sugar 3 cups cornflakes, crushed 11/2 cups finely chopped pecans Kosher salt 8 slices stale Texas toast, 11/2 inches thick 2 tablespoons unsalted butter, plus more for frying 2 tablespoons vegetable oil, plus more for frying 2 tablespoons unsalted butter 1/4 cup butterscotch liqueur 1/4 cup pecan liqueur 1 cup grade A maple syrup Kosher salt Instructions:

1. Make the batter. In a shallow dish, whisk together the eggs, milk, pumpkin pie spice, pumpkin puree, and sugars.
2. Mix the coating. In another shallow dish, combine the cereal, pecans, and a pinch of salt.
3. Dredge the bread. Place the bread slices in the egg dish and soak on each side until well coated and soaked through, but not soggy. Immediately place the bread in the coating and press down on both sides and the edges to coat. Repeat with the remaining slices, place on a parchment-lined plate, and refrigerate for 20 minutes.
4. Make the syrup. In a small pot, melt the butter over low heat. Add the butterscotch and pecan liqueurs and bring to a simmer, then add the maple syrup and stir. Taste the syrup and season with a tiny pinch of salt. Keep warm over low heat.
5. Fry the bread. In a large skillet or griddle over medium heat, melt 2 tablespoons butter and 2 tablespoons oil. Remove the bread slices from the refrigerator and cook until golden, turning once, 5 to 7 minutes per batch. Add 1 more tablespoon of butter and oil for each batch, if needed.
6. Serve. Serve warm with the butterscotch syrup. Refrigerate any remaining syrup in an airtight container for up to 1 month. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40052,"First Place Winner: Thai-Inspired Stuffed Chicken Breast and Slaw 1 cup jasmine rice, cooked 1/2 shredded coconut 2 green onions, finely sliced 1/2 cup finely chopped fresh Thai basil leaves 1/2 cup finely chopped fresh cilantro leaves 2 tablespoons Thai chili sauce 2 limes, juiced and zested, divided 4 boneless, skinless chicken breast halves 2 cups all-purpose flour 1 teaspoon kosher salt 1/2 teaspoon ground white pepper 1 (14-ounce) can coconut milk 1 cup chopped roasted peanuts 3/4 cup panko crumbs 1/4 cup white sesame seeds, toasted 1/4 cup black sesame seeds, toasted 3/4 cup chunky peanut butter 1/4 cup seasoned rice vinegar 1 lime, juiced 1 Thai chili, finely minced 1/2 cup fresh cilantro leaves 1/2 cup freshly chopped basil leaves 1 napa cabbage, finely sliced 1 English cucumber, coarsely grated 1 carrot, grated 1/2 red onion, finely diced 1/2 English cucumber, thinly sliced 1 lime, wedged Cilantro sprigs Instructions: For the chicken: In a large bowl, mix the rice, coconut, green onion, basil, cilantro, chili sauce, 1 tablespoon lime juice, and zest from 1 lime. Place chicken between 2 sheets of plastic wrap and pound to even thickness. Place equal amounts of rice mixture on each breast half. Wrap chicken around filling, securing with toothpicks. In a glass pie plate, mix together flour, zest of 1 lime, salt and pepper. In another plate, mix coconut milk, and 2 tablespoons lime juice. In third plate, mix together peanuts, panko, black and white sesame seeds. Roll chicken breasts, 1 at a time, first in flour mixture, then in coconut milk mixture and finally in peanut mixture, coating well. In shallow baking pan, arrange chicken, seam side down and place in 350 degree F oven. Bake 30 minutes or until juices run clear. For slaw: In a large bowl mix together all ingredients and refrigerate. To plate: Place slaw on serving platter, removed picks from chicken and add chicken to plate. Garnish with cucumber, lime and cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40053,"Grilled Clams with Scallions and Cucumber 3 tablespoons extra-virgin olive oil 3 large cloves garlic, peeled and grated (on a box grater or zester) 1 teaspoon ground dried ginger Kosher salt 3 tablespoons pine nuts, lightly crushed with the flat side of a knife 1 large hothouse cucumber, washed, dried and cut into 1/2-inch cubes
   1 teaspoon chili flakes 2 teaspoons granulated sugar 1 tablespoon red wine vinegar 1 large bunch scallions, sliced thin, green and white parts both 3 dozen littleneck clams, thoroughly scrubbed of all sand and grit Juice from 1 to 2 lemons, depending on taste Instructions: Preheat the grill on high heat.
   Cook the garlic: In a medium pan, heat 1 tablespoon of the olive oil over medium heat. When it gets hot, add the garlic and ginger. Season lightly with salt and cook, stirring constantly, until they turn golden brown, 1 to 2 minutes. Remove them from the pan and immediately transfer to a medium bowl to cool. Stir in the pine nuts.
   In a larger bowl, combine the remaining 2 tablespoons olive oil with the cucumbers and chili flakes. Toss to coat them with the oil. Season them lightly with salt. Sprinkle them with the sugar, vinegar and the sliced scallions and toss to blend. Combine with the garlic and pine nuts.
   Cook the clams and finish the dish: Scatter the clams on the grill in a single layer. Have a pair of tongs and a large platter ready. Clams will being to open after 3 minutes and should take about 10 minutes total. As they open, use the tongs to remove them from the grill and place them on the platter. When they are all opened, squeeze the juice from the lemons over them and scatter the cucumber and pine nuts all around. Try to get the mixture inside the clam shells as well. It's so delicious when you bite into the clam and get all the other flavors (and the char on the outside of the shells) all at once. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40054,"Garlic Roasted Potatoes 3 pounds small red or white potatoes 1/4 cup good olive oil 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 tablespoons minced garlic (6 cloves) 2 tablespoons minced fresh parsley Instructions: Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning. Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40055,"Classic Candied Yams 4 pounds sweet potatoes (about 8 medium), peeled 6 tablespoons unsalted butter 1/2 cup firmly-packed dark brown sugar 1/3 cup granulated sugar
   1 teaspoon pumpkin pie spice 1/2 teaspoon kosher salt, plus more to taste 1/4 cup pecans
   Instructions: Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size. Melt the butter in a large Dutch oven over medium heat. Combine the brown sugar, granulated sugar, pumpkin pie spice and salt in a small bowl. Add the sugar mixture to the Dutch oven and whisk until it forms a paste. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly.
   Cover and cook the potatoes, stirring occasionally and gently to avoid breaking them up, until they are just tender when pierced with the tip of a knife and the sauce resembles a thin syrup, 25 to 30 minutes.
   Meanwhile, preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and toast until dark brown with a light scent of roasted nuts, about 8 minutes. Season the pecans with some salt while warm, let them cool completely and coarsely chop.
   Transfer the potatoes with their sauce to a large serving platter and sprinkle the pecans over the top. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 40056,"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]" 40057,"Low Country Boil Quarter of 8-ounce bottle concentrated Louisiana-style shrimp and crab boil seasoning, such as Zatarain's Liquid
   3 pounds medium red potatoes
   1 1/2 medium sweet onions, such as Vidalia, peeled
   1 1/4 pounds cured, smoked pork sausage links, cut into 3-inch pieces
   Four 8-inch ears corn, shucked and cut in half
   1 1/2 pounds raw medium shrimp, peel on
   Instructions: Fill a 2 1/2- to 3-gallon stockpot half full with water and bring to a boil. Add the seasoning and potatoes to the pot. Allow the water to return to a boil and cook for 5 minutes. Add the onions and sausage. Bring the water back to a boil and cook for 15 minutes. Add the corn, bring the water back to a boil and cook for 10 minutes, or until the potatoes are done. Add the shrimp, bring the water back to a boil and cook until the shrimp turn pink, about 3 minutes. Remove with a slotted spoon or drain in a large colander and serve on a large platter or on newspaper. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 40058,"Orange Rosemary Biscuits 2 cups all purpose flour 4 tsp. baking powder 1 tsp. salt 1 tsp. chopped fresh rosemary zest of 1 orange 1/2 cup butter 1/3 to 1/2 cup Florida's Natural? Premium orange juice Instructions: In large bowl stir together flour, baking powder, salt, rosemary and orange zest. Cut in butter; gradually add orange juice to make a soft dough. Knead on lightly floured surface 10 turns. Roll out dough to 1/4 inch thickness. Cut with 2 1/2 inch cutter. Place on baking sheet; bake at 425 degrees F for 12 to 15 minutes or until browned. Serve with ham or prosciutto, goat cheese and olive oil. Goat cheese can be rolled in 1 tsp. orange zest and 1 tsp. chopped rosemary. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40059,"Winterberry Cocktail 4 ounces cranberry juice 2 tablespoons fresh lime juice 1 tablespoon agave nectar One 3-inch strip orange zest plus more, for serving 4 ounces Mandarin vodka, optional 2 ounces elderflower liqueur, optional 3 ounces ginger beer or ginger ale Instructions: Combine the cranberry juice, lime juice, agave and orange zest in a cocktail shaker. Add the vodka and elderflower liqueur if using and 2 cups of ice, then shake for 10 seconds. Strain into two or four 6-ounce martini glasses and finish each with ginger beer and an orange twist. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40060,"Sweet Tomato Basil Cooler 1 cherry tomato, for garnish 1/4 cup Basil Sugar, recipe follows 1 teaspoon kosher salt 2 ounces Tomato Basil Shrub, recipe follows, chilled 6 ounces sparkling water, chilled 1 pound vine-ripe tomatoes, chopped 1 cup Basil Sugar, recipe follows 1 teaspoon kosher salt 1/2 cup white balsamic vinegar 1 1/4 cups sugar 1/3 cup packed fresh basil leaves Instructions: Prepare the garnish by cutting a small X in the top and bottom of the cherry tomato. Skewer a paper straw through the two X\u2019s and set aside. Fill a small bowl with 1/4 inch water. Mix the basil sugar with the salt on a small plate. Dip the rim of an 8- to 10-ounce rocks glass in the water then in the basil sugar mixture. Add two or three 1-inch ice cubes to the rimmed glass, carefully pour in the tomato basil shrub then top with the sparkling water. Stir with the prepared straw, adjust the tomato so it sits about 1/2 inch above the rim and serve. Combine the tomatoes, basil sugar and salt in a small saucepan and stir together to start to dissolve the sugar and break down the tomatoes. Bring to a simmer over medium-high heat and cook, stirring occasionally to break up the tomatoes, until the tomatoes are saucy and the skins are loosened, 25 to 30 minutes. (No need to add water; there will be plenty of liquid from the tomatoes.) Remove from the heat and stir in the vinegar. Strain through a fine-mesh sieve into a medium heatproof bowl, pressing as much juice as possible through the sieve; discard the solids. Transfer the shrub to a glass jar and refrigerate for 24 hours before enjoying so the flavors can meld together. The shrub can be refrigerated for up for 2 weeks. Makes about 2 cups. Combine the sugar and basil in a mini food processor and pulse until the basil is finely chopped and blended into the sugar. You might need to stop and stir occasionally to help disperse the basil. Transfer to a jar and refrigerate for up to 2 weeks. Makes about 1 1/2 cups. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 40061,"Pizza di Ricotta Ricotta Pie with Potato Crust 1 3/4 cups ricotta cheese 1 pound boiling or baking potatoes 1 2/3 cups all-purpose flour 1 teaspoon salt 1/2 cup sliced, pitted green olives Freshly ground black pepper to taste 1/4 cup grated Parmesan cheese 1 tablespoon chopped fresh marjoram or summer savory Instructions: Spoon the ricotta cheese into a sieve placed over a bowl and refrigerate for 2 hours to drain off the liquid. Meanwhile, if cooking the potatoes on the stove top, peel them and place in a saucepan with salted water to cover generously. Bring to a boil and boil until tender, about 30 minutes. Drain well and pass through a ricer or food mill placed over a bowl, or simply mash. Alternatively, place the baking potatoes in an oven preheated to 400 degrees and bake until very soft, about 1 hour. Cut in half and scoop out the potato flesh, passing it through a ricer or food mill or mashing it. While still warm, add the 1 2/3 cups flour and the salt to the potatoes and knead them in to make a firm, smooth dough, adding more flour as needed to achieve the correct consistency. Preheat an oven to 375 degrees. Lightly oil a 10-inch pie plate. On a lightly floured work surface, roll out the dough into an 11-inch round, about 1/4-inch thick. Carefully press it into the prepared pie plate. Turn under the edges and press on to the plate rim. (Alternatively, roll out, place on an oiled baking sheet, and fold up the edges like a pizza crust.) Spread the ricotta over the crust, then distribute the olives evenly over the ricotta. Sprinkle with the pepper, Parmesan cheese, and chopped marjoram or savory. Bake until golden, 30 to 45 minutes. Remove from the oven and place on a rack to cool slightly. Serve warm, cut into wedges ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40062,"Thai Chicken Salad 2 pounds boneless chicken breast 3 cups water 1 tablespoon kosher salt 2 stalks lemongrass, minced 1 tablespoon minced garlic 2 teaspoons Thai chili powder 3 tablespoons canola oil 4 stalks celery, finely chopped 2 red onions, finely chopped 2 tablespoons coarsely chopped fresh mint 1 tablespoon coarsely chopped Thai basil leaves or regular fresh basil 1 tablespoon coarsely chopped cilantro leaves 1 teaspoon honey 2 tablespoons lime juice 1 head romaine lettuce, washed and chopped* see note Instructions: Place chicken breast into a 2 quart saucepan with water (the water should cover the chicken breasts), the kosher salt and half of the lemongrass. Bring to a boil and lower to a simmer for 20 minutes. Remove chicken and cool completely. When cooled chop into 1/2 inch cubes and reserve in refrigerator. Saute garlic, remaining lemongrass and chili powder in oil for 3 minutes. Remove from heat and cool completely. Next, toss together the celery, onions, mint, basil and cilantro. Combine chicken with sauteed garlic mixture and the salad components, Add salt, lime juice and honey to taste and place on the lettuce to serve. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Vermentino]" 40063,"Blackout Cake 1 1/2 cups milk 1/3 cup sugar 1/4 teaspoon kosher salt 2 tablespoons cocoa (preferably Dutch processed) 1 tablespoon plus 1 teaspoon cornstarch 1 egg 1 egg yolk 4 ounces semi-sweet chocolate, finely chopped 1 1/2 tablespoons butter, at room temperature 1 1/2 cups plus 1 1/2 tablespoons all-purpose flour 3/4 cup cocoa (preferable Dutch processed) 2 teaspoons baking soda 1 teaspoon baking powder 1/2 teaspoon kosher salt 2 eggs 2 cups sugar 1/2 cup vegetable oil 1 cup buttermilk 1 cup brewed coffee, at room temperature 1 teaspoon vanilla extract 8 ounces semi sweet chocolate 2 1/2 tablespoons butter 1/4 cup hot brewed coffee 2 teaspoons corn syrup 1/2 teaspoon vanilla extract 3 dozen chocolate wafer cookies Instructions: To make the Chocolate Pudding: Combine 1 cup milk with 2 tablespoons sugar in a small saucepan and bring to just under a boil. In a mixing bowl, combine remaining sugar with salt, cocoa, and cornstarch. Whisk in remaining 1/2 cup unheated milk. Gradually whisk in hot milk and place entire mixture back into the saucepan. Heat, over medium heat, stirring, until mixture thickens and just starts to bubble. Whisk in egg and egg yolk and cook, stirring, for 30 seconds. Remove from the heat and whisk in chopped chocolate and butter. When both are melted, strain pudding through a fine-mesh strainer, and cool. Cover with plastic and reserve in refrigerator. To make the Cake: Preheat oven to 350 degrees F. Lightly butter 2 (8-inch) cake pans and line with parchment. Butter the parchment and flour pans, shaking out the excess. Sift together flour, cocoa, baking soda, baking powder, and salt. Reserve. In a mixer with a whip attachment, beat eggs and sugar until thick and lemon-colored. Beat in vegetable oil. Alternately add dry ingredients with buttermilk, scraping the bowl once or twice. Add the coffee and vanilla to form a thin batter. Divide between prepared cake pans. Bake until a toothpick inserted in the center of a cake comes out clean, about 40 to 45 minutes. Cool in pan for 15 minutes. Invert onto cooling racks, peel off paper and cool completely. When cool, split each cake in half with a serrated slicing knife. Reserve 1 layer for another use. Spread bottom layer with half of the reserved Chocolate Pudding. Place second layer on top and spread with remaining pudding. Top with last cake layer. To make the Icing: Over a double boiler, melt chocolate with butter. Remove from heat, whisk in brewed coffee, corn syrup, and vanilla. Place icing over an ice bath and chill, whisking often until the mixture is of soft but a spreadable consistency. Working quickly, ice the sides and top of cake. In a food processor, pulse the cookies into crumbs. Press the crumbs onto sides and top of cake. Serve cake at room temperature. If holding for more than 2 hours, store in refrigerator for up to 48 hours, but bring to room temperature before serving. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 40064,"Avocado and Grilled Corn Salad with Green Goddess Dressing 3 ears corn 1 small jalapeno
1 tablespoon vegetable oil
1 large avocado, peeled, pitted and chopped
1 romaine heart, chopped
3/4 cup mayonnaise
1/3 cup buttermilk
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped fresh chives
1 1/2 tablespoons fresh lemon juice
1 tablespoon chopped fresh dill
1 anchovy fillet
1 small clove garlic, roughly chopped
Kosher salt
Instructions: Preheat a grill to medium-high. Rub the corn and jalapeno with the oil and grill, turning occasionally, until tender and charred in spots, about 6 minutes for the jalapeno and 12 minutes for the corn. Cut the kernels from the corn cobs and place them in a large bowl. Add the avocado and romaine to the bowl. Stem and seed the grilled jalapeno. Combine the jalapeno, mayonnaise, buttermilk, parsley, chives, lemon juice, dill, anchovy, garlic and 1/2 teaspoon salt in a blender and blend until smooth. Add just enough of the dressing to coat the salad; season with salt. Toss gently to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40065,"Steak Au Poivre Potatoes 1 3/4 pounds Yukon Gold potatoes (about 4 medium) 2 tablespoons unsalted butter 1 red onion, sliced 1 white onion, sliced 2 shallots, thinly sliced 1 tablespoon fresh thyme Kosher salt and freshly ground pepper 2 teaspoons packed light brown sugar 3 to 4 tablespoons brandy 1 teaspoon Worcestershire sauce 2 teaspoons sherry vinegar 4 teaspoons mixed peppercorns, crushed 2 filet mignon steaks (1 1/2 inches thick; about 8 ounces each), each cut into 4 strips Vegetable oil, for frying 1/4 cup sour cream Instructions: The night before serving, slice the potatoes 1/4-inch thick and transfer to a bowl of cold water. Refrigerate up to 24 hours, changing the water a few times. (This makes the potatoes extra crispy when fried.) Melt 1 tablespoon butter in a large pot over medium heat. Add the red onion, white onion, shallots, thyme, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onions are soft, 30 minutes. Stir in the brown sugar, brandy and Worcestershire sauce and cook until most of the liquid has evaporated, about 10 minutes. Remove from the heat and stir in the vinegar; transfer to a bowl and set aside. Combine 3 teaspoons crushed peppercorns with 1 teaspoon salt in a large bowl. Add the steak and toss to coat, pressing the peppercorns into the meat. Melt the remaining 1 tablespoon butter in a large skillet over medium-high heat and cook until it just starts browning. Add the steak; cook, turning, until browned on all sides, about 6 minutes. Remove to a cutting board and let rest 10 minutes. Meanwhile, drain the potatoes and pat dry. Transfer to a large pot; cover with 2 inches of vegetable oil. Cook over medium-high heat, gently stirring occasionally, until golden brown, about 20 minutes. Remove with a slotted spoon and transfer to a rack set on a baking sheet; season with salt. (The potatoes can be fried up to 2 hours ahead; reheat in a 300 degrees F oven for 5 minutes before assembling.) Thinly slice the steak. Spread some of the onion mixture on each potato; top with a slice of steak and a dollop of sour cream. Sprinkle with the remaining 1 teaspoon crushed peppercorns. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40066,"Vegan French Toast 1 1/4 cups unsweetened almond milk 1/2 cup soy yogurt 2 tablespoons cornstarch 2 tablespoons sugar 1 teaspoon ground cinnamon 1 teaspoon pure vanilla extract 4 tablespoons refined coconut oil, melted One 1-pound day-old Italian-style loaf, ends discarded and loaf cut into 3/4-inch-thick slices Warm pure maple syrup, for serving Instructions: Set a baking sheet on an oven rack and preheat to 200 degrees F. Blend the almond milk, soy yogurt, cornstarch, sugar, cinnamon and vanilla in a blender until combined. Transfer to a casserole dish or glass pie plate. Heat a large nonstick skillet over medium heat. Add 1 tablespoon of the oil, swirling the skillet to coat the surface. Place 3 slices of bread in the milk-yogurt mixture, let soak for about 1 minute per side, then carefully lay the slices in the skillet. Cook, undisturbed, until browned and crisp, 2 to 4 minutes per side (adjust the heat as needed). Serve immediately or transfer to the rack in the oven to keep warm. Repeat with the remaining oil, bread and milk-soy mixture. Serve with maple syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40067,"Sun-dried Tomato Meatloaf with Mozzarella 1 1/2 pounds ground meatloaf mix (equal parts ground beef, pork and veal or turkey) 1 cup dried breadcrumbs 1 cup shredded carrots 1 cup shredded mozzarella 3/4 cup drained, chopped sun-dried tomatoes 2 tablespoons chopped fresh flat-leaf parsley 1 tablespoon finely chopped fresh oregano 2 large eggs, lightly beaten 1 clove garlic, minced 1 medium onion, grated 1/2 cup ketchup 1 tablespoon plus 1 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons light brown sugar Instructions: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper. Combine the meatloaf mix, breadcrumbs, carrots, mozzarella, sun-dried tomatoes, parsley, oregano, eggs, garlic, onion, 1/4 cup of the ketchup, 1 tablespoon of the Worcestershire, 1 1/2 teaspoons salt and 1/2 teaspoon pepper in a large mixing 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 brown sugar, remaining 1/4 cup ketchup and remaining 1 teaspoon Worcestershire in a 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, Merlot, Pinot Noir, Barbera]" 40068,"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]" 40069,"Easy Chicken-Escarole Soup 1 tablespoon olive oil 1 pound boneless, skinless chicken thighs (3 or 4 pieces) Kosher salt and freshly ground black pepper 6 cloves garlic, peeled and crushed 6 cups chicken stock 1 head escarole (about 1 pound), wilted spots trimmed Instructions: In a small Dutch oven or a large soup pot, heat the oil over medium-high heat. Sprinkle the chicken thighs on both sides with salt and pepper; put them in the pan, fattier side down, and cook until browned on the bottom and some of the fat has rendered out, 4 minutes. Flip the thighs over, tuck the garlic in around them and cook until the garlic is browned and aromatic, about 1 minute. Pour in the chicken stock and simmer until the thighs are cooked through, about 12 minutes. Remove the thighs from the pot and cut into bite-size pieces. While the soup is cooking, cut the leaves of the escarole away from the core and wash well in cold water, especially the white part near the base, where most of the dirt collects. Tear the leaves into 2-inch pieces. Stir the escarole into the pot a handful at a time until it all fits, then cover and cook until tender, 3 minutes. Return the chicken to the pot and bring back to a simmer. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40070,"Halibut with Endive and Gremolata 2 tablespoons extra-virgin olive oil 1 teaspoon sugar
2 heads endive, quartered lengthwise
1/4 cup piquillo peppers, drained and sliced into rings
1 clove garlic, roughly chopped
1 small red onion, thinly sliced
1 cup low-sodium vegetable broth
One 15-ounce can cannellini beans, drained and rinsed
3 tablespoons coarsely chopped fresh mint 3 tablespoons coarsely chopped fresh parsley 2 teaspoons finely grated lemon zest
1 small clove garlic, finely chopped
Pinch red pepper flakes Kosher salt
1 to 2 tablespoons extra-virgin olive oil Four 6-ounce halibut fillets Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
2 tablespoons canola oil
Instructions: For the endive: In a medium skillet over medium heat, heat the olive oil. Add the sugar and endive quarters and brown for about 2 minutes. Next, add the piquillo peppers, garlic and red onions and cook about 3 more minutes. Deglaze with the vegetable broth and add the beans. Cook until the broth is slightly reduced, about 4 minutes. Smash some of the beans to further thicken the sauce. Keep warm. For the gremolata: Combine together the mint, parsley, lemon zest, garlic, red pepper flakes and some kosher salt in a small bowl. Add enough extra-virgin olive oil to bind the mixture together, 1 to 2 tablespoons. For the fish: Sprinkle the halibut fillets on both sides with salt and pepper. In a large saute pan, add the canola oil and heat on high until there are small wisps of smoke coming from the sides of the pan. Add the fish to the pan and cook until golden, about 4 minutes. Flip and cook until firm but still translucent in the center, 4 more minutes. Spoon some endive onto each plate and then a piece of halibut. Top with some of the gremolata. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40071,"Mango Melon Bites 1/4 cup honey mustard 2 teaspoons salt-free lemon and pepper seasoning (recommended: McCormick) 1/2 cup fat-free plain yogurt 1 1/2 cups red seedless grapes 1 (6-ounce) package smoked ham slices, sliced in half and folded like an accordion 2 cups refrigerated precut mango chunks (recommended: Ready Pac) 2 cups refrigerated precut watermelon chunks (recommended: Ready Pac) Instructions: In a small bowl combine the mustard, lemon pepper seasoning and yogurt, Set aside, to be served with the mango-melon bites. Use a toothpick to skewer a grape, a folded ham slice a mango chunk or watermelon chunk. Repeat until all ingredients are used alternating each skewer with a chunk of mango and watermelon. Serve on a platter with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40072,"Peaches and Cream Ice Cream Cake with Oatmeal Cookies Unsalted butter, for the pan 8 to 10 oatmeal raisin cookies 3/4 cup granola 1 quart peach ice cream or gelato, softened 1 quart vanilla ice cream or gelato, softened 2 cups heavy cream 2 tablespoons confectioners' sugar 1/2 teaspoon pure vanilla extract Instructions: Butter a 9-inch springform pan and line the bottom with a parchment paper circle. Cover the bottom of the pan with the cookies. Sprinkle 1/2 cup of the granola on top of the cookies. Scoop the peach ice cream and vanilla ice cream onto the granola layer, packing them in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours. Unmold the cake by running a knife around the edge of it, then unhinge the springform and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a plate on the bottom and invert once more. Add the heavy cream, confectioners' sugar and vanilla to a large bowl and whip with an electric mixer until soft peaks form. (This makes enough frosting to cover the top and sides of the cake with additional to pipe decorations if desired.) Frost the top and sides of the cake with the vanilla whipped cream frosting and sprinkle with the remaining 1/4 cup granola. If the cake begins to get too soft, put it back into the freezer for a few minutes. Freeze another 1 1/2 to 2 hours or overnight. Before serving, let the cake sit at room temperature for about 20 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 40073,"Birthday Cake with Hot Pink Butter Icing 18 tablespoons (2 1/4 sticks) unsalted butter, at room temperature 3 cups sugar 6 extra-large eggs, at room temperature 8 ounces (about 1 cup) sour cream, at room temperature 1 1/2 teaspoons pure vanilla extract 1 lemon, zested 3 cups all-purpose flour 1/3 cup cornstarch 1 teaspoon kosher salt 1 teaspoon baking soda 3/4 pound (3 sticks) unsalted butter, at room temperature 3 pounds confectioners' sugar, sifted 9 tablespoons milk 3 teaspoons pure vanilla extract 14 drops pink food coloring (rose petal shade) Pink and white candy, for decorating Instructions: Preheat the oven to 350 degrees F. Butter and flour a 9-inch cake pan, a 6-inch cake pan, and a 3-inch cake pan. To make the cake, cream the butter and sugar on medium-high speed in the bowl of an electric mixer fitted with a paddle attachment until light and fluffy, about 5 minutes. On medium speed, add the eggs, 2 at a time, then the sour cream, vanilla, and lemon zest, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. With the mixer on low speed, slowly add the flour mixture to the butter mixture and stir just until smooth. Finish mixing by hand to be sure the batter is well mixed. Proportionately divide the batter between the 3 cake pans. Smooth the tops with a spatula, and bake as follows: the 9-inch pan for 45 minutes, the 6-inch pan for 35 to 40 minutes and the 3-inch pan for 30 minutes, or until a toothpick comes out clean in each cake. Cool in the pans to room temperature. For the frosting, cream the butter in the bowl of an electric mixer fitted with the paddle attachment. Add the confectioners' sugar, milk, and vanilla extract. Mix on low speed for 1 to 2 minutes, until thickened. Add the food coloring and turn the mixer off. Using a spatula, fully incorporate the color into the frosting. Frost each cake separately, saving some frosting for decoration. Chill the cakes before stacking. Place the 9-inch cake on a plate. Center the 6-inch cake on top of the 9-inch cake. Center the 3-inch cake on top of the 6-inch cake. For the decoration, pipe or spoon the remaining frosting around the base of each cake and around the top edge of the 3-inch cake. Finish decorating with the pieces of candy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40074,"Honeyed Chicken Legs 6 whole chicken legs, skinned 4 carrots, sliced thick 1 large onion, cut into 1/8-inch pieces 1 navel orange, cut into 1/8ths 1 tablespoon herbes de Provence 1 teaspoon seasoned salt or Cavender's Greek seasoning 2 tablespoons honey 1 tablespoon Dijon mustard 2 tablespoons olive oil, or to taste Hot pepper sauce, to taste 2 zucchini, sliced Instructions: Preheat oven to 350 degrees. Arrange chicken in an oiled baking dish and surround with the carrots, onion and orange. Sprinkle the chicken and vegetables with the herbes de Provence and seasoned salt. In a small bowl combine the honey and mustard and brush the mixture over the chicken. Drizzle the chicken and vegetables with the oil and sprinkle with hot pepper sauce. Bake, covered with foil, basting occasionally, for 45 minutes. Uncover, add zucchini, and bake for an additional 20 minutes or until juices from chicken run clear and vegetables are tender. If desired, run under a preheated broiler about 4 inches from the heat until golden. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 40075,"Easy Pan Steaks 3 tablespoons unsalted butter 1 tablespoon olive oil
2 sprigs fresh rosemary
Coarse sea salt and freshly ground black pepper Two 8-ounce filet mignon steaks Instructions: Preheat your oven to 450 F. Heat the butter and olive oil in an oven-safe skillet over medium-high heat. Add in the sprigs of rosemary as your pan is heating. Salt and pepper the meat to your liking (I recommend a generous pinch of each, which is a THREE-finger pinch.) When the butter has melted and the oil is heated, add your steaks to the pan to get a nice golden-brown sear on them. This should take about 2 minutes on each side. Then place your pan in the oven until the steaks are cooked to your preference, 7 to 9 minutes. (Eight minutes makes a perfect medium, my favorite!) Allow the meat to rest 5 minutes before slicing and serving. These rosemary-infused steaks are nothing short of delicious. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40076,"Tomato Pesto 4 cups peeled, seeded, and coarsely chopped tomatoes 5 cloves minced garlic 30 large fresh basil leaves 1/2 cup extra-virgin olive oil 1 tablespoon and 1 teaspoon balsamic vinegar Sea salt, preferably gray salt, and freshly ground black pepper 1 cup freshly grated Parmesan Instructions: Combine the tomatoes, garlic, basil, olive oil, vinegar, and salt and pepper, to taste, in a blender and puree until smooth. Add the cheese and blend briefly just to mix. Transfer to a bowl and adjust the seasoning. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 40077,"Apple and Onion Stuffin' 1 1/2 sticks butter, softened About 2 cups chopped celery 3 to 4 McIntosh apples, skin on, cored, quartered and chopped
1 large yellow onion, chopped or 2 medium yellow onions, chopped Salt and black pepper Salt and black pepper
2 tablespoons poultry seasoning 8 cups cubed stuffing mix, such as Pepperidge Farm 4 to 5 cups chicken stock, as needed 1 egg, beaten (if preparing as \Stuffin' Muffins) Instructions: Preheat the oven to 400 degrees F.
Preheat a large skillet over medium-high heat. Melt 1 stick butter in the skillet. When the butter melts, add the celery, apples and onions. Season with salt, pepper and poultry seasoning. Cook until the vegetables and apples begin to soften, 5 to 6 minutes.
Add the stuffing cubes to the pan and combine. Moisten the stuffing with the chicken stock until all of the bread is soft, but not wet. Let the stuffing cool either in the pan or in a bowl.
For a stuffin' casserole: Brush a casserole dish with 1/4 stick butter. Add the stuffing mixture to the dish and dot the top with the remaining 1/4 stick butter. Bake until set and crisp on top, 15 to 20 minutes. Serve hot or at room temperature.
For individual stuffin' muffins: Brush a 12-muffin tin with the remaining 1/2 stick of butter. Add the beaten egg to the cooled stuffing mixture. Using an ice cream scoop, fill and mound up the stuffing in the muffin tin. Bake until set and crisp on top, 10 to 15 minutes. Remove the stuffin' muffins to a platter and serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40078,"Cocoa Whipped Cream 2 tablespoons water 1 teaspoon gelatin 2 cups heavy cream 1/2 cup Good Eats Cocoa Mix, recipe follows 1 teaspoon vanilla extract 2 cups powdered sugar 1 cup cocoa (Dutch-process preferred) 2 1/2 cups powdered milk 1 teaspoon salt 2 teaspoons cornstarch 1 teaspoon cayenne pepper, more as desired Instructions: Place your mixing bowl and whisk into the refrigerator to chill. In a metal measuring cup or a very small saucepan combine the water and the gelatin. Let this sit for 5 minutes then place over low heat for 2 minutes to melt. With your mixer on low combine the cream and the cocoa in the chilled bowl. Drizzle in the melted gelatin. Add the vanilla and turn mixer to high and whip to medium peaks. Combine all ingredients in a mixing bowl and incorporate evenly. Seal in an airtight container. Keeps indefinitely in the pantry. Yield: 5 1/2 cups dry mix Prep Time: 5 minutes Ease of preparation: easy ","[Chardonnay, Riesling, Moscato, Sparkling wine]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Roasted Chicken Thighs with Lemon and Herbs

Instructions: Preheat oven to 425 degrees F. Season chicken inside and out with salt, pepper" 40079,"Prickly Pear Margarita 3 ounces tequila blanco 1/2-ounce Cointreau 1 1/2 ounces lime juice 2 ounces prickly pear syrup Kosher salt and turbinado sugar, for garnishing the glass Kosher salt and turbinado sugar, for garnishing the glass
Kumquats and lime peels, for garnish Instructions: Combine the tequila, Cointreau, lime juice and pear syrup in a cocktail shaker. Shake vigorously to incorporate. Wet the rim of a margarita glass and dip into salt and sugar mixture. Pour margarita into glass over ice. Garnish with a kumquat and a curled piece of lime peel. ","[Tequila, Cointreau, Sauvignon Blanc, Pinot Grigio]" 40080,"Chocolate Fudge Sauce 3 tablespoons unsalted butter 1/2 cup water 1/3 cup heavy cream 2 tablespoons honey 1/2 pound bittersweet chocolate, coarsely chopped 2 tablespoons dark rum Instructions: Melt the butter in a medium saucepan. Add the water, cream, and honey and bring to a simmer over moderately high heat. Put the chocolate in a medium, heat-proof bowl and pour the hot cream mixture on top. Let stand until the chocolate melts, 1 minute, then stir until smooth. Stir in the rum. ","[Merlot, Cabernet Sauvignon, Port]" 40081,"Apple Pie with Leaf Lard Crust 8 medium apples (3 different types, such as Granny Smith, Haralson and Honeycrisp, or any three you like), peeled, cored and cut into 1-inch chunks 1 cup sugar, plus more for dusting the pie
Grated zest and juice of 1 lemon
2 tablespoons dark rum, optional 1 teaspoon vanilla extract
5 tablespoons cornstarch
1/2 teaspoon freshly grated nutmeg
Pinch salt All-purpose flour, for rolling the dough
Leaf Lard Crust, recipe follows 2 to 3 tablespoons unsalted butter, cold, cut into thin pats
Heavy cream, for the pie wash
2 1/2 cups all-purpose flour 2 tablespoons sugar
3/4 teaspoon fine seat salt
6 ounces rendered leaf lard, cold, cut into cubes
2 tablespoons unsalted butter, cold, cut into cubes
4 to 6 tablespoons ice water
Instructions: In a large bowl, toss the apples with the sugar, lemon zest and juice, rum (if using), vanilla, cornstarch, nutmeg and salt. Macerate at room temperature for about 2 hours or, refrigerated, overnight. Preheat the oven to 375 degrees F. Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1/4-inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang. Refrigerate the first crust while you roll out the second disk of dough. Remove the bottom crust from the fridge and fill it with the macerated apples. Tuck the pats of cold butter beneath the top layer of fruit. Top with the second piece of dough, and trim both to a 1/2-inch overhang. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish. (You want to make a hard crimp because it will shrink as it cooks.) Cut a hole in the center of the pie, as well as some decorative vents. Brush the top of the pie with cream, dust it with sugar, and bake for 20 minutes. Then reduce the temperature to 350 degrees F and bake for another 45 to 55 minutes, until the center juices bubble and thicken, for a total of about 1 hour 10 minutes. Let the pie cool until it is just warm to the touch before slicing and serving. Mix the flour, sugar, and salt in a large bowl. Add the lard and the butter, and cut them in with a pastry blender until the larger pieces are the size of peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of lard to flatten them. Add 4 tablespoons of the ice water and mix with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. You want to mix the dough as little as possible to ensure it stays tender. Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days. Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40082,"Shrimp Stir-Fry with Fried Egg and Flavored Vinegar 1/2 cup white wine vinegar 2 teaspoons sugar 1 tablespoon cl oil or cl flakes Kosher salt Finely chopped fresh chives 1 tablespoon vegetable oil 4 eggs 1 tablespoon butter 2 (12-ounce) packages thick pre-cooked egg noodles 1/3 cup oyster sauce 1/3 cup water 1/4 cup vegetable oil 1/2 red onion, julienned 2 cups shiitake mushrooms, stemmed and quartered 2 cloves garlic, chopped 16 large (21/25) shrimp, peeled and deveined 2 tablespoons finely chopped fresh ginger 3 plum tomatoes, medium diced Bunch green onions, chopped 1 1/2 cups spinach, stemmed, washed, dried and coarsely chopped Instructions: Soak the egg noodles in hot water for 5 minutes, drain, and then set them aside. For the vinegar: Put the white wine vinegar, sugar, and cl oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving. For the egg: In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside. For the stir-fry: In a small bowl, stir the oyster sauce and water together, and set aside. Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss. Remove the wok from the heat, and add the spinach, and toss. Divide the stir-fry among 4 warmed serving bowls, and layer 1 fried egg over each portion. Spoon the flavored vinegar and chives over the fried egg.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40083,"Butterscotch Ice Cream Sandwiches with Molasses Cookies and Caramelized Pineapple 2 tablespoons unsalted butter 1/2 cup plus 2 tablespoons packed light brown sugar 1 1/4 cups whole milk
3/4 cup heavy whipping cream
5 large egg yolks
1/2 teaspoon kosher salt
1 teaspoon vanilla extract 11 tablespoons unsalted butter, softened 1/4 cup granulated sugar
1 large egg, at room temperature
1/4 cup sorghum molasses
1 3/4 cups whole-grain gluten-free flour blend 1 1/8 teaspoons baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground chia seed
1/2 teaspoon ground ginger 1/2 teaspoon kosher salt
1/4 teaspoon freshly grated nutmeg
Turbinado or other coarse sugar, for coating 1/2 small pineapple, peeled, cored and cut in 1/2-inch dice 2 tablespoons packed light brown sugar
2 teaspoons dark rum
1 teaspoon vanilla extract
Pinch kosher salt
2 teaspoons unsalted butter
Caramel sauce, for serving Edible flowers, for serving Powdered sugar, for serving Instructions: For the butterscotch ice cream base: Combine the butter and 5 tablespoons brown sugar in a medium saucepan over medium heat. Cook, stirring frequently with a heatproof rubber spatula, until the mixture is thick and bubbly and darkens slightly in color. Carefully and slowly, pour in the milk and cream. Increase the heat to medium-high and cook, stirring occasionally, until the caramel is dissolved and the mixture is scalding hot. Turn off the heat. Whisk together the egg yolks, salt and remaining 5 tablespoons brown sugar in a bowl until well combined. Slowly ladle in about one-third of the hot milk mixture, whisking constantly. Pour the tempered yolk mixture back into the saucepan. Reduce the heat to medium-low and heat slowly, stirring constantly with a rubber spatula or wooden spoon, until the custard reaches 175 degrees F and has thickened slightly. Do not allow to boil or the mixture will curdle. Set the pan into a larger container half-filled with ice and water and stir occasionally until completely chilled. Stir in the vanilla extract. If the custard is not totally smooth, strain through a fine-mesh strainer or blend until smooth with a handheld immersion blender. Process in an ice cream machine according to the manufacturer's directions. Store in the freezer until firm, at least 4 hours. For the sorghum molasses cookies: Add the butter and granulated sugar to the bowl of a stand mixer (or a large bowl, if using a handheld mixer). Using the paddle attachment (for the stand mixer), beat on medium speed until light and fluffy, about 3 minutes. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds to ensure a homogeneous mixture. Add the egg and beat until incorporated. Add the molasses and beat again until incorporated. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds. Combine the flour blend, baking soda, cinnamon, chia seed, ginger, salt and nutmeg in a medium bowl with a whisk. Add the dry mixture to the stand mixer bowl and stir on low speed until the dry ingredients are moistened. Increase the speed to medium and beat until smooth, about 1 minute. Scrape the sides and bottom of the bowl with a rubber spatula, and beat again for 20 seconds. (For easier shaping, chill the dough for several hours until firm.) Preheat the oven to 350 degrees F (if using a convection oven, preheat to 325 degrees F.) Line 2 baking sheets with parchment. Using a small ice cream scoop, shape 1-ounce balls of dough (2 tablespoons in size) and roll them lightly in turbinado sugar. Place on the prepared baking sheets 4 inches apart and flatten slightly with your hands to a 1/2-inch thickness. Bake, rotating the pans once from front to back and from the bottom rack to the top rack during baking, until rich golden brown all over and puffed in the center, about 18 minutes. They will spread quite a bit and feel just set. Allow to cool completely, then freeze until ready to assemble the sandwiches. To assemble the sandwiches: Remove the ice cream from the freezer. If it is too firm to scoop easily, allow to soften for 5 to 10 minutes. Remove the cookies from the freezer. Place 6 cookies face-down on a baking sheet. Top each cookie with a generous scoop of butterscotch ice cream, then top each with another cookie, face-up. Press down gently with the palm of your hand until the ice cream spreads to the edges of cookies. Place the sandwiches in the freezer until ready to serve. For the pineapple: Toss the pineapple with the brown sugar, rum, vanilla and salt in a medium bowl. Let marinate, stirring once or twice, until the sugar has dissolved and the pineapple releases its juices, 20 to 30 minutes. Drain the pineapple, reserving the marinade. Heat a large cast-iron skillet over medium heat. When the pan is quite hot, add the butter and swirl to coat the bottom of the pan. Add the pineapple to the pan, spreading the pieces out in a single layer and taking care not to crowd the pan. When the pan has recovered its heat, pour in the marinade and allow to reduce until thickened and bubbly. Turn over the pineapple pieces and cook, stirring occasionally, until the liquid is all but evaporated and the pineapple is nicely browned all over. Remove the pineapple from the skillet. To serve: Cut each ice cream sandwich in half and plate with the warm, caramelized pineapple. Add a drizzle of caramel sauce and garnish with a bright edible flower and a sprinkle of powdered sugar. Enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40084,"Spaghetti with Chianti and Fava Beans One 750-milliliter bottle Chianti wine Kosher salt 1 pound spaghetti
2 tablespoons olive oil
12 ounces spicy Italian sausage, casings removed
1 shallot, chopped
1 clove garlic, minced
1 cup freshly grated Parmesan 1/4 cup mascarpone, at room temperature
2 pounds fava beans, shelled, blanched and peeled
1 teaspoon chopped fresh rosemary
Instructions: Add the wine, 8 cups water and a handful of salt to a pasta pot. Bring to a boil over high heat. Add the spaghetti and cook until just shy of al dente, about 8 minutes. While the pasta is cooking, heat a large skillet over medium-high heat. Add the oil and sausage to the hot pan. Cook, breaking up the sausage with the back of a wooden spoon, until almost fully cooked, about 4 minutes. Add the shallots and garlic, and cook an additional 2 minutes, stirring often. Using tongs or a pasta fork, remove the pasta directly to the sausage pan. Sprinkle with 3/4 cup of the Parmesan, and toss with tongs to combine. Add the mascarpone, fava beans, rosemary, 1/4 teaspoon salt and about 1 cup of the pasta water. Stir with a wooden spoon to combine, adding more pasta water as needed to form a sauce and coat the pasta. Serve sprinkled with the remaining 1/4 cup Parmesan. ","[Chianti, Barbera, Dolcetto, Valpolicella]" 40085,"Sweet Onion Relish 4 to 6 yellow onions (small dice) 4 tablespoons brown sugar 3 tablespoons balsamic vinegar 3 tablespoons red wine 1 teaspoon red wine vinegar Salt and pepper Instructions: Saute the onions in a skillet over medium-low heat until translucent and caramelized, about 10 minutes. Add the brown sugar and stir until dissolved. Deglaze the pan with both vinegars and the wine. Simmer on medium-low heat until all the liquid has been evaporated, about 15 minutes. ","[Chardonnay, Pinot Grigio, Riesling]" 40086,"Ginger Cranberry Cocktail (Frozen Vodka or Gin) 4 -inch piece ginger, peeled and roughly chopped 1/2 cup sugar 1 1/2 cups water 1 cup frozen cranberries 1 lime, juiced 2 cups vodka or gin 2 cups cranberry juice 1 cup ginger syrup, or to taste Splash club soda Shaved ginger Instructions: For the ginger syrup: Place all syrup ingredients in a saucepan and simmer until sugar dissolves and the ginger is infused in the syrup, about 20 minutes. Strain and allow to cool fully before use. For the drink: Crush the frozen cranberries in a large glass pitcher. Add the lime juice and their juiced wedges to the pitcher. Pour in the vodka, cranberry juice, and ginger syrup. Put ice in low-ball glasses and fill glasses about 2/3 full. Top off with club soda and garnish with a shaving of fresh ginger. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40087,"Dark Chocolate and Walnut Torte 1/3 cup Fisher? Walnut Halves and pieces 1/3 cup all-purpose flour 9 oz. semi-sweet chocolate, chopped 1 1/2 sticks unsalted butter, cut into 1/2 inch slices, plus extra for greasing the pan 6 large eggs, separated into whites and yolks
1 cup granulated sugar, divided 1 Tbsp. vanilla 1/4 teaspoon cream of tartar 2 Tbsp. confectioners' sugar 1/4 cup Fisher? Walnut Halves and Pieces, toasted 1 cup fresh raspberries Instructions: Preheat oven to 375F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside. Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside. Beat the egg yolks, ? cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture. Combine the egg whites, cream of tartar and a small amount of the remaining ? cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan. Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 40088,"Roasted Asparagus with Rhubarb Vinegar 2 bunches fresh asparagus, about 2 pounds, trimmed 2 tablespoons extra-virgin olive oil, divided Kosher salt and freshly cracked black pepper 1 small shallot, sliced 3 stalks rhubarb, chopped 1/2 cup white balsamic vinegar Instructions: Preheat the oven to 400 degrees F. Arrange the asparagus on a rimmed baking sheet, in a single layer, and drizzle with 1 tablespoon of olive oil. Season with salt and pepper, to taste, and roll the stalks around to coat evenly. Transfer the pan to the oven and roast, shaking the pan several times to turn the asparagus, until the tips are browned and crisp, 15 to 20 minutes. Meanwhile, heat the remaining 1 tablespoon of oil in a saucepan over medium heat. Add the shallots and cook until softened, 3 to 4 minutes. Add the rhubarb and cook an additional 2 to 3 minutes. Stir in the vinegar and simmer until the rhubarb is broken down but not mushy and the flavors are infused, 10 to 12 minutes. Strain the mixture through a fine mesh strainer into a small saucepan. Bring the mixture to a simmer over medium-low heat and simmer until thick and syrupy, about 5 minutes. To serve, arrange the asparagus on a large platter, drizzle with the rhubarb vinegar and season with salt and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40089,"Capellini al Forno 6 tablespoons unsalted butter, diced, at room temperature, plus extra for greasing pan 1 pound capellini (angel hair) pasta 1 cup plus 1/2 cup grated Parmesan 3 eggs, at room temperature, beaten 3/4 cup chopped fresh flat-leaf parsley 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1 cup plain breadcrumbs 1 pound prosciutto, sliced 1/8-inch thick and coarsely chopped 2 cups (8 ounces) shredded smoked mozzarella 3 tablespoons olive oil 1 (25-ounce) jar marinara or tomato-basil sauce, warmed Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter the bottom and sides of a 9-inch diameter nonstick spring form pan. Set aside. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 4 to 5 minutes. Drain well and place in a large bowl. Add 4 tablespoons butter, 1 cup Parmesan, eggs, parsley, salt and pepper. Toss well until coated. Sprinkle 1/4 cup breadcrumbs in the bottom of the prepared pan. Spread 1/3 of the seasoned pasta on top. Arrange half of the prosciutto in a single layer on top. Sprinkle half of the mozzarella on top. Add 1/3 of the pasta and push down lightly to form an even layer. Repeat the layers with 1/4 cup breadcrumbs, the remaining pasta, prosciutto, and mozzarella. In a small bowl, mix the remaining 1/2 cup breadcrumbs and Parmesan together. Sprinkle over the layers and dot with the remaining 2 tablespoons butter. Drizzle with olive oil and bake until light golden on top, 45 to 50 minutes. Cool for 10 minutes. Remove the sides of the pan and cut the pasta into wedges. Serve with warm marinara sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40090,"Coffee-Glazed Bacon With Eggs 1/4 cup maple syrup 3 tablespoons instant coffee Freshly ground pepper 8 slices thick-cut bacon 4 teaspoons unsalted butter 8 large eggs Kosher salt Buttered toast, for serving Instructions: Preheat the oven to 325 degrees F. Set a wire rack on a rimmed baking sheet. Combine the maple syrup, instant coffee, and pepper to taste in a small saucepan over medium heat and cook, stirring, until the coffee dissolves. Remove from the heat. Stir in the bacon until coated.
Arrange the bacon on the rack; drizzle with some of the remaining coffee syrup. Bake 20 minutes, then flip and drizzle with the remaining syrup; continue baking until the bacon is dark brown and glazed, about 15 more minutes.
Meanwhile, heat 2 teaspoons butter in a large skillet over medium-high heat. Crack 4 eggs into the skillet, season with salt and pepper, and cook until opaque around the edges, about 2 minutes. Cover and cook 4 to 6 more minutes. Repeat with the remaining butter and eggs. Serve the fried eggs with the bacon and toast.
","[Syrah, Zinfandel, Tempranillo, Barbera]" 40091,"Spicy Grilled Shrimp Salad 1 lb shrimp 1/2 red pepper diced 1 jalapeno, minced 1/2 red onion, diced 1 & 1/2 lime cayenne 2 tablespoons olive oil salt fresh cilantro lettuce 1 avocado, diced Instructions: Peel and devein shrimp. Place in bowl with jalapeno, juice of 1/2 a lime and olive oil. Toss to coat and let sit for 15 minutes. In separate bowl combine cilantro, avocado, red pepper, and onion. Add juice of 1 lime, cayenne and salt. Toss to coat. Cook off shrimp on grill or on stove top in a skillet. Add shrimp to salad and toss to coat. Serve on bed of lettuce. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 40092,"Baked Spaghetti Squash and Chicken 3 1/2 pound spaghetti squash 2 tablespoons butter 2 tablespoons flour Minced clove of garlic 1 cup chicken broth 12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes 1/2 cup milk or heavy cream 1/2 cup freshly grated Parmesan cheese 1/2 cup (packed) fresh parsley or basil leaves Salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender. While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven. Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40093,"Dessert Taco Bar One 10-ounce bag marshmallows 3 tablespoons butter
6 cups cornflakes
Chocolate ice cream Chocolate puffed rice cereal Diced strawberries Whipped cream Shredded green coconut Yellow and orange chocolate candies Instructions: Cut six 4-inch circles of parchment paper. Prop up an oven rack on the counter, using cans of vegetables or beans; the rack should be elevated a few inches. Melt the marshmallows and butter together in a large pot over medium heat. Stir in the cornflakes. Pour the mixture onto a baking sheet. Using the parchment circles as stencils, cut the corn treats into circles with a paring knife. Leaving the parchment on, mold the circles into a taco shape. Place the tacos, parchment down, into the oven rack so that the bottom of the tacos touch the countertop. (If they don't touch, lay the cans on their sides to lower the rack.) Let the tacos set up for 5 to 10 minutes, or until dried and crisp. Once the tacos are hardened, fill them with ice cream using a 2-tablespoon scoop, then sprinkle with rice cereal. Freeze until ready to serve. (When freezing, it's best to arrange the tacos snugly in a baking dish so they stand upright.) To serve, set up a toppings bar of diced strawberries, whipped cream, green shredded coconut and yellow and orange chocolate candies. Invite everyone top their taco with their favorite fixings. ","[Sparkling wine, Moscato, Riesling, Vinho Verde]" 40094,"Grilled Jerk Chicken Wings 1 cup scallions, whites and greens roughly chopped (6 to 8 scallions), plus extra sliced for garnish 1/3 cup vegetable oil, plus additional for oiling the grill grates 1/3 cup soy sauce 2 tablespoons roughly chopped fresh ginger 2 tablespoons light brown sugar, packed 1 tablespoon fresh thyme leaves, plus a small handful of sprigs 3/4 teaspoon ground allspice 1/2 teaspoon ground cinnamon 3 cloves garlic, roughly chopped 2 Scotch bonnet peppers, halved and seeds removed (see Cook's Note)
Zest and juice of 1 lime, plus wedges for serving Kosher salt and freshly ground black pepper 3 pounds chicken wings, wingettes and drumettes separated and tips discarded Instructions: Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling. Preheat a grill for indirect and direct grilling over medium 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 middle 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.) Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more. Sprinkle with sliced scallions and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 40095,"Pan-Fried Giant Latke with Caramelized Apples and Sour Cream 2 large apples, each peeled, cored and cut into 8 wedges 3 tablespoons sugar
Kosher salt
2 tablespoons unsalted butter
2 pounds russet potatoes
1 small yellow onion
3 tablespoons matzo meal
1 large egg, lightly beaten
1/4 teaspoon baking powder
1/2 cup vegetable oil
1 tablespoon chopped fresh herbs, such as chives or parsley, for garnish
Sour cream, for serving Instructions: Combine the apples, sugar and a pinch of salt in a medium bowl and toss to coat. Melt the butter in a medium skillet over medium-high heat until just starting to brown around the edges. Add the apples and cook, stirring often, until they are a deep, dark golden color, about 8 minutes. Transfer to a plate and set aside. Preheat a 10-inch nonstick skillet over medium heat. Set a wire rack inside a rimmed baking sheet.
Peel the potatoes and shred them in a food processor fitted with the shredding blade; transfer the shredded potatoes to a large colander as the food processor fills up. Press them firmly to remove any excess moisture, pat dry with paper towels and transfer to a large bowl.
Grate the onion in the food processor and stir into the potatoes along with the matzo meal, egg, baking powder and 2 teaspoons salt. Immediately move to cooking the potato mixture or it will purge too much water and not be crispy.
Add 1/4 cup of the oil to your preheated skillet and as soon as it shimmers add the potato mixture in handfuls, creating an even layer and leaving any excess moisture in the bowl. Cook until golden and crispy on the bottom, about 6 minutes. Slide the latke on to the wire rack.
Return the skillet to the heat and add the remaining 1/4 cup oil. Once it is shimmering cover the latke with a round platter or large pot lid and in one swift motion invert the rack with the latke cooked-side up onto your platter or lid. Carefully slide the latke back into the skillet and cook until golden and cooked through, about 5 minutes. Slide back on to the wire rack and let drain for a minute.
Transfer the latke to a serving platter, top with the sour cream, caramelized apples and sprinkle with the herbs.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40096,"Grilled Thai Summer Roll Stuffed Chicken Breasts 4 skinless, boneless chicken breasts (about 8 ounces each) 1 ounce rice vermicelli 3 tablespoons vegetable oil, plus more for the grill
1 tablespoon rice vinegar 1 teaspoon grated lime zest, plus the juice of 1 lime 1 teaspoon Sriracha
Kosher salt and freshly ground pepper 1 carrot, cut into matchsticks 1/4 red bell pepper, sliced
1 scallion, sliced 1/4 cup sweet Thai chili sauce Instructions: Preheat a grill to medium. Prepare the chicken: With your knife parallel to the cutting board, slice each chicken breast in half horizontally without cutting all the way through; open like a book. Cover with plastic wrap and pound until 1/2 inch thick. Make the filling: Cook the rice vermicelli as the label directs; drain. Toss with 1 tablespoon vegetable oil, the rice vinegar, lime zest, Sriracha and a pinch of salt in a bowl. Whisk the lime juice with the remaining 2 tablespoons vegetable oil in a separate bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with the lime oil; top with the noodles, carrot, bell pepper and scallion, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine.
Brush the grill grates with vegetable oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes, brushing with the sweet Thai chili sauce during the last 2 minutes of cooking. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40097,"Vanilla Panna Cotta 3 tablespoons water 1 tablespoon powdered gelatin 4 cups heavy cream 1/2 vanilla bean, split lengthwise 1/2 cup sugar Mixed berries Satin chocolate sauce, recipe follows 2 ounces unsweetened chocolate 4 1/2 ounces semisweet chocolate 1/4 cup light corn syrup 1/3 cup hot water Instructions: In a small bowl, combine the water and gelatin and let soak about 10 minutes (do not stir). Meanwhile, in a medium saucepan, heat the cream, vanilla bean and sugar to a simmer over medium heat, stirring occasionally to dissolve the sugar. As soon as it simmers, turn off the heat and add the gelatin mixture, stirring to dissolve the gelatin. If the gelatin doesn't completely dissolve in 3 minutes, return the mixture to the heat and warm gently until dissolved. Pour the mixture into 6 to 8 ramekins or dessert cups. Chill, uncovered, 2 hours. Satin Chocolate Sauce: In the top half of a double boiler, combine the 2 chocolates over simmering water. Stir constantly until melted, then whisk in the syrup and water without removing the double boiler from the heat. Whisk until smooth and shiny. The sauce can be made up to 24 hours in advance and refrigerated. To rewarm, stir over low heat or heat in a microwave. To serve panna cotta, dip the cups in hot water for 10 seconds, then turn the panna cottas out onto dessert plates (or, serve in the cups). Surround each panna cotta with berries and satin chocolate sauce. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]" 40098,"Roasted Turkey with Herb Cream Cheese and Strawberries 1 (8-ounce) container cream cheese, softened 1 tablespoon chopped fresh dill, plus more for garnish 1 tablespoon chopped fresh tarragon leaves or chervil, plus more for garnish 1 tablespoon chopped fresh chives, plus more for garnish 8 slices good quality dense white bread, toasted 1/2 pound roasted turkey breast, thinly sliced 1 pint strawberries, hulled and thinly sliced Fleur de sel*, optional Instructions: Combine the cream cheese and herbs. Spread the toasted bread with a layer of the herbed cream cheese. Place 2 slices of turkey on top and then some strawberry slices. Garnish with more herbs and a few grains of fleur de sel, if using. Slice each sandwich in half. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 40099,"Flounder, Red Pepper Cream, and Asparagus Risotto 2 tablespoons extra-virgin olive oil 4 (8-ounce) flounder fillets Salt and pepper 1 pound asparagus, trimmed and cut into 1-inch lengths 1 (5.5-ounce) box garden vegetable risotto mix (recommended: Buitoni) 1/2 cup jarred roasted red peppers 1/2 cup alfredo pasta sauce, store bought Fresh basil, for garnish Instructions: Preheat oven to 450 degrees F. Pour oil into a 13 by 9-inch baking dish. Arrange fish over oil, folding the ends under the middle to create little pockets. Sprinkle fish with salt and pepper. Roast for 5 minutes. Add asparagus to dish and roast for 5 to 7 minutes longer. Remove from oven and keep fish warm. Remove asparagus and reserve. Prepare risotto mix according to package directions, and add asparagus. Meanwhile, puree roasted peppers and alfredo sauce in a blender; transfer to a small saucepan and let simmer. Serve fish topped with sauce and accompanied by asparagus risotto. Garnish with fresh basil sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40100,"Buffalo Burger 5 pounds ground buffalo 1/2-ounce kosher salt About 1/3-ounce ground black pepper 9 ounces bread crumbs Rolls or buns, for serving Toppings of choice Instructions: Preheat grill to medium-high heat. In a large stainless steel bowl, combine the ground buffalo, salt, pepper and bread crumbs. Mix by gloved hand for approximately 20 seconds, until seasoning is evenly distributed. Pat into 6-ounce patties, and grill for approximately 5 minutes. Place burgers on buns with desired toppings and serve. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 40101,"Emerald Stir-Fry with Beef 1/4 cup mirin or semisweet white wine, like Riesling 1/4 cup orange juice 1/4 cup low-sodium soy sauce 2 tablespoons rice vinegar 1/4 teaspoon red pepper flakes 1/4 cup water 2 tablespoons canola oil 8 ounces beef round tip steak, sliced 1/4-inch thick 3 cloves garlic, minced 2 cups fresh snow peas (6 ounces) 1 large bunch broccoli (1 1/4 pounds) trimmed and cut into small florets 1 bunch asparagus (1 pound), trimmed and sliced on diagonal into 2-inch pieces 2 cups (8 ounces) frozen shelled edamame 1 1/2 teaspoons cornstarch dissolved in 1/4 cup warm water 1 teaspoon sesame oil Instructions: Combine mirin or white wine, orange juice, soy sauce, rice vinegar, red pepper flakes and water in a small bowl. In a large wok or very large (14-inch) saute pan, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook, stirring, until just browned, about 2 minutes. Transfer the beef to a plate. Heat the remaining tablespoon of oil over medium heat and cook garlic until fragrant, about 30 seconds. Add snow peas, broccoli, asparagus and edamame, raise heat to medium-high, and cook for 3 minutes until vegetables are slightly softened. Add the mirin-soy mixture and cook, stirring, until edamame are cooked and asparagus is crisp-tender, about 4 minutes. Add the beef and dissolved cornstarch and stir to incorporate. Cook until mixture thickens slightly and beef is heated through, an additional 2 minutes. Drizzle with sesame oil and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40102,"Spice-Rubbed Strip Steaks with Sweet-and-Spicy Onion Sauce 1 tablespoon paprika 2 teaspoons chili powder
1 teaspoon ground coriander
Salt and freshly ground black pepper 4 strip steaks, about 8 ounces each
3 tablespoons olive oil
2 onions, sliced
2 cloves garlic, grated
1 tablespoon tomato paste
1/2 teaspoon crushed red pepper flakes
1/2 cup beef broth
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
Instructions: Mix together the paprika, chili powder, coriander, 1 teaspoon black pepper and 1 teaspoon salt in a small bowl. Sprinkle the steaks on both sides with the spice mixture. Refrigerate for 1 hour. Heat the olive oil in a large skillet over medium-low heat. Add the onions and sprinkle with salt and pepper. Cook, stirring occasionally, until soft and slightly golden, 10 to 15 minutes. Add the garlic, tomato paste and pepper flakes, and cook for 2 minutes. Stir in the beef broth, hot sauce and Worcestershire. Cook until thickened, about 5 minutes. Keep warm. Prepare a grill or grill pan for medium-high heat. Grill the steaks for 3 to 4 minutes per side for medium rare. Let rest for 5 minutes. Serve topped with the onion sauce. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 40103,"Tenderloin for Wings in a Pigskin 4 ounces crumbled blue cheese 1 pint mayonnaise 1 cup sour cream 9 ounces milk 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Salt and freshly ground black pepper 1/2 cup allspice cafe cayenne habanero hot sauce 8 celery stalks 2 large onions 2 to 3 tablespoons butter Hot sauce (recommended: Frank's) 1 to 2 cups bread crumbs 4 chicken breasts, pounded out 4 pound butterflied pork tenderloin Olive oil, enough to coat the chicken and tenderloin Blue cheese finishing sauce Instructions: For the crazy blue cheese dressing: Combine all, hand blend to consistency. Add milk if needed. Preheat oven to 350 to 375 degrees F. Dice celery and onions and saute with butter. Add hot sauce, to taste, and bread crumbs to right consistency. No need to cool prior to stuffing. Dice chicken and add to above mixture. Stuff and tie tenderloin. Coat with pepper and salt and oil. Sear in saute pan. Put in oven and cook until desired temperature. Slice and plate with blue cheese sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 40104,"Pancakes 3 large eggs 1 cup flour (122 grams) 1 heaped teaspoon baking powder 1/2 cup milk (110 milliliters) Pinch salt Corn on the cob Bacon or pancetta Blueberries Bananas Stewed apples Chocolate Maple syrup Instructions: First, separate the eggs, putting the whites in 1 bowl and the egg yolks into another. Add the flour, baking powder and milk to the egg yolks and mix to a smooth thick batter. Whisk the whites with the salt until they form stiff peaks. Fold into the batter ? it is now ready to use. Heat a non-stick pan on a medium heat. Pour a little oil onto some kitchen paper and spread onto the pan. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. At this point, sprinkle your chosen flavoring onto the uncooked side before loosening with a spatula and flipping the pancake over. Continue frying until both sides are golden. You can make these pancakes large or small, to your liking. You can serve them simply dowsed in maple syrup and even some butter or creme fraiche. Or try one of these great flavorings. Nice one. ; P.S. You must try the corn pancakes, they are great. On one condition: you must use fresh corn. To do this, remove the outer leaves, and carefully run a knife down the cob, this will loosen all the lovely pieces of corn. I like to have some grilled bacon over my corn pancakes, drizzled with a little maple syrup. This sounds bloody horrid but it honestly tastes pukka!. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40105,"Mom's Mushroom Beef Tenderloin 1 beef tenderloin, about 2 pounds Kosher salt and freshly ground black pepper 3 tablespoons grapeseed oil 2 pounds mixed mushrooms, roughly chopped 1 (1-pound) package applewood smoked bacon, chopped 1 large onion, diced 1 pint heavy cream or half-and-half 1 bunch fresh Italian flat-leaf parsley, chopped Instructions: Preheat the oven to 375 degrees F.
Season the beef tenderloin roast generously with salt and pepper.
Heat 1 tablespoon grapeseed oil in a large skillet over high heat. Add the beef to the skillet and cook, turning occasionally until the beef is brown on all sides, about 5 minutes. Transfer the beef to a baking sheet. Roast in the oven until a thermometer inserted into the center of the beef registers 120 degrees F for medium-rare, about 35 minutes. Transfer the beef to a cutting board and let rest 10 minutes.
In a large skillet, heat 2 tablespoons grapeseed oil over medium-high heat. Add the mushrooms and saute until browned and lightly crisp.
In a separate skillet, over high temperature, brown the chopped bacon until crisp. Remove the bacon from the skillet and set aside. Pour out most of the bacon fat, reserving some in the pan. In the same pan, heat the bacon fat over medium-low heat. Add the onions and cook the onions until soft and cooked through, about 8 minutes.
In a large saucepan, combine the cooked mushrooms, bacon, onions, and cream, and bring to a simmer over medium heat. Simmer for 15 minutes, or until the cream thickens. Stir in the chopped parsley (reserving some for garnish), and season with salt, and pepper, to taste.
Thinly slice the beef tenderloin and transfer to a warmed serving platter. Pour the warm mushroom gravy over top and garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40106,"Parmesan Chicken Linguini with Sunday Gravy One 28-ounce can whole peeled San Marzano tomatoes Kosher salt
1 tablespoon olive oil, plus more for drizzling
2 ounces diced bacon
1 medium shallot, finely chopped
1 tablespoon tomato paste
1 teaspoon plus a pinch crushed red pepper flakes 1/2 cup dry white wine
1 tablespoon fresh oregano leaves
1/2 cup all-purpose flour
2 large eggs, lightly beaten
1/2 cup panko
1/2 cup grated Parmesan
1 tablespoon Italian seasoning
2 boneless skinless chicken breasts
Nonstick cooking spray
12 ounces linguine
1/4 cup torn fresh basil leaves
Instructions: Pulse the tomatoes in a blender or food processor until chopped into small pieces but not completely smooth. Bring a large pot of salted water to a boil. Preheat the oven to 425 degrees F. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the bacon and cook, stirring often, until golden brown, about 10 minutes. Add the shallot and cook, stirring, until softened, about 2 minutes. Add the tomato paste and teaspoon red pepper flakes and cook, stirring, 30 seconds, then add the wine and simmer until reduced by about half. Add the tomatoes and oregano and increase the heat to medium-high. Bring to a boil, then reduce the heat slightly and simmer until slightly reduced and the flavors have blended, about 10 minutes; season with salt. Line a sheet pan with parchment paper and set aside. Add the flour to a shallow bowl and season with salt and pepper. Add the eggs to a second shallow bowl and season with salt and pepper. Add the panko, Parmesan, Italian seasoning, the pinch red pepper flakes and some salt and pepper to a third shallow bowl and mix well. Coat the chicken in the flour and shake off the excess. Dip in the egg mixture, and finally, coat well in the panko mixture. Place on the lined sheet pan and spray with cooking spray. Bake until cooked through and golden brown, 30 to 35 minutes. Add the linguine to the boiling water and cook according to package directions; drain. Add the linguine to the pot with the sauce and stir to coat. Slice the chicken into strips. Serve the pasta topped with the chicken, a drizzle of olive oil and the basil leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40107,"Twice-Cooked Eggplant with Cilantro-Sesame Pesto 1 1/2 pounds Japanese eggplant, cut into 1-inch chunks 2 tablespoons canola or vegetable oil Kosher salt and freshly ground black pepper 2 garlic cloves, crushed under a knife and peeled 2 cups packed fresh cilantro leaves 2 tablespoons fresh lemon juice 2 tablespoons Asian sesame oil 2 tablespoons sesame seeds, toasted (see Cook's Note) 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons mayonnaise, preferably Kewpie (see Chef Talk, below) 1 teaspoon sriracha 1 teaspoon fresh orange juice 1 teaspoon Japanese soy sauce 2 tablespoons canola or vegetable oil 2 tablespoons pine nuts, toasted (see Cook's Note) 2 tablespoons packed cilantro leaves 1 teaspoon sesame seeds, toasted (see Cook's Note) Instructions:

1. To roast the eggplant: Position a rack in the center of the oven and preheat the oven to 425 degrees F.
2. Toss the eggplant with the oil in a large bowl. Season with salt and pepper. Spread on an 18-by-13-inch half-sheet pan. Roast, stirring occasionally, until tender and lightly browned, about 15 minutes. Let cool completely. (The eggplant can be covered and stored at room temperature for up to 4 hours.)
3. To make the pesto: With the machine running, drop the garlic through the feed tube of a processor to mince it. Add the cilantro, lemon juice, sesame oil, and sesame seeds and process until pureed. With the machine running, pour the olive oil through the feed tube to make a smooth sauce. Season to taste with salt and pepper. (The pesto can be covered tightly and stored at room temperature for up to 4 hours.)
4. To make the mayonnaise: Whisk all of the ingredients together in a small bowl. Set aside for up to 1 hour.
5. To finish the eggplant: Heat a large wok or skillet over high heat. Add the oil and swirl the wok to coat the sides. Add the eggplant and spread it out in a single layer. Let cook until the underside is seared, about 1 minute. Stir-fry until hot, about 1 minute more. Remove the wok from the heat. Add 3 tablespoons of the pesto, the pine nuts, the cilantro leaves, and the sesame seeds. Transfer to a serving bowl, drizzle with the mayonnaise, and serve hot, with the remaining pesto passed on the side. (Leftover pesto is delicious stirred into plain steamed rice or used to flavor vinaigrette.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 40108,"Sugar Cookies with Royal Icing 2 1/2 cups cake flour (not self-rising), plus more for dusting 1 teaspoon baking powder 1/4 teaspoon salt 2 sticks unsalted butter, at room temperature 3/4 cup sugar 1 large egg 1 teaspoon pure vanilla extract Royal icing, for decorating, recipe follows Instructions: Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl; set aside. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Add the egg and vanilla and beat until incorporated. Reduce the mixer speed to low and beat in the flour mixture in 2 batches until just incorporated. Divide between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour. (The dough can be frozen for up to 1 month; thaw overnight in the refrigerator before rolling.) Line 2 baking sheets with parchment paper. Working with 1 disk at a time, roll out the dough on a floured surface, dusting with flour as needed, until about 1/8 inch thick. Cut out shapes with 2-to-4-inch cookie cutters; arrange 2 inches apart on the prepared baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Bake, switching the pans halfway through, until the cookies are slightly puffed and just golden, 13 to 15 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely before icing. Whisk one 1-pound box confectioners' sugar and 2 tablespoons meringue powder in a large bowl. Add 5 tablespoons water and beat with a mixer on medium-high speed until soft glossy peaks form, adding up to 1 more tablespoon water if necessary. Cover the bowl with a damp paper towel and plastic wrap until ready to use to prevent the icing from drying out. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40109,"Grilled Shrimp Skewers with Cilantro-Mint Chutney 2 tablespoons red cl powder, such as ancho or New Mexican red 2 tablespoons garam marsala 2 tablespoons canola oil Juice of 2 lemons Kosher salt and freshly ground black pepper 1 pound large shrimp (21/24), shelled, deveined, tails left on and patted dry 1 cup tightly packed fresh cilantro leaves 1/2 cup tightly packed fresh mint leaves 4 scallions, chopped 1 Thai cl, finely minced Zest of 1 lime 1 to 2 tablespoons honey 1 to 2 tablespoons canola oil Kosher salt and freshly ground black pepper Instructions: For the shrimp: Whisk together the cl powder, garam marsala, canola oil, lemon juice in a medium bowl and season with salt and pepper. Add the shrimp and toss to coat in the mixture. Let marinate for 15 minutes. Prepare a charcoal grill for direct grilling, high heat. For the chutney: Combine the cilantro, mint, scallions, cl, 1 tablespoon each honey and canola oil, lime zest, and some salt and pepper in a food processor. Process to make a smooth paste. Taste; add honey, if desired, or more oil to make a sauce that will cling to the shrimp. Thread 2 skewers through 3 shrimp so that the shrimp lay flat. Sprinkle with salt and pepper. Grill until golden brown and slightly charred on both sides and just cooked through, about 1 1/2 minutes per side. Remove the shrimp to a platter and serve with the cilantro-mint chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40110,"Szechwan Eggplant Stir-Fry 5 Asian eggplants, about 2 pounds 3 tablespoons peanut oil 1 tablespoon dark sesame oil Kosher salt and freshly ground black pepper 2 green onions, white and green parts, sliced on a diagonal 1-inch piece fresh ginger, peeled and minced 3 garlic cloves, minced 1 fresh red cl, sliced 1/2 cup chicken broth 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 tablespoon light brown sugar 1 tablespoon cornstarch 1 tablespoon toasted sesame seeds, for garnish Thai holy basil and fresh cilantro leaves, for garnish Instructions: Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide. Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed. After all the eggplant is out of the pan, add the green onions, ginger, garlic, and cl; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve. ","[Shiraz, Malbec, Tempranillo, Garnacha]" 40111,"Sweet Potato Millet Burgers 1 small sweet potato (about 6 ounces), peeled and chopped into 1/2-inch pieces Kosher salt 1/2 cup millet 1/2 cup cooked chickpeas (rinsed, if canned), smashed with a fork 3/4 cup whole-wheat breadcrumbs 1 4-ounce can chopped roasted green chiles (preferably Hatch New Mexican chiles) 1 small shallot, very finely chopped 1 teaspoon ground cumin 1 teaspoon sweet paprika 3/4 teaspoon onion powder 1 large egg 1/4 cup cornmeal 1 to 2 tablespoons canola oil, or olive oil mister or nonstick pan spray 4 whole-wheat burger buns, lightly toasted Favorite burger toppings, such as raw onion, tomato slices and lettuce Instructions: Bring 1 1/2 cups water to a boil in a small saucepan. Add the sweet potato and 3/4 teaspoon salt, reduce the heat to medium low and cook 10 minutes. Add the millet and chickpeas, reduce the heat to low and cook, covered and stirring occasionally, until the millet is tender and absorbs all of the water, about 20 minutes (add more water, if needed). Turn off the heat and transfer the mixture to a medium bowl, letting it cool slightly. Stir in 1/2 cup breadcrumbs, the chiles, shallot, cumin, paprika, onion powder and 3/4 teaspoon salt. Shape the mixture into 4 patties, pressing them so they are about 1/2 inch thick. Place the patties on a plate and refrigerate 30 minutes. Lightly beat the egg in a medium bowl. In another medium bowl, stir together the remaining 1/4 cup breadcrumbs with the cornmeal. Place 1 chilled patty in the beaten egg, turning over the patty to coat the other side. Dip the patty in the cornmeal-breadcrumb mixture and sprinkle the mixture over the top of the patty, lightly pressing it on. Repeat with the remaining 3 patties. Heat a large nonstick skillet over medium heat. Add half of the canola oil and the patties and cook until they are golden brown, 3 to 4 minutes. Add the remaining oil to the skillet and use a spatula to carefully flip the patties (they will be somewhat soft); cook the other side until golden brown, 3 to 4 more minutes. Serve each burger on a bun with your favorite toppings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 40112,"Pumpkin Cranberry Muffins 1 cup fresh cranberries 1/2 cup walnuts 1/4 cup packed brown sugar 1/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon Muffin batter 1 cup cooked pumpkin puree 2 eggs 1/4 cup vegetable oil 1/4 cup buttermilk 1/4 cup unsulphured molasses 2 teaspoons grated fresh ginger root 11/2 cups unbleached white flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Instructions: Preheat the oven to 375 degrees. Oil the muffin tin or line it with paper cups. Rinse and sort the cranberries. Coarsely chop the cranberries and walnuts by hand or in a food processor. Add the brown sugar, ginger, and cinnamon; mix well and set aside. Whisk together the pumpkin, eggs, oil, buttermilk, molasses, grated ginger root, cinnamon, and brown sugar in a mixing bowl. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Combine the wet and dry mixtures, stirring until just blended; the batter will not be completely smooth. Fill the prepared muffin cups about 3/4 full and top each muffin with about 1 tablespoon of the cranberrynut mixture. Bake for about 30 minutes, until a knife inserted in the center of a muffin comes out clean. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40113,"White Soda Bread 1 pound (450 grams/ 3 1/4 cups) white flour, preferably unbleached 1 level teaspoon/1/2 American teaspoon salt 1 level teaspoon/1/2 American teaspoon bread soda (baking soda)*see note Sour milk or buttermilk to mix - about 12 to 14 fluid ounces (350 to 412 milliliters) Instructions: First fully preheat your oven to 450 degrees F (230 degrees C). Sift the dry ingredients. Make a well in the center. Pour all of the milk in at once. Using 1 hand, mix in the flour from the sides of the bowl, adding more milk if necessary. The dough should be softish, not too wet and sticky. When it all comes together, turn it out onto a well floured board. Wash and dry your hands.
Knead lightly for a second, just enough to tidy it up, flip over. Pat the dough into a round about 12 inches (2.5 centimeters) and cut a cross on it to let the fairies out! Let the cuts go over the sides of the bread to make sure of this. Bake in a hot oven for 15 minutes, then turn down the oven to 400 degrees F (200 degrees C) for 30 minutes, or until cooked. If you are in doubt, tap the bottom of the bread: if it is cooked it will sound hollow. Soda bread only takes 2 or 3 minutes to make and 20 to 30 minutes to bake. It is certainly another of my 'great convertibles'. We have had the greatest fun experimenting with different variations and uses. It's also great with olives, sun-dried tomatoes or caramelized onions added, so the possibilities are endless for the hitherto humble soda bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40114,"Lemon Garlic Broccolini 8 ounces broccolini, ends trimmed (about 1 bunch) 1 tablespoon extra-virgin olive oil\u202f
1 medium clove garlic, crushed\u202f
Zest and juice of 1/2 lemon\u202f
Pinch of flaky sea salt\u202f
Instructions: Heat a medium saut pan or wok over medium heat. Rinse the broccolini under cold water and add to the heated pan or wok (you want to hear a nice sizzle). Put the lid on and allow to cook and steam for a couple of minutes, tossing once or twice so it doesn\u2019t burn.
Take off the lid and drizzle over 1 tablespoon olive oil, place the lid back on and cook the broccolini for a couple of minutes, shaking the pan from time to time to make sure it doesn\u2019t burn, until it is bright green and crisp-tender.
Stir the crushed garlic, lemon zest and a pinch of sea salt into the broccolini, then cover and cook for a further minute.
Remove the lid, stir in the lemon juice and transfer to a serving plate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40115,"Chicken Fingers With Curried Ketchup Nonstick cooking spray 2 large eggs 1 tablespoon dijon mustard 2 teaspoons curry powder 1 teaspoon ground cumin Kosher salt 2 cups panko (Japanese breadcrumbs) 3 skinless, boneless chicken breasts (1 1/2 to 1 3/4 pounds), cut into 1-inch-wide strips 1 bunch broccoli, cut into florets 3/4 cup ketchup Juice of 1 lime Instructions: Preheat the oven to 400 degrees F. Set a rack on a baking sheet and mist with cooking spray. Whisk the eggs, mustard, 1 teaspoon curry powder, the cumin and 1 teaspoon salt in a shallow bowl. Mix the panko with 1/2 teaspoon curry powder in another bowl. Dip the chicken strips in the egg mixture, letting the excess drip off, then coat with the panko. Place the chicken on the rack and mist all over with cooking spray. Bake until golden brown and cooked through, about 20 minutes. Meanwhile, bring about 1 inch of water to a boil in a large pot with a steamer rack or basket in place. Add the broccoli, cover and steam until crisp-tender, 8 to 10 minutes. Mix the ketchup, lime juice and the remaining 1/2 teaspoon curry powder in a small bowl. Serve the chicken strips with the curried ketchup and broccoli. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 40116,"Gougeres with Gruyere Mornay and Beer Mustard 1 cup whole milk 1 teaspoon sea salt
1 teaspoon sugar
4 ounces unsalted butter
5 ounces all-purpose flour
5 large eggs
5 ounces grated gruyere cheese
Freshly ground black pepper
2 ounces unsalted butter 2 tablespoons minced shallot 1 teaspoon minced garlic Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour
35 ounces whole milk
4 ounces gruyere cheese
4 ounces Parmigiano-Reggiano 1 teaspoon Dijon mustard
8 ounces mayonnaise, such as Hellmann's 8 ounces Dijon mustard
2 tablespoons beer extract powder
2 tablespoons honey
1 tablespoon mustard powder
1 tablespoon malt vinegar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Instructions: For the gougeres: Preheat the oven to 400 degrees F. Line two baking sheets with silicone baking mats or parchment paper. In a medium saucepot combine the milk, sea salt, sugar and butter, and bring to a boil. Add the flour and cook until thoroughly incorporated, about 2 minutes. Transfer the mixture to the bowl of stand mixer fitted with the paddle attachment and mix until the dough is the temperature of warm tap water, about 30 seconds. Add the eggs, one at a time, until smooth. Fold in half of the gruyere and some pepper. Transfer the batter to a pastry bag fitted with a 3/8-inch round pastry tip. Pipe 1-inch-wide rounds on the prepared baking sheets 2-inches apart, about 60 total. Sprinkle the top with the remaining gruyere and some black pepper. Wet a fingertip and press down lightly to remove the point on each gougere. Bake for 8 minutes and rotate. Bake until the gougeres are golden brown, another 4 minutes. Cool to room temperature. For the Mornay: In a medium saucepot set over low heat, melt the butter and sweat the shallots and garlic for 5 minutes. Season with salt and pepper. Add the flour and cook until it smells toasted, 2 minutes. Add the milk and bring to a boil, stirring continuously so no lumps form. Reduce the heat to a simmer and cook until the sauce reaches the desired consistency. Slowly add the gruyere and Parmigiano-Reggiano, and stir until smooth. Add the mustard and season with salt and pepper. Transfer the Mornay to a bowl and cool in the fridge or set over ice. When cool, transfer to a piping bag fitted with a small tip. For the sauce: In a large bowl, combine the mayonnaise, mustard, beer extract powder, honey, mustard powder and vinegar, and whisk thoroughly to remove the lumps. Season with salt and pepper. Preheat the oven to 350 degrees F. Fill the gougeres with the Mornay sauce and reheat in the oven to melt the cheese, 5 minutes. Serve the hot gougeres with the beer mustard. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 40117,"Raspberry-Lemon Easter Cake 3 cups cake flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 1/4 cups sour cream 1/4 cup freshly squeezed lemon juice (about 1 1/2 lemons) 1 tablespoon pure vanilla extract 1 cup (2 sticks) unsalted butter, room temperature, cut into small pieces 2 cups sugar 1 teaspoon finely grated lemon zest 5 large eggs, room temperature 1 1/4 cups sugar 5 large egg whites 1 1/2 teaspoons freshly squeezed lemon juice 1/4 teaspoon cream of tartar Pinch fine salt 1 1/2 cups (3 sticks) unsalted butter, room temperature, cut into small pieces 1/2 cup seedless red raspberry jam Rabbit Sugar Cookies, homemade or store bought, recipe follows Pastel sanding sugars Candied almonds 2 1/2 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 cup (2 sticks) unsalted butter, at room temperature 3/4 cup granulated sugar 1/2 cup confectioners' sugar 2 large eggs 1 1/2 teaspoons vanilla paste or vanilla extract Instructions: For the cakes: Position a rack in the lower third of the oven and preheat to 350 degrees F. Lightly brush 2 (9-inch) round cake pans with shortening or butter. Line bottoms with buttered parchment paper and dust with flour.
Sift the flour, baking powder, soda, and salt into a medium bowl; whisk to combine evenly. Stir the sour cream, lemon juice and vanilla together in a liquid measuring cup, and set aside.
Beat the butter in a standing mixer with the paddle attachment on high until light and creamy, about 2 minutes. Stop and scrape butter off the sides of the bowl. Continue beating while gradually adding the sugar-- it should take a couple minutes to add all the sugar. Continue beating until very light and fluffy, about 3 to 4 minutes more. Scrape down the sides of the bowl and beat in the lemon zest. Add the eggs, 1 at a time, beating well after each addition.
At low speed, add the flour mixture in 3 parts, alternating with the sour cream in 2 parts, beginning and ending with the flour. Scrape the sides of the bowl and mix for 15 seconds longer.
Divide the batter evenly between the prepared pans and smooth the top with a knife. (Lightly tap the pan on the counter so the batter settles evenly.)
Bake the cakes until a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Cool in the pan on a rack for 20 minutes; then turn cakes out onto the rack to cool completely.
For the Icing: Bring a few inches of water to a boil in a saucepan that can hold a mixer's bowl above the water. Whisk the sugar, the egg whites, lemon juice, cream of tartar, and salt in the bowl by hand. Set the bowl above the boiling water and continue whisking until the mixture is hot to the touch and the sugar dissolves, about 1 to 2 minutes. Transfer the bowl to a standing mixer fitted with the whisk attachment and beat the whites at medium-high speed until they almost holds a stiff peak and are cool, about 10 minutes. Beat in the butter, a little at a time, until the icing is smooth and spreadable. (If the icing separates, just keep beating and it will come back together.)
To assemble the cake: Slice each cake in half horizontally with a serrated knife, to make 4 even layers, taking care that they are as flat and straight as possible.
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), dabbing a little frosting on the bottom of the plate to secure it. Place a cake layer top side up on the plate. Using an offset spatula spread about half of the jam in a thin layer over the first cake layer, leaving about 1/4-inch border along the outside. Lay the second cake layer on top, stacking it as straight as possible. Using an offset spatula spread about 1 cup of the icing on the top layer. Place a third cake layer on top.
Spread remaining red raspberry jam over the cake layer and place the final layer on top, pressing down lightly to secure all 4 layers together. Spread about 3/4 of the remaining icing around the sides with a knife or offset spatula, then ice the top of the cake. Use an offset spatula to smooth icing as much as possible. Press plain or iced cookies around the sides, taking care to leave space to cut the cake. Garnish with additional candied almonds and sprinkle the top of the cake with pastel colored sanding sugars. 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. Whisk the flour, baking powder, and salt in a medium bowl.
Beat the butter and both sugars in another medium bowl with an electric mixer on medium-high speed until light and fluffy, about 30 seconds. Add the eggs and vanilla mixing until fully incorporated. Slowly add the flour mixture, and continue beating just until the dough comes together, stopping and scraping down the sides of the bowl as needed.
Divide dough in half, pat into disks, wrap in plastic wrap and refrigerate until firm, at least 2 hours.
Generously flour a clean work surface. (For a nice, even layer of flour, lightly sift flour over the work surface.) Gently roll chilled dough about 1/4-inch thick. Cut into desired shape using a cookie cutter, working quickly enough so dough remains chilled. If dough gets too soft, refrigerate on a lined baking sheet until firm again, about 30 minutes.
Transfer cut cookies to un-greased baking sheets, leaving about 1-inch between cookies. Refrigerate the formed cookies for at least 30 minutes. Lightly dust off excess flour with a dry pastry brush. (Excess dough can be pressed into a disk, chilled and rerolled.)
Preheat the oven to 325 degrees F. Bake the cookies, until the bottoms are golden, about 12 to 15 minutes depending on shape. Cool on the baking sheets until firm enough to transfer to a rack to cool. Decorate as desired and serve. Store in an airtight container at room temperature for up to 1 week.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40118,"Baked and Fried Calzone 1 pound soprafina ricotta 3 tablespoons dried basil 3 tablespoons dried oregano 1 tablespoon butter 1/3 pounds fresh basil 2 cups pine nuts 1 3/4 cups shredded Parmesan 1 1/2 cups extra-virgin olive oil 4 to 5 cloves garlic 2 balls store-bought dough Bench flour Marinara sauce, for dipping Italian Sausage, cooked Mushrooms, sliced Onions, sliced Baby spinach Roma Tomatoes, sliced Parmesan cheese, shredded Mozzarella cheese, shredded 2 eggs, beaten, for egg wash, if frying Instructions: For the ricotta: Combine ingredients in a large mixing bowl and stir together. For the pesto: Combine garlic, basil, pine nuts and parmesan in a food processor. Slowly add olive oil as dry ingredients are processing. Preheat oven to 550 degrees F. Sprinkle flour on a wooden cutting board or preparation surface. Slap out the ball of dough into a circle about 1/4-inch thick. Spread a layer of pesto on dough a few inches across, leaving about 1-inch around the edges uncovered. Add ricotta and toppings and fold the dough over the toppings to create a \half moon.\ Press down along the edges to create a seal so the melted cheese will not leak out. Bake for 15 minutes on a pizza stone. Rotate halfway through to ensure they cook evenly. Serve with marinara sauce. To deep-fry: Preheat peanut oil to 350 degrees F. Use an egg wash to seal the edges of the dough. Place in the fryer basket and deep-fry for 6 to 8 minutes, until golden brown. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40119,"Charred Steak Pasta Salad Salt 3 cups fusilli 12 ounces steak Cut clove of peeled garlic 1/2 cup mayonnaise 2 tablespoons tarragon vinegar 1/3 cup each finely diced red, green and yellow bell pepper
1/2 cup green or black olives (or a combination) packed in olive oil; chopped Instructions: Bring a large pot of salted water to a boil. Add the fusilli and cook until tender, about 10 minutes. When the pasta is done, drain it, cool under cold water, drain again and pat dry. Meanwhile, grill or broil the steak 3 to 4 minutes a side only or until charred on the outside, but rare on the inside. (If you don't like steak rare, substitute chicken) When the steak is done remove it to a plate for later; while resting, rub a cut clove of garlic on both sides.
In a large mixing bowl combine the mayonnaise, tarragon vinegar, and peppers. Toss the pasta with the ingredients in the mixing bowl
Portion out the pasta. Cut the steak into thin diagonal strips and pile them in the center of the pasta; garnish with olives. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 40120,"Spicy Shrimp and Avocado Salad 1 1/2 pounds large frozen shrimp, thawed, shelled and deveined 1 head romaine lettuce, washed and drained 2 Tbsp. chopped fresh chives 1/3 cup chopped fresh cilantro 1 tablespoon chopped jalapenos or a pinch cayenne, optional 1/4 cup fresh lime juice 1/2 cup olive oil 1 small shallot, minced 1 small ripe Haas avocado, peeled, pitted and cubed just before cooking Kosher salt Freshly ground black pepper Instructions: Dice the romaine into bite sized pieces, place in large salad bowl and set aside. In a medium non-stick pan heat the olive oil. Add the avocado and saute for 5 minutes. Remove the avocado with a slotted spoon and set aside in a bowl. Pour out all but 2 tablespoons of avocado oil into a small bowl, and reserve.
Add the minced shallot to the skillet and return to medium heat. Cook, stirring until shallots begin to soften (about 30 seconds). Add the shrimp, salt and pepper and jalapenos or cayenne, if using, and saute until shrimp are cooked through (3-4 minutes).
Remove from heat and spoon the shrimp into the bowl with the Avocado pieces. Add the chives and cilantro and fold together gently, just to combine the ingredients. With a rubber spatula, scrape any remaining oil in the skillet into the bowl with the reserved avocado oil. Whisk in the lime juice and salt and pepper to taste to make a dressing. Toss some of the dressing with the romaine until the lettuce is nicely coated, divide among serving plates. Top the lettuce with hot shrimp mixture, drizzle with additional dressing, garnish with cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40121,"Chocolate Chunk-Peanut Butter Cookies 10 tablespoons (5 ounces) unsalted butter, softened 3/4 cup peanut butter (chunky or creamy) 1/2 cup sugar 3/4 cup brown sugar, well packed 1 egg 2 teaspoons vanilla 1 1/2 cups peanut flour 1/2 teaspoon salt 1/2 teaspoon baking soda 4 ounces semisweet or bittersweet chocolate, finely chopped Sugar for sprinkling on top of the cookies Instructions: Preheat the oven to 350 degrees. Line two baking sheets with parchment paper.
In a stand mixer cream together the butter, peanut butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the egg and vanilla, mix to combine.
In a small bowl whisk together the peanut flour, salt, and baking soda. Add the mixture to the creamed butter mixture and mix on low speed until just smooth. Add the chocolate pieces and mix on low until just combined.
Use a 2-ounce scoop to portion out the cookies or use a spoon and then roll the dough in your hands to make it round. Sprinkle the cookies with sugar and flatten with the tines of a fork to create the classic cross hatch pattern.
Bake for about 8 to 10 minutes, making sure they are set, but not quite dry in the center. Cool on a rack. ","[Pinotage, Zinfandel, Tempranillo, Barbera]" 40122,"Extreme Oatmeal and Jelly Bean Cookies 1/2 cup butter or margarine, softened 1/3 cup white sugar 1/3 cup light brown sugar 1 egg, beaten 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon vanilla extract 1 1/4 cups all-purpose flour 1/2 cup oatmeal 1 cup jelly beans, cut up Instructions: Cream together butter and both sugars in a medium bowl. Add egg, baking soda, baking powder, salt and vanilla. Stir in the flour and oatmeal and add in the jelly beans. Mix well. Heat oven to 350 degrees F. Drop rounded spoonfuls of batter 2 inches apart on a greased cookie sheet. Bake for 10 to 12 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40123,"Slow-Cooker Chipotle Ribs 1 3- to 4-pound rack pork spare ribs, halved Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 2 tablespoons packed dark brown sugar 1 tablespoon chipotle cl powder 1 tablespoon ground cumin 1 tablespoon dried oregano 3/4 cup chipotle barbecue sauce 1/4 cup agave nectar Fresh cilantro, lime wedges and cornbread, for serving Instructions: Season the ribs all over with salt and pepper, then brush with the vegetable oil. Combine the brown sugar, cl powder, cumin and oregano in a small bowl. Sprinkle the spice mixture all over the ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart slow cooker. Cover and cook on low, 7 1/2 hours. Preheat the broiler and line a baking sheet with foil. Whisk the barbecue sauce with the agave in a bowl. Transfer the ribs to the prepared baking sheet and brush both sides with half of the barbecue sauce mixture. Turn bone-side down and broil until the glaze is bubbling and browned, 3 to 5 minutes. Slice the ribs between the bones and top with cilantro. Serve with lime wedges, cornbread and the remaining barbecue sauce. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 40124,"Grilled Pork Steaks With Zucchini Couscous 1 cup whole-wheat couscous 1/2 cup nonfat plain Greek yogurt Harissa or hot sauce, to taste Kosher salt 1 1 1/4-pound pork tenderloin 3 tablespoons extra-virgin olive oil 1 small clove garlic, finely grated Freshly ground pepper 2 medium zucchini, sliced lengthwise into wedges 1 large tomato, chopped 1 tablespoon fresh lemon juice 1/4 cup chopped fresh parsley Instructions: Preheat a grill to medium. Cook the couscous as the label directs. Mix the yogurt, harissa, 1 tablespoon water, and salt to taste.
Slice the pork almost in half lengthwise, stopping about 1/2 inch from the bottom, then open like a book. Cover with plastic wrap and pound with a meat mallet or heavy-bottomed skillet until the pork is about 3/8 inch thick. Remove the plastic. Mix 1 tablespoon olive oil, the garlic, 1/2 teaspoon salt, and pepper to taste, then rub all over the pork.
Toss the zucchini with 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste.
Grill, turning once, until lightly charred, about 3 minutes per side. Transfer to a cutting board and chop. Grill the pork, turning once, until just cooked through, about 3 minutes per side. Transfer to a cutting board and let stand 5 minutes.
Toss the couscous, zucchini, tomato, lemon juice, parsley, the remaining 1 1/2 tablespoons olive oil, and salt and pepper to taste. Cut the pork into 4 pieces and serve with the couscous and yogurt sauce.
","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40125,"Asian Rice Salad With Shrimp 2 cloves garlic, minced 1 2-inch piece ginger, peeled and grated 3 tablespoons toasted sesame oil 1/4 cup rice vinegar 2 tablespoons soy sauce Pinch of sugar 3/4 pound large shrimp, peeled, deveined and halved lengthwise 1 large carrot, shredded 2 stalks celery, thinly sliced 2 cups snow peas, thinly sliced 1 tablespoon vegetable oil 2 cups cooked white or brown rice 1 bunch scallions, thinly sliced 1/4 head iceberg lettuce, shredded 1 cup mung bean sprouts 1/2 cup chow mein noodles and/or chopped peanuts Instructions: Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss. Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool. Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 40126,"Watercress Salad with Grilled Onions, Peppers and Spicy Candied Walnuts 4 tablespoons vegetable oil 1/4 teaspoon cayenne pepper 2 tablespoons sugar 1/2 cup walnut halves 6 tablespoons walnut oil 3 tablespoons white wine vinegar 3 tablespoons chopped fresh cilantro, plus some for garnish 1 small red onion, peeled, cut into thick wedges with stem end left intact 1 red bell pepper, seeded, cut into strips 1 yellow bell pepper, seeded, cut into strips 2 bunches fresh watercress, trimmed and washed Instructions: Heat 2 tablespoons vegetable oil in a heavy skillet over medium heat. Add cayenne and sugar and stir until sugar dissolves. Add walnuts and stir until coated. Continue stirring until walnuts are toasted. Using a slotted spoon, transfer walnuts to foil-lined sheet and cool. Whisk walnut oil, vinegar and 3 tablespoons chopped fresh cilantro in a medium bowl until well blended. Season to taste with salt and pepper. Prepare barbecue (medium high heat). Combine 2 tablespoons vegetable oil, onion wedges and pepper strips in large bowl. Season to taste with salt and pepper. Grill vegetables until tender and blackened in spots. Transfer to large bowl. Add watercress. Toss with dressing. Arrange on platter. Garnish with candied walnuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 40127,"Cinnamon-Raisin Cereal Treats 4 tablespoons unsalted butter, plus more for greasing One 10-ounce bag mini marshmallows 1/2 teaspoon ground cinnamon 1 teaspoon pure vanilla extract Kosher salt 3 cups crispy rice cereal, such as Rice Krispies 3 cups wheat bran cereal with raisins, such as Raisin Bran 1/4 cup confectioners' sugar Instructions: Grease the inside of the Bundt pan with some butter. Melt the butter in a large pot set over medium heat. Add the marshmallows and cinnamon and cook, stirring occasionally, until the marshmallows melt completely, about 5 minutes. Remove from the heat and stir in the vanilla and a pinch of salt. Add the crispy rice cereal and wheat bran cereal and stir with a rubber spatula, making sure to scrape up the bottom, until the cereal is completely coated. Spoon the mixture into the prepared Bundt pan and pat down into an even layer (use the bottom of a measuring cup to help). Let sit at room temperature until firm, about 30 minutes. To serve, invert the Bundt pan onto a serving platter. Whisk the sugar with 1 1/4 teaspoons water in a small bowl until a smooth, thick and pourable. Drizzle the glaze over the dessert and let it harden, about 5 minutes. Cut into slices. Store in an airtight container for up to 2 days. ","[Chardonnay, Moscato, Riesling, Sparkling wine]

" 40128,"Pork Fried Rice 4 teaspoons peanut oil, divided 2 large eggs 1/4 cup chopped scallions 1/2 cup carrots, diced or pre-shredded 3 cloves garlic, minced 2 cups leftover white rice 1/4 cup black bean sauce 1/4 cups reduced-sodium chicken broth, optional 1 cup diced cooked pork Salt and ground black pepper Instructions: Heat 2 teaspoons of the oil in a large skillet over medium heat. Add eggs and cook 2 to 3 minutes, stirring frequently, until cooked through and scrambled. Remove eggs from pan and set aside. To the same skillet over medium heat, add remaining 2 teaspoons oil. Add scallions, carrots and garlic and saute 2 minutes. Add rice and pork; cook 1 minute, stirring constantly. Add black bean sauce and stir to coat rice. If the black bean sauce is overly thick, add chicken stock and bring to a boil. Reduce heat to low, cover and simmer 5 minutes, until liquid is absorbed. Fluff with a fork and season, to taste, with salt and black pepper. Stir in cooked egg just before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 40129,"(I Can't Believe It's Not) Creamed Corn 8 ears corn, husked 2 tablespoons butter, optional 1/4 teaspoon chipotle chili powder, optional Salt and freshly ground pepper Instructions: Using a sharp paring knife, start at the top of the cob and score the middle of each row of kernels. The object here is to puncture the individual casings so that it is easier to force out the contents (as described in step 2). The depth of the incision, as well as your ability to slice a straight line, is of no consequence. Grab your largest pot and a common dinner knife. Hold the cob inside the pot. Starting at the top of the cob, run the backside of the blade down the cob, using pressure to force out the meat and milk from the casings. Be forewarned, this is a messy job (hence the pot) that requires a healthy amount of muscle power. If possible, do this outdoors. Discard the cobs and transfer the corn mash to a smaller pot. If you decide to add butter and/or chipotle do it here. Warm over a medium heat for a few watchful minutes, stirring frequently. If you warm corn for too long, or over too high a temperature, the natural liquids will evaporate and the corn will become gooey. Season with salt and pepper, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40130,"Grilled or Sauteed Soft Shell Crab BLT 2 jumbo soft shell crabs, cleaned Blended olive oil, if grilling Salt and freshly ground black pepper Flour, for dredging, if sauteing 1 thick slice brioche, grilled or toasted 1 cup Basil Mayonnaise, recipe follows 6 to 8 arugula leaves, washed and dried
2 to 3 slices beefsteak tomato 3 thin slices pancetta, cooked and kept warm 1 sprig rosemary, for garnish Shoestring potatoes or potato chips 2 egg yolks 2 teaspoons warm water 1 cup fresh basil leaves 1 1/2 cups blended oil Pinch salt and freshly ground black pepper Instructions: If grilling, brush the crabs lightly with blended olive oil, and season with salt and pepper. If sauteing, season the crabs with salt and pepper, and dredge lightly in flour. Cook the crabs for about 3 minutes per side over medium heat. Set aside and keep warm. Place the toasted brioche in the center of a plate and cover it generously with Basil Mayonnaise. Layer the arugula leaves, tomato slices, and warm pancetta, in that order, on top of the brioche. Top with the warm crabs and squeeze more Basil Mayonnaise over the plate and the crabs. Garnish with rosemary, and serve with shoestring potatoes or chips. Place the egg yolks, water, and basil in the bowl of a food processor. Turn on the processor and slowly add the oil through the feeding tube. Add salt and pepper, to taste. If the mayonnaise is too thick, add a little water. Transfer Basil Mayonnaise to a squeeze bottle and refrigerate. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]

" 40131,"Slice and Bake Butter Cookies 2 cups unbleached all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt 1 package (8 ounces or 1 cup) Kerrygold Pure Irish Salted Butter, at room temperature 2/3 cup granulated sugar 2 large egg yolks 1 teaspoon vanilla extract 1 large egg white 1/3 cup granulated sugar or coarse sugar crystals for rolling the cookie log Pecan halves or walnut halves (optional) Instructions: Sift flour, baking powder and salt into medium bowl and set aside. In large bowl beat butter and sugar until lightened in color and fluffy, using an electric mixer on medium speed, about 2 minutes. Mix in egg yolks and vanilla. Add flour mixture, mixing on low speed just until flour is incorporated and soft, smooth dough forms. Divide dough into 2 pieces; form each into a log about 7 1/2 inches long and 1 1/2 inches in diameter. Wrap each in plastic wrap. Refrigerate about 1 hour until cold and firm, or overnight. Or freeze, wrapped securely, for up to 1 month. (Defrost in the refrigerator before slicing and baking.) Position rack in middle of oven. Heat oven to 325 degrees F. Line two baking sheets with parchment paper. In small bowl, use fork to beat egg white until foamy, about 30 seconds. Use pastry brush to brush each log with egg white. Sprinkle the 1/3 cup sugar on strip of wax paper then roll each log back and forth in sugar to coat lightly. Use large sharp knife to cut each log into 1/4 -inch-thick rounds. Place 1 inch apart on prepared baking sheets. Press nut half into each cookie before baking, if desired. Bake one sheet at a time until cookie edges and bottoms are light brown, about 18 minutes. Cool 5 minutes on baking sheet, then transfer to wire rack to cool completely. Store in tightly covered container at room temperature up to 3 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40132,"Santa Claus Cranberry Punch 6 cups lemon-lime soda, such as 7UP (48 ounces) 2 cups cranberry juice (16 ounces) 1 lime, quartered Whipped cream, for topping 4 maraschino cherries Confectioners' sugar, for sprinkling, optional Instructions: Heat a hot-glue gun. To make Santa belts, cut four 1 1/4-by-7-inch strips of black felt and round off one end of each strip. To make belt buckles, cut four 1 3/4-inch squares of aluminum foil. Snip 2 slits into either side of each square. Slide the rounded edge of a felt strip through the slits of one foil square, leaving a little overhang. Wrap the felt strip around the middle of a pint-size (16-ounce) mason jar and attach it to itself using a dot of hot glue. Repeat with the remaining 3 felt strips, foil squares and mason jars. To make Santa's face, make stencils from the attached templates and cut out 4 beards and 4 mustaches from white felt. Alternatively, cut 4 teardrops from white felt, each 3 1/2 inches wide by 5 inches tall. Cut a 2 3/4-inch hole in the end of each teardrop, leaving a narrow border. Cut out four 4 1/2-inch-wide Santa mustaches. Attach the mustaches with a dot of glue to the top of the beards. Set aside. Pour 1 1/2 cups of the lemon-lime soda and 1/2 cup of the cranberry juice into each decorated jar, then squeeze the juice from a lime quarter into each. Slip a beard over the mouth of each jar. Mound whipped cream on top of each drink and add a cherry. Insert a straw and sprinkle with confectioners' sugar snow if desired. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 40133,"Jackpot Coffee Cake Dip 2 cups sour cream 2 cups vanilla yogurt
Zest of 1 lemon
3/4 cup all-purpose flour 1/2 cup packed dark brown sugar
5 tablespoons unsalted butter, cut into small pieces
2 tablespoons ground cinnamon
2 cups chopped walnuts 1/2 cup chocolate chips or chunks
Instructions: For the dip: Stir together the sour cream, yogurt and lemon zest in a bowl. Set aside in the fridge. For the streusel topping: Add the flour, brown sugar, butter, cinnamon and 1 cup of the walnuts to a microwave-safe bowl and stir until combined. Microwave, stopping every minute to stir, until the mixture darkens and starts to come together, about 4 minutes. Cool the streusel flat on a plate until slightly hardened, 5 to 8 minutes. Add half of the dip to a large bowl, then sprinkle on the chocolate chips followed by a layer of the streusel. Add the remaining dip and smooth the top. Add the remaining streusel and 1 cup walnuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40134,"Cherry Tomatoes Stuffed with Crab Guacamole 24 large red and yellow cherry tomatoes (1-inch size) 1 small ripe avocado, split, pitted and peeled Juice of 1/2 lemon 1 tablespoon olive oil 8 drops hot pepper sauce 4 ounces crabmeat 1 tablespoon shallots, finely chopped 1 small clove garlic; peeled and finely chopped 8 sprigs coriander, leaves only, half the leaves chopped Salt and pepper to taste Instructions: Cut a 1/4-inch cap off each tomato. Reserve the caps. Scoop out the seeds and pulp with a tiny spoon or melon-ball scoop. Season each hollowed tomato with salt and pepper. Set aside.
Mash the avocado with a fork in a bowl, add the lemon juice, olive oil, hot pepper sauce, crabmeat, shallots, garlic, and chopped coriander and mix until smooth. Salt and pepper to taste. Fill each cherry tomato 1/4-inch above the rim with the crab guacamole. Add a coriander leaf for decoration on top and cover each tomato with its cap. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40135,"Homemade Date Syrup 1 pound Deglet Noor dates, pitted 5 cups boiling water Instructions: Put the dates in a large heatsafe bowl and add the boiling water. Let sit until the dates are softened, about 30 minutes. Using a blender or an immersion blender, blend the dates and water so no large chunks are left. Pour this mixture into a pot and place it over medium-high heat. Bring it to a boil, then lower the heat and let it simmer, stirring occasionally to prevent the dates from sticking to the bottom of the pot, until the mixture is no longer watery and has a creamy, almost pudding-like consistency, about 1 hour. Remove from the heat and let the mixture come to room temperature. Put a nut milk bag or large piece of cheesecloth in a colander and place it over a saucepan. Working in 2 batches, pour the date mixture into the nut milk bag and squeeze it over the colander to strain the liquid through. You should be left with 2 to 2 1/2 cups of liquid. What's left in the nut milk bag is date pulp, which can be saved for another use (see Cook's Note). Place the saucepan over medium-high heat and bring it to a simmer. Lower the heat to medium and simmer until the liquid is thickened, coats the back of a spoon and is reduced by one-half or more, depending on how thick you want your syrup, 30 to 40 minutes. Let it cool completely, then store in a mason jar or other container, refrigerated, for up to 3 months. ","[Reds: Cabernet Sauvignon, Merlot, Pinot Noir, 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: Creamy Tomato Soup 1 tablespoon unsalted butter 1 medium onion, chopped 3 cloves garlic, minced 1 can (14" 40136,"Roasted Green Beans with Walnuts, Lemon and Cranberries 1 3/4 pounds green beans, trimmed 1/2 cup sliced shallots 2 tablespoons walnut or olive oil 1/2 teaspoon finely grated lemon zest 1/2 cup Diamond of California? shelled walnuts 1/3 cup dried cranberries 1/4 cup water 2 tablespoons fresh lemon juice 1/4 cup Italian parsley leaves (optional) Lemon wedges (optional) Instructions: Preheat oven to 400F. Combine green beans with shallots, oil and lemon zest on heavy large rimmed baking sheet; toss well to combine. Spread beans out into single layer and season with salt and pepper. Roast the beans in the oven until just beginning to brown, about 10 minutes. Stir the beans well and sprinkle with walnuts and cranberries. Continue to roast until beans are almost just tender, about 6 minutes longer. Add the water and lemon juice and continue roasting until the liquid evaporates and the green beans are lightly glazed, about 4 minutes longer. Garnish with parsley and lemon wedges if desired and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40137,"Caribbean Shrimp and Mango Pizza 6 medium shrimp, peeled and deveined 1 teaspoon extra virgin olive oil Kosher salt Freshly ground black pepper 7 ounces prepared pizza dough Semolina flour, for dusting 1/2 cup pizza sauce 1 cup grated mozzarella 1/2 ripe mango, thinly sliced 1/2 red onion, thinly sliced 1/2 red bell pepper, thinly sliced 1/2 yellow bell pepper, thinly sliced 2 pinches red pepper flakes, plus more for garnish Instructions: Preheat oven to 500 degrees F. Slice the shrimp in half, lengthwise. Heat the oil in a small nonstick skillet over medium heat and add the shrimp. Cook until the shrimp turn pink, about 3 minutes, and season them with salt and pepper. Roll out the dough on a lightly floured surface into a 10-inch round. Place the crust onto a parchment line baking sheet. Spread the sauce onto the pizza, leaving the edges clean for a crust to form. Put half of the cheese on top and spread the shrimp evenly over the pizza. Then add the mango slices, red onion, red bell pepper, and yellow bell pepper evenly on the top. Sprinkle the pizza with the red pepper flakes and top with the remaining cheese. Bake the pizza for 15 minutes or until the cheese is melted and slightly brown. Serve immediately with more red pepper flakes sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40138,"Lobster Medallions About 1 pound baby lobster Salt Splash vinegar Laurel leaves Freshly ground black pepper Lettuce, for decoration (optional) About 5 ounces papaya About 5 ounces kiwi About 1/8-ounce ketchup About 1/4-ounce mayonnaise About 1/2 cup brandy Instructions: Bring a large pot of salted water to a boil, add lobster, lower the heat and cook for about 8 to 10 minutes with the vinegar, laurel and pepper. Remove the loin of the lobster and cut it into medallions. Then prepare the lettuce bouquet and the papaya and kiwi pearls. To finalize add the sauce composed by ketchup, mayonnaise, salt, pepper and brandy. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40139,"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: For the Sauce: 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. For the Crabs: 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]

" 40140,"The Tie Dye Cake Unsalted butter, for greasing the pans 2 recipes Classic Vanilla Cake, recipe follows Pink, green, yellow, orange and blue food coloring (or the colors of your choice)
2 recipes Vanilla Icing, recipe follows 1 recipe Vanilla Glaze, recipe follows, made to a thicker consistency than you want on the cake 1/2 pound (2 sticks) unsalted butter 2 cups granulated sugar
2 teaspoons pure vanilla extract
4 large eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon sea salt
1 3/4 cups whole milk (or buttermilk; let the cup overflow a bit)
1/2 pound (2 sticks) unsalted butter, at room temperature 1 teaspoon vanilla extract
3 3/4 cups confectioners' sugar
1/4 teaspoon fine sea salt
2 cups confectioners' sugar 4 tablespoons whole milk, at room temperature, plus more as needed
1/2 teaspoon pure vanilla extract
Instructions: Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans or line them with wax paper or parchment paper and butter the paper. Divide the Classic Vanilla Cake batter evenly among 5 small bowls. Add food coloring to each bowl--1 drop at a time--until the desired intensity of each color is reached. Scoop each color into a disposable pastry bag and snip the tip of the bag. I tie the ends of the pastry bags with plastic wrap or rubber bands to keep the batter in. Pipe the batter into the first pan, one color at a time, one over the next. (You could also use a spoon, but the pastry bags make this much easier.) Repeat with the remaining 2 pans. To make the tie dye effect, carefully drag a skewer completely through the batter from the center out to create a pattern with the colors. Don't overmix the colors. Bake until the middle of the cake feels springy when you gently press your finger against it, 35 to 40 minutes. Set the cakes aside to cool completely before icing. Level the cakes with a serrated knife. Place one layer on a cake turntable and frost the top with the Vanilla Icing. Add the second cake layer and frost the top. Place the third layer on top and cover the entire cake with a \crumb\ coat of vanilla icing. I do a crumb coat--a thin layer of icing spread around the cake to seal in all the crumbs and ensure a neat finish. Unless it's a chocolate cake, the crumb coat is done with vanilla icing. It looks so clean and creates a nice blank canvas for decorating. Divide the Vanilla Glaze between 2 mixing bowls. Add pink food coloring to one bowl and blue food coloring to the other bowl--1 drop at a time--until the desired intensity of each color is reached. The food coloring will thin out the glaze a bit. You can always add more liquid, but you can't take it away. Working with an offset spatula, spread pink glaze over the top of the cake and let it drip down the sides. Spread the blue glaze over the pink, but do not let it completely cover the pink. Finally, spoon more pink glaze onto the center of the cake top. Alternate the glazes just like you did with the batter. Use a skewer to pull the glaze from the center out to the edge and make the tie dye design. Work quickly before the glaze starts to dry. With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through. Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it's mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter. With a hand mixer or a stand mixer fitted with the whisk attachment, whip the butter on high speed for 1 minute. Add the vanilla and whip just to incorporate. In a separate bowl, mix the confectioners' sugar and salt. With the mixer on low speed, add the sugar mixture 1 cup at a time until completely incorporated. Scrape down the sides of the bowl between additions. Whip on high speed for 3 minutes, until light and fluffy. With a hand mixer or a stand mixer fitted with the whisk attachment, combine the confectioners' sugar, milk, and vanilla. Mix on low speed until smooth. If the glaze is too thick, add a little more milk to thin it to the desired consistency. If not using within 10 minutes of mixing, cover the bowl with plastic wrap to keep the glaze from drying out. Store at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40141,"Custard Gelato 2 1/4 cups whole milk Pinch of salt 2/3 cup sugar 6 egg yolks 2/3 cup heavy cream Instructions: In a medium saucepan, combine the milk and salt. Heat the milk over medium heat until bubbles form around the edges of the pan. Set aside and cover to keep hot. In a blender or food processor, blend the sugar and egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, or until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for 2 hours, or until thoroughly chilled. In a deep bowl, beat the cream until soft peaks form. Fold the whipped cream into the custard mixture. Transfer to an ice cream maker and freeze according to the manufacturer's instructions. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 40142,"Veal Saltimbocca 1 1/3 pounds thinly sliced veal medallions, from the butcher Salt and pepper 1/4 pound thinly sliced prosciutto Several sprigs fresh sage 1/4 cup extra-virgin olive oil, 4 turns of the pan 4 tablespoons butter 1 cup white wine, eyeball it 1/2 lemon, juiced Instructions: Season veal scallops with salt and pepper. Layer 1/2 of the medallions with 1 thin slice ham, folded to fit medallion. The edges of the ham can peak out a bit. Place 1 whole sage leaf on top of ham, then place another veal medallion on top of sage leaf. Heat a large, heavy skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon of butter and saute 1/2 of the veal 2 to 3 minutes on the first side, 1 to 2 minutes on the second side. Transfer to a warm platter, then repeat with remaining veal. Transfer the last of the cooked meat to the warm platter and return pan to heat. Reduce heat to medium low. Add wine to veal pan and scrape up pan drippings with wine and add lemon juice and remaining 2 tablespoons butter to the pan. Pour pan juices over veal and serve. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 40143,"Cheddar Potato Rolls 2 cups grated sharp cheddar cheese (about 8 ounces) Vegetable oil, for brushing 1 1/4-ounce packet active dry yeast (about 2 1/4 teaspoons) 4 cups all-purpose flour, plus more for dusting 1 medium russet potato (7 to 8 ounces) 1 stick plus 2 tablespoons unsalted butter, at room temperature, plus more for the baking dish 1/4 cup sugar 1 1/2 teaspoons kosher salt 1 teaspoon mustard powder 2 large eggs, at room temperature Instructions: Combine 1 cup warm water (105 degrees F to 110 degrees F) and the yeast in a medium bowl; let sit until foamy, about 5 minutes. Sift 1 1/2 cups flour over the yeast; stir until mostly smooth. Cover with plastic wrap and set aside in a warm place until doubled in size with large bubbles on the surface, 20 to 30 minutes. Meanwhile, prick the potato all over with a fork; microwave until tender, 8 to 10 minutes. Let cool, then peel the potato and grate on the large holes of a box grater. Combine 1 stick butter, the sugar, salt and mustard powder in a stand mixer; beat with the paddle attachment on medium-high speed until light and fluffy, about 2 minutes. Beat in the eggs and grated potato until combined, then beat in the yeast mixture and 1 1/2 cups cheddar until incorporated. Reduce the mixer speed to low and gradually beat in the remaining 2 1/2 cups flour until the dough starts coming together in a soft, sticky ball. (You may not need all of the flour.) Gather into a loose ball and transfer to a lightly oiled bowl; turn to coat. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1 1/2 hours. Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish. Turn the dough out onto a lightly floured surface and divide into 24 pieces. Shape each piece into a ball, dusting with flour as needed, and arrange in the baking dish, slightly touching. Set aside until the rolls are lightly puffed, about 20 minutes. Lightly oil a sheet of foil and loosely cover the rolls, oiled-side down. Bake until just firm to the touch, about 30 minutes. Uncover, brush with the remaining 2 tablespoons butter and sprinkle with the remaining 1/2 cup cheddar. Continue baking until the rolls are golden brown and the cheese is melted, about 20 more minutes. Let cool at least 20 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40144,"Eggplant Rollatini 1 medium eggplant, cut lengthwise into 1/4-inch-thick slices Salt
Olive oil
1/2 bunch broccoli rabe
1 cup ricotta 1/2 cup shredded mozzarella 1/2 cup Parmesan, plus more for sprinkling 1 egg
1/2 red onion, diced
1/4 cup vegetable stock Pinch crushed red pepper
15 cherry tomatoes, halved
1 clove garlic, smashed
1 sprig fresh oregano, leaves coarsely chopped
1 cup arugula
1/2 tablespoon red wine vinegar 5 fresh basil leaves, cut into chiffonade
Instructions: Preheat the oven to 350 degrees F. Arrange the eggplant slices on a baking sheet; sprinkle with salt and drizzle with olive oil. Bake for 15 minutes. Bring a pot of salted water to a boil. Set up a bowl of ice water alongside. Add the broccoli rabe to the pot and cook for a few minutes. Transfer to the ice bath. Drain, pat dry and chop finely. Combine the broccoli rabe, ricotta, mozzarella, Parmesan and egg in a food processor; process until smooth. Spread a thin layer of the filling onto each slice of eggplant. Roll the slices up tightly and place, seam-side down, in a 9-by-13-inch baking dish. Bake for 10 minutes. Meanwhile, sweat the onions in some olive oil in a medium pan, about 5 minutes. Add the vegetable stock, crushed red pepper, tomatoes, garlic and oregano. Bring to a boil, lower the heat and simmer for 15 minutes. In a bowl, toss the arugula with the red wine vinegar and some olive oil. Season with salt. Place a large spoonful of tomato sauce on each plate, top with an eggplant rollatini and some arugula salad. Sprinkle with basil and Parmesan. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 40145,"Ravioli with Lemon, Peas and Pancetta Kosher salt 2 ounces thinly sliced pancetta (8 to 10 slices) 2 10-ounce packages spinach-ricotta ravioli 6 tablespoons unsalted butter 2 teaspoons finely grated lemon zest, plus 1 teaspoon lemon juice 1 cup frozen peas, thawed 1/4 cup grated pecorino-romano cheese, plus more for topping Freshly ground pepper Chopped fresh basil, for topping Instructions: Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel\u2013lined plate and wipe out the skillet. Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently. Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen. Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40146,"Pork Ragout with Pappardelle Pasta 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt 1 pound boneless country pork ribs (about 2) 2 cloves garlic, thinly sliced 1 large carrot, thinly sliced 1 celery stalk, thinly sliced 1 small onion, diced 1 small red bell pepper, diced 1/2 cup red wine 2 bay leaves 2 sprigs fresh thyme Pinch crushed red pepper One 28-ounce can whole plum tomatoes, crushed by hand 8 ounces pappardelle pasta 1/2 cup packed parsley leaves, roughly chopped Handful basil leaves, torn, plus more for garnish Grated Parmesan, for serving Instructions: Heat the oil in a large Dutch oven or pot over medium-high heat. Once the oil is hot, salt both sides of each rib, then add to the pot and cook until golden brown, about 3 minutes per side. Remove to a plate. Reduce the heat to medium. Add the garlic, carrot, celery, onion, bell pepper and 1/2 teaspoon salt, stir to combine and then partially cover with a lid. Cook, stirring frequently, until the vegetables are soft, about 6 minutes. Add the wine, bay leaves, thyme, crushed red pepper and 1/2 teaspoon salt and simmer until most of the wine has evaporated, about 2 minutes. Nestle in the browned ribs (and any accumulated juices), then add the crushed tomatoes and 1 1/2 cups of water (it's nice to rinse the tomato can out with water and then use 1 1/2 cups of that \tomato water). Bring to a high simmer, then adjust to a low simmer and cover the pot partially with the lid. Cook, stirring occasionally, until the meat is tender and falling apart and the sauce has reduced, about 2 hours. Be sure to scrape down the sides of the pot and add back into the sauce. Remove the pieces of pork and let them cool slightly; finely shred the meat, then stir back into the sauce. The sauce can now be finished and served or it can be cooled down, refrigerated and reheated the next day. Bring a large pot of salted water to a boil and add the pasta. Cook according to the package instructions, reserving about 1 cup of the cooking water. Stir the parsley into the sauce and adjust the seasoning to taste with salt. Thin out with a little of the reserved pasta water and stir in the torn basil. Divide the cooked pasta among bowls and top each with some ragout. Drizzle each bowl with a little olive oil, top with a generous amount of Parmesan and garnish with a few basil leaves. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 40147,"Whole Grilled Vegetables 2 medium zucchini 2 medium red bell peppers
1 medium head savoy cabbage, bottom core removed
1 large eggplant 2 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper Vinegar, chopped fresh parsley, cilantro and/or chives and chopped Calabrian chiles, for topping Flaky sea salt or smoked sea salt, for sprinkling Instructions: Preheat a grill to medium high and prepare for indirect cooking: On a gas grill, turn off half the burners; on a charcoal grill, bank the coals to one side. When the grill registers 375? F to 400? F, brush the zucchini, bell peppers, cabbage and eggplant all over with olive oil and season generously with kosher salt and pepper. Place the vegetables on the cooler side of the grill (indirect heat) with the larger end of the eggplant closest to the direct heat. Cover the grill and cook for 40 minutes. Flip the vegetables, then continue to cook, covered, until you can insert a skewer into the center of each vegetable with little to no resistance (start checking for doneness after 30 more minutes \u2014 it may take longer, depending on your grill). Remove the vegetables to a board or platter as they are ready and let rest 15 to 20 minutes.
Slice the vegetables, drizzle with olive oil and vinegar and top with herbs, chiles and flaky sea salt.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40148,"Charlotte Di Mele Alla Milanese 2 ounces white raisins 38 ounces apples, peeled and sliced thinly 4 ounces sugar 12 ounces dry white wine 1 tablespoon apricot marmalade Pie Crust, recipe follows 1 egg, lightly beaten, for brushing pie top 10 ounces all-purpose flour 5 ounces butter, cut into small pieces 5 ounces sugar 2 egg yolks 1/2 lemon, zested Instructions: Soak the raisins in cold water for 1 hour. Drain and dry. In a casserole dish, add the apples, raisins, sugar, and wine. Heat mixture until it turns to a marmalade consistency. Remove from heat source and add the apricot marmalade. Mix together and let the mixture cool. Preheat the oven to 350 degrees F. Roll the dough disks on a lightly floured board. Place the larger disk in a buttered 8-inch pie pan. Bake for 15 to 20 minutes. Remove from oven and let it cool. Pour the apple mixture into the crust, and cover it with the remaining pie dough. Pinch the crust closed and brush the top of the pie with egg. Bake until pie turns golden brown, about 40 to 50 minutes. Serving suggestion: vanilla ice cream and raspberries. On a board, pour flour and create a hole in the center. Add the butter in the center. Using your fingertips, quickly mix the butter and flour. After, add the sugar, egg yolks, and lemon zest, and quickly work it all together with the palms of your hands. Form the mixture into 2 disks, 1 a little larger than the other, wrap them in a cloth and refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 40149,"Shellfish-Chipotle Stock 2 1/2 cups rich, defatted chicken stock 1/2 cup dry white wine 3 ounces shrimp shells 1/2 teaspoon chopped Chipotle in Adobo Big pinch saffron 2 teaspoons tomato paste Salt and freshly ground pepper Instructions: Heat chicken stock and white wine together in a saucepan. Rinse shrimp shells and add to pan along with remainder of ingredients. Bring just to the boil then reduce heat and gently simmer partially covered for 5-10 minutes (boiling causes stock to be cloudy). Strain carefully and let stock sit undisturbed for a few minutes to allow any solids to settle. Carefully transfer to another container leaving solids behind. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40150,"Osso Bucco Wrap 3 tablespoons oil 2 pounds beef tenderloin, cubed
2 tablespoons all-purpose flour
Salt and pepper 3 tablespoons tomato paste
1/2 medium onion, chopped
3 medium carrots, cubed
2 parsnips, diced
1/2 cup white wine
2 cups beef broth
3 tablespoons fresh thyme, minced
2 teaspoons onion powder
Six 8-inch whole-wheat flour tortillas
1 cup shredded Monterey Jack cheese Instructions: Heat the oil an 8-quart stockpot over medium heat. Dredge the beef in the flour and some salt and pepper and brown on all sides in the oil. Stir in the tomato paste, then add the onions, carrots and parsnips; stir to combine. Deglaze the pot with the white wine, then add the broth, thyme and onion powder and stir to combine. Raise the heat to medium-high and bring to a boil, then lower the heat and simmer for 30 minutes, stirring often. Warm the tortillas in a skillet. When warm, fill with beef, sprinkle with cheese and roll up like a burrito. Enjoy! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40151,"Chicken Satay with Peanut Dipping Sauce 1 cup plain yogurt 2 tablespoons onion, minced 1 clove garlic, minced Cayenne 1/2 lemon 1 pound chicken breast, cut into 1'' pieces 3/4 cup smooth peanut butter 1/4 cup soy sauce 1/2 cup boiling water 1 lime Instructions: In a large bowl combine yogurt, onion, garlic, a dash of cayenne, and juice of half a lemon. Add chicken breast. Toss to coat and refrigerate overnight or for at least 6 hours. Remove chicken from bowl and place on skewers. Grill chicken on grill or in a grill pan. In separate bowl combine peanut butter, soy sauce, and water. Whisk until smooth. Add additional cayenne pepper and lime juice. Flip chicken and grill until cooked through. Serve with peanut butter sauce. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 40152,"Plantain Chips Vegetable oil, for frying 2 green plantains, peeled 2 limes, zested and juiced Salt Instructions: Preheat 1-inch of oil in a deep sided skillet over medium-high heat to 360 degrees F. 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]" 40153,"Vanilla-Scented Pear and Bourbon Spritz 8 ounces pear juice 6 ounces bourbon
1/2 vanilla bean, scraped
8 ounces sparkling lemonade
4 lemon wheels
Instructions: Combine the pear juice, bourbon and vanilla in a cocktail shaker with ice and shake. Strain into 4 highball glasses with ice. Top each cocktail with some sparkling lemonade and garnish with a lemon wheel. ","[Bourbon, Vanilla, Sparkling Lemonade]" 40154,"Pear Bubbly 2 ounces pear puree 1/2 ounce pear brandy
1/4 ounce fresh lime juice
1/4 ounce Simple Syrup, recipe follows 2 ounces chilled sparkling pear cider
Pear slice, for garnish
1 cup sugar Instructions: Combine the pear puree, pear brandy, lime juice and Simple Syrup in a champagne flute. Slowly pour in the sparkling cider, garnish with a pear slice and serve. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month. ","[Champagne, Prosecco, Cava]" 40155,"Braised Kale with Red Bell Pepper and Bacon 8 ounces slab bacon, diced 1/2 onion, diced 1/2 red bell pepper, diced Kosher salt 1 bunch kale, stemmed and cut into pieces Pinch red pepper flakes 2 tablespoons apple cider vinegar Freshly ground black pepper Instructions: Render the bacon until crispy in a Dutch oven over medium-high heat. Remove and set aside on a paper towel-lined plate. Add the onions and bell pepper and sprinkle with salt. Stir to combine and saute until translucent, about 5 minutes. Add the kale and red pepper flakes and toss to combine. Allow the kale to wilt, about 2 minutes. Turn off the heat and toss in the apple cider vinegar. Taste and adjust the seasoning with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40156,"Flan Especial 1 1/2 cups sugar 2 cans condensed milk Equal amount fresh milk (pour into empty condensed milk can to measure) 8 eggs 1 teaspoon vanilla 1 teaspoon almond extract 1/4 teaspoon salt 1 tablespoon Amaretto or almond liqueur 6 to 8 oranges, peeled and cut into sections 3 to 4 pints strawberries, stems left on, if desired Instructions: Preheat the oven to 325 degrees. To make the caramel, heat the sugar in a medium sized skillet over medium heat. When the sugar begins to melt, reduce the heat to low and continue cooking until the sugar has melted and browned. Spoon or pour the caramel over the bottom of a 3 quart oval baking dish and tilt the dish so that caramel spreads evenly around the sides. The caramel hardens as it cools, so work quickly. In a bowl whip the eggs gently until smooth and then add the condensed milk, fresh milk, vanilla, almond extract, salt and Amaretto, and whisk until smooth. Strain the mixture through a sieve in the caramel-coated baking dish. Set the mold in a larger pan of warm water. The water must reach half the depth of the mold. Cover the flan loosely with foil to prevent it from overbrowning. Bake for 1 1/2 hours until the center feels just firm when pressed. Remove from the water bath and allow to cool. Chill in the refrigerator until serving. Unmold by placing a large decorative platter over the mold, and using both hands, flip the mold over onto the platter. Remove the mold and decorate the flan with orange sections and strawberries. ","[Chardonnay, Moscato, Riesling, Cava]" 40157,"Parsnip and Potato Soup 6 slices bacon, cut into thirds 2 tablespoons butter, plus more to serve
2 large russet potatoes, peeled and diced (about 1 1/4 pounds)
4 cloves garlic, chopped
3 to 4 large or 6 medium parsnips, peeled and chopped (about 3 cups)
1 onion, chopped
Black pepper
About 1/8 teaspoon grated or freshly grated nutmeg
1 bundle fresh parsley, tied with string
4 cups chicken stock, Poached Chicken recipe follows Salt
1 cup cream
Chives, chopped or snipped, for garnish
Sourdough rolls or English muffins, toasted and buttered, for serving 1 small chicken (2 1/2 to 3 pounds) 2 bay leaves
2 cloves garlic, crushed
A few ribs celery from heart, coarsely chopped
A few sprigs parsley with stems
1 carrot, coarsely chopped
1 onion, quartered
Salt and peppercorns
Salt and peppercorns Instructions: Heat a soup pot over medium-high heat. Add the bacon and render until crisp. Remove the bacon, finely chop and reserve for later use. Spoon off all but a few tablespoons of the smoky drippings. Melt the butter into the drippings and reduce the heat a bit. Add the potatoes and stir to coat. Add the garlic, parsnips, onions, some black pepper and nutmeg. Add the parsley, then partially cover the pot and cook to soften, 15 to 20 minutes, stirring occasionally; the color of the veg should be light golden. Remove the parsley. Puree the vegetables with the stock (in batches if necessary) in a food processor or blender, or add the stock to the soup pot and use an immersion blender. Stir in the reserved bacon bits then season the soup with salt. Cool the soup and store for a make-ahead meal. Reheat over medium-high heat and add in the cream. Serve in shallow bowls with chives to garnish, and buttered rolls to dunk. Place the chicken in a pot over a bed of bay leaves, garlic, celery, parsley, carrots and onions. Sprinkle with salt and fill the pot with water to cover the chicken. Sprinkle in a few peppercorns. Bring the water to a boil, then reduce to a simmer and cook 45 minutes, turning occasionally. Turn off the heat and cool the chicken in the broth. Separate the meat from the bones and skin. Reserve the meat and discard the bones and skin. Strain the stock. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40158,"Tostados Toluquenas 16 ounces red beans 8 cups cold water Clarified butter 9 ounces onions 6 ounces tomato paste 1 garlic clove 10 ounces trimmed beef tenderloin tips 1 teaspoon chili powder 3 ounces red wine 6 ounce tomato 4 tablespoons parmesan cheese 4 tortillas 1 small lettuce 4 teaspoons sour cream 1 tin of pimento vegetable oil 1 tablespoon fresh parsley Salt Black pepper White pepper Instructions: Rinse the red beans and cover with the 8 cups of cold water and gently cook for 2 1/2 hours. Quarter the onions and place in mincer. Remove the sinew from the tenderloin and pass also through a mincer. Grate the cheese. Saute the tortillas in a little bit of oil until slightly crispy. Shred the lettuce, smash the clove of garlic. Finely slice the tomatoes. Saute and then simmer the tenderloin tips in the butter with the tomato paste, garlic, chili powder, red wine, and tomatoes. Add salt and pepper to taste. Simmer for about twenty minutes. Assemble the tortillas with the meat mixture, the beans, and top with the lettuce, onions, sour cream, pimentos, parsley, parmesan cheese and salt and pepper to taste. ","[Malbec, Tempranillo, Garnacha, Barbera]" 40159,"Backyard Clambake 1 pound cherrystone clams 1 pound mussels Four 1-pound lobsters 4 baking potatoes 4 small onions 4 ears of corn 1 bunch asparagus Butter Instructions: Make sure the clams and mussels are all alive. The shells should be tightly closed. If they're open, they should close when you tap them. If any remain open, discard. Build a fire in your covered grill and soak a couple handfuls of wood chips in water. Put the potatoes and onions in cold, salted water, bring to a boil, and cook for 15 minutes, till potatoes have softened. Drain. Pull the husks back from the corn but leave them attached. Pull off all the silks, then pull the husks back into place and tie around the corn with a strip of husk. Drop the lobsters in boiling water for about 3 minutes till they're bright red. Remove from water. When the coals have burned down to red-hot, spread the wet wood chips across them. Lay the lobsters close together on the grill rack, spread the shellfish around them, and spread the vegetables over the top, ending with the asparagus lying in a single layer at the top. Put the lid on the grill and open the vents. Cook for about a half hour, until the mussels and clams have opened. Serve with bowls of melted butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 40160,"Brick in the Wall Bird with Salsa Verde 1 (4 to 6-pound) chicken 1 teaspoon dried rosemary 1 teaspoon white pepper 1 teaspoon paprika 1 teaspoon salt 1 teaspoon granulated garlic 1/2 teaspoon dried oregano 1/2 teaspoon dried sweet basil 2 tablespoons extra-virgin olive oil Salsa Verde, recipe follows 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves 1/2 teaspoon red pepper flakes 1 tablespoon chopped garlic 1/2 teaspoon capers 1 teaspoon anchovy paste 2 tablespoons chopped jarred roasted red bell pepper 1 tablespoon chopped onion 2 tablespoons lemon juice 1/3 cup extra-virgin olive oil Salt Instructions: Remove the backbone of the chicken. Split the breast plate and press down on the chicken in all joints to flatten it.
In a small bowl, mix together the rosemary, white pepper, paprika, salt, garlic, oregano, and basil. Rub the mixture under the skin of the chicken and the inside cavity.
Heat a large saute pan over medium-high heat with oil, and place chicken skin side down. Place another large saute pan on top of the chicken, and place 4 bricks inside of the top pan.
Cook on medium-high heat, for 7 to 10 minutes on both sides, or until the internal temperature of the meat reaches 165 degrees F on an instant-read thermometer.
Remove chicken to a cutting board and let rest 5 minutes before slicing. Serve with Salsa Verde. In a food processor, puree all ingredients but oil and salt until smooth. With machine running, slowly add oil until well combined. Season with salt, to taste.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40161,"Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy 1/2-ounce onion, finely chopped 1 tablespoon olive oil 1/2-ounce celery, finely chopped 1/2-ounce carrot, finely chopped 5 ounces French lentils (ideally Puy lentils) Vegetable broth, to cover 1 Bouquet Garni Sachet, recipe follows One 7-ounce Chilean Sea bass fillet 3 ounces smoked bacon, preferably Applewood 2 sprigs sage, leaves removed 1-ounce butter 4 sprigs parsley, leaves removed, cleaned and chopped 1-ounce tomato concasse 2 ounces stiffly beaten whipped heavy cream 4 to 5 leaves sage, for garnish 1-ounce thyme 1-ounce parsley 1/4-ounce black peppercorns 2 bay leaves Instructions: In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. Add the lentils and toss with the vegetables. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft. Preheat the oven to 400 degrees F. Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes. When the lentils are soft, drain off extra liquid and remove the bouquet garni. Remove the fish from the oven and plate. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot. Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth. Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40162,"Spicy Peanut Sauce 1 heaping tablespoon peanut butter 1 1/2 teaspoons balsamic vinegar 1 tablespoon soy sauce 1 teaspoon honey 1/2 teaspoon Chinese hot red chili paste 1/2 teaspoon hot chili oil 2 tablespoons red wine 1 teaspoon lime juice or margarita mix Vegetable oil, to thin if necessary 3 tablespoons water Instructions: In a food processor, place all ingredients except only half the water into the processor and blend until smooth. Add more water and some oil to thin out the sauce when necessary. Taste the sauce, if it is too thick or potent, add more water and more honey. Process until smooth and enjoy as another great dipping sauce for dumplings, wontons and Shu-mai! ","[Chardonnay, Riesling, Garnacha, Tempranillo]" 40163,"North of the Border Apricot Jalapeno Chutney 1 packet salsa seasoning mix 1 (6-ounce) package dried apricots, chopped 3/4 cup sugar 1 cup vinegar 1 cup sweet or red onion, chopped 3/4 cup apples or pears, chopped 1 teaspoon mustard seed 1/2 teaspoon cinnamon 1 cup water Instructions: Combine all ingredients into a saucepan and bring to a boil. Turn the heat down and simmer for 30 minutes with the lid on. Let cool. Chill in the refrigerator for a couple of hours or overnight. Serve on turkey sandwiches or with pork chops. It is a good condiment with outdoor cooking. ","[Riesling, Gewrztraminer, Moscato, Sauvignon Blanc]" 40164,"Chestnut Flour Cake: Castagnaccio 2 ounces raisins 16 ounces sweet chestnut flour 2 tablespoons sugar Zest of 1/2 orange Pinch salt 2 cups water 3 tablespoons olive oil, plus more for pan 1 fresh rosemary sprig, leaves picked 1 ounce chopped walnuts 1 ounce pine nuts Instructions: Preheat the oven to 375 degrees F. Place the raisins in a ramekin of water to soften for 20 minutes.
In a large mixing bowl, sift the chestnut flour. Add the sugar, orange zest, and pinch of salt, mix well and then gently start adding the water to the mix.
Using an electric hand mixer, beat the mixture well making sure to eliminate any lumps, then add 2 tablespoons olive oil, and half of the raisins and mix again.
Lightly oil an 11-inch pie plate with 2-inch sides with olive oil and pour in the batter it should be no more than 1/3-inch thick. Sprinkle the cake with rosemary leaves, the remaining softened raisins, walnuts, and pine nuts. Sprinkle with 1 tablespoon olive oil and bake for about 40 minutes. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 40165,"Guava Glazed Chicken Medallions with Candied Figs 4 (4-ounce) chicken breasts 1 cup guava juice, plus 1 cup (found in international aisle of your local supermarket) 1/2 cup white wine, plus 1/2 cup 1 pint black mission figs Turbinado sugar (brown granulated sugar) 2 cups baby spinach, cleaned 1/4 cup olive oil Salt and pepper Instructions: Marinate the chicken breasts in 1 cup of the guava juice and 1/2 cup of white wine for approximately 15 to 30 minutes. In a saucepan over medium heat, combine the remaining 1 cup guava and 1/2 cup wine. Bring to a boil, reduce to a simmer, and cook until the mixture is reduced to a glaze consistency, the time will vary. You want the glaze to have a thick, but not jelly-like consistency. Cut the figs in half lengthwise, and coat the flesh with turbinado sugar. Brush with oil and then sear in a hot skillet, sugar side down, for approximately 1 to 2 minutes, until the sugar melts but does not burn. Remove the chicken from the marinade. Grill or pan sear the chicken for 3 to 4 minutes, turn over, brush with glaze, and cook another 3 to 4 minutes, or until cooked through. Bring the glaze back to a boil after brushing the chicken. Simmer for 1 minute, then remove from the heat. Slice the chicken into medallions. Place the spinach on the center of a plate to make a nest. Place the chicken medallions in the center of the spinach nest. Place the candied figs around the nest. Brush the chicken and figs with the remaining glaze. Throw the salt and pepper over your shoulder and enjoy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40166,"Vegetarian Chef's Salad 1 pound white mushrooms, trimmed and halved 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 large eggs 1/2 pound yellow wax beans, trimmed 3 tablespoons plus 1 teaspoon red wine vinegar 4 ounces smoked or baked tofu 1/3 cup fat-free plain yogurt 12 cups mixed greens (about 12 ounces) 2 vacuum-packed cooked beets, cut into sticks 3 ounces sharp cheddar cheese, cut into sticks 2 tablespoons salted roasted sunflower seeds Instructions: Preheat the oven to 450 degrees F. Toss the mushrooms with 2 tablespoons olive oil, 1/4 teaspoon salt, and pepper to taste on a baking sheet. Roast until tender and golden, about 12 minutes. Meanwhile, put the eggs in a saucepan and cover with cold water; bring to a boil. Add the wax beans and remove from the heat; cover and let stand 10 minutes. Drain, then rinse the eggs and beans under cold water. Peel and quarter the eggs; set aside. Toss the beans with 1 teaspoon vinegar and a pinch each of salt and pepper in a medium bowl. Cut three-quarters of the tofu into sticks. Make the dressing: Combine one-third of the mushrooms, the remaining tofu, 3 tablespoons vinegar and 1 tablespoon olive oil, the yogurt, 3/4 teaspoon salt, and pepper to taste in a food processor and puree. Toss with the greens; season with salt and pepper. Divide among bowls. Top with the remaining mushrooms and tofu, the eggs, beans, beets, cheese and sunflower seeds.
Photograph by Justin Walker ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 40167,"Aunt Paula's Cream Cheese Pound Cake 2 sticks margarine, softened 1 stick unsalted butter, softened, plus 2 Tbsp. for melting 8 ounces cream cheese, softened 3 cups sugar dash of salt 2 tsp. pure vanilla extract 6 large eggs 3 cups cake flour whipped cream, candied citrus peel and fresh mint for garnish
whipped cream, candied citrus peel and fresh mint for garnish 4 Tbsp. butter 1 cup heavy cream 8-ounce bar semi-sweet chocolate 3 bananas 1/2 cup sugar 2 Tbsp. (plus a dash) fortified wine Instructions: Instructions for cake: Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total. Instructions for Bananas with Chocolate Sauce: In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well. Assembly: Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40168,"Meatballs in BBQ Gravy 1 pound bacon, sliced into lardons 1/2 cup olive oil 1 carrot, chopped 1 stalk celery, chopped 1 onion, chopped 4 cloves garlic, minced 1 tablespoon fresh rosemary leaves, minced 2 tablespoons brown sugar 1 1/2 glasses Chianti 3 tablespoons cider vinegar 1 small can tomato paste 1 small can chipotle peppers in adobo 3 (28-ounce) cans chopped tomatoes Sea salt, preferable grey Freshly ground black pepper 1 pound ground sirloin 1 large egg 1 tablespoon Worcestershire sauce 2 tablespoons Parmesan, freshly grated 2 tablespoons finely chopped flat-leaf parsley 1 teaspoons dried oregano 1 tablespoon finely chopped basil leaves 1 cup onion, finely chopped 1 cup fine dried bread crumbs 1 clove garlic, minced Sea salt, preferably grey Freshly ground black pepper 1 cup water Instructions: Heat a large soup pot over medium-high heat. Add the olive oil and heat for 1 minute. When the oil is hot, add the bacon and render. When golden brown and beginning to crisp, add minced carrot, celery, onion, and garlic. Add a pinch of salt and saute vegetables to a light brown. Add rosemary and brown sugar and stir. Add Chianti and vinegar to pot, stir and bring to boil. Add the tomato paste, chipotles in adobo, and the chopped tomatoes. Stir and simmer for 1 to 1 1/2 hours, skimming the top occasionally to remove any scum that forms. While the BBQ gravy is simmering, make the meatballs. In a large bowl, mix together the meat, egg, Worcestershire, cheese, parsley, oregano, basil, onion, bread crumbs, and garlic, and season with salt and pepper. Add 1/2 cup of water. Knead the water into the meat mixture with your hands. Knead and roll meatballs into about 1 1/2-inch balls. Place them in shallow saucepan on stove, add another 1/2 cup of water over them, and cover. Turn heat to medium, and steam for 35 minutes. Using a slotted spoon, remove the meatballs from the pan. Drain the juice out of the bottom of the pan, return the meatballs to it and cover them with warm BBQ gravy. Serve on top of Grilled Spaghetti. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 40169,"Bread \Gnocchi\ with Tomato and Basil 8 slices day old, good quality Italian bread 3 tablespoons extra-virgin olive oil, 3 turns of the pan 2 tablespoons butter, cut into pieces 4 cloves garlic, finely chopped Salt and freshly ground black pepper 2 cups (2-ounce cans) tomato sauce 3 small plum tomatoes, seeded and chopped Several fresh basil leaves, torn 2 cups shredded mozzarella, smoked mozzarella or provolone cheese Instructions: Preheat broiler. Heat a large nonstick skillet over medium heat. Chop bread into bite size pieces. Add extra-virgin olive oil, butter and garlic to the skillet. Melt butter into oil then add the bread. Season the bread with salt and pepper. Toss and cook the bread 7 to 8 minutes then add the tomato sauce and fresh tomatoes. Turn to coat and warm the tomato sauce, 3 to 4 minutes. Remove the bread gnocchi and tomatoes from heat and transfer to a flameproof casserole dish, top with basil then cover the dish with cheese. Place the casserole under the broiler and cook 2 to 3 minutes, until the cheese browns and bubbles. Serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 40170,"Green Goddess Mayo 1/2 cup loosely packed fresh basil leaves 1/4 cup loosely packed fresh parsley leaves
4 scallions, green parts only, coarsely chopped
1/4 cup finely grated Parmesan 2 oil-packed anchovy fillets, drained
1/2 cup mayonnaise
Freshly ground black pepper
Instructions: In a food processor, pulse the basil, parsley and scallions until finely chopped. Add the cheese and anchovies and process to a paste consistency. Add the mayonnaise and puree until smooth. Season with pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40171,"Fast Blue Cheese Dressing 1/2 cup mayonnaise 1/4 cup whole milk 1/4 cup sour cream Dash of Worcestershire sauce 1/3 cup blue cheese crumbles Salt and pepper Instructions: To a bowl add the mayo, milk, sour cream and Worcestershire, and stir until combined. Stir in the blue cheese and add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40172,"Bodacious White BBQ Sauce 1-gallon heavy mayo 7 cups white vinegar 1 cup lemon juice 1 cup black pepper 1 cup salt (may be reduced slightly) Instructions: Mix well and refrigerate 18-24 hours. Do not taste after mixing -- it is awful ... just wait. Serve as a dip with pulled pork or grilled chicken. Excellent as a dip for fresh vegetables or on a baked potato. Mix 1-2 tablespoons into eggs when beating them for an omelet. Can also be used as a marinade for chicken or fish. May be the best dip ever for any blackened fish. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 40173,"Chicken Nuggets 1 cup all-purpose flour 1 tablespoon seasoned salt
Salt and freshly ground black pepper 2 large eggs
2 cup seasoned breadcrumbs
2 chicken breasts, cut into small pieces
Vegetable oil, for frying Ketchup, for serving Instructions: In a plastic bag, mix the flour, seasoned salt and some salt and pepper. In a bowl, mix the eggs with 2 tablespoons water. In a separate bowl, add the breadcrumbs. Shake the chicken pieces in the bag to coat. In batches, dip them in the egg wash, then in the breadcrumbs. Heat about 2 inches of vegetable oil in a large skillet over medium-high heat until a few breadcrumbs dropped in the oil start to sizzle immediately. Fry the chicken, in batches if needed, until golden brown and cooked through, a couple minutes per side. Drain on a paper towel and serve with ketchup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40174,"Swedish Pancakes 3 large eggs 1 cup milk 1 cup half-and-half 1 1/4 to 1 1/2 cups unbleached all-purpose flour 1 tablespoon sugar 3/4 teaspoon salt 3/4 teaspoon ground cardamom Vegetable oil and unsalted butter for panfrying Unsalted butter, softened Lingonberry preserves, or fresh blueberries, huckleberries or blackberries Instructions: Whisk the eggs with the milk and half-and-half until frothy. Whisk in the flour, starting a few tablespoons at a time to prevent lumps, them whisk in the sugar, salt, and cardamom. Warm a griddle or a large heavy skillet over medium heat. Pour a thin film of oil onto the griddle and add a teaspoon or two of butter. Pour or spoon out the batter onto the hot griddle, where it should sizzle and hiss. A scant 2 tablespoons of batter will make a 3-inch pancake, about as large as you'll want to go with this batter. Because they spread so much, pour the batter out quickly, in one motion, then pause long enough for the previous pancake to firm, so that the cakes don't run into each other. Make as many cakes as you can fit without crowding. (Stir the batter up from the bottom each time you make a cake.) Cook the pancakes for about 1 minute, until their top surface is covered with tiny bubbles, like most American pancakes, or until the batter has lost its gloss and turned a couple of shades darker near the outside edges, depending on whether you've used more or less flour, respectively. Flip the pancakes with a thin-bladed spatula and cook until the second side is golden brown, a minute or two longer. Repeat with the remaining batter, adding a bit more oil and butter to the griddle as needed. Serve immediately with butter and preserves or fruit. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40175,"Slow Roasted Pork Shoulder One 3 1/2-pound pork shoulder, boned and tied Salt and pepper to taste 2 tablespoons vegetable oil 1 leek, white and pale green part only, cut into large dice 2 carrots, cut into large dice 2 stalks celery, cut into large dice 12 peeled garlic cloves 6 peeled shallots 2 sprigs fresh thyme 5 sprigs parsley 1/2 cup balsamic vinegar 1 cup ruby port 1 bottle Cabernet Sauvignon 3 quarts veal or chicken stock, or canned beef broth 2 tablespoons tomato paste 1 tablespoon unsalted butter Instructions: Season the pork shoulder with salt and pepper.
In a Dutch oven or casserole set over moderately high heat, heat the oil until hot. Add the pork and brown on all sides. Transfer pork to a platter and discard all but 1 tablespoon fat from pan. Add leek, carrots and celery stalks to pan and cook over moderate heat, stirring occasionally, for 5 minutes. Add garlic cloves, shallots, thyme, parsley and salt and pepper and cook the vegetables until golden. Transfer vegetables to platter. Deglaze pan with balsamic vinegar and reduce by 2/3. Add port and cabernet and reduce by half. Return pork and vegetables to pan, add stock and tomato paste and bring to a boil on top of the stove. Cover pan with foil and lid and transfer pan to a preheated 350 degree oven. Cook for 2 1/2 to 3 hours, or until very tender. Remove pork from oven, remove lid and loosen foil. Let cool for 1 hour in cooking liquid at room temperature or in refrigerator overnight.
Discard all fat from surface and transfer pork to another pan. Strain cooking liquid and add enough to just cover pork. Bring to a boil and simmer, covered, until heated through.
Meanwhile, reduce remaining cooking liquid over high heat until liquid is thick enough to coat the back of a spoon. Season with salt and pepper. Cut pork into 1 1/2-inch thick slices. Swirl butter into sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40176,"Danish Leaf Cake 1 cup (2 sticks) unsalted butter, plus more for greasing 1 cup sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 cup milk
1 tablespoon almond extract
12 ounces semisweet chocolate, finely chopped
1 cup heavy cream
1/2 cup sliced almonds
1 pint raspberries
Instructions: Preheat the oven to 400 degrees F. Grease a 9-inch round cake pan with butter. Set aside. Using a stand mixer with a paddle attachment, cream the butter and sugar on high speed until fluffy, about 2 minutes. Then add the eggs one a time and mix just until fully combined. In a small bowl, whisk together the flour and baking powder. Add the flour mixture to the butter mixture and beat on low speed just until incorporated. Add the milk and almond extract and beat until smooth, 2 minutes more. Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, about 30 minutes. Transfer the pan to a cooling rack and cool completely. For the ganache, place the chocolate in a heatproof bowl. Heat the heavy cream in a saucepan over medium-high heat just to scalding, about 3 minutes. Pour the heavy cream over the chocolate and stir until smooth and all the chocolate has melted. Let the ganache cool slightly so it is spreadable. Frost the top of the cake with the ganache evenly. Sprinkle the outer edges of the cake with sliced almonds and decorate with raspberries. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40177,"Turkey and Squash Stew 1 1/2 pounds skinless, boneless turkey breast 2 teaspoons ground cumin Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil 8 large sprigs thyme or 1 teaspoon dried thyme 1 large onion, chopped 1/2 pound small red-skinned potatoes, thinly sliced 1 pound cubed peeled butternut squash 2 small yellow squash or zucchini (about 1/2 pound), cut into thick half-moons 3/4 cup prepared salsa verde 1 cup crumbled corn tostadas or tortilla chips, plus more for serving Instructions: Cut the turkey into 1 1/2-inch pieces. Sprinkle with the cumin, and salt and pepper to taste. Heat the olive oil in a Dutch oven or large pot over high heat. Add the thyme, then add the turkey and cook until browned on one side, about 3 minutes. Add the onion and cook, stirring occasionally, until softened, about 4 minutes. Stir in 5 cups hot water, the potatoes, butternut squash, zucchini, salsa and tostadas (the tostadas will dissolve and help thicken the broth). Cover and bring to a boil, then uncover and reduce to a simmer. Cook until the vegetables are tender and the turkey is just cooked through, about 15 minutes. Serve with more tostadas. ","[Rioja, Tempranillo, Garnacha, Barbera]" 40178,"Pasta Primavera with Peas, Asparagus and Kale Kosher salt 8 ounces penne 8 ounces snap peas, trimmed and halved crosswise 1 bunch thin asparagus, trimmed and cut into 1 1/2-inch pieces 1 small bunch kale (preferably Tuscan kale), stems removed and leaves roughly chopped 1/3 cup extra-virgin olive oil, plus more for drizzling 1 large bunch fresh chives, chopped Grated zest of 1 lemon, plus 1 tablespoon lemon juice Freshly ground pepper 1 tablespoon chopped fresh tarragon 1/4 cup coarsely grated pecorino romano or parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; add the peas, asparagus and kale to the pot during the last 3 minutes of cooking and stir occasionally. Reserve 1/2 cup cooking water, then drain the pasta and vegetables. Meanwhile, combine the olive oil, all but 2 tablespoons chives, the lemon zest and juice, 1 teaspoon salt and a few grinds of pepper in a blender. Add 3 tablespoons cold water and pulse until smooth, scraping down the inside of the blender. Transfer to a large bowl. Stir in the tarragon and drizzle with olive oil. Add the pasta and vegetables to the chive puree along with 1/4 cup of the reserved cooking water and half of the cheese; season with salt and pepper. Toss well to coat, adding more cooking water to loosen, if necessary. Serve topped with the remaining cheese and chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40179,"Summer Rolls with Ginger Dipping Sauce 1 medium carrot, julienned 1 small cucumber, julienned 1/2 cup bean sprouts 4 to 5 scallions, julienned 6 water chestnuts, thinly sliced 1 tablespoon minced fresh ginger 1 tablespoon chopped cilantro leaves 1 tablespoon soy sauce 1/2 teaspoon fish sauce 8 (8-inch) rice sheets (plus more in case some tear) Warm water, for soaking rice sheets 1 tablespoon sesame oil 2 tablespoons soy sauce 1 tablespoon fresh grated ginger Pinch chopped scallions Pinch chopped cilantro leaves Instructions: In a medium bowl combine the julienned carrot, cucumber, bean sprouts, scallions, water chestnuts, ginger, cilantro, soy sauce and fish sauce. Mix well. Take a rice sheet and dip in warm water. Place it on a clean surface and leave it for a few seconds to soften. Place a spoonful of the mixture in the center of the sheet and fold into a square packet as if you were making a burrito. Repeat with the rest of the rice sheets and mixture.; In a small bowl whisk sesame oil, soy sauce, ginger, scallions and cilantro and serve with summer rolls.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40180,"Creamy Cocoaccino 3 cups half-and-half 1 tablespoon instant coffee 1/2 cup coffee liqueur (recommended: Baileys) 4 (1-ounce) envelopes hot cocoa mix (recommended: Swiss Miss) 1/2 pint heavy cream 1 tablespoon sugar 1/2 teaspoon vanilla extract Chocolate shavings, for garnish Instructions: In a medium pot, warm the half-and-half over medium heat until it is steaming, but do not let it boil. Whisk in the instant coffee, coffee liqueur, and cocoa mix. Keep it warm while you whip the cream. In a cold bowl, whisk together the heavy cream, sugar, and vanilla extract until it forms soft peaks, or use a whipped topping if you prefer. Pour the cocoaccino into mugs, dollop with whipped cream and garnish with chocolate shavings. ","[Merlot, Cabernet Sauvignon, Malbec, Port]" 40181,"Rotisserie Free Range Chicken with Tequila and Grapefruit-Cilantro Mojo, Tostones, and Garlic Whipped Potatoes One 3-pound free-range chicken Vegetable oil 2 grapefruits 1 red onion, julienned 2 tablespoons chopped cilantro 1 lime, juiced 1 shot tequila 4 baking potatoes, like russets 2 cups heavy cream 1 tablespoon minced garlic Salt and freshly ground black pepper 2 green plantains 1 quart vegetable oil Salt Instructions: Preheat oven to 425 degrees F. Prepare the chicken by removing the insides, washing it well, and placing it in a large baking pan or on a rotisserie. Lightly oil the chicken and roast until the juices run clear. To prepare the mojo: peel and segment the grapefruit and place in a bowl. Add the red onion, cilantro, lime juice, and tequila, and let the mixture marinate for 2 hours in the refrigerator. Peel and dice the potatoes, and cook in salted boiling water until tender. Drain the potatoes, add the heavy cream, minced garlic, salt, and pepper, and mash until smooth. To make the tostones, peel and slice each plantain approximately 2-inches thick. In a deep skillet, heat the oil to 375 degrees F. Place the plantains in the oil and cook until both sides are slightly brown. Remove from the oil and drain on a paper towel. Once they have cooled, using a rolling pin, mash them until they are 1/4-inch thick. Return them to the hot oil and cook until golden brown. Season with salt while still hot. To serve, place the mashed potatoes in the center of the plate, add the chicken on top, a spoonful of the grapefruit mojo, and decorate with a few tostones chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Garnacha]

" 40182,"Grilled Peaches with Granola 2 peaches or nectarines, halved and pitted 4 tablespoons honey 1/2 cup granola Instructions: Spray halved nectarines with neutral-flavored cooking spray. Place flesh side down on a grill pan. Grill about 5 minutes until softened. Place on a plate and drizzle each half with honey, then sprinkle granola over top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40183,"Cebiche Corbina 1 1/2 to 2 pounds whitefish (Corvina 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]" 40184,"Maui Onion Pizza One 7.5-ounce round pizza dough 1/4 cup aioli or mayonnaise 1 minced clove garlic 1/2 cup shredded mozzarella 1/3 cup sliced sweet onions 3/4 tablespoon chopped fresh rosemary
Freshly grated Parmesan, for sprinkling Pinch truffle salt Instructions: Preheat the oven with a baking stone to 500 to 700 degrees F. Spread the pizza dough into an 11-inch round on a work surface. Spread with aioli, garlic, mozzarella, onions and rosemary. Bake until crust is firm and golden brown, 3 to 5 minutes. Apply Parmesan to the pizza and top with truffle salt. Cut and serve hot! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 40185,"Peppermint Soup 1/2 large organic avocado, pit removed 1 large organic red bell pepper, coarsely chopped Water from 1 young coconut 1 stalk organic celery, roughly chopped 2 thin pieces fresh organic ginger root 15 fresh organic spearmint leaves 2 small pieces fresh hot pepper Mint leaves, for garnish Finely chopped red bell pepper, for garnish Avocado slices, for garnish Instructions: Remove avocado flesh from the skin and add with all the remaining ingredients to the BlendTec blender using button number 3. Garnish with mint leaves, finely chopped red bell pepper and avocado. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 40186,"Instant Pot Hard-Boiled Eggs 12 large eggs Instructions: Set the trivet in the bottom of a 6-quart Instant Pot? multi-cooker. Gently place the eggs on top of the trivet. Pour 1 cup water into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on low 4 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Using a slotted spoon, transfer the eggs to a large ice bath and let cool for about 5 minutes. Remove the eggs from the ice bath and peel or refrigerate until ready to use.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40187,"Chocolate Chai Milkshake 2 cups milk 1 whole nutmeg 1/4 teaspoon cardamom 1/2 teaspoon fennel seed 1/2 teaspoon pumpkin pie spice 1/2 teaspoon ground cinnamon 5 whole black peppercorns 2 pints vanilla ice cream 1/4 cup, plus 2 tablespoons chocolate syrup Instructions: In a saucepot on medium-low heat, steep the milk with the nutmeg, cardamom, fennel seed, pumpkin pie spice, cinnamon, and black peppercorns until the milk is fragrant, about 20 minutes. Stir occasionally to break the milk film or \skin\ on the top. Strain and discard the solids. Refrigerate until cold, about 30 minutes. In a blender add the ice cream, 1 cup strained milk and chocolate syrup. Blend until smooth. Divide mixture evenly among 4 glasses and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 40188,"Fennel Puree 4 large fennel bulbs 1 medium potato 2 garlic cloves 4 cups chicken broth 2 cups milk 3 tablespoons mascarpone cheese 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons chopped fresh mint leaves Instructions: Trim the fennel bulbs of their stalks and bottom root. Halve the fennel lengthwise and slice each half into 1/4-inch thick slices. Peel the potato, halve, and thinly slice. Place the fennel, potatoes, garlic, chicken broth, and milk in a large, heavy pot over medium-high heat. If needed, add enough water to just cover the fennel. Bring the mixture to a simmer and continue cooking until the fennel and potatoes are soft, about 30 minutes. Drain the fennel mixture. Place the fennel mixture in a food processor and puree. If necessary, place half the mixture in the food processor, pulse to puree, and continue adding the fennel mixture until all the mixture fits in the processor. Continue processing until pureed. Add the mascarpone cheese, salt, and pepper. Mix to combine. Add the mint and process until just combined. Add more salt and pepper, to taste. Transfer the mixture to a serving dish. If the mixture is a little thin stir a few times and let rest for 5 minutes, then serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 40189,"Roasted Salmon Tacos 3/4 pound green cabbage, cored and finely shredded 1/2 seedless cucumber, unpeeled, halved lengthwise, seeds removed and very thinly sliced (see note) 1/4 cup good white wine vinegar 3 tablespoons minced fresh dill Kosher salt and freshly ground black pepper Olive oil, for greasing the pan 1 3/4 pounds center-cut fresh salmon fillet, skin removed 2 teaspoons chipotle cl powder 1 teaspoon grated lime zest 3 tablespoons freshly squeezed lime juice, divided 12 (6-inch) corn tortillas 4 ripe Hass avocados, seeded and peeled 3/4 teaspoon Sriracha Instructions: At least an hour before you plan to serve the tacos, toss the cabbage, cucumber, vinegar, dill, 1 teaspoon salt and 1/2 teaspoon black pepper together in a large bowl. Cover and refrigerate, allowing the cabbage to marinate. When ready to serve, preheat the oven to 425 degrees F. Brush a baking dish with olive oil and place the salmon in it. Mix the cl powder, lime zest and 1 1/2 teaspoons salt in a small bowl. Brush the salmon with 1 tablespoon of the lime juice and sprinkle with the chipotle seasoning mixture. Roast for 12 to 15 minutes, depending on the thickness of the fish, until the salmon is just cooked through. Wrap the tortillas in 2 foil packets and place them in the oven with the salmon. Roughly mash the avocados with the remaining 2 tablespoons of lime juice, the Sriracha, 1 teaspoon salt and 1/4 teaspoon black pepper. To serve, lay 2 warm tortillas on each of 6 plates. Place a dollop of the avocado mixture on one side of each tortilla, then some large chunks of salmon, and finally, some of the slaw. Fold the tortillas in half over the filling (they will be messy!) and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 40190,"Shrimp and Scallop Salad with Orange Sections Salt 1/4 cup white wine vinegar 1 pound raw medium shrimp in their shells 1 pound bay scallops or sea scallops cut in half 5 medium oranges 1 head of romaine lettuce 1/4 cup extra virgin olive oil Fresh ground black pepper Instructions: In two separate saucepans bring water to a boil with 1 tablespoon salt and 2 tablespoons vinegar in each pan. (If you don't have two saucepans, you can execute this step in two stages using the same saucepan twice.) When the water comes to a boil, drop the shrimp into one pan and the scallops into the other. Cook the shrimp for 1 to 2 minutes, depending on their size, and the scallops for about 1 minute, until their color turns a flat white. Drain immediately. Shell the shrimp leaving the tails on, remove the vein that runs down the center of the back, and put them in a bowl with the drained scallops. Peel 4 oranges with a sharp paring knife, removing the peel and the pith. Slip the blade in between the sections to detach the pulp from the thin membrane that encloses each section. Lift out the membrane-less sections and remove any seeds. Set aside. Detach the lettuce leaves from the head, discarding any bruised or wilted leaves. Wash the leaves in several changes of cold water and shake dry in a towel or in a salad spinner. Cut the leaves into strips about 1/2-inch wide. Cut the remaining orange in half and squeeze out the juice. Combine the shrimp, scallops, and orange sections in a bowl. Add the orange juice, salt, olive oil, and liberal grindings of pepper and toss thoroughly. Choose a shallow-- neither too deep nor too flat-- serving platter. Line it with strips of lettuce and top them with the shrimp, scallops, and orange sections, distributing evenly over them all the seasonings in the bowl. Serve at once. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40191,"Milk Chocolate Cupcakes with Dark Chocolate Icing 3 eggs 1 (18 1/4-ounce) box milk chocolate cake mix 1/3 cup canola or vegetable oil 1 1/4 cups chocolate milk 1 (12-ounce) bag semisweet chocolate chips, divided 1/2 cup heavy cream Small silver dragees, for decorating Instructions: Heat the oven to 350 degrees F. Line 2 (12 cup) cupcake tins with silver foil paper liners. In a large mixing bowl, combine the eggs, cake mix, oil, and chocolate milk. Beat on medium speed for 2 minutes, scraping down the bowl to be sure the batter is well incorporated. In a microwave, melt 1/2 cup of the semisweet chocolate at 10 second intervals. Add 1 cup batter to the melted chocolate and stir well to combine. Place into a plastic releasable bag and cut off the corner. Take a small ice cream scoop and fill each cup with 1 scoop of cake batter, about one-quarter of the way up the cupcake paper. Pipe about 1 tablespoon batter with melted chocolate in each batter-filled cup. Top each with another scoop of the remaining cake batter. Bake until a toothpick inserted in the center comes out clean, about 12 minutes. Remove from the oven and cool completely on a wire cooling rack. To make the icing, heat the cream in a saucepan over low heat to a simmer. Remove from the heat and stir in the remaining chocolate chips until completely combined. While still slightly warm, dip the tops of the cupcakes in the chocolate icing. Place on a wire cooling rack, sprinkle with dragees, and allow the icing to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40192,"Rich Chocolate Cake With a New York Attitude 2/3 cup sugar 16 ounces cream cheese 2 teaspoons vanilla extract 2 whole eggs, room temperature 16 ounces semisweet chocolate morsels 3 cups all-purpose flour 2 cups cocoa powder 1 tablespoon plus 1 teaspoon baking soda 2 teaspoons baking powder 4 cups sugar 1 teaspoon kosher salt 6 whole eggs 2 cups buttermilk 2 teaspoons vanilla extract 8 ounces unsalted butter, melted and cooled Instructions: Make the New York Cheesecake Swirl: In the bowl of an electric mixer fitted with a paddle attachment, beat the sugar, cream cheese, and vanilla extract on high speed until well combined. Add the eggs and continue to beat on high speed. Make sure to scrape down the sides to ensure incorporation of all the ingredients. Once combined, gently fold in the chocolate morsels. Chill the mixture for approximately 1 hour. Make the Rich Chocolate Cake: Preheat the oven to 350 degrees F. Lightly grease and flour 3 (9-inch) cake pans and set aside. In a large bowl, sift the flour, cocoa powder, baking soda, and baking powder together. Add the sugar and salt and stir to combine well. In a medium bowl, whisk together the eggs, buttermilk, vanilla and melted butter. Add the wet ingredients to the dry ingredients in small increments, gently folding the mixture until well combined. Pour the mixture into 1 of the prepared cake pans, only filling the pan halfway. Randomly place teaspoon-size dollops of the cream cheese mixture atop the chocolate cake batter. Repeat with the remaining 2 prepared cake pans. Bake for approximately 30 minutes, or until a wooden toothpick inserted in the center comes out clean. Cool completely on a wire rack. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 40193,"Grasshopper 1 ounce creme de menthe 1 ounce creme de cacao 2 ounces cream Ice Instructions: Pour all ingredients into a shaker over ice, shake, and strain. Serve.; ","[Riesling, Moscato, Vin Santo]" 40194,"Oven Fried Onion Rings 2 cups all-purpose flour 2 teaspoons smoked paprika 4 teaspoons kosher salt 2 cups buttermilk 4 eggs 3 cups panko breadcrumbs 4 tablespoons olive oil 2 large yellow sweet onions, such as Maui, sliced 1/4-to-1/2-inch thick Instructions: Preheat the oven to 450 degrees F. Place parchment paper onto 2 baking sheets and set aside. In a small bowl, combine the flour, paprika and 2 teaspoons salt. In another bowl or shallow dish, whisk together the buttermilk and eggs. Add half of the flour mixture to the buttermilk and beat until smooth and thickened. In a separate bowl, combine the panko, olive oil and remaining 2 teaspoons salt. Lightly dredge the onion rings in the flour mixture and then drop into the buttermilk. Drain the excess batter and then dredge in the panko mixture. Arrange on the prepared baking sheets in a single layer. You can place smaller rings inside bigger rings if necessary, just make sure there is space between them. Then place in the oven. Cook until golden brown, 14 to 20 minutes. Halfway through the cooking time, flip over each onion ring to ensure even crisping and browning. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40195,"Macadamia-Lime Icebox Cookies 1/2 cup salted macadamia nuts 3/4 cup plus 1 tablespoon superfine sugar 2 cups all-purpose flour 1/2 teaspoon salt 2 sticks unsalted butter, at room temperature Finely grated zest of 3 limes (about 2 tablespoons) 1 large egg Green gel food coloring Green coarse sugar, for rolling and decorating Instructions: Combine the macadamia nuts and 1 tablespoon superfine sugar in a food processor. Pulse until finely chopped; pour into a small bowl and set aside. Combine the flour and salt in a medium bowl and set aside. Beat the butter, remaining 3/4 cup superfine sugar and the lime zest in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour mixture. Beat in the food coloring until evenly green. Stir in the macadamia nuts with a rubber spatula. Turn out the dough onto a large sheet of plastic wrap and shape into a log, about 10 inches long. Wrap tightly and refrigerate until very firm, at least 3 hours or overnight. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Trim the ends of the dough log. Roll the log in green sugar until completely coated. Slice the log into 1/2-inch-thick rounds. Arrange the rounds 2 inches apart on the prepared pans. Sprinkle with more green sugar. Bake, switching the pans halfway through, until the cookies are firm around the edges but not browned, 17 to 20 minutes. Let cool completely on the pans. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 40196,"Semi-Sweet and White Chocolate Chunk Cookies 3 1/4 cups all-purpose flour 1/4 cup unsweetened cocoa powder 1 1/4 teaspoons baking soda 1 teaspoon fine salt 1 1/2 cups butter, melted, cooled (12 oz.) 3/4 cups dark brown sugar 1 cup sugar 3 large eggs 2 tablespoons chocolate syrup 2 teaspoons vanilla extract 1 1/2 cups semi-sweet chocolate chunks (7 oz.) 2/3 cup semi-sweet chocolate chips (about 4 1/2 oz.) 2/3 cup white chocolate chips (about 4 oz.) Instructions: Preheat the oven to 350 degrees F.
Combine the flour, cocoa powder, baking soda and salt in a large bowl. Mix the butter and sugars until combined. Add eggs, syrup and vanilla and beat to combine. Stir in the dry ingredients in batches until combined. Using a wooden spoon, stir the chocolate chunks and chips into the dough until well dispersed. Chill 30 minutes or overnight.
Drop by rounded tablespoons (1 1/2-inch balls) onto parchment-lined sheet trays about 3 inches apart. Bake until lightly browned, 16 to 18 minutes. Cool on tray 3 minutes. Transfer to cooling racks and cool as long as you can resist. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 40197,"Toasted Israeli Couscous with Vegetables and Lemon-Balsamic Vinaigrette 1/2 pound Israeli couscous Salt 12 spears asparagus, grilled and cut into 1/4-inch pieces 1 zucchini, halved, grilled and cut into 1-inch pieces 1 yellow squash, halved, grilled and cut into 1-inch pieces 2 large red peppers, grilled, peeled and diced into bite-size pieces 1/2 cup kalamata olives, pitted and chopped 2 tablespoons chopped fresh basil leaves Freshly ground black pepper Lemon-Balsamic Vinaigrette, recipe follows 1 small shallot, minced 3 tablespoons fresh lemon juice 1 teaspoon lemon zest 3 tablespoons aged balsamic vinegar 1 tablespoon red wine vinegar Salt and freshly ground black pepper 3/4 cup extra-virgin olive oil Instructions: Heat large saute pan on grates of the grill over medium heat. Add couscous and toast until lightly golden brown. Bring 6 cups of water to a boil over high heat, add 1 tablespoon salt and toasted couscous and cook until al dente. Drain well and place in a large bowl. Add grilled vegetables, olives, basil, and vinaigrette and toss until combined; season with salt and pepper. Let sit at room temperature for 30 minutes before serving or cover and refrigerate. Whisk shallot, juice, zest, vinegars, and salt and pepper together in a small bowl. Slowly whisk in oil until emulsified. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40198,"Tartiflette 2 yellow onions, thinly sliced 1 cup dry white wine 3 tablespoons creme fraiche 1/2 round Reblochon cheese, sliced lengthwise Pinch ground nutmeg Pinch freshly ground black pepper 2 to 3 large unpeeled cloves garlic Olive oil, for drizzling 2 1/2 pounds waxy potatoes, new or round white potatoes Kosher salt 1 tablespoon canola oil 1 1/4 cups diced smoked bacon Instructions: Preheat the oven to 375 degrees F. Trim the tips off the garlic, then place them in a small foil pouch and drizzle with olive oil. Wrap the garlic and bake until the cloves are browned and soft, 25 to 30 minutes. Remove and let cool. Scoop out the flesh with a fork and mash in a small bowl, then set aside.
While the garlic is roasting, peel and slice the potatoes into 1/2-inch slices. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce the heat to medium low and simmer until just tender, about 15 minutes. Check the tenderness with a fork every 5 minutes; the potatoes should not get too soft as to lose their shape. Drain the potatoes and allow them to steam dry.
Heat the canola oil in a large frying pan over medium heat. Add the bacon and cook, stirring occasionally, about 5 minutes. Add the onions to the pan and stir constantly until the onions soften and are slightly browned, about 10 minutes.
Pour in the wine and continue stirring for about 2 minutes, and then blend in the creme fraiche. Place the cheese directly on top of the mixture, rind-side up, and let melt; do not stir the cheese while it is melting. Add the nutmeg, pepper and some salt. Once the cheese is completely melted, add the sliced potatoes and mashed garlic and stir very gently to keep the potatoes intact. Once everything is mixed together, let brown for about 5 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 40199,"Herbes de Provence Grilled Flank Steak 1 tablespoon olive oil, plus more for the grill 2 teaspoons herbes de Provence Kosher salt and freshly ground black pepper One 1 1/2-pound flank steak Steamed green beans and grilled or boiled potatoes, for serving Instructions: Prepare a grill for medium-high heat; brush the grates lightly with oil. Mix the oil, herbes de Provence, 1 teaspoon salt and a few grinds of pepper in a small bowl. Rub the mixture all over the steak. Grill the steak, turning once, until slightly charred and crisp and an instant-read thermometer registers 130 degrees F for medium-rare, about 7 minutes per side. Transfer to a cutting board to rest for 10 minutes. Thinly slice against the grain and serve with green beans and potatoes. ","[Rhone Blends, Syrah, Tempranillo, Garnacha]" 40200,"Sunny's Easy Mustard Pickled Veggies 1 pound cucumbers (about 2 medium) 1 large white onion 1 ear corn, sliced into 1/2-inch-thick rounds
1 green or red jalapeno, cut into spears 8 to 10 sprigs fresh thyme
1 cup apple cider vinegar 1/2 cup honey
1/4 cup sugar, or more as needed
4 tablespoons grained Dijon mustard
1 teaspoon whole black peppercorns
8 cloves garlic, ends trimmed
Kosher salt
Instructions: Prepare the veggies. Peel the cucumbers and slice into 3/4-inch coins or slice lengthwise into spears. Peel and thinly slice half of the onion, then finely chop the other half. Place the cucumbers, corn, jalapeno, onion and thyme in a heat-safe jar or sealable container. Prepare the liquid. Heat the vinegar, honey, sugar, mustard, peppercorns, garlic, a nice pinch of salt and 1 cup water in a small pot on medium heat, stirring until the sugar and salt dissolve. Taste and adjust with more sugar or salt if needed. Bring to a simmer, then remove from the heat. Pour the hot liquid over the prepared veggies and stir. Cover and refrigerate until fully chilled. Serve chilled or room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40201,"Chocolate-Ginger Mousse Cones 8 ounces bittersweet chocolate 3 cups heavy cream, chilled
1 1/3 cups all-purpose flour 2/3 cup sugar
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup whole milk
3 tablespoons ground ginger
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch of kosher salt
2 large eggs
1 teaspoon vanilla extract
Cooking spray
Instructions: For the mousse: Place a medium bowl in the freezer for 10 minutes. Meanwhile, melt the chocolate in a medium microwave-safe bowl on low power for 3 minutes. Let cool slightly. Pour the cream into the chilled bowl and whip until it holds stiff peaks. Fold one-third of the cream into the chocolate. Fold half of the remaining cream into the chocolate and then fold in the rest of the cream. Refrigerate until ready to use. For the cones: Preheat a pizzelle iron. Whisk together the flour, sugar, butter, milk, ginger, baking powder, cinnamon, cloves, salt, eggs and vanilla extract until smooth. Coat the pizzelle iron with the cooking spray, then close to continue heating. When the iron is hot, spoon about 1 tablespoon of the batter onto each pizzelle well. Slowly close and let cook until golden, 50 seconds to 1 minute. Immediately roll one of the cookies around a wooden cone mold, slide it off, and transfer to a rack to cool completely. Leave the other cookie(s) on the iron while you work with the first one--they will firm up if you take them off the heat. Continue cooking and rolling in this way with the remaining batter. Just before serving, fill a large resealable plastic bag with the mousse and snip off one corner. Dividing evenly, pipe the mousse into the cones. Serve immediately. ","[Pinot Noir, Riesling, Gewrztraminer, Moscato]" 40202,"Thanksgiving Charcuterie Board Quick Candied Nuts (see recipe below) Sweet Potato Spread (see recipe below) Pumpkin Baked Brie (see recipe below) Herby Cheese Ball (see recipe below) Cranberry relish or jam 8 ounces orange Gouda or Mimolette, sliced 1 (7-ounce) package deli-sliced herb turkey breast Crudite, such as trimmed green beans, sliced carrots, or boiled halved baby potatoes Fresh fruit, such as apple and pear slices tossed in lemon juice, grapes on the vine, halved figs, whole dates or pomegranate seeds Dried fruit, such as golden raisins, cranberries, apricots or apple chips Decorations, such as small gourds, pine branches, autumn flowers, fresh herb sprigs or candy corn and candy pumpkins Sliced baguette or crackers 1/2 cup light or dark brown sugar 1/2 teaspoon kosher salt Pinch of cayenne pepper, optional 2 cups raw and unsalted mixed nuts 1 (15-ounce) can sweet potato puree 1/4 cup tahini 1/4 cup maple syrup Grated zest of 1 orange 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 cup mini marshmallows 1 sheet puff pastry 1 tablespoon pumpkin butter or apple butter 1 (4.4-ounce) mini wheel Brie 1 large egg yolk Pretzel stick and sage leaf, for garnish 8\u202founces\u202fsmoked\u202fGouda, cubed 8\u202founces\u202fcream cheese, diced 1 tablespoon Dijon mustard Nonstick cooking spray 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh rosemary 1 tablespoon chopped fresh sage 1 tablespoon freshly ground black pepper Instructions: Arrange bowls of candied nuts and sweet potato spread on a board. Place the baked Brie and cheese ball on small plates or directly on the board. Spoon the cranberry relish into a ramekin and set on the board. Fill in around everything with slices of Gouda, folded turkey breast slices, crudite, fresh and dried fruit, decorations and baguette slices. Line a rimmed baking sheet with parchment. Add the brown sugar, salt, cayenne if using and 2 tablespoons water to a large skillet. Set over medium heat and stir until the mixture is melted and bubbling. Add the nuts and continue stirring to coat in the sugar mixture. Stir until the nuts are toasted and thickly coated, 2 to 3 minutes. Transfer to the prepared baking sheet in an even layer and cool completely, about 1 hour. Break apart any large clumps. Combine the sweet potato puree, tahini, maple syrup, orange zest, salt, cinnamon and cloves in a medium bowl. Whisk until fully combined. Transfer to a serving bowl, cover with plastic and chill for at least 1 hour or until ready to serve. Just before serving, place the marshmallows in a small saucepan. Set over low heat and stir until the marshmallows are melted, about 1 minute. Drizzle the melted marshmallow over the spread with a spoon. Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment. Unfold the pastry sheet onto the prepared baking sheet. Cut out a 6 1/2-inch circle and remove the excess dough. Spoon the pumpkin butter into the center of the round and set the Brie on top. Fold the edges of the circle up to cover the Brie and pinch the seams together. Flip over so the seams are facing down. Cut 6 pieces of kitchen twine, each 7 to 8 inches long, and tie each around the pastry, pulling gently to create indentations like a pumpkin. Trim the excess twine from the top. (The wrapped and tied brie ball can be covered with plastic and refrigerated overnight.) When ready to bake, beat the egg yolk in a small cup and brush it over the surface of the pastry. Bake until the pastry is golden brown, 20 to 25 minutes. Cool for about 5 minutes, then trim off and discard the twine. Insert a pretzel stick and sage leaf at the top to resemble the stem of a pumpkin. Serve immediately. Add the Gouda to a food processor and pulse about 4 times to it break up. Add the cream cheese and Dijon and process until mostly smooth, about 2 minutes, stopping to scrape the sides as needed. Use a rubber spatula to scrape the mixture onto a plate. Spray your hands with nonstick spray and shape the cheese mixture into a ball. On a separate plate, mix the chives, rosemary, sage and pepper together. Roll the cheese ball in the herb mixture, coating all sides. Set back on the plate and refrigerate for 1 hour or overnight before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40203,"Buttermilk Cornbread 1 cup unbleached all-purpose flour 1 cup stone ground cornmeal 4 teaspoons baking powder 1/2 teaspoon baking soda 2 teaspoons salt 1 large egg 1 1/2 cups buttermilk 4 tablespoons unsalted butter, melted and cooled 1 tablespoon sugar 3/4 cups whole corn kernels (fresh, blanched or canned and drained) Instructions: Preheat cast iron skillet or corn stick mold in a preheated 425 degree oven. In a mixing bowl, combine all ingredients with a wooden spoon, do not over-mix. Remove baking dish from oven and grease with vegetable spray or brush with melted butter. Add batter and bake for 10 to 15 minutes for sticks and 20 minutes for each loaf. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 40204,"Frozen Mint Lemonade 1 cup fresh mint leaves, plus more for garnish 1/2 cup sugar
4 cups ice
1 cup tequila
Zest of 1 lemon plus 1 cup lemon juice (from 5 to 6 lemons) Instructions: Put the mint, sugar and 1 1/2 cups water in a high speed blender and blend until very smooth. Add the ice, tequila and lemon zest and juice and blend to the consistency of a slushy. Pour into glasses and garnish with mint leaves. ","[Riesling, Sauvignon Blanc, Moscato, Pinot Grigio]" 40205,"Caramel Swirl Cream Puffs 1 tube refrigerated seamless dough sheet or reduced-fat crescent rolls dough (recommended brand: Pillsbury) 2 1/2 cups fat-free whipped topping, thawed from frozen 3 tablespoons sugar-free fat-free vanilla instant pudding mix (recommended brand: Jell-O) 1 (60-calorie) sugar-free chocolate pudding snack 1/4 cup and 2 tablespoons fat-free or light caramel dip, room temperature Raspberries, optional Instructions: Preheat the oven to 375 degrees F. Spray a 12-cup muffin pan with nonstick spray (butter flavored, if available) and set it aside. Roll dough out into a 12-inch by 9-inch rectangle. If using crescent rolls dough, pinch it to seal the perforated seams. Using a knife or pizza cutter, cut the dough into 12 squares. Place each square of dough into a muffin cup, and press it into the bottom and up along the sides of the cup to form a little dough cup. Bake in the oven for about 12 minutes, until golden brown. Remove and let it cool. Put whipped topping in a large bowl. Add instant pudding mix. Stir until it's blended, thickened, and uniform. Add chocolate pudding in dollops, and then gently swirl into the whipped topping mixture, creating a swirled effect. Do not mix until uniform. Remove dough cups from the muffin pan and evenly distribute pudding mixture among them. Drizzle each with 1/2 tablespoon of caramel dip and use the end of a spoon or fork to swirl it into the creamy mixture. Serve with berries, if you like. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40206,"Black Velvet Cocktail 1 (15-ounce) can stout beer, chilled 1 (12-ounce) bottle hard cider, chilled Instructions: Divide the beer between 4 champagne flutes or cocktail glasses. Gently pour the sparkling cider on top of the beer and serve. ","[Stout, Hard Cider]" 40207,"Light Shepherd's Pie 1 1/4 pounds small red-skinned potatoes 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 carrot, finely chopped 2 large tomatoes, chopped 1 1/2 tablespoons chili powder Kosher salt 1/2 pound 93 percent lean ground turkey 1/2 pound 90 percent lean ground beef sirloin 1 1/2 cups frozen peas 1/2 cup low-fat milk, warmed 1/3 cup shredded low-fat cheddar cheese Instructions: Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, 3/4 teaspoon chili powder and 1/2 teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish. Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the turkey, beef, the remaining 3/4 teaspoon chili powder and 1/2 teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and 1/4 cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm. Preheat the broiler. Add the milk and 1/4 teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40208,"Ice Cream Stuffed Oranges with Caramel Sauce 2 oranges 2 cups vanilla ice cream, softened slightly 4 tablespoons caramel sauce Instructions: Cut off a slice, 2 inches from the stem end, of each orange. Using a grapefruit spoon, scoop out the pulp from the oranges, leaving the rinds intact to form shells. Reserve the orange segments to garnish or enjoy as a snack. Set the hollowed-out orange shells, and their caps in the refrigerator to chill. Spoon 1 cups softened vanilla ice cream, into orange halves. Drizzle 2 tablespoons store bought caramel. Note: Once stuffed, you may refreeze oranges until ready to serve. Top with caramel sauce just before serving. Caramel sauce may also be warmed in the microwave! Add crunch garnish - such as granola, and/or crushed heath bar topping ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 40209,"Shark Sighting Pudding Cups One 5.1-ounce package vanilla instant pudding mix (plus required ingredients) Blue gel food coloring
4 purple chew candies, such as Now and Later 2 yellow chew candies, such as Now and Later Confectioners' sugar, for dusting 1/4 cup heavy cream
1 cup graham cracker crumbs
4 gummy candy rings, such as Gummy Lifesavers 4 graham cracker bears Instructions: Prepare the pudding according to the package directions. Once the pudding has set, stir in enough blue food coloring to make the pudding light blue, 3 to 4 drops. Place the purple and yellow chew candies in a small microwave-safe dish. Microwave until the chews are just softened, about 10 seconds. Use your hands to mix the chews together until they are a purple-gray color. Flatten the candy into four 2-inch squares and use kitchen shears to cut each into a shark fin. Dust the fins in confectioners' sugar and brush off any excess.
Whisk the heavy cream in a medium bowl until stiff peaks form, about 3 minutes.
Remove 1 tablespoon graham cracker crumbs and set aside. Divide the remaining crumbs between 4 clear cups. Add 1/2 cup of the pudding mixture to each cup. Sprinkle the reserved graham cracker crumbs on one side of each cup to mimic a strip of sand on the beach. Spread the whipped cream in a line just behind the sand to make it look like crashing waves. Stick a shark fin in the pudding water. Put a gummy ring on the pudding water and stick a graham cracker bear in the middle. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 40210,"Christmas Bombe 7 ounces (200grams) butter 7 ounces (200grams) caster sugar 3 large eggs 7 ounces (200grams) self-rising flour 1 rounded teaspoon baking powder 3 rounded tablespoons cocoa powder 2 (250 gram containers) ricotta cheese (about 19 ounces) Around 2 3/4 ounces (80 grams) sugar 1 handful of mixed glace fruit 1 tin cherries, drained 4 ounces (100 grams) chocolate, broken up 1 handful flaked or shaved or thinly sliced almonds 2 heaping tablespoons good coffee beans, crushed 2 egg whites A good drizzle orange liqueur Cocoa powder for dusting Instructions: Preheat oven to 350 degrees F. Line 2 (10-inch) (25 centimeters) cake tins with greaseproof paper and rub with a little butter. In a mixer, beat the butter and sugar together until fluffy. Add the eggs, flour, baking powder, and cocoa powder. Mix well and divide into the cake tins. Cook for 7 to 8 minutes at 350 degrees F (180 degrees C/gas 4) until firm but soft. So, you have 7 to 8 minutes, while the sponge is cooking, to make the filling. Add the ricotta to a food processor and blitz with the sugar until shiny and smooth. Scoop into a bowl, add the chopped fruit, cherries, chocolate, and almonds and stir together. Now add the coffee to taste (bash the hell out of the beans using something heavy wrapped in a tea towel, or use a coffee grinder if you don't like too much noise?). Whip up the egg whites and fold into the ricotta mix. By now, the sponge is probably ready. Turn it out while it is still hot and cut it into 8 wedges. Line a shallow round bowl, about 9-inches (23 centimeters) across, with two sheets of cling film, making sure it fits the shape of the bowl. Then fit half of the sponge pieces neatly around the insides of the bowl (as you would if you were making summer pudding). Drizzle with liqueur, then pour in the ricotta mixture. Level it out, then place the remaining sponge over the top. Drizzle again with liqueur. Pull the cling film over the top and weigh it down with some plates, pushing down on them before placing in the freezer for at least 4 hours. Serve this 'semi freddo' (semi frozen), dusted with cocoa powder and sliced into wedges. If it's very frozen then that's fine; just pull it out of the fridge when dinner is served so it can slowly thaw as you are eating. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 40211,"Buttermilk-Brined Turkey Breast 1 (2 1/2 to 3-pound) turkey breast, bone-in 3 cups buttermilk 1/2 cup hot sauce (recommended: Crystal) 2 tablespoons kosher salt 1 tablespoon dried basil 1 tablespoon granulated garlic 1 tablespoon fresh cracked black pepper 1 teaspoon cayenne pepper 1 teaspoon ground white pepper Instructions: Combine all the ingredients together in a large re-sealable plastic bag. Place in a bowl, to catch any leaks, and refrigerate for 12 to 24 hours. Preheat the oven to 325 degrees F. Remove the turkey breast from the brine, drain well and pat dry with paper towels. Place the turkey breast, skin-side up, on a baking sheet fitted with a wire rack. Place in the oven and cook for 1 hour 15 minutes. Turn the oven up to 400 degrees F and cook for an additional 10 to 15 minutes, or until the internal temperature is 160 degrees F and the skin is nicely browned. Remove from the oven, cover with aluminum foil and let rest for 10 minutes. Meanwhile, preheat the grill to medium heat and oil the grates generously with vegetable oil. Once the turkey has rested, cut the meat off the bone and carve into 3/8-inch thick slices. Place the slices on the grill and cook 1 to 2 minutes on each side, just until grill marks develop. Remove from the grill. Use in a Po' Boy or as main course. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40212,"Caraway and Parmesan Grissini 1/2 cup grated Parmesan 2 tablespoons caraway seeds 1 tablespoon fennel seeds 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg, lightly beaten 1 (11-ounce) package bread dough (recommended: Pillsbury) Instructions: Preheat the oven to 350 degrees F. Combine the Parmesan, caraway seeds, fennel seeds, salt, and pepper on a large baking sheet. Place the egg in a small dish. Line 2 baking sheets with parchment paper and set aside. Remove the bread dough from the package and place on a large work surface. Cut the dough in half crosswise. Cut each half into 8 pieces lengthwise. Taking 1 piece of dough at a time, roll the dough under both hands until very thin and about 14-inches long. Using a pastry brush, dampen the dough with egg wash, roll the dough in the Parmesan mixture, gently twist and place on a parchment-lined baking sheet. Continue with the remaining dough pieces. Bake in the oven until golden, about 15 minutes. Remove from the oven, let cool slightly, and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40213,"America's Plate 1/2 cup chickpeas 2 tablespoons extra-virgin olive oil, plus 2 more tablespoons 1 clove garlic, chopped 2 fresh rosemary sprigs, leaves picked Salt and freshly ground black pepper 1 (17-ounce) pizza dough ball 2 cups grated mozzarella cheese 2 red onions Small bunch cilantro 8 ounces balsamic vinegar 12 to 14 colossal gulf shrimp 6 lemons, juiced 1 pound sushi-grade tuna 4 tablespoons salted capers Worcestershire sauce Instructions: Preheat an oven with a pizza stone to 550 degrees F, if possible. If your oven does not go up to 550 degrees F, preheat it to the highest temperature possible. In a small bowl, combine chickpeas, 2 tablespoons olive oil, garlic, rosemary leaves, and 1 teaspoon each of salt and pepper. Set aside. Roll out pizza dough and spread on a 12-inch pizza screen. Lightly cover the dough with mozzarella cheese and bake for approximately 8 to 10 minutes or until dough is cooked through; the pizza will not be baked again. Finely dice red onions and set aside. Chop cilantro leaves and set aside. Reduce the balsamic vinegar in a pan until it becomes thick and paste-like. In a separate bowl, cure the shrimp by squeezing the lemon juice over the shrimp so that all of it is covered in juice. Cut up tuna into bite-size pieces and add to the shrimp and lemon juice cure. Next, add the remaining olive oil, onions, capers, and a pinch of salt and pepper to the cure. Let the cure sit for 5 to 7 minutes. While the shrimp and tuna cures, spread the chickpea sauce on top of the cooked pie. Next, evenly spread the cured tuna and shrimp mixture on top of the sauce. Drizzle Worcestershire sauce on top of the pizza, followed by the balsamic reduction. Finish the pizza with chopped cilantro. Cut into wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 40214,"Pan-Seared Chicken with Pear Slaw 2 tablespoons canola oil 4 large skin-on chicken breasts (5 to 6 ounces each) Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil 1/2 cup rice wine vinegar
1 tablespoon sugar
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds, lightly crushed
1 large clove garlic, grated
3 medium underripe Anjou pears, peeled and cut into matchsticks
4 stalks celery, peeled and cut into thin half-moons
Instructions: Brown the chicken: Heat a large skillet over medium-high heat and add the canola oil. Arrange the chicken on a tray in a single layer, then sprinkle with salt and pepper. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin-side down, to the oil. Do not overcrowd the skillet. Allow them to sear, flipping every 2 to 3 minutes, until the chicken is browned and an internal temperature reaches 165 degrees F, 10 to 12 minutes total. Make the dressing: Meanwhile, in a large bowl, whisk together the olive oil, rice wine vinegar, sugar, cumin, coriander and garlic with a generous pinch of salt. Prepare the slaw: Stir the pears and celery into the dressing and toss to completely coat. Place in the refrigerator until ready to serve. Serve: Arrange the chicken breasts on a platter (or individual plates) and top with the slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40215,"Gingerbread Dough / Pepparkakor 1/2 cup (1 stick) butter, at room temperature 1/2 cup dark brown sugar 1/4 cup light molasses or dark corn syrup 1 tablespoon cinnamon 1 tablespoon ground ginger 1 1/2 teaspoons ground cloves 1 teaspoon baking soda 2 cups all-purpose flour 2 tablespoons water Melted white chocolate or Royal Icing, for decoration 1 pound (3-3/4 cups) powdered sugar, sifted if lumpy 1 to 2 large egg whites, or substitute 4 teaspoons packaged egg whites and 1/4 cup water 1 teaspoon almond extract, vanilla or lemon juice Instructions: In a large mixing bowl, cream the butter, brown sugar, molasses, cinnamon, ginger, cloves and baking soda together until the mixture is smooth. Blend in the flour and cream to make a stiff dough. Chill at least 30 minutes or until firm. Preheat oven to 375 degrees F. On a lightly floured surface, roll the dough out to 1/8 to 1/16-inch thickness and cut into desired shapes using cookie cutters. (The thinner you roll the dough, the crispier the cookies will be). Place about 2 inches apart on the baking sheet. Bake cookies for 8 to 10 minutes until lightly browned. Slide cookies and parchment off the baking sheet onto the countertop to cool. Dip cooled cookies into melted white chocolate to decorate, or decorate with Royal Icing. Mix all of the ingredients together using an electric hand mixer, until the icing is smooth and thin enough to be pressed through a pastry bag with a writing tip. Add more lemon juice, if necessary. Gingerbread House/Box: Cut paper patterns for the gingerbread house: Five rectangles, 3 by 5 inches, to make the floor, walls and roof of the house, and two pieces for the ends of the house, 3 inches wide at the base, 3 inches to the roof line, and slanted to a peak 5 1/2 inches from the bottom. Roll gingerbread dough out to edges on a large, rimless cookie sheet. Place paper patterns onto the rolled out dough. With a sharp, straight edged knife, cut around each of the pieces, but leave pieces in place. Bake at 375 degrees F for about 15 minutes until dough feels firm. Place patterns on top of the gingerbread again and trim shapes, cutting edges with a straight-edged sharp knife. Leave to cool on baking sheet. Place royal icing into pastry bag with a writing tip and press out to decorate individual parts of house, piping on decorations, windows, door, etc., as desired. Let dry until hardened. Glue sides of house to base and at corners using royal icing. Place an object against the pieces to prop up until icing is dry (it only takes a few minutes). Glue two pieces together to make the roof of the house, but do not attach roof to the house. (Fill house with cookies, then place roof on top). Yield: One recipe of dough makes one house ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 40216,"Apple-Glazed Roast Turkey 1 cup coarse (kosher) salt 1/2 cup sugar 1 tablespoon dried rosemary 1 teaspoon coriander seeds 1/2 teaspoon peppercorns One 12 to 14-pound turkey, thawed if frozen 1 lemon, pricked several times with a fork 1 orange, pricked several times with a fork 1 tablespoon extra-virgin olive oil 1 teaspoon coarse (kosher) salt 3 cups apple cider 1 1/2 tablespoons soy sauce 3/4 teaspoon dried rosemary Instructions: For the brine: Combine 8 cups cool water with the salt, sugar, rosemary, coriander and peppercorns in a container large enough to hold the turkey. Stir until the salt and sugar have dissolved. Stir in 8 more cups of cool water. Remove the bag of giblets and the neck from turkey; and, if you like, reserve for another use (you can freeze them, freezing the liver separately). Discard any large pieces of fat from the turkey, rinse the bird inside and out and place in the brine. Top with a weighted plate to keep it submerged. Refrigerate, or, if it is winter and you have an unheated garage, place it in there. A cooler, lined with a plastic bag works well too. Brine for 24 hours and up to 48 hours. For roasting the bird: Preheat the oven to 450 degrees F. Lift the turkey from the brine; discard the brine. Rinse and pat dry. Pour 2 cups of water into the bottom of a large roasting pan. Place the turkey, breast-side up, on a rack in the pan. Place the lemon and orange in the turkey cavity. Tie the legs together with twine. Tuck the wings under. Rub the entire turkey with the oil. Roast for 30 minutes, and then reduce the heat to 350 degrees F and continue roasting until an instant-read thermometer registers 160 degrees F in the thigh without touching the bone, 2 hours 15 minutes to 2 hours 45 minutes total (about 12 minutes per pound). For the glaze: While the turkey is roasting, combine the cider, soy sauce and rosemary in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and boil until the mixture is reduced to 3/4 cup, about 30 minutes. Baste the turkey with the glaze every 15 minutes during the final 45 minutes of cooking time. Transfer the turkey to a platter or carving board and tent with foil. Rest the turkey for at least 30 minutes and up to 1 hour before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40217,"Chocolate Chip Cookie Ice Cream Sandwiches 1/2 cup margarine 2 teaspoons vanilla extract 2 whole eggs 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1 cup firmly packed brown sugar 1/2 cup white sugar 1/2 cup butter, softened 1 teaspoon (heaping) instant coffee granules 1 1/2 teaspoons salt 1 cup (heaping) milk chocolate chips 3/4 cup semisweet chocolate chips 3 tablespoons flax seed, crushed in a mortar/pestle 2 tablespoons millet, crushed in mortar/pestle Vanilla ice cream, slightly softened Miniature chocolate chips Miniature candy-coated chocolates Instructions: Preheat the oven to 375 degrees F. In a mixer, combine the brown sugar, white sugar, butter and margarine until combined. Add the vanilla and eggs, and stir together. In a separate bowl, stir together the flour, baking soda, instant coffee and salt. Add to the wet ingredients in three batches, mixing gently after each addition. Stir in the chocolate chips, flax seed and millet. Drop balls of dough on a cookie sheet and bake for 11 minutes. Remove from the cookie sheet and allow to cool. Using a kitchen scoop, take one scoop of ice cream and place it onto the flat side of a cookie, then top with second cookie, pressing to allow the ice cream to spread slightly. Immediately roll the edges of the cookie in chocolate chips or candies so that the ice cream is coated. Wrap individually in plastic and freeze until the ice cream is very firm, at least 4 hours. ","[Merlot, Cabernet Sauvignon, Malbec, Petite Sirah]" 40218,"Poached Fish 4 (6-ounce) salmon fillets, skin removed 3 cups fish stock 1 cup dry white wine 2 sprigs tarragon A few blades chives Classic Creamy Herb Vinaigrette, recipe follows Roasted Vegetables, recipe follows 4 tablespoons heavy cream 1/2 cup French Vinaigrette, recipe follows 2 tablespoons minced fresh green herbs (chives, tarragon, oregano) 1/2 lemon, juiced 1 tablespoon vegetable oil 1/4 teaspoon salt Pinch freshly ground black pepper 2 small Japanese eggplants, halved lengthwise and cut into 3/4-inch half circles 2 zucchini, sliced into 3/4-inch thick rounds 4 plum tomatoes, halved lengthwise 1 tablespoon thyme leaves Salt and freshly ground black pepper Oil Instructions: In a pan large enough to poach the fish in, combine the stock, wine, parsley, and chives. Bring to a boil and reduce the heat so the water is barely simmering. Slowly lower the fish into the poaching liquid. Poach the fish until it is just cooked through, about 6 minutes. Remove and serve with Classic Creamy Herb Vinaigrette. and Roasted Vegetables. Whip the cream until soft peaks form. Slowly whisk the vinaigrette into the whipped cream until combined. Whisk in the herbs, lemon juice, and vegetable oil. Taste and adjust the seasonings. Use at once or cover and refrigerate. Serve with poached fish and grilled vegetables. Preheat the oven to 400 degrees F. Toss the vegetable with the thyme, salt, pepper, and enough oil to lightly coat. Spread in a roasting pan or on a baking sheet. Roast until the vegetables are tender, about 25 minutes. Cool slightly before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40219,"Veggie Dagwood Sandwiches 1 cup mayonnaise 3 tablespoons ketchup 1 tablespoon sweet pickle relish 24 slices bread (about 2 loaves),such as potato, sun-dried tomato, olive or rye 1 heart romaine lettuce, leaves separated Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below) Grilled mushrooms and eggplant; marinated tomatoes, zucchini and radishes; pickled onions (recipes below)
12 ounces dill havarti cheese, sliced Spanish olives, for serving Instructions: Whisk the mayonnaise, ketchup and relish in a small bowl. Lay out 24 slices of bread and lightly spread one side of each with the mayonnaise mixture. Top 4 slices with lettuce and grilled mushrooms. Top with another slice of bread, mayonnaise-side up, followed by cheese, grilled eggplant and a third slice of bread, mayonnaise-side down. Set aside. Top 4 more slices of bread with lettuce, cheese and marinated tomato. Top with another slice of bread, mayonnaise-side up, followed by marinated zucchini and radishes, and pickled onions. Top with the remaining 4 slices of bread, mayonnaise-side down. Stack the eggplant clubs on top of the zucchini clubs to make a Dagwood, secure with a long skewer and top with an olive. Arrange the Dagwoods on a platter; dismantle into club sandwiches to serve. Marinated Radishes: Thinly slice 1 bunch radishes. Toss with the juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes. Grilled Eggplant: Mix 1/2 cup olive oil, 3 minced garlic cloves and 1 teaspoon minced thyme. Thinly slice 1 eggplant. Brush with the garlic oil, season with salt and pepper and grill until charred, about 3 minutes per side. Pickled Onions: Bring 1 1/4 cups red wine vinegar, 6 tablespoons sugar, 1/2 teaspoon fennel seeds, 1 bay leaf, a pinch of red pepper flakes and 1/2 teaspoon salt to a boil. Add 2 sliced red onions and simmer 1 minute; let cool. Grilled Mushrooms: Mix 1/2 cup olive oil and 3 minced garlic cloves. Scrape out the gills from 8 portobello mushroom caps, brush with the garlic oil and season with salt and pepper. Grill about 4 minutes per side. Marinated Zucchini: Thinly slice 2 zucchini lengthwise. Lay on a platter, sprinkle with the zest and juice of 1 lemon and season with salt and pepper. Let marinate about 20 minutes. Marinated Tomatoes: Thinly slice 2 beefsteak tomatoes and sprinkle with 1 teaspoon salt and pepper to taste. Let marinate about 20 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40220,"Spiced Lemonade 1 teaspoon fennel seeds 1 whole star anise 1 cup ice 2 tablespoons sugar 1 teaspoon grated ginger Juice of 2 lemons A handful fresh mint leaves Instructions: Put the fennel seeds and star anise into a small skillet and toast for 15 seconds. Grind to a powder in an electric spice grinder. Place the spice mix, 2 cups water, the ice, sugar, ginger, lemon juice and mint leaves into a blender and pulse until the ice is crushed. Serve cold. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 40221,"Deano's Dragon Breath Bombs 3 tablespoons butter or margarine, plus more for greasing the pan One 10-ounce bag marshmallows or 4 cups mini marshmallows 6 cups puffed rice cereal 1/2 cup chocolate chips Rainbow sprinkles, for topping Liquid nitrogen
Instructions: Grease a 9- by 11-inch baking pan with butter. Melt the butter in a large pot over medium heat. Add the marshmallows, and stir until melted and smooth. Add the cereal and mix well. Working quickly, add the chocolate chips. (Depending on the temperature of the crispy mix, your chips may melt and you'll have chocolate crispy squares. If you add them as the mixture gets stiff and cool, they'll stay intact as chips. It's completely up to you.) Spread the mixture out evenly into the greased pan with an oiled spatula or waxed paper, pressing down gently to fit it into the pan. Dust the top with rainbow sprinkles and refrigerate. When cool, cut into 1-inch squares. Pour 2 to 3 inches of liquid nitrogen very slowly into a stainless steel bowl. Make sure to wear your goggles and gloves! Drop 8 to 10 crispy squares into the liquid nitrogen for 30 to 40 seconds. Scoop them out with a slotted spoon and place on a serving plate. Wait 10 seconds then eat the squares. You will have some 'dragon's breath' coming out of your mouth and nose. Thrills and chills will ensue! ","[Sauvignon Blanc, Riesling, Moscato, Pinot Grigio]" 40222,"Cuban Rice & Beans 1 tbsp. GOYA? Extra Virgin Olive Oil 2 tbsp. GOYA? Tomato Sauce 1 tsp. GOYA? Minced Garlic 1 tsp. GOYA? Sofrito 2 packets Sazon GOYA? without Annatto 1 packet Sazon GOYA? with Coriander and Annatto 1 can (15.5 oz.) GOYA? Small Red Beans 1? cups Golden CANILLA Rice ? tsp. sugar Instructions:

1. Heat oil in medium saucepan over medium-high heat. Add tomato sauce, garlic, sofrito and sazon, cook until fragrant, about 1 minute. 2. Transfer liquid from can red beans to measuring cup; add enough water to measure 3½ cups. Add liquid to pot; bring to boil. Add beans, rice and sugar; stir. Bring rice mixture to a boil; reduce heat to medium low and cook, covered, until water is absorbed, about 20 min 3. Remove rice from heat. Let sit until rice becomes tender, 5 minutes. Fluff with fork. Divide evenly among serving bowls. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 40223,"The Best Crispy Tofu One 14-ounce block firm tofu, drained 2 tablespoons low-sodium soy sauce
   Juice of 1 lime
   2 teaspoons agave syrup
   2 scallions, white parts minced, green parts sliced thin
   1/2 teaspoon sriracha
   1/2 cup panko
   2 tablespoons white sesame seeds
   1 tablespoon cornstarch
   1 teaspoon garlic salt
   1 teaspoon onion powder
   Kosher salt and freshly ground black pepper
   3 tablespoons olive oil
   Instructions: Wrap the tofu in a clean dish towel and place on top of a wire rack set inside a rimmed baking sheet. Place a heavy pan on top of the tofu and let it sit for 5 minutes to release as much moisture as possible. Unwrap the tofu and slice lengthwise into 1/2-inch-thick by 1 1/2-inch-wide planks. Whisk the soy sauce, lime juice, agave syrup, scallion whites and sriracha together in a small bowl and set aside. Mix the panko, sesame seeds, cornstarch, garlic salt, onion powder, 1/2 teaspoon kosher salt and a few grinds of pepper in a pie dish or shallow bowl. Press the tofu planks into the panko mixture to coat on all sides.
   Heat the olive oil in a large skillet over medium-high heat. Add the tofu and cook, undisturbed, until deep golden brown, 4 to 5 minutes. Flip the tofu with a metal spatula and continue cooking undisturbed until a deep golden brown, 4 to 5 minutes more. Transfer to a platter.
   Reduce the heat to low and add the soy-sauce mixture to the pan. Cook until bubbling and slightly thicker, 1 to 2 minutes. Pour the sauce over the tofu planks and sprinkle with the scallion greens.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40224,"Polenta Shapes with Roasted Red Bell Pepper Sauce 4 cups chicken or vegetable stock 2 cups polenta 2/3 cup freshly grated Parmigiano-Reggiano 3 tablespoons chopped fresh thyme leaves, stems discarded 2 tablespoons olive oil 4 red bell peppers 1 poblano chili, or 1 jalepeno chili 2 tablespoons butter or olive oil 3 shallots 1 1/2 cups chicken or vegetable stock 2 tablespoons chopped fresh thyme leaves, stems discarded 2 tablespoons freshly squeezed lemon juice Salt and pepper 1/2 cup heavy cream Instructions: In a large pot over medium-high heat, bring stock to a boil. Slowly pour in polenta, stirring with a whisk as you add it. After all polenta is added it will take about 2 minutes for it to begin to thicken. Reduce heat to low and continue cooking and stirring occasionally for approximately 40 minutes, or until polenta is smooth, and no longer gritty on the tongue. Just before finishing, stir in Parmigiano-Reggiano and thyme. In a 9 by 12-inch baking dish, add 1 tablespoon water. Transfer polenta to baking dish and spread until it is of uniform thickness. Refrigerate for 1 hour, or until it solidifies. To make roasted red bell pepper sauce, roast the red and poblano peppers whole over a gas flame, a charcoal flame or under a broiler, turning 1/4 rotation every few minutes, until entirely blackened. Immediately place in a paper bag, seal, and let sit for 3 minutes. Peel off the charred skin and discard. Slice the peeled peppers open and discard the membranes and seeds In a saute pan over medium heat, heat the butter and add the shallots. Cook for about 6 minutes, stirring frequently, or until the shallots just begin to show signs of browning. Add the stock, 2 roasted bell peppers, poblano chili, and thyme. Bring to a boil, then immediately reduce heat to medium-low and simmer for 15 minutes. (Adjust heat as required to simmer.) Remove from heat and let cool. In a food processor or blender, add pan contents along with the remaining red peppers, lemon juice, salt, and pepper. Blend until smooth. Reserve. Use a cookie cutter or a pairing knife to cut out desired polenta shapes. In a saute pan over medium high heat, add oil and saute polenta shapes for approximately 5 minutes per side, or until a golden brown crispy crust has formed on each side. Just before serving, re-heat sauce in a saucepan and stir in cream. Ladle 2/3 cup of roasted red bell pepper sauce into a shallow bowl. Top with one piece of polenta. Serve immediately. Recommended beverage: Italian Chianti (red) ","[Chianti, Barbera, Dolcetto, Valpolicella]" 40225,"Huevos Rancheros 10 ripe plum tomatoes, roasted (see Note), peeled, cored, and chopped 4 serrano chiles, stemmed, seeded if desired, and coarsely chopped 1 small onion, coarsely chopped 2 large cloves garlic, coarsely chopped 1 tablespoons canola or vegetable oil 3/4 teaspoon salt 6 large, thick corn tortillas, preferably stale 1/4 cup canola or vegetable oil, or as needed 12 large eggs, preferably free-range Salt and freshly ground black pepper 1 1/2 cups warm refried pinto beans 1 cup Crema, recipe follows, or sour cream 1 avocado, peeled, seeded, and cut into 1/2-inch cubes 1/2 cup crumbled Anejo or Panela cheese 1/2 small bunch flat-leaf parsley, leaves only, coarsely chopped 1/2 small bunch cilantro, leaves only, coarsely chopped Instructions: To make the sauce: In a mortar and pestle or food processor, combine the tomatoes, chiles, onion, and garlic and pound or process until blended but still with a little texture. In a large skillet, heat the oil over medium-high heat until it is very hot. Add the sauce all at once and cook, stirring constantly, for 5 minutes until thickened and orange-colored. Stir in the salt and remove from the heat (Makes 2 cups). For the Huevos : If the sauce has cooled, re-warm it gently. If the tortillas are fresh, spread them in a single layer and let them dry out for 5 minutes. In a large cast-iron skillet, heat the oil over medium-high heat. Fry the tortillas, one at a time, for 2 or 3 seconds per side, just to soften them. Drain them on paper towels. Reduce the heat under the skillet to medium-low and wait a few minutes for it to cool down. Break 6 of the eggs into the skillet and let them cook slowly until set (cover the skillet if you like the yolk firm). Season the eggs with salt and pepper to taste and transfer them to a roasting pan to keep warm in the oven. Add a little more oil to the pan, if necessary, and fry the remaining 6 eggs in the same way. Dip each tortilla quickly in the warm sauce and place it on a warmed breakfast plate. Spread some of the refried beans evenly on the tortilla and top with 2 fried eggs. Spoon more of the sauce generously over the edges of each tortilla and the whites of the eggs. Garnish with the crema and the avocado, then sprinkle with the crumbled cheese, parsley, and cilantro and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40226,"Mini German Pancakes with Apple-Calvados Caramel Sauce 1 cup milk 1 heaping tablespoon granulated sugar 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 6 eggs 1 cup all-purpose flour 4 tablespoons butter, melted and cooled 1/2 teaspoon salt Nonstick cooking spray Apple-Calvados Caramel Sauce, recipe follows 1/4 cup powdered sugar mixed with 1 heaping teaspoon ground cinnamon 4 tablespoons unsalted butter 1 Gala apple, peeled, cored and diced 1 Granny Smith apple, peeled, cored and diced 1 cup packed light brown muscovado sugar 1/4 cup calvados 1/4 cup heavy cream 3 fresh mint leaves, torn, for garnish Instructions: Preheat the oven to 400 degrees F. Combine the milk, sugar, vanilla, zest and eggs in a blender and blend until smooth. Add the flour, butter and salt and blend until completely smooth, about 1 minute. Spray muffin tins well with nonstick cooking spray and pour 1/4 cup batter into each tin, filling about three-quarters full. Bake until puffy and golden on top, about 15 minutes. Remove and let sit on a baking rack for a few minutes. Remove the individual pancakes to a platter. The pancakes will sink slightly in the center. Fill with some of the Apple-Calvados Caramel Sauce and dust with cinnamon powdered sugar. Melt the butter in a large skillet over medium-high heat. Add the apples and cook, stirring until soft, about 8 minutes. Whisk in the sugar and cook until the sugar melts and thickens slightly. Remove the skillet from the heat, add the calvados, then return to the stove and cook until reduced. Add the heavy cream and cook until warmed through. Finish with the mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40227,"No-Churn Chocolate Ice Cream One 14-ounce can sweetened condensed milk 1/2 cup unsweetened natural cocoa powder 1 teaspoon pure vanilla extract Pinch fine salt 2 cups heavy cream, cold Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped Smoky and Spicy: 1 tablespoon chipotle chiles in adobo sauce, chopped Instructions: For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside. Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes. Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours. Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable, about 3 hours more. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 40228,"Festival Bread 1 3/4 pounds bread flour, plus additional for dusting 1/4 pound cornmeal
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 pound sugar
2 teaspoons vanilla extract Oil, for deep-frying Instructions: Combine flour, cornmeal, baking powder, salt and nutmeg in a large bowl. Stir sugar and vanilla into 2 cups water. Add to dry ingredients, then knead everything together with your hands (add up to 1/4 cup more water if necessary). Cover bowl with a damp cloth and let sit 15 minutes. Turn onto a floured surface and portion into 26 equal pieces. Roll each piece into a sausage shape, then flatten. Preheat oil to 350 degrees F in a deep-fryer. Fry dough in batches, turning once, until golden, 3 to 5 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40229,"Pork Tenderloin 3 pound pork tenderloin Olive oil 3 to 4 ounces Cajun rub 1 cup fresh spinach leaves 1/2 sun-dried tomatoes 1 cup shredded jalapeno jack cheese Instructions: Preheat oven to 325 degrees F. Baste the tenderloin in olive oil and generously rub with the Cajun rub. Bake for about 30 to 40 minutes. Remove the tenderloin from oven, split in half and stuff with a layer of spinach, sun-dried tomatoes and shredded jalapeno jack cheese. Grill stuffed tenderloin for 20 to 30 minutes. Slice and serve immediately. ","[Cabernet Sauvignon, Malbec, Zinfandel, Syrah]" 40230,"Taco Pockets 1 chicken breast (8 to 10 ounces), split horizontally and cut into thin strips 1/2 cup salsa verde, plus more for serving Nonstick cooking spray One 15-ounce can chickpeas, rinsed and drained One 1.25-ounce packet taco seasoning 2 tablespoons vegetable oil 1 red bell pepper, diced 1 white onion, diced Kosher salt 1 cup shredded Mexican cheese blend (4 ounces) 1/2 cup lightly packed cilantro leaves, chopped 1/4 cup sliced pickled jalape?os, chopped 1 small avocado, diced 1/4 cup all-purpose flour Six 8-inch flour tortillas Sour cream, guacamole, hot sauce and lime wedges, for serving Instructions: Combine the chicken and salsa in a medium bowl and toss to coat. Cover and refrigerate for 30 minutes. Preheat the oven to 425 degrees F. Generously spray a baking sheet with cooking spray; set aside. Combine the chickpeas, taco seasoning and 3/4 cup water in a medium saucepan. Bring to a boil over medium heat and let simmer until thickened, about 3 minutes. Remove from the heat and smash about half of the chickpeas with the back of a spoon; set aside. Heat 1 tablespoon of the oil in a medium skillet over medium-high heat until shimmering. Add the peppers and onions, season with a pinch of salt and cook, stirring often and lowering the heat if needed so the vegetables don\u2019t brown, until softened, about 6 minutes. Transfer the vegetable mixture to a plate and return the skillet to medium-high heat. Add the remaining tablespoon oil to the skillet and heat until the oil shimmers. Add the chicken and cook, stirring occasionally, until cooked through, about 5 minutes. Remove the chicken from the heat and fold in the cheese and half the vegetable mixture. Fold the remaining vegetable mixture into the chickpeas along with the cilantro, jalape?os and avocado. Taste both mixtures and season with more salt if needed. Combine the flour and 3 tablespoons water in a small bowl to create a paste that is the same consistency as glue, adding more water if needed. Halve the tortillas and cover them with a damp towel. Using the back of a spoon, spread a line of the flour mixture on the cut edge of a tortilla half. Fold the opposite ends of the tortilla half up and over, overlapping slightly to form a cone. Pinch gently to seal. Cover with a damp cloth and repeat with the remaining tortillas. Fill a cone with 1/3 cup of the chicken mixture. Spread some of the flour mixture along the inside edge of the top of the cone, then pinch the two sides together to seal the pocket. Place on the prepared baking sheet seam-side down and repeat with the remaining cones, chicken mixture and chickpea mixture. (You should have 6 of each filling.) Spray the pockets lightly with cooking spray. Bake, flipping the pockets once about halfway through, until golden and heated through, 15 to 20 minutes. Serve the pockets with sour cream, guacamole, hot sauce, lime wedges and more salsa. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 40231,"Peanut Butter Chocolate Fondue 2 cups heavy cream, plus an additional 1/2 cup if necessary 2 tablespoons sugar
1 1/2 cups smooth peanut butter (not the natural kind)
1/2 cup semisweet chocolate chips
Optional dippers: pretzel rods, bananas, strawberries, dark chocolate bars, marshmallows
Instructions: Whisk together the cream and sugar in a medium saucepan over low heat. When the cream is hot but not boiling, add the peanut butter and gently whisk until combined and smooth. Take off the heat. Whisk in the chocolate chips just until melted. Serve immediately with your desired dippers, such as pretzel rods, bananas, strawberries, dark chocolate or marshmallows. If the fondue breaks, try whisking in a couple of tablespoons of cold heavy cream at a time. ","[Chardonnay, Riesling, Moscato, Merlot]" 40232,"Super Quick Minestrone 1 cup (4 ounces) tubetti pasta, or other small pasta shape Extra-virgin olive oil 6 cups chicken stock 1/4 pound pancetta, cut into 3 pieces 6 medium garlic cloves, each cut in 1/2 lengthwise 2 cups finely chopped yellow onions (2 small onions) 1 cup small-diced celery (2 medium stalks) 1 cup small-diced carrots (2 to 3 medium carrots) 1 tablespoon finely chopped rosemary or thyme leaves 1 (14-ounce) can cannellini beans, drained and rinsed 1 (14 1/2-ounce) can diced tomatoes 4 cups small-diced zucchini (green/yellow) (5 small zucchini) 2 cups small-diced, peeled russet potatoes (1 large russet) Salt and freshly ground black pepper 1 cup freshly grated Parmesan Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking. In a large saucepan over medium heat, warm the chicken stock. In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots. Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table. Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40233,"Andouille Sausage and Pepper Cornbread Stuffing 6 tablespoons unsalted butter, plus more for buttering baking dish 12 ounces andouille sausage (about 4), halved lengthwise and cut crosswise into 1/2-inch pieces 2 celery stalks, finely chopped (about 1 cup) 2 small red onions, finely chopped (about 2 cups) 1 green bell pepper, chopped into 1/2-inch pieces 1 red bell pepper, chopped into 1/2- inch pieces 2 teaspoons chopped fresh thyme 1 teaspoon kosher salt 1 teaspoon cracked black pepper 2 cups low-sodium chicken broth One 12-ounce bag cubed cornbread stuffing 4 large eggs, beaten Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish.\n\nIn a large skillet set over medium-high heat, melt 3 tablespoons of the butter. Add the sausage and saute until browned, 5 minutes; transfer to a mixing bowl to cool.\n\nMelt the remaining 3 tablespoons butter in the same skillet and add the celery, onions and bell peppers. Cook, stirring, until fragrant and softened, about 5 minutes. Stir in the thyme, salt and pepper and cook for 1 more minute. Add the chicken broth and scrape up any brown bits that have formed on the bottom of the skillet, cooking for an additional minute. Remove from the heat and cool slightly.\n\nIn a large mixing bowl, combine the cornbread stuffing and cooled veggies and sausage. Add the eggs and mix well. Transfer the mixture to the prepared baking dish.\n\nBake until golden brown on top, 30 to 35 minutes. Let cool 5 to 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 40234,"Beer Can Chicken 1 roaster chicken Kosher salt and freshly ground black pepper One 12-ounce can beer Instructions: Prepare a charcoal grill. Let the coals cook down until they are hot and there are no flames, 25 to 30 minutes. Carefully move the coals to the outside perimeter of the grill to create a \ring.\ Place a drip pan in the center of the coals. Place the grill grate on the grill. Sprinkle the chicken with salt and pepper and place on top of the beer can so the beer can is inside of the chicken cavity. Stand the chicken and beer can in the center of the grill over the drip pan. Cover and cook until the chicken is cooked through and the juices run clear, 45 minutes to 1 hour. ","[Lager, Pilsner, Hefeweizen, Pale Ale]" 40235,"Pie Iron Breakfast 4 large eggs 4 slices cooked bacon, diced
4 ounces shredded Cheddar
3 cups frozen hash browns, thawed
Kosher salt and freshly ground black pepper
8 tablespoons (1 stick) unsalted butter
Instructions: Prepare a campfire or a charcoal grill for cooking over medium-high heat. Add a square cast-iron pie iron to the campfire or grill to preheat. Lightly beat the eggs in a large bowl. Add the bacon, Cheddar, hash browns, 1 teaspoon salt and 1/2 teaspoon pepper and toss together until everything is equally distributed. Carefully remove the pie iron from the fire. Open the iron and add 2 tablespoons butter, then swirl it around both sides. Add a quarter of the potato mixture to the pie iron and close it. Place the iron back in the fire and cook for 2 minutes, turning and rotating every few seconds. Remove the iron from the fire and transfer the potato pocket to a plate. Repeat with the remaining butter and potato mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 40236,"Pork-Bellied Poppers 12 jalapeno peppers (about 3 inches each) 2 cups milk 1 cup grated sharp cheddar cheese 2 tablespoons cream cheese, softened 1/4 cup prepared pulled pork 11/2 teaspoons chili powder 1 cup all-purpose flour 4 large eggs Kosher salt 2 cups breadcrumbs Vegetable oil, for frying Barbecue sauce, for dipping Instructions: Slice each jalapeno open lengthwise, then make a small crosswise cut at the stem end to form a T. Gently open the jalapenos and scrape out the seeds and membranes with a knife. Put the jalapenos, milk and 2 cups water in a large bowl and soak 15 minutes, stirring once or twice. Meanwhile, mix the cheddar, cream cheese, pulled pork and chili powder in a bowl with your hands until combined. Drain the jalapenos and pat them dry. Stuff 1 to 2 tablespoons cheese filling into each pepper. Put the flour in a shallow dish. Whisk the eggs and 1/2 teaspoon salt in another dish. Put the breadcrumbs in a third dish. One at a time, hold the peppers by the stems and dredge in flour, then dip in the beaten eggs, letting the excess drip off, and roll in the breadcrumbs; dip in the eggs again and reroll in breadcrumbs. Transfer to a plate and refrigerate until the coating sets, about 20 minutes. Heat about 1 inch of vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 300 degrees F. Fry the jalapenos in batches, turning, until golden brown, 4 to 5 minutes per batch. Drain on paper towels. Sprinkle with salt and serve with barbecue sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40237,"Marble Mountain Chicken and Dumplins 1 (5-pound) chicken, organic if possible, cut into 8 pieces, breasts cut in 1/2 crosswise Salt and freshly ground black pepper 1/4 cup canola oil, divided 1 whole onion, peeled and quartered 2 whole carrots, washed and chopped into large pieces 3 stalks celery, washed and chopped into large pieces 4 cloves garlic, smashed and peeled 1 gallon water 1 tablespoon black peppercorns 1 tablespoon dried savory 1 bay leaf 1 large carrot, diced 1/2 medium onion, diced 1 stalk celery, diced 1 tablespoon minced garlic 1/2 teaspoon red chili flakes 1/4 cup butter 1/2 cup all-purpose flour 1 cup heavy cream 2 cups all-purpose flour 4 teaspoons baking powder 4 teaspoons sugar 1 teaspoon salt 1 teaspoon granulated garlic 2 tablespoons dried savory 1/8 teaspoon cayenne pepper 1/8 teaspoon white pepper 1 cup buttermilk 1 egg 1/4 cup butter, melted Instructions: Rinse the chicken and pat dry. Season with 1 tablespoon salt and pepper. Add 2 tablespoons of the oil to a large stockpot over high heat. Add the chicken pieces and lightly brown evenly, removing and adding as necessary. Once all of the chicken is browned, add ingredients through smashed garlic. Brown the vegetables over high heat for 5 to 6 minutes, then add in the water, peppercorns, savory and bay leaf and bring to a boil. Reduce the heat to a strong simmer and after 20 minutes, check the chicken pieces, removing as they finish cooking. Remove the chicken, to a cutting board and cool until you are able to handle, then the strip meat and put bones back into pot. Simmer the stock and bone mixture, uncovered, for 45 minutes. Strain and adjust seasoning with additional salt, if needed. Chop the meat, discarding any skin, ligament or fat as you go and set aside. In a separate saute pan over medium heat, add the remaining 2 tablespoons of oil and diced vegetables. Saute until the onion is translucent, about 5 minutes, then add the garlic and red chili flakes and saute for 1 minute more. Add the vegetables to the strained chicken stock, then in the same saute pan, add the butter. When melted, add the flour and stir constantly for 2 minutes. Slowly ladle in some of the hot stock, whisking as you add, until approximately 2 cups of stock have been added. Add the roux mixture back into the stock pot and combine well. Add the cream and the chicken back into the stock pot and keep at a low simmer while you prepare the dumplins. In a large bowl, combine the dry ingredients. In a separate medium, nonreactive bowl, combine the wet ingredients, adding the melted butter last. Pour the wet ingredients into the dry ingredients and with a rubber spatula, very gently, fold together until just combined. Using 2 dinner spoons, shape the dough into golf ball-size, quenelle shaped biscuits and drop them into the hot soup. Cover with a tight fitting lid and allow the dumplins to cook for 15 to 20 minutes over low heat. Ladle into soup bowls and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40238,"Air Fryer Fried Pickles One 16-ounce jar dill pickle chips 1/2 cup all-purpose flour 1/4 teaspoon ground cayenne pepper 1 1/2 teaspoons Cajun seasoning 1 cup buttermilk A couple of dashes hot sauce 1 1/2 cups panko 1 teaspoon Italian seasoning Kosher salt 1 tablespoon olive oil 1/2 cup mayonnaise 4 teaspoons ketchup
1 teaspoon prepared horseradish 1/2 teaspoon Cajun seasoning Instructions: For the pickles: Preheat a 3.5-quart air fryer to 390 degrees F. Set a wire rack inside a baking sheet. Drain the pickles and spread them out on a paper towel-lined baking sheet. Pat dry with more paper towels, pressing gently to remove as much moisture as possible. Eliminate any pickles with large holes or ones that are very thin. Set up a breading station using 3 medium bowls: Whisk together the flour, cayenne and 1/2 teaspoon Cajun seasoning in one bowl. In the second bowl combine the buttermilk and hot sauce. In the last combine the panko, Italian seasoning, the remaining 1 teaspoon Cajun seasoning and 1/2 teaspoon salt. Drizzle in the oil and use your hands to toss and coat the panko. Working in small batches, bread the pickles: First, toss a handful of pickles in the flour mixture, shaking off any excess. Then dunk them in the buttermilk mixture to completely coat, shaking to remove any excess. Finally, toss them in the panko, pressing gently to make it adhere. Arrange the breaded pickles on the prepared baking sheet and repeat until all the pickles are breaded.
Arrange one-third of the breaded pickles in the basket of the air fryer in a single layer. Cook for 8 minutes, the pickles will be very crunchy and browned on both sides. Remove to a serving plate and repeat with the remaining two batches of pickles.
For the dipping sauce: Meanwhile, whisk together the mayonnaise, ketchup, horseradish and Cajun seasoning in small bowl. Serve the warm pickles with the dipping sauce or use them and the dipping sauce to top your favorite burger. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40239,"Natchitoches Meat Pies 1 teaspoon vegetable oil 1 pound lean ground beef 1/2 pound ground pork 1 onion, finely chopped 1/2 cup chopped bell pepper 1/2 cup chopped celery 1 1/2 teaspoons salt 1 teaspoon Essence, recipe follows 1/4 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 2 tablespoons minced garlic 1 tablespoon flour 1 cup water 1/4 cup finely chopped green onions 3 cups flour 1 1/2 teaspoons salt 3/4 teaspoon baking powder 6 tablespoons lard 1 egg 3/4 cup milk Egg wash (1 egg beaten with 2 tablespoons water) Solid vegetable shortening, for deep-frying 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a large skillet heat oil and cook beef and pork, stirring occasionally, until browned, about 5 to 6 minutes. Add the onions, bell peppers, celery, salt, Essence, cayenne, and black pepper. Cook, stirring often, until the vegetables are wilted, about 10 to 12 minutes. Add the garlic and cook for 2 to 3 minutes. Dissolve the flour in the water and add to the meat mixture. Stir until the mixture thickens slightly, about 3 minutes. Remove from the heat and add the green onions. Mix well and let cool. In a mixing bowl, sift together flour, salt, and baking powder. Cut in the lard until mixture resembles coarse meal. In a small bowl, beat the egg with the milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 12 equal portions and roll each portion of dough into a thin round about 5 inches in diameter. Place about 1/4 cup of meat filling in the center of each round and brush edges lightly with egg wash. Fold edges together and crimp closed with a fork. Heat shortening in a deep pot or electric deep-fryer to 360 degrees F. Fry the pies, in batches, until golden brown. Drain on paper towels and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 40240,"Herb Bread 1 loaf ciabatta bread 1 cup roasted red peppers 2 cloves garlic 1/4 cup chopped walnuts 1/2 cup extra-virgin olive oil Salt and pepper 2 tablespoons pomegranate molasses Instructions: Slice ciabatta bread into serving sizes and toast on both sides, in the oven or grill. Set aside. Pound the peppers, garlic, and walnuts in a mortar. Slowly add olive oil to make an amalgamated paste. Next, add pomegranate molasses. Finally, season with salt and pepper, to taste. Put generous spoonfuls of the paste on the toast. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 40241,"Sunny's Cubano Nachos One 13- to 16-ounce bag white corn tortilla chips 2 dill pickle spears, chopped 1 whole pickled jalapeno (or 8 to 10 slices), chopped
1 fresh red jalapeno, or other in-season red hot cl pepper, seeded and chopped
10 ounces lager 1 teaspoon all-purpose meat seasoning blend, preferably Goya Adobo
8 ounces shredded Monterey-Pepper Jack cheese blend
8 ounces shredded Swiss cheese
1/2 cup lager 1/4 cup yellow mustard
Freshly ground black pepper
8 ounces deli ham, sliced paper thin, then gently chopped or torn
8 ounces cooked deli pork roast, sliced paper thin, then gently chopped or torn
Instructions: For the chips: Preheat the oven as low as it will go, to 170 to 200 degrees F. Place the chips on a baking sheet or oven-safe serving platter and toast in the warm oven for 10 minutes. For the pickled topping: Add the pickles, pickled and fresh jalapenos to a small bowl and stir. Set aside. For the cheese sauce: Add the beer, seasoning blend and half the cheese to a saucepot on medium heat and bring to a simmer, whisking continuously. Once melted, whisk in the remaining cheese to combine and cook, whisking, until completely melted and smooth, about 4 minutes. Keep warm. For the meat: Add the beer, mustard and a few grinds of pepper to a large high-sided pan. Simmer to bloom the pepper, about 1 minute. Add the ham and pork and stir to coat, then cook until the liquid is slightly reduced, about 3 minutes. Remove the chips from the oven and transfer to a serving tray, if necessary. Top the chips with a single layer of the meat, followed by the cheese and pickled topping. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 40242,"Creamy Parmesan Steak Pasta Salad Olive oil, for the grill grates Kosher salt and freshly ground black pepper 1/4 cup mayonnaise 1/4 cup grated Parmesan, plus more for serving 1/4 cup sour cream 1 tablespoon fresh lemon juice 1/4 teaspoon finely grated garlic 8 ounces skirt steak (about 1/2 inch thick) 8 ounces penne or cavatelli 1 cup shredded carrots 1/2 cup thinly sliced celery 1/4 cup finely chopped red onion Instructions: Heat a grill or grill pan over medium-high heat until hot; brush the grates with the oil. Bring a large pot of salted water to a boil. Whisk together the mayonnaise, Parmesan, sour cream, lemon juice, garlic, 1/2 teaspoon salt and a few grinds of pepper in a large mixing bowl. Season the steak generously with salt and pepper. Grill the steak, turning once, 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest for 5 minutes, then cut into 1/2-inch slices. 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 mixing bowl. Add the steak, carrots, celery and onion to the mixing bowl and toss to combine. Season with salt and pepper. Serve sprinkled with more Parmesan and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40243,"Bow Ties with Sausage and Leek Sauce 6 quarts salted water 2 large leeks 2 tablespoons extra virgin olive oil 2 sweet Italian sausages, casings removed 1 tablespoon minced shallots 2 tablespoons unsalted butter 1 cup young peas, blanched in boiling water for 2 minutes, or defrosted and drained frozen baby peas 1 cup chicken stock Salt and freshly ground black pepper 1 pound bow-tie pasta (farfalle) 1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving, if you like Instructions: Bring the salted water to a boil. Meanwhile, prepare the leeks: Cut off and discard the top third of the rough green portion and the root ends. Remove any brown or wilted outer layers. Slice the remaining green and white parts into 1/2-inch thick rounds. Rinse the leek slices in several changes of cold water, swishing them around to remove all soil and grit. In a large skillet, heat the olive oil over medium heat. Crumble the sausage meat into the skillet and cook, breaking up the lumps, until golden, about 5 minutes. Add the leeks to the skillet and cook, stirring, until wilted, about 5 minutes. Stir in the shallots and cook for 1 minute. Add 1 tablespoon of the butter, the peas, and stock. Heat to a boil, reduce the heat to medium-low, and simmer gently for 5 minutes. Season with salt and pepper, cover the skillet, and set aside. Meanwhile, stir the bow ties into the boiling water. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente -- tender, but firm -- about 12 minutes. Drain the bow ties well and return them to a pot over low heat. Add the sausage and leek sauce to the pasta and toss well until the pasta is coated. Remove the pot from the heat, add the remaining 1 tablespoon butter and the grated cheese, and toss well. Transfer to a warmed serving platter or individual bowls. Serve immediately, passing additional grated cheese on the side, if you like. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40244,"Tomato Tart with Fleur De Sel 1/2 bunch fresh oregano, chopped 2 garlic cloves 1 cup olive oil 1/2 pound puff pastry 2 ounces Dijon mustard 4 ripe tomatoes 32 black olives 1 tablespoon fleur de sel 2 basil sprigs, leaves removed Instructions: Place half of the oregano and garlic in the olive oil. Allow to steep for 24 hours to infuse the oil. Flatten the dough, and cut into 4 circles. Using a fork, dock the dough, and let it rest overnight in the refrigerator. Preheat oven to 400 degrees F. Remove dough from refrigerator, brush with a thin layer of mustard, and sprinkle the remaining oregano. Cut the tomatoes in thin slices, and place them in a nice circular pattern. Add the olives, drizzle infused oil and the fleur de sel. Place tart on a cookie sheet and bake for 10 to 15 minutes in a 400 degree F oven. To serve: Serve immediately after coming out of oven. Decorate with basil leaves and a drizzle of infused olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40245,"Blueberry-Maple Spoon Fruit 2 lemons 8 cups fresh blueberries (about 2 2/3 pounds), picked over 1/2 cup pure maple syrup (preferably grade A) 2 cups sugar Instructions: Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan. Add 3 1/2 cups blueberries, the lemon zest, maple syrup and sugar and cook over medium-high heat, stirring, until the sugar dissolves, 6 to 7 minutes. Reduce the heat to medium and cook, stirring occasionally, until a candy or deep-fry thermometer registers 220 degrees F, 30 to 40 minutes (reduce the heat if the mixture is sticking to the pan). Remove from the heat. Meanwhile, sterilize four 8-ounce canning jars and lids. Return the blueberry mixture to medium-high heat. Bring to a boil, stirring, then add the remaining 4 1/3cups blueberries. Reduce the heat to medium low and simmer until those berries are tender but still hold their shape, 7 to 10 minutes. Fill the jars with the blueberry mixture, leaving 1/4 to 1/2 inch headspace, then seal and process. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 40246,"Lime Bars 2 1/4 cups all purpose flour 1 cup chilled unsalted butter, cut into small pieces 1/2 cup powdered sugar 1/4 cup slivered almonds, finely ground 1 teaspoon grated lime peel 1/4 teaspoon salt 1 1/2 cups sugar 4 large eggs 3/4 cup fresh lime juice 1 teaspoon baking powder Additional powdered sugar Instructions: Preheat oven to 350 degrees F. Generously butter 13x9inch baking pan. Combine 2 cups flour, butter, 1/2 cup powdered sugar, ground almonds, lime peel and salt in processor and process until moist clumps form. Press onto bottom of prepared pan. Bake until edges are golden, about 20 minutes. Whisk sugar, eggs, lime juice, baking powder and remaining 1/4 cup flour in large bowl until well blended. Pour over hot crust. Bake until topping is set and lightly golden, about 25 minutes. Cool in pan on rack. Sift additional powdered sugar over top. Cut into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40247,"Kettle Gulyas 2 medium-sized onions 2 tablespoons lard or oil 2 1/2 pounds beef chuck or round, cut into 3/4-inch cubes 1 garlic clove Pinch caraway seeds Salt 2 tablespoons paprika (recommended: \Noble Rose) 2 1/2 quarts warm water 1 medium-sized ripe tomato 2 green frying or Italian peppers 1 pound potatoes Hot cherry pepper pods, optional Little Dumplings, recipe follows, or frozen gnocchi 1 egg 3 tablespoons all-purpose flour Pinch salt 1 teaspoon vegetable oil Instructions: Peel onions and chop into coarse pieces. Melt lard in a heavy 6 to 8-quart Dutch oven. Add the beef cubes to the oil and brown. Work in batches if necessary, removing cubes as they are browned. Don't overcrowd the pan. Add onions to the pot. Heat should be low in order not to brown the onions. When onions become glossy, add back the seared beef. Stir. Meanwhile, chop and crush the garlic with the caraway seeds and a little salt; use the flat side of a heavy knife. Take kettle from heat. Stir in paprika and the garlic mixture. Stir rapidly with a wooden spoon. Immediately after paprika is absorbed, add 2 1/2 quarts warm water. (Cool water toughens meat if you add it with the meat is frying.) Replace covered kettle over low heat and cook for about 1 hour. While the braising is going on, peel the tomato, then cut into 1-inch pieces. Core green peppers and slice into rings. Peel potatoes and cut into 3/4-inch dice. After the meat has been braised for about 1 hour (the time depends on the cut of the meat), add the tomato and green peppers and enough water to give a soup consistency. Add a little salt. Simmer slowly for another 30 minutes. Add potatoes and cook the gulyas till done. Adjust salt. Add hot cherry pepper pods if you want to make the stew spicy hot. Cook the dumplings in the stew. Serve the gulyas steaming hot in large, extra-deep bowls. The meat should be tender, but not falling apart. Mix the egg with flour and salt. Spoon the mixture into boiling soup, using 1/4 teaspoon at a time. Cook in the soup for 2 or 3 minutes just before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40248,"Strawberry Balsamic \BLT
2 cups fresh strawberries, tops removed and sliced thin top to bottom 8 slices honey oat bread
1 1/2 cups shaved iceberg
Mauro Method Bacon, recipe follows Balsamic Black Pepper Mayo, recipe follows 12 slices thick-cut bacon 1 cup mayonnaise 1 tablespoon balsamic glaze
1 tablespoon fresh basil chiffonade 1 teaspoon freshly ground black pepper
Kosher salt Instructions: Arrange an even layer of strawberry slices on 4 slices of bread. Pile shaved iceberg on top. Place 3 pieces Bacon on top of each. Spread a nice crust-to-crust schmear of the Balsamic Black Pepper Mayo on the remaining slices of bread. Top with another even layer of strawberry slices, right on the mayo. Close sandwiches, slice in half and eat! Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper overlapping each side by 1 to 2 inches. Place the bacon on the sheet pan. Bake, rotating once, until desired crispiness, 15 to 20 minutes. Remove the bacon and let drain on paper towels.
Whisk together the mayo, balsamic glaze, basil and pepper in a bowl. Season to taste with salt. ","[Chardonnay, Sauvignon Blanc, Ros, Vermentino]" 40249,"Jerusalem Artichoke Soup 1 1/2 pounds Jerusalem artichokes, scrubbed clean and dried 3 tablespoons extra-virgin olive oil 1 red onion, peeled and sliced 1 clove garlic, peeled and crushed lightly with the side of a knife Sea salt and freshly ground pepper Small bunch fresh thyme, tied with string 4 to 5 cups water (or vegetable stock, if desired) 1 cup heavy cream Instructions: I brought a handful of Jerusalem Artichokes home from the market, washed and roasted them (skin and all) in the oven with a simple drizzle of olive oil, sea salt, and pepper. I cooked them all the way through as I would a baked potato. I tried roasting them a second time replacing the olive oil with hazelnut oil for even tastier results. Now, the vegetable risks to take over my produce life as I know it! I cut some into thin rounds, fried them and sprinkled them over an arugula salad. Delicious. I thought I had reached my peak with these preparations until I tasted this soup...The combination of roasting and stewing them yields a complex flavor. Preheat the oven to 450 degrees F. Place 1/2 the Jerusalem artichokes on a baking sheet. Drizzle them with 1 1/2 tablespoons olive oil and sprinkle with salt and pepper. Place the tray in the center of the oven and cook until they are completely yielding when pierced with the tip of a knife, 30 to 45 minutes. Meanwhile, slice the rest of the Jerusalem artichokes in 1/2-inch thick slices. Heat a medium pot and add the remaining 1 1/2 tablespoons olive oil. Add the onion and garlic and season with salt and pepper. Cook for 5 minutes. Add the thyme and the Jerusalem artichokes slices and stir to blend the ingredients. Check the seasoning. Cook for 5 to 10 minutes and add 4 cups water. Cook until the Jerusalem artichokes are completely tender, 25 to 30 minutes. If the liquid reduces too much during this cooking time, add the remaining 1 cup water. Remove the roasted ones from the oven, quarter them and add them directly to the soup mixture. Taste for seasoning. Remove the thyme from the pot. Add the cream. Puree the soup in small batches in the blender (or a hand blender) until smooth. For a more \rustic\ texture, puree only 1/2 and leaving the other 1/2 \chunky.\ Serve with crusty sourdough or a seeded bread to bring out the naturally nutty flavor of the soup. Serving suggestion: Crusty sourdough bread or seeded bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 40250,"Tuscan Rosemary-Smoked Whole Chickens 2 cups low-sodium chicken broth 1/2 cup kosher salt 1/4 cup clover honey 2 tablespoons sugar 2 teaspoons black peppercorns 8 large sprigs fresh rosemary 4 cloves garlic, smashed 4 cups ice cubes One 4-pound chicken, excess fat trimmed Canola oil Freshly ground black pepper
Instructions: For the brine, bring 6 cups water to a boil in a large saucepan. Add the broth, salt, honey, sugar, peppercorns, rosemary and garlic, stirring to dissolve the salt. Remove from the heat and add the ice cubes to cool quickly to room temperature. Place the chicken in the bucket, breast-side down, cover and refrigerate for 2 to 4 hours.
Remove the chicken from the brine and rinse well with cold water. Pat dry, place on a baking rack and refrigerate for at least 1 hour and up to 4 hours. This will allow the skin to dry out which will produce a crisper skin while cooking.
Preheat your smoker to 275 degrees F and up to 325 degrees F if your smoker can do it. Add the soaked wood chips and rosemary sprigs.
Brush the entire chicken with canola oil and sprinkle with pepper. Put the chicken in the smoker and place a drip pan underneath. Smoke until the breast temperature reaches 160 degrees F and the thigh reaches 170 degrees F, depending on the size of the chicken, 1 1/2 to 3 hours. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 40251,"Walnut Eggnog Snowballs 3/4 cup walnuts 1/4 cup dark rum 1 teaspoon pure vanilla extract 1 3/4 cups all-purpose flour 1 3/4 teaspoons freshly grated nutmeg 1/2 teaspoon kosher salt 2 sticks unsalted butter, at room temperature 1 large egg yolk 1 1/2 cups confectioners' sugar Instructions: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Spread the walnuts on another baking sheet and bake until toasted, about 10 minutes. Let cool, then pulse the nuts in a food processor until finely ground. Transfer to a small bowl and add the rum and vanilla; let soak at least 30 minutes. Whisk the flour, 1 teaspoon nutmeg and the salt in a medium bowl. Beat the butter, egg yolk and 1/2 cup confectioners' sugar in a large bowl with a mixer on medium-high speed until creamy, about 3 minutes. Beat in the walnut-rum mixture until fluffy, about 1 minute. Reduce the mixer speed to low and beat in the flour mixture, then increase the speed to medium high and beat until combined. Turn out the dough onto a large sheet of plastic wrap and pat into a disk; wrap and refrigerate until firm, about 1 hour. Roll tablespoonfuls of dough into 1-inch balls and arrange 1 inch apart on the prepared pans. Bake until light golden, 20 to 25 minutes. Let cool 5 minutes on the pans. Put the remaining 1 cup confectioners' sugar and 3/4 teaspoon nutmeg in a medium bowl. Gently roll the warm cookies in the confectioners' sugar mixture. Transfer to a rack to cool completely; the cookies will firm up as they cool. Once cool, reroll in the confectioners' sugar mixture. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 40252,"White Cheddar Mushroom Pizza One 7.5-ounce round pizza dough 1/4 cup aioli or mayonnaise 1 minced clove garlic 1/2 cup shredded mozzarella 1 tablespoon grated white Cheddar 1/3 cup mushrooms of your choice, such as portabello, button, oyster
Freshly grated Parmesan, for sprinkling Pinch truffle salt Instructions: Preheat the oven with a baking stone to 500 to 700 degrees F. Spread the dough to an 11-inch circle on a work surface. Spread the aioli on the dough, followed by the garlic, mozzarella, Cheddar and mushrooms. Bake until crust is firm and golden brown, 3 to 5 minutes. Apply Parmesan to pizza and top with truffle salt. Cut and serve hot! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40253,"Crabmeat-Stuffed Flounder Roulades 1/2 pound fresh lump crabmeat, picked over for shells and cartilage 1 1/2 teaspoons Essence, recipe follows 1/4 cup minced yellow onion 2 tablespoons minced celery 2 tablespoons minced green bell pepper 3 tablespoons unsalted butter 4 (6 to 8-ounce) flounder fillets, skinless, pin bones removed 2 tablespoons finely chopped fresh parsley leaves 1 1/2 teaspoons minced garlic 2 tablespoons mayonnaise 1 egg, lightly beaten 4 teaspoons fresh lemon juice 1/2 teaspoon Worcestershire sauce 3/4 teaspoon Emeril's Hot Sauce or other red hot sauce 3/4 cup crushed butter crackers (recommended: Ritz) 1 1/4 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 lemons, 1 cut into thin slices and 1 cut into wedges for serving 3 tablespoons melted unsalted butter, for drizzling over the fish Green Beans Almandine, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme 1 pound green beans 5 cups water 1 1/2 teaspoons salt 4 tablespoons (1/2 stick) unsalted butter 1 (2 1/4-ounce) package sliced almonds 2 tablespoons chopped parsley leaves 1 teaspoon Worcestershire sauce 1/4 teaspoon ground black pepper Instructions: Position rack in center of oven and preheat the oven to 350 degrees F. Using 1/2 tablespoon of the butter, grease a shallow baking dish and set aside. Place the crabmeat in a large bowl and season with 1 teaspoon of the Essence. Cover with plastic wrap and refrigerate until ready to use. In a medium skillet, melt the remaining 2 1/2 tablespoons of the butter over medium-high heat. Add the onion, celery, and bell pepper and cook, stirring, until softened, about 4 minutes. Add 1 tablespoon of the parsley and the garlic, and cook, stirring, for 1 minute. Remove from heat and let cool. Add the cooled vegetables to the crabmeat and toss gently to combine. Add the mayonnaise, beaten egg, lemon juice, Worcestershire sauce, and hot sauce and stir gently with a large wooden spoon. Add 1/2 cup of the cracker crumbs, 1/4 teaspoon of the salt, and pepper, and stir gently, being careful not to break up the crabmeat. Season each fish fillet with 1/2 teaspoon of Essence and 1/4 teaspoon of salt and place the fillets skin side up on a work surface. Divide the crabmeat filling evenly among the centers of the fish fillets and, using your hands, roll the fillets up to encase the filling. Secure with a toothpick, if necessary. Place the fillets, seam side down, in the prepared baking dish and top with slices of lemon. Sprinkle the remaining 1/4 cup of the cracker crumbs evenly over the tops of the fillets. Drizzle with the melted butter. Using oven mitts or pot holders, place the baking dish in the oven and bake until lightly golden and cooked through, about 20 minutes. Using oven mitts or pot holders, remove the baking dish from the oven and serve the fish using a metal spatula. Garnish with the remaining tablespoon of parsley and serve with additional lemon wedges, if desired. Serve immediately with Green Beans Almandine Combine all ingredients thoroughly. Trim the green beans by snapping the ends off. Place the water and 1 teaspoon of the salt in a medium, heavy saucepan and bring to a boil. Carefully add the beans and return to a boil. Cook, uncovered, until tender, 5 to 7 minutes. Using oven mitts or pot holders, remove the saucepan from the heat, and drain the beans in a colander set in the sink, pouring away from you. Rinse under cold running water and drain. Melt the butter in the same 3 1/2-quart saucepan over medium-high heat. Add the almonds, parsley, Worcestershire sauce, the remaining 1/2 teaspoon of salt, and the pepper. Cook, stirring, until the almonds are toasted, 2 to 3 minutes. Add the drained green beans to the pan and cook, stirring, until well coated with sauce and warmed through, about 1 minute. Using an oven mitt or pot holder, remove from the heat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40254,"Cactus Rose Cocktail 1/2 cup frozen raspberries 1/4 cup frozen limeade concentrate 6 ounces tequila 3 ounces orange liqueur 3 ounces cranberry juice cocktail Lime wedges and fresh raspberries, for garnish Instructions: Fill a blender with ice. Add the raspberries, limeade concentrate, tequila, orange liqueur and cranberry juice cocktail; blend until slushy. Pour into highball glasses and garnish with lime and fresh raspberries. ","[Tequila, Orange Liqueur, Cranberry Juice]" 40255,"Zesty Garden Vegetable Bread Salad 1/2 cup olive oil 1/4 cup red wine vinegar
2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
1 small loaf stale crusty bread, cut into bite-size pieces
3 to 4 large ripe tomatoes, chopped
2 cucumbers, peeled, seeded and sliced
Handful purple string beans
1 small red onion, thinly sliced
Instructions: In a large bowl, combine the olive oil, red wine vinegar, Dijon mustard and some salt and pepper. Whisk it together and add the bread. Toss everything to coat, then add the tomatoes, cucumbers, string beans and onions. Toss everything again. Let the salad marinate 30 minutes before serving. Check the seasoning before serving, adjusting with more salt and freshly ground pepper if needed. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40256,"Pomegranate, Sriracha and Mint Chicken Wings 2 pounds chicken wings 2 tablespoons coriander seeds 1 generous tablespoon cumin seeds 1 generous tablespoon cracked black peppercorns Seeds of 16 green cardamom pods, or 1/2 teaspoon cardamom seeds 2 tablespoons dry mustard 1 generous tablespoon salt Nonstick spray or canola oil 3 tablespoons grapeseed or canola oil 8 cloves garlic, smashed 1/4 cup pomegranate molasses* 1 1/2 tablespoons Sriracha (Thai chili sauce; use more if you like it spicy!) 1 small bunch fresh mint, leaves picked 4 tablespoons (1/2 stick) butter 2 teaspoons lemon juice Kosher salt and freshly ground black pepper Instructions: For the wings: Pat the chicken wings dry with a paper towel; don't skip this step! This will both help the rub adhere and ensure crispy skin.
To a spice grinder or mortar and pestle, add the coriander seeds, cumin seeds, cracked black peppercorns and cardamom seeds. Grind it to a fine powder.
Pour the ground spice mixture into a small bowl and add the mustard and salt. Whisk to combine. Reserve a scant 2 tablespoons of this mixture for the sauce.
Place the wings in a large bowl and add remaining spice mixture; toss to coat the wings well. Let those puppies sit for about an hour.
About 15 minutes before you're ready to bake, preheat your oven to 375 degrees F. Line a baking sheet with a wire rack and grease with cooking spray (or brush with canola oil). Place the wings on the prepared rack at an even distance from each other. Pop into the oven for about 45 minutes, flipping the wings over halfway through, and rotating the baking sheet for even cooking.
As the wings are roasting away, make the sauce: In a small saucepan over medium heat, warm the grapeseed oil until shimmering. Add the garlic and cook for about 30 seconds. Then add the reserved 2 tablespoons spice blend and cook another 30 seconds. Stir in the pomegranate molasses, Sriracha and mint leaves. Cook for about 5 minutes, and then finish with the butter and lemon juice. Stir, taste for seasoning and set aside off the heat.
When the wings are done, pull the garlic cloves and mint out of the glaze and discard (thin the sauce with a few teaspoon of water if needed). Toss the wings with the sauce. Avoid the temptation to eat them all yourself! Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 40257,"Blonde with Dark Roots 3/4 cup unsalted butter, room temperature 1 cup brown sugar 1 egg 1 tablespoon vanilla extract 1 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 3 ounces cream cheese, room temperature 1/2 cup chopped hazelnuts 1/4 cup sweetened coconut 1/2 cup dark chocolate, pieces or chips Instructions: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the butter with an electric hand mixer. When fluffy, add the brown sugar and beat them together for 3 to 4 minutes. Add the egg and vanilla and combine well. In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the brown sugar mixture and combine until just incorporated. Fold in the cream cheese. Gently stir in the hazelnuts, coconut and chocolate and spread the batter into a lightly greased 8 by 8-inch glass pan. Bake until a toothpick comes out clean and sides just start to pull away from the edge of the pan, about 18 to 20 minutes. Remove from the oven and let cool for 20 minutes before cutting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40258,"Saucy Catfish 1 1/2 pounds (4 fillets) catfish 2 teaspoons salt 1/2 cup ketchup 1/2 cup mayonnaise 1 tablespoon yellow mustard 1 tablespoon Worcestershire sauce 1/4 cup brown sugar 2 teaspoons apple cider vinegar 1/2 cup unsalted butter, room temperature 1/2 cup chopped sweet onion 1 lemon, sliced Instructions: Preheat the oven to 300 degrees F. Line a 9 by 13 by 2-inch casserole dish with aluminum foil. Sprinkle the bass with salt and arrange the fillets in the casserole dish. Make the basting sauce by mixing the ketchup, mayonnaise, mustard, Worcestershire sauce, brown sugar, vinegar, butter, and onion. Pour the sauce over the catfish and bake until the fish flakes easily with a fork, about 20 to 25 minutes. Baste the fish, with the sauce in the pan, every 10 minutes as it bakes. Remove the fish from the oven and using pancake turners, carefully transfer the fish to a serving platter. Garnish with lemon slices and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 40259,"Edamame-Rice Salad with Teriyaki Tuna 2 cups cooked Arborio rice Sauteed edamame, reserved from Flank Steak with Sauteed Edamame and Wasabi-Mustard Dressing 1/2 cup grated carrots 1/4 cup chopped scallions, green parts only 2 tablespoons chopped fresh cilantro leaves 2 teaspoons sesame oil 1 teaspoon hot Dijon-style mustard 2 (5-ounce) packages prepared tuna fillets 2 tablespoons reduced-sodium teriyaki sauce Salt and ground black pepper 4 cups red lettuce leaves or 4 large radicchio leaves Instructions: In a large saucepan, combine the cooked rice with 1/4 cup of water. Cover and cook until the rice absorbs the water and is cooked through. In a large bowl, combine rice, edamame, carrots, scallions, cilantro, sesame oil, and mustard. Stir to combine. Place the tuna fillets on a plate and pour teriyaki sauce on top. Season, to taste, with salt and black pepper. Arrange red lettuce or radicchio leaves on individual plates. Spoon edamame-rice salad over top or inside radicchio leaf. Top each with tuna fillets and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 40260,"Fusilli with Chicken and Broccoli Rabe 1 teaspoon kosher salt, divided, plus more for the pasta water 1/2 pound (8 ounces) fusilli pasta 1 bunch broccoli rabe, cut into 1-inch pieces 3 tablespoons olive oil 2 cloves garlic, smashed and peeled 1 shallot, sliced 1/2 teaspoon red pepper flakes, optional Half a rotisserie chicken, meat pulled and shredded, about 2 cups shredded meat 1 cup freshly grated Parmigiano-Reggiano cheese Instructions: Bring a large pot of water to a boil over high heat. Season the water generously with salt. Cook the pasta for 2 minutes less than the package directions indicate, about 6 minutes. Add the broccoli rabe to the water with the pasta and cook for an additional minute. Drain well reserving 1 cup of the pasta water. Heat a large skillet over medium-high heat. Add the oil and heat an additional minute. To the hot oil add the garlic, shallot, 1/2 teaspoon salt and red pepper flakes, if using. Cook, stirring often with a wooden spoon for 2 minutes or until soft and fragrant. Add the chicken and toss well to coat in all the flavors. Cook, stirring often until lightly browned, about 4 minutes. Add the pasta to the pan along with the Parmigiano-Reggiano. Toss well to combine adding the pasta water as needed to create a light sauce. Serve with additional cheese if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40261,"Fried Banana with Lavender Honey and Five Spice Chocolate 1/3 cup shredded sweetened coconut plus 8 tablespoons for plating 1/3 cup sugar 1/2 cup lite coconut milk (the higher percentage of fat in regular will interfere with freezing) 1/4 teaspoon imitation coconut extract (recommended: McCormick) 1/4 teaspoon vanilla extract 1/2 cup whole milk 3/4 cup heavy cream 2 tablespoons cocoa powder 6 tablespoons lavender honey 1/2 cup chocolate syrup 2 teaspoons Chinese five-spice powder, placed into a sachet 3 to 4 liters canola oil, or as needed for deep-frying 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 1/2 teaspoons baking powder 1 1/2 cups seltzer water (for carbonation) 4 bananas cut in 1/2, on the diagonal 1/4 cup confectioners' sugar Instructions: For the ice cream: Add 1 at a time through the feed opening of a running blender, shredded coconut, sugar, coconut milk, coconut extract, and vanilla extract. Pour into a bowl and stir in the milk and cream. Freeze in ice cream maker until desired consistency is achieved, about 20 to 25 minutes and reserve in freezer until needed. In a small saucepan, heat the chocolate syrup and the sachet of five-spice over low heat for 10 to 15 minutes to infuse flavors. Remove from heat and bring to room temperature. Heat oil in deep-fryer to 375 degrees F, or as directed in the manufacturer's instructions for similar foods. In a large mixing bowl, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the bananas in the batter to coat and add to the deep-fryer basket which has been immersed in the oil. Fry until golden brown, drain on paper towels, and sift confectioner's sugar over immediately. In a small bowl toss reserved shredded coconut and cocoa powder. Place banana on serving plate and drizzle chocolate sauce over. Place a nest of chocolate dusted coconut alongside and top with a scoop of ice cream and a drizzle of honey. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40262,"Chicken Soup with Cornmeal Sage Dumplings 1 tablespoon olive oil 2 cloves garlic, minced 1 onion, chopped 2 carrots, chopped 2 celery stalks, chopped 1 pound boneless, skinless chicken breasts, cut into bite-size pieces 2 teaspoons dried thyme 8 cups reduced-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 cup frozen peas 2/3 cup all-purpose flour 1/3 cup cornmeal 1 1/2 teaspoons dried sage 1 1/4 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup buttermilk 1 tablespoon olive oil Instructions: Heat oil in a large stock pot over medium-high heat. Add garlic, onion, carrots, and celery and saute 2 minutes. Add chicken and cook until chicken is golden brown on all sides. Add thyme and stir to coat. Add broth, salt and black pepper, increase heat to high and bring to a boil. Partially cover and boil for 5 minutes. Stir in the frozen peas. Meanwhile, in a medium bowl, combine flour, cornmeal, sage, baking powder, baking soda, salt, and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a spoon or a small ice cream scoop, drop 8 golf ball size dumplings into simmering liquid. Cover pan and cook for 5 minutes (without lifting lid), until dumplings are puffed up and cooked through. Serve soup with dumplings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40263,"Mushroom Salad in Cheese Crisps 1 (7-ounce) container shredded Parmesan, Romano, and Asiago cheese blend 1 (4.5-ounce) jar whole mushrooms 1 cup halved cherry tomatoes 1 1/2 cups baby spinach leaves 1/3 cup thinly sliced red onion 1/4 cup Italian dressing Instructions: Preheat oven to 425 degrees F. Spray a baking sheet with olive oil non-stick cooking spray. Line baking sheet with parchment paper, and then spray paper with cooking spray. Place 1/2 cup shredded cheese on half of the baking sheet and shape into circle about 5 inches in diameter. Form a second circle on other half of baking sheet. (Try using a frozen whipped topping plastic top as a pattern for shaping the cheese crisps.) Bake for about 5 minutes, or until cheese is golden around edges. Using a wide spatula, carefully turn cheese rounds over. Bake for about 2 minutes longer, or until deep golden color around edges and set in center. Using the spatula, carefully remove rounds and drape them over a large rolling pin suspended like a bridge between 2 tall cans to shape. Let cool while shaped over rolling pin. Repeat with remaining cheese to make 2 more circles. In a medium bowl, combine mushrooms, tomatoes, spinach, and onion. Add dressing and toss to combine. To serve, place a cheese crisp on each of 4 salad plates and then top with a spoonful of salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40264,"Vietnamese-Style Caramelized Chicken 3 tablespoons vegetable oil 2 pounds skinless, boneless chicken thighs, quartered (about 6 to 8 thighs) Kosher salt and freshly ground pepper 3 cloves garlic, minced 1 shallot, thinly sliced 1 1-inch piece ginger, peeled and cut into fine matchsticks 1 cup coconut water 1/4 cup fish sauce 1/4 cup packed light brown sugar 2 jalape?o peppers, thinly sliced 2 cups steamed white rice Cilantro leaves, for topping Instructions: Heat the vegetable oil in a large cast-iron skillet or other heavy skillet over medium-high heat. Season the chicken thighs with salt and pepper and add to the skillet; cook until browned, about 4 minutes per side. Remove to a plate. Remove and discard 3 tablespoons rendered fat from the skillet; reduce the heat to medium. Add the garlic, shallot and ginger and cook until softened, 2 to 3 minutes. Add the coconut water, fish sauce and brown sugar and stir until the sugar is melted. Bring to a simmer and cook until the sauce thickens (the bubbles will begin to slow as it thickens), 4 to 5 minutes. Return the chicken and any collected juices to the skillet and stir to coat the chicken. Cook, reducing the heat if the sauce starts thickening too much, until the chicken is cooked through, 5 to 6 minutes. Remove from the heat and stir in the jalape?os. Serve the chicken over the rice and top with cilantro leaves. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40265,"Antipasto Salad Salt 1/2 pound string beans 1/4 cup sliced Spanish olives 1/4 cup chopped roasted red pepper 1/2 cup chopped red onion 1 cup cubed provolone cheese 2 cups cubed salami 2 tablespoons red wine vinegar 2 teaspoons sugar 1/2 cup extra-virgin olive oil Freshly ground black pepper Instructions: Fill a large bowl with a handful of ice and water. Bring a saucepan of salted water to a boil over medium heat. Add the beans and cook until tender but still crunchy, about 3 to 4 minutes. Transfer to an ice bath to cool. Drain beans on paper towels, then cut into 1-inch pieces. In a large serving bowl toss together beans, olives, red pepper, onion, cheese, and salami. In a separate bowl whisk in order, the red wine vinegar, sugar, oil and black pepper, to taste. Pour over salad, toss and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40266,"Animal Cracker Crusted Chicken with Fuji Caramelized Apples 4 (2-ounce) boneless skinless chicken breasts 6 cloves freshly minced garlic (not jarred) 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 2 sprigs fresh thyme 1/2 cup crumbled animal crackers 1 cup seasoned bread crumbs 1/8 cup olive oil 6 large Fuji apples, peeled, cored, and chopped 1 egg Instructions: Preheat the oven to 350 degrees F.
Put the cleaned and rinsed chicken breasts into a mixing bowl. Cut an incision into the breasts that's large enough to fit the stuffing. After you make the incision, sprinkle the breasts with the garlic, salt, pepper, and fresh thyme breast. Cover and refrigerate while you prep the bread crumbs and saute the apples.
In a mixing bowl combine the animal crackers and bread crumbs.
Heat saute pan over medium-high heat. Add the olive oil and the apples. Cook for 10 to 15 minutes depending on how soft you would like them.
Whisk the egg in a small bowl. Lay out a sheet of aluminum foil. Put a seasoned chicken breast on the foil and stuff 1/4 of the apples into the incision. Dredge the chicken in the whisked egg, and then roll it in the bread crumb mixture. Put the breaded chicken breast back on the sheet of foil and roll it up so the foil is covering the breast completely. Repeat these steps for the remaining breasts. Lastly, place the wrapped chicken breasts in a baking pan and bake for 1 hour. Remove the pan from the oven, unwrap the chicken and serve on individual plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40267,"Creamed Beef 1 pound lean ground beef
1/4 cup all-purpose flour
2 cups milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
4 white bread slices, toasted and cut in half diagonally
Butter, to top
Instructions: Saute the beef in a large skillet over medium heat, breaking it up with a wooden spoon and cooking until it is no longer pink, 12 to 15 minutes. Drain off the excess fat and sprinkle the meat with the flour. Stir and cook the beef and flour over medium heat until the flour has completely coated the beef and cooked slightly. Stir in the milk and continue to cook until the mixture becomes smooth and thickens, about 8 minutes. Add the salt and pepper. Serve over toast triangles. Top with a pat of butter. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 40268,"Shirley Temple Of Doom 2 liters lemon-lime soda Two 32-ounce bottles green sports drink
Two 10-ounce jars green maraschino cherries, with syrup 2 ounces fresh lime juice
Instructions: Mix together the lemon-lime soda, sports drink, green syrup from the cherry jars and lime juice in a 1 1/2-gallon punch bowl. Serve over ice and garnish with green maraschino cherries ","[Cabernet Sauvignon, Merlot, Pinot Grigio]" 40269,"Apricot-Yogurt Parfait with California Granola Nonstick cooking spray, for greasing 3 cups old-fashioned rolled oats 1 cup raw almonds, coarsely chopped 1 cup raw walnuts, coarsely chopped 1/4 pure clover honey 1/4 cup canola oil 1/4 cup extra-virgin California olive oil 1/4 cup packed light-brown muscovado sugar 3 tablespoons pure maple syrup 1/2 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1/4 cup dried apricots, chopped 1/4 cup raisins or dried cherries

1/4 cup apricot nectar 6 ounces dried apricots 6 tablespoons sugar 3 cups low-fat or fat-free Greek yogurt

Instructions: For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.

Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.

Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.

For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.

Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40270,"Green Bean Casserole 1/2 cup very thinly sliced onion 1/4 cup soy flour 1/2 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 1/8 teaspoon garlic powder 1 pound green beans, ends trimmed 1 tablespoon vegetable or canola oil 1/2 cup thinly sliced onion 8 ounces cremini mushrooms, rinsed and sliced 1 1/2 teaspoons kosher salt 1/8 teaspoon garlic powder 1/8 teaspoon freshly ground black pepper 1/2 cup no-sugar, low-sodium chicken broth 1 teaspoon chopped fresh thyme leaves, plus a few sprigs for garnish 1/2 cup sour cream Instructions: Preheat oven to 350 degrees F. Make the Onion Straws: Combine all the ingredients in a small bowl, toss to mix, and arrange in a single layer on a baking sheet. Set aside. Make the Casserole: Bring a small pot of water to boil and season lightly with salt. Boil the green beans until tender, but still crispy, about 5 minutes. Drain and chill beans in an ice water bath or under running cold water. Drain again and transfer to a bowl. Heat the oil in a large pan over medium-high heat. Add onion, mushrooms, salt, garlic, and pepper and cook, stirring, about 2 minutes. Add the chicken broth and thyme and cook until almost all the liquid is evaporated, about 3 to 4 minutes. Transfer the mushroom mixture to the bowl of green beans, add the sour cream, and toss to combine. Pour the green bean mixture into the glass pie pan. Bake the casserole and onion straws on separate racks until the straws are well browned and crispy (almost burnt, otherwise they will be soggy), about 15 to 17 minutes. Top the casserole with the straws, and serve garnished with thyme sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40271,"Reuben-Style Shepherd's Pie 2 pounds baby red or yellow potatoes Kosher salt 2 tablespoons butter 2 tablespoons EVOO 1 teaspoon caraway seeds Freshly ground pepper 2 tablespoons EVOO 1 pound thick-cut good-quality corned beef, chopped 1 pound ground beef sirloin 3 to 4 cloves garlic, finely chopped 2 to 3 small stalks celery with leafy tops, finely chopped 1 large fresh bay leaf 1 carrot, chopped 1 onion, chopped
Kosher salt and freshly ground pepper 3 tablespoons butter 2 rounded tablespoons all-purpose flour 1 cup lager beer, room temperature 3 tablespoons Worcestershire sauce 2 tablespoons Dijon mustard One 10-ounce can beef consomme or 1 1/2 cups beef stock One 1-pound bag sauerkraut, rinsed and drained well 1 1/2 cups shredded good-quality Swiss cheese 1 cup shredded or crumbled sharp white Cheddar 1 small bunch watercress, chopped 1 cup sour cream 1/3 cup ketchup 2 tablespoons sweet pickle relish Few dashes hot sauce Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. For the potato topper: Boil the potatoes in salted water until just tender. Drain and transfer to a large bowl. Heat the butter and EVOO in a small skillet over medium heat and toast the caraway seeds. Pour the caraway mixture over the potatoes and season with salt and pepper. Spread the potatoes on a baking sheet and squish them with the bottom of a water glass to flatten them. Roast until crisp, 25 to 30 minutes. Leave the oven on. Meanwhile, for the casserole filling: Heat the EVOO in a large Dutch oven over medium-high heat. Add the corned beef and cook until browned, and then remove to a plate. Add the ground beef and cook until browned. Add the garlic, celery, bay leaf, carrots and onions and season with salt and pepper. Cook until the vegetables are soft, about 5 minutes. Return the corned beef to the skillet. Heat the butter in a small skillet over medium heat. Whisk in the flour and cook, whisking, until light golden. Whisk in the beer, Worcestershire, mustard and consomme; season with pepper. Pour the gravy over the corned beef mixture and stir to combine. Transfer to a casserole dish and top with the sauerkraut, cheeses and potatoes. Bake until the cheese is melted and the casserole is heated through. Meanwhile, for the Russian dressing topper: Combine the sour cream, ketchup, relish and hot sauce and season with salt and pepper. Drizzle the casserole with the dressing and garnish with watercress just before serving. Cook's Note: The unbaked casserole can be covered and refrigerated for a make-ahead meal. Reheat in the oven before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40272,"Coconut Cupcakes 2 2/3 cups cake flour (see Cook's Note) 1 tablespoon baking powder
3/4 teaspoon kosher salt
2 1/2 sticks (1 1/4 cups) unsalted butter, at room temperature
2 cups granulated sugar
4 large eggs
2 teaspoons pure vanilla extract
1 teaspoon coconut extract, optional
1 1/3 cups full-fat coconut milk or whole milk
3 cups confectioners' sugar, sifted, plus more as needed 1/4 cup full-fat coconut milk or whole milk, plus more as needed
2 cups large unsweetened coconut flakes
Instructions: Position an oven rack in the center and preheat the oven to 350 degrees F. Line 2 standard 12-cup cupcake/muffin pans with liners. Set aside. Sift the cake flour into a large bowl. Sift in the baking powder. Add the salt and whisk to combine.
Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-low speed until pale and fluffy, 4 to 5 minutes. Add the eggs 2 at a time and beat until combined after each, about 1 minute. Beat in the vanilla and coconut extracts.
Add the flour mixture in 3 additions, alternating with half of the milk after each addition, starting and ending with the flour and mixing on low speed until just combined and no streaks of flour remain after each addition, about 1 minute.
Spoon the batter evenly among the 24 cupcake liners. Bake until springy to the touch and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Place the pans on a wire rack to cool completely before glazing.
For the glaze and topping: Add the confectioners' sugar to a medium bowl. Stir in the milk and whisk to form a glaze. If the glaze is too runny, whisk in a little more confectioners' sugar. If too thick, whisk in about another teaspoon of milk.
Turn a cupcake upside down and dip the top into the glaze. Place the cupcake, right-side-up, on a serving platter. Sprinkle the top with coconut flakes to cover. Repeat with the remaining cupcakes.
Enjoy immediately or store the cupcakes in an airtight container at room temperature for up to 4 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 40273,"Churrasco with Chimichurri 5 to 6-inch piece of beef tenderloin (cut from the center-about 1 1/2 pounds) 1 cup cilantro leaves 1/2 cup fresh mint leaves 1 cup flat-leaf parsley 6 cloves fresh garlic, peeled 1/2 teaspoon hot pepper flakes 1 cup extra-virgin olive oil 1/3 cup white vinegar 1/3 cup water 1 teaspoon salt 1/2 teaspoon black pepper Special Equipment: 2 cups oak chips, soaked in cold water for 1 hour, then drained (optional) Instructions: Prepare the chimichurri. Combine the herbs and garlic in a food processor and finely chop. Add the oil, vinegar, water, salt, pepper and hot pepper flakes and process to make a thick sauce. Correct the seasoning, adding salt or vinegar, to taste. The chimichurri should be highly seasoned. Pour a 1/4 of the chimichurri into a baking dish just large enough to hold the tenderloin. Holding the knife parallel to the cutting board, cut the tenderloin lengthwise into 4 flat even slices. Place each slice between 2 sheets of plastic wrap and pound with the side of a cleaver (or a scaloppini pounder) to a thickness of 1/4-inch. Arrange the steaks on top of the chimichurri in the baking dish. Pour another 1/4 of the chimichurri on top. Marinate the beef for 30 minutes to 1 hour. Set up the grill for direct grilling and preheat to high. If using charcoal, toss the chips directly on the coals. If using gas, place them in the smoker box and preheat until you see smoke. If your grill lacks a smoker box, use a foil smoking pouch. Arrange the beef slices on the grate on the diagonal and grill until cooked to taste, about 2 minutes a side for medium-rare, rotating the slices 90 degrees after 1 minute to create an attractive crosshatch of grill marks. Transfer the churrasco to plates or a platter and serve with the remaining chimichurri sauce on the side. ","[Malbec, Tempranillo, Garnacha, Barbera]" 40274,"Popcorn Rock Shrimp with Spicy Honey 1 cup honey 1 clove garlic, mashed 1 tablespoon peppercorn 1 tablespoon chili flakes 1 tablespoon smoked paprika Sea salt Oil for deep-frying 2 cups of cornstarch (Recommended: Maizena) 1/2 cup flour Salt and freshly ground pepper 4 eggs, beaten 2 pounds of rock shrimp Lemon wedges Instructions: Chuck Hughes' golden popcorn rock shrimp served with spicy honey are the perfect game day appetizer. For the spicy honey: In a saucepan, on medium heat, bring the honey, garlic, peppercorn, chili flakes, smoked paprika, and salt to a boil and let simmer for 2 minutes. Let cool, strain and transfer to a squeezable bottle. Keep aside.
For the popcorn shrimp: Preheat the deep-fat fryer to 360 degrees F.
In a bowl, mix together the cornstarch, flour, salt and pepper. Place the eggs in a bowl add the shrimp and coat. Remove the shrimp, letting the excess egg drip back into the bowl, then add the shrimp to the cornstarch mixture. Gently add to the fryer, turning until golden. Drain on paper towels and season with salt and pepper.
Serve immediately after frying and drizzle with the spicy honey and garnish with lemon wedges. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 40275,"Warm Steak and Potato Salad 8 ounces boneless sirloin (1 1/2-inches thick) or other well-priced steak 1 tablespoon vegetable oil Kosher salt and freshly ground black pepper 2 cloves garlic, minced 1 tablespoon extra-virgin olive oil 6 medium red potatoes, quartered 1/4 cup grape tomatoes, halved 1 head red leaf lettuce, washed, dried and leaves torn into bite-size pieces 1/4 cup shredded Cheddar cheese Sour Cream-Bacon Dressing, recipe follows 1 teaspoon Dijon mustard 2 tablespoons red wine vinegar 2 tablespoons sour cream 1/2 teaspoon garlic powder 1/4 cup extra-virgin olive oil 2 strips bacon, cooked until crisp and then chopped 2 green onions, chopped Kosher salt and freshly ground black pepper Instructions: Drizzle the steak with vegetable oil and very liberally, season the steak with salt and pepper, to taste. Let the steak sit out at room temperature for 30 to 60 minutes. Preheat the oven to 400 degrees F and heat the grill to hot. In a small bowl, mix together the garlic, olive oil, and a generous pinch of salt and pepper. Lay the potatoes on a baking sheet and toss with the garlic-infused oil. Roast the potatoes for 18 minutes, or until deep golden, turning halfway through. Set the potatoes aside. Place the seasoned steak on the hot grill and grill the steak until an instant-read thermometer reads 125 degrees F for medium-rare, about 3 minutes per side. Remove the steak from the grill and let rest under tented foil. To assemble the salad: Divide the lettuce among 4 plates. Sprinkle on the halved tomatoes. Divide the warm potatoes among the plates. Drizzle with the Sour Cream-Bacon Dressing. Slice the steak thinly on the bias and fan on top. Top the salad with the shredded Cheddar cheese. In a small bowl, whisk together the mustard, vinegar, sour cream, and garlic powder. Drizzle in the oil and bacon fat to emulsify. Whisk in the chopped bacon, green onions, and season with salt, and pepper, to taste, if necessary. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]

" 40276,"Tuna and Avocado Tartare Tostada Canola oil, for frying 4 flour tortillas, cut into 2-inch by 1-inch rectangles Kosher salt 1 ripe avocado, peeled, pitted and chopped 3 tablespoons fresh lime juice 2 teaspoons honey Kosher salt and freshly ground black pepper 12 ounces sushi grade tuna, finely diced 2 tablespoons mustard oil 1 tablespoon olive oil 2 tablespoons capers, drained 1 tablespoon chipotle pepper puree (from chipotles in adobo sauce) 3 tablespoons chopped fresh cilantro leaves 1/4 cup finely sliced green onion 1 ripe Hass avocado, peeled, pitted, and finely diced Kosher salt and freshly ground black pepper Instructions: For the tortillas: Heat the oil in a heavy, high-sided pan to 350 degrees F. Fry the tortilla pieces a few at a time until lightly golden brown and crisp. Drain on a plate lined with paper towels and season with salt. For the avocado butter: Combine all ingredients in a blender and blend until smooth. For the tartare: Combine tuna, mustard oil, olive oil, capers, chipotle, cilantro, and green onion in a large bowl. Gently fold in the avocado and season with salt and pepper, to taste. Place each of the fried tortilla pieces on a plate and spread with a small dollop of the avocado butter. Top the butter with some of the tuna tartare. Repeat with the remaining ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40277,"Chorizo and Potato Mini Flautas 2 tablespoons vegetable oil, plus more for frying the tortillas 1 1/2 cups peeled and finely chopped russet potatoes (about 1 russet potato) 1/4 cup finely chopped onions 6 ounces raw pork chorizo, removed from casing 10 corn tortillas
1 head iceberg lettuce, shredded, for serving
Crumbled queso fresco, for serving Mexican crema, for serving
Store-bought salsa, for serving Instructions: In a large, heavy saute pan, heat the oil on medium-high heat. Saute the potatoes and onions until translucent, about 2 minutes. Add the chorizo and cook until crisp, browned and fully cooked, about 10 minutes. Transfer to a medium mixing bowl and let cool. Heat the tortillas directly on a gas burner just until they are soft and pliable, about 10 seconds per side. Place 2 tablespoons of the chorizo and potato mixture on each and roll to from a rolled taco. Stick each roll with a toothpick to hold. In a separate heavy saute pan, heat enough oil for frying the tacos. When the oil it hot, add the rolled tacos in batches and fry on all sides until golden, about 4 minutes. Cut the flautas in half and serve on a large platter topped with lettuce and crumbled queso fresco. Drizzle with Mexican crema and serve with salsa. ","[Rioja, Tempranillo, Garnacha, Barbera]" 40278,"Candied Pretzel Trail Mix 4 cups mini pretzels 2 cups crispy corn and rice cereal squares 2 cups crispy corn and rice cereal squares
2 cups nuts (whole almonds, pecan halves, etc.) 1 cup dried fruit (raisins, cherries, cranberries, etc.) 1 cup brown sugar ? cup Karo? Light Corn Syrup OR Dark Corn Syrup ? cup butter OR margarine ? teaspoon salt ? teaspoon baking soda 1 teaspoon Spice Islands? Pure Vanilla Extract Instructions: Preheat oven to 250F. Blend pretzels, cereal, nuts and dried fruit in large bowl. Set aside. Spray a large shallow roasting pan with cooking spray. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat. Boil 5 minutes WITHOUT STIRRING. Remove from heat. Stir in baking soda and vanilla. Pour syrup mixture over pretzel mix, stirring to coat evenly. Pour into baking pan. Bake for 45 minutes, stirring occasionally. Remove from oven and thinly spread on foil that has been sprayed with cooking spray. Cool; break apart. Store in tightly covered container. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40279,"Bistecca with Balsamic-Roasted Onion Crostini 1/4 cup plus 1 tablespoon extra-virgin olive oil 1 large porterhouse steak, about 1 1/2 pounds and 2-inches thick, at room temperature Salt, preferably gray salt Freshly ground black pepper 3 large red onions 1 tablespoon minced garlic 1 tablespoon finely chopped fresh thyme leaves 1/4 cup balsamic vinegar Crostini, recipe follows Instructions: Preheat the oven to 450 degrees F. In a heavy skillet over medium-high heat, add 1 tablespoon olive oil and heat until very hot. Season the steak with salt and pepper. Turn on the exhaust fan and put the steak in the pan; stand back to prevent being splattered. Cook until the steak is brown on the first side, about 2 minutes; brown on the other side. Remove the steak to a rack or baking pan until you are ready to finish cooking it. When ready, put the steak into the oven and cook until done to your liking, about 10 minutes for rare. Remove the steak to a carving board and let it rest for 5 minutes. Peel and cut the onions into thirds or quarters, depending on their size. Leave as much root on as possible to keep the wedges from falling apart. Heat 1/4 cup olive oil in the same skillet used to cook the meat over medium-high heat until hot. Add the onions, reduce the heat to medium, and cook until brown on all sides, about 5 minutes. Season them with salt and pepper. Place the pan of onions in the oven and roast until tender and very browned (the onions tend to char around the edges), 15 to 20 minutes. Remove the onions from the oven, add the garlic, and cook briefly until light brown. Add the thyme and stir. Add the vinegar (stand back so as to not get splattered) and toss well with the onions. Stir and scrape up all the browned bits clinging to the bottom of the pan. To serve, cut the meat off the bone, then carve it into thin slices. Put 1 slice of meat on each crostini and top with the roasted onions. Pour any juices from the carving board over the crostini. Serve immediately. Chef's Note: In order to cook the meat in the shortest amount of time and thus extract the most flavor, the meat must be at room temperature. Afterward, the meat must rest before carving. If this procedure is followed, the carving knife glides right through the steak. A 1 1/2 pound porterhouse should give you about 14 ounces of meat off the bone, enough for 3 or even 4 people. However, if you are steak lovers, you might want to buy 2 steaks of that size for 4 people. Crostini: 1 loaf crusty bread, sliced into 1/2-inch thick slices Extra-virgin olive oil Salt and freshly ground black pepper Preheat the oven to 400 degrees F. Place the bread in a single layer on a cookie sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until the bread is golden brown and crisp, about 8 to 9 minutes. Yield: 6 to 8 servings ","[Barolo, Chianti, Tempranillo, Garnacha]" 40280,"Tarragon Chicken Salad Tea Sandwiches 4 cups cooked and shredded chicken (I roasted 2.5 pounds of bone-in breasts) 1/2 cup good-quality mayonnaise (I prefer Duke's or homemade) 1/4 cup sour cream 1 tablespoon finely chopped fresh tarragon (or more to taste) 1/2 cup chopped red grapes 1/4 cup coarsely chopped pecans Salt and pepper, to taste Sliced whole wheat bread, for sandwiches Instructions: In a medium bowl mix chicken, mayonnaise, sour cream, and tarragon until well combined. Season with salt and pepper, to taste. Fold in grapes and pecans. Chill for at least one hour. Check seasoning again and adjust, if desired. The chicken salad can be made at least 24 hours in advance. Scoop chicken salad onto a slice of bread. Top with another slice of bread. Cut off crusts, then cut sandwich into desired shape (rectangles, triangles, or rounds).
","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 40281,"Rabbit with Anchovies and Capers 4 salted anchovies, or 8 anchovy fillets in oil 4 pounds rabbit pieces 6 tablespoons olive oil 1 pint (2 cups) dry white wine or 1/2 pint (1 cup) each water and dry vermouth 1/2 lemon, juiced 4 cloves garlic 1 onion, thinly sliced 1 large carrot, thinly sliced 1 stick of celery, thinly sliced 2 bay leaves Fresh rosemary and parsley Salt Black pepper, freshly ground 2 ounces seasoned flour 1 fresh hot chili, chopped and pounded 3 ounces capers Boiled new potatoes, or freshly made egg noodles, for serving Instructions: Put the anchovies into a bowl of water and soak for 20 minutes. Remove the bones and leave to dry on a paper towel. Marinate the rabbit in 3 tablespoons olive oil, the wine, lemon juice, 2 crushed cloves garlic, onion, carrot, celery, bay leaves, rosemary and parsley, and salt and pepper. Leave for 6 hours to overnight. Preheat the oven to 325 degrees F. Take the rabbit out of the marinade, pat dry with a cloth or paper towel and toss each piece in seasoned flour. Heat the remaining 3 tablespoons oil in a good heavy frying pan. When hot throw in the pounded chili and brown the rabbit briskly. Place the rabbit in an iron casserole. Pour the marinade into the hot frying pan, bring rapidly to the boil and transfer to the casserole. Cook in the oven for 45 minutes. Chop up the anchovies, capers and remaining 2 cloves garlic and simmer in 1/4 pint (1/2 cup) of the rabbit liquid for 10 minutes. Add this to the casserole for a final amalgamation. Check seasoning and garnish with more chopped parsley. Some boiled new potatoes or fresh noodles are a good accompaniment. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40282,"Kids Can Make: Pull-Apart Pizza Bread 3 tablespoon extra-virgin olive oil, plus more for brushing Kosher salt 2 pounds store-bought pizza dough, at room temperature 2/3 cup pizza sauce, plus more for dipping 24 pepperoni slices, quartered 1 cup shredded mozzarella (4 ounces) 1/4 cup grated Parmesan (1 ounce), plus more for sprinkling Instructions: Position an oven rack in the center of the oven, and preheat to 400 degrees F. Brush the bottom and sides of a 9-by-5-inch loaf pan with oil. Pour the 3 tablespoons oil onto a large dinner plate, and sprinkle with 1/2 teaspoon salt. Pinch off pieces of dough the size of Ping-Pong balls, and roll them into rough balls. Roll each dough ball around in the salted oil until all sides are coated. Put half the balls in the prepared pan, squishing them together. Spread half the sauce over the balls, then sprinkle with half the pepperoni, mozzarella and Parmesan. Repeat with the remaining dough balls, sauce, pepperoni and cheeses. Put the loaf pan on a rimmed baking sheet (to catch any drips), and bake until the bread is puffed up and golden brown, about 25 minutes. Cover loosely with foil, and continue to bake until the bread is cooked through in the middle, about 25 minutes. Let it rest in the pan for 10 minutes, then use dry oven mitts or kitchen towels to carefully unmold. Sprinkle generously with Parmesan, and serve hot. (Let your guests pull the bread apart!) ","[Chardonnay, Sauvignon Blanc, Chianti, Vermentino]" 40283,"Turmeric Pork Chops with Baby Bok Choy 1/4 cup oyster sauce 2 teaspoons fish sauce 2 teaspoons balsamic vinegar 6 heads baby bok choy (about 2 pounds), halved 4 boneless center-cut pork chops (3/4 to 1 inch thick; about 1 1/2 pounds) 1 teaspoon ground turmeric Freshly ground pepper 1/4 cup vegetable oil 2 scallions, halved lengthwise and cut into 2-inch pieces 3 cloves garlic, chopped 1 Fresno cl pepper, seeded and sliced Instructions: Bring a large pot of salted water to a boil. Stir the oyster sauce, fish sauce and vinegar in a small bowl; set aside. Add the bok choy to the boiling water and cook until bright green and tender, about 1 minute. Drain well. Rub the pork with the turmeric; season with salt and pepper. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat until very hot. Add the pork and cook until browned on the bottom, about 4 minutes. Flip, add the scallions to the skillet and cook until the pork is browned on the other side and the scallions are golden, about 4 more minutes. Transfer the pork and scallions to plates. Heat the remaining 2 tablespoons vegetable oil in the skillet over high heat. Add the garlic and cl and cook until golden, about 30 seconds. Add the bok choy and oyster sauce mixture; cook, tossing, until slightly thickened, about 30 seconds. (If the sauce is too thin, remove the bok choy to the plates and continue cooking the sauce to thicken.) Serve with the pork chops. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40284,"Frog Legs Provencal 5 tablespoons grapeseed oil 1 quart fresh tomatoes, seeded, medium dice
3 cloves garlic, minced
1 large onion, medium dice 1 cup white wine
1 cup chicken stock
1 cup tomato juice
3 tablespoons tomato paste
Kosher salt and freshly ground black pepper 2 cups all-purpose flour Kosher salt and freshly ground black pepper 12 frog legs 5 tablespoons grapeseed oil 4 tablespoons unsalted butter 1/4 cup fresh flat-leaf parsley, chopped, plus more for garnish, optional Juice of 1 large lemon
Steamed rice, for serving Lemon wedges, for garnish, optional Instructions: For the provencal sauce: In a large saucepot, heat the grapeseed oil over medium-low heat. Add the tomatoes, garlic and onions and sweat until slightly softened, about 3 minutes. Deglaze with the white wine and simmer briefly. Add the chicken stock, tomato juice and tomato paste and cook an additional 3 minutes. Season with a pinch of kosher salt and black pepper. Reduce the heat to a low simmer and cook until the sauce slightly thickens. For the frog legs: Mix together the flour, 2 tablespoons salt and 1 tablespoon pepper in a shallow bowl. Toss the legs in the seasoned flour and coat completely. Heat a saute pan over medium heat until hot. Add the grapeseed oil to the pan and saute the frog legs until golden brown, 4 to 5 minutes. Transfer the legs to the sauce and braise until the legs are cooked through and the sauce is slightly thickened, 4 to 5 minutes. Swirl in the butter, chopped parsley and lemon juice. Place some steamed rice in the center of each plate. Spoon some frog legs and sauce over the rice. Add additional parsley and lemon wedges for garnish if desired. ","[Rhone Blends, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 40285,"Savory Scones 22 ounces all-purpose flour, sifted 1 teaspoon salt 1 tablespoon baking powder 6 ounces frozen butter 4 ounces blue cheese crumbs 3 ounces chopped fresh spinach 2 tablespoons chopped fresh parsley leaves 3 ounces chopped green onion 3 eggs, beaten 2 to 3 cups buttermilk, divided Instructions: Preheat the convection oven to 350 degrees F. Add all the dry ingredients into a large bowl and stir to combine. Grate the frozen butter into the dry ingredients. Add the blue cheese, spinach, parsley, and green onions. Make a well and add the eggs and half the buttermilk. Fold until just holding together , adding more buttermilk as needed. Line a sheet pan with parchment paper. Scoop 3-ounce portions of batter onto the paper. Bake for 22 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40286,"Pistachio Bomboloni 3 1/4 cups (423 grams) all-purpose flour, plus more for dusting 1/4 cup (50 grams) sugar 1 packet (about 2 1/4 teaspoons) instant yeast 1 teaspoon kosher salt 3/4 cup warm water 1/3 cup (67 grams) neutral oil, plus more for the bowl 2 large eggs 1 cup whole milk 1/2 cup (96 grams) sugar, plus more for rolling 2 tablespoons (16 grams) cornstarch Pinch of kosher salt 2 large egg yolks 1/2 cup (55 grams) finely ground unsalted raw pistachios, plus more for garnish 1 teaspoon pure vanilla extract 1/4 teaspoon almond extract 1 drop green food coloring, optional Neutral oil, for deep-frying Instructions: For the dough: In a large bowl or in the bowl of a stand mixer fitted with a dough hook, mix together the flour, sugar, yeast and salt. In a separate medium bowl, whisk together the water, oil and eggs. Pour the egg mixture into the flour mixture and mix on low to combine. Knead, either by hand on a floured surface or with a dough hook, for 7 to 10 minutes, adding more flour as necessary (it might be quite a bit, around 1 additional cup, but resist any urge to add too much!), until you have a smooth and still slightly sticky dough that just barely sticks to your hands if you give it a pinch. Transfer the dough to a large, oiled bowl. Cover with plastic wrap and let it sit at room temperature until it has doubled in size, 1 1/2 to 2 hours. Alternatively, you can stick it in the refrigerator overnight and then let it sit at room temperature for about an hour before shaping. For the pistachio pastry cream: While the dough rises, warm the milk in a small saucepan over low heat just until tiny bubbles form around the perimeter of the pan. In a medium bowl, whisk together the sugar, cornstarch and salt until smooth. Whisk in the egg yolks. While whisking the eggs, slowly drizzle in 1/3 cup of the warm milk to temper the yolks. Pour the entire egg mixture into the saucepan of warm milk and cook over low heat, stirring constantly, until a few bubbles pop to the surface and the mixture is thick like pudding, 2 to 3 minutes. Add the pistachios, vanilla and almond extracts and food coloring, if using, and stir to combine. Transfer the cream to a clean bowl. Cover the surface with plastic wrap and refrigerate until cold, at least 2 hours. (It can also be made a day ahead.) When the dough has doubled, line a baking sheet with parchment paper. Punch the dough down and roll out on a floured surface to about 1/2-inch thickness. Use a 2-inch cutter to cut as many rounds as possible; you should get about 18 rounds. Place the rounds on the baking sheet. (You can re-roll the scraps once more, if necessary, to get 18, but re-rolling more than once will make the bomboloni tough.) Cover loosely with plastic wrap and let rise until puffy, up to 30 minutes (or a little less if your kitchen is very warm). Meanwhile, heat about 2 inches of neutral oil in a Dutch oven to 350 degrees F. Set a cooling rack over a rimmed baking sheet. Spread some sugar in a small bowl. Fry the rounds in 2 batches, turning once, until puffed and golden brown on both sides, 3 to 4 minutes total per batch. Remove to the cooling rack. While still hot, roll in the sugar to fully coat. Let cool completely. Put the chilled pastry cream in a pastry bag fitted with a small plain tip. To fill, insert the tip straight down in the top of a bombolone and wiggle the tip to make a little space. Fill the space with the pastry cream. Fill all of the bomboloni, then garnish with pistachios and serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

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 pairing." 40287,"BBQ Chicken with Orange Garlic Sauce Chicken breasts, thighs and/or legs (about 2 pounds) Salt and Pepper to taste Paprika 3/4 cup Florida's Natural? Premium orange juice 3 tablespoons garlic paste 1/3 cup vegetable oil 1/4 cup honey 1 teaspoon lime juice 1 teaspoon paprika 1/2 teaspoon hot sauce (optional) Instructions: Combine all of the sauce ingredients, mix and set aside. Sprinkle chicken with salt, pepper and paprika and place on the grill over medium heat. After about 5 minutes, turn the chicken and brush on sauce. Continue to turn, basting chicken with sauce as it cooks. After the chicken is done (has reached 180 degrees F internally), remove from heat and brush one more time with orange sauce before serving. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 40288,"Mixed Greens Salad with Brown Butter Vinaigrette 2 sticks unsalted butter 2 small shallots, minced Salt and freshly ground black pepper 1/3 cup sherry vinegar 1 cup extra-virgin olive oil 2 teaspoons finely chopped fresh thyme leaves 1 tablespoon finely chopped fresh Italian parsley leaves Bag mixed salad greens Instructions: Place butter in a medium saucepan over medium-high heat. When the butter turns light brown in color, add shallots and stir for 10 seconds then season with salt and pepper. Add the sherry vinegar. Remove from heat, place in blender. Turn blender on high; slowly drizzle in olive oil to create an emulsion. Once all the olive oil is added, turn blender off. Taste for seasoning; adjust with salt and pepper, if needed. Add thyme and Italian parsley to blender, quickly pulse to incorporate. In a large bowl, toss salad greens with vinaigrette and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40289,"Plum Upside-Down Cake with Lemon 1 3/4 cups sugar 4 plums, cut into 1/2-inch wedges (about 1 1/4 pounds) 1 3/4 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 2 large eggs 1 teaspoon pure vanilla extract 3/4 cup milk 1/4 cup sour cream 1 1/2 teaspoons finely grated lemon zest (from 1 lemon) Instructions: Preheat the oven to 375 degrees F. Combine 3/4 cup sugar and 1 1/2 tablespoons water in a 10-inch ovenproof skillet and stir until the mixture looks like wet sand. Cook over medium-high heat, gently swirling the pan occasionally but not stirring, until light amber, about 5 minutes. Remove from the heat and arrange the plums in concentric circles over the caramel; set the skillet aside. Whisk the flour, baking powder, baking soda and salt in a bowl. Beat the butter and the remaining 1 cup sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition, then beat in the vanilla. Whisk the milk, sour cream and lemon zest in a small bowl. Reduce the mixer speed to low; add the flour mixture to the butter mixture in 3 batches, alternating with the milk mixture, beginning and ending with the flour, and mix until just incorporated. Pour the batter over the plums and spread evenly. Transfer the skillet to the oven and bake until the cake is golden and a toothpick inserted into the center comes out clean, about 50 minutes. (Cover loosely with foil if the cake is browning too quickly.) Let sit 15 minutes, then invert onto a platter and let cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40290,"\Kitchen Sink\ Chocolate Chunk Cookies 2 sticks unsalted butter, at room temperature 1 cup dark brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 teaspoon natural vanilla extract 2 1/4 cups all-purpose flour 1 teaspoon. salt 3/4 teaspoon baking soda 1/2 cup peanut butter chips 1/2 cup toffee chips 1/2 cup mini-marshmallows 2 cups imported semisweet chocolate chunks Instructions: Cream butter in an upright mixer until fluffy. Add dark brown and white sugar and mix until thoroughly blended with butter, scraping sides and bottom of bowl from time to time. Add eggs, l at a time, and mix until thoroughly blended, scraping sides and bottom of bowl from time to time. Add vanilla extract and mix at low speed (to avoid splashing) to combine well. In a separate bowl, mix flour, salt, and baking soda. Add flour mixture to butter/sugar mixture and mix at low speed, until thoroughly blended, scraping sides and bottom of bowl from time to time. Mix briefly at medium speed until completely combined. Add peanut butter chips and mix on low speed until thoroughly combined. Add toffee ships and mix on low speed until thoroughly combined. Add mini-marshmallows and mix on low speed until thoroughly combined. Add chocolate chunks and mix on low speed until thoroughly combined. Refrigerate batter for a few hours or overnight until cold. Preheat oven to 350 degrees F (300 degrees F if using convection oven). Line baking sheet with parchment paper and drop heaping teaspoonfuls of batter 2 inches apart. Bake for approximately 12 to 18 minutes (depending on type of oven), turning tray once during baking. Cookies are done when they are golden brown around edges and soft (not bubbly) on top. Let cool on wire rack. Serving Suggestions: Fill 2 cookies with your favorite ice cream or gelato and freeze for the \perfect\ ice cream sandwich or fill with chocolate butter for an utterly divine sandwich cookie. Serve with a cold glass of milk. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40291,"French Onion Tartlets Olive oil cooking spray 12 very thin slices white bread, crusts trimmed (recommended: Pepperidge Farm) 2 tablespoons butter 1 tablespoon extra-virgin olive oil 2 large onions, very thinly sliced 1 bay leaf, fresh or dried 2 teaspoons ground thyme or poultry seasoning Salt and black pepper 1 pound Swiss cheese, shredded Instructions: Heat oven to 350 degrees F. Spray both sides of bread and press bread into small 12 cup muffin tin. If you do not own a muffin tin, disposable tins are available on the baking aisle of market. Place bread in oven and toast until golden, 7 or 8 minutes. Remove and reserve. In a skillet, melt butter into oil. Add onions and bay leaf, season with thyme, salt and pepper. Cook onions until caramel colored, 15 to 18 minutes. Turn broiler on. Place spoonfuls of cooked onions in toasted bread cups. Discard bay leaf. Cover onions with cheese and set tarts under hot broiler to bubble and brown cheese. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40292,"Idaho Nachos 1 1/2 pounds waffle fries Kosher salt 2 cups shredded Cheddar-Jack cheese blend 1/2 cup cooked chopped bacon
1/4 cup diced tomatoes
1/4 cup sliced green onions
1/4 cup sour cream
Instructions: Begin with warming your fryer to 350 degrees F. Preheat the oven to 400 degrees F. Fry the waffle fries until golden brown, 2 to 4 minutes. Then lightly dust with salt and place on a cookie sheet or metal pizza pan. Top with the cheese and bacon. Place in the oven until the cheese is completely melted, 2 to 3 minutes. Remove from the oven and finish by sprinkling on the tomatoes, green onions and sour cream. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 40293,"Tiny Banana Splits 4 ounces bittersweet chocolate, chopped 3 small bananas 1/3 cup walnuts, finely chopped 1/3 cup heavy cream 2 teaspoons pineapple preserves 12 maraschino cherries, halved Multicolored tiny nonpareil sprinkles, for decorating Instructions: Line a baking sheet with parchment. Put the chocolate in a small microwave-safe bowl, and microwave in 30-second increments, stirring after each, until smooth. Transfer the melted chocolate to a mug. Put the walnuts in another small bowl. Peel the bananas, trim the ends and cut each into six 2-inch pieces. Dip each piece halfway into the chocolate, and let any excess drip off. Roll the chocolate-dipped ends in walnuts, then set them on the prepared baking sheet. Refrigerate to set the chocolate. (The bananas can be refrigerated up to 2 hours.) Whip the cream in a small bowl until soft peaks form. Add the preserves, and stir to incorporate. Transfer the mixture to a pastry bag fitted with a large star tip. Pipe a star-shaped dollop on top of each banana. Garnish with a piece of cherry and sprinkles. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40294,"Granny's Chocolate Meringue Pie 2 cups all-purpose flour 1 teaspoon salt 3/4 cup solid vegetable shortening 1 tablespoon sugar 6 to 7 tablespoons ice cold water 3 ounces bittersweet chocolate, chopped 1 1/4 cups sugar 1/4 cup cornstarch Pinch salt 3 cups milk 3 eggs, separated 1 teaspoon pure vanilla extract 2 tablespoons butter Instructions: In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8 of an inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven. Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
In a saucepan, combine the chocolate, 1 cup sugar, cornstarch and salt. Mix well. Stir in the milk. Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Cook for 3 minutes, stirring constantly. Beat the egg yolks. Add 1/2 cup of the hot mixture to the egg yolks and mix well. Add the mixture back to the saucepan and continue to cook for 2 minutes. Remove from the heat and stir in the vanilla and butter. Pour the filling into the prepared pie shell and cool completely. Cover with plastic and refrigerate until chilled.
Preheat the oven to 375 degrees F. Beat the egg whites, on medium speed, until soft peaks form, about 2 minutes. Add the remaining sugar and continue to beat until stiff peaks form. Spread the meringue evenly over the pie. Place in a preheated 350 degree oven, on the top rack and bake until golden brown, about 10 minutes. Remove and cut into individual servings. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 40295,"Crispy Brussels Sprouts 1 1/2 pounds Brussels sprouts 4 cloves garlic, chopped
Salt and fresh ground pepper 1/4 cup olive oil
Instructions: Preheat the oven to 400 degrees F. Cut the larger Brussels sprouts into quarters; halve the smaller ones. Place the Brussels sprouts in a large baking dish or on a baking sheet. Add the garlic, sprinkle with salt and pepper, and pour over the olive oil. Toss to coat. Transfer to the oven and roast for 35 minutes. Crank up the oven to 450 degrees F and roast until tender and the outer leaves are browned and crispy, another 10 minutes. Transfer to a serving dish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40296,"Butternut Squash Soup with Fontina Cheese Crostini 2 tablespoons butter, at room temperature 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 1 medium carrot, peeled and chopped into 1/2-inch pieces 3 cloves garlic, minced 3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces (about 7 to 8 cups) 6 cups low-sodium chicken stock 1/4 cup chopped fresh sage leaves Kosher salt and freshly ground black pepper 1/2 baguette, sliced diagonally into 1/2-inch thick slices Extra-virgin olive oil, for drizzling 2 tablespoons chopped fresh sage leaves 1 cup (2 ounces) grated fontina cheese Kosher salt Instructions: In an 8-quart stockpot, add the butter and oil and melt together over medium-high heat. Add the onion and carrot and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and cook until aromatic, about 30 seconds. Add the squash and the chicken stock. Bring the mixture to a boil and add the sage. Continue to boil until the vegetables are tender, about 20 minutes. Turn off the heat. Using an immersion blender, blend the mixture until smooth and thick. Season with salt and pepper, to taste. Keep the soup warm over low heat. For the crostini: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with sage. Sprinkle the cheese on top and season with salt, to taste. Bake until the cheese has melted and the bread is light golden, about 6 to 8 minutes. To serve, ladle the soup into bowls and garnish with the cheese crostini. Cook's Note: The cooked vegetable mixture can also be pureed (after cooling for about 5 minutes) by ladling, in batches, into a food processor or blender and blended until smooth. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 40297,"Arnold Palmer Sangria 2 cups fresh brewed tea, chilled 2 cups chilled lemonade (recommended: Simply Lemonade) 1 quart Sauvignon Blanc, chilled Simple syrup, (equal parts water and sugar heated until sugar dissolves and cooled) 1 orange, thinly sliced 1 lime, thinly sliced 1 lemon, thinly sliced 1 pint strawberries, quartered 1 pint blackberries, sliced in 1/2 Instructions: Combine the tea, lemonade and wine in a large pitcher. Taste for sweetness and add simple syrup, if needed. Add the orange, lime slices, lemon slices and strawberry and blackberries. Cover and refrigerate for at least 2 hours and up to 24 hours. Serve chilled over ice. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 40298,"Chicken with Vegetables and Cheesy Dumplings 2 boneless skinless chicken breasts Kosher salt and freshly ground black pepper 2 tablespoons olive oil 4 tablespoons unsalted butter 8 ounces cremini mushrooms, trimmed and quartered 2 medium carrots, thinly sliced 1 leek, light green and white parts halved lengthwise and thinly sliced crosswise 3/4 cup plus 3 tablespoons all-purpose flour 2 1/2 cups low-sodium chicken broth 1/2 small head cauliflower, cut into 1/2-inch florets (about 2 cups) 3 sprigs thyme One 8-ounce bag Sargento Fine Cut Shredded Sharp Cheddar (2 cups) 3 tablespoons chopped fresh chives 1 teaspoon baking soda 1/3 cup milk Instructions: Sprinkle the chicken with 1/2 teaspoon salt and a few grinds of pepper. Heat the oil and 2 tablespoons of the butter in a large pot or Dutch oven over medium-high heat. Add the chicken, and cook until browned in spots but not cooked through, about 2 minutes per side. Remove to a plate; set aside. Add the mushrooms, carrots, leeks, 1/2 teaspoon salt and a few grinds of pepper to the pot, and cook, stirring, until all the vegetables are tender, about 6 minutes. Sprinkle in 3 tablespoons of the flour and stir until absorbed. Add the chicken broth and 2 cups of water, and scrape up any brown bits on the bottom of the pot. Bring to a simmer. Add the chicken, cauliflower and thyme; return to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce is about the consistency of heavy cream, about 15 minutes. Discard the thyme. Remove the chicken and use 2 forks to shred the meat. Stir the shredded chicken back into the sauce, along with 1 cup of the Cheddar. Continue to stir until the Cheddar has completely melted. Season with 3/4 teaspoon salt and a few grinds of pepper. While the sauce is simmering, combine the remaining 3/4 cup flour, 1/2 cup of the remaining Cheddar, 2 tablespoons of the chives, the baking soda, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Break up the remaining 2 tablespoons butter into small pieces, and work into the flour mixture with your fingers until it's completely absorbed. Add the milk, and stir to combine into a wet dough. Drop tablespoonfuls of the dough all over the surface of the sauce. Bring to a low simmer, cover and cook until the dumplings are cooked through, 12 to 15 minutes. Sprinkle the remaining 1 tablespoon chives and some of the remaining 1/2 cup Cheddar on top, and serve family style or in individual bowls. ","[Pinot Grigio, Sauvignon Blanc, Chianti, Tempranillo]" 40299,"Quick Coleslaw 1/2 cup sour cream 1/2 cup mayonnaise 1/4 cup fresh lemon juice 2 tablespoons olive oil 1/2 head savoy cabbage, sliced 1/4 cup grated carrots 4 scallions, sliced Kosher salt and freshly ground black pepper Instructions: Combine the sour cream, mayonnaise, lemon juice and olive oil in a large mixing bowl and stir to combine. Fold in the sliced cabbage, carrots and scallions and stir well. Season with salt and pepper. Serve.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 40300,"Falafel in Lettuce Cups with Garlic Tahini Sauce 2 heads Boston lettuce 1 (15-ounce) can chickpeas 2 garlic cloves, crushed 1/4 cup diced onion 1/2 cup parsley leaves 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon red pepper flakes 1/2 teaspoon dried mint 1 tablespoon tahini 1 teaspoon fresh lemon juice 1 teaspoon baking powder 3 1/2 tablespoons all-purpose flour 2 cups vegetable oil Garlic Tahini Sauce, recipe follows Mint leaves, for garnish 3 tablespoons tahini 1/2 teaspoon minced garlic 2 tablespoons honey 2 tablespoons water 1 teaspoon soy sauce 1 teaspoon lemon juice 1 tablespoon chopped parsley leaves 1 tablespoon chopped mint leaves Pinch salt Instructions: Preheat the oven to 200 degrees F. Break the heads of lettuce apart and use the smaller leaves to act as cups for the falafel. Reserve the larger leaves for other use. Cover the lettuce cups with a damp paper towel and refrigerate. Put the chickpeas, garlic, onion, parsley, salt, cumin, red pepper flakes, mint, tahini and lemon juice into the bowl of a food processor and pulse until it forms a rough paste. Add the baking powder and flour and pulse until well combined. Pour the oil into a skillet and place over medium high-heat for 2 to 3 minutes. Carefully drop the falafel into the hot oil by the heaping tablespoonful, in batches. Fry until golden, about 1 1/2 to 2 minutes. Flip and repeat on the other side. Remove to a paper towel lined dish. Repeat with the remaining falafel. Keep warm in a low oven until ready to serve. Put the tahini, garlic, honey, water, soy sauce and lemon juice into a bowl and whisk until smooth. Stir in the chopped parsley, mint and salt and refrigerate until ready to use. Bring back to room temperature before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]" 40301,"Roasted Red Pepper Minestrone 6 large red bell peppers 3 heads garlic 1/4 cup EVOO, plus more for drizzling 4 ounces smoky bacon or pancetta, chopped 2 tablespoons finely chopped fresh rosemary 2 tablespoons finely chopped fresh thyme 1 tablespoon chopped fresh oregano 3 to 4 cloves garlic, sliced 2 carrots, chopped 2 stalks celery, chopped 1 large fresh bay leaf 1 fresh red cl pepper, seeded and finely chopped 1 onion, chopped 1 starchy potato, peeled and chopped Kosher salt and freshly ground pepper 1/4 cup tomato paste 1/2 cup dry white wine 1 small bunch Tuscan kale, stemmed and chopped 8 cups chicken stock One 14-ounce can red beans or chickpeas, rinsed and drained Freshly grated nutmeg 3/4 cup ditalini or other small pasta, or broken thin spaghetti 4 tablespoons butter, softened Crusty Italian bread, for serving Grated pecorino, for serving Instructions: Heat the broiler. Arrange the bell peppers on a baking sheet and broil, turning occasionally, until the skins are blackened. Transfer the peppers to a bowl, cover and let cool. Peel and seed the peppers. Puree 4 peppers in a food processor with any juices that collected in the bowl. Reserve the remaining 2 peppers for another recipe, such as Make-Ahead Paella Casserole or Roasted Squash Chili Mac. Preheat the oven to 400 degrees F. Cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast until tender. Reserve 2 heads for another recipe, such as Middle Eastern Garlic Roasted Chicken. Heat the EVOO in a Dutch oven or other heavy pot over medium-high heat. Add the bacon and cook until crisp. Add the rosemary, thyme, oregano, sliced garlic, carrots, celery, bay leaf, cl pepper, onions and potatoes and season with salt and pepper. Partially cover the pot and cook, stirring, until the vegetables are soft, 7 to 8 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 kale and cook until wilted. Add the stock, beans and a few gratings of nutmeg and bring to a boil. Stir in the roasted pepper puree. Bring the soup to a low boil. Add the pasta and cook until al dente. (Or cook the pasta separately in salted boiling water.) Meanwhile, squeeze the roasted garlic from 1 head into a bowl and mash with the butter. Slice the bread, then broil or grill until charred. Divide the soup among shallow bowls. Top with pecorino and a drizzle of EVOO. Slather the bread with the garlic butter and serve with the soup. Cook's Note: The soup (without the pasta) can be refrigerated for a make-ahead meal. Add the pasta before serving. The garlic can be roasted ahead of time and mashed with the butter, then refrigerated. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40302,"Truffled Mac and Cheese Good olive oil 1/2 pound shiitake mushrooms, stems removed and caps sliced 1/2-inch 2 tablespoons unsalted butter 1/2 pound cremini mushrooms, stems removed and caps sliced 1/2-inch 3 tablespoons cream sherry Kosher salt 1 pound pasta such as cavatappi 3 ounces white truffle butter, such as D'Artagnan 1/2 cup all-purpose flour 1 quart whole milk, scalded 12 ounces Gruyere cheese, grated (4 cups) 8 ounces extra-sharp Cheddar, grated (2 1/2 to 3 cups) 1 teaspoon freshly ground black pepper 1/2 teaspoon ground nutmeg 2 garlic cloves, chopped 3 tablespoons chopped fresh parsley 1 1/2 cups fresh white bread crumbs Instructions: Preheat the oven to 375 degrees. Heat the butter and 2 tablespoons of olive oil in a large (12-inch) saute pan, add the mushrooms, and cook over medium heat for 3 to 5 minutes, until they are tender. Add the sherry and continue to saute for a few more minutes, until the sherry is absorbed. Set aside. Bring a large pot of water to a boil and add a splash of olive oil and a pinch of salt. Add the pasta and cook for 6 to 8 minutes, until al dente. Drain well. Meanwhile, melt the truffle butter in a large (4-quart) saucepan and whisk in the flour. Cook for 2 minutes over low heat, stirring constantly with a whisk. Slowly whisk in the hot milk and cook for 2 minutes, stirring constantly with a wooden spoon, until the white sauce is thickened and creamy. Off the heat, add the Gruyere, Cheddar, 1 1/2 tablespoons salt, the pepper, and nutmeg. Combine the pasta, sauce, and mushrooms in a large bowl and pour them into a 10 by 13 by 2-inch baking dish. Place the garlic and parsley in the bowl of a food processor fitted with the steel blade and pulse until they're minced. Add the bread crumbs and pulse to combine. Sprinkle the crumbs over the pasta and bake for 35 to 45 minutes, until the sauce is bubbly and the crumbs are golden brown. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 40303,"Countdown #5 Radicchio and Grape Salad with Pecorino and Pistachios 1/4 cup Zinfandel vinegar, or good quality red wine vinegar 1/4 cup extra-virgin olive oil 3/4 cup olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Splash fresh lemon juice Instructions: 1/2 cup whole pistachios 6 tablespoons extra-virgin olive oil, divided Salt 1 1/2 cups Concord grapes (with seeds) 1 bunch fresh tarragon, divided 1 1/2 cups Fantasy grapes (seedless) 1 1/2 cups Red Flame grapes (seedless) 2 heads Chioggia radicchio Freshly ground black pepper Zinfandel Vinaigrette, recipe follows Wedge young Pecorino, for garnish Preheat the oven to 300 degrees F. Toss the pistachios in 2 tablespoons of olive oil and season with salt. Toast in the oven until golden brown, 5 to 7 minutes. Set aside to cool Heat 2 medium saute pans over high heat. Add 2 tablespoons olive oil to each. To one of the pans add the Concord grapes and half the tarragon. To the other pan add the Fantasy and Red Flame grapes and the remaining tarragon. Blister the skins for 2 to 3 minutes for the Concord grapes and 3 to 4 minutes for the Fantasy and Red Flame grapes. Once blistered, place the grapes on a sheet pan to cool. Split the head of the radicchio and remove the core. Slice the head into 1/4-inch ribbons and place in a mixing bowl. Once the grapes are cool, toss them in the bowl with the radicchio and pistachios, season with salt and black pepper, and then dress with the Zinfandel Vinaigrette and mix gently. To serve: Place on a large platter to share family style or divide the salad among 6 to 8 plates. With a vegetable peeler, shave the Pecorino over the salad and finish with a grind of black pepper. Pour the vinegar into a mixing bowl and then gradually whisk in the oils. Once the oils are incorporated, season with salt and pepper. To help with the final balance, squeeze in a bit of lemon juice. ","[Pinot Grigio, Vermentino, Gavi, Barbera]

" 40304,"Cheesy Jalapeno Skillet Corn Bread 2 1/4 teaspoons salt 1 1/4 teaspoons ground dried New Mexico cl peppers 1 teaspoon onion powder 1 teaspoon paprika 1 teaspoon ground dried chipotle cl peppers 3/4 teaspoon ground cumin 3/4 teaspoon garlic powder 2 tablespoons unsalted butter 4 tablespoons cottonseed oil, preferable, or vegetable oil, in all 1 1/2 cups chopped red onions 1/2 cup fresh poblano cl peppers, seeded and chopped 1/2 cup fresh Anaheim cl peppers, seeded and chopped 1/2 cup fresh red (preferably, or use green) jalapeno cl peppers, seeded and chopped 3/4 cup corn flour 1 1/4 cups all-purpose flour 3/4 cup sugar 1/2 cup cornmeal 1 tablespoon plus 2 teaspoons baking powder 1 large egg, beaten 1 1/2 cups milk 5 tablespoons unsalted butter, melted and cooled to room temperature 1 cup Cheddar, freshly grated 1 cup Monterey Jack, freshly grated Instructions: Combine the seasoning mix ingredients in a small bowl. In a 12-inch skillet over high heat, combine the butter with 2 tablespoons of the oil. As soon as the butter melts, add the onions, all the cl peppers, and 1 tablespoon plus 2 teaspoons of the seasoning mix. Stir well, then cook, stirring occasionally, until the vegetables begin to brown, about 6 to 8 minutes. Remove from the heat and set aside to cool to room temperature. The mixture should be a golden tan color, the onions a medium tan brown, and the peppers dark red and dark green. The vegetables retain a slight crunch. Preheat the oven to 350 degrees F. While the vegetables are cooling, make the cornbread batter. Combine the corn flour, all-purpose flour, sugar, cornmeal, baking powder, and the remaining seasoning mix in a large bowl. Add the egg, milk, melted butter, 1/2 cup each of the grated Cheddar and Monterey Jack, and the vegetable mixture. Mix until just combined. Pour the remaining 2 tablespoons oil into a 12-inch cast-iron skillet. Make sure that the oil covers the entire bottom of the skillet; lift and roll the skillet if necessary. Heat the oil just until it begins to smoke, about 4 to 5 minutes. Add the batter to the skillet, the mixture will begin to sizzle right away. Remove the skillet immediately and sprinkle the top of the batter evenly with the remaining 1/2 cup each Cheddar and Monterey Jack. Bake until a knife inserted into the middle of the cornbread comes out clean, about 30 minutes. Remove from oven and let stand for 10 minutes before cutting. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40305,"Whidbey Island Loganberry Pie 2 1/2 cups all-purpose flour 3/4 teaspoon salt 5 ounces unsalted butter 4 tablespoons lard or shortening 6 to 8 tablespoons cold water 6 cups frozen Loganberries (may use fresh if in season) 1 cup granulated sugar 2 tablespoons brown sugar 3 tablespoons quick cooking tapioca 1 tablespoon cornstarch Salt 1/4 teaspoon nutmeg 1 tablespoon lemon juice 1/4 cup milk Instructions: Measure flour and salt into medium bowl. Cut in the butter with a pastry cutter or your fingers until it is the size of peas. Cut in the lard in the same way. Add water and mix until the dough begins to hold together. Divide dough into 2 balls, 1 just slightly larger than the other. Flatten each into a disc, about 5-inches in diameter and about 1-inch thick. Wrap in plastic wrap and chill. Pull dough from refrigerator 15 minutes before assembling pie. Roll the slightly larger disc into a circle measuring about 12 inches in diameter and line a 9-inch pie plate with this dough. Set aside. Roll the second disc into a 9 by 13-inch rectangle. Cut into strips for lattice. Set aside. Make pie filling. Preheat oven to 400 degrees F. Pull berries from the freezer and let thaw for 15 minutes. In a small bowl combine the sugars, tapioca, cornstarch, salt, and nutmeg. Pour the sugar mixture and the lemon juice over the berries. Stir to coat evenly. Pour the mixture in to the prepared dough lined pie pan, mounding the berries slightly in the middle. Assemble the lattice on top of the pie. Roll the bottom crust up over the lattice edges and crimp as desired. Brush the lattice with a thin coating of milk. Bake for 10 minutes. Lower the oven temperature to 350 degrees F, and continue to bake for approximately 50 minutes, or until the middle of the pie is bubbling. During this cooking time, brush the lattice with milk and sprinkle with granulated sugar. If the edges start to brown too much, cover loosely with foil or a tart ring turned upside down. Remove the pie from the oven and cool on rack. Let the pie cool for 3 to 4 hours to let the filling set up. Serve warm or at room temperature with vanilla bean ice cream if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40306,"Fresh Ricotta Crostini 4 cups whole milk 3 tablespoons lemon juice, plus the zest of 1 lemon 1/2 teaspoon kosher salt 1 baguette, sliced and toasted Extra-virgin olive oil, for serving Instructions: Lay three layers of cheesecloth over a colander. Add the milk to a large heavy pot and place over medium-high heat. Stir in the lemon juice and salt and heat until an instant-read thermometer reaches 175 degrees F. The milk will begin to just bubble and start to steam. At this temperature you'll begin to see the curds separate from the whey. Be mindful of over stirring the ricotta while the curds are forming, you don't want to make your ricotta stiff. Let it sit for 5 minutes undisturbed and you will be left with a very creamy and pleasant finished result.
Gently remove the curds from the pot to the colander. Use the side of the cheesecloth to very gently release some of the liquid. Tie up the curds using butcher's twine and let drain for 5 to 10 minutes. Remove from the cheesecloth and place in a bowl. Serve warm on toasted bread with lemon zest and a drizzle of extra-virgin olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40307,"Peppercorn Chicken with Lemon Spinach 3 tablespoons dijon mustard 3 large skinless, boneless chicken breasts (about 1 3/4 pounds) 2 to 3 teaspoons coarsely ground mixed peppercorns 3/4 teaspoon finely minced fresh rosemary Kosher salt 3 tablespoons extra-virgin olive oil 2 shallots, thinly sliced 1/3 cup brandy or red wine 1/3 cup low-sodium chicken broth 1 tablespoon chopped fresh parsley 2 cloves garlic, chopped 1 pound spinach 1/2 teaspoon finely grated lemon zest Instructions: Preheat the oven to 350 degrees. Brush 1 tablespoon mustard all over the chicken. Sprinkle with the peppercorns, rosemary and salt to taste, patting gently so the seasonings stick. Heat a large skillet over medium-high heat; add 2 tablespoons oil. Add the chicken and cook until golden brown, about 6 minutes, turning once. Transfer to a baking dish (set aside the skillet for the sauce); bake the chicken until cooked through, about 10 minutes. Meanwhile, add the shallots to the skillet; cook over medium-high heat until just soft. Remove the pan from the heat, add the brandy, then return the pan to the heat and scrape up any browned bits. Add the broth, bring to a boil and cook until slightly thickened, about 2 minutes. Stir in the remaining 2 tablespoons mustard and the parsley. Heat the remaining 1 tablespoon oil in a deep skillet over medium-high heat. Stir in the garlic; cook about 30 seconds. Add the spinach, season with salt and cook until wilted; add the lemon zest. Slice the chicken and drizzle with the shallot sauce. Serve with the spinach. Photograph by Antonis Achilleos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40308,"Ms. Winky's Collard Green Dip 1 gallon canola oil One 16-ounce package wonton wrappers 2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper
1 1/2 cups cooked seasoned collard greens, strained well
4 ounce block mild Cheddar, hand-grated (do not use pre-shredded cheese)
4 ounce block Monterey Jack cheese, hand-grated (do not use pre-shredded cheese)
Salsa, for serving Sour cream, for serving Instructions: Heat oil in a deep-fryer to 350 degrees F. Cut 25 wonton wrappers in half diagonally. Deep-fry until they are light and crispy, 1 to 2 minutes per side. Make the dip: Melt the butter in a medium skillet over medium heat. Add flour to make roux. Cook, whisking until smooth, beige in color and bubbling around the edges of the pan, then pour in milk and continue whisking until fully combined with no lumps. Bring to a boil, then lower heat to a simmer and let the sauce thicken a little. Add the salt and cayenne pepper and whisk to combine. Stir in cooked collard greens. Gradually add cheeses and keep stirring until all ingredients are incorporated. Remove from heat and enjoy right away. Place chips on a plate and pour dip over the top. Add a dollop of salsa and sour cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 40309,"Classic Gazpacho 3/4 pound red ripe tomatoes (2 to 3) 2/3 cup chopped onions 1 large clove garlic 1 cucumber, peeled and seeded (about 6 ounces) 1 red bell pepper, chopped 4 ounces crustless French bread (about 3 cups coarsely chopped) 2 tablespoons Spanish OR very fruity olive oil 1/4 cup sherry vinegar Garnish: About 6 finely-chopped Tablespoons each green bell pepper, red bell pepper, onion, cucumber, hard-boiled egg and olives; 3/4 cup small croutons Instructions: In a food processor or blender puree tomatoes, onions, garlic, cucumber, red pepper, bread, olive oil and vinegar until very smooth, 2 minutes or more. Refrigerate several hours. Before serving, season with salt and pepper and strain through a sieve if desired. Thin with ice water if needed. Divide among 6 soup bowls and offer choice of garnishes. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 40310,"Wild Rice with Spicy Pecans 2 cups water 2 bay leaves Salt and freshly ground black pepper to taste 1 cup wild rice 1/2 cup pecan pieces 1 tablespoon unsalted butter 1/2 teaspoon cayenne pepper 1/2 teaspoon ground cumin 1/2 teaspoon salt Instructions: Combine the water, bay leaves, and salt and pepper to taste in a pot with a snug-fitting lid. Bring to a boil. Add the rice, reduce to a simmer, and cook 40 to 45 minutes. Combine the remaining ingredients in a saute pan and saute over low heat until the nuts have toasted lightly. Remove from the heat and combine with the cooked wild rice. Serve with game, poultry, roasted lake trout, or whitefish. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 40311,"Blue Hawaiian 1 oz. Smirnoff Orange Vodka 1 oz. blue curacao 2 oz. orange juice 1 oz. pineapple juice 1 slice(s) orange Instructions: Fill glass with ice. Add Smirnoff Orange Flavored Vodka, blue curacao, orange juice, and pineapple juice. Stir well. Garnish with orange slice.; ","[Vodka, Blue Curacao, Orange Juice, Pineapple Juice]" 40312,"Morning Glory Muffins 1 cup vegetable oil, plus extra for the pan (see Cook's Note) 3 extra-large eggs
2 teaspoons pure vanilla extract
2 cups grated carrots, unpeeled and grated on a box grater
1 Granny Smith apple, unpeeled and grated on a box grater
1 (8-ounce) can crushed pineapple, drained
1/2 cup pecans, roughly chopped
1/2 cup sweetened shredded coconut
1/2 cup raisins
2 1/4 cups all-purpose flour
1 1/4 cups sugar
1 tablespoon ground cinnamon
2 teaspoons baking soda
1 teaspoon kosher salt
Instructions: Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups. In a large bowl, whisk together the eggs, oil, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flour, sugar, cinnamon, baking soda, and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40313,"Spicy Sweet Potato Casserole 2 medium yams or sweet potatoes, sliced 1 tablespoon olive oil 1 tablespoon chopped fresh oregano 2 teaspoons kosher salt 1/2 teaspoon ground black pepper 1/2 teaspoon ground chipotle powder 4 cloves garlic, minced 3/4 cup heavy cream Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, toss the sweet potatoes with the olive oil, oregano, salt, pepper, chipotle powder and garlic until the potatoes are evenly coated. Arrange the sweet potatoes in a 9 1/2-inch round glass baking dish, arranging in overlapping, concentric circles, until the dish is filled. Cover with foil and bake until tender, about 30 minutes. Remove the foil and add the cream. Return the casserole to the oven and continue baking, uncovered, until golden with crisp edges another 20 minutes. Serve warm. ","[Malbec, Tempranillo, Garnacha, Barbera]" 40314,"Indian Spiced Chickpea and Fire Roasted Tomato Soup 1/4 cup extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 2 cans chickpeas, drained 1 small onion, coarsely chopped 2 teaspoons ground cumin, 2/3 palm ful 1/2 teaspoon ground cardamom 1/2 teaspoon turmeric Salt and pepper 2 cups chicken or vegetable stock 1 (28-ounce) can fire roasted tomatoes 1 cup plain yogurt Warm pita, any flavor or variety, toasted Instructions: Heat a medium pot with extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes. Simmer soup 5 to 10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40315,"16 Min-estrone Kosher salt 2 quarts low-sodium chicken stock
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken breasts, cut into 1/2- to 1-inch pieces
Freshly ground black pepper
8 ounces ditalini pasta 2 stalks celery, finely diced 1 yellow bell pepper, finely diced 1 onion, finely diced 1 carrot, finely diced 1 zucchini, diced 1 teaspoon red pepper flakes
One 28-ounce can diced tomatoes, with the juice
One 15-ounce can white beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
1 teaspoon dried basil
1 teaspoon dried oregano
Chopped fresh parsley, for serving Jarred pesto, for serving Grated Parmesan, for serving
Instructions: Add water and salt to a pot for pasta and bring to a boil. Add the stock to a pot and heat over medium-high heat until hot. Put a large pot over medium heat and add the olive oil. Add the chicken, sprinkle with salt and pepper and cook, stirring, until the chicken begins to brown, 2 to 3 minutes. Meanwhile, add the pasta to the boiling water and cook according to the package instructions. Add the celery, bell pepper, onion, carrot and zucchini to the pot with the chicken. Add the red pepper flakes and season with salt and pepper. Cook until the vegetables begin to soften, 2 to 3 minutes. Add the tomatoes, beans, basil, oregano and hot stock. Bring to a boil and simmer for 5 minutes. Taste and adjust the seasoning with salt and pepper. Drain the pasta and add it to the soup. Stir in the chopped parsley. Serve with a dollop of pesto and a sprinkling of Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40316,"Beef a la Will Moreland 2 pounds filet or sirloin of beef 2 tablespoons oil 1 bunch spring (green) onions, chopped 2 cloves garlic, chopped Piece of ginger root the size of your thumb, chopped 1 tablespoon soy sauce 1 bunch fresh coriander (cilantro), chopped 2 fresh chilies, chopped 1 piece lemon grass, roughly chopped 2 tins coconut milk Juice of 1 lime Instructions: Preheat the oven to 350 degrees F. Heat a heavy frying pan and sear your piece of meat on all sides, remove. Heat the oil in the same pan and saute the spring onions, garlic and ginger until softened. Add the soy sauce, half of the coriander, and the chilies. Place the seared meat in a roasting tin. Pour over the fried vegetable mixture. Add the lemongrass and pour the coconut milk and lime juice over the meat. Roast for 40 minutes. Place beef on a serving dish. Strain the sauce, add the rest of the chopped coriander and pour over the meat. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 40317,"Sesame Peanut Noodles 1 tablespoon sesame oil 1 tablespoon garlic infused oil 1 tablespoon soy sauce 2 tablespoons sweet chilli sauce 1/3 cup smooth peanut butter 2 tablespoons lime juice 4 ounces/1 1/2 cups mange-tout (snow peas) 2 cups bean sprouts, rinsed 1 red pepper, seeded and cut into small strips 2 scallions, finely sliced 1 1/4 pounds cooked egg noodles 1/4 cup sesame seeds 4 tablespoons freshly chopped coriander leaves or 1/4 cup freshly chopped cilantro leaves Instructions: Whisk together all of the dressing ingredients in a bowl or jug. Put the mange-tout, bean sprouts, sliced red pepper, sliced scallions and noodles into a bowl. Pour over the dressing and mix thoroughly to coat everything well. Sprinkle with the sesame seeds and coriander/cilantro and pack up as needed. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40318,"Pot Roast with Roasted Vegetables One 3- to 4-pound beef chuck roast Kosher salt and freshly ground black pepper
1 tablespoon all-purpose flour
3 tablespoons vegetable oil
5 cloves garlic, smashed
1 large onion, sliced
One 14.5-ounce can whole peeled tomatoes
1/2 cup red wine
2 teaspoons beef base, such as Better Than Bouillon? Roasted Beef Base 3 sprigs fresh thyme or 2 teaspoons dried
2 bay leaves
1 tablespoon cornstarch mixed with 2 tablespoons water, optional
1/3 cup coarsely chopped fresh flat-leaf parsley, optional 3 carrots, peeled and cut into 2-inch chunks 2 medium red onions, peeled and quartered, or 6 shallots, peeled and halved
2 medium parsnips, peeled and cut into 1/2-inch coins
1 medium turnip, peeled and cut into 8 wedges, or 1 medium celery root, peeled and cut into 8 large chunks (or both)
About 5 tablespoons olive oil
Kosher salt and freshly ground black pepper Instructions: For the beef: Preheat the oven to 350 degrees F. Heat a large Dutch oven, with a lid, over medium-high heat. Season the beef generously with salt and pepper and sprinkle lightly with the flour. Add the oil to the pot, and sear the beef on both sides until a deep mahogany brown, about 10 minutes total.
Transfer the beef to a plate. Pour off all but about 2 tablespoons of the oil from the pot.
Add the garlic and onion to the pot and cook, stirring occasionally, until fragrant and soft, about 5 minutes. Add the tomatoes, breaking them up with your hands as you add them, and cook until a deep brick red, about 5 minutes more; reserve the tomato juice in the can.
Add the wine to the pot and use a wooden spoon to scrape up any browned bits that cling to the bottom. Add the reserved tomato juice, beef base, 2 cups water, thyme and bay leaves and bring to a boil. Return the beef to the pot, nestle it in the liquid, cover and transfer the pot to the oven.
Cook until the beef is just tender, about 1 1/2 hours. Remove the lid and continue to cook, uncovered until tender, about 1 hour more.
For the roasted vegetables: Meanwhile, toss the carrots, onions, parsnips and turnip with the olive oil and some salt and pepper in a large bowl. Spread out the vegetables in a single layer on a baking sheet. You may have to use 2 baking sheets. Once the beef comes out of the oven, raise the temperature to 450 degrees F. Roast the vegetables, turning halfway through cooking, until caramelized and tender, 30 to 45 minutes.
Transfer the beef to a plate and cover loosely with foil. Skim the fat off the surface of the sauce in the pot and discard. Bring the sauce to a boil over medium-high heat and cook until thickened, about 5 minutes. For a thicker sauce, whisk in the cornstarch mixture and bring to a boil. (Test the thickness of the sauce by spooning some onto a plate and checking the consistency). Stir in the parsley, if using. Taste and adjust the salt and pepper as needed. Keep the beef warm in the sauce until ready to slice.
Slice the pot roast, lay it on a platter and surround it with the vegetables. Spoon some of the sauce on top and serve the remaining sauce on the side. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40319,"Mediterranean Veggie Packets 2 18X24\ sheets Reynolds Aluminum Foil 2 and 1/2 cups cauliflower florettes 2 and 1/2 cups broccoli florettes 1 cup peeled, baby carrots Salt and pepper 2 tablespoons olive oil 1/2 teaspoon balsamic vinegar 2 cloves garlic, minced 1 teaspoon dried oregano or basil 4 ice cubes Instructions: PREHEAT oven to 450 degrees F or grill to medium-high. CENTER half of the cauliflowerettes, broccoli and carrots on each sheet of Reynolds Wrap Aluminum Foil. Sprinkle with salt and pepper. Combine olive oil, garlic, oregano and balsamic; pour over vegetables on both sheets of foil. Top each with 2 ice cubes. BRING up foil sides. Double fold top and ends to seal making one large packet, leaving room for heat circulation inside. BAKE 20 minutes on a cookie sheet in oven OR GRILL 9 to 11 minutes in covered grill. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 40320,"Layered Picnic-in-a-Jar 2 1/2 cups cooked brown rice 3 tablespoons chopped, pitted green olives 3 tablespoons chopped fresh cilantro leaves 1/4 cup olive oil 1 tablespoon red wine vinegar Kosher salt and freshly ground black pepper 2 tablespoons olive oil 1/2 onion, chopped 3 cloves garlic, minced 1 tablespoon minced fresh ginger 1/2 teaspoon turmeric 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper Zest of 1 lemon 1 1/2 cups cooked chickpeas, rinsed and drained 1/4 cup white wine Kosher salt and freshly ground black pepper 1/2 eggplant, cut into 1-inch cubes Kosher salt and freshly ground black pepper 3 tablespoons olive oil 1/2 onion, chopped 2 cloves garlic, minced 1 cup grape tomatoes, halved 2 cups shredded cooked chicken, such as leftover rotisserie chicken or about 2 cutlets, cooked and shredded Instructions: Place the rice in a medium bowl. In a small bowl, whisk together the olives, cilantro, oil, vinegar, and salt, and pepper to make a light vinaigrette. Drizzle the dressing over the rice and toss to coat completely. In a large saute pan, heat the olive oil, then add the onions and cook over medium heat until very tender and beginning to brown, about 10 minutes. Add the garlic, ginger, turmeric, cinnamon, cayenne, and lemon zest and cook until fragrant, about 1 minute. Add the chickpeas and stir to coat. Turn the heat up to high and deglaze the pan with the wine. Remove the pan from the heat, season with salt, and pepper, to taste and set aside. Place the eggplant cubes in a colander and salt liberally. Let rest for 20 to 30 minutes and then blot with paper towels. In a large saute pan, heat the olive oil over medium-high heat and cook the onions until tender. Add the blotted eggplant. The eggplant will absorb the oil, but only add more if the eggplant is very dry. Cook for 5 minutes on medium heat, turning occasionally. Add the garlic, and lower the heat, adding a little more oil, if necessary. Season the mixture with salt, and pepper, to taste and cook until the eggplant is tender, about 3 or 4 more minutes. Add the tomatoes and cook for a minute to soften just a little and force the juices to release. Turn off the heat. Season with salt, and pepper, and set aside. Layer the ingredients decoratively in 4 jam jars starting first with the rice, followed by chick peas, eggplant, chicken, and topped with another layer of rice. Cover and refrigerate for 2 hours or overnight to prepare for picnic. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40321,"Berry Custard Pie 3 eggs 1/2 cup sugar Pinch salt 1 1/2 cups milk 2 teaspoons vanilla extract 1/2 cup blueberries 1/2 cup raspberries 1 (9-inch) graham cracker crust Instructions: Preheat the oven to 350 degrees F. In a medium bowl beat together the egg, sugar and salt until the mixture becomes pale. Slowly beat in the milk and vanilla. Cover bottom of the pie crust with the berries. Pour the egg mixture over the top, bake until center is set, about 40 to 45 minutes. Remove from oven and cool to room temperature before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40322,"Double Apple Martini 1.5 oz. Smirnoff Green Apple Flavored Vodka 1 splash(es) apple juice Instructions: Fill shaker with ice. Add Smirnoff Green Apple Flavored Vodka and apple juice. Shake. Strain into a chilled martini glass.; ","[Chardonnay, Riesling, Gewrztraminer]" 40323,"Baby Greens with Sauteed Apricots, Prosciutto, and Sheep's Cheese 1 dozen ripe apricots 1/4 cup olive oil 1 small yellow onion, finely chopped 1 tablespoon chopped rosemary leaves 1 tablespoon chopped basil leaves 1/4 cup balsamic vinegar 16 very thin slices prosciutto 1/2 pound mixed baby greens 1 teaspoon salt 1/2 teaspoon pepper 1/4 cup shaved Kassari (Greek sheep's cheese) or Parmesan Instructions: Halve and pit the apricots and set aside. Pour 2 tablespoons of the olive oil into a medium saute pan over medium-high heat. Saute the onions until lightly browned, about 5 to 7 minutes. Add the apricots to the pan and reduce the heat to medium. Heat the apricots just until their skins begin to soften, for no more than 2 to 3 minutes so the fruit keeps its shape. Add the herbs, 2 tablespoons of the balsamic vinegar and 1/2 teaspoon of salt to the pan and simmer for 3 to 4 minutes. Remove the pan from the heat and allow the mixture to cool. Meanwhile, prepare 4 (3 to 4-inch) ring molds by lining them with prosciutto slices. Each mold gets 4 slices of prosciutto, which you'll overlap so that the entire mold is covered but open with room for the apricot filling. Once you've draped prosciutto over all 4 molds, spoon in the apricot mixture, filling each mold to the top. Lift the prosciutto slices that are resting open over the mold's edge and drape the slices over the apricot filling, gently patting into place. When you unmold these, the prosciutto should completely encase the apricot filling. Set the filled molds aside while you dress the greens. In a small bowl, whisk the remaining olive oil, balsamic vinegar, salt, and pepper. Place the greens in a medium bowl, spoon on a little of the vinaigrette - just enough so each leaf is lightly coated - and gently toss. Divide the greens evenly between four individual salad plates. Unmold each prosciutto ring by turning it upside down and over the greens. Drizzle any remaining vinaigrette around the prosciutto ring and top the salad with the shaved sheep's cheese. ","[Chardonnay, Pinot Gris, Vermentino, Gavi]" 40324,"Artichoke Risotto: Risotto Coi Carciofi 1 quart chicken stock 10 baby artichokes 1 lemon, juiced 1 onion, chopped 1 clove garlic, chopped 1 tablespoon virgin olive oil 1 pound arborio rice 1/2 cup dry white wine 1/4 cup grated Sicilian pecorino 2 tablespoon fresh minced Italian parsley 1 sprig thyme, leaves removed 1 teaspoon salt 1/4 teaspoon pepper Instructions: Bring the chicken stock to a boil over high heat. Clean the artichokes, leaving the tender inner leaves attached to the hearts, and halved. Rub with 1/2 lemon. Cook artichokes until tender, about 10 minutes. In a saute pan over low heat, saute onions and garlic together in olive oil. Add rice and toast to harden the outer starch. Add wine and slowly add chicken stock, only adding as much as will evaporate in 1 minute, until rice is cooked and creamy. When the rice is cooked, remove from heat and allow it to set for a few minutes to absorb any remaining liquid. Just before serving, mix in the artichokes, cheese, chopped parsley, thyme leaves, and salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40325,"Chili Deviled Eggs 12 large eggs 1/3 cup mayonnaise 2 teaspoons sour cream
2 teaspoons Dijon mustard
2 teaspoons sweet relish
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/8 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1/2 cup finely crushed corn chips 1/2 cup shredded yellow Cheddar
1/2 teaspoon chili powder
1/4 cup fresh parsley, finely chopped
Instructions: For the deviled eggs: Put the eggs in a large saucepan and cover with water. Heat over high heat until the water begins to boil. Boil for 1 minute, cover with a lid and remove from the heat. Allow to sit for 17 minutes, then drain and transfer to an ice bath. When the eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a medium bowl and mash with a fork until crushed. Stir in the mayonnaise, sour cream, mustard, relish, garlic powder, onion powder, chili powder, salt and pepper and mash well. Spoon or pipe the filling (using a piping bag or resealable plastic bag) into each egg white half. For the topping: Top the deviled eggs with the crushed corn chips and Cheddar. Sprinkle with the chili powder and parsley. ","[Rioja, Tempranillo, Garnacha, Barbera]" 40326,"Burger of the Gods 8 ounces chuck, trimmed, cut into 1 1/2-inch cubes 8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes 1/2 teaspoon kosher salt Instructions: In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties. Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40327,"Harvest Grape Cake 1 1/2 cups all-purpose flour 3/4 teaspoon baking powder
1/4 teaspoon kosher salt
2 ounces (4 tablespoons) unsalted butter, softened, plus extra to grease the pan
3/4 cup sugar
2 large eggs
1/4 cup whole milk
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 cups fresh (seedless) grapes, stemmed, halved
3 tablespoons honey
Juice of 1/2 lemon 2 cups unsweetened heavy cream, whipped to soft peaks
Instructions: Preheat oven to 350 degrees F. In a medium bowl, sift together the flour, baking powder and salt. Set aside. Make the batter: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until they lighten in color, 8 to 10 minutes. Slowly add the eggs, milk and 1/4 cup olive oil. Remove the bowl from the mixer and stir the flour mixture into the egg mixture. Thoroughly grease the bottom and sides of a 9-inch springform cake pan with the extra butter. Pour the batter into the pan. Meanwhile, in a small skillet over medium heat, add 1 tablespoon olive oil followed by 1 cup halved grapes. Saute for 1 to 2 minutes, then stud them into the top of cake batter, skin-side up in an even layer. Place cake in the center of the oven. Bake 25 to 35 minutes or until a toothpick inserted in the center comes out clean. Meanwhile, slice the remaining grapes into medium thick slices. Heat 1 tablespoon of olive oil and the honey in a small saute pan. Bring to a light simmer over low heat. When it bubbles, about 2 to 3 minutes, add the sliced grapes and the lemon juice. Remove from the heat and pour over the cake. Serve with whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40328,"Citrus-Beer Dressing 2 teaspoons stone-ground mustard 1 tablespoon agave nectar 1 tablespoon minced shallot 1 teaspoon finely grated orange zest 1 teaspoon finely grated lime zest 1/2 cup pale ale beer 1/2 cup extra-virgin olive oil Kosher salt and freshly ground pepper Instructions: Whisk together the mustard, agave, shallot and orange and lime zests in a medium bowl. Slowly whisk in the beer until combined. Slowly drizzle in the oil, whisking constantly, until emulsified. Season with salt and pepper. Serve with salad. ","[Pinot Grigio, Sauvignon Blanc, Riesling]" 40329,"Corn Bread 1 dried Chipotle cl 3/4 cup coarsely ground yellow cornmeal 1/4 cup all purpose flour 1 teaspoon double-acting baking powder 1 1/2 tablespoons sugar 1/2 teaspoon salt 1/4 teaspoon baking soda 1 tablespoon unsalted butter 1 small onion, finely diced 2 1/2 teaspoons chilled shortening 3/4 cup buttermilk Instructions: Place chipotle cl in a small pot and add 1/2 cup of water. Bring to a boil, cover and remove from heat until cool. When cool, remove stem and seeds from chipotle and chop finely. In a large bowl, combine the cornmeal, flour, baking powder, sugar, salt and baking soda. Melt the butter in a medium skillet over medium heat. Cook the onions until soft, about 5 minutes. Add chopped chipotle and set aside. Grease a cast iron skillet (6 inches in diameter and at least 1inch deep), with 1 teaspoon of the shortening and heat skillet in a 450 degree oven for 10 minutes. Add the remaining shortening to the cornmeal mixture and blend until it resembles coarse crumbs. Add the onion mixture and gradually stir in the buttermilk so that batter that barely holds its shape. Stir until just mixed. Pour batter into the hot skillet and bake it in the middle of a 450 degrees oven for 10 to 12 minutes. Cool for 5 minutes in the pan. Place a rack over the skillet, turn skillet over and invert bread onto rack. ","[Zinfandel, Petite Sirah, Tempranillo, Garnacha]" 40330,"Tropical Slaw with Sweet & Sour Dressing 1/4 cup cider vinegar 1/4 cup canola oil
2 tablespoons sugar
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
12 ounces fresh pineapple, cut into 1/2-inch cubes
1 large, ripe mango, cut into 1/2-inch cubes
1/2 head red cabbage, finely shredded
3 green onions, green and pale green parts only, thinly sliced
1/4 cup roughly chopped fresh cilantro leaves
Instructions: Combine the cider vinegar, canola oil, sugar and some salt and pepper in a bowl and whisk until the sugar dissolves. Combine the pineapple, mango and red cabbage in a large bowl. Season with salt and pepper, add the dressing and toss to coat. Add the green onions and cilantro and toss again. Cover and refrigerate for at least 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40331,"Roasted Winter Squash About 6 pounds butternut squash (preferably 2 large squash) 2 sticks unsalted butter 4 tablespoons finely chopped fresh sage leaves 3 tablespoons finely chopped fresh rosemary leaves 4 tablespoons sugar 1/2 cup balsamic vinegar 1/2 cup dark unsulphured molasses Salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Peel the squash with a vegetable peeler. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Place in a large bowl. Heat the butter in a medium skillet over medium-high heat. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, rosemary, sugar, vinegar (stand back so as not to get splattered), and molasses. Mix well and bring up to a boil. Reduce heat and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. Season with a pinch of salt and pepper. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 1 hour. Set aside until cool enough to handle but still warm, so the liquids are runny. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Use immediately, or refrigerate for up to 5 days, or freeze for up to 2 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40332,"STIR FRIED WILD RICE WITH APPLES AND SUN-DRIED CHERRIES 2 tablespoons olive oil 2 tablespoons finely minced onions 1 tablespoon curry powder 1 apple, peeled, cored, and cut into small cubes 1 cup chopped mushrooms 1/4 cup sun dried cherries 1 1/2 cups cooked wild rice Salt and freshly ground black pepper, to taste Instructions: Heat saute pan. Add olive oil and saute minced onions and curry powder until translucent. Add chopped apple, mushrooms and sun-dried cherries and cook until mushrooms are cooked through. Add cooked wild rice and stir-fry until rice is hot and tender. Add salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 40333,"Trisha's Sweet and Smokey Hot Sauce 2 1/2 cups white vinegar 2 cups sliced carrots
4 Fresno chiles, stemmed and halved
2 chipotles in adobo, plus 2 tablespoons adobo sauce
Instructions: Add the vinegar, carrots and Fresno chiles to a small saucepan. Simmer over medium heat until tender, 15 to 20 minutes. Remove from the heat and transfer to a blender with the chipotles and sauce and puree. Strain and pour into a bottle. ","[Zinfandel, Malbec, Tempranillo]" 40334,"Sauteed Sicilian Lamb 1 tablespoon olive oil
1 1/3 pounds boneless lamb cutlets (leg or loin cut), sliced into 1/2-inch strips Kosher salt and freshly cracked black pepper
2 cloves garlic, minced
1 tablespoon fresh oregano leaves, chopped
1/2 teaspoon crushed red pepper flakes
1 large yellow onion, sliced
1 whole roasted red bell pepper, seeded and sliced
One 10-ounce package sliced white button mushrooms
1 cup dry white wine
1/2 cup pitted large green olives, roughly chopped
2 teaspoons capers, rinsed
1/4 teaspoon lemon zest
Rice pilaf, for serving 1 tablespoon chopped fresh flat-leaf parsley, for garnish
Instructions: Set a large saute pan over high heat and add the oil. Sprinkle the lamb with salt and pepper. Add the lamb to the pan along with the garlic and saute until just cooked through, 3 to 4 minutes. Add the oregano and pepper flakes and stir. The lamb is done when browned all over but still tender. Transfer to a dish and set aside. Set the pan back over the heat and reduce the heat to medium. Add the onions, roasted peppers and mushrooms to the pan. Season with salt and pepper. Saute until the vegetables begin to soften, stirring occasionally, about 5 minutes. Deglaze the pan with the wine, scraping up any browned bits. Stir in the olives, capers and lemon zest. Bring to a simmer and reduce by two-thirds, 3 to 5 minutes. Season with salt and pepper. Return the lamb to the pan and stir together to incorporate the flavors and heat through. Serve the lamb with rice pilaf and garnish with the parsley. ","[Syrah, Barolo, Tempranillo, GSM Blend]" 40335,"Texas Braised Brisket 4 cloves garlic, left whole 2 large onions, sliced One 3-pound brisket, trimmed of most of the fat
2 teaspoons ancho cl powder
Kosher salt and freshly ground black pepper
Two 15-ounce cans red enchilada sauce
6 small corn tortillas 6 small flour tortillas
Avocado Lime Crema, recipe follows Basic Brown Beans, recipe follows Grilled Mini Peppers, recipe follows Mango de Gallo, recipe follows Salsa Diablo, recipe follows 2 avocados 1 cup chopped fresh cilantro 1 cup sour cream
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Zest and juice of 2 limes 4 cups dried pinto beans, rinsed 2 tablespoons chili powder
Kosher salt and freshly ground black pepper
12 red and yellow mini peppers 3 jalapenos, seeded and finely diced 3 Roma tomatoes, diced
1 large red onion, diced
Two 15-ounce cans diced mangoes, drained
2 cups chopped fresh cilantro
Juice of 1 lime 1/2 teaspoon salt
Two 10-ounce cans diced tomatoes with green chiles, such as Rotel One 28-ounce can whole tomatoes in juice
1/2 cup fresh cilantro leaves
1/4 cup chopped onion
1 clove garlic, minced
1 habanero cl, seeded and chopped
1 jalapeno, quartered and sliced thin (with seeds and membrane)
1 canned chipotle in adobo sauce 1 teaspoon hot sauce
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon sugar
Juice of 1 lime Instructions: For the beef: Put the garlic and onions into a 6-quart slow cooker. Place the brisket on top. Sprinkle over the ancho powder and 1 teaspoon each salt and pepper. Pour in the enchilada sauce. Cover and cook on low until the meat falls apart, about 8 hours. For the tortillas: Meanwhile, preheat the oven to 350 degrees F. Wrap the corn tortillas and flour tortillas in foil and warm them in the oven for 15 minutes. Serve the meat with the tortillas as part of a taco bar. Add the avocados, cilantro, sour cream, milk, salt, pepper and lime zest and juice to a blender. Blend until smooth. Serve as part of a taco bar. Add the beans, chili powder, 1 1/2 teaspoons salt and 2 teaspoons pepper to a large pot. Add cold water to cover by 2 inches. Bring to the boil, reduce the heat and simmer, covered, until tender, about 6 hours. Serve as part of a taco bar. Heat up a grill pan and slap the peppers on. Cook, turning them occasionally, until blistered on all sides and softened, about 8 minutes total. Remove and set aside. Serve as part of a taco bar. Add the jalapenos, tomatoes, onions, mangoes, cilantro, lime juice and salt to a bowl and stir together. Serve as a taco bar fixing. In a blender or food processor (see Cook's Note), combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, chiles, hot sauce, cumin, salt, sugar and lime juice. Pulse until you get the salsa to the consistency you like; I do about 10 to 15 pulses. Test seasonings with a tortilla chip, if you dare. Refrigerate for at least an hour before serving. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40336,"Loads-of-Blueberries Coffee Cake 4 tablespoons unsalted butter, plus extra butter for greasing baking dish 3 cups (1 dry pint) blueberries 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon salt 3/4 cup milk 2/3 cup granulated sugar 2 large eggs 2 tablespoons sugar mixed with 1/4 teaspoon ground nutmeg 8 or 9-inch square glass baking dish Instructions: Heat the oven to 350 degrees. Grease the dish. Melt the butter in a medium-size saucepan (or in a bowl in a microwave oven.) Let cool. Wash and drain the blueberries; spread them out on paper towels to dry, removing any bits of leaf or stalk. Put the flour, baking powder, and salt in a large bowl. Stir to mix well. Add the milk, sugar, and eggs to butter. Whisk to blend well. Add to the flour mixture, stirring to blend well. Fold in the blueberries. Spread the batter in the prepared dish. Sprinkle with the sugar-nutmeg topping. Bake until a wooden pick inserted in the center of the cake comes out clean, 50 to 60 minutes. Place the dish on a wire rack to cool at least 30 minutes before serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 40337,"Dutch Oven Hoecakes 1 cup cornmeal 2 teaspoons baking powder 3/4 teaspoon kosher salt 1 egg 3/4 cup water 1/2 cup fresh or thawed frozen corn Vegetable oil Instructions: Place the cornmeal, baking powder, salt, egg and water into a bowl and stir to combine. Once mixed, stir in the corn. The mixture should be the consistency of pancake batter. Brush the lid or griddle with vegetable oil until shimmering. Pour enough batter onto the lid or griddle to form a 4 inch round, approximately 2 tablespoons. Depending on the size of your griddle or lid, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degree F) oven until all of the cakes are done. Place a cast iron griddle over medium heat or prepare charcoal for cooking outdoors by heating coals in a chimney starter until hot and ashy. Cooktop: Place a cast iron skillet or griddle over medium heat. Brush with vegetable oil and heat until shimmering. Pour enough batter onto the skillet or griddle to form a 4-inch round, approximately 2 tablespoons. Depending on the size of your griddle or skillet, you can cook more than 1 cake at a time. Cook until brown on both sides, 2 to 3 minutes per side. Serve immediately or transfer to a warm (200 degrees F) oven until all of the cakes are done. Outdoor coals: Using a Dutch oven with feet, turn the oven upside down. Place 22 hot, ashy coals on the bottom of the inverted oven. Lay the lid upside down on top of the Dutch oven feet and over the coals and allow to heat for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only.

recipe: Sweet Potato and Black Bean Tacos 1 large sweet potato, peeled and diced 1 can black beans, drained and rinsed 1" 40338,"Orange-and-Pineapple Hasselback Ham 1 8- to 10-pound fully cooked bone-in half ham
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature 1/2 cup dijon mustard 2 tablespoons fresh thyme 1 orange, halved and thinly sliced into half-moons 1/2 small pineapple, peeled, cored, halved lengthwise and sliced into half-moons 1 cup hot pepper jelly Instructions: Let the ham sit at room temperature, 1 hour. Preheat the oven to 350 degrees F. Combine the butter, 1/4 cup mustard and the thyme in a mini food processor. Process until smooth. Make 8 to 10 deep cuts in the ham, about 1/2 inch apart, diagonal to the longest side of the ham (regardless of where the bone is). Rub the butter mixture over the ham and all the way into the spaces between each cut. Insert the orange and pineapple slices into the spaces, allowing the tops to stick out. Transfer the ham to a rack set in a large roasting pan. Pour 2 cups water into the bottom of the pan and tightly cover with foil. Roast until a thermometer inserted into the center of the ham registers 125 degrees F, 2 to 2 1/2 hours. Remove from the oven. Transfer 1/2 cup of the pan juices to a large skillet and add the pepper jelly and the remaining 1/4 cup mustard. Simmer over medium-high heat until thickened and slightly syrupy, about 3 minutes. Pour the glaze over the ham and brush to coat the entire surface.
Return the ham to the oven and continue to bake until the surface is caramelized and a thermometer inserted into the center registers 140 degrees F, 30 to 40 minutes. Remove to a cutting board and let rest at least 15 minutes before slicing. Photography by Ryan Dausch ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40339,"Hot Chocolate Pudding 4 1/2 cups whole milk 3/4 cup sugar 2/3 cup hot chocolate or cocoa mix, plus more for sprinkling 1/3 cup cornstarch Kosher salt 5 large egg yolks, beaten 2 teaspoons pure vanilla extract Whipped cream, for topping Instructions: Heat 4 cups of the milk in a large saucepan over medium heat until steaming. Meanwhile, whisk the sugar, hot chocolate mix, cornstarch and 1/4 teaspoon salt in a large bowl. Whisk in the egg yolks and the remaining 1/2 cup milk. Slowly add half of the hot milk to the egg mixture, whisking constantly until smooth. Gradually whisk the egg-milk mixture into the remaining hot milk in the saucepan and bring to a boil over medium heat, whisking constantly. Continue to cook, whisking constantly, until the mixture has thickened to a pudding-like consistency, 3 to 4 minutes. Remove the saucepan from the heat and stir in the vanilla. Let the pudding cool slightly, stirring a few times to prevent a skin from forming. Place a piece of plastic wrap directly on the surface of the pudding and refrigerate until it has completely cooled and thickened, about 4 hours. Before serving, whisk the pudding vigorously until it's smooth and creamy. Spoon it into serving bowls and top with dollops of whipped cream and a sprinkling of hot chocolate mix. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 40340,"Gambas al Pil-Pil (Sizzling Hot Chili Shrimp) 8 ounces uncooked medium shrimp, peeled, deveined 1 teaspoon coarse salt 1/4 cup olive oil 2 garlic cloves 1 (1-inch) piece dried red chili pepper, seeded or 1 teaspoon cayenne pepper Pinch paprika 1 tablespoon minced fresh parsley Instructions: Place shrimp in bowl; sprinkle with coarse salt and toss. Let stand 15 minutes. Pat dry. Heat oil in medium skillet over high heat. Add garlic, and dried pepper and stir. When garlic browns, discard it and the dried chili. Add shrimp; stir until just cooked through, about 2 minutes. Transfer to serving dish with the oil. Sprinkle with paprika and parsley. ","[Rioja, Tempranillo, Garnacha, Barbera]" 40341,"Fried Green Tomatoes Vegetable oil, for frying 2 green tomatoes 1/3 cup all-purpose flour 1/4 teaspoon cayenne pepper 1/4 teaspoon garlic powder Kosher salt 2 large eggs 1 tablespoon milk 1 1/2 cups panko Ranch dressing, for serving Instructions: Fill a large Dutch oven or skillet with 1/2 inch of oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels. Slice the green tomatoes 1/2 inch thick. Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk together the eggs and milk in another shallow dish. Put the panko in a third shallow dish. Dredge each tomato slice in the flour, then egg, then panko.
Fry the green tomatoes, turning, until golden, 3 to 5 minutes. Transfer to the prepared paper towel-lined plate. Serve the fried green tomatoes with ranch dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 40342,"Turkey Gravy 2 pounds turkey wings 5 tablespoons extra-virgin olive oil 1 medium onion, halved 4 carrots, chopped 1 head garlic, smashed 2 sprigs fresh sage 2 sprigs fresh thyme 2 sprigs fresh rosemary 8 black peppercorns 2 tablespoons unsalted butter 1/4 cup all-purpose flour Kosher salt and freshly ground black pepper Instructions: Heat the oven to 375 degrees F. Put the turkey wings (also backbone and neck if you have it) into a small roasting pan and roast them until they are golden brown, about 30 minutes. Heat 3 tablespoons olive oil in a large stock pot over medium-high heat. Add the onion, carrots, garlic, herbs, and peppercorns and cook for 5 minutes. Add the turkey wings. Pour some water into the roasting pan and scrape up all the browned bits on the bottom; add this to the pot. Cover everything in the pot with cold water by 1-inch and bring to the boil, skimming any foam that rises to the surface. Reduce the heat and simmer for about 1 1/2 to 2 hours. Strain out the solids and discard. Wipe out the pot and put it over medium heat. Melt the butter with the remaining 2 tablespoons olive oil and add the flour. Cook this roux, stirring frequently, until it is golden brown. Slowly whisk in the strained stock being careful to work out any lumps. Cook until the gravy has thickened, about 10 to 15 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40343,"Cornmeal Blini Bites 1 8.5-ounce box corn muffin mix 1/2 cup milk 1 large egg, beaten Olive oil, for shallow frying (about cup) 1/2 cup ricotta cheese 18 seedless green grapes, halved Honey, for drizzling Instructions: Whisk the muffin mix, milk and egg together until smooth. Heat a nonstick skillet over medium heat. Add 1/4 inch of oil to the pan and heat until shimmering. Working in batches, drop teaspoons of batter into the oil to make small pancakes, about 1 1/2 inches wide. Cook until bubbles appear on the tops and the bottoms are golden, 1 to 2 minutes. Flip and finish cooking, about 1 more minute. Top each blini with ricotta and a grape half. Drizzle with honey and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40344,"Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds 8 tablespoons butter, softened 3 tablespoons bread crumbs 1/2 cup chopped parsley 2 tablespoons chopped garlic 1 tablespoon chopped toasted almonds 1 tablespoon diced ham 1 tablespoon chopped white mushrooms Salt and pepper 20 large white mushrooms, stems and caps separated 20 cooked escargot Instructions: Preheat oven to 350 degrees F. In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham, and chopped white mushrooms together. Add salt and pepper, and mix until all ingredients are combined together. Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom, and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40345,"Little Stuffed Vegetables Provencal 12 cups water 3 tablespoons cooking salt 1/3 cup olive oil 1 1/4 cups bread crumbs
Vegetable stuffing: 1 pound bulk sausage meat 5 cloves garlic, chopped 1/2 cup plus 2 tablespoons chopped parsley 3 tablespoons chopped basil 5 slices bread pulverized into bread crumbs 7 tablespoons milk 3 eggs, beaten 3/4 cup grated Parmesan Salt and pepper Serving suggestion: Stuffed Zucchini Blossoms, recipe follows 2 tablespoons olive oil, plus 2 tablespoons olive oil 1 medium zucchini, finely chopped
1 tablespoon chopped parsley 2 leaves of basil, chopped
1 clove garlic, finely chopped 1 tablespoon bread crumbs 1 small egg beaten, or 1/2 of 1 beaten egg 6 zucchini blossoms 1 packet/cube chicken bouillon
1/2 cup boiling water Instructions: Cut off the top quarter of each onion, round zucchini, and tomato. Hollow out all the vegetables (except peppers and flowers) with the help of a spoon or small knife, leaving a thick wall. Save the tops and carved-out parts and chop. In a saucepan, immerse the hollowed-out halved eggplants in the 12 cups of salted water (unheated). Allow to soak while stuffing is prepared. In a skillet heat 1/3 cup olive oil on a low flame and saute the reserved chopped vegetables until just tender, stirring lightly and frequently. In a large bowl combine the fresh bread crumbs and milk, and allow to soak briefly. Then add the Sauteed vegetables, sausage meat, garlic, chopped parsley, basil, beaten eggs, Parmesan, salt, and pepper. Mix well.
Remove the eggplant from the water. Bring this water to a boil and briefly blanch the vegetables separately in this order: white onions, zucchinis, peppers, eggplant (not the tomatoes or stuffed zucchini blossoms). Drain them on a clean towel or paper towel.
Spoon the sausage stuffing into each vegetable, then sprinkle with bread crumbs. Arrange in a baking dish that has been oiled on the bottom with olive oil. Bake uncovered in a preheated 400 degree F oven for about 15 to 20 minutes. For each person, arrange 1 piece of each kind of vegetable on a plate.
Optional: For a true Provencal touch (and if they are available) prepare Stuffed Zucchini Blossoms and add one to each plate. In a skillet with 2 tablespoons olive oil, saute the finely chopped zucchini 5 to 8 minutes on a low flame. Remove from the heat and add parsley, basil, garlic, salt, and pepper. Let cool, then add breadcrumbs and the beaten egg. Mix well. Preheat oven to 400 degrees F. With the fingers, partially open each blossom's petals and place a spoonful of stuffing inside. Carefully close the petals. Put the stuffed blossoms side by side in a shallow roasting pan. Dissolve the bouillon cube in the boiling water and add the remaining olive oil. Pour liquid over blossoms and cover with aluminum foil. Bake for approximately 20 minutes. Arrange on a dish. Can be eaten hot or cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40346,"Gumbo Pot Pie 4 tablespoons olive oil 4 tablespoons flour 3 tablespoons butter or margarine 1 large onion, chopped 1 teaspoon minced garlic 1/2 green bell pepper, chopped 1/2 red bell pepper, chopped 1 small celery rib, chopped 1/2 pound smoked pork sausage, sliced 1/2 pound pork tasso, sliced 2 cups shrimp stock 2 teaspoons lemon juice 1/2 teaspoon cayenne pepper 1 dash hot sauce 1 teaspoon garlic salt 2 cups cooked rice, (boiled in shrimp stock) 2 pounds medium cleaned shrimp 1 pound crab meat 1 can okra cooked with tomatoes 1/2 cup sliced green onions, tops only 1 can refrigerated crescent rolls Chopped parsley, for garnish Instructions: Roux: In a heavy skillet, combine oil with flour and cook over medium heat stirring constantly until dark brown in color. Immediately remove from heat. Roux will continue to cook, stir occasionally. Be careful not to burn your roux or the final dish will taste bitter. Gumbo: In a large Dutch oven pot, melt butter then add onions, garlic, peppers, and celery. Cook over medium heat on stove until tender, about 5 minutes. Add sausage and tasso and cook for 5 minutes on medium-low heat. Stir in seafood stock, roux, and lemon juice. Bring to a boil. Add cayenne pepper, hot sauce, garlic, salt, rice, shrimp, crab meat, and okra. Simmer on medium heat until seafood is cooked, about 5 minutes. Remove from heat. Add green onions and mix well. Pour into a greased 2 to 3-quart baking dish. Topping: Preheat oven to 350 degrees F. Open crescent rolls, separate each triangle and place on top of gumbo mixture. Bake in oven for 11 to 13 minutes or until golden brown. Sprinkle with chopped parsley, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40347,"Sloppy Joe-Stuffed Peppers 3 large red, yellow or orange bell peppers 4 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 pound ground turkey
1 medium carrot, finely chopped
1 small onion, finely chopped
One 6-ounce package white mushrooms, finely chopped
2 cloves garlic, finely chopped
2 teaspoons ground cumin
2 teaspoons smoked paprika
One 14.5-ounce can fire-roasted tomatoes
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon light brown sugar
1 tablespoon cider vinegar
2 tablespoons chopped fresh Italian parsley
1 cup grated Cheddar
Corn chips, crumbled, for garnish
Instructions: Preheat the oven to 425 degrees F. Halve the peppers through the stems; remove the stems, seeds and membranes. In a 9-by-13-inch baking dish, toss the peppers with 1 tablespoon of the olive oil and 1/2 teaspoon salt, then arrange the peppers cut-sides up. Set aside. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the turkey and cook, breaking it up, until no longer pink, about 3 minutes. Add the carrots, onions, mushrooms and garlic and cook until the vegetables begin to soften, about 5 minutes. Season with the cumin, smoked paprika, 1/2 teaspoon salt and some pepper; stir to combine. Add the tomatoes, ketchup, mustard, brown sugar, vinegar, parsley and 3/4 cup water. Bring to a rapid simmer and cook until thickened, about 10 minutes. Spoon the filling into the pepper halves and sprinkle with the Cheddar. Pour 1/4 cup water into the bottom of the baking dish and tent with foil (so the foil is not touching the cheese). Bake until the peppers begin to soften, 20 to 25 minutes. Uncover and bake until peppers are very tender and the filling is browned and bubbly, another 15 to 20 minutes. Serve the stuffed peppers topped with crumbled corn chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40348,"Purple Potato, Mushroom and Fontina Gratin 2 tablespoons butter 1/2 cup shallots, thinly sliced 4 ounces fresh Shiitake mushrooms, stemmed, caps sliced Salt and freshly ground pepper 2 pounds purple potatoes, peeled, thinly sliced 1 teaspoon coarse salt 1/2 teaspoon freshly ground black pepper 1/8 teaspoon ground nutmeg 1 cup whipping cream 1/2 cup chicken stock or vegetable stock 1 cup grated Fontina cheese Instructions: Preheat oven to 400 degrees F. Melt butter in heavy large skillet over medium heat. Add shallots and mushrooms and saute until tender, about 5 minutes. Season to taste with salt and pepper. Arrange half of mushroom mixture in bottom of 13x9 inch glass baking dish. Arrange half of potatoes over. Combine salt, pepper and nutmeg in small bowl. Sprinkle half of mixture over potatoes. Spoon remaining mushroom mixture over. Arrange potatoes over mushroom mixture. Sprinkle remaining salt mixture over. Combine cream and stock in large bowl. Pour over vegetables. Cover tightly with foil. Bake until vegetables are almost tender, about 45 minutes. Increase oven temperature to 450 degrees F. Uncover pan. Bake until juices thicken, about 10 minutes. Sprinkle with cheese. Bake until cheese melts and is golden brown, about 10 minutes. Cool gratin 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40349,"Sunny's Honey Chipotle Chicken Wet Burrito 1 tablespoon adobo sauce 1 tablespoon barbecue seasoning
1 rotisserie chicken, meat shredded, skin and bones discarded 3 tablespoons olive oil
2 scallions, white and green parts finely chopped separately 2 cups prepared white rice
Zest of 1 lime
Kosher salt and black pepper
One 21.5-ounce can honey-chipotle beans, such as Bush's 1 cup shredded Cheddar-Monterey Jack cheese blend
4 large tortillas, warmed to make them pliable
1 cup shredded Cheddar-Monterey Jack cheese blend 1/2 cup chopped white onion
1/4 cup chopped fresh cilantro
4 lime wedges
Instructions: For the burrito: In a large pan on medium-high heat, add the adobo sauce, barbecue seasoning, chicken, 2 tablespoons of the oil and the scallion whites. Saute until everything is combined and coated and the chicken is warmed through, 6 to 8 minutes. Remove to a large bowl. In a medium bowl, toss the rice with the lime zest and scallion greens; season with a pinch of salt and a few grinds of black pepper. Drain the beans over a bowl and reserve 1 cup of the liquid for the topping. Add the beans to the bowl with the chicken mixture, then add the rice mixture and cheese and mix to combine. Add a couple of spoonfuls of filling to each tortilla. Fold one of the tortillas by first overlapping the line of filling with the flap closest to you. Tuck in both sides and, while holding them, fold the tortilla over itself, keeping the ingredients tucked tightly in the center. Fold the remaining tortillas. Preheat the oven to broil. On a griddle or in a large pan on high heat, add the remaining tablespoon of oil. Add each burrito seam-side down and sear until golden brown, 2 to 3 minutes (you may have to do this in batches if using a pan instead of a griddle). Flip and sear the other side, another 2 to 3 minutes. Transfer the burritos to an ovensafe serving dish. For the topping: Drizzle the reserved 1 cup bean liquid over the burritos, top evenly with the cheese and place under the broiler until the cheese is just melted, 3 to 5 minutes. Serve topped with the white onions, cilantro and a squeeze of lime. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 40350,"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, Malbec, Syrah, Tempranillo]" 40351,"Puchkas 1 cup boiled black garbanzo beans 1 cup diced boiled potatoes 1/2 cup finely chopped fresh cilantro 2 tablespoons chaat masala 1/4 teaspoon red cl powder 1/4 teaspoon roasted cumin powder Sugar, to taste Salt Oil, for frying Pan puri (store-bought), for frying 1 cup fresh cilantro 1 cup Mexican cola 1 cup fresh mint 1/2 cup lime juice 2 tablespoons chopped fresh ginger 1 teaspoon chaat masala 1/2 teaspoon red cl powder 1 jalape?o 2 cups tamarind chutney 2 cups micro cilantro 2 cups edible flowers 2 cups pomegranate seeds 1 cup boondi Instructions: For the filling: Mix together the garbanzos, potatoes, cilantro, chaat masala, cl powder, cumin powder, sugar and salt to taste in a bowl. Set aside. For the mint chutney: Combine the cilantro, cola, mint, lime juice, ginger, chaat masala, cl powder, jalape?o and 3 cups water in a blender and blend. Strain and set aside. Heat the oil in a deep-fryer. Fry the pan puri until crisp. To serve: Break a small circle out of one side of each pan puri, then put the filling in, along with a drop of tamarind chutney. Serve garnished with the micro cilantro, edible flowers, pomegranate seeds and boondi with the mint chutney in a bowl on the side. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 40352,"Crab Stuffed Portobellos 3 tablespoons coconut oil, melted 1 pound large portobello mushrooms, gills removed, stems removed and stems diced 2 scallions, sliced 4 ounces jumbo lump crabmeat 1 teaspoon Creole seasoning Himalayan pink salt Ground black pepper 1/2 cup shredded Parmesan Instructions: Preheat the oven to 350 degrees F. Put a large skillet over medium-high heat and add 2 tablespoons of the coconut oil. Once heated, add the portobello stems and sliced scallions and saute until tender, about 2 minutes. Fold in the crabmeat, Creole seasoning, and salt and pepper to taste. Brush the mushroom caps with the last tablespoon of coconut oil. Stuff the caps with the crab filling and put into the oven to roast for 15 minutes.
Remove the mushrooms from the oven and top with the Parmesan. Put back into the oven and continue cooking until the cheese has melted, another 3 to 5 minutes. Remove from the oven and cut as desired for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40353,"Mint Julep Whoopie Pies 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon kosher salt 1 vanilla bean 1/2 cup granulated sugar 1/4 cup packed light brown sugar 4 tablespoons unsalted butter, at room temperature 2 tablespoons vegetable shortening 2 large eggs, at room temperature 1/4 teaspoon pure peppermint extract 3 drops green food coloring 1/2 cup plus 2 tablespoons milk 4 ounces cream cheese, at room temperature 2 tablespoons unsalted butter, at room temperature 2 cups confectioners' sugar 2 tablespoons bourbon 1/4 cup granulated sugar 1 tablespoon packed fresh mint leaves Instructions: For the cakes: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Split the vanilla bean lengthwise with a paring knife, and scrape down the length with the back of the knife to remove the seeds. Add the seeds, granulated and brown sugars, butter and shortening to the bowl of a stand mixer fitted with the paddle attachment, and beat on medium-high speed until the mixture looks pale and fluffy, about 5 minutes. Add the eggs 1 at a time, beating after each addition, and beat for 3 minutes, scraping down the side of the bowl with a rubber spatula halfway through. Add the peppermint extract and food coloring to the milk, reduce the mixer speed to low and add the milk to the sugar-egg mixture (it may appear curdled, but that's OK). Mix until combined, then slowly add the flour mixture, continuing to mix, without overmixing, until the batter is smooth and uniform. Scrape the bowl with a rubber spatula into a pastry bag fitted with a 1/2-inch round tip or a resealable plastic bag with a corner snipped off to make a 1/2-inch opening. Pipe rounded-tablespoon-sized mounds of the dough about 2 inches apart onto the prepared baking sheets. Bake until the cakes are set and springy when gently touched, about 10 minutes. Let the cakes cool for 5 minutes on the baking sheets, then gently transfer them to a wire rack with a spatula to cool completely. For the filling: Beat the cream cheese and butter on medium-high speed until smooth, about 2 minutes. Slowly add the confectioners' sugar, and beat until the mixture is smooth and light. Add the bourbon, and beat for 1 minute more (the filling will be very soft). For the mint sugar: Put the granulated sugar and mint in a food processor or mini processor, and process until the mint is finely chopped and the sugar is green. To assemble: Pipe or spoon the filling onto the flat side of half the cakes, leaving a small border. Place another cake, flat-side down, on top of each iced cake to create sandwiches, and gently press in place. Roll the edge (with exposed filling) of each whoopie pie in mint sugar. Refrigerate them in a single layer until the filling is set, about 30 minutes. (Whoopie pies can be made the day before, refrigerated in an airtight container in a single layer and served the next day.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40354,"Cajun Omelet 3 eggs 2 to 3 links pre-cooked sausages, sliced 1/2 green pepper, chopped 2 slices chopped onions 3 slices chopped tomatoes 1 tablespoon chicken Cajun spice 2 slices mozzarella cheese Home fries, optional Instructions: In a bowl, mix eggs. Then add sausage, peppers, onions, tomatoes, and Cajun spice. In a large frying pan, heat oil over medium high heat. Pour mixture into pan. Flip over when browned. Then add mozzarella cheese. Fold when finished. Serve with a side of home fries, if desired. Recipe can be expanded. ","[Zinfandel, Merlot, Malbec, Syrah]" 40355,"Pumpkin and Pancetta Risotto 1/3 cup chopped pancetta 2 to 2 1/2 cups light chicken stock 2 large shallots, chopped 1 pound pumpkin flesh, cut into 1/2-inch cubes (about 4 cups) 3 tablespoons olive oil Scant 1 cup risotto (Carnaroli, Arborio, or Vialone Nano) 1/2 cup dry white wine 2 tablespoons mascarpone 1/4 cup freshly grated Parmesan Sea salt and freshly ground black pepper Instructions: Heat a dry non-stick frying pan and, when hot, fry the pancetta until browned and crisp. Drain and set aside. Heat the stock to a gentle simmer in a saucepan. In a large saucepan, gently saute the shallots and pumpkin in the oil for about 5 minutes. Stir in the rice and cook for a further 2 minutes to toast the grains. Pour in the wine and cook until reduced right down. Now pour in one-fourth of the stock and stir well. Cook gently until the liquid has been absorbed, then stir in another ladleful of stock. Continue cooking and stirring, gradually adding the stock, until the rice grains are just tender and the risotto is creamy. The whole process should take about 15 minutes. About 2 minutes before the end of cooking, stir in the pancetta, mascarpone, and half the Parmesan. Check the seasoning, then serve in warm bowls, sprinkled with the remaining Parmesan. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 40356,"Ricotta With Balsamic Berries 1 cup balsamic vinegar 2 tablespoons honey
1 sprig mint
Sliced strawberries and/or blackberries, for serving
Fresh ricotta, for serving
Instructions: Boil the vinegar, honey and mint sprig in a small saucepan until syrupy, about 7 minutes. Cool the syrup slightly, then drizzle over strawberries and/or blackberries and ricotta. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 40357,"Hickory and Gorgonzola Popcorn 1/4 cup canola oil 2/3 cup popcorn kernels 4 tablespoons unsalted butter 2 tablespoons Gorgonzola powder (See Cook's Note) 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1/8 teaspoon hickory smoke powder (See Cook's Note) Instructions: Put the oil and 3 popcorn kernels in a 6-quart saucepan. Cover and cook over medium-high heat until the kernels pop. Add the remaining kernels, cover, and remove from the heat for 30 seconds. Return the pan to the heat; within a minute you should hear the kernels start to pop. Cook, gently shaking the pan occasionally, until the popping sound slows down, about 2 minutes. Towards the end of popping, lift up the lid slightly to let out the steam to help keep the popcorn crisp. Wait 5 seconds and pour the popcorn into a large paper bag. Melt the butter in the popcorn saucepan and drizzle it over the popcorn. Shake the bag, then add the gorgonzola powder, salt, pepper and hickory smoke powder. Shake the bag once more to coat all the kernels.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40358,"Sunny's Very Peri Grilled Chicken 2 pints cherry tomatoes 6 Thai bird chiles
2 small red onions, peeled and quartered
2 orange bell peppers, halved
2 red bell peppers, halved
2 red jalapeno peppers, halved
2 tablespoons apple cider vinegar
2 teaspoons light brown sugar
4 cloves garlic, smashed
Kosher salt
4 bone-in, skinless chicken legs 4 bone-in, skinless chicken thighs
2 bone-in, skinless chicken breasts, cut in half
1/4 cup vegetable oil
Instructions: For the sauce: Preheat half of a grill to 400 degrees F. Using an upside-down wire cooling rack or a grill basket over the direct-heat side of the grill, add the tomatoes, Thai bird chiles, onions, bell peppers and jalapeno peppers. Roast, tossing and flipping until everything is charred, 20 to 25 minutes. Boil vegetables: Add the charred vegetables to a medium pot along with the vinegar, sugar, garlic, a pinch of salt and enough water to just cover the vegetables. Bring to a boil over high heat, then lower and let simmer, stirring occasionally, until the liquid is reduced by half, 15 to 20 minutes. Remove from the heat and allow to cool, then blend until smooth. Pass the sauce through a fine-mesh strainer. For the chicken: Add the chicken, 1/2 cup sauce and vegetable oil to a large resealable bag. Mix and seal, then marinate for 1 to 2 hours at room temperature. Preheat half of a grill to 400 degrees F. Remove chicken from bag, discard marinade and pat chicken dry. Place chicken, smooth-side down, over direct heat to char, then flip and finish cooking over indirect heat for a total of 10 to 15 minutes depending on piece and heat. Brush the chicken with sauce the last few minutes of grilling. Serve with more sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40359,"Healthy Slow Cooker Chili 8 ounces cage-free boneless chicken breasts, cubed 8 ounces ground lean turkey 3/4 cup canned small black beans 3/4 cup canned great Northern white beans 4 cups no-sodium/MSG chicken or vegetable broth 2 cups canned organic low-sodium tomato sauce 1 cup canned no-sodium stewed tomatoes 1/4 cup lime juice 3/4 cup chopped celery 3/4 cup corn (frozen, canned or fresh) 1/2 green bell pepper, chopped 1/2 orange bell pepper, chopped 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 1/2 fresh jalapeno, minced 1/2 cup chopped yellow onion 1/4 cup chopped fresh cilantro 2 cloves garlic, chopped 2 tablespoons chili powder 2 teaspoons ground cumin Instructions: Place the chicken and turkey in a large saucepan over medium heat and cook until slightly browned. Add to a 4-quart slow cooker along with the beans, broth, tomato sauce, stewed tomatoes, lime juice, celery, corn, bell peppers, jalapeno, onions, cilantro, garlic, chili powder and cumin. You can cook on high for a faster chili that will be ready in 3 hours. Or you cook on low for 6 hours. Set the dial, enjoy your day and come home to a healthy meal. ","[Syrah, Zinfandel, Tempranillo, Malbec]" 40360,"Whoopie Pies 1 1/2 cups/375ml all-purpose flour, sifted 1/2 cup/125ml unsweetened cocoa powder, sifted 1 1/2 teaspoons/7ml baking powder 1/2 teaspoon/2ml salt 1 cup/250ml sugar 1/2 cup/125ml butter, room temperature 2 eggs 1 teaspoon/5ml pure vanilla extract 1 cup/250ml milk 1 cup/250ml sugar 2 tablespoons/30ml honey 1 teaspoon/5ml pure vanilla extract 2 egg whites, room temperature Instructions: For the chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper. Combine the flour, cocoa, baking powder and salt in a bowl. Beat the sugar, butter and eggs with a mixer for about 30 seconds. Add the vanilla and beat for 30 seconds more. Add the flour mixture to the sugar mixture, alternating with the milk and beating until smooth. Using an ice cream scoop, drop mounds of the batter (about 1/2 cup for each) onto the lined baking sheet (6 per sheet as they will spread when baking). Bake for 15 minutes. Let cool completely on a wire rack. Repeat with the remaining batter. For the marshmallow filling: Whisk together the sugar, honey, vanilla, egg whites and 2 tablespoons water (30ml) in a large heatproof bowl using a hand mixer. Place the bowl over a saucepan of simmering water. Beat with the mixer until the mixture is thick, creamy and stands in peaks, 5 to 7 minutes. Remove from the heat and beat for a minute or so more, then let cool completely. (You can keep the marshmallow filling in the refrigerator until ready to use.) Spread a generous amount of filling on the flat side (bottom) of a chocolate cake. Sandwich with another cake, pressing down gently to spread the filling evenly. Repeat to make 8 whoopie pies. Serve immediately or wrap the whoopie pies individually in plastic wrap (they can be frozen). ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 40361,"Cream Cheese Roll-Ups Two 8-ounce packages cream cheese, softened 4 ounces jarred salsa (hot) 4 green onions, finely sliced
4 large flour tortillas
10 slices bacon, cut into small pieces and cooked till crisp
16 thin slices deli ham
Instructions: In a medium bowl, mix together the cream cheese, salsa and onions until fully combined. Spread the tortillas with the mixture, leaving a 1/2-inch edge. Top each with bacon and ham, then roll into tight cylinders and wrap in plastic wrap. Refrigerate for at least one hour. Remove from fridge, discard the plastic wrap and cut each roll into 1-inch pieces, discarding the uneven ends (or eating them while preparing, like I did!). Each roll should yield eight pieces. If you like, before cutting, stick toothpicks in the rolls at 1-inch intervals; it makes serving a snap. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 40362,"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 for 40 to 45 minutes. (You don't want the bacon pieces to shrink so much they start to squeeze the jalapenos.) If after 45 minutes the bacon doesn't look brown enough, just keep cooking until the bacon is sizzling. Serve immediately, or they're also great at room temperature. ","[Zinfandel, Syrah, Tempranillo, Garnacha]" 40363,"Sweet and Spicy Couscous Salad with Grapes 2 cups chicken stock 1 1/2 cups instant couscous 1 cup seedless California grapes 1/2 cup pine nuts or slivered almonds 1/2 cup dried apricots, sliced 1/2 cup green onions, sliced 1/4 cup fresh parsley, chopped 1/8 cup fresh mint, chopped 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon cinnamon 1/4 teaspoon cayenne pepper 1/2 cup olive oil 1/2 cup lemon juice Instructions: Bring stock to a boil in a medium saucepan and stir in couscous. Remove pan from heat and cover. Let couscous stand until cool, then fluff with a fork into a large bowl. Stir in grapes, pine nuts, apricots, green onions, parsley and mint. Add remaining Ingredients and let flavors marry for 30 minutes before serving. ","[Riesling, Moscato, Sauvignon Blanc, Vermentino]" 40364,"Spicy Mac and Cheese 1 tablespoon unsalted butter 4 slices white bread, cut into 1/2-inch squares
Kosher salt
1 tablespoon unsalted butter 8 ounces Cheddar cheese, shredded
8 ounces Colby cheese, shredded
8 ounces pepper Jack cheese, shredded
2 cups elbow pasta, cooked until almost al dente
2 teaspoons all-purpose flour 1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard powder
1/8 teaspoon grated nutmeg
1/4 cup sour cream
1 egg, beaten
1/4 cup grated Vidalia or sweet onion
1 cup heavy cream
1 cup half-and-half
Instructions: To make the croutons, melt the butter in a skillet over medium heat. Add the bread cubes and toast until light golden, 4 to 6 minutes. Transfer to a paper towel-lined plate and season with a pinch of salt. Set aside. To prepare the pasta, butter the bottom and sides of a 9 x 13-inch casserole dish. Preheat the oven to 350 degrees F. In a medium bowl, toss together the Cheddar, Colby, and Jack cheeses. Put the cooked pasta in a large bowl and add two-thirds of the blended cheese. Set aside. To make the custard, in a large bowl, whisking between additions, mix together the flour, salt, black pepper, cayenne pepper, mustard, nutmeg, sour cream, egg, onion, heavy cream, and half-and-half. Pour the custard over the pasta mixture and toss to combine. Pour the macaroni mixture into the prepared baking dish. Cover with the remaining cheese blend. Bake uncovered until the cheese is almost set and the top is just beginning to brown, about 35 minutes. Remove from the oven and sprinkle the croutons over the top. Return the dish to the oven and bake until golden brown, about 10 minutes more. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40365,"Neely's Chunky Chocolate Delight 6 ounces bittersweet chocolate, chopped 6 ounces semisweet chocolate, chopped 1/2 cup heavy cream 2 tablespoons corn syrup 2 tablespoons unsalted butter 1/4 teaspoon table salt 1/4 teaspoon cayenne pepper 1 cup dried tart cherries 1 cup shelled pistachios Edible gold leaf, for garnish Instructions: Line a 13 by 9-inch pan with foil, leaving 2 \handles\ extended from the sides. Add the chocolate to a glass bowl set over simmering water. Stir constantly to melt the chocolate. Add the heavy cream, corn syrup, butter, salt, and cayenne. Stir until smooth and remove from the heat. Add the cherries and pistachios and stir to incorporate. Pour the mixture into the prepared pan and smooth out the mixture evenly with a rubber spatula. Sprinkle with the edible gold leaf on top. Refrigerate for at least 1 hour to firm up. Once the chocolate is firm, remove it from the pan, using the foil handles to lift it. Remove the foil from the bottom and cut the chocolate into chunks on a plastic cutting board with a sharp knife. Sprinkle with more edible gold leaf for garnish and package in metallic take-out boxes for guests to take home. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 40366,"Raisin Walnut Rosemary Bread 3 cups golden raisins 3 cups scalded milk 2 cups granulated sugar 6 tablespoons (3/4 stick) unsalted butter, at room temperature 3 large eggs 1 teaspoon vanilla extract 4 1/2 cups unbleached flour 2 teaspoons salt 2 tablespoons double-acting baking powder 2 tablespoons crushed fresh rosemary leaves, or 2 teaspoons crushed dried rosemary leaves 2 cup coarsely chopped walnuts Instructions: Add the raisins to the scalded milk. Cover and cool for about 30 minutes, until lukewarm. Preheat the oven to 350 degrees. Grease two 81/2 by 4 1/2 inch pans, four 5 by 31/2 inch pans, or six 15- ounce cans. In a large bowl, beat the sugar with the butter. Add the cooled raisin mixture, the egg, and vanilla Mix well. In a medium bowl, whisk together the flour, salt, baking powder, rosemary, and nuts until well combined. Spoon the butter mixture all at once and stir just until combined. Spoon the batter into the prepared pans. If using cans, spoon the batter into them so that they are just over half full. Bake 8 1/2 inch loaves for 1 hour to 1 1/4 hours, 5-inch loaves for 35 to 40 minutes, or 15-ounce cans for 25 to 30 minutes or until well browned (the internal temperature should reach 190 degrees.) Cool 10 minutes, then remove from the pans and place loaves on a rack to cool completely. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40367,"Bacon-and-Egg Caesar Salad 1/4 cup grated Parmesan 2 tablespoons extra-virgin olive oil 2 tablespoons red wine vinegar 4 sun-dried tomatoes, finely chopped Juice of 1 lemon Kosher salt and freshly ground black pepper 4 strips bacon Cooking spray, for the skillet 4 large eggs 4 slices whole-grain or whole-wheat bread 1 small clove garlic, halved 2 hearts of romaine, trimmed and halved lengthwise Chopped fresh flat-leaf parsley, for serving, optional Instructions: Put the Parmesan, oil, vinegar, sun-dried tomatoes, lemon juice, 3 tablespoons water, 1/2 teaspoon salt and a few grinds of pepper in a jar or other container with a lid. Secure the lid and shake vigorously to combine. (The dressing can be made a day ahead; shake well before serving.) Lay the bacon in a large nonstick skillet and cook over medium heat, turning once, until golden and crispy, about 5 minutes per side. Transfer to a paper-towel-lined plate to drain, then finely chop. Wipe out the skillet, coat it with cooking spray and place over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, 4 to 5 minutes. Sprinkle the eggs with salt and pepper. Remove from the heat. Meanwhile, toast the bread, then rub one side of each slice with the garlic. Cut each slice in half. Put 2 toast halves on each of 4 plates and top each plate with a romaine heart half. Drizzle with the dressing, top with an egg and sprinkle with the bacon. Sprinkle with parsley if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40368,"Josh's Roast Pork Sandwich 2 pounds boneless pork loin 1/2 cup plus 2 tablespoons Big Daddy Seasoning, recipe follows 1/4 cup grapeseed oil Kosher salt 1 1/2 pounds fresh broccoli rabe, cleaned and roughly chopped 2 tablespoons chopped fresh garlic 2 tablespoons red pepper flakes 4 to 6 ciabatta rolls 1 pound provolone, sliced Cracked black pepper 1/2 cup smokey paprika 1/4 cup granulated onion powder 1/4 cup granulated garlic powder 3 tablespoons seasoned salt 1/4 cup fresh cracked pepper 1/2 cup kosher salt Instructions: Preheat oven to 375 degrees F. Rub pork loin with 1/2 cup Big Daddy Seasoning and allow to sit at room temperature for 15 minutes. In a large cast-iron pan over medium heat, add 2 tablespoons grapeseed oil; Seer pork loin on all sides and both ends. Add pork to a roasting pan with rack and roast in oven for approximately 1 hour until internal temperature reaches 155 degrees F. Remove from oven and allow to rest for 5 minutes. Slice pork very thin. In a large pot of boiling salted water, add broccoli rabe and blanch for 3 to 4 minutes. Strain from water and shock in a bowl of ice water to stop cooking. Drain from ice water. In a large skillet over medium heat, add remaining oil, garlic and red pepper flakes. Cook until fragrant. Add the cooked broccoli rabe. Add 2 tablespoons Big Daddy Seasoning and mix together. Remove from pan. Assemble ciabatta rolls upside down; add provolone cheese, pork and broccoli rabe. Season with salt and pepper, to taste. Toast sandwiches for 3 to 4 minutes on each side. In a large bowl, mix ingredients together.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 40369,"Moist Zucchini Bran Muffins 1 (18.25-ounce) box raisin bran muffin mix (recommended: Sun-Maid) 2 egg whites 1 1/4 cups grated zucchini (about 1 medium zucchini) 1/4 cup unsweetened applesauce 3/4 cup apple juice 1 teaspoon ground cinnamon 1 cup raisins Instructions: Preheat oven to 400 degrees F. Lightly spray muffin cups with canola cooking spray; set aside. Combine all ingredients in a mixing bowl. Stir to combine thoroughly. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 20 to 22 minutes or until tops are golden brown. Per Muffin: Calories: 110 Total Fat; 0 grams; Saturated Fat: 0 grams; Protein: 5 grams; Total carbohydrates: 38 grams; Sugar: 13 grams; Fiber: 3 grams; Cholesterol: 0 milligrams; Sodium: 326 milligrams ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40370,"Rigatoni with Swiss Chard and Sausage Kosher salt 12 ounces rigatoni 2 tablespoons extra-virgin olive oil 12 ounces sweet Italian sausage, casings removed, crumbled 4 tablespoons unsalted butter 6 cloves garlic, chopped 1 bunch Swiss chard, stems removed, leaves chopped 1 tablespoon plus 1 teaspoon all-purpose flour 1 3/4 cups milk (not skim) 1/2 cup grated parmesan cheese (about 1 ounce) Grated zest of 2 lemons Freshly ground pepper Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat the olive oil in a large Dutch oven or wide skillet over medium-high heat. Add the sausage and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside. Wipe the Dutch oven clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the chard and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring, until combined, 1 to 2 minutes. Add the milk to the chard mixture and bring to a boil; cook 1 minute. Stir in the sausage, parmesan, lemon zest and a few grinds of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes. Add the pasta to the pot and toss, adding enough of the reserved pasta water to loosen. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40371,"Corned Beef Burgers with Latke Buns 1 Granny Smith apple, peeled 1/2 pound beets, trimmed and peeled 3 tablespoons olive oil 1 1/2 tablespoons chopped fresh dill 1 1/2 tablespoons sherry vinegar Kosher salt and freshly ground black pepper 1/2 cup spicy brown mustard 1 1/2 tablespoons prepared horseradish 1 half sour pickle, minced 2 pounds russet potatoes 1 small yellow onion 1/4 cup matzo meal 1 large egg, lightly beaten Kosher salt and freshly ground black pepper Vegetable oil, for frying 1 pound sliced corned beef from a deli (not canned) 1 large egg 2 tablespoons matzo meal Vegetable oil, to coat the pan Applesauce, for serving Instructions: For the raw apple beet slaw: Shred the apple and beets in a food processor fitted with the grater attachment and transfer to a medium bowl. Toss with the oil, dill, vinegar, salt and pepper. Refrigerate and let the flavors meld while you make the rest of the components. For the horseradish-pickle mustard: Combine the mustard, horseradish and pickle in a small bowl. For the latke bun: Peel the potatoes and onion and shred them in a food processor fitted with the grater attachment; transfer to a dish towel-lined strainer fitted over a large bowl. Let sit for 5 minutes, and then squeeze the veggies using the towel to get out the excess moisture. Transfer to a large bowl. Add the matzo meal, egg and a pinch each of salt and pepper and use your hands to mix them together. Fill a large cast-iron skillet with 1/2 inch oil. Heat over medium-high heat until the oil is very hot but not smoking. Working in batches, scoop the potato mixture by 1/3-cupfuls and form a bun shape. Carefully add the latkes to the skillet, flattening each slightly with a spatula. Fry, turning the latkes once, until golden brown and cooked through, about 3 minutes per side. Drain on paper towels and season with salt and pepper. Remove any loose bits of potato mixture from the oil in the pan between batches with a slotted spoon. You should have 12 bun halves. For the corned beef burger: Pulse the corned beef in a food processor fitted with the blade attachment until a coarse burger-like consistency. Add the egg and matzo meal and pulse just to combine. Form into 6 burger patties (about 1/4 cup each). Add enough oil to a large cast-iron skillet to coat the pan and heat over over medium heat. Working in batches, cook the burgers until the outsides are brown and crispy, about 4 minutes per side. The insides will still feel on the rare side, and that's ok...and delicious. To build, schmear 6 latke buns with applesauce. Top each with a corned-beef burger, then a pile of slaw. Schmear some horseradish-pickle mustard on the remaining 6 latkes, and place on top of the slaw. Cut your burger in half if you can't manage...it's a mouthful! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40372,"Senate Bean Soup 1 pound dried navy beans, picked over 1 pound ham (preferably with bone) 1 large russet potato, peeled and quartered Kosher salt 1/2 cup milk 2 tablespoons unsalted butter 1 large onion, chopped 1 stalk celery, chopped 2 cloves garlic, chopped 1/4 cup chopped fresh parsley Freshly ground pepper Instructions: Put the beans in a large bowl and cover with about 3 times their volume of cold water. Soak overnight in a cool place. Drain the beans and transfer to a large pot or Dutch oven. Add 10 cups water and the ham. Bring to a simmer over medium heat, then reduce the heat to low and cook until the beans are tender, about 1 hour, 30 minutes. Transfer the ham to a plate to cool slightly, then remove the bone, if used, and dice the meat. Return the meat to the pot. Meanwhile, cover the potato with water in a saucepan and season with salt. Bring to a boil over medium-high heat, then reduce the heat and simmer until the potato is fork-tender, 20 to 25 minutes. Drain the potato; transfer to a bowl with the milk and mash with a potato masher or fork until smooth. Add the mashed potato to the bean soup and stir until combined. Melt the butter in a large skillet over medium heat. Add the onion, celery, garlic and parsley and cook until the vegetables are translucent, 7 to 10 minutes. Add the vegetable mixture to the soup, reduce the heat to low and cook 1 hour, adding up to 2 more cups water if the soup is too thick. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40373,"Mac and Cheddar Cheese with Chicken and Broccoli 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 pound chicken breast tenders, chopped Salt and pepper 1 small onion, chopped 1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists 2 1/2 cups raw broccoli florets, available packaged in produce department 3 tablespoons butter 3 tablespoons all-purpose flour 1/2 teaspoon cayenne pepper 1 teaspoon paprika 3 cups whole milk 1 cup chicken stock 3 cups yellow sharp Cheddar 1 tablespoon prepared Dijon mustard Instructions: Place a pot of water on to boil for macaroni. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes. Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli. Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40374,"Calabrese Chicken One-Pot 1 tablespoon extra-virgin olive oil, plus more for drizzling 4 bone-in, skin-on chicken breasts Salt and freshly ground black pepper 1/4 pound sliced calabrese salami, chopped 1 onion, chopped or thinly sliced 2 small ribs celery, chopped 1 cubanelle pepper, chopped or thinly sliced 3 to 4 cloves garlic, chopped or thinly sliced 1 1/2 teaspoons smoked paprika, half a palmful 1 teaspoon fennel seed, 1/3 palmful 1 cup red wine 1 (28-ounce) can stewed tomatoes 1 (14-ounce) can tomato sauce A handful fresh flat-leaf parsley, finely chopped 1 loaf crusty bread (recommended: ciabatta), warmed for serving Instructions: Heat a cast iron skillet or Dutch oven with extra-virgin olive oil, a turn of the pan, over medium-high heat until very hot. Season the chicken breasts with salt and pepper, add to the pan and brown on both sides and cook through. Remove the chicken to a plate. Add the salami to the pan and stir 1 minute, then add in the onions, celery, peppers, garlic and stir a couple of minutes more. Add the fennel seed and smoked paprika. Deglaze the pan with the red wine, then add the tomatoes, tomato sauce, parsley, and the reserved chicken. Bring the mixture to a boil and reduce to a simmer. Turn off the heat and cool completely to store for make-ahead meal. Reheat in the same pan with a splash of water or stock to get things going. Top with an extra drizzle of extra-virgin olive oil and serve with bread crusted up in a hot oven. ","[Barolo, Barbaresco, Dolcetto, Garnacha]

" 40375,"Spaghetti Squash with Kale Pesto 1 medium spaghetti squash (about 3 pounds) 1/3 cup hazelnuts, roughly chopped 2 cups roughly chopped kale leaves (about 2 ounces) 1/2 cup fresh parsley 1 clove garlic 2 tablespoons golden raisins 5 tablespoons extra-virgin olive oil 1/4 cup grated parmesan cheese, plus more for topping 1 teaspoon Worcestershire sauce Kosher salt and freshly ground pepper Instructions: Preheat the oven to 400 degrees F. Halve and seed the spaghetti squash; roast, then scrape into strands (see Cook's Note). Meanwhile, toast the hazelnuts in a dry skillet over medium-high heat, stirring occasionally, about 3 minutes. Transfer to a plate and let cool. Pulse the kale, parsley, garlic, raisins and 2 tablespoons of the toasted nuts in a blender or food processor until combined. Add 1/4 cup olive oil; blend until smooth. Add 1/3 cup water, the parmesan, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper. Pulse until the pesto comes together, adding up to 3 more tablespoons water to loosen, if necessary; season with more salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spaghetti squash and cook, stirring, until coated. Add 3/4 cup of the kale pesto. Stir to coat, adding up to 1/2 cup water to loosen; season with salt and pepper. Top the squash with the remaining toasted nuts and more parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40376,"Fresh Fava Beans and Wild Morel Ragout with Lake Superior Whitefish 3 pounds fresh fava beans still in the pod 1/2 pound fresh morels 6 tablespoons olive oil 3 shallots, finelychopped 1/2 cup fish stock 1/4 cup dry white wine 3 tablespoons chopped fresh thyme 3 tablespoons cold unsalted butter 4 (6ounce) fillets of fresh whitefish, skin on, pin bones removed Salt and freshly ground pepper to taste Instructions: Shell the fava beans from the large long pods in which they are encased. This will reveal the beans in their thin skin from which they must also be removed. Do this by bringing a pot of water to a boil, add the beans to the pot and blanchcook for 2 to 3 minutes before straining the favas and shocking in an ice bath of cold water. The thin skin can now be peeled entirely off by hand to reveal the sweet fava bean. It is now ready to be added to any dish and only requires a few moments of additional cooking time. Clean the morels carefully and trim off the bottom of the stem. Remove all dirt and debris by soaking them in several changes of clean cold water. Next, lay the morels out on paper towels to absorb the excess moisture and air dry. Keep refrigerated until ready to use. In a saute pan, heat 3 tablespoons of the olive oil over medium heat. Add the morels and saute 3 to 4 minutes. Add the shallots and cook for 3 additional minutes. Add the fish stock and braise the morels for 2 to 3 minutes. Add the fava beans and white wine to the morels and continue to cook another 3 minutes. Season the vegetables with salt and pepper and add the fresh thyme leaves. Swirl in the cold butter to allow the butter, which adds a creamy texture to the dish, to melt but not separate. Remove promptly from the heat and place the morels and fava beans on a warm serving platter. While the morels and fava beans are cooking begin to cook the whitefish by seasoning the fish with salt and pepper. Heat the remaining olive oil in a second saute pan. Add the fish fillets to the hot oil, skin side down and cook the fillets 2 1/2 to 3 minutes on each side, before removing and placing on the serving platter with the morels and favas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 40377,"Slow Cooker Chili 3 tablespoons canola oil 2 pounds ground beef chuck, broken apart Kosher salt 2 medium yellow onions, finely chopped 8 medium cloves garlic, minced 1 Fresno cl, halved, seeded, cut into 1/2 inch slices 1 red bell pepper, halved, seeded, cut into 1/2 inch slices 3 tablespoons tomato paste 1 (28 ounce) can whole, peeled tomatoes 2 tablespoons chili powder 1 bay leaf 1/2 teaspoon ground cumin 1/2 teaspoon allspice 2 teaspoons red pepper flakes 2 tablespoons apple cider vinegar 1 (15.5 ounce) can black beans, drained and rinsed Shredded cheddar Sour cream Sliced avocado Thinly sliced scallions Lime wedges Tortilla chips Instructions: Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl. Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes. Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes. Serve: Allow it to \rest\ for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 40378,"Cherry Cordial Ice Cream 2 cups (1 pt.) half-and-half 2 cups (1 pt.) heavy cream 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 (10 oz.) jar maraschino cherries (without stems), well drained and chopped (about 1 cup) 3/4 cup semi-sweet mini chocolate chips 1 tablespoon vanilla extract 1/2 teaspoon almond extract Instructions: COMBINE all ingredients in ice cream freezer container; mix well. Freeze according to manufacturer's instructions. REFRIGERATOR-FREEZER METHOD: OMIT half-and-half. Whip heavy cream. In large bowl, combine sweetened condensed milk, 1/2 cup chopped maraschino cherries, 1/2 cup mini chocolate chips, 2 teaspoons vanilla and 1/4 teaspoon almond extract; mix well. Fold in whipped cream. Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. Calories 432,Total Fat Grams26.6,Calories From Fat 240,Saturated Fat Grams 16.6,Saturated Fat Grams Pct DailyValue 83,CholesterolMilligrams 81,SodiumMilligrams 80,Sodium Milligrams Pct Daily Value 3,Potassium Milligrams 159,Potassium Milligrams Pct Daily Value 4,Total Carbohydrates Grams 28.2,Total Carbohydrates Grams Pct Daily Value 9,Dietary Fiber Grams 0.9,Dietary Fiber Grams Pct Daily Value 4,Sugars Grams 18.7,Vitamin A Pct Daily Value 15,Calcium Pct Daily Value 9,Thiamin Pct Daily Value 2,Niacin Pct Daily Value 4,Vitamin C Pct Daily Value 1,Magnesium Pct Daily Value 8,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
","[Burgundy, Barolo, Chianti, Tempranillo]

" 40379,"Asian Chicken Burger with Spicy Lemongrass Mayo and Pickled Asian Slaw 1 cup mayonnaise 1 to 2 tablespoons chili sauce, such as Sriracha 1 tablespoon bruised and finely minced lemongrass Zest and juice of 1 lime Kosher salt and freshly ground pepper 1 1/2 pounds ground chicken, half dark and half white meat 2 tablespoons hoisin sauce 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 4 cloves garlic, minced 4 scallions, green and white parts minced Kosher salt and freshly ground pepper 4 sesame-seed hamburger buns, halved and buttered Pickled Asian Slaw, for serving, recipe follows 1/4 cup rice wine vinegar 2 tablespoons toasted sesame oil 2 cloves garlic, minced Kosher salt and cracked black pepper 2 tablespoons thinly sliced pickled ginger 1/4 small head napa cabbage, finely shredded (about 3 cups) 1/4 red bell pepper, thinly sliced Instructions: For the spicy lemongrass mayo: Mix together the mayonnaise, chili sauce, lime zest and juice and lemongrass in a small bowl. Season with salt and pepper and set aside. For the Asian chicken burger: Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl. Mix together and form into 4 equal patties about 1/2-inch thick and 4 inches wide. This patty will be a bit wetter than your average patty because of the sauces and flavor in there. Sprinkle each side of the patties generously with salt and pepper. Create a small well in the center of each patty, using your thumb. Cook your patties on the griddle over medium heat until golden brown on each side and 160 degrees F, 4 to 5 minutes per side. Because of the sugar content in these patties, they can burn easily so watch your heat. Let rest 5 minutes. Place your buns on the griddle and toast them. For assembling: Place some of the spicy lemongrass mayo on each side of the buns. Add the chicken patties and top with the Pickled Asian Slaw. Finish with the top bun and serve with additional slaw and mayo on the side. Add the rice wine vinegar to a mixing bowl and whisk in the sesame oil and garlic. Season with salt and pepper. Add the ginger, cabbage and peppers and toss to coat with the dressing. Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving. Yield: 2 cups. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Grenache Blanc]

" 40380,"Panzanella with Feta and Basil 1/2 large loaf rustic country bread, cut into 1-inch cubes 1/2 of a 10-ounce loaf ciabatta (about 2 cups diced) 8 plum tomatoes, about 1 3/4 pounds, tops cut off and quartered and sliced 2 shallots, sliced thin (about 1/3 cup) 1/3 cup capers, drained 1/2 cup olive oil 3 tablespoons balsamic vinegar Salt and freshly ground black pepper 4 ounces feta cheese, crumbled 1 small bunch basil leaves, rinsed, thinly sliced, reserve some for garnish Instructions: Preheat oven to 350 degrees F. Place bread cubes on a baking sheet and toast in oven 10 to 15 minutes. Remove and let cool. Combine the bread with tomatoes, shallots and capers and let sit for about 5 minutes. Meanwhile, add olive oil and balsamic vinegar to a bowl. Season with salt and freshly ground black pepper, to taste, whisk and add to bread. Add feta and basil to the bowl. Lightly toss with wooden spoon. Plate panzanella, garnish with basil leaves and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 40381,"Celery and Potato Gratin 1/3 cup olive oil 2 onions, thinly sliced 4 cloves of garlic, thinly sliced 4 medium size celery stalks, peeled and finely diced 1 teaspoons celery salt 1 cup dry white wine 1 cup chicken or vegetable broth 1 can (28 ounces) plum tomatoes, half of juices reserved and chopped 2 pounds waxy potatoes, peeled and cut into 1/4 inch rounds 2 pounds celery root, peeled, quartered and cut into pieces of same thickness as the potatoes (keep cut celery root in acidulated water) Salt and freshly ground black pepper Instructions: Heat the olive oil and cook the onions until golden, about 10 minutes; if the onions stick, add some water Add the garlic, celery and celery salt and wine and cook until wine has almost entirely evaporated; add the tomatoes and their juices and broth and simmer for 5 minutes to bring the flavors together and thicken slightly. Parboil the potatoes for 5 minutes; drain and pat dry; parboil celery root for 3 minutes; drain and pat dry. Preheat the oven to 375 degrees. Lightly oil a shallow wide baking dish (gratin dish) which will accommodate the 2 layers of potatoes and celery root. Spread a third of the tomato mixture in the bottom of the dish and top with alternating slices of parboiled celery root and potatoes; season carefully with salt and pepper. Top with tomato sauce, then layer potatoes and celery root and cover with sauce. Cover dish and bake for 45 minutes or until ingredients are completely tender. Serve hot, warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40382,"Grilled Summer Vegetable Pita Pizza 11/2 cups summer squash (about 2 medium sized) yellow and/or green 2 vine ripe tomatoes 1 red onion 3 (6) round pitas 1/4 cup olive oil 1 cup Sabra Classic Hummus 2 tsp. salt black pepper and salt to taste Instructions:

1. Slice summer squash in 1/4 inch rounds. Place in bowl and add 2 tbsp. olive oil and 1/4 teaspoon salt.
2. Peel and cut red onion in half. Then slice with the grain in -inch wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil. Sprinkle with salt and combine.
3. Cut tomatoes in half and slice in 4-6 half moon wedges. Repeat with second half. Place in bowl with 1 tbsp. olive oil and 1/4 teaspoon salt and combine.
4. Grill summer squash about 4 minutes on each side. Grill onions about 5 minutes, rotating once. Grill tomatoes about 5 minutes rotating once.
5. Warm pita on the grill about 3 minutes each side. Once warm, remove the pita from the heat and slather with about cup Sabra Hummus.
6. Top with summer squash rounds, tomatoes and onions. Cut into 8 pieces and enjoy as a light summer meal or appetizer for entertaining. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40383,"Patrick Clarks' Pecan-Banana Tart 1/2 cup butter, cold 1 1/2 cups ground pecans 1 1/2 cups granulated sugar 1 1/4 cups all-purpose flour, plus 1 tablespoon Pinch salt 5 egg yolks 2 cups milk, plus 1 tablespoon 1/4 cup butter, at room temperature 1 egg 1/2 cup heavy whipping cream 1/2 teaspoon pure vanilla extract 2 tablespoons cornstarch 2 ripe bananas 32 roasted pecan halves Confectioners' sugar, for dusting Instructions: To prepare the tart: Combine the cold butter, 1/2 cup of the pecans, 1/3 cup of the granulated sugar, 1 cup plus 3 tablespoons of the flour, and the salt in a food processor and process until crumbly. Add 1 of the egg yolks and 1 tablespoon of the milk and process until the dough forms a ball. Roll out the dough to 1/8-inch thick and cut into a 9-inch circle. Line an 8-inch tart pan with the dough, place on a sheet pan, and refrigerate for 1 hour. Preheat the oven to 375 degrees F. Bake for 10 to 12 minutes, or until golden brown. To prepare the pecan cream: Combine the softened butter, the whole egg, the remaining 1 cup of ground pecans, 1/2 cup of the granulated sugar, the cream, and 1/4 teaspoon of the vanilla in a mixing bowl. Spread a 1/4-inch layer of the mixture in the bottom of the tart. Bake at 350 degrees F for 10 minutes, or until the pecan cream is set. Remove from the oven and set aside. To prepare the pastry cream: Bring the remaining 2 cups milk and 1/3 cup granulated sugar to a boil. Whisk together the remaining 4 egg yolks and 1/3 cup granulated sugar in a bowl. Sift the remaining 2 tablespoons flour and the cornstarch together over the egg yolk mixture and whisk until smooth. Add the remaining 1/4 teaspoon vanilla and one third of the milk mixture and whisk until combined. Return the remaining milk mixture to a boil. Pour the yolk mixture into the milk, stirring continuously, until thickened and remove from the heat. To prepare the tart: Cut the bananas into 1/4-inch thick slices and arrange in a single layer over the pecan cream in the tart shell. Spoon the pastry cream over the bananas and smooth with spatula. Lower the oven to 350 degrees F. and bake for 10 minutes. Remove from the oven and cool slightly, then refrigerate for at least 1 hour. Cut the tart into 6 slices and place a slice in the center of each plate. Arrange the toasted pecans on each slice and dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40384,"Monster Eye Cupcakes 1 cup vanilla frosting 12 chocolate cupcakes, unfrosted 1 16-ounce container dark chocolate frosting Black gel food coloring 12 green gummy rings 12 mini brown candy-coated chocolates Instructions: Spread a thin coat of vanilla frosting on a cupcake. Use a toothpick to mark the eye shape (about 1 1/4 inches wide and 3 inches long). Fill a resealable plastic bag with dark chocolate icing (tint with black gel food coloring); snip a 1/8-inch corner or use a #3 tip. Starting along the edge of the cupcake, pipe frosting to look like fur, pulling each dot in the same direction and overlapping the dots while working toward the eye. Place a green gummy ring in the middle of the white area and add a mini brown candy for the pupil. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 40385,"Doughnut Skewers 12 jelly doughnut holes 1 cup semisweet chocolate chips Blue and white nonpareils, for decorating Instructions: Insert lollipop sticks into jelly doughnut holes. Melt the chocolate chips in a microwave-safe bowl in the microwave in 30-second intervals. Dip the doughnuts partway in the chocolate. Sprinkle the warm chocolate with blue and white nonpareils. Let the skewers set.
","[Chardonnay, Riesling, Moscato]" 40386,"Las Culebrinas' Paella 8 cups water 2 cups white wine 1 1/2 medium onions, diced 2 green bell peppers, seeded and diced 2 tablespoons garlic, minced 1/2 cup tomato paste 1/3 cup canned peeled tomatoes 1/2 teaspoon black pepper 5 bay leaves 1/3 cup salt 1 tablespoon yellow food color 1/4 cup olive oil 2 cups beer 10 ounces medium shrimp 10 ounces medium scallops 10 ounces cubed firm-fleshed fish 10 ounces cleaned squid bodies, cut in large rings 10 ounces boneless chicken breast, cut in strips 1 1/4 cups long grain rice 1 1/4 cups Valencia rice 4 mussels 2 lobster tails, cut in half lengthwise Instructions: Preheat the oven to 400 degrees F. Combine all the ingredients, except for the mussels and lobster, into a large cooking pot and stir well. Cook on stovetop over high heat for 15 minutes. Add the mussels and lobster, cover, and place in the oven for 35 minutes. Uncover and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 40387,"Ipaloma 1 ounce reposado tequila, such as Don Julio 1 ounce freshly squeezed grapefruit juice
1/2 ounce agave nectar
10 ounces grapefruit IPA, such as Ballast Point Grapefruit Sculpin IPA Instructions: Pour the tequila, grapefruit juice and agave into a pint glass. Slowly add the IPA, taking care not to overflow. Serve immediately. ","[IPA, Grapefruit IPA]" 40388,"Chocolate Raspberry-Mousse Candy Cake 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled, plus more for the pan 1 cup all-purpose flour (see Cook's Note), plus more for the pan 1 cup sugar 1/2 cup Dutch-process cocoa powder 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/2 cup buttermilk, at room temperature 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 1/4 cups (about 5 ounces) frozen raspberries, thawed 1 cup sugar 1/2 teaspoon kosher salt One 1/4-ounce packet unflavored powdered gelatin 4 ounces cream cheese, at room temperature 1/2 cup sour cream, at room temperature 1 pound (16 ounces) white chocolate, finely chopped or white chocolate chips 1/2 cup heavy cream Instructions: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans, line the bottoms with parchment paper, butter the parchment and dust with flour, tapping out excess. Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes. Transfer the cakes to a rack and let cool 15 minutes. Invert the cakes on the rack, discard the parchment paper then flip the cakes right-side-up again. Move the rack with the cakes over a baking sheet and let the cakes cool completely. Make the raspberry mousse: In a small saucepan, mash the raspberries with the sugar and salt and bring to a simmer over medium heat. Cook, stirring often, until thickened and jammy, 6 to 8 minutes. Remove the pan from the heat, press the raspberry mixture through a sieve into the bowl of a food processor and let cool completely. Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the mixture into a bowl and refrigerate, checking every 5 minutes, until the mousse is just set enough to spread, 5 to 15 minutes. (Do not let the mousse firm up too much.) Place one cake layer on a cake stand and pile the raspberry mousse in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour. Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 5 minutes. (Do not let the ganache harden too much.) Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Port]

Note: The wine pairing suggestions are based on general guidelines and may vary depending on personal taste preferences." 40389,"Fettuccine with Mustard Greens and Mushrooms 10 tablespoons extra-virgin olive oil, plus a little more as necessary, divided 6 cups roughly chopped fresh mushrooms such as shiitake or morel Salt and freshly ground black pepper 2 tablespoon minced garlic 2 tablespoon finely chopped fresh thyme leaves 1 teaspoon fennel seeds 4 cups double-strength chicken broth or 4 cups canned low-salt chicken broth boiled until reduced by half 6 cups packed roughly chopped mustard greens, green chard, or spinach 1 1/2 pound dried fettuccine 4 tablespoons unsalted butter 4 tablespoons finely chopped fresh flat-leaf parsley About 1 cup freshly grated Parmesan Instructions:

1. Heat 1/4 cup of the olive oil in a large saute pan over medium-high heat until hot. Add the mushrooms and do not move them until they begin to brown, about 1 minute. Then saute until brown all over, about 5 minutes. Add another tablespoon olive oil if the pan is too dry. Season with salt and pepper, to taste.
2. Add the garlic and cook quickly until light brown. Add the thyme, fennel seeds, and stock and bring to a boil. Add the greens, season with salt and pepper, and simmer until tender, about 8 minutes.
3. Meanwhile, bring a large pot of water to a boil and add salt. Add the pasta and cook until al dente, about 12 minutes. Drain, refresh quickly under cool running water, and toss with the remaining 1 tablespoon olive oil.
4. Stir the butter into the greens and add the pasta and parsley. Toss to heat through and add half of the Parmesan. Toss well again and pour onto a heated serving platter. Dust with the other half of Parmesan and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 40390,"Strawberry Fields 6 slices pineapple 3 ounces filtered water 1 banana, peeled 6 fresh or frozen strawberries 1-ounce wheatgrass juice Instructions: Juice the pineapple first. Add the filtered water to flush the juice through. Put the pineapple juice in the blender with the banana. Start on a low setting while you add the strawberries. Pour into a tall glass. Pour the wheatgrass into the glass. Enjoy. ","[Sauvignon Blanc, Riesling, Moscato]" 40391,"Moussaka 2 large eggplants (about 2 3/4 pounds), unpeeled and cut lengthwise into 1/2-inch slices 1/2 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 tablespoons extra-virgin olive oil 1/2 medium yellow onion, chopped 3 cloves garlic, minced 1 pound ground beef 1/2 teaspoon dried oregano 1/8 teaspoon ground allspice Pinch of ground cloves 1 cinnamon stick, broken in half 1/2 teaspoon kosher salt, plus to taste Freshly ground pepper 1 1/2 cups whole, peeled, canned tomatoes (with puree), roughly chopped 1 bay leaf 5 tablespoons unsalted butter 6 tablespoons all-purpose flour 3 cups whole milk, room temperature 1 1/2 teaspoons kosher salt Pinch of ground nutmeg 1 large egg 2 large egg yolks 1/2 cup dried breadcrumbs 3 tablespoons Pecorino Romano Instructions: Bake the eggplant: Preheat the oven to 475 degrees F. Brush the eggplant slices on both sides with the oil and lay on 2 small or 1 large foil-lined baking sheet. Season with salt and pepper. Cover with foil and bake until the eggplant is soft, about 25 minutes. Set aside covered.
   Make the meat sauce. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring with a wooden spoon, until lightly browned, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the beef, oregano, allspice, cloves, and cinnamon. Break the meat up into small pieces and season with the 1/2 teaspoon salt and pepper to taste. Cook, stirring occasionally, for about 2 minutes. Lower the heat to medium and cook, stirring, until just cooked but still slightly pink inside, about 1 minute more. Add the tomato and bay leaf and bring to a simmer. Cover, and cook until the sauce is thickened and fragrant, about 20 minutes.
   Make the custard sauce. Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth. Cook, stirring, for 1 minute. Remove the pan from the heat and add the milk, salt, and nutmeg. Return to the heat and while whisking constantly, bring to a boil. Simmer 2 minutes. Transfer the sauce to a bowl and stir to cool. When the sauce is cool, whisk in the egg and yolks.
   Assemble the moussaka. Lower the oven to 350 degrees F. Brush a 9 x 13 x 2-inch casserole dish with the oil. Scatter the breadcrumbs over the bottom of the pan. Lay half of the eggplant in the pan, overlapping the slices if needed. Cover with half of the meat sauce and smooth with a rubber spatula. Repeat with the remaining eggplant and meat sauce. Pour the custard sauce over the layered mixture and smooth with a rubber spatula. Sprinkle with the Pecorino Romano and bake, uncovered, until lightly browned and the custard is set, about 1 hour.
   Remove the moussaka from the oven and let rest for 10 minutes. Use a slotted spoon or spatula to serve. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]" 40392,"Ranch-Rubbed Pork Ribs 1/2 cup buttermilk powder (found in the baking aisle) 1 tablespoon dried parsley 2 teaspoons dried chives 2 teaspoons dried dill 2 teaspoons garlic powder 1 teaspoon onion flakes 1 teaspoon onion powder 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 racks pork baby back ribs or spareribs Pickle juice, for spritzing Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Place a pan filled with about 1 cup of water next to the coals for additional moisture. For the ranch rub: Combine all the ingredients in a medium bowl and mix well. For the ribs: Using a dry towel for grip, peel the membrane (silver skin) off the bone side of the ribs and discard. Generously season both sides of the ribs with the ranch rub. Place the ribs bone-side down over indirect heat, cover the grill down and cook until the internal temperature of the ribs reaches 140 degrees F, about 1 hour. Wrap the ribs in aluminum foil and continue to cook for another hour. Take the ribs out of the foil and put back onto the grill, still bone-side down. Spritz with pickle juice, cover the grill and continue to cook until the bones start to pull away from the meat, another hour or so. Check the ribs by flipping a rack over so the bones are facing up. Press your finger on the meat between the bones. If there is some give and the meat starts separating from the bone, they are ready. If not, continue cooking for another 30 to 45 minutes. Remove the ribs from the grill, cut into 1-bone pieces and pile onto a platter to serve! (Alternatively, you can bake the ribs in a 300 degrees F oven for 3 to 4 hours.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40393,"Spinach and Three Cheese Triangles 4 tablespoons extra-virgin olive oil, plus more for brushing pastry 2 cups chopped, blanched, drained spinach (about 6 cups fresh or 1 pound frozen and defrosted) 1/2 cup chopped fresh mint leaves 1/2 cup chopped fresh flat-leaf parsley Salt and freshly ground black pepper 1/3 cup ouzo (Greek-style anise liqueur) 1 cup (about 4 ounces) crumbled feta 1 cup (about 4 ounces) crumbled Greek manouri cheese or ricotta salata 1/2 cup (about 4 ounces) fresh anthotyro, whole-milk ricotta, or farmer's cheese 1 large egg, slightly beaten 1 pound (about 18 sheets) commercial phyllo, defrosted and at room temperature Olive or other vegetable oil for frying, as needed Instructions: Heat 2 tablespoons of the olive oil in a large heavy skillet over medium heat and saute the spinach and herbs for a few minutes until all their liquid has cooked off. Season with salt and pepper. Pour in the ouzo and as soon as it boils off, remove the mixture from the heat. Set aside to cool a little. Combine the spinach and herb mixture with the cheeses in a large bowl. Add the egg and the remaining 2 tablespoons of olive oil. Adjust the seasoning with additional salt and pepper. Preheat the oven to 350 degrees F. Brush a sheet pan with oil, then line it with parchment paper. Place the phyllo vertically in front of your on your work surface. Using a sharp knife, cut lengthwise into 4 equal columns. Stack and cover with a dry kitchen towel and immediately on top of that place a damp kitchen towel. Remove the first phyllo sheet and place it vertically in front of you. Brush lightly with olive oil. Place another sheet on top and brush that lightly, too. Place a teaspoon of the filling on the bottom right-hand corner of the phyllo and fold up like a flag in order to form a small triangle. Place on the baking sheet seam side down. Cover with a kitchen towel as you continue with the remaining filling and phyllo. Brush all the triangles with olive oil. Bake for about 15 minutes, or until the triangles are lightly golden and puffy. Remove and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40394,"Spicy Red Lentil Salad with Pickled Vegetables 1 pound red lentils 1/2 teaspoon ground cumin 1/4 teaspoon red pepper flakes 1 bay leaf Kosher salt and freshly cracked black pepper 12 ounces giardiniera 6 cups lightly packed baby arugula 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard 1 tablespoon sugar Kosher salt and freshly cracked black pepper 1/4 cup extra-virgin olive oil Instructions: For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes. For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well. For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify. Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula. ","[Syrah, Tempranillo, Garnacha, Barbera]" 40395,"Quick and Easy Muffin Tin Cheesesteaks Nonstick cooking spray, for spraying the muffin tin 1 pound pizza dough in a can
   8 slices sharp provolone cheese
   1 pound thinly sliced rare roast beef, such as Boar's Head Caramelized Onions, recipe follows Sliced pickled banana peppers, for topping 1 tablespoon vegetable oil 1 yellow onion, sliced thin
   Salt and freshly ground black pepper Salt and freshly ground black pepper
   Instructions: Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin with nonstick cooking spray. Roll out the pizza dough into a flat rectangle (12 by 14 inches) and cut the dough in half, making two 7-by-12-inch rectangles. Layer half the provolone on one of the rectangles in a single layer, leaving 1 inch around the edge. Then layer half the roast beef, followed by half the Caramelized Onions and some banana peppers. Repeat with the remaining dough and toppings. Tightly roll up each portion of dough into a long log. Cut each log into 6 pieces and place each piece into a cup of the prepared muffin tin. Bake until golden brown, 10 to 15 minutes. Let cool, then pop out using a butter knife. Serve! Set a skillet over medium-low heat and add the oil. Add the sliced onions and stir to combine with the oil. Season the onions with salt and pepper and cook, undisturbed, until the bottoms of the onions begin to caramelize, 10 to 15 minutes. Stir only once and then continue to cook, undisturbed, until the onions are golden and soft, another 5 minutes. Add water if necessary to help deglaze the pan throughout the cooking process. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40396,"Strawberry Meringue Clouds 3 large egg whites, at room temperature 1/8 teaspoon cream of tartar Pinch fine sea salt 3/4 cup superfine baker's sugar 1/4 teaspoon pure vanilla extract 1 cup sliced freeze-dried strawberries, coarsely chopped Zest of 1/2 large lemon Instructions: Place an oven rack in the center of the oven and preheat to 200 degrees F. Line 2 baking sheets with parchment paper. In a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and salt until the mixture holds soft peaks, about 1 minute. With the machine running on medium-high speed, add the sugar, 1 tablespoon at a time. Increase the speed to high and beat until the mixture is thick and holds stiff peaks, 3 to 5 minutes. Add the vanilla extract. Using a spatula, fold in the strawberries and lemon zest, taking care not to deflate the batter. Using a 1/4-cup-size ice cream scoop, scoop heaped mounds of batter onto the prepared baking sheets, spacing each about 2 inches apart. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely while still in the oven, about 2 hours. The meringues can be stored in an airtight plastic container for up to 4 days. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40397,"Conch Fritters 8 ounces all-purpose flour 3 tablespoons cornstarch 3 eggs 3 egg whites 1/4 cup milk 2 ounces red pepper, finely diced 2 ounces green pepper, finely diced 2 ounces yellow pepper, finely diced 2 ounces red onion, finely diced 2 ounces cilantro, leaves chopped 1 teaspoon chopped garlic 1 pound conch meat, diced small Peanut oil, for frying Instructions: Sift together flour and cornstarch. In a large mixing bowl whip together eggs, egg whites, and milk. Add all other ingredients and mix well. Season with salt and white pepper. Heat a deep pot halfway filled with peanut oil to 350 degrees F. Using a small scoop (1 ounce) place batter in oil and fry until golden brown. Remove from oil and place on paper towel to drain excess oil. Serve with favorite sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 40398,"Mexican \Fried\ Ice Cream 1 pint coffee or vanilla ice cream, softened in microwave on defrost 30 seconds 2 cups flaky corn cereal (recommended: Corn Flakes) 2 teaspoons ground cinnamon Honey, for drizzling Instructions: Scoop out ice cream into small bowls. Crush corn cereal in your hands (or in a re-sealable plastic bag) and top the ice cream. Sprinkle with cinnamon and drizzle with honey. ","[Tinto de Verano, Rioja, Tempranillo, Garnacha]" 40399,"King Cake 1/2 cup milk 1 envelope active dry yeast (2 1/4 teaspoons) 1/3 cup granulated sugar 3 cups all-purpose flour, plus up to 1/2 cup more if necessary 12 tablespoons (1 1/2 sticks) unsalted butter, softened 4 large eggs Zest of 1 lemon, minced 1/2 teaspoon salt 2 tablespoons butter, melted 1/3 cup light brown sugar 1 tablespoon ground cinnamon 1 large dried bean or whole almond 2 cups confectioners' sugar 2-3 tablespoons water Green, yellow, red, and blue food coloring Instructions: To make the dough: Gently heat the milk in a small saucepan to slightly warmer than body temperature (105 to 110 degrees F). Pour the milk into a bowl, sprinkle the yeast over the surface, and add a teaspoon of the sugar and a tablespoon of the flour. Stir to combine, and let the yeast plump with the milk before whisking. Set aside to proof for about 10 minutes.
   In a mixing bowl, with the paddle attachment on a heavy-duty mixer, cream together 11 tablespoons of the butter and the remaining sugar until light and fluffy, 1 to 2 minutes. Add the yeast mixture and mix for 1 minute. Add an egg and mix thoroughly; follow with a third of the flour. Repeat with the remaining eggs and flour. Add the lemon zest and salt, and continue to mix on low speed for 8 to 9 minutes, until the dough is smooth, shiny, and elastic, and pulls away from the side of the bowl. If very soft, add up to 1/2 cup of flour. Scrape the dough from the mixing bowl and knead lightly to form a ball. Butter a medium-size bowl with the remaining tablespoon of softened butter. Transfer the dough to the bowl and turn it in the bowl to coat with the butter. Cover with plastic and set in a warm spot to proof for 1 hour, or until doubled in bulk.
   After an hour, turn the dough out of the bowl, punch it down, and knead lightly to form into a ball. Put the dough back in the bowl, covered, and refrigerate for at least 2 hours or for up to 24 hours.
   To form the cake: flour a clean work space and roll the dough into a 20-x-10-inch rectangle, keeping the thickness consistent throughout. If the edges get thin, trim them to keep consistent. Cut the dough lengthwise into 3 strips. Paint each strip of dough with the melted butter, leaving a 1/2-inch border clean along the length of each of the strips. (Reserve any leftover butter for brushing on the cake before baking.) Sprinkle the butter with the brown sugar and cinnamon.
   Line a baking sheet with parchment. Fold each strip over, lengthwise and toward the clean edges, to enclose the cinnamon and sugar, and pinch the seam to seal the dough closed. Braid the 3 rope like pieces together. Transfer the braid to the baking sheet, and form the braid into a wreath by pressing the ends together. Cover with a towel, and set aside to proof for 40 minutes. Preheat the oven to 350 degrees F.
   Brush the cake with the reserved melted butter, and bake for 20 minutes, until golden brown. Tent the cake with foil and continue baking for 25 minutes. Keeping the cake on the baking sheet, cool on a rack. After the cake has cooled, carefully tuck the bean or almond into the underside of the cake.
   To make the icing: Whisk the confectioners' sugar with the water in a medium saucepan and heat very gently to dissolve the sugar. Divide the icing into 3 small bowls and add the food coloring to make a mild green, a golden yellow, and a purple (1/2 drop red and 1/2 drop blue). Brush the ridges of the dough while it is still warm with alternating Mardi Gras colors. Cool and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40400,"Ugly Christmas Sweater Pie 5 pounds sweet cooking apples (such as Gala, Honeycrisp, Braeburn), peeled, cored and cut into 1/4-inch slices (about 12 cups) 1 cup dried cranberries 1 cup light brown sugar 6 tablespoons cornstarch 1 1/2 tablespoons orange zest 1 teaspoon ground cinnamon All-purpose flour, for dusting 2 batches Pie Dough, recipe follows (see Cook's Note) Gel or liquid food coloring, for coloring the dough Red, green and white sanding sugar, for decorating 3 cups all-purpose flour, plus more for dusting 1 tablespoon sugar 1/2 teaspoon fine salt 1 1/2 sticks (12 tablespoons) very cold unsalted butter, cut into 1-inch cubes 1/4 cup very cold or frozen vegetable shortening, cut into 1-inch cubes 6 to 8 tablespoons ice cold water Instructions: Combine the apples, cranberries, brown sugar, cornstarch, orange zest and cinnamon in a large bowl and gently toss together until combined. Set aside. Line a large work surface with parchment paper and lightly flour the paper. Roll out one batch of Pie Dough to a 14-by-19-inch rectangle. Gently roll the dough up around your rolling pin and transfer it to a 10-by-15-by-1-inch baking pan. Unroll the pastry over the pan. Alternatively, fold the pastry in half, and then again into quarters (moving quickly), transfer to the pan and then unfold. Gently fit the pastry into the pan and up the sides. Don't worry if the pastry rips or tears. You can simply patch it back together with your fingers as it will not be seen in the final product. Tuck the edges under the side of the pan and trim. Place the pastry shell in the refrigerator while you create your knit pastry columns. For the purl stitches: You can knit your pie in a fine or chunky knit pattern, depending on the length and thickness of the dough stitches. The pie in this recipe was created using stitches that were about 4 inches long and 1/4 inch thick. Whatever size and thickness you choose, take a few minutes to practice a few and see what style you like best. Remove the second batch of Pie Dough from the fridge. Pull off a 1- to 2-inch round piece and roll it to the desired length and thickness. Form it into a horseshoe shape (an upside-down u-shape). Roll another piece of dough the same size. Lay it across the bottom of the horseshoe, leaving about 1/4 inch of the horseshoe ends visible. Tuck the two ends of the horseshoe up and over the straight piece, keeping the ends turned in slightly. Curve the straight piece downward into a horseshoe. Continue to build your column of purl stitches until you have a 10-inch long column that will fit across your pie. Measure the width of your column and then create enough purl stitch columns to cover the pie. Once you have assembled all your purl stitch columns, place them in the fridge for 15 minutes. For the decorations: Roll out your remaining dough into a 10-by-15-inch rectangle. To create the front panel: Use a ruler and sharp knife to cut a 12-by-1-inch long strip of dough. Press the tines of a fork gently into the dough, moving down the length of the panel to create a ribbed effect. Set aside. To create the front collar: Use a 4-inch round cutter to create a circle from a piece of dough. Position a 2-inch round cutter approximately 1 inch inside the outer circle and press down to create a donut shape. Cut the donut shape in half to create a u-shaped band. The remaining half can be added back to your batch to make other decorations. Press the tines of a fork gently into the dough, moving around the edge of the collar to create a ribbed effect. To create the sweater decorations: Use 1- and 2-inch cookie cutters with a holiday theme to create a variety of holiday shapes. To color the dough, use either gel or liquid food coloring mixed with a small amount of water. Apply with a small paint brush (available in craft stores). To add sparkle to your pie, after painting, and while your dough is still slightly damp, sprinkle with colored sanding sugar. To make a candy cane, roll out two pieces of dough to approximately 6 inches in length and 1/2 inch in diameter. Paint one roll in red food coloring and sprinkle with red sanding sugar. Paint the other roll with a bit of water and sprinkle with white sanding sugar. Twist the two pieces of dough together gently and curve at the top. Position a rack in the lower third of the oven and preheat the oven to 425 degrees F. To assemble: Remove the pie shell from the fridge. Transfer the apple mixture to the pan and evenly distribute so you have a flat surface. Remove your purl stitch columns from the fridge and assemble across the top of your pie. Add your decorations on top of the pie. Bake for 12 minutes. Then reduce the temperature to 350 degrees F and bake until the pie is golden and the filling bubbles thickly through the knit pattern, another 60 to 70 minutes. Remove the pie from the oven and let cool for at least 2 hours before serving. For the dough: Pulse the flour, granulated sugar and salt in a food processor fitted with a metal blade until combined, 2 to 3 times. Scatter the butter and shortening over the flour mixture. Pulse 4 to 5 times until the mixture resembles small pebbles with a few larger pieces. Sprinkle 6 tablespoons of the ice water over top. Pulse until the mixture starts to clump and come together, 6 to 8 times. If the mixture does not clump, add more water, 1 tablespoon at a time, pulsing 1 to 2 times between additions. Turn the mixture out onto a lightly floured work surface. Cup your hands around the dough to bring it together in a ball. Wrap the dough tightly in plastic wrap and chill for 1 hour. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40401,"Biblos Grilled Tuna Nicoise 4 tuna steaks 1/4 cup olive tapenade 1 teaspoon crushed garlic (recommended: Christopher Ranch) 1 tablespoon capers, drained 1/2 cups Italian dressing (recommended: Newman's Own) 4 cups mixed salad greens (recommended: Fresh Express) 2 hard-boiled eggs, quartered 1 cup frozen French cut green beans, thawed 2 tomatoes, quartered 1 (15-ounce) can sliced potatoes Instructions: Cut a pocket into the side of the tuna steaks; set aside. In a bowl, combine olive tapenade, garlic, and capers. Stuff tuna steaks with olive mixture and secure opening with toothpicks. Place stuffed tuna steaks in a large resealable plastic bag with the salad dressing. Squeeze out air and seal bag. Place in second bag to prevent any leaking. Marinate in refrigerator 1 to 3 hours. Remove tuna from marinade and let come to room temperature, about 20 minutes. Discard marinade. Heat an oiled grill pan over medium-high heat. Place tuna in grill pan and cook 3 to 4 minutes per side or until done. Be careful not to cook past medium or tuna will dry out quickly. Remove from grill pan and set aside. Place salad mix onto a large serving platter. Garnish with slices of boiled egg, green beans, tomato wedges, and sliced potatoes. Remove toothpicks from tuna and place on top of greens. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40402,"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]" 40403,"Beef Brochette with Taleggio and Spicy Chocolate Sauce 1 tablespoon olive oil 2 shallots, thinly sliced 4 cloves garlic, thinly sliced 2 chipotle peppers in adobo, chopped 1 cup port wine 1 cup dry red wine 3/4 cup balsamic vinegar 3 cups beef stock 1 tablespoon ancho cl powder 1/4 teaspoon ground coriander 1/4 teaspoon freshly grated nutmeg 4-ounces dark chocolate, grated 1/2 cup cornstarch Water, as needed
   Kosher salt and freshly ground black pepper. 8-ounces beef tenderloin, cut into 12 equal-sized cubes 3 tablespoons steak seasoning blend (recommended: McCormick Montreal Steak Seasoning) 1 small red onion, cut into 1-inch dice 12 dried apricots, reconstituted in hot water 4-ounces Taleggio cheese, cut into 12 pieces
   Instructions: Preheat the oven to 350 degrees F.
   To make the chocolate sauce: Heat the oil in a medium saucepot over medium heat. Sweat the shallots and garlic until aromatic. Add the chipotles and cook until the adobo sauce has darkened. Add the port and cook down until reduced by 2/3. Add the red wine and balsamic vinegar, and reduce by half. Add the beef stock, cl powder, coriander, and nutmeg. Simmer and reduce down by 1/3. Stir in the grated chocolate. If the sauce is thin, mix the cornstarch with some water and whisk in a bit at a time until the sauce is thickened. You may not need all of the cornstarch slurry. Taste the sauce and season with salt, and pepper. Set the mixture aside and keep warm.
   Season the beef cubes with the steak seasoning. Thread the skewers in this order: onion-beef-apricot-onion. Roast the skewers in the oven for 8 minutes. Top each skewer with a piece of Taleggio cheese and roast in the oven for another 2 minutes.
   Serve the skewers with the chocolate sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40404,"Fried Chicken 2 cups buttermilk 1/4 cup seasoned salt, divided 3 tablespoons onion powder, divided 3 tablespoons garlic powder, divided 2 1/2 pounds chicken (various parts) 5 to 6 cups peanut or canola oil 2 1/2 cups all-purpose flour Instructions: Method: In a large baking dish, combine buttermilk and half of each of the seasoned salt, onion powder, and garlic powder. Add chicken pieces to marinade and turn to coat. Marinate in the refrigerator for at least 4 hours. Heat the peanut oil to 360 degrees F in a large, heavy Dutch oven. Season the flour with the remaining seasoned salt, garlic powder, and onion powder. Remove the chicken from the marinade piece by piece and coat in the flour. Then add to the hot oil to fry. Fry until internal temperature of the chicken is 160 degrees F. Make sure that your oil does not get too hot, otherwise the color of the chicken will turn dark before the chicken is actually done. Transfer chicken to paper towels to drain. Taste the chicken to make sure the seasonings are right (this is called quality control). Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40405,"Grilled Leg of Lamb-- Spinach and Stilton Salad with Garlic Croutons-- Chilled Melon Soup with Prosciutto 2 legs lamb, boned 3/4 cup plus 3 tablespoons olive oil, divided 4 garlic cloves, chopped and divided 1 teaspoon each curry powder, dried fine herbs, dried rosemary 1/4 cup pastis or pernod 1 loaf fresh baked bread 1 tomato, cubed 4 cups baby spinach 3 tablespoons Stilton cheese 1/8 cup balsamic vinegar 1/2 cantaloupe 1/2 cup apple juice 1/2 cup each mango, orange, peach 4 basil leaves 3 thin slices prosciutto Instructions: Cut leg of lamb in loin sections then marinate with 1/2 cup olive oil, 3 gloves garlic, curry powder, dried herbs and rosemary. Marinate for 30 minutes or overnight if possible. Then grill the loins for 15 to 20 minutes turning just once. Carefully flambe with pastis. Cut bread into 1-inch cubes and toss with remainder of garlic and 3 tablespoons of olive oil then season with salt and pepper. Toast croutons for about 15 minutes in a preheated 350 degree oven turning 2 to 3 times for even browning. Then toss croutons with spinach, Stilton, tomatoes, remaining olive oil and balsamic vinegar, season with salt and pepper. In a food processor, puree cantaloupe, apple juice, mango, orange and peach. Season with salt and pepper and garnish with basil and prosciutto. ","[Chardonnay, Pinot Noir, Sauvignon Blanc, Sparkling wine]

" 40406,"Happy Birthday Sorbet Punch 3 large scoops lemon sorbet 3 large scoops mango sorbet 3 large scoops raspberry sorbet 46 ounces pineapple juice, chilled 1 liter ginger ale, chilled 2 limes, cut into wheels
2 lemons, cut into wheels
Tequila, for serving, optional
Instructions: In a large punch bowl, add the scoops of lemon, mango and raspberry sorbet. Add the pineapple juice, then the ginger ale. Garnish with the lime and lemon wheels. If adding tequila, pour it directly into the punch bowl, or add it to individual glasses. ","[Sauvignon Blanc, Moscato, Cava]" 40407,"Pineapple Paradise 1/2 cup sugar One 2-inch piece fresh ginger, thinly sliced 2 cups pineapple juice 1 liter seltzer Ice 6 ounces spiced rum, optional 4 pineapple chucks Instructions: In a small saucepan over medium heat, stir together the sugar with 1/2 cup water and the ginger slices. Bring to a simmer to dissolve the sugar, then remove from the heat and allow to cool to room temperature. In a large pitcher, stir together the ginger simple syrup, pineapple juice and seltzer. Pour into ice-filled glasses and add 1 1/2 ounces of rum to each glass, if using. Garnish each with a pineapple chunk. ","[Moscato, Sauvignon Blanc, Riesling, Vinho Verde]" 40408,"Next Day Rice and Broccoli Salad Leftover broccoli, finely chopped Leftover cooked rice Blue cheese or other cheese like grated cheddar or Parmesan 1/4 cup or more salad dressing Smoked ham or turkey, optional Sliced scallion, for garnish Instructions: Combine broccoli and rice in a bowl. Add ham or turkey if you wish. Sprinkle some cheese into the dressing. Just before serving, dress the salad with the dressing and garnish with scallion. You could add some diced fresh red bell pepper for additional color and flavor. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40409,"Oyster and Sausage Jambalaya 2 bay leaves 1 teaspoon salt 1 teaspoon gumbo file 1/2 teaspoon each black and white pepper, dry mustard, cayenne, chili powder, cumin and thyme leaves 1/4 teaspoon ground cloves 3 tablespoon butter 2 cups chopped onion 1 cup each chopped green bell pepper and celery 1 tablespoon minced garlic 2 tablespoon minced parsley 1 cup finely-chopped Tasso ham 1 pound lean pork, cut into 1/2-inch cubes 6 smoked Andouille sausages, sliced 1/2-inch thick 1 1/2 cups raw long-grain white rice 1 (16-ounce) can whole tomatoes, drained 3 cups beef stock 1 pint fresh-shucked oysters (about 2 dozen medium), drained Instructions: Make seasoning mix: Grind bay leaves and mix with remaining spices and herbs. In a heavy 7- to 8-quart pot or kettle melt butter over low heat. Add onions, green pepper, celery, garlic, parsley, Tasso and pork and brown over low heat, stirring constantly, 15 minutes. Add sausage and seasoning mix, mix thoroughly and continue cooking, stirring frequently, for 20 minutes. Add rice, raise heat to medium and cook 5 minutes, or until rice is lightly browned, stirring and scraping sides and bottom of pot. Add tomatoes, stock and oysters and mix gently. Raise heat to high, bring to a boil and cook, uncovered, 5 minutes. Cover pot, reduce heat to low and cook 40 minutes, stirring gently every 5 to 10 minutes. If too dry, add 1/4 to 1/2 cup water after about 30 minutes. Uncover pot, raise heat to medium and allow rice to dry out, about 10 minutes without stirring. Stir very gently, so as not to break up oysters and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 40410,"Chicken Tacos 2 pounds chicken breast Salt and pepper, to taste 2 tablespoons freshly crushed garlic 2 tablespoons freshly crushed shallot 3 tablespoons extra virgin olive oil 3 tablespoons fresh lime juice 1 seeded and finely diced jalapeno Instructions: Season chicken breast with salt and pepper and place in a non-reactive dish. Combine all ingredients for the marinade and pour over the chicken. Let the chicken marinade for 24 hours, basting the chicken a couple of times during this period to keep it coated with the marinade. Grill the chicken about 5 to 8 minutes per side, depending on thickness. Do not overcook or the chicken will be dry. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40411,"Baked Fresh Canadian Sablefish 1/3 cup each fresh orange, grapefruit and lime Juice 2 tablespoons unsalted Butter 1/4 teaspoon Soy Sauce 1 orange, segmented 1 grapefuit, segmented 1 lemon, segmented 1 cup sake 1/3 cup Canadian maple syrup. 4 (5-ounce) fillets Sablefish 2 tablespoons julienned green onion 2 tablespoons julienned red radish 1 tablespoon lemon oil Instructions: Salad: Combine all ingredients.
Place the citrus juices in a saucepan and stir over medium heat until it is reduced by 1/2. At that point set it aside. Bring the sake to a boil, dissolve in the maple syrup, let this cool. Once it is cool, take the 4 fillets Sablefish, place in a non-reactive deep dish pan, or small pan and cover with the sake/maple syrup mixture and marinate this for 24 hours, refrigerated.
Take the Sablefish out of the marinade. On a damp cloth simply spot the fish and then, on a large cookie sheet lined with either parchment paper or waxed paper, place the fish skin-side up and flesh-side down, bake in preheated 375 degree oven for 10 minutes, then remove from heat.
Quickly bring the orange, grapefruit and lemon juice to a boil, stir in the butter until dissolved. Add soy sauce. Check for seasoning. In 4 individual bowls equally divide the orange segments, grapefruit segments and lemon segments, place some of the soy and orange sauce in the bowls, place the fish on the top of the citrus, the salad on top of the fish and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40412,"5-Ingredient Twice-Baked Sweet Potatoes with Feta 2 medium orange-fleshed sweet potatoes (about 8 ounces each) 2 scallions, white parts finely chopped, green parts thinly sliced 2 teaspoons virgin coconut oil 1/4 teaspoon smoked paprika, plus more for garnish 2 tablespoons crumbled feta cheese or blue cheese Instructions: Preheat the oven or toaster oven to 375 degrees F. Line a small sheet pan with parchment paper or foil and set aside.
Poke the sweet potatoes all over with a fork. Microwave the sweet potatoes until they feel soft when gently squeezed, 5 to 6 minutes. Allow to cool slightly. Cut in half lengthwise, creating oblong shapes. Select the nicest two halves for using as the base. Scoop them with a teaspoon, leaving a 1/4-inch border and placing the pulp in a mixing bowl. Place the bases on the lined sheet pan. Scoop out the other two halves completely and add the pulp to the mixing bowl, discarding the skins. Add the white scallions, coconut oil, paprika, 1/8 teaspoon salt and some freshly ground black pepper. Mash with a fork until smooth. Using a teaspoon, fill the two bases with the mashed sweet potatoes. Smooth with the back of the spoon. Sprinkle with feta and bake until the cheese begins to brown, about 17 minutes.
Sprinkle with the green scallions and additional smoked paprika. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40413,"Greek Dinner Salad 1/2 small red onion, thinly sliced 2 tablespoons red wine vinegar 1 cup pepperoncini and/or kalamata olives, plus 1 tablespoon brine from the jar 1 small clove garlic, minced Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1/3 cup extra-virgin olive oil 2 romaine lettuce hearts, thinly sliced crosswise 1 cup mixed fresh herbs (parsley, dill, mint and/or oregano) 1 pint cherry tomatoes, halved 2 large cucumbers, peeled, seeded and cut into chunks 1 cup crumbled feta cheese
12 stuffed grape leaves (from the deli counter) Instructions: Soak the onion in a small bowl of ice water, about 5 minutes. Make the dressing: Whisk the vinegar, pepperoncini or olive brine, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl. Whisk in the olive oil in a slow stream until blended. Drain the onion and add to the bowl with the dressing. Add the lettuce, herbs, tomatoes and cucumbers and toss to combine. Season with salt and pepper. Divide among bowls and top with the pepperoncini and/or olives, feta and stuffed grape leaves. ","[Ros, Vermentino, Sauvignon Blanc, Grner Veltliner]" 40414,"Shrimp Arrabbiata 2 Tbsp. olive oil, divided 1 lb. uncooked large shrimp, peeled and deveined 1 cup finely chopped onion 1 clove garlic, finely chopped 1/2 tsp. dried basil leaves, crushed 1/2 tsp. dried oregano leaves, crushed 1 jar Bertolli? Arrabbiata Sauce 8 ounces linguine, cooked and drained 1/4 cup grated Parmesan cheese Instructions: Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 6 minutes or until shrimp turn pink. Remove shrimp from skillet and set aside. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook onion, stirring occasionally, 5 minutes or until tender. Stir in garlic, basil and oregano and cook 1 minute. Stir in Sauce and bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 5 minutes. Stir in shrimp, then toss with linguine. Sprinkle with cheese and garnish, if desired, with chopped fresh parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 40415,"Chocolate-Cinnamon \Nachos
4 small flour tortillas 2 tablespoons butter, melted 1/4 cup plus 1 tablespoon cinnamon sugar 1/2 cup chocolate chips 1/4 cup plus 2 tablespoons heavy cream Instructions: Preheat the oven to 450 degrees F. Brush both sides of the tortillas with butter and sprinkle with 1/4 cup cinnamon sugar. Cut each tortilla into 8 wedges. Place the tortilla chips on foil-covered baking sheets. Bake in oven until golden, turning halfway through, 4 to 5 minutes per side. Meanwhile, heat the chocolate chips with 2 tablespoons heavy cream in microwave until smooth and melted, stirring every 15 seconds. It should take about 45 seconds total. In a small bowl, beat the remaining 1/4 cup heavy cream to soft peaks. Once the chips are done, place them on a platter. Drizzle with chocolate sauce and top with small spoonfuls of the whipped cream. Sprinkle with the remaining tablespoon of cinnamon sugar and serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 40416,"Sexy Swedish Buns 1 (.25 ounce/7 g) packet of yeast 1 1/2 cups/375 ml warm milk 1 heaped teaspoon ground cardamom (or about 20 cardamom pods) 2 large eggs, preferably free-range or organic A pinch of sea salt 7 ounces/200 g caster sugar (superfine) 3 1/2 tablespoons/50 g melted butter 1 3/4 pounds (28 ounces)/800 g plain flour, plus extra for dusting 1 tablespoon/15 g unsalted butter 2 1/2 ounces/75 g demerara sugar (raw sugar) For the filling 14 ounces/400 g blueberries 2 1/2 ounces/75 g caster sugar (superfine) 1 orange Instructions: ; For the dough:; Stir the yeast into the warm milk in a bowl, then put it aside.; If using cardamom pods, lightly bash them in a pestle and mortar, then pick out the husks and pound the seeds to a fine powder. Beat the eggs and salt in a large bowl, then add the cardamom, sugar, melted butter, 18 ounces/500 g flour, and the milk and yeast mixture. Whisk constantly as you add everything so you end up with quite a thick, gluey consistency. Mix in the remaining 10 ounces/300 g flour until you have a dough. Use clean, floured hands to bring the dough together, then dust the top with flour. Cover the bowl with plastic wrap or clingfilm and leave in a warm place to prove or rise for 1 hour, or until the dough has doubled in size and is full of air pockets. For the filling: Meanwhile, put the blueberries and caster sugar (superfine) into a bowl. Finely grate the orange zest and add most of it to the bowl, along with a good squeeze of orange juice, then mash together with a potato masher. Line a large baking tray with greaseproof paper, then dot the paper with a few knobs of the butter and sprinkle over 1/2 the demerara sugar (raw sugar). Dust a clean surface and your hands with flour and gently stretch and pull the risen dough out until it's a bit bigger than a 8 1/2 by 11-inch letter-size/A4 (210 mm by 297 mm) piece of paper. Cook's Note: This next bit is pretty messy, so have a bowl of flour on hand to help you handle the dough and don't be alarmed if it seems quite wet. Use a slotted spoon to move 1/2 the mashed blueberries onto the dough. Try not to include too much juice. Use the back of the spoon to spread the blueberries around the dough. Pull the sides of the dough up and into the middle like an envelope, and keep turning and pushing the dough together. Cut the dough into 8 equal portions, then pull and stretch each one into a long, thin sausage shape, twisting them around on themselves so you get a sort of rough knot. Arrange them on the tray, leaving enough room between for them to spread as they cook. Push your fingers into the top of each one to make a little well, then spoon in a few of the remaining mashed berries and gently push them down. Spoon over a little of the blueberry juice from the bowl, then sprinkle with the rest of your demerara sugar (raw sugar) and the reserved orange zest. Cover with a damp tea towel and leave to prove or rise for about 20 minutes in a warm place. Preheat your oven to 350 degrees F/180 degrees C/gas 4. Once the buns have risen, put them into the oven and cook for 25 minutes, until golden and crispy. Serve them, hot and delicious, by themselves or with warm custard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40417,"Zucchini Nut Bread 1 1/2 cups granulated sugar 1/3 cups brown sugar 3/4 cups vegetable oil 2 eggs 2 cups flour 3/4 teaspoons baking powder 3/4 teaspoons baking soda 1/2 teaspoon salt 2 1/2 teaspoons cinnamon 1 1/2 cups finely chopped zucchini 3/4 cups walnut pieces Instructions: Preheat oven to 350 degrees Fahrenheit. Combine sugars, oil, and eggs and mix. In another bowl, mix flour, baking powder, soda, salt, and cinnamon. Add to sugar/oil/egg mixture to moisten. Carefully fold in zucchini and nuts. Divide mixture into 2 greased loaf pans. Bake for 55 minutes or until done. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40418,"Blue Cheese Dip 1 pound blue cheese 4 ounces cream cheese 8 tablespoons softened sweet butter 1/4 cup Port Fresh black pepper 2 cups chopped toasted walnuts Instructions: In a food processor combine and process until smooth the blue cheese, cream cheese, butter and Port. Adjust seasoning and texture with more or less butter or Port. Season with pepper. Transfer to the refrigerator (you can do 2 weeks before serving). 1 hour before serving, bring mixture to room temperature, fold in the nuts and transfer to smaller ramekins. Serve with crackers, celery, fennel or jicama ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40419,"Salted Pretzel-Marshmallow Bars Cooking spray, for the pan 1 1/2 cups broken pretzel pieces 1 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon kosher salt 1 stick unsalted butter 1 1/2 cups packed light brown sugar 2 large eggs, lightly beaten 2 teaspoons vanilla extract 8 marshmallows, halved crosswise 1/4 cup peanut butter chips 1 teaspoon vegetable oil 1/4 cup semisweet chocolate chips Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Line a 9-inch-square baking pan with aluminum foil, leaving a 2-inch overhang on all sides. Lightly spray the foil with cooking spray. Pulse 1 cup pretzel pieces in a food processor until finely ground (you should have about 1/2 cup crumbs). Transfer to a bowl. Whisk in the flour, baking powder and salt. Melt the butter in a saucepan over medium heat. Remove from the heat and stir in the brown sugar. Let cool slightly, then stir in the eggs and vanilla. Stir the pretzel crumb mixture into the butter mixture in two additions. Spread the batter in the prepared pan. Scatter the remaining 1/2 cup pretzel pieces on top. Bake until golden and a toothpick inserted into the center comes out clean with a few crumbs, 25 to 30 minutes. Let cool completely in the pan on a rack, then lift the foil to remove the bars from the pan and transfer to a baking sheet. Preheat the broiler. Press the marshmallow halves, cut-side down, in even rows on top of the bars. Broil, rotating the baking sheet as needed, until the marshmallows are golden brown, 1 to 2 minutes; let cool. Put the peanut butter chips and 1/2 teaspoon vegetable oil in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Repeat with the chocolate chips and the remaining 1/2 teaspoon vegetable oil in another bowl. Drizzle the melted peanut butter and chocolate mixtures over the bars. Let harden at room temperature or chill to set before cutting. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40420,"Red Chili Brisket Tamales with Cilantro Sour Cream 3-pound beef brisket 2 tablespoons kosher salt 6 cups water, divided 4 tablespoons canola oil 2 cups enchilada sauce, store-bought 24 tamale husks 2 cups masa harina (fine corn flour) 3 to 4 cups water 2 tablespoons melted butter 1 tablespoon kosher salt, or to taste 1 container sour cream 2 tablespoons chopped cilantro leaves 1 garlic clove, minced 1 lime, juiced Salt and freshly ground black pepper Instructions: In medium braising pot, simmer beef in salt and 3 cups water for 1 hour or until meat can be shredded with a fork. Shred beef and let it cool completely. In a medium saute pan, add oil, and fry meat for 3 to 5 minutes or until crispy. Add enchilada sauce and simmer for 15 minutes. Soak husks in water for 30 minutes. Mix masa, water, butter and salt into a thick paste. Apply 5 tablespoons of the masa mix into the center of the corn husk. Push mix to 1-inch of the side of the husk. Add 2 tablespoons of the meat to center, fold 1 edge of the husk to the center, and then fold the other side to cover entire tamale. Fold ends over by 2-inches. Place a colander in large pot of boiling water, but do not let the colander touch the water. Place the tamales in the colander, cover and allow steam to rise to the top. Steam the tamales for 30 to 40 minutes. Meanwhile, combine all ingredients for sour cream. Cover with plastic, place in the refrigerator and let flavors meld for 30 minutes, or until ready to serve with the tamales. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40421,"Baked Brie 1 (7 to 8-inch) wheel brie cheese 1/4 cup dried cherries 1/4 cup sliced toasted almonds 3 tablespoons brown sugar 2 sheets (12 by 18-inch) puff pastry 2 eggs, beaten Instructions: Preheat the oven to 400 degrees F. Using a warmed sharp knife, or unflavored dental floss (See Cook's Note 1) cut the wheel of brie in half horizontally and separate the top half of the wheel from the bottom half. Sprinkle the bottom half of the brie with the dried cherries, toasted almonds, and brown sugar. Replace the top half of the brie and apply pressure to secure the stuffing. Working on a well-floured surface, roll out the puff pastry so that it will fully cover the brie. Place the brie in the middle of the puff pastry and fold the excess pastry around the wheel. Put the wheel aside. Roll out another piece of puff pastry and cut out a circle the same circumference as the top of the brie. Save the trimmings for decorations. Using a pastry brush, brush the egg on top of the brie in the puff pastry and place the circle on top. Brush the top of the circle with egg. Cut out decorations using cookie cutters or a small knife on top of the brie. Brush the entire top side of the brie with the egg and place the brie on a sheet pan lined with parchment paper. Bake for 20 to 30 minutes or until the pastry begins to turn golden brown, then turn the temperature down to 325 degrees F and bake for another 20 minutes. Serve on a pretty platter. See Cook's Note 2. Cook's Note 1: Instead of using a knife to cut the brie, use a piece of unflavored dental floss. Make an initial cut half way down, along the outer side of the brie with a pairing knife. Then, take a long piece of dental floss and wrap it around both hands. Starting at the front of the wheel at the initial cut, work through the wheel with the floss, separating the top half of the wheel from the bottom. Cook's Note 2: The brie can be made, wrapped securely and stored in the freezer up to a month ahead of time. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40422,"Homemade Schnitzel 6 ounces pork tenderloin 1 cup flour 1 cup corn oil 3 ounces chopped onion 3 ounces sliced mushrooms 1 ounce red wine 1/2 ounce sour cream 3 ounce brown gravy 1 teaspoon Worcestershire sauce Instructions: Pound the pork tenderloin until it is flat. Dredge in flour and pan fry in corn oil, browning both sides. Remove the schnitzel from the pan. Add chopped onion and mushrooms to the pan, and then saute. To finish, add red wine, Worcestershire sauce, sour cream, and brown gravy. Place on serving dish and top with sauce from pan. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 40423,"Cowboy Spaghetti 1 pound spaghetti Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 3 slices smoky bacon, chopped 1 pound ground sirloin 1 medium onion, chopped 3 to 4 cloves garlic, chopped Ground black pepper 2 teaspoons hot sauce, eyeball it 1 tablespoon Worcestershire sauce, eyeball it 1/2 cup beer 1 (14-ounce) can, chopped or crushed fire roasted tomatoes 1 (8-ounces) can, tomato sauce 8 ounces sharp Cheddar 4 scallions, chopped Instructions: Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it. Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce. Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon ","[Malbec, Zinfandel, Tempranillo, Barbera]" 40424,"Roasted Squash and Gorgonzola Pizza One 12-ounce piece butternut squash, peeled and cut into 1/2-inch cubes 1 shallot, sliced into rings
3 tablespoons olive oil
3/4 teaspoon kosher salt
1/4 teaspoon red pepper flakes, optional
Semolina flour, for dusting 1/2 pound pizza dough
1/4 pound fresh mozzarella 1/4 pound gorgonzola dolce 1/2 cup roughly chopped raw walnuts
2 tablespoons honey, optional
Instructions: Preheat the oven to 425 degrees F. Add the squash, shallots, 2 tablespoons olive oil, 1/2 teaspoon salt and red pepper flakes, if using, to a rimmed baking sheet. Toss well to combine and coat in the oil. Roast until the squash is beginning to brown and is cooked through, about 20 minutes. Remove from oven and turn the oven up to 550 degrees F. Position one rack in the top third of the oven and place the second rack in the middle of the oven so it is out of the way. Dust a separate rimmed baking sheet lightly with semolina flour. Place the pizza dough on the flour and gently stretch and form the dough into a 12-inch round using your fingertips. Brush or drizzle the dough with the remaining tablespoon oil and sprinkle with the remaining 1/4 teaspoon salt. Tear the mozzarella over the bottom of the crust. Sprinkle the squash mixture over the cheese. Crumble or tear the gorgonzola over the pizza and sprinkle with the walnuts. Place the baking sheet on the very bottom of the oven for 5 minutes. Rotate the pizza to the top rack and bake 10 more minutes. Remove to a cutting board and drizzle with the honey, if using. Slice into wedges and serve warm. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]

" 40425,"Japanese Potato Salad 2 pounds russet potatoes, peeled and cut into eighths Kosher salt and freshly ground black pepper 4 1/2 teaspoons unseasoned rice vinegar, plus more if needed 1/3 English cucumber, halved lengthwise, seeded and thinly sliced 1/3 cup frozen corn 1 small carrot, halved lengthwise and thinly sliced 2 or 3 slices deli ham, diced 1/3 cup Japanese mayonnaise, such as Kewpie, plus more if needed Instructions: Cover the potatoes with about 1 inch of cold water in a medium pot and season generously with salt. Bring to a boil over high heat, then reduce the heat and simmer until the potatoes are just cooked through, about 10 minutes. Drain, then return the potatoes in the pot to the stove over medium heat and shake occasionally until all the excess water is evaporated, about 10 second. Transfer the potatoes to a large bowl. Add the vinegar, season with pepper and roughly mash with a potato masher or large fork (some small lumps should remain). Spread the potatoes up the sides of the bowl so they cool faster and set aside for about 10 minutes. Meanwhile, bring a small pot of water to a boil and season generously with salt. Toss together the cucumbers and a pinch of salt in a small bowl. Let sit for about 10 minutes, then rinse and firmly squeeze to remove any excess liquid. Add the corn and carrots to the boiling water and simmer until the carrots are almost tender, about 2 minutes. Drain in a small colander or strainer, then rinse with cold water to stop the cooking. Transfer to a small bowl lined with a folded paper towel to absorb any excess water. When the potatoes are ready, add the corn, carrots, cucumber and ham and gently stir to combine. Add the mayonnaise, season with salt and gently stir until thoroughly combined, adding a little more mayonnaise, if you like. Check the seasonings, adding more vinegar, salt and/or pepper, as needed. Serve immediately or cover and refrigerate until cold. Check the seasonings again before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40426,"Chocolate Almond Mousse Cannoli 1 cup heavy cream, at room temperature 3/4 cup chopped dark chocolate (70 percent) 3 tablespoons powdered sugar, plus more for garnish
1 cup ricotta, at room temperature
2 tablespoons amaretto liqueur
6 full-size cannoli shells
1/3 cup slivered almonds, toasted and roughly chopped
12 brandied cherries, such as Luxardo or Amarena
Instructions: Put the chocolate in a medium bowl. Heat the heavy cream in a small saucepan over medium heat until just beginning to simmer. Pour the hot cream over the chocolate and allow to stand for 1 minute before stirring with a rubber spatula until smooth and combined. Place a piece of plastic wrap directly on the surface of the mixture and allow to cool to room temperature. Once cooled, add the powdered sugar and whip to soft peaks with a hand mixer. In a second medium bowl, whisk the ricotta and amaretto until smooth and combined. Gently fold in half of the chocolate whipped cream to incorporate. When just a few streaks remain, add the remaining chocolate cream. Continue to fold until completely combined. Spoon the mousse into a 1-gallon resealable plastic bag and massage it toward one corner. Snip off the corner. Insert the snipped tip of the bag into the middle of a cannoli shell and gently squeeze to fill the shell, pulling out as you go. Repeat on the opposite end of the shell. Dip each end in the chopped almonds, then press a cherry into both ends. Repeat with the remaining shells. Serve immediately or chill in the fridge for up to an hour. Sift some powdered sugar over the top before serving. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40427,"Hoisin Sauce Noodles with Chicken 2 tablespoons sesame seeds 2 cups chicken stock 4 small boneless, skinless chicken breasts Kosher salt 12 ounces dried vermicelli (or angel hair) pasta 1/4 cup hoisin sauce 1/4 cup low-sodium soy sauce 3 tablespoons grated ginger 2 tablespoons sesame oil 1 tablespoon apple cider vinegar 1 teaspoon hot sauce (Tabasco recommended) 6 scallions, thinly sliced Instructions: Place the sesame seeds in a dry skillet over medium heat and toast until lightly browned, 2 to 3 minutes. Remove from the heat and set aside. Cook the chicken. In a medium skillet, bring the chicken stock to a simmer over medium-high heat. Submerge the chicken breasts in the stock, then reduce the heat to low and poach until the meat is completely cooked through and the internal temperature in the thickest part of the chicken breast registers 165 degrees F on a meat thermometer, 8 to 10 minutes. Transfer the chicken to a cutting board and let rest for 5 to 10 minutes. Use a sharp knife to cut the meat into 1/4-inch-thick slices. Set aside. Let the chicken stock cool and reserve for another use. Make the pasta. In a medium pot, bring 4 quarts of water to a boil over medium-high heat. Line a sheet pan with a clean kitchen towel and set aside. Season the water with salt until it tastes like sea water. Plunge the pasta in the water and cook until cooked but still chewy (\u201cal dente\u201d), 4 to 6 minutes. Place a colander in the sink. Reserve a little pasta water, then drain the pasta thoroughly. Shake the colander a few times to remove excess water. Spread the pasta on the towel so it cools more quickly. Gently use a second towel to cover and pat the pasta dry. (Removing the excess moisture assures that the sauce will have a full flavor effect on the noodles.) Make the sauce. In a large bowl, combine the hoisin sauce, soy sauce, ginger, sesame oil, vinegar and hot sauce. Adjust the seasonings. Stir in half of the scallions. Set aside. Add the pasta to the sauce and toss to coat evenly. Add some of the reserved water if necessary. Transfer the pasta and sauce to a large serving bowl. Set aside. Arrange the chicken on top of the pasta. Top the pasta with the reserved sesame seeds and remaining scallions. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40428,"Cooked To Death Green Beans 2 quarts home-canned green beans or store-bought canned Blue Lake variety green beans, with their liquid 1/2 pound cured ham hock Instructions: Put the beans, their liquid and the ham in a large, heavy saucepan. Cook, uncovered, over medium heat until the majority of the liquid has cooked down, about 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer]" 40429,"Classic Meatloaf 1 large onion, diced 1 green pepper, diced 2 tablespoons garlic salt 3 eggs 5 pounds high-quality hamburger meat One 24-ounce can tomato sauce Salt and pepper to taste Instructions: Preheat oven to 325 degrees. Combine all ingredients and shape into oblong loaf. Cook 1 1/2 hours to 2 hours or until done. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 40430,"Simply Grilled Chicken Breasts 1/4 cup vegetable oil 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 4 boneless, skinless chicken breast halves Roasted Tomato and Onion Dipping Sauce, recipe follows, optional 5 Roma tomatoes, halved (about 1 pound)* 1 yellow or white onion, quartered 3 cloves garlic, unpeeled 1/4 cup extra-virgin olive oil 2 teaspoons dried thyme 1 to 2 tablespoons water Kosher salt and freshly ground black pepper Instructions: In a small bowl, mix the vegetable oil with the smashed garlic, using a fork to help release the garlic flavor into the oil. Season the garlic mixture with salt, and pepper, to taste. Let sit for at least 15 minutes. Meanwhile, prep the chicken breasts. Rinse and dry the chicken thoroughly. Find the ridge along the side of the chicken breast, and carefully pull off the tender. Take each breast and pound gently to an even thickness. Do not pound too thin; the breast will not be completely uniform. If there is a skinny little triangular tip, go ahead and cut off and discard. Prep the tenders by slicing off any jagged edges. Liberally salt and pepper the chicken and allow to sit at room temperature for at least 15 minutes. Preheat the grill to hot. Once the chicken has rested, brush liberally with the garlic-infused vegetable oil. Place the chicken breasts on the hot grill, with the thicker portion facing the hotter part of your grill (usually the back). Allow the chicken breasts to cook undisturbed until char marks are made, about 4 minutes. Flip the chicken, keeping the thick part of the chicken toward the hot part of the flame, and cook until an instant-read thermometer inserted in the chicken reads 155 degrees F, about 3 more minutes. Place the chicken tenders on the grill and cook for 3 to 4 minutes total, turning halfway through. Allow the grilled chicken to rest for 5 minutes, covered, before serving. Serve with Roasted Onion Tomato and Onion Dipping Sauce, if using. Preheat the oven to 275 degrees F. Place the halved tomatoes, onions, and garlic cloves on a baking sheet. Drizzle with half the olive oil and sprinkle with thyme, salt and pepper. Toss to coat well. Place the tomatoes cut-side down, and cook for 2 hours turning the tomatoes after 1 hour. After the second hour, remove the baking sheet, and set aside the unpeeled garlic. Place the rest of the vegetables and the pan juices in a food processor or blender. Add a tablespoon or two of water to the pan to scrape up any bits of flavor stuck onto the baking sheet and add to the food processor. Squeeze out the soft flesh of the roasted garlic into the food processor and add the remaining olive oil. Pulse the mixture until chunky, or puree until smooth, depending on desired consistency. Taste the sauce and season with salt, and pepper, if necessary. Yield: about 1 1/4 cups *Cook's Note: The tomatoes do not have to be \good\ tomatoes. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40431,"Peach & Blueberry Crumbles 2 pounds firm, ripe peaches (6 to 8 peaches) 2 teaspoons grated lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 cup granulated sugar 1/4 cup all-purpose flour 1 cup fresh blueberries (1/2 pint) 1 cup all-purpose flour 1/3 cup granulated sugar 1/4 cup light brown sugar, lightly packed 1/2 teaspoon kosher salt 1/4 teaspoon ground cinnamon 1/4 pound (1 stick) cold unsalted butter, diced Instructions: Preheat the oven to 350? F. Immerse the peaches in boiling water for 30 seconds to 1 minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow the mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups. For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it\u2019s in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40 to 45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 40432,"Watermelon Margarita 4 cups cubed watermelon 2 tablespoons sugar 3 limes, 2 juiced and 1 cut into wedges for garnish 8 ounces tequila 5 ounces Triple Sec, divided 3 tablespoons kosher salt 1 teaspoon chili powder Instructions: In a blender, puree the watermelon and sugar until smooth. Pour the puree through a fine mesh strainer. Transfer the liquid to a pitcher and add the lime juice, tequila and 4 ounces of the Triple Sec. Stir to combine. In a shallow dish, combine the kosher salt with the chili powder. In a second small plate, add the remaining 1-ounce of Triple Sec. Dip the rims of 4 margarita glasses in the Triple Sec, then coat them in the salt and chili mixture. Divide the margarita between the 4 glasses and garnish each with a lime wedge. ","[Tequila, Cava, Sauvignon Blanc, Ros]" 40433,"Tonnato Sauce 1 (6 1/8-ounce) can solid Italian white tuna packed in water, drained 1/2 cup mayonaise 1/2 cup deglazing liquid 1 tablespoon fresh lemon juice, or to taste 2 garlic cloves, mashed to a paste with 1/8 teaspoon salt Pinch freshly grated lemon zest Hot sauce, to taste 1 tablespoon drained capers Instructions: In a blender or food processor blend tuna, mayonaise, deglazing liquid lemon juice, garlic paste, zest, and hot pepper sauce and stir in capers and salt to taste. Sauce may be made 2 days ahead and chilled, covered. Thin sauce to desired consistency with water.; ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40434,"Cheeseburger Tater Tot Cups 8 ounces American cheese, cubed 1 teaspoon cornstarch 1 12-ounce can evaporated milk
Kosher salt and freshly ground pepper 1 tablespoon unsalted butter 1 pound ground beef sirloin Kosher salt and freshly ground pepper 1 32-ounce bag frozen potato tots Ketchup, yellow mustard, dill pickle chips and toasted sesame seeds, for serving Instructions: Make the cheese sauce: Toss the cheese and cornstarch together in a bowl until totally coated. Set a medium saucepan over low heat. Add the evaporated milk. Once the milk is warm, whisk in the cheese mixture and cook, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes. Season with salt and pepper. Cook the beef: Heat a large skillet over medium-high heat. Add the butter and ground beef and cook, stirring, until the exterior is caramelized and the inside is just cooked through, about 10 minutes. Season with salt and pepper and keep warm over low heat. Assemble the cups: Fry or bake the tots as the label directs. Divide the warm tots among small cups and top with about a tablespoon of the cheese sauce, then a tablespoon of the ground beef. Top each with a small squiggle of ketchup and mustard and nally a pickle on top and a light sprinkle of sesame seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 40435,"Cheese Grits 2 cups whole milk 2 cups water 1 1/2 teaspoons kosher salt 1 cup coarse ground cornmeal 1/2 teaspoon freshly ground black pepper 4 tablespoons unsalted butter 4 ounces sharp Cheddar, shredded Instructions: Place the milk, water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy. Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese a little at a time. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 40436,"Grilled Caramel Apple Brioche Sundae 8 ounces Granny Smith apples, cheeks removed, sliced 1/4-inch, cored
Vegetable oil 1/4 cup sugar, plus more for sprinkling
2 tablespoons brandy
2 tablespoons unsalted butter
1 teaspoon vanilla extract
Pinch salt
1/2 cup apple cider, or more as needed
One 12-ounce loaf brioche, cut into thick slices
1 quart vanilla bean ice cream, for serving
Instructions: Preheat a grill pan over medium-high heat. Toss the apples with some vegetable oil and add to the grill. Grill the apples on all sides, about 3 minutes. Once the apples are grilled, remove from the pan and roughly chop. Add the chopped apples to a saucepan and turn the heat to medium-low. Add the sugar, brandy, butter, vanilla extract and salt. Once the butter has melted, add the apple cider. Stir to combine the ingredients and continue to cook until the apples melt into a thickened sauce, thinning with apple cider as needed, about 10 minutes. Brush the brioche with some oil and sprinkle with sugar. Place onto the grill pan and toast on both sides. Remove from the grill and slice diagonally. Transfer to shallow serving bowls. Serve immediately with the apple caramel sauce and a generous scoop of vanilla ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40437,"Deep Fried Baby Artichokes 2 lemons, halved 12 baby artichokes 3 cups olive oil Sea salt Instructions: Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes. Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40438,"Inside-Out Caramel Apples 1/2 teaspoon ground cinnamon 2 tablespoons sugar 1 egg 1 tablespoon water 4 medium Granny Smith apples, peeled 1/2 cup prepared caramel sauce 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed Vanilla ice cream Instructions: Heat the oven to 400 degrees F. Stir the cinnamon and sugar in a shallow bowl. Beat the egg and water in a small bowl with a fork or whisk. Using a melon baller, scoop the cores out of the apples from the top, making sure to leave the bottoms intact. Coat the apples with the cinnamon mixture. Spoon 2 tablespoons caramel sauce into each apple. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x9-inch rectangle. Cut into 9 (1x10-inch) strips. Press the ends of 2 pastry strips together to make 1 (1x20-inch) strip. Repeat with 6 of the remaining pastry strips. Cut 8 leaf shapes from the last pastry strip. Starting at the bottom, wind 1 pastry strip around 1 apple, slightly overlapping the edges of the pastry. Repeat with the remaining pastry strips and apples. Top each with 2 pastry leaves. Brush the pastries with the egg mixture. Place the pastries onto a baking sheet. Bake for 25 minutes or until the pastries are golden brown. Serve the pastries with the ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40439,"Chocolate Spiral Cookies 1/2 vanilla bean 3/4 cup plus 2 tablespoons cold unsalted butter, cubed 1 cup plus 1 1/2 tablespoons powdered sugar 4 large egg yolks 1/2 orange, zested Pinch baking powder Pinch salt 2 cups all-purpose flour 3/4 cup plus 2 tablespoons cold unsalted butter, cubed 1/2 vanilla bean 1 cup plus 1 1/2 tablespoons powdered sugar 4 large egg yolks 1/2 orange, zested Pinch baking powder Pinch salt 1 2/3 cup all-purpose flour 1/2 cup unsweetened Dutch-processed cocoa powder Instructions: For the Plain Dough: Using a sharp knife, slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute. Combine the baking powder, salt, and flour and add to the butter mixture all at once. Beat on low speed just until combined, about 1 minute. Do not overmix the dough or it will become tough. Remove the dough from the bowl. Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator. For the Chocolate Dough: Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
Let each dough rest in the refrigerator for at least 1 hour. (I prefer to make the dough a day in advance and let it rest overnight.) Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa. The next day, the chocolate dough will be darker in color.
Preheat the oven to 400 degrees F. Remove the dough from the refrigerator. It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll. Lightly flour both sides of each dough. Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick. Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle. Brush the rectangle with a thin coat of water to help the dough stick to itself. Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter. Cut the cylinder into 1/2-inch thick round slices. Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart. Bake until lightly browned, about 15 minutes and cool on a wire rack. Store the cookies in an airtight container at room temperature for up to 5 days. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 40440,"Mannish Water 2 pounds goat head, organs and feet (2 pounds lamb meat may be substituted) 1 1/2 gallons water 5 green bananas, sliced 1 pound yams, diced 1 1/2 christophenes (also called chayotes), seeds and skin removed, chopped 1/2 pound taro root, diced 1/2 pound carrots, diced 1/2 pound turnips, diced 1 1/2 bunches scallions, chopped 2 scotch bonnets or habaneros, chopped 3 sprigs fresh thyme, chopped Salt Instructions: Chop the meat into small pieces, rinse and place into a large stockpot. Add the water and bring to a boil. Reduce the heat and simmer 3 hours, until the meat is tender. Add the remaining ingredients and cook until the vegetables are tender. Season with salt and serve. ","[Rhone Blends, Jamaican Rum, Cacha?a]" 40441,"Sea Shells Salad 1/2 pound medium-size shell shape pasta, cooked to al dente, cold shocked, well drained 2 scallions, chopped, both whites and greens 1/2 small red bell pepper, seeded and chopped into fine dice 1/3 cup tiny frozen green peas, a generous handful 1/4 to 1/3 cup mayonnaise 3 or 4 sprigs fresh tarragon, chopped to about 2 tablespoons Coarse salt and pepper Chopped fresh parsley, for garnish Romaine or leaf lettuce, for lining plate under salad Instructions: Pile salad ingredients in a mixing bowl as you prepare them. Combine salad ingredients, taste, and adjust seasonings. Serve salad on bed of lettuce leaves. Yield: Preparation time: 10 minutes Cooking time: 8 to 10 minutes for pasta Ease of preparation: moderate ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40442,"Green and Red Salad with Fennel 2 hearts of romaine 1 medium head raddichio 1 small bulb fennel A generous drizzle of balsamic vinegar 3 tablespoons (3 turns around the salad bowl in a thin stream) extra-virgin olive oil Salt and pepper Instructions: Shred romaine and raddichio and discard cores. Trim tops of fennel bulb and quarter lengthwise. Remove core from each quarter with an angled cut into each quarter. Slice fennel across into thin pieces and add to salad. Dress salad with vinegar, oil, salt, and pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40443,"Long Life Noodles with Crabmeat 6 ounces crabmeat, cooked 3 tablespoons cornstarch 3 tablespoons water, plus 2 quarts 1 teaspoon salt, plus more for seasoning 1 tablespoon vegetable oil, plus 1 tablespoon 8 ounces dry noodles (yee mein) 1 teaspoon minced garlic 2 cups chicken broth 1 tablespoon oyster sauce 1 teaspoon sesame oil 1 small bunch yellow chives, cut into 1-inch pieces to make 1 cup Salt and white pepper Instructions: Remove any shells or cartilage from crabmeat. Set aside. Mix 3 tablespoons cornstarch with 3 tablespoons water in a small bowl. Set aside. Bring 2 quarts water to a boil in a large pot. Add 1 teaspoon salt and 1 tablespoon vegetable oil to water. Place the dry noodles in boiling water and boil for 2 minutes. Drain well and place on platter. Heat a wok to hot on medium heat and add the remaining vegetable oil and minced garlic. Stir until garlic becomes fragrant. Add the chicken broth and bring to boiling; stir in the cornstarch mixture. Stir until thickened, and then add the crabmeat, oyster sauce, sesame oil, and yellow chives. Season with salt and pepper, to taste. Turn off heat and pour sauce over the noodles. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40444,"Swiss Chard with Garlic and Oil 1 large bunch Swiss chard (preferably red variety) 3 quarts water (plus 2 tablespoons red wine vinegar if the chard is of the red variety) 1 tablespoon salt 1/4 cup olive oil 2 tablespoons chopped garlic 1 teaspoon dried red pepper flakes 1/2 teaspoon salt 1/2 teaspoon ground black pepper Instructions: Clean the Swiss chard of any dry outer leaves and discard the very bottom of the stem. Cut the chard into 1-inch pieces, shredding as much of the largest pieces as possible. Bring the(and vinegar) to a boil and add the salt. Add the chard and cook 3 to 4 minutes at a simmer. When the chard is tender but still retains some of its bite, remove from the heat, drain, and shock in ice water to stop the cooking process. Drain the chard again and dry on paper towels. In a large saute pan, heat the oil until hot, add the chard, and saute over high heat for a minute before adding the garlic and pepper flakes in quick succession. Cook the chard for 1 to 2 minutes more and then season with salt and pepper, then serve. ","[Burgundy, Barolo, Chianti, Tempranillo]" 40445,"Chocolate Orange Fondue 7 ounces good semisweet chocolate 1/3 cup heavy cream 1 1/2 teaspoons grated orange zest 1/2 teaspoon instant coffee granules 2 tablespoons Grand Marnier liqueur For serving: Pound cake, doughnuts, long-stemmed strawberries, bananas or pretzels Instructions: Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream, zest, coffee and Grand Marnier and stir constantly until the chocolate is melted and smooth. Transfer the mixture to a fondue pot and serve warm with the pound cake, doughnuts, strawberries, bananas or pretzels. ","[Riesling, Moscato, Tawny Port, Sherry]" 40446,"Grilled Chicken and Kale Greek Salad 2 boneless, skinless chicken breasts 1/2 cup bottled Greek feta-herb salad dressing, such as Food Network Kitchen Inspirations, plus more for dressing the salad Salt and pepper
2 Persian cucumbers, diced
1/2 small red onion, thinly sliced
One 9-ounce package baby kale
1/2 cup cooked whole-wheat pearl couscous, cooled completely
1/2 cup crumbled feta
1/2 cup cherry tomatoes, halved
1/4 cup whole Kalamata olives, pitted
2 tablespoons fresh dill fronds
1 cup store-bought or homemade crispy chickpeas Instructions: Toss the chicken with the salad dressing in a large resealable plastic bag and refrigerate for 1 hour. Remove the chicken from the marinade, pat dry with a paper towel, and sprinkle on both sides with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken until cooked through (165 degrees F), 7 to 8 minutes per side. Let cool, then cut into bite-size pieces. Toss together the cucumbers, onions, kale, couscous, feta, tomatoes, olives and dill in a large bowl. Add the grilled chicken and drizzle with the desired amount of dressing. Toss to coat. Season with salt and pepper. Garnish with the crispy chickpeas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40447,"Butter Flake Rolls Nonstick cooking spray 8 ounces warm whole milk (100 degrees F) 2 1/4 ounces sugar (about 1/3 cup) 1 tablespoon plus 1 teaspoon active dry yeast 15 ounces all-purpose flour, plus extra for kneading 2 egg yolks 2 1/2 teaspoons kosher salt 2 1/2 ounces unsalted butter, at room temperature Instructions: Spray a 12-cup muffin tin with nonstick spray and set aside. Place the milk, sugar, yeast, flour, egg yolks, and salt in the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed for 1 minute. Change the paddle attachment to the dough hook and rest the dough for 10 to 15 minutes. Add 2 ounces of the butter and mix on low speed. Increase the speed to medium and mix until the dough pulls away from the sides of the bowl and you are able to gently pull the dough into a thin sheet that light will pass through, about 8 minutes. Turn the dough out onto a lightly floured work surface and roll and shape with your hands to form a large ball. Return the dough to the bowl, cover with plastic wrap, and set aside in a warm, dry place to rise until doubled in size, about 1 hour. Remove the dough from the bowl and roll into a 12 by 12-inch square, about 1/2-inch thick. Melt the remaining 1/2 ounce butter and brush onto the top of the dough. Use a pizza cutter to cut the dough into 12 (12 by 1-inch) strips. Stack the strips into 2 stacks of 6 strips each. Lay the stacks on their sides and cut each stack into 6 (2-inch) wide pieces. Lay each piece on its side into a prepared muffin tin cup. Cover with plastic wrap and set aside in a warm, dry place to rise until doubled in size, 30 to 40 minutes. Preheat the oven to 400 degrees F. Remove the plastic wrap and bake until the rolls reach an internal temperature of 200 degrees F, 8 to 10 minutes. Rotate the pan halfway through baking. Remove the muffin tin to a cooling rack and cool for 2 to 3 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40448,"Pound 'Dat' Pineapple 1 fresh pineapple 2 ounces brown sugar 1-ounce ground cinnamon 1 store-bought pound cake, sliced 4 ounces butter, softened 1/2 gallon Creole cream cheese ice cream 2 New Orleans pralines, crumbled Instructions: Preheat a grill to 350 degrees F. Peel, core and slice the pineapple into 1-inch thick slices. Sprinkle the sugar and cinnamon on the pineapple and grill until well marked and warmed through. Remove the pineapple from the grill to a bowl and keep warm. Brush both sides of the cake slices with butter. Grill on each side until lightly toasted Transfer the slices to a platter and keep warm. Put a slice of cake into each serving bowl and top with some pineapple and large scoop of ice cream. Sprinkle crumbled pralines over the ice cream and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40449,"Sweet and Sour Chicken Sandwich Oil, for frying 2 1/2 cups buttermilk
4 cups all-purpose flour
4 chicken breasts, fat removed
4 cups sweet and sour sauce
4 brioche buns
4 slices provolone 4 leaves romaine lettuce
4 Roma tomato slices
Instructions: Preheat oil in a deep-fryer. Lay out 2 deep-sided plates. Add buttermilk to one plate and the flour to the second. Dip each piece of chicken in the buttermilk, then lay in the flour, coating thoroughly. Add to deep fryer and cook, 7 minutes. Set on a paper towel to soak up excess oil. Add the sweet and sour sauce to a container large enough to dip each piece of chicken evenly. Dip the chicken pieces, then put one on each brioche bun. Top with provolone, lettuce and tomato. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 40450,"Carolina Smothered Chicken with Creamy Mustard Sauce 1 cup all-purpose flour 1 tablespoon House Seasoning, recipe follows 4 bone-in chicken thighs
1 cup canola oil
1 medium onion, diced 2 tablespoons unsalted butter
4 cloves garlic, minced (about 1 tablespoon)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/3 cup low-sodium chicken stock or broth
1 1/2 cups heavy cream
2 to 8 tablespoons Dijon mustard
1 teaspoon ground mustard
2 tablespoons chopped fresh parsley
1/4 cup garlic powder 1/4 cup onion powder 1/4 cup sweet paprika 1/4 cup kosher salt 1/4 cup freshly ground black pepper Instructions: For the chicken: Whisk together the flour and House Seasoning in a large bowl. Add the chicken and toss to coat. Add the oil to a large cast-iron skillet over medium-high heat. Remove the chicken from the flour mixture, shaking to remove any excess, and add to the hot oil. Fry until the chicken is golden brown on all sides, about 5 minutes per side. Remove to a plate and set aside. For the sauce: Add the diced onions to the hot oil in the skillet and cook until the onions are slightly softened and translucent, 2 to 3 minutes. Add the butter, garlic, thyme and rosemary and cook until fragrant, about 1 minute more. Whisk in the stock, scraping up any bits from the bottom of the pan. Simmer until thickened, 3 to 4 minutes. Whisk in the cream, Dijon (start with 2 tablespoons for a milder sauce and add up to 8 total tablespoons for a more pungent, mustardy sauce) and ground mustard and bring to a simmer again until thickened, 2 to 3 minutes. Add the chicken, turning to coat with the gravy. Cover and cook, turning the chicken occasionally, 25 to 30 minutes. Sprinkle with the parsley before serving. Stir together the garlic powder, onion powder, paprika, salt and pepper in a medium bowl. Keep in an airtight container for up to 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40451,"Chicken Pumpkin Wontons 1 cup pumpkin puree 1/2 teaspoon cinnamon 1 garlic clove, crushed 1 tablespoon brown sugar 1 teaspoon soy sauce 1/2 teaspoon crushed red pepper 2 tablespoons maple syrup 1/2 teaspoon salt 2 cups finely diced cooked chicken breasts 24 wonton wrappers 2 cups vegetable oil 1 egg white, beaten Instructions: In a bowl combine the pumpkin puree, cinnamon, garlic, brown sugar, soy sauce, red pepper, maple syrup and salt. Add the chicken and mix well.
Spoon equal amounts of the chicken mixture onto the wonton wrappers and seal the edges by brushing the egg white on them and pressing down. Heat the oil in a deep saucepan and drop in the wontons, in batches. Fry for a few seconds until wonton is lightly browned and crispy. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40452,"Easy Tomato Soup & Grilled Cheese Croutons 3 tablespoons good olive oil 3 cups yellow onions, chopped (2 onions) 1 tablespoon minced garlic (3 cloves) 4 cups chicken stock, preferably homemade 1 (28-ounce) can crushed tomatoes, preferably San Marzano Large pinch of saffron threads Kosher salt and freshly ground black pepper 1/2 cup orzo 1/2 cup heavy cream Grilled Cheese Croutons (recipe follows) 4 (1/2-inch-thick) slices country white bread 2 tablespoons unsalted butter, melted 4 ounces Gruyere cheese, grated Instructions: In a large pot or Dutch oven such as Le Creuset, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes, saffron, 1 tablespoon salt, and 1 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes. Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently. Serve hot with Grilled Cheese Croutons scattered on top. Heat a panini grill. Place the four slices of bread on a cutting board and brush lightly with the melted butter, being sure to butter the corners. Turn the slices over and pile Gruyere on two of the slices. Place the remaining two slices of bread on top of the Gruyere, buttered sides up. Grill the sandwiches on the panini grill for about 5 minutes, until nicely browned. Place on a cutting board, allow to rest for 1 minute, and cut into 1-inch cubes. Yield: 4 to 6 servings Note: The Grilled Cheese Crouton recipe was halved for the taping of this episode. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40453,"Peanut Butter and Lemon-Mint Banana Toast 2 slices whole-grain bread 2 bananas 1 lemon 6 to 8 fresh mint leaves 4 tablespoons natural peanut butter Instructions: Toast the bread. While the bread is toasting, slice the bananas into 1/2-inch thick disks and put them into a bowl. Grate the lemon zest over the bananas. Cut the lemon in half and squeeze the juice into the bowl. Tear in the mint leaves and gently mix to combine. Spread each piece of toast with 2 tablespoons of peanut butter and top each with half the bananas. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 40454,"White Bean Dip 1 (14 ounces) can cannellini beans, rinsed and drained 1 clove garlic 1 1/2 tablespoons extra-virgin olive oil 4 sprigs fresh mint leaves 6 sprigs fresh thyme leaves, stripped from stem Coarse salt and black pepper 3 tablespoons chives, chopped Instructions: Pulse all ingredients except chives in food processor until a smooth paste forms and transfer to a bowl. Serve on bruschetta and garnish with chopped chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40455,"Healthy Banana Pancake Recipe 1 banana, mashed 2 large eggs plus 2 egg whites 1 cup rolled oats 2 tablespoons whole-wheat flour 1 tablespoon sugar 1 tablespoon baking powder 1/8 teaspoon pure vanilla extract A pinch of cinnamon A pinch of salt 2 teaspoons chia seeds Butter, for the pan Fresh berries and syrup, for topping Instructions: Combine the banana, eggs, egg whites, oats, flour, sugar, baking powder, vanilla, cinnamon and salt in a blender. Puree until smooth. Stir in the chia seeds. Heat a large skillet over medium-high heat. Brush with butter to coat. Add 1/4 cupfuls of the batter to the pan to form pancakes. 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. Repeat with the remaining batter, adding more butter to the skillet as needed. Serve the pancakes immediately. Top with berries and syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40456,"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 " 40457,"30 Minute Shepherd's Pie 2 pounds potatoes, such as russet, peeled and cubed 2 tablespoons sour cream or softened cream cheese 1 large egg yolk 1/2 cup cream, for a lighter version substitute vegetable or chicken broth Salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil, 1 turn of the pan 1 3/4 pounds ground beef or ground lamb 1 carrot, peeled and chopped 1 onion, chopped 2 tablespoons butter 2 tablespoons all-purpose flour 1 cup beef stock or broth 2 teaspoons Worcestershire, eyeball it 1/2 cup frozen peas, a couple of handfuls 1 teaspoon sweet paprika 2 tablespoons chopped fresh parsley leaves Instructions: Boil potatoes in salted water until tender, about 12 minutes. Drain potatoes and pour them into a bowl. Combine sour cream, egg yolk and cream. Add the cream mixture into potatoes and mash until potatoes are almost smooth. While potatoes boil, preheat a large skillet over medium high heat. Add oil to hot pan with beef or lamb. Season meat with salt and pepper. Brown and crumble meat for 3 or 4 minutes. If you are using lamb and the pan is fatty, spoon away some of the drippings. Add chopped carrot and onion to the meat. Cook veggies with meat 5 minutes, stirring frequently. In a second small skillet over medium heat cook butter and flour together 2 minutes. Whisk in broth and Worcestershire sauce. Thicken gravy 1 minute. Add gravy to meat and vegetables. Stir in peas. Preheat broiler to high. Fill a small flameproof rectangular casserole with meat and vegetable mixture. Spoon potatoes over meat evenly. Top potatoes with paprika and broil 6 to 8 inches from the heat until potatoes are evenly browned. Top casserole dish with chopped parsley and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 40458,"Asparagus Lemon Pasta Salad 1/2 pound penne 1/4 cup and 1 teaspoon olive oil 1 bunch asparagus 1/2 cup water 3 tablespoons lemon juice Grated rind of 1 lemon Salt Pepper 1 jarred red pepper, diced 2 tablespoons pine nuts Instructions: Prepare penne according to package directions. Once cooked, toss with 1 teaspoon olive oil and chill. Cut off 1 - 2 inches of the base of asparagus and discard. Slice asparagus into 1 1/2-inch pieces. Simmer in skillet with water until tender, about 12 minutes. Drain asparagus and plunge into a bowl of ice water. This will help maintain the bright green color and stop the asparagus from cooking further. Toast pine nuts in oven until golden. In small bowl squeeze juice from lemon and grate the rind to create lemon zest. In large bowl whisk together lemon and rind, salt, pepper and remaining olive oil. Add asparagus, drained red pepper, pine nuts and pasta. Serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 40459,"Barley and Mixed Mushroom Casserole 2 tablespoons unsalted butter 2 medium onions, finely diced 1 carrot, very finely chopped 1 celery rib, thinly sliced 3/4 pound (4 1/2 cups) thinly sliced mushrooms (such as shiitake, button, baby 1 1/2 cups pearl barley 1 1/2 teaspoons minced fresh thyme, or 3/4 teaspoon dried 3/4 teaspoon salt Generous seasoning freshly ground black pepper 4 1/2 cups boiling vegetable stock Instructions: Preheat the oven to 350 degrees. Melt the butter in a large skillet over medium high heat. Add the onions, carrot, celery, mushrooms, barley, thyme, salt and pepper and saute, stirring frequently, until the mushrooms begin to brown, about 10 minutes. Scrape the mixture into a shallow 2 1/2quart baking dish (such as a 10 by 10inch Corning Ware casserole) and pour in the boiling vegetable stock. Cover tightly and bake 60 to 75 minutes, or until all the liquid is absorbed. (Be careful of the steam when removing the cover.) The barley should have a slightly crunchy texture when done. If it is too hard after all the stock has been absorbed, add some boiling stock or water and cook 10 to 15 minutes more. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40460,"Barbecue Chicken Legs 6 frozen chicken legs 6 ounces barbecue sauce Oil spray Instructions: Preheat broiler to 550 degrees. Heat a cast iron pan and spray with oil spray, add chicken and season with salt and pepper. Brown chicken on all side than place in the over and cook for 25 minutes. Add a coat of barbecue sauce and cook for another 5 to 7 minutes and then repeat this process again. Serve chicken with the Tropical Hawaiian Salsa. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 40461,"Paleo Collard Burrito 8 large collard leaves (about 10 ounces), washed and patted dry 4 strips uncured, sugar-free bacon 4 eggs, beaten to blend Kosher salt 1 tablespoon fresh lime juice Half of an avocado, cut into 4 slices Half of a small red bell pepper, cut into thin strips Half serrano pepper, finely chopped Half of a large tomato, chopped Quarter of a small red onion, finely chopped Cilantro leaves, for serving Instructions: Fold each collard leaf in half and remove the stems up to the leafy part with a paring knife. Fill the large pot with 1 inch of water. Place a steamer insert in the pot and bring to boil. When the steam appears and water starts to boil, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 3 to 4 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely. Cook bacon in a medium non-stick skillet over medium-high heat until very crispy, 4 to 5 minutes per side. Transfer bacon to a paper towel-lined plate and remove all but 1 tablespoon of bacon drippings from skillet. Reduce the heat to medium. Add the eggs, sprinkle with salt, and cook, scraping the bottom and sides of the skillet with a rubber spatula, until the eggs are cooked through, about 5 minutes. Transfer to a small bowl.
Stir together the lime juice, avocado, bell pepper, tomato and red onion in a small bowl. Season with salt.
Assemble the burritos: On a flat work surface, lay out four large leaves, slightly overlapping in a four-leaf clover shape, making a 12-inch wide wrap (It's OK if the wrap is not circular). Sprinkle with salt. Place half of the eggs, half the avocado-tomato mixture and 2 strips of bacon across the leaves about 3-inches from the bottom, leaving a 1-inch border on each side. Place cilantro on top and shape the filling into a tight log. Fold the sides of the wrap over the ends of the filling, then roll up tightly from the bottom. Repeat with the remaining collard leaves, eggs, avocado-tomato mixture and bacon. Cut each in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40462,"Corn and Poblano Lasagna 4 poblano cl peppers 4 tablespoons unsalted butter 3 cloves garlic, minced 2 cups corn kernels (thawed if frozen) 2 cups heavy cream 1 teaspoon chopped fresh thyme Kosher salt and freshly ground pepper 1/2 cup thinly sliced white onion 1 large zucchini, thinly sliced lengthwise 12 no-boil lasagna noodles (7-by-3-inch) 2 cups shredded Oaxaca cheese or mozzarella Instructions: Preheat the broiler. Put the poblanos on a baking sheet and broil, turning, until charred, 3 to 5 minutes. Transfer to a bowl and cover; let cool slightly, then peel off the charred skins. Cut into 1-inch-thick strips; set aside. Preheat the oven to 350 degrees F. Melt 2 tablespoons butter in a medium heavy saucepan over medium heat. Add almost two-thirds of the minced garlic and saute for 1 minute. Mix in the corn and saute for 5 minutes. Stir in the heavy cream and thyme. Cook over medium-low heat for 5 minutes for the flavors to incorporate. Turn off the heat and let cool slightly. Transfer to a blender and puree until smooth. Season with salt and pepper. Heat the remaining 2 tablespoons butter in a small heavy skillet over medium heat. Add the onion and saute until translucent, about 5 minutes. Add the remaining minced garlic and cook for 1 minute. Mix in the zucchini and poblano strips and cook for 5 minutes to blend the flavors. Season with salt and pepper. Spread about one-quarter of the corn sauce in a 9-by-13-inch flameproof baking dish. Cover with a layer of 3 lasagna noodles. Spread one-quarter of the poblano mixture and one-quarter of the cheese over the pasta. Repeat the layering three more times, ending with vegetables and cheese on top. Bake until browned and the noodles are cooked, about 50 minutes. Switch the oven to broil. Broil the lasagna until golden brown and bubbling, 8 to 10 minutes. Let stand 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 40463,"Green Rice (Arroz Verde) 1/2 cup canola oil 4 cups long-grain white rice 2 tablespoons salt 1/4 cup olive oil, plus more for finishing, optional 3 cloves garlic, minced 1 box frozen chopped spinach, defrosted and squeezed dry Salt and freshly ground black pepper Instructions: To make the rice: Heat the oil over medium-high heat in a large saucepan with a heavy bottom or small Dutch oven. Add the rice and the salt and stir to coat. When the rice starts to appear opaque and chalky, add enough cold water to cover the rice by the width of 2 fingers (about 1-inch). Bring to a rapid boil, and boil-without stirring!-until the water level reaches the level of the rice. Stir the rice once and reduce the heat to low. Cover and cook 20 minutes. Meanwhile, make the spinach mix: Heat the olive oil in a large skillet over medium-low heat. Add the garlic, stirring so it doesn't stick, and cook until fragrant. Stir in the spinach and season with salt and pepper, to taste. Raise the heat to medium-high and cook until the spinach is just heated through. Don't overcook or the spinach will discolor. Once the rice has finished cooking, fold the spinach into the pot. Fluff the rice so that the spinach is evenly distributed. Taste and season with additional salt and pepper if necessary. If you like, add a couple of drizzles of olive oil to give the rice a little gloss. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 40464,"One Recipe, Two Meals: Chicken Stir-Fry 4 to 5 tablespoons sesame oil 1 pound chicken breast, thinly sliced Coarse salt and freshly ground pepper 1 cup frozen mixed veggies, thawed 1 box (14 ounces) stir-fry rice noodles 3 scallions, finely sliced Sesame seeds, for garnish 4 cloves garlic, minced 1 tablespoon freshly minced ginger root 1 tablespoon lemongrass paste 1 red bell pepper, thinly sliced 1 bag (6 ounces) snow peas, sliced on the diagonal 3 tablespoons soy sauce Juice of 1 lime Instructions: Heat 2 tablespoons of the sesame oil in a large saute pan. Add the chicken to the pan, and sprinkle with salt and pepper; sear on one side for 3 minutes. Flip and sear until you see nice browning all over, another minute or two. Remove the chicken and set aside.
Add the thawed veggies to the pan to simply warm through.
In the meantime, bring a large pot of salted water to a boil. Add the rice noodles and boil for about 1 minute. Remove from the heat and let stand for about 5 minutes. Drain the noodles.
At this point you're ready to serve the kids! Using tongs, grab a small mound of noodles and plate them. Top with the warm veggies and a few slices of chicken. If your kids can dig a little scallion, by all means, garnish away! Sesame seeds are fun, too.
Now let's continue on for our adult mouth holes.
Back in the saute pan, bring another tablespoon or two of sesame oil to a medium-high heat. Add the garlic, ginger and lemongrass. Let bloom and saute for about 30 seconds, then add the red bell pepper and snow peas. Sprinkle with a small pinch of salt and pepper. Toss and saute a couple of minutes, until the veggies slightly soften and pop in color.
Add the chicken to the pan, along with as many noodles as you can fit. Add the soy sauce, lime juice and maybe 1 more tablespoon of sesame oil. Toss everything together to coat.
Serve on a huge platter (or individual plates) garnished with scallions and sesame seeds! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40465,"Zucchini Saute 1 tablespoon olive oil 1/2 teaspoon minced garlic 3 large zucchini squash, thinly sliced 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup grated Parmesan cheese Instructions: Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Chianti]" 40466,"Rosemary Steaks with Cheesy Eggs 2 T-bone steaks (about 1 1/2 inches thick, 3 pounds each) Kosher salt and freshly ground pepper 1 tablespoon liquid smoke 2 tablespoons vegetable oil 2 sprigs rosemary, cut in half For the rosemary butter: 6 tablespoons unsalted butter Kosher salt 2 cloves garlic, smashed 3 sprigs rosemary For the eggs: 8 large eggs 2 tablespoons unsalted butter 1 cup shredded cheddar cheese (about 4 ounces) Instructions: Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary. Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside. Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing. Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top. To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 40467,"Tomato Basil Elephant Ears 1 1/4 cups sun-dried tomatoes, chopped 3 tablespoons chopped garlic (9 cloves) 5 cups basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 3/4 cup good olive oil 1 cup freshly grated Parmesan 1 sheet puff pastry, defrosted (recommended: Pepperidge Farm) 1 egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 400 degrees F. To make the paste, place the sun-dried tomatoes and garlic in the bowl of a food processor fitted with the steel blade. Process for 30 seconds. Add the basil, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until pureed. Add the Parmesan and puree for 15 seconds. Set aside. Unfold 1 sheet of puff pastry and place it on a lightly floured board. With a rolling pin, lightly roll the dough until it's a 13-inch square. Using a knife, spread the paste over the top of the puff pastry. Fold the sides of the square toward the center so they go halfway to the middle. Fold them again so the 2 folds meet exactly at the middle of the dough. Then fold one half over the other half as though closing a book. You will have 6 layers. Slice the dough into 3/8-inch slices and place the slices, cut side up, on baking sheets lined with parchment paper. Brush each piece with egg wash and place in the oven. Bake for 6 minutes. Turn each pastry slice over and continue baking an additional 5 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40468,"San Francisco-Style Cioppino 1/4 cup olive oil 1 small carrot, chopped 1 small yellow onion, chopped 1/2 green bell pepper, chopped 2 ribs celery, chopped 5 cloves garlic, chopped 1 small serrano cl 1/2 bunch fresh basil, chopped 1/2 bunch fresh oregano, chopped 1/2 teaspoon fennel seeds 1 1/2 teaspoons black peppercorns 1 bay leaf 1/2 bottle good red wine 2 teaspoons red wine vinegar 2 teaspoons Worcestershire sauce 2 teaspoons hot sauce (recommended: Tabasco) 10 cups canned pureed tomatoes, about five 15-ounce cans (recommended: Di Napoli, San Marzano-style) Fish Stock, recipe follows 3 whole Dungeness crab legs and bodies, with the crabmeat intact 18 littleneck clams, scrubbed clean 18 black mussels, bearded and scrubbed clean 1 1/2 pounds fresh sea bass or other firm fish, cut into 1 1/2-inch pieces 12 peeled and deveined prawns (shells reserved for stock) 1 pound fresh fish bones, plus the head if you can get it 2 ribs celery, coarsely chopped 1 small carrot, coarsely chopped 1 small yellow onion, coarsely chopped 2 cloves garlic, mashed 1/4 bunch parsley stems 1 bay leaf 1/2 teaspoon whole black peppercorns 1/2 teaspoon fennel seeds Shells from the prawns 11 to 12 cups clam juice Instructions: For the tomato base: In a large pot, heat the oil over medium heat and add the carrots, onions, peppers, and celery, and saute until tender, about 5 minutes. Add the garlic, cl, herbs, and seasonings and cook until fragrant. Add the wine, vinegar, Worcestershire, and hot sauce and reduce until the liquid is almost evaporated. Add the tomatoes and all of the fish stock, bring to a boil, reduce to a simmer, and cook for 1 to 1 1/2 hours, stirring occasionally. Strain through a fine strainer, discarding the solids. For the seafood: Place the strained liquid into a clean pot and bring to a simmer. Add the crab, clams, mussels, and sea bass, cover the pot, and cook for 2 to 3 minutes. Add the prawns and cook an additional 2 to 3 minutes. To serve: Divide the seafood into 6 large bowls and ladle the broth over top. Serve with garlic bread. In a large pot, add all of the ingredients and bring to a boil. Reduce the heat to low and simmer for 45 minutes. Strain, reserving the broth and discarding the solids. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 40469,"Hot Shot 1 ounce brandy 1/2 ounce apple liqueur 6 ounces apple cider 1/2 ounce cherry liqueur 1 sour cherry, for garnish Instructions: Heat the brandy, apple liqueur and apple cider in a saucepan until almost boiling. Place a wine or cordial glass under hot running water to heat. Add the cherry liqueur and sour cherry to the hot glass and pour in the brandy mixture. ","[Cabernet Sauvignon, Merlot, Pinot Noir]" 40470,"Dad's Roast Chicken -- My Way with a Parsley Lemon Juice Oil 1 (3 1/2-pound) chicken cut in 8 serving pieces Kosher salt and freshly ground black pepper 4 sprigs fresh rosemary 4 sprigs fresh thyme Olive oil, for drizzling The rind of 1/2 lemon, zested 1/2 bunch parsley 1/2 cup extra-virgin olive oil 1/2 lemon, juiced Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degree F. Trim off any excess skin or fat from the chicken. Cut off and discard the wing tips. Place the chicken pieces in an 11 by 13-inch baking pan, or any pan that that they fit in without crowding. Season the chicken pieces generously with salt, pepper, olive oil, the herbs, and the lemon zest. Toss through all the seasonings and then arrange the chicken piece skin side up in the pan. You can season the chicken pieces and set them up in the roaster up to a day before you cook them. Cover the pan with plastic wrap and refrigerate. Roast until the skin is nicely browned and there is no pink near the thigh bone and the juices run clear, about 35 to 40 minutes. Check both white meat and dark meat. If the white meat is done before the dark meat, take it out and set it on the serving plate until the dark meat is done. For the parsley drizzle, wash and dry the parsley. Remove the leaves from the stems and chop the leaves finely. Combine the remaining ingredients in a bowl and use immediately to garnish the roast chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40471,"Sweet Potato Soup with Matchstick Fries and Frizzled Leeks 3 large sweet potatoes (about 2 pounds) 3 leeks 6 cups chicken stock 1 (2-inch) piece fresh ginger (about 1 tablespoon peeled and grated) Sea salt and freshly ground black pepper Matchstick Fries and Frizzled Leeks, recipe follows Canola oil, for frying 2 large Yukon Gold or russet potatoes (about 1 pound) Salt and freshly ground black pepper 1 (3-inch) piece leek, julienned 2 tablespoons potato starch Instructions: Peel and quarter the sweet potatoes. Wash the leeks well, and drain. Remove any damaged outside peel, remove the hairy white tips from the end, and cut the leeks into 1-inch slices. Leave 1 (3-inch) section aside to be fried for the garnish. In a large pot, cook the leeks with the butter until soft. Do not brown. Add the stock or water. Add the sweet potatoes, and bring to a boil. Reduce the heat to medium, and boil until cooked through, just softer than fork tender. Using an immersion blender, puree the ingredients until they are thoroughly blended. Add the grated ginger, and test for consistency. If too thick, add a bit more water. Taste for seasoning, adding more salt or pepper, as needed. Ladle the soup into warm bowls, and garnish with a mound of hot crispy matchstick potatoes and frizzled leeks. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. (If you don't have a thermometer, a cube of bread will brown in about 3 minutes.) To make matchstick fries: Peel and cut potatoes into matchstick slices. Rinse them under cold water in a strainer to remove the excess starch. Let drain well, and pat dry. Fry for 3 to 5 minutes submerged in canola oil, until they are a nice deep golden brown. Drain the potatoes on a paper towel or absorbent cloth. Sprinkle with salt and pepper while hot. To make 'frizzled leeks': Cut the 3-inch piece of leek into matchstick slices similar to the potato. Place the potato starch in a small bowl, lightly dust the leek pieces in it to help prevent them from burning. Fry the strips of leek in the same hot oil used for the potatoes, until they are just golden, about 1 minute Add to the bowl of matchstick fries. Mix them together. Garnish in a little mound on top of the soup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 40472,"Roasted Braeburn Apple Jam 3 pounds Braeburn apples (about 6) 1/4 cup clover honey 1 teaspoon ground cinnamon 2 cups apple cider 2 3-inch cinnamon sticks 8 cloves 1 tablespoon sherry vinegar Grated zest and juice of 1 large lemon Instructions: Peel and core the apples. Cut them in half and then into thin slices. In a large skillet, heat the honey over low heat until it begins to foam and turns a very light brown, about 5 minutes. Remove the skillet from the heat and add the ground cinnamon and apple slices. Return the skillet to medium heat and cook, stirring from time to time with a wooden spoon, until the apples are soft, 30 to 35 minutes. While the apples are cooking, flavor the cider: In a medium saucepan, combine the cider, cinnamon sticks, cloves and vinegar and bring to a simmer over high heat. Cook until the liquid is reduced by half, 10 to 12 minutes.
Make the jam: Strain the cider mixture over the cooked apples (discard the cinnamon sticks and cloves). Simmer the apples over medium heat until all of the flavors meld and the liquid is almost completely absorbed, 5 to 8 minutes. Add the lemon zest and juice. Remove the skillet from the heat and set it aside to cool. Divide the jam among jars and refrigerate for up to 2 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40473,"Refried Black Beans 2 cups dried black beans, washed and picked over 7 1/2 cups water 3 tablespoons lard or vegetable oil or 1 1/2 tablespoon each unsalted butter and oil 1 large onion, diced 1 1/2 teaspoons salt Instructions: In a large pot, place the beans and water and bring to a boil. Cover, reduce to a simmer and cook 1 hour, or until tender and creamy in the centers. Crush the beans in their liquid with a potato masher or the back of a wooden spoon. In a large saucepan, heat the lard or other fat over medium heat. Saute the onions with the salt until golden, about 20 minutes. Add the beans and liquid and continue cooking over medium heat, stirring frequently, until the liquid evaporates and the beans form a creamy mass that pulls away from the bottom and sides of the pan, about 15 minutes. Serve immediately. Refried beans can be kept in the refrigerator 3 or 4 days and reheated in a covered casserole in a 350 degree oven. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 40474,"Creamy Artichoke Soup 2 tablespoons extra-virgin olive oil 2 leeks, white part only, washed well and chopped 1 clove garlic, minced 1 small potato, peeled and chopped 1 (8-ounce) package frozen artichoke hearts, thawed 2 cups chicken stock 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons plus 1/3 cup mascarpone cheese 2 tablespoons chopped chives, for garnish Instructions: Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften. Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.

• When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40475,"Bananas Foster 2 tablespoons butter 1/3 cup brown sugar 1/3 cup heavy cream Ground cinnamon Ground nutmeg 1 banana, peeled and sliced Instructions: Place medium sized saute pan over medium heat and add butter and sugar. After mixture has melted, add cream, cinnamon, and nutmeg, to taste. Stir occasionally for 4 minutes. Remove from heat and stir in bananas. ","[Chardonnay, Moscato, Riesling]" 40476,"Banana Split Granola 4 tablespoons unsalted butter, melted 2 tablespoons packed light brown sugar 2 tablespoons pure maple syrup 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 1 3/4 cups old-fashioned rolled oats 1 cup walnuts, chopped 1 cup freeze-dried bananas, crushed 1/3 cup semisweet chocolate chips 1/2 cup dried strawberries, finely chopped 1/4 cup dried pineapple, chopped Instructions: Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together the butter, brown sugar, maple syrup, vanilla and salt in a large bowl. Add the oats and walnuts, and toss until evenly coated. Spread out on a rimmed baking sheet. Bake the oat mixture until golden and toasted, 30 to 35 minutes, stirring about halfway through,. Let cool completely on the baking sheet. Stir in the bananas, chocolate chips, strawberries and pineapple. (The granola can be stored in an airtight container at room temperature for up to 5 days.) ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40477,"Chicken Hash 1 1/2 tablespoon butter 4 to 6 medium-sized potatoes, peeled, and diced small 1 red onion, finely diced 2 cups cooked chicken, finely diced 1 clove garlic, minced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper 4 eggs Instructions: In a large saute pan over medium-high heat, melt the butter. Add the diced potatoes and saute until soft and brown. Transfer the potatoes to a dish and set aside. Add the onion to the same pan and saute until golden. Add the chicken garlic, brown slightly. Return the potatoes to the skillet and season with salt and pepper. Cook for 5 minutes over low heat. Poach eggs in boiling water with 2 tablespoons vinegar. Serve on top of the hash with pickled beets. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40478,"Scallops with a Saute of Red Cabbage 1-2 tablespoons butter 2 tablespoons or so of flour for dusting 1 1/4 pounds scallops. trimmed of their \foot
  Salt and freshly ground black pepper 2 tablespoons olive oil Small red cabbage, cut into long strips Garlic clove, minced 1-2 tablespoons dry white wine or white balsamic vinegar 2 tablespoons chopped parsley Instructions: Heat some butter in a non-stick skillet. Lightly dust the scallops with flour on one side only; shake off excess. When hot, add the scallops, floured side down, and saute, over moderate high heat, without moving for 2 to 3 minutes or until one side develops a crust. Put a lid on the scallops to help finish steaming the top or, if the heat is high enough, the scallops will cook from the bottom through to the top. Lightly season with salt and pepper. Heat the olive oil in a skillet. When hot add the cabbage and garlic and saute for a few minutes just long enough to wilt it down. (You may need to add a touch of water to help it wilt down.) Remove from heat and add white wine to taste. Season with salt and pepper. To serve, pile some cabbage in the center of a plate and top the plate with scallops, putting the browned side up. Garnish with parsley if you wish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40479,"Roasted Tom Turkey 1 (24-pound) fresh tom turkey 3 tablespoons freshly chopped tarragon leaves 3 tablespoons freshly chopped thyme leaves 3 tablespoons freshly chopped parsley leaves 3 tablespoons freshly chopped sage leaves 1 cup (2 sticks or 1/2 pound) butter, softened 2 onions, peeled, roughly chopped 1 bunch celery, well scrubbed and roughly chopped 2 apples, skin-on, stems and seeds removed, roughly chopped 2 oranges, skin-on, but rinsed, roughly chopped 2 carrots, roughly chopped Salt and freshly ground black pepper Instructions: Remove the giblets from the turkey, wash the turkey well, and pat dry with paper towels. Use your fingertips to gently separate the turkey skin from the breast. Mix the chopped herbs with the softened butter and distribute evenly underneath the turkey skin. This will create a self basting turkey and keep it moist as it cooks slowly. Preheat oven to 450 or 500 degrees F. Place the chopped onion, celery, apples, oranges, and carrots inside the cavity of the turkey and then sprinkle the turkey all over with salt and pepper, to taste. Place the turkey on a rack (the reason we place the turkey onto a rack is so we don't get a mushy bottom on the turkey) in a roasting tray, cover with aluminum foil, and place in a preheated oven at 450 to 500 degrees F for the first 25 minutes then reduce the heat to 325 degrees F for a further 4 hours checking every 20 to 30 minutes throughout the day. About 1 hour from finishing remove the foil and allow to get golden brown. You should roast the turkey until an instant-read thermometer registers 180 degrees F (this is the temperature for a whole turkey) and the juices no longer run pink when you cut into the center of the thigh (it should be clear). The drumstick should move easily from the socket when lifted or twisted. When the turkey has finished cooking remove from oven and let it rest for at least 30 minutes - longer is better. It will not go cold!!! Note: I personally don't like to baste because every time you open the oven you lose at least 25 degrees F of heat, so this means that you keep the turkey in the oven longer therefore drying it out. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40480,"Crispy Kale Canola oil, for deep frying 1 bunch kale (about 1 1/2 pounds) Kosher salt 1 bunch fresh cilantro, leaves removed Instructions: In a large heavy pot (like a Dutch oven), heat 2 to 3 inches of oil to 350 degrees F.
  Thoroughly wash the kale and remove the stems. Tear the leaves up into large bite-size pieces and dry them, either in a salad spinner or on paper towels.
  Drop 5 to7 leaves in the hot oil at a time and fry until the kale is crisp and almost transparent, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot.
  Fry the cilantro leaves for a couple of seconds and drain on the same wire rack. Season with a bit more salt. Serve it as a snack or side dish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40481,"Aloe Vera Drink 1 1/2 cups coconut water 2 tablespoons food-grade aloe vera gel or juice 1 medium cucumber, seeded and diced
  1/2 apple, peeled, cored and diced
  Instructions: Add the coconut water, aloe vera, cucumbers and apples to the carafe of a blender and puree until smooth. Strain if desired. Serve immediately over ice. ","[Riesling, Sauvignon Blanc, Gewrztraminer]" 40482,"Teaism Chai 2 3/4 cups water 3 teaspoons powdered chai 2 teaspoons sugar, or more to your taste 3/4 cup milk Instructions: Bring the water to a boil on the stove. Add the chai and the sugar. Cook for 3 minutes and add the milk. Return to a boil. Pour through a strainer and into mugs and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 40483,"Red Pepper Salad 2 roasted red peppers, peeled, seeded and sliced 1 tablespoon sherry vinegar 3 tablespoons extra virgin olive oil 1 tablespoon chopped fresh oregano Salt and fresh ground pepper Instructions: In a large bowl add the peppers, vinegar, oil and oregano. Toss and season with salt and pepper to taste. Serve with sliced grilled bread. ","[Rioja, Tempranillo, Garnacha]" 40484,"Rib-Eye Steak Sea salt and cracked black pepper 20-ounce rib-eye steak Instructions: Rub salt and pepper, to taste, on the steak and cook steak over medium fire. Let rest for about 5 to 10 minutes before serving. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 40485,"Open Faced Avocado Sandwiches 1 tablespoons balsamic vinegar 1 teaspoon prepared Dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 3 tablespoons olive oil 1 garlic clove peeled 4 slices white peasant bread 1 ripe haas avocado 1 ripe tomato Fresh cilantro sprigs for garnish Instructions: Make vinaigrette: In a medium bowl, with a whisk, beat together 1/2 tablespoon balsamic vinegar, mustard, salt, pepper. Add 1/2 tablespoon olive oil and beat until emulsified. Add the other 1/2 tablespoon of vinegar and 1 more tablespoon of olive oil and beat until emulsified. Top the mixture with the remaining 1 1/2 tablespoons of olive oil. Add the garlic clove. Refrigerate until ready to use. On 1 slice each of bread layer sliced avocado and tomato. Drizzle the vinaigrette over sandwiches. Top with a sprig of cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40486,"CALIFORNIA AVOCADO TOAST THREE WAYS (Sponsored)

","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40487,"Flatiron Steak with Herbed Red Bliss Potatoes, Red Onion Marmalade and Red Wine Demi-Glace 6 (6-ounce) flatiron steaks (also sold as top boneless chuck) Salt, plus 2 tablespoons salt Freshly ground black pepper, plus 1 tablespoon pepper 2 tablespoons garlic powder 1 cup red wine, divided, plus 1/2 cup 1/4 cup butter 1 small onion, finely chopped 1/4 cup all-purpose flour 1 pint veal stock 3 pounds red bliss potatoes with skin on, scrubbed and cut into quarters 1/2 cup canola oil, plus 1/4 cup 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped fresh rosemary leaves 4 medium red onions, very thinly sliced 1/2 cup honey 1/4 cup red wine vinegar 2 tablespoons hot sauce (recommended: Tabasco) 1/2 cup grape jelly 1/4 cup canola oil 1/4 cup stick butter, cubed Instructions: Season the steaks with salt, pepper, and garlic powder. Tenderize steaks with meat mallet to break down the muscle and integrate spices into the meat. Place them in a bowl and pour 1/2 cup of the wine over them, letting them marinate, for a minimum of 25 minutes. Prepare demi-glace by melting the butter over medium heat in a saucepan and sauteing onion until tender. Whisk in flour with a fork to make a roux, then add 1/2 cup red wine and veal stock. Let simmer over medium heat until reduced by 1/3, stirring occasionally. Preheat oven to 350 degrees F. In a large bowl, coat potatoes with 1/2 cup of the canola oil and toss with 2 tablespoons salt, 1 tablespoon pepper, fresh thyme, and fresh rosemary. Place the potatoes in a baking pan and roast them in the oven until tender, about 35 to 45 minutes. In a hot skillet, heat the onions (heat them dry with no oil) for about 3 minutes. The idea is to remove the liquid from the onions, by \sweating them down.\ Add the honey, vinegar, remaining 1/2 cup wine, hot sauce and grape jelly, and stir well. Reduce over medium low heat until there is no liquid left in the pan and marmalade mixture is tacky. When the potatoes have been roasting for about 1/2 hour, heat 1/4 cup canola oil in a saute pan. Sear both sides of the steak in the hot pan until golden brown, but do not cook beyond medium, or the steak may become tough. To finish the demi-glace, remove from heat and whisk the butter into the warm reduction. Arrange potatoes around the meat and top meat with marmalade. Drizzle with demi-glace sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Barolo]" 40488,"Spaghetti Squash with Meat Sauce 1 pound Ground Beef (93% lean or leaner) 1 medium yellow onion, chopped 1 tablespoon minced garlic 1 can (15 ounces) no salt added or regular tomato sauce 1 can (14.5 ounces) Italian-Style diced tomatoes, un-drained 1 can (6 ounces) tomato paste 1/4 to 1/2 teaspoon crushed red pepper 1 medium spaghetti squash (about 3 to 3-1/2 pounds), cut in half lengthwise, seeds removed Toppings (optional): Thinly sliced fresh basil and grated Parmesan cheese Instructions: 1)Heat stockpot over medium heat until hot. Add Ground Beef, onion and garlic; cook 8 to 10 minutes, breaking beef into 3/4-inch crumbles and stirring occasionally. 2)Stir in tomato sauce, diced tomatoes, tomato paste and crushed red pepper; bring to a boil. Reduce heat; cover and simmer 20 minutes to develop flavors, stirring occasionally. Remove from heat; stir in basil, if desired. 3)Meanwhile, place squash in 8 x 8-inch microwave-safe baking dish, overlapping halves slightly. Microwave on HIGH 10 to 12 minutes or until squash is tender. Let stand 5 minutes. Scrape squash with fork to separate strands. 4)Serve sauce over squash. Serve with Toppings, if desired. Italian-Style Beef Sausage Variation: Prepare Italian-Style Beef Sausage by combining 1 pound Ground Beef (93% lean or leaner) with 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Proceed as directed in step 1. To Roast Spaghetti Squash: Place squash halves, cut-side down, in 13 x 9-inch ovenproof baking dish. Bake in 350F oven 45 to 55 minutes or until squash is tender. Cooking times are for fresh or thoroughly thawed Ground Beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef doneness. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 40489,"Root Vegetable Cassoulet 2 cups rinsed cannelini beans, picked over and rinsed 3 tablespoons extra virgin olive oil 1/2 onion, peeled, trimmed, and cut into 1/4-inch dice 3 large cloves garlic, peeled, split, germ removed, and finely chopped Salt and freshly ground white pepper 1 tablespoon tomato paste 2 tomatoes, 1 peeled, seeded, and cut into 1/4-inch dice, the other just cut in half 7 cups unsalted Vegetable Stock (page 348) or store-bought low-sodium vegetable broth 6 stalks celery, peeled, trimmed, and cut into 3-inch lengths 3 medium carrots, peeled, trimmed, and cut into 3-inch lengths 2 large turnips, peeled, trimmed, and quartered 1 medium fennel bulb, trimmed and quartered Bouquet garni (3 sprigs Italian parsley, 2 sprigs sage, and 2 sprigs thyme, tied together with kitchen twine) 1 cup fresh bread crumbs 2 large cloves garlic, peeled, split, germ removed, and very finely chopped 1/4 cup chopped Italian parsley leaves 3 tablespoons unsalted butter, melted Instructions: The night before you want to make the cassoulet, put the dried beans in a pot with enough cold water to cover them by at least an inch. Let the beans soak overnight in the refrigerator, then rinse and drain them. (Or, if you're in a rush--or you haven't planned far enough in advance--bring the water with the beans to a boil, boil for 2 minutes, pull the pot from the heat, and soak the beans for an hour. Rinse the beans under cold water and drain.)
Warm 1 tablespoon of the olive oil in a small saute pan or skillet over medium heat. When it's hot, add the onion and garlic and season with salt and pepper. Cook, stirring, until the onion and garlic are tender but not colored, about 10 minutes. Stir in the tomato paste and, when it's incorporated evenly, add the diced tomato; pull the pan from the heat and set aside.
Put the beans in a Dutch oven or large casserole. Pour in the stock and bring to the boil. Add the celery, carrots, turnips, fennel, split tomato, and the bouquet garni. Cut a parchment paper circle to fit inside the pot (see Glossary, page 369) and press the paper gently against the ingredients. Lower the heat so that the liquid bubbles at a steady simmer, and cook, stirring now and then, until the beans are tender, about 1 hour. Season the casserole with salt and pepper shortly before the beans are cooked through. When the beans are done, pull the pot from the heat and remove and discard the bouquet garni and whatever is left of the tomato. Drain the liquid from the pot into a pitcher and keep close at hand. Working gently, transfer the vegetables to a bowl.
Spoon the beans into a baking dish--a pottery casserole would be perfect--and stir in the onion-tomato paste mixture along with the remaining 2 tablespoons olive oil. Add enough of the reserved cooking liquid to just cover the beans. Top with the vegetables and moisten with more of the cooking liquid. Reserve the remaining liquid if you are going to reheat the cassoulet. (The cassoulet can be made up to this point a day in advance, cooled, and stored tightly covered in the refrigerator. Bring it to room temperature, then reheat it for about 1 hour in a 350 degree F. oven, adding some of the reserved cooking liquid if the casserole seems dry. Fifteen minutes before the cassoulet's ready, put on the crust and turn up the oven temperature, as directed below.)
The Crust: Center a rack in the oven and preheat the oven to 400 degrees F.
Toss together the bread crumbs, garlic, and parsley and stir in the melted butter. Spread the mixture evenly over the cassoulet and slide the casserole into the oven. Bake for 12 to 15 minutes, or until the crumbs are golden brown and crusty.
To Serve: Bring the casserole to the table and serve immediately, spooning crust, vegetables, and beans into warm soup plates. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40490,"Blueberry Crostata 1 cup unbleached all-purpose flour, plus more for dusting 1 teaspoon granulated sugar 1/2 teaspoon kosher salt 6 tablespoons cold butter, diced
Ice water (about 2 tablespoons) 3 cups fresh blueberries 1/4 cup granulated sugar 2 tablespoons cornstarch Juice and zest of 1/2 lemon 1 large egg, beaten Sparkling sugar, optional Instructions: For the crust: Put the flour, granulated sugar and salt in a food processor fitted with a steel blade; pulse to combine. Add the butter and pulse until it is in small pieces and distributed throughout the flour. With the machine running, add the ice water 1 tablespoon at a time until the dough comes together in a ball. Turn out onto a floured surface and gently form into a disc. Wrap in plastic wrap and put in the freezer for at least 1 hour. Roll the dough out on a lightly floured surface into a 10-inch circle and transfer to a rimmed baking sheet, then refrigerate 20 minutes.
For the filling: Meanwhile, combine the blueberries, granulated sugar, cornstarch, lemon juice and zest in a medium bowl; mix gently until the berries are evenly coated and glossy.
To finish: Preheat the oven to 425 degrees F. Pour the filling into the center of the dough, leaving a 2- to 3-inch border. Gently fold in the edges of the crust all along the circle. Brush the crust with egg and sprinkle with sparkling sugar, if using. Bake until the crust is golden and the filling just begins to bubble, 20 to 22 minutes. Let cool 20 minutes and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40491,"Tortellini With Pumpkin Alfredo Sauce Kosher salt Two 9-ounce packages cheese tortellini 1 tablespoon unsalted butter 1 small shallot, finely chopped 1/2 cup canned pure pumpkin Pinch of freshly grated nutmeg 1 1/4 cups heavy cream 1/4 cup grated Parmesan cheese, plus more for topping Freshly ground pepper Chopped fresh parsley, for topping (optional) Instructions: Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat the butter in a skillet over medium-high heat. Add the shallot and cook, stirring, until slightly soft, about 2 minutes. Add the pumpkin and nutmeg and cook, stirring, 1 minute. Stir in the cream and bring to a low boil. Reduce the heat to medium low; simmer, stirring, until slightly thickened, about 5 minutes. Stir in the cheese and cook until thick, about 1 more minute. Season with salt and pepper. Add the tortellini to the skillet and toss with the sauce, adding some of the reserved cooking water to loosen, if needed. Divide among bowls and top with more cheese and parsley. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 40492,"Sweet-Hot-Beet Soup 3 to 4 medium beets, unpeeled, roots trimmed 3 tablespoons vegetable oil or clarified butter 3 medium onions, peeled and sliced (4 cups) 3 jalapenos, seeded and diced (2 tablespoons) 3-inch piece fresh ginger, peeled and minced (3 tablespoons) 1 tablespoon cumin seeds, freshly ground 2 tablespoons coriander seeds, freshly ground 1 teaspoon turmeric 3/4 teaspoon dried Thai chilies, freshly ground, or ground red pepper flakes 1/4 cup basmati rice, rinsed and drained 1 1/2 teaspoons kosher salt 1/4 teaspoon freshly ground black pepper 3 quarts vegetable or chicken broth 3/4 cup coconut milk 1 tablespoon honey (optional) 3/4 teaspoon garam masala 10 tablespoons yogurt or sour cream 1/2 cup fresh cilantro leaves, picked and washed Instructions: Preheat the oven to 350 degrees. Wrap the beets individually with aluminum foil and roast them in the oven until easily pierced by the tip of a paring knife, about 60 to 70 minutes. When the beets are cool enough to handle, trim the ends, and gently rub off their skins with a paper towel. Cut into 1/4-inch slices, place them in a food processor and pulse, scraping down the sides often, until they are finely chopped, but not completely pureed. Set aside. Place the vegetable oil or clarified butter in a 6 quart soup pot over medium heat and add the onions. Cook, stirring often, until the onions are wilted and translucent, but not browned, about 15 minutes. Add the jalapenos and ginger and continue to cook 5 more minutes. Follow with the ground cumin, coriander, turmeric and chilies and continue stirring until the spices are well cooked, about 8 to 10 minutes. Stir in the basmati rice until well coated with the oil, season with the salt and pepper, and add the vegetable stock to the pot. Bring the stock to a boil and immediately reduce the heat until the soup just simmers. Allow the soup to cook, covered, until the rice is very tender, about 20 minutes. Using either a blender or an immersion blender process the soup until you have a rich puree. Whisk in the coconut milk and the chopped beets, and return the soup to the fire. Bring the soup slowly back to a boil and adjust the seasoning with additional salt and pepper as required. Finish the soup with the honey, if desired, and the garam masala, and serve in warmed bowls with a dollop of yogurt or sour cream and a few sprigs of fresh cilantro.; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 40493,"Captain Jack's Fried Fish Sandwich with Homemade Tartar Sauce Oil, for frying 1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
1 teaspoon salt
1/2 teaspoon cayenne
2 eggs, beaten
1 cup panko breadcrumbs
Four 6- to 8-ounce white fish fillets
4 hoagie rolls
2 cups shredded lettuce
1/2 cup pickle slices
1/2 cup Homemade Tartar Sauce, recipe follows 1/2 cup good mayonnaise 2 tablespoons chopped chives
2 tablespoons roughly chopped cornichons
2 tablespoons fresh parsley leaves 1 tablespoon capers
1 tablespoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper
Instructions: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F. Place the flour in a small shallow mixing bowl or pie plate. Add the garlic powder, onion powder, paprika, black pepper, salt and cayenne, and stir to combine. Place the beaten eggs in another bowl, and place the panko in a third bowl. Dredge a fillet in the flour, then dip in the eggs and finish with a coating of panko. Repeat for the remaining fillets. Place the fillets in the oil and fry until golden, 4 to 6 minutes. Place each fillet on a roll. Top each with 1/2 cup shredded lettuce and some pickle slices. Finish with 2 tablespoons Homemade Tartar Sauce or serve it alongside. Place the mayonnaise, chives, cornichons, parsley, capers, lemon juice, salt and pepper in the bowl of a food processor or mini chopper fitted with a steel blade, and pulse until the pickles are finely chopped and all the ingredients are mixed but not pureed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40494,"Perfect Basil Sauce 1 green onion, chopped 3 tablespoons roughly chopped fresh basil 1 large clove garlic, minced 1/2 cup prepared mayonnaise 3 tablespoons sour cream 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper Instructions: Blend the green onion, basil, garlic, mayonnaise, sour cream, and Worcestershire sauce in a blender until creamy and pale green. Taste the sauce and season with salt and pepper, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 40495,"Squash Caponata 2 medium butternut squash, peeled and cut into small cubes (about 1/2-inch) 1 tablespoon granulated sugar 3 tablespoons extra-virgin olive oil, divided Kosher salt 1 tablespoon dried oregano 3 tablespoons red wine vinegar 2 heaping tablespoons golden raisins 1 medium onion, peeled and finely chopped 2 cloves garlic, peeled and grated 1 cup canned San Marzano whole plum tomatoes, drained of their liquid and broken into small pieces 3 medium-size stalks celery, cut into thin rounds 2 large zucchini, halved lengthwise and thinly sliced 1 tablespoon capers, drained 12 green olives, preferably Cerignola, pitted and chopped Instructions: Preheat the oven to 350 degrees F. In a medium bowl, toss the squash with the sugar and half of the olive oil. Season with salt and stir in the oregano. Arrange the squash in a single layer on a baking sheet and place it in the center of the oven. Cook until the squash is tender but still holds its shape and is somewhat firm, 15 to 20 minutes. In a small bowl, combine the red wine vinegar and the raisins. Set aside. Heat a medium skillet and add a little of the remaining olive oil. When it begins to smoke lightly, add the onions and garlic. Season with salt and cook until they are translucent, 2 to 3 minutes. Transfer to a bowl and stir in the tomatoes, celery, zucchini, capers, and olives. Stir to blend. Refrigerate. When the squash is cooked, remove from the oven and allow it to cool. Stir it into the onion mixture. Stir in the raisins and vinegar. Taste for seasoning. Refrigerate until ready to serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 40496,"Chicken Philly Cheese Sandwich 1 tub of Curly's Sauceless Chicken 3 fresh sub buns 4-6 slices of provolone cheese 1 thinly-sliced green pepper 1/2 cup thinly-sliced mushrooms 1/2 cup thick sliced onion 1/4 cup Worcestershire sauce Instructions: Preheat oven to 350 degrees. In a large skillet, heat Worcestershire sauce, mushrooms, onions and green peppers. Add Curly's Sauceless Chicken from the tub. Stir and remove from heat. Place ample servings on tasty, sub buns and top with provolone cheese. Place subs on a cookie sheet and heat in oven for 5-7 minutes until cheese melts. Remove from oven and serve with chips and a pickle. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 40497,"Blueberry Pie 4 pints (8 cups) fresh blueberries 1/4 cup sugar, plus a heavy pinch 1/4 cup water 1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1 teaspoon kosher salt
2 tablespoons cold unsalted butter, diced Zest of 1 lemon
1 double 9-inch Pie Crust, recipe follows (2 discs) Beans or pie weights, for blind baking 1 egg, lightly beaten
4 1/2 cups all-purpose flour 2 big pinches sugar
2 pinches salt
2 sticks (1 cup) cold unsalted butter, cubed
1 cup very cold water
2 tablespoons vinegar
Instructions: Combine 3 pints of the blueberries, 1/4 cup sugar, and the water, cornstarch, cinnamon, vanilla and salt in a saucepan. Bring to a simmer and cook until the mixture is gooey and thick, 30 to 45 minutes. Remove from the heat and stir in the remaining 1 pint blueberries and the butter and lemon zest. Let cool. In the meantime, roll out 1 disc of pie dough and place it in a 9-inch pie dish, tucking and crimping the edges. Freeze for 15 minutes. Preheat the oven to 350 degrees F. Place a piece of parchment paper inside the frozen pie shell and fill with beans or pie weights. Bake for 20 minutes, then remove the beans and parchment and continue baking for another 10 minutes. Let cool for 5 minutes. Add the filling and bake until a skin forms on top of the filling. Remove from the oven and set aside. Whisk together the egg, a heavy pinch of sugar and a splash of water in a small bowl. Roll out the second disc of pie dough and use cutters to make cut-out leaves or rosettes and vines. Brush the tops of the cut-outs with egg wash. Top the pie with the cut-outs. Bake until the decorative pie topping is golden brown, 5 minutes. Lower the oven temperature to 300 degrees F and continue baking for another 30 minutes. Let cool. Add the flour, sugar and salt to the bowl of a food processor; pulse to combine. Add the butter and pulse until mealy. Put the mixture in a large mixing bowl. Combine the water and vinegar in a small bowl. Gradually drizzle the liquid into the flour mixture and gently bring the dough together until it is homogenous--be careful not overmix. Divide the dough into two balls, press into discs and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40498,"Seared Salmon, Carrot Tortellini, Red Pepper-Cumin Sauce d ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 40499,"Cassoulet With Sausage 1 pound dried great Northern beans, picked over and rinsed 4 whole cloves 1 large onion, halved 4 carrots, halved crosswise 2 stalks celery, halved crosswise 1/4 pound pancetta, diced 3 sprigs thyme 3 sprigs parsley 3 bay leaves Kosher salt 1 1/2 pounds sweet Italian sausage, pricked with a fork 2 heads garlic (unpeeled), top 1/2 inch trimmed 2 1/2 pounds boneless leg of lamb or pork shoulder, trimmed and cut into 1 1/2-inch cubes 1 1/2 teaspoons sugar 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/4 teaspoon cayenne pepper 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3/4 pound pancetta, diced 1 onion, chopped 4 cloves garlic, smashed 1 14-ounce can whole San Marzano tomatoes, crushed 1 1/2 cups dry white wine 1 tablespoon tomato paste 1/2 ounce (about 1/2 cup) dried porcini mushrooms, rinsed 1 wide strip orange zest 3 cups cubed day-old sourdough bread Instructions: Make the beans: Put the beans in a large pot and add enough cold water to cover by 2 inches; bring to a boil and cook 5 minutes. Remove from the heat, cover and let stand 1 hour, then drain. Stick the whole cloves into the onion halves; add to the pot along with the carrots, celery and pancetta. Wrap the thyme, parsley and bay leaves in a piece of cheesecloth, tie with kitchen twine and add to the pot; cover with water by 1 inch. Bring to a boil, reduce the heat to medium, cover and simmer 1 hour. Add 1 teaspoon salt. Nestle the sausage in the beans; add water to cover, if necessary. Add the garlic heads, cut-side down. Cover and cook until the beans are just tender but still hold their shape, turning the sausage halfway through, 20 to 30 minutes. Uncover and let cool to room temperature; cover and refrigerate overnight. Meanwhile, make the meat: Toss the lamb in a bowl with the sugar, oregano, cinnamon, nutmeg, ground cloves, cayenne, 1 tablespoon each olive oil and salt, and 1 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Working in batches, cook the lamb until browned, about 3 minutes per side; transfer to a plate. Add the pancetta to the pot; cook, stirring, until the fat renders, about 2 minutes. Add the onion and garlic and cook, stirring, until lightly golden, about 4 minutes. Add the tomatoes, wine, tomato paste, porcinis and orange zest, then return the lamb to the pot. Cut out a round of parchment paper and put directly on the surface of the meat. Bring to a simmer over medium heat, then reduce the heat to low, cover with the lid and cook until the lamb is tender, about 2 hours. (Adjust the heat as needed to maintain a gentle simmer.) Transfer the mixture to a large bowl and let cool to room temperature; cover and refrigerate overnight. Skim off any fat from the bean and lamb mixtures. Remove the sausage and garlic heads from the beans. Slice the sausage into pieces and squeeze the garlic cloves from their skins; set aside. Discard the herb sachet, carrots, celery and onion halves from the beans. Discard the orange zest from the lamb. Using a slotted spoon, transfer about half of the beans to a large Dutch oven and top with the lamb (just the beans and lamb, not the liquid). Add the sliced sausage and garlic cloves, then the remaining beans. Pour in all the liquid from the lamb mixture. Add enough of the bean cooking liquid to cover, if necessary. Put the Dutch oven over medium-low heat and bring the mixture to a simmer, uncovered, about 40 minutes. Preheat the oven to 325 degrees F. Pulse the bread in a food processor to make coarse crumbs. Toss with the remaining 1 tablespoon olive oil. Sprinkle on the cassoulet, transfer to the oven and bake until golden brown, about 1 hour, 30 minutes. Let rest 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 40500,"Cheesy Sausage Rigatoni 1 pound rigatoni 1 onion, finely diced 2 tablespoons olive oil
1 1/2 pounds Italian sausage 1 teaspoon crushed red pepper flakes Two 25-ounce jars marinara sauce
Two 8-ounce balls fresh mozzarella, cut into large cubes
1/2 cup grated Parmesan
Minced fresh parsley, for garnish
Instructions: Bring a large pot of water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool. Saute the onions in the olive oil in a skillet over medium heat until golden, 3 to 4 minutes. Crumble in the sausage, add the crushed red pepper and cook for a couple of minutes. Add the marinara sauce, mix everything together and cook for 5 to 7 minutes. Set aside to cool. To assemble, add about 2 spoonfuls of the sauce--just enough to coat the bottom--to a baking dish. Then layer half of the cooled noodles, half of the mozzarella cubes and half of the remaining sauce. Repeat the process: layer the remaining noodles, mozzarella and sauce, then top with the Parmesan. Cover and put in the fridge or freezer until ready to cook. When ready to cook, preheat the oven to 350 degrees F. Cook the rigatoni until heated through and bubbling, 25 minutes straight from the fridge, or 2 hours straight from the freezer. Garnish with minced parsley before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40501,"Sunny's Quick Tomato, Peppers and Mozzarella Salad 1 cup Hidden Valley? Farmhouse Originals? Italian with Herbs Dressing
24 ounces mini mozzarella balls in olive oil, drained 3 pints (approx. 24 ounces) heirloom cherry tomatoes, sliced in half 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped 1 orange bell pepper, seeded and chopped Instructions: Marinate the mozzarella. In a plastic container with a lid add Hidden Valley? Farmhouse Originals? Italian with Herbs Dressing and mini mozzarella balls. Seal and shake. Refrigerate at least 8 hours, shaking here and there, (if you remember.) Assemble the salad. In a large bowl add tomatoes and bell peppers. Using a slotted spoon transfer marinated mozzarella balls to the large bowl and toss everything together. If more dressing is needed, pour it from the container in which you marinated the mozzarella. Serve salad chilled or room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40502,"Crunchy Chocolate Malt Cupcakes 2/3 cup sugar 1 teaspoon light corn syrup 3 cups heavy cream 3 tablespoons unsalted butter 7 ounces milk chocolate, chopped 4 ounces bittersweet chocolate, chopped 1/2 teaspoon kosher salt 2 cups all-purpose flour 1 tablespoon baking powder 3/4 teaspoon fine salt 1 cup malted milk powder (such as Carnation) 3/4 cup Dutch-process cocoa powder 1 1/3 cups sugar 1 stick unsalted butter, at room temperature 4 large eggs, at room temperature 1 3/4 cups half-and-half 1 1/2 cups crispy rice cereal Instructions: Make the frosting: Sprinkle the sugar evenly in a large skillet and add the corn syrup. Bring to a boil over medium heat, stirring once or twice. Continue to boil, swirling the pan but not stirring, until the caramel is amber. Carefully pour in the heavy cream (it can splatter) and add the butter. Simmer, whisking constantly, until the caramel is smooth, about 2 minutes. Combine both chocolates and the salt in a medium heatproof bowl. Pour the hot caramel over the chocolate and let stand until melted, about 5 minutes. Whisk until smooth and shiny, then cover and refrigerate until set, at least 4 hours or overnight. (The frosting can be made up to 2 days ahead.) Make the cupcakes: Position a rack in the middle of the oven and preheat to 375 degrees F. Line two 12-cup muffin pans with paper liners. Whisk the flour, baking powder and salt in a bowl. Sift the malted milk and cocoa powders into another bowl. Beat the sugar and butter in a third bowl with a mixer until light and fluffy, about 7 minutes. Add the malted milk powder mixture and beat until combined. Add the eggs, one at a time, beating well after each addition. With the mixer on low speed, add the flour mixture in three parts, alternating with the half-and-half in two parts, beginning and ending with flour. Divide the batter evenly among the prepared cups, filling each about three-quarters of the way. Bake until a toothpick inserted into a cupcake comes out clean, 15 to 20 minutes. Let cool in the pans 10 minutes, then transfer the cupcakes to racks to cool completely. Beat the chilled frosting with a mixer or whisk until thick, about 2 minutes, but don't overwhip. Spread on the cupcakes or transfer to a pastry bag with a star tip and pipe on top. Refrigerate until ready to serve, then sprinkle with the cereal. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40503,"Rum Punch 1 part fresh lime juice 2 parts strawberry syrup or sugar syrup flavored with a little grenadine 3 parts rum 4 parts water Sugar to taste Instructions: Mix all the ingredients in a jug or container. Taste and add some sugar if desired. Serve in glasses with ice and garnished with fresh fruit, if liked. ","[Riesling, Moscato, Cava]" 40504,"Brussels Sprout Gratin 1 pounds brussels sprouts, cleaned and trimmed
3/4 cups grated sharp Cheddar 1 tablespoon all-purpose flour
1 teaspoon picked fresh thyme leaves
1 clove garlic, peeled and minced
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
1 cup heavy cream
1/2 cup panko breadcrumbs
1/4 cup grated Parmesan 1 to 2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Instructions: Preheat the oven to 350 degrees F. Shave the brussels sprouts horizontally into 1/8-inch slices with a sharp knife or mandoline. Add to a bowl. Add the Cheddar, flour, thyme, garlic and some salt and pepper to the bowl. Toss to combine. Add the mixture to an 8- by 8-inch baking dish, packing it in. Pour over the heavy cream. In a small bowl, combine the panko, Parmesan and oil and pour over the brussels sprouts mixture. Bake uncovered until the brussels sprouts are tender, the sauce is bubbling and the top is golden, 25 to 30 minutes. Garnish with the parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 40505,"Lamb Stewed with Tomato and Dried Fruit 1/4 cup olive oil 2 pounds lamb stew meat 2 white onions, medium diced 2 (14 1/2-ounce) cans crushed tomatoes 1/4 cup dried currants 1/4 cup dried cherries 1/4 cup golden raisin 1/2 cup dried apricots, julienne Salt and pepper 1 cinnamon stick Blended spices, recipe follows 1/4 cup unflavored yogurt 2 tablespoons chopped mint leaves 1 tablespoon lemon juice Salt and pepper Instructions: In a large heavy bottomed pot, over medium-high heat, add 1/2 the olive oil and heat. When the oil is hot, brown the lamb. Add the onions and saute until soft. Add the tomatoes and all of the dried fruit. Season generously, to taste, with salt, pepper, cinnamon stick and spice blend. Simmer on a medium heat for about 1 to 1 1/2 hours, or until very tender.; Combine all ingredients in a mixing bowl. Season with salt and pepper. Garnish the lamb with a tablespoon of yogurt.; 1 tablespoon cumin seed 2 tablespoons cardamom seed 2 tablespoons coriander 1 tablespoon paprika 1 tablespoon black peppercorn 2 cinnamon sticks 1 tablespoon ground nutmeg 1 tablespoon cloves In a shallow saute pan, toast all of the spices over a medium heat. Allow to cool. Grind in a coffee grinder to a fine power. ","[Shiraz, Malbec, Tempranillo, Barolo]" 40506,"Kicked Up Corn Maque Choux 2 tablespoons unsalted butter 4 cups corn (about 6 ears) 1 cup chopped yellow onions 1/2 cup chopped red or green bell peppers 1 tablespoon minced jalapeno 2 teaspoons Emeril's Original Essence, recipe follows 1 teaspoon salt 1/2 cup heavy cream 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Melt the butter in a large skillet or saute pan over medium-high heat. Add the corn, onions, bell peppers, jalapeno, Essence, and salt, and cook, stirring, until soft, for 10 minutes. Add the cream and cook for 2 minutes. Remove from the heat and serve hot. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 40507,"Smoked Trout and Grapefruit Salad 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 1 large pink or red grapefruit 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. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40508,"Espresso Dark Brownie Cupcakes, Peanut Butter Fudge Frosting 1 cup unsalted butter, cut into pieces 4 ounces unsweetened chocolate, chopped 1 cup all-purpose flour 1/4 cup unsweetened Dutch-process cocoa powder, sifted 2 tablespoons finely ground espresso 1/4 teaspoon salt 1 3/4 cups packed brown sugar 1/2 cup granulated sugar 4 large eggs Peanut Butter Fudge frosting, recipe follows 3/4 cup unsalted butter, room temperature 1/2 cup creamy peanut butter Pinch salt 2 cups confectioners' sugar 3/4 cup unsweetened Dutch-process cocoa powder Instructions: Preheat the oven to 350 degrees F. Line standard cupcake pans with 24 cupcake liners. Combine the butter and chocolate in a small microwave-safe bowl. Microwave on high, uncovered, stirring every 30 seconds, until the butter and chocolate are melted and smooth. Set aside to cool. Mix the flour, cocoa powder, espresso, and salt in another bowl. In the bowl of an electric mixer fitted with the paddle attachment, mix both sugars and reserved chocolate mixture until well combined. Add the eggs, 1 at a time, beating until each is smooth, scraping down the sides of the bowl if needed. Add the flour mixture until blended. Fill the cupcake liners 2/3 full. Bake until golden, rotating the pans halfway though, 18 to 20 minutes. Transfer the pans to wire racks to cool completely before removing the cupcakes. To assemble: Frost the cooled cupcakes with Peanut Butter Fudge Frosting. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, peanut butter, and salt on medium-high speed until creamy. Turn the speed to low and beat in the confectioners' sugar, 1/2 cup at a time. Add the cocoa powder and beat until extremely smooth and creamy. ","[Barolo, Cabernet Sauvignon, Syrah, Zinfandel]" 40509,"Gooey Caramel Apple Hand Pies 1 cup granulated sugar 1/2 cup heavy cream
1 tablespoon salted butter
Two 9-inch unbaked, unrolled pie crusts
1 to 2 Granny Smith apples, peeled, cored, and diced into 1/4-inch cubes (about 1 cup)
Couple pinches ground cinnamon
1 egg, beaten
1/4 cup demerara sugar Instructions: Pour the sugar and 1/2 cup of water into a small saucepot, trying to keep the sugar in the middle of the pot to avoid crystallization on the sides. Bring to a boil and cook until the syrup is thick and pecan brown, 15 to 20 minutes. Add the heavy cream, be careful because it will bubble up. Stir in the butter and let cool completely, about 30 minutes. Preheat the oven to 350 degrees F. Punch out eight 4 1/2-inch circles from the pie dough. Toss the apples with 1/4 cup of the cooled caramel and the cinnamon. Brush the edges of the dough circles with beaten egg. Mound about 1 heaping tablespoon of the apple filling in the center of each circle. Fold the dough in half and crimp the edges with a fork. Brush the tops with beaten egg and sprinkle with demerara sugar. Cut 2 small slits on top of each pie and bake on silicone-lined sheet pan until golden, 20 to 25 minutes. Drizzle the hand pies with leftover caramel sauce and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40510,"Snack Food Ice Cream Cake 4 cups (1 quart) pistachio ice cream 3 cups crushed mini pretzels, plus more for topping 3/4 cup marshmallow cream, warmed until spreadable 4 cups (1 quart) cookie dough ice cream 2 1/2 cups heavy cream
1/4 cup confectioners' sugar
1 teaspoon pure vanilla extract Instructions: Line the bottom of an 8-inch springform pan with parchment and freeze for 10 minutes. Meanwhile, cut the pistachio ice cream into pieces and beat in a stand mixer with the paddle attachment on low speed until smooth and spreadable but still frozen, about 30 seconds. Sprinkle 1 cup of crushed pretzels in the bottom of the chilled pan. Spread the softened pistachio ice cream over the pretzels and tap the pan on the counter several times to remove any air pockets. Sprinkle with another 1 cup crushed pretzels and pat evenly. Spread evenly with the marshmallow cream. Freeze the cake until firm, 1 to 2 hours. Cut the cookie dough ice cream into pieces and beat in the mixer to soften. Spread on top of the marshmallow cream layer, then sprinkle with the remaining 1 cup crushed pretzels. Freeze until firm, at least 2 hours or overnight. Frost the cake: Rub the side of the springform pan with a warm kitchen towel to loosen. Remove the ring; invert or slide the cake onto a platter and freeze 15 minutes. Beat the heavy cream with the confectioners' sugar and vanilla until stiff peaks form. Spread over the top and side of the cake. Top with mini pretzels. Freeze until firm, at least 3 hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40511,"Seafood Sausage 6 ounces shrimp (6 to 8 medium sized) 6 ounces fresh rock shrimp 8 ounces fresh scallops 4 ounces peeled, seeded, and diced Roma tomatoes 1 ounce fresh basil, julienned 1 teaspoon salt 1/2 teaspoon freshly ground white pepper 2 teaspoons fresh lemon juice 4 teaspoons capers 1 pound pork casing, thoroughly cleaned 1 ounce extra-virgin olive oil Instructions: Peel and clean prawns, dice into small chunks about 1/4-inch along with scallops and rock shrimp. Place into mixing bowl, add half the amount of tomatoes, also half amount of basil. Except for the capers, add remaining ingredients, mix well and set aside. Place casing in a sausage stuffer machine and make sausages about 6 inches in length. Blanch in simmering water, do not over cook. Heat olive oil in a hot skillet. Brown both sides and cook through. Place each sausage in a serving bowl (1 per person), and serve with the remaining diced tomato, basil, and capers poured over the sausage. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40512,"Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca 2 ears corn, husked 2 pounds mussels (see Note) 1/2 cup water 1 large tomato (about 8 ounces), cored, seeded, and cut into small dice (about 1 1/2 cups) 1 small red onion, cut into tiny dice (about 1/2 cup) 1/2 yellow bell pepper, cored, seeded and cut into small dice (about 1/2 cup) 1/4 cup chopped cilantro leaves 2 tablespoons olive oil 2 large cloves garlic, minced 1/2 serrano pepper, minced 1 lime, juiced Kosher or fine sea salt and freshly ground black pepper Instructions: Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen. Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes. While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, cl, and lime juice together in a bowl. Season with salt and pepper, to taste. When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40513,"Curried Zucchini Soup 1 tablespoon vegetable oil 1 cup chopped yellow onions 1 teaspoon minced garlic 2 teaspoons curry powder 1/2 teaspoon salt Pinch cayenne 2 pounds zucchini, trimmed and chopped 3 1/2 cups vegetable stock 1/2 cup heavy cream Chopped cilantro, garnish Fried pappadums, or toasted pita triangles, accompaniment Instructions: In a medium pot, heat the oil over medium-high heat. Add the onions and garlic and cook, stirring, until soft, about 3 minutes. Add the curry powder, salt, and cayenne, stir, and cook until fragrant, about 30 seconds. Add the zucchini, reduce to medium heat, and cook, stirring occasionally, until soft, 5 to 6 minutes. Add the stock and bring to a boil. Reduce the heat and simmer until the zucchini is very tender, about 20 minutes. Remove from the heat. With a hand-held immersion blender, or in batches in a food processor, puree the soup. Return to medium heat and stir in the cream. Simmer for 3 minutes. Adjust the seasoning, to taste. Pour into a clean container and let cool slightly. Refrigerate until well chilled, 4 to 6 hours. To serve, ladle into large cups, garnish with cilantro, and serve with hot pappadums or pita toast. This soup may be served hot or cold. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40514,"Tamarind Broth with Mud Fish and Elephant Ear Stems: Canh Chua Ca Loc 2 ounces tamarind pulp* 6 cups cold water 2 tablespoons fish sauce 3 1/2 ounces sliced pineapple 4 tablespoons sugar 1 (14 to 17 1/2-ounce) mud fish or silver perch, cut into 1/2-inch thick cutlets 2 tomatoes, sliced into wedges 2 ounces elephant ear stems, peeled and sliced*
2 ounces fresh okra, sliced 2 ounces bean sprouts 1 bunch rice paddy herb, sliced* 1 bunch sawtooth coriander, sliced* 1/2 teaspoon fried sliced red Asian shallots* 1/2 teaspoon fried garlic chips 1 cl, sliced Steamed jasmine rice or vermicelli noodles, to serve Instructions: Dissolve the tamarind pulp in 1 cup warm water. Work the pulp into the water until it is dissolved and then strain the liquid through a fine sieve, discarding the pulp.
Combine the tamarind liquid with 6 cups of cold water, fish sauce, pineapple, and sugar in a large clay pot and bring to the boil. Add the fish pieces to the pot and return to the boil skimming and discarding any impurities as it cooks.
Then add the tomato, elephant ear stem, okra, and bean sprouts to the pot and return to the boil again.
Garnish with the rice paddy herb, sawtooth coriander, fried red Asian shallots, fried garlic, and cl.
Serve with steamed jasmine rice or vermicelli noodles. ","[Riesling, Gewrztraminer, Pinot Gris, Chenin Blanc]" 40515,"Smoked Gouda and Roasted Red Pepper Grilled Cheese Eight 1/3- to 1/2-inch-thick slices Pullman bread 4 ounces smoked gouda, very thinly sliced with a cheese slicer 4 slices muenster cheese (about 4 ounces) 1 medium jarred roasted red pepper, drained, dried and thinly sliced
2 cups baby arugula 6 tablespoons unsalted butter, softened Instructions: Lay out 4 slices of the bread on a work surface. Layer each with some of the smoked gouda, 1 slice of the muenster, a thin layer of sliced red pepper (about 2 tablespoons), 1/2 cup of the baby arugula and another layer of smoked gouda. Close the sandwiches with the remaining bread. Thinly and evenly spread the butter on both sides of the bread using about 1 1/2 tablespoons of the butter for each sandwich.
Place 2 sandwiches into a medium nonstick skillet over medium heat. Cover the skillet with a lid and cook until the bread is evenly golden brown, about 2 minutes. Flip, cover again and cook until the bread is golden brown and the cheese is visibly melted, about 2 minutes more. Repeat with the remaining sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40516,"Potato Crusted Snapper in Beurre Blanc Sauce 2 Idaho potatoes, peeled Salt and pepper 1 cup warm clarified butter 4 (5-ounce) snapper fillets Beurre Blanc Sauce, recipe follows Fresh lemon herbs 2 cups heavy cream 1 cup white wine 12 whole black peppercorns 1/4 cup freshly squeezed lemon juice 2 shallots, diced 1 pound whole butter, cut into pieces, softened Instructions: Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat. Preheat oven to 375 degrees F. Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish with lemon herbs. Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper. ","[Chardonnay, Sancerre, Sauvignon Blanc, Pinot Grigio]

" 40517,"Escabeche Salt and pepper Flour, for dusting 3 pounds grouper or sea bass, skin off, cut into 4 to 5 ounce fillets Canola oil, for frying 1 red onion, julienne 2 red peppers, julienne 2 yellow peppers, julienne 1 carrot, peeled sliced in thin rounds 4 cloves garlic, sliced thin 1/4 jalapeno cl, minced 1 tablespoon ketchup 2 tablespoons red wine vinegar 2 bay leaves 1 teaspoon peppercorns 1 shot hot pepper sauce 2 avocados, peeled, pitted and sliced lengthwise into1/8-inch slices, tossed with lime juice and seasoned with salt Instructions: Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan. Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute. Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40518,"Old-Fashioned Macaroni Salad 4 eggs 1 pound large elbow macaroni 4 ounces ham steak, finely chopped 2 stalks chopped celery, including leaves 1 large shallot, chopped 2 tablespoons fresh lemon juice 2/3 cup mayonnaise 2 tablespoons Dijon mustard 1 (4-ounce) jar chopped pimentos, drained 3 tablespoons sweet pickled relish Kosher salt and pepper Instructions: To make the hard-boiled eggs: Add the eggs to a medium-sized saucepan. Cover with cold water and bring up to a boil over medium heat. Cover with a lid and turn off the heat. Let the eggs sit in the hot water for 14 minutes. Drain and cool under cold running water. Peel the eggs and chop. Reserve. While the eggs are cooking, bring a large pot of salted water to a boil over high heat and add the macaroni. Cook until al dente. Drain and rinse with cold water. In a large serving bowl, combine the eggs, ham steak, celery, shallots and lemon juice Add the macaroni and stir to combine. In a separate bowl, whisk together the mayonnaise, mustard, pickled relish, and salt and pepper, to taste. Add the dressing to the macaroni and toss to coat. Season with more salt and pepper, if needed. Cover and chill for 2 hours for the flavors to meld. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40519,"Spicy Cucumber Margarita 1/4 cup fresh lime juice (from 2 to 3 limes; reserve the squeezed limes) 1/4 cup sugar 1/4 cup fresh cilantro, leaves and tender stems separated 2 small jalapeno peppers, 1 halved and 1 thinly sliced and seeded 3 Persian cucumbers 1/2 cup kosher salt 3/4 cup anejo tequila 1/4 cup plus 2 tablespoons triple sec Instructions: Bring the lime juice, sugar, cilantro stems, halved jalapeno and 1/4 cup water to a simmer in a small saucepan. Cook, stirring, until the sugar dissolves, about 1 minute. Transfer to a small bowl and refrigerate until chilled, at least 1 hour and up to 4 hours. Meanwhile, puree the cucumbers in a blender. Strain the puree through a fine-mesh sieve into a liquid measuring cup, pressing on the solids with a rubber spatula. Refrigerate the cucumber puree until chilled. Pulse the salt and cilantro leaves in a mini food processor until the salt is green; transfer to a small plate. Run the squeezed limes around the rims of 4 glasses, then dip in the cilantro salt to coat. Strain the jalapeno syrup into a small pitcher. Stir in the cucumber juice, tequila and triple sec. Fill the prepared glasses with ice and add a few jalapeno slices. Pour in the cocktail. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 40520,"Pickled Pineapple Salsa 1/3 cup white distilled vinegar 1 tablespoon crumbled dried Mexican oregano 1 tablespoon sugar 1 jalapeno pepper, stemmed, seeded and finely chopped 1/2 small red onion, sliced 1/4 pineapple, peeled, cored and finely diced (about 2 cups) Kosher salt and freshly ground black pepper Instructions: Combine the vinegar, oregano, sugar, jalapeno, red onion and pineapple in a medium mixing bowl. Season with additional salt and pepper if needed. Store in the refrigerator in an airtight container for 30 minutes before serving. ","[Riesling, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 40521,"Apple Charlottes with Calvados Creme Anglaise 2 large Bramley, Braeburn, or Golden Delicious apples (about 1 pound) 1/2 cup sugar 1/2 cup Calvados (French apple brandy) 1 whole clove 1/4 cup golden raisins 1 stick (1/2 cup) unsalted butter, softened 12 slices firm white sandwich bread Instructions: Peel and core apples and cut into 1/2-inch cubes. In a heavy saucepan simmer apples, sugar, Calavdos, and clove for 5 minutes, or until apples are tender but still hold their shape. Stir in raisins. Preheat oven to 375 degrees. Butter bread on 1 side. Cut out 4 bread rounds to fit in bottoms of four 1/2 to 3/4-cup charlotte molds or ramekins. Cut 4 rounds the same size as tops of molds or ramekins. Cut remaining 4 bread slices into 1-inch strips. Put bottom rounds, buttered side down, in molds. Arrange strips vertically, buttered sides against inside of molds, slightly overlapping. Press them gently to adhere and trim any overhang flush with rims. Divide apple mixture among molds and top with remaining rounds, buttered sides up, pressing gently. Charlottes may be prepared up to this point 3 hours ahead and chilled, covered. Bake charlottes on a baking sheet in upper third of oven 20 minutes, or until bread is golden. Spoon a few tablespoons creme anglaise (recipe follows) onto each of 4 dessert plates and invert apple charlottes onto sauce ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40522,"Non-Dairy German Chocolate Frosting 1 quart soy milk 1 cup barley malt syrup 2 cups brown rice syrup 5 tablespoons egg replacer 1/4 cup water 1 (10 1/2-ounce) package silken tofu, firm 1 1/2 pounds flaked coconut 3 cups pecans 6 tablespoons arrowroot Instructions: Scald soy milk and syrups. Mix egg replacer and water until foamy and add to milk and syrup mixture and cook until thickened. Blend tofu in food processor until smooth and add to thickened syrup mixture with rest of ingredients. Cook for 2 minutes and remove from heat. Cool ","[Chardonnay, Riesling, Gewrztraminer]" 40523,"Mediterranean Chicken 2 boneless, skinless breasts of chicken 2 cloves minced garlic 3/4 cup thawed, drained frozen spinach 1/4 cup white wine 4 ounces Feta cheese, cut into 4 pieces 1 cup drained canned tomatoes, chopped 3 tablespoons Olive oil 1/2 cup finely chopped onion 1 teaspoon dried basil Instructions: Cut a two inch pocket into the thickest part of each chicken breast. Stuff each pocket with spinach and feta cheese and seal with a tooth pick. Season each breast well with salt and pepper. Heat oil over medium high heat and saute the breasts until golden brown on all sides. Remove chicken to a plate and cover with tin foil. Add onion to remaining oil in pan and cook for 2 minutes. Stir in garlic and cook for 30 seconds. Stir in white wine and bring to a simmer. Stir in tomatoes and basil. Bring to a simmer and return chicken to the pan and cover. Simmer for 10 minutes. Remove lid and season sauce to taste. Serve with butter noodles tossed with parsley. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 40524,"S'more Bites Nonstick cooking spray 4 tablespoons unsalted butter
One 12-ounce jar marshmallow spread (2 1/2 cups)
7 cups puffed rice cereal
2 sheets graham crackers, chopped
1 cup dark chocolate chips
Instructions: Special equipment: 12 to 14 long metal skewers Grease a 9-by-13-inch baking dish with cooking spray and set aside. Melt the butter in a large saucepan over medium-low heat. Add the marshmallow spread and cook, stirring frequently, until the butter and marshmallow are well blended, 3 to 5 minutes. Turn off the heat, add the rice cereal and graham crackers, and stir until well combined. Immediately fold in the chocolate chips. Press the mixture into the prepared baking dish and let cool until set, 3 hours at room temperature or 30 minutes in the refrigerator. Cut into 1 1/2-inch squares. Thread the squares onto metal skewers, 4 squares per skewer. (If it's a very hot day, stick the skewers into the freezer for 30 minutes before toasting.) Broil the skewers or roast over a campfire for toasted s'more deliciousness! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 40525,"Miss Leslie's Ham Salad on Biscuits 2 tubes, 6 pieces each, large bake-off biscuits (recommended: Pillsbury brand, from dairy aisle of market) 1 pound cooked ham from the deli, 1/4-inch thick slices, diced 3 ribs celery, from the heart, finely chopped 1/2 cup salad olives with pimento, drained, chopped 1 jalapeno pepper, seeded, finely chopped 4 scallions, finely chopped 1/4 cup chopped flat-leaf parsley - a couple of handfuls of leaves 1/3 cup mayonnaise, just enough to bind salad 3 tablespoons prepared yellow mustard 3 tablespoons dill pickle relish Salt and black pepper Instructions: Prepare bake-off biscuits to package directions, 8 to 10 minutes in the oven. Cool biscuits on wire rack. Combine all remaining ingredients in a bowl and adjust seasonings, to taste. Split cool biscuits and fill with Leslie's DEEELICIOUS ham salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40526,"Warm Chicken Parmesan Salad 2 tablespoons extra-virgin olive oil 6 chicken cutlets, about 3 ounces each
3/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 1/2 cups store-bought marinara sauce
3/4 cup shredded mozzarella
3 cups baby arugula 1 cup small basil leaves
1/2 cup shaved Parmesan
1/4 cup chopped oil-packed sun-dried tomatoes
1 tablespoon extra-virgin olive oil
1 teaspoon Champagne vinegar
1/4 teaspoon salt
Instructions: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the cutlets on both sides with the salt and pepper flakes. Place the cutlets in the skillet and cook, undisturbed, until golden brown on the first side, 3 minutes. Flip, and cook for an additional minute. Add the marinara sauce and turn the cutlets to coat in the sauce. Top with the mozzarella, reduce the heat to medium, and cover the pan. Cook for an additional 5 minutes to melt the cheese. Meanwhile, combine the arugula, basil, Parmesan, sun-dried tomatoes, olive oil, vinegar and salt in a large bowl. Toss well to coat. To serve: Place one piece of chicken on a plate and top with a spoonful of sauce. Add a bit of the salad right on top of the chicken, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 40527,"Sheet Pan Fried Rice 4 cups cooked rice (preferably leftover and slightly dry) 5 scallions, white and dark green parts separated, thinly sliced
2 large carrots, peeled and grated using the large holes on a box grater 3/4 cup frozen peas, thawed
2 garlic cloves, finely grated 1 tablespoon finely grated ginger 1/4 cup vegetable oil 1/4 cup soy sauce 3 tablespoons seasoned rice wine vinegar 1 tablespoon sesame oil 3 large eggs, beaten to blend 3/4 pound medium shrimp, peeled and deveined, tails removed
Toasted sesame seeds and sriracha, for serving Instructions: Preheat the oven to 475 degrees F. Toss together the rice, white and light green parts of the sliced scallions, carrots, peas, garlic, ginger, vegetable oil, soy sauce, vinegar and sesame oil in a large bowl until the rice is completely coated. Spread on a sheet pan and bake until the rice begins to toast on the outer edges, about 15 minutes. Toss the rice on the sheet pan using a metal spatula, scraping up any stuck-on pieces. Drizzle the eggs over the rice and nestle in the shrimp. Continue baking until the shrimp and eggs are cooked through, 5 to 10 minutes more. Top with the sesame seeds and reserved dark green scallions and divide among 4 plates. Serve with sriracha on the side.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 40528,"The Barefoot Contessa 1 ounce freshly squeezed key lime or lime juice
1 1/2 ounces agave nectar 2 ounces fresh mango puree Leaves from one stem of fresh rosemary 1 ounce dry Palo Cortado sherry 2 ounces 100-percent tequila Chipotle chili powder 1/4 cup cane sugar Slice of lime Stems of fresh rosemary, for garnish
Instructions: Place the lime juice, agave nectar and mango puree in the bottom of a cocktail shaker. Add the rosemary leaves and using a wooden spoon or stick, muddle the rosemary to release the oils. Add the sherry, tequila and a pinch of chili powder. Shake the drink and strain to remove the rosemary leaves. Add ice and shake again vigorously.
On a small plate, mix together a pinch of chipotle chili powder with the cane sugar. Run the slice of lime around one-quarter of the edge of each cocktail glass and dip it in the sugar mixture.
Strain the drink into the cocktail glasses and garnish with the rosemary stem.
","[Grenache, Sauvignon Blanc, Riesling, Meiomavarietal]" 40529,"Crispy Crab Cakes with Tartar Sauce 1 cup mayonnaise 1/3 cup chopped dill pickles 1 1/2 tablespoons finely chopped scallions 1 tablespoon finely chopped fresh parsley 2 teaspoons fresh lemon juice 1 teaspoon dijon mustard 1/2 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce 1 cup mayonnaise 2 tablespoons finely chopped fresh parsley 2 tablespoons dijon mustard 2 tablespoons fresh lemon juice 2 teaspoons Old Bay Seasoning 1 1/2 cups panko breadcrumbs 2 pounds lump crabmeat, sorted through for cartilage and shell bits Vegetable oil, for frying Lemon wedges, for serving Instructions: Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors. Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes. Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40530,"Salmon Cakes Over a Mixed Green Salad 1 1/2 cups poached salmon, flaked 1 scallion, thinly sliced 2 tablespoons finely chopped parsley 1 tablespoon Dijon mustard 3 tablespoons mayonnaise 2 cups fresh bread crumbs salt and pepper 3 tablespoons vegetable oil 4 tablespoons lemon juice 1 teaspoon honey 1 clove garlic, peeled and smashed 2 tablespoons Dijon mustard 1/2 cup olive oil salt & pepper 1 cup mayonnaise 3 tablespoons hot cl sauce 1 tablespoon lemon juice Instructions: In a large bowl stir together the salmon, scallion, and parsley. In a separate bowl combine the mustard and mayonnaise and season with salt & pepper. Add the mayonnaise mixture to the salmon mixture and gently stir together. Add to up to 1/2 cup of the breadcrumbs to help bind everything together. Shape into 4-6 cakes, depending on desired size, and chill for 1 hour. Dip cakes into remaining bread crumbs. Heat oil in non-stick skillet and cook cakes on each side until golden brown. Serve over mixed greens with lemon vinaigrette. Combine all ingredients in a small jar, cover and shake until well combined. Stir all ingredients until well combined and chill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40531,"Stromboli Basic Pizza Dough, recipe follows 1/2 pound hot Italian sausage, removed from casings and crumbled 1 cup sliced yellow onions 1/2 cup thinly sliced red bell peppers 1/2 cup thinly sliced green bell peppers 2 tablespoons thinly sliced seeded and stemmed jalapenos 2 tablespoons minced garlic 1 teaspoon Italian seasoning 1/2 pound sliced ham 1/4 pound thinly sliced pepperoni or salami 1/2 cup sliced black olives 2 cups grated provolone 2 cups grated mozzarella 1 large egg, beaten with 1 tablespoon water to make an egg wash 1 cup finely grated Parmesan Basic Pizza Dough, recipe follows 1/2 pound hot Italian sausage, removed from casings and crumbled 1 cup sliced yellow onions 1/2 cup thinly sliced red bell peppers 1/2 cup thinly sliced green bell peppers 2 tablespoons thinly sliced seeded and stemmed jalapenos 2 tablespoons minced garlic 1 teaspoon Italian seasoning 1/2 pound sliced ham 1/4 pound thinly sliced pepperoni or salami 1/2 cup sliced black olives 2 cups grated provolone 2 cups grated mozzarella 1 large egg, beaten with 1 tablespoon water to make an egg wash 1 cup finely grated Parmesan 1 cup warm (110 degrees F) water 1 (1/4-ounce) envelope active dry yeast 1 teaspoon sugar 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil 3 cups bleached all-purpose flour 1 teaspoon salt 1 cup warm (110 degrees F) water 1 (1/4-ounce) envelope active dry yeast 1 teaspoon sugar 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil 3 cups bleached all-purpose flour 1 teaspoon salt Instructions: Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside. In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool. Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes. Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from the oven and let stand 10 minutes. Slice thickly and serve. Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside. In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool. Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes. Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from the oven and let stand 10 minutes. Slice thickly and serve. In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed. In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed. ","[Pinot Noir, Beaujolais, Sangiovese, Grenache]

Pinot Noir pairs well with the rich flavors of the sausage, onions, and cheese in the Stromboli. The light-bodied, elegant tannins of Pinot Noir will complement the delicate flavors of the dish without overpowering them. Beaujolais is another excellent choice for this dish due" 40532,"The Mango Margarita 1 1/4 ounces silver tequila 1-ounce triple sec 1 1/2 ounces freshly squeezed lemon juice 2 ounces simple syrup or sweet-and-sour mix 3/4 cup partially frozen mango, unsweetened (prefer individual quick frozen or fresh) Instructions: Place all of the ingredients in a blender and blend until smooth. Pour the mixture into a hurricane-style glass. ","[Margarita Blends, Moscato, Sauvignon Blanc]" 40533,"Fried Cluckin' Sunday 2 cups buttermilk 1 teaspoon table salt
1/4 teaspoon granulated garlic
1/4 teaspoon ground black pepper
1/4 teaspoon ground dried thyme
1/8 teaspoon cayenne pepper
Four 6-ounce boneless, skinless chicken breasts
2 cups all-purpose flour 1 teaspoon table salt
1 teaspoon baking powder
1/4 teaspoon ground black pepper
1/4 teaspoon ground dried thyme
1/4 teaspoon granulated garlic
1/8 teaspoon cayenne pepper
1 quart neutral oil, like soybean, canola or safflower
1/4 cup Dijon mustard 1/2 cup honey
2 tablespoons mayonnaise
1/4 cup mayonnaise 4 soft sesame seed buns, split, buttered and griddled
4 slices sharp Cheddar 2 cups thinly shaved iceberg lettuce
1/2 sweet onion, thinly shaved
Instructions: For the brine: Mix the buttermilk, salt and spices together in a medium bowl. Add the chicken, then turn to coat, cover, and refrigerate for at least 4 hours or up to overnight. For the breading: Mix the flour, salt, baking powder and spices together in a shallow dish or pie plate. Remove the chicken from the buttermilk brine and transfer to the seasoned flour. Coat the chicken in the seasoned flour, then shake off the excess and return it to the brine. Coat the chicken again in the seasoned flour mixture and transfer to a plate. Heat the oil in a pan to 375 degrees F. Fry the chicken, flipping halfway through, until golden brown and the internal temperature reaches 160 degrees F , 6 to 8 minutes. Transfer to a wire rack to drain. For the honey mustard sauce: Whisk the mustard, honey and mayonnaise together in a small bowl. For the sandwiches: Apply mayo to the tops of the buns and honey mustard to the bottoms. Place the fried chicken on the bottom buns, then spoon a little honey mustard on top. Lay a slice of Cheddar on each piece of chicken, then the iceberg and sweet onion. Place the top buns on the sandwiches, cut in half, and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 40534,"Sticky Ribs 1/4 cup light brown sugar 2 tablespoons granulated sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Kosher salt and freshly ground black pepper
One 3-pound slab baby back ribs
2 cups BBQ sauce
Instructions: Preheat the oven to 300 degrees F. Combine the brown sugar, granulated sugar, chili powder, garlic powder, onion powder, paprika, 2 teaspoons salt and a generous amount of freshly ground black pepper in a small bowl (I did 30 grinds).
Place the ribs on a piece of foil large enough to fold over and seal, then place on a baking sheet. Sprinkle the dry rub all over the top of the meaty side of the ribs. Wrap the foil around the ribs and seal tightly so that no juices can escape during baking. Bake until the meat is tender and can easily be pulled away from the bones with a fork, about 2 hours.
Heat the BBQ sauce in a small pan over medium heat until warm. Remove the ribs from the oven and open the foil pack. Remove the ribs from the foil and pour any juices that have accumulated into the BBQ sauce and mix to combine. Continue to simmer the sauce until thickened, about 7 minutes. Heat a grill or grill pan for cooking at medium-high heat. Slice the ribs into 1-bone pieces. Brush all over with the BBQ sauce. Place the ribs on the grill and cook until grill marks appear, a few minutes on each side. Brush with more BBQ sauce and remove from the heat, then serve with the remaining BBQ sauce on the side. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 40535,"Chicken and Merguez Tagine 1 teaspoon ground cumin 1 teaspoon paprika
1 teaspoon ground turmeric
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
6 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 large or 3 medium carrots, cut crosswise into 1/2-inch-thick coins
1 large yellow onion, halved and cut into 1/4-inch-thick slices
One 15.5-ounce can chickpeas, drained
1 pound merguez sausage, cut into 2-inch pieces 4 cloves garlic, minced
1 1/2 cups unsalted chicken broth, heated, or more as needed
1/2 cup pitted green olives
1/2 preserved lemon, skin only, julienned 2 cups couscous 1/2 cup raisins
3 tablespoon extra-virgin olive oil
1 teaspoon ground turmeric
1/2 teaspoon kosher salt
2 cups chicken or vegetable broth
1/2 cup toasted almond slices 2 tablespoons chopped fresh parsley Instructions: For the spice mix: In a small bowl, add the cumin, paprika, turmeric, coriander, ginger, cayenne and cinnamon. Stir to combine and set aside. For the tagine: Sprinkle the chicken with salt and pepper and set aside. Heat 2 tablespoons olive oil in a large nonstick saute pan over medium-high heat until hot, then add the chicken, skin-side down, and sear until browned on both sides, 5 to 7 minutes per side. Meanwhile, place a large, family-sized cast-iron tagine on a low heat and add the remaining 2 tablespoons olive oil plus the spice mix. Cook until the spices have bloomed and the oil is hot, 2 to 3 minutes, then add the carrots and onions and allow them to slightly soften, about 3 minutes. Add the chickpeas, sausage, garlic and seared chicken. Carefully add the chicken stock and bring to a boil. Nestle in the olives and preserved lemon, then lower the heat and cover the tagine. Continue cooking over low heat for about 1 hour. Add more chicken broth slowly if needed (see Cook's Note). For the couscous: Meanwhile, in a large metal bowl add the couscous, raisins, olive oil, turmeric and salt and mix together. Bring the broth to a boil, then add to the couscous until it is covered and the liquid is a little more than 1/2 inch above the couscous. Cover with plastic wrap and let sit until the liquid is absorbed, preferably in a warm part of the kitchen, 10 to 15 minutes. Pour the couscous onto a very large platter. Remove the chicken from the tagine to a work surface. Pour the vegetables from the tagine around the couscous. Put the chicken on top of the vegetables and garnish the whole platter with the toasted almonds and parsley. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 40536,"Roast Pike with Piquant Herb Butter 1 whole pike (about 4 pounds) with head and fins, scaled and cleaned 2 to 3 thyme sprigs 2 to 3 oregano or marjoram sprigs Olive oil Salt and pepper, to taste 2 lemons cut into wedges, for serving 1/2 - ounce watercress 1/2 - ounce spinach leaves 1/2- ounce parsley 1/2 - ounce chervil or chives 3 anchovy fillets, soaked in milk 1 medium gherkin pickle 1 tablespoon capers, drained 1 garlic clove, peeled 6 tablespoons butter, softened 1/4 cup olive oil 2 teaspoons Dijon-style mustard Squeeze of lemon juice Instructions: Heat the oven to 375 degrees. Wash the pike inside out and dry it on paper towels. Cut 2 or 3 diagonal slashes in both sides of the fish so the oven heat can penetrate and cook the fish more evenly. Tuck herb sprigs into each slash. Trim the tail into a neat v shape. Set the fish in an oiled baking dish or roasting pan and sprinkle it with olive oil, salt and pepper. Roast the fish, brushing regularly with more olive oil, until the skin is brown and crisp, 30 to 40 minutes. The fish eye will have turned white and the flesh should no longer be transparent; check it by flaking a bit from the backbone with a fork. Herb Butter: Bring a large saucepan of water to a boil. Discard the stems from the large watercress and spinach and the large stalks from the parsley and chervil. Add the herbs to the boiling water and blanch them by simmering for 2 minutes. Drain, rinse with cold water and pat dry on paper towels. Drain the anchovies and work them in a food processor with the pickle, capers garlic and butter until finely chopped. With the blades turning, slowly pour in the olive oil. The herb butter will be creamy and a lovely shade of green. Add the mustard and season the butter to taste with lemon juice, salt and pepper. To finish, transfer the whole fish to a warm platter and decorate it with lemon wedges. Serve the herb butter in a separate bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 40537,"Polpettone Two Ways 2 cups diced day-old bread, crust removed 2 1/2 cups milk, at room temperature
1 large or 2 small shallots, minced
2 cloves garlic, minced
1 large egg, at room temperature
1/4 pound thinly sliced prosciutto di Parma, finely chopped 1/2 cup freshly grated Parmesan
1/2 teaspoon kosher salt
1 pound ground turkey
2 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups store-bought marinara Instructions: In a large bowl, combine the bread with 1/2 cup of the milk and break apart with your fingers. Mix well and allow the bread to soak for 5 minutes. Add the shallots, garlic, egg, prosciutto, Parmesan and 1/4 teaspoon salt and mix with a wooden spoon to evenly distribute the prosciutto. Add the turkey and parsley and mix well. Divide the mixture into 2 even oblong loaves. Heat 2 medium skillets over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter to each pan. Add a loaf to each pan and cook on all sides until golden brown, 3 to 4 minutes per side. Divide the white wine between the two pans and cook until reduced by half. Add the remaining 2 cups milk and 1/4 teaspoon salt to one of the pans and bring to a simmer. Add the marinara to the other pan and bring to a simmer. Reduce the heat under each pan to medium low and cover the pans. Braise until an instant-read thermometer registers 160 degrees in the center of each loaf, about 25 minutes, carefully flipping the loaves about halfway through. Remove the loaves from the pan and allow them to rest 10 minutes before slicing. Remove the marinara from the heat and stir with a wooden spoon. Simmer the remaining milk, uncovered, until it reduces by half. It will be slightly brown and look broken. Using an immersion blender, blend the milk until fully emulsified and creamy. Serve each polpettone with its respective sauce. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 40538,"Sausage Scrambles and Cheese 1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan 1 pound bulk breakfast sausage, such as maple sausage 8 large eggs A splash half-and-half or whole milk A few drops hot sauce Salt and pepper 6 ounces (1/3 pound) Cheddar, diced 1 plum tomato, seeded and diced Instructions: Preheat a nonstick skillet over medium high heat. Add extra-virgin olive oil or vegetable oil, 1 turn of the pan, add sausage and brown and crumble the meat, 5 or 6 minutes. Remove the sausage from the pan and drain off some of the fat. Return pan to heat and reduce the temperature to medium low. Whisk together the eggs, half-and-half or milk, hot sauce, salt and pepper. Scramble the eggs until soft, then add cheese and continue to scramble another minute or so to finish cooking eggs and to begin to melt the cheese bits. Remove pan from heat and combine sausage and eggs. Garnish servings of the eggs with a few pieces of diced fresh tomato. Serve plates of sausage scrambles with pancakes, or for a simple supper, serve with toasted whole grain bread, buttered and drizzled with honey. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 40539,"Stuffed French Toast with Gruyere, Mustard Greens and Double-Smoked Bacon 1/4 cup creme fraiche 2 tablespoons Dijon mustard
Few dashes hot sauce
Kosher salt and freshly ground black pepper
6 slices double-smoked bacon
1 small red onion, halved and thinly sliced
1 pound mustard greens, ribs removed, coarsely chopped
1 tablespoon apple cider vinegar
Salt and freshly ground black pepper
3 large eggs
1 large egg yolk
2 cups half-and-half
3 tablespoons grated Parmesan Eight 1/2-inch slices sourdough or pain de mie bread 8 slices Gruyere or Swiss cheese
2 tablespoons canola oil
2 tablespoons butter
Instructions: Whisk together the creme fraiche, mustard and hot sauce in a small bowl, and season with salt and pepper. Set aside. Set a medium cast-iron skillet over medium-high heat. Add the bacon and cook until crisp, turning once, about 8 minutes. Drain on a paper-towel-lined plate, and then cut the slices into thirds. Add the red onions to the skillet and cook, stirring frequently, until softened and starting to caramelize, 1 to 2 minutes. Stir in the mustard greens, sprinkle with salt and pepper, and cook until just starting to wilt, 2 to 3 minutes. Stir in the vinegar, and then transfer the greens to a bowl. Whisk together the eggs, egg yolk and half-and-half in a baking dish until smooth. Add the Parmesan and some salt and pepper; whisk until combined. Spread the bread slices with some of the creme fraiche mixture, and top with a slice of Gruyere. Top half of the slices with 3 or 4 pieces of bacon and a little mound of greens. Turn the remaining slices, cheese-side down, on top of the greens and press down to make sandwiches. Working in batches of two, soak the sandwiches in the egg mixture on both sides until just soaked, about 2 minutes per side. Heat 1 tablespoon of the canola oil and 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. (If you have a skillet large enough to cook all four sandwiches at once, add all of the oil and butter now.) Add two sandwiches to the skillet, reduce the heat to medium-low, and fry until crisp, golden and cooked through on both sides, about 5 minutes per side--cover the pan if needed to help the cheese melt, and adjust the heat to prevent the French toast from burning. Repeat with the remaining oil, butter and sandwiches. Halve the cooked sandwiches on the diagonal and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 40540,"Three Bean Pasta e Fagioli 2 tablespoons extra-virgin olive oil 1 carrot, peeled and chopped 3 to 4 ribs celery from the heart, chopped 1 medium onion, chopped 2 cloves garlic, finely chopped 2 stems fresh rosemary 1 bay leaf, fresh or dried Kosher salt and freshly ground black pepper 1 (15-ounce) can cannellini beans 1 (15-ounce) can chick peas 3 tablespoons tomato paste 3 cups chicken stock 3 cups water 1 cup mini penne with lines or ditalini 1/2 pound fresh green beans, trimmed and cut into thirds on an angle 1 lemon, zested and juiced A handful fresh parsley leaves, finely chopped Grated Romano cheese, for topping Instructions: Heat extra-virgin olive oil in a soup pot over medium to medium-high heat. Add the carrot, celery, onions, garlic, rosemary, bay leaf, salt and pepper, to taste. Saute until the vegetables are soft, about 7 to 8 minutes. Stir in the canned beans and tomato paste, and cook for 1 minute. Add the stock and water, then cover and bring to a boil. Add the pasta and let simmer in the soup for 5 minutes, then add the green beans and simmer for 3 to 4 minutes more. Turn off the heat. Add the lemon zest, lemon juice and the parsley. Taste and season with salt and pepper, if necessary. Discard the rosemary stems. To serve, ladle the soup into shallow bowls and garnish with cheese. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40541,"Frozen Blueberry Pie 20 ounces blueberries, approximately 4 cups 4 ounces sugar, approximately 1/2 cup 1/8 teaspoon kosher salt 1 1/4 ounces tapioca flour, approximately 5 tablespoons 1 tablespoon fresh orange juice 1 teaspoon orange zest 2 (9-inch) store-bought pie doughs 1 egg yolk whisked with 1 teaspoon water Instructions: Wash the berries and pat dry. Mash up half of the blueberries in a small bowl. In a medium bowl, whisk together the sugar, salt and tapioca flour. Add the mashed blueberries, orange juice and orange zest and stir to combine. Let the mixture sit for 15 minutes. Fold in the whole berries. Line a 9-inch pie plate with aluminum foil. Place the blueberry mixture into the foil and place in the freezer until solid, approximately 6 to 8 hours. Once the filling is frozen, remove from the aluminum foil and wrap in plastic wrap and store in a freezer bag for up to 3 months. Preheat the oven to 325 degrees F. Unroll first piece of dough and place into a 9-inch pie pan, making sure the dough reaches to the lip of the pie pan. Trim excess, if necessary. Prick the bottom and sides with a fork and set aside. Unroll second piece of dough and cut into 1 1/8-inch wide strips that are at least 10-inches long. Using a ruler that is 1 1/8-inches wide, lay the ruler on the dough at 1 edge and roll across dough using the edge of the ruler as you go to cut through the dough. Remove the frozen pie filling from the freezer and place into the prepared dough in the pan. Lightly brush the edge of the crust with the egg yolk. Lay 4 strips of dough across the top of the filling horizontally, leaving an even amount of space in between each strip. Fold back 2 alternating strips and lay down another strip in the middle of the pie, perpendicular to the other strips. Return the strips that are laid back to their original position. Next, fold back the other 2 strips and lay down a strip to the left of the center perpendicular strip. Return the strips that are laid back to their original position and repeat on the other side of the perpendicular strip, folding back the same 2 strips as you did on the other side. Once you have a lattice, brush all the strips of dough with the egg yolk, trim excess dough and pinch strips and edge of crust in order to seal. Place on the bottom rack of the oven and bake for about 1 hour 15 minutes. The pie should be bubbling lightly around the edges. If the lattice is not browned enough in the center, place under the broiler for 1 to 2 minutes. Place the pie on a rack and allow to cool to room temperature before serving, approximately 1 1/2 to 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40542,"Creamy Herbed Three Bean Pasta Salad Kosher salt and freshly ground black pepper 1/3 cup mayonnaise 1/4 cup chopped fresh basil 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons sour cream 1 1/2 tablespoons fresh lemon juice 1 cup trimmed chopped green beans 8 ounces pasta shells 1 cup canned chickpeas, rinsed and drained 1 cup canned kidney beans, rinsed and drained 1/4 cup finely chopped shallots Instructions: Bring a large pot of salted water to a boil. Whisk together the mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Cook the green beans in the boiling water until crisp-tender, 3 to 4 minutes. Transfer the beans to a colander with a slotted spoon and run under cold water to stop the cooking process. Add them to the bowl with the dressing. 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. Add the chickpeas, kidney beans and shallots to the mixing bowl and toss to combine. Season with salt and pepper. The pasta salad is best if served right away. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40543,"Crawfish Boil 1 tablespoon whole black peppercorns 1 tablespoon whole coriander seeds 2 tablespoons whole cloves 1 1/2 tablespoons whole allspice 5 gallons water 1 pound kosher salt 4 tablespoons cayenne pepper 2 tablespoons garlic powder 2 tablespoons paprika 1 tablespoon onion powder 1 tablespoon dried thyme 1 tablespoon dried oregano 1 tablespoon dry mustard 1 tablespoon dried dill weed 6 bay leaves, crumbled 10 pounds live crawfish 3 pounds small red potatoes, cut in 1/2, if larger than 2-inches in diameter 8 ears corn, halved 2 heads garlic, unpeeled, but separated 1 pound andouille sausage, cut into 1-inch pieces Instructions: Place the peppercorns, coriander, clove, and allspice into a spice grinder and grind for 10 to 15 seconds. Fill a 40-quart pot with 5 gallons of water and add the freshly ground spices, salt, cayenne pepper, garlic powder, paprika, onion powder, thyme, oregano, dry mustard, dill weed, and bay leaves. Cover and bring to a boil over high heat, approximately 40 minutes. Rinse the crawfish thoroughly in the bag in which they arrived to remove excess dirt and mud. Put the crawfish in a large container and fill with cool water. Stir to remove dirt from the crawfish. Transfer small batches of crawfish to a colander and rinse under cool running water. Pick out any debris or dead crawfish. Once all crawfish have been rinsed, discard dirty water, and return the crawfish to the container. Repeat this process 6 to 8 times, or until the water is clear. Once the seasoned water comes to a boil, add the potatoes, corn, garlic, and sausage. Cover and cook for 10 minutes. Add the crawfish, cover, and cook for 3 minutes. Turn off the heat and allow the pot to sit, covered, for 10 minutes. Drain well and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 40544,"Hot and Sour Soup 4 dried Chinese black mushrooms 4 dried shiitake mushrooms 1/4 cup dried Chinese lily buds (flowers optional) 5 cups chicken stock 1 teaspoon salt 8 ounces fresh firm tofu, cut into thin strips or small cubes 2 baby bok choy thinly sliced 1 egg, lightly beaten 1/2 pound lean pork, cut into thin strips or 1 (4-ounce) boneless, skinless chicken breast cut into thin strips 2 tablespoons cornstarch mixed with 1/4 cup stock to form paste 1 tablespoon sesame oil 3 tablespoons rice vinegar 1/2 teaspoon chili paste or cracked black pepper 2 thinly slivered scallions (green and white parts) 1/2 cup fresh cilantro leaves, chopped Instructions: Soak mushrooms and lily flowers in boiling hot water for 20 minutes. Drain and reserve soaking liquid.
In a large pot, combine soaking liquid and chicken stock. Bring to a boil and season with salt. Simmer 5 minutes, add tofu, exotic mushrooms and bok choy. Slowly add egg to soup, stirring gently. Then add pork or chicken. Cover and cook about 5 minutes.
Stir a little of the hot stock into cornstarch paste and add this mixture to the soup. Cook another 2 minutes.
Stir in sesame oil, vinegar, and chili paste or black pepper. Sprinkle with scallions and cilantro, serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 40545,"Garlic Custards 1 whole head garlic Olive oil 2 tablespoons roasted garlic 1 jalapeno cl, minced very fine 2 cups cream 4 egg yolks 2 whole eggs 1/4 teaspoon salt 1/4 teaspoon white pepper 1/8 teaspoon ground nutmeg Vinaigrette, recipe follows Herbed Hazelnuts, recipe follows 1/4 cup red wine vinegar 1/4 cup olive oil 1 teaspoon Dijon mustard 1 cup Salsa Fresca, recipe follows 2 tablespoons butter 1 cup hazelnuts (filberts), toasted 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon dried thyme, crumbled Pinch cayenne 1/8 teaspoon ground cumin Salt and freshly ground black pepper 1 1/2 pounds tomatoes, cored, seeded, and cut into 1/2-inch dice 1/4 cup finely chopped onion 1/4 cup chopped fresh cilantro leaves 1 jalapeno or serrano cl, seeded, deveined, and finely chopped 3 tablespoons fresh lime juice Salt and freshly ground black pepper Instructions: Preheat the oven to 200 degree F. Brush a whole garlic head with olive oil. Wrap it in foil and bake for 2 hours. Let garlic cool enough to handle, then cut off the top of the garlic head and squeeze the soft cloves out onto a cutting board. Using the side of a broad knife, mash the cloves slightly. (This may be done up to a week in advance. Refrigerate roasted garlic.) Preheat the oven to 300 degrees F. Butter 8 (4-ounce) ramekins. Blend the custard ingredients together thoroughly. Pour into the ramekins and place them in a baking pan. Place the pan in the oven and carefully add hot water to come halfway up the sides of the ramekins. Bake until a toothpick inserted in center comes out clean, 45 to 50 minutes. Remove the pan from the oven, but you may leave the custards in the water bath to keep warm for up to 20 minutes. You may wish to prepare the Salsa Fresca and the Vinaigrette while the custards bake, and the Herbed Hazelnuts while the custards stay warm after baking. To serve, turn the custards out of their ramekins onto plates. Spoon warm Vinaigrette over each one and sprinkle with warm Herbed Hazelnuts. Whisk the vinaigrette ingredients together in a small saucepan and heat gently. Set aside to keep warm. Melt the butter in a skillet and saute the hazelnuts with their seasonings until the nuts are well coated. Chop coarsely.
Mix all the ingredients together. For best results, let salsa stand at least half an hour before serving or incorporating into recipe. Use within 24 hours. (The Vinaigrette calls for 1 cup. Enjoy the remaining 2 cups in Tortilla Soup or just with chips.)
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 40546,"Tofu Pumpkin Pie with Pecan Surprises and Tofu Creme 1 1/2 cups of whole wheat pastry flour 1/4 teaspoon of sea salt 1/4 cup of corn oil, less may be needed 1/4 cup of cold rice milk or water 1/3 cup of barley malt or maple syrup 2 tablespoons of corn oil 1/2 cup pecans, chopped Whole toasted pecans for garnish 1 pound of firm tofu 1 (16-ounce) can of pumpkin puree (do not use fresh pumpkin because it is too watery) 1 cup of maple syrup 1 tablespoon of barley malt or molasses 1/2 teaspoon of sea salt 1 teaspoon of pure vanilla extract 1 teaspoon of ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground allspice 1/2 pound of firm tofu 1/2 pound of silken tofu 1/4 cup of maple syrup 1 tablespoon of pure vanilla extract 1 to 2 tablespoons of water
A few grains of sea salt Instructions: Pastry Dough: Preheat the oven to 375 degrees. Lightly oil a 9-inch pie plate. Mix the flour, salt and oil thoroughly, using a fork to incorporate the ingredients. Slowly add the rice milk and stir to form a stiff dough. Gather it into a ball and knead for 2 minutes. Roll out thinly between sheets of waxed paper to form a 10-inch circle. Lay it over the prepared pie plate, pressing it down to eliminate any air pockets. Crimp edges. Prick the pastry with a fork and bake for 10 minutes. Allow the crust to completely cool before filling. Pecan Surprise: Combine the sweetener and corn oil in a saucepan and cook until foamy. Quickly stir in the pecans. Spread evenly over the bottom of the pie crust and set aside at room temperature. Pumpkin Filling: Preheat the oven to 350 degrees. Combine all of the ingredients in a food processor. Process for about 3 minutes. Pour the filling into the prepared crust and bake for 50 minutes. Garnish the edge of the pie with whole toasted pecans. Let the pie cool and serve. This pie is also delicious served chilled, allowing the pie to rest about 10 minutes after you pull it from the refrigerator before eating insures optimum flavor. TOFU WHIPPED CREME:In a food processor or blender, combine all ingredients until smooth. Add water if necessary to achieve a whipped cream consistency. Refrigerate until needed. Yield: about 2 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 40547,"Brown Sugar Bacon 1/2 cup brown sugar 1 tablespoon Dijon mustard 1/4 pound sliced bacon Instructions: Preheat oven to 400 degrees F. In a large plastic zip-top bag, combine brown sugar and mustard. Add bacon and toss to coat. Line a baking sheet with aluminum foil or parchment paper. Place a cooling rack on the lined baking sheet. Put bacon on rack and roast in oven for 20 minutes. Let drain for a few minutes on the rack and serve. ","[Chardonnay, Riesling, Merlot]" 40548,"Chicken Cacciatore 4 tablespoons olive oil One 3 1/2- to 4-pound chicken, cut into 8 pieces (breasts halved) Kosher salt and freshly ground black pepper 1 pound cremini mushrooms, quartered 1 large red onion, halved and thinly sliced 1 large yellow bell pepper, thinly julienned 3 cloves garlic, thinly sliced 1 serrano or jalapeno cl, finely diced 1/4 teaspoon red cl flakes 1 cup dry red wine 2 cups homemade or canned low-sodium chicken broth One 28-ounce can plum tomatoes, with juices, pureed 3 small sprigs fresh rosemary 3 sprigs fresh thyme Honey 1/4 cup chopped fresh basil, plus sprigs for garnish 2 tablespoons brined capers, drained 1 pound spaghetti, cooked al dente Thinly shaved Parmesan Instructions: Heat 2 tablespoons of the oil in a large Dutch oven over high heat. Sprinkle the chicken pieces on both sides with salt and pepper. Working in batches, place the chicken in the pan, skin-side down, and cook until golden brown, 3 to 4 minutes. Turn the chicken over and cook until golden brown, 2 to 3 minutes. Remove the chicken to a large plate.
Add another tablespoon of the oil to the pan and heat until almost smoking. Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until they are golden brown and their liquid has evaporated, about 10 minutes. Remove to a plate.
Add the remaining 1 tablespoon oil, the onions and the bell peppers to the pan and cook until soft, about 4 minutes. Add the garlic, serrano chiles and red pepper flakes, and cook for 1 minute. Stir in the wine and cook until almost completely reduced. Add the chicken broth, tomatoes, rosemary and thyme, and bring to a simmer. Return the dark meat and mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is tender, about 30 minutes.
Add the white meat to the pan, cover and continue cooking for 10 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent it loosely with foil.
Raise the heat under the pan to high and cook the liquid, stirring occasionally, until thickened to a sauce consistency, about 15 minutes.
Season with salt, pepper and honey. Stir in the basil and capers, and pour the sauce over the chicken. Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with shaved Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 40549,"Cilantro Cream 1 cup sour cream 1/4 cup finely chopped fresh cilantro leaves 1/2 lime, juiced Kosher salt and freshly ground black pepper Instructions: In a small mixing bowl, combine the sour cream, cilantro, and lime juice together. Mix thoroughly; season with salt and pepper. Serve with empanadas. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 40550,"Herb Roasted Tomatoes 1 tablespoon chopped fresh oregano leaves 2 tablespoons chopped parsley leaves 2 tablespoons minced garlic 1 1/2 teaspoons coarsely ground black pepper 1 tablespoon salt 3 tablespoons extra-virgin olive oil 8 Roma tomatoes, halved and seeded 1 cup grated Parmesan Instructions: Preheat the oven to broil. In a large bowl, mix together the herbs, garlic, pepper, salt and olive oil. Add halved tomatoes and toss well. Arrange the seasoned tomatoes, flesh side up, on a half sheet tray lined with parchment. Sprinkle liberally with the Parmesan. Put under the broiler until the cheese is browned and melted, and the tomatoes have caramelized, about 3 to 4 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 40551,"Smokey the Salmon (Smoked Salmon Scramble) 2 teaspoons vegetable oil 8 large eggs 1/2 cup chopped green onions, divided 1/2 cup crumbled smoked salmon 2 tablespoons cream cheese, softened Instructions: Heat the oil in a large skillet over medium heat. Combine the eggs and salmon and cook until soft. Add the cream cheese and mix until the texture is smooth, then add 1/4 cup of the green onions and scramble. Serve on a plate and garnish with the remaining 1/4 cup green onions. ","[Chardonnay, Sauvignon Blanc, Riesling]" 40552,"Bombay Potatoes 3 tablespoons sunflower oil 1 teaspoon mustard seeds Pinch ground cumin 1 teaspoon turmeric 1 teaspoon ground coriander 1 teaspoon garam masala 1 teaspoon chili powder 1 knob fresh ginger, peeled and grated 4 knobs butter 6 potatoes, peeled, parboiled and cut into cubes 4 tomatoes, cores removed and flesh diced Handful fresh coriander, roughly chopped Instructions: Heat the oil in a pan and fry the spices for a few minutes. Add the butter, then the potatoes making sure they are completely coated in the spicy mixture. Cook for about 10 to 15 minutes, then stir in the tomatoes and the coriander. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 40553,"Roasted Butternut Squash Salad With Tangerine-Rosemary Vinaigrette 1 1/2 pounds butternut squash, peeled, seeded and cut into 1-inch cubes (about 4 cups) 4 tablespoons extra-virgin olive oil 3 teaspoons roughly chopped fresh rosemary Salt and freshly ground pepper 4 tangerines 6 cups fresh spinach, loosely packed 1/4 cup dried cranberries Instructions: Preheat the oven to 400 degrees F. Toss the squash with 2 tablespoons olive oil on a baking sheet and spread in an even layer. Season with 2 teaspoons rosemary, and salt and pepper. Roast, stirring once halfway through, until the squash is just tender and golden, about 20 minutes. Remove from the oven and cool until just warm, about 15 minutes. While the squash is roasting, peel 3 tangerines and slice them crosswise into 1/2-inch-thick rounds, removing any seeds. Juice the remaining tangerine and whisk the juice together with the remaining 2 tablespoons olive oil and remaining 1 teaspoon rosemary. Season the dressing with salt and pepper. Combine the warm squash, the spinach, tangerine slices and cranberries with the dressing and toss gently to coat. Divide among salad plates. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40554,"Sweet Potato-Pecan Casserole Cooking spray 3 1/2 pounds sweet potatoes (about 5 medium), peeled and cut into 1-inch chunks 1/3 cup honey 1 large egg 1 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/8 teaspoon ground ginger Kosher salt 1 tablespoon packed dark brown sugar 1/3 cup finely chopped pecans Instructions: Preheat the oven to 350 degrees F. Mist an 8-inch square baking dish with cooking spray. Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes. ","[Chardonnay, Riesling, Moscato, Merlot]" 40555,"Skewered Mozzarella Balls in Romaine 4 very large romaine leaves 4 (2-ounce) balls fresh mozzarella cheese, cut into small cubes 1/4 cup diced prosciutto Gray salt and freshly ground black pepper 12 to 15 skewers, soaked in water for 1 hour 1 tablespoon extra-virgin olive oil Sun-dried Tomato Dressing, recipe follows 4 ounces oil-packed sun-dried tomatoes, julienned, oil reserved 1 tablespoon balsamic vinegar 1 teaspoon fresh minced garlic Gray salt and freshly ground black pepper Instructions: Preheat outdoor grill to medium heat or preheat broiler. Bring a pot of salted water to a boil. Blanch the romaine in the salted water for about 30 seconds, or until the central rib is just tender enough to bend. Remove and plunge into ice water to stop the cooking. Drain and pat dry. Lay romaine leaves out on a counter, outer rib side down. Cut out the wide rib section, or flatten it with your hands. Place a piece of cheese in the middle of each leaf. Top with about 1 tablespoon of the prosciutto. Season with salt and pepper. Make a neat package by folding the leaves around the cheese like an envelope. Place them seam side down. Run a skewers through each package. Brush each with olive oil. Refrigerate if not grilling immediately. Grill cheese packages over medium heat or broil about 4 inches from the heat. Cook 2 to 3 minutes and turn over. The cheese should begin to weep. Cook another 1 to 2 minutes or until the packets are lightly browned. Top with Sun-dried Tomato Dressing and serve. In a bowl, mix the sun-dried tomatoes and their oil, vinegar and garlic. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 40556,"Chocolate Creme Brulee 1 pint double cream 1 vanilla pod, split 11 ounces plain dark chocolate 4 medium egg yolks 2 ounces icing sugar (confectioners'), sifted 3 tablespoons caster sugar (superfine) Instructions: Preheat the oven to 350 degrees F. In a heavy pan heat the cream with the vanilla pod until scalding hot but not boiling. Remove from heat, cover and leave to infuse for 15 minutes. Remove the pod and scrape seeds into the cream with the tip of a knife. Break up the chocolate and stir into the cream until melted and smooth. Put the egg yolks and icing sugar into a bowl. Beat with a wooden spoon until well blended and then stir in chocolate cream. Pour into 4 (8-ounce) creme brulee dishes. Stand in a bain-marie. Bake in the oven 30 minutes until firm. Remove and cool. Chill overnight or for up to 48 hours. Sprinkle caster sugar over the top and put under a hot grill to caramelize. Serve within 1 hour. ","[Riesling, Pinot Grigio, Moscato, Sparkling wine]" 40557,"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]" 40558,"Meringue Clouds 3 cups superfine or caster sugar (1 pound 5 ounces) 9 extra-large egg whites, at room temperature 1 teaspoon pure vanilla extract Candied rose petals, for decoration Instructions: Preheat the oven to 400 degrees F. Arrange two oven racks evenly in the oven. Line a sheet pan with parchment paper and spread the sugar in an even layer on the paper. (Leave a small border of paper around the sugar so the sugar doesn?t spill onto the pan.) Bake for 10 minutes. Reduce the oven temperature to 250 degrees F. Meanwhile, place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. When the sugar is almost ready, whisk the egg whites on high speed for 1 minute, until the whites are frothy. With the mixer still on high, slowly add the hot sugar to the egg whites. (I use a large spoon to start and then pick up the paper and pour the sugar in slowly.) Add the vanilla and continue to whisk on high for 10 minutes, until the meringue is at room temperature. It will be very thick and glossy. Using two large serving spoons, scoop 12 very large oval dollops of meringue onto two sheet pans lined with parchment paper. You should be able to get 6 meringues on each pan; space them well because they will expand while they bake. Place 3 candied rose petals on top of each meringue. Bake for 2 hours, until the outsides of the meringues are crisp and the centers are still soft. Set aside to cool on baking racks. Allow to sit uncovered and serve at room temperature. (Don?t refrigerate or store covered or they will lose their crispness.) Photograph by Ryan Dausch ","[Champagne, Moscato, Prosecco, Cava]" 40559,"Couscous Cakes 2 cups cooked couscous, prepared according to package instructions and cooled 1/4 cup chopped fresh cilantro leaves 1 egg 1 egg yolk 1 1/2 teaspoons ground coriander 1 lemon, zested 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 2 tablespoons all-purpose flour 1/4 cup olive oil 1/3 cup mild mango chutney Instructions: In a medium bowl, mix together the couscous, cilantro, egg, egg yolk, coriander, lemon zest, salt and pepper. Sprinkle the flour over the mixture. Mix until combined. In a large nonstick skillet, heat the oil over medium heat. Form 1/4 cupfuls of the mixture into 8 patties. Add 4 of the patties to the pan and cook for 3 to 4 minutes each side until golden. Drain on paper towels. Repeat with the remaining couscous mixture. Serve the couscous cakes with mango chutney. ","[Ros, Sauvignon Blanc, Vermentino, Grner Veltliner]" 40560,"Orange-Braised Carrots & Parsnips 1 pound carrots, with the greens attached 1 pound thin parsnips 1/3 cup small-diced shallots (1 large) 2 teaspoons grated orange zest 1 1/4 cups freshly squeezed orange juice, divided (3 oranges) 1/3 cup good olive oil 6 sprigs fresh thyme, tied with kitchen string Pinch of crushed red pepper flakes Kosher salt and freshly ground black pepper 2 tablespoons minced fresh flat-leaf parsley, for serving Instructions: Preheat the oven to 275 degrees F. Trim and scrub or peel the carrots and parsnips. If the parsnips are thick, slice them in half or quarters lengthwise so they are about the same width as the carrots. Place the carrots and parsnips in a pot or Dutch oven, such as Le Creuset, that's large enough for the vegetables to lie flat. Add the shallots, orange zest, 3/4 cup of the orange juice, the olive oil, thyme, red pepper flakes, 2 teaspoons salt, and 1/2 teaspoon black pepper. Place the pot on the stove and bring to a boil over medium-high heat. Cover tightly with a lid or heavy-duty foil. Transfer to the oven and cook for 1 1/2 hours, until the carrots and parsnips are very tender. Discard the thyme bundle. Sprinkle with the remaining 1/2 cup of orange juice and the parsley and season to taste. Serve hot, warm, or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40561,"Southern Shrimp Boil 3 tablespoons vegetable oil 10 ounces andouille sausage, cut into 1-inch rounds 1 1/2 cups cipollini onions, peeled, halved 1 pound baby artichokes (about 8 small), trimmed and halved 1 jalapeno, diced 3 quarts water 1 pound small red potatoes 3 tablespoons shrimp boil spice (recommended: Old Bay) 1 tablespoon kosher salt 3 bay leaves 1 teaspoon hot sauce 1 teaspoon ground black pepper 2 ears of corn (about 1 pound), cut into thirds 1 pound (16/20 count) shell-on shrimp, deveined 3 green onions, sliced for garnish Garlic bread, recipe follows 2 sticks butter, softened 2 cloves garlic, minced 1 scallion, minced 1 tablespoon Parmesan 1 tablespoon finely chopped parsley leaves Hot sauce, to taste Salt and freshly cracked black pepper 1 French baguette Instructions: In a small stock pot, heat oil over medium heat. Saute sausage, onions and artichokes until lightly colored, about 5 minutes. Add jalapeno, water, potatoes, shrimp boil spice, salt, bay leaves, hot sauce and black pepper. Cover pot and bring to a boil. Reduce heat add corn and cover. Cook until corn is tender, about 10 minutes. Add shrimp and cook until pink and firm, about 5 minutes. Strain the boil through a colander. Plate immediately on a large serving dish. Garnish with sliced green onions or your favorite fresh herb. Serve with Garlic Bread. In a small bowl, mix butter together with garlic, scallion, Parmesan, parsley, hot sauce and salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread butter on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 40562,"Split Hot Dogs with Butter-Toasted Buns and Homemade Toppings 1/2 cup Dijon mustard 1/4 cup honey
2 teaspoons rice wine vinegar
1 cup Mexican crema 1 teaspoon Sriracha 1 avocado, diced
1/2 cup shredded carrots 1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh dill
1/4 head green cabbage, thinly sliced
1/3 cup mayonnaise
1/4 cup buttermilk
1 1/2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper
8 hot dogs 1 stick unsalted butter, melted
8 hot dog buns
Instructions: For the honey mustard: Whisk together the mustard, honey and vinegar in a medium mixing bowl. For the relish: In a medium bowl, whisk together the crema and Sriracha. Gently stir in the avocado with a rubber spatula. For the slaw: Place the carrots, parsley, dill and cabbage in a large mixing bowl. In a small bowl, whisk together the mayonnaise, buttermilk, lemon juice, mustard and onion powder. Season with salt and pepper, and then add the dressing to the cabbage mixture. Toss to coat. For the hot dogs: Preheat a grill over medium heat. Halve the hot dogs lengthwise, making sure to not slice all the way through. Place the hot dogs cut-side down and grill until browned and slightly charred, about 4 minutes per side. Brush the melted butter on the inside of the buns. Grill the buns buttered-side down until lightly browned, 2 to 3 minutes. Place the hot dogs in the toasted buns and serve with the honey mustard, relish and slaw. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40563,"Gingersnap Stackers 1 stick plus 4 tablespoons unsalted butter, cut into 1/2-inch pieces 1/4 cup molasses 1 teaspoon vanilla extract 2 cups all-purpose flour 2 teaspoons baking soda 2 teaspoons ground cinnamon 2 teaspoons ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon nutmeg, freshly grated if possible 1/4 teaspoon salt 1 1/4 cups sugar 1/4 cup finely chopped crystallized ginger 1 large egg 4 pints vanilla ice cream Instructions: In a small saucepan over low heat, melt the butter. Stir in the molasses and vanilla until well incorporated. Then remove from the heat, pour into a large bowl and cool to room temperature. Sift the flour, baking soda, spices, salt and 1 cup of the sugar in a medium bowl. Stir in the chopped crystallized ginger. Lightly beat the egg in a small bowl and add to the cooled butter-molasses mixture. Fold the flour into the molasses mixture and combine well. Wrap the dough in plastic wrap and chill for 20 to 25 minutes. Preheat the oven to 375 degrees F. Line baking sheets with silicone baking mats. Put the remaining 1/4 cup sugar in a shallow bowl and set aside. Take 2 tablespoons of the dough and roll it into a ball, and then into the sugar. Place 6 cookies on each prepared baking sheet. Repeat with the rest of the dough. Bake until flat and just starting to dry out on the edges, 10 to 14 minutes. Remove to a cooling rack. This can be done ahead, cooled and stored tightly covered. Cut the packaging from the ice cream pints and cut into thick rounds, 3 slices per pint. Put 1 cookie face down on a 8-inch square of waxed paper and top with the ice cream, matching the diameter of the cookie as close as you can; trim if needed. Top with another cookie, face up, wrap the waxed paper around the stack and then wrap tightly with a piece of plastic wrap. Repeat, placing the finished stackers into the freezer as they are completed. Let them freeze for 30 minutes. Remove the wrapping to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 40564,"Guacamole 2 ripe avocados, peeled and pitted 1/4 cup peeled and finely chopped Italian plum tomatoes 4 teaspoons seeded and minced jalapeno pepper 1/4 cup chopped onion 1 teaspoon minced garlic 1/4 cup chopped fresh cilantro leaves 2 tablespoons freshly squeezed lime juice 2 teaspoons freshly squeezed lemon juice 1 teaspoon Worcestershire sauce 1/2 teaspoon hot pepper sauce 1 teaspoon salt 6 turns freshly ground black pepper 1/4 cup sour cream Instructions: In a bowl, mash all of the ingredients together with a fork or potato masher until thoroughly blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 40565,"Arugula Salad with White Truffle Oil, Marcona Almonds and Shaved Parmesan 2 tablespoons freshly squeezed lemon juice 2 teaspoons Dijon mustard
Kosher salt and freshly ground black pepper
6 tablespoons extra-virgin olive oil
5 ounces arugula, thick stems trimmed 1/3 cup roasted, salted Marcona almonds 1/3 cup golden raisins
White truffle oil, for drizzling
1/3 cup Parmesan cheese shavings
Instructions: Whisk together the lemon juice, mustard and some salt and pepper in a large bowl; slowly whisk in the olive oil. Add the arugula, almonds and raisins and toss gently to coat. Transfer to a serving platter. Drizzle with the truffle oil, scatter the Parmesan on top and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barolo]

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 oil K" 40566,"Porcini al Cartoccio: Porcini Cooked in Foil 2 pounds/914 g fresh porcini mushrooms, cleaned, coarsely chopped 2 cloves garlic, thinly sliced Bunch fresh mint leaves, chopped 8 tablespoons/118 ml extra-virgin olive oil Salt and freshly ground black pepper 1 cup/235 ml white wine Instructions: Preheat the oven to 400 degrees F. Divide the mushrooms, garlic, mint leaves into 4 equal portions. Take 2 sheets of aluminum foil and place them on top of each other to create a sturdier base. Lift all 4 sides up to create a container. Place once portion each mushrooms, garlic, and mint leaves in the center. Drizzle with a 1/4 of the extra-virgin olive oil and white wine. Season with salt and pepper. Grab all the sides of the aluminum foil and tightly seal them closed, to prevent the steam from escaping. Repeat the above process 3 more times to create 4 individual servings. Place the packages in the oven for approximately 15 to 20 minutes. Serve the sealed aluminum foil packages immediately. Allow each guest to open their own individual packages to experience all the aromas contained. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 40567,"Three-Cheese Grits and Crab 1 quart (4 cups) seafood stock 2 cups uncooked grits 4 tablespoons butter (1/2 stick) 4 tablespoons sliced scallions (5 to 6 scallions) 2 tablespoons diced tomatoes (about 1 plum tomato) 1 teaspoon minced fresh parsley, plus 4 small sprigs for garnish 2 ounces shredded Cheddar 2 ounces shredded Gruyere 2 ounces shredded pepper Jack cheese 1/4 cup milk, or as needed to adjust texture of grits 1 pound cooked lump crabmeat Instructions: Bring seafood stock to a boil in a medium saucepan. Add grits, reduce heat, and cook until grits are soft, about 20 minutes. Remove from heat and stir in butter, scallions, tomatoes, parsley, and the 3 cheeses. Use milk to adjust the texture of the grits mixture if it is too thick. Gently fold in crabmeat and transfer to serving dishes. Garnish with parsley sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 40568,"Coconut Macaroons 5 1/2 cups sweetened shredded coconut 2/3 cup all-purpose flour
1/4 teaspoon kosher salt
14 ounces sweetened condensed milk
1/2 cup orange juice
1 to 2 ounces chopped pistachios, plus more for dipping
1 cup milk chocolate pistoles, melted for dipping
Juice and zest of 1 orange, for garnish
Juice and zest of 1 orange, for garnish Instructions: Preheat the oven to 325 degrees F. In a large bowl, stir together the coconut, flour and salt. Stir in the condensed milk, orange juice and chopped pistachios until well combined. Using a small scoop (about 1 tablespoon), scoop out the coconut batter onto 2 parchment-lined baking sheets. Be sure to press the tops down just a little so the centers can cook. Bake until the coconut is toasted, 12 to 15 minutes. Allow to cool on the pans. Dip the bottom of each cooled macaroon in the melted milk chocolate, and lightly roll in pistachios. Return to the baking sheets and let set. Squeeze fresh orange juice and sprinkle orange zest over the tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40569,"Coconut-Crusted Pork Chops with Warm Pineapple Salsa 1 tablespoon canola oil 1/2 ripe pineapple, skin removed, diced
1 Fresno cl, finely chopped 1/2 red onion, diced
1 tablespoon guava jelly
1 tablespoon soy sauce
1 teaspoon minced fresh ginger 1 clove garlic, minced
Sriracha, for drizzling, optional 2 tablespoons finely chopped cilantro 2 scallions, thinly sliced
2 boneless pork loin chops, pounded 1/2-inch thick 2 cups all-purpose flour
4 eggs, whisked together
1 tablespoon soy sauce
1 1/2 cups panko breadcrumbs
1/2 cup unsweetened coconut flakes
1 teaspoon five-spice powder 1 teaspoon garlic powder Salt and pepper
Canola oil, for frying
1/2 cup candied macadamia nuts, chopped, for garnish
Instructions: For the salsa: Heat the oil in a medium saute pan over medium heat. Saute the pineapple, Fresno cl and red onion until tender and the juices have been released, 5 to 7 minutes. Add the guava jelly, soy sauce, ginger and garlic; stir together and cook for 1 minute. Add a drizzle of sriracha if desired. Stir in the cilantro and scallions. For the pork chops: Set up a dredging station with three separate bowls: one with the flour, another with the beaten eggs and soy sauce, and the last with the breadcrumbs, coconut flakes, five-spice powder, garlic powder and some salt and pepper. Dip the pork chops in the flour, then the egg and then in the breadcrumb mixture. Heat 1 inch of oil in a large saute pan over medium-high heat. Shallow fry the dredged pork chops until golden brown, then flip and cook to an internal temperature of 145 degrees F. Remove the pork chops from the pan and set aside to rest for 5 minutes. Serve the pork chops with salsa on top and macadamia nuts as garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 40570,"Unagi Roll (Broiled fresh water Eel) 8 ounces sushi rice Sushi Su seasoning, recipe follows 1 full sheet nori (roasted seaweed) 1-ounce cucumber, julienned 1/2-ounce Kaiware (daikon sprouts), juilienne 4 ounces Unagi (broiled fresh water eel) 1 pinch sesame seeds 1 ounce Unagi Glaze, recipe follows Gari (pickled ginger), to taste Wasabi (Japanese horseradish), to taste Soy Sauce, to taste 3 tablespoons sugar 1 tablespoon salt 1 cup rice vinegar 1- ounce sea kelp 4 ounces sake 4 ounces mirin 1-ounce sugar 1-ounce water 1/2-ounce soy sauce Instructions: To cook the sushi rice - wash rice well, drain and let stand for 30 minutes in colander. When cooking rice, for 1 cup of rice add just a little less than 1 cup water in a rice cooker. 45 minutes after rice has been started, remove into a big mixing bowl (plastic or wood is best, metal is also OK) to speed the cooling process. Add 1-ounce of sushi su seasoning and mix well into rice. Let stand to cool. Periodically turn your rice to cool evenly. Do this for about 20 to 30 minutes, then cover.
Place a full sheet of nori (rough side up), on the bamboo rolling mat. Cover the whole sheet except for about 7/8-inch at far end with rice, pressing rice with damp hands into an even layer. Sprinkle sesame seeds on rice from left to right. Place bands of Unagi, cucumber, and kaiware sprouts across leading edge of nori. Roll closest edge to you, up and away from you, very carefully tuck in the roll and continue until you reach the bare end, to seal your roll. Make sure when rolling all ingredients are tightly secured, this will help to keep ingredients intact when cutting. Compress the roll with the bamboo mat. You may shape your roll making it slightly oval or squared off. To serve, slice into 12 even slices. Place Unagi glaze on plate or serve as side dish. Fan out sushi on plate, garnish with pickled ginger and wasabi. Serve with soy sauce.
Sushi hints: Nori has 2 sides, 1 rough and 1 smooth and shiny. The rough side holds the rice better and the smooth side is more presentable on the outside. Also, water is your best friend when making sushi. Keep you hands wet when handling rice so the rice will not stick to your hands. This is important when slicing or cutting sushi rolls, keep your knife wet at all times so the knife can glide through the rice. Combine all ingredients in a saucepan. Cook just until sugar completely dissolves. Remove from the heat and cool completely. Combine all ingredients and set aside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40571,"Steve's Killer Bread Pudding 1 cup raisins 1/4 cup dark rum (recommended: Myers's) 1 1/2 loaves stale French or Italian bread, torn into pieces 3 cups milk 3 eggs, slightly beaten 1/2 cup butter, melted 2 teaspoons cinnamon 2 teaspoons vanilla extract 1 cup heavy cream or 1 cup evaporated milk 1 cup sugar 3/4 cup brown sugar 2 tablespoons molasses 2 teaspoons lemon zest 1/2 teaspoon salt 1 1/2 cups sugar 5 ounces evaporated milk 4 tablespoons margarine 1 egg, beaten 2 egg yolks, beaten 3 tablespoons dark rum (recommended: Myers's) Instructions: Place raisins in a small bowl with rum and soak for a couple of hours. Drain raisins and reserve soaking liquid. Place bread pieces in a 9 by 12-inch baking dish. Add raisins to dish. In a large bowl, combine the milk, eggs, butter, cinnamon, vanilla, heavy cream, sugar, brown sugar, molasses, lemon zest, and salt, and mix well to ensure the sugar has been dissolved. Add the reserved raisin soaking liquid to the milk mixture and pour over bread. Let sit until bread has soaked up all of the milk mixture for at least 1 to 2 hours. Preheat oven to 350 degrees F. Place baking dish in another large pan and add water about halfway up the sides of the baking dish. Bake for 1 hour or until bread pudding has set. Remove bread pudding from oven and let cool to just warm. While bread pudding is cooling, make Rum Sauce: Combine sugar, evaporated milk, margarine, egg and yolks in the top of a double boiler and cook, stirring well, until thick. Do not let sauce boil. Keep warm until serving time. Whisk in rum just before serving. Serve bread pudding with sauce. ","[Port, Tawny Port, Moscato, Sherry]" 40572,"Gazpacho with Mashed Avocado and Smoked Seafood 1 tablespoon fresh lime juice 1 tablespoon fresh lemon juice 1 1/2 teaspoons sour cream 3/4 teaspoon chopped fresh parsley 3/4 teaspoon chopped fresh cilantro 1/2 teaspoon minced garlic 1/2 teaspoon salt 1/8 teaspoon freshly ground white pepper 1 1/2 pounds ripe tomatoes, finely chopped (about 3 1/2 cups) 2 cups peeled, seeded and finely chopped cucumbers 1 cup finely chopped yellow onions 3/4 cup finely chopped red bell peppers 3/4 cup finely chopped yellow bell peppers 1/2 cup finely chopped green bell peppers 1 (14-ounce) can peeled plum tomatoes and their liquid 1 (16-ounce) can tomato vegetable juice
2 tablespoons balsamic vinegar 2 tablespoons sherry vinegar 1/2 cup extra-virgin olive oil 2 tablespoons kosher salt 1 teaspoon freshly ground black pepper 1 1/2 teaspoons chili powder 2 teaspoons minced garlic 4 teaspoons seeded and minced jalapeno peppers 1/3 cup plus 2 tablespoons fresh lime juice 2 tablespoons chopped fresh cilantro 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 1/2 pound peeled and deveined medium shrimp 1/2 pound squid, cut into 1/4-inch-thick rings Essence, recipe follows 1 pound ripe avocados, peeled, seeded, and chopped 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: Combine half of the chopped tomatoes with half of the cucumbers, onions, and red, yellow, and green bell peppers in the bowl of a food processor with the canned tomatoes and their liquid, and puree on high speed. Combine the remaining half of the chopped ingredients in a very large bowl. Add the pureed vegetables, the tomato vegetable juice, and all of the remaining ingredients and stir well to blend. For the Smoked Seafood: Prepare a stovetop smoker. Toss seafood with Essence. Add to smoker and smoke for 6 to 8 minutes, or until cooked through, but not overcooked. Remove the seafood from the smoker and set aside in a bowl, refrigerating as necessary. For the mashed avocado: Place the avocado in a medium bowl and mash with the back of a fork. Fold in the remaining ingredients and mix until blended and creamy. To serve, ladle the soup into small bowls or large cups, top each with 2 tablespoons of the mashed avocado and garnish with the smoked seafood. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40573,"Homemade Bacon 5 pounds pork belly, skin on 1/4 cup kosher salt 2 teaspoons pink curing salt 1/4 cup packed dark brown sugar 1/4 cup honey (preferably chestnut honey) 2 tablespoons red pepper flakes 2 tablespoons smoked sweet paprika 1 teaspoon cumin seeds Instructions: Rinse the pork belly and pat dry. Transfer to a resealable 2-gallon plastic bag. To make the spice rub, mix the kosher salt, pink salt, brown sugar, honey, red pepper flakes, paprika and cumin in a bowl. Coat the pork belly all over with the mixture. Close the bag and refrigerate 7 to 10 days, flipping once a day, until the pork belly feels firm. It should take 7 days for a thin belly that is about 11/2 inches thick, longer for a belly that's 2 to 3 inches thick. Remove the pork belly from the bag, rinse thoroughly and pat dry. Refrigerate the belly on a rack, uncovered, 48 hours. Set up your smoker according to the manufacturer's instructions using applewood chips, and set to 200 degrees F. Smoke the pork belly 3 hours, or until the bacon reaches an internal temperature of 150 degrees F. Remove the rind (optional), then slice and cook as desired. To store, wrap the bacon in plastic wrap and refrigerate up to 1 week or freeze up to 2 months. Pink curing salt is a mix of salt and sodium nitrite. It keeps the meat pink and protects it from bacteria. You can find it at specialty food stores or online. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 40574,"White Chocolate Orzo Pudding 4 cups whole milk 3 tablespoons sugar
1/2 teaspoon kosher salt 1/2 teaspoon pure vanilla extract
1 cinnamon stick
1 cup dried orzo pasta
3/4 cup white chocolate chips, such as Guittard
1 teaspoon orange zest (1/2 orange)
1/2 cup crushed amaretti cookies
Instructions: Bring the milk, sugar, salt, vanilla and cinnamon stick to a simmer over medium heat in a medium saucepan or Dutch oven. Stir in the orzo and reduce the heat to low, just to maintain a gentle simmer. Cook, stirring often, until the orzo is cooked and the liquid is beginning to thicken slightly, 12 to 14 minutes; there will still be a good amount of liquid. Add the white chocolate chips and orange zest and stir until the chocolate is melted. Allow to cool to room temperature, about 20 minutes, stirring occasionally to prevent a skin from forming over the surface. Discard the cinnamon stick. Spoon the pudding into serving vessels of your choice and refrigerate until chilled, at least 1 hour and up to overnight. Serve with crushed amaretti cookies sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 40575,"Jamaican Jerked Chicken 5 pounds chicken pieces 2 cups distilled white vinegar, plus 1 teaspoon 2 cups finely chopped scallions 2 Scotch bonnets, seeded and minced (please wear gloves) 2 tablespoons soy sauce 4 tablespoons fresh lime juice 5 teaspoons ground allspice 2 bay leaves 6 cloves garlic, minced 1 tablespoon salt 2 teaspoons sugar 1 1/2 teaspoons dried thyme, crumbled 1 teaspoon cinnamon 2 cups Jamaican Barbecue Sauce, to serve, recipe follows 5 pounds chicken pieces 2 cups distilled white vinegar, plus 1 teaspoon 2 cups finely chopped scallions 2 Scotch bonnets, seeded and minced (please wear gloves) 2 tablespoons soy sauce 4 tablespoons fresh lime juice 5 teaspoons ground allspice 2 bay leaves 6 cloves garlic, minced 1 tablespoon salt 2 teaspoons sugar 1 1/2 teaspoons dried thyme, crumbled 1 teaspoon cinnamon 2 cups Jamaican Barbecue Sauce, to serve, recipe follows 1 1/4 cups ketchup 1/3 cup dark brown sugar 1/3 cup distilled white vinegar 1/3 cup soy sauce 2 tablespoons Jamaican hot pepper sauce 3 tablespoons dark rum 2 tablespoons Jerk marinade (reserved from associated recipe) 3 cloves garlic, minced 3 scallions, minced 3 tablespoons minced fresh ginger 1 1/4 cups ketchup 1/3 cup dark brown sugar 1/3 cup distilled white vinegar 1/3 cup soy sauce 2 tablespoons Jamaican hot pepper sauce 3 tablespoons dark rum 2 tablespoons Jerk marinade (reserved from associated recipe) 3 cloves garlic, minced 3 scallions, minced 3 tablespoons minced fresh ginger Instructions: Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside. In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce. Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days. On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice. Rinse chicken pieces well in 2 cups of the vinegar, drain, transfer to 2 sealable plastic bags and set aside. In the bowl of a food processor combine remaining 1 teaspoon vinegar, scallions, Scotch bonnets, soy sauce, lime juice, allspice, bay leaves, garlic, salt, sugar, thyme, and cinnamon. Reserve 2 tablespoons of the jerk marinade for the Jamaican Barbecue Sauce. Rinse chicken pieces well under cold running water and pat dry with paper towels. Divide chicken pieces between 2 heavy-duty gallon plastic sealable bags and divide marinade evenly between the 2. Turn bags over to evenly distribute marinade, and refrigerate chicken for at least 24 hours and up to 2 days. On an oiled grill rack set about 6 inches above red-hot coals, grill chicken (in batches if necessary), covered, for 10 to 15 minutes on each side, or until cooked through. Transfer to a warm platter and keep warm until serving. Serve with Jamaican Barbecue Sauce, alongside fried plantains, rice, or bread of choice. In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving. In a medium non-reactive saucepan combine all ingredients except rum and bring to a boil, stirring to dissolve sugar. Reduce heat to a simmer and continue to cook another 12 minutes, until sauce is thick and flavorful and coats the back of a spoon. Remove from heat and stir in rum. Cool sauce to room temperature before serving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 40576,"Rustic Cinnamon and Sugar Hand Pies with Raspberry-Cream Cheese Filling 4 cups raspberries Juice of 1/2 lemon
1/3 cup plus 1/4 cup granulated sugar 8 ounces ricotta cheese 4 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
1 large egg 1/2 cup sanding sugar
2 teaspoons ground cinnamon
8 cups (2 quarts) canola oil
All-purpose flour, for dusting the work surface 1 pound homemade or prepared pie dough, recipe follows 2 1/2 cups all-purpose flour, plus more for dusting the work surface 3 tablespoons granulated sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon kosher salt
2 sticks (1 cup) cold unsalted butter, cut into small cubes
1/3 cup ice water, plus more if needed
Instructions: Put the raspberries, lemon juice and 1/3 cup of the granulated sugar in a medium saucepan and cook over medium heat until the berries are soft and the liquid has thickened, about 15 minutes. Let cool to room temperature. Combine the ricotta cheese, cream cheese, vanilla and remaining 1/4 cup granulated sugar in a bowl and stir until smooth. Whisk together the egg and 1 tablespoon water in a small bowl for the egg wash; set aside. In a separate small bowl, combine the sanding sugar with the cinnamon; set aside. Fill a Dutch oven or deep fryer with the oil and heat to 325 degrees F. Dust a work surface with flour, roll half of the pie dough to 1/4-inch thickness and then cut out five 5-inch circles. Spoon a heaping tablespoon of the ricotta-cream cheese mixture onto one side of each circle, leaving about a 1-inch space from the edge. Top with a heaping teaspoon of the raspberry mixture, then brush the bottom edge of each pie with the egg wash and fold over to make a half-moon. Use a fork to press around the edges. Repeat with the remaining dough, filling and egg wash. Working in batches, fry the pies until golden and crisp, 2 to 3 minutes. Drain on a paper towel-lined plate and sprinkle with the sugar and cinnamon mixture. In a food processor, add the flour, granulated sugar, cinnamon and salt and pulse to combine. Add the butter and pulse until the butter is coated with flour and is still in chunks, 3 to 4 times. Slowly pulse in the water until the dough holds together when squeezed between your fingers. Turn the dough out onto a lightly floured surface, divide into 2 equal parts, shape each into a disk and wrap with plastic. Refrigerate for at least 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 40577,"Chicken Tostadas Vegetable oil for frying 6 white corn tortillas Kosher salt for sprinkling 3 cups cooked shredded chicken 1/3 cup freshly squeezed lime juice 1/4 cup olive oil 1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper Refried Beans, warm, recipe follows 3 ounces Monterey Jack cheese, shredded (about 1/2 cup) 1/2 head iceberg lettuce, cored and shredded 1 Hass avocado, thinly sliced or Guacamole, recipe follows 2 cups Salsa Cruda, recipe follows 1/2 cup sour cream 1 scallion, thinly sliced 12 fresh coriander (cilantro) leaves 2 tablespoons olive oil 1/4 medium Spanish onion, finely chopped 1 teaspoon ground coriander 1 teaspoon ground cumin 4 cloves garlic, minced One 15.5-ounce can pinto beans (with liquid), mashed 1/4 teaspoon kosher salt Freshly ground black pepper 2 ripe tomatoes or 4 plum tomatoes, cored and roughly chopped 1/4 medium onion, finely chopped (about 3 tablespoons) 1/4 jalapeno, seeded and minced 2 tablespoons chopped fresh coriander (cilantro) 1 teaspoon kosher salt Freshly ground black pepper Instructions: To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches. Place over medium heat and heat to 375 degrees F. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt. Set aside.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste. Cover with plastic wrap and set aside.
To assemble the tostadas: Preheat the broiler. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds. Divide the tortillas among 6 plates.
Evenly mound the chicken on each tortilla and top with the lettuce. Top each tostada with avocado, salsa, and a dollop of sour cream. Sprinkle with the scallion and garnish the tostada with the coriander leaves. Serve immediately. Heat the oil in a large skillet over medium-high heat. Add the onion, coriander, and cumin and cook, stirring, until lightly browned, about 2 minutes. Add the garlic and cook, until lightly browned, about 1 minute more. Add the beans and cook, stirring frequently, until thick and amber brown in color, about 4 minutes. Stir in the salt and season with pepper to taste. In a small bowl, mix together the tomatoes, onion, jalapeno, coriander, salt, and season with pepper to taste. Cover with plastic wrap and set aside. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 40578,"Citrus Grilled Shrimp over Greens 1 pound large raw shrimp, peeled and deveined (leave tail on for presentation) 1/2 cup orange juice 1 tablespoon lime juice 2 teaspoons olive oil 2 teaspoons Dijon mustard 1/2 teaspoon finely grated lime zest from 1 lime, reserve lime 1/2 teaspoon salt 1/4 teaspoon ground black pepper Metal or wooden skewers 2 teaspoons fresh thyme leaves 2 teaspoons chopped fresh chives 6 cups mixed lettuces (any combination Romaine, Bibb, endive, or baby greens) 1 cup halved cherry tomatoes Instructions: Coat an outdoor grill or stove-top grill pan with cooking spray and preheat to medium-high. Skewer shrimp on metal or wooden skewers or place in a grilling basket. Set aside. Zest lime, then slice in half and place on grill. In a small bowl, whisk together orange juice, lime juice, oil, mustard, lime zest, salt, and black pepper. Remove 3 tablespoons of citrus mixture and brush all over shrimp (reserve remaining mixture to use as a vinaigrette for the greens). Grill shrimp 3 minutes on 1 side. Flip and cook 1 to 3 more minutes, until shrimp are bright pink and cooked through. Add thyme and chives to reserved citrus mixture. Arrange lettuce on individual plates. Top lettuce with tomatoes and grilled shrimp. Spoon reserved citrus vinaigrette over top, squeeze juice from grilled lime and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 40579,"Fried Sesame Balls with Lotus Paste Filling 2/3 cup (60 grams) dried skinless lotus seeds (available at Chinese markets and online; see Cook\u2019s Note) 1/2 cup warm water 1/3 cup plus 1 tablespoon confectioners\u2019 sugar Kosher salt 3 tablespoons vegetable oil 2 teaspoons light corn syrup 1/3 cup (43 grams) wheat starch (available at Chinese markets and online) 1/4 cup boiling water 1 cup (113 grams) glutinous rice flour 1/4 cup granulated sugar 2 tablespoons lard or shortening, melted and slightly cooled 1/2 cup white sesame seeds 6 to 8 cups vegetable oil, for frying Instructions: For the lotus paste: Rinse the lotus seeds in a medium bowl under cold water, then cover with 3 to 4 cups cold water. Soak at room temperature overnight. Drain. Split each seed if whole, then remove and discard any green core, which will be bitter. Discard any dark lotus seeds. Combine the lotus seeds with 4 cups cold water in a medium saucepan. Cover and bring to a boil over high heat, then reduce to a simmer over low heat. Cook, partially covered, until the seeds are soft and easily break apart, about 1 hour, adding more water if the level falls below the seeds. Drain. Transfer the lotus seeds to a food processor. Add the warm water and process on high speed, stopping to scrape down the sides occasionally, until very smooth, about 1 minute. Pass through a mesh-strainer into another medium bowl, pressing on the solids. Scrape the bottom of the strainer and discard the solids (see Cook\u2019s Note). Combine the lotus puree, confectioners\u2019 sugar and a small pinch of salt in a medium nonstick saute pan. Cook over medium-low heat, stirring constantly with a flat-edge wooden spoon or firm rubber spatula, until the paste has thickened and slowly comes back together when you run a spatula across the bottom of the saute pan, 5 to 7 minutes. Add the oil 1 tablespoon at a time, stirring constantly after each addition, until incorporated. Add the corn syrup and stir until smooth. Spread the lotus paste evenly in a shallow bowl. Cover with plastic wrap, pressing the plastic against the surface to prevent a skin from forming. Let cool to room temperature, about 30 minutes, then refrigerate until firm, about 2 hours (see Cook\u2019s Note). For the dough: Meanwhile, stir the wheat starch and boiling water in a medium heatproof bowl until a dough forms. Knead for 30 seconds until all the starch is hydrated. Cover with a plate and set aside until needed.