13053,"Orange and Fennel Salad 1 pkg. (6 oz.) DOLE? Tender Garden 2 oranges, peeled and cut in half slices 1 fennel bulb, trimmed, cored and thinly sliced lengthwise 8 pitted Kalamata olives, cut in half Orange Vinaigrette (recipe below) Instructions: Combine salad, oranges, fennel and olives in large bowl. Toss with Fresh Orange Dressing, to coat, as desired. Refrigerate any remaining vinaigrette. Whisk together 1/4 cup orange or blood orange juice, 1/4 cup vegetable oil, 2 tablespoons lemon juice, 2 tablespoons rice vinegar, 2 teaspoons sugar, 1 teaspoon Dijon-style mustard, salt and ground black pepper, to taste until blended. Makes about 3/4 cup. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13054,"Fried Okra 1 pound fresh okra 1 cup self-rising cornmeal 1/2 cup self-rising flour 1 cup vegetable oil Instructions: Rinse the okra and dry with a paper towel. Cut the pods into 1/2 inch pieces, remove the tops. In a bowl, mix together the cornmeal, flour, and salt. Add the okra pieces to the bowl, stirring to coat with the cornmeal mixture, and then let sit for a few minutes. Stir again. When the breading clings to the okra, shake the bowl -- excess breading will go to the bottom. Heat the oil over medium heat in a frying pan large enough to allow the okra room to cook evenly. Spoon the okra out of the bowl and fry in the hot oil until browned all over, about 10 to 15 minutes. Drain the okra on paper towels before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 13055,"Red Wine and Port Poached Pears with Mascarpone 1 1/2 cups ruby port 1 1/2 cups red wine 1 1/4 cups sugar 2 star anise 2 cinnamon sticks 1 bundle thyme 1 lemon, zested, not grated, but in big strips for easy removal 1/2 vanilla bean, split and seeds scraped 3 Bosc pears, peeled, halved and cored 1 pint mascarpone cheese, at room temperature 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler Instructions: In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid. Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl. Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve. Voila! ","[Chardonnay, Pinot Noir, Barolo, Rioja]" 13056,"Braised Beef Shank 1 (5-pound) beef shank, trimmed of all fat 4 (750 ml) bottles red wine 3/4 cup red wine vinegar 2 tablespoons whole black peppercorns 5 bay leaves Sprigs thyme, cilantro, tarragon, and parsley 3 onions, medium chopped 4 carrots, peeled, medium chopped 5 celery stalks, medium chopped 2 heads garlic, root removed, cloves separated 1 cup demi-glace Instructions: Shanks: Marinade beef overnight, turning once. Remove beef from marinade, pat dry, and season with salt and pepper. Sear beef in oil on all sides in hot pan, set meat aside. Brown vegetables in same pan as meat. When vegetables are brown, place meat back in pan and cover with marinade. Bring to a boil. Cover and simmer in 325 degree F oven until meat is falling off bone, about 5 hours. Drain the meat and reserve the strained liquid. When done, place meat in container covered with strained cooking liquid. Let stand overnight in the refrigerator. Remove meat from cooking liquid. Slice 1/2-inch thick. Place in pan. Combine 4 cups liquid and demi-glace. Reduce to sauce consistency. Pour sauce over meat and reheat in a 375 degree oven for about 20 minutes. Serve meat topped with diced glazed carrots and garnish with parsley. Serving suggestion: 4 carrots, peeled, diced and glazed, chopped parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]" 13057,"Open-Faced Tomato Grilled Cheese 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh oregano 1/4 teaspoon red pepper flakes Kosher salt 1/2 baguette, halved lengthwise 1 large clove garlic, halved 1 medium tomato, halved and sliced 1/4 inch thick 1/4 pound sliced provolone cheese Instructions: Preheat a grill to medium high. Combine the olive oil, oregano, red pepper flakes and a pinch of salt in a small bowl. Brush the cut sides of the baguette with some of the flavored oil. Grill cut-side down until toasted, about 4 minutes. Rub the grilled sides of the baguette with the garlic. Top with the tomato slices, season with salt and cover with the provolone. Grill, covered, until the cheese melts, 3 to 5 minutes. Drizzle with the remaining flavored oil and season with salt. Cut into pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13058,"Salsa Verde 3/4 cup extra-virgin olive oil 1/3 cup fresh parsley leaves, roughly chopped 1 tablespoon capers, drained 2 oil-packed anchovies, chopped 1 clove garlic, peeled Juice of 1/2 a lemon Instructions: Add the olive oil, parsley, capers, anchovies, garlic and lemon juice to a food processor and blend until smooth. Can be kept refrigerated in a covered container for up to 3 days. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 13059,"Sheet-Pan Cheese Pizza 1 1/2 teaspoons active dry yeast 1 1/2 cups warm water (about 110? F) 2 cups bread flour 1 3/4 cups all-purpose flour, plus more for kneading 2 teaspoons sugar 2 teaspoons kosher salt 2 tablespoons extra-virgin olive oil, plus more for the baking sheet 1 15-ounce can crushed tomatoes 1 small clove garlic, grated
1 teaspoon extra-virgin olive oil 1/4 teaspoon dried oregano
Pinch of sugar, plus more if needed
Kosher salt and freshly ground pepper 1/4 cup grated Parmesan cheese 2 cups freshly grated low-moisture mozzarella cheese 4 ounces fresh mozzarella cheese, torn Instructions: Make the dough: Sprinkle the yeast over the hot water in a small bowl. Let stand until dissolved and slightly foamy, 5 to 10 minutes. Meanwhile, whisk the bread flour, all-purpose flour, sugar and salt in a large bowl and make a well in the center. Pour the yeast mixture into the well and add the olive oil. Stir with a wooden spoon until a shaggy dough forms. Turn the dough out onto a lightly floured surface, dust the dough with flour and knead, dusting with more flour as needed, until very smooth and elastic but still slightly tacky, 3 to 5 minutes.
Transfer the dough to an 11-by-17-inch rimmed baking sheet coated with 3 tablespoons olive oil, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 hours.
Make the pizza sauce: Combine the tomatoes, garlic, olive oil, dried oregano, sugar and a pinch each of salt and pepper in a medium bowl; season with more salt and sugar if needed. (Makes about 1 1/2 cups.) Make the pizza: Preheat the oven to 450? F (use the convection setting, if available) with a pizza stone, baking steel or inverted large baking sheet in the lower third of the oven. Gently stretch and press the dough to cover the pan as much as possible. Let stand 30 minutes, then gently press and stretch the dough again, if needed, to cover the pan. Top the dough with the pizza sauce, Parmesan, grated mozzarella and torn mozzarella.
Place the baking sheet on the hot stone and bake the pizza until the crust is golden brown, about 20 minutes. Let cool slightly, then remove to a cutting board. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13060,"Home Sweet Potato Home Au Gratin 1 cup milk 1 pint (2 cups) heavy cream 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cinnamon 1 teaspoon salt 1/4 teaspoon ground black pepper 3 pounds sweet potatoes (about 12 sweet potatoes, depending on size), peeled and sliced thin with a mandoline 1 tablespoon chopped fresh parsley leaves 2 tablespoons butter, cut into chunks, plus more for baking dish 1/4 cup panko bread crumbs 1/4 cup grated Cheddar Instructions: In a large saucepan combine milk, cream, nutmeg, cinnamon, salt, and pepper. Gently fold in sweet potatoes. Bring to a simmer and allow sauce to thicken. Preheat oven to 350 degrees F. Butter a 3-quart baking dish. Combine the bread crumbs, butter and Cheddar to make the gratin topping. Transfer the potato mixture to the baking dish and sprinkle with the gratin topping. Bake until the potatoes are cooked through, about 35 to 45 minutes. Serve in the baking dish, garnished with chopped parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13061,"Radicchio, Endive and Arugula Salad with a Citrus Vinaigrette 1 head radicchio 2 heads Belgian endive 1 large bunch arugula 2 tablespoons grapefruit juice 2 tablespoons orange juice 1 teaspoon mustard 1/3 cup extra virgin olive oil Salt and pepper to taste Instructions: Slice the head of radicchio into thin slices. Cut endive into rounds. Remove stems from arugula. Wash under cold water and spin dry. In a large bowl toss all the greens together. Season with salt and pepper. Drizzle with Citrus Vinaigrette (see recipe below). In a small bowl combine juices and mustard. Slowly drizzle in olive oil while whisking. Season with salt and pepper. Yield: about 1/2 cup dressing ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13062,"Pecan Pie Sundae 1 pint rum raisin ice cream 1 pint chocolate chip ice cream 1 store-bought pecan pie 1/2 cup chocolate shell 2 tablespoons chopped pecans Instructions: Working quickly, scoop the rum raisin and chocolate chip ice cream on the pie, alternating flavors. Freeze the pie until the ice cream is firm, about 30 minutes Drizzle the chocolate shell over the ice cream. Sprinkle with the pecans. Freeze until the ice cream is very firm, about 1 hour. ","[Port, Tawny Port, Moscato, Riesling]" 13063,"Edamame Crusted Ahi Tuna with Daikon Salad 4 block pieces #1 ahi tuna, 6 ounces each Salt and black pepper 2 cups edamame, chopped up 2 shallots, rough chopped 2 eggs 1 cup rice flour Soda water, to bind Canola oil, for frying plus 1/4 cup, for salad dressing 1 teaspoon wasabi powder 1 tablespoon naturally brewed soy sauce 2 tablespoons rice vinegar 1 teaspoon sesame oil 2 packages daikon sprouts 1 large carrot, peeled and shredded 1 tablespoon green scallions, sliced 1 tablespoon toasted sesame seeds, for garnish Instructions: Pre-heat a fryer to 400 degrees F. Season the ahi on all sides with salt and pepper. In a food processor, add the edamames and shallots, pulse into small pieces. Add the eggs and pulse to mix. Meanwhile, make tempura batter whisking the flour with soda water until a thick paste is formed. Fold the edamames with the tempura. Dip the ahi in the batter and fry for 3 to 4 minutes, until golden brown. Season lightly with salt and slice in half on the bias. The middle should be cool and rare. To make the salad, in a small bowl, whisk together the wasabi, soy, vinegar, sesame oil, and 1/4 cup canola oil. Toss vinaigrette (save a little for garnish) with the sprouts, carrots, scallions, and season. Check for balance of flavor. Using a 3 to 4 inch ring mold (2 to 3 inches tall), stuff with the salad and drizzle vinaigrette around. Place the ahi on top and de-mold. Garnish with sesame seeds. Beverage suggestion: Iced Black Teas and Chilled Ji-sake, Bijuwajo ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Shiraz]

" 13064,"Crispy Zucchini Flowers Stuffed with Ricotta and Mint 7 ounces good-quality crumbly ricotta cheese (not supermarket ricotta; best bought from a specialty shop) 1/4 of a nutmeg, finely grated, or a pinch of ground nutmeg A small handful freshly grated Parmesan 1 lemon, zest finely grated, plus 2 lemons, halved for serving A small bunch fresh mint, leaves picked and finely chopped 1 to 2 fresh red chiles, halved, seeded and very finely chopped Sea salt and freshly ground black pepper 1 3/4 cups self-rising flour, plus a little extra for dusting 1 1/2 cups decent white wine or sparkling water 8 zucchini flowers, with zucchini still attached Vegetable oil A small piece potato, peeled, optional A few sprigs fresh parsley, optional Instructions: These stuffed zucchini flowers look and taste amazing! Make sure they're eaten straightaway, while they're still crisp and hot. If you can't get hold of any flowers you can still make the recipe using just the zucchini - it will be like an Italian tempura. Beat the ricotta in a bowl with the nutmeg, the Parmesan, lemon zest and most of the chopped mint and chiles. Season carefully, with salt and pepper, to taste. To make a lovely light batter, put the flour into a mixing bowl with a good pinch of salt. Pour in the white wine and whisk until thick and smooth. At this point the consistency of the batter should be like heavy cream or, if you dip your finger in, it should stick to your finger and nicely coat it. If it's too thin, add a bit more flour; if it's too thick, add a little more wine. Open the zucchini flowers up gently, keeping them attached to the zucchini, and snip off the pointed stamen inside because these taste bitter. Give the flowers a gentle rinse if you like. With a teaspoon, carefully fill each flower with the ricotta mixture. Or, as I prefer to do, spoon the ricotta into the corner of a sandwich bag. Snip 1/2-inch off the corner and use this as a makeshift piping bag to gently squeeze the filling into each flower, until just full. Carefully press the flowers back together around the mixture to seal it in. Then put the flowers aside. (Any leftover ricotta can be smeared on hot crostini as a snack!) Now for the deep-frying bit. Get everyone out of the way if you can and make sure there are no kids around. Have tongs or a spider ready for lifting the flowers out of the oil, and a plate with a double layer of paper towels on it for draining. Pour the oil into a deep fat fryer or large deep saucepan so it's about 4 inches deep. Heat it up to 350 degrees F or, if using a saucepan, put in your piece of potato. As soon as the potato turns golden, floats to the surface and starts to sizzle, the oil is just about the right temperature. Remove the potato from the pan. One by one, dip the zucchini with their ricotta-stuffed flowers into the batter, making sure they're completely covered, and gently let any excess drip off. Carefully release them, away from you, into the hot oil. Quickly batter another 1 or 2 flowers and any small zucchini (or parsley) leaves if you have any - but don't crowd the pan too much otherwise they'll stick together. Fry until golden and crisp all over, then lift them out of the oil and drain on the paper towels. Remove to a plate or board and sprinkle with a good pinch of salt and the remaining cl and mint. Serve with half a lemon to squeeze over. Bloody delicious. Eat them quick! \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 13065,"Eggnog Blossoms 1 1/4 cups all-purpose flour (see Cook's Note) 1/4 teaspoon baking powder 1/4 teaspoon kosher salt 1 stick (8 tablespoons) unsalted butter, at room temperature 3/4 cup sugar 1 tablespoon heavy cream 1 to 1 1/2 teaspoons rum extract 1 small pinch ground cloves 1 large egg yolk 4 teaspoons freshly grated nutmeg 24 foil-wrapped striped milk chocolate-white chocolate drops, such as Hershey Hugs, unwrapped Instructions: Preheat the oven to 375 degrees F and line 2 baking sheets with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl until combined. Beat the butter and 1/2 cup of the sugar with an electric mixer on medium speed in a large bowl until creamy, about 1 minute. Add the cream, rum extract, cloves, egg yolk and 2 teaspoons of the nutmeg and beat until smooth. Add the flour mixture and mix on low speed until the dough just combines. Roll the dough into twenty-four 1-inch balls using a 1/2-ounce ice cream scoop or a tablespoon. Combine the remaining 1/4 cup sugar and 2 teaspoons nutmeg in a small bowl. Roll the balls in the spiced sugar to coat, and then arrange 2 inches apart on the prepared baking sheets. Bake the cookies, rotating the baking sheets front to back and top to bottom halfway through, until golden brown at the edges, about 14 minutes. Remove the baking sheets from the oven, place on wire racks and immediately press a chocolate drop in the center of each cookie while it is still soft and warm. Do not move the cookies until the chocolate has completely set and the cookies are cool, at least 1 hour. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13066,"Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette 6 tablespoons olive oil 1 medium red onion, diced 2 cloves garlic, finely chopped 2 jalapenos, diced 1/4 cup prepared horseradish, drained 3 tablespoons Dijon mustard 1/4 cup creme fraiche or sour cream 2 pounds lump crabmeat, picked over 2 to 4 tablespoons instant flour (recommended: Wondra) Salt and freshly ground black pepper 2 cups blue cornmeal Black Olive-Roasted Red Pepper Relish, recipe follows Basil Vinaigrette, recipe follows 2 roasted red peppers, peeled, seeded and diced 1/4 cup kalamata olives, pitted and chopped 2 tablespoons white wine vinegar 3 tablespoons extra-virgin olive oil 2 tablespoons basil chiffonade Salt and freshly ground black pepper 1 cup chopped fresh basil leaves 1/4 cup mayonnaise 3 tablespoons white wine vinegar Water 2 teaspoons honey 2 tablespoons extra-virgin olive oil Kosher salt Instructions: Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly. In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day. Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess. Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette. Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 13067,"Sticky Baked Chicken Wings 2 pounds chicken wings, split and tips discarded 1 tablespoon toasted sesame oil 1 tablespoon soy sauce 1 tablespoon lime juice, from 1 lime 3 tablespoons clover honey 1 tablespoon Korean chili paste 1 tablespoon soy sauce 2 teaspoons sesame oil 2 teaspoons lime juice 1 clove garlic, peeled and smashed Instructions: For the wings: Place the wings in a resealable plastic bag. To the wings, add the sesame oil, soy sauce and lime juice. Seal the bag and mix the wings around to coat in the marinade. Place in the refrigerator and marinate for 3 hours. Preheat the oven to 425 degrees F. Spread the wings on a rimmed baking sheet and bake for 20 minutes. For the sauce: While the wings are baking, combine the honey, chili paste, soy sauce, sesame oil, lime juice and garlic in a small saucepan over medium heat. Whisk until smooth. Bring to a simmer. Reduce heat to low and cook until the mixture has thickened, about 5 minutes. Remove the wings from the oven and brush with the sauce. Using a metal spatula, toss to coat well. Return the tray to the oven and cook an additional 5 to 10 minutes or until glazed and cooked through. Toss the cooked wings to coat well and serve. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 13068,"DIY Vodka Bar with Spicy Pomegranate and Lemongrass Limeade Mixers Seeds of 2 pomegranates 1 fingerling cl, sliced 1 orange, juiced 1 teaspoon orange zest 1 cup pomegranate juice 1 cup lime juice 1/2 cup organic sugar, pulverized 3 limes, zested 1 stalk lemongrass, chopped 1 bottle vodka 1 bottle dark rum 1 bottle tequila 1 bottle soda water Ice Instructions: Make the pomegranate mixer: In a bowl, add the pomegranate seeds, cl, orange juice, orange zest and pomegranate juice. Mix. Make the lemongrass mixer: In a bowl, add the lime juice, pulverized sugar, lime zest and lemongrass. Mix.
On a buffet table, set up the mixers, bottles of alcohol, soda water, ice and highball glasses. Place some ice into a glass, add a spoonful of mixer, a shot of alcohol and top off with soda water. ","[Riesling, Sauvignon Blanc, Gin, Mezcal]" 13069,"Wilted Spinach Salad with Hot Bacon Dressing One 5-ounce package baby spinach 4 large eggs
8 slices bacon, cut crosswise into 1/4-inch-thick pieces
One 3.5-ounce package cremini mushrooms, sliced
1 garlic clove, minced
Kosher salt and freshly ground black pepper
3 tablespoons apple cider vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
1/2 small red onion, thinly sliced
Instructions: Place the spinach in a large bowl and leave at room temperature. Bring a medium pot of water to a boil over medium-high heat. Use a slotted spoon to gently lower the eggs into the water. Boil until both the whites and yolks are set (hard-boiled), about 10 minutes. Transfer to a small bowl filled with ice water and cool completely. Once cool, peel the eggs and cut each into quarters. Meanwhile, put the bacon in a large skillet and set over medium heat. Cook, stirring occasionally, until golden brown and crisp, 6 to 8 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate to drain. Remove half of the bacon fat to a small bowl and reserve.
Return the skillet and remaining bacon fat to medium heat. Add the mushrooms, garlic, 1/4 teaspoon of salt and a few grinds of black pepper to the same skillet. Cook, stirring occasionally, until tender, 3 to 4 minutes. Pour in the reserved bacon fat, vinegar, mustard and honey and whisk until smooth and emulsified. Taste and season with more salt and pepper. Pour the hot bacon dressing over the spinach and toss until evenly coated and slightly wilted. Transfer to a platter and top with the eggs, red onion and reserved bacon.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13070,"Tempura Pork with Finnadinni Sauce 1 lemon, juiced 1 cup soy sauce 3 tablespoons white balsamic vinegar 1 teaspoon granulated sugar 1 jalapeno, seeded and diced 1/4 cup loosely packed cilantro leaves 1/4 cup loosely packed parsley leaves 1/4 cup loosely packed basil leaves 1/4 cup loosely packed mint leaves 2 tablespoons minced garlic 1/2 cup all-purpose flour 1 tablespoon cornstarch 1 tablespoon baking powder 1 teaspoon salt 1 egg 1/4 cup soda water 1 teaspoon rice wine vinegar 2 cups buttermilk 1 tablespoon Cajun spice 1 pork tenderloin (1 1/2 to 2 pounds), sliced 1/2-inch thick on bias Oil, for frying Instructions: Put all the liquids, sugar and jalapeno into a blender and mix well. Add the cilantro, parsley, basil and mint and pulse 5 to 6 times. Cooks Note: To pulse: the blender should be turned on to high speed, then turned off. Add the garlic and pulse 3 more times. Remove the sauce from the mixer to a bowl and let rest for 1 hour before usage if possible. In mixing bowl, mix all the dry ingredients together, blending well. Next, whisk in the egg, soda water, and vinegar. Keep the tempura cold until using, then stir again. In a mixing bowl, add the buttermilk and Cajun spice and whisk well. Add the pork and marinate for 20 to 30 minutes. In a deep-fryer or heavy-bottomed pot, heat enough oil to come halfway up the sides of the pot, to 350 degrees F and the oven to 300 degrees F. Remove the pork form the marinade and add it to the tempura batter. Remove the pork from the batter, 1 slice at a time, and carefully add to the hot oil. Fry until golden brown, 4 to 5 minutes. Cooking the pork should be done in 2 to 3 batches. Arrange the pork on a sheet pan and keep it warm in the preheated 300 degree F oven. After all the pork has been cooked, portion the pork onto serving plates and serve with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13071,"Kim's Puff Pastry Cornucopia 1 egg white beaten 1 box puff pastry Instructions: Gather a long sheet of tin foil and scrunch it up into the shape of a cornucopia (solid form), approximately 12-inches long, and as thick as you desire. Make it big, so you can add lots of desserts or other foods. Preheat oven to 400 degrees F. Next, roll out puff pastry and cut into 1 inch strips. Begin constructing the cornucopia by wrapping each strip of pastry around and around the tin foil. After approximately 20 strips, the entire foil inner will be covered. Cut out decorative leaves with the remainder of dough and decorate the top of the cornocopia. When it's finished brush with egg wash. Bake until golden, about 20 minutes. Once it has cooled, pull the inner tin foil out from the inside. You can fill it with brownies, squares, and cookies. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13072,"Italian Florentine Cookies 3/4 cup granulated sugar 1/2 cup unsalted butter 1/3 cup heavy cream 2 tablespoons honey 2 cup sliced almonds, crushed 3 tablespoons all-purpose flour 1/4 teaspoon kosher salt Zest of 1 orange 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. Add the sugar, butter, cream and honey to a heavy-bottomed saucepan and bring to a boil over direct heat. Whisk until the sugar dissolves. Stir together the crushed almonds, flour, salt and orange zest in a large bowl, then pour into the sugar mixture and mix to combine. Allow the mixture to cool, stirring occasionally, about 30 minutes. (The batter can be chilled overnight if you have the time.) Invert a cast-iron skillet over direct heat and place a piece of foil on it. Spoon teaspoon-sized amounts of batter onto the skillet, pressing out so the almonds are distributed evenly. Move the skillet over indirect heat and bake until the cookies bubble and caramelize, about 3 minutes. Remove the skillet from the grill and place the foil on a cutting board to allow the cookies to cool faster. Once cool, gently peel the cookies off the foil and serve! (Alternatively, you can bake the cookies on aluminum foil-lined baking sheets in a 350 degrees F oven until they bubble and caramelize, 10 to 12 minutes.) ","[Barolo, Chianti, Tempranillo, Garnacha]" 13073,"Garam Masala Grilled Strip Loin One 10-ounce strip loin steak 2 tablespoons Garam Masala, recipe follows A pinch of salt A pinch of pepper Oil, for the grill 1 tablespoon coriander seeds 1 tablespoon cumin seeds 1 tablespoon mixed peppercorns 6 green cardamom pods 5 brown cardamom pods 6 cloves Two 2-inch pieces cinnamon stick Instructions: Rub the steak with the Garam Masala until completely coated. Sprinkle with salt and pepper. Preheat a grill to medium-high heat, and then oil it. Grill the steak for 4 to 6 minutes on one side, and then flip and continue to cook until medium-rare, 3 to 4 more minutes. Let rest, and then slice. Preheat the oven to 325 degrees F.
Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 13074,"Steak Pitas with Tahini Cucumber Salad 1 1/4 pounds flank steak, thinly sliced against the grain 1 medium onion, thinly sliced 1 teaspoon pumpkin pie spice 1/4 cup fresh lemon juice 3 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1/4 cup chopped fresh parsley and/or mint Kosher salt and freshly ground pepper 1/4 cup tahini (sesame paste)
2 medium tomatoes, diced 3 small Persian cucumbers, peeled and chopped
4 pocketless pitas Instructions: Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons chopped herbs, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl; toss well to coat. Set aside while you prepare the salad. Whisk the tahini, the remaining garlic and 2 tablespoons lemon juice, and 1 tablespoon olive oil in a separate bowl; stir in the tomatoes and cucumbers. Heat a cast-iron skillet over medium-high heat until very hot. Brush the pitas with the remaining 1 tablespoon olive oil; cook until lightly toasted, about 1 minute per side. Transfer to plates. Working in batches, add the meat and onion to the skillet in a single layer and cook until browned, about 2 minutes per side. Serve the steak and onion on the pitas with the cucumber salad. Top with the remaining herbs. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13075,"New York Strip with Beurre Maitre d'hotel 1 (4-pound) boneless beef New York strip roast (top loin), fat trimmed Essence, recipe follows Salt Freshly ground black pepper Beurre Maitre d'Hotel, recipe follows 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 sticks unsalted butter, at room temperature 1/4 cup minced fresh parsley leaves 3 teaspoons fresh lemon juice Instructions: Preheat a grill or the oven to 450 degrees F. Sprinkle the meat with Essence, salt, and pepper, on both sides. Place on the hot grill and cook to desired doneness, turning once, about 1 hour 30 minutes or until medium rare. An instant-read thermometer inserted into thickest part of meat registers 130 degrees F for medium-rare, or 140 degrees F for medium. (Alternately, roast on a rack set on a baking sheet for 15 minutes in a 450 degree F oven. Lower the temperature to 350 degrees F and continue to cook for about 1 hour to 1 hour 15 minutes for medium-rare.) Remove from oven or grill; let stand 20 minutes. Cut crosswise into 1/3-inch-thick slices. Arrange slices on platter and top with pats of the Beurre Maitre d'Hotel. Place the butter in a medium bowl and stir with a wooden spoon or rubber spatula. Add the remaining ingredients and mix well. Place on a large sheet of plastic wrap and form into a cylinder, about 1 1/2-inches in diameter. Roll up in the plastic wrap, pushing in as you go, to form a tight log. Refrigerate or freeze until needed. To use, unwrap, cut 1/2-inch slices, and serve on top of the New York Strip. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 13076,"Gluten-Free Eggnog Cheesecake Muffins 3 cups (435 grams) white rice flour 1 1/2 cups (187 grams) tapioca flour 3/4 cup (123 grams) potato starch 1 tablespoon (8 grams) xanthan gum 1 1/2 teaspoons (5 grams) salt 1 cup finely ground gluten-free honey graham cookie crumbs (from about 9 cookies) 1 tablespoon packed light brown sugar 1/8 teaspoon salt 1/8 teaspoon pumpkin pie spice 2 1/2 tablespoons unsalted butter, melted Two 8-ounce packages plain cream cheese, at room temperature 1 cup granulated sugar 3/4 cup eggnog, at room temperature 2 large eggs, at room temperature 1 tablespoon pure vanilla extract 1/4 teaspoon salt 1/4 teaspoon nutmeg 1 cup heavy whipping cream 1/2 cup eggnog 2 tablespoons confectioners' sugar 1/8 teaspoon pumpkin pie spice Instructions: For the gluten-free flour blend: In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
For the crust: Preheat the oven to 325 degrees F and line a 12-cup muffin tin with paper liners. In a small bowl, combine the cookie crumbs, brown sugar, salt, pumpkin pie spice and butter. Reserve about 1/4 cup for topping the finished cheesecakes, then press about 1 heaping tablespoon of the crumb mixture onto the bottom of each cup. Bake until golden, 3 to 4 minutes; let cool completely. Leave the oven on.
For the filling: In a medium bowl and using an electric mixer, combine the cream cheese, granulated sugar, eggnog, eggs, vanilla, salt and nutmeg with 2 tablespoons gluten-free flour blend and beat until smooth. Top each crust until each cup is about 3/4 full with filling. Bake until set around the edges but still jiggly in the center, 15 to 18 minutes. Let cool completely on a wire rack, then remove from the tin.
For the whipped cream: Using an electric mixer with cleaned beaters, beat together the whipping cream and eggnog on high speed until soft peaks form. Add the confectioners' sugar and pumpkin pie spice; beat on medium-high speed until stiff peaks form. Top the cooled cheesecakes with the whipped cream and sprinkle over the reserved cookie crumbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13077,"Ultimate Steak and Mushroom Shooter Sandwich One 2-pound center-cut beef tenderloin, trimmed and tied with butcher's twine 1 tablespoon granulated garlic
Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter, at room temperature One 10- to 12-inch boule 1/4 cup Dijon mustard
Mushroom Duxelles, recipe follows 1 cup baby spinach
2 pints cremini mushrooms 2 cloves garlic, chopped
1 shallot, roughly chopped
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper 1/4 cup dry sherry
1 tablespoon fresh thyme, minced
Instructions: Preheat the oven to 225 degrees F. Fit a baking sheet with a wire rack. Season the tenderloin with the granulated garlic and plenty of salt and pepper. Transfer to the wire-racked baking sheet and place on the middle rack in the oven. Roast low and slow until the internal temperature registers 120 degrees F, 2 to 2 1/2 hours. Remove the tenderloin from the oven, cut off the butcher's twine and coat in the softened butter. Set the oven to broil. Broil each side until crusty and golden, about 30 seconds a side. Set aside to cool, reserving any juices for later. Slice the tenderloin as thinly as possible. We are looking for a smooth bite down here, so thin slices are key. Pour the accumulated juices over the slices and hit with more salt and pepper. Cut off the top crust of the boule about 1 inch down to create a lid. Hollow out the rest of the bread into a bread bowl. Smear the mustard over the bottom of the bread bowl. Next, spread with the Mushroom Duxelles. Then, add the sliced tenderloin; we are looking for a lot of height here, so ribbon those slices! Next comes a layer of baby spinach. Close with the top of the bread bowl and completely wrap in 3 layers of foil. Place a heavy wooden cutting board on top and use books, weights, giant cans, etc. to press down on the sandwich evenly. We are looking for maximum compression here, so 50 pounds is the goal. Just make sure the weight is distributed evenly. Press for a minimum of 4 hours at room temperature. Unwrap, slice into wedges and serve. Add the mushrooms, garlic and shallot to a food processor and pulse a few times until coarsely chopped. Heat the butter in a 12-inch skillet over medium-high heat until melted. Add the mushroom mixture and stir. Cook, stirring every couple of minutes, until the mushrooms begin to brown. Season with salt and pepper, deglaze with the sherry, then add the fresh thyme. Set aside to cool. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 13078,"Second Time Around Veal Stew \Marengo\ Style 1 tablespoon butter 8 ounces mushrooms, trimmed and caps only sliced 1/4 teaspoon ground orange zest 1/2 cup chopped canned plum tomatoes 1/4 cup white wine 1/2 of veal stew done above 1/2 cup pitted sliced green olives Instructions: In a saucepan saute the mushrooms in butter until soft. Add the orange zest and tomatoes and white wine. Reduce until thickened. Add the veal stew and bring to a simmer. Add olives and season to taste with salt and pepper. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 13079,"Cordon Bleu Kidbobs 1 cup microwaved broccoli 2 grilled chicken breasts, cut into cubes
8 ounces Black Forest ham, thinly sliced
One 8-ounce block of Swiss, cut into cubes
1 cup cherry tomatoes
1 cup stone-ground mustard 2 tablespoons agave syrup
2 tablespoons yellow mustard
Instructions: For the kidbobs: For each kidbob, skewer some broccoli, followed by the chicken, folded ribbons of Black Forest ham, Swiss cubes and a tomato to finish. This way, the kids must eat through the veggies in order to get to the meat and cheese! For the sweet agave mustard: Combine the ground mustard, agave syrup and yellow mustard in a small bowl. Serve with the kidbobs. ","[Chardonnay, Riesling, Gouda Cheese]" 13080,"Cauliflower Pizza Crust with Sausage and Basil One 2-pound head cauliflower 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper Cooking spray, for the pan 1 large egg, beaten
1/3 cup crumbled goat cheese (about 2 ounces), at room temperature 1/2 teaspoon dried oregano
1/2 teaspoon turmeric
1/2 to 3/4 cup marinara sauce
1 link Italian sausage (about 3 ounces), casing removed, cooked and crumbled
1/2 cup shredded mozzarella
Basil leaves, for garnish
Instructions: Preheat the oven to 400 degrees F. Cut the cauliflower into florets. Place the florets on a baking sheet, drizzle with the oil and sprinkle with 1/2 teaspoon salt. Toss the florets to coat evenly and roast, stirring halfway through for even cooking, until very tender with brown and crispy edges, about 45 minutes. Let cool for 15 minutes. Transfer half the florets to the center of a large clean dish towel. Wrap up all sides of the towel and twist it up to squeeze out the excess moisture. Squeezing out the moisture is very important because it will help prevent the crust from falling apart. Transfer the florets to a food processor and pulse until you get a rice-like texture. Repeat with the remaining florets. Line a baking sheet or pizza pan with parchment. Generously spray the parchment with cooking spray. Do not skip this step. In a large bowl, add the pulsed cauliflower, egg, goat cheese, oregano, turmeric, 1/2 teaspoon salt and 1/2 teaspoon pepper. Use your hands and mix well. Press the dough out into a 9-inch circle about 1/3-inch thick on the prepared baking sheet. Bake until the crust is golden brown and the edges are crispy, 25 to 30 minutes. Spread the marinara sauce over the crust, leaving a 1-inch border around the edge. Add the cooked sausage, then sprinkle with the mozzarella. Return to the oven until the cheese melts, another 10 minutes. Let sit for 5 minutes, then top with basil leaves and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13081,"Halibut Provencale 1 tablespoon grapeseed oil 1 shallot, minced 1 clove garlic, lightly crushed with the side of a knife blade and minced 1/2 teaspoon finely minced fresh rosemary leaves 1 teaspoon minced fresh thyme leaves 1 (16-ounce) can crushed tomatoes Salt and freshly ground black pepper 6 (4-ounce) halibut fillets 1/2 cup heavy cream 1 cup grape tomatoes, quartered 1 tablespoon minced fresh flat-leaf parsley Instructions: Heat grapeseed oil over medium heat in a saucepot. Saute the shallot and garlic until the shallots turn translucent, being careful not to burn the garlic. Stir in rosemary and thyme, add crushed tomatoes, season with salt and pepper, cover and let simmer for 15 minutes, then partially remove lid (leave it covered just enough to keep the spattering down) and reduce heat to medium-low, let thicken and reduce for another 15 minutes. While the sauce is thickening, season the fish with salt and pepper. Arrange fish on a steaming rack and steam over a pan of boiling water until it flakes easily, about 6 to 7 minutes. While the fish is steaming, remove the sauce from the heat and whisk in the cream. Strain the sauce into a bowl. Spoon sauce into the center of serving plate, top with a fish fillet and fresh grape tomatoes. Sprinkle with parsley leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13082,"Grilled Portobello, Scallion & Manchego Sandwiches 2 teaspoons pimenton 3 drained jarred piquillo peppers 1/4 cup mayonnaise 2 teaspoons sherry wine vinegar 2 teaspoons honey 1 teaspoon kosher salt 4 medium portobello mushrooms (about 1 pound), stemmed 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 8 scallions (white and green parts), trimmed
8 1/2-inch thick slices country-style bread 1 clove garlic, peeled 4 ounces manchego cheese, cut into 1/8-inch thick slices Freshly ground black pepper Instructions:

1. For dressing: Toast pimenton in a small skillet over medium heat, stirring frequently, until fragrant, about 4 minutes. Puree pimenton, piquillo peppers, mayonnaise, vinegar, honey, 1 teaspoon salt, and pepper, to taste, in a blender until smooth. Transfer mixture to a bowl, cover, and refrigerate.
2. For vegetables: Preheat grill or stovetop grill pan to medium-high. Brush both sides of the mushrooms with some olive oil and season with salt and pepper. Grill mushrooms, turning once, until tender and slightly charred, about 5 minutes. Brush scallions with olive oil, season with salt and pepper, to taste, and grill, turning occasionally, until soft and slightly charred, about 8 minutes. Transfer to a cutting board and roughly chop.
3. Grill bread on both sides until lightly toasted. Rub garlic and spread dressing onto one side of each piece toast. Layer scallions, mushrooms, and cheese on 4 toasts, and top with remaining bread. Press down slightly and cut in half; serve. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]

" 13083,"Sauteed Salmon with Red Onion Marmalade 4 (6-ounce) salmon fillets, skin on Salt and freshly ground black pepper Peanut oil 2 tablespoons butter 1 tablespoon oil 2 red onions, cut into 1-inch dice 3 tablespoons balsamic vinegar 3 tablespoons red wine 3 sprigs fresh thyme 1/2 cup heavy cream 1 tablespoon butter Chive flowers, as garnish Instructions: Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through. While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter. Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 13084,"Fruit Punch 8 ounces peach nectar 2 cups orange juice 2 cups cranberry juice Instructions: Combine drink ingredients in a large punch bowl or pitcher. ","[Chardonnay, Moscato, Riesling]" 13085,"Pineapple Fritters 1/4 cup sifted flour 2 tablespoons sugar Pinch of salt 2 eggs 2 tablespoons water 2 tablespoons milk 1/8 teaspoon grated lemon zest Dash of nutmeg Peanut oil for deep frying 2 pineapples 3 tablespoons confectioners' sugar with a pinch of cinnamon Instructions: Note: batter needs to sit for a day in the refrigerator before cooking Place the flour, sugar, and salt in a medium-sized bowl. Separate the eggs. Make a well in the ingredients and place the egg yolks in the well. Mix, adding the water and, gradually, the milk. Beat the egg whites to stiff peaks and gently fold them into the mixture. Add the lemon zest and the nutmeg, stirring to mix them in. Cover the bowl with a damp clean dish towel and place it in the refrigerator for a day. When ready to prepare the fritters, heat the oil to 375 degrees in a heavy Dutch oven or deep fryer. Peel the pineapple, core and cut into 1-inch pieces. With tongs, dip the pieces into the batter and fry them until they are golden brown on each side. Remove the fritters with a slotted spoon and let them drain on absorbent paper. Place them on a serving platter and sprinkle them with both the confectioners' sugar and cinnamon by placing them into a small sieve and shaking it over the fritters. Serve warm ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13086,"Grilled Peach Cobbler 6 ripe peaches, halved, pit removed 1 stick (8 tablespoons) unsalted cold butter, melted, plus more if needed, divided 8 tablespoons light brown sugar, divided 1 teaspoon ground cinnamon, divided 1/2 cup granola 1 pint vanilla ice cream 1/2 cup prepared caramel sauce, heated Instructions: Heat the grill to medium. Place the peaches cut side down on the grill until browned. Remove from the grill, cut into wedges and place into a gratin dish. To the peaches add half the butter, half the brown sugar and half the cinnamon, and toss. Add the remaining butter, sugar and cinnamon to the granola in a small bowl and toss until combined, adding more butter if needed. Top the peaches with the granola mixture and place the gratin dish onto the grill. Close and bake until the peaches and granola are golden brown, about 15 minutes. Place 1 large scoop of ice cream into 4 bowls and top with the peache mixture. Drizzle with some of the caramel sauce. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 13087,"Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Pepper Relish 1/2 cup mayonnaise 4 cloves garlic, smashed to a paste
Kosher salt and freshly ground black pepper 3 tablespoons finely chopped fresh basil 2 tablespoons red wine vinegar
1 tablespoon canola oil 8 jarred piquillo peppers, patted dry and thinly sliced
Kosher salt and freshly ground black pepper 1 medium eggplant, sliced crosswise into 1/4-inch-thick slices Canola oil, for brushing Kosher salt and freshly ground black pepper 4 ciabatta rolls, sliced in half lengthwise Canola oil, for brushing Kosher salt and freshly ground black pepper 8 ounces fresh mozzarella, thinly sliced
1 cup baby arugula
1/2 cup fresh basil leaves
Instructions: For the mayonnaise mixture: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper. Refrigerate for at least 30 minutes before using. For the roasted pepper relish: Combine the basil, vinegar, oil and peppers in a small bowl and season with salt and pepper. Let sit at room temperature while you assemble the sandwiches. Preheat a grill on medium-high heat. For the grilled eggplant: Brush the eggplant slices with oil and sprinkle with salt and pepper. Cook until grill marks appear, 1 to 2 minutes per side. For the sandwiches: Brush the cut sides of the bread with oil and season with salt and pepper. Place on the grill cut-side down to warm through and crisp slightly, about 30 seconds. Spread the bread with the mayonnaise mixture and top the bottom halves with the grilled eggplant, roasted pepper relish, mozzarella slices, arugula and basil. Cover with the tops of the bread. Place the sandwiches on the grill, weigh them down with a brick wrapped in foil and cook until pressed and the cheese has melted, flipping once, about 6 minutes. (They can also be cooked on a panini press.) Slice in half crosswise and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13088,"Rhubarb and Apple Cobbler 1 1/2 cups plus 2 tablespoons bleached all-purpose flour 1 tablespoon sugar 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled 2 tablespoons vegetable shortening, chilled 3 tablespoons ice water, or as needed 1/2 pound rhubarb (2 stalks), peeled and cut into 1-inch thick slices 2 apples, peeled and cut into 1-inch pieces 1 tablespoon extra-virgin olive oil 5 tablespoons sugar 1/4 cup water 1 tablespoon all-purpose flour 1 teaspoon finely grated lemon zest Pinch table salt 1 1/2 teaspoons unsalted butter, cut into slivers Vanilla ice cream, for serving Instructions: Crust: Sift the flour, sugar, and salt into a large bowl. Add the butter and shortening. Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs. One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to overmix. Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap. Refrigerate for at least 30 minutes and up to 2 days. Cobbler: Preheat oven to 350 degrees F. To prepare the cobbler, place the rhubarb and apples in a large, heavy saucepan. Add olive oil, 1 tablespoon sugar and water. Stir over high heat until the sugar has started to dissolve, 1 to 2 minutes. Reduce the heat to medium and cook, stirring often, until the fruit has exuded some of its liquid, about 5 minutes. Transfer mixture to a large bowl with the remaining 4 tablespoons sugar, flour, lemon zest, and salt. Cool slightly; pour into a lightly buttered 1-quart baking dish, and dot with the slivers of butter. When ready to use crust, sprinkle a little flour on a smooth work surface, and using a rolling pin or dowel, roll the pie dough about 1/8-inch thick and large enough to cover the baking dish. Cover cobbler with pie dough. Bake for 35 to 40 minutes, until top is golden. Let cobbler cool for 15 minutes before serving. Serve with vanilla ice cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13089,"Parsley Smashed New Potatoes 2 pounds new or baby red potatoes (1- to 2-inch diameter), large ones quartered 2/3 cup low-fat plain yogurt 2 scallions, cut in half lengthwise and finely chopped
1/4 cup finely chopped fresh parsley 2 tablespoons butter, softened 3/4 teaspoon salt White or freshly ground black pepper to taste Instructions: Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13090,"Christmas Tie-Dye Sweater Cookies One 17.5-ounce bag sugar cookie dough mix 3 to 5 drops red gel food dye, plus more for the icing
3 to 5 drops green gel food dye, plus more for the icing
One 12-ounce package royal icing mix or 1 batch of your favorite royal icing
Instructions: Preheat the oven to 350 degrees F. Mix the sugar cookie mix according to the package instructions and divide the dough into 3 equal dough balls. Color one dough ball red and the other dough ball green so you have 1 plain, 1 red and 1 green. Tear teaspoon-sized pieces of each color dough and drop them on a piece of parchment or a silicone baking mat, alternating colors close together so it looks like confetti. Place a sheet of parchment or wax paper on top of the dough pieces and roll out to 1/4-inch thick. Refrigerate the rolled out dough for at least 20 minutes or up to 1 hour (this helps keep the cookies from spreading). Using a sweater cookie cutter, press out as many sweaters as you can and place them on a parchment-lined cookie sheet. Re-roll the leftover dough and keep punching out cookies. (Note, the more you roll, the cooler the dough pattern will be, but if you over-roll it, it will become a muddy color.) Bake just until the bottoms start to brown, 10 to 12 minutes. Remove from the oven and let cool completely before decorating. Mix the royal icing according to the package instructions. Divide the icing into three bowls. Leave one bowl white, dye another red and the last green. Add the icing to piping bags or squeeze bottles. Outline a cookie with one color, then another inside the first outline, working in from the perimeter and alternating colors until the whole cookie is covered. Drag a toothpick from the center of the cookie out to the edges to create a tie-dye effect. Repeat with the remaining cookies. Let set until dry, 20 to 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13091,"Short Rib Sandwiches Kosher salt and freshly ground black pepper 2 1/2 pounds beef short ribs
Olive oil, for searing
3 carrots, finely diced
3 cloves garlic, minced
1 medium onion, finely diced
1 cup red wine
1 cup beef broth
1 baguette Instructions: Preheat the oven to 300 degrees F. Salt and pepper the short ribs. In a heavy pot, heat a couple tablespoons of olive oil over high heat. Sear the short ribs on all sides, about 2 minutes. Remove to a plate. Reduce the heat to medium high. Add the carrots, garlic and onion and begin to cook, stirring. After a minute or 2, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, transfer to the oven and bake until the short ribs are tender and literally falling off the bone, 2 1/2 to 3 hours. Transfer the ribs to a board, then remove the meat from the bones and shred. Skim the fat from the top of the vegetables, return the meat to the pot and stir. Meanwhile, bake the baguette until warm, about 10 minutes. Split it down the middle and spoon the short rib meat down the length of the bottom of the baguette. Then spoon the veggies and some sauce over the top. Place the other half of the baguette on top, then slice into pieces with a sharp serrated knife. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13092,"Blueberry Muffins 3 1/2 cups all-purpose flour 1 1/2 cups granulated sugar 4 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 2 cups buttermilk, shaken 1/4 pound (1 stick) unsalted butter, melted and cooled 1 1/2 teaspoons grated lemon zest 2 extra-large eggs, lightly beaten 2 cups fresh blueberries (2 half-pints) Instructions: Preheat the oven to 350 degrees. Line muffin tins with paper liners.
Sift the flour, sugar, baking powder, baking soda, and salt into a large bowl and mix together. In a separate bowl, mix together the buttermilk, butter, lemon zest, and eggs. Make a hole in the center of the dry ingredients and pour the wet ingredients into the dry ingredients. Mix with a fork just until blended. Fold the blueberries into the batter. Don't over mix! With a standard (2 1/4-inch) ice-cream scoop or large spoon, scoop the batter into the prepared cups, filling them almost full.
Bake the muffins for 20 to 25 minutes, until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13093,"Frozen Lemon Mint Juleps 2 1/2 cups good-quality Kentucky bourbon 1 cup packed fresh spearmint leaves, plus more for garnish 1 lemon 1/2 cup granulated sugar Ice Instructions: Combine the bourbon and spearmint in a large pitcher, cover and chill for at least 12 hours. Remove the zest from the lemon in strips with a vegetable peeler and cut away any white pith (the pith imparts a bitter flavor). In a small saucepan over moderately-low heat, combine the zest, 1/2 cup water and the sugar. Bring up to boil and cook until the liquid gets all syrupy, about 8 minutes. Remove from the heat and let steep 30 minutes. Remove the zest and add the juice from the lemon. Pour half the mint-infused bourbon, half the lemon syrup and enough ice to reach up to the top of the blender and puree until smooth. Carefully divide it among 3 goblets and repeat with the remaining ingredients. Garnish each with a sprig of mint and enjoy! What Makes This Recipe Really Sing: Really try and find fresh spearmint leaves. The flavor is so different from regular mint leaves that you normally use. BYOC: How about a Maraschino cherry? They are such a fun throwback garnish. ","[Bourbon, Sparkling Water, Prosecco]

" 13094,"Orange Cream Pops Cooking spray 1 quart vanilla ice cream 1 quart orange sherbet Instructions: Place a baking sheet in the freezer to chill, about 20 minutes. Line the baking sheet with parchment paper and coat with cooking spray. Spray the insides of eight 3-to-4-inch cookie cutters and place on the parchment. Fill each cutter halfway with small scoops of ice cream and sherbet (about 1/2 cup of each), alternating to create a marbled effect. Repeat with another layer to fill the cutters. Smooth the surface of each with an offset spatula or the back of a spoon. Cover with plastic wrap and freeze 1 hour. Meanwhile, place another baking sheet in the freezer to chill, then line with parchment and coat with cooking spray. Remove the cookie cutters from the freezer a few at a time, and use the plastic wrap to push the ice cream mixture out of the cutters. Insert a wooden stick halfway into the pop; smooth the surface if needed. Lay the pops on the other lined baking sheet, cover with plastic wrap and freeze until firm, about 30 more minutes. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13095,"Chili Rolls 1 stick butter 1 tablespoon chili seasoning (recommended: Shilling's) 1 package brown and serve rolls Instructions: Melt butter in a medium saucepan. Add seasoning to melted butter and stir to combine. Brush rolls with chili butter, and then place on an aluminum foil-covered baking sheet. Bake per package instructions, until golden brown. ","[Malbec, Tempranillo, Zinfandel]" 13096,"Grilled Lamb Loin Chop with Roasted Mustard/Sage Sweet Potatoes, Mexican Mint Marigold Pesto and Warm Goat Cheese Sauce 1 tablespoon olive oil 3 tablespoons Dijon mustard 2 tablespoons maple syrup 1 tablespoon minced fresh sage leaves 1/4 teaspoon salt 1/8 teaspoon pepper 2 small sweet potatoes, peeled, cut into 1/4-inch thick disks Cooking spray 1/4 cup Mexican mint marigold (or tarragon), packed 2 cloves minced garlic 1 tablespoon grated Parmesan 2 tablespoons chopped pecans 1/4 cup chicken stock or water 2 tablespoons extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 6 tablespoons chevre (goat cheese) 4 tablespoons fat-free half-and-half 4 (5 to 6-ounce) lamb loin chops Salt Pepper Instructions: Sweet Potatoes: Preheat the oven to 365 degrees F. Combine the first 6 ingredients. Toss with the sweet potatoes. Place the sweet potatoes in a single layer on a sprayed baking sheet. Roast for 20 to 25 minutes until beginning to brown. Pesto: Combine all ingredients in a food processor or blender and puree. Goat Cheese Sauce: Combine the goat cheese and half-and-half in a small saucepan and heat over low heat until goat cheese is melted and sauce is warm. Lamb: Preheat a grill or grill pan over high heat. Season the lamb with the salt and pepper. Grill to desired doneness, about 3 minutes per side for medium rare. To serve, divide the sweet potatoes onto 4 plates, loosely stacking them towards the center. Position a lamb chop on each stack. Drizzle pesto around the potatoes. Spoon goat cheese sauce over lamb. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 13097,"Cha Cha Bowl 2 1/2 pounds zucchini, shredded 1 large carrot, shredded 1/2 pineapple, chopped 1 large yellow onion, chopped 1/2 bunch cilantro, leaves chopped 1 teaspoon chopped garlic 1/2 teaspoon ground black pepper 2 ounces jalapeno peppers, chopped 3 ounces rice wine vinegar 3 ounces olive oil 1 teaspoon sugar Salt 1 cup black beans, triple-washed 1 cup water 1 teaspoon chopped garlic Salt 1-ounce vegetable oil 1 cup medium-grain rice 2 cups hot water 1 tablespoon granulated garlic 1 tablespoon salt 4 arbol chiles 3 Guajillo chiles 3 ancho chiles 2 chipotle chiles 6 ounces white vinegar 6 ounces pineapple juice 5 ounces water 1 teaspoon black pepper 1/2 teaspoon sugar 1/4 yellow onion, chopped 2 cloves 1/4 piece cinnamon stick 2 teaspoons salt 4 garlic cloves 2 teaspoons chopped oregano leaves 2 teaspoons ground cumin 2 pounds pork tenderloin (chicken may be substituded) Instructions: Pineapple and Zucchini Salsa: Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving. Black Beans: Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste. White Rice: Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving. Al Pastor Adobo Marinade: Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade. Preheat a grill. Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes. To serve: In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa. ","[Pinot Noir, Sauvignon Blanc, Vermentino, Tempranillo]" 13098,"Amaretto Sour with Prosecco 1/4 cup water 1/2 cup sugar, plus 1/4 cup sugar for sugaring glass rim 1 lemon, zested 1 lime, zested 1/2 lemon, juiced saving the remaining 1/2 lemon for coating glass rim 3/4 cup Prosecco 2 tablespoons amaretto liqueur 2 tablespoons simple syrup Ice cubes Lemon and lime slices, for garnish Instructions: To make the simple syrup: In a small saucepan, combine 1/4 cup of water with 1/2 cup of sugar over medium heat. Bring to a boil and stir until all the sugar is dissolved. Take pan off heat and set aside to cool. For the sugar rims: In a shallow bowl, combine 1/4 cup of sugar with the lemon and lime zest. Rub the lemon around the glass rim, making sure to evenly coat both inside and out. Lightly press the rim into the sugar to frost. In a small pitcher, combine the Prosecco, amaretto liqueur, lemon juice, and 2 tablespoons of cooled simple syrup. Pour into the sugared glass over ice. Garnish with a slice of lemon and a slice of lime. ","[Prosecco, Moscato, Vinho Verde, Cava]" 13099,"Warm Asparagus and Bacon Toast with Red Pepper-Shallot Vinaigrette 12 ounces thin or medium asparagus, trimmed 4 slices bacon, halved crosswise 4 (3/4-inch-thick slices) thick-crusted country bread 2 tablespoons olive oil 1 clove garlic, minced 4 slices mozzarella or Monterey Jack 1/3 cup olive oil 3 tablespoons sherry vinegar 3/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 cup minced fresh chives 1/4 cup pitted kalamata or black olives, chopped 3 shallots, thinly sliced 1 red bell pepper, roasted, peeled, and cut into thin strips Instructions: Preheat the oven to 350 degrees. Place the asparagus on a baking sheet in 4 bunches of 4 or 5. Place 2 pieces of bacon over each bunch, forming an X. Bake for about 15 minutes, or until the asparagus is partially cooked. Remove from the oven, leaving the oven on. Lightly toast the bread in the oven. In a small bowl, combine the oil and garlic and brush on the bread. Transfer each bundle of asparagus and bacon to a slice of bread and top with a slice of cheese. Place on the baking sheet and bake for an additional 3 to 5 minutes, or until the cheese is melted. To serve, spoon 1/4 of the vinaigrette on each of 4 plates. Place a warm toast on each pool vinaigrette. To make the vinaigrette: In a medium bowl, whisk together the oil, vinegar, salt, and pepper. Stir in the chives, olives, shallots, and bell pepper; set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13100,"Chimichurri Chicken Marinade 1 cup packed fresh parsley leaves 2 tablespoons red wine vinegar 2 teaspoons dried oregano 1/2 teaspoon crushed red pepper flakes 4 scallions, cut into 1-inch pieces 3 cloves garlic, minced 1/2 cup olive oil Zest of 1 lemon Kosher salt and freshly ground black pepper 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) Instructions: For the marinade: Add the parsley, vinegar, oregano, red pepper flakes, scallions and garlic to a food processor and pulse a few times to combine. With the food processor running, stream in the oil until uniform in a consistency. Add the lemon zest, 1/2 teaspoon salt and several grinds of pepper. Pulse just to combine. Add 4 boneless skinless chicken breasts or 8 boneless skinless thighs (about 1 1/2 pounds) to a large resealable plastic bag. Pour in the marinade, squeeze out the air, seal tightly and massage gently to coat the chicken. Refrigerate for 2 hours or freeze up to 1 month; defrost in the refrigerator overnight before cooking. To cook: Transfer the chicken to a foil-lined baking sheet and roast in a 425-degree F oven until cooked through and an instant-read thermometer registers 165 degrees F, 20 to 25 minutes. ","[Malbec, Tempranillo, Garnacha, Pinot Grigio]" 13101,"Spicy Nut and Raisin Mix 2 tablespoons peanut oil 2 cloves garlic, crushed 2/3 cup unblanched almonds 2/3 cup pine nuts 2/3 cup unsalted cashews 2 teaspoons Worcestershire sauce 2 teaspoons cl powder 1 teaspoon cayenne 1 1/3 cups thin pretzel sticks, broken in 1-inch pieces 1 cup seedless raisins 1 teaspoon sea salt Instructions: In a large cast iron skillet, over a medium heat, warm the oil. Add the garlic and cook 1 to 2 minutes. Add the almonds, pine nuts, and cashews. Add the Worcestershire sauce, cl powder, and cayenne. Mix well. Stir in the pretzels and cook 3 to 4 minutes, stirring constantly. Remove from the heat. Add the raisins and salt. Mix well. Turn the mixture into a serving dish and cool. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 13102,"Chicken Breasts in Foil with Rosemary and Olive Oil 3 tablespoons olive oil 20 spinach leaves, trimmed, washed and dried 2 boneless, skinless chicken breast halves (about 12 ounces) Salt and freshly ground black pepper 2 sprigs rosemary, plus 1/2 teaspoon minced rosemary Minced zest and juice of 1/2 lemon Instructions: Tear off two sheets of aluminum foil, each about 18 inches square, and place one on top of the other. Use 1 tablespoon of the olive oil to smear a patch in the center of the foil, large enough to hold the chicken side by side. Make a bed of the spinach in the center, then top with the chicken breasts, salt and pepper to taste the rosemary sprigs and leaves, and another tablespoon of oil. Sprinkle the lemon zest and juice over the chicken. Fold the foil over the chicken onto itself and crimp the edges as tightly as possible by making 1- or 2-inch folds, one after the other, each sealing the other. Seal the package very tightly, but leave plenty of room around the chicken. (You can prepare the recipe up to 3 hours in advance to this point; refrigerate the package.) Place a skillet large enough to hold the package over high heat. A minute later, add the remaining oil, then pour out all but a film. Put the package in the skillet; it will sizzle. About 2 minutes later, the package will expand like a balloon; be careful of the escaping steam. Cook for 5 minutes longer from that point. Remove the package from the heat, again taking care to avoid any escaping steam. Let rest for 1 minute, then cut a slit down the length of the top with a knife. Use a knife and fork to open up the package, then spoon the chicken, spinach, and juices onto a plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13103,"Hibiscus Margarita Lime wheels, for salt rims and for garnish Kosher salt 3 ounces hibiscus-infused tequila, such as Gran Centenario Rosangel 2 ounces lime juice
1 ounce lemon juice
1 ounce orange juice
1 ounce orange liqueur, such as triple sec or Cointreau
1/2 ounce agave nectar
2 hibiscus flowers, for garnish
Instructions: Rub a lime wheel around the rims of two martini glasses to moisten. Spread a layer of salt in a saucer. Press the rims of the glasses into the salt to form salt rims. In a cocktail shaker filled with ice, combine the tequila, lime juice, lemon juice, orange juice, orange liqueur, agave and 1/2 ounce water. Shake for 10 seconds, then strain into the martini glasses. Garnish each with a hibiscus flower and a lime wheel. Serve. ","[Tequila, Orange Liqueur, Agave Nectar]" 13104,"Chicken in Salt Crust Olive oil, for brushing baking sheet 2 (3 1/2 pound) chickens 6 garlic cloves, crushed 4 (3-inch) sprigs fresh rosemary 4 (3-inch) sprigs fresh thyme 1/2 teaspoon coarsely cracked black peppercorns 2 tablespoons Dijon mustard 2 tablespoons chopped fresh thyme 2 tablespoon chopped fresh tarragon 2 tablespoons chopped fresh parsley Salt Crust Dough (about 1/2 recipe Instructions: Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough. Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13105,"Baked Farro and Butternut Squash 6 thick-cut slices applewood-smoked bacon 2 tablespoons good olive oil
1 tablespoon unsalted butter
1 1/2 cups chopped yellow onion (1 large)
2 teaspoons chopped fresh thyme leaves
Kosher salt and freshly ground black pepper
1 1/2 cups pearled farro
3 cups good chicken stock, preferably homemade
3 cups (3/4- to 1-inch-diced) butternut squash
1/2 cup freshly grated Parmesan cheese
Instructions: Preheat the oven to 375 degrees F. Place the bacon on a baking rack set on a sheet pan and bake it for 20 to 30 minutes, until browned (it won't be crisp). Cut the bacon in very large dice. Meanwhile, in a small (9-inch) Dutch oven, such as Le Creuset, heat the olive oil and butter over medium heat. Add the onion and cook for 6 to 8 minutes, until tender and starting to brown. Add the thyme, 2 teaspoons salt, and 1 teaspoon pepper and cook for one minute. Add the farro and chicken stock and bring to a simmer. Place the squash on top of the farro mixture, cover, and bake in the same oven with the bacon for 30 minutes, until the squash and farro are tender. Check once during cooking and add a little chicken stock if it's dry. Sprinkle the bacon and Parmesan on the squash and farro and bake uncovered for 15 to 20 minutes, until most of the liquid evaporates, the farro and butternut squash are tender, and the cheese has melted. Serve hot directly from the pot. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 13106,"Restaurant-Style Smashed Potatoes 5 whole large red potatoes 1 stick butter, softened and cut into pieces 1 cup pepper jack cheese, grated 3/4 cup sour cream 5 slices bacon, cooked and crumbled 2 whole green onions, sliced, plus more for topping Salt (add plenty!) Freshly ground black pepper (ditto!) 3/4 cup French fried onions Instructions: Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher. Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions. Yummy with grilled steak or chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13107,"Tablescape Centerpiece - Candy Castle Cake Nonstick cooking spray, for pans All-purpose flour, for pans 2 (18.25 ounce) boxes yellow cake mix 7 tablespoons unsalted butter, softened 6 eggs 2 1/2 cups buttermilk Nonstick cooking spray, for pans All-purpose flour, for pans 2 (18.25 ounce) boxes yellow cake mix 7 tablespoons unsalted butter, softened 6 eggs 2 1/2 cups buttermilk 2 cups confectioners' sugar 1 1/2 tablespoons meringue powder 1 tablespoon lemon juice 1/4 to 1/3 cup warm water 2 (16-ounce) cans white frosting 2 cups confectioners' sugar 1 1/2 tablespoons meringue powder 1 tablespoon lemon juice 1/4 to 1/3 cup warm water 2 (16-ounce) cans white frosting 5 sugar cones 1/2 cup piping gel 1/4 cup pink and orange nonpareil sprinkles 1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores) Cornstarch, for rolling fondant 18 pink candy coated licorice candies (recommended: Good and Plenty) 12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles) 3 orange sour candies (recommended: Starbursts) 5 orange candies (recommended: Spree) 4 strawberry candies (recommended: Starbursts) 5 cherry candies (recommended: Starbursts) 51 white candy coated gum (recommended: Chiclets) 21 orange segment jelly candies 5 sugar cones 1/2 cup piping gel 1/4 cup pink and orange nonpareil sprinkles 1 (80-ounce) package ready to use white rolled fondant icing (available at craft stores) Cornstarch, for rolling fondant 18 pink candy coated licorice candies (recommended: Good and Plenty) 12 rainbow licorice twists, 8 pink and 4 orange (recommended: Swizzles) 3 orange sour candies (recommended: Starbursts) 5 orange candies (recommended: Spree) 4 strawberry candies (recommended: Starbursts) 5 cherry candies (recommended: Starbursts) 51 white candy coated gum (recommended: Chiclets) 21 orange segment jelly candies Instructions: Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess. In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack. Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use. To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly. Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting. Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake. Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal. Preheat the oven to 350 degrees F. Spray each cake pan and 1 of the cups from the muffin pan with nonstick cooking spray. Coat the pans lightly with flour, tapping out the excess. In the bowl of a standing mixer, combine the cake mix with butter. Add the eggs, one at a time, and mix to incorporate. Slowly add the buttermilk and mix on medium for 2 minutes, until well incorporated. Fill each prepared pan and muffin cup 2/3 of the way to the top. Bake for 30 to 50 minutes or until tops are golden brown and a toothpick inserted in the center of the cake comes out clean. The large cake will take closer to 50 minutes, while muffin will be closer to 15 minutes. When cool enough to handle, remove the cakes from the pans and cool completely, right side up, on a wire cooling rack. Royal icing: In a medium bowl beat together the confectioners' sugar, meringue powder and lemon juice with a hand mixer or whisk, and slowly add some of the water until smooth. Continue to add water by the teaspoonful with the beaters running until the icing drops from the beaters, but holds a line when drawn in with the back of a spoon. Fill the resealable bag with royal icing and snip the corner when ready to use. To assemble: Using a clean pastry brush, lightly coat the sugar cones with piping gel. Hold the cones over a plate and sprinkle each with the pink and orange sprinkles. Make sure the cones are completely coated with nonpareils. Set aside to dry slightly. Using a serrated knife, level the tops of each of the square cakes and the muffin. Adhere 1 square cake to the 7-inch square cardboard cake board, and the muffin cake to the 3-inch round cardboard cake board with a dab of frosting. Put a layer of frosting on top of the square cake and put the second layer on top of that. Ice both cakes with a thin layer of frosting and put in the refrigerator to set up about 15 minutes. Ice the cakes again with a slightly thicker layer of frosting. Knead the fondant to make it more pliable. On a clean surface dusted with cornstarch roll out 3/4 of the fondant to 1/4-inch thickness. Lift with the backsides of your hands and put it over the center of the frosted square cake. Lightly dust your hands with cornstarch, and smooth the fondant down and around sides of cake. Lift the cake up and trim the excess fondant close to the cake board with kitchen shears or a paring knife. Repeat with the small muffin cake and the remaining fondant, then place center it on top of the square cake. Pipe a small bead of royal icing around the base of each sugar cone and put 1 on each corner of the square cake and 1 atop the center of the small round muffin cake. Using royal icing for 'glue' adhere the licorice candies vertically around the sides of the small round cake, close to the top of the cake, spacing them out. Take 2 pink and 1 orange licorice twists and twist them together to form 1 rainbow twist. Repeat with the remaining twists. Secure the licorice twists vertically to the 4 corner edges of the cake with royal icing and toothpicks, if needed. It should cover the edge from the bottom of the cake to the top. Cut 2 orange sour candies in 1/2 along the diagonal and put each 1/2 atop the licorice twists. Arrange 5 orange (Spree) candies in a horizontal line towards the top of 1side of the cake. This will be the front of the cake. Attach the strawberry and cherry candies in a grid pattern close to the bottom of the cake, under the line of orange candies to form a doorway. Cut the remaining orange sour candies in 1/2 on the diagonal, and glue each 1/2 on top of the doorway, pointed side up. Glue the gum vertically along the top edges of the square cake and on the top edge of the round muffin cake making sure to leave a 1/2-inch space between each. Glue the orange segment candies, flat edge down, all along the bottom edge of the square cake, but not over the door. Let the icing sit for 1 hour to dry before transferring the centerpiece to a cake pedestal. ","[Champagne, Prosecco, Sparkling Shiraz]" 13108,"Vegan Sugar Cookies 1/2 cup (8 tablespoons) vegan butter, such as Earth Balance Vegan Buttery Sticks, at room temperature 1/2 cup vegan granulated sugar 1 teaspoon pure vanilla extract 2 to 3 tablespoons unsweetened plain almond milk 2 cups all-purpose flour (see Cook's Note) 1 tablespoon cornstarch 1/2 teaspoon baking powder 1/4 teaspoon fine salt 1 cup vegan confectioners' sugar 2 tablespoons unsweetened plain almond milk, plus more as needed Vegan food coloring and vegan sprinkles, for decorating (see Cook's Note) Instructions: For the vegan sugar cookies: Beat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add the vanilla and 2 tablespoons of the almond milk, then continue to beat until smooth and combined. Whisk together the flour, cornstarch, baking powder and salt in a medium bowl until combined. Add the flour mixture to the butter mixture, then beat on low speed until a dough comes together; it should be similar in texture to Play-Doh. If the dough seems too dry, add the remaining 1 tablespoon almond milk, then stir again until combined. Transfer the dough to a clean work surface and roll it into a smooth and even log that's about 2 inches wide and 8 1/2 inches long. Wrap tightly with plastic wrap and refrigerate until chilled through, at least 2 hours and up to overnight.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
Unwrap the log of dough and trim the ends with a sharp chef's knife. Cut the dough into 1/4-inch-thick rounds, then transfer to the prepared baking sheets. Bake the cookies, one sheet at a time, until the tops and edges are set and the bottoms are just starting to turn golden brown, 15 to 17 minutes. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
For the vegan icing: Once the cookies are cool, whisk together the confectioners' sugar and almond milk in a small bowl until a smooth icing forms; it should be thick enough to spread on a cookie without dripping off the sides. If the icing is too thick, add an extra 1 to 2 teaspoons of almond milk until the desired consistency is achieved. Leave the icing plain or tint with food coloring.
Use a small offset spatula to spread the icing onto the cooled cookies and immediately top with some sprinkles. Return to the wire rack until set, about 15 minutes. The cookies can be stored in an airtight container for up to 3 days.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13109,"Steamed Whole Artichokes 4 sprigs parsley 4 garlic cloves 2 bay leaves 2 lemons, cut in half 1/4 cup white wine 2 tablespoons olive oil 1 quart chicken broth or water Salt and pepper, to taste 2 whole artichokes Instructions: Put the parsley, garlic, bay leaves, lemons, wine, oil and broth in a large pot and bring to a simmer. Season the liquid with salt and pepper. In the meantime prepare the artichokes. Wash artichokes under cold water. Using a heavy stainless steel knife, cut off the stems close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and rub with half a lemon to preserve the green color. Alternatively, you may put the artichokes in acidulated water. If you wish, trim the thorny tips of the petals with kitchen shears. Place the artichokes in the steaming liquid, bottom up. Cover and simmer for about 30 minutes. The artichokes are done when a knife is inserted into the base and there is no resistance. To eat, pull off a leaf and scrape the meat off the tender end with your front teeth. Dip the ends of the leaves in lemon juice and melted butter if desired. When you reach the center cone of purple prickly leaves, remove it. This is the choke that protects the heart. Now, scrape away the thistle fuzz covering the artichoke heart. The heart is the meatiest part of the artichoke. Steamed artichokes may be served hot or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13110,"Poached Squid Salad with Lime and Jicama 1 1/2 pounds squid, cleaned and sliced 1 recipe quick court bouillon 1/4 cup lime juice 3/4 cup extra-virgin olive oil 1/2 teaspoon salt 1/4 teaspoon freshly-ground pepper 1 jicama, peeled and cut into julienne 1 red pepper, minced 2 serrano chiles, stemmed, seeded if desired and minced 6 scallions, sliced thinly 2 Italian Roma tomatoes, seeded and diced 1/2 bunch cilantro, washed and chopped 1 head Romaine lettuce, washed, separated into leaves, and dried 1 quart cold water 1 onion, chopped coarsely 1 bay leaf 10 peppercorns 1 tablespoon salt 1/4 cup vinegar or 3/4 cup dry white wine Instructions: Place squid in medium saucepan. Strain hot court bouillon over the squid. Turn heat on low so that liquid steams but does not simmer, for 1 minute. Taste a squid ring: it should be just opaque and tender. If still chewy and translucent, cook for another 30 seconds to 1 minute but no longer. Drain squid and place in large bowl. Place lime juice in small bowl and drizzle in olive oil while whisking so as to form an emulsion. Pour vinaigrette over squid and stir to combine. Add all remaining ingredients except cilantro and lettuce, and stir well. Can be served immediately or held up to one day in refrigerator. Stir in cilantro immediately before serving. Serve on leaves of Romaine lettuce arranged on chilled plates. Bring all ingredients to a boil in a medium sauce pan, lower to a simmer, and cook 15 to 20 minutes. Strain hot court-bouillon over squid. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 13111,"Grilled Vegetable-Couscous Salad Kosher salt 1 cup Israeli couscous 3 tablespoons extra-virgin olive oil Freshly ground pepper 1/2 red onion, thinly sliced 2 red bell peppers, halved lengthwise 1 medium zucchini, halved lengthwise 1/2 teaspoon ground cumin 1 15-ounce can chickpeas, drained and rinsed 3/4 cup green goddess dressing (see directions) Instructions: Preheat a grill to medium high. Meanwhile, bring a large pot of salted water to a boil. Add the couscous and cook until just tender, about 8 minutes. Drain and transfer to a large bowl; toss with 1 tablespoon olive oil and season with salt and pepper. Meanwhile, soak the red onion in a small bowl of hot water, 10 minutes. Toss the bell peppers and zucchini in a large bowl with the remaining 2 tablespoons olive oil, the cumin, 1/2 teaspoon salt and a few grinds of pepper. Grill the vegetables, turning once, until well marked and tender, 8 to 10 minutes. Transfer to a plate and let cool to room temperature. Cut the peppers into 1-inch pieces and slice the zucchini into half-moons. Drain the onion and add to the couscous along with the bell peppers, zucchini and chickpeas. Add the dressing and toss; season with salt and pepper. Combine 1/2 cup each mayonnaise and sour cream, 1/3 cup each chopped parsley and chives, and 1/4 cup chopped tarragon in a blender. Add 2 anchovy fillets, 1 minced garlic clove, 1 tablespoon capers, the juice of 1 lemon, 1/2 teaspoon kosher salt and a few grinds of pepper; puree until smooth. (Makes 1 1/2 cups.) ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13112,"Homemade Ho-Hos 5 eggs 2 yolks 3/4 cup brown sugar 1 teaspoon vanilla extract 3/4 cup all-purpose flour 6 tablespoons Dutch-processed cocoa powder 1/4 teaspoon baking powder 1/4 cup clarified butter, warm 3 cups confectioners' sugar 1 cup butter 1 teaspoon vanilla extract 1 to 2 tablespoons heavy cream 12 ounces semisweet chocolate, chopped 2 ounces cocoa butter or 1/4 cup vegetable oil Instructions: Preheat the oven to 350 degrees F. To make the Cake: Butter the jelly roll pan and line it with parchment paper; then butter the paper to assure release. Bring a saucepan of water to a simmer. In the bowl from a standing mixer, combine the eggs, yolks, sugar, vanilla in a bowl and whisk briefly. Set the bowl over the simmering water and stir until warm and the sugar looks dissolved. Attach the bowl to the standing mixer fitted with a whisk, and whip until light and fluffy, about 6 minutes. Meanwhile, sift together the flour, cocoa, and baking powder 3 times. Remove the bowl from the mixer and, while folding the egg mixture, sift in the flour mixture, little by little, until incorporated. Drizzle in the clarified butter, while folding the batter. Immediately pour the batter into the prepared pans dividing equally and smooth the tops with a spatula. Bake until lightly browned and it starts to pull away from the edges of the pan, about 14 to 16 minutes. Remove the cakes from the oven and let sit in the pan for 1 minute. Run a knife along the edge to release the cake then flip it out onto parchment paper. Brush the paper (the one you lined the pan with) with water and let soak for 2 minutes. Peel it off the cake. Trim dry edges from the cake. Let cool covered with plastic wrap. To make the Filling: In the bowl of a standing mixer, combine the sugar and butter and mix on low speed until well blended; then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream for spreading consistency, if needed. Spread the sponge cakes with a thin layer of the filling, leaving a 1/4-inch space at the far edge. Roll the cake tightly on the long side until you have rolled a 1 1/2-inch thick log. Cut the log off from the remaining sheet of cake and place seam side-down. Repeat with remaining cake. Chill the logs for 30 minutes; then cut into 2 1/2-inch sections. To make the Glaze: Melt the 2 ingredients together in the top of a double boiler or a bowl set over barely simmering water, stirring occasionally. Line a cookie sheet with parchment paper or a nonstick baking mat. One at a time, gently drop the cake rolls into the hot chocolate. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the cookie sheet and let set at room temperature until the coating is firm, about 1 to 2 hours. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 13113,"Grilled T-Bone Steaks with BBQ Rub 2 to 4 beef T-Bone or Porterhouse Steaks, cut 1 inch thick (about 2 to 4 pounds) Salt 2 tablespoons chili powder 2 tablespoons packed brown sugar 1 tablespoon ground cumin 2 teaspoons minced garlic 2 teaspoons cider vinegar 1 teaspoon Worcestershire sauce 1/4 teaspoon ground red pepper Instructions: 1)Combine BBQ Rub ingredients; press evenly onto beef steaks. 2)Place steaks on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 15 to 19 minutes) for medium rare (145degreesF) to medium (160degreesF) doneness, turning occasionally. Remove bones and carve steaks into slices, if desired. Season with salt, as desired. To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 15 to 20 minutes for medium rare to medium doneness, turning once. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 13114,"Basic Vegetable Ragout 2 tablespoons olive oil 1 medium onion, chopped 4 cloves garlic, minced 1/4 teaspoon red pepper flakes 1/4 teaspoon dried thyme leaves or 1 teaspoon fresh thyme, minced 1 medium zucchini, medium diced 1/4 teaspoon dried tarragon or 1 teaspoon fresh tarragon, minced 1 28-ounce can plum tomatoes, chopped, juice reserved 1/4 teaspoon dried basil or 1 teaspoon fresh basil, minced 1 cup brown rice, cooked in 3 cups salted water 1/2 cup grated Parmesan cheese Instructions: In a large hot saucepan heat oil. Add onion, 1/3 of garlic, red pepper flakes, thyme and saute until onions and garlic are fragrant. Stir in zucchini, 1/3 garlic and tarragon, partially cover pan and cook for approximately 3 minutes or until zucchini has begun to soften. Stir in plum tomatoes with juice, 1/3 garlic and basil, partially cover pan and cook for 7 minutes or until vegetables are crisp tender. Serve over rice. Top with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13115,"Escovitched Fish 12 (8 to 10 ounce) whole fish, i.e. mullets, bass, snapper, scaled and gutted Salt Fresh ground pepper 2 limes, juiced 1/2 cup flour Vegetable oil, for frying 4 medium onions, sliced 1 to 2 Scotch bonnet peppers, julienne 1 to 2 red peppers, julienne 1 cup water 1 cup white vinegar 1 tablespoon sugar Instructions: Rinse the fish with a mixture of water and lime juice, pat dry, and then score the fish on both sides with a sharp knife. Salt and pepper the fish inside and out. Lightly dust the fish with flour. Heat 1/2-inch of oil in a skillet. Fry the fish in a single layer until golden and crisp. When all the fish are done, set aside. Pour off some of the oil leaving just enough to saute the onions until softened. Then add the Scotch Bonnet and red peppers, saute 1 minute more. Pour the onion mixture over the fish. In the same skillet bring water, vinegar, and sugar to a boil. Immediately pour over the fish. Let cool and refrigerate. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 13116,"Shrimp and Bread Bowls and Olive-Pesto Dressed Tomatoes 1 loaf semolina or chewy bread, torn into large pieces 1/2 cup extra-virgin olive oil, divided 2 teaspoons anchovy paste 2 pounds large shrimp, peeled and deviened 6 cloves garlic, grated or chopped 1 teaspoon crushed red pepper flakes Salt and freshly ground black pepper 3 tablespoons capers 1/2 cup dry white wine, eyeball it 1 cup seafood stock, clam juice or chicken stock 1 lemon, juiced 2 tablespoons cold butter A generous handful fresh flat-leaf parsley, chopped 1/4 cup store-bought olive tapenade 1/4 cup store-bought pesto 6 plum tomatoes, sliced 1 small red onion, thinly sliced Instructions: Preheat oven to 375 degrees F. Arrange bread on a baking sheet and toast until crusty all over, 10 minutes. Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute. Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails. Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 13117,"Fried Chicken and Waffle Sliders with Spicy Mayo 1 cup kosher salt 1 cup sugar 1 teaspoon red cl flakes 1 teaspoon peppercorns 3 cloves garlic, smashed Leaves from 2 sprigs thyme 1 bay leaf 4 boneless chicken breasts, skin on, sliced into wide pieces and pounded to 1/2-inch-thick 2 cups ice 1 cup all-purpose flour 1 1/2 tablespoons sugar 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1/4 teaspoon baking soda 8 ounces buttermilk 1 ounce unsalted butter, melted 1 1/2 whole eggs, beaten 1 cup honey 1/4 cup mayonnaise 3 tablespoons Sriracha 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon kosher salt 1/4 cup mayonnaise 1/4 cup sour cream 1 teaspoon Dijon mustard 1 teaspoon apple cider vinegar 2 cups thinly sliced green cabbage 1 cup grated carrot 1/2 cup thinly sliced red cabbage 1 Granny Smith apple, cored and julienned (skin-on) 1/2 small red onion, thinly sliced Salt and freshly ground black pepper 2 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 2 tablespoons kosher salt 1 1/2 teaspoons Italian seasoning 2 teaspoons paprika 1 teaspoon freshly ground black pepper 2 eggs, beaten 1 cup buttermilk 1 teaspoon hot sauce, such as Tabasco 1/4 cup canola oil Instructions: For the brine: To a saucepan, add 2 cups water, the salt, sugar, red cl flakes, peppercorns, garlic thyme leaves and bay leaf. Bring to a simmer to dissolve the sugar and salt. Once boiling, remove from the heat and add the ice. Once the liquid is cool, place into a freezer bag, and add the chicken to the brine, making sure it is completely submerged. Refrigerate for 1 hour. For the waffle batter: Combine the flour, sugar, baking powder, salt and baking soda. In a separate bowl, beat together the buttermilk, butter and eggs. Make a well in the center of the dry ingredients and add the wet ingredients to the dry while stirring with a whisk. Mix until well combined and there are no lumps. Cover with plastic wrap. Pour the waffle batter into the waffle iron and cook according to the manufacturer's instructions. Repeat for the remaining waffle batter. For the mayo: Whisk together the honey, mayonnaise, Sriracha, garlic powder, onion powder and salt, and set in the refrigerator to allow flavors to come together. For the slaw: Mix mayonnaise, sour cream, mustard and vinegar together in a large bowl. Then add green cabbage, carrot, red cabbage, red onion and apple. Season with salt and pepper. Stir well so everything is coated evenly. Keep the slaw refrigerated until ready to use. For fried chicken: Combine the flour, garlic powder, onion powder, salt, Italian seasoning, paprika and black pepper. In a separate shallow dish, whisk together the eggs, buttermilk and hot sauce. Dredge each piece of chicken in the flour mixture, then into the egg, shake off excess, and then back into the flour mixture. Heat the canola oil in a cast-iron skillet over medium-high heat. Brown the chicken in the hot oil until golden and crispy, 3 to 4 minutes per side. Place the cooked chicken onto a rack on a sheet tray and keep warm while you finish cooking the rest of the chicken. Place the chicken into a warm oven to keep warm and crisp while you prepare the sliders. Spread the prepared mayonnaise on the bottom waffle and top with a couple of pieces of fried chicken to create a slider. Top with a pile of slaw. Finish with the second waffle piece and hold together with a bamboo skewer. Repeat for the remaining waffles and chicken. Cut into quarters and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13118,"Oven Baked Pecan-Crusted Chicken Fingers 1 cup pecan pieces Chopped parsley, garnish 1/2 cup bread crumbs Honey Mustard Dipping Sauce, recipe follows 1 tablespoon plus 2 teaspoons Essence, recipe follows 2 large eggs 1/4 cup olive oil 2 pounds boneless, skinless chicken breasts, cut lengthwise into strips 2 tablespoons garlic powder 1 tablespoon black pepper 2 1/2 tablespoons paprika 1 tablespoon onion powder 2 tablespoons salt 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 1/2 cup mayonnaise 2 tablespoons honey 2 tablespoons Creole mustard or other hot whole-grain mustard Pinch salt Pinch cayenne, or to taste Instructions: Preheat the oven to 375 degrees F. Lightly grease a large baking sheet. In the bowl of a food processor, combine the pecan pieces, bread crumbs, and Essence. Pulse for 1 minute to combine. Pour into a shallow dish. In a bowl, beat together the eggs, olive oil and remaining 2 teaspoons of Essence. One at a time, dip the chicken into the egg mixture then dredge in the pecan mixture, shaking to remove any excess. Transfer to the baking sheet and bake, turning once, until the chicken is cooked through and the crust is golden, 15 to 20 minutes. Remove the chicken from the oven and transfer to 4 plates. Garnish with parsley and serve with the Honey Mustard Dipping sauce on the side. 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. In a small bowl, combine all the ingredients and stir well to combine. Cover tightly with plastic wrap and refrigerate until ready to use. (Honey-Mustard Dipping Sauce will keep, refrigerated in a covered non-reactive container, for 2 weeks.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13119,"Cheesy Fries with Ham and Egg 3 quarts peanut or vegetable oil, for frying 2 large russet potatoes, peeled and cut lengthwise into 1/4-inch-wide sticks Fontina Cheese Sauce, recipe follows 1 1/2 tablespoons olive oil 1 egg Kosher salt Chives, sliced, for garnish 3 tablespoons unsalted butter 1/2 Spanish onion, cut into 1/4-inch dice Kosher salt 1/4 cup all-purpose flour 2 cups whole milk, plus more as needed 2 cups freshly grated fontina cheese 1 cup freshly grated Parmigiano-Reggiano 2 tablespoons Dijon mustard, plus more to taste Hot sauce, such as Tabasco, to taste 1 cup diced ham Instructions: Heat the oil to 325 degrees F in a large, deep pot over medium heat. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Transfer to paper towels and dry well. Working in batches, fry the potatoes until they are cooked through and tender but have no color, 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Transfer immediately to a paper-towel-lined baking sheet. Raise the temperature of the oil to 375 degrees F. Heat the olive oil in a small nonstick skillet over medium heat. Fry the egg sunny-side up until the whites are just set, 3 to 4 minutes. Working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Transfer immediately to paper towels and toss with salt. Transfer to a serving platter, smother with the Fontina Cheese Sauce and top with the egg. Garnish with chives. Place the butter and onions in a large saucepan, sprinkling with salt, and cook until soft and aromatic, 8 to 10 minutes. Add the flour and cook, stirring frequently, until the mixture looks like wet sand, 4 to 5 minutes. Slowly whisk in the milk and season with salt. Bring to a boil, and then reduce to a simmer. Stir in the mustard and hot sauce and cook over low heat until the mixture is slightly thicker than heavy cream. Whisk in the fontina and Parmigiano-Reggiano to combine. Taste and adjust the seasoning with more mustard and hot sauce, if needed, adding a little more milk if the mixture seems too thick. Stir in the diced ham. The sauce should be very creamy and flavorful. Keep warm and reserve until the fries are ready. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13120,"Quick Tomato Sauce 1 (28 ounce) can whole peeled tomatoes 3 tablespoons extra virgin olive oil or garlic oil 1 jalapeno pepper, optional 1 yellow onion, finely chopped 1 tablespoon minced garlic 2 bay leaves Salt and freshly ground black pepper 1/4 cup drained and chopped oil-packed dried tomatoes 1 tablespoon finely chopped fresh oregano leaves Instructions: Open the can of tomatoes and pour off the juice into a bowl. Use the lid to press against the tomatoes to extract as much juice as possible. Then use your hand to squeeze the tomatoes to a pulp. Reserve the juice and pulp separately and set the empty can aside. Heat the olive oil in a heavy saucepan over medium-high heat until hot. If using the jalapeno, tilt the pan to collect the oil in a little pool against the side and drop the jalapeno into the oil. Cook until light brown, about 2 minutes. Remove the jalapeno and reserve. Add the onion to the pan and cook, stirring occasionally, until soft, about 2 minutes. Add the garlic and cook briefly until light gold. Add the bay leaf. Add the tomato juice and bring to a boil. Simmer rapidly for several minutes. Add the crushed tomato pulp. Then rinse the remaining pulp out of the can by filling it halfway with water and add that to the pan. Add the jalapeno, and salt and pepper, to taste, and return to a boil. Add the dried tomatoes and stir. Lower the heat to medium and simmer, stirring occasionally to prevent scorching, until the mixture thickens and the tomatoes have turned an orange-red versus the pale blue-red they were straight from the can, about 30 minutes. Add the oregano halfway through the cooking. Discard the bay leaf. Peel, seed, and mash the jalapeno with a spoonful of the sauce and pass at the table so diners can add as much heat as they like to their plates. Variation for quick tomato sauce: Substitute 2 pounds vine-ripened tomatoes for the canned tomatoes. Peel the tomatoes, cut in half crosswise, and squeeze out the juice and seeds over a sieve suspended over a bowl to collect the juice. Chop the tomatoes. Proceed as directed, omitting the dried tomatoes and using jalapeno, if desired. You should have about 2 1/4 cups sauce. The recipe may be increased proportionately. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 13121,"Meal Prep Instant Pot Shredded Chicken 2 pounds boneless, skinless chicken thighs 2 teaspoons garlic salt
2 teaspoons sweet paprika
1 teaspoon onion powder
Kosher salt and freshly ground black pepper
Instructions: Toss the chicken with the garlic salt, paprika, onion powder, 1/4 teaspoon salt and a few grinds of pepper until evenly coated. Place a rack in the bottom of a 6- or 8-quart Instant Pot? and add 1 cup of water. Put the chicken on the rack. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 7 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Transfer the chicken to a large bowl and shred with two forks, reserving liquid in the pot. Remove the rack.
Set the pot to saute on high and bring the remaining liquid to a boil. Let cook (uncovered) until reduced back to 1 cup, about 5 minutes. Pour the liquid over the shredded chicken and toss to combine.
The chicken will keep up to 4 days. Let cool completely before refrigerating.
BBQ Chicken Sandwiches: Toss the cooked chicken with your favorite BBQ sauce and serve as sandwiches topped with store-bought coleslaw. Chicken Tacos: Stir jarred salsa into the cooked chicken and serve in softened corn or flour tortillas with your favorite toppings.
Pizza Pockets: Spoon jarred pizza sauce over pizza dough and top with the cooked chicken, pepperoni and shredded mozzarella before baking.
Teriyaki Bowls: Mix the cooked chicken with teriyaki sauce and serve on top of rice with a side of steamed broccoli.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13122,"Cumin Roasted Carrots 1 bunch carrots (organic, if available), tops trimmed leaving a little stem for presentation Olive oil, for drizzling
1 clove garlic, chopped
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 tablespoon butter, cut into cubes
1 teaspoon honey
Chopped fresh flat-leaf parsley, for garnish
Instructions: Preheat an oven to 350 degrees F, or a grill to high (if you are outside, prepare a campfire). Cut any large carrots in half lengthwise and crosswise. Drizzle a large sheet of foil with some oil. Arrange the carrots in a flat, single layer over half the sheet of foil. Drizzle the carrots with more oil and sprinkle with the garlic, cumin and salt and pepper. Top the carrots with the butter and drizzle with the honey. Fold the foil in half over the carrots and fold the edges to seal and form a pouch. To avoid crowding the carrots, make two pouches if necessary. Cook the pouch in the oven or on a grill or campfire for 15 minutes. To serve, cut open the pouch tableside and finish with a sprinkle of parsley. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 13123,"Jerk Roasted Turkey with Cornbread-Andouille Dressing 2 cups store-bought jerk sauce 1 10- to 12-pound turkey, giblets removed Salt and freshly ground black pepper, to taste Cornbread-Andouille Dressing (recipe follows) 1 cup unsalted butter or margarine, at room temperature 2 tablespoons unsalted butter, margarine or olive oil 1 cup 1/4-inch-diced turkey andouille sausage or smoked ham 1/2 cup finely diced onion 1/4 cup finely diced celery, including some leaves
1/2 cup finely diced red or green bell pepper 1 1/2 cups stale homemade or store-bought cornbread, cut into 1-inch cubes 2 teaspoons poultry seasoning or Bell's Seasoning 1 teaspoon finely chopped fresh thyme leaves or 1/2 teaspoon dried Salt and freshly ground black pepper, to taste 1 large egg, slightly beaten
1 cup chicken stock or broth, as needed Instructions: Rub the jerk sauce evenly over the outside and inside of the turkey. Place the turkey breast-side down in a 2-gallon heavy-duty resealable plastic bag. Squeeze out as much air as possible and seal the bag. Refrigerate and marinate for 24 to 48 hours, turning occasionally. Position the oven rack near the bottom of the oven and preheat to 350? F. Remove the turkey from the plastic bag. Wipe off the jerk sauce inside and out, pat the turkey dry, and season generously inside and out with salt and pepper. Loosely pack the Cornbread-Andouille Dressing into the cavity. Pull back the skin over the breast and rub some butter under the skin. Rub the outside of the turkey with more butter, and sprinkle with salt and pepper. Truss the turkey if desired, and place breast-side up in a large roasting pan at least 2 inches deep.
Lower the oven temperature to 325? F and roast the turkey, basting frequently with the pan juices, until a meat thermometer registers 165? F, 3 to 3 1/2 hours; when the skin is golden brown, cover with foil to prevent over-browning. Remove the turkey from the oven and put it on a warmed platter. Cover loosely and let rest for 30 minutes before carving. In a large skillet, melt the butter over medium heat, then add the sausage and cook about 2 minutes. Add the onion, celery and bell pepper and saute until the vegetables are tender but not browned, about 2 minutes. Remove from the heat and cool for 5 minutes. In a large bowl, combine the cornbread cubes, poultry seasoning, thyme and salt and pepper. Stir in the cooled sausage mixture and egg.
Add the stock, a little at a time or as needed, until the mixture becomes moist but not wet. Cover with plastic wrap and refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 13124,"Mashed Avocado Toasts 1 ripe avocado Juice of 1/2 lemon Sea salt 2 slices whole-grain bread, toasted Red pepper flakes Extra-virgin olive oil, for drizzling Instructions: Cut the avocado in half, remove pit, and scoop the flesh into a bowl. Add the lemon juice and sea salt, to taste. Mash the ingredients together with a fork, keeping the texture slightly chunky. Spread half the mash onto each piece of toast and garnish with some red pepper flakes and a drizzle of olive oil. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13125,"Creole Chicken with Cornbread Stuffing 4 tablespoons unsalted butter 1 large red onion, chopped 2 stalks celery, chopped 4 ears of corn, kernels sliced off (or 3 cups thawed frozen corn) Kosher salt and freshly ground pepper 1 tablespoon chopped pickled hot peppers 4 cups cubed cornbread, preferably stale (about 1/2-inch cubes) 4 skinless, boneless chicken breasts (6 to 8 ounces each) 2 teaspoons Creole seasoning 1 tablespoon vegetable oil Juice of 1/2 lemon 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 450? F. Melt 2 tablespoons butter in a large ovenproof nonstick skillet over medium-high heat. Add the red onion, celery, corn, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until lightly browned, 5 to 7 minutes. Stir in the pickled peppers and 1/2 cup water. Bring to a simmer, then stir in the cornbread to combine. Cut 1 tablespoon butter into small cubes and scatter over the top. Transfer the skillet to the oven and cook until golden brown on top, 15 to 20 minutes. Meanwhile, heat a separate large ovenproof skillet over medium- high heat. Season the chicken with salt, pepper and the Creole seasoning. Add the vegetable oil to the skillet; heat until shimmering. Add the chicken and cook until well browned on the bottom, 4 to 5 minutes. Flip the chicken, then transfer the skillet to the oven and cook until the chicken is just cooked through, 5 to 7 minutes.
Return the skillet with the chicken to the stovetop over medium heat; add the remaining 1 tablespoon butter and the lemon juice. Cook, swirling the butter, until combined. Remove from the heat and remove the chicken to a cutting board. Divide the cornbread stuffing among plates. Sprinkle with the parsley. Slice the chicken and serve with the stuffing. Spoon the pan sauce over the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, GSM]" 13126,"Smoked Spiced Eggplant Puree 2 eggplants (2 1/2 pounds altogether) 1 teaspoon each whole cumin and coriander seeds 1/4 cup vegetable oil 1 large onion finely chopped 1 teaspoon each minced garlic and fresh ginger 1/4 teaspoon turmeric or pinch yellow asafetida powder 1 1/2 teaspoons salt Juice of 1 fresh lime 1/2 to 2/3 cup plain yogurt 1 fresh jalapeno pepper, seeded and minced 1/4 cup each chopped fresh coriander and fresh mint Instructions: Preheat oven to 450 degrees. Char over a gas flame, grill, or broil the eggplants until the skins are charred and blistered. Transfer to baking pan and roast for 30 minutes or until soft. Remove from oven and cool. Toast cumin and coriander seeds until aromatic and grind in a spice grinder (or toast spices already ground). Heat oil in a small skillet over moderate heat. Add onion and saute until tender. Add garlic and ginger and saute a few seconds to release the aroma. Add turmeric, ground toasted cumin and coriander and salt and saute another minute just to release the aroma. Cut stem ends of eggplants and peel skin. Set eggplant in food processor and puree until coarse. Add onion and spice mixture and puree. Transfer to serving bowl and stir in lime and yogurt and jalapeno. Right before serving dust eggplant puree with chopped cilantro and mint. Serve with toasted pita triangles or fresh vegetables or crackers. ","[Rioja, Barbera, Tempranillo, Grenache Blanc]" 13127,"Verde Mary 2 medium tomatillos, husked, washed and chopped 1/2 serrano cl, seeded
1/2 English cucumber, chopped
2 tablespoons chopped fresh cilantro 1/2 cup cold jalapeno vodka
Juice of 2 limes
Few dashes green hot sauce
Dash Worcestershire sauce Simple syrup Instructions: In a blender, combine the tomatillos, cl, cucumbers, cilantro, vodka, lime juice, hot sauce, Worcestershire, and simple syrup to taste. Blend until smooth. Pour into two rocks glasses filled with ice, and serve. ","[Sauvignon Blanc, Vermentino, Albari?o, Grner Veltliner]" 13128,"Rummy Roman Holiday 1/2 to 3/4 cup simple syrup (see Cook's Note) 2 cups loosely packed fresh mint leaves, plus more sprigs for garnish
2 cups amaro, such as Averna 2 cups dark rum
2 cups sweet vermouth
1 1/2 cups fresh lemon juice
1/2 cup fresh orange juice, plus an orange wedge, for garnish
Club soda, for topping off Instructions: Put the simple syrup and mint leaves in a pitcher and muddle with a wooden spoon. Fill the pitcher with ice, then add the amaro, rum, sweet vermouth, lemon juice and orange juice. Pour into a tumbler filled with ice. Top with club soda and garnish with mint sprigs and the orange wedge. ","[Prosecco, Moscato, Vinho Verde, Cava]" 13129,"Cherry Cheesecake 1 1/4 cups graham cracker crumbs 2 tablespoons sugar 3/4 stick soft unsalted butter 10 ounces cream cheese 1/2 cup powdered sugar 1 teaspoon vanilla extract 1/2 teaspoon lemon juice 1 cup heavy cream 1 (10-ounce) jar black cherry spread (recommended: St Dalfour Rhapsodie de Fruit) Instructions: Blitz the biscuits in a food processor until beginning to turn to crumbs, then add the sugar and butter and whiz again to make the mixture clump. If using graham cracker crumbs, you can use a bowl and wooden spoon to mix the butter in, with the sugar added. Press this mixture into a 8-inch springform tin; press a little up the sides to form a slight ridge. Beat together the cream cheese, sugar, vanilla and lemon juice in a bowl until smooth. Lightly whip the cream, and then fold it into the cream cheese mixture. Spoon the cheesecake filling on top of the biscuit base and smooth with a spatula, put it in the refrigerator for 3 hours or overnight. When you are ready to serve the cheesecake, un-mold and spread the black cherry spread over the top. ","[Merlot, Pinot Grigio, Moscato, Riesling]" 13130,"Zucchini-Hazelnut-Chocolate-Oat Quick Bread with Chocolate Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 3/4 cup chopped toasted hazelnuts 1/2 cup semisweet chocolate chips 1/2 cup rolled oats 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 1 cup confectioners' sugar 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon pure vanilla extract Pinch of fine salt Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the hazelnuts, chocolate chips and oats and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the chocolate glaze: Whisk together the confectioners' sugar, cocoa, milk, vanilla extract and salt in a small bowl. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Chianti]" 13131,"Crunchy Ranch Corn 4 ears of corn, cooked (grilled or boiled) 1/4 cup ranch dressing
1 cup ranch-flavored corn chips, crushed
Instructions: Brush each ear of corn with about a tablespoon of ranch dressing. Spread the ground corn chips onto a plate and roll each ear of corn in the ground chips to completely coat each ear. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13132,"Corn Dogs with Sweet Mustard 4 cups canola oil, for frying 1 cup baking mix 1 cup cornmeal 1 teaspoon garlic powder 1/4 teaspoon cayenne pepper 1 large egg 3/4 cup milk 1/2 cup spicy brown mustard 1/4 cup apricot preserves 8 hot dogs 1/4 cup all-purpose flour, for dusting Special equipment: chopsticks In a deep heavy pot or a deep fryer, add the oil and heat to 350 degrees F. Instructions: In a large bowl, whisk together the baking mix, cornmeal, garlic powder, and cayenne. In another bowl, whisk together the egg and milk. Pour the wet ingredients into the dry ingredients and whisk until blended. In a small bowl, stir together the mustard and preserves. When you are ready to fry, insert a chopstick into the end of each hot dog and push about halfway into the meat. (Reserve 2 hot dogs for the Online Round 2 Recipe Cheesy Hot Dog Scramble.) Dust each hotdog with flour, dip into the batter, and carefully lower it into the hot oil. Fry 2 or 3 at a time until golden brown, 3 to 5 minutes. Drain on brown paper. Brush with the sweet mustard sauce and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13133,"Pizza Babka All-purpose flour, for dusting 1 pound pizza dough 1/4 cup pizza sauce 1/2 cup finely grated Parmesan, plus more for sprinkling
2 ounces sliced pepperoni 1/4 cup grated part-skim mozzarella 1 tablespoon olive oil, plus more for oiling pan Instructions: On a lightly floured surface, roll the pizza dough into a large rectangle approximately 18 inches by 12 inches. Spread the pizza sauce in a very thin layer all over the dough, leaving a 1/4-inch border of clean dough along the top and side edges.
Scatter the Parmesan evenly over the sauce. Layer the pepperoni slices evenly over the Parmesan. Scatter the grated mozzarella over the pepperoni.
Beginning at the bottom edge, roll the dough up like a jelly roll toward the top, taking care to roll as tightly as possible. When you reach the top clean edge of the dough, pinch together at the seam to seal closed. Transfer the dough to the refrigerator to firm, 15 to 20 minutes.
Oil a 9-by-5-inch loaf pan. Split the dough in half lengthwise, exposing the striped insides. Carefully lift up one half and lay it across the other half so the two pieces form an X. Working from the center out, twist each end until the two loose ends meet. Lift the twisted dough into the loaf pan, then cover with plastic wrap and let rise until nearly doubled in size, about 1 hour.
Position an oven rack in the center of the oven and preheat to 350 degrees F. Brush the top of the babka with olive oil and sprinkle with Parmesan. Bake until golden brown, 40 to 50 minutes. Rest on a rack 15 minutes, then transfer the babka from the pan to the rack and let rest another 15 minutes before slicing.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13134,"Tuna Steak au Poivre with White Beans and Bitter Greens Salad 4 (6-ounce, 1 1/2-inch thick) tuna steaks Coarse salt Extra-virgin olive oil, for drizzling Coarse black pepper Lemon wedges, for passing 2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil 2 cloves garlic, finely chopped 2 cans cannellini beans, rinsed and drained 1 small onion, chopped 1 roasted red pepper, homemade, recipe follows or store bought, diced 2 sprigs fresh rosemary, leaves stripped and finely chopped 1 handful chopped flat-leaf parsley, chopped Coarse salt and pepper 1 head escarole, cleaned and shredded 1 medium head radicchio, shredded 1 lemon, juiced Extra-virgin olive oil, to coat Coarse salt Instructions: If you are planning to roast your red pepper, rather than use store bought, place your pepper under broiler to blacken. See red pepper method below. Preheat a large nonstick skillet over high heat. Pat tuna steaks dry and season with a little coarse salt. Drizzle extra virgin olive oil over tuna and lightly coat steaks on both sides. Coat 1 side of the steaks with a generous amount of coarse ground black pepper. When the pan is very hot, add steaks, peppered side down. Sear and brown steaks 2 minutes, then turn, and immediately reduce heat to medium. Loosely cover pan with aluminum foil tent and allow steaks to cook 5 minutes for rare, 7 minutes for medium. Steaks should be firm, but have a little give and some pink should remain at the center. In a second skillet over moderate heat, coat pan with olive oil, add garlic and onion, and saute 3 minutes to soften onion bits. Add beans and chopped roasted red pepper to the pan. Heat beans through, 2 to 3 minutes. Stir in rosemary and parsley and season beans with salt and pepper. Combine escarole and radicchio in shallow dish. Coat greens with lemon juice, then a drizzle of oil. Season salad with coarse salt and toss well. To serve, pile a serving of beans on a dinner plate and top with tuna steak. Serve salad greens along side beans and fish. You can also serve this with sliced bread that has been toasted and then rubbed with half a garlic clove. To roast red peppers: Preheat broiler to high. Split and seed pepper and place skin side up close to hot broiler. Blacken skins of pepper. Transfer pepper to brown paper bag and seal. Let pepper cool to handle. Peel charred skins away from pepper flesh. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13135,"Potato, Leek and Watercress Soup with Bay Scallops 4 Idaho potatoes, peeled and sliced 4 tablespoons unsalted butter 1 large Spanish onions, peeled and medium diced 3 medium leeks, cleaned and chopped 1 bouquet garni: cheesecloth packet containing, parsley, peppercorns, bay leaf and thyme sprigs Salt White pepper 4 cups chicken stock 1 cup heavy cream 1 1/2 bunches watercress, cleaned, stems removed and coarsely chopped 1 1/2 pounds fresh bay scallops (rock shrimp or crabmeat can be substituted) Chopped chives, for garnish Instructions: In a medium saucepan, cover 1/2 of the potatoes with cold water and a pinch of salt. Bring to a boil and blanch until tender, about 5 minutes. Remove from heat, drain and reserve. In a large pot over medium heat, melt the butter. Add the onions and leeks and stir. Cover the pot and saute the onions and leeks until they are translucent, stirring occasionally, for 5 minutes. Uncover, and add the raw potatoes, the bouquet garni, salt and pepper, chicken stock and cream, and stir. Bring the soup to a simmer over medium heat, uncovered. Simmer until the potatoes are soft, cooking for about 15 minutes. Remove from heat. Using a blender, puree the soup in batches. Taste for seasoning and adjust with salt and pepper. Return the soup to the pot, add the blanched potatoes, and place over medium heat. When the soup begins to simmer, add the watercress and scallops, and cook for 30 seconds, stirring once. Ladle the soup into hot bowls and sprinkle with chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13136,"Salmon with Brown Sugar and Mustard Glaze 3 tablespoons light brown sugar 1 tablespoon honey 2 tablespoons butter 1/4 cup Dijon mustard 2 tablespoons soy sauce 2 tablespoons olive oil 1 tablespoon finely grated ginger Vegetable oil Salt and freshly ground black pepper 8 salmon fillets, 6 ounces each Instructions: On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat. Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool. Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste. Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture. Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 13137,"Cheeseburger Grapeseed oil, for pan 1 slice onion 6 ounces ground beef
Kosher salt and freshly ground black pepper 1 slice American cheese
1 teaspoon ketchup
1 teaspoon mayonnaise
1 teaspoon mustard
1/3 teaspoon garlic salt
1/3 teaspoon onion salt
1/3 teaspoon ground black pepper
1 hamburger bun
1 iceberg lettuce leaf 2 tomato slices 4 pickle slices
Instructions: For the cheeseburger: Heat some grapeseed oil in a medium saute pan over medium heat. Add the onion and cook until caramelized, 15 minutes. Hold. Heat a skillet over medium-high heat. Form the beef into a patty and sprinkle with salt and pepper. Sear the burger in a hot skillet; cook to the desired temperature. Add the cheese when ready. In a small bowl, mix the ketchup, mayonnaise, mustard, garlic salt and onion salt. Hold until ready. Toast the burger bun. Place the bun on the plate; spread on both sides with the sauce. Layer the bottom bun with the lettuce, tomato and pickles. Top with the burger and the caramelized onions. Cover with the bun top and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 13138,"Flapjacks 1 3/4 cups all-purpose flour 3 tablespoons sugar 2 teaspoons baking powder 1/4 teaspoon fine salt 1/8 teaspoon freshly ground nutmeg 3 tablespoons unsalted butter, plus more as needed 2 large eggs, room temperature 1 1/4 cups milk, at room temperature 1/2 teaspoon vanilla extract Instructions: In a large bowl, whisk together the flour, sugar, baking powder, salt, and nutmeg. In another bowl, beat the eggs and then whisk in the milk and vanilla. Melt the butter in a large cast-iron skillet or griddle over medium to medium-low heat. Whisk the butter into the milk mixture, add to the flour mixture, and whisk until a thick batter is just formed. Keeping the skillet at medium to medium low heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make one or two more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 13139,"The Keats 1/2 cup sugar 1 2-inch piece fresh ginger, peeled and diced 1 1/2 ounces apple brandy 3/4 ounce apple cider vinegar 1/2 ounce orange liqueur 1 tablespoon honey Star anise, for garnish (optional) Instructions: Make the syrup: Combine the sugar and 1/2 cup water in a saucepan over medium heat; cook, stirring, until the sugar dissolves. Remove from the heat and let cool. Transfer the syrup to a food processor or blender, add the ginger and puree until smooth. Let sit 2 to 3 hours, then strain the syrup through a fine-mesh strainer lined with cheesecloth. Make the drink: Combine the brandy, vinegar, orange liqueur, honey and about 1 tablespoon of the ginger syrup in a cocktail shaker filled with ice. Shake well, then strain into a rocks glass filled with ice. Garnish with star anise, if desired. ","[Cabernet Sauvignon, Merlot, Malbec, Port]" 13140,"Pulled Pork Sandwiches 6 tablespoons paprika 3 tablespoons granulated sugar Scant tablespoon onion powder Kosher salt and coarsely ground pepper 1 10-to-12-pound boneless pork shoulder or Boston butt, rinsed and dried 12 soft hamburger buns, split Coleslaw, for serving 2 cups ketchup 1/4 cup packed light brown sugar 1/4 cup granulated sugar Freshly ground pepper 1 1/2 teaspoons onion powder 1 1/2 teaspoons dry mustard 2 tablespoons fresh lemon juice 2 tablespoons Worcestershire sauce 1/2 cup apple cider vinegar 2 tablespoons light corn syrup Instructions: If using a gas grill, preheat to high on one side; put soaked wood chips in a smoker box. Once smoking, reduce the heat to maintain a temperature of 275 degrees F and cook the pork, covered, on the cooler side of the grill. Rub the pork Make the Neelys' go-to barbecue seasoning: Mix the paprika, sugar and onion powder in a bowl. Transfer 3 tablespoons seasoning to a separate bowl, add 2 tablespoons salt and 3 tablespoons pepper, and massage onto the pork. Cover with plastic wrap and refrigerate at least 2 hours or up to 1 day. (Reserve the remaining barbecue seasoning.) Prepare the wood chips: Soak 6 cups wood chips in water, about 15 minutes, then drain. Don't oversoak, or the wood will snuff out the fire. Light the grill: Fill a smoker or kettle grill with charcoal and light. (Pat uses lighter fluid; you can also use a chimney starter.) When the coals are mostly white, spread them out with tongs. Spread 1/2 cup of the wood chips over the coals (use 1 cup for a kettle grill). The temperature of the grill should be about 275 degrees F. Cook the pork: Place the pork fat-side down on a rack in the smoker or on the grill. Cover and cook, rotating the pork every hour or so, until a thermometer inserted into the center registers 165 degrees F, about 6 hours total. Feed the grill: As the pork cooks, add more charcoal and wood chips to keep the temperature between 250 degrees F and 275 degrees F and to maintain the smoke level. Make the sauce: Meanwhile, mix the ketchup, 1 cup water, both sugars, 1 1/2 teaspoons pepper, the onion and mustard powders, lemon juice, Worcestershire sauce, vinegar, corn syrup and 1 tablespoon of the reserved barbecue seasoning in a saucepan over high heat. Bring to a boil, stirring, then reduce the heat to low and simmer, uncovered, stirring occasionally, at least 2 hours. Let cool, then reheat on the grill when ready to use. Shred the pork: Transfer the pork to a rimmed baking sheet (you'll want to catch all the flavorful juices) and let stand until cool enough to handle. Shred into bite-size pieces, pile on a platter and pour any juices from the baking sheet on top. Make the sandwiches: Mound the pork on bun bottoms, paint with a little barbecue sauce, top with slaw and cover with the bun tops. The best sandwich ever! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Zinfandel]" 13141,"Spicy Tortilla Soup 8 corn tortillas 2 (32-ounce) boxes or cans low-sodium chicken broth Chicken bones, reserved from Day 2 1 large red onion, coarsely chopped 2 large tomatoes, diced 2 medium jalapenos, sliced 1 lime, juiced 2 ears grilled corn, reserved from Day 1 1/2 cup fresh cilantro leaves, coarsely chopped 1 ripe avocado, peeled and cubed 8 ounces crumbled feta, queso fresco, or other fresh white cheese Instructions: Heat oven to 350 degrees F. Cut tortillas into 1/2-inch-thick strips and arrange them on a cookie sheet in a single layer. Bake them 5 to 10 minutes, or until crispy. In a large saucepan, bring the chicken broth and chicken bones to a boil. Reduce heat to low; cover and simmer for 20 minutes. Place a colander over a second large saucepan and strain the broth through it. When the bones are cool enough to handle, pick off the remaining meat and add it to the strained broth. Stir in the onion, tomatoes, jalapenos, and lime juice. Heat about 5 minutes more to blend flavors. Cut the corn from the cobs and add it to the soup. Divide the baked tortilla strips among 4 bowls. Ladle in the soup and serve with bowls of cilantro leaves, cubed avocado, and crumbled cheese to use as toppings at the table. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 13142,"Garlicky Chicken Parmesan 8 boneless, skinless chicken breasts Kosher salt and freshly ground black pepper 1 cup flour 3 large eggs 3/4 cup milk 7 cloves garlic, minced 2 cups panko breadcrumbs 2 teaspoons garlic salt Vegetable oil, for frying 3/4 cup Nancy's Marinara Sauce, recipe follows 1/4 cup grated Parmesan 1 1/2 cups shredded mozzarella 1/4 cup extra-virgin olive oil 1 small onion, chopped 1 clove garlic, chopped 1 carrot, peeled and finely chopped 1 stalk celery, chopped Sea salt and freshly ground black pepper One 32-ounce can crushed tomatoes 1 teaspoon dried oregano Instructions: Preheat the oven to 350 degrees F. Set a wire rack into a baking sheet lined with aluminum foil. Sprinkle the chicken on both sides with salt and pepper. Combine the flour and some salt and pepper in a medium baking dish. In a second baking dish, combine the eggs, milk and minced garlic. In a third dish, combine the panko and garlic salt. Dredge the chicken breasts through the flour mixture, dusting off any excess; then through the egg mixture, letting excess drip off; and then through the panko breadcrumbs, making sure to coat the breasts on each side. Set the breaded chicken breasts on the wire rack and refrigerate for 30 minutes to allow the breading time to set. Fill a large, deep skillet halfway with vegetable oil and heat to 375 degrees F on a deep-fry thermometer. Using tongs, carefully place the breaded chicken in the hot oil, working in batches to avoid crowding the pan. Fry until light golden on both sides, about 4 minutes. Return the chicken to the wire rack. Dollop 2 tablespoons of Marinara Sauce over each piece of chicken and sprinkle the chicken evenly with the Parmesan and mozzarella. Transfer to the oven and bake until the chicken is cooked through, about 15 minutes. Serve warm. Heat the olive oil in a large heavy-bottomed pot over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the carrots and celery, season with salt and pepper and saute until all the vegetables are soft, another 10 minutes. Add the tomatoes and oregano and simmer, uncovered, over low heat until the sauce has thickened, about 1 hour. Season to taste with more salt and pepper.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13143,"Seafood Newburg 4 tablespoons all-purpose flour 1 tablespoon paprika 1/2 teaspoon curry powder 1/8 teaspoon ground nutmeg Pinch cayenne 4 tablespoons unsalted butter 1 shallot, minced 2 cups milk 2 tablespoons tomato paste 1/2 cup dry sherry 4 cups water 2 teaspoons kosher salt 2 bay leaves 10 black peppercorns 1 pound sea scallops 1 pound large shrimp, peeled and deveined 1/2 pound lobster tail meat Gremolata for garnish, recipe follows Sea Salt Roasted Asparagus, recipe follows Serving Suggestion: steamed long-grain white rice 4 tablespoons flat-leaf parsley, chopped 1 tablespoon fresh rosemary leaves, chopped
1 garlic clove, minced 1 tablespoon grated lemon zest
Pinch salt 2 pounds asparagus 3 to 4 tablespoons extra-virgin olive oil 1 to 2 tablespoons sea salt Instructions: To make the Newburg sauce, combine the flour, paprika, curry powder, nutmeg, cayenne, and salt, to taste, in a small bowl and set aside. Melt the butter in a large saucepan over low heat. Add the shallot and cook for 3 minutes until it begins to brown. While the shallot is cooking, bring the milk and tomato paste to a simmer in a small saucepan over medium heat; be careful not to let it boil over. Add the flour mixture to the browned shallot and stir until mixed well with the butter. Add the sherry and whisk until smooth. Add the hot milk mixture to the flour mixture slowly, whisking constantly until the mix is creamy and thick. Remove from heat and set aside.
Put the water, salt, bay leaves and peppercorns in a large saucepan and bring to a boil over high heat. Add the scallops and boil for 3 minutes. Remove immediately and set aside. Do the same with the shrimp and lobster tail meat.
Add the cooked shell fish to the Newburg sauce and bring to a simmer over low heat.
Serve over white rice, garnished with the Gremolata and a side of Sea Salt Roasted Asparagus. If serving the Newburg on a large platter, arrange the asparagus around the platter edges. Mix all of the ingredients together in a small bowl. Refrigerate until ready to use.
Preheat the oven to 400 degrees F.
Trim the ends off the asparagus and toss the spears with the olive oil in a mixing bowl. Put the asparagus onto a sheet pan, sprinkle with the salt and put in the preheated oven until they begin to brown, about 15 to 20 minutes. Remove from oven and divide evenly among the 4 dinner plates.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13144,"Fountain Dogs 4 slices thick cut bacon (recommended: Oscar Mayer) 4 hearty beef franks (recommended: Ball Park) 1 white onion, sliced in rings 1 tablespoon extra-virgin olive oil Hot Dog buns Sauerkraut (recommended: Claussen) Nacho rings (recommended: Embassa) Sweet relish (recommended: Vlasic) Yellow mustard Ketchup Instructions: Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Cook bacon slices in a microwave oven for about 1 minute, or pan fry until the edges begin to curl but the bacon is still flexible. Drain well. Wrap each frank in a slice of bacon, securing the ends with toothpicks; set aside. Toss onion slices with olive oil. Grill bacon-wrapped franks and onion slices on hot oiled grill, for 4 to 5 minutes per side (16 to 20 minutes total). Turn onions everytime you turn franks. Serve hot on toasted buns with lots of condiments. INDOOR: Prepare dogs as directed. Preheat broiler. Place dogs on wire rack over foil-lined baking sheet or broiler pan. Place under broiler 4 to 6 inches from heat source and cook 3 to 4 minutes per side or until bacon is crispy. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 13145,"Caramel Pecan Sundaes 1 1/2 cups sugar 1 1/4 cups heavy cream 1/2 teaspoon pure vanilla extract 2 pints vanilla ice cream 2 pints butter pecan ice cream Toasted pecans Instructions: For the caramel, mix 1/3 cup water and the sugar in a medium heavy-bottomed saucepan. Cook, without stirring, over low heat for 5 to 10 minutes, until the sugar dissolves. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful; the mixture is extremely hot! Watch the mixture constantly at the end, as it will go from caramel to burnt very quickly. Turn off the heat. Stand back to avoid splattering and slowly add the cream and vanilla. The cream will bubble violently and the caramel will solidify; don't worry. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow to cool to room temperature, at least 4 hours. It will thicken as it sits. To assemble the sundaes, place 1 scoop of vanilla ice cream and 1 scoop of butter pecan ice cream in each dish and sprinkle with toasted pecans. Drizzle with caramel sauce and serve extra sauce on the side. ","[Chardonnay, Riesling, Moscato, Port]

" 13146,"Pheasant and Cabbage Chowder 1 pheasant (2 1/2 to 3 pounds), or the same weight of pheasant thighs and drumsticks About 4 quarts water 4 sprigs fresh thyme 2 large onions (12 ounces each), 1 unpeeled, coarsely chopped, 1 peeled and cut into 3/4-inch dice 2 carrots (2 to 3 ounces each), 1 coarsely chopped; 1 sliced into 1/3-inch thick rounds (split the thick end lengthwise and cut into half-moons) 1 large stalk celery, coarsely chopped 1 clove garlic, crushed 2 dried bay leaves 1 heaping teaspoon black peppercorns 2 whole cloves 4 ounces slab (unsliced) bacon, rind removed (reserve it for the stock) and cut into 1/3-inch dice Kosher or sea salt 4 tablespoons unsalted butter 1/4 teaspoon caraway seeds, finely chopped 1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, halved and sliced 1/3 inch thick 8 ounces Savoy cabbage (1/2 small head or 1/4 large head), cut into 3/4-inch pieces Freshly ground black pepper 1/4 cup chopped fresh Italian parsley, for garnish Instructions: With a cleaver, heavy chef's knife, or kitchen shears, split the pheasant in half, then cut the thighs and legs from the breasts. Place the 4 pieces of pheasant in a 6 to 8-quart stockpot and cover with the water. Bring to a boil, skimming off the white foam as it rises to the surface. (Using a ladle and a circular motion, push the foam from the center to the side of the pot, where it is easy to remove). Lower the heat so the broth is at a slow simmer. Meanwhile, remove the leaves from 3 springs of thyme, reserving the stems, chop, and reserve (you should have 1 teaspoon). Add the thyme stems and the remaining thyme sprig to the broth. Also add the coarsely chopped onion and carrot, the celery, garlic, bay leaves, peppercorns, and cloves, along with the reserved bacon rind, to the pot. Season lightly with salt, partially cover, and simmer slowly for 2 hours. Remove the broth from the heat. With tongs, transfer the pheasant pieces to a plate. When they are cool enough to handle, pull the meat off the bones, discarding the bones, and tear the meat into bite-sized pieces. Or cut the meat with a knife into rectangular strips that are approximately 1/2 by 1-inch. (If you used whole pheasant, you will have about 1 pound of meat). Cover and refrigerate until needed. Strain the broth through a fine-mesh strainer; you should have about 8 cups. If you are not making the chowder right away, let the broth cool a bit, then refrigerate; cover the broth after it has chilled completely. (The broth and meat can be prepared a day in advance if you like) Heat a 4 to 6-quart heavy pot over low heat and add the bacon. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the bacon is crisp and golden brown. Pour off all but 1 tablespoon of the fat, leaving the bacon in the pot. Add the butter, the diced onion, the sliced carrot, the reserved thyme leaves, and the caraway seeds and saute, stirring occasionally with a wooden spoon, until the onion is softened but not browned. Add the potatoes and the reserved pheasant broth, bring to a simmer, and simmer over medium heat for about 8 minutes, until the potatoes are cooked through but still firm. Add the cabbage and simmer for 5 minutes more, until it just begins to soften (it will continue to cook after the chowder is removed from the stove). Remove the chowder from the heat, stir in the pheasant meat, and season to taste with salt and black pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to 1 hour, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Use a slotted spoon to mound the pheasant, cabbage, onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the clear broth around. Sprinkle each serving with a generous spoonful of chopped parsley. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]

" 13147,"Pea Pesto Crostini 1 (10-ounce) package frozen peas, defrosted 1 garlic clove 1/2 cup grated Parmesan 1 teaspoon kosher salt, plus extra for seasoning 1/4 teaspoon freshly ground black pepper, plus extra for seasoning 1/3 cup olive oil 8 (1/2-inch thick) slices whole-grain baguette or ciabatta bread, preferably day-old* see Cook's Note 1/3 cup olive oil 8 cherry tomatoes, halved or 1 small tomato, diced Instructions: Pesto: Pulse together the peas, garlic, Parmesan and salt and pepper in a food processor. With the machine running, slowly add the olive oil until well combined, about 1 to 2 minutes. Season with salt and pepper, to taste. Transfer the pesto to a small bowl and set aside. Crostini: Preheat a stovetop griddle or grill pan on medium-high heat. Brush both sides of the sliced bread with olive oil and griddle until golden, about 1 to 2 minutes. Transfer the bread to a clean surface and spread 1 to 2 tablespoons of the prepared pesto on each slice. Top with tomato and serve. *Cook's Note: If you don't have day-old bread on hand, you can dry out fresh bread by putting the slices in the oven at 300 degrees F until slightly crisp, about 5 minutes. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Ros]" 13148,"Pumpkin Cheesecake 1 1/2 cups finely ground gingersnap cookies 1/4 cup finely ground walnuts 1/4 cup sugar 5 tablespoons butter, melted 3 packages (8 ounces each) cream cheese, softened 1 3/4 cups sugar 3 tablespoons all-purpose flour 6 eggs 1 teaspoon Spice Islands 100% Pure Bourbon Vanilla Extract 1 1/2 teaspoons Spice Islands Pumpkin Pie Spice 1 can (15 ounces) pumpkin Instructions: Preheat oven to 500 degrees F. Combine gingersnaps, walnuts, sugar and butter in a medium bowl. Press into the bottom and 1-inch up the side of a 10-inch nonstick springform pan. Set aside. Beat cream cheese, sugar and flour with an electric mixer until smooth. Add 5 eggs, one at a time, then vanilla, beating on low speed. Transfer 2-1/2 cups to a separate bowl; set aside. Beat 1 egg, pumpkin pie spice and pumpkin into remaining filling until smooth. Pour half of pumpkin filling into crust, then half of the plain; repeat. Swirl gently with a spoon. Bake at 500 degrees F for 10 minutes; reduce temperature to 200 degrees F and bake for 30 minutes. Tent with aluminum foil and continue baking for 1 hour or until center appears nearly set. Run a knife around top of cake to loosen from pan. Turn off oven and open door to allow cake to cool gradually for 20 to 30 minutes. Remove from oven and finish cooling on a rack for 15 minutes, then chill in refrigerator at least 6 hours TIP: Place a pan of water in the oven with the cheesecake while baking. This will help prevent the cake from cracking. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13149,"Minted Lamb Kabobs 2 1/2 pounds boneless leg of lamb, trimmed and cut into 1 1/2-inch cubes 1/2 cup olive oil 1/4 cup finely chopped fresh mint 2 tablespoons white wine vinegar 2 cloves garlic, smashed Kosher salt and freshly ground black pepper 1/2 cup fresh mint leaves 1/4 cup fresh basil leaves 1 tablespoon capers, drained Pinch red pepper flakes 1/2 cup olive oil 2 tablespoons white wine vinegar Kosher salt and freshly ground black pepper Instructions: Add the lamb to a large gallon-size resealable plastic bag. Mix the olive oil, mint, white wine vinegar, garlic, salt, and pepper together in a measuring cup. Pour the marinade over the lamb, seal the top, and toss the lamb in the marinade, making sure it's completely coated. Place in the refrigerator to marinate for at least 1 hour or up to overnight. Meanwhile, to make the mint sauce: Add the mint, basil, capers, red pepper flakes, olive oil, white wine vinegar, salt, and pepper to a food processor. Pulse until smooth. Turn off and taste for seasoning, adding more salt and pepper, if needed. Remove to a bowl and refrigerate until serving. Preheat a grill to medium-high heat. With a clean tea towel, lightly oil the grill grates. Remove the lamb from the marinade, let excess drip off, and thread onto skewers. Season the lamb with salt and pepper. Grill for 8 minutes total for medium-rare, turning to cook all sides. Serve on a platter drizzled with sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13150,"Sunny's PB and J Stuffed Apples 2 Honeycrisp apples 1 cup creamy peanut butter
1 cup Greek yogurt
1/4 cup chopped roasted peanuts
2 tablespoons agave nectar
1/4 cup grape jelly 1 slice white bread, toasted and finely chopped
Kosher salt
Instructions: For the apples and filling: Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Halve the apples across the equator. Scoop out the core of the apples, leaving a well in the center. Level the bottoms of the apples if needed. In a large bowl, combine the peanut butter, yogurt, peanuts and agave. Fill the apple halves evenly and place them on the prepared baking sheet. Bake until the filling is set and the apples are slightly tender, 20 to 25 minutes. For the topping: Add the jelly to a small bowl, then add a few drops of hot water at a time to loosen it, stirring, until you reach a syrup consistency. Sprinkle the toast pieces over the top of the apples, drizzle the jelly syrup on top and sprinkle lightly with salt. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13151,"Chocolate Chip Candy-Bar Cookies 3/4 cup unsalted butter 1 cup granulated sugar 1/2 cup light brown sugar 1 egg 1 egg yolk 1 teaspoon maple extract 1 teaspoon chocolate extract 1/2 teaspoon orange extract 2 tablespoons heavy cream 2 1/4 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup semisweet mini chocolate chips 1 cup caramel-filled chocolate candies (recommended: Hershey's Caramel-Filled Kisses) 3/4 cup uncooked oats 1/2 cup chopped pecans Instructions: Preheat oven to 350 degrees F. Melt butter, sugar, and brown sugar together in a microwave for 15 to 30 seconds on medium to low power, careful not to burn the butter. Let the butter-sugar mixture cool just a bit and blend in the egg and egg yolk. Add the maple, chocolate and orange extract, and the heavy cream. Stir and set aside. Sift dry ingredients together and fold into wet mixture carefully. Add chocolate chips, candies, oats and pecans. Chill dough in a freezer for a few minutes to make sure it is cold. Using an ice cream scoop, drop dough onto parchment-lined cookie sheet. Bake for 10 to 12 minutes and transfer to a wire rack to cool. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 13152,"Hawaiian Roasted Pork 2 boneless pork rump roasts, about 3 pounds each 3 tablespoons Hawaiian or coarse salt 2 tablespoons ground black pepper 1/2 cup guava jam, prepared 2 tablespoons Macadamia nut oil 1 teaspoon of water, plus 1/2 cup 10 banana leaves, wet 1 stalk sugar cane, split in half lengthwise 1 tablespoon all-natural liquid smoke flavoring Instructions: Season the pork roasts all over with salt and pepper. Prepare an outdoor barbecue by soaking mesquite wood chips in water and adding to the coals for added flavor. Sear the pork on the hot grill to lock in the natural juices. Whisk together guava jam, oil, and 1 teaspoon of water. Season with fresh cracked pepper. Rub the pork with guava paste. Set 2 wide pieces of heavy-duty aluminum foil on a flat surface. Lay 5 banana leaves on each piece of foil in a crisscross pattern, then place the pork roasts on top. Fold the banana leaves up around the roasts to make a bundle. Insert a sugar cane spear through the banana leaves and into the pork to secure. Tent the foil over the roasts and seal 3 of the sides to form a pouch. Mix liquid smoke and remaining water together in a small bowl, pour it into the pouch. Close up the remaining edge of foil to lock in the moisture and flavor. Transfer back to the hot grill. Roast for 2 1/2 to 3 hours with the grill cover down. When the pork is cool enough to handle, shred using 2 forks. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 13153,"Raspberry Bellini 1 bag frozen unsweetened raspberries, thawed 2 tablespoons sugar 1 bottle (750-ml) chilled brut Champagne Instructions: Blend the raspberries and sugar in a food processor or blender until pureed. Strain the raspberry puree through a sieve; discard the seeds, if you wish. Set up 6 Champagne flutes and put about 1 tablespoon of raspberry puree in each glass. Add Champagne to each glass; stir gently and serve.; ",[Champagne] 13154,"Skillet Granola-Apple Crisp 3 tablespoons unsalted butter 1 1/2 cups store-bought oat granola, such as Bear Naked Maple Pecan
2 tablespoons all-purpose flour 1 tablespoon plus 1/4 cup sugar 5 crisp apples, such as Fuji or Gala (about 2 1/2 pounds), peeled, cored and cut into 1/2-inch-thick slices
1/2 teaspoon pumpkin pie spice 1 tablespoon fresh lemon juice Instructions: Preheat the oven to 350 degrees F. Melt the butter in a medium nonreactive and ovenproof skillet over medium heat. Add the granola, 1 tablespoon of the flour and 1 tablespoon sugar and toss until the sugar is dissolved and the granola is well coated. Transfer to a bowl. (Reserve the skillet.) Pour the apples into the skillet; toss with the pumpkin pie spice, lemon juice and remaining 1/4 cup sugar. Cook, stirring occasionally, until the apples are juicy and slightly softened, 5 to 7 minutes. Stir in the remaining 1 tablespoon flour. Scatter the reserved granola mixture evenly over the top and transfer the skillet to the oven. Bake until the crisp is bubbling and the apples are tender, 35 to 40 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Cava]" 13155,"Turkey Cutlets Milanese with Watercress Salad 2 (6 ounce) turkey cutlets (about 3/4 pound total and each pounded to about 1/4-inch thick) All-purpose flour, seasoned with salt and pepper, for dredging 2 large eggs 3/4 cup fine fresh bread crumbs 3/4 cup finely shredded Parmesan 2 tablespoons olive oil 1 bunch watercress, coarse stems discarded and leaves washed well and spun dry, alternatively use mesclun salad greens 1/4 cup thinly sliced red onion 1 1/2 tablespoons olive oil 1 teaspoon fresh lemon juice 1/8 teaspoon salt Lemon wedges, as an accompaniment Instructions: Make turkey cutlets: Pat the turkey dry and spread the seasoned flour on a plate. In a small shallow bowl, beat eggs lightly, and season them with salt and pepper. In another small shallow bowl, stir together bread crumbs and Parmesan. Dredge cutlets in flour, shaking off excess, and dip in egg, letting excess drip off. Coat cutlets with bread crumb mixture and put on a waxed-paper-lined tray. You can at this point chill cutlets for 15 minutes. In a 12-inch non-stick skillet, heat oil over moderately high heat until hot but not smoking and saute cutlets 1 1/2 to 2 minutes on each side, or until golden and just cooked through. Remove skillet from heat. Make the salad: In a bowl, combine watercress and onion and drizzle with oil, tossing to coat. Add lemon juice and salt and toss well. Transfer cutlets with a slotted spatula to paper towels to drain briefly and arrange on plates. Top cutlets with salad and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13156,"Candy Corn 4 1/2 ounces confectioners' sugar (about 1 1/4 cups) 1/2 ounce nonfat dry milk (about 6 1/2 teaspoons) 1/4 teaspoon kosher salt 3 1/2 ounces granulated sugar (about 1/2 cup) 3 3/4 ounces light corn syrup (about 1/3 cup) 2 1/2 tablespoons H20 2 tablespoons unsalted butter, at room temperature 1/2 teaspoon vanilla extract 2 or 3 drops each yellow and orange gel paste food coloring Instructions: Combine the confectioners' sugar, dry milk and salt in a food processor. Pulse 4 or 5 times, until the mixture is smooth and well combined. Set aside. Combine the granulated sugar, corn syrup and water in a 2-quart pot. Place over medium heat, cover and cook for 4 minutes. Add the butter, clip on a candy thermometer and bring the sugar syrup to 230 degrees F, 1 to 2 minutes. Remove from the heat and remove the thermometer. Add the vanilla and the dry mixture and stir continuously with a silicone spatula until well combined. Pour onto a half sheet pan lined with a silicone baking mat or parchment paper. Cool for 10 to 15 minutes, until the mixture is cool enough to handle. Divide the dough into 3 equal pieces. Add 2 or 3 drops of yellow food coloring to one piece and knead until the color is consistent throughout. Add 2 or 3 drops of orange to the second piece and knead until the color is consistent throughout. Leave the third piece white. Roll each piece of dough into a strand about 18 inches long. Cut each strand in half and roll each piece into a strand that is about 1/2 inch thick and 22 inches long. Lay the strands side by side (orange, yellow, then white) and press them together using your fingers. Cut into 4-inch pieces. Then, using a ruler or bench scraper, press each piece into a wedge, keeping the orange section wide and making the white part come to a tip. Use a wire butter slicer, knife, bench scraper or pizza cutter to cut each wedge into individual candies. Lay the candies on a piece of parchment until dry, at least 1 hour. Store in an airtight container with parchment between each layer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13157,"Herbed Couscous 2 cups couscous 2 cups water 1 tablespoon butter Salt and pepper 1/2 bunch scallion, finely sliced 1/4 cup fine diced Spanish onion 1 to 2 tablespoons rice wine vinegar Instructions: Bring water, 1 tablespoon salt, and butter to a boil. Add couscous, remove from heat and stir quickly and thoroughly. Cover for 5 minutes. Moisture will be absorbed. Fluff with a fork. Add scallions, Spanish onion and rice wine vinegar. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 13158,"Duck and Wild Mushroom Gumbo 1 (4 to 5-pound) duck 4 teaspoons salt 1/2 teaspoon fresh cracked black pepper 1/4 cup vegetable oil 1 cup all-purpose flour 1 (12-ounce) bottle stout beer( recommended: Abita Turbo Dog) 6 cups dark chicken stock, or chicken stock or water 1 1/2 pounds wild and exotic mushrooms (chanterelles, wood ear, shiitake, oyster), cleaned, stemmed and diced 1 1/2 cups small diced onion 3/4 cup small diced celery 3/4 cup small diced green, red and/or yellow bell peppers 2 tablespoons minced garlic 1 teaspoon dried thyme 2 bay leaves 4 teaspoons Essence, recipe follows 1/4 teaspoon cayenne pepper Steamed white rice, for serving 1 cup chopped green onions 1/2 cup chopped parsley leaves 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried oregano 1 tablespoon dried thyme Instructions: Rinse the duck under cold running water both inside and out. Remove any excess fat at the cavity opening and at the neck. Use a sharp boning or butcher's knife to cut the back on either side of the spine. Remove the spine and reserve for stock. Cut through the breastbone of the duck to give you 2 halves. Cut the legs from each half as well as the first two digits of the wings. Set the legs aside, and cut the breasts in half horizontally. Season the duck with 1 teaspoon of salt and the black pepper. Place a large Dutch oven over medium heat for 2 minutes, or until hot. Place the seasoned duck, skin side down in the pan and sear until golden brown, about 7 to 8 minutes. Turn the duck over and sear on the second side as well for an additional 7 to 8 minutes. Remove the duck from the pan and place on a platter while you make the roux. Add the vegetable oil to the pan as well as the flour. Using a wooden spoon, stir the roux continuously over medium heat until the color of dark chocolate, about 20 to 25 minutes. Add the mushrooms, onions, celery and peppers and garlic to the roux and stir, gently until the mushrooms and vegetables are slightly wilted, about 4 to 5 minutes. Pour the beer over the vegetables and stir to incorporate. Add the stock/water to the pan with the thyme, bay leaves, Essence, cayenne pepper and the remaining 3 teaspoons of salt. Stir the pot well to ensure that the roux and the stock are well blended. Raise the heat to medium-high and bring the gumbo to a boil; then lower to a simmer. Return the seared duck pieces to the pan and cook (skimming any foam that may rise to the surface), for 1 hour and 30 minutes. After an hour and a half, remove the duck pieces from the gumbo and place on a platter to cool. Once the duck is cool enough to handle, remove the skin and meat from the bones and add the meat to the gumbo. Discard the skin and bones and re-season the gumbo, if necessary. To serve the gumbo, ladle 1 cup into a heated soup bowl with 1/4 cup white rice. Garnish with the green onions and chopped parsley. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Malbec]

" 13159,"Italian Style Hot Dogs Cooking oil, suitable for frying 2 medium potatoes, cut into 1/4 to 1/2-inch rounds 4 all-beef hot dogs 1 medium onion, sliced 1 green or red pepper, sliced 1 medium round loaf of bread, from pizza dough or Italian bread Mustard Ketchup Red pepper flakes Instructions: In a saucepan over medium-high heat, heat enough oil to cover the potatoes to frying temperature (325 to 350 degrees F), and add the potato rounds. Turn them over when they begin to stick to the pan, and fry until the potatoes are browned and crispy on the outside. (The potatoes can also be cooked in a deep fryer for 3 to 5 minutes.) Set the potatoes aside, and turn the heat down to medium. Add the hot dogs, onions and peppers to the remaining oil in the saucepan. Let them cook together and exchange flavors until the hot dogs are done and the onions and peppers are beginning to brown. To build The Single: Cut the bread into quarters. Starting at the point of one wedge, slice open through the soft middle of the bread, not across the crust and not completely in half. You should be able to peel open the bread just enough to make a pocket for the dog. Mustard can be added to the inside of the bun. Place one dog on the bottom, then pile with the onions, peppers and about half a potato worth of rounds. If the toppings are overflowing the bun, you're doing it just right. Ketchup and sprinkled red pepper flakes can be added on top. Have a fork handy! To build The Double: Cut the bread in half. Slice open a pocket in the middle of the half-moon. Put 2 hot dogs on the bottom and double everything, especially the potato rounds - about 1 potato's worth can fit on top! This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 13160,"Lavender-Chamomile Spritzer 1 ounce Tea Simple Syrup, recipe follows 1 1/2 ounces gin, such as Beefeater 24
1/2 ounce lemon juice
Vanilla bean club soda, such as Dry
Lavender sprig, if desired
1/4 cup chamomile-lavender loose-leaf tea 1/2 cup sugar
Instructions: Fill a tall glass with ice. Add the tea syrup, gin and lemon juice. Stir with a cocktail spoon. Top off with the vanilla bean soda. Serve garnished with a lavender sprig if desired. Combine the tea, sugar and 1 cup water in a small saucepan. Place over medium heat and cook, stirring often, until the mixture comes to a boil and the sugar is dissolved. Reduce the heat to low and simmer for 5 minutes. Turn off the heat and allow the tea to steep for 5 minutes. Strain through a fine-mesh strainer. Let cool completely before using. ","[Gin, Prosecco, Sparkling Water]" 13161,"Confit Duck Wings 5 pounds duck drumettes 10 cloves garlic, smashed
10 sprigs thyme 2 tablespoons salt
1 1/2 tablespoons sugar
1 tablespoon juniper berries
1 teaspoon black peppercorns 1 gallon rendered duck fat or a 50/50 combination of olive oil and melted unsalted butter
Cornstarch, for dredging Vegetable oil, for deep-frying Orange-Habanero Sauce, for serving Hot Honey Garlic Sauce, for serving 12 ounces orange marmalade 3 tablespoons ground black pepper
2 tablespoons hot sauce, such as Habanero Tabasco
2 tablespoons salt
6 ounces minced garlic 4 sticks (2 cups) butter, melted
1 tablespoon bullet cl flakes 1 1/2 cups honey
Instructions: Preheat the oven to 225 degrees F. In a large bowl, combine the duck drumettes, garlic, thyme, salt, sugar, juniper and peppercorns. Rub the wings to coat thoroughly. Cover with plastic wrap and refrigerate for 2 hours. In a large hotel pan or baking dish, submerge the drumettes in the fat so that the wings are fully covered. If the wings are not completely submerged, add olive oil to cover. Cover the baking dish with aluminum foil and bake until the meat just starts to pull away from the end of the bone, 3 1/2 to 4 hours. Allow the wings to cool in the fat, then transfer them to a sheet pan. In a large bowl, dredge the wings in cornstarch to lightly coat. Heat oil in a deep-fryer or large Dutch oven to 360 degrees F. Working in batches, fry the wings until cooked through and golden brown, 2 to 3 minutes per batch. Serve the wings with Orange-Habanero Sauce and Hot Honey Garlic Sauce. Combine the marmalade, black pepper, hot sauce and salt in a bowl and mix thoroughly. Transfer to an airtight container and store in the refrigerator. In a medium saucepan over medium-low heat, cook the garlic in the butter until translucent, about 4 minutes. Add the cl flakes and honey and stir to incorporate. Let cool. Transfer to an airtight container and store in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM blend]

" 13162,"Quail and Egg on Creamed Spinach 4 eggs Flour, for dredging Salt and freshly ground black pepper 1/2 cup bread crumbs 2 eggs, lightly beaten 4 quails Salt and freshly ground black pepper 1 tablespoon canola oil 1 tablespoon chopped fresh flat-leaf parsley 1 teaspoon chopped fresh basil leaves 1 teaspoon chopped fresh thyme leaves 1 clove garlic, minced 2 tablespoons olive oil Salt and freshly ground black pepper 2 pounds/1 kg fresh spinach, washed and tough stems removed 1 cup heavy cream 1 tablespoon Dijon mustard 2 tablespoons butter 1 shallot, chopped 1 clove garlic, minced Salt and freshly ground black pepper Instructions: For the eggs: Cook the eggs in boiling water about 5 minutes for a soft-boiled egg. Drain and cool the eggs in icy cold water, and then remove the shell. Put the flour in a bowl and season with salt and pepper. Put the bread crumbs in a separate bowl and the beaten eggs in a third bowl. Take the eggs and coat them in the flour mixture, then the beaten eggs, and finally the bread crumbs. Keep them in the refrigerator until ready to fry. For the quails: Using a sharp knife, slice straight down the breastbone of the quail to open the breast cavity. Remove the rib cage so you have a boneless breast attached to the bone-in legs and wings. Cook's Note: If the breast breaks away from the legs, which can happen with such a small bird, cook each portion separately. Alternately, you can ask your butcher to de-bone the quails for you. For the herb garnish: Mix the parsley, basil, thyme, garlic, and olive oil in a bowl. Season with salt and pepper. Set aside. Preheat the oven to 350 degrees F/180 degrees C. Season the quails with salt and pepper. In a large oven-proof saucepan, heat the canola oil on high heat and grill the quails in canola oil on all sides until brown. Finish cooking them in the oven for approximately 8 minutes. Keep the quails warm on a separate plate. For the creamed spinach: Meanwhile, bring a pot of salted water to a boil over high heat. Add the spinach and cook for 15 seconds. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. In a small saucepan, heat the cream to a simmer and let it reduce by half, for about 10 minutes. Add the Dijon mustard and stir. Put aside. Melt the butter in a frying pan over medium-high heat. Add the shallots and garlic, stirring until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the reduced cream mixture, season with salt and pepper. Remove from the heat and keep warm. Using a deep fryer, heat the oil to 350 degrees F/180 degrees C. Fry the eggs for about 1 minute, or just until the crust is lightly brown. For serving: Plate each portion with creamed spinach topped with a quail and garnished with the herb mixture. Finish the plate with the fried egg cut in half. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13163,"Texas Venison Chili 4 pasilla chiles, seeded 2 ancho chiles, seeded
1 cl de arbol, seeded
1 1/2 cup chicken stock, plus more as needed for pureeing
2 corn tortillas, quartered
6 tablespoons corn oil 1 1/2 pounds ground venison 1 large yellow onion, diced
4 cloves garlic, minced
2 tablespoons ground cumin
1 1/2 cup dark beer
4 cups chicken stock
8 sprigs fresh cilantro 1 cinnamon stick
Fresh lime juice, for serving Salt and freshly ground black pepper Instructions: For the chili puree: Combine the pasilla chiles, ancho chiles, cl de arbol and chicken stock in a medium saucepan over high heat. Bring to a boil, then lower the heat and simmer, stirring occasionally, until the chiles are soft, about 10 minutes. Cool slightly. Pour into a blender. Add the tortillas and puree until smooth. The chili mixture should be quite thick with just enough liquid to puree. You may need to add a bit of additional stock. For the chili: Heat the oil in a large saute pan over medium-high heat. When the oil smokes, add the venison and cook, stirring twice, until just brown, about 5 minutes. Remove the meat with a slotted spoon and set aside. Add the onion to the pan with the hot oil and cook until well browned, about 5 minutes. Add the garlic and cumin and cook for 1 minute. Add the chili puree and cook, stirring often to prevent scorching, until thick and very dark, about 7 minutes. Stir in the venison, beer and chicken stock. Lower the heat and simmer, uncovered, until very thick and reduced by half, about 1 hour. Tie the cilantro and cinnamon stick together with kitchen twine. Remove the chili from the heat and stir in the cinnamon and cilantro bundle. Let stand, without stirring, for 15 minutes. Remove the cinnamon and cilantro bundle. Let stand, without stirring, for 15 more minutes, then stir in some lime juice to taste. Season with salt and pepper. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 13164,"Almost-Famous Cranberry Walnut Relish 1 orange 2 cups fresh or frozen cranberries (about 8 ounces) 3/4 cup sugar 1/4 cup chopped walnut pieces Instructions: Finely grate the zest of half of the orange into a medium saucepan, then squeeze in all of the juice. Add the cranberries, sugar and walnuts and cook over medium heat, stirring occasionally, until the mixture thickens and the cranberries start to pop, about 10 minutes. Let cool. ","[Chardonnay, Riesling, Gewrztraminer]" 13165,"Double-Yummy Chili Stuffed Baked Potatoes 6 large russet potatoes (about 3 pounds), scrubbed 1 1/4 cups shredded extra-sharp cheddar cheese (about 5 ounces) 1/4 cup unsalted butter 2 teaspoons kosher salt 3 scallions (white and green), minced Freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 5 cloves garlic, chopped 1 tablespoon kosher salt, plus more as needed Freshly ground black pepper 1 tablespoon ancho cl powder 1 teaspoon dried oregano, preferably Mexican 1 teaspoon ground cumin 1/2 teaspoon ground coriander 2 whole cloves 1 tablespoon tomato paste 2 canned chipotle cl in adobo, coarsely chopped, with 1 tablespoon of their sauce 4 canned whole, peeled tomatoes, drained 1 pound ground beef chuck One 15 1/2-ounce can kidney beans, rinsed and drained One 12-ounce Mexican lager-style beer 1 scallion (white and green), minced Sour cream for garnish Instructions: To make the potatoes: Preheat the oven to 425 degrees F.
Set the potatoes directly on the rack in the center of the oven and bake until easily pierced with a fork, about 1 hour. Remove from the oven and set aside to cool slightly.
Meanwhile, make the chili: Preheat a medium, heavy-bottomed saucepan over medium-high heat, then add the oil. Add the onion, garlic, and salt, and cook, stirring, until lightly browned and fragrant, about 3 minutes. Add the ancho cl, oregano, cumin, coriander, and cloves and cook, stirring, until dark and fragrant, about 45 seconds. Add the tomato paste and chipotle. Using your hands, crush the tomatoes while adding them to the saucepan and cook, stirring, until the chipotle and tomato mixture is dark red, about 2 minutes. Add the beef, break it up with a wooden spoon, and cook, stirring occasionally, until well-browned, about 3 minutes. Add the beans and beer and bring to a boil. Lower the heat and simmer, stirring occasionally, until thick and fragrant, about 15 minutes. Lay the potatoes on the side they naturally roll to, and carefully cut a shallow oval out of the tops to make 6 lids. Gently scrape most of the potato pulp out of the lids and transfer to a large bowl. Reserve the lids. Carefully scoop out the insides from only 4 of the potatoes into the large bowl, leaving the shells intact. Scoop out the pulp from the remaining 2 potatoes into a small bowl and reserve for another use. (See Cook's Note.) Add 1/2 cup of the cheese, butter, salt, and scallion to the large bowl of pulp and mash lightly with a fork. Season with pepper, to taste. Lightly season the insides of the shells and lids with salt and pepper. Refill them with the potato mixture, pressing it into the bottom and against the sides.
Set the filled potatoes on a baking sheet and fill each to the brim with some of the chili, mounding as much as you can on top (you'll need the rest for later). Mound the remaining 3/4 cup cheese over the potatoes. Place the potato lids skin-side down on the baking sheet. Bake until heated through and the cheese has melted and browned, about 12 minutes. Reheat the remaining chili. Transfer the stuffed potatoes to a serving platter and top each with a dollop of sour cream. Lean the potato lids against the sour cream and serve immediately, with the chili on the side for refills. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13166,"Beef Tenderloin with Basil Crema with Watermelon-Basil Salad and Grilled Plantains 1/4 small red onion, thinly sliced 3 cups basil leaves 1 avocado, chopped 1 clove garlic, smashed 1/2 cup Mexican crema or sour cream Juice of 2 limes Kosher salt and freshly ground pepper 1 1 3/4- to 2-pound beef tenderloin (about 2 inches in diameter) 3 tablespoons extra-virgin olive oil, plus more for brushing 1 1/2 teaspoons ground cumin 2 black (ripe) plantains 3 cups diced watermelon (about 6 ounces) 1/2 cup crumbled Cotija cheese (about 2 ounces) 1 tablespoon finely chopped jarred or fresh aji peppers (Peruvian yellow chiles) Instructions: Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. For a gas grill, turn off half of the burners. Put the onion in a small bowl and cover with cold water; let soak 20 minutes, then drain and squeeze dry. Meanwhile, pulse 1 cup basil, the avocado, garlic, crema and the juice of 1 lime in a blender or mini food processor until smooth; season with salt and pepper. Transfer to a bowl and refrigerate until ready to use. Tie the beef tenderloin in 2-inch intervals using kitchen twine. Combine 1 tablespoon olive oil, the cumin, 1 teaspoon salt and a few grinds of pepper in a small bowl. Brush the oil mixture all over the beef and transfer to the grill over direct heat. Grill, turning occasionally, until the beef is well marked, about 15 minutes. Transfer the beef to the cooler side of the grill (indirect heat) and continue grilling, turning occasionally, until a thermometer inserted into the center registers 125 degrees F for medium rare, 15 to 20 more minutes. Transfer to a cutting board and let rest 10 minutes. While the beef is cooking over indirect heat, cut a small slit down the center of each plantain and lightly brush the skins with olive oil; transfer to the grill over direct heat. Grill, turning occasionally, until the skins are charred and the plantains are soft, about 20 minutes; cut into thirds. Meanwhile, roughly chop the remaining 2 cups basil; toss with the watermelon, the remaining lime juice and 2 tablespoons olive oil, the cheese, aje peppers and onion in a medium bowl. Season with 1/4 teaspoon salt. Slice the beef and serve with the basil crema, plantains and watermelon salad. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 13167,"Caramel Apple Tarte Tatin 1 cup sugar 1/3 cup water 5 medium, firm apples, such as Mutsu and Crispin (about 1 3/4 pounds) 2 tablespoons butter 1/2 cup sour cream 11/2 tablespoons fresh lemon juice 1/4 teaspoon salt 1 sheet prepared puff pastry, defrosted (about 1/2 pound) Instructions: Preheat the oven to 400 degrees. Dissolve the sugar and water in a saucepan on medium heat, stirring constantly until the mixture is clear, about 6 to 8 minutes. Turn the heat to high and cook without stirring until the caramel turns a honeybrown color, about 5 more minutes. Remove from the heat immediately and cool while you prepare the apples. Peel, core, and quarter the apples. Melt the butter in the skillet. Arrange a fan of apple slices in a circle around the perimeter and fill in the center with the remaining slices. Cover and cook on medium heat for 8 to 10 minutes, until the apples begin to soften. While the apples cook, carefully stir the sour cream into the cooled caramel (it may sputter if the caramel is still very hot). When the apples are becoming tender, sprinkle on the lemon juice and salt and pour the caramel evenly over the apples. Trim the corners from the pastry to make a rough circle about 10 inches in diameter. Fit the dough over the apples, tucking in the edges around the inside of the pan. Bake for 30 minutes, until the pastry is puffed and golden. Remove from the oven and let stand for 5 minutes. Cover with a plate larger than the skillet and invert very carefully to unmold the tart onto the plate. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 13168,"Toby's Fish and Chips 2 cups buttermilk 1 cup flour 1/2 teaspoon seasoned salt 1 teaspoon garlic powder 2 pounds cod or halibut, cut into 2 ounce portions Serving suggestions: french fries, coleslaw, and garlic bread Instructions: Pour buttermilk into a bowl.
In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13169,"No-Bake Pumpkin Cheesecake Nonstick cooking spray 1 cup crushed gingersnap cookies 1/4 cup melted unsalted butter 1/4 teaspoon kosher salt Two 8-ounce packages cream cheese One 15-ounce can pure pumpkin puree 1 cup powdered sugar 2 teaspoons ground cinnamon 1 teaspoon ground cardamom 1/2 teaspoon ground nutmeg 1/4 teaspoon kosher salt 1/8 teaspoon ground cloves One 9-ounce tub coconut whipped topping (regular can be substituted) 1/4 cup unsweetened coconut flakes Spray a 9-inch springform pan with cooking spray.
Instructions: For the crust: In a medium bowl, combine the gingersnap cookies, butter and salt. Use a measuring cup to gently press the cookie crumb mixture into the bottom of the prepared pan. Freeze for 30 minutes. For the filling: Using an electric mixer, whip the cream cheese, pumpkin, powdered sugar, cinnamon, cardamom, nutmeg, salt and cloves in a large bowl until creamy and smooth, about 5 minutes. Carefully fold in the coconut whipped topping with a rubber spatula. Pour into the crust and refrigerate at least 6 hours and up to overnight. In a small skillet over medium-high heat, quickly toast the coconut flakes, stirring constantly so they don't burn. Allow to cool completely and then scatter over the cheesecake. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13170,"Sesame-Thyme Crusted Goat Cheese with Arugula Salad with Warm Shiitake-Tomato Vinaigrette 1/2 cup sesame seeds 1 tablespoon fresh thyme, minced, save some sprigs for garnish 1 teaspoon coarse cracked black pepper 1 log goat cheese, cut into 1/2-inch slices 1 pound arugula, prepped 2 tablespoons pommery mustard (whole grain) 3 tablespoons red wine vinegar 2/3 cup extra virgin olive oil 2 shallots, minced 2 cups sliced shiitake mushrooms 1 cup ripe tomatoes (yellow and red),1/2-inch dice 1 crusty loaf sour dough bread, cut into 1-inch slices 1 head garlic Salt and black pepper, to taste Olive oil, to cook Instructions: On a plate, mix together the sesame seeds, thyme and coarse black pepper. Dip the cheese slices on one side only. In a very hot non-stick pan coated lightly with olive oil, pan sear the crusted side only until golden brown. Meanwhile, whisk together the mustard, vinegar and extra virgin olive oil. Season and check for flavor. In a hot saute pan coated lightly with olive oil, saute the shallots and shiitakes until soft, about 3 minutes. Add the tomatoes and deglaze with the vinaigrette. Check for seasoning. In a large bowl, toss the arugula with half of the vinaigrette and check for flavor. Add more vinaigrette if needed. Also, slice the head garlic in half and lightly rub the bread with the garlic and grill until golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 13171,"\Soup to Nuts\ Coconut Soup with Caramelized Nuts 1/2 cup granulated sugar 1 1/2 cups cashews 2 teaspoons butter 1/8 teaspoon cayenne pepper Pinch salt 2 tablespoons butter 1 cup shredded coconut 2 cups whole milk 2 cups coconut milk 2 cups coconut ice cream 1/2 teaspoons ground nutmeg 1/2 teaspoon ground cinnamon 2 teaspoons freshly chopped mint leaves Instructions: Nuts: Place sugar into heavy bottomed saucepan and cook over a high flame until sugar begins to change color and become golden brown. Add cashews, butter, cayenne pepper and pinch of salt. Stir to coat all the nuts with evenly with the sugar. Spread onto waxed paper lined sheet pan and allow to set. Be careful as the nuts will be very hot. When cool break up into small bite-size clumps and set aside. Soup: Melt the butter in a large sauce pot, over medium heat, and add the coconut. Toast the coconut until golden brown. Add whole milk, coconut milk, coconut ice cream, and spices. Lower the heat and stir constantly until the mixture is heated through. Place in serving bowls and garnish with caramelized nuts and chopped mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13172,"Arroz Con Leche | Mexican Rice Pudding 7 cups water 1 cup long-grain white rice One 4-inch cinnamon stick One 12-ounce can evaporated milk One 14-ounce can condensed milk 1 cup whole milk 3/4 cup golden raisins Ground cinnamon, for dusting Instructions: Put the water, rice, and cinnamon stick in a medium-size heavy saucepan set over medium-high heat. Bring to a boil, uncovered, and cook until the rice is tender, about 18 minutes. Strain out the liquid, discard the cinnamon and reserve the rice. Return the rice to the saucepan. Stir in the evaporated milk, condensed milk, and whole milk. Continue cooking over medium-high heat until the mixture comes to a boil. Reduce the heat to low and cook, uncovered, stirring constantly, until the mixture is thick, about 20 minutes. Add the raisins, and stir well. Transfer the pudding to a serving bowl. Dust the top of the pudding with ground cinnamon and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 13173,"Roasted Vegetables 1 pound butternut squash, peeled, seeded and cut into 1-inch pieces 1 pound red beets, peeled and cut into 1-inch pieces
2 yellow onions, large diced (about 4 cups)
1 tablespoon fresh thyme, chopped
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Put the squash, beets, onions and thyme in a large bowl. Drizzle with oil and toss to coat. Season generously with salt and pepper. Spread in a single layer on a rimmed baking sheet and roast, tossing once, until golden brown and tender, 45 to 50 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Barbera]" 13174,"Chicken and Dumplings 2 tablespoons butter 2 tablespoons olive oil 1 whole chicken, cut into pieces (cut-up fryer) Salt and freshly ground black pepper 1/2 cup finely diced carrots 1/2 cup finely diced celery 1 medium onion, finely diced 1/2 teaspoon ground thyme 1/4 teaspoon turmeric 6 cups low-sodium chicken broth 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1 heaping tablespoon baking powder 1 teaspoon kosher salt 2 cups half-and-half 2 tablespoons all-purpose flour 2 tablespoons minced fresh parsley, optional Salt, as needed Instructions: For the chicken: Melt the butter in a pot over medium-high heat and add the olive oil. Sprinkle the chicken with salt and pepper. In 2 batches, brown the chicken on both sides and remove to a clean plate. In the same pot, add the diced carrots, celery and onions. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in the ground thyme and turmeric, then pour in the chicken broth. Stir to combine, then add the browned chicken. Cover the pot and simmer for 20 minutes. For the dumplings: While the chicken is simmering, make the dough for the dumplings. Sift together the flour, cornmeal, baking powder and salt in a bowl, then add 1 1/2 cups of the half-and-half, stirring gently to combine. Set aside. Remove the chicken from the pot and set aside on a plate. Use 2 forks to remove the chicken from the bones. Shred the chicken, then add it back to the pot. Mix together the remaining 1/2 cup half-and-half and flour, then add it to the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add the minced parsley if using. Cover the pot and continue to simmer for 15 minutes. Check the seasoning; add salt if needed. Allow to sit for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13175,"Hot Peppermint Mocha 1 cup Peppermint Mocha Flavor NESTL COFFEE-MATE Liquid Coffee Creamer 3/4 cup NESTL CHOCOLATIER? 53% Cacao Dark Chocolate Chunks 1/2 cup water 1/2 teaspoon vanilla extract Instructions:

1. HEAT Coffee-mate, chunks and water in medium saucepan over medium-low heat, stirring frequently, until hot and chocolate is melted.
2. Stir in vanilla extract. ","[Merlot, Cabernet Sauvignon, Syrah/Shiraz]" 13176,"Deviled Eggs 12 eggs 1/2 cup mayonnaise 2 tablespoons pickle juice
   1 tablespoon Dijon mustard 1 teaspoon hot sauce
   1/2 teaspoon paprika, plus more for garnish Salt
   1 pickle, finely chopped Instructions: Bring a large pot of water to a boil and prepare an ice bath. Gently drop the eggs in the water and cook for 10 minutes. Remove the eggs with a slotted spoon and place directly into the ice bath to cool completely. Remove the shells and discard. Carefully cut the eggs in half lengthwise and separate the whites from the yolks. Place the yolks in a bowl, and mash with a fork until broken up. Add the mayonnaise, pickle juice, mustard, hot sauce, paprika and some salt, and mix until smooth. Transfer the yolk mixture to a piping bag, and then fill the egg whites with the yolk mixture. Garnish with the chopped pickles and a pinch of paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13177,"Cheddar Biscuits 2 cups all-purpose flour, plus more for dusting 3/4 cup shredded Cheddar 1 tablespoon baking powder 1 tablespoon sugar 1/2 teaspoon kosher salt Freshly ground black pepper 1 2/3 cups heavy cream, plus more for brushing Instructions: Preheat the oven to 425 degrees F. Line two baking sheets with parchment. Whisk together the flour, Cheddar, baking powder, sugar, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the cream and stir the mixture with a wooden spoon until it just forms a dough. Gather the dough into a ball and transfer to a flour-dusted surface. Pat into a 1/2-inch-thick circle and cut out rounds with a 2-inch biscuit cutter. Gently press the scraps together and cut out more rounds. Arrange the dough rounds, 1-inch apart, on the prepared baking sheets and brush with cream. Bake until the biscuits are just golden on the bottom, about 12 minutes. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 13178,"Gonzo Grapefruit 2 whole grapefruits (pink if available), halved 4 ounces vodka (strictly optional, but you know that Hunter S. Thompson would have it this way) 6 teaspoons brown sugar Instructions: Set 1 oven rack on the highest level, then preheat broiler. Using a small serrated knife, cut around grapefruit to separate the fruit from the skin and the segments from each other (just like your mother did for you). Pour out a bit of the grapefruit juice to make room for the vodka. Drizzle 1 ounce of vodka over each grapefruit half and let it seep between the slices (I doubt your mother did this for you). Immediately before broiling, sprinkle 1 1/2 teaspoons of sugar over the top of each grapefruit half. Place grapefruit directly on rack under the broiler and broil for 3 minutes. Garnish with a raspberry or strawberry, if available. Serve immediately. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 13179,"Nacho Roll-Ups 1 avocado 1/4 cup cilantro leaves, chopped Juice of 1/2 lime Kosher salt 2 cups shredded yellow Cheddar (about 6 ounces) 1/2 cup sour cream 1/3 cup drained pickled jalapeno slices, chopped Six 12-inch flour tortillas One 15-ounce can refried black beans 1 cup corn tortilla chips, crushed Salsa, for serving Instructions: Cut the avocado in half, and remove the pit. Scoop out the flesh into a medium bowl, and mash with a potato masher until mostly smooth. Add the cilantro, lime juice and 1/4 teaspoon salt, and stir to combine. Refrigerate the guacamole, covered, until ready to use. Combine 1 1/2 cups of the Cheddar, sour cream and jalapenos in a medium bowl. Working on top of a long piece of parchment or wax paper (about 22 inches long), lay out 2 tortillas, overlapping in the center by 2 inches so the total width is about 16 inches. Spread 1/4 cup of the beans in a 2-inch strip across the bottom of the tortillas, then 3 tablespoons of the guacamole in a 2-inch strip above the beans, then 4 tablespoons of the Cheddar-jalapeno mixture in a strip above the avocado. Place a third of the crushed tortilla chips on top of the cheese layer. (You should be halfway up the tortilla.) Starting at the bottom, roll up the log as tightly as possible, using the parchment to help you roll and keep everything tight (but do not roll the parchment into the roll itself!). Spread a thin layer of beans to seal the end of the wrap. Wrap tightly in plastic and refrigerate until set, about 30 minutes or up to overnight. Repeat with the remaining ingredients for a total of 3 rolls. Position the oven rack 4 to 5 inches from the heating element, and preheat the broiler. Line a baking sheet with aluminum foil. Unwrap the rolls, and slice them into 1-inch-thick pieces (you should have about 18 per roll). Place the rolls cut-side down on the prepared baking sheet, and sprinkle the tops with just enough of the remaining 1/2 cup Cheddar to cover (about 1 teaspoon per piece). Broil until bubbly and browned, about 45 seconds. Serve while hot with salsa and any leftover guacamole. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13180,"Greek Zucchini Cakes 1 pound zucchini, grated 1 teaspoon kosher salt or 3/4 teaspoon table salt 3/4 cup crumbled feta cheese 1 large egg, lightly beaten 3 green onions, thinly sliced 3 tablespoons all-purpose flour 1/4 cup chopped pine nuts 1 tablespoon chopped fresh dill, or 1 teaspoon dried 1 1/2 teaspoons chopped fresh oregano leaves, or 1/2 teaspoon dried 1 garlic clove, finely chopped 1/4 teaspoon freshly milled black pepper Olive oil Instructions: Combine the grated zucchini and kosher salt. Set aside for 5 minutes (no more, or it will be mush). Rinse in cold water and squeeze dry in a kitchen towel or press in a strainer or colander until dry. Combine the cheese, egg, green onions, flour, pine nuts, dill, oregano, garlic, and pepper in a large bowl; fold in the zucchini. Form into 24 small cakes (about 2 tablespoons of mixture for each) and saute in olive oil, turning once, until browned, about 3 minutes on each side. Serve immediately. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 13181,"Mussels Oreganata Coarse salt, for lining the baking sheet One 750 ml bottle white wine, such as pinot grigio 24 mussels, scrubbed, beards removed 1/2 cup plain breadcrumbs 1/2 cup extra-virgin olive oil, plus extra for drizzling 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh mint 1 tablespoon chopped fresh flat-leaf parsley 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Instructions: Preheat the broiler. Line a heavy baking sheet with coarse salt. Bring the wine to a boil over high heat in a 5-quart saucepan. Add the mussels and cover the pan. Steam until the mussels have opened, 2 to 4 minutes. Discard any unopened mussels. Remove the cooked mussels from their shells, reserving 24 half-shells. Arrange the half-shells in a single layer on top of the salt. Place one cooked mussel in each shell. In a small bowl, toss together the breadcrumbs, oil, oregano, mint, parsley, salt and pepper. Top the mussels with the breadcrumb mixture and drizzle with extra olive oil. Broil until the breading is golden, 2 to 3 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13182,"Rice and Peas 8 ounces red kidney beans 1 packet of coconut cream 2 1/2 pints (5 cups) water 1 sprig of thyme 3 slices of hot pepper 1 clove garlic crushed 1 pound rice Scallion Black pepper Salt Instructions: Cover the beans with water and soak overnight. Drain. Put the beans in a large saucepan; add the coconut cream and the water. Bring to a boil, then lower the heat and cook until the beans are tender - the time will vary according to age. Add the thyme, hot pepper, garlic, scallion and black pepper. Simmer for a few minutes, then add the rice. The liquid should now be about 1 inch above the rice, so add the water if necessary. Cover the pot, bring to the boil once again, then immediately turn the heat to low. The rice will be ready as soon as the liquid disappears and each grain of rice is separate. Stir before serving. At Christmas, rice and peas is often made with green gungo peas. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13183,"Manchamanteles with Arroz Blanco (Stew That Stains the Tablecloth) 2 quarts water or stock 2 onions, peeled and quartered 1 pound carrots, peeled and cut into chunks 2 heads garlic, peeled and separated into cloves
   3 sprigs marjoram, stems removed 3 sprigs thyme, stems removed 2 teaspoons sea salt, or to taste 2 1/2 pounds boneless pork butt 3 whole chicken breasts, bone-in, cut into quarters 2 large yams, unpeeled 1 pineapple, peeled and cut into chunks 3 ripe plantains, in their peels 7 ounces Ancho chiles 4 ounces pine nuts 6 cloves garlic, peeled 1 pound ripe tomatoes, sliced 2 cloves 1/4 teaspoon cinnamon Pinch freshly grated nutmeg 1 teaspoon cumin 1 sprig thyme, stems removed 1 sprig marjoram, stems removed 1 tablespoon dried oregano, crumbled 1/2 cup olive oil 2 teaspoons sea salt 1/2 teaspoon freshly ground black pepper 2 to 3 tablespoons brown sugar 10 to 12 cups broth (from cooking meats) 3 apples, peeled, cored, and cut into chunks 24 prunes, pitted Serve with Arroz Blanco, recipe follows 3 cups long grain unconverted white rice 6 tablespoons vegetable oil 1 medium white onion, finely chopped 2 cloves garlic, peeled and minced 7 cups water Instructions: To prepare the meat, bring the water to a boil in a large stock pot. Add the onions, carrots, garlic, marjoram, thyme, salt, and pork and return to a boil. Reduce the heat, and simmer gently for 1 hour, or until meat is tender. Add the chicken breasts and cook for 15 minutes more.
   Remove the pot from the heat and allow the meat to cool in the broth until lukewarm. Remove the meats and vegetables from the broth. Reserve the broth. Slice the meat thinly and, if you wish, bone the chicken breasts. Place the meats and vegetables in a large cazuela or ovenproof casserole and cover loosely with foil to keep warm.
   To prepare the stew, preheat the oven to 350 degrees. Place the yams, pineapple, and plantains in a ovenproof dish large enough to hold them. Roast them for 1 hour, then peel the yams and plantains and cut them into chunks. Set them aside.
   Remove the veins and seeds of the chiles and wipe them clean. Soak them in hot water for 25 minutes and drain. In a blender, puree the chiles, pine nuts, garlic, tomatoes, cloves, cinnamon, nutmeg, thyme, marjoram, oregano, and cumin with a little of the soaking liquid.
   In a large saucepan, over a medium high heat, heat the oil. Pour in the cl mixture a little at a time. Add the salt, pepper, and sugar. Cook 5 minutes or until the mixture changes color and thickens. Add the reserved broth from the meats and simmer until slightly thickened. Add the thickened sauce to the reserved cazuela with the sliced pork and chicken breasts. Bake for 20 minutes. Add the yams, pineapple, plantain, apples, and prunes. Bake for another 10 minutes.
   Serve piping hot from the cazuela, accompanied by freshly made tortillas and Arroz Blanco. The Original Manchamanteles (Stew that Stains the Tablecoth): Take some ripe tomatoes, and remove the seeds. Grind them with soaked toasted dry chiles, cinnamon and pepper. After grinding, fry in lard, mix with warm water, add the chickens or pork, cooked sausages, olives, vinegar, salt, a lump of sugar, yams or peanuts. Pour hot water over the rice and let it stand for about 10 minutes. Drain the rice and rinse well in cold water. Let the rice drain for a few minutes.
   In a medium size saucepan with a tight fitting lid, heat the oil over a medium low heat. Add the onion and garlic and cook until translucent, stirring constantly. Add the rice and cook just until the grains are coated with the oil.
   Add the water and cook, uncovered, over a medium heat until the liquid has been absorbed and small air holes appear on the top of the rice. Do not stir.
   Wrap the lid of the saucepan with a small terry cloth dish towel. Place the lid tightly over the saucepan so that none of the steam can escape. Set aside in a warm place for about 20 to 30 minutes, so that the rice can continue to cook and the grains expand.
   Stir the rice well before serving.
   ","[Syrah, Tempranillo, Garnacha, Barbera]" 13184,"Roast Salmon and Tartar in Puttanesca Coulis 2 cups garlic cloves 2 cups canola oil 4 (2 1/2 to 3-ounce) pieces salmon fillet (no skin, no fat) 1 tablespoon roast garlic oil 1 teaspoon salt 1 teaspoon black pepper 1 tablespoon roast garlic puree 8 ounces salmon scraps, reserved from salmon preparation above 1 tablespoon olive oil 1 teaspoon salt 1/2 teaspoon black pepper 1 tablespoon whole grain mustard 1 tablespoon anchovy paste 1 teaspoon chopped garlic 1 teaspoon chopped parsley 1 teaspoon chopped chives 1 teaspoon chopped capers 1 teaspoon butter 4 quail eggs (optional) 1 tablespoon olive oil 1 teaspoon shallots 1 teaspoon brunoise carrots 1/4 cup haricots verts, cut in tiny wheels Dash chicken stock 1/2 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon butter Puttanesca Coulis, recipe follows 8 sprigs chervil 1/4 cup canned garbanzo beans 1 teaspoon anchovy paste 1 teaspoon capers Pinch red chili flakes 1/2 teaspoon salt 1/2 teaspoon black pepper 1/3 cup chicken stock 1/4 cup olive oil 1 teaspoon chopped parsley Instructions: The Veggies: First Roast the Garlic: Place 2 cups of the garlic cloves and 2 cups of canola oil in a saucepot. Heat on medium-low heat to the lowest detection of simmer; do not fry the garlic. Cook for 30 to 40 minutes until the garlic is golden brown. Drain and separate the garlic cloves from the oil reserving both ingredients. To puree the garlic, place the roasted garlic in a food processor and puree until smooth. Reserve. Butcher the Salmon: The salmon should be about 2 1/2 to 3 ounces in weight with no skin or fat. With a ring cutter, gently cut a nice circle of salmon from the center of each fillet. Reserve. Save all the salmon scraps to grind for the tartar. Preheat the oven to 425 degrees F. Now, cook the salmon. First, season with garlic oil then salt and pepper. In a hot, oiled saute pan, add the salmon and let it sear on the topside first until golden. Flip over and brush the salmon medallion lightly with the garlic puree. Roast for a few minutes depending on your preferred doneness. Reserve. Note: This dish was created by using the salmon scraps. They are diced and mixed with classic ingredients of tartar. For the Tartar: Hand dice or grind all the salmon scraps and place in a bowl. Fold in the remaining ingredients, except butter and the quail eggs, using a spatula and reserve. Cook the Quail Eggs: Melt a little butter in a non-stick pan. Pre-crack the eggs and place in small, individual containers. Then cook them 'up' over low heat and reserve. Saute the Veggies: In a hot, oiled saute pan, add the shallots and carrots. Saute for 30 seconds. Add the green beans. Saute for an additional 30 seconds and add a splash of stock. Saute for 1 to 2 more minutes, add salt pepper and butter and continue to saute until nicely cooked. Reserve. To plate: A bowl works nice for this dish. Pack about 1 1/2 ounces of the tartar into a ring mold; remove the mold. Place the salmon on top of the tartar. Tightly spoon the coulis around the center ingredients. Spoon some veggies tightly on top of the salmon. Then top it with the 'up' quail egg. Now top with chervil and serve. In a blender, add the garbanzo beans, anchovy paste, capers, chili flakes, salt, pepper, and a splash of the chicken stock. Puree and add a touch more of the chicken stock to loosen. Now add the olive oil to smooth out the coulis. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13185,"Fudge Tops 4 ounces (1 stick) unsalted butter, softened 1/3 cup superfine sugar Pinch salt 1 teaspoon vanilla extract 1 cup all-purpose flour Chocolate Ganache, recipe follows 1 cup heavy cream 10 ounces semisweet chocolate, finely chopped Instructions: Preheat oven to 325 degrees F. In a small bowl, using an electric mixer or by hand using a rubber spatula or wooden spoon, beat the butter, sugar, salt and vanilla until well combined. Do not overmix; you don't want the butter to become fluffy. Scrape down the bowl using a rubber spatula and beat for a few more seconds. Sift the flour into the bowl and mix on low speed or by hand just until absorbed. Scrape the bowl with a rubber spatula and mix again for a few seconds. Turn the dough onto the table, gather it together, and knead gently into a smooth mass. The dough can be made ahead and stored in the refrigerator for up to 2 days. Form the dough into a round patty and quarter into 4 even pieces. Roll each piece into a log and cut each log into 10 even pieces. Roll each piece into a 3/4-inch ball-about the size of a large marble. Place the balls about 1 1/2-inches apart on ungreased baking sheets and flatten gently and evenly with the heel of your hand so that they're about 1/4-inch thick. Bake for 22 minutes, or until the cookies just begin to color and the bottoms are golden. Let sit for 5 minutes, then transfer to a rack to cool completely. If the ganache was made 2 hours before, it will be soft and moussy. Whisk it a few times to thicken. If the ganache was made earlier in the day or the day before, it will be stiff. Warm it briefly, stirring gently, until it softens a little. Whisk it with 1 or 2 quick strokes. Be sure the cookies are completely cool. Place the ganache in a pastry bag fitted with a large star tip. Holding the bag in a vertical position about 1/2-inch above the cookies, pipe a large dollop of chocolate, leaving a small border of cookie showing around the edge. Repeat with the remaining cookies. The chocolate will firm up in about 1 hour. To hasten the process, refrigerate the cookies for 5 minutes. Serve at room temperature. In a small pot, scald the cream until bubbles appear around the edge and it's just about to boil. Remove from heat and stir in the chopped chocolate. Stir occasionally until the chocolate is melted and the mixture is smooth and dark. Transfer to a small bowl and set aside to cool until it thickens, stirring occasionally, about 2 hours. The ganache can be made the day before and left covered, at room temperature, overnight. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 13186,"Grilled Butterflied Rainbow Trout Olive oil 1 head escarole, cleaned 2 pounds baby artichokes, cleaned and halved 5 plum tomatoes, halved 5 shallots, halved 4 (12 to 16-ounce) whole rainbow trout, cleaned, head removed, and butterflied 2 cups flour Essence, recipe follows Salt and freshly ground black pepper 2 tablespoons butter 2 tablespoons aged balsamic vinegar 2 teaspoons very fine grated lemon zest 2 tablespoons minced fresh parsley Essence (Emeril's Creole Seasoning): 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: Preheat a grill. Lightly oil the escarole, artichokes, tomatoes, and shallots and place on the grill. Grill until tender, removing as they finish and placing on a large platter. Press down on the trout to completely open and flatten. Season the flour with Essence, salt, and pepper and place in a shallow dish. Dredge the trout in the seasoned flour. Add butter and oil to a hot saute pan. Pan-fry the trout until golden brown on both sides and cooked through, about 4 minutes per side. Place the fish on top of the grilled vegetables and top with balsamic vinegar, lemon zest, and parsley. Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 13187,"Bacon Cornbread Stuffed Mushrooms 2 (10-ounce) packages baby portobello mushrooms 4 slices bacon 1/2 medium onion, chopped 2 teaspoons finely chopped rosemary leaves Salt and freshly ground black pepper 1/3 cup cream cheese, at room temperature Leftover corn muffin tops from Chili Topped Cornbread Bites recipe, crumbled Instructions: Preheat oven to 350 degrees F. Remove the stems from the mushroom caps and reserve the stems for the (Round 2 Bacon Mushroom Quiche). In a skillet, over medium heat, add the bacon and cook until crisp. Remove from the pan and set aside on a brown paper bag or paper towels to drain. In the same skillet, add the onions and saute until translucent. Stir in the rosemary, and salt and pepper, to taste, and cook for 2 minutes. In a small bowl combine the cream cheese with the leftover crumbled corn muffin tops. Stir in the sauteed onion. Finely chop the reserved cooked bacon and stir into cornbread mixture. If the mixture is too dry add a few tablespoons of warm water. Spoon the filling mixture into each mushroom cap. Arrange on a baking sheet and bake until golden brown and crisp on top, about 15 to 20 minutes. Transfer to a serving platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 13188,"Green Chicken Curry 2 small bunches cilantro leaves, coarsely chopped, 1 1/2 cups 1 bunch fresh mint, leaves, coarsely chopped, 1 1/2 cups 1 red onion, chopped 6 cloves garlic 1 1/2-inch piece ginger, peeled and coarsely chopped Kosher salt and freshly ground black pepper
1/4 cup water, plus 1 1/2 cups 2 tablespoons olive oil 2 shallots, thinly sliced 2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon garam masala 1/2 teaspoon ground turmeric 6 boneless, skinless chicken thighs, about 1 3/4 pounds, halved 1/2 teaspoon malt vinegar 1/4 cup plain whole milk yogurt, whisked until smooth Cooked basmati rice or warm naan bread, for serving Instructions: Add the cilantro, mint, red onion, garlic, ginger, and salt, and pepper, to taste, to a food processor or blender. Puree on high until smooth. With the processor running, add about 1/4 cup water, and blend until the mixture is the consistency of a thick paste, a.k.a. \masala. Set aside.
In a large pot or deep skillet heat the olive oil over medium heat until shimmering. Add the shallot and cook, stirring often, until golden brown.
Add the spices and cook for 30 seconds. Pour the masala mixture into skillet and cook, stirring often until it deepens in color and aroma. You'll know it's ready when it looks shiny, little droplets of oil will appear on the surface, and the masala will hold together as a cohesive mass.
Add the chicken, coating every piece in the masala and stirring often. Continue to cook for 5 minutes, so that the masala really adheres to the chicken. Add about 1 1/2 cups water, just enough to cover the chicken, and the vinegar. Bring to a boil, and then reduce the heat and simmer, uncovered, until the chicken is tender and sauce has thickened slightly, about 20 to 25 minutes.
Remove the pan from heat and stir in the yogurt. Taste and adjust seasonings, if needed. Transfer the mixture to a serving dish and serve over rice or with warm naan bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13189,"Hasselback Cinnamon Sugar Baked Apples 1 large apple (any variety), peeled, cored and halved lengthwise 2 tablespoons unsalted butter, melted
2 tablespoons sugar
1/2 teaspoon ground cinnamon
Vanilla ice cream, for serving
Instructions: Place a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking dish with parchment paper. Place an apple half rounded-side up on a cutting board. Starting at the outermost edge, slice down most of the way (but not all the way) through each half at 1/8-inch intervals, creating fan-like slices all the way across the apple. You can place wooden chopsticks on each side of the apple to act as guardrails to make sure your knife doesn\u2019t cut all the way through.
Arrange the sliced apple halves flat side-down in the prepared baking dish. Use a pastry brush to baste the bottoms, tops and between the slices of the apples with the melted butter. In a small bowl, combine the sugar and cinnamon and sprinkle all over the apples and into the slits. Bake on the center rack until the apples are tender and lightly browned, 20 to 25 minutes. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 13190,"Classic Manhattan Ice 2 ounces bourbon 1 ounce sweet vermouth, such as Carpano Antica 2 dashes angostura bitters 1 or 2 good-quality Maraschino cherries, for garnish, such as Luxardo Instructions: Fill a glass with ice. Add the bourbon, vermouth and bitters and stir to chill. Strain into a chilled cocktail glass and garnish with the cherries. ","[Bourbon, Vermouth, Bitters]" 13191,"Real Margaritas 1 lime, halved Kosher salt 1/2 cup freshly squeezed lime juice (5 limes) 2 tablespoons freshly squeezed lemon juice (1 lemon) 1 cup Triple Sec 3 cups ice 1 cup white tequila Instructions: If you like margaritas served in a glass with salt, rub the outside rims of six glasses with a cut lime and dip each glass lightly into a plate of kosher salt. Combine the lime juice, lemon juice, Triple Sec, and ice in a blender and puree until completely blended. Add the tequila and puree for 2 seconds more. Serve over ice. If you prefer frozen margaritas, halve each of the ingredients, double the ice, and blend in two batches. Serve with a cut lime. ","[Tequila, Cava, Sauvignon Blanc, Ros]" 13192,"Peanut Soba Noodle Salad Kosher salt 1 pound white soba noodles Sesame oil, for drizzling over noodles 1/2 cup toasted sesame oil 2 tablespoons minced garlic 1 tablespoon minced fresh ginger 3/4 cup creamy peanut butter 1/3 cup low-sodium soy sauce 3 tablespoons honey 3 tablespoons seasoned rice vinegar 2 tablespoons Sriracha Kosher salt and freshly cracked black pepper
1 cup julienned carrots 1 cup sliced scallions 1/2 cup chopped roasted peanuts Instructions: For the soba noodle salad: Bring a large pot of salted water to a boil over high heat. Cook the soba noodles until just tender according to package directions, 6 to 7 minutes. Reserving 1/4 cup of the cooking water, drain and run the noodles under cool water to stop cooking and ensure they stay firm. Drizzle with a little sesame oil and toss so they don't stick together. Set aside. For the peanut dressing: Place the sesame oil in a large saute pan over medium-high heat. Add the garlic and ginger and lightly saute (take care to not overheat as the sesame oil burns easily). You just want to gently warm and infuse the oil to cook the garlic and ginger, about 2 minutes. Add to a blender with the peanut butter, soy sauce, honey, rice vinegar, Sriracha and reserved soba cooking water (hot). Blend until completely smooth. Taste and season with salt and pepper. Mix together the carrots and scallions with the noodles in a large mixing bowl. Dress with the peanut dressing then serve garnished with the chopped roasted peanuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13193,"Spinach and Mushroom Ravioli 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water 6 ounces button mushrooms, sliced 1 (10-ounce) package frozen chopped spinach, thawed and squeezed dry 1/4 cup mascarpone 1/3 cup grated Parmesan, plus extra for garnishing 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares) 2 large eggs, beaten with 1 teaspoon water 1/2 cup mushroom (cremini, shiitake, button), finely chopped 2 cups tomato sauce, recipe follows Salt and freshly ground black pepper 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Add spinach and cook for 2 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in mascarpone and Parmesan cheese. Check for seasoning and set aside. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper ? 2 on the first row and 2 on the second ? 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped mushrooms and saute until soft and most of the liquid has evaporated, about 8 minutes. Carefully pour in tomato sauce and simmer for 5 minutes. Divide ravioli between 2 serving plates. Top with mushroom tomato sauce and sprinkle with Parmesan. In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 13194,"Ziti Stufati 6 tablespoons extra-virgin olive oil 1 medium red onion, peeled and cut in half 1 clove garlic, peeled and smashed 1 carrot, peeled and grated 1 stalk celery, cut in half 1/2 teaspoon red pepper flakes
Kosher salt Two 24.5-ounce bottles tomato puree, such as Mutti
One 4-inch Parmesan rind
5 sprigs fresh basil
1 cup ricotta, at room temperature 1 cup torn stale Tuscan bread, without crust (about 2 small slices) 1/2 cup milk, at room temperature
1 egg, at room temperature, beaten
1/2 cup grated Parmesan
1/4 cup fresh Italian parsley leaves, chopped Kosher salt 1 pound ground sirloin Vegetable oil, for frying
1 pound ziti rigate, cooked in salted boiling water for 5 minutes 2 hard-boiled eggs, quartered
8 ounces fresh mozzarella, torn into 1-inch pieces
1 cup freshly grated Parmesan
Instructions: For the sauce: Heat a medium Dutch oven over medium-high heat. Add 3 tablespoons of the olive oil and then the onion, garlic, carrot, celery and pepper flakes. Cook, stirring often, until the carrots are beginning to soften, about 2 minutes. Add 1/2 teaspoon salt and the tomato puree; rinse out each bottle of puree with 1/3 cup water and add that to the pot as well. Add the Parmesan rind and basil sprigs and stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low; simmer for 40 minutes. Remove and discard the Parmesan rind, onion, celery, garlic and basil sprigs. Stir in 1 teaspoon salt and the remaining 3 tablespoons olive oil. Add the ricotta and whisk to combine. Set aside. For the meatballs: In a medium bowl, soak the bread in the milk and egg for 3 minutes, tearing apart the bread with your fingers. Add the Parmesan, parsley, 1/2 teaspoon salt, and ground beef. Mix gently with your hands just until combined. Heat a large skillet over medium heat. Add enough oil to come 1 inch up the side of the pan. When the oil is hot, use a 1-tablespoon scoop to scoop and roll little meatballs. Working in several batches to avoid crowding the pan, add the meatballs to the hot oil and cook until evenly browned, about 3 minutes per side. Remove with a slotted spoon and transfer to a paper-towel-lined tray to drain. Preheat the oven to 400 degrees F. In a large bowl, combine the parcooked ziti with 3 or 4 cups of the sauce. Toss well to coat.
To assemble the dish: Cover the bottom of a 9-by-13-inch baking pan with 1 cup of the sauce. Next, layer half of the cooked ziti, followed by more sauce. Dot with three-quarters of the meatballs and all of the eggs, and sprinkle with half of the mozzarella and 1/2 cup of the Parmesan. Top with the remaining half of the pasta and then the remaining meatballs and mozzarella. Finish with the remaining sauce and 1/2 cup Parmesan. Bake until lightly browned on top and bubbling around the edges, 30 minutes. Let sit for 10 minutes before serving. ","[Chianti, Barbera, Dolcetto, Aglianico]" 13195,"Buttery Manhattan 2 ounces Butter-Infused Bourbon, recipe follows 2 ounces sweet vermouth
Dash spiced cherry or regular bitters, such as Angostura
1 strip orange zest
1 regular or Italian maraschino cherry, such as Luxardo cherries
One 750-milliliter bottle good-quality bourbon 2 sticks (16 tablespoons) unsalted butter Instructions: Combine the Butter-Infused Bourbon, vermouth and bitters in a cocktail shaker filled with ice. Stir for 30 seconds and strain into a chilled glass. The cocktail can be serve straight up or on the rocks. Garnish with the orange zest and cherry. Combine the bourbon and butter in a medium saucepan over medium heat and cook until the butter melts. Transfer to a container and freeze until the butter has solidified. Remove the large piece of bourbon-infused butter and reserve, refrigerated in an airtight container, for cooking. Strain the bourbon through a fine-meshed sieve and coffee filter to remove any remaining particles of butter. Return the butter-infused bourbon to its original bottle and keep frozen to use in cocktails for up to one month. ","[Bourbon, Cognac, Brandy, Port]" 13196,"Vegetarian Stirfry, Usa Style 8 ounces firm tofu, weighted down or use 8 ounces boned skinless cubed chicken Pinch allspice 1/2 teaspoon grated orange zest 1 tablespoon white wine vinegar Generous tablespoon ketchup 2 teaspoons sherry wine Salt and pepper 1 tablespoon Worcestershire sauce 1/2 teaspoon brown sugar or honey 1 teaspoon cornstarch 2 tablespoons vegetable oil 4 ounces shiitake mushrooms, stemmed and thinly sliced 1 teaspoon minced garlic 3 cups broccoli florets only, parboiled for 1 minute Instructions: Cut the tofu into 3/4-inch squares and marinate for 30 minutes, if you have the time, in a mixture of allspice, orange zest, 1 tablespoon white wine vinegar, salt and pepper. In a separate bowl mix the ketchup, sherry wine, Worcestershire, brown sugar and cornstarch. Heat the vegetable oil in a large deep skillet over high heat. When hot add the mushrooms and stirfry for a minute to begin to soften. Add the garlic and stir fry for a few seconds or until fragrant. Add the tofu and broccoli and stir fry for a couple of minutes or until heated through. Stir in the sauce and simmer for 30 seconds. Season and serve at once over rice or orzo pasta. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13197,"Yogurt Blini Bar 1 cup all-purpose flour 1/2 cup almond flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons vegetable oil
2 large eggs
1 teaspoon vanilla extract
3/4 cup whole milk
3/4 cup plain Greek yogurt
1 tablespoon butter, for greasing the griddle pan
Whipped cream Raspberry jam
Chocolate sauce
Toasted coconut
Candied almonds Instructions: In a large bowl, whisk together the all-purpose and almond flours, sugar, baking powder and salt. In a separate bowl, whisk together the oil, eggs, vanilla, milk and yogurt. Add the wet ingredients to the dry and stir together until just combined. Preheat a griddle pan over medium heat. Grease the pan with the butter. Pour 1 tablespoon of the batter per blini onto the hot griddle. Cook until small bubbles begin to form on the surface, about 1 minute. With a spatula, flip the blini and cook until golden brown on the reverse side, another minute. Repeat with the remaining batter. Serve the blinis warm with the topping bar! ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Prosecco]" 13198,"Sweet and Sticky Applesauce Baby Back Ribs 1 tablespoon brown sugar 1 tablespoon paprika 1 teaspoon garlic powder 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon dry mustard 1 teaspoon kosher salt 4 pounds pork baby back ribs 1/2 cup apple juice, plus 1/4 cup 1 cup barbecue sauce 2/3 cup applesauce 1/2 teaspoon apple cider vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger Instructions: Preheat the grill to medium. Combine the brown sugar, paprika, garlic powder, red pepper, mustard and salt in small bowl. Mix until well blended. Put each rib rack onto a large piece of heavy duty foil. Rub the seasoning mixture evenly onto both rib racks. Fold up the sides of the foil, and pour 1/4 cup of apple juice into each rib foil packet. Close the foil package, leaving room at the top for heat circulation. Grill the packets for 1 hour on medium heat. Meanwhile, combine 1/4 cup apple juice, the barbeque sauce, applesauce, cider vinegar, cinnamon and ginger in small bowl until well blended. Remove the ribs from the foil packet. Return them to the grill and brush them with the barbecue sauce mixture until well coated and caramelized. Remove the racks from the grill to a cutting board and cut into 2-rib sections. Arrange the ribs on a serving platter and serve. Enjoy! ","[Chardonnay, Merlot, Pinot Noir, Zinfandel]" 13199,"Deep-Fried Cheese Squares 4 tablespoons unsalted butter 1 1/4 cups all-purpose flour 1 1/2 cups milk 3 egg yolks 1 teaspoon salt 1/8 teaspoon white pepper 1 cup freshly grated imported Swiss Gruyere cheese (about 1/4 pound) 1 cup freshly grated imported Swiss Emmentaler cheese (about 1/4 pound) 2 eggs beaten together with 1/3 cup milk 1 cup dried bread crumbs Vegetable oil for deep frying Instructions: In a heavy 3 to 4-quart saucepan melt the butter over moderate heat. When the foam begins to subside, stir in 3/4 cup of the flour and mix well. Add the milk in a stream whisking constantly. Cook over high heat until the sauce comes to a boil and thickens. Simmer for another 10 minutes on low heat, whisking often. Take the pan off the heat and beat in the egg yolks, one at a time, using a wooden spoon. Season with the salt and pepper. Add the grated cheese and mix well. Pour into a greased baking dish (8 by 6-inches) and spread into a 1/2-inch thick layer. Use a spatula to smooth the top. Allow to cool to room temperature, cover with plastic wrap, and refrigerate for 8 hours, or overnight, until firm. Using a pastry wheel or a sharp knife, cut the mixture into 2-inch squares and transfer them to a sheet of waxed paper. Dredge each square into the remaining flour and coat completely. Shake off excess flour and dip into the egg wash, followed by the bread crumbs. Pat the square gently with a spatula to help the crumbs adhere. Repeat with all the squares and place them on a baking sheet. Refrigerate for at least 1 hour, until the coating is firm. In a deep fryer or heavy saucepan, heat 2 to 3-inches of oil until it reaches 375 degrees. Preheat the oven to its lowest temperature. Line a baking dish with paper towels and set in the middle of the oven. Deep-fry the squares 3 or 4 at a time, turning them with a slotted spoon for about 5 minutes, until golden brown on both sides. As they brown, transfer them to a baking dish in the oven to keep them warm while you deep-fry the rest. Serve at once as a first course or an accompaniment to the drinks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13200,"Pretzel Rolls 1 1/3 cups whole milk 8 tablespoons (1 stick) salted butter 1/3 cup dark-brown sugar
3 cups all-purpose flour
1 envelope active dry yeast
1 teaspoon baking soda
1 teaspoon kosher salt
Nonstick cooking spray, for the baking sheet Sea salt, for sprinkling
1/2 cup baking soda Instructions: For the dough: Combine the milk and 6 tablespoons of the butter in a pot. Stir in the sugar. Scald the milk mixture slightly by heating it almost to a boil. Turn off the heat and let cool until just warm to the touch, about 10 minutes. Add the flour, yeast, baking soda and salt to the milk mixture in the pot and stir until well combined. Cover the pot with a dish towel and place in a warm spot in the kitchen. Let the dough rise for an hour or so. It should roughly double in size. Divide the dough into 12 equal parts and roll each into a neat ball. Place the balls on a baking sheet sprayed with cooking spray. Cover with a dish towel and set aside in a warm place to rise for another 20 minutes. For the water bath: While the dough is rising, bring a pot with 10 cups of water to a boil. Stir in the baking soda. Preheat the oven to 425 degrees F. Melt the remaining 2 tablespoons butter in a small pot or in the microwave. Working in 3 batches of 4 rolls each, drop the dough balls into the water and boil for 30 seconds. Transfer the boiled balls to a baking sheet lined with paper towels to drain. To bake the rolls: Transfer the rolls to a parchment-lined baking sheet. Using a sharp knife, make a small \x\ in the top of each roll. Brush the tops with the melted butter and sprinkle with sea salt. Bake until deep brown, about 15 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13201,"Slow Cooker BBQ Pulled Pork 1 tablespoon olive oil or vegetable oil One 3- to 4-pound bone-in pork shoulder
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon cayenne pepper
2 tablespoons yellow mustard
1/2 cup light brown sugar
One 12-ounce can spiced soda, such as Dr. Pepper
1 teaspoon mesquite liquid smoke
12 sandwich buns
Instructions: Heat a large cast-iron skillet over medium-high heat. Rub the oil completely over the pork and season with the salt, pepper and cayenne. Brown the pork shoulder in the skillet on all sides; this will take about 10 minutes. Remove from the skillet and allow to cool slightly before rubbing with the mustard, then coating with the brown sugar. Place the pork in a 3- to 4-quart slow cooker, then add the soda and liquid smoke. Cover and cook on low for 7 to 8 hours. When it is done, the pork will feel extremely tender when prodded. Remove the pork from the slow cooker, then shred the meat using 2 forks and pull off the bone. Mix the meat with any remaining cooking liquid from the slow cooker. Serve with sandwich buns and toppings of your choice. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 13202,"Spicy Corn Frittata with Tomatoes and Scallions 1/4 cup extra-virgin olive oil 2 large ripe tomatoes, cored, seeded, and chopped (about 2 cups) 2 large (or 3 medium) ears sweet corn, kernels scraped off the cob (about 2 cups) 1 cup chopped fresh cilantro 1 bunch (6 to 8) scallions, trimmed and sliced 2 garlic cloves, finely chopped 1 jalapeno pepper, seeded and finely chopped Coarse sea salt or kosher salt Freshly ground black pepper 8 large eggs 1 tablespoon cold unsalted butter, cut into small pieces Instructions: Set a rack on the top shelf of the oven and preheat to 450 degrees F. In a large ovenproof skillet over high heat, warm 2 tablespoons of the oil. Add the tomatoes and saute for 2 minutes. Add the corn, cilantro, scallions, garlic, and jalapeno and saute for 2 more minutes or until the garlic is fragrant and the mixture thickens. Transfer the vegetables to a plate and let cool for several minutes. Season with salt and pepper, to taste. In a large bowl, season the eggs with salt and pepper. Beat them lightly with a fork, only enough to mix the whites and the yolks. Add the cooled vegetables and cold butter and stir to combine. Wipe out the skillet with a paper towel and put it over medium heat. Add the remaining 2 tablespoons oil, swirling it all around and up the sides of the pan. Add the egg and vegetable mixture and stir gently with the back of a fork without touching the bottoms and sides of the pan. Cover the pan, lower the heat, and cook for 1 to 2 minutes, or until the bottom of the frittata begins to set. Remove the cover and transfer the pan to the top shelf of the oven and bake until golden brown and puffed, about 15 minutes. Slide the frittata onto a serving platter, cut it into wedges, and serve immediately or cool and serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13203,"Rainbow Ribbon Cake 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker) 1 1/4 cups water 1/3 cup canola oil (recommended: Wesson) 3 egg whites 1/2 teaspoon vanilla extract 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O) 2 cups boiling water 2 (12-ounce) cans white whipped icing (recommended: Betty Crocker) Instructions: Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate). Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside. In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes. Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface. Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours. Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13204,"Hazelnut-Chocolate Linzer Cookies 1 cup toasted hazelnuts 2 cup all-purpose flour 3/4 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon table salt 2 sticks (1 cup) unsalted butter, at room temperature, cut into pieces 3/4 cups packed light brown sugar 1/2 cup granulated sugar 2 large egg yolks, at room temperature 1 teaspoon vanilla extract 2 tablespoons grated orange zest 1/2 cup chocolate-hazelnut spread (recommended: Nutella) Instructions: Add the nuts to the bowl of a food processor, fitted with a blade, and pulse until finely ground (it should be powdery and not a paste), about 15 pulses. Set aside. Whisk together the flour, baking powder, cinnamon, and salt in a large bowl until evenly combined and set aside. Put the butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix on medium speed until creamy and light, about 2 to 3 minutes. Turn off the mixer, scrape down sides of the bowl, and add egg yolks and vanilla. Mix until well incorporated. Mix in the orange zest, ground hazelnut powder, and the flour mixture until just incorporated. Divide the dough into 2 even pieces, pat each into a thin disk, enclose in plastic wrap, and let rest in refrigerator at least 1 hour and up to 12 hours. When ready to bake, preheat the oven to 350 degrees F and arrange racks in the upper and lower third of the oven. Remove the dough from the refrigerator and let sit at room temperature until pliable enough to roll. Roll out half of the dough on a piece of lightly floured parchment or waxed paper to 1/4-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out rounds of dough. Using a 3/4-inch round cookie cutter, cut out the center of half of rounds to make rings. Transfer rounds and rings to the freezer to set up for 5 minutes before continuing. Gather the dough scraps and chill. Transfer the chilled cookies to parchment-lined baking sheets, leaving at least 1-inch between each cookie. Bake 2 sheets of cookies at a time until the undersides are golden, switching sheets halfway through, about 12 to 15 minutes total. Cool 5 minutes on sheets then remove to a wire rack to cool completely. Repeat until all dough is used. To assemble cookies, spread 1 teaspoon of the chocolate spread on the bottom of each solid round cookie, then top with a ring-shaped cookie. For Blackberry-Pecan Linzer Cookies variation, follow the same instructions except spread 1/2 teaspoon jam on the bottom side of each solid round cookie, then top with a ring-shaped cookie. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]

" 13205,"Gin and Tonic with Cucumbers and Lemongrass 4 fresh mint sprigs 2 limes, quartered 1 cucumber, cubed Ice 8 ounces gin (1 cup) 20 ounces tonic water (2 1/2 cups) 2 stalks lemongrass, cut in half lengthwise Instructions: Put a mint sprig, 2 lime wedges and a few cucumber pieces in each of 4 glasses. Muddle slightly. Fill the glasses with ice. Add the gin, and top off with tonic water. Garnish with a stick of lemongrass. ","[Gin, Tonic Water, Sauvignon Blanc]" 13206,"Baja Pineapple Grenade 2 ounces melon liqueur 2 ounces tequila 4 ounces pineapple juice 4 ounces lemon line soda 1-ounce grenadine Lime, cherry, pineapple wedge, for garnish Instructions: With pineapple core extractor, remove core. Fill with ice, add melon liqueur, tequila, pineapple juice, lemon lime soda and grenadine. Stir and garnish with lime, cherry, pineapple wedge, and a small paper cocktail umbrella. ","[Tequila, Melon Liqueur, Grenadine]" 13207,"Dunk Burger 1 1/2 pounds ground beef Salt and pepper 8 slices American cheese 8 slices Swiss cheese 8 slices Texas toast Prepared au jus Instructions: Preheat a grill. Season the ground beef with salt and pepper. Make 4 patties from the ground beef. Cook on grill to desired doneness. Brown the Texas Toast on the grill. Add the cheese to the bread. Top with the burger. Serve with au jus. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 13208,"Carrot and Almond Couscous 1 cup couscous 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon ground ginger 1/2 teaspoon paprika 2 cups vegetable stock 2 tablespoons roughly chopped parsley leaves 4 tablespoons roughly chopped cilantro leaves 1 large carrot, grated 1/2 cup roughly chopped dried apricots 1 1/2 cups slivered almonds 2 tablespoons olive oil 1 lemon, zest grated and juiced 1 orange, zested and juiced Salt and freshly ground black pepper Instructions: Place the couscous in a large heatproof bowl and stir in the salt, cumin, ginger and paprika. Bring the vegetable stock to a simmer over medium heat then pour over the couscous. Cover bowl with a large plate or plastic wrap and leave for 10 minutes or until it has absorbed all the stock. Fluff up the couscous with a fork. Stir in the parsley, cilantro, carrots, apricots, almonds. Stir in the olive oil and grated lemon and orange zest and juice to add zing. Season with salt and pepper, to taste. Serve warm or at room temperature. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13209,"Gorgonzola Sauce 2 tablespoons unsalted butter 2 cloves garlic, minced 1 1/2 cups heavy cream Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper 1/4 pound Gorgonzola dolce, crumbled, about 1 cup 2 tablespoons chopped fresh chives Freshly grated Parmigiano-Reggiano, optional Instructions:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain and reserve 1/2 cup of pasta water.
2. Meanwhile, in a large skillet heat butter over medium heat and cook garlic until softened but not brown, about 1 to 2 minutes. Add cream and nutmeg and season with salt and pepper to taste. Cook, stirring occasionally until the sauce is slightly thickened and reduced, about 5 minutes. Add crumbled Gorgonzola and cook, stirring often until the cheese is melted and the sauce has thickened. Stir in the chives.
3. Toss the pasta in the sauce and transfer to serving bowls. Serve with grated Parmigiano-Reggiano if desired. ","[Barolo, Barbaresco, Chianti, Valpolicella]

" 13210,"Bourbon-Glazed Peach Coffee Cake with Almond Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 1/2 cup finely chopped almonds 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 2/3 cup peach preserves 3/4 cup confectioners' sugar 2 tablespoons bourbon Instructions: Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely. When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13211,"Rosemary Parmesan Shortbread 2 cups all-purpose flour 1 cup confectioners' sugar 2 teaspoons finely chopped fresh rosemary leaves 1/2 teaspoon salt 1/2 cup finely grated Parmesan 1 cup (2 sticks) unsalted butter, at room temperature 1 teaspoon water, if needed Instructions: Put the flour, sugar, rosemary, salt, and Parmesan into the bowl of a food processor and pulse until combined. Add the butter and pulse just until a soft dough forms; the dough should hold together when squeezed with your hands. If not, add the water and pulse until combined. Spread a large sheet of plastic wrap on a work surface and transfer the dough onto it. Using the plastic wrap as a guide, form the dough into a loose log along 1 edge of the long side of the sheet. Roll the dough log, twisting the plastic gathered at the ends in opposite directions until the log is tight and compact, about 2 1/2 inches in diameter. Chill in the refrigerator until firm, about 1 hour. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats. Slice the dough log into 1/3-inch thick slices and arrange on the lined sheets, about 1-inch apart. Bake until the edges are just beginning to brown, 12 to 14 minutes. Cool the shortbread on the pan for 5 minutes then transfer to wire racks to cool completely. Store the shortbread in an airtight container at room temperature until ready to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13212,"Picnic Potato and Chicken Salad Cups 4 russet potatoes, peeled and cubed 1 1/2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 1, 6-ounce skinless, boneless chicken breast 3 strips of bacon, cooked and crumbled 1/4 cup diced celery 1/4 cup diced onion 1 clove garlic, minced 1/2 cup Hidden Valley? Original Ranch? Dressing 2 tablespoons chopped parsley 2 heads Bibb lettuce, leaves separated Instructions: Preheat the oven to 400 degrees F. Place the potatoes on a baking sheet, toss with the olive oil, season with salt and pepper and roast until golden and tender, about 30 minutes. Meanwhile, place the chicken in a saucepan and cover with water; bring to a simmer over medium heat and poach until cooked through, 15 to 20 minutes. Remove and let cool for a bit, then cut the chicken into bite-size pieces. In a large bowl, toss the potatoes, chicken, bacon, celery, onion, garlic and parsley. Mix in the Hidden Valley? Original Ranch? Dressing and salt and pepper to taste. Serve the salad in lettuce cups and roll up to eat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13213,"Chicken Lettuce Cups 1 tablespoon oil 1 small carrots, diced 1/2 celery rib, diced 1/2 red bell pepper, diced 5 snap peas, diced 1/2 cup diced red onion 1/2 cup mung beans, cut in 1/2 2 chicken breast, diced 6 ounces Apricot Sesame Sambal Szechwan Sauce, recipe follows 5 fried wonton skins 6 iceberg lettuce leaves 2 tablespoons diced green onions 2 tablespoons crushed, unsalted peanuts Black sesame seeds, for garnish 1/2 cup soy sauce 3 tablespoons minced garlic 3 tablespoons minced ginger 3 tablespoons sambal hot sauce 3 tablespoons apricot preserves 1/4 cup rice wine vinegar 3 tablespoons hoisin sauce 1 teaspoon minced cilantro 2 teaspoons sesame seeds 1 teaspoon sesame oil Instructions: In a medium saute pan over high heat, add oil. Add vegetables, and chicken, saute for 45 seconds. Deglaze with sambal sauce for 30 seconds. Add wonton to lettuce cup, pour chicken and veg mix into cup, top with green onions and peanuts. Garnish lettuce cups with black sesame seeds. Mix all ingredients thoroughly. Shake before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13214,"South Carolina She-Crab Soup 2 tablespoons butter 1 onion, finely diced 1 bay leaf 2 tablespoons flour 2 cups white crab stock, recipe follows 2 cups milk 1 cup cream 2 teaspoons paprika 1 pound cooked Atlantic Blue crab meat, divided 1/2 cup crab roe, divided Salt and pepper, to taste 1/4 cup sherry 2 tablespoons chopped chives French bread Instructions: Melt butter in a stockpot over medium heat. Add the onion and bay leaf, sweat down for 2 minutes until translucent. Sprinkle in the flour and stir until it dissolves. Whisk in the stock, stirring constantly until smooth and free of lumps. Gradually pour in the milk, cream, and paprika; continue to stir until incorporated. Add half the crab meat and roe. Season with salt and pepper. Cook for 15 minutes until thick and heated through. To serve, divide a tablespoon of sherry among 4 bowls. Ladle the soup into the bowls, spooning the remaining crab meat and roe in the center of each. Garnish with chopped chives. Serve with crusty French bread. White Crab Stock: 2 quarts cold water 1 onion, peeled and halved 1 garlic bulb, halved 1 turnip, split 2 celery stalks, split Bouquet garni (4 sprigs fresh parsley, 4 sprigs fresh thyme, 2 bay leaves and 1 leek -- tied together with string) 1/2 lemon, juice 1 teaspoon crab boil seasoning 1/2 teaspoon whole white peppercorns 1/2 cup white wine Sea salt, to taste 6 live Atlantic Blue crabs Pour water in a large stockpot and place over low-medium flame. Add the vegetables and bouquet garni; cook for 5 minutes until the vegetables begin to become tender. Add the lemon juice, crab boil seasoning, peppercorns, wine and salt. Simmer gently for 15 minutes, stirring to mingle flavors. Carefully put the crabs in the pot and continue to cook for another 15 minutes. The crab shells will be bright orange when done. Remove and shell the crabs. Strain the stock to discard the vegetable solids, reserving the crab meat and stock. Yield: 8 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13215,"Roasted Root Vegetable Irish Lamb Stew 4 tablespoons olive oil 3 pounds lamb shoulder, cut into 1 1/2 inch pieces Salt Freshly ground black pepper 2 cups leeks, sliced 1/2 cup flour 4 ounces unsalted butter 1 cup Guinness beer 3 cups beef stock 1 cup tomatoes, peeled, seeded and diced 1/2 pound parsnips, peeled and cut into 2-inch pieces 1/2 pound carrots, peeled and cut into 2-inch pieces 1 pound russet potatoes, peeled and cut into 2-inch pieces 4 cloves garlic, cut in half 3 sprigs of fresh rosemary, plus 1 tablespoon chopped 1 cup peas, shelled 1 cup leeks, sliced thinly Oil for frying Instructions: Preheat the oven to 400 degrees.
In a heavy-bottomed pot, heat 2 tablespoons of the olive oil. When the oil is hot, add the lamb and brown evenly. Remove the lamb from the pot and set aside. Add the leeks and saute until soft. Add the butter and melt. Add the flour to make a roux. Turn the heat down to low, and cook the roux until it is brown, about 15 minutes. Whisk in the beer and stock. Add the tomatoes and the reserved lamb, bring to a simmer, and cover. Simmer, covered, for 1 1/2 hours.
While the lamb mixture is simmering, combine the parsnips, carrots, potatoes and garlic in a large bowl. Toss with remaining olive oil, salt and pepper and rosemary sprigs. Place the vegetables in a roasting pan and place in a 400-degree oven. Roast for 45 minutes, stirring every 20 minutes, until vegetables are tender. Remove the vegetables from the oven and discard the rosemary sprigs. Add the roasted vegetables and the peas to the lamb mixture. Cook for 10 minutes. Add the chopped rosemary. Season with salt and pepper. Add the thinly sliced leeks to a pot of heated oil and fry for 3 minutes, or until crisp. Remove the leeks from the oil and drain on paper towels. Season the leeks with salt. Garnish the stew with the fried leeks. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 13216,"Quinoa Bowl with Shrimp 1 cup quinoa Kosher salt 3 tablespoons canola oil 1 pound (21-25 count) shrimp, peeled and deveined
2 cups broccoli florets
1 red bell pepper, ribs and seeds removed, thinly sliced
1 yellow bell pepper, ribs and seeds removed, thinly sliced
1 clove garlic, minced
1 tablespoon thinly sliced ginger, skin removed
1/2 cup shelled edamame
3 tablespoons low-sodium soy sauce
1 tablespoon agave syrup
Juice of 1/2 lemon
1 tablespoon sriracha
Instructions: For the quinoa: Pour the quinoa into a bowl and cover with cold water. Transfer to a fine mesh strainer and drain well. Put 2 cups water in a medium saucepan and season with salt so it tastes like the sea. Bring to a boil, then add the quinoa. Stir, reduce the heat to a simmer and cook until the water is absorbed, around 15 minutes. Set aside. For the shrimp and vegetables: Heat a wok or large skillet over high heat, then add half of the oil and all of the shrimp. Cook, stirring the entire time, until the shrimp are cooked through, 2 to 3 minutes. Remove the shrimp and set aside. Add the remaining 1 1/2 tablespoons oil to the wok, followed by the broccoli, peppers, garlic, ginger and edamame. Cook, stirring the entire time, for 2 to 3 minutes. Add the soy sauce and agave, cooked quinoa and shrimp, then sprinkle with the lemon juice and sriracha and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13217,"No Cream Creamed Spinach 2 pounds baby spinach, washed and cleaned 2 tablespoons olive oil 4 shallots, minced 2 garlic cloves, minced Instructions: Blanch half a pound of spinach in salted, boiling water. Immediately, \shock\ the blanched spinach in a bowl of iced water. Drain and squeeze out the excess water. Puree in a blender. Set aside. In a large skillet over medium heat, sweat the shallots and garlic until translucent. Add the rest of the spinach leaves. Toss and saute until wilted. Fold in the spinach puree. Season with salt and pepper, transfer to a serving bowl and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13218,"French Toast Mochi Cookies 2 slices Hawaiian sweet bread 1 teaspoon ground cinnamon
1 tablespoon confectioners' sugar
1/4 teaspoon vanilla extract 1/3 cup glutinous rice flour 1/2 cup milk
4 teaspoons maple syrup
Vegetable oil
2 slices Hawaiian sweet bread 1 cup all-purpose flour 1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup brown sugar
1/4 cup granulated sugar
1/3 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
Instructions: Make the French toast topping: Toast 2 slices of bread, then cut into cubes. Add the cubes to a food processor and process until crumbs form. Mix the breadcrumbs, cinnamon, confectioners' sugar and vanilla in a bowl and set aside. Make the mochi: Combine the glutinous rice flour, milk and maple syrup in a microwave-safe bowl. Cover with plastic wrap. Microwave for 2 minutes, stirring halfway. Remove from the microwave, stir once more, and let cool. Divide into 16 balls, using oil so the mochi doesn\u2019t stick to your hands. Set aside.
Make the cookie dough: Cut the bread into cubes. Add the cubes to a food processor and process until crumbs form. Combine the breadcrumbs, all-purpose flour, cinnamon, baking soda and salt in a bowl and mix. In another bowl, whisk together the brown sugar, granulated sugar, butter, egg and vanilla. Add the dry ingredients to the wet ingredients and mix until a dough forms.
Assemble the cookies: Preheat the oven to 350? F. Divide the cookie dough into 16 balls. Flatten a cookie dough ball into a circle with your palm, then place a mochi ball in the middle of the dough. Pinch the edges of the dough upward around the mochi to enclose the mochi, then roll the cookie gently in your palms to smooth any lumps or cracks. Roll the cookie in the bowl of French toast topping, pressing gently so the topping sticks. Place the cookies on a baking sheet lined with parchment paper. Bake for 10 to 15 minutes, or until golden brown. Cool and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13219,"Pickled Eggs and Beets 1 pound red beets, stems and leaves removed 1 cup apple cider vinegar 1/2 cup granulated sugar 1/2 teaspoon whole black peppercorns 1/8 teaspoon pickling spice 6 large hard-boiled eggs, peeled 1 small yellow onion, peeled and sliced 2 cloves garlic, peeled and smashed Fresh dill sprigs, garnish Sliced French bread, as an accompaniment Instructions: Preheat the oven to 350 degrees F. Wrap the beets tightly in aluminum foil and roast until tender, 1 to 1 1/2 hours. Remove from the oven, uncover, and let sit until cool enough to handle. When cool, slip the skins from the beets and cut into eighths. In a non-reactive saucepan, combine the vinegar, sugar, peppercorns, and pickling spice. Bring to a boil and cook, stirring occasionally, until the sugar dissolves. Remove from the heat and let sit for 2 hours for the flavors to develop. Add the eggs, onions, garlic, and beets and turn to coat evenly. Cover tightly and refrigerate, turning occasionally, until the eggs are a deep pink color, at least 8 hours and up to 24 hours. To serve, remove the eggs, beets, and onions from the marinade and arrange on a platter. Garnish with sprigs of dill and serve with sliced French bread. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 13220,"Potstickers 2 1/2 cups unbleached all-purpose flour, plus more for dusting 1/2 cup cornstarch 1/2 teaspoon salt 1 pound skinless boneless chicken breast 4 tablespoons chopped green onions 1/3 cup chopped fresh cilantro 1/3 cup frozen corn kernels 2 1/2 tablespoons ginger puree 1 tablespoon chopped garlic 1 tablespoon soy sauce 2 tablespoons lime juice 2 cups soy sauce 1 cup water 2/3 cup sugar 1 cup white wine 1/3 cup rice wine vinegar 1/3 cup thinly sliced green onions Canola oil, for frying Mixed greens, for serving Sesame seeds, black and white, for garnish Instructions: For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles. For the filling: Grind the chicken in a food processer. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well. For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions. To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers. Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13221,"Comedy/Tragedy Black and White Cookies 1/4 cup packed all-purpose flour, plus more for dusting Two 17.5-ounce bags sugar cookie dry mix, such as Betty Crocker Sugar Cookie Mix (plus eggs and butter according to the package instructions) 2 cups confectioners' sugar, plus more for dusting 1/4 cup half-and-half, plus more if needed
2 drops black gel food coloring
12 ounces white modeling chocolate
12 ounces black modeling chocolate
Instructions: For the cookies: Add the flour, cookie mix, eggs and butter to a stand mixer with the paddle attachment and mix until well combined, about 3 minutes. Form the dough into a disc, cover in plastic wrap and place in the freezer for 15 minutes. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. Cut the dough in half and roll to about 1/4 inch thick, dusting with flour as you roll. Use the outline of a double-drama mask cutter to cut out as many cookies as you can and place on the prepared baking sheets. Repeat with the remaining piece of dough. Reroll the scraps to get about 24 cookies. Place back in the freezer to chill for 5 minutes. Bake for 8 minutes (or according to the package instructions). Cool completely on wire racks. For the decorations: Stir together the confectioners' sugar and half-and-half in a small bowl to make a smooth, thick glaze. Transfer half of the glaze to a second small bowl and add the black gel coloring. Knead the white modeling chocolate and roll between parchment paper as thin as you can (about 1/4 inch or less). Do the same with the black modeling chocolate. Brush the surface lightly with powdered sugar if it seems like it's beginning to stick. Use the sad drama face cutter to cut 24 faces (or as many cookies as you have) out of the black chocolate, dipping the cutter in powdered sugar in-between if it sticks. Use the flat end of a skewer to release gently from the cutter. Use the smiling face cutter to cut 24 faces (or as many cookies as you have) from the white chocolate. Spoon the left sides of the cookies with the white confectioners' sugar glaze (adding a little more half-and-half if it gets too thick), leaving a border around the edge. Affix the black masks on top. Repeat with the black glaze and white masks. Let the glaze harden before serving, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13222,"Savory Honeydew Salad 4 cups cubed honeydew melon 2 tablespoons lime juice 1 teaspoon minced jalapeno 1.4 teaspoon kosher salt 1.4 teaspoon ancho cl powder chopped cilantro pepitas crumbled cotija cheese Instructions: Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeno and 1/4 teaspoon each kosher salt and ancho cl powder. Top with chopped cilantro, pepitas and crumbled Cotija cheese. ","[Viognier, Vermentino, Gruner Veltliner, Albari?o]" 13223,"Broiled Zucchini and Potatoes with Parmesan Crust 4 small new potatoes (red or white, about 1 1/2 inches in diameter) 2 tablespoons butter 1 clove garlic, minced 1 teaspoon chopped fresh thyme leaves 1 teaspoon chopped fresh rosemary leaves 2 small zucchini, cut in 1/2 lengthwise (about 1-inch wide by 5 inches long) Pinch kosher salt and freshly ground black pepper 1/4 cup grated Parmesan Instructions: Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half. Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the zucchini and potatoes with salt and pepper. Carefully place the zucchini and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes. Preheat the broiler. Line a baking sheet with foil. Place the browed zucchini and potatoes on the baking sheet cut side up. Sprinkle the tops with the Parmesan. Place in the broiler until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13224,"Hearty Chicken and Dumplings Lightened-up 1 tablespoon olive oil 2 stalks celery, finely chopped 1 medium carrot, finely chopped 1 onion, finely chopped 2 cloves garlic, finely chopped 4 cups low-sodium chicken broth 3/4 cup rolled oats 1/2 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon finely grated lemon zest Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter, cut into small pieces 2 cups trimmed and halved green beans 1 pound boneless skinless chicken breasts, cut into 1 1/2-inch pieces 1/4 cup finely chopped fresh dill Instructions: Heat the olive oil in a medium Dutch oven over medium-high heat. Add the celery, carrots, garlic, onions and cook, stirring, until the vegetables are softened, 5 minutes. Add the broth and bring to a simmer. Cook, stirring occasionally, until the vegetables are tender, about 15 minutes.
Meanwhile, grind the oats in a food processor until fine. Combine with the flour, baking powder, zest, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Work in the butter with your fingers until only very small pieces remain. Stir in 1/2 cup ice water, a bit at a time, until a soft dough is formed. Let rest 10 minutes.
Drop cherry-size bits of the dumpling dough into the soup. Add the green beans and stir gently. Cook, stirring occasionally, until the dumplings are floating and cooked through and the beans are bright green and crisp-tender, about 12 minutes. Add the chicken and continue to cook until it is just cooked through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13225,"Duck Breast with Pineapple Salsa Four 6- to 8-ounce boneless duck breasts with skin Kosher salt and freshly ground pepper 1/2 teaspoon chipotle cl powder 1/2 pineapple, peeled and diced (about 3 cups) 1/2 medium jicama, peeled and diced (about 3 cups) 1 cup cilantro leaves, chopped 1 Fresno cl, seeded (optional) and chopped Juice of 2 limes 2 firm-ripe avocados, peeled, pitted and diced Instructions: Score the skin on each duck breast in a crosshatch pattern with a small, sharp knife. Flip over and sprinkle 1 1/2 teaspoons salt, 3/4 teaspoon pepper and the cl powder over the meat sides of the breasts. Heat a large, heavy skillet over medium-high heat until hot. Add the duck, skin-side down, and cook until the fat begins to render, about 2 minutes, then lower the heat to medium. Continue cooking, uncovered and without turning, until the fat has rendered and the skin is golden brown and crisp, about 15 minutes. (Spoon the excess rendered fat from the pan into a heatproof bowl as needed during cooking.) Flip the duck breasts and continue cooking until an instant-read thermometer inserted in the thickest part of the breast registers 135 degrees F for medium rare, about 5 minutes more. Transfer the duck to a cutting board and let rest 5 minutes. Meanwhile, combine the pineapple, jicama, cilantro, cl and lime juice in a large bowl, stirring well to combine. Gently fold in the avocado and season to taste with salt.
Thinly slice the duck breasts crosswise and serve with the pineapple salsa on the side.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 13226,"Fajita Steak Salad with Cilantro-Lime Vinaigrette 2 tablespoons vegetable oil, plus more for the grill pan 2 tablespoons Worcestershire sauce 1 tablespoon chili powder 1 teaspoon dried oregano 1 teaspoon smoked paprika Juice of 1 lemon 2 cloves garlic cloves, smashed 1 scallion, cut into 2-inch pieces Kosher salt and freshly ground black pepper 2 pounds top round London broil steak 1/4 cup fresh cilantro leaves, finely chopped 2 tablespoons extra-virgin olive oil 1 teaspoon ground cumin Zest and juice of 2 limes 2 garlic cloves, grated Kosher salt and freshly ground black pepper Instructions: For the steak: Set a large resealable plastic bag in a medium saucepan and pull the edges of the bag over the sides of the pan for easy access to the bag. Add the vegetable oil, Worcestershire sauce, chili powder, oregano, paprika, lemon juice, garlic, scallion, 1 teaspoon salt and 1 teaspoon pepper to the bag and whisk to combine. Add the London broil and seal the bag tightly. Remove the bag from the pan and use your hands to rotate the meat, coating thoroughly in the marinade. Lay the bag flat on a cutting board and marinate at room temperature for 1 hour, flipping the bag after 30 minutes. (The seasoned meat can also be stored in the refrigerator overnight. Let rest at room temperature for 20 minutes before cooking.) Remove the steak from the bag and discard any stuck-on garlic cloves and scallion. Set a grill pan over high heat until just starting to smoke, about 3 minutes. (Or prepare a grill for high heat.) Lightly oil the pan. Place the steak in the center of the pan and grill until the bottom is nicely charred, about 5 minutes. Flip the steak and continue grilling until an insert-read thermometer inserted sideways into the center of the steak registers between 120 and 125 degrees F, 3 to 5 minutes more. Transfer the steak to the cutting board and rest for 10 minutes. For the vinaigrette: While the steak rests, whisk the cilantro, olive oil, cumin, lime zest and juice, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper together in a large bowl. Pour half of the vinaigrette into a small bowl and set aside. For the salad: Add the bell peppers and onions to the large bowl of vinaigrette and toss to thoroughly coat. Arrange the onions cut-side down and the peppers skin--side down on the same grill pan over high heat and grill until deeply charred, about 4 minutes. Transfer to the same cutting board as the steak. Add the remaining vinaigrette back to the large bowl. Add grated cheese and salad greens and toss to combine. Arrange the salad mixture on a large serving platter. Top with the grilled peppers. Cut the roots off the onion halves and slice the onions into thin wedges. Arrange on the salad. Thinly slice the rested steak against the grain and arrange in the center of the salad. Arrange the avocado slices around the edge of the platter, then sprinkle tortilla strips over the top of the salad. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 13227,"Stuffed Beef Tenderloin with Haricot Verts and Potato-Celery Root Puree 3 large Idaho potatoes, cut into 1-inch cubes, held in water until ready to use Kosher salt 1 large celery root, tough outer parts removed, cut into 1-inch cubes 1 to 1 1/2 cups heavy cream 1 stick cold butter, cut into pats Kosher salt 8 ounces haricots verts (baby string beans), stem ends removed Extra-virgin olive oil 2 cloves garlic, smashed Pinch crushed red pepper flakes Olive oil, for coating 1/2 small red onion, diced
Kosher salt
6 cremini mushrooms, cleaned and finely chopped
6 shiitake mushrooms, cleaned and finely chopped
1/4 cup dry sherry
3/4 cup crumbled blue cheese, such as Stilton 1/3 cup unseasoned breadcrumbs 1/2 bunch chives, chopped, plus more for garnish 1/2 bunch parsley, chopped
Two 2-inch-thick filet mignons Canola oil, for searing 1/2 shallot, minced
1/4 cup red wine
1/2 to 3/4 cup brown beef stock
1 tablespoon Dijon mustard
Butter, for finishing Instructions: For the puree: Place the potatoes in a pot large enough to accommodate the celery root and the potatoes. Add enough water to cover the vegetables by 2 inches and season generously with salt. Bring to a boil and cook for about 10 minutes. Add the celery root and cook until both vegetables are fork tender. Strain the celery root and potatoes. Pour the cream in a small saucepan and bring to a boil. Meanwhile, pass the celery root and potatoes through a food mill into a large bowl. Add one-quarter of the hot cream and 2 pats of the butter. Stir vigorously until the cream and butter are thoroughly combined. Repeat for the remaining cream and butter. Taste for seasoning, you will probably have to add salt. Keep warm until ready to use. For the haricot verts: Bring a large pot of well-salted water to a boil over high heat. Set up a bowl of well-salted ice water for shocking. Add the beans to the boiling water and cook until tender but still have some bite, 5 to 7 minutes. Strain and immediately transfer the beans to the salted ice water. Once cool, strain and set aside until ready to use. For the beef: Preheat the oven to 375 degrees F. Coat a medium saute pan with olive oil and set over medium heat. Add the onions, season with salt and cook until soft and aromatic, 4 minutes. Add the cremini and shiitake mushrooms, and cook until they release some water and then become dry. Add the sherry and cook until almost dry. Remove from the heat and cool. Add the blue cheese, breadcrumbs, chives and parsley, and mix to combine. Transfer the filling to a pastry bag and set aside. Stick a paring knife into a steak and wiggle it back and forth to make a pocket. Repeat for the remaining steak, then squeeze the stuffing into each pocket. Sprinkle the steaks with salt. Coat an ovenproof pan with canola oil and set over medium-high heat. Sear the steaks on both sides and transfer the pan to the oven for 5 minutes. Remove the steaks from the pan and set aside to rest. Return the pan to the stovetop and set over medium heat. Add the shallots and season with salt. Cook until soft and aromatic. Add the red wine and reduce by half. Stir in the beef stock and mustard. Bring to a boil, and then reduce to a simmer. Whisk in some butter to finish. To finish the beans, coat a large saute pan with olive oil. Add the garlic and crushed red pepper, and set over medium-high heat. When the garlic becomes golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until hot and coated with oil. Transfer the beans to a serving bowl and season with salt. Top each steak with some pan sauce and serve with some celeriac puree and beans. Garnish with fresh chives to serve. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Syrah]" 13228,"Strip Steak With Spiced Salt Flaky sea salt or kosher salt 1 tablespoon coriander seeds 1 tablespoon black peppercorns 2 teaspoons paprika 2 teaspoons red pepper flakes 1 teaspoon dill seeds 1 clove garlic, minced 4 boneless New York strip steaks (12 to 14 ounces each) Extra-virgin olive oil, for brushing 1 pound small tomatoes Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with foil. Spread 2 tablespoons salt, the coriander seeds, peppercorns, paprika, red pepper flakes, dill seeds and minced garlic in an even layer on the baking sheet and roast until the garlic is dry, about 30 minutes; let cool. Transfer to a spice grinder and pulse several times. (The spiced salt can be made up to 1 week ahead; store in an airtight container.) Remove the steaks from the refrigerator about 1 hour before grilling to bring to room temperature; sprinkle each side with 1/2 teaspoon of the prepared spiced salt, then cover with plastic wrap and set aside. Preheat a grill to high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half of the burners. Wipe the salt off the steaks and pat dry; brush lightly with olive oil. Grill over direct heat until marked on the bottom, about 2 minutes, then rotate 90 degrees F and cook 2 more minutes. Flip the steaks and repeat on the other side, then transfer to the cooler side of the grill (indirect heat); cook 5 more minutes per side for medium rare. Transfer to a cutting board and let rest 5 to 10 minutes. Meanwhile, grill the tomatoes over direct heat, turning, until marked, about 5 minutes. Serve with the steaks and the remaining spiced salt. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 13229,"Saffron Salmon's Dungeness Crab Cakes 2 cups mayonnaise 1 cup fresh parsley leaves 2 tablespoons lemon juice 1 tablespoon capers 1 tablespoon Dijon mustard 1 tablespoon sweet pickle relish 2 green onions, diced 12 ounces small white prawns, peeled and deveined Salt and freshly ground pepper 1/4 cup cocktail sauce 1/4 cup sun-dried tomatoes 1 teaspoon hot sauce 1 1/2 pounds fresh picked Dungeness crab meat 1 3/4 cups panko breadcrumbs 1 1/2 cups shrimp puree binding sauce 3 eggs, beaten 1/2 cup flour 3 ounces clarified butter Instructions: For the binding sauce: In a food processor, combine the mayonnaise, parsley leaves, lemon juice, capers, Dijon mustard, sweet pickle relish and green onions. Mix for about 1 minute. For the shrimp puree: In the clean bowl of the food processor, puree the prawns until smooth. Sprinkle with salt and pepper. In a mixing bowl, combine the shrimp puree with half the binding sauce. Mix well. For the remoulade: In the clean bowl of the food processor, combine the cocktail sauce, sun-dried tomatoes and hot sauce with the remainder of the binding sauce and blend for 1 minute until well mixed. Set aside. For the crab cakes: Fold all of the crab into the shrimp puree mixture. Mix in 3/4 cup panko. Refrigerate for 15 minutes. In 3 separate bowls, place the beaten eggs, flour and remaining 1 cup panko. Divide the crab cake mixture into 6 balls. Form each ball into a cake that is approximately 1-inch thick, using a dry measuring cup as an aid. One at a time, dip each cake first into the flour, then the egg and then the panko. You may need a little more panko to get them well coated. Preheat the oven to 450 degrees F. In a large, ovenproof skillet, heat the butter over medium-high heat and brown the crab cakes evenly on both sides, 3 to 4 minutes per side. If the heat is too hot, adjust it down a little. Transfer the crab cakes to the oven and bake to cook through, about 10 minutes. Turn over as needed so the crab cakes do not brown too much on one side. Serve the hot crab cakes with the sun-dried tomato remoulade. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13230,"Green Papaya Salad and Lemongrass Chicken 3 cups julienne green Papayas 1 cup julienne carrot 1 English cucumber, julienne 1 cup mung bean sprouts 1 cup julienne diakon radish 1/2 cup julienne scallions, 2-inch pieces 1/4 cup chiffonade fresh mint leaves 1/4 cup rice vinegar 3 tablespoons mirin 1/2 teaspoon sesame oil 1 tablespoon soy sauce 2 tablespoons fish sauce 1 teaspoon chili sauce 1/4 cup olive oil 1 cup diced lemongrass 3 tablespoons minced fresh ginger 1 tablespoon minced garlic 1/2 cup white wine 3 tablespoons fish sauce 2 tablespoons soy sauce 2 tablespoons lemon juice 6 chicken thighs, cut into strips Bamboo skewers, soaked in water for 20 minutes 1/2 lemon Chopped peanuts, for garnish Chopped scallions, for garnish Instructions: For the Papaya Salad: Mix all ingredients, toss with vinaigrette, chill and serve in 30 minutes For the Asian Vinaigrette: Whisk together all the ingredients, except the oil. Slowly whisk in the oil and place into the refrigerator until chilled. For the Lemongrass Chicken: Add all ingredients in re-sealable bag. Add the chicken and let marinate for 4 to 24 hours. Remove from marinade. Skewer chicken onto sugar cane skewers and place onto preheated grill. Grill on both sides until marked and cooked through. Place the skewers onto a serving platter and squeeze 1/2 lemon over the finished chicken. Garnish with chopped peanuts and scallions. Serve the salad alongside the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 13231,"Microwave Cornbread Eggs Benedict 2 large eggs 4 strips bacon 1 package microwave cornbread 4 slices American cheese 2 tablespoons milk 1 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon mustard Kosher salt Freshly ground black pepper Chives, chopped, for garnish Instructions: Fill a 1-quart microwave safe bowl 1/2 full with water. Crack the eggs into it and poke a hole in the yolks with a skewer or toothpick. Microwave on high for 1 to 1 1/2 minutes until the whites are set and the yolks are still soft. Remove from the oven and set aside. Put 2 layers of paper towels onto a microwave safe plate and place the bacon strips on top. Microwave on high power for about 3 minutes, or until crisp. Set aside. Mix the microwave cornbread according to package directions. Cook 2 English muffin size portions using a microwave safe cup according to package directions. Remove from the cup and put onto plates. Tear the cheese into pieces and put them into a small microwave safe bowl. Add the milk, hot sauce, and mustard and season with salt and pepper. Microwave on high for 1 minute, stirring half way through, or until the cheese is melted and smooth. To assemble, top each cornbread muffin with 2 slices of bacon. Put a poached egg on top of each and cover each with half the cheese sauce. Garnish with chives and serve. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 13232,"Pimm's Cup 1 1/2 cups strawberries, hulled and halved 1 cup thinly sliced Persian cucumbers (about 2 cucumbers) 1/2 cup fresh mint leaves
1 lemon, sliced into 1/4-inch rounds, plus 1/2 cup lemon juice 1 lime, sliced into 1/4-inch rounds
1 orange, sliced into 1/4-inch rounds
3 cups dry prosecco (about 1 bottle)
2 cups Pimm's
1 cup Simple Syrup, recipe follows 1 cup sugar Instructions: To a large pitcher, add the strawberries, cucumbers, mint and lemon, lime and orange slices. Pour in the prosecco, Pimm's, Simple Syrup and lemon juice and stir to combine. Let stand at least 30 minutes for the fruit to impart its flavor to the drink. Stir in some ice to chill down the cocktail, then serve in glasses over ice, adding some fruit and cucumber to each glass. 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, Sauvignon Blanc, Ros]" 13233,"Sweet Potato Puree 3 pounds sweet potatoes, peeled and cut into 1-inch chunks 1/2 cup half-and-half 1 1/2 teaspoons grated orange zest 1/2 cup freshly squeezed orange juice 1/4 teaspoon ground cayenne pepper Kosher salt and freshly ground black pepper 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature Instructions: Place a steamer insert or a mesh colander in a large pot and add enough water to reach the bottom of the steamer. Place the sweet potatoes in the steamer and bring the water to a boil. Cover the pot, lower the heat, and cook over simmering water for about 25 minutes, until very tender. Check occasionally to be sure the water doesn't boil away. Transfer the sweet potatoes to the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the half-and-half, orange zest, orange juice, cayenne pepper, 1 tablespoon salt, and 1 teaspoon black pepper. With the mixer still on low, add the butter, 1 tablespoon at a time, until incorporated. Taste for seasonings and mix until smooth. Serve hot. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13234,"Lemon and Raspberry Pound Cake One 6-ounce container fresh raspberries 1 1/2 cups granulated sugar
1 1/2 sticks (12 tablespoons) unsalted butter, plus more for buttering the pan 3 large eggs
1 1/2 cups all-purpose flour, plus more for flouring the pan 1/2 cup lemonade
1/4 teaspoon kosher salt
1 tablespoon lemon zest
1 cup powdered sugar, sifted 1 tablespoon lemon zest, left out to dry for 30 minutes, plus juice of 1/2 lemon Pinch kosher salt
Instructions: For the cake: Preheat the oven to 325 degrees F. Put the raspberries in a bowl and set aside. In the bowl of an electric mixer fitted with a paddle attachment, cream together the granulated sugar and butter. Add the eggs 1 at a time, mixing after each addition. Turn the mixer to low and gradually add all but 2 tablespoons of the flour (reserve the 2 tablespoons for the raspberries). Add the lemonade and salt and mix until combined. Add the lemon zest and mix. Scrape the bowl. Toss the remaining 2 tablespoons flour with the raspberries in the bowl; this will stop them from sinking. Fold the raspberries into the batter with a spatula. Butter and flour a 9-by-5-inch loaf pan. Pour the batter into the loaf pan and even out the surface. Bake until a toothpick inserted in the center does not come out totally clean but isn't wet with batter either, 1 hour and 15 minutes to 1 hour and 30 minutes. Let the cake sit in the pan for 30 minutes, then carefully turn it out onto a cooling rack set over a baking sheet to cool. For the glaze: Combine the powdered sugar, lemon zest and juice, salt and 2 tablespoons water in a bowl. Gently whisk until thick but pourable, adding a little more water if needed. Drizzle the glaze over the cake and let set. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13235,"Corniottes Sucrees (Sweet Cheese Pastries) 8 ounces cream cheese 2 egg yolks 1/3 cup plus 2 tablespoons sugar 1 teaspoon orange flower water 1 pound frozen puff pastry, thawed but refrigerated 1 egg yolk beaten with 1 teaspoon cold water, for glazing puff pastry sheet Instructions: Preheat the oven to 350 degrees F. Divide the cream cheese filling evenly among the pastry circles, about 3 tablespoons each. Using a pastry brush, coat the outer edges of the circles with some of the egg glaze. Using your fingers, fold up the edges of the circles from three directions simultaneously to meet in the center and form a triangular pocket around the cream cheese filling. Pinch the edges together where they meet so that they seal \u2013 they should resemble little triangular hats. Place the prepared pastries on a baking sheet and chill for 15 minutes or until firm. Brush the tops of the pastries with some of the egg glaze and sprinkle with the remaining 2 tablespoons of sugar. Bake until golden brown, about 20 minutes. Don't panic if your pastries begin to open up when baking \u2013 the cheese filling will puff and then set. Transfer to a wire cooling rack to cool slightly before serving. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13236,"Peach Cobbler, Miel De Nuez, Brown Streusel Cupcakes 1 1/2 cups self-rising flour 1 1/4 cups all-purpose flour 2 cups granulated sugar 1 cup (2 sticks) unsalted butter 1 cup milk 2 tablespoons vanilla extract 4 large eggs 1 cup honey 1/4 cup (1/2 stick) unsalted butter 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup almonds, finely chopped, optional One 29-ounce can peaches in heavy syrup, drained 1/2 cup brown sugar 1/4 cup granulated sugar 1 to 2 tablespoons salted butter 1 to 2 teaspoons cinnamon Cool Whip Frosting, recipe follows Bunuelo Garnish, recipe follows 1 cup heavy whipping cream 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 2 cups vegetable oil 3 cups brown sugar 3 cups granulated sugar 6 raw flour tortillas Instructions: For the batter: Preheat the oven to 350 degrees. Line a cupcake pan with 24 paper liners. In a medium bowl, combine the self-rising flour and the all-purpose flour. In a large bowl, cream the granulated sugar, butter, milk and vanilla extract. Add the eggs, incrementally alternating with the flour mixture.
For the Mexican honey nut syrup: Combine the honey, butter, cinnamon and nutmeg in a small saucepan and bring to a boil. Reduce the heat and let simmer for 4 minutes. Remove from the heat and add the almonds, if desired, and mix well. Return to the heat and add the can of peaches and simmer for 5 more minutes.
For the streusel layer: Combine the brown sugar, granulated sugar, butter and cinnamon in small mixing bowl.
To assemble: First pour the batter into the prepared cupcake pan, then add the peaches, about 1 slice per cupcake, then top with more batter. Lastly, sprinkle with the brown streusel layer. Bake at 350 degrees for 18 minutes. Let the cupcakes cool before frosting with the Cool Whip frosting, and top with the Bunuelo garnish.
Blend the heavy whipping cream for 3 minutes. Slowly add the confectioners' sugar until incorporated. Then blend in the vanilla extract last. Heat the oil over medium heat in a large saucepan. Mix the granulated and brown sugar together. Cut any desired shape in the raw flour tortillas. Then fry the tortillas until they are crispy. Sprinkle on the sugar mixture while still hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 13237,"Robin's Potato Chip Chicken and Garlic Mashed Potatoes 4 tablespoons butter, melted 1 clove garlic, minced 1 1/2 cups crushed potato chips 4 (6 to 8-ounce) chicken breasts (can use thighs or breasts with the bone in) 1/4 teaspoon freshly ground black pepper 5 pounds Russet potatoes, peeled 1 clove garlic, peeled 6 1/4 cups chicken broth 1 cup half-and-half 6 tablespoons unsalted butter, cubed Salt Freshly ground black pepper Instructions: For the chicken: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. In a small saucepan, melt 4 tablespoons butter. To a small baking dish, add the clove of minced garlic. Pour the melted butter over the garlic and cool slightly. In a food processor, crumble the potato chips by pulsing for 30 seconds. You can also place a paper towel over the chips and roll back and forth with a rolling pin until the chips resemble crumbs. Season the crumbled potato chips with the 1/4 teaspoon of ground black pepper. Dip the chicken breasts into the butter-garlic mixture and then into the potato chips. Place the chicken breasts on the foil lined baking sheet and place in the oven. Bake for 12 to 15 minutes until the cutlets are cooked through but still tender and that the topping is golden brown. The cook time for thighs and breasts with bone in is 30 to 40 minutes For the potatoes: Cut the potatoes into uniform pieces and place in a 4-quart saucepan with 1 clove of garlic. Cover the potatoes with 6 1/4 cups of chicken broth. Cover the saucepan and bring to a boil over high heat. Cook the potatoes until they are tender when you pierce them with a knife, about 15 to 20 minutes. In a small saucepan, heat 6 tablespoons unsalted butter and half-and-half, just until the butter has melted. Remove 1/2 cup of the chicken broth that the potatoes were cooked in and reserve. Drain the potatoes in a colander. Return the potatoes to the pot and mash while gradually adding the half-and-half mixture. Add the 1/2 cup of reserved broth if desired and season with salt and pepper. Serve the mashed potatoes with the chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13238,"Healthy Mini Cheesy Meatloaves 1 cup baby spinach 1/3 cup loosely packed fresh cilantro leaves 1 small clove garlic 12 ounces extra-lean ground beef 8 ounces 99-percent fat-free ground turkey 1/4 cup 2-percent milk 3 tablespoons whole-wheat breadcrumbs 1 teaspoon chili powder 1 large egg, lightly beaten 4 teaspoons Worcestershire sauce Kosher salt and freshly ground black pepper 2 teaspoons red wine vinegar 12 slices plum tomato (from about 2 small tomatoes) 5 tablespoons shredded Cheddar Green salad, for serving, optional Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the spinach, cilantro and garlic in a food processor and pulse until finely chopped. Transfer to a medium bowl. Add the ground beef, ground turkey, milk, breadcrumbs, chili powder, egg, 2 teaspoons of the Worcestershire, 1/2 teaspoon salt and a few grinds of pepper. Combine the mixture well with your hands. Whisk the vinegar and the remaining 2 teaspoons Worcestershire together. Divide and pat the meat mixture evenly into four 1-inch-thick football shapes. Arrange on the prepared baking sheet. Top each meatloaf with 3 slices of tomato and drizzle with some of the vinegar-Worcestershire sauce. Bake until the meatloaves reach an internal temperature of 165 degrees F, 18 to 20 minutes. Drizzle with more vinegar-Worcestershire sauce and top each with the Cheddar and continue to bake until the cheese is melted, about 2 minutes more. Blot the bottom of each meatloaf on a paper towel to remove excess moisture. Serve with a salad if you?d like.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 13239,"Pain Perdu 1/2 pint fresh strawberries, hulled and sliced 2 tablespoons sugar, divided 3 tablespoons orange liqueur (recommended: Grand Marnier), divided 6 extra-large eggs 1 1/2 cups milk or half-and-half 2 tablespoons honey 1 1/2 teaspoons pure vanilla extract 1 teaspoon grated orange zest 2 teaspoons kosher salt 1 large brioche loaf or challah Unsalted butter Vegetable oil 1/2 cup (1 1/2 ounces) sliced blanched almonds, toasted Confectioners' sugar, to serve Instructions: Combine the sliced strawberries, 1 tablespoon of the sugar, and 1 tablespoon of the orange liqueur in a small bowl and set aside. Preheat the oven to 250 degrees F. In a large bowl, whisk together the eggs, milk, honey, 1 tablespoon of sugar, 2 tablespoons orange liqueur, the vanilla, orange zest, and salt. Slice the bread in 3/4-inch slices. Pour the egg mixture into a large shallow plate and soak a few slices of bread for 4 minutes, turning once. Heat 1 tablespoon each of butter and oil in a very large saute pan over medium heat. Take each slice of bread from the egg mixture, dip one side in the toasted almonds, and place in the saute pan, almond side down. (While you're cooking each batch, add more bread to the egg mixture to soak.) Cook for 2 to 3 minutes on each side, until nicely browned. Place the cooked bread on a baking sheet and keep it warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil, and continue to fry the remaining soaked bread until they're all cooked. Sprinkle with confectioners' sugar and serve hot with the strawberries. ","[Chardonnay, Riesling, Moscato, Cava]" 13240,"Simple Boiled Broccoli 1 bunch broccoli (about 1 pound) Kosher salt and freshly ground black pepper Lemon wedges, for serving Instructions: Wash the broccoli in cold water and pat dry. Peel the stem and trim right where the florets branch off. Break apart the florets. Bring a pot of salted water to a boil. Add the broccoli florets and cook, uncovered, until tender, 2 to 3 minutes depending on the size of the florets. Drain into a colander, transfer to a plate, sprinkle with salt and pepper and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13241,"Mango Iced Tea 1 1/2 quarts cold water 6 high quality black tea bags 2 cups mango nectar Sugar 1/4 cup fresh mint leaves Thinly sliced mango Instructions: Bring water to a boil, turn off heat add tea bags and steep until tea is dark, about 5 minutes. Remove bags, add mango nectar and add sugar, to taste. Stir until sugar is dissolved. Place in pitcher and add mint leaves. Pour over ice and garnish with mango slices. ","[Viognier, Vermentino, Sauvignon Blanc, Pinot Grigio]" 13242,"Easy Berry Pie 1 pint raspberries 1 pint blueberries 3 peaches 1/4-cup plus 1 Tbs. sugar 2 8-inch commercial piecrusts, refrigerated or defrosted frozen 2 Tbs. unsalted butter 1 egg yolk 1 Tbs. water Instructions: Preheat oven to 400F. Line a baking sheet with parchment paper. On a lightly floured work surface, press crusts together and roll out to a diameter of 14 inches. Transfer to parchment-lined baking sheet.
Cut each peach into eight slices (24 slices total). In a bowl gently fold cut peaches and berries together with 1/4-cup sugar to coat, being careful not to crush berries. Gently spoon fruit mixture in to the center of the pie dough round and spread out from the center to about 10-inches. Fold the edges of the piecrust dough up over the fruit, pleating the edges as you go around.
Whisk together egg yolk and water. Brush pleated edges of pie with egg mixture and sprinkle the remaining tablespoon of sugar over crust. Break butter into small pieces and place all around the pie. Bake for 30-35 minutes or until the edges are golden brown. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13243,"Broccolini with Lemon Breadcrumbs Kosher salt 3 bunches broccolini (about 1 1/2 pounds), trimmed 2 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling 1/3 cup panko Pinch of red pepper flakes 1/2 teaspoon finely grated lemon zest Flaky sea salt Lemon wedges, for serving Instructions: Bring a large pot of salted water to a boil. Add the broccolini and garlic and cook until the broccolini is crisp-tender, about 5 minutes. Drain well and transfer to a platter. Heat the olive oil in a small skillet over medium heat. Add the panko and a pinch each of kosher salt and red pepper flakes; cook, stirring, until golden brown, 4 to 5 minutes. Stir in the lemon zest and season with kosher salt. Drizzle more olive oil over the broccolini and sprinkle with flaky sea salt. Top with the toasted breadcrumbs and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13244,"Pepper Jack Cheese Straws 15 ounces pepper jack cheese, shredded cold, then left unrefrigerated until room temperature 1/2 cup (1 stick) unsalted butter, softened
2 cups all-purpose flour
1 heaping teaspoon kosher salt
1/2 tablespoon garlic powder
1/2 teaspoon freshly ground black pepper
Pinch cayenne pepper
1 tablespoon finely chopped fresh thyme Nonstick cooking spray, for the cookie sheets
Instructions: Preheat the oven to 325 degrees F. Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat until the mixture has the consistency of whipped cream, 15 to 30 minutes. Sift 1 cup of the flour together with the salt, garlic powder, black pepper and cayenne in a large bowl. Stir in the thyme. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Add the remaining 1 cup unseasoned flour incrementally until the dough is somewhat stiff but still soft enough to be pushed through a cookie press (you may not need to add all the flour). Lightly spray 2 cookie sheets with cooking spray. Put a portion of the dough into a cookie press fitted with the star tip and press the dough onto the cookie sheets in long strips that run the length of the pans (see Cook's Note). Repeat with the remaining dough until the cookie sheets are full. Bake, flipping halfway through, until the straws are golden brown and crisp, about 20 minutes. With your hands or a sharp knife, break or cut the strips into 3-inch lengths. Use a flat, thin spatula or egg turner to remove the cheese straws from the pan. Allow them to cool on a wire rack. Once they are completely cool, serve or store in a tightly covered container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13245,"Barilla Whole Grain Penne with Asparagus, Butternut Squash and Oven-Dried Tomatoes 1 box Barilla Whole Grain Penne 1 pint cherry tomatoes, halved and seeded 3 tablespoons extra virgin olive oil 1 small butternut squash, largely diced 2 garlic cloves, pressed 1 bunch asparagus, sliced on a 1/2 inch diagonal salt, to taste black pepper, to taste 1/2 cup Romano cheese, grated Instructions: PREHEAT oven to 225 degrees F. PLACE cherry tomatoes on a baking sheet. Dry tomatoes in the oven for 2 hours. BRING a large pot of water to a boil. Heat olive oil in a large skillet over medium heat. COOK pasta according to package directions. Meanwhile, ADD squash and sear until brown, about 3-4 minutes. Add garlic and saute for an additional 2 minutes. ADD asparagus to the skillet. Saute for 2 minutes. REMOVE garlic from the skillet. Add oven-dried tomatoes and season with salt and pepper. DRAIN pasta and add to the skillet. Mix well. TOP with cheese before serving. Note: Instead of oven drying tomatoes, for faster preparation time, tomatoes may be sauted for 1-2 minutes in skillet prior to removing garlic. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13246,"Spice and Smoke 1 jalape?o pepper, quartered, plus 3 slices for garnish (2 jalape?os) 1/2 cup sugar
2 ounces mezcal
3 ounces grapefruit juice
3 ounces club soda
Instructions: Combine the jalape?o quarters, sugar and 1/2 cup water in a small saucepan and bring to a simmer over medium heat. Simmer for 2 minutes. Set aside to infuse for about 45 minutes, depending on how spicy you want the syrup. Strain and discard the jalape?os. In a tall glass filled with ice, combine the mezcal, grapefruit juice and 1 ounce of the jalape?o syrup. Top off with the club soda. Give the drink a quick stir, then drop in the jalape?o slices and serve with a straw. ","[Tequila, Mezcal, Pinot Grigio, Sauvignon Blanc]" 13247,"Mixed Seafood Salad with Fresh Wasabi Vinaigrette 2 tablespoons fresh grated wasabi (can substitite with 1 tablespoon fresh horseradish and 2 teaspoon wasabi powder) 1 tablespoon thin soy sauce 1 lemon, juiced 1 teaspoon sugar 1/3 cup canola oil Salt 1/4 pound crab meat 2 lobster tails, halved 12 large shrimp, peeled and deveined 4 cups mizuna 4 ripe Roma tomatoes, sliced 1 package daikon sprouts Instructions: In a bowl, mix wasabi with soy sauce, juice, and sugar. Whisk in the oil. Mix with seafood, mizuna and tomatoes. Check for seasoning. Garnish with daikon sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 13248,"Salted Caramel Sundae 1 cup roasted, salted peanuts 4 cups plain (not butter-flavored) prepared microwave popcorn, such as Newman's Own Natural
1 1/2 cups sugar
1 tablespoon light corn syrup
2 teaspoons pure vanilla extract
2 teaspoons kosher salt
1 teaspoon fleur de sel
Chocolate Sauce, recipe follows 2 pints Talenti Sea Salt Caramel Gelato
Sweetened Whipped Cream, recipe follows 8 ounces bittersweet chocolate, roughly chopped 1 cup heavy cream
2 teaspoons light corn syrup
1 teaspoon instant coffee granules, such as Nescafe 1 cup cold heavy cream 1 tablespoon sugar
1 teaspoon pure vanilla extract
Instructions: Preheat the oven to 350 degrees F. Spread the peanuts on a sheet pan and roast for 7 minutes, until they become fragrant. Pour into a medium bowl, add the popcorn, and set aside. Line the sheet pan with parchment paper. Place the sugar and 1/4 cup water in a medium (10-inch) saute pan and mix with a fork until all the sugar is moistened. Cook over medium-high heat until the sugar dissolves--from this point on, don't stir the caramel, swirl the pan! (Don't worry if the mixture looks as though it's crystallizing.) Continue to cook for 5 to 10 minutes until it becomes a clear golden brown, swirling the pan constantly at the end. (Be careful, the caramel is very hot!) Off the heat, quickly add the corn syrup and vanilla (it will bubble up!) and swirl the pan to combine. Working quickly (the caramel will continue to cook in the pan), add the popcorn and nut mixture plus the kosher salt and toss with two large spoons until the popcorn and nuts are completely coated. Pour the mixture plus any extra caramel in the pan onto the prepared sheet pan and spread the mixture out in one layer, pulling it apart with two forks. Sprinkle with the fleur de sel and set aside to cool. When it's completely cooled, carefully break into large clusters with your hands. To serve, pour puddles of Chocolate Sauce into shallow bowls. For each serving, place 3 small scoops of gelato on the chocolate sauce, sprinkle with some of the caramelized popcorn, and add a dollop of the Sweetened Whipped Cream in the middle. Serve immediately. Place the chocolate, cream, corn syrup, and coffee in a bowl set over a pan of simmering water. Be sure the water doesn't touch the bottom of the bowl. Heat the mixture, stirring occasionally, until the chocolate melts and the mixture is smooth. Serve warm. Pour the cream into the bowl of an electric mixer fitted with the whisk attachment. Add the sugar and vanilla and beat on high speed until the cream forms soft peaks. ","[Rhone Blends, Pinot Noir, Barbera, Tempranillo]" 13249,"Grilled Striped Bass with Nono Moma Morgru Sauce 1 pound wild striped bass fillets 4 large fresh chopped tomatoes or 16 ounces whole peeled canned tomatoes 1 bunch chopped mint leaves 1 head garlic, cloves removed, chopped 1 cup olive oil Salt and pepper, to taste Instructions: In bowl mix all ingredients together. Let sit in bowl at room temperature for an hour. Grill one side of fish and then flip fish and then apply sauce on top of fish and let it cook until fish is cooked thoroughly. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13250,"Memphis Style BBQ Burger 1 1/2 pounds ground pork
8 ounces ground beef
8 ounces green cabbage, shredded
1/2 red onion, shredded
2 tablespoons yellow mustard
2 tablespoons pickle juice
1 tablespoon mayonnaise
1 tablespoon apple cider vinegar
2 teaspoons kosher salt
1 teaspoon cayenne
1 teaspoon onion powder
1 cup ketchup
1/2 cup apple cider vinegar
2 tablespoons bourbon
2 tablespoons molasses
2 tablespoons brown sugar
2 tablespoons Worcestershire
1 teaspoon honey
1 tablespoon yellow mustard
1 teaspoon cayenne pepper
1 teaspoon paprika
Kosher salt and freshly ground black pepper Canola oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
1 green tomato
Kosher salt and freshly ground black pepper 1 cup buttermilk
4 burger buns
Instructions: For the burger: Preheat the grill to medium-high heat. Combine the pork and beef, sprinkling with salt and pepper. Form 4 patties and indent well in the middle. Put the burgers on the very hot grill, flipping when they release. Do not flatten with a spatula. Cook the pork fully, to an internal temperature of 130 degree F. For the coleslaw: Combine the cabbage, onions, mustard, pickle juice, mayonnaise, vinegar, salt, cayenne and onion powder in a large bowl and mix well. Let sit for the flavors to meld together. For the BBQ sauce: Combine the ketchup, vinegar, 1/2 cup water, the bourbon, molasses, brown sugar, Worcestershire sauce, honey, mustard, cayenne, paprika and some salt and pepper in a saucepan over medium-high heat. Bring to a boil, then reduce the heat and simmer on low for 30 minutes. Thin with additional water if needed. For the tomatoes: Bring a few inches of oil to 340 degrees F in a cast-iron skillet. Whisk the flour with the baking powder in a shallow bowl to combine. Slice the tomato thin and season with salt and pepper. Dredge in the flour mixture, then the buttermilk, then the flour again. Fry the breaded tomatoes until crisp and brown, about 2 minutes on each side. Season. To assemble: Layer a burger, some coleslaw and some BBQ sauce on a bun. Top with a fried green tomato. Repeat with remaining ingredients. Serve immediately. ","[Chardonnay, Zinfandel, Merlot, Syrah]" 13251,"Lemon-Herb Compound Butter 4 tablespoons salted butter, at room temperature 1 tablespoon chopped fresh mint
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh tarragon
1/4 teaspoon red cl flakes
Grated zest of 1 lemon
1 clove garlic, finely grated
Freshly ground black pepper
Instructions: In a small bowl, add the butter, mint, parsley, tarragon, cl flakes, lemon zest, garlic and black pepper to taste and mash it up with a fork. Transfer to a ramekin. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13252,"Chicken Fried Steak Sliders 3 pounds cube steak 2 cups buttermilk
2 cups all-purpose flour
1 tablespoon freshly ground black pepper
2 teaspoons seasoning salt
3/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 cups milk
2 large eggs
3 cups vegetable oil
4 tablespoons (1/2 stick) salted butter
2 1/4 sticks (1 cup plus 2 tablespoons) unsalted butter, cold 4 1/2 cups self-rising flour, plus more if needed and for flouring
2 tablespoons sugar
1 1/2 tablespoons baking powder
2 teaspoons kosher salt
1 cup buttermilk
3/4 cup heavy cream
2 to 3 tablespoons salted butter, melted
1 cup all-purpose flour 3 quarts (12 cups) milk, plus more if needed 2 cups buttermilk
2 teaspoons kosher salt
4 teaspoons freshly ground black pepper
Sliced tomatoes, for serving Instructions: For the chicken fried steak: Cut the cube steak into eighteen 2- to 3-ounce portions and put into a bowl. Pour over the buttermilk, toss to cover and marinate for 1 hour. Add the all-purpose flour, pepper, seasoning salt, paprika and cayenne to a shallow dish and mix. Whisk the milk and eggs in a separate dish. Remove the steaks from the buttermilk with tongs, shaking off as much excess liquid as possible. Dredge portions in the dry mixture first, then quickly add to the egg mixture, then back to the dry mix (dry/wet/dry). Place the breaded steaks on a baking sheet and repeat until all portions are breaded. (You can cover and refrigerate at this stage until ready to fry.) Heat the vegetable oil and butter in a large cast-iron skillet over medium to medium-high heat. Fry the steaks 4 or 5 at a time, flipping them midway through, until golden brown, 2 to 3 minutes per side. Transfer to a paper towel-lined baking sheet. Cover the steaks loosely with foil to keep warm. For the buttermilk biscuits: Preheat the oven to 350 degrees F. Grate the unsalted butter using the large grate of a box grater and place in the freezer for 2 to 3 minutes. In the bowl of an electric mixer fitted with a paddle attachment, add the self-rising flour, sugar, baking powder and salt and mix until combined. Add the grated butter and blend until the mixture is well combined and the butter is in about pea-size chunks. Slowly add in the buttermilk and heavy cream and mix until the dough comes together. Turn out onto a floured surface, use your hands to form into a rough rectangle and roll out to 3/4 inch thick. If the dough is still tacky, work in an additional 2 tablespoons self-rising flour to the dough. Dip the cutting edge of a 2 1/2-inch round biscuit cutter into some flour, then cut out as many biscuits as possible. Gather the remaining dough, reroll to 3/4 inch and cut out additional biscuits until you have 18. Split the biscuits into 2 separate 14-inch cast-iron skillets, brush the tops with the melted salted butter and bake until golden, 25 to 30 minutes. For the gravy: Into a glass measuring cup, pour off all the grease from the skillet where the steaks were fried. Add 1 cup of the grease back into the skillet over medium-high heat. Sprinkle on the all-purpose flour in 3 batches. Whisk the mixture until it becomes a paste. Whisking constantly, gradually pour in the milk and buttermilk. Add the salt, pepper and more milk if it seems too thick. Allow the gravy to cook and thicken. Lay out the biscuits, steaks and gravy for the sliders and have everyone help themselves. Serve with sliced tomatoes and fried potatoes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13253,"Glazed Blackberry Coffee Cake with Lemony Crumbs 3/4 cup all-purpose flour 2/3 cup packed light brown sugar 2 teaspoons finely grated lemon zest 1 teaspoon ground cinnamon Pinch of fine salt 5 tablespoons unsalted butter, at room temperature 1 stick (8 tablespoons) unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1 cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 cup sour cream 1 1/2 cups fresh blackberries 3/4 cup confectioners' sugar 2 tablespoons milk Instructions: Combine the flour, brown sugar, lemon zest, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers. Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated. Spoon half of the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle the blackberries on top. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping. Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely. When the cake is cool, whisk together the confectioners' sugar and milk in a medium bowl until smooth. Drizzle the glaze over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13254,"Mushroom and Mustard Spaetzle Spaetzle, recipe follows 4 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil, plus more 2 sprigs thyme 1 1/2 pounds button mushrooms, quartered 2 cloves garlic, minced Kosher salt and freshly ground black pepper 1 cup heavy whipping cream 2 tablespoons whole grain mustard 2 tablespoons minced chives 1 cup all-purpose flour 1 teaspoon salt 1/2 teaspoon ground black pepper 1/4 teaspoon ground nutmeg 2 large eggs 1/4 cup milk Instructions: Add 2 tablespoons of butter and the oil to a large skillet over medium heat. Add the cooked spaetzle and saute until slightly browned, about 2 to 3 minutes. Remove from the pan to a serving platter and set aside while you cook the mushrooms. Set the skillet back over high heat and add a little more olive oil and remaining 2 tablespoons of butter. Add the thyme, mushrooms and garlic and saute until golden brown, about 4 to 5 minutes. Season with salt and pepper, to taste. Add the cream and mustard and stir well. Reduce the mixture until the sauce is nice and thick, about 3 minutes. Fold in the spaetzle. Transfer to a serving bowl, garnish with chives and serve alongside the pork schnitzel, if desired. Spaetzle: In a large bowl, combine the flour, salt, pepper, and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick. Let the dough rest for 10 to 15 minutes. Bring 3 quarts of salted water to a boil in a large pot, over medium heat. Reduce the heat to a simmer. To form the spaetzle, hold a large holed colander or slotted spoon over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot. Cook for 3 to 4 minutes or until the spaetzle floats to the surface, stirring gently to prevent sticking. Drain the spaetzle in a colander and give it a quick rinse with cool water. This can be made up to 1 hour in advance. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13255,"Collard Green and Artichoke Dip with Brown Butter Grilled Country Bread Nonstick cooking spray, for the baking dish 18 ounces wheat beer
1/4 cup cane vinegar
1 bunch young collards, stemmed and chopped into bite-size pieces
Kosher salt and freshly ground black pepper 3 cloves garlic, minced Two 14-ounce cans high-quality quartered artichoke hearts, drained and roughly chopped
Three 8-ounce blocks cream cheese, softened
1 teaspoon Cajun Select Seasoning, recipe follows 1 cup shredded part-skim mozzarella
Dash hot sauce
1 cup shredded Parmesan Brown Butter Grilled Country Bread, recipe follows 2 tablespoons granulated garlic 2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
1 stick salted butter 1 clove garlic, peeled and smashed
1/2 French country baguette, sliced on a hard bias to make long pieces of bread
Instructions: Preheat the oven to 350 degrees F. Spray a 1 1/2-quart casserole dish with nonstick spray. Add the beer and cane vinegar to a 4-quart saucepan and bring to a simmer. Stir in the collards and some salt, then cover and cook over medium heat until the greens are tender, 30 to 45 minutes. Stir in the minced garlic and cook until the garlic is soft and the liquid has cooked out, about 3 more minutes. Add the artichoke hearts to a bowl with the softened cream cheese, Cajun seasoning, mozzarella, hot sauce and 1/2 cup Parmesan and stir well to combine. Stir in the cooked greens and mix well. Spread the dip into the prepared casserole dish and sprinkle with the remaining 1/2 cup Parmesan. Bake until golden and bubbly, 20 to 25 minutes. Serve with the brown butter grilled country bread. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. Heat a grill for cooking over medium-high heat. Melt the butter in a medium saucepan over medium heat. Add the smashed garlic to infuse the butter with its flavor. Cook until the butter starts to melt and foam, changes color to brown with flecks and smells nutty, then remove from the heat. Grill the bread and brush with the browned butter until nice and toasted and golden browned, about 2 minutes. Flip the bread and brush the other side with the butter. Cook until toasted and golden, about 1 to 2 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 13256,"Sweet and Savory Stuffed Mushrooms 24 large white or cremini mushrooms, wiped clean, stems finely chopped for the filling 2 tablespoons extra-virgin olive oil Kosher salt 4 tablespoons (1/2 stick) unsalted butter 1 cup finely chopped onion Kosher salt and freshly ground black pepper 1/2 cup finely chopped cooked bacon 1/2 cup grated provolone 2 tablespoons finely chopped dried apricots 2 tablespoons finely chopped walnuts 1 cup coarse fresh challah breadcrumbs Instructions: Preheat the oven to 425 degrees F. For the mushrooms: If your mushroom caps are very rounded, trim a very thin slice from the top of the caps to help them sit upright for baking. Toss the mushroom caps with the olive oil and 1/4 teaspoon salt in a large bowl. For the filling: Heat the butter over medium-high heat. Add the reserved mushroom stems and onions and cook, stirring occasionally, until just soft, 6 to 8 minutes. Scrape into another large bowl, season with 3/4 teaspoon salt and a few grinds of pepper and set aside to cool. Add the bacon, provolone, apricots and walnuts to the cooled mushroom stem mixture. Stir in the breadcrumbs until well moistened. Pack each mushroom with an equal amount of filling and transfer the filled mushrooms to a rimmed baking sheet. Bake until the mushrooms are tender and the filling is brown and crispy on top, about 15 minutes. Let cool 5 minutes before removing from the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13257,"Lion's Head 1 pound ground pork 2 tablespoons low-sodium soy sauce 2 tablespoons cornstarch 1 tablespoon vegetable oil 1 medium head Napa cabbage, cut into 1-inch pieces Two 14.5-ounce cans chicken broth Instructions: In a medium bowl, mix the pork, soy sauce and 1 tablespoon cornstarch with a chopstick. Form into large meatballs. On a small plate, sprinkle the remaining 1 tablespoon cornstarch and roll the meatballs in the cornstarch. In a wok or large skillet over medium-high heat, add the vegetable oil. Brown the meatballs in hot wok until deep golden brown. Remove from the wok. Drain on paper towels and keep warm. Wipe the wok or skillet clean with a paper towel. Return the wok to high heat and cook cabbage until just wilted. Place the cooked cabbage on the bottom of a large soup pot or casserole dish. Add the meatballs and broth. Cover and simmer until meatballs are cooked through, about 6 to 7 minutes. Stir and serve warm. ","[Shiraz, Tempranillo, Garnacha, Barbera]" 13258,"Spinach-Cheese Swirls 1 egg 1 tablespoon water 1/2 cup shredded Muenster cheese or mozzarella cheese 1/4 cup grated Parmesan cheese 1 green onion, chopped (about 2 tablespoons) 1/8 teaspoon garlic powder All-purpose flour 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 package (about 10 ounces) frozen chopped spinach, thawed and well drained Instructions: Heat the oven to 400 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Stir the muenster cheese, parmesan cheese, onion and garlic powder in a medium bowl. Unfold the pastry sheet on a lightly floured surface. Brush the pastry sheet with the egg mixture. Top with the cheese mixture and spinach. Starting with a short side, roll up like a jelly roll. Cut into 20 (1/2-inch) slices. Place the slices, cut-side down, onto baking sheets. Brush the slices with the egg mixture. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the baking sheets and let cool on wire racks for 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13259,"That Ol' Cap Magic 1 batch Sauteed mushrooms 1/3 cup heavy cream 1/4 cup shredded Parmesan 1 teaspoon dried tarragon 1 to 2 tablespoons bread crumbs 10 large white mushroom caps Olive oil 1 teaspoon chopped fresh rosemary 1 teaspoon chopped fresh thyme 2 cloves garlic, crushed Bread crumbs Instructions: Heat oven to 350 degrees F. Combine all filling ingredients. In a large bowl, toss the mushroom caps with enough olive oil to coat the caps. Add the rosemary, thyme, and garlic and combine thoroughly. Place a roasting rack on a baking sheet. On the baking sheet, turn the mushroom caps upside down, stem side facing up. Roast the mushroom caps up to 10 minutes, or until the tip of a paring knife can be inserted into the side of the mushroom with little or no resistance. Heat broiler to high and move the oven rack up 1 level. Mound 1 tablespoon of filling into each mushroom cap, avoiding overstuffing the caps. Top each cap with enough bread crumbs to cover the filling. Broil the mushroom caps on high for 3 to 4 minutes, or until the filling bubbles and the tops have browned. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13260,"Low Carb Beefed-Up Meatloaf 1 (8-ounce) can tomato sauce 1 (6-ounce) can tomato paste 1/4 cup sugar substitute (recommended: Splenda) 2 teaspoons white vinegar or water 2 pounds ground chuck (may use meat loaf mix with ground pork) 2 eggs 1/2 cup grated Parmesan 1/4 cup red onion, diced small 1/4 cup roasted or fresh red bell peppers, diced 2 tablespoons chopped fresh parsley leaves 2 cloves garlic, minced 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 pound prosciutto, or any type of ham, thinly sliced 1/4 pound provolone cheese, sliced Instructions: Preheat oven to 350 degrees F. In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency. In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings. Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat. Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 13261,"A Burger for Rachael 4 large Idaho potatoes, scrubbed 1/3 to 1/2 cup extra-virgin olive oil, divided 4 to 5 sprigs fresh rosemary, finely chopped Salt and freshly ground black pepper 2 teaspoons crushed red pepper flakes, divided 4 to 5 cloves garlic 1/2 pound ground sirloin 1/2 pound ground pork 1 tablespoon grill seasoning 2 teaspoons fennel seed 2 teaspoons Worcestershire sauce 2 vine-ripe tomatoes 1/2 red onion 3 tablespoons capers 2 teaspoons anchovy paste Handful fresh flat-leaf parsley 1 teaspoon lemon zest 3/4 cup pitted black or green olives 4 slices sharp provolone or thinly sliced smoked mozzarella 4 crusty rolls, such as sesame kaiser rolls, split 10 to 12 basil leaves, torn or shredded Instructions: Preheat oven to 500 degrees F. Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly, then season with rosemary, salt and pepper, to taste, and 1 teaspoon crushed red pepper flakes. Crack a couple of garlic cloves and add to the potatoes. Roast 25 minutes, turning once. Remove from the oven, set aside and keep warm. Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add 2 to 3 cloves of grated garlic, grill seasoning, fennel seed, 1 teaspoon crushed red pepper flakes and Worcestershire sauce. Mix the ingredients well and form into 4 patties. Make patties thinner in the center, since burgers tend to bulge as they cook. Cook burgers 5 to 6 minutes on each side. While burgers cook, slice the tomatoes and onion. In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms. Place the cheese on top of the burgers and allow to melt. Toast buns and place burgers on the bottoms. Top with tomato, onions and basil. Slather the bun tops with some olive tapenade and cover the burgers with bun tops. Serve with oven fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13262,"Southwest Potato Frittata PAM? Original No-Stick Cooking Spray 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, undrained 2-1/2 cups frozen O'Brien potatoes with onions and peppers 1 tablespoon Pure Wesson? Vegetable Oil 1 carton (16 oz each) Egg Beaters? Original 1/2 cup shredded reduced fat Colby Jack cheese Instructions:

1. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Add undrained tomatoes and potatoes. Cook 6 to 8 minutes or until potatoes are tender and liquid has evaporated, stirring occasionally. Remove from skillet.
2. Add oil to skillet; reduce heat to medium-low. Pour Egg Beaters into skillet; cook 30 seconds. Spoon potato mixture evenly over Egg Beaters. Cook 7 minutes or until set, running flexible spatula around edge of skillet to keep frittata loosened.
3. Sprinkle with cheese. Cut into 4 wedges to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13263,"Instant Pot Chicken with Quinoa, Pistachios and Apricots 4 medium boneless skinless chicken breasts (about 8 ounces each) Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil, plus more for drizzling 3 cloves garlic, finely grated 1 serrano cl, seeded (optional) and chopped 1/2 yellow onion, chopped 1 tablespoon freshly grated ginger (from a 1-inch piece) 2 cups red quinoa, rinsed well and drained 1 3/4 cups low-sodium chicken broth 2 tablespoons fresh rosemary leaves, chopped
   1/2 cup chopped dried apricots
   1/2 cup shelled, roasted salted pistachios
   Fresh mint leaves, chopped scallions (green part only) and lemon wedges, for garnish
   Instructions: Sprinkle the chicken generously with salt and pepper. Add the oil, garlic, cl, onion, ginger, 1 1/2 teaspoons salt and 1/4 teaspoon pepper to a 6-quart Instant Pot?. Set to saute on high (see Cook's Note), and cook, stirring frequently so the garlic and ginger don't burn, until the vegetables are tender and beginning to brown, about 5 minutes. Add the quinoa, chicken broth and half the rosemary and cover with the glass lid. Let boil for 5 minutes. Carefully place the rack in the pot and lay the chicken on top in an even layer. Sprinkle the remaining rosemary over the top. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high pressure for 1 minute. After the pressure cook cycle is complete, follow the manufacturer's guide for natural release and wait until the natural release cycle is complete, about 5 minutes. Be careful of any remaining steam and unlock and remove the lid. (See Cook's Note.) Transfer the chicken to a plate and let sit uncovered until ready to serve.
   Set to saute on high and continue to cook the quinoa until all of the liquid has evaporated, about 5 minutes. Remove the insert from the pot and stir in the apricots and pistachios. Serve the chicken over the quinoa and top with the mint, scallions, a squeeze of lemon and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Grenache Blanc]

" 13264,"Exotic Mushroom Chilequiles 9 yellow corn tortillas, fried 3 portobellos, medium diced and Sauteed 1 1/2 cups diced tomato 1 cup diced scallions 2 cups grated yellow cheddar 1 1/2 cups red cl veloute, recipe follows 1 cup diced red onion Smoked Poblano Crema, recipe follows 1 tablespoon olive oil 1 tablespoon high gluten flour 1 tablespoon tomato paste 1 1/2 teaspoons hot chili powder 1/2 tablespoon fresh crushed garlic 1/2 quart strong chicken stock Salt and pepper to taste 2 smoked poblano chiles 1 cup sour cream Instructions: Preheat oven to 350 degrees. Layer 3 tortillas in the bottom of a well-greased 9 by 12 by 2-inch casserole dish and coarsely crush the tortillas leaving fairly large sized pieces. Layer with 1/2 the sauteed mushrooms, 1/2 the tomatoes, and 1/2 the scallions, then sprinkle with 1/2 cup of cheddar. Using your hands, compress the layers so that the ingredients are tightly packed. Moisten layer with 1/2 cup of the veloute. Repeat the process with the tortillas, mushrooms, tomatoes, scallions, and cheddar, again pressing firmly to tightly pack the ingredients. Crush the remaining tortillas on top, then moisten with remaining veloute and top with the remaining cheddar. Cover with parchment and aluminum foil and bake about 45 minutes, or until cooked throughout and all cheese is melted. Cool and cut into individual servings. For Chorizo Chilequiles: Add 1 1/2 chorizo on the bottom 2 layers and delete the scallions and tomatoes. Make a medium dark roux with the oil and flour. When the roux is cooked, whisk in the tomato paste, chili powder, and garlic. Using room temperature chicken stock, begin to work the chicken stock into the roux adding a little at a time until each addition is fully incorporated. Continue until all the chicken stock has been added, then bring to a simmer for 10 minutes until the sauce is completely incorporated. Strain the sauce through a fine mesh strainer. Adjust seasoning with salt and pepper. Yield: 1/2 quart In a blender puree all ingredients. Serve with Exotic Mushroom Chilequiles. Yield: 1 cup ","[Rhone Blends, Tempranillo, Garnacha, Barbera]

" 13265,"Lemon Cake 2 cups flour 2 tsp. baking powder 3 eggs 1 cup sugar 3/4 cup STAR Extra Light Olive Oil 1/2 cup lemon juice 2 tsp. grated lemon rind 1/4 cup lemon juice 1/4 cup powdered sugar Instructions: Sift flour and baking powder into large bowl. In a separate bowl, beat eggs with sugar, olive oil, lemon juice and rind. Mix into dry ingredients to blend. Pour into oiled and floured 8-inch round cake pan. Bake at 350 degrees F for about 45 minutes or until cake springs back when lightly touched. Meanwhile, combine 1/4 cup lemon juice and powdered sugar. Pour over hot cake and bake 10 more minutes. Let cake stand 20 minutes on cooling rack. Remove from pan and dust with additional powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13266,"Goat Cheese Quiche 1 tablespoon extra-virgin olive oil 1 tablespoon unsalted butter 2 cloves garlic, thinly sliced 1 5-ounce package chopped mixed winter greens, such as kale and/or chard (about 8 cups) Kosher salt 1 sheet frozen puff pastry, thawed (half of a 17-ounce package) All-purpose flour, for dusting 5 ounces goat cheese, crumbled (about 3/4 cup) 1/2 cup grated Parmesan cheese (about 1 ounce) 4 large eggs 1 cup heavy cream 1/4 teaspoon ground nutmeg Freshly ground pepper Instructions: Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Add the garlic and cook until softened, about 1 minute. Add the greens and 1/2 teaspoon salt; cook, stirring occasionally, until the greens wilt and most of the liquid evaporates, 5 to 7 minutes. Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Ease into the pie plate and trim the edge; crimp if desired. Scatter the goat cheese and Parmesan in the crust, then top with the sauteed greens. Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens. Bake until the crust is golden brown and the quiche is set, about 20 minutes. Slice into wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13267,"Figgy Pudding 1/2 cup (1 stick) butter, plus more for greasing 1 cup boiling water, plus more as needed 3 tablespoons brandy
1 pound dried figs
3/4 cup granulated sugar
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon 1/2 teaspoon salt
Confectioners' sugar, for dusting Instructions: Preheat the oven to 350 degrees F. Grease an 11-cup Bundt pan. Melt the butter in a medium saucepan set over medium heat. Continue cooking until the butter turns golden brown, then transfer to a heatproof container and refrigerate until solid, about 1 hour. In a medium bowl, pour the boiling water and brandy over the figs and soak until softened, about 30 minutes. Coarsely chop 1/2 cup of the figs, and set aside. Place the remaining figs and the soaking liquid in the bowl of a food processor and puree until smooth. In a stand mixer fitted with the paddle attachment, combine the chilled brown butter with the sugar and beat until combined. Add the eggs one at a time, and mix until combined. Add the fig puree, flour, baking powder, cinnamon and salt, and beat on low speed until smooth. Stir in the chopped figs. Pour the batter into the prepared Bundt pan, then cover tightly with foil and secure with a rubber band. Place the Bunt pan in a 12-by-17-inch deep roasting pan and set on the bottom rack of the oven. Pour 2 inches of boiling water around Bundt pan, then cover entire roasting pan with foil. Bake until the pudding is firm to the touch and a toothpick inserted in the center comes out clean, about 1 hour 15 minutes. Cool the pudding for 10 minutes, then invert the Bundt pan over a plate to unmold the pudding. Sprinkle the pudding with confectioners' sugar and cut into slices to serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 13268,"The Ultimate Linguine with Clam Sauce 4 ripe heirloom or vine tomatoes, optional 4 pounds cherry stone clams, scrubbed 1 cup dry white wine or crisp, light bodied beer 1 (8-ounce) bottle clam juice 1 small red onion, coarsely chopped 1 red cl pepper, coarsely chopped Zest of 1 lemon 3 to 4 large cloves garlic, peeled About 1 tablespoon fresh thyme leaves 1/4 cup packed fresh parsley leaves 2 fresh bay leaves 1/4 cup extra-virgin olive oil 5 to 6 anchovy filets 1 pound linguini, or flavor-infused long cut pasta such as pepperoncini or lemon-flavored spaghetti or linguini Instructions: This sauce can be made with or without tomatoes. If you're using tomatoes in the sauce, score the skins on the bottom of the tomatoes with a large X, being careful not to cut deeper than the skin. Bring a small pot of water to a rolling boil, add the tomatoes and cook 1 minute then remove with slotted spoon or tongs, cool a minute or 2 until you can handle, then peel the skin and dice the tomato into small pieces. Place the clams, wine and clam juice in large pot and bring to a boil, cover, reduce heat to a simmer and cook 8 to 10 minutes to open the clam shells. Scoop out the clams and shuck them, place in food storage container and cool completely. Store the clams in the refrigerator until ready for use. Strain the stock and reserve, wipe out the pot and return to the heat. Meanwhile, make a seafood paste by adding the red onion, cl pepper, lemon zest, garlic, thyme, parsley, and bay leaves to the food processor and pulse-chop into a thick, but finely chopped, speckled paste. Heat about 1/4 cup olive oil, 4 turns of the pan, in the clam pot over medium to medium-high heat. Add the anchovy filets and melt them into the oil, 1 minute or so, then add the paste and stir 2 minutes. Add the reserved stock and stir to combine. Add the tomatoes, simmer 5 minutes, then cool the sauce completely and store for make-ahead meal. To serve, bring a large pot of water to boil for pasta. Salt water and cook pasta to al dente. Meanwhile, heat the sauce over medium heat. Once the pasta has been dropped to cook, stir the clams into the sauce and simmer a few minutes. Add a ladle of starchy cooking water to the sauce and toss with pasta 1 to 2 minutes for the flavors to combine and absorb into the pasta. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 13269,"No-Nonsense Nog 5 cups light vanilla soymilk 1 small (4-serving) package sugar-free fat-free instant vanilla pudding mix (recommended: Jell-O) 6 no-calorie sweetener packets 1 teaspoon rum extract 1/2 teaspoon ground nutmeg Fat-free whipped topping (from an aerosol canister), for optional topping Cinnamon, for optional topping Instructions: Combine all ingredients except optional ingredients in a blender, and blend on high speed until mixed thoroughly. Refrigerate in a covered container for at least a few hours to allow the nog to thicken. If you like, before serving, top each glass off with whipped topping and a sprinkling of cinnamon. Yum time! ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 13270,"Summer-ish Succotash Salad 2 cups frozen corn kernels, defrosted 1 can butter beans, drained 1 small red bell pepper, chopped 1/2 small red onion, chopped 1 tablespoon red wine vinegar 2 tablespoons chopped parsley leaves, a handful 2 tablespoons peanut or vegetable oil Salt and pepper Instructions: Combine veggies and dress with vinegar and oil, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 13271,"Emeril's Mint Julep 6 to 8 fresh mint sprigs 1 tablespoon simple syrup Crushed ice 2 1/2 ounces bourbon Fresh mint sprigs Instructions: In a tall glass, add the mint and simple syrup. With the handle of a spoon, crush and mash the leaves to extract the flavors. Fill the glass with the crushed ice and pour in the bourbon. Using a tea spoon, jiggle the contents to mix and chill. Garnish with fresh mint sprigs. ","[Bourbon, Whiskey, Brandy]" 13272,"Ancho-Lime Marinated BBQ Chicken 2 whole chickens 1/2 cup light olive oil 1/2 cup lime juice 1 tablespoon minced garlic 2 tablespoons ancho chili powder 1 tablespoon ground cumin 2 teaspoons black pepper 2 tablespoons Worcestershire sauce Instructions: Cut the chickens into legs, thighs, breasts, and wings and place in a large pan. Whisk together the remaining ingredients in a small bowl and pour over the chicken. Cover the chicken and refrigerate overnight. Preheat the grill. Place the chicken pieces on the grill at a 45 degree angle to establish good grill marks. Once the chicken easily releases from the grill, turn it over to continue cooking. Make sure to season the chicken with salt while it's cooking. Once the internal temperature reaches 165 degrees F, or its juices run clear, remove the chicken from the grill. Let the chicken rest for 5 to 10 minutes before serving. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 13273,"Candied Bacon 12 slices bacon, about 1/4-inch thick Finely ground black pepper 1/3 cup light brown sugar Instructions: Preheat the oven to 325 degrees F. Put bacon slices in a bowl, season them with pepper and toss with the brown sugar. Cover a baking sheet with parchment or foil and arrange the bacon in a single layer on top. Sprinkle any sugar left in the bowl over the bacon. Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks. Place the tray in the center of the oven and bake for 20 minutes. Check the bacon by lifting the top tray and parchment. If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again. Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will \crisp\ up a little more. Be patient! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13274,"Tomatoes Stuffed with Rice 1 cup Arborio rice (or other short-grain white rice) 6 ripe but firm large tomatoes 4 tablespoons olive oil, plus extra for drizzling Salt and freshly ground black pepper 1 garlic clove, minced 3 tablespoons chopped fresh basil leaves 2 tablespoons chopped fresh Italian parsley leaves 1/4 cup grated Parmesan Instructions: Cook the rice in a medium saucepan of boiling salted water, stirring periodically, until just cooked through, about 10 minutes. Drain. Rinse the rice under cold running water. Set the rice aside. Preheat the oven to 350 degrees F. Cut a 1/2-inch thick slice off the top of each tomato; reserve the tomato tops. Cut and scoop the seeds, pulp, and juice from each tomato into a small bowl. Reserve 1/4 cup of the tomato juice and pulp. Oil the bottom of an 8 by 8-inch baking dish with 2 tablespoons of the olive oil. Place the hollowed tomatoes in the prepared dish. Toss the rice with the reserved tomato juice and pulp. Add garlic, basil, parsley, Parmesan, the remaining 2 tablespoons of olive oil, and salt and pepper, to taste. Combine well. Spoon the rice mixture into the hollowed tomatoes, mounding slightly. Sprinkle leftover stuffing on the bottom of the pan. Drizzle entire dish with olive oil. Place the reserved tomato slices atop the tomatoes. Bake until the rice is heated through, about 20 minutes. Serve hot or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13275,"Garlic Bruschetta 2 bulbs garlic, plus 2 cloves 3 tablespoons extra virgin olive oil Salt and freshly ground black pepper 1 1/2 tablespoons chopped fresh flat-leaf parsley, plus fresh flat-leaf parsley sprigs, for garnish 1 1/2 tablespoons finely chopped fresh chives 6 slices rustic country-style bread, cut 3/8-inch thick Instructions: Preheat the oven to 375 degrees F. Using a serrated knife, cut the top 1/4 off the bulbs of garlic. Place the bulbs in a small baking dish. Drizzle with the oil, season with salt and pepper, and cover with foil. Bake until the garlic is tender when pierced with fork, 30 to 40 minutes. Remove from oven and let cool a bit. Squeeze the base of the bulbs to extract as much of the garlic pulp from the skins as possible. Season the garlic, to taste, with salt and pepper, stir in the chopped parsley and chives, and reserve. Reserve the oil in the pan also. Toast the bread on both sides, either over an outdoor grill, under the broiler, or in a toaster, until golden. Cut each piece of toast in half. Rub 1 side of the toasted bread with the whole cloves of garlic. Brush the toast with the reserved oil, and then spread the garlic paste over it. Place the toasts on a platter. Garnish with sprigs of parsley, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13276,"Mustard-Maple Roasted Salmon 2 tablespoons Dijon mustard 2 tablespoons finely chopped fresh cilantro 1 tablespoon light mayonnaise 2 teaspoons pure maple syrup Four 5-ounce skinless center-cut salmon fillets Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with aluminum foil.
Mix together the mustard, 1 tablespoon of the cilantro, the mayonnaise and maple syrup in a bowl. Put the salmon fillets on the baking sheet and sprinkle with 1/4 teaspoon each salt and pepper. Spread some of the mustard mixture evenly over each fillet.
Bake until just cooked through, 10 to 12 minute. Sprinkle with the remaining 1 tablespoon cilantro and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13277,"Carne en su Jugo 2 pounds flank steak, cut into 4 even pieces Kosher salt and ground black pepper
1 teaspoon dried rosemary, rubbed between the palms of your hands to release the oils
1/2 teaspoon ground cumin
2 tablespoons vegetable oil
2 cups chopped sweet onion 1 cup chopped tomato 2 serrano chiles, slit down the middle but kept whole 3 cups sliced cremini mushrooms 2 teaspoons chopped garlic 3 cups beef broth
One 15-ounce can pinto beans, drained and rinsed 2 bay leaves
1/2 cup chopped fresh cilantro
3 radishes, thinly sliced
2 limes, cut into wedges
Tortillas, for serving Instructions: Sprinkle the steak all over with 2 teaspoons salt and 1 teaspoon pepper, and then with the rosemary and cumin. Let sit at room temperature for 20 minutes before cooking. Place a 5-quart pot over medium-high heat and add the oil. Once the oil is hot, add the steak, in batches if necessary, and brown on both sides, 2 minutes per side. Transfer to a plate and set aside. Lower the heat to medium and add the onions, tomatoes, serranos, 1/2 teaspoon salt and 1/4 teaspoon pepper. Saute for about 4 minutes. Add the mushrooms, garlic and another 1/2 teaspoon salt and 1/4 teaspoon pepper, and saute for 2 minutes more. Return the steak with its juices to the pot, along with the broth, beans, bay leaves, 1/2 teaspoon salt, 1/4 teaspoon pepper and 1 cup water. Stir to combine. Allow to come up to a simmer, then turn the heat to very low, cover with a tight-fitting lid, and simmer for 1 hour. Taste and add salt if necessary. Fish out and discard the serrano chiles. Divide the steak and the mushroom-bean broth among 4 shallow bowls. Garnish with the chopped cilantro, sliced radishes and lime wedges. Serve with your favorite tortillas and enjoy!
","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 13278,"Betty's Apple Ambrosia 1 cup orange juice with lots of pulp, or more as needed 3 ripe, sweet apples, such as Red Delicious One 8-ounce can crushed pineapple 1/2 cup frozen grated coconut, thawed 1/4 cup sugar Instructions: Pour the orange juice into a medium bowl. Peel and core the apples, and then grate them into the orange juice using the large-hole side of the grater. Add the pineapple, coconut and sugar. Mix well, adding more orange juice if the mixture is not juicy enough. Store in the refrigerator until ready to serve. The apples will continue to absorb juice, and orange juice can be added as needed to keep it as juicy as you like. Per Serving: Calories: 254; Total Fat: 7 grams; Saturated Fat: 6 grams; Protein: 2 grams; Total carbohydrates: 51 grams; Sugar: 42 grams; Fiber: 6 grams; Cholesterol: 0 milligrams; Sodium: 7 milligrams ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13279,"Berries with Vinegar and Ice Cream 2 cups/500 ml mixed berries 2 tablespoons/30 ml sugar Freshly ground black pepper 3 tablespoons/45 ml vinegar 4 scoops vanilla ice cream Instructions: In a mixing bowl add the berries, sugar, black pepper, and vinegar and mix well. Divide the berries into 4 equal parts, place in a parfait or bowl and add a scoop of vanilla ice cream per serving. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 13280,"Honey-Roasted Pineapple with Greek Yogurt Juice of 2 oranges (1/2 cup) 1/4 cup honey 1 vanilla bean, split and scraped 1/2 a fresh pineapple, peeled, cored and cut into 1/2-inch-thick slices One 7-ounce container 2 percent Greek yogurt Instructions: Position an oven rack in the upper third of the oven, and preheat to 450 degrees F. Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.) Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes. Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more. The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup. Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13281,"Mashed Super Skins with Steak and Pepper Hash 4 large starchy potatoes, such as Idaho Salt 2 tablespoons vegetable oil, divided 2 tablespoons butter 2 cloves garlic, chopped 4 scallions, chopped 1 pound beef sirloin, thin cut no more than 3/4-inch thick, trimmed and thinly sliced Coarse black pepper 2 tablespoons Worcestershire sauce 2 Anaheim or poblano chiles, seeded and thinly sliced 1 medium red onion, thinly sliced 2 to 3 tablespoons fresh thyme leaves, chopped 1 lime, cut into wedges 1/2 cup sour cream or reduced fat sour cream 1/4 to 1/2 cup milk, depending on how you soft you like your mashers 1 sack, 10 ounces, shredded sharp Cheddar Instructions: Cut potatoes, skins-on, into small chunks. Place potatoes in a pot and cover with cold water. Cover the pot and bring up to a boil over high heat. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes. Place a small pot over low heat and add butter, garlic and scallions. Let the mixture melt together and infuse. Cook over low heat and 5 minutes. Turn off heat and let stand. Heat a large nonstick skillet over high heat. Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, 1 turn of the pan, the oil will smoke ? don't freak out, just add the meat and start searing it up. Brown the strips on all sides hit it with some Worcestershire sauce then push it off to 1 side of the pan. Add another tablespoon vegetable oil to the pan then the chiles and onions. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together. Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry. Turn off heat and squeeze the juice of 1 lime over the steak and veggies. Taste for seasoning. Drain potatoes then return them to the hot pot to evaporate some of the water content. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese. Season-up the mashed super skins with salt and pepper, to your taste. Pile up the mashed super skins on a platter, top with steak hash. Yum-o! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 13282,"Dirty Rice 1 tablespoon olive oil 8 ounces hot sage pork sausage, casing removed
8 ounces ground beef
6 ounces chicken livers, finely chopped (optional)
1 medium onion, diced
1 green bell pepper, diced
2 large celery ribs, diced
3 large garlic cloves, minced
1 teaspoon fresh thyme leaves, chopped
2 bay leaves
1 1/2 cups long-grain white rice, rinsed and drained
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 1/2 cups beef broth
2 tablespoons Worcestershire sauce
3 scallions, sliced
Instructions: Heat the olive oil in a Dutch oven or large heavy-bottomed pot over medium-high heat. Add the sausage, ground beef and chicken livers and cook, breaking the meat into small bits with a wooden spoon, until no longer pink, 3 to 4 minutes. Transfer to a medium heatproof bowl with a slotted spoon. Remove and discard all but 2 tablespoons of the fat from the Dutch oven. Add the onion, bell pepper and celery and cook down, stirring occasionally, until the vegetables have softened, 4 to 5 minutes. Add the garlic, thyme and bay leaves and cook, stirring frequently, until fragrant, about 1 minute. Stir in the rice, oregano, smoked paprika, cayenne, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper and cook about 30 seconds. Stir the cooked meat back in, then add the beef broth and Worcestershire sauce. Bring to a boil, reduce the heat to a low simmer and cover. Cook until the rice is tender and has absorbed the liquid, about 18 minutes. Remove from the heat. Remove and discard the bay leaves, stir in the scallions and season. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 13283,"Shredded Beet and Apple Salad 1 tablespoon finely chopped shallots 1 tablespoon white wine vinegar 2 teaspoons whole grain mustard 1 teaspoon honey Kosher salt and freshly ground black pepper 3 tablespoons walnut oil 2 Granny Smith apples 1 beet, trimmed and peeled 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped candied walnuts Instructions: Whisk the shallots, vinegar, mustard, honey, 1 teaspoon salt and a few grinds of pepper in a large bowl until well combined. Slowly drizzle in the walnut oil, whisking constantly to make a smooth, slightly thick dressing. With a mandoline or the julienne blade of a food processor, shred the apples and beet into long thin matchsticks. Spread the beets out on a serving platter and top with the apples. Drizzle the vinaigrette over top and sprinkle with the chives, parsley, walnuts, salt and pepper. Toss together right before serving.
","[Chardonnay, Riesling, Pinot Gris, Sparkling wine]

" 13284,"3 Mix-Ins to Customize Store-Bought Gelato 1 bunch mint leaves, lightly chopped, about 1/2 cup 1/4 cup sugar 2 tablespoons water 2 cups strawberries, stemmed and quartered 1/4 cup balsamic vinegar 1/4 cup superfine sugar Salt and freshly ground black pepper 8 ounces bittersweet chocolate, coarsely chopped 1 cup heavy cream 1 teaspoon instant espresso powder 1/2 cup chopped toasted hazelnuts 1 pint vanilla gelato, softened Instructions: For the mint pesto: Mix the sugar and mint in a mortar, grinding well with the pestle. Add the water and mix. Chill if not using immediately. For the strawberries balsamic sauce: Put the strawberries into a bowl and sprinkle the balsamic vinegar and sugar over them. Add a pinch each of salt and pepper. Toss gently and marinate for 2 to 3 minutes. For the chocolate espresso ganache: Put the chocolate into a medium heatproof bowl. Bring the cream and the espresso powder to a boil in a small saucepan over medium heat. Immediately pour the boiling cream over the chopped chocolate and let it sit for 1 minute. Using a spatula, slowly stir in a circular motion until all the chocolate is melted, do not stir in too much air. Add in the chopped toasted hazelnuts and allow the mixture to cool. The ganache may be covered and stored in the refrigerator for up to 2 weeks. To serve: Blend each mix-in into 1 pint softened vanilla gelato. Put back into the freezer to harden. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13285,"Aztec Pudding 2 pounds Roma tomatoes, peeled and without seeds 1 medium onion, diced 2 cl anchos soaked in water until soft, seeds removed and water discarded 2 to 4 fresh cl poblanos (depending on how much heat you want), toasted and skins and seeds removed 1 1/2 cups water 1 1/2 tablespoons powdered chicken consomme 1 1/2 cups fresh, raw, corn kernels 1 1/2 cups fresh, raw, chopped zucchini 20 squash flowers, chopped in 4 pieces (optional) 4 cups cooked, shredded chicken or pork 2 tablespoons fresh epazote (optional) 1/2 cups fresh cilantro leaves, finely chopped 24 corn tortillas 1/2 cup vegetable oil, for frying 2 cups heavy cream 4 tablespoons butter 1 8-ounce package cream cheese 1/4 cup milk 1 teaspoon powdered chicken consume Cheeses:
2 packages Panela cheese or any fresh, solid cheese chopped fine 3 cups Monterey Jack cheese, grated Instructions: For sauce mixture: Place the tomatoes, onion, chilies, water and chicken consume in a blender and blend well. Pour mixture into a pot and boil. When sauce begins to boil, place a lid on the pot and simmer for at least 20 minutes. Add the corn, zucchini, squash flowers and cooked chicken or pork to the simmering mixture. Cook for another 10 minutes or until the vegetables are just cooked. Adjust for salt and mix in the epazote and cilantro. After mixed well, set aside to cool. For base of pudding, fry each tortilla very quickly in hot oil -- only a few seconds on each side. Drain on paper towels. Set aside.
In a blender blend all ingredients for the cream mixture together until smooth. Set aside.
Assemble in a 9 1/2 by 13-inch pan. Layer tortillas to cover the bottom and sides of pan, then layer cheeses, sauce, cream mixture, and continue layering in that order, ending with the cheese. Bake at 350 degrees, for about 20 minutes or until bubbly. Salt to taste with chicken consume. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13286,"Crab Cakes 1 pound crab claw meat 1 pound jumbo lump crab meat 1/2 cup panko breadcrumbs
1/3 cup mayonnaise
2 tablespoons chopped fresh parsley
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
1 teaspoon hot sauce, such as Tabasco
1 teaspoon Worcestershire sauce
1 large egg
4 tablespoons grapeseed oil
3/4 cup mayonnaise 1/4 cup buttermilk
1/4 cup sweet relish
2 tablespoons capers, chopped
Kosher salt and black pepper 1 tablespoon grapeseed oil 1 tablespoon chopped garlic
2 cups diced tomato
1 tablespoon chopped fresh tarragon
1 cup white balsamic vinegar
1/2 cup sugar
Kosher salt and black pepper
Kosher salt and black pepper Instructions: For the crab cakes: Gently pick through the crab meat to remove any shell pieces. In a bowl, combine the crab and panko breadcrumbs and mix gently. In a separate bowl, add the mayonnaise, parsley, mustard, seafood seasoning, hot sauce, Worcestershire sauce and egg and whisk to combine. Pour the crab cake base over the crab meat and mix gently by hand, trying to keep the pieces of crab together. Allow the crab cake mix to rest for 45 minutes in the refrigerator. Divide the crab cake mix into 12 portions and form into cakes. Heat a skillet over high heat. Add 2 tablespoons of the oil and sear half of the crab cakes until golden brown, 2 to 3 minutes per side. Let the first batch rest while you cook the second batch with the remaining 2 tablespoons oil. For the tartar sauce: Combine the mayonnaise, buttermilk, relish and capers in a bowl and whisk. Season with salt and pepper. For the tomato relish: Heat the oil in a medium saucepan. Add the garlic and saute until softened, 1 to 2 minutes. Add the tomatoes and tarragon and cook until warmed through, 3 to 4 minutes. Add the vinegar and sugar and bring to a boil. Cook until the liquid is reduced to a syrup, 10 to 15 minutes. Season with salt and pepper. For plating: Smear about 2 tablespoons of the tartar sauce on a plate. Shingle 2 crab cakes on top of the tartar sauce and then top the crab cakes with 2 tablespoons of the tomato relish. Repeat with the remaining crab cakes, tartar sauce and tomato relish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13287,"Jumbo Shrimp with Sugar Cane Logs and Mango Sauce 2 tablespoons unsalted butter 2 shallots sliced thin 1 tablespoon fresh garlic, chopped 1 tablespoon fresh ginger, chopped 1 /2 stalk lemon grass 1 cup chicken stock 1 1/2 tablespoons raspberry vinegar 1/2 large mango, peeled and chopped 2 tablespoons sugar Salt and freshly ground black pepper to taste 16 jumbo shrimp 5 logs of sugar cane, cut into 4 to 6 inch sections and halved Blanched leeks 1 tablespoon butter 1 tablespoon vegetable oil Instructions: In a medium-size saute pan over medium-high heat, melt the butter and sweat the shallots, garlic, ginger, and lemon grass. Saute 1 to 2 minutes stirring constantly. Add the chicken stock, vinegar, mango, and sugar. Bring to a boil and reduce to 1/2 the original volume. Transfer the mixture to a blender and puree. Strain the mango puree over a saucepot through a fine sieve. Season with salt and freshly ground pepper to taste. Assemble the shrimp in between 2 pieces of sugar cane and tie the logs sandwiching the shrimp with blanched leeks. Saute the shrimp in a large saute pan with 1 tablespoon butter and vegetable oil. Cook for about 4 minutes or until the shrimp are pink. Transfer the shrimp and sugar cane logs to paper towels to drain. To plate the dish, place 2 sugar cane logs on a plate and circle with the mango sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13288,"Biscuits with Apple Crisp Jam 1 1/2 pounds (about 4 medium) Granny Smith apples 1 tablespoon blackstrap molasses
2 teaspoons ground cinnamon
1 teaspoon ground ginger
Zest and juice from 1 large lemon
1 cup dark brown sugar
1 teaspoon kosher salt
3/4 cup all-purpose flour
1/2 teaspoon ground nutmeg
1 stick (8 tablespoons) unsalted butter, cubed, plus 1 tablespoon for greasing the baking dish
Cream Biscuits, recipe follows 3 cups unbleached all-purpose flour, plus additional for dusting 1 tablespoon plus 1 1/2 teaspoons baking powder
2 teaspoons granulated sugar
2 teaspoons kosher salt
2 1/2 cups heavy cream
Instructions: Preheat the oven to 375 degrees F. Core and peel the apples, then cut them each in half and each half into thin slices. Put them in a bowl with the molasses, cinnamon, ginger, lemon zest and juice, 1 tablespoon brown sugar and 1/2 teaspoon salt. Toss to blend. Combine the flour, nutmeg, remaining brown sugar and remaining 1/2 teaspoon salt in another bowl. Add cubed butter and break it up with your fingers, integrating the flour with the butter. Grease the bottom and sides of a shallow rectangular 6-by-12-inch baking dish with the remaining tablespoon butter. Layer the apples in the dish evenly with the flour mixture. Place the dish in the center of the oven and bake until the apples are tender when pierced with the tip of a knife, 35 to 40 minutes. Let cool. Break up Cream Biscuits into large chunks. Layer into a bowl or large jar, so that layers of fruit, topping and biscuits are stacked on top one another. Preheat oven to 350 degrees F. Sift together the flour, baking powder, granulated sugar and salt in a large bowl. Add the cream to the dry ingredients. Use your hands to mix the dough, taking care that all ingredients are well blended. Turn the dough out onto a lightly floured surface and pat down with floured hands until it is about 1-inch thick. (If the outside edges start to show cracks, cup the outer edge with your hands and push the dough towards its own center.) Lightly flour a knife (to avoid sticking as you cut) and slice the dough into 1 1/2-inch squares. Reflour the knife each time you make a cut. Arrange the biscuits with some distance between each on a nonstick baking sheet or one lined with a sheet of parchment. Bake until they start to brown lightly, 15 to 18 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13289,"Grilled Shrimp with Spicy Tomato Horseradish Dip 20 large shrimp, shells removed, deveined 2 tablespoons olive oil 1 tablespoon finely chopped garlic 1 teaspoon finely chopped fresh thyme Salt and freshly ground pepper 6 plum tomatoes, cut in half, seeds removed and grilled 2 tablespoons of prepared ketchup 1/4 cup fresh horseradish 2 tablespoon fresh lime juice 2 tablespoon fresh lemon juice Dash of hot pepper sauce 2 dashes of Worcestershire sauce Salt and freshly pepper Instructions: Marinate shrimp in the olive oil, garlic and thyme for 1 hour. Remove from marinade and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side. Serve with the spicy tomato dip. Place all ingredients in the bowl of a food processor and process until almost smooth. Season with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13290,"Virginia's Cuban Garlic Chicken 1 cup lime juice 2 cups orange juice 1/2 cup lemon juice 1 tablespoon crushed garlic 1/4 cup olive oil 2 tablespoons ground cumin Salt and pepper 3 chickens, halved or cut up Instructions: Mix all the ingredients except the chicken. Add the chicken and marinate in the refrigerator for 1 to 2 days. Grill chicken over hot heat until cooked through. ","[Rioja, Tempranillo, Garnacha]" 13291,"Iron Chef Grilled Cheese 4 tablespoons fig jam 8 slices thick-cut brioche bread
4 tablespoons toasted sliced almonds
8 slices cooked bacon
4 slices Gruyere 4 slices Monterey Jack cheese
4 tablespoons unsalted butter, at room temperature
Kosher salt Instructions: Preheat a griddle or a large nonstick skillet over medium heat. Spread the fig jam on four slices of bread. Top with the almonds, followed by 2 slices of bacon per sandwich, and a slice of each of the cheeses. Spread the butter on the outsides of the sandwiches, then sprinkle with salt. Griddle the sandwiches on the first side, 5 minutes, then flip, cover with a heatproof metal bowl and cook until golden and the cheese is melted and warmed through, about 5 minutes more. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13292,"Plum Cheesecake Galette 1 1/4 cup all-purpose flour, plus more for rolling (see Cook's Note) 1 tablespoon granulated sugar 1/4 teaspoon kosher salt 1 stick (8 tablespoons) cold unsalted butter, diced 1 large egg beaten with 1 tablespoon cold water 8 ounces cream cheese, at room temperature 2 tablespoons granulated sugar 1 1/2 teaspoons pure vanilla extract 1 large egg, separated Pinch of kosher salt
2 ripe medium plums (about 12 ounces) halved, pitted and thinly sliced 1/3 cup lightly packed light brown sugar 2 teaspoons cornstarch Coarse sugar, for sprinkling Instructions: Pulse the flour, sugar and salt in a food processor until combined. Add the butter and pulse until it resembles coarse meal mixed with pea-size bits of butter, 10 to 15 times. Add the egg mixture and pulse until the dough just starts to come together, about 10 times. Turn the dough out onto a piece of plastic wrap, using the plastic to help form it into a disk. Wrap tightly and refrigerate until chilled, at least 1 hour or up to overnight. Whisk together the cream cheese, sugar, vanilla, egg yolk and salt in a medium bowl until smooth. Cover with plastic wrap and chill in the refrigerator, about 45 minutes. Toss the plums, brown sugar, cornstarch and vanilla together in a medium bowl and set aside. Position a rack in the center of the oven and place a rimmed baking sheet on it. Preheat the oven to 375 degrees F. Sprinkle the dough lightly with flour on both sides and roll out on a lightly floured surface into a 12-inch round that is about 1/8-inch thick. Transfer the dough to a piece of parchment and place on an inverted baking sheet.
Spread the cream cheese mixture over the center of the dough, leaving a 2-inch border on all sides. Lay the plum slices overlapping in concentric circles to cover the cream cheese filling. Fold the edges of the dough over the filling, pleating as needed. Brush the crust with the egg white and sprinkle with coarse sugar. Refrigerate for 15 minutes. Slide the galette and parchment paper onto the preheated baking sheet and bake until crust is golden, about 40 minutes. Transfer the baking sheet to a wire rack to cool slightly before serving, about 30 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13293,"Lamb Chops with Mint-Walnut Pesto 4 (6-ounce) loin lamb chops 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
4 tablespoons Mint Walnut Pesto, recipe follows 2 tablespoons walnuts 1 cup loosely packed fresh mint leaves 1 cup loosely packed fresh flat-leaf parsley 1 ounce crumbled feta cheese, about 1/4 cup 1/2 clove garlic, smashed 1/2 teaspoon kosher salt 1/4 cup extra-virgin olive oil Instructions: Position a broiler pan 4 to 6 inches from the broiler and heat. Brush the chops lightly with some of the olive oil and season with salt and pepper. Carefully lay the chops on the hot pan and broil, turning once about halfway through cooking; 7 minutes for rare, 8 for medium, and 9 for well-done. Remove from the oven and set aside for 5 minutes.
Divide the chops between 2 plates and spoon about 1 tablespoon of pesto over each chop; serve. Preheat the oven to 350 degrees F. Spread the nuts in a single layer on a baking sheet. Bake for about 8 minutes, shaking occasionally to brown evenly. Let cool.
In a food processor, puree the nuts, mint, parsley, cheese, garlic, and salt. With the motor running, drizzle in the olive oil until incorporated. Transfer the pesto to a container, place a piece of plastic wrap on the surface, and refrigerate for up to 3 days. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 13294,"Kale \Caesar\ Salad 1 ounce drained capers (about 1 tablespoon) 3 cloves garlic 1 teaspoon kosher salt 2 tablespoons Dijon mustard 3/4 cup mayonnaise 1 tablespoon toasted sesame oil 1/8 to 1/4 teaspoon cayenne pepper, depending on how spicy you like it Small pinch ground cloves 1 lemon, juiced (about 3 tablespoons) Freshly ground black pepper 1 1/2 bunches kale, stemmed and torn into bite-size pieces 1 cup croutons 1/4 cup shaved Parmesan Instructions: For the dressing: Mince the capers and the garlic; add the salt and use the back of your knife to grind into a paste. Add the paste to a medium mixing bowl along with the mustard, mayonnaise, sesame oil, cayenne and cloves. Whisk to combine. Stir in lemon juice, and add pepper to taste. For the salad: Combine the kale and 1 cup of the dressing in a large bowl, and toss to coat. Let sit for about 30 minutes in the refrigerator to help tenderize the kale. Before serving, top the salad with the croutons and shaved Parmesan. If the kale is too dry, add more dressing as needed. Serve immediately, with remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 13295,"Grilled Cheesecake Sandwiches with Bloody Mary Jelly 1 pound cream cheese 1/2 cup grated Cheddar 1/2 cup sugar 1 teaspoon vanilla extract 2 egg yolks 1 egg 1 tablespoon milk 1 1/4 pounds creme fraiche

1 pound, plus 2 tablespoons sugar 2 ounces glucose 2 teaspoons pectin 8 ounces bloody mary mix 8 ounces blood orange puree 2 teaspoons citric acid Confectioners' sugar, for dusting Instructions: For the Cheddar cream cheesecake: Preheat the oven to 350 degrees F. Beat the cream cheese and Cheddar in a mixing bowl until soft. Beat in the sugar and vanilla until fluffy. Mix together the yolks, egg and milk. Add to the mixer on low speed. Add the creme fraiche. Pour into flexi-molds with 2.5-inch cavities and bake for about 22 minutes. Let cool, then freeze. For the pate de fruit: Weigh out 1 pound sugar in a small bowl with the glucose in the center. Mix together the remaining 2 tablespoons sugar and the pectin in a separate bowl. Bring the bloody mary mix and blood orange puree to a boil. Gradually stir in the sugar and pectin mix. Stir in the sugar and glucose mix in three stages while maintaining a boil. When the temperature reaches 219 degrees F, turn off the heat. Add the citric acid. Pour into desired molds or frames. Cool to set. Cut into 2-inch rounds Remove the cheesecakes from the mold. Top half the cheesecakes with pieces of pate de fruit. Top with the remaining cheesecakes and dust with confectioners' sugar. Heat up a metal skewer with a blow torch or over a flame and use it to make grill mark impressions on the sandwiches. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13296,"Lamb Shanks with Du Puy Lentils 8 lamb shanks, bones trimmed (see Note) 2 14-ounce cans whole peeled tomatoes 4 cups beef stock 2 tablespoons brown sugar 2 tablespoons oregano leaves 2 cups du puy lentils (or any green lentils) Instructions: Preheat oven to 400 degrees F. Place the lamb shanks, tomatoes, stock, sugar, and oregano in a large baking dish and cover tightly. Bake for 45 minutes, then turn the shanks, add the lentils, and bake, covered, for a further 45 minutes or until the lamb is soft. To serve, spoon the lentils and shanks onto serving plates and top with the pan juices. Serve with creamy mashed potatoes if you wish. Note: Ask your butcher to trim both ends of the shank bones for you. ","[Syrah, Malbec, Tempranillo, Barolo]" 13297,"Cranberry-Pecan Tarts 3 ounces cream cheese, softened 1/2 cup butter, softened 1 cup all-purpose flour 1/2 cup orange juice 3/4 cup dried cranberries, coarsely chopped 3/4 cup light brown sugar, packed 1 large egg 1 tablespoon butter, melted 1 tablespoon cornstarch 1 teaspoon vanilla extract 1/8 teaspoon salt 1 orange, zested 1/2 cup pecans, chopped Instructions: Blend crust ingredients together. If making small tartlets, divide into 24 small balls. If making large size tarts, divide into 12 balls. Cover with plastic wrap and chill. Press each ball onto bottom and up sides of tart tins and chill until ready to fill. Meanwhile, bring orange juice to boil in a small saucepan. Take off heat and add chopped cranberries. Cover and let soak for 15 minutes. Then drain well and blot with paper towel; set aside. Preheat oven to 325 degrees F. Mix all the remaining ingredients well, except the pecans, until smooth. Then add the pecans and cranberries. Divide the filling evenly among the tart tins and bake for approximately 35 minutes for the small tarts and 45 minutes for the larger tarts or until the crust is golden brown. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13298,"Spaghetti with Sauteed Onions, Feta and Herbs 1 pound spaghetti 4 tablespoons Meyer lemon olive oil (recommended: Da Vero) 2 large red onions, cut into 1/4-inch-thick rings 2 teaspoons chopped fresh marjoram 8 ounces feta cheese, cubed Sea salt and freshly ground black pepper Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook until tender but still firm to the bite, stirring occasionally, about 8 minutes Drain, reserving 1 cup of the cooking liquid. Meanwhile, heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the onions and saute until tender and beginning to brown, about 15 minutes adding salt and pepper, to taste. Stir in the marjoram, and saute until fragrant, about 1 minute. Add the cooked pasta and the remaining 2 tablespoons of oil and toss with enough reserved cooking liquid, 1/4 cup at a time, to moisten. Toss with the feta cheese. Season the pasta with salt and pepper, to taste. Transfer to bowls and serve. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 13299,"Bourbon Bread Pudding 1 3/4 loaf day-old French bread, crusts cut off and cubed 1/2 cup raisins 1 apple, peeled, cored and chopped 1 banana, diced 1/2 cup walnuts or pecans, optional 3 eggs 1 cup sugar 1 tablespoon cinnamon 1 1/2 teaspoons nutmeg 1/2 teaspoon ground ginger 1 tablespoon vanilla extract 1 cup milk 1 cup coffee Bourbon Sauce, recipe follows 16 tablespoons butter 2 cups sugar 2 eggs 2 cups bourbon Instructions: Preheat oven to 350 degrees F. In a large bowl, place the bread cubes, raisins, apple, banana, and nuts (if using) and toss to combine. In a medium bowl with a whisk, combine the eggs, sugar, spices, vanilla, milk, and coffee. Pour the egg mixture over the bread cube mixture and let sit 15 minutes. Pour into a 2-inch deep greased baking pan and bake for 45 minutes. To serve, pour the Bourbon Sauce over the bread pudding. For individual servings, place large spoonfuls of the bread pudding into ovenproof dessert dishes and ladle the sauce over liberally. Place bread pudding under the broiler and broil until bubbly and caramelized. In a mixer with a whip attachment, cream the butter and sugar together then mix in the eggs well. Transfer this to a double boiler and begin to heat it over very low heat. Stir with a wooden spoon until it is loose enough to fall from the spoon. Add the bourbon and stir in. Place the mixture in a heavy saucepan and cook it at a very, very, very low temperature for 2 hours. This maybe more sauce than you will need, but it tastes best cooked in this size. ","[Burgundy, Port, Tawny Port, Sherry]

" 13300,"Grilled Chicken Skewers with Lemon and Honey 1/4 cup Greek yogurt 1 tablespoon mayonnaise
1 teaspoon zaatar
1/4 teaspoon kosher salt
1 teaspoon grated lemon zest (from 1 lemon) 2 tablespoons lemon juice (from 1 large lemon) 2 tablespoons raw honey
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 tablespoon coriander seeds, toasted and cracked
2 boneless, skinless chicken breasts (about 1 1/4 pounds) Instructions: For the sauce: In a small bowl, whisk together the yogurt, mayonnaise, zaatar and salt. Set aside. For the chicken: In a medium bowl, whisk together the lemon zest, lemon juice, honey, olive oil, salt and coriander seeds. Slice the chicken breasts lengthwise into 1/3-inch strips; add to the bowl and toss to coat. Let sit at room temperature for about 15 minutes to marinate. Preheat a grill pan over medium heat. Thread the chicken strips onto 8-inch skewers. Grill for about 4 minutes per side, until the chicken is cooked through and golden brown. Remove to a platter. Serve warm with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 13301,"Winter Panzanella 2 bunches mixture red and gold baby beets 3 shallots Extra-virgin olive oil 2 sprigs marjoram, thyme, and oregano Kosher salt and freshly ground black pepper 4 slices pancetta, sliced into small pieces 1 log goat cheese, refrigerated 1 loaf Italian bread, cut into crouton-sized pieces 1/2 lemon, juiced 1/4 cup honey 2 tablespoons balsamic vinegar 1/2 orange, juiced 1 handful dates 1 large handful arugula Instructions: Preheat the oven to 350 degrees F. Take baby beets and cut them in half. Place on a long sheet of aluminum foil. Split shallots lengthwise, leaving them unpeeled, and add to foil. Drizzle with extra virgin olive oil, marjoram, thyme, and oregano leaves and season with salt and pepper. Fold foil into a packet and roast in oven until fork tender and nicely caramelized, about 30 minutes. In saute pan, cook pancetta until crisp. Meanwhile refrigerate goat cheese so it is easier to break up over the salad later. Toss the bread chunks with 1\u20444 cup oil until the bread is wet with the oil. Spread the bread on a baking sheet and bake until the bread begins to brown, about 10 minutes. While the bread is going, make the dressing. In a large mixing bowl, add the honey, lemon juice, orange juice, balsamic vinegar, 4 tablespoons oil, salt, pepper, and stir together. Add all the remaining ingredients except arugula and gently stir. Taste for seasoning. Remove beets and bread from oven, peel shallots, and add to bowl. Stir together and season with salt and pepper. Add pancetta and arugula. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13302,"Grilled Beets with Goat's Cheese and Walnuts 6 large whole beets 1/4 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dry thyme leaves 1/4 teaspoon paprika 1/4 teaspoon dry basil leaves 1/8 teaspoon dry oregano 1/8 teaspoon onion powder 1/8 teaspoon garlic powder Pinch cayenne pepper 3/4 cup vegetable oil 1 1/4 cups walnuts 1/2 stick butter 1 1/2 ounces red wine vinegar 2 ounces pomace olive oil 1-ounce walnut oil 1/2 pound soft goat cheese 1/4 cup chives (cut into match sticks) Instructions: Preheat a grill. Cover beets by 3 inches with cold water in a large saucepot. Bring the water to boil and simmer until paring knife slides out of beet when pricked. Strain and let cool. While running under water, rub beets with towel to remove skin. Slice beets into 1/2-inch rounds. Prepare marinade by combining all ingredients in a large bowl. Mix well and add vegetable oil. Toss sliced beets and hold. To prepare the walnuts, melt butter in a 10-inch skillet and add walnuts. Cook, stirring occasionally, for 5 minutes and season well with salt and pepper. Reserve left over butter. For the vinaigrette add all the ingredients and the walnut butter. Whisk well. To finish, grill beets on both sides for 2 minutes and toss in vinaigrette. Place 4 to 6 slices of beets on each plate and drizzle with vinaigrette. Add 5 dollops of goat's cheese (1 to 2 ounces) per serving, sprinkled with walnuts and chives. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Vermentino]

" 13303,"Cinnamon Mascarpone Pancakes with Warm Morello Cherries and Hazelnuts 2 tablespoons confectioners' sugar 1/2 plus 1/3 cup mascarpone cheese, room temperature 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon baking soda Pinch fine sea salt 1/3 cup sugar 2 large eggs 2 cups buttermilk 1 teaspoon vanilla extract 1 teaspoon finely grated orange zest 2 tablespoons unsalted butter, melted, plus more for griddle 2 cups Morello cherries, with their juice 2 tablespoons cherry brandy, such as Kirsch 1/4 cup honey 1/2 cup toasted blanched hazelnuts, coarsely chopped Instructions: Stir the confectioners' sugar into the 1/2 cup mascarpone and set aside. Whisk together the flour, baking powder, cinnamon, baking soda and salt in a large bowl. Whisk together the sugar and eggs until pale. Add the buttermilk, 1/3 cup mascarpone, vanilla and orange zest and mix until combined. Add the wet ingredients to the dry ingredients. Add the butter and mix until just combined. Do not over mix. Let the batter sit at room temperature for 20 minutes. Put the cherries and their liquid into a saute pan and warm over medium heat. Add the cherry brandy off the heat, and then return to the heat and flambe (cook off the alcohol). Once the flames die down and the alcohol is cooked out, remove from the heat and stir in the honey. Transfer to a bowl. Heat a griddle over medium heat and brush with some melted butter. Add about 1/4 cup of the batter to the pan and cook until the bottom is lightly golden brown and bubbles appear on the surface of the pancake, about 3 minutes. Flip the pancake over and continue cooking until the bottom is golden brown. Serve 3 pancakes per person, top with cherries, a dollop of the sweetened mascarpone and some chopped hazelnuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13304,"Sue's Fruit Cake 10 ounces (300g) butter, softened 10 ounces (300g) soft dark brown sugar 1 tablespoon molasses 6 large eggs, plus 1 to 2 more as needed 12 ounces (350g) all-purpose flour 1-pound (500g) currants 8 ounces (250g) sultanas 8 ounces (250g) raisins 4 ounces (125g) glace cherries, quartered 4 ounces (125g) ground almonds 3 ounces (90g) chopped mixed candied orange and lemon peel 1 teaspoon ground ginger 1 teaspoon ground allspice 4 tablespoons brandy Instructions: Line a 9-inch (23cm) round cake pan with parchment paper and set aside. Position the oven rack to just below the center of the oven so that when the cake is in the oven it will be central. Preheat the oven to 300 degrees F (150 degrees C).
In the bowl of an electric mixer, cream together the butter, sugar, and molasses until the mixture is light and fluffy and pale in color. Beat in the eggs, 1 at a time, adding 1 tablespoon of flour along with each egg, to help prevent the mixture from curdling. Add 6 eggs and then check the consistency of the batter; it should be a \dropping\ consistency, which means that if you lift a spoonful of the mixture out of the bowl and turn the spoon over, the mixture should drop off the spoon in 2 to 3 seconds. Add more eggs, 1 at a time, until the batter reaches a \dropping\ consistency is reached.
In a separate large bowl, mix the remaining flour with all of the remaining ingredients, except the brandy. Add the flour mixture to the creamed mixture and beat until just incorporated. Spoon batter into the prepared cake tin, and level the surface. Bake in the center of the oven for 3 to 3 1/2 hours. As cooking times can vary considerably in different ovens, check the cake regularly, covering the top with a sheet of parchment if the cake starts to brown too quickly; begin checking for doneness after 1 1/2 hours. To test if the cake is cooked, insert a skewer and then remove it; if it comes out clean then the cake is cooked; otherwise bake for a little longer. Also listen to the cake; if you can still hear it bubbling then it isn't cooked through.
Remove the cake from the oven and let it cool in the pan for about 30 minutes. Then spoon the brandy on top. Set aside until completely cooled. Remove the cake from the pan and then wrap it in parchment paper and then aluminum foil before storing it in a cool, dry place.
The cake may be eaten immediately but is best left about a month before decorating so that it has time to \mature.\ ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 13305,"Kerala Fried Fish 2 tablespoons finely grated onion 2 1/2 teaspoons ground coriander 1 teaspoon ground black pepper 3/4 teaspoon cayenne pepper 1 teaspoon finely grated garlic 1 teaspoon salt 2 tablespoons vegetable oil 2 pounds small fish (whole black bass) 1 cup all purpose flour Buttermilk Instructions: Combine onion, spice mixture, garlic, salt, and 2 tablespoons oil to form a paste. Smear paste over the fish, to cover completely. Refrigerate, covered for 1 hour. When ready to fry, dredge fish pieces in buttermilk and then the flour. In a large nonstick frying pan over a medium heat, heat 2 tablespoons of oil until very hot. Place fish pieces in oil without crowding (fry in two batches if necessary, adding more oil if needed). Fry, turning once, until golden brown and cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 13306,"Mom's Baked Rice 2 to 3 tablespoons oil 1 cup long grain white rice 2 cups stock Instructions: Preheat the oven to 350 degrees F. Lightly brown the rice in oil in a 1-quart, ovenproof saucepan. Bring the stock to a boil and pour over the rice, take caution because this can create a lot of hot steam. Bake covered for 30 to 40 minutes, until rice is tender and fluffy. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 13307,"Grapefruit-Arugula Salad 1 cup walnuts 1 tablespoon unsalted butter, melted 2 teaspoons packed light brown sugar 1 teaspoon ground cumin 1/2 teaspoon paprika Pinch of cayenne pepper Kosher salt 1/3 cup plain Greek yogurt Juice of 1/2 lemon 1 tablespoon honey 2 teaspoons rice vinegar (not seasoned) Freshly ground black pepper 2 pink grapefruits 2 stalks celery, thinly sliced 2 heads Belgian endive, cut into large pieces 5 cups baby arugula 1 small bunch chives, cut into 1/2-inch pieces Instructions: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Combine the walnuts, melted butter, brown sugar, cumin, paprika, cayenne and 1/4 teaspoon salt in a medium bowl; toss, then spread the nuts on the prepared baking sheet. Bake until the nuts are golden brown, about 10 minutes. Stir, then set aside to cool. Meanwhile, make the dressing: Whisk the yogurt, lemon juice, honey, rice vinegar and a pinch each of salt and black pepper in a small bowl; set aside. Trim the tops and bottoms of the grapefruits, then use a paring knife to remove the peel and white pith. Cut between the membranes to release the segments into a large bowl. Add the spiced walnuts, celery, endive, arugula and chives to the bowl with the grapefruit. Add the yogurt dressing, season with salt and pepper and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13308,"Mexican Coffee 2 teaspoons sugar, divided 3 ounces tequila, divided 3 ounces coffee liqueur (recommended: Kalhua), divided Ground cinnamon, to dust 2 cups prepared coffee, divided 2 scoops vanilla ice cream, divided 2 cherries Instructions: Frost rims of 2 cups with sugar. Pass it through the fire, gilding the edge little by little. Add the tequila and the coffee liqueur to them tilting the cup a little towards the fire so that the liqueur begins to flame. Dust with cinnamon. Immediately add hot coffee and a scoop of vanilla ice cream. Top with a cherry. ","[Tequila, Coffee Liqueur, Pinot Noir]" 13309,"Grilled Mahi Mahi with Tomatillo and Mango Salsa 4 (6-ounce) mahi mahi, skin removed 1 lime, juiced 1 tablespoon olive oil Salt and pepper Tomatillo and Mango Salsa, recipe follows 1 semi-ripe mango, peeled and seeded, plus 1 semi-ripe mango, peeled, seeded, and small diced 1 jalapeno, seeded 2 limes, juiced 1 orange, juiced 10 medium sized tomatillos peeled, washed, and diced finely 1 medium ripe tomato, finely diced 1 red onion, finely diced 1/2 cup chopped cilantro Salt and freshly ground black pepper Instructions: Preheat a grill. Lay fish in a plate sprinkle with lime juice, olive oil, salt, and pepper. Place fillet on hot grill cook on each side for 4 minutes. Serve with Tomatillo and Mango Salsa. Begin by peeling 1 of the mangos removing all the flesh possible and discarding the seed. Place the mango pieces in a blender with jalapeno, lime juice and orange juice. Blend until smooth and place in large bowl. Meanwhile peel and remove flesh from the remaining mango and finely dice. To finish the salsa, add the tomatillos, tomato, red onion, cilantro, and the diced mango all to the pureed mango mixture season with salt and pepper. (Best served grilled fish or white shrimp). Yield: 3 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 13310,"Buffalo Steaks with Sweet Potatoes, Cornbread and Gravy Nonstick cooking spray or unsalted butter 1 cup cornmeal
3/4 cup all-purpose flour
3 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup milk 4 tablespoons unsalted butter, melted
3 tablespoons honey
1 teaspoon vanilla
2 large eggs
2 sprigs fresh rosemary, leaves removed and finely minced 1 1/3 cups heavy cream Pinch kosher salt
1 tablespoon honey
Olive oil 1 shallot, minced
Kosher salt
5 cremini mushrooms, thinly sliced
5 shiitake mushrooms, thinly sliced
1 small head oyster mushrooms, thinly sliced
Splash of brandy
2 cups demi-glace
1 tablespoon Dijon mustard
4 sweet potatoes, peeled and cut into a large dice 4 tablespoons unsalted butter
2 tablespoons brown sugar
2 tablespoons heavy cream
2 tablespoons pure maple syrup Zest of 1 orange
Kosher salt
Neutral oil, such as canola
8 fresh sage leaves
Olive oil Kosher salt
Two 1 1/2-inch-thick ribeye buffalo steaks 5 cloves garlic, smashed
3 tablespoons unsalted butter
1 bunch thyme
Instructions: For the cornbread: Preheat the oven to 375 degrees F. Grease a 9-inch cast-iron skillet with cooking spray or butter. Whisk together the cornmeal, flour, sugar, baking powder and salt in a large bowl. Whisk together the milk, butter, honey, vanilla, eggs and rosemary in a medium bowl. Add the milk mixture to the flour mixture and fold to combine. Transfer to the prepared skillet and bake until a toothpick inserted into the center comes out clean, about 25 minutes. Allow to cool slightly. Meanwhile, make the honey butter: Beat the heavy cream and salt in the bowl of a stand mixer on medium-high speed until stiff peaks form, then add the honey and whip for an additional 1 minute. Remove from bowl and transfer to a serving container. Serve with the warm cornbread. For the Gravy: Coat a medium skillet with olive oil and heat over medium. Add the shallot and saute until translucent. Season with salt. Add the mushrooms and saute until slightly browned and softened, about 5 minutes. Remove from the heat and add the brandy. Tilt the pan towards the flame and return to the heat? this will cause the skillet to flare. When the flame goes out, add the demi-glace and Dijon mustard. Stir to combine and cook until the mixture reduces by half. Keep warm. For the Sweet Potatoes: Add the potatoes to a large pot and cover with water. Bring to a boil and cook until tender, about 15 minutes. Drain and return the cooked potatoes to the pot. Add the butter and mash with a potato masher. Add the brown sugar, heavy cream, maple syrup and orange zest and mix with a spatula to combine. Season to taste with salt. Meanwhile, fill a medium skillet with 1/2 inch of oil and heat over medium-high until shimmering. Add the sage leaves and fry until crispy, about 30 seconds. Remove leaves from heat to a paper towel-lined plate. For the Bison Steaks: Preheat a large cast-iron skillet over high heat. Add enough olive oil to coat the skillet. Salt the buffalo steaks generously on both sides. Add steaks to the pan and sear until heavily crispy and brown, about 3 minutes. Flip steaks and sear on other side for about 2 minutes. Reduce heat to medium and add the butter, garlic and thyme to the skillet. Baste the steaks frequently with the flavored butter, and cook to desired temperature, about 7 minutes for medium-rare. Remove from skillet and allow to rest for 5 minutes before serving. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 13311,"Stuffed Mushrooms 1/2 cup leftover stuffing from Sage and Mushrooms Stuffing, recipe follows 1/4 cup shredded mozzarella cheese 1/4 cup leftover turkey from Cider Glazed Turkey, recipe follows, chopped into small pieces Mushroom caps, leftover from Sage and Mushroom Stuffing Canola oil, cooking spray Two (10-ounce) packages white button mushrooms 3 tablespoons canola oil 1 medium onion, diced 3 stalks celery, diced 1 tablespoon chopped fresh sage leaves 1 teaspoon chopped fresh thyme leaves 2 eggs, beaten Two (14.5-ounce) cans chicken broth 1 loaf day old French bread, diced into 1/2-inch cubes Salt and freshly ground black pepper 1 gallon apple cider, divided 1 cup salt 1 bunch fresh thyme, divided 3 sprigs fresh rosemary 1 bunch fresh sage 5 cups ice cubes 6 cups water 1 (13- to 15-pound) frozen turkey, defrosted 2 tablespoons canola oil 1 tablespoon poultry seasoning 1/2 teaspoon fresh ground black pepper 1/4 cup brown sugar Instructions: Preheat oven to 350 degrees F. In a small bowl combine the stuffing, mozzarella cheese, and turkey. Stuff each mushroom cap with a tablespoon of stuffing. Arrange the stuffed mushrooms on a sheet tray or in a baking dish. Put in the oven and bake until the mushrooms are browned and the filling is toasted, about 15 to 20 minutes. Remove from the oven and arrange on a serving platter to serve. Preheat the oven to 350 degrees F. Spray a 9 by 13-inch baking dish with cooking spray. Remove the mushroom caps from the stems. Reserve the caps for another use. Roughly chop the stems and set aside. In a large skillet over medium-high heat, add the canola oil. Stir in the onions and celery and cook until softened slightly, about 2 minutes. Add the mushroom stems and herbs and continue to cook until the mushrooms are browned and the vegetables are slightly tender, about 5 minutes. Whisk together the eggs and chicken broth in a large bowl. Add the cubed bread and toss to coat all of the bread. Stir in the cooked onions and mushroom mixture and toss to combine. Season with salt and pepper, to taste. Transfer to the baking dish and bake, covered loosely with foil, for 40 to 50 minutes. Remove the foil for the last 10 minutes of cooking time to brown the top. Remove from the oven and serve. Brine: In a large pot with a lid that is big enough to fit the turkey, add all but 2 cups apple cider and bring to a boil over medium heat. Add the salt, 3 sprigs of thyme, 3 sprigs rosemary and stir to dissolve the salt. Remove from the heat, add 5 cups of ice, 6 cups water and stir. Put the turkey in the pot with the brine and hold it down so that the cavity fills with the brine. If the turkey is not completely submerged in the brine, add another 2 to 3 cups of water to the pot until covered. Cover the pot with a lid and refrigerate overnight or up to 24 hours. Preheat the oven to 350 degrees F. Remove the turkey from the brine, rinse and pat dry. Arrange it, breast side up, in a roasting pan. Stuff the remaining thyme and the bunch of sage into the cavity and tuck the wings back underneath the bottom of the breast. Tie the legs together with a piece of butcher's twine. In a small bowl combine the canola oil, poultry seasoning and pepper. Brush the turkey liberally until completely coated. Put in the oven and roast until an instant-read thermometer inserted in the thickest part of the thigh registers 165 degrees F, about 2 1/2 to 3 hours. About 30 minutes before the turkey is done, liberally baste the bird with the cider glaze. Baste with the remaining glaze 2 more times at 10 minute intervals. Remove from the oven and let rest at least 15 minutes before carving. Transfer to a serving platter and serve. Glaze: In a small saucepan combine the reserved 2 cups of apple cider and 1/4 cup of brown sugar. Simmer until reduced to about 1/2 cup. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 13312,"Pork Shoulder Pizzaiola 1 tablespoon extra-virgin olive oil 1 pound spicy Italian pork sausages (about 4)
2 pounds boneless pork shoulder, cut into 2 1/2- to 3-inch chunks
Kosher salt
2 medium yellow onions, halved and thinly sliced
4 large garlic cloves, thinly sliced
1 teaspoon dried red pepper flakes
3 cups dry white wine
1 (28-ounce) can peeled whole tomatoes
1 pint cherry tomatoes, stemmed
2 anchovy fillets, coarsely chopped
1 tablespoon fish sauce
1 pound farfalle pasta
2 tablespoons unsalted butter, at room temperature 1 cup finely grated Parmesan cheese 1 tablespoon red wine vinegar 1/2 cup fresh basil leaves Instructions: Preheat the oven to 350? F. Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside. Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2 1/2 hours. Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta. Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt.
Finish the dish: Stir the sausages into the sauce and then stir in the Parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.
","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 13313,"Celery Root Fennel Gratin with Gruyere 1 large celery root, about 1 pound, peeled and thinly sliced 2 baking potatoes, like russets, peeled and thinly sliced 2 fennel bulbs, thinly sliced 1/2 cup unbleached all-purpose flour 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 quart milk 12 ounces Gruyere (or Swiss cheese), shredded (3 cups) Instructions: Preheat oven to 350 degrees. Lightly butter a 3-quart baking dish. Place the celery root, potatoes, and fennel in a large bowl and toss well. In a large measuring cup, combine the flour, salt, and pepper. Whisk in the milk. Layer 1/3 of the vegetables in the prepared baking dish. Sprinkle with 1/3 of the cheese. Repeat layering, reserving the last 1/3 of the cheese. Pour the milk mixture over all, pressing the vegetables to coat them. Sprinkle the remaining cheese on top. Bake for 1 hour, or until the vegetables are very tender. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 13314,"Raspberry Lemonade Freezer Pie 30 lemon creme cookies 6 tablespoons salted butter, melted
1 cup raspberries 3 tablespoons sugar
One 14-ounce can sweetened condensed milk
One 8-ounce package cream cheese, softened
One 3.4-ounce package instant lemon pudding mix
1/4 cup frozen pink lemonade concentrate, thawed
2 lemons, zested
2 drops red food coloring
1/4 cup fresh raspberries Lemon zest twists, for garnish Whipped cream, for serving Instructions: For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling. For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside. Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined. Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.) To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 13315,"Foil-Packet Fish With Corn Relish 1 teaspoon coriander seeds 1 cup fresh parsley 1 cup fresh cilantro, plus more for garnish 1 1-inch piece ginger, peeled and roughly chopped 2 tablespoons vegetable oil Kosher salt 1 3/4 cups corn kernels (fresh or frozen; thawed if frozen) 2 medium tomatoes, cut into chunks 4 6-ounce skinless striped-bass fillets (about 1 inch thick) 2 limes, cut into wedges Instructions: Preheat a grill to high. Toast the coriander seeds in a dry skillet over medium-high heat, tossing, about 3 minutes. Crush the seeds on a cutting board (the bottom of a measuring cup works well), then pulse with the parsley, cilantro, ginger, vegetable oil, 1/2 teaspoon salt and 1 tablespoon water in a food processor to make a coarse mixture. Toss the corn and tomatoes with 2 teaspoons of the herb mixture in a bowl and season with salt. Tear off four large sheets (about 16 inches long) of heavy-duty foil. Place one piece of fish in the center of each. (If the ends of the fillets are thin, tuck them under.) Top with a spoonful of the remaining herb mixture and surround with the corn-tomato relish. Fold up the ends of the foil and seal into packets, leaving room inside for heat circulation. Grill the packets, covered, until the fish is just cooked through, 8 to 10 minutes. Carefully open the packets and slide the fish and vegetables onto plates. Top with more cilantro and serve with lime.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13316,"Christian's Kitchen Sink Salad 4 ounces cooked chicken breast, cut into strips (about 1/4 cup) 4 cups shredded iceberg lettuce 1/4 cup shredded cheddar 1/4 cup roasted red pepper strips 1/4 cup sliced cucumber 1/2 cup small broccoli florets 1/2 cup half-moon-sliced yellow squash 1 tablespoon hazelnut oil (substitute olive, vegetable, or canola oil) 1 tablespoon red wine vinegar 1/8 teaspoon salt 1/8 teaspoon fresh ground black pepper 1 plum tomato, cored and quartered Instructions: Place all ingredients, except the tomato, into a large plastic bowl with tight-fitting lid and shake vigorously. Divide salad evenly among 2 bowls and top each with 2 wedges of tomato and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13317,"Beef and Mushroom Ragout 4 cups veal stock 2 tablespoons vegetable oil 1 pound 2 ounces of beef tenderloin scraps, cut into 3/4 by 1 1/2-inch strips 1/2 pound white button mushrooms, sliced 1 teaspoon Dijonstyle mustard 3 tablespoons heavy cream 1/2 teaspoon salt Freshly ground black pepper 4 scallions, white and green parts only, sliced 1/4-inch thick on the diagonal Spatzle (recipe above) Instructions: In a medium saucepan, bring the veal stock to a simmer and reduce it to 1/4 of its original volume, until 1 cup of syrupy liquid remains (this may take up to 45 minutes). Set aside. Prepare the spatzle as directed in the above recipe. Heat a large heavy skillet over high heat until it is very hot, and add the vegetable oil. Saute the beef strips, tossing frequently, for 2 minutes, or until seared. Add the mushrooms and cook for 3 to 4 minutes more, tossing, until they give up their liquid. Add the mustard, cream, salt, a generous amount of pepper, and the reduced veal stock. Stir to mix thoroughly and remove from the heat. Make a bed of the spatzle in each of 6 shallow heated bowls, top with a generous spoonful of the ragout and lots of sauce, and sprinkle a few scallions over each. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 13318,"Caribbean Chicken Wings 1 habanero, seeded and chopped 1/4 cup soy sauce 1/4 cup honey 1/4 cup brown sugar 2 tablespoons sugar 2 teaspoons fennel seed 2 teaspoons cayenne pepper 2 teaspoons allspice 2 teaspoons dried thyme 1 teaspoon ground ginger 4 garlic cloves, chopped 4 green onions, chopped 1/4 cup apple cider vinegar 1/4 cup lime juice 1/4 cup orange juice 7 pounds chicken wings Instructions: In a food processor, blend together all the ingredients but the chicken until smooth. Reserve 1 cup of marinade. Place chicken wings into a large resealable plastic bag and pour remaining marinade over them. Seal and marinate in the refrigerator 4 to 6 hours. Preheat oven to 350 degrees F. Line 2 sheet trays with parchment. Remove chicken from bag and place on the baking sheets. Bake 20 minutes. Meanwhile, in a small saucepan bring reserved marinade to a boil. Reduce by 1/3 until it thickens slightly, about 10 minutes. After 20 minutes, remove chicken from oven. Brush chicken with the glaze. Raise the heat to 400 degrees F and cook chicken until cooked through, another 20 minutes. ","[Sauvignon Blanc, Zinfandel, Malbec, Tempranillo]" 13319,"Blood Red Velvet Armadillo Cake 1 stick (8 tablespoons) butter One 10-ounce package marshmallows
6 cups puffed rice cereal, such as Rice Krispies 1 cup vegetable shortening 1 1/2 cups sugar
2 eggs
1 teaspoon baking soda
1 teaspoon cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon vinegar
2 ounces red food coloring
1 cup buttermilk
2 1/2 cups cake flour
1 cup unsalted butter, softened 8 ounces cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner's sugar, sifted
Black licorice ropes, for decorating Instructions: For the puffed rice marshmallow treats: Melt the butter over low heat in a large saucepan. Add the marshmallows and stir until melted. Fold in the puffed rice cereal. Press the mixture into a large baking pan using a buttered spatula. For the red velvet cake: Preheat the oven to 350 degrees F. In the bowl of a stand mixer fitted with a whisk attachment, cream together the shortening, sugar and eggs. Next add the baking soda, cocoa powder, salt, vanilla, vinegar, food coloring and buttermilk, and begin mixing on low speed. Gradually add in the cake flour and continue mixing until the ingredients are well combined. Pour the batter into a greased, football-shaped cake pan. Bake until a cake tester comes out clean, 30 minutes. Let cool on a cooling rack, then invert the cake from the pan. For the cream cheese buttercream: In a stand mixer, beat the butter until light and fluffy. Add the cream cheese and vanilla, and beat until fluffy. Gradually add the sugar, beating until incorporated and fluffy. Frost the top (the domed side) of the entire cake. Cut out and use the marshmallow treats to form the head, tail and feet of the armadillo. Attach black licorice rope vines to make the eyes and tail. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 13320,"Guisados' Cochinita Pibil Tacos 2/3 cup lemon juice 1/3 cup orange juice 1/4 cup white wine vinegar 2 tablespoons achiote paste 2 pounds pork shoulder 10 whole peppercorns 6 bay leaves 2 cloves garlic 1 white onion, diced Salt and freshly ground pepper Any of your favorite spices (such as 1/2 teaspoon each of cumin, paprika or chili powder) Corn tortillas Vinegar-pickled onions Your favorite habanero salsa (the hotter the better!) Chopped fresh cilantro Lime wedges Instructions: For the pork: Blend the lemon juice, orange juice, vinegar and achiote paste together. Pour the mixture over the pork in a large cooking pot and let it marinate overnight in the refrigerator. The following day, add 2 cups water, the peppercorns, bay leaves, garlic, onion, your favorite spices, and some salt and pepper. Let the pork cook over low heat for 3 to 4 hours. When the meat is tender and falling apart, it's ready. Serve with hot corn tortillas and your favorite garnishes. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 13321,"Pasta Method for Boiling Rice 1 cup long-grain white rice Instructions: Bring a large pot of water to a boil, then add rice. Lower to a simmer and cook, stirring occasionally, until rice is cooked through, about 11 minutes. Drain rice and return to the same pot. Cook rice over very low heat, stirring constantly, until excess water has evaporated, about 1 minute. Fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 13322,"Sauteed Vegetables 1 tablespoon olive oil 1 teaspoon minced garlic 1/2 red bell pepper, chopped 1/2 yellow bell pepper, chopped 6 cremini mushrooms, chopped 4 broccoli florets, chopped 1/2 zucchini, chopped 1/2 yellow summer squash, chopped 1/2 teaspoon dried oregano 2 tablespoons soy sauce 2 tablespoons chicken stock Instructions: In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 13323,"Caesar Salad with Pancetta 3/4 pound pancetta, sliced 1/2-inch thick 2 pints cherry tomatoes Good olive oil Kosher salt Freshly ground black pepper 2 large heads romaine lettuce 1 cup freshly grated Parmesan 1 extra-large egg yolk at room temperature* 2 teaspoons Dijon mustard 2 large cloves garlic, chopped 8 to 10 anchovy fillets (optional) 1/2 cup freshly squeezed lemon juice (3 lemons) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 cups good mild olive oil 1/2 cup freshly grated Parmesan cheese Instructions: Preheat the oven to 400 degrees F. Cut the pancetta into 1/2-inch cubes and cook it in a skillet over medium-low heat for 10 to 15 minutes, until browned and crisp. Remove to paper towels and drain. Place the tomatoes on a baking sheet and coat with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until soft. Wash the lettuce leaves carefully and spin-dry in a salad spinner. Stack the leaves on a cutting board and cut them crosswise into 1 1/2-inch slices. Place them in a large mixing bowl. For the dressing, place the egg yolks, mustard, garlic, anchovies, lemon juice, salt, and pepper into the bowl of a food processor fitted with a steel blade. Process until smooth. With the food processor running, slowly pour the olive oil through the feed tube (as though you were making mayonnaise), until thick. Add the grated Parmesan cheese and pulse 3 times. Toss the lettuce with enough dressing to moisten well. Add 1 cup grated Parmesan and toss. Divide the lettuce among 6 or 8 plates and sprinkle with the pancetta roasted tomatoes. Serve at room temperature. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. All these ingredients can be made in advance. Be sure they're room temperature when you assemble the salad. If you're nervous about raw egg yolks, substitue 2 tablespoons of real mayonnaise. Pancetta is Italian bacon. You can find it in your Italian grocery or a specialty food store. Insist that it's vut 1/2-inch thick. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 13324,"Great Grandma Pearl's Angel Food Cake with Peaches and Cream 2 cups egg whites (from about 16 large eggs) 2 teaspoons cream of tartar 1/2 teaspoon salt 2 1/2 cups sugar 2 cups cake flour 1 teaspoon pure vanilla extract 1 teaspoon almond extract 6 to 8 canned peach halves in syrup, cut into thin wedges, syrup reserved Lightly sweetened whipped cream Instructions: Preheat the oven to 325 degrees F. In a standing electric mixer, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat until stiff peaks form. Beat in the sugar, a few tablespoons at a time, until smooth and glossy, about 4 minutes. Transfer the egg whites to a large, wide bowl. Using a fine sieve, gradually sift the flour over the egg whites, gently folding in the flour with a spatula. Fold in the vanilla and almond extracts. Scrape the batter into a 10-inch angel food cake pan. Using a table knife, slice through the cake batter several times to release any large air bubbles. Tap the cake pan once or twice on a flat surface. Bake in the center of the oven for 20 minutes. Increase the oven temperature to 350 degrees F and bake for about 35 minutes longer, until a toothpick inserted in the center comes out clean. Invert the pan onto the neck of a wine bottle and let cool completely. To loosen the cake, run a thin-bladed knife around the side and tube of the pan. Unmold the cake and transfer to a platter. Cut the cake into wedges and drizzle with some of the reserved syrup. Serve with the sliced peaches and whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 13325,"Korean Beef Bulgogi Tacos with Kimchee Slaw Canola oil, for frying 12 round wonton wrappers 1 cup fine julienne scallions 1/2 cup brown rice vinegar 1/4 cup sugar 3 tablespoons soy sauce 2 tablespoons Korean cl flakes 2 tablespoons sesame oil 12 cloves garlic 3 onions, cut into chunks 1 1/2 cups soy sauce 1 cup red wine 1/4 cup sesame oil 2 pinches black pepper 2 Korean pears or Gala apples, cored and cut into chunks 1 pineapple, peeled, cored and cubed 1 pound beef rib eye, sliced thinly 1 Korean pear or Gala apple 1 cup prepared kimchee, drained well and minced Instructions: For the taco shells: Pour enough canola oil in a heavy pot or deep fryer for the wonton wrappers to be submerged completely when frying. Heat the oil until a deep-fry thermometer inserted in the oil registers 375 degrees F. Using a taco shell mold, fry the wonton wrappers in the oil until crispy, about 5 minutes. Drain on paper towels and allow to cool fully before using. For the scallion slaw: Rinse the scallions thoroughly with cold water. Prepare a bowl of ice water, add the scallions and soak for 5 minutes. Drain thoroughly. Combine the scallions, rice vinegar, sugar, soy sauce, cl flakes and sesame oil and let marinate for 20 minutes. For the bulgogi marinade: Add the garlic and onions to a food processor and process until thoroughly combined. Add the soy sauce, red wine, sesame oil, black pepper, pears, pineapple cubes and 1 1/2 cups water and process until thoroughly combined. Add the rib eye to a bowl, pour over the bulgogi marinade and allow the beef to marinate for at least 10 minutes. Heat a large saute pan over medium-high heat until hot. Remove the beef from the marinade, letting any excess marinade drip back into the bowl. Add the beef to the pan and cook until well done, about 5 minutes. (This is very important to allow the flavors of the marinade to develop completely.) Peel the pear and slice it into thin half-moons. Place a layer of the kimchee and then the beef into each taco shell. Garnish with the scallion slaw and sliced pears. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 13326,"Vampire Blood Drink 1 gallon cranberry juice 1 gallon orange juice 1 cup raspberry sorbet 1 quart seltzer Body Part Ice Cubes, recipe follows 12 cups cold water 2 to 3 drops green food coloring Instructions: Mix the juices together. Add the sorbet, softened, and stir until it disappears. Add the seltzer.
Before serving, chill with the Body Part Cubes of floating face and hands.
Pour into glasses and stir with glow stick swizzle sticks. Color the cold water with enough green food coloring to make it stand out against the background of the punch.
Use packing tape to seal of the eyes, nose and mouth openings of the mask. Line the inside of mask with plastic wrap to prevent leaking. Place it in a bowl that will hold the mask as still as possible while freezing.
Fill with the colored water up to the line of the mask, making sure not to spill over if possible. Place bowl in freezer to solidify, at least 24 hours. Fill 2 food service gloves with colored water and twist and knot opening closed to make a tight seal. Freeze gloves for 12 to 24 hours.
When frozen, cut plastic gloves off. Take ice out of mask, putting hot water on the outside of the mask, if necessary, to help it come out easily.
Carefully float the face and hands in the punch. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 13327,"Mixed Berry Pavlova 4 extra-large egg whites, at room temperature Pinch kosher salt 1 cup sugar 2 teaspoons cornstarch 1 teaspoon white wine vinegar 1/2 teaspoon pure vanilla extract Sweetened Whipped Cream, recipe follows 1/2 pint fresh strawberries, hulled and sliced 1/2 pint fresh blueberries 1/2 pint fresh raspberries Triple Raspberry Sauce, recipe follows 1 cup cold heavy cream 1 tablespoon sugar 1 teaspoon pure vanilla extract 1 half-pint fresh raspberries 1/2 cup sugar 1 cup seedless raspberry jam (12-ounce jar) 1 tablespoon framboise liqueur Instructions: Preheat the oven to 180 degrees F. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side. (This way you won't get a pencil mark on the meringue.) Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes. Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside. Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce. Sweetened Whipped Cream: Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat! Yield: 1 cup Triple Raspberry Sauce: Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill. Yield: 2 cups ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13328,"Tequila Marinated London Broil 1 jalapeno pepper, seeded 1 clove garlic 1 cup tequila 1 cup teriyaki sauce 1/4 cup sesame oil, optional 1/4 cup Worcestershire sauce 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3 1/2 pounds London broil Cilantro leaves, for garnish Instructions: In a blender, combine all ingredients except London broil. Process until smooth. Place London broil in a non-reactive container and pour marinade over top, turning it to coat. Refrigerate for at least 4 to 6 hours before cooking. Preheat grill to high. Place London broil on white hot grill, and cook for 4 to 5 minutes on each side, flipping the steak 4 times (cooking time will vary with thickness of the steak). Let steak rest for at least 10 minutes before thinly slicing against the grain of the meat and on a bias for wide but thin slices. Garnish with fresh cilantro. ","[Rioja, Malbec, Syrah, Zinfandel]" 13329,"Grand Marnier Crepe Souffle 6 large eggs 1 stick unsalted butter, melted
1 1/2 cups heavy cream
2 tablespoons sugar
1 tablespoon orange liqueur, such as Grand Marnier
Zest of 1 orange
1/2 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup heavy cream 4 tablespoons unsalted butter
3 tablespoons orange liqueur, such as Grand Marnier
2 tablespoons all-purpose flour
2 tablespoons brown sugar
Zest of 1 orange, plus additional for garnish
8 large eggs, separated
Powdered sugar, for dusting
Instructions: For the crepes: Preheat the oven to 400 degrees F. Whisk together the eggs, butter, heavy cream, sugar, orange liqueur and orange zest in a large mixing bowl. Whisk in both flours until incorporated and a pourable batter forms. Let the batter rest at least 10 minutes and up to 1 hour. Heat a 9-inch nonstick crepe pan over medium heat, then add a thin layer of batter (about 1 cup). Spread around the pan to cover. Cook until the top is dry and edges begin to curl up, about 1 minute. Flip and cook another minute. Repeat to make additional crepes using all the batter. Set aside. For the souffle batter: Combine the heavy cream, butter, orange liqueur, flour, brown sugar and orange zest in a small saucepan over low heat. Cook, stirring constantly, until thickened, about 5 minutes, then remove from the heat. Meanwhile, whisk the egg yolks in a medium bowl. Whisk the egg yolks into the warm mixture in a steady stream. Set aside. Place the egg whites in a stand mixer and beat to soft peaks using the whisk attachment. Fold the egg yolk mixture into the egg whites. Place a crepe on a parchment paper-lined rimmed sheet tray. Spoon a 4-ounce ladle of souffle batter in the middle. Fold in half, like a taco. Repeat with the remaining crepes and souffle batter. Bake until the souffle filling puffs up a little, 12 to 15 minutes. Dust with powdered sugar and sprinkle with orange zest. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13330,"Salt and Pepper Shrimp (Mom) Canola oil to cook and deep fry 1 1/2 pounds large U-15 shrimps (15 per pound), deveined, shell on! 1 cup scallions cut into 1-inch pieces 1/4 cup sliced garlic 1/4 cup ginger, julienne 1/2 tablespoon kosher salt or sea salt 1/2 tablespoon ground pepper mix (black, green, red and Szechwan) Instructions: Soak shrimp in salty cold water for 20 minutes and rinse thoroughly. Pat the shrimp dry with paper towels. Deep-fry the shrimp at 375 degrees for only 20 seconds, then drain. While the shrimp are deep-frying, coat the wok with oil and saute the scallions, garlic and ginger. Add the fried shrimp then season with salt and pepper. Stir-fry for 20 seconds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 13331,"Tex-Mex Pork Fajitas with Peppers and Onions 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds 1-inch-thick boneless center-cut pork chops 1 tablespoon olive oil Juice of 1 lime 2 red bell peppers, cut into 1-inch strips 2 yellow bell peppers, cut into 1-inch strips 2 large red onions, thickly sliced 3 tablespoons olive oil, plus more for oiling the grill grates Juice of 2 limes Kosher salt Warm tortillas, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream Instructions: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the pork chops in a container with the oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes up to 2 hours before cooking. Heat a cast-iron skillet over medium-high heat until hot. Toss the peppers and onions in a bowl with the oil, lime juice and 1 teaspoon salt. Add the pepper-onion mixture to the hot skillet and cook, stirring occasionally, until the vegetables are tender and the edges are charred, 8 to 10 minutes. Set aside. Prepare an outdoor grill for medium-high heat. Lightly brush the grill grates with oil and grill the pork chops until marked and cooked through, 4 to 5 minutes per side. Transfer to a cutting board, let rest for 10 minutes and then thinly slice. Serve with the warm tortillas peppers and onions, guacamole, sliced pickled jalapenos, lime wedges, shredded pepper jack cheese, salsa, chopped scallions, sour cream. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 13332,"White Rice (Arroz Blanco) 9 tablespoons oil 6 cloves garlic, chopped 9 cups water 3 tablespoons salt 3 pounds rice, washed Instructions: Heat oil in a shallow casserole and brown garlic. Take it off the heat and remove garlic from the oil. Add water and salt to the oil and bring to a rolling boil. Add the washed rice and stir. Bring to a rolling boil again, cover and cook over low heat for approximately 30 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13333,"Sesame Chicken Sate with Peanut Sauce 6 boneless chicken breasts, cut into 1 1/2-inch wide strips 1/4 cup sesame seeds, white 1/4 cup black sesame seeds 2 teaspoons chili powder 2 teaspoons salt 1 teaspoon garlic powder 1/4 cup chicken broth 1/2 cup peanut butter 1/2 cup Coco Lopez 1/8 cup low-sodium soy sauce 4 teaspoon honey Instructions: Preheat oven to 325 degrees F. \Weave\ a bamboo skewer through the length of each chicken strip (as you would run a straight pin through fabric). Mix the seeds, chili powder, salt and garlic powder in a shallow bowl. Dip chicken into warm water and roll into seed mixture. Bake on a lightly greased sheet pan until done. Heat chicken broth. In a mixing bowl, combine peanut butter, Coco Lopez, soy sauce and honey and mix well. It will be thick. Slowly mix chicken broth into peanut butter mixture. It should be medium consistency for dipping skewered chicken. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13334,"Cin Chili 2 tablespoons olive oil 2 pounds ground beef 1 (14-ounce) can beef broth (recommended: Swanson's) 1 (8-ounce) can tomato sauce (recommended: Hunt's) 1 tablespoon onion powder 2 tablespoons garlic powder
1/2 teaspoon jalapeno powder 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 teaspoon chicken bouillon granules 1 teaspoon beef bouillon granules 5 tablespoons red chili powder 1 teaspoon garlic powder 1/2 teaspoon cayenne pepper
2 teaspoons ground cumin 1/4 teaspoon brown sugar 1/8 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 2 teaspoons chili powder 1 1/2 teaspoon ground cumin Instructions: In a large heavy bottom pot, heat olive oil over medium-high heat. Add the ground beef and cook until browned, about 8 minutes. Season with salt and drain off the excess grease. Add the tomato sauce and the beef broth and simmer for 1 hour. Add all of the ingredients from Batch one, stir and simmer for 35 more minutes. Add Batch two to the pot and cook for another 20 minutes, stirring often. Add Batch three and cook for 10 more minutes. Let cool and store in an airtight container in the refrigerator. Use in Cin Chili Stuffed Poblano Peppers, Cin Chili Puffs, and Cin Chili Con Queso. ","[Syrah, Malbec, Tempranillo, Garnacha]" 13335,"Coconut Punch 2 cups coconut water 1 cup orange juice 1 cup pineapple juice Pineapple wedges, for garnish Instructions: Mix the coconut water, orange juice and pineapple juice in a Mason jar or pitcher. Serve over ice with pineapple wedges and garnish each serving with a mini-umbrella. ","[Chardonnay, Sauvignon Blanc, Moscato]" 13336,"Roasted Beet Salad with Pears and Marcona Almonds 4 large red beets 2 Anjou pears 3 to 4 tablespoons balsamic vinegar Extra-virgin olive oil Kosher salt 2 cups baby washed arugula 1/4 cup Marcona almonds, coarsely chopped 1 bunch chives, finely chopped Instructions: Preheat the oven to 375 degrees F. Place the beets on a sheet tray and roast until fork tender, about an hour. Remove and let cool. Using a paring knife, peel the beets. Grate the beets and the pears on the largest holes of a box grater. Toss them with the balsamic, olive oil and salt. Divide the arugula between 4 salad plates, spoon some of the beet-pear mixture onto the arugula and top with the chopped almonds and chives. Serve immediately. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 13337,"Smoked Pork Chop Hash 1/4 cup extra-virgin olive oil 1 pound red-skinned new potatoes (about 4), cut into 1/2-inch chunks 1 small onion, chopped 1 small red bell pepper, chopped 1 medium zucchini, chopped 3 boneless smoked pork chops (about 1/2 inch thick, 8 ounces each) or 1 1/2 pounds smoked ham steak, cut into 1/2-inch chunks 2 teaspoons chili powder 6 cups baby kale (about 4 ounces) 2 pickled hot cherry peppers, stemmed, seeded and chopped, plus 1 tablespoon brine from the jar 1/4 cup chopped fresh basil Kosher salt 1 cup chopped cheddar cheese curds or fresh mozzarella (about 6 ounces) Instructions: Heat 2 tablespoons olive oil in a large heavy-bottomed skillet (preferably cast iron) over medium-high heat. Add the potatoes and cook, stirring often, until lightly browned, 7 to 8 minutes. Add the onion and cook, stirring, until softened, 2 to 3 minutes. Reduce the heat to medium. Add the remaining 2 tablespoons olive oil, the bell pepper and zucchini; cook, stirring, until just tender, 7 to 8 minutes. Add the pork to the skillet and sprinkle with the chili powder. Cook, stirring occasionally, until the pork is heated through, about 2 minutes. Increase the heat to medium high and cook until the pork and vegetables are golden brown, 2 to 3 more minutes. Add the kale, cherry peppers and brine; toss until the kale is wilted, about 1 minute. Stir in the basil and season with salt. Remove from the heat and stir in the cheese curds. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 13338,"Harissa Pork with Glazed Carrots and Couscous 4 tablespoons unsalted butter 1 cup couscous 1/2 cup golden raisins 1 1/2 cups plus 1/3 cup low-sodium chicken broth Kosher salt and freshly ground black pepper 1/3 cup fresh parsley, chopped 1/3 cup roasted almonds, chopped 2 cups sliced steamed carrots 1 teaspoon lemon zest plus 1 teaspoon fresh lemon juice 4 tablespoons honey 1 tablespoon extra-virgin olive oil 2 medium shallots, thinly sliced shallots (about 1 cup) 4 slices roasted pork shoulder, cut about 3/4-inch thick (about 1 1/2-pounds), plus pork jus from roasting, optional 1/3 cup rice vinegar 2 to 3 tablespoons harissa paste Instructions: Melt 2 tablespoons of the butter in a medium saucepan over medium heat. Add the couscous, and lightly toast, stirring until the butter is evenly distributed, about 1 minute. Stir in the raisins and 1 1/2 cups chicken broth. Bring the chicken broth to a simmer, then cover and remove from the heat. Let rest until the broth is completely absorbed, about 10 minutes. Gently fluff the couscous with a fork. Season with 2 teaspoons salt and fold in the parsley and almonds. Melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the carrots, lemon zest and juice, 2 tablespoons honey, 2 tablespoons water and 1/2 teaspoon salt and cook, stirring constantly, until a glaze has formed and coats the carrots, about 6 minutes. Transfer to a serving dish and rinse the skillet. Return the skillet to medium heat and heat the olive oil. Add the shallots and a pinch of salt and cook the shallots until slightly softened, about 2 minutes. Add the rice vinegar, harissa, pork jus (if using), remaining 1/3 cup chicken broth, remaining 2 tablespoons honey and 1 teaspoon salt. Simmer and reduce until slightly thickened, about 5 minutes. Nestle the pork slices in the sauce, flipping to coat both sides. Let the pork warm through, about 5 minutes. Serve with the couscous and glazed carrots.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 13339,"Banana-Coconut Marshmallow Meringue Pie 45 vanilla wafer cookies (about 5 1/2 ounces) 2 tablespoons sugar Pinch of salt 1/2 stick unsalted butter, melted 25 marshmallows (about 6 ounces) 1/2 cup cream of coconut 2 tablespoons unsalted butter 1 cup cold heavy cream 2 medium bananas, diced 2 large pasteurized egg whites 1/2 cup marshmallow cream 2 tablespoons sugar 2 teaspoons fresh lemon juice Pinch of salt 1/4 cup sweetened shredded coconut Instructions: Make the crust: Preheat the oven to 350 degrees F. Pulse the wafer cookies, sugar and salt in a food processor until finely ground. Add the melted butter and pulse until combined. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Bake until golden, about 15 minutes. Let cool completely. Make the filling: Put the marshmallows, cream of coconut and butter in a saucepan and cook over medium-low heat, stirring, until smooth. Transfer to a bowl and let cool 15 to 20 minutes. Once the marshmallow mixture has cooled, beat the heavy cream with a mixer on medium speed until stiff peaks form. Fold into the marshmallow mixture. Scatter the bananas evenly over the prepared crust, then top with the marshmallow-heavy cream mixture. Chill until the filling is firm, at least 8 hours. To serve, beat the egg whites, marshmallow cream, sugar, lemon juice and salt with a mixer on medium speed until stiff, glossy peaks form, 5 to 8 minutes. Fold in the shredded coconut and spread over the pie with the back of a spoon. Toast the meringue with a kitchen torch or broil briefly until golden (the meringue will brown quickly). ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 13340,"Brussels Sprouts with Garlic and Bacon Kosher salt and freshly ground black pepper 4 cups whole Brussels sprouts 8 slices molasses-cured shoulder bacon or regular bacon 6 cloves garlic, chopped Instructions: Fill a large saucepan with water, add a pinch of salt, and bring to a boil. Add the Brussels sprouts and cook them for about 8 minutes. Remove the sprouts from the heat, drain, and then chill them in the refrigerator. Slice the sprouts in half when they have cooled. In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons bacon fat and grease from the pan, leaving the 2 tablespoons in the pan. Add the garlic and cook for a few minutes over medium-low heat until fragrant. Add the sprouts and cook until heated through. Season the sprouts with kosher salt and fresh black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13341,"Corn and Avocado Salad Kosher salt 4 ears of corn, shucked 4 ripe Hass avocados, seeded, peeled, and 1/2-inch diced Juice of 1 lemon 2 pints grape tomatoes, sliced in half lengthwise 2 red bell peppers, seeded and 1/2-inch diced 1 cup chopped red onion 1/4 cup seeded and minced jalapeno peppers, seeded 1 lime, zested 1/2 cup freshly squeezed lime juice 1/4 cup good olive oil 1 teaspoon freshly ground black pepper 1 teaspoon minced garlic 1/2 teaspoon ground cayenne pepper Instructions: In a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. Drain and immerse the corn in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob, and place them in a large bowl. Toss the avocados with the lemon juice and add them to the bowl with the corn. Add the tomatoes, red peppers, onion, jalapeno peppers and lime zest to the bowl. Whisk the lime juice, olive oil, 2 teaspoons kosher salt, black pepper, garlic, and cayenne pepper together in a small bowl and pour over the vegetables. Toss well. Keep refrigerated until ready to serve.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 13342,"Giant Gingerbread Cookie 2 1/2 cups all-purpose flour, plus more for dusting 1 1/2 teaspoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground nutmeg 1/2 teaspoon salt 1/2 teaspoon baking soda 2 sticks unsalted butter, at room temperature 1/4 cup granulated sugar 1 large egg 1/3 cup molasses (not blackstrap) 1 teaspoon pure vanilla extract 1 pound confectioners' sugar 2 tablespoons meringue powder 4 to 6 tablespoons water Granulated sugar, for sprinkling Instructions: Make the cookie: Line a baking sheet with parchment paper. Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined. Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about 1/2 inch thick. Lightly cover with plastic wrap and refrigerate at least 30 minutes.
Preheat the oven to 350? F. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely. Meanwhile, make the icing: Whisk the confectioners\u2019 sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe. Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13343,"Boston Cream Pie 7 eggs, separated 8 ounces sugar 1 cup flour 1 ounce melted butter 1 tablespoon butter 2 cups milk 2 cups light cream 1/2 cup sugar 3 1/2 tablespoons cornstarch 6 eggs 1 teaspoon dark rum 6 ounces fondant 3 ounces semisweet chocolate, melted 5 ounces fondant 6 ounces semisweet chocolate, melted 2 ounces warm water 1 cup confectioners' sugar 1 teaspoon corn syrup 1 tablespoon water 4 ounces toasted almonds Instructions: For Sponge Cake: Preheat oven to 350 degrees F. In two bowls, separate egg yolks, and whites. Add 1/2 of the sugar to each bowl. Beat both until peaked. When stiff, fold the whites into the yolk mixture. Gradually add flour, mixing with a wooden spatula. Mix in the butter. Pour this mixture into a 10 inch greased cake pan. Bake for about 20 minutes, or until spongy and golden. Remove from oven and allow to cool firmly. For Pastry Cream: In a saucepan bring the butter, milk, and light cream to a boil. While this mixture is cooking, combine the sugar, cornstarch, and eggs in a bowl and whip until ribbons form. When the cream, milk, butter mixture reaches the boiling point, whisk in the egg mixture and cook to boiling. Boil for 1 minute. Pour into a bowl and cover the surface with plastic warp. Chill overnight if possible. When chilled, whisk to smooth out and flavor with 1 teaspoon dark rum. For Chocolate Fondant Icing: Warm 6 ounces of fondant over boiling water to approximately 105 degrees. Add melted chocolate. Thin to spreading consistency with water. For White Fondant Icing: Warm 5 ounces of fondant over boiling water to approximately 105 degrees F. Thin with water if necessary. Place in a piping bag with a 1/8-inch tip. Chocolate Icing: Melt chocolate. Combine with warm water. White Icing: Combine ingredients and warm to approximately 105 degrees F. Adjust the consistency with water. It should flow freely from the pastry bag. To Finish: Level the sponge cake off at the top using a slicing knife. Cut the cake into 2 layers. Spread the pastry cream over 1 layer. Top with the second cake layer. Reserve a small amount of the pastry cream to spread on sides, to let the almond stick. Spread a thin layer of chocolate fondant icing on the top of the cake. Follow immediately with spiral lines starting from the center of the cake, using the white fondant in the pastry bag. Score the white lines with the point of a paring knife, starting at the center and pulling outward to the edge. Spread sides of the cake with a thin coating of the reserved pastry cream. Press on toasted almonds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13344,"Citrus Ceviche 1/2 cup fresh lemon juice 1/4 cup fresh lime juice 1/4 cup fresh orange juice 1 teaspoon grated fresh ginger 2 tablespoons extra virgin olive oil 1 pound fresh sea bass, skinless and cut into 1/4-inch slices 1/4 cup chopped fresh cilantro 1 small onion, thinly sliced 2 avocados, peeled, pitted and cut into chunks Salt and pepper Instructions: In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13345,"French Dip Sandwich 11/2 pounds sirloin, sliced across the grain on the diagonal bias until very thin Salt and freshly ground pepper to taste 2 tablespoons olive oil, plus additional for sauteing 2 tablespoons unsalted butter 1/3 cup minced shallots 2 cloves garlic, minced fine 1 teaspoon minced fresh thyme 1/2 cup dry white wine 1 1/2 cups beef stock or canned beef broth 4 French rolls, split and lightly toasted Instructions: Pat dry the meat and season with salt and pepper. In a large skillet heat oil over moderately high heat until hot. Add the meat, in batches, and cook for 1 to 2 minutes, or until browned on both sides. Transfer meat as it is cooked to a heatproof platter. Keep warm in a slow oven. Pour off fat from skillet. Add butter and melt over moderate heat. Add shallots, garlic and thyme to the skillet and cook, stirring, for 2 to 3 minutes, or until vegetables are softened. Add the wine and reduce by half. Add the stock and simmer for 5 minutes. Remove meat from oven and pour platter juices into simmering jus. Have rolls split and arranged on a platter. Drizzle some of jus over cut sides of rolls. Divide meat among 4 bottom halves and top with remaining bread. Transfer sandwiches to serving plates. Transfer jus to individual dipping bowls and serve sandwiches with jus. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 13346,"Barbecued Catfish Four 7-ounce catfish fillets, skinned, de-boned 4 tablespoons dry rub 6 tablespoons cooking oil 1/2 cup hickory chips 1/2 cup water 1 cup Tartar Sauce, recipe follows 1 cup mayonnaise 1/2 cup Dijon mustard 3 tablespoons parsley leaves, chopped 3 tablespoons green onion, chopped 3 tablespoons capers 3 sweet gherkins (recommended: Mt. Olive Sweet Gherkins) 1 tablespoon gherkin juice 3 tablespoons lemon juice 1/8 teaspoon cayenne pepper Salt Instructions: Preheat the grill.
Coat each catfish fillet with the dry rub. Dip the fish into the oil and place the fillets on a hot grill to establish grill marks. After establishing grill marks and the fillets release from the grill, place the catfish into a smoker. Smoke for 2 minutes using the hickory wood chips. Add water to the chips and steam the fish for another 2 minutes. Remove the catfish from the smoker and serve immediately with homemade Tartar Sauce.
Mix all ingredients together in a small bowl. Season with salt, to taste. Chill, covered, in the refrigerator until ready to serve. ","[Zinfandel, Merlot, Malbec, Rioja]" 13347,"Tuscan Chicken 2 pounds boneless, skinless chicken thighs 1 1/2 pounds chicken breast tenderloins Salt and pepper 3 tablespoons extra-virgin olive oil 6 cloves garlic, crushed 3 tablespoons white wine vinegar 2 tablespoons butter 2 shallots, chopped 6 sprigs fresh rosemary, finely chopped 2 tablespoons flour 1 cup dry white wine 2 cups beef broth (yes, beef broth) Instructions: Heat a large, deep skillet over medium high heat. Season chicken with salt and pepper. Add 2 tablespoons extra-virgin olive oil, half the chicken pieces, and a couple of crushed cloves of garlic. Brown chicken 2 minutes on each side and remove from pan. Add remaining oil, another single turn of the pan, remaining chicken pieces and garlic. Brown chicken 2 minutes on each side and remove. Add vinegar to the pan. Let it cook off. Add butter, shallots, and rosemary to the pan and cook 2 minutes, add flour and cook 1 minute more. Whisk in wine, reduce 1 minute. Whisk in broth and bring liquids up to a bubble. Return chicken to the pan and simmer over moderate heat 7 to 8 minutes to finish cooking chicken through. Dessert: This is a very rich meal. My suggestion for dessert is to set out a small cookie tray and offer coffee or tea. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 13348,"Roasted Pork Loin with Pineapple Glaze 1/2 cup kosher salt 1/2 cup packed light brown sugar 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 cups warm water 6 cups cold water 1 (3 1/2-pound) center-cut boneless pork loin 2 cloves garlic, minced 2 tablespoons olive oil, divided 1 tablespoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons chopped fresh thyme leaves 2 teaspoons chopped fresh rosemary leaves 1 tablespoon olive oil 1 cup dried prunes, halved 1 pound pearl onions, peeled 1/3 cup dry white wine 1 cup pineapple juice Salt and freshly ground black pepper Instructions: For the brine: Combine the salt, brown sugar, peppercorns, coriander seeds, and 2 cups warm water in a large bowl. Stir until the salt dissolves. Add 6 cups cold water. Add the pork, cover, and refrigerate overnight (the pork should be submerged in the liquid). Preheat the oven to 400 degrees F. For the herb rub: Mix the garlic, olive oil, salt, pepper, thyme, and rosemary in a small bowl. Remove the pork from the brine and pat it dry (discard the brine). Spread the herb mixture over the pork loin, making sure you coat all sides of the loin. For the pork: Heat the olive oil in a medium, heavy saute pan over high heat. Add the pork and sear until browned, 4 minutes. Carefully turn the pork over and sear until browned, another 4 minutes. Meanwhile, add the prunes and pearl onions to a 10 by 7 by 2-inch glass baking dish, creating a bed for the loin. Transfer the seared pork loin to the baking dish (making sure the loin fits in the baking dish, leaving a 1-inch border on every side). Add the wine to the same saute pan used to sear the pork and cook, scraping the bottom of the pan to remove the browned bits, until almost evaporated, about1 minute. Stir in the pineapple juice and remove from the heat. Season with salt and pepper. Pour the mixture over the pork. Season the prunes and onions with salt and pepper. Place the pork in the oven and roast until a thermometer inserted into the center registers 160 degrees F, about 1 hour, basting with the pan juices every 20 minutes. Transfer the pork to a cutting board, tent with foil, and let it stand for 10 minutes. Slice the pork into 1/4 to 1/2-inch thick slices and arrange on a platter. Top the pork slices with the pearl onions, prunes, and sauce. Cook's Note: In place of a 3 1/2-pound pork loin, you can use 2 (1 1/4-pound) pork tenderloins. The total cooking time will be about 1 hour. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 13349,"Grown-Up Apricot Newtons 1 1/4 cups all-purpose flour, plus more for rolling dough 1/2 teaspoon baking powder 1/4 teaspoon ground cardamom 1/4 teaspoon fine sea salt 4 tablespoons unsalted butter, cut into chunks, at room temperature 6 tablespoons granulated sugar 2 tablespoons light brown sugar 1 large egg, lightly beaten Filling: 1 tablespoon honey 1/2 vanilla bean, split and scraped, pod reserved 6 ounces dried apricots, coarsely chopped 1/3 cup golden raisins 2 tablespoons coarsely chopped pistachios Instructions: Put a baking rack in the lower third of the oven. Put a pizza stone on the rack. Preheat the oven to 350 degrees F. For the base: Whisk the flour with the baking powder, cardamom and salt in a medium bowl. Beat the butter and sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high speed until light and fluffy, about 5 minutes. With the mixer running, slowly drizzle in the egg and beat until combined. It's ok if it looks a bit curdled. It will come back together with the addition of the flour. With the mixer on low, beat in the flour mixture until just combined. Pat out two-thirds (about 8 ounces) of the dough into a 6-by-3-inch rectangle on a lightly floured surface. Wrap in plastic wrap and chill until firm, about 1 hour. Wrap the remaining chunk of dough in plastic wrap and refrigerate. For the filling: Whisk 3/4 cup water with the honey and the vanilla bean seeds in a small saucepan. Add the vanilla bean pod, apricots and raisins and bring to a simmer over medium-high heat. Cover the saucepan, reduce the heat to medium and simmer until the water is mostly absorbed, about 10 minutes. Cool the mixture, remove the vanilla bean pod and then pulse in a food processor to make a textured paste. Roll the chilled rectangle of dough on a lightly floured work surface into a 15-by-5-inch rectangle. Gently lift it into a 13-by-4-inch rectangular fluted tart pan with a removable bottom. If the dough cracks, just press it back together with the flats of your fingertips. At the short ends the dough will come up to the top of the pan, and on the long sides the dough will come about halfway up. Spread the apricot filling over the dough in an even layer. Crumble the reserved chilled dough over the top, squeezing it flat between your fingers as you do. It is ok if some of the filling shows through, but make sure the dough is actually touching the sides of the pan. Scatter the pistachios over top, pressing in lightly where they land on the uncovered filling. Bake on the preheated stone until the top is deep golden brown, 30 to 35 minutes. Cool completely on a rack, about 2 hours, before unmolding and slicing into 12 bars. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13350,"Seared Skate with Baby Root Vegetables and Sauce Grenobloise 8 small red beets with tops 8 small golden beets with tops Salt 8 small white turnips with tops 2 pounds spinach, cleaned, stems removed (can use 1 pound if beet and turnip greens are in good quality) 8 new potatoes 1/2 cup olive oil, divided plus 2 tablespoons 1 tablespoon fresh thyme, roughly chopped Freshly ground black pepper 2 large skate wings, skinned and filleted 2 cups Wondra flour 1/4 pound unsalted butter 3 lemons, 1 segmented and 2 juiced 3/4 cup demi-glace (chicken or veal) 4 slices white bread (not Wonder), cut into 1/2-inch cubes and toasted 2 tablespoons flat-leafed parsley, roughly chopped 2 tablespoons capers (non-pareil), drained Instructions: Trim both types of beets and wrap (2 per packet) in foil with a pinch of salt in each. Trim and soak turnips. If greens are nice, remove stems and rinse until clean, then spin dry. Mix with spinach and set aside. Rinse new potatoes and quarter. Toss with 2 tablespoons olive oil and 1/2 tablespoon of thyme and salt and pepper. Roast potatoes in a pan large enough for all the vegetables (except greens) at 500 degrees for 7 minutes. Toss turnips with 1 tablespoon olive oil, and salt and pepper and add to potatoes. Cook 7 minutes. Peel and trim beets and add them to potatoes with remaining thyme. Cook 3 to 4 minutes. Keep warm. Saute spinach with 5 tablespoons oil, salt and pepper. Keep warm. Season fillets with salt and pepper and dip in Wondra flour. Saute fillets at medium-high heat in remaining 2 tablespoons oil. When edges begin to brown, add about 1/2 tablespoon of butter. When deep golden brown (about 5 minutes), turn over using a long spatula so as not to break fillets. Saute 2 minutes more and remove. Working quickly, deglaze the pan. Add the remaining butter in 4 to 5 pieces all at once, allowing butter to foam and lightly brown. Add lemon juice, demi-glace, lemon segments, toasted bread pieces, parsley, and capers, in this order. Taste sauce for seasoning. Arrange vegetables around top of plate and greens in center of plate. Drape skate on greens and top with sauce ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13351,"Coconut Grilled Ocean Trout, Avocado, Crab, and Pomelo Salad with Roasted cl Dressing 800 ml coconut milk 2 stalks lemongrass, roughly chopped 1 (5-cm) piece ginger, roughly chopped 10 kaffir lime leaves 3 large greens chilies 100 ml fish sauce 1 side ocean trout (1.5kg) w/ skin off Salt Oil, for greasing and frying Peanut oil, for frying 150 grams large dried chilies 12 shallots, thinly sliced Salt Confectioners' sugar, for dusting 12 cloves garlic, thinly sliced 200 ml milk 2 liters peanut oil 450 grams palm sugar 300 ml water 200 ml lime juice 300 ml fish sauce 1 red onion, finely sliced 1 bunch spring onions, finely sliced on 45 degree angle 2 large red chilies, deseeded and finely julienne 250 grams blue swimmer crab 1 avocado, de-skinned and cut into small cubes 150 grams pomelo, segmented 1/2 bunch fresh Thai basil 1/2 bunch fresh coriander 200 ml lime juice 150 ml fish sauce 5 birds eye chilies, finely sliced Instructions: In a medium pot over medium-high heat combined 2 tins (800 ml) of coconut milk, lemongrass, ginger, lime leaves, green chilies, and the fish sauce. Bring the mixture to a boil. Once boiled, remove from the heat and let cool. Cut Trout into 6 even pieces and place them into a deep tray and pour the chilled coconut marinade over the top. Leave the trout to marinade covered in the fridge over night. The next day, place seasoned trout with salt and oil the pans. Place the trout in and leave for a minute. In 2 large cast iron pans or regular non-stick pans over low-medium heat fry fish for about 4 minutes. Turn the heat back up and leave for 2 to 3 minutes. Take the trout out of the pan and let rest for a minute. In a wok on medium heat with 2 liters of peanut oil and bring up to between 160 degrees-180 degrees C. Place the chilies into the wok and fry for around 20 seconds. Take out and place on paper towel to dry. Then fry the shallots. Once the shallots come out and are placed onto a paper towel, use a fork to fluff it up and then season with salt and give a light dusting of icing sugar to enhance and balance the flavor. In a small pot placed the sliced garlic pour 200 ml of milk over the top and bring to a boil. Strain off and then run under cold water to rinse excess milk. Then put the garlic into a clean small pot and pour in cold oil to cover an inch above. Place on high heat and bring it to a boil quickly. Turn it to medium heat and let cook until garlic is ready. Once it starts to turn a light golden, stand by it and have a strainer and a container ready that is not going to melt when you strain off the hot oil. Lay out on a paper towel. In a medium sauce pan bring the palm sugar and water to a boil and let cool for 20 minutes before you make the dressing. In a food processor and place in half of the fried ingredients and blitz until it is like a powder, then slowly pour in half of the palm sugar water and blitz for a minute. In a large mixing bowl pour mixture and repeat with the remainders. Add the lime juice and fish sauce and reserve on the side until needed. In 6 separate mixing bowls, evenly divide the red onion, spring onion, chili, crab, avocado, pomelo, Thai basil, and coriander. Reserve on the side. In a small bowl, add all the ingredients and mix well. Reserve on the side. Serve the trout alongside the salad and dressing of choice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13352,"Tuna Burger with Tofu Ginger Sesame Sauce 1 pound sushi-grade fresh tuna 1/4 cup low sodium soy sauce 1/4 cup extra-virgin olive oil 1/2 lime, juiced 1/4 cup chopped fresh cilantro leaves 1 tablespoon grated fresh ginger Kosher salt and freshly ground black pepper Spicy sprouts, for garnish 4 ounces tofu 1 tablespoon grated fresh ginger 1 tablespoon fresh cilantro leaves 1/2 fresh red cl, chopped 1 tablespoon toasted sesame oil 1/2 lime, juiced 1 tablespoon low sodium soy sauce 1/2 cup water Kosher salt and freshly ground black pepper Instructions: Chop the tuna into chunks, add them to a food processor, and pulse a few times to break up the pieces. In a bowl mix the soy sauce, oil, lime juice, cilantro, and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties and grill. For the sauce, cut the tofu into chunks and put them into a blender with the ginger, cilantro, cl, sesame oil, lime juice, soy sauce, water, and salt and pepper, to taste. Puree, taste, and adjust seasoning. Top the burgers with the sauce and garnish with the spicy sprouts. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 13353,"Roasted Carrots with Herbs 2 pounds carrots with tops 1/4 cup olive oil Kosher salt and freshly ground black pepper 2 sprigs fresh rosemary 2 sprigs fresh sage 2 sprigs fresh thyme 2 tablespoons chopped fresh parsley Instructions: Preheat the oven to 400 degrees F. Peel the carrots and trim off all but about 1/2 inch of the tops. Stack the carrots on a large piece of aluminum foil, drizzle with the oil and season with salt and pepper. Lay the rosemary, sage and thyme on top. Bring the ends of the foil together, fold over and crimp to seal into a tight package. Put on a baking sheet and roast until tender, 35 to 40 minutes. Carefully open the package and transfer the carrots with any accumulated juices to a serving platter. Sprinkle with the parsley and a pinch of salt.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13354,"Cornbread Stuffing With Shrimp and Ham 7 tablespoons unsalted butter, plus more for the baking dish 1 pound ham (in 1 piece), chopped 1 large onion, diced 3 stalks celery, diced 1 green bell pepper, chopped 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh thyme 1/2 teaspoon Old Bay Seasoning Kosher salt and freshly ground pepper 3 cups low-sodium turkey or chicken broth 2 large eggs 1/4 cup chopped fresh parsley 6 cups stale cornbread cubes 8 cups stale white bread cubes 1 pound shrimp, peeled, deveined and chopped Instructions: Preheat the oven to 375 degrees F. Butter a 3-quart baking dish. Melt 6 tablespoons butter in a large skillet over medium heat; add the ham and cook, stirring, until lightly browned, about 4 minutes. Add the onion, celery, bell pepper, tarragon, thyme and Old Bay and season with salt and pepper; cook, stirring, until the vegetables are tender, about 5 minutes. Add the broth and bring to a simmer. Whisk the eggs and parsley in a large bowl. Add the cornbread, white bread and shrimp, then pour in the vegetable-broth mixture and gently toss to combine. Transfer the stuffing to the prepared baking dish and dot with the remaining 1 tablespoon butter. Cover with aluminum foil and bake 30 minutes, then uncover and bake until golden, about 30 more minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13355,"Derby Sage Mac and Cheese with Ham Salt 1 pound cavatappi hollow pasta curls or penne rigate or macaroni with lines 4 tablespoons butter 2 cloves garlic, finely chopped 2 shallots, finely chopped Freshly ground black pepper 4 tablespoons flour 3 cups milk 12 ounces crumbled Sage Derby (green-veined sage-scented Cheddar) 12 ounces baked or boiled ham, 1/4-inch thick sliced, and chopped One 10- to 12-ounce package frozen chopped organic spinach, defrosted and wrung dry 1/2 cup grated Parmigiano-Reggiano Instructions: Heat a large pot of water to a boil for the pasta. Salt the boiling water and cook the pasta just shy of al dente, 5 to 6 minutes.
Meanwhile, heat a deep skillet over medium to medium-high heat. Melt the butter and when it foams, add the garlic and shallots, then season with salt and pepper. Sprinkle in the flour, whisk for 1 minute. Then whisk in the milk and thicken the sauce to coat the back of a spoon. Melt in the Sage Derby cheese, then add the ham. Separate the spinach as you stir it into sauce as well. Toss the pasta with the sauce, and pour into a casserole dish, top with the Parm. Cool and reserve for a make-ahead meal.
To serve, preheat the oven to 400 degrees F. Bake from room temp until brown and bubbly, 35 to 45 minutes. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 13356,"Tomasita's Red cl 12 ounces dried whole New Mexico red cl pods, stemmed and deseeded 1/4 cup olive oil 1/4 cup all-purpose flour 1 tablespoon granulated garlic, or 3 cloves fresh garlic, crushed 1 tablespoon kosher salt, plus more if desired Instructions: Rinse the cl pods 5 times, then let soak in water in a bucket or large bowl for 5 hours or so. After the chiles have soaked for 5 hours, discard the water. Put the cl pods in a blender. Tamp the pods down into the blender, then add water to the top. Blend well into a paste. Put the paste in a large saucepan over medium heat. Make a roux. Put the oil in a saucepan, over medium heat, heat up slightly, add the flour and stir constantly. The flour should get toasted and brown, but do not burn it, about 5 minutes. Drizzle the roux into the red chili and mix to combine. This will make it thicker and change the color slightly, but it should not get white in color. The chili and liquid should just look darker and less bright than the red chili without any roux. Add enough roux and water to get the chili to the right consistency, which should be like gravy. You may not use all the roux. Add the garlic and salt. Leave the chili in the pot to simmer for 20 minutes, stirring regularly. Do NOT bring it to a boil, as that may burn the flour in the roux. Add more salt and garlic if needed and serve. ","[Malbec, Tempranillo, Garnacha, Barbera]" 13357,"Red cl Chicken Tamales 5 ancho chiles, stemmed and seeded 3 cloves garlic 1/4 white onion, chopped
1/2 teaspoon dried Mexican oregano
3/4 teaspoon ground cumin
1 tablespoon vegetable oil
1 3/4 cups chicken broth
Kosher salt
1 1/2 pounds boneless, skinless chicken thighs
About 40 dried corn husks (some may be torn or too small)
3 cups masa harina 2 3/4 cups chicken broth
8 ounces pork lard or vegetable shortening
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
Instructions: For the filling: Toast the chiles on both sides in a dry skillet over medium heat until pliable, about 3 minutes. Transfer to a large bowl and cover with boiling water; let stand until soft, about 30 minutes. Reserve 1 cup of the soaking water and drain the rest. Puree the chiles, reserved soaking liquid, garlic, onion, oregano and cumin in a blender until smooth. Heat the oil in a medium skillet over high heat until hot. Add the cl puree and fry, stirring (be careful, the mixture may splatter), until very thick and fragrant, about 5 minutes. Stir in the chicken broth and 1 teaspoon salt, then add the chicken. Bring to a boil, then reduce the heat to medium low and simmer, partially covered, turning the chicken occasionally, until cooked through, about 35 minutes. Transfer the chicken to a cutting board. Increase the heat to medium high and simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Shred the chicken into small pieces and then coarsely chop. Transfer to a bowl and add enough of the sauce to coat it well; season with salt. Reserve the remaining sauce to serve on the side. Refrigerate both until ready to use. Soak the corn husks in a large bowl of hot water until pliable, about 1 hour. Fill a large pot with 1 inch of water and place a steamer insert inside. For the masa: Mix the masa harina with 2 cups of the chicken broth, kneading by hand to incorporate. Cover and let stand for 20 minutes. Beat the lard, baking powder and salt in a large bowl with an electric mixer on high until fluffy, about 2 minutes. Add the masa harina mixture in 2 batches and beat very well to combine. Add the remaining 3/4 cup chicken broth and beat until lightened and fluffy, about 3 minutes. Form a small ball of masa and see if it floats in a glass of water. If it does not, continue to beat the masa for a few minutes until the masa floats. Cover with plastic and let sit for 30 minutes. Assemble the tamales: Drain the corn husks and wring them dry. Lay a corn husk on a work surface, smoother side up, with the wide part of the husk closer to you. Spoon about 3 tablespoons of masa onto the bottom half of the husk and use an offset spatula to spread in a thin, even layer (leaving the top half of the husk bare). Spoon a heaping tablespoon of the chicken mixture onto the masa. Then roll the husk up to enclose the filling. Fold the narrow side of the tamale under and arrange the tamale, open-side up, in the steamer insert. Repeat with the remaining masa, husks and filling. Bring the water in the pot to a boil over high heat, then reduce the heat to medium, cover the pot and steam until the masa is cooked through and separates easily from the husk, about 1 hour 20 minutes. Transfer to a platter and let stand for 10 minutes before serving. Warm the reserved sauce and serve on the side. ","[Chianti, Tempranillo, Garnacha, Pinot Noir]" 13358,"Apple Tarts 1 package (2 sheets) frozen puff pastry, defrosted 4 small (6 ounce) Granny Smith apples 3/4 cup sugar 6 tablespoons (3/4 stick) cold unsalted butter, small-diced 3/4 cup apricot jelly or warm sieved apricot jam 3 tablespoons Calvados, rum, or water Instructions: Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Cut each sheet of puff pastry into 4 squares. Divide the pastry between the prepared sheet pans and refrigerate while you prepare the apples. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch-thick slices. Place overlapping slices of apples diagonally across the pastry and place one slice of apple on each side of the arranged slices. Sprinkle the apples evenly with the sugar and dot them with the butter. Bake for 40 minutes, until the pastry is browned and the edges of the apples start to brown. Don't worry! The apple juices will burn in the pan but the tarts will be fine! When the tarts are done, heat the apricot jelly together with the Calvados until bubbly and brush the apples and pastry completely with the jelly mixture. Loosen the tarts with a metal spatula so they don't stick to the paper. Allow to cool and serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13359,"SodaStream Zero Cranberry Raspberry Slushy SodaStream Zero Cranberry Raspberry 2? cups ice cubs 4-8 drops Stevia natural sweetener (depending on your sweet tooth and sweetness of your berries) 4-8 drops Stevia natural sweetener (depending on your sweet tooth and sweetness of your berries)
? cup fresh lemon juice 10 ounces raspberries, frozen Lemon slices for garnish Instructions: Prepare the sparkling water: Fizz cold fresh water with SodaStream sparkling water machine. Add flavour with SodaStream Gourmet Lime Basil drink mix In a blender, combine ice, sparkling water, Stevia, lemon juice, and frozen raspberries Blend until thick and smooth Serve immediately with straws and lemon slices Slushies can also be blended, divided into cups, and frozen overnight. For this preparation, serve with a spoon ","[Prosecco, Moscato, Vinho Verde, Cava]" 13360,"Sammy's Chocolate Covered Bananas 4 bananas 1 (12-ounce) bag chocolate chips 3/4 cup each, shredded coconut, chopped peanuts, or other desired toppings Instructions: Have toppings individual shallow bowls. Peel bananas and cut into 1 1/2 to 2-inch pieces. Put chocolate chips in top of double boiler over simmering water. Stir contstantly until chocolate is melted taking care to avoid any water from getting into chocolate. Once melted, remove chocolate from the heat. With a fork, dip banana pieces, one at a time into chocolate until coated, then dip into desired topping and place on parchment lined, freezer safe dish. Freeze until set; ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 13361,"Cucumber Yogurt Sauce 2 cups yogurt 1 cucumber, peeled, seeded and chopped 1 shallot, minced 1 tablespoon parsley, minced 1 tablespoon finely chopped mint 1/2 teaspoon cumin, ground 1 tablespoon olive oil 1 large pinch salt Ground white pepper, to taste Instructions: Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour. In a bowl, combine all ingredients. Serve as a salad dressing or as an accompaniment with spicy foods, such as vegetable curry. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 13362,"Crispy Chicken with Peaches and Plums 8 skin-on, bone-in chicken thighs (about 3 pounds), excess fat trimmed Kosher salt and freshly ground pepper 1 lemon 3 small shallots 3 cloves garlic 2 peaches 2 plums 1 tablespoon honey 3 sprigs thyme, plus 1 teaspoon thyme leaves Instructions: Preheat the oven to 450?. Pat the chicken dry with paper towels and season generously with salt and pepper. Arrange skin-side down in a large ovenproof skillet (the chicken will be snug) and place over medium-high heat. Cook until the chicken skin is sizzling, about 5 minutes. Reduce the heat to medium and cook until the skin is very browned and crisp, 8 to 10 minutes (reduce the heat slightly if the chicken is browning too quickly). Transfer the chicken skin-side up to a plate; reserve the skillet. Meanwhile, remove the lemon zest in wide strips using a vegetable peeler, then juice the lemon. Trim and quarter the shallots. Smash the garlic. Cut the peaches and plums into 3/4-inch-thick wedges. Discard all but about 1 tablespoon fat from the skillet. Add the lemon zest, shallots and garlic and cook, stirring, until softened, 2 minutes. Add the lemon juice, scraping up any bits from the bottom of the skillet. Add the peaches, plums, honey and thyme sprigs, season with salt and pepper and stir to combine. Place the chicken, skin-side up, on top of the fruit and transfer the skillet to the oven. Roast until the chicken is cooked through and the fruit is soft and bubbling, about 15 minutes. Discard the thyme sprigs. Divide among plates and top with the thyme leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13363,"Beet Salad 3 large beets 1 teaspoon sugar 1/2 teaspoon kosher salt 1 teaspoon balsamic vinegar 3/4 cup sour cream Fresh dill, for garnish Instructions: This is ridiculously easy. Bring a pot of water to a boil and add the beets. Cook until they are knife tender, about 30 to 40 minutes. Rub off the beet skins under cold running water with a soft cloth. You can save the bright red cloth to play cruel \Hey, I cut myself\ type practical jokes later. Slice the beets in half and then slice each half into 1/4-inch thick slices. Toss the beets with the sugar, salt, and vinegar. Stir in the sour cream and refrigerate for maximum flavor. The beets will \sweat\ more of their bright red liquid, giving the dish an amazing color. Garnish with fresh dill. Variation: Toss in pickled herring and sliced apples...good stuff! ","[Chardonnay, Riesling, Sauvignon Blanc, Albari?o]" 13364,"Classic Baba Ghanoush 2 large eggplants 2 Tbs. lemon juice 1/4 cup tahini 3 garlic cloves, peeled 1/4 cup olive oil, plus 1tbs. pita bread salt and pepper
salt and pepper Instructions: Preheat oven to 375F. Cut each eggplant in half vertically and place on sheet pan. Drizzle with about 1 tablespoon olive oil and season with salt and pepper. Roast for 40-45 minutes until very soft.
Let eggplants cool before handling. Scoop eggplant flesh out of skins into bowl of a food processor. Add lemon juice, tahini, garlic, olive oil and salt and pepper. Process until smooth. Serve with pita bread or pita chips. ","[Syrah, Malbec, Tempranillo, Barbera]" 13365,"Honey Ice Cream with Almond Nougatine 2 cups heavy cream 1 cup milk 4 egg yolks 1/2 to 3/4 cup honey Almond Nougatine, recipe follows Sesame Seed Cups, recipe follows 1/2 cup sugar 1/3 cup sliced, blanched almonds 1 1/4 cups sesame seeds 3/4 cup sugar 3/4 cup (4 to 5) egg whites 3 tablespoons unsalted butter, melted 1 tablespoon sifted all-purpose flour 1/2 teaspoon sesame oil (optional) Milk Instructions: In a large, heavy saucepan, bring the cream and milk to a boil. In a large, stainless steel bowl, whisk the egg yolks. Gradually pour the heated liquid into the bowl, whisking all the while. Return to the saucepan and cook over medium heat, stirring with a wooden spoon, until the mixture coats the back of a spoon. Remove from the heat and stir in the honey, to taste. Transfer to a clean bowl and chill over ice cubes and cold water. Strain. Freeze in an ice cream maker according to manufacturer's instructions. Just before the ice cream is completely set, stir in the Almond Nougatine, and continue to churn for a few minutes longer. Serve in a Sesame Seed Cup. Brush a small baking sheet with vegetable oil and set aside. In a medium-size, heavy saucepan, cook the sugar over high heat until it turns a caramel color. Stir in the almonds and cook for 1 to 2 minutes longer. Pour out onto the prepared pan in a very thin layer and let harden. Cool. When completely set, scrape the nougatine onto a chopping board with a heavy spatula. Cut or chop into small bits. Store in an airtight container until ready to use. In a medium bowl, whisk together all of the ingredients, except the milk, until well combined. Let rest at least 30 minutes, up to overnight, refrigerated and covered. Preheat the oven to 350 degrees F. Using a 2-tablespoon measure, spoon some of the batter onto a non-stick baking sheet. Dip a fork into the milk and, using the back of the tines, gently pat the batter, spreading it into a very thin circle, about 6 to 8 inches in diameter. (The milk will prevent the sugar from sticking to the fork.) You should be able to make 2 to 3 circles on an 11 by 15-inch baking sheet, spaced about 2 1/2 inches apart. Bake 8 to 10 minutes, until golden brown. Remove the pan from the oven and immediately shape over a 2 1/2-to-3-inch bowl or mold, forming a free form cup. Let harden. You may want to start by making 1 or 2 at a time, the cookie crisps very quickly and can crack. Yield: 10 to 12 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 13366,"Rigatoni with Cauliflower Puttanesca Kosher salt 12 ounces mezzi rigatoni 1/3 cup extra-virgin olive oil, plus more for drizzling 1 head cauliflower, cut into small florets, core finely chopped 4 cloves garlic, thinly sliced 1/2 teaspoon red pepper flakes 4 anchovy fillets (optional) 1 14-ounce can Italian cherry tomatoes, undrained 1 tablespoon capers, drained 1/4 cup pitted kalamata or ni?oise olives, chopped 1 cup chopped fresh parsley Grated parmesan cheese, for topping Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain. Meanwhile, heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the cauliflower, season with salt and cook, without stirring, until it starts browning around the edges, 5 to 8 minutes. Stir once or twice and cook until well browned and softened, 5 to 7 more minutes. Push some of the cauliflower to one side of the pot, add the garlic, red pepper flakes and anchovies and cook until the garlic is lightly browned, about 30 seconds. Stir in the tomatoes with their juices and season with 1/4 teaspoon salt. Bring to a simmer and cook until slightly thickened, 1 to 2 minutes. Stir in the capers and olives. Add the pasta and 1/2 cup of the reserved cooking water to the sauce; cook, stirring, about 1 minute, adding more cooking water as needed to loosen. Season with salt and stir in the parsley. Drizzle each serving with olive oil and top with parmesan. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 13367,"Chocolate Zabaglione Tiramisu 6 large egg yolks, at room temperature 1/3 cup sugar 1/2 cup heavy cream, plus 1/3 cup heavy cream, chilled 1/2 cup sweet marsala wine 1/8 teaspoon fine salt 2/3 cup (4 ounces) semisweet chocolate chips 1/3 cup mascarpone, at room temperature 1 store-bought chocolate cake mix, such as Betty Crocker Super Moist Dark Chocolate, baked according to box instructions One 3.5-ounce bar white chocolate, such as Lindt, for chocolate curls Instructions: In a medium bowl, whisk the egg yolks and sugar until blended. Whisk in 1/2 cup cream, the marsala and salt. Place the bowl over a large saucepan of simmering water (do not let the bottom of the bowl touch the water). Whisk constantly until the mixture is thick and a thermometer inserted into the center registers 160 to 170 degrees F, about 15 minutes. Place the bowl on a work surface and add the chocolate chips. Whisk until the chocolate chips are melted and the mixture is smooth. (Can be made 1 hour in advance. Let stand at room temperature. Whisk before using.) Whisk the remaining 1/3 cup cream and the mascarpone in another medium bowl until thick. Dice the cake into small cubes. Place about 1/2 cup of the cake cubes into each of 6 old-fashioned glasses or water goblets. Spoon 2 heaping tablespoons of zabaglione on top. Top with a dollop of the mascarpone mixture. Repeat the layers. (Wrap any leftover cake cubes in plastic wrap and freeze.) Top with white chocolate curls and serve. ","[Barolo, Barbaresco, Chianti, Pinot Noir]

" 13368,"Veggies in Yellow Curry 2 (13.5-ounce) cans coconut milk* (See Cook's Note) 1/2 cup (4 ounces) yellow curry paste (recommended: Mae Ploy*) 1 small (about 8 ounces) russet potato, peeled and cut into 1/4-inch pieces 2 carrots, peeled and sliced into 1/4-inch thick rounds 1 small onion, chopped 1/2 red bell pepper, cored, seeded and chopped 1 (15-ounce) can baby corn, rinsed and drained 1 Thai cl, such as prik kee noo, or 1 serrano cl, stemmed and thinly sliced* 5 sprigs Thai basil, with stems, plus 1/4 cup chopped * 3 kaffir lime leaves* 1 tablespoon fish sauce *Serving suggestion: steamed white rice Instructions: In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, stirring constantly until smooth, about 1 minute. Add the potato, carrots, onion, bell pepper, corn, cl, basil sprigs, lime leaves, and fish sauce. Reduce the heat and simmer, covered, for 30 minutes. Remove the lid and continue to simmer until the vegetables are tender, about 5 minutes. Discard the lime leaves and the basil sprigs. Transfer to a serving dish, garnish with chopped basil and serve over steamed white rice. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 13369,"Pumpkin Spiced Pancakes 1 cup maple-flavored pancake syrup 5 tablespoons pecans, toasted and chopped 1 cup buttermilk pancake mix 1 cup cold water 1/3 cup canned pumpkin 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger Nonstick vegetable cooking spray Butter, room temperature Instructions: Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm. Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy). Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 13370,"Catelli's Chicken Parmesan 4 boneless, skinless chicken breasts 1 bunch fresh basil
1 bunch fresh Italian parsley, some reserved for garnish
1/2 cup olive oil
8 cloves garlic
1 teaspoon salt
1 teaspoon pepper
Oil, for frying (optional) 1 cup all-purpose flour
Salt and pepper
4 eggs
2 cups panko
1/4 cup granulated garlic
2 cups polenta 1/4 cup mascarpone
1/4 cup grated smoked mozzarella
1/2 cup grated Parmesan
4 to 5 cloves garlic, minced 1/2 teaspoon crushed red pepper
2 tablespoons extra-virgin olive oil, plus additional for the pan
One 28-ounce can crushed tomatoes
1/2 teaspoon salt
1 cup burrata 1 cup grated Parmesan, plus additional for serving Instructions: For the marinade: Pound or butterfly chicken breasts to about 1/2-inch thick. Blend basil, parsley, olive oil, garlic, salt and pepper in a blender. Pour over the chicken in a bowl and let marinate 15 minutes at room temperature, or up to overnight refrigerated. For the breading: Bring oil to 350 degrees in a deep fryer or preheat the oven to 450 degrees F. Stir together the flour and salt in a shallow bowl, then beat together the eggs and 1/2 cup water with a little salt and pepper in another shallow bowl. Stir together the panko, granulated garlic and salt in a third shallow bowl. Dredge the chicken in the flour first, followed by the eggs, then the panko. Fry until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes. For the polenta: Bring 10 cups water to a boil in a saucepan, then stir in polenta and lower the heat. Simmer, stirring regularly, until done, approximately 20 minutes. Stir in mascarpone, smoked mozzarella and Parmesan until the cheese has melted. For Domenica's sauce: Lightly saute the garlic and crushed red pepper in the olive oil in a saucepan. Add the tomatoes and salt and simmer for 20 to 30 minutes. Preheat the oven to 450 degrees F. Scoop polenta into an oiled cast-iron skillet or other ovenproof dish. Put the chicken on the polenta, then ladle Domenica's sauce over top. Scoop on burrata and Parmesan, then bake until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 13371,"Oven-Baked \Fried\ Chicken Nonstick cooking spray 2/3 cup instant oats 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon mustard powder 1 teaspoon paprika 1 teaspoon dried oregano 1/2 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon ground black pepper 4 (4-ounce) boneless skinless chicken breast halves 2 tablespoons Dijon mustard 2 cups frozen green peas, steamed or microwaved until hot Instructions: Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray. In a resealable plastic bag or shallow dish, combine oats, garlic powder, onion powder, mustard powder, paprika, oregano, thyme, salt, and pepper. Mix well and set aside. Brush each chicken breast with Dijon mustard. Add chicken to oat mixture with tongs and turn to coat both sides. Transfer chicken to prepared baking sheet and spray with cooking spray. Bake 30 minutes, until golden brown and cooked through. Serve with peas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13372,"Shandy 2 cans Sprite soda 2 bottles Harp Ale Instructions: Mix 1 part soda to 1 part ale. ","[IPA, Pale Ale]" 13373,"Braised Dark Meat Turkey over Egg Noodles 4 to 5 pounds turkey wings and drumsticks Salt and pepper 1/4 cup vegetable oil 1 large onion, cut into 1/2-inch dice 4 carrots, peeled, halved lengthwise, and cut into 1/2-inch dice 4 stalks celery, bottoms and tips removed, halved lengthwise, and cut into 1/2-inch dice 6 ounces tomato paste 1 cup low-sodium chicken broth 1/4 cup cider vinegar 12 ounces ale or good lager beer 6 to 8 cloves garlic, peeled and smashed 1 cup pitted oil-cured olives 2 large sprigs fresh rosemary Cooked egg noodles, for serving Instructions: Generously salt and pepper the turkey. Heat 2 tablespoons oil in a large heavy pot or Dutch oven over high heat. Add the turkey wings and drumsticks and brown as evenly as possible all over. Do this in batches if necessary. Once browned, remove the turkey from the pot. Reduce the heat to medium-high and then add the onions, carrots, and celery and cook until tender. Add the tomato paste and cook, stirring, until it is mixed in. Then add all the remaining ingredients, except the olives and rosemary, and stir until everything is incorporated. Bring this liquid to a simmer, then add the turkey back to the pot, along with the olives and rosemary, and bring to a simmer. Cook about 3 to 3 1/2 hours over a low flame at a low simmer until the turkey meat falls off the bone easily with just a little nudge from a fork. Remove rosemary sprigs and serve over hot egg noodles. Note: During cooking, occasionally check to see if the turkey is getting too browned or dried where not submerged under the braising liquid. If so, stir into the liquid and continue cooking. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]

" 13374,"Gnocchi Pomodoro 1 (28-ounce) can whole Italian tomatoes 2 tablespoons olive oil 1 tablespoon chopped garlic Salt Pepper Crushed cl flakes 6 to 8 large fresh basil leaves, chopped 1/2 cup cream 6 large baking potatoes, like russets 2 egg yolks 4 ounces (1 stick) butter, melted Pinch salt Pinch white pepper Fresh grated nutmeg 2 cups flour Grated Parmesan, to serve Instructions: To make the Sauce: Take the tomatoes out of the can, cut in half, and remove the seeds. Chop the tomatoes into small pieces and reserve the juice. In a saucepan, add olive oil and garlic and saute for 1 minute. Add the tomatoes, salt, pepper and chili and bring to a simmer for 5 minutes. If necessary, add the reserved juice. Add the basil. Finish with cream. To make the gnocchi: Preheat the oven to 300 degrees F. Bake the potatoes for approximately 1 to 1 1/2 hours, until tender. Scoop each potato out of its skin into mixing bowl. Mash the potatoes to a fine consistency. In a separate bowl, combine egg yolks, melted butter, salt, pepper and nutmeg. Add the egg mixture to the potatoes and mix together. Add flour to mixture, 1 cup at a time, and mix until smooth. Scoop out and make finger sized rolls on floured board. Cut with knife into bite sized pieces. Roll each piece over the back of a fork to make a round form. In a pan, freeze until hard enough to handle, and put into portion sized bags. Fill a large pot with water and add a pinch of salt and boil. Drop gnocchi into boiling water 3 or 4 at a time so the water doesn't stop boiling. The gnocchi is ready when it floats to the top. Drain gnocchi and scoop out into bowl and add sauce. Add fresh Parmesan and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13375,"Blueberry Cake Doughnuts Nonstick cooking spray 1/3 stick butter, softened 1 cup sugar Pinch of kosher salt 1 teaspoon pure vanilla extract 1 cup cake flour 2 cups all-purpose flour 1 teaspoon baking soda 2 teaspoons baking powder 2 extra-large eggs, plus 1 egg yolk 1 pint (2 cups) frozen blueberries, thawed 1 cup buttermilk Basic Sugar Glaze, recipe follows 3 cups powdered sugar 1/2 cup milk Pinch of kosher salt 1 tablespoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F and spray the doughnut pans liberally with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, salt, and vanilla until light and fluffy.
In a separate bowl, whisk together the flours, baking soda, and baking powder.
Add the eggs and yolk to the mixer and cream until blended.
In 4 to 6 stages, alternately add the flour mixture and the buttermilk, mixing on medium-low the whole time and constantly scraping down the sides. Once the additions are done, turn the mixer to its lowest setting and gently add the blueberries, mixing just until evenly incorporated and the batter is a nice shade of blue.
Fill a large piping bag with the batter and fill each well in the pans about two-thirds full.
Bake for 18 to 20 minutes or until the dough springs back when poked for regular doughnuts, or 8 to 10 minutes for mini doughnuts.
When cool, dip the doughnuts into the glaze and shake off the excess. Place them on a wire rack so the glaze soaks in and gets a little crunchy on the outside. In a big bowl, combine all the ingredients and whisk together. Adjust the consistency by adding either milk (to thin) or powdered sugar (to thicken). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13376,"Breakfast Lasagna 1 1/2 cups chickpea flour 1/4 cup plus 8 teaspoons extra-virgin olive oil 1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper 12 ounces finely diced pancetta 8 large eggs, at room temperature
2 cups whole milk, at room temperature
One 7-ounce jar sun-dried tomatoes, drained and coarsely chopped
1/4 cup chopped fresh basil 3 tablespoons chopped fresh thyme 2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 cups shredded white Cheddar (8 ounces) 2 cups shredded fontina (8 ounces) Vegetable oil cooking spray
Instructions: For the crepes: In a medium, bowl, whisk together the chickpea flour, 1 1/2 cups water, 1/4 cup of the olive oil, cumin, salt, coriander and pepper. In a 10-inch nonstick skillet heat 1 teaspoon of oil over medium-high heat. Pour 1/3 cup of the batter into the pan. Tilt the pan so the batter coats the bottom of the pan. Cook until the underside edges begin to turn golden, about 3 minutes. Using a heat-proof silicone spatula, flip the crepe and continue to cook on the other side until golden, 3 minutes. Repeat with the remaining oil and batter to make a total of 8 crepes. For the custard: In a 12-inch nonstick skillet, cook the pancetta over medium-high heat until crispy, about 12 minutes. Remove from the heat. Using a slotted spoon, remove the pancetta and drain on paper towels. In a medium bowl beat the eggs and milk together until smooth. Add the tomatoes, basil, thyme, salt and pepper. In another medium bowl, mix the Cheddar and fontina together. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9-by-13-by-2-inch glass or ceramic baking dish with cooking spray and set aside. To assemble the lasagna, ladle 1 cup of the custard into the bottom of the prepared baking dish. Arrange two crepes, side-by-side on top. Sprinkle one-quarter of the cheese mixture on top. Sprinkle one-quarter of the pancetta over the cheese. Repeat the layers using the remaining crepes, custard, cheese and pancetta. Pour any remaining custard over the lasagna and bake until puffed and golden, 30 to 35 minutes. Cut into squares and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13377,"Turkey Meatloaf with Feta and Sun-Dried Tomatoes Vegetable cooking spray 1/2 cup plain bread crumbs 1/3 cup chopped fresh flat-leaf parsley 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes 2 cloves garlic, minced, optional 2 eggs, at room temperature, lightly beaten 2 tablespoons whole milk 1/2 cup crumbled feta cheese 1 1/2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 pound ground turkey, preferably dark meat Instructions: Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a 9 by 5-inch loaf pan with cooking spray. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13378,"Crumbled Biscotti Crust with Lemon Liquor Cream and Deconstructed Lime Tart 150 grams (2/3 cup) unsalted butter 100 grams (1/2 cup) sugar
300 grams (2 1/3 cups) all-purpose flour, plus more for dusting
60 grams (3 each) egg yolks 200 grams (2/3 cup) white chocolate pastilles, couverture 20 grams (3 tablespoons) paillettes de feuilletine
80 grams (1/3 cup) lime juice 250 grams (1 1/4 cups) sugar
100 grams (5 each) egg yolks
50 grams (1 large) whole eggs
Zest of 5 limes
200 grams (3/4 cup plus 2 tablespoons) unsalted butter
1 cup whipped cream
60 to 80 grams (1/4 to 1/3 cup) lemon juice 75 grams (1/3 cup) limoncello
250 grams (1 1/4 cup) sugar
100 grams (5 each) egg yolks
50 grams (1 large) whole eggs
Zest of 3 lemons
150 grams (2/3 cup) unsalted butter
1 cup whipped cream
1 pint raspberries 6 blueberries 6 blackberries 1 pint strawberries, sliced 1/4 inch thick Pomegranate seeds, for garnish Edible flowers, for garnish Instructions: For the pastry/biscotti crumble: Preheat the oven to 350 degrees F. Beat the butter and sugar in a stand mixer fitted with a paddle attachment on medium speed until light and fluffy. Turn the speed down to low, add the flour and mix to combine. Add the egg yolks and continue mixing until just combined. Turn out onto a floured work surface and lightly knead a couple of times. Wrap in plastic wrap and refrigerate for about 20 minutes. When ready, line a sheet pan with parchment paper and roll out the dough to about 3/8 inch thick. Use a 3-inch round cutter to cut out 6 rounds and place them evenly spaced on one half of the prepared pan. Place the remaining scraps on the other half of the pan and bake until lightly golden, 12 to 15 minutes. Allow to cool completely. For the white chocolate wafer: Microwave the white chocolate at 15 to 20 second intervals, stirring between each, until the chocolate is almost completely melted. When you can still see pieces of the pastilles but it's still mostly melted, remove and continue to stir the chocolate until completely smooth. Gently fold in the feuilletine. Spread out evenly on to a clean dry half sheet pan into a rectangle about 1/8 inch thick. Refrigerate until firm and crisp, about 20 minutes. Once set, use a 3-inch round cutter to cut in to 6 discs and set aside. For the lime curd: Whisk together the lime juice, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lime zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip. For the lemon curd: Whisk together the lemon juice, limoncello, sugar, egg yolks and eggs in a saucepan over medium heat until just thickened. Add the lemon zest, whisk in the butter, then whisk over an ice bath until completely chilled. Fold in the whipped cream and transfer the mixture to a piping bag fitted with a round tip. To assemble the lime tarts: Pipe a thin layer of lime curd on the bottom of one of the pastry rounds, then stand some raspberries around the border of the round, nestling them along the edge of the cream. Pipe some more lime curd in the center of the berries to the tops then place a chocolate wafer on top. Pipe a little more curd on top of the wafer to secure 1 blueberry, 1 blackberry and 1 flower to the top for garnish. Repeat 5 more times. To assemble the lemon tarts: Crumble about 1/4 cup of the baked pastry scraps on the base of a small serving dish. Line the outside with sliced strawberries. Pipe the lemon curd in the center of the dish. Garnish with some pomegranate seeds and edible flowers. Repeat 5 more times. To serve: Place a lime tart on one side of a plate and a lemon cream on the other. Repeat 5 more times. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13379,"Roast Beef and Endive Salad 2 shallots, finely chopped 1/2 cup coarsely chopped walnuts 3/4 pound thick-cut deli roast beef, fat trimmed 1/4 pound gruyere cheese 5 heads endive 1/4 cup chopped fresh parsley 3 tablespoons chopped fresh tarragon 2 tablespoons dijon mustard 2 tablespoons red wine vinegar Kosher salt and freshly ground pepper 1/2 cup extra-virgin olive oil 1/3 cup coarsely chopped cornichons or dill pickles Instructions: Preheat the oven to 400 degrees F. Soak the shallots in a bowl of cold water, 10 minutes. Spread the walnuts on a baking sheet and toast in the oven until golden, about 7 minutes; let cool. Meanwhile, stack the roast beef slices and cut crosswise into 1/2-inch-wide strips. Cut the cheese into 1 1/2-by- 1/4-inch sticks. Slice each head of endive lengthwise into 6 spears. Transfer the beef, cheese and endive to a large bowl. Make the dressing: Drain the shallots, then transfer to a small bowl along with the parsley, tarragon, mustard, vinegar and 1/2 teaspoon each salt and pepper. Whisk until combined. Drizzle in the olive oil, whisking until blended. Stir in the cornichons. Add the dressing to the bowl with the roast beef and toss. Divide among plates and top with the walnuts. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 13380,"Parmesan Pork Chops with Arugula-Fig Salad 4 boneless center-cut pork chops (1 inch thick; about 5 ounces each) Kosher salt and freshly ground pepper 2 tablespoons vegetable oil 1/4 cup grated parmesan cheese 1/2 teaspoon dried oregano Grated zest and juice of 1 lemon 1 clove garlic, grated 12 dried Mission figs, stemmed and chopped 1 5-ounce package baby arugula (about 8 cups) 1 small bulb fennel, cored and thinly sliced 1 cup fat-free seasoned croutons (about 1 1/2 ounces) Instructions: Preheat the oven to 400 degrees F and line a baking sheet with foil. Season the pork chops with salt and pepper. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the pork chops and sear until golden brown, 2 to 3 minutes per side. Transfer to the prepared baking sheet (reserve the skillet). Mix the parmesan, oregano, lemon zest and garlic in a small bowl. Sprinkle on the pork chops. Bake until just cooked through, about 5 minutes. Remove from the oven and let rest 5 minutes. Meanwhile, add the figs and 3 tablespoons water to the reserved skillet. Cook over medium-low heat until the figs are soft and most of the water has evaporated, about 2 minutes; season with salt and pepper. Transfer to a large bowl and add the arugula, fennel, croutons, the remaining 1 tablespoon vegetable oil and the lemon juice; toss. Serve with the pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 13381,"Grilled Spinach-Artichoke Stuffed Chicken Breasts 4 skinless, boneless chicken breasts (about 8 ounces each) Half of one 5-ounce package soft garlic-and-herb cheese 1 canned artichoke heart, chopped
1 1/2 tablespoons chopped fresh parsley 1 1/2 tablespoons chopped fresh dill 1 teaspoon grated lemon zest plus 2 tablespoons lemon juice 2 tablespoons extra-virgin olive oil, plus more for the grill Kosher salt and freshly ground pepper 2 cups spinach leaves, stemmed 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: Mash the garlic-and-herb cheese, artichoke heart, parsley, dill and lemon zest in a bowl. Whisk the lemon juice and olive oil in a separate bowl; season with salt and pepper.
Season the pounded chicken on both sides with salt and pepper and brush with half of the lemon oil; top with the spinach. Spoon the filling over the top, leaving a 1-inch border around the edges. Roll up the chicken toward the pointy end; tie with 3 pieces of kitchen twine. Brush with the remaining lemon oil. Brush the grill grates with olive oil. Grill the chicken breasts, turning, until cooked through, 18 to 20 minutes. Transfer to a cutting board and let rest 5 minutes, then remove the twine and slice.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13382,"Mini Cupcake Buffet 1 box (18.25-ounce) white cake mix, divided 3 egg whites, divided 9 tablespoons vegetable oil, divided 1/3 cup plus 1 tablespoon blueberry juice, divided 1/3 cup plus 1 tablespoon pineapple juice, divided 1/3 cup plus 1 tablespoon cherry juice, divided 2 sticks butter, softened 8 ounces cream cheese, softened slightly 2 cups powdered sugar Red, blue, and yellow food coloring 24 fresh blueberries, for garnish 12 pieces dried pineapple, sliced in half, for garnish 12 maraschino cherries, stems removed and sliced in half, for garnish 3 (24-cup) mini cupcake tins 72 mini cupcake papers 3 resealable zip-top bags Instructions: Cook's Note: If you only have 1 mini cupcake tin, it is recommended that you mix up one batch of batter at a time and bake it off individually before mixing the next batter. Preheat the oven to 350 degrees F. Line 3 (24-cup) mini cupcake tins with paper liners. Evenly divide the cake mix into 3 medium bowls. In each bowl, add 1 egg white, 3 tablespoons oil, and 1/3 cup of one of the juices. Mix each for 2 minutes until the batter is well incorporated. Scoop the batter into muffin cups using a mini ice cream scoop or tablespoon measure, filling each a little more than half full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 10 to 12 minutes. Remove from the oven. When cool enough to handle, place the cupcakes on a wire rack to cool completely. In a medium bowl, beat together the butter with the softened cream cheese until combined. Slowly add in the powdered sugar until completely incorporated. Evenly divide the frosting between 3 bowls. Add the remaining 1 tablespoon of one of the juices to each and mix until well combined. Add a couple drops red food coloring to the cherry flavored, a couple drops blue food coloring to the blueberry flavored, and a couple drops yellow food coloring to the pineapple flavored. Mix until well combined Place each icing into a resealable bag and snip off 1/4- inch from the bottom corners of each bag. Pipe each flavored frosting atop its corresponding cupcake. If the frosting becomes too soft, chill in the refrigerator until it firms up enough for piping. Garnish the top of each cupcake with its corresponding garnish. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13383,"Vegetable Lasagna with Homemade Pasta and Jalapeno Bechamel 4 cups all-purpose flour, plus extra for dusting 1 teaspoon salt 6 to 7 large eggs, at room temperature 1 tablespoon olive oil 2 1/2 pounds butternut squash, peeled, seeds removed, and cut into large dice 3 tablespoons olive oil 1 Vidalia onion, diced 6 cloves garlic, chopped 2 tablespoons butter 1/4 cup coarsely chopped fresh sage leaves Salt and freshly ground black pepper 1/4 cup, plus 1 tablespoon butter 1/4 cup, plus 1 tablespoon all-purpose flour 4 cups milk 3 jalapenos, halved, seeds removed and mashed in a mortar and pestle Salt 1 tablespoon olive oil 1 1/2 cups canned whole tomatoes, crushed by hands 10 sheets pasta Jalapeno bechamel 1 bunch rapini (broccoli rabe), bottoms trimmed, blanched in salted water and coarsely chopped Roasted squash filling 2 cups ricotta 1/2 cup grated Parmesan cheese 1/4 cup whole sage leaves, for garnish 3 tablespoons honey 1 teaspoon cl flakes 1 tablespoon white wine 1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely chopped 2 cups cipollini onions, cooked in boiling water until tender and peeled 2 cloves garlic, finely chopped 3 tablespoons olive oil 1/2 cup walnuts, toasted cl Honey Instructions: Put the flour and salt in a large bowl and make a well in the center with your hands. Put the eggs in the center of the well and gently incorporate the eggs into the flour by pulling the flour into the eggs. Dust a clean working surface with flour, remove the dough from the bowl and knead for approximately 5 minutes, until the dough becomes smooth. Shape the dough into a disk, and wrap in plastic wrap and put in the refrigerator for 30 minutes, maximum 48 hours. Put a large pot of salted water over high heat and bring to a boil. Dust a clean working surface with flour, remove the dough from the refrigerator, divide into 5 equal pieces and cover with plastic wrap to prevent the dough from drying out. Using a pasta machine, roll each piece of dough out into long thin pieces, adjusting the dial for desired thickness. Put the pasta on a tray and dust with flour. Repeat with the remaining dough, dusting the pasta with flour in between layers to prevent them from sticking to one another. Trim the sheets to fit the baking dish, if necessary. Put the remaining olive oil on a large baking sheet. Cook the pasta in salted water, gently remove and put on a tray, cover in oil to prevent the pasta from sticking and set aside. Preheat the oven to 400 degrees F. Put the squash in a bowl, coat with 1 tablespoon olive oil and season with salt, and pepper. Roast the squash in the oven for approximately 45 minutes, until the squash has become tender and caramelized, turning over half way through cooking. Remove from the oven, put in a large bowl, mash slightly and set aside. Heat the remaining olive oil in a saute pan over medium-high heat, add the onions and garlic and saute until golden brown. Add the butter and allow to melt. Add the sage, stir, remove from heat. Add to the roasted squash, season with salt, and pepper, gently fold and set aside. Melt the butter in a small pot over medium heat. Add the flour, stir with a wooden spoon incorporating the flour into the butter until a paste consistency is achieved. Add the milk slowly and stir to incorporate, removing all the lumps. Once the mixture thickens, add the mashed jalapeno and season with salt and set aside. Preheat the oven to 350 degrees F, and oil a 9 by 13-inch baking dish. Layer the tomatoes, sheets of homemade pasta, jalapeno bechamel, chopped rapini (broccoli rabe), roasted squash filling, ricotta, and then sprinkle with Parmesan. Finish with a layer of jalapeno bechamel and put whole sage leaves on top, submerging them in sauce. Bake in the oven for approximately 30 minutes, then broil for an additional 5 minutes until jalapeno bechamel becomes golden brown. Serve with Charred Rapini Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the cl flakes, stir and remove from the heat. Add the white wine and set aside. Preheat a grill. In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle cl honey. ","[Barolo, Barbaresco, Dolcetto, Gavi]" 13384,"Wild Plant and Mussel Soup 4 tablespoons butter 4 cloves garlic, minced 1 small white onion, diced 3 cups chicken stock* (See Cook's Note) 1 cup fucus (sea vegetable, if available) 1 cup beach greens 1 cup bullwhip kelp 1 cup sea lettuce 2 pounds cleaned mussels 1 pound ramen noodles Instructions: In soup pot, saute butter, garlic, and onion. Add chicken stock. Allow stock to reduce 25 percent. Add fucus, beach greens, bullwhip kelp, and sea lettuce. When soup resumes boiling add fresh mussels and noodles. Cook until mussels open. Serve in soup bowls with fresh bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 13385,"Deconstructed Mexican Style Corn 5 tablespoons chipotle powder 3 tablespoons kosher salt 6 ears corn 1/2 red onion, minced 1 tablespoon vegetable oil 3/4 cup crumbled cotija cheese 3/4 cup mayonnaise 2 tablespoons roughly chopped fresh cilantro Zest of 2 limes Instructions: For the chipotle salt: Combine the chipotle powder and salt and store in an airtight container. For the corn: Heat a grill or grill pan over high heat until hot, and then add the corn and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, cut the kernels off the cobs. Heat the oil in a saucepan over medium heat and saute the onions until translucent, about 5 minutes. Add the charred corn kernels and cook until warmed. Stir in 1/2 cup of the cheese, the mayonnaise, cilantro and lime zest. Season with 1/4 to 1/2 teaspoon of the chipotle salt. Sprinkle with the remaining 1/4 cup cotija cheese and more chipotle salt. ","[Malbec, Tempranillo, Garnacha, Barbera]" 13386,"BBQ Pulled Pork Sandwiches 4 pounds pork shoulder roast 5 to 6 whole cloves 3 tablespoons Smokey BBQ Rub, recipe follows 2 red onions, thinly sliced 16 ounces barbeque sauce 1/4 cup sugar 3 tablespoons brown sugar 2 tablespoons dark chili powder 2 tablespoons smoked paprika 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon fresh ground black pepper 1 tablespoon kosher salt 1 teaspoon dry mustard 1/2 teaspoon cayenne pepper Instructions: Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll. Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.
","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]

" 13387,"Biltmore Estate Green Tomato Jam 5 pounds large green tomatoes 5 pounds sugar 3 lemons, sliced Instructions: Wash the tomatoes and cut into wedges. In a stainless bowl, sprinkle with the sugar in layers and let sit overnight. Bring to a boil in a heavy bottomed pan the next day, and then reduce the heat to a simmer for 1 hour. Add the sliced lemon and cook an additional 1 hour, over low heat. Cool and use or can according to USDA guidelines. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13388,"Eggscellent Bean and Beef Burrito 1 (10-ounce) can refried beans 1 teaspoon sour cream 6 jumbo eggs Salt and freshly ground black pepper 1 tablespoon chives, minced 2 tablespoons olive oil 1 pound ground beef 1 small onion minced 1 clove garlic minced 1 tablespoon minced poblano pepper 5 (6-inch) flour tortillas 1 cup shredded Colby cheese Salsa, for topping Sour cream, for topping Instructions: In a small bowl add refried beans and sour cream. Mix together and place in microwave for 2 minutes. Add 6 eggs and a dash of salt and pepper another bowl. Whip for 1 minute and add chives. In a large saute pan over medium high heat, add oil. Add meat and brown until cooked, approximately 6 minutes. Add onions, garlic and pepper and saute until fragrant. Season with salt and pepper and set aside. In a saute pan, add oil. Pour about 2-ounces of egg into pan. With a rubber spatula, flip eggs to cook other side. Repeat with remaining egg. Lay tortillas out on a cutting board. With a rubber spatula, spread refried beans onto tortilla. Place about a 1/2 cup of beef mixture in center. Fold tortilla into a burrito. Repeat with remaining tortillas. Wrap egg on the outside of the tortilla wrap. Top with cheese. Place in microwave for 3 minutes to melt cheese. Top with salsa and sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 13389,"Sangria 1 bottle red wine, dry, full bodied 2 cups California red or black seedless grapes, picked from stem and rinsed 1 orange, sliced 1/4 with skin 1 nectarine or peach, sliced into thin wedges 2 tablespoon honey 1 cup soda water (optional) 8 California green grapes, small clusters. Instructions: Combine all ingredients except soda water in pitcher. Stir well. Refrigerate for 2-24 hours to allow flavors to meld. Add soda water if desired and serve with or without the fruit pieces, in glasses garnished with small clusters of grapes. Nutritional Stats: 1/2 cup serving: Calories 146; Protein 1g; Fat less than 1g; Calories from Fat 3%; Carbohydrate 21g; Cholesterol 0mg; Fiber 1g; Sodium 6mg. ","[Tempranillo, Garnacha, Barbera, Merlot]" 13390,"Stove-Free Chicken with Red Bliss Potatoes, Summer Squash and cl-Garlic Butter 2 teaspoons celery salt Kosher salt 2 sticks (1 cup) unsalted butter, at room temperature
1/2 teaspoon red cl flakes
4 cloves garlic, chopped
1 lemon, halved One 4-pound organic chicken, brought to room temperature 1 hour before cooking
Freshly cracked black pepper 1 1/2 pounds red bliss potatoes, quartered
3 shallots, quartered
1/4 cup extra-virgin olive oil
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1 cup fresh basil leaves, torn
1 jalape?o, thinly sliced, slices stored in ice water
Instructions: Preheat a grill to 325 degrees F. In a small bowl, mix the celery salt with a few pinches of kosher salt. In a medium mixing bowl, stir together the butter, red chili flakes, garlic, the juice of half a lemon and half of the celery salt mixture. Put some of the butter mixture on a spoon and press it under the skin of the chicken from the cavity side. Continue to work more of the butter mixture under the skin and towards the front of the bird, evenly spreading it over the breast. Work the rest of the butter mixture under the skin of the legs. It's okay if it's coming out the side; it will drip onto the potatoes as it cooks. Season the interior and exterior of the chicken liberally with the remaining celery salt mixture and some salt and pepper. Put the potatoes and shallots in a large skillet. Drizzle with the olive oil and season with salt and pepper. Put the skillet on the center of the grill. Arrange 2 bricks on either side of the skillet. Set a cooling rack on top of the bricks over the skillet. Put the chicken on the rack and reduce the heat to low. The grill should maintain a temperature of 325 degrees F. Roast the chicken for approximately 30 minutes. If the potatoes begin to brown too much, turn them and add a splash of water to deglaze the bottom. After 30 minutes, add the zucchini and yellow squash to the skillet. Cook until the chicken reaches an internal temperature of 155 degrees F, another 20 to 30 minutes. Transfer the chicken to a cutting board to rest for 5 minutes before carving. Top the potato-squash mixture with the basil, jalape?o slices, the juice of the remaining lemon half and some salt. Toss to combine. Carve the chicken and serve with potato-squash mixture on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 13391,"Enriched Chocolate Sauce 1/2 cup heavy cream 2 tablespoons sugar 1 teaspoon ground cinnamon 1 tablespoon unsalted butter 4 ounces semisweet chocolate 2 teaspoons dark rum 1/8 teaspoon grated orange zest Instructions: In a medium saucepan over low heat, bring the cream, sugar, cinnamon and butter to a rolling boil. Remove from the heat, add the chocolate and stir until the chocolate melts. Add the rum and stir in the orange zest before serving. ","[Chardonnay, Port, Moscato, Riesling]" 13392,"Potato Cauliflower Parsnip Soup with a Pancetta Potato Hash 1 stick butter
5 cloves garlic, sliced
2 leeks, greens and whites, cut small 2 leeks, greens and whites, cut small
1 parsnip, cut small
1 head cauliflower, chopped
2 potatoes, chopped
2 boxes (4 quarts) chicken stock
1 tablespoon fresh thyme leaves, chopped
1/8 teaspoon grated nutmeg
Salt and freshly ground pepper 1/3 cup chopped pancetta
Olive oil, if needed 1 potato, chopped into small cubes
1/4 cup pine nuts
1 teaspoon chopped fresh parsley
Pinch paprika
Salt and freshly ground pepper Instructions: For the soup: In a large Dutch oven or stockpot, melt the butter and cook until it starts to brown. Add the garlic, leeks and parsnips. Cook the vegetables until tender, stirring frequently, about 12 minutes. Add the cauliflower, potatoes and chicken stock. Let the stock come to a simmer and cook until the cauliflower and potatoes are tender, about 20 minutes. Add the thyme, nutmeg and some salt and pepper. Puree the soup. Keep warm until ready to serve. For the hash: In a medium saute pan, cook the pancetta, adding a little oil if need. Once the pancetta is halfway cooked, add the potatoes and brown. Add the pine nuts, parsley paprika and some salt and pepper. Cook until the pine nuts are browned and the potatoes are brown and crisp. When ready to serve, plate the soup and top with hash. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 13393,"Summer Gazpacho 10 tomatoes, quartered 1 jalapeno 6 cloves garlic 3 tablespoons olive oil Salt and freshly ground black pepper 1 link chorizo, casing removed 2 stalks celery, chopped 1/2 onion, chopped 1 carrot, chopped 1/2 cup white wine 1 tablespoon tomato paste 3 cups low-sodium chicken stock 1 (14-ounce) can diced tomatoes 1 bay leaf 5 sprigs fresh thyme 1 tablespoon cumin 1 cup heavy cream 1 pint cherry tomatoes Instructions: Serving suggestions: cantaloupe balls, chopped tomatoes, chopped bell peppers, minced mint Preheat oven to 350 degrees F. Toss tomatoes, garlic cloves and jalapeno with olive oil, salt and pepper on a large sheet tray. Roast 25 minutes. Brown chorizo in a large pot over medium-high heat. Add celery, onions and carrots and soften without browning. Deglaze with white wine. Add tomato paste and cook until bottom of pot begins to brown. Deglaze with stock. Add canned tomatoes, bay leaf, thyme and cumin. Simmer 30 minutes. Add heavy cream. Remove stems from herbs and blend mixture in a blender. Remove vegetables from oven and add to blender along with cherry tomatoes. Season with salt and pepper and chill. Check seasoning again, and serve with garnishes of your choice. This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 13394,"Spiced Gingerbread Piggies 1 cup (2 sticks) unsalted butter, at room temperature 1/2 cup light brown sugar 1/4 cup mild molasses 2 1/2 cups all-purpose flour, plus more for dusting 1 tablespoon ground cinnamon 1 tablespoon ground ginger 2 teaspoons ground allspice 1/2 teaspoon baking soda 1/2 teaspoon freshly ground black pepper 1/2 teaspoon fine salt 1/4 teaspoon ground cloves 1/8 teaspoon ground nutmeg 1/8 teaspoon cayenne pepper Royal Icing, recipe follows 2 egg whites 3 cups confectioners' sugar, whisked to remove lumps Juice of 1/2 lemon Food coloring, optional Instructions: Combine butter, sugar, and molasses in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. Meanwhile, whisk together the remaining dry ingredients in a separate bowl. Add the dry ingredients to the butter mixture in increments, and continue to beat until thoroughly mixed together. Pour the dough out onto the countertop and divide into 3 pieces. Press each piece into a disk and wrap in plastic wrap. Place in the refrigerator and chill for 1 to 2 hours, or up to 3 days. Adjust the racks to the center of the oven and preheat to 350 degrees F. Line sheet trays with parchment paper. Spread 2 large pieces of parchment paper out and very lightly flour them. Place a disk of dough between the parchment sheets and roll out to 1/4-inch thickness. Repeat with the remaining disks of dough. Rework all the scraps into balls and re-chill before reusing. Repeat with all the dough. Cut out cookies and place on the parchment-lined sheet trays with an offset spatula, leaving 1 inch between each cookie. Bake the cookies for 10 to 12 minutes. Cool on the sheet trays for 5 minutes, and then transfer to a cooling rack to continue cooling to room temperature before decorating the cookies with Royal Icing. Add the egg whites, sugar and lemon juice to a large bowl. Beat, using a hand mixer, until glossy and stiff, 5 to 6 minutes. Add food coloring, if using, and mix well. Place in icing bags with fine tips to decorate cookies.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13395,"Crescent Samosas 2 tablespoons olive oil 1 garlic clove, minced 1 (4.5-oz.) can Old El Paso? Chopped Green Chiles 1 (14 1/2-oz.) can whole new potatoes, drained, diced 1/2 teaspoon salt 1 (15-oz.) can LeSueur Very Young Small Early Peas, drained 1 teaspoon curry powder 1 1/2 teaspoons lemon juice Pepper to taste 2 (8-oz.) cans Pillsbury? Refrigerated Reduced Fat Crescent Dinner Rolls Sauce 1 cup plain yogurt 2 tablespoons chopped fresh cilantro 1/2 teaspoon cumin 1/4 teaspoon salt Dash pepper Instructions: Heat oven to 375 degrees F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. Bake at 375 for 15 to 20 minutes or until samosas are golden brown. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.; ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 13396,"Apple Brown Betty 1 1/2 pounds cooking apples (recommended: McIntosh or Granny Smith) 4 slices whole wheat bread 1/2 cup butter 3/4 cup packed brown sugar 2 tablespoons water Instructions: Preheat oven to 375 degrees. Peel, core and slice apples. Place the bread slices in a food processor and blend to make fresh crumbs or finely chop it up. Rub a 1-quart baking dish thickly with butter then sprinkle liberally with brown sugar. Add alternating layers of sliced apples, sugar, and bread crumbs, then repeat, ending with bread crumbs. Thickly sprinkle with sugar and dot with extra butter. Sprinkle on the water. Bake for 45 minutes to 1 hour until well browned on the top. Serve warm with vanilla ice cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 13397,"Mimosa 1 bottle brut Champagne or sparkling white wine 1/2 gallon fresh squeezed orange juice, strained Instructions: In a large pitcher, mix the Champagne with the orange juice. Stir thoroughly. Garnish with fruit slices or sweet cherries. ","[Champagne, Prosecco]" 13398,"Ovengold® Turkey Avocado Sandwich with Bacon 2 slices Wheat bread 1 TBSP Boar's Head Honey Mustard 1 leaf Lettuce 2 slices Tomato 4 slices Avocado 6 slices Boar's Head Ovengold? Turkey Breast 2 slices Boar's Head Sharp Wisconsin Cheddar Cheese 2 slices Boar's Head Imported Bacon, cooked Instructions: Place bread onto a clean work surface. Spread honey mustard on one side of each slice of bread. Layer ingredients on top of one slice of bread in the following order: lettuce, tomato, avocado, Ovengold Turkey Breast, cheese, then bacon. Crown with the second slice of bread (honey mustard side down) and cut diagonally to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13399,"Brined Turkey Breast with Spanish Spice Rub and Sour Orange Sauce 2 quarts cold water 1/2 cup kosher salt 1/2 cup granulated sugar 1 boneless turkey breast, 4 to 5 pounds Spanish Spice Rub, recipe follows Vegetable oil 4 oranges, halved Sour Orange Sauce, recipe follows Flat-leaf parsley leaves 2 tablespoons olive oil 1 medium Spanish onion, chopped 4 cloves garlic, coarsely chopped 2 cups fresh orange juice 2 teaspoons grated orange zest 1/4 cup fresh lime juice 2 tablespoons honey 4 cups homemade chicken stock Salt and freshly ground black pepper 2 tablespoons cold unsalted butter, cut into pieces 2 teaspoons chopped fresh thyme 2 tablespoons chopped fresh flat-leaf parsley Instructions: Place water in a large bowl or plastic container. Whisk in salt and sugar and let sit 5 minutes to dissolve. Add the turkey breast, cover, and let sit in the refrigerator for 45 minutes. Heat grill to medium-high. Remove turkey from the brining solution, rinse well under cold water and pat dry with paper towels. Rub the skin side of the turkey with the rub. Using tongs, dip paper towels into the oil and oil the grates of the grill. Place the turkey on the grill, rub side down and grill until slightly charred and a crust has formed, about 4 to 5 minutes. Reduce the heat of the grill to medium, turn the turkey over and continue cooking, with the lid closed for 30 to 40 minutes or until an instant-read thermometer inserted into the center of the breast registers 155 degrees F (the temperature will continue to rise off the heat). Remove from the heat, loosely tent with foil and let rest 10 minutes before slicing. Slice into 1/2-inch thick slices. While turkey is resting, brush the cut side of oranges with oil and place cut side down on the grill and grill until slightly charred. Ladle sour orange sauce onto a platter and top with the sliced turkey. Garnish with grilled oranges and parsley leaves. 6 tablespoons Spanish paprika 2 tablespoons cumin seeds, ground 1 tablespoon mustard seeds, ground 4 teaspoons fennel seeds, ground 4 teaspoons coarsely ground black pepper 2 teaspoons kosher salt Whisk together in a bowl. Sour Orange Sauce: Heat the oil in a medium saucepan over medium-high heat on the grates of the grill. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the orange juice, zest, and lime juice and cook until the mixture is reduced to about 1/2 cup. Stir in the honey. Add the chicken stock and cook until it's reduced to a sauce consistency, about 2 cups. Strain the sauce into a bowl, whisk in the butter, and season with salt and pepper. Stir in the thyme and parsley and serve hot. ","[Rioja, Tempranillo, Garnacha, Barbera]" 13400,"Moroccan Lamb Chops 1 pair of \frenched\ lamb chops 1/3 cup apple cider 1 teaspoon brown sugar Salt and freshly ground black pepper 2 cloves garlic, minced 1 pinch cinnamon 1 bosc pear, cored and cut into 6 wedges Fried Plantains, recipe follows Instructions: Combine the apple cider, brown sugar, salt, freshly ground black pepper, garlic, and a pinch of cinnamon. For best results put in large resealable plastic bag. Add the lamb. Turn to coat the lamb. Squeeze out the air and seal the bag. Refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Remove the lamb from the refrigerator and place in a roasting pan. Roast for 10 to 15 minutes (depending on temperature of meat preferred). Remove from oven and preheat the broiler. Place 3 pear wedges on top of each piece of lamb. Place lamb under broiler for 2 to 3 minutes to allow the pears to caramelize with the brown sugar. Serve with Fried Plantains. Fried Plantains: Vegetable oil 2 green plantains, peeled, and sliced thinly lengthwise with a mandoline Salt Fill a deep pot halfway with oil. Heat the oil to 350 degrees F. Place plantains in hot oil and fry until golden and crisp. Remove to drain on a paper towel lined plate. Season immediately with salt. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 13401,"Steamed Green Beans 1 pound green beans, cleaned 2 tablespoons butter Salt, to taste Instructions: Steam green beans in a steamer for 7 minutes. Place green beans and butter in saucepan and heat through. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling]" 13402,"Fettuccine Alfredo (Lighter Version) 1 pound fresh linguine 1 1/2 teaspoons cornstarch 1 cup milk 1 tablespoon butter 1/4 cup light cream 1/2 cup freshly grated Parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 3 minutes. In a saucepan melt butter, add milk and then whisk in cornstarch over medium heat until lightly thickened. Add pasta to the saucepan and toss. Add light cream, Parmesan cheese, salt and pepper, nutmeg to taste. Toss and thicken more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13403,"Chocolate-Orange Bread Pudding Nonstick cooking spray, for the baking dish 4 large eggs
1 cup whole milk
1/2 cup heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
6 cups bread cubes (1-inch cubes), such as sourdough 1/2 cup dark chocolate chips
1 cup orange juice, fresh or store-bought 1/4 cup granulated sugar
1/4 cup packed light brown sugar
1 tablespoon cornstarch
1 navel orange, zested
Instructions: For the pudding: Preheat the oven to 350 degrees F. Lightly spray a 2-quart baking dish with nonstick cooking spray. Whisk together the eggs, milk, cream, granulated sugar, vanilla and salt in a large bowl. Pour in the bread and chocolate chips. Toss until the bread is coated on all sides and the chocolate is distributed. Pour into the prepared baking dish. Bake until puffed and golden brown, 45 to 50 minutes. For the sauce: Meanwhile, place a small saucepot over medium-high heat. Set aside 1 tablespoon of the orange juice. Pour the remaining orange juice and sugars into the saucepot and whisk until combined. Bring to a simmer and simmer, whisking occasionally, until the sugars dissolve, about 10 minutes. Whisk together the reserved orange juice and cornstarch in a small bowl. Pour into the sauce and whisk until combined. Cook until the sauce becomes syrupy, about 5 minutes. Stir in the orange zest. The sauce will thicken more as it cools. Pour the warm sauce over the pudding and serve.
","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 13404,"Roasted Chicken Pot Pie 2 1/2 cups all-purpose flour 8 ounces (2 sticks) unsalted butter, cut into 1/2-inch cubes 1/4 cup finely grated Parmesan Pinch of salt 8 tablespoons ice water 3 pounds bone-in, skin-on chicken thighs, rinsed and patted dry 2 tablespoons olive oil 1/2 teaspoon granulated garlic 1/2 teaspoon paprika Kosher salt and ground black pepper 6 tablespoons unsalted butter 1 large onion, chopped finely Kosher salt and ground black pepper 3 medium carrots, peeled and cut crosswise into 1/4-inch pieces 1 small bulb fennel, cut into quarters and sliced crosswise into 1/4-inch pieces 1 parsnip, peeled and cut crosswise into 1/4-inch pieces 4 cloves garlic, minced 6 tablespoons all-purpose flour 1/4 cup dry sherry 4 cups chicken stock, plus additional as needed for thinning the sauce 1/4 cup milk 3/4 cup frozen peas 3 tablespoons finely chopped fresh Italian parsley leaves 2 teaspoons chopped fresh thyme leaves All-purpose flour, for dusting 1 large egg, for egg wash Instructions: For the crust: Combine the flour, butter, Parmesan and a pinch of salt in the bowl of a food processor fitted with the pastry blade. Pulse a few times until the mixture resembles fine gravel. Add up to 8 tablespoons of ice water, a few tablespoons at a time, until the dough comes together and forms a ball. Remove from the food processor and form the dough into a disk; wrap it in plastic wrap and refrigerate for at least 30 minutes or until ready to use. For the roast chicken: Meanwhile, preheat the oven to 325 degrees F. In a large bowl, slather the chicken with the olive oil and sprinkle with the granulated garlic, paprika, 1 teaspoon salt and 1/2 teaspoon pepper. Set the chicken on a rack in a roasting pan and roast until the skin is golden and crispy and a thermometer inserted into the thickest part of a thigh reaches 165 degrees F, 45 to 60 minutes. Set aside to cool. When cool enough to handle, remove the skin, pull the meat from the bones and tear it into bite-size pieces (you need 4 cups of the meat for the pie). For the filling: Heat the butter in a Dutch oven over medium-high heat. When the butter has melted, add the onion, 1/2 teaspoon salt and a dash of pepper and cook until soft, about 3 minutes. Add the carrots, fennel and parsnip and cook until the vegetables are brightly colored, 2 to 3 minutes. Add the garlic and when fragrant, stir in the flour. Cook for about 5 minutes, stirring constantly. Add the sherry and scrape up any bits stuck to the pan. When the liquid has almost evaporated, stir in the chicken stock and milk and cook, stirring, until the sauce is thick enough to coat the back of a spoon, about 10 minutes. If the sauce becomes too thick, add more chicken stock to reach the desired consistency. Remove from the heat and stir in the chicken, peas, parsley, thyme, 1 tablespoon salt and 1/2 teaspoon pepper. To assemble: Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough to a 1/4-inch-thick rectangle, about 15 inches long by 11 inches wide. If using individual ramekins, cut 6 circles in the shape of the ramekins plus an extra 1-inch overhang. If using a 9-by-13-inch pan or similar-sized shallow baking dish, cut to that shape plus an extra 1-inch overhang. Pour the filling into the ramekins or pan. Lay the dough over the filling and trim to 1/2 inch from the edge. Fold the overhang under itself to create a lip around the edge and use your fingers to flute the edges, or use the tines of a fork to create an attractive edge. Alternatively, simply tuck the overhang dough into the side of the pan. Cut a 1-inch vent hole in each small pie or four to six 1-inch vent holes in a large pie. In a small bowl, lightly beat the egg with 1 tablespoon water. Lightly brush the pie crust with the beaten egg. Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes for small pies and about 60 minutes for a large pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13405,"Mini Brioche Rolls 1/2 cup warm water (110 to 120 degrees F) 1 package dried yeast 3 tablespoons sugar 6 extra-large eggs, at room temperature 4 1/2 cups unbleached flour 2 1/2 teaspoons kosher salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 egg mixed with 1 tablespoon milk, for egg wash Instructions: Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it's at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough to sit at room temperature for 1 hour. Meanwhile, grease 20 mini brioche tins. Set aside.
Place the dough in the bowl of an electric mixer fitted with the dough hook, add the softened butter in chunks, and mix for 2 minutes, adding additional flour as needed to make a ball. Turn the dough onto a lightly floured board and divide the dough into 20 (1 3/4-ounce) balls and place them in the tins. Cover the tins with a damp towel and set aside to rise at room temperature until doubled in volume, about 2 hours.
Preheat the oven to 350 degrees F. When the rolls have risen, brush the top of each with the egg wash and bake for 20 minutes, or until the tops spring back and it sounds slightly hollow when tapped. Turn the rolls out onto a wire rack to cool. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13406,"Chocolate Manhattan 1 teaspoon honey 1 teaspoon cocoa powder
2 ounces bourbon, such as Woodford Reserve 1 ounces sweet vermouth, such as Carpano Antica Formula 4 dashes chocolate bitters, such as Fee Brothers Aztec Chocolate Bitters
1 small slice fresh red cl
Instructions: Put the honey and cocoa powder on separate small plates. Prepare a glass by dipping half of the rim into the honey (take care to wipe off the excess), then the same half of the glass into the cocoa powder. Set aside. Add the bourbon, vermouth, bitters and cl slice to a mixing glass and lightly muddle the cl to extract just a little heat. Add ice and stir the cocktail thoroughly. Using a julep strainer, slowly strain into the prepared glass, taking care not to aerate the liquid.
","[Bordeaux, Syrah, Zinfandel, Port]" 13407,"Frittata with Peaches and Cherries 8 ounces frozen peaches, thawed and drained 8 ounces frozen cherries, thawed and drained 6 eggs, at room temperature 1/4 cup whole milk 1/3 cup sugar 1 tablespoon chopped fresh thyme leaves 1/2 teaspoon kosher salt 1 tablespoon vegetable or canola oil 1/3 cup (3 ounces) crumbled goat cheese Maple syrup, for serving Instructions: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Place the thawed peaches and cherries on a paper towel-lined plate to remove any excess juices. Set aside. In a medium bowl, whisk the eggs, milk, sugar, thyme, and salt until smooth. Stir in the fruit. Heat the oil in a 10-inch, oven-safe, nonstick skillet (without a rubber or plastic handle) over medium heat. Pour in the egg mixture and, using a wooden spoon, carefully distribute the fruit evenly in the pan. Sprinkle the cheese over the top and cook without stirring for 5 to 6 minutes, or until the edges start to set. Transfer the skillet to the oven and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. Cool for 5 minutes. Using a silicone or rubber spatula, loosen the edge of the frittata and slide onto a platter. Cut into wedges and serve with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13408,"Spicy Kale Chips 1/4 teaspoon garlic powder 1/4 teaspoon paprika 1/4 teaspoon crushed red pepper 1/4 teaspoon salt 1 bunch kale, cleaned, stemmed, ribs removed and torn into pieces 1 tablespoon olive oil Instructions: Preheat the oven to 300 degrees F.
Mix the garlic powder, paprika, red pepper and salt in a bowl. Toss the kale in the oil. Season the kale with the spice mixture. Evenly spread the leaves out on a tray. Bake until crispy, 20 to 25 minutes. ","[Syrah, Tempranillo, Barbera, Garnacha]" 13409,"Chocolate Hazelnut Decadence Cake Pop 1 pound dark chocolate, melted 2 ounces granulated sugar
1 ounce cocoa powder
3 ounces hot brewed espresso 1 stick (4 ounces) unsalted butter, cubed
2 large eggs 2 vanilla beans, split and scraped
250 grams milk chocolate 600 grams hazelnut praline paste
300 grams feuilletine flakes
2 sticks (8 ounces) unsalted butter, softened 8 ounces confectioners' sugar
2 vanilla beans, split and scraped 1/4 cup raspberry puree
12.5 ounces semisweet chocolate chips Instructions: For the flourless chocolate cake: Preheat the oven to 350 degrees F. In a food processor, mix together the melted chocolate, granulated sugar and cocoa powder. Pour in the hot espresso while mixing and process until the mixture turns creamy. Add the cubed butter piece by piece and process until fully incorporated. Add the eggs 1 at a time and mix until fully emulsified. Mix in the vanilla. Fill the cavities of a small-cavity silicon mold with the batter, place in a water bath and bake for 12 minutes. Let cool completely, then refrigerate to set. Once set, remove from the molds. For the milk chocolate hazelnut crunch: Put the milk chocolate in a mixing bowl and melt over a double boiler. Add the praline paste and mix until fully emulsified. Take the chocolate mixture off the double boiler and add the feuilletine flakes. Fold gently until fully combined (making sure to scrape the bottom of the bowl). Spread evenly on a silicone mat and let set. Cut out pieces the same size as the bottom of the cakes and refrigerate until hardened. For the raspberry vanilla bean cream: Put the butter, sugar and vanilla in the bowl of a stand mixer and cream together until light, fluffy and lighter in color. Add the raspberry puree and mix slowly until completely combined. To assemble: Microwave the chocolate chips in a microwave-safe bowl in 15-second intervals until melted, about 1 minute total, stirring between each interval. Make a small cavity in the bottom of each cake and fill the hole and smear the bottom with the raspberry vanilla bean cream. Place a disc of the milk chocolate hazelnut crunch on the bottom of each cake. Poke a hole in each disc and insert a lollipop stick. Dip in the melted chocolate and garnish as desired. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 13410,"Grilled Sambal Quail with Braised Green Papaya 4 tablespoons sambal (condiment) 2 tablespoons minced garlic 2 tablespoons minced ginger 1/2 cup red wine 1/4 cup chopped scallions 2 tablespoons molasses 1/2 cup canola oil Salt and black pepper to taste 8 quail 2 tablespoons butter 2 tablespoons brown sugar 2 medium sized green papaya, skinned and diced Juice of 1 lime 1/2 cup chicken stock Salt and black pepper to taste 1/2 cup ground red cl (ancho, chimayo or pasilla) 1/2 tablespoon ground cumin 3 cups canola oil 1 teaspoon salt Instructions: Mix all ingredients, marinate and refrigerate quail for at least 6 hours; overnight is ideal. Season the quail and grill until done; this will take about 20 minutes. Be careful not to burn the skin. Place on top of the braised papaya. Garnish with chili oil. (Recipes for the braised papaya and chili oil to follow). In a saucepan, melt butter and sugar together. Add papaya and cook for 5 minutes. Season. Add lime juice and chicken stock and simmer for 30 minutes or until papaya is al dente. Season with salt and pepper. Heat chili and cumin in a saute pan until barely smoking. Whisk in oil and salt. Transfer to tall, glass jar and let stand overnight. Oil will separate. ","[Cabernet Sauvignon, Syrah, Tempranillo, Pinot Noir]" 13411,"Pollo Diablo (Garlicky, Spicy, Deep-fried Chicken) 12 cups corn oil, for deep frying 3/4 cup egg whites 4 quarters skinless chicken, boned and cut into 1/2-inch pieces Garlic salt Freshly ground black pepper 3 cups cornstarch 4 tablespoons minced garlic 1 teaspoon minced yellow onion 3/4 tablespoon minced green onion Pinch dried crushed red pepper Freshly ground black pepper 1/2 minced serrano pepper 1/2 minced jalapeno pepper Pinch garlic salt Pinch garlic powder 1/2 cup hot chili oil, divided 2 tablespoons sesame oil, divided 2 cups freshly chopped green onions Instructions: In a Dutch oven or deep-fryer heat oil to 375 degrees F. In a medium bowl, beat the egg whites with a handheld mixer until frothy. Place the chicken pieces into the egg whites, mixing until each piece is covered. Sprinkle with a pinch each of garlic salt and freshly ground black pepper and stir to distribute. Dredge the chicken pieces in cornstarch, draining most of the egg white from chicken by picking up a handful and allowing the egg white to drain while moving to the cornstarch. Cover the pieces completely by turning in corn starch. Pick up the chicken in handfuls and transfer from hand to hand to shake off most of the starch. If using a deep-fryer place the pieces into a fry basket. Lower into hot fry oil and shake basket after 10 to 15 seconds to make sure the pieces separate as they cook. Fry until the pieces float on top of the oil and are light brown, approximately 4 to 5 minutes. The chicken should appear somewhat dry, not oily, when the basket is lifted. If frying in a Dutch oven place pieces of chicken in hot oil and fry until light brown, about 5 to 7 minutes. For the garlic mixture: In a small bowl, add all the garlic mixture ingredients and toss to thoroughly combine. Place 1 tablespoon of hot chili oil and 1 teaspoon of sesame oil into a hot wok or saute pan over medium to high heat. Immediately put 4 tablespoons of the garlic mixture and 1/3 cup chopped green onions into the oil, stirring with a spoon to lightly cook the garlic mixture, being careful not to brown. Add approximately 2 cups of the fried chicken and toss to cover with the sauce. Finish them with a pinch of garlic salt. Toss once more and serve. Repeat with the remaining chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 13412,"Scorpion Fish with English Pea Sauce and Fresh Morel Mushrooms: Scorfano in Padella con Salsa di Piselli Freschi e Funghi Spugnole 3 pounds scorpion fish, filleted and bones reserved for stock 6 shallots, peeled and julienned, divided 1 bay leaf 1 cup Chardonnay, divided Sea salt 3 cloves garlic, divided 5 tablespoons extra-virgin olive oil, divided 4 tablespoons (1/2 stick) butter 2 cloves garlic, minced 1/2 pound shelled fresh English peas Black pepper 1 pound fresh morel mushrooms, washed thoroughly 4 sprigs fresh thyme, divided Instructions: For the fish stock: Place the scorpion fish bones, 2 tablespoons of shallots, 1 bay leaf, 1/4 cup of the wine, a pinch of sea salt and 1 clove garlic in a 1-quart saucepan. Add enough cold water to cover and cook over high heat until it reaches a low rolling boil. Reduce the heat and simmer for 45 minutes. Strain and reserve for later use. For the Pea Sauce: In a large skillet, heat 1 tablespoon of oil with 4 tablespoons of butter over medium heat. Add 2 tablespoons of shallots and 1 clove of minced garlic and saute until translucent. Add the peas, 1/4 cup of wine, and 1/4 cup of fish stock and bring to a boil over high heat. Reduce the heat to medium and continue cooking for 10 to 15 minutes, or until peas are tender and bright green. Remove from the heat and transfer to a blender. Puree until smooth. Season with salt and pepper, to taste, and add 1 more tablespoon of olive oil. Set aside. For the Fish and the Morels: Heat 2 large saute pans over medium-high heat. To 1 pan, add 2 tablespoons of oil, and then add the remaining shallots and 1 clove of minced garlic, and saute for 1 minute. Add the fresh morels and cook until mushrooms are tender. Season with salt and pepper, to taste. Meanwhile, heat the remaining 1 tablespoon oil in the other saute pan over medium-high heat. Season the fish with salt and pepper and place fish in pan, skin side down. Add 2 sprigs of thyme and the remaining 2 cloves whole garlic. Reduce the heat to medium, and turn the fish over after 3 minutes of cooking or when the skin has become slightly golden in color. Continue cooking on the other side for 3 to 4 minutes. Add the remaining wine and 1/4 cup of fish stock and cook just until the fish is cooked through. Remove from the heat. To serve, ladle a small circle of the pea puree onto the center of the plate. On top, place the morels and the fish, skin side up. Garnish with the remaining sprigs fresh thyme and 1 of the roasted garlic cloves from the pan the fish was cooked in. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13413,"Vegan Banana Pancakes 1 1/2 cups all-purpose flour (see Cook's Note) 7 1/2 teaspoons vegan granulated sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 large very ripe banana, mashed (about 1/2 cup)
1 1/4 cups unsweetened plain almond milk, at room temperature
3 tablespoons unsalted vegan butter, such as Earth Balance Vegan Buttery Sticks, melted and cooled, plus more for brushing and serving
1/2 teaspoon pure vanilla extract
Maple syrup, for serving Instructions: Whisk the flour, sugar, baking powder and salt in a large bowl. Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13414,"Cream of Mushroom Soup 4 cups Mushrooms ? cup Chopped Onions 1 ea Celery Stock 1 ea Carrot 2 tbs Butter 2? cups Beef Broth 2 cloves Garlic, crushed ? tsp Thyme ? tsp Dried Basil ? tsp Worcestershire Sauce FOR THE ROUX: 3 tbs Butter 4? tbs Flour 1? cups Fairlife Whole Milk Instructions: For the stock: Add carrot and celery to 2 tbs butter and stir on medium heat for 1 minute. Add mushrooms and saute for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms. Prepare Roux: Melt 3 tbs butter in shallow saucepan. Add flour, a bit at a time while stirring. Stir for 2 minutes without burning. Add 1? cups milk, a bit at a time, while stirring. When all milk has been added add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 13415,"Truffle Deviled Eggs 12 large eggs 1/3 cup mayonnaise 1/4 teaspoon ground paprika, plus more for garnish 1/4 teaspoon truffle salt Freshly ground pepper 5 dashes your favorite hot sauce 1 tablespoon fresh chives, chopped Instructions: Fill a pot with 8 cups water, add the eggs and bring to a simmer. Cover and simmer over medium heat for 13 minutes. Remove the eggs and soak in cold water for about 30 minutes. Peel the eggs. To make the deviled eggs, split the eggs lengthwise. Remove the yolks and place them in a mixing bowl. Add the mayonnaise, paprika, truffle salt, some pepper and the hot sauce and mix vigorously. Taste. Add a pinch more truffle salt if desired. Place the mixture into a piping bag fitted with a star tip or cut the end of a plastic storage bag and pipe the egg mixture back into the awaiting egg whites. Garnish with more paprika, the chives and some freshly ground pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13416,"Sausage and Gravy Pie with Biscuit Crust 1 tablespoon unsalted butter, plus more for greasing 4 pieces prepared biscuit dough (about 8 ounces) 8 ounces breakfast sausage, casings removed 1 cup half-and-half 1 large whole egg plus 1 large egg yolk 1 scallion, sliced Kosher salt and freshly ground black pepper 2 ounces white Cheddar or Monterey Jack cheese, shredded (about 1/2 cup) Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. Lightly grease a 9-inch pie plate, including the lip, with butter.
Gently roll each piece of biscuit dough out to about two times its original size. Stretch and press the biscuit dough, one piece at a time, into the pie plate, until you have covered the bottom and sides, pinching together the seams where pieces meet. Prick the bottom with a fork many times. Bake, until the sides are lightly browned and the bottom forms a crust, 6 to 8 minutes. Remove to a wire rack and let cool. Leave the oven on. Meanwhile, heat the butter in a large skillet over medium heat and add the sausage. Cook, stirring and breaking the sausage up with a wooden spoon, until browned and cooked through, about 6 minutes. Pour off any excess grease and add the half-and-half to the pan, scraping up any bits that may have stuck to the bottom. Remove from the heat. Whisk the egg and egg yolk together in a medium bowl and slowly add the sausage mixture in batches, whisking constantly, to incorporate. Stir in the scallions and season with 1/2 teaspoon salt and a generous 1/4 teaspoon black pepper.
Scatter the cheese over the biscuit crust, pressing the cheese over any holes that may have formed during baking. Pour the sausage custard over the cheese and bake until the custard is set, 18 to 20 minutes. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 13417,"Flaky Sweet Pastry (Pate Sucree) 1 1/4 cups all purpose flour 7 tablespoons unsalted butter, chilled and cut into pieces 2 teaspoons sugar 1/8 teaspoon salt 3 tablespoons ice water Instructions: Place 1 cup of the flour, the butter, sugar and salt, into a food processor fitted with the metal blade. Process 10 seconds, until the mixture resembles coarse crumbs. Add the ice water and pulse 10 to 15 times, just until the mixture begins to come together (do not let it form a ball). Empty the dough out of the machine onto a floured work surface and gather together by pressing lightly. If the dough seems too sticky, gently incorporate more flour. Shape into a ball, then flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour before proceeding with recipe. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 13418,"Grilled Ahi Tuna \Sashimi\ Strips with Mizuna and Avocado 2 ahi tuna steaks (6 ounces each) Peanut oil Salt and freshly ground pepper 2 avocados, peeled, pitted and thinly sliced 4 cups mizuna leaves 2 plum tomatoes, finely chopped Wasabi vinaigrette, recipe follows 1/4 cup rice wine vinegar 2 teaspoons wasabi paste 1/4 cup olive oil Salt and freshly ground pepper Instructions: Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices.
Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette. Whisk together all ingredients until combined. Season with salt and pepper to taste ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13419,"Beef Jerky 2 pounds beef eye of round, trimmed of all fat 1 1/2 tablespoons kosher salt 2 teaspoons sugar 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon cayenne pepper 1 teaspoon chipotle cl powder 1/2 teaspoon ground coriander 1/2 teaspoon smoked paprika Instructions: Slice the beef with the grain into strips about 1 inch thick by 3 inches long. If the strips appear too large, they likely are the correct size, as they will shrink significantly during the cooking process. In a mixing bowl, mix the remaining ingredients. Liberally season the beef with this spice mixture, being sure to use it all. Cover the beef and refrigerate for 24 hours. Preheat the oven to 250 degrees F. Put the beef strips on a baking rack-lined sheet pan. Arrange the meat so that the strips are not touching or overlapping. This allows for even drying. Bake for 6 to 7 hours, until fairly dry. If you prefer your jerky on the chewy side, remove it after 6 hours. Otherwise, leave it in for the full 7 hours to dry it out some more. Divide the jerky among bags. Store the bags in an airtight container at room temperature; the jerky should keep for several months. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 13420,"Fruit-Sweetened Chocolate Frosting 10 pitted Medjool dates, chopped 2 ounces unsweetened chocolate, roughly chopped 1 cup heavy cream 2 tablespoons unsweetened cocoa powder Instructions: Soak the date pieces in very hot water until very soft, about 5 minutes. Drain and transfer to a food processor. Put the chocolate in a small microwave-safe bowl and heat for 30 second increments, stirring after each, until melted and smooth. Add to the dates along with the heavy cream and cocoa powder. Process until light and smooth. ","[Riesling, Moscato, Vin Santo]" 13421,"Vietnamese Bistro Burger 1 1/2 cups julienned daikon 1 1/2 cups julienned carrot 3/4 cup distilled white vinegar 3/4 cup sugar 2 pounds ground pork 6 cloves garlic, minced 2 jalapeno chiles, seeded and diced 1 tablespoon minced ginger 2 tablespoons Vietnamese fish sauce (nuoc nam) 2 tablespoons soy sauce 1 tablespoon Chinese five-spice powder 2 tablespoons sugar 1 lime, zested and juiced 2 to 3 tablespoons vegetable oil, for brushing the grill rack 6 good quality sesame-seed kaiser rolls, split 6 tablespoons salted butter, softened 6 tablespoons mayonnaise 6 tablespoons spreadable pork or liver pate 1/2 English cucumber, peeled and thinly sliced 2 jalapeno chiles, thinly sliced 18 fresh cilantro sprigs Instructions: To make the Pickled Daikon and Carrot, combine the daikon, carrot, vinegar, and sugar in a bowl, tossing well to coat. Set aside to marinate. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. If a grill is unavailable, simply heat a grill pan over medium-high heat on your stovetop. To make the Patties, combine the pork, garlic, diced chiles, ginger, fish sauce, soy sauce, five-spice powder, sugar, and lime zest and juice in a bowl, mixing well to incorporate. Divide the mixture into 6 portions and form into round patties. Brush the grill rack with vegetable oil. Place the patties on the rack and grill for 6 to 7 minutes per side, until cooked through. Turn the patties 90 degrees halfway through cooking on each side, to attain grill marks. Spread the cut side of each bun half with 1/2 tablespoon butter and grill until golden brown, 1 to 2 minutes. Spread 1 tablespoon of the mayonnaise on the cut side of each bun bottom and 1 tablespoon of the pate on the cut side of each bun top. Place the cucumber and cl slices on the bun bottoms and top with burger patties. Drain the carrot and daikon pickles and pile a generous amount atop each patty. Add the cilantro sprigs and the pate-smeared bun tops. Enjoy! Cook's note: These burgers can also be served on baguettes, if preferred, in which case, the patties should be formed into oblong shapes. Hamburger buns are a bit softer and easier to manage, which is why I've chosen them for this recipe. If available, buy a peppercorn pate, which adds a great hint of black pepper to the burger. For serving, burgers can be halved and skewered for a beautiful presentation and manageability. They go well with sweet potato french fries or taro chips! A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13422,"Swallow at the Hollow Crab Cakes 3 ounces shallots, chopped 2 tablespoons fresh parsley
1 tablespoon capers
Juice from 1/2 lemon
4 large eggs
2 tablespoons crab base
2 teaspoons seafood seasoning, such as Old Bay
1 tablespoon Worcestershire sauce
1 teaspoon ground mustard
1 teaspoon salt
1 teaspoon ground white pepper
2 cups mayonnaise
2 pounds jumbo lump crabmeat
2 pounds super lump crabmeat
2 cups panko breadcrumbs
Oil, for greasing the baking sheet Instructions: Combine the shallots, parsley, capers and lemon juice in a small food processor and mix until smooth. Combine the eggs, crab base, seafood seasoning, Worcestershire sauce, mustard, salt and pepper along with the shallot mixture in a large bowl. Whisk until smooth, and then add the mayonnaise and mix again until smooth. Put the jumbo and lump crabmeat in a separate bowl and pick through for any missed shells. Add the crabmeat to the egg mixture and gently fold, being careful not to break up any lumps, until the crabmeat is completely coated. Add the breadcrumbs and \sift\ with a rubber spatula until evenly distributed, again, being careful not to break up any lumps. Cover and refrigerate for 20 minutes, then fold one last time. Heat the broiler. Grease a baking sheet. Loosely shape sixteen 6-ounce crab cakes and place them on the baking sheet. Broil the crab cakes until golden brown and they measure 165 degrees F on an instant-read thermometer, 7 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13423,"Leg of Lamb Souvlaki 2 shallots, minced 2 cloves garlic, minced 1 jalape?o pepper, seeded and minced 2 tablespoons chopped fresh oregano, plus more for topping Juice of 1 lemon 1/2 cup extra-virgin olive oil Kosher salt 2 pounds boneless leg of lamb, trimmed and cut into 1 1/2- to 2-inch chunks Freshly ground pepper 1 cup plain Greek yogurt Instructions: Combine the shallots, garlic, jalape?o, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight. Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.) Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 13424,"Baked Pasta with Cauliflower and Cheese 1/2 cup butter 1/2 cup unbleached white flour 1 quart milk, heated 1 1/2 tablespoons Dijon mustard Pinch of nutmeg, preferably freshly grated Salt and pepper to taste 1/4 cup vegetable oil 4 cups chopped onions 3 garlic cloves, minced or pressed 1/2 cup fresh basil, chopped (2 teaspoons dried) 1 large head of cauliflower, cut in florets 6 ripe tomatoes, chopped or 3 cups canned tomatoes, drained and chopped 3 tablespoons fresh lemon juice 1 pound medium pasta shells 1 cup freshly grated Parmesan cheese (2 1/2 ounces) 1 1/2 cups shredded mozzarella or mild provolone cheese (6 ounces) Seasoned bread crumbs Instructions: To prepare the Bechamel sauce, melt the butter in a heavy saucepan on medium heat. Sprinkle in the flour, whisking or stirring constantly, until a smooth pasteis formed. Add the heated milk slowly, a cup at a time, continuing to whisk until the sauce begins to thicken. Add the mustard, nutmeg, salt, and pepper and let the sauce thicken further on low heat. Remove from heat and cover. Saute the onions, garlic, and basil in oil. When the onions are translucent, add the cauliflower and saute for 5 minutes or more. Add the tomatoes and simmer until the cauliflower is tender. Cook the pasta al dente and then drain. In a large bowl, combine the cooked pasta, the Sauteed vegetables, and the lemon juice. Mix in the Bechamel sauce. Put half of the pasta mixture in an oiled baking dish. Sprinkle on half of each of the cheeses. Add the rest of the pasta mixture and then the rest of the cheese. Top with seasoned bread crumbs and bake covered at 375 degrees for about 30 minutes and then uncovered for about 15 minutes or until bubbling and golden on top ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 13425,"Slow Cooker Sausage, Bean and Pasta Stew 1 onion, cut into 1/2-inch pieces 2 carrots, finely chopped 4 cloves garlic, finely chopped 8 ounces dried white beans, such as cannellini, rinsed and picked over 6 to 8 sprigs fresh thyme, tied with a piece of kitchen twine 1 pound sweet or hot Italian sausage links (4 to 6 links) One 14.5-ounce can fire-roasted diced tomatoes 3 cups low-sodium chicken broth or stock One 4 ounce chunk Parmesan rind, optional, plus grated Parmesan, for serving 1/2 cup ditalini pasta 2 tablespoons chopped flat-leaf parsley 2 teaspoons balsamic vinegar Kosher salt and freshly ground black pepper Crusty bread, for serving Instructions: Spread the onions over the bottom of a 6- to 7-quart slow cooker and top with the carrots, garlic, white beans, thyme bundle and sausage links. Mix the diced tomatoes with the broth and 3 cups water and pour over the sausages. Add the Parmesan rind if using. Cook on high for 4 to 5 hours or on low for 7 to 8 hours; the beans will be tender and begin to fall apart. Uncover the slow cooker, remove and discard the thyme bundle and Parmesan rind and transfer the sausage links to a cutting board. Stir the pasta into the stew and continue to cook, covered, until the pasta is cooked through, about 20 minutes. Turn off the heat. Cut the sausages into bite-size pieces and stir into the stew along with the parsley and vinegar. Season to taste with salt and pepper. Serve with grated Parmesan on the side for sprinkling on top and crusty bread for soaking up the broth. Cook's Note: This stew is also a great way to use up leftover cooked pasta. Simply omit the ditalini, reduce the water by 1 cup and stir 1 cup of cooked pasta (cut up if long noodles) into the finished stew along with the sausage pieces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13426,"Hot Cheese Crunchy Mac & Cheese 1/4 cup (4 tablespoons) unsalted butter, plus more for the baking dish 1 pound elbow macaroni
1 teaspoon kosher salt, plus more for the pasta water
3 cups milk
1 tablespoon ground annatto 2 cups flaming hot crunchy cheese snacks, preferably Cheetos 1/4 cup all-purpose flour
8 ounces Cheddar, shredded
4 ounces unprocessed American cheese slices, cut into strips
4 ounces fontina cheese, shredded
Freshly ground black pepper
Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking dish and set aside. Cook the pasta in boiling salted water until very al dente, about 3 minutes less than the box instructions (it will finish in the oven). Drain and set aside. Add the milk and annatto to a 3-quart saucepan over medium-low heat and bring to a low simmer. Place 1 cup cheese snacks in the center of a double-layered square of cheesecloth. Gather the sides together to form a pouch and secure with kitchen twine. Put the pouch in the warm milk and steep for 5 minutes. Turn off the heat, then remove the pouch and discard. Add the butter to a 6-quart Dutch oven and let melt, then add the flour to make a roux. Whisk until smooth, then cook until blonde in color, 2 to 3 minutes. Whisking vigorously, slowly add the milk mixture. Bring to a simmer, whisking constantly, then cook, whisking occasionally, about 2 minutes more. Add the cheeses and season with salt and pepper. Mix in the pasta until fully coated. Transfer the mac and cheese to the buttered baking dish. Crush the remaining cup cheese snacks in a resealable bag using a rolling pin. Top the mac and cheese in an even layer with the crumbled hot cheese snacks and bake until bubbly and gooey, 15 to 20 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13427,"Arepas with Cheese and Corn 1 cup yellow cornmeal, finely ground 1/2 teaspoon salt 1/2 cup grated Cheddar or Monterey Jack cheese 1 cup milk 2 tablespoons butter, plus more for serving, optional 1/2 cup fresh sweet corn kernels or frozen kernels, thawed 1/4 cup chopped scallion 1/4 cup chopped fresh cilantro leaves 1 small serrano or jalapeno cl, seeded and minced, optional 3 tablespoons corn, canola, grapeseed or other neutral oil Cooked black beans or vegetables or sour cream for stuffing, optional Instructions: Put cornmeal in a large bowl with salt and cheese. Put milk in a small saucepan over medium-low heat until steam rises, then add butter and stir until melted. Remove from heat and stir into cornmeal mixture until a thick batter is formed. Fold in the corn kernels, scallion, cilantro and cl, if using. Let batter rest until it thickens into a soft dough, about 15 minutes. Gently form 3-inch to 4-inch balls from mixture and flatten with palm of your hand to a 1/2-inch-thick disk. (You can cover and refrigerate disks for a few hours if you like.) Heat oil in a large skillet and cook arepas, working in batches, until golden brown, about 5 minutes, then flip and cook for another 3 minutes on other side. When all arepas are cooked and cool enough to handle, carefully slice them through the middle. If desired, serve with butter or stuff with beans, vegetables or sour cream. ","[Malbec, Tempranillo, Garnacha, Vermentino]" 13428,"Spaghetti and Meatballs 1/2 pound ground beef 1/2 pound ground pork 3/4 cup unseasoned breadcrumbs 1/4 cup whole milk 1/4 cup white onion, cut into chunks 1/8 cup fresh basil leaves 1/8 cup fresh parsley leaves 2 cloves garlic 1/4 cup grated Parmigiano 1 tablespoon kosher salt 1 egg Two 14-ounce cans crushed tomatoes 2 teaspoons kosher salt Kosher salt 1 pound spaghetti Grated Parmigiano, for serving Instructions: For the meatballs: Preheat the oven to 450 degrees F. Combine the ground meats in a large bowl. In a smaller bowl, combine the breadcrumbs and milk to soak. In a blender or food processor, combine the onion, basil, parsley and garlic into a thick puree. Add to the ground meats. Add the milk and breadcrumbs, cheese, salt and egg to the meat. Knead together until combined. Scoop into 2-ounce balls (about 1 1/2 inches) on a baking sheet lined with foil or parchment. Bake until browned, about 10 minutes. For the sauce: Lower the oven to 350 degrees F. Mix the tomatoes together with the salt in a casserole dish, then add the roasted meatballs. Cover with foil and bake, 1 hour. For spaghetti: Bring at least 6 quarts salted water to a boil. Cook the spaghetti according to the package directions. Place in a bowl and top with meatballs, sauce and grated parm. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 13429,"Caramelized Fennel 2 large fennel bulbs, rinsed and trimmed, cut into eighths 5 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1/2 cup freshly grated Grana Padano or Parmigiano Reggiano cheese 1/2 cup bread crumbs Instructions: Preheat the oven to 400 degrees F. Put the fennel in boiling salted water for about 7 minutes, or until fork tender. Drain and arrange in one layer on a baking pan. Drizzle some extra-virgin olive oil on the fennel and salt and pepper, to taste. Sprinkle the cheese and bread crumbs on the fennel. Roast in the oven until golden brown, approximately 20 to 30 minutes. ","[Chardonnay, Barolo, Chianti, Tempranillo]" 13430,"Hot Dog Mummies One 8-ounce tube crescent dough 8 bun-length hot dogs
1 slice white American cheese
Ketchup and/or mustard Instructions: Preheat the oven to 375 degrees F. Line a rimmed baking sheet with parchment paper or a silicone mat. Open the crescent dough tube and unroll the dough onto a work surface. Pinch together the seams to create a rectangle. Cut the dough lengthwise into 8 long strips.
Take 1 hot dog and 1 strip of the dough and wind the dough around the hot dog while pulling gently to stretch the dough. Crisscross the dough every so often so it looks like mummy wrappings. Near the end of the hot dog, leave a narrow strip of hot dog exposed so you can add eyes after baking. Place the wrapped dog on the prepared baking sheet and repeat with remaining dough and hot dogs. Bake until golden brown, about 15 minutes.
While hot dogs bake, use the narrow end of a wide piping tip to punch out 16 small rounds of cheese for the mummies\u2019 eyes.
Remove the hot dogs from oven. Using a toothpick, smear some ketchup on one side of each cheese round and \u201cglue\u201d it to the open area of the hot dog to create 2 eyes. Using the same toothpick, put a dab of ketchup or mustard in the center of each eye to create a pupil.
","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13431,"Chicken with Prunes and Olives 2/3 cup extra-virgin olive oil 2/3 cup red wine vinegar
2 cups pitted prunes
1/4 cup capers with a bit of brine
2 tablespoons dried oregano
20 garlic-stuffed olives
5 cloves garlic, minced or pushed through a press
2 bay leaves
Kosher salt and freshly ground black pepper
3 pounds bone-in, skin-on chicken breasts
1/4 cup light brown sugar
1/2 cup white wine
1/2 cup fresh flat-leaf parsley leaves, finely chopped
Instructions: Combine the oil, vinegar, prunes, capers, oregano, olives, garlic, bay leaves, 1/4 teaspoon salt and a few grinds of pepper in a large shallow baking dish. Add the chicken and turn to coat. Cover with plastic wrap and marinate at least 1 hour or overnight. Preheat the oven to 375 degrees F. Using a slotted spoon, remove the chicken from the marinade to a plate. Pour the marinade into a 9-by-13-inch baking dish. Arrange the chicken on top, skin-side up. Sprinkle the brown sugar over the chicken breasts and pour the white wine around them. Bake, basting three or four times with the pan juices, until the chicken is crispy on top and cooked through, 1 hour to 1 hour 20 minutes. Transfer the chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of the pan juices and sprinkle generously with the parsley. Pour the remaining pan juices into a sauceboat and pass with the chicken. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Vermentino]" 13432,"Cider Chicken with Apples and Onions 6 whole chicken legs (about 3 pounds) 1 tablespoon mustard powder 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 8-ounce package pearl onions 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/3 cup dry white wine 1/2 cup apple cider 1/2 cup low-sodium chicken broth 2 Granny Smith apples, cut into chunks 1 tablespoon tarragon vinegar or white wine vinegar 3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil) 6 whole chicken legs (about 3 pounds) 1 tablespoon mustard powder 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 8-ounce package pearl onions 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/3 cup dry white wine 1/2 cup apple cider 1/2 cup low-sodium chicken broth 2 Granny Smith apples, cut into chunks 1 tablespoon tarragon vinegar or white wine vinegar 3 tablespoons chopped fresh herbs (chives, tarragon and/or chervil) Instructions: Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes. Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken. Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes. Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken. Toss the chicken with the mustard powder, 1 tablespoon olive oil, 2 teaspoons salt and a few grinds of pepper in a large bowl. Cover and refrigerate, 30 minutes. Preheat the oven to 500 degrees F. Place the pearl onions in a small bowl and cover with boiling water. Let sit 5 minutes, stirring occasionally, then drain. Trim the root ends of the onions and slip off the peels; set aside. Heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the chicken skin-side down and cook until dark golden, 4 to 5 minutes. Flip and let brown slightly on the other side, about 3 minutes. Remove to a plate and repeat with the remaining chicken. Wipe out the skillet, then melt the butter over medium-high heat. Add the pearl onions and cook, stirring, until coated. Sprinkle in the flour; stir to coat. Whisk in the white wine and cook 1 minute, then whisk in the cider and broth; bring to a boil. Remove from the heat; arrange the chicken skin-side up on top of the onions and tuck the apples around the chicken. Transfer the pan to the oven; bake until the chicken is crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 25 to 30 minutes. Transfer the chicken to a platter; stir the vinegar and herbs into the skillet. Spoon the onions, apples and sauce around the chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13433,"Buckwheat Crepes with Ham, Gruyere and Caramelized Onions 2 tablespoons unsalted butter 2 large sweet onions, halved and thinly sliced
Pinch sugar 3 tablespoons red wine vinegar Chopped fresh thyme Salt and freshly ground black pepper 1 cup milk 1/2 cup all-purpose flour 1/2 cup buckwheat flour 2 tablespoons canola oil 1/4 teaspoon fine sea salt 1/8 teaspoon freshly ground black pepper 3 large eggs Melted unsalted butter, for pan 8 ounces grated aged Gruyere cheese 12 to 16 slices thinly sliced black forest ham Instructions: For the caramelized onions: Melt the butter in a medium saute pan over medium heat. Add the onions and sugar and cook, stirring occasionally, over low heat until soft and caramelized, about 30 minutes. Stir in a few tablespoons of vinegar and cook for 1 minute longer. Add the thyme and season with salt and pepper. For the buckwheat crepes: Combine the milk, 3/4 cup water, the flours, oil, salt, pepper and eggs in a blender and blend until smooth. Cover and refrigerate for 2 hours and up to 8 hours. The longer it sits, the more tender the crepes. Preheat the oven to 350 degrees F. Brush a crepe pan or 8- to 10-inch nonstick pan with some of the melted butter and heat over medium heat until it begins to sizzle. Lift the pan at a slight angle and pour 1/4 cup of the batter into the center, tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the other side, 1 to 2 minutes more. Transfer to a plate and cover. Repeat with more butter as needed and the remaining batter. For assembling the crepes: Return a crepe to the warm pan. Spread some onions over the surface, scatter some grated cheese over the onions, and tear a ham slice and drop across the surface. Fold the crepe in half, then in half again to make a triangle, and heat through to melt the cheese. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13434,"Poached Eggs 1/2 cup distilled white vinegar Kosher salt 8 large eggs Buttered toast or English muffins and tomato slices, for serving Instructions: Bring the vinegar, 1/2 teaspoon salt and 4 cups of water to a gentle simmer in a medium shallow pot or large skillet. Crack an egg into a small cup and carefully slide it into the hot vinegar water. Quickly repeat with all of the eggs. Cook the eggs, turning them occasionally with a slotted spoon, until the whites are firm but the yolks are still soft, 3 to 5 minutes. Remove the eggs with a slotted spoon and briefly transfer to a kitchen towel to remove any excess water. Serve hot over buttered toast or English muffins and tomato slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 13435,"Rosie Panini 1 pound cooked chicken breast, sliced thin 4 ciabatta rolls
16 slices fresh mozzarella
Roasted Red Pepper Pesto, for spreading, recipe follows 8 ounces baby arugula
Broccoli Crunch Salad, for serving, recipe follows 3 cups packed fresh basil leaves 2 cloves garlic
2/3 cup extra-virgin olive oil
1/2 cup grated Parmesan 8 ounces goat cheese
12 ounces roasted red peppers
3 pounds broccoli florets, chopped 1 cup grated Cheddar 1/2 cup dried cranberries, such as Craisins
1/2 cup raisins
1/4 cup finely minced red onion 1 cup mayonnaise
1/4 cup cider vinegar
1/4 cup sugar
Kosher salt and freshly ground black pepper
Instructions: Warm the chicken in a skillet or microwave for 30 seconds. Split the ciabatta rolls. On the bottom half of each roll, place 2 slices of mozzarella. Spread a tablespoon of Roasted Red Pepper over each, then top with the arugula and chicken. Spread with another tablespoon of pesto and top with 2 more slices of mozzarella. Place the tops of the rolls on the sandwiches. Cook the sandwiches in a panini press until hot and crispy. Serve with Broccoli Crunch Salad. Combine the basil and garlic in a food processor and process until finely chopped. With the processor running, add the olive oil and process until smooth. Add the Parmesan, goat cheese and roasted red peppers and process again until smooth. The pesto can be refrigerated for about 1 week. Combine the broccoli, Cheddar, cranberries, raisins and red onions in a large bowl. In another bowl, whisk together the mayonnaise, vinegar, sugar and some salt and pepper; taste and adjust the seasoning (it should taste sweet, salty and tangy). Add the dressing to the salad and stir to combine well. Adjust the seasoning as needed. The salad keeps well in the refrigerator for about 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13436,"Apple Pie Hot Toddy 5 cups apple cider 1/4 cup apple cider vinegar
2 tablespoons maple syrup
Splash of vanilla
3 cinnamon sticks
3 star anise pods
1-inch piece of ginger, peeled and sliced
3/4 cup bourbon
Whipped cream, for serving
Ground cinnamon, for dusting
Instructions: In a saucepan, combine the apple cider, vinegar, maple syrup, vanilla, cinnamon sticks, star anise and ginger. Heat over medium heat until the flavors come together, about 10 minutes. Divide the mixture among 4 heatproof mugs and top each with a shot of bourbon and a squirt or dollop of whipped cream. Sprinkle over ground cinnamon and serve. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 13437,"Softshell Crab Sandwich with Toasted Paprika Aioli 1 cup prepared mayonnaise 6 cloves roasted garlic 2 teaspoons Spanish paprika, toasted Pinch of cayenne pepper 1 tablespoon fresh lemon juice Salt and freshly ground pepper 4 softshell crabs, cleaned 2 tablespoons olive oil 2 cups watercress, washed 4 large crusty rolls Instructions: Place the mayonnaise, garlic, toasted paprika, cayenne and lemon juice in a blender and blend until smooth. Preheat grill. Brush the crabs with the olive oil and season with salt and pepper to taste. Grill. Place 1 crab on each roll, spread with aioli and top with watercress. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13438,"On-the-rocks Ginger's Last Stand 1/4 can of BACARDI? Mixers Pina Colada Mix (thawed) 1/2 cup of BACARDI? Superior 1/8 cup lemon juice 4 slices of ginger Instructions:

1. Thaw BACARDI® Mixers Pina Colada Mix for 10 to 15 minutes
2. Muddle the ginger in the bottom of a large shaker
3. Combine BACARDI® Pina Colada Mix, BACARDI&reg Superior, and lemon juice in a large shaker
4. Shake for 15 to 20 seconds
5. Strain over fresh ice into a hurricane or daiquiri glass
6. Top with soda and four dashes of Angostura Bitters
7. Garnish with ginger slice and lemon wheel ","[Rum, Ginger Ale, Creamy White Wine]" 13439,"Kids Can Make: Baked Tofu Tenders Cooking spray Two 14-ounce blocks extra-firm tofu packed in water 2/3 cup cornstarch 3 large eggs Kosher salt and freshly ground black pepper 2 cups panko breadcrumbs 1 teaspoon vegetable oil 2 teaspoons grated fresh ginger 1 teaspoon grated garlic 1/2 cup apricot preserves 1 teaspoon toasted sesame oil 1 teaspoon apple cider vinegar 1/2 to 1 teaspoon Asian chili sauce Instructions: Preheat the oven to 425 degrees F. Generously coat a rimmed baking sheet with cooking spray. Remove the tofu from the packaging, and drain the excess water. Halve 1 of the blocks crosswise, halve each piece crosswise, then halve each piece again, for a total of 8 pieces 3 1/2 inches long by 1 3/4 inches wide by 1/2 inch thick. Repeat with the other block of tofu. Lay the pieces on 2 paper towels, and blot dry with 2 more, gently squeezing out as much moisture as possible. Sprinkle the tofu evenly with 1 teaspoon salt, and let stand. Put the cornstarch on a plate. Crack the eggs in a shallow bowl, add 1 teaspoon salt and a few grinds of pepper and whisk until combined. Put the panko, 1 teaspoon salt and a few grinds of pepper in another shallow bowl. Line up the tofu, cornstarch, eggs, panko and the prepared baking sheet. Working with 1 to 2 pieces of tofu at a time, coat them in the cornstarch, shaking off any excess, dip in the egg to coat, dredge in the panko, pressing the panko gently into the surface of the tofu, then transfer the breaded tofu to the baking sheet. Generously coat the tops of the tofu with cooking spray. Bake until browned and crisp, 30 to 35 minutes, turning the baking sheet halfway through. Meanwhile, heat the vegetable oil in a small nonstick skillet over medium heat. Add the ginger and garlic, and cook, stirring constantly, until fragrant and light brown, about 1 minute. Reduce the heat to low, stir in the preserves, sesame oil, vinegar and chili sauce until combined and cook until heated through, about 1 minute. Season the dipping sauce with 1/2 teaspoon salt, transfer to a serving bowl and serve alongside the tofu. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13440,"Pantry Paella Pinch saffron threads 1/4 cup sherry (recommended: Oloroso) 2 tablespoons regular olive oil 3 scallions, finely sliced 1 clove garlic, peeled and finely sliced 1 1/4 cups rice, such as Bomba, Paella or Arborio 8 ounces peeled raw frozen prawns, thawed 3 tubes baby squid, frozen, thawed and sliced (about 1 cup) 1 1/2 cups diced cold cooked pork 1 1/4 cups frozen peas 2 cups chicken stock (ready-made, concentrate or cubes) preferably organic Salt 1 lemon, cut into wedges, for serving Chopped cilantro leaves, for serving Instructions: Put the saffron threads into a small pan over a medium heat with the sherry and warm them, not letting the liquid come to a boil. Remove the pan from the heat and let cool. Heat the oil in a wide, heavy based pan over low heat. Add the onions and saute for a few minutes. Add the sliced garlic and cook for a minute or so more. Stir in the rice, coat the grains in the oil, then add the prawns, baby squid, pork and peas. Mix to combine. Heat the chicken stock in a small pot over medium heat, or make up the concentrate or cubes with boiling water. Stir in the sherry and saffron mixture and combine well. Add the stock mixture to the rice and bring it to a bubble, then turn the heat down to a low simmer, but leave uncovered. Cook without stirring for 15 to 20 minutes, and by that time the rice should have absorbed the liquid and be tender. Gently stir with a fork to separate the grains, and check the seasoning, adding salt, if needed. Serve the paella edged with lemon wedges, and sprinkled with cilantro. ","[Rioja, Tempranillo, Garnacha, Cava]

" 13441,"Malpua 1 cup all-purpose flour 1/4 cup semolina flour 3 tablespoons whole milk powder 1 teaspoon fennel seeds Pinch of ground black pepper 3 tablespoons plain yogurt 1 cup milk 1/4 cup ghee or canola oil, for frying (ghee preferred) (see Cook's Note) 1/8 teaspoon baking soda
1 cup sugar 1/4 teaspoon cardamom seeds or 2 to 3 smashed whole cardamom pods 1/4 teaspoon saffron threads 2 tablespoons milk 2 tablespoons blanched and slivered almonds 2 tablespoons shelled pistachios, finely chopped Instructions: For the pancakes: Combine the all-purpose flour, semolina flour, milk powder, fennel and pepper in a large bowl. Stir in the yogurt and gradually add enough milk, while stirring, to form a smooth pourable batter. Set aside at room temperature for 30 minutes, while you make the syrup. For the syrup: Combine the sugar, cardamom and 1/2 cup water in a medium skillet. Bring to a boil and then reduce to a simmer and cook until syrupy, about 8 minutes. Keep warm. Meanwhile, soak the saffron in the milk in a small bowl.
Heat 2 tablespoons ghee in a large skillet over medium-high heat.
Meanwhile, add the baking soda to the pancake batter and mix well. Once the ghee is hot, add dollops of the batter (2 to 3 tablespoons each) to the skillet; it should spread like a pancake. Reduce the heat to medium and fry until golden brown, about 2 minutes. Flip and cook until golden brown, about 2 minutes more. (Make 4 to 5 pancakes at a time.) Repeat with the remaining batter, adding more ghee as needed between batches. Transfer the pancakes to a paper towel-lined plate.
To serve: Warm the syrup, if it has cooled. Add the saffron-milk mixture. Use tongs to dip/coat the pancakes in the hot syrup and transfer to serving platter. Sprinkle with almonds and pistachios and serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13442,"Apple Ginger Nectar 2 to 3 apples 1 cup water (spring root) 1-inch piece ginger root Instructions: Blend all ingredients.; ","[Riesling, Gewrztraminer, Pinot Grigio]" 13443,"Chicken Parmesan 4 slices whole-wheat bread (1-ounce each) 1 teaspoon dried oregano 1/2 teaspoon garlic powder 4 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon black pepper 2 egg whites 1/2 cup skim milk 1/2 cup all-purpose flour 4 (6 ounce) skinless boneless chicken breast halves, pounded to 1/2-inch thickness Olive oil cooking spray 1 jar good-quality marinara sauce (about 3 1/2 cups) 3/4 cup (3 ounces) shredded part-skim mozzarella cheese 2 tablespoons (1/2-ounce) shredded Parmesan Instructions: Preheat the oven to 350 degrees F. Place the bread in the bowl of a food processor and process until fine crumbs are formed, about 25 to 30 seconds. Put the crumbs on a baking sheet and bake for 12 minutes, until golden. (You will wind up with about 1 1/3 cups toasted crumbs.) In a medium bowl, toss the crumbs with oregano, garlic powder, paprika, 1/4 teaspoon salt and 1/4 teaspoon pepper. In another bowl, whisk the egg whites and milk together. In a third bowl stir together the flour, and the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Dip each piece of chicken, 1 piece at a time, in flour, shaking off excess, then egg, then bread crumbs, shaking off excess. Increase oven temperature to 400 degrees. Place breaded breasts in a glass baking dish and spray on each side with cooking spray, about 5 seconds total per side. Bake breasts until cooked though and crumbs are browned, about 15 minutes. Top with marinara sauce, mozzarella and parmesan and return to oven for an additional 10 minutes, until cheese is bubbling. Excellent source of: Protein, Vitamin A, Riboflavin, Niacin, Vitamin B6, Vitamin C, Calcium, Iron, Phosphorus, Selenium Good source of: Thiamin, Vitamin B12, Pantothenic Acid, Iodine, Magnesium, Manganese, Potassium, Zinc ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13444,"Perfect Mashed Potatoes 4 large Idaho potatoes, peeled and cubed Kosher salt
1 cup heavy cream
1 cup whole milk
6 tablespoons cold unsalted butter, cut into cubes
Freshly ground black pepper
Snipped chives, for garnish Olive oil, for drizzling Instructions: Place the potatoes in a large saucepan and cover with cold water by 2 inches. Add 1 tablespoon of salt, bring to a boil and cook until the potatoes are soft, about 25 minutes. Place the cream and milk in a small saucepan and bring to a simmer over low heat. Drain the potatoes well and get out any additional water. Process them in batches through a ricer set over a large bowl. Fold in the butter and stir in the warm cream/milk mixture in parts until you achieve a smooth and velvety consistency. Season the mashed potatoes well with salt and pepper. Keep warm in a covered bowl set over a simmering pot of water. When ready to serve, garnish with snippets of chives and a drizzle of olive oil. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 13445,"Wild Mushroom Barley Soup with Flanken (Beef Short Ribs) 1 ounce dried porcini mushrooms 3 quarts water 1 tablespoon canola oil 3 pounds short ribs or flanken 1 large Spanish onion, chopped 6 cloves garlic 6 ounces oyster mushrooms (cut into small bouquets) 1/2 pound shiitakes, stemmed 3 to 3 1/2 ounces enokis Salt and freshly ground black pepper 1 cup barley, cooked in stock Mustard-Horseradish Sauce, recipe follows 1 serrano or jalapeno 1/4 cup prepared horseradish 1/4 cup Dijon mustard Instructions: Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid. In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water. On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender. Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper. To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce. Remove ribs and seeds from the cl and mince. Mix into horseradish and mustard. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 13446,"Chicken Pot Pie Sandwich 2 cups self-rising flour 1/2 teaspoon baking soda 1 stick cold salted butter, cubed, plus 4 tablespoons, melted 1 cup cold buttermilk 1 1/2 teaspoons chopped fresh thyme Crushed black pepper 4 bone-in, skin-on chicken breasts 2 tablespoons butter 2 carrots, diced 1/2 yellow onion, diced Kosher salt and freshly ground black pepper 2 tablespoons all-purpose flour 2 tablespoons dry sherry 3/4 cup heavy cream 3/4 cup chicken stock 1 sprig fresh thyme 1 cup frozen peas, defrosted 1/4 cup fresh parsley leaves 1/4 cup toasted pine nuts 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: For the biscuits: Preheat the oven to 425 degrees F. Whisk the self-rising flour and baking soda together. Then cut the cold butter into the dry ingredients. Mix until it resembles sand. In a separate bowl, whisk together the buttermilk, thyme and 1 teaspoon crushed pepper. Add the buttermilk mixture to the flour and butter mixture and, using a rubber spatula, mix until just combined. Do not over mix! On a silicon-lined baking sheet, scoop about a 1/4 cup of the batter to form each biscuit, leaving about 2 inches between each biscuit. Brush each with melted butter and sprinkle with crushed pepper. Bake until golden brown, about 15 minutes. Let cool on wire rack. For the filling: In the same oven, bake the chicken on a parchment-lined baking sheet until the internal temperature on an instant-read thermometer reaches 160 degrees F, 20 to 25 minutes. Let cool, remove the skin and shred. Heat a large saute pan over medium heat. Melt the butter, add the carrots and onions and season with salt and pepper. Saute until the veggies are soft, 6 to 8 minutes. Add in the all-purpose flour and cook until blonde, about 2 minutes. Add the dry sherry, and then whisk in the heavy cream, chicken stock and thyme sprig. Simmer until thickened, about 10 minutes. Remove the thyme sprig and adjust the seasoning. For the sweet pea pesto: Put the peas, parsley, pine nuts and lemon juice into a food processor. Pulse until combined, and then slowly drizzle in the olive oil. Season and set aside. For the sandwich build: Split the warm biscuits with a fork. Place some shredded chicken on the bottom buns, top with some pot pie filling and schmear the sweet pea pesto on top. Close and eat.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13447,"Chunky Grape Salsa 1 medium navel orange, peeled and cut into ?-inch pieces 8 ounces seedless red grapes, stemmed and cut into quarters ? cup chopped red pepper ? cup chopped cilantro ? cup chopped green onions 1 Tablespoon minced jalapenos (optional) ? cup Farmer's Pick Concord Grape 100% Juice About 1 Tablespoon fresh lime juice 1 8-ounce bag baked tortilla chips Instructions: In a medium bowl, mix the orange, grapes, red pepper, cilantro, green onions, and jalapeno if using. Stir in the Farmer's Pick Concord Grape 100% Juice and lime juice. Taste and adjust the seasoning with more lime juice, if needed. ","[Sangiovese, Tempranillo, Garnacha, Pinot Noir]" 13448,"Tomato Soup 2.0 Three 10.75-ounce cans condensed tomato soup 1/4 cup sherry
1/4 cup heavy cream
3 tablespoons pesto
2 tablespoons grated Parmesan, plus more for garnish
1/2 cup diced fresh tomatoes
Drizzle of olive oil
A few fresh basil leaves, chopped, for garnish Instructions: Add the soup to a pot with 3 cups water and heat over medium heat according to the can instructions. When hot, add the sherry, cream, pesto and Parmesan. Stir and heat through. Serve up the soup in bowls and sprinkle on the tomatoes, a drizzle of olive oil, more grated Parmesan and some basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13449,"Cheesy Potato Soup 1 pound frozen Tater Tots 3 cups shredded sharp cheddar cheese (about 12 ounces) 2 tablespoons unsalted butter 1 onion, diced (about 1 1/2 cups) Kosher salt and freshly ground pepper 2 cloves garlic, minced 4 Yukon Gold potatoes, peeled and diced (about 1 1/2 pounds) 4 cups low-sodium chicken broth 2 slices thick-cut bacon, diced 1/2 cup sour cream 2 tablespoons chopped fresh chives Instructions: Preheat the oven to 425 degrees F. Spread the Tater Tots on a baking sheet and bake, tossing halfway through, until crisp, about 20 minutes. Sprinkle with 1 cup cheese and continue baking until melted, about 5 minutes. Meanwhile, heat the butter in a large pot or Dutch oven over medium-high heat. Add the onion, season with 1/4 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook until just softened, about 1 minute. Add the potatoes, chicken broth, 3/4 cup water and 1/2 teaspoon salt and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Meanwhile, cook the bacon in a small skillet over medium-high heat until crisp, 5 minutes. Drain on paper towels. Puree the soup with an immersion blender, thinning with up to 1/4 cup water. (Alternatively, puree the soup in batches in a blender, then return to the pot.) Stir in 1/4 cup sour cream and the remaining 2 cups cheese until melted. Ladle the soup into bowls. Top with the Tater Tots, bacon, chives and remaining 1/4 cup sour cream. Season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13450,"Spiked Cappuccino Granita 16 ounces strong brewed hot coffee 1/3 cup brown sugar 1/3 cup heavy cream 3 tablespoons coffee liqueur, such as Kahlua, plus extra for drizzling 1 teaspoon vanilla extract 1/4 teaspoon ground cinnamon, plus additional for garnish Suggested garnishes: Fresh whipped cream or marshmallow frosting, dark cocoa powder Instructions: Whisk the coffee and sugar together in a large bowl or measuring cup, stirring until the sugar dissolves. Whisk in the cream, liqueur, vanilla and cinnamon until combined. Pour the mixture into a freezer-safe baking dish. Freeze for 2 hours, then bring it out and scrape the mixture with a fork. Continue to scrape the dessert every hour for 4 to 6 hours before serving.
Spoon the granitas into 4 glasses. You can add a few drizzles of liqueur to make it less icy and more boozy. Top with fresh whipped cream or marshmallow frosting and a sprinkle of dark cocoa powder and cinnamon. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 13451,"Pan-Roasted Duck with Caramelized Brussels Sprouts, Pomegranate and Red-Eye Gravy 1 cup cold brew coffee 1/2 cup cane syrup
1/4 cup diced tasso ham 1/4 cup red wine vinegar
1/4 cup port wine 1/4 cup (4 tablespoons) unsalted butter
2 Muscovy duck breasts (about 1 pound total) Kosher salt and freshly ground black pepper 2 cups Brussels sprouts, cut in half 2 cups torn large shiitake mushrooms
1/2 cup pomegranate seeds
Kosher salt and freshly ground black pepper Zest of 1 lemon Instructions: For the red-eye gravy: Combine the coffee, cane syrup, ham, vinegar and port in a saucepan. Cook over medium-high heat until reduced by half, then whisk in the butter. Strain through a fine-mesh sieve and set aside. For the duck breast: Heat a medium skillet over high heat. Sprinkle the breasts all over with salt and pepper. Place the breasts, skin-side down, in the skillet and cook until the fat begins to render and the skin is golden brown, 1 to 2 minutes. Pour off the fat (reserve 2 tablespoons for the dressing). Reduce the heat to low and continue to cook, removing the fat as it renders, until the skin is tight and golden, 15 to 20 minutes. Increase the heat to medium-high, flip the breasts and cook until the meat is lightly browned but still medium-rare, 1 to 2 minutes more. Thinly slice the breast. For the duck dressing: Heat a large cast-iron skillet over medium-high heat and add the 2 tablespoons reserved duck fat. Place the sprouts cut-side down in the skillet and cook until charred on the edges. Add the mushrooms and cook, stirring, 3 to 4 minutes. Fold in the pomegranate seeds and season with salt, pepper and lemon zest. Serve the duck with the dressing and gravy. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 13452,"Honey Tea Lollipops 1 cup sugar 6 tablespoons honey 2 tablespoons glucose 8 tablespoons brewed tea Non-stick cooking spray Lollipop molds Lemon rinds Mint leaves Lollipop sticks Instructions: Combine the sugar, honey, glucose and brewed tea in a small saucepan fitted with a candy thermometer and cook on high heat. While cooking the candy syrup, occasionally wash down the pan sides using a clean brush dipped in water to prevent crystallization. Without stirring, cook until mixture reaches 310 degrees or hard crack on the candy thermometer. Spray lollipop molds lightly with non-stick cooking spray. Place lemon rinds and mint leaves in each section. Place lollipop sticks into mold. Remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Remove the pot from the ice bath. To avoid air bubbles, swirl hot candy syrup in both directions, being careful not to over mix. Pour the syrup into the molds 2/3 of the way full and cool at least 20 minutes. Remove from molds. ","[Riesling, Moscato, Vinho Verde, Cava]" 13453,"Possum Pie 1 stick unsalted butter, at room temperature, plus more for the pan 1 1/2 cups all-purpose flour 1 cup pecans, toasted 1/3 cup confectioners\u2019 sugar 1/2 teaspoon salt 1 large egg yolk 6 ounces cream cheese, softened 1/4 cup confectioners\u2019 sugar 1 tablespoon heavy cream 3/4 cup granulated sugar 3 tablespoons cornstarch 3 large egg yolks 2 teaspoons pure vanilla extract 1 1/2 cups whole milk 1/4 cup Dutch-process unsweetened cocoa powder 1/4 teaspoon salt 1 ounce semisweet chocolate, chopped 1 cup cold heavy cream 2 tablespoons confectioners\u2019 sugar 1/4 teaspoon pure vanilla extract Chopped toasted pecans and shaved semisweet chocolate, for garnish Instructions: Make the crust: Preheat the oven to 350? F. Lightly butter the bottom and sides of a 9-inch pie plate. Combine the flour, pecans, confectioners\u2019 sugar and salt in a food processor and pulse until the nuts are finely ground but not paste-like. Add the butter and egg yolk; pulse until the mixture clumps together. Evenly press into the bottom and up the sides of the pan, making a thick rim at the top. Freeze until firm, about 20 minutes. Line the crust with parchment paper and fill with pie weights or dried beans. Bake until the edges are dry and just set, about 25 minutes. Remove the parchment and weights (if the crust does not release from the parchment, bake a few more minutes). Return the crust to the oven and bake until the bottom is dry and the edges are lightly browned, about 15 more minutes. Let cool completely on a rack. Make the filling: Put the cream cheese in a bowl and mix with a stiff rubber spatula to loosen. Mix in the confectioners\u2019 sugar and heavy cream until smooth. Evenly spread in the cooled crust. Whisk the granulated sugar and cornstarch in a medium heatproof bowl, then add the egg yolks, vanilla and 1/4 cup milk; whisk until smooth. Combine the remaining 1 1/4 cups milk, the cocoa powder and salt in a medium saucepan and cook over medium heat, whisking, until combined and steaming, 3 to 5 minutes. Drizzle about half of the cocoa-milk mixture into the egg mixture while whisking, then pour the mixture back into the saucepan. Cook, whisking, until the mixture bubbles and begins to clump, 3 to 5 more minutes. Continue to cook, whisking constantly, until thickened to a pudding, 30 seconds to 1 more minute. Remove from the heat and stir in the chocolate. Press the pudding through a fine-mesh sieve into a medium bowl. Stir a few times to release some steam, then spoon over the cream cheese layer and spread evenly. Press plastic wrap directly onto the surface of the filling. Refrigerate until set, 6 hours to overnight. Make the topping: Beat the heavy cream, confectioners\u2019 sugar and vanilla in a large bowl with a mixer on medium speed until medium-firm peaks form. Uncover the pie and spread the whipped cream on top. Sprinkle with pecans and shaved chocolate. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 13454,"Seared Breast of Moulard Duck on Quince Puree with Quince Sauce 1 (2 pound) whole, boneless Moulard duck breast, excess fat removed, skin and fat scored diagonally into small squares, patted dry 2 tablespoons sugar, plus 1 1/2 tablespoons 1/2 cup red wine vinegar, plus 3 tablespoons 3 quinces, Granny Smith apples, or firm Bartlett pears, peeled, cored, and diced (reserve peelings) 1/2 cup vegetable or chicken stock Salt 1/2 cup duck and veal demi-glace Instructions: Prepare quince puree and sauce at least 1 hour ahead of cooking time for duck. Heat 2 tablespoons of the sugar in a heavy saucepan over medium heat until lightly caramelized. Stir in 1/2 cup of the vinegar and cook over high heat until reduced by half, about 2 minutes. Add diced quince, stock, and salt, and partially cover. Adjust heat to low and cook until fruit is tender, 25 to 30 minutes, stirring occasionally. Puree in an electric blender or with a hand mixer until smooth. Return to the pan and keep warm. Heat the remaining 1 1/2 tablespoons sugar in a small saucepan over medium heat until lightly caramelized. Add the remaining 3 tablespoons of vinegar and reduce by half. Add quince peelings and demi-glace. Infuse sauce over low heat for 30 minutes, strain, and keep warm. Heat a heavy skillet until medium hot, over medium-high heat. Season both sides of the duck breasts with salt and pepper. Put duck breast in pan, skin side down, without any butter or fat. Cook for 8 minutes, checking to avoid burning. Remove fat as it accumulates. Flip breasts over, lower heat to medium, and cook 4 minutes longer. Remove duck from heat and keep warm in 1 of the skillets. To serve, place a small amount of the puree in the center of each of 4 warmed plates. Cut duck breast in half, then cut across the grain into 1/4 inch slices. Shingle the duck slices over the puree. Spoon a small amount of infused quince sauce around the meat. Serve at once. ","[Chardonnay, Pinot Grigio, Barolo, Tempranillo]

" 13455,"Avocado Sandwich 9 grain bread with sprouts, tomato and red onion 2 Avocados, diced 2 scallions, diced 1 cucumber, diced 4 radishes, diced fine 2 tablespoons tamari 2 teaspoons sesame oil 1/4 teaspoon garlic, minced 2 tablespoons nutritional yeast 1/2 cup bean or radish sprouts 1/2 teaspoon sesame meal Instructions: In a blender place peeled avocado, add a pinch of cl powder, juice of one lime, salt and pepper, and add some nonfat yogurt. Thin with ice water if necessary. Blend to a pouring consistency. Serve over mesclun, pink grapefruit segments and diced red pepper. Cut avocados in half; remove pits and gently scoop out insides, leaving shell intact. Combine the avocados, scallions, cucumbers, radishes, tamari, oil, garlic, and add to shells. Top with yeast, sprouts and sesame meal. Oxygen, or exposure to air is what causes your guacamole to turn brown. Making guacamole, or any avocado dish in advance make certain that you block out the air by making sure the surface of your dip is in contact with the plastic wrap. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13456,"Fried Fluke Po'boys Peanut or vegetable oil, for deep-frying 2 cups all-purpose flour
2 teaspoons seafood seasoning, such as Old Bay 1 teaspoon baking soda
Kosher salt
1 1/2 bottles beer, cold
Four 8-ounce fluke fillets, skinned
4 standard po'boy rolls
Tartar Sauce, for spreading, recipe follows Lettuce, shredded, for serving Pickles, thinly sliced on the bias, for serving Thinly sliced plum tomatoes, for serving
Very thinly sliced red onions, for serving
1 cup mayonnaise 1 shallot, finely diced
3/4 cup finely chopped cornichons
2 tablespoons whole-grain mustard
1/2 teaspoon celery salt
Pinch cayenne pepper
1 tablespoon malt vinegar
Kosher salt
Instructions: Heat the oil in a large, deep pot over medium heat until it reaches 375 degrees F on a candy thermometer. Preheat the oven to 300 degrees F. In a medium bowl, combine the flour, seafood seasoning, baking soda and a pinch of salt. Make a well in the center of the flour mixture and gently stir in the beer. Mix with a fork until just combined. Dip the fish fillets in the batter, coating the fish generously. Fry the fish: Start by dipping about one-third to one-half of a fillet into the oil and wait for the batter to start puffing before sliding the rest of the fillet in. Fry the battered fillets until golden brown and crispy, turning once, about 5 minutes. Drain on paper towels, blotting excess oil. Arrange the fish on a baking sheet lined with a cooling rack, and hold in the oven until serving. Slice the po'boy rolls lengthwise almost three-quarters of the way through and scoop out some of the insides. Schmear the rolls with tartar sauce. Add the fried fish and top with some lettuce, pickles, tomatoes and red onion. Slice the sandwich in half on the bias before serving. Combine the mayonnaise, shallots, cornichons, mustard, celery salt, cayenne and malt vinegar in a bowl. Season with salt, if needed. Cover and refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13457,"Jeff and Geoffrey's Ultimate Meatloaf Nonstick cooking spray, for spraying pan 8 ounces ground beef
8 ounces ground lamb
8 ounces ground pork
1/2 cup pitted kalamata olives, finely chopped
1/2 cup finely diced white onions (about 1 small)
1/2 cup coarsely crushed saltines (8 to 10 crackers)
1/2 cup whole-milk Greek yogurt
2 tablespoons finely minced fresh mint
2 tablespoons finely minced fresh oregano
1 teaspoon ground cumin
3 cloves garlic, minced
1 large egg
1 teaspoon hot sauce, such as Tabasco
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup crumbled feta Mint Tzatziki, recipe follows, for serving 1 English cucumber Kosher salt
1 cup whole-milk Greek yogurt
2 tablespoons minced fresh mint
1 clove garlic, minced or pressed
Instructions: Preheat the oven to 350 degrees F. Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray. Line the pan lengthwise with a long strip of parchment, rubbing it to adhere it to the pan and making sure it is long enough to hang over the ends of the pan. Put the beef, lamb and pork into a large mixing bowl and add the olives, onions, crushed saltines, yogurt, mint, oregano, cumin, garlic and egg. Add the hot sauce, salt and some ground pepper and very gently mix with your hands until the ingredients are evenly incorporated. Add the feta and mix lightly, incorporating the feta in whole crumbles if possible. Try not to overmix; it can make the meatloaf tough. Transfer the meat mixture to the pan and press it gently to eliminate any air pockets. Set the loaf pan on a baking sheet and bake until an instant-read thermometer inserted into the center registers 155 degrees F, 40 to 45 minutes. Let the meatloaf cool in the pan for about 20 minutes before using the parchment paper to lift it out of the pan and transfer it to a serving platter. Slice while warm and serve with the Mint Tzatziki on the side. Grate the cucumber on the large holes of a box grater into a large fine-mesh strainer set over a bowl. Sprinkle the cucumber generously with salt, tossing a few times with your hands to evenly distribute it; let stand for 10 minutes to drain. Using your hands, squeeze the cucumber to drain any excess moisture. Transfer to a mixing bowl and add the yogurt, mint and garlic. Stir well to combine, taste and adjust the seasoning with salt if necessary. Store the tzatziki in an airtight container for up to 3 days. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 13458,"Chocolate Birthday Cake Nonstick baking spray 2 cups sugar
1 3/4 cups all-purpose flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/3 cup milk
1/2 cup vegetable oil
1/3 cup sour cream
2 teaspoons vanilla extract
3/4 cup cocoa powder
1 1/2 cups sugar 5 large egg whites
1/2 teaspoon vanilla extract
3 sticks unsalted butter, cut into cubes, at room temperature Pinch of salt
Fresh strawberries, for garnish
2 cups heavy whipping cream 2 pounds semisweet chocolate chips
1 tablespoon vanilla extract
Instructions: For the chocolate cake: Preheat the oven to 350 degrees F and spray two 9-inch cake pans with baking spray. In a the bowl of a stand mixer fitted with the paddle attachment running at low speed, combine the sugar, flour, baking powder, baking soda and salt. Turn up the speed slightly and mix in the eggs, milk, vegetable oil, sour cream and vanilla extract until just combined. In a medium bowl pour 1 1/3 cups boiling water over the cocoa powder and blend well with a whisk. Pour the cocoa mixture into the mixing bowl with the other ingredients and mix until well incorporated. Divide the batter evenly into two prepared pans. Bake until a toothpick comes out clean, 20 to 25 minutes. Let cool in the pans on a rack 15 minutes, then turn the cakes out onto racks and let cool completely, about 45 minutes. For the Swiss meringue buttercream:Place a metal mixing bowl over a pot of simmering water to create a double boiler, making sure that the bottom of the bowl is not touching the water. Put the sugar and egg whites in the bowl and whisk lightly until the mixture reaches 140 degrees F, all the sugar has dissolved and the mixture is silky-smooth to the touch. Pour the egg white mixture into the bowl of a stand mixer fitted with the whisk attachment and add the vanilla. Beat until fluffy, glossy white peaks form, 5 to 10 minutes. Lower the mixer to the slowest speed and slowly add the butter and salt. The mixture will slowly thicken up and smooth out into the silkiest buttercream ever! For the chocolate ganache: Warm the heavy whipping cream over medium heat until it is just boiling, then pour over the chocolate chips and let sit, 1 minute. Stir the mixture with a whisk until all of the chocolate chips are melted and you have a smooth, creamy texture (you may microwave for 30 seconds and mix again until all of the chips are melted). Add the vanilla extract. Assemble the cake: Place one of the cake layers on a serving plate and coat the top with some of the Swiss meringue buttercream (reserve the remainder for another use). Chop up the strawberries and sprinkle them over the buttercream. Place the second layer of cake on top and ice the entire cake with the chocolate ganache. Enjoy! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 13459,"Mozzarella in Carrozza 1 1/2 pounds thinly sliced smoked mozzarella 12 slices whole-wheat bread 18 fresh large basil leaves 8 large eggs 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Olive oil, for deep frying 2 cups (about) all-purpose flour 1 cup purchased pesto Instructions: Divide half of the cheese equally among 6 bread slices. Top with the basil leaves then the remaining cheese. Cover with the remaining bread slices, pressing gently, to form 6 sandwiches. Whisk the eggs, salt and pepper in a large bowl until well blended and frothy. Place the flour in a medium bowl. Add enough oil to a heavy large frying pan to come 1/2-inch up the sides of the pan. Heat the oil over medium heat. Dredge the sandwiches in the flour to coat lightly, then dredge them in the egg mixture to coat completely and place in the hot oil. Cook until the cheese melts and the sandwiches are golden, about 3 minutes per side. Cut the sandwiches into triangles. Transfer the sandwiches to a platter and serve with the pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13460,"Crab-Corn Chowder 1 cup crab cake mixture, reserved from crab cakes OR see recipe below 2 cups frozen corn kernels 2 bay leaves 4 cups reduced-sodium chicken broth 1 cup nonfat or lowfat milk Salt and ground black pepper 1 tablespoon chopped parsley leaves 12 ounces fresh lump crabmeat (or an equal amount of canned lump crabmeat) 2 tablespoons lowfat sour cream 2 1/4 teaspoons oats (regular or quick-cooking) 2 1/4 teaspoons seasoned dry bread crumbs 3/4 teaspoon Dijon mustard 1/2 teaspoon crab boil seasoning (recommended: Old Bay) 1/4 teaspoon dried oregano Pinch ground black pepper 1/2 teaspoons olive oil Instructions: In a large saucepan, combine crab cake mixture, corn and bay leaves. Pour over broth and set pan over medium-high heat. Simmer 5 minutes. Stir in milk and simmer 2 minutes, until hot. Remove bay leaves and season, to taste, with salt and black pepper. Ladle soup into bowls and garnish with chopped fresh parsley.
Crab Cake Mixture: In a large bowl, combine crabmeat, sour cream, oats, bread crumbs, Dijon mustard, crab boil seasoning, oregano, and black pepper. Gently mix ingredients together, being careful not to break up crabmeat.
Yield: about 1 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13461,"Orange Meringue Tart with Graham Cracker Crust 2 cups graham cracker crumbs 6 tablespoons unsalted butter, melted, plus more for the pan 1/4 cup sugar Pinch salt 1 1/3 cups sugar Pinch kosher salt 5 large eggs Zest of 3 navel oranges, plus 3/4 cup freshly squeezed juice
1 1/2 sticks (12 tablespoons) unsalted butter, cut into pats Instructions: For the crust: Preheat the oven to 300 degrees F. Stir the graham cracker crumbs, butter, sugar and salt together in a large bowl. Butter a 9-inch springform pan or six 3-inch tart pans. Press the crumb mixture onto the bottom and about halfway up the sides of the pan. For the filling: Combine the sugar, salt, eggs and orange zest and juice in a large bowl and whisk to a homogeneous consistency. Transfer to a medium saucepan over medium heat. Cook, whisking constantly, until the mixture has thickened, 12 to 15 minutes. Remove from the heat and whisk in the butter, 2 pats at a time, until it's incorporated and has a silky consistency. Pour the orange curd into the prepared tart shell and bake until the orange curd has set, about 15 minutes. Let cool completely before cutting. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13462,"Online Round 2 Recipe - Ham and Cheese Breakfast Burrito 1 tablespoon canola oil Reserved ham, from Ham and Egg Tea Sandwiches Reserved ham, from Ham and Egg Tea Sandwiches
Half reserved red onion, from Crispy Wonton Cups with Tuna Salad, diced 1/4 cup diced green bell pepper 4 large eggs Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Nonstick cooking spray 1/4 cup shredded Cheddar 2 flour tortillas Instructions: Heat a skillet over medium heat and add the canola oil. When the oil is hot, cook the ham, red onion, and bell peppers until softened, 4 to 5 minutes. Remove from the pan and set aside.
In a small bowl, whisk together the eggs and salt and pepper.
Coat the skillet with cooking spray and put it over medium-low heat. Add the beaten eggs and gently stir with a spatula or wooden spoon. Cook the eggs until they set, 4 to 5 minutes. Put the cooked ham and vegetables back into the pan and stir to combine. Wrap the tortillas in a damp towel and microwave for 30 seconds to warm them. Put a tortilla on a plate, add half the egg mixture, and top with half the cheese. Wrap the ends of the tortilla up and then fold in the sides. Repeat for second burrito and serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13463,"Roasted Tomatoes with Garlic, Gorgonzola and Herbs 12 Roma tomatoes, sliced in 1/2 lengthwise 1/4 cup olive oil 2 cloves garlic, minced 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup plain bread crumbs 3/4 cup finely crumbled Gorgonzola or grated Parmesan cheese 2 tablespoons chopped fresh flat-leaf parsley Instructions: Preheat the oven to 375 degrees F. Using a teaspoon or grapefruit spoon, remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes. In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for 10 minutes. In a small bowl mix together the bread crumbs and Gorgonzola cheese. Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining olive oil. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown. Arrange the cooked tomatoes on a serving platter. Sprinkle with the chopped parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 13464,"Lobster Rolls Kosher salt 1 1/2 lemons 1 head garlic, split horizontally 1 thyme bundle 2 dried bay leaves 2 (1 1/2-pound) lobsters 1/2 to 3/4 cup mayonnaise 1 celery rib, cut into 1/4 inch dice 1/2 bunch of chives, finely chopped Juice of 1/2 lemon Celery salt 4 tablespoons (1/2 stick) of unsalted butter 1 clove garlic, smashed 4 top split hot dog rolls Instructions: To cook the lobsters: Fill a large pot with water and season it generously with salt. Squeeze the lemons into the water and drop them in and toss in the garlic, thyme bundle and bay leaves. Bring the water to a boil and drop the lobsters in. Cover and cook for 11 minutes. Remove the lobsters from the pot and let cool. Remove the lobster claws, knuckles and tails from the shells and coarsely chop. In a large mixing bowl combine the chopped lobster, 1/2 cup of mayo, celery, chives and lemon juice. Mix together and season with celery salt. Add remaining 1/4 cup of mayo if you like the mix a little creamier (this is traditionally a very low mayo type deal). Taste to make sure the lobster is delicious and reserve. Toss the butter and garlic into a large saute pan and melt the butter. When the butter is melted, bubbly and very garlicky smelling, remove the garlic clove and discard it. Add the hot dog rolls to the pan and cook in the garlic butter on both sides until the butter is absorbed and the rolls and crispy on both sides. Divide the reserved lobster between the 4 buttered rolls and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13465,"Wonderland Cocktail 2 cups apple juice, chilled 1 cup seltzer water, chilled 1/2 cup vanilla vodka, chilled 1/4 cup cinnamon schnapps, chilled 4 edible flowers, for garnish Instructions: Combine the apple juice, seltzer, vodka and schnapps into a pitcher and stir. Pour into chilled glasses. Garnish with edibles flowers. ","[Vodka, Schnapps]" 13466,"Lobster Deviled Eggs 1 whole lobster, about 1 1/2 pounds (or 2 frozen tails if you can't find live whole lobster) 1 dozen eggs, hard boiled 4 tablespoons mayonnaise 2 teaspoons white wine vinegar 1/2 teaspoon ground mustard 1 teaspoon finely chopped fresh chives Pinch celery salt Salt and freshly ground black pepper
2 stalks celery, thinly sliced 1/2 red onion, finely diced Finely chopped fresh dill, for garnish Paprika, for sprinkling Instructions: Bring 3 to 4 inches of water to a boil in a large pasta pot. Add the lobster, cover and steam until fully cooked and the shell is bright red, 8 to 10 minutes. Remove the meat from the shell and dice into 1/2-inch chunks.
Halve the eggs and reserve the yolks. In a bowl, mash the yolks and add the mayonnaise, white wine vinegar, ground mustard, chives, celery salt, salt and pepper to taste, celery and onions. Mix all together so that the yolk mixture is creamy. Fold in most of the lobster, reserving 24 small pieces. Add salt and pepper to taste, and then stuff the egg white halves with the filling. Garnish with a touch of fresh dill and a little piece of lobster. Sprinkle with paprika. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 13467,"Beef Sliders with Chipotle Special Sauce 6 tablespoons mayonnaise 3 tablespoons ketchup
1 tablespoon adobo sauce (from a can of chipotle chiles in adobo)
2 teaspoons diced pickled jalapenos
2 teaspoons prepared horseradish
1 shallot, minced
2 teaspoons chopped fresh parsley
Kosher salt and freshly ground pepper 1 pound ground beef 1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon Worcestershire sauce
1/2 teaspoon freshly ground pepper Canola oil, for frying
10 2-inch slices sharp cheddar cheese
2 tablespoons unsalted butter
10 mini brioche buns
10 bun-size pieces Bibb lettuce
10 pickled jalapeno strips and 10 pickled carrot slices (from a can of pickled jalape?os and carrots)
Instructions: Make the special sauce: Stir all the sauce ingredients together in a small bowl. Season to taste with salt and pepper and set aside. Make the sliders: Mix the ground beef, garlic and onion powders, salt, Worcestershire sauce and pepper in a large bowl. Form the meat mixture into ten 2-inch patties.
Heat a large cast-iron skillet over medium-high heat. Add enough canola oil to coat the pan and heat until the oil is smoking. Add the patties and cook, flipping once, until heavily caramelized on both sides, 4 to 6 minutes for medium rare. Top each patty with a slice of cheese. Transfer the patties to a plate. Wipe out the pan, add the butter and melt over low heat. Add the buns cut-side down and toast them in the butter.
Spread the chipotle special sauce on both cut sides of each bun. Place a patty and a piece of lettuce on each bun. Top each slider with a pickled jalapeno strip and a pickled carrot slice, securing them with a bamboo pick. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13468,"Goji Berry Trail Mix 1 cup raw almonds 1 cup goji berries
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/2 cup raw walnut halves
12 dried apricots, quartered Instructions: Place the almonds, goji berries, pumpkin seeds, walnuts and apricots in a medium bowl, and toss together. ","[Chardonnay, Riesling, Gewrztraminer]" 13469,"Triple Sliders 5 tablespoons canola oil 2 cups frozen chopped onions 1 1/2 pounds ground beef, 85 percent lean 2 tablespoons grill seasoning 1/4 pound blue cheese, sliced into 4 pieces 2 slices Cheddar, each piece cut into 4 pieces 2 slices mozzarella cheese, each piece cut into 4 pieces 12 small potato dinner rolls, sliced in 1/2 and toasted (recommended: Martin's) 1/4 cup ketchup 1 (12-ounce) jar roasted red peppers 1/2 cup mayonnaise 2 tablespoons pesto Instructions: Burgers:
Heat 3 tablespoons of canola in a large pan over medium low heat. Add onion and cook until golden brown and caramelized about 15 to 20 minutes, making sure to stir every few minutes.
Preheat the broiler.
Form the ground beef into 12 equal-sized mini patties. Heat the remaining canola oil in a large skillet over medium-high heat. Season each side of the patties with the grill seasoning, put them into the skillet and cook for 3 minutes. Flip the burgers, top 4 with some of the blue cheese, the next 4 with 2 slices of Cheddar and the final 4 with 2 slices of mozzarella cheese. Put under the broiler until the cheese is melted, about 30 seconds.
Roasted Red Pepper Ketchup:
In a mini chopper or blender add the ketchup and roasted red peppers (reserve 1 red pepper to garnish the burgers). Blend until smooth. If the mixture is too thick and not blending well, add 1 or 2 tablespoons of the liquid from the jar of roasted red peppers. Set aside.
Pesto Mayo:
Combine the mayonnaise and pesto in a small bowl. Set aside.
Assembly: Slice the reserved red pepper into 4 pieces to garnish the Cheddar burgers. Put the burgers on the bottom halves of each bun. Top the 4 cheddar burgers with the pieces of red pepper, some of the ketchup and cover with the top half of the rolls. Top the 4 mozzarella burgers with some of the pesto mayo and cover with the top half of the rolls. Finally, top the blue cheese burgers with the caramelized onions and cover with the top half of the rolls. Arrange them on a serving platter and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 13470,"Roasted Rack of Lamb with Rosemary-Pomegranate Sauce and Goat Cheese Potato Cake Grapeseed oil 2 (8-rib) racks of lamb, trimmed, trim reserved for sauce Salt and freshly ground black pepper 2 tablespoons finely minced fresh thyme 2 tablespoons finely minced fresh rosemary 1/4 cup apricot jam 1 tablespoon grapeseed oil Reserved lamb trimmings 1 large sprig fresh rosemary 1 1/2 cups chicken stock 2 cups demi glace 3 tablespoons pomegranate juice concentrate 2 tablespoons unsalted butter, cut into cubes Salt and freshly ground black pepper 3 Yukon gold potatoes 2 tablespoons all-purpose flour 1 egg Salt and freshly ground black pepper Grapeseed oil 1/2 cup goat cheese Grapeseed oil 2 carrots, peeled and julienned 1/4 pound snow peas, julienned 1 small daikon, julienned Salt and freshly ground black pepper Instructions: For the lamb: Preheat the oven to 375 degrees F.
Heat a large saute pan over medium-high heat and add the oil. Season the lamb with salt and pepper. Sear the lamb racks, fleshiest side down first. Let sit and brown about 2 to 3 minutes. Flip and sear the other side. Repeat with the other rack. Transfer lamb racks to a sheet pan.
Combine the thyme and rosemary and press an even amount into each seared lamb rack. Let sit for a few minutes.
Roast the lamb in the oven for 12 to 15 minutes. Remove from the oven and let rest for 5 minutes.
Heat the apricot jam in a small saucepan over low heat. When the jam is melted, turn off the heat. Brush a light coating of jam on each piece of lamb.
For the sauce: Heat a deep saute pan over medium heat and add the oil, lamb trimmings, and rosemary. Cook until the fat is a little cooked down and the trimmings are deep golden brown, 3 to 5 minutes.
Deglaze the pan with the chicken stock. Reduce by two-thirds.
Stir in the demi glace and pomegranate juice concentrate. Simmer until thickened, about 5 minutes. Remove from the heat.
Strain the sauce and set aside. Just before ready to serve, re-warm the sauce and whisk in the butter. Taste for seasoning. Add salt and pepper, if needed.
For the potato cakes: Preheat the oven to 400 degrees F.
Grate the potatoes and blend with the flour, egg, salt, and pepper.
Drizzle the oil into the small cast iron pans and fill halfway with the grated potatoes. Top the potatoes with salt, pepper, and goat cheese. Top with the remaining potatoes.
Bake the potato cakes in the oven until golden brown and cooked through, 20 to 30 minutes.
Turn the pans over to unmold the potato cakes.
For the julienned vegetables: Heat a saute pan over medium heat and add some oil. Saute the julienned vegetables and season with salt and pepper. Cook until the vegetables are just softened, 3 to 5 minutes. Taste a bite and cook for another minute if the vegetables are still hard.
To plate: Slice off 2 chops from each rack and then cut the meat from the rest of the rack into slices. Serve each guest 1 lamb chop on the bone and 3 slices of boneless meat. Serve with a potato cake and sauteed vegetables. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 13471,"Spicy Ginger Chili Noodles 1/4 cup avocado oil 3 scallions, chopped, plus extra for garnish 1 tablespoon garlic paste 1 tablespoon grated ginger 2 teaspoons crushed red pepper flakes Pinch kosher salt, plus more for the pasta water 12 ounces linguine 2 tablespoons honey 1 tablespoon low-sodium soy sauce, or more to taste 2 teaspoons sesame oil Sriracha, for serving Instructions: Heat the avocado oil in a small saucepan over medium heat until hot (350 degrees F), 2 to 3 minutes. Meanwhile, combine the scallions, garlic paste, ginger, red pepper flakes and salt in a heatproof bowl. Stir well. Remove the oil from the heat and carefully add to the mixture. Stir to combine and set aside. Let the flavors sit to combine for 20 minutes. (This mixture can be made ahead of time, cooled completely and stored in an airtight jar at room temperature for up to 2 days.) Cook the linguine in a large pot of salted water until al dente. Drain and add the hot noodles to a large bowl. Add the flavored oil, honey, soy sauce and sesame oil. Toss well to combine. Add more soy or salt to taste. Garnish with sliced scallions and sriracha to taste. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Tempranillo]" 13472,"Ham and Spinach Quiche 1 3/4 cups all-purpose flour, plus more, for dusting 2 tablespoons sugar Fine salt 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled 4 teaspoons cider or white vinegar 1/3 cup ice water, plus more if needed 1/2 cup thinly sliced red onions 1 cup shredded Monterey jack cheese 1/2 cup chopped ham 1/2 cup chopped thawed frozen spinach, squeezed dry 1 1/4 cups half-and-half 2 tablespoons chopped fresh parsley 3 large eggs Kosher salt and freshly ground black pepper Instructions: Pulse together the flour, sugar and 1/2 teaspoon salt in a food processor. Add about a 1/3 of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas, 5 or 6 pulses. Add the vinegar. Then, pulsing quickly a few times as you do it, add the ice water through the tube. Squeeze some dough between your fingers; it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. Pulse quickly; do not overwork or the dough will be tough. Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour. Lightly dust a work surface with flour, roll the dough out into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes. Preheat the oven to 375 degrees F. Press a piece of foil over the chilled crust, fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling. Adjust the oven temperature to 350 degrees F. Sprinkle the onion evenly into the crust. Combine the cheese, ham and spinach in a small bowl and sprinkle it in an even layer over the onion. Whisk together the half and half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Pour the custard over the filling and bake until the quiche is set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13473,"Strawberry Lemon Cheesecake Bars One 11-ounce box vanilla wafer cookies 3 tablespoons granulated sugar
1 teaspoon lemon zest, plus more for garnish
1/4 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) unsalted butter, melted
1 cup heavy cream Three 8-ounce blocks full-fat cream cheese, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon lemon zest plus 2 teaspoons lemon juice
2 cups confectioners' sugar
1 1/2 cups sour cream, at room temperature
1 quart strawberries, sliced
Instructions: For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides. Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling. For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside. Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight. Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13474,"Black Sea Bass Crusted with Spices, Tomato, and Vegetable Vinaigrette 7 ounces sliced mushrooms 1 tablespoon butter 1 tablespoon honey 1 tablespoon soy 1 tablespoon lemon juice 1 tablespoon Sherry vinegar 3/4 cup water 3 1/2 ounces salted butter 1 fingerling potato 1 (6-ounce) sea bass fillet, skin on Salt and freshly ground black pepper 1/2 cup cream Spice mixture, recipe follows 1/2 cup flour Fava beans, blanched 2 white pearl onions, blanched and peeled 2 red pearl onions, blanched and peeled 2 yellow pear tomatoes, halved 2 red baby tomatoes 2 orange baby tomatoes, halved 2 Sweet 100 tomatoes, halved 1 teaspoon chopped oregano 1 teaspoon chopped tarragon 2 hazelnuts 2 almonds 1 tablespoon coriander 1 tablespoon sesame seeds 1/2 tablespoon black peppercorns Instructions: For the vinaigrette: Saute sliced mushrooms in butter until caramelized. Add honey, soy, lemon juice, and vinegar. Add water and simmer slowly for 30 minutes. Strain, pressing out all juice. Make brown butter with salted butter. Place pan in ice water to stop cooking. Whisk into mushroom broth. Cook fingerling potato, peel and cut into thirds. Set aside. Cut fish with skin into 3 pieces. Season with salt and pepper. Dip in cream, then spice mixture, then flour. Heat 1 tablespoon oil in a saucepan and saute until crisp. Heat vinaigrette with potatoes, fava beans, and onions. Add tomatoes and herbs last. Pour into bowl and add fish. Toast hazelnuts, almonds, coriander, sesame seeds, and peppercorns in a hot pan and grind. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 13475,"Gingerbread for a Gingerbread House 3 cups all-purpose flour, plus more for rolling the dough (see Cook's Note) 1 tablespoon ground ginger 1 1/2 teaspoons cinnamon 1/2 teaspoon baking soda 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon fine salt 4 tablespoons (1/2 stick) unsalted butter, at room temperature 4 tablespoons (2 ounces) shortening, at room temperature 1/2 cup loosely packed dark brown sugar 1/3 cup granulated sugar 1 large egg 1/2 cup unsulphured molasses 1 teaspoon pure vanilla extract Instructions: Make the gingerbread dough: Sift together the flour, ginger, cinnamon, baking soda, nutmeg, cloves and salt into a large bowl. Set aside. Combine the butter, shortening, brown sugar and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy, about 1 minute. Add the egg, molasses and vanilla and beat on medium until smooth, about 1 minute. Add the sifted flour mixture and mix on low speed until combined into a smooth dough, about 1 minute. Form the dough into a flat square, wrap in plastic wrap and refrigerate until just firm, about 2 hours and up to overnight. Meanwhile, make templates for a gingerbread house. Gather several sheets of stiff paper; a manila folder works well. For the wall panels, cut a rectangle that measures 4 by 7 inches. For the front and back panels of a house with a peaked roof, cut a template that is 6 inches wide at the base, 4 inches to the roofline and 4 1/2 inches slanted to a peak. The template for the roof panels should measure 4 1/2 by 8 inches. Roll and cut the gingerbread: Preheat the oven to 300 degrees F. Line 3 baking sheets with parchment paper. Unwrap the dough and cut into 3 equal pieces (a pizza wheel is handy for this). Working with one piece of dough at a time and keeping the other pieces refrigerated, roll the dough into a rectangle 1/8 to 1/4 inch thick. Using the templates, cut out the front and back of the house and remove the scraps around the cutouts. Repeat with the remaining pieces of dough, cutting out 2 roof pieces and 2 side pieces. (If the dough gets too soft while rolling, return it to the refrigerator for 15 minutes before proceeding.) Discard the dough scraps or reroll to make cookies. Chill the dough pieces on the baking sheets for 15 minutes.
Bake the gingerbread: Bake the dough pieces until crisp almost all the way through (the very center will still be a little soft), 30 to 35 minutes. Cool the pans 10 minutes on a rack, then remove the house pieces to the rack to cool completely. Assemble and decorate the gingerbread panels as desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13476,"Grilled Grape Leaf-Wrapped Goat Cheese 6 to 8 grape leaves (sold in a jar), drained, rinsed and patted dry 1 3/4-to-1-pound round piece goat cheese, such as bucheron, at room temperature (or 2 smaller pieces, stacked) 1/4 cup extra-virgin olive oil, plus more for brushing 2 sprigs fresh rosemary Pinch of red pepper flakes Kosher salt Crusty bread, for serving Instructions: Preheat a grill to medium high. Wrap the grape leaves around the cheese to cover it completely; tie with kitchen twine.
Brush the wrapped cheese with olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, 5 to 8 minutes.
Meanwhile, mix 1/4 cup olive oil, the rosemary, red pepper flakes and salt to taste in a bowl. Transfer the warm cheese to a serving plate, pour the oil on top and remove the twine. Serve with bread.
","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13477,"Roasted Corn and Bean Salad 4 ears corn 1/4 cup canola oil Salt and freshly ground black pepper Salt and freshly ground black pepper
1/4 cup apple cider vinegar 1 tablespoon minced garlic 1/4 teaspoon cayenne pepper One 15-ounce can black beans, rinsed and drained One 15-ounce can kidney beans, rinsed and drained 1/2 red onion, diced 4 ounces thick-cut deli ham, diced 1/4 cup chopped fresh parsley 1 green bell pepper diced 1 small head iceberg lettuce Instructions: Preheat a grill pan over medium-high heat. Rub the corn with 1 tablespoon canola oil and season with salt and pepper. Place the corn on the grill and cook until lightly charred in spots and the corn is warmed through, 10 to12 minutes. Remove from the heat and, when cool enough to handle, cut the kernels from the cob. Reserve 1 ear of corn for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
In a large bowl, whisk together the cider vinegar, garlic, cayenne pepper and remaining canola oil. Add the beans and onions, and toss to coat. Reserve 1 cup bean mixture for another use, such as Round 2 Recipe Silver Dollar Corn Fritters.
Stir the ham, parsley, green bell peppers and corn kernels into the bean mixture. Season with salt and pepper. Remove the outer leaves of the lettuce head. Serve the salad scooped into cups of lettuce leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 13478,"Monica's Chicken Pozole 1 small chopped yellow onion 2 tablespoons minced garlic 1 canned chipotle cl in adobo 1 tablespoon canola oil, plus more for saute pan 1 tablespoon dried Mexican oregano 1 bay leaf 3 pounds canned hominy, drained 8 cups chicken stock 8 ounces cooked chicken thigh meat Spinach leaves, for serving Fried corn tortilla strips, for garnish Sliced avocado quarters, for garnish Shredded Pepper Jack cheese, for garnish Chopped green onion, for garnish Cilantro springs, for garnish Lime wedges, for garnish 4 ounces Roma tomatoes Instructions: Preheat the grill to medium. Put the tomatoes on the grill or in a cast iron pan. Grill until the tomato skins are blackened and charred. Add the tomatoes, onion, garlic, chipotle and 1 tablespoon of oil to a food processor. Puree until well mixed, with uniform texture and no large chunks. Coat a medium saucepan, over medium heat, with oil and pour in the tomato puree. Saute until the mixture is thick and most of the liquid has been cooked out, about 10 or 15 minutes. Add the oregano and saute for another 5 minutes. Add the bay leaf, hominy and stock. Reduce the heat and simmer until the oil rises to the surface of the stock, about 1 hour. Shred the chicken and stir it into the soup mixture. To serve, line soup bowls with spinach leaves. Ladle the pozole over the spinach. Garnish each bowl with 5 tortilla strips, a sliced avocado quarter, 1 tablespoon of shredded Pepper Jack Cheese, green onions, cilantro sprigs and a lime wedge on the side. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 13479,"Bob Mcgee's Herb Oil 1 cup fresh flat parsley leaves, shocked in ice water, drained and patted dry, finely chopped 1 cup fresh oregano leaves, shocked in ice water, drained and patted dry, finely chopped 1/2 cup fresh tarragon leaves, shocked in ice water, drained and patted dry, finely chopped 2 tablespoons brine-packed capers, drained, finely chopped 1 teaspoon chili flakes 2 salt-packed anchovies, rinsed, dried and finely chopped 1 clove garlic, finely chopped Zest and juice of 1 lemon, zest finely chopped 2 cups olive oil Sea salt Freshly ground black pepper Instructions: Combine the parsley, oregano, tarragon, capers, chili flakes, anchovies, garlic and lemon zest in a bowl. Slowly whisk everything together as you drizzle in the olive oil. Let it rest for 1 hour at room temperature, and then add the lemon juice and salt and black pepper to taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 13480,"Fresh Corn and Bacon Pudding 2 cups fresh corn kernels 1 1/2 cups milk 2 tablespoons unsalted butter plus more for the pan 2 tablespoons unbleached white flour 3 eggs, beaten 1/2 teaspoon freshly ground pepper 3 slices thick bacon, fried crisp and crumbled 1/2 cup grated cheddar cheese (optional) Chopped green onions for garnish Instructions: Soak the corn in the milk for 15 minutes. Preheat the oven to 350 degrees. Generously butter a 1 quart baking dish. Melt the 2 tablespoons of butter in a saucepan over medium heat. Whisk in the flour; cook it for 2 to 3 minutes, stirring. Drain the corn and whisk the reserved milk into the flour mixture. Simmer it until slightly thickened, about 5 minutes. Remove the pan from the heat and whisk in the eggs. Stir in the corn, salt, pepper, and bacon. Pour the corn mixture into the prepared pan and sprinkle the cheese on top. Bake it until brown on top and firm to the touch, about 45 minutes. Let it cool for 10 minutes before spooning it into bowls and topping it with green onions. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13481,"Risotto Milanese Extra-virgin olive oil 1 large onion, cut into 1/4-inch dice Kosher salt 2 cups Carnaroli or Arborio rice 2 large pinches saffron 3 to 4 cups chicken stock, kept HOT 1 1/2 to 2 cups dry white wine 2 tablespoons butter 1/2 to 3/4 cup grated Parmigiano-Reggiano Instructions: Coat a large saucepan generously with olive oil over medium heat. Add the onions and salt and sweat them until translucent, about 5 minutes. Bring the pan to a medium-high heat. Add the rice and cook for 3 to 4 minutes, letting the rice slightly stick to the bottom of the pan and scraping it off. It should also sound crackly. Add the saffron to the hot chicken stock; the stock should turn bright yellow. Add the wine to the pan until it covers the surface of the rice. Season with salt and cook over a medium-high heat, stirring continuously until the wine has absorbed into the rice. Add the saffron chicken stock to the pan until it covers the rice. Cook over a medium-high heat, stirring continuously until the stock has absorbed into the rice. Repeat this process two more times with the hot saffron chicken stock. When the third addition of the stock has absorbed and the rice is very creamy, bite a couple grains of rice to be sure it is cooked perfectly. If it is still a little crunchy, add a little more stock and cook the rice for another couple of minutes. When the rice is cooked perfectly, remove it from the heat. Toss in the butter and Parmigiano-Reggiano and \whip the heck out of it.\ The rice should be creamy but still flow and hold its own shape. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13482,"The Best Chicken Parmesan 2 large boneless skinless chicken breasts (about 8 ounces each) Kosher salt and freshly ground black pepper 3/4 cup all-purpose flour 1 cup plain breadcrumbs 1/2 cup grated Parmesan, plus more for serving 1/2 cup milk 1 large egg 1/2 cup plus 1/3 cup olive oil 3 cloves garlic, finely grated 1 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes Two 28-ounce cans diced tomatoes 3 sprigs basil, plus torn leaves for serving 8 ounces whole milk mozzarella, shredded 12 ounces spaghetti Instructions: Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap. Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper. Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken. Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours. Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt. Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets. Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13483,"Asparagus and Green Bean Salad Salt 1/2 pound green beans, trimmed of stems 3/4 pound regular or pencil asparagus, trimmed of rough ends, a small bundle 1/2 red onion, thinly sliced 1 cup flat-leaf parsley, a couple of handfuls 1 lemon, zested and juiced 1/2 cup basil, 12 leaves, a couple of handfuls 1 small clove garlic, cracked from skin 1/4 cup grated Parmigiano-Reggiano or Romano, a generous handful 1/3 cup extra-virgin olive oil, eyeball it Salt and pepper 2 plum tomatoes, seeded then thinly sliced lengthwise Instructions: Bring 1-inch of water to a boil, add salt then green beans, cover and cook 2 minutes, then add asparagus and cook 3 minutes more. If using pencil asparagus, blanch for 1 to 2 minutes. Drain well and cold shock vegetables in ice water to stop cooking process. Drain the vegetables on clean kitchen towels to dry completely. Thinly slice the green beans lengthwise on an angle; pile them together and run your knife through them cutting them into 2-inch pieces. Halve the asparagus lengthwise if thicker, leave in spindles if thin, then cut the spears into 2-inch pieces on an angle. Combine the beans, asparagus, 1/2 cup of parsley and onion in a shallow bowl. Combine the lemon zest and juice, remaining 1/2 cup of parsley and herbs in a food processor with cheese. Turn processor on and stream in extra-virgin olive oil. Season the dressing with salt and pepper and pour over the salad. Season the sliced tomatoes with salt and garnish salad with them. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13484,"Brown Buttery Bowties 2 sticks (16 tablespoons) unsalted butter 1/2 teaspoon kosher salt, plus more for pasta water
1 pound farfalle (bowtie pasta)
1 cup panko breadcrumbs
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
Freshly ground black pepper
1/4 cup finely grated Parmesan, plus more for serving
Instructions: Place the butter in a Dutch oven or large, high-sided saucepan over medium-high heat. Cook until the butter becomes golden brown and fragrant, 3 to 4 minutes. Remove from heat, cover and set aside. Bring a pot of generously salted water to bowl. Cook the farfalle until it is al dente, 8 to 10 minutes. Meanwhile, place the breadcrumbs in a dry pan and toast over medium heat until lightly golden, 2 to 3 minutes. Remove from the heat and transfer to a small bowl. Add the parsley, lemon zest, salt, pepper and 2 tablespoons of the brown butter and stir to combine. Set aside. Put the brown butter back on medium heat. Drain the farfalle and add it to the butter, tossing to coat. Sprinkle with the breadcrumbs and Parmesan and serve with more Parmesan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13485,"Yaksik 2 cups glutinous rice (also called sweet rice or sticky rice) 4 large dried jujubes (about 2 ounces), plus more for optional garnish (see Cook\u2019s Note) About 3.5 ounces drained canned chestnuts in syrup (about half of a 13.5-ounce can) 2 tablespoons pine nuts, plus more for optional garnish 1/2 cup plus 2 tablespoons packed dark brown sugar 3 tablespoons toasted sesame oil, plus more for brushing 3 tablespoons soy sauce 2 tablespoons honey Instructions: For the rice: Soak the glutinous rice with enough water to cover in a medium bowl for at least 1 hour. For the mix-ins: Rinse the jujubes, then make a vertical incision in each with a paring knife and remove the pit by following the knife around it. Chop the jujubes and chestnuts into about 1/2-inch dice. Transfer to a bowl or plate and add the pine nuts; set aside. For the sauce: Whisk together the brown sugar, sesame oil, soy sauce, honey and 1 cup water in the insert of a 6-quart Instant Pot? until the sugar is melted and the mixture is homogeneous. Brush a 2-quart baking dish with sesame oil. Set aside the baking dish. Drain the rice over a mesh strainer, then transfer it to the insert and mix to combine with the sauce. Shake the insert side to side to level out the rice evenly in the sauce. Follow the manufacturer\u2019s guide for locking the lid and set to pressure cook on the rice setting for 12 minutes (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 10 minutes, being careful of any remaining steam, unlock and remove the lid. Scrape up any stuck-on or browned bits from the bottom of the pot with a wooden spoon and stir to incorporate. Stir in the mix-ins, close the lid and let sit for 2 to 3 minutes for the jujubes to slightly soften and hydrate. Scrape the yaksik with a rubber spatula into the prepared baking dish and smooth out the top by pressing down slightly. For presentation purposes, dig out some of the mix-ins to decorate the surface. Let cool to room temperature, then cut into 10 rectangles. To decorate with the optional jujube \flower\ garnish: Make a vertical incision in each jujube with a paring knife and remove the pit by following the knife around it while keeping the jujube in one piece. Flatten the jujube and roll it up into a tight log like a jelly roll, then thinly slice. (If the jujubes are extremely dry and difficult to work with, place in a pot of boiling water, remove from the heat and cover. Let sit until softened but not soggy, with a bit of buoyancy, about 25 minutes.) Gently press each jujube \flower\ into the center of a yaksik bar, then press 5 to 6 pine nuts around each \flower\ to make \petals.
Serve or store in an airtight container in the refrigerator for up to 4 days. Bring to room temperature or microwave in 10-second intervals on a plate until no longer chilled before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13486,"Maple Cookies 12 ounces (340 grams) unsalted butter, at room temperature 3/4 cup (180 milliliters) real maple syrup, preferably grade B 3/4 cup (150 grams) sugar 3 1/4 cups (390 grams) all-purpose flour 1/4 cup (30 grams) cornstarch 1/4 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Line two sheet pans with parchment paper In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, maple syrup, and 1/2 cup (100 grams) of the sugar until light and fluffy. Scrape down the bottom and sides of the bowl. In a large mixing bowl, whisk together the flour, cornstarch, and salt until fully combined. Add the flour mixture all at once to the butter mixture and mix on low speed until just incorporated. Turn the dough out onto a sheet of plastic wrap. Press the dough into a disk and wrap it up. Refrigerate for 1 hour. On a lightly floured work surface, roll out the dough to 1/8 inch thick. Using a 2-inch maple leaf cookie cutter, stamp out cookies and place them 1/2 inch apart on the prepared pans. Press together and reroll the scraps one time. Sprinkle the cookies with a light, even layer of the remaining 1/4 cup sugar. Bake until the edges of the cookies are slightly golden brown, 12 to 15 minutes.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13487,"Grilled Flank Steak with Roasted Peppers in Tomato Sauce 2 cups peeled, seeded, and chopped vine-ripened tomatoes 2 cups roasted, peeled, and seeded red and yellow bell peppers 1 jalapeno or serrano chili Salt and cracked black pepper 1 flank steak, about 1 lb. 1-1/2 tsp. dried oregano 3 Tbs. extra-virgin olive oil, plus more for brushing on bread 4 large slices bread, cut from a good, crusty loaf 1 tsp. balsamic vinegar Instructions: Prepare the tomatoes and bell peppers, working over a bowl to catch all the juices. Cut or tear the peppers into long strips. Strain all the juices into a large non-reactive saucepan. Add the chili. Bring to a boil over high heat, reduce the heat to medium, and simmer until the juices reduce to a heavy syrup and the chili is very soft, about 10 minutes. Scoop out the chili, seed if desired, and mince. Add the peppers and tomatoes to the saucepan and bring to a boil. Lower the heat to medium and simmer for 20 minutes. Stir in the chili and salt and pepper to taste. Keep warm or let cool to room temperature. Prepare the grill and let it burn down to medium coals. Season the flank steak with salt, pepper, 1 tsp. of the oregano, and brush with 1 Tbs. of the olive oil. Grill, turning once, until done to your taste, about 10 minutes for rare meat. Transfer to a cutting board, drizzle with another 1 Tbs. of olive oil, and crumble the remaining 1/2-tsp. oregano over the top. Let rest for about 5 minutes. Meanwhile, brush the bread on both sides with olive oil and season with salt and pepper. Grill the bread on both sides until brown and crunchy on the outside but still soft within. Carve the meat on the diagonal into thin slices and arrange on a platter or plates. Top each slice of grilled bread with about 1/4-cup of the roasted peppers in sauce and arrange next to the meat. (Reserve any remaining peppers for another use.) Gather all the meat juices (make an effort to scrape the meat juices off the carving board, too) into a small bowl and whisk in the vinegar and the remaining 1 Tbs. olive oil. Drizzle over each portion. Serve immediately. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 13488,"Cheesy Arancini 1/4 cup (30 grams) flour 1 egg, beaten 1/4 teaspoon Italian seasoning 1/4 teaspoon kosher salt 1/2 cup (30 to 50 grams) breadcrumbs or panko 1 1/2 cups prepared risotto, recipe follows Six 1 1/2-centimeter (generous 1/2-inch) cubes brick mozzarella Canola oil, for frying Flaky sea salt 8 to 10 sage leaves, optional Prepared tomato sauce, optional Parmigiano-Reggiano, for grating, optional 3 cups (750 milliliters) low-sodium chicken or vegetable broth 1 tablespoon olive oil 2 shallots, finely diced Kosher salt 1 cup (220 grams) arborio rice 1/2 cup (125 milliliters) dry white wine 3/4 cup (68 grams) finely grated Parmigiano-Reggiano 1 tablespoon (14 grams) unsalted butter, optional Freshly ground black pepper Mix-ins such as lemon zest and juice, chopped sundried tomatoes, green peas, finely chopped parsley, chives, or sauteed mushrooms (if using mushrooms, use mushroom broth in place of the chicken or vegetable stock) Instructions: Set out a small baking sheet or dinner plate and have some paper towel close at hand. Fill a small bowl with tap water and set it on your workstation. Place the flour in one small mixing bowl, the beaten egg in another and the Italian seasoning and salt in the third. If using panko, place it into a small food processor or a heavy-duty zip-top bag and pulse or crush into a slightly finer crumb. Add the breadcrumbs to the Italian seasoning and salt and mix well to combine. Lightly wet your hands with some of the tap water and scoop 1/4 cup of the prepared risotto into your hands. Flatten the risotto slightly and place a cube of mozzarella in the center. Wrap and pinch the risotto around the cheese to form a ball and fully enclose the cheese. Place the arancini ball onto the baking sheet or plate and continue with remaining risotto and cheese. Working with one at a time, toss the arancini in the flour followed by the egg, then roll in the breadcrumb mixture. Place back onto the baking sheet. Chill for 10 minutes. In a deep-sided, heavy-bottomed pan, heat 3 inches of canola oil over medium heat until it reaches 350 degrees F (175 degrees C) or a small sprinkling of breadcrumbs into the oil bubbles and browns in about 5 to 10 seconds. Fry the arancini until deeply golden brown all around, about 4 to 5 minutes. Remove from the oil onto a sheet of paper towel and season immediately with the flaky sea salt. Quickly fry the whole sage leaves by adding to the hot oil for approximately 10 seconds, just until crisp, then drain on paper towel. Serve hot as is or with prepared tomato sauce, fried sage leaves and Parmigiano-Reggiano. Heat the broth over low in a medium saucepan. Heat a large skillet over medium heat and add the oil. Add the shallots, season with salt and cook just until translucent and lightly golden around the edges, about 2 to 3 minutes. Add in the arborio rice and cook for 1 minute while stirring continuously to toast the rice. Turn the heat down to medium low and add in the white wine. Stir until almost all of the wine has been absorbed then start adding the warm broth about 1/2 cup at a time, stirring well after each addition and leaving it to bubble away until absorbed before adding and stirring in the next 1/2 cup of broth. Once the rice is tender, stir in the cheese, butter, if using, season with salt and black pepper and stir through any mix-ins to heat through. Serve immediately. Place any leftovers in a sealed container for up to 3 days to use for arancini. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13489,"Lemon Souffle 3/4 cup sugar 1 tablespoon butter (melted) 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup milk 6 eggs, separated 2 lemons, zested then juiced Butter or shortening, for greasing Instructions: Preheat oven to 350 degrees F. In a 2-quart mixing bowl combine, sugar, butter, flour, salt and milk, mixing until smooth. Add egg yolks to this and mix until smooth. Add lemon juice and zest. In a mixer, beat egg whites until peaks are stiff. Fold the yolk mixture into whites gently and combine the 2 mixtures. Using butter or vegetable shortening, grease 6-inch custard cups. Pour the mixture into the cups. Set the cups in 1/2 inch of hot water in a 9 by 12-inch baking pan. Bake 25 minutes or until tops have risen and turn golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 13490,"Grilled Radicchio 2 heads radicchio, quartered 1/4 cup balsamic vinegar 1/4 cup extra-virgin olive oil, for drizzling Salt and freshly ground black pepper Instructions: Preheat a grill to high. Season the radicchio with the balsamic vinegar, salt and pepper. Place the radicchio on the grill for about a minute on each side, watching it carefully, as it can burn very easily. Drizzle the radicchio with olive oil. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 13491,"Mung Bean Thread Salad 1 tablespoon finely chopped cilantro 1 clove pickled garlic, minced 1 cl, thinly sliced 1/3 cup white vinegar 1/4 cup sugar Salt 8 ounces mung bean (cellophane) noodles, soaked in hot water, drained 1/2 pound prawns, boiled and thinly sliced 3 green onions, thinly sliced 2 stalks celery, thinly sliced, plus light green leaves roughly chopped 1 tomato, cored, seeded and cut into strips 1/4 cup dried shrimp, crisp fried and cooled Green lettuce, leaves washed Cilantro leaves Instructions: Place the cilantro, garlic and cl in a mortar and grind to a paste, or use a blender. Transfer this mixture to a saucepan, and add the vinegar, sugar and salt. Heat to a boil, remove from the heat and cool. Set aside. Cut the soaked noodles into 3-inch lengths. Mix the noodles, prawns, onions and celery together in a bowl. Pour the dressing over the top and toss gently to coat. Add the tomato, and shrimps and gently toss again. Serve on lettuce leaves with cilantro leaves garnishing the top. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 13492,"Teriyaki Salmon Kebabs 1/2 cup mirin 1/2 cup low-sodium soy sauce
1 tablespoon rice vinegar
2 cloves garlic, grated
3 tablespoons light brown sugar
1 pound skinless salmon fillet, cut into 1-inch cubes
2 teaspoons cornstarch
1 red bell pepper, seeded and cut into 1-inch squares
Kosher salt
2 1/2 cups pineapple chunks (fresh or canned)
Vegetable oil, for brushing the grill pan
Sesame seeds, for serving
Sliced scallions, for serving
Instructions: Whisk together the mirin, soy sauce, vinegar, garlic and 1 tablespoon of the brown sugar in a large bowl. Transfer 1/2 cup of the marinade to a small saucepan and set aside. Add the salmon to the bowl with the remaining marinade and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour. Stir to combine the cornstarch and 1/4 cup water in a small bowl, then add to the reserved marinade in the saucepan along with the remaining 2 tablespoons of brown sugar. Bring to a boil and cook until the mixture thickens to a glaze consistency, 4 to 5 minutes. (You should have about 1/2 cup.) Reserve half of the sauce for serving and the other half for basting.
Have ready eight 12-inch metal skewers or soak eight 12-inch wooden skewers in water for 30 minutes.
Meanwhile, add the bell pepper to a large microwave-safe bowl, then add a splash of water and a pinch of salt. Cover and microwave until the pepper is just tender, 1 to 2 minutes. Let cool.\u202f
Remove the salmon from the marinade. Thread the salmon onto the skewers, alternating with the pineapple and bell pepper.
Heat a grill pan over medium-high heat. Lightly brush the pan with oil.
Grill the kebabs, turning occasionally and brushing with half of the reserved teriyaki sauce, until the salmon is opaque throughout and the vegetables are tender, 7 to 9 minutes. Transfer to a serving plate, sprinkle with some sesame seeds and scallions and serve the other reserved teriyaki sauce alongside.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13493,"Apple Cobbler 2 1/2 pounds Granny Smith apples 2 pounds Fuji apples 1 1/2 pounds Gala apples 3 cups granulated sugar 2 cups all-purpose flour 1/8 teaspoon salt 1 1/2 sticks (6-ounces) chilled unsalted butter, plus softened butter for baking dish 1/4 teaspoon ground cinnamon 1/2 teaspoon freshly ground nutmeg 1 teaspoon grated lemon zest 1 (6-ounce) package sweetened, dried cranberries 1 large egg 1 egg yolk 1 teaspoon vanilla 1 (6-ounce) package sliced almonds Instructions: Preheat the oven to 400 degrees F and butter a 9 by 13-inch baking dish. Peel and core the apples and cut them into 1/4 to 1/2-inch dice. Try to get the apples pieces as uniform as possible to ensure even baking in the cobbler. Combine the apples with 1 cup of the sugar in a large bowl. Cover and set in the refrigerator while preparing the cobbler topping. The sugar will draw out some of the moisture in the apples, so the filling will be nice and thick. Combine the remaining sugar with the flour and salt in a medium size bowl. Set aside 1/2 cup of the sugar and flour mixture to coat the apples. Cut the chilled butter into small pieces and work into the sugar/flour mixture using a pastry cutter, a fork, or your fingers until it forms a coarse meal. Drain the sugar syrup from the apples and set aside. Combine the apples with the reserved flour and sugar mixture. Add the cinnamon, nutmeg, lemon zest, and sweetened dried cranberries to the apples and stir well to evenly distribute all the flavors. Pour into the buttered baking dish. Lightly beat the egg, egg yolk, and vanilla and slowly drizzle it into the flour mixture. Don't worry if it seems a little dry at first. Continue to stir the mixture until the flour is completely absorbed into the egg. (You might want to get your hands into it and use your fingers to finish.) Take a small bit of the topping and roll it into a 1-inch ball. Gently flatten the ball into a disk and place it on top of the apple mixture in the baking dish. Repeat with the remaining topping, slightly overlapping the disks. Bake for 35 to 45 minutes or until the juices are bubbling and the topping is a light golden brown. Let the cobbler rest for 10 to 15 minutes before serving. While the cobbler is sitting, coat the almonds with the reserved sugar syrup. Drain off the excess syrup and place the almonds on a buttered parchment lined baking sheet. Roast until the almonds are golden brown, approximately 5 to 10 minutes. Scatter them over the cobbler. Tips: To make cutting the butter into the flour/sugar mixture a bit easier, try grating frozen sticks of butter on the large holes of a hand grater. You'll have small bits of cold butter which will help the coarse meal form quickly. Use a melon baller to scoop out the core of the apple halves quickly and with minimal waste. Note: You will need approximately 8 to 10 apples total. . ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 13494,"Gabagool Sandwich 4 hoagie buns 4 ounces your favorite mayonnaise 1/2 head romaine lettuce, shredded 2 ounces Italian dressing 1 pound thin-sliced capocollo ham or as we call it, gabagool 4 ounces sliced Pickled Banana Peppers, recipe follows 8 slices white American cheese 4 ounces Company Sauce, recipe follows 6 banana peppers 12 ounces white vinegar 2 tablespoons kosher salt 2 tablespoons sugar 2 cloves garlic 1 bay leaf 3 eggs 4 ounces yellow mustard 1 1/2 ounces capers, strained 1 1/2 ounces white vinegar 2 tablespoons sugar 2 1/2 teaspoons celery salt 2 teaspoons salt 1 1/2 teaspoons MSG 2 ounces lemon juice 15 ounces canola oil Instructions: Cut the hoagie buns in half lengthwise. Spread the mayonnaise on each bottom half. Dress the shredded lettuce with Italian dressing. Place the lettuce on the bottoms of the hoagie buns. Portion the gabagool into 4-ounce shingled mounds and fry them in a skillet until crispy on one side, about 5 minutes. Flip the gabagool over and add 1 ounce Pickled Peppers and 2 slices cheese to the top of each mound. Cook until the cheese is melted, about 3 minutes. Transfer the mounds to the bun bottoms. Spread 1 ounce Company Sauce on the top half of each hoagie bun and top the sandwiches. Slice the banana peppers 1/8-inch thick and set aside in a glass or plastic container with a lid. Add the vinegar, salt, sugar, garlic and bay leaf to a saucepot and bring to a boil. Cook until the sugar and salt are dissolved, about 3 minutes, then remove from the heat. Let cool to room temperature, then pour over the peppers and let sit for at least 3 hours. (The longer they sit, the better they are.) They will hold in a refrigerator for up to 2 weeks. Crack the eggs into a blender. Add the mustard, capers, vinegar, sugar, celery salt, salt, MSG and lemon juice. Cover the blender with the lid and turn to medium-high speed. Blend until incorporated. With the blender still running, turn the speed down to medium and remove the stopper in the lid. Slowly drizzle the oil into the mixture until thickened, 3 to 4 minutes. Will hold in refrigerator for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13495,"Turkey Sausage Bread 8 oz. Italian-style turkey sausage 3 cloves garlic, mashed and minced 4 oz. grated mozzarella cheese 1/3-cup freshly grated Parmesan cheese 1 Tbs. oregano 10 oz. can refrigerated pizza crust dough 1 large egg, beaten
Instructions: Preheat oven to 350F. Preheat heavy skillet to medium temperature. Remove sausage from casing and add to skillet along with garlic and oregano. Cook, stirring until sausage is browned. Remove from heat and spoon sausage on paper towel-lined plate to drain if necessary and let cool. On lightly flowered surface, roll pizza crust into 8 x 12-inch rectangle. Top center of dough with sausage mixture and then cheeses. Fold long sides of dough over sausage mixture and cheeses, overlapping. Enclose ends and brush with beaten egg. Bake on baking sheet sprayed with non-stick cooking spray for 20-25 minutes, until golden brown. Cool slightly on a rack then cut into one-inch slices. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13496,"Spinach Soup 2 tablespoons olive oil 10 ounces fresh spinach
2 cloves garlic, finely minced
1/2 medium onion, chopped
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
3 cups whole milk
2 teaspoons kosher salt, or more to taste 1/2 teaspoon cayenne pepper, or more to taste Freshly ground black pepper
Instructions: In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic and cook, stirring constantly, until the spinach is wilted, 2 to 3 minutes. Add the mixture to a blender or food processor, pour in 1/4 cup hot water and pulse until pureed. Set aside. In a large soup pot, cook the onions in the butter over medium heat until the onions begin to soften. Sprinkle the flour over the top and stir to combine. Cook for about 2 minutes, then pour in the milk, stirring occasionally. Add the salt, cayenne and some black pepper and stir to combine. Cook over medium heat for 5 minutes, stirring constantly. Pour in the pureed spinach, then cook until thickened, another 3 to 5 minutes. Check the seasonings, adding more salt, black pepper or cayenne as needed. Serve warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13497,"Praline-Pumpkin Mousse Cornucopias 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet) 6 sugar ice cream cones Vegetable cooking spray 2 tablespoons sugar 1/2 cup milk 1 package (3.4 ounces) vanilla instant pudding and pie filling mix 3/4 cup canned pumpkin 3/4 teaspoon ground cinnamon 1/2 cup heavy cream 1 cup prepared caramel sauce, warmed 1/2 cup toasted chopped pecans Instructions: Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F. Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all. Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar. Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry. Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened. Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones. Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13498,"Shrimp Pad Thai 1 1/4 pounds rice noodles 1 tablespoon vegetable oil
1/2 pound peeled and deveined shrimp 1 teaspoon minced fresh garlic
1 teaspoon chopped sweet radish (see Cook's Note) 2 tablespoons chopped pressed tofu, optional
Pad Thai Sauce, recipe follows 2 large eggs 8 ounces bean sprouts
2 tablespoons green onions, cut into 1-inch pieces 3 tablespoons crushed roasted peanuts, for serving
Ground dried chiles, for serving 1 lime, cut into wedges
1 cup chicken stock 6 tablespoons brown sugar
3 tablespoons tamarind paste
2 tablespoons paprika
2 tablespoons distilled vinegar
1 tablespoon chopped grilled red onions
1 tablespoon salt
Instructions: Put the noodles in a large bowl, cover with cold water and soak until softened, about 5 minutes. Drain and set aside. Heat the vegetable oil in a wok over medium heat. Add the shrimp, garlic, sweet radish and tofu, if using, and stir for 30 seconds. Add the noodles and continue to cook for 1 minute. Add the Pad Thai Sauce and cook, stirring frequently, until the noodles absorb all of the sauce, about 1 minute. Add the eggs, tossing with the noodles occasionally, and cook until set, about 1 minute. Add the bean sprouts and green onions and toss to combine. Transfer to serving plates and garnish with some crushed peanuts, ground chiles and the lime wedges. Combine the chicken stock, brown sugar, tamarind paste, paprika, vinegar, onions and salt in a medium saucepan and cook over low heat, whisking occasionally, until the sauce thickens.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13499,"Garlic and Herb Chicken Pasta Salad 1 pound fusilli pasta 1/3 cup extra-virgin olive oil
3 tablespoons lemon juice
1 teaspoon honey
1/2 recipe Chicken, Spinach and Artichoke Base, recipe follows 1 cup sliced grape tomatoes
1 cup diced fresh mozzarella
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Kosher salt and freshly ground black pepper Two 9-ounce bags refrigerated grilled garlic and herb chicken breast One 14-ounce can artichoke hearts, drained and roughly chopped
One 5-ounce bag fresh spinach
1 tablespoon extra-virgin olive oil
Pinch of red pepper flakes
Kosher salt and freshly ground black pepper
Instructions: Bring a large pot of water to a boil. Cook the fusilli according to the package directions. Drain and set aside. In a large bowl, whisk together the olive oil, lemon juice and honey. Add the Chicken, Spinach and Artichoke Base, fusilli, tomatoes, mozzarella, basil and parsley and toss to coat. Taste and adjust the seasoning with salt and pepper. Transfer to a serving bowl. Cut the chicken into bite-size piece. In a large bowl, toss together the chicken, artichoke hearts, spinach and olive oil. Season to taste with red pepper flakes, salt and black pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13500,"Sicilian Cake 2 pounds ricotta, drained well 3/4 cup sugar 2 cups heavy cream 2 teaspoons vanilla extract 1/4 cup dark rum 1 can (20 ounces) crushed pineapple, drained well 3 packages ladyfingers Chopped walnuts, semisweet chocolate chips, and glaceed cherries for garnish Instructions: In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish. ","[Nebbiolo, Barbaresco, Dolcetto, Valpolicella]" 13501,"Torta di Panettone: Christmas Cake 2 cups/450 ml heavy cream, cold 3 tablespoons/45 ml sugar 1 cup blueberries 1 cup/250 ml raspberries 1 cup/250 ml blackberries 1 cup/250 ml strawberries, halved 3 ounces/100 ml grappa 1 panettone cake Instructions: Place the heavy cream in a large bowl. Add 2 tablespoons sugar and whisk together until firm. In another bowl add the blueberries, raspberries, blackberries, strawberries, remaining sugar, and grappa. Allow the mixture to rest for 5 minutes and allow the sugar to marinate with the grappa. Cut the Panettone cake into approximately 1-inch to 1 1/2-inch thick slices. Reconstruct the Panettone by re-layering the slices of cake with the whipping cream and mixed fruit and juices equally in between all the layered pieces. Repeat until all the layers and cake have been reconstructed. Add any remaining juices and an optional splash of grappa on top. ","[Prosecco, Moscato, Vin Santo, Lambrusco]" 13502,"My Mother's Chicken with Barbeque Sauce 3 cups ketchup 2 cups cider vinegar 1/2 cup Worcestershire sauce 1/2 cup light soy sauce 1 cup light brown sugar 1 cup dark brown sugar 2 tablespoons dry mustard (preferably Colman's) 2 tablespoons Dijon mustard 1 cup chili powder 1 \knob\ fresh ginger (about 4 inches), peeled and cut in 3 pieces 5 large cloves garlic, roughly chopped 2 lemons, cut into 1/2-inch thick slices 4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size 4 to 5 pounds chicken parts, a mixture of light and dark meat, all relatively the same size
Kosher salt Instructions: Prepare the barbeque sauce:
In a medium saucepan or a large high-sided saute pan, combine the ketchup, cider vinegar, Worcestershire sauce, soy sauce, light brown sugar, dark brown sugar, dry mustard, Dijon mustard and chili powder. Whisk to blend. Bring to a simmer over medium heat. Add the ginger, garlic and lemon slices and stir to combine. Simmer until the vinegar mellows slightly and the flavors start to meld together, about 20 to 25 minutes. Remove from the heat and allow to cool. Discard the ginger pieces.
Preheat the oven to 350 degrees F. Position the rack in the lower third of the oven. Line a baking sheet (or, if needed, 2 baking sheets) with foil. Season the chicken parts on both sides with salt, to taste. Pour about 1 1/2 cups of the barbeque sauce into a large bowl. Reserve the remaining sauce on the side. Submerge the chicken pieces in the sauce and arrange them on the prepared baking sheet with some of the lemon slices. The chicken should all be in a single layer with a little space between them. If additional space is needed, use the second baking sheet. Brush with barbeque sauce.
Put the baking sheet(s) in the oven and bake, undisturbed, for 20 minutes. Remove the chicken from the oven and use a pair of metal tings to turn the pieces to the other side. Use a pastry brush to coat the second side of the chicken with the barbeque sauce from the bowl. Do not reuse that bowl or brush again. Return the sheet(s) to the oven and cook for an additional 15 to 20 minutes. Poke a thigh with the tip of a small knife and verify the chicken juices run \clear\ and not pink. Turn the broiler on and broil for a minute until the chicken is charred on top.
Warm the reserved barbeque sauce in a small saucepan over low heat. Pour into a serving bowl.
Transfer the chicken to a serving platter and serve immediately with the warm sauce on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13503,"Brats on a Stick with Sweet Mustard Glaze 1/4 cup apple jelly 1/4 cup spicy brown mustard 2 tablespoons apple cider vinegar 5 tablespoons olive oil 1 teaspoon honey BBQ seasoning mix 4 cooked bratwurst links, each sliced into 4 pieces 1 red pepper, cut into 1-inch pieces 8 medium white mushrooms, cut in half 16 frozen pearl onions, thawed Kosher salt and freshly ground black pepper Instructions: Special equipment: 8 bamboo skewers, soaked in water for 30 minutes Preheat a barbeque grill or indoor grill pan to medium heat. In a small bowl, stir together the apple jelly, mustard, apple cider vinegar, 2 tablespoons olive oil and honey BBQ seasoning. Set aside. Alternate 2 pieces of bratwurst, red pepper, mushroom and pearl onions on each of the skewers. Brush with the remaining 3 tablespoons olive oil and sprinkle with salt and pepper. Place on an oiled grill and cook, 3 minutes. Flip and liberally brush with the glaze. Grill an additional 3 minutes, then flip and brush with more glaze. Grill for an addition 2 minutes per side, brushing again with the glaze. Remove from the grill and serve. Any remaining glaze can be brushed onto the skewers or served alongside as a dipping sauce. ","[Riesling, Gewrztraminer, Pinot Grigio, Gavi]" 13504,"Caprese Grilled Chicken 4 skinless, boneless chicken breasts (about 8 ounces each) 2 tablespoons extra-virgin olive oil, plus more for the grill 1 teaspoon dried oregano, plus more for topping Kosher salt and freshly ground pepper 1/2 cup pizza sauce 8 ounces fresh mozzarella, thinly sliced 1 large tomato, thinly sliced Small fresh basil leaves, for topping Red pepper flakes, for topping (optional) Instructions: Preheat a grill to medium high. Toss the chicken with 1 tablespoon olive oil. Pound each chicken breast between 2 pieces of plastic wrap with the flat side of a meat mallet or heavy skillet until 1/4 to 1/2 inch thick. Brush the chicken on both sides with the remaining 1 tablespoon olive oil and season with the oregano, salt and pepper. Brush the grill grates with olive oil. Grill the chicken until cooked around the edges, about 3 minutes. Flip and spread the top of the chicken with the pizza sauce. Top with the mozzarella slices, then the tomato slices. Cover and grill until the chicken is cooked through and the cheese is slightly melted, 3 to 4 minutes. Remove the chicken pizzas from the grill. Sprinkle with salt, pepper, basil and red pepper flakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13505,"Spinach Gnocchi 1 1/2 pounds russet potatoes 1 teaspoon sea salt 4 cloves garlic, peeled and smashed, plus 4 cloves, minced 1 onion, peeled, 1/2 roughly chopped and 1/2 cut into small dice 1 tablespoon olive oil 3 cups packed baby spinach 3 tablespoons white wine 1 egg 1 egg yolk 1 1/3 cup flour, plus bench flour 1/2 teaspoon freshly grated nutmeg 1/3 cup grated Parmesan, divided 1 to 2 tablespoons extra-virgin olive oil 5 tablespoons butter, divided 1 teaspoon minced garlic 1/8 teaspoon crushed red cl flakes 1/3 cup white wine 1/2 cup chicken stock 1/2 cup half-and-half 3 tablespoons grated Parmesan 1/2 teaspoon freshly cracked black pepper 1 Roma tomato, seeded and cut into 1/4-inch dice Grated Parmesan, for garnish Extra-virgin olive oil, for garnish Instructions: For the gnocchi: In a large stock pot over high heat, boil the potatoes, salt, smashed garlic, and roughly chopped onions until the potatoes are fork tender, 10 to 12 minutes. Drain and return to the pot to allow the water to cook off, 5 to 10 minutes. Meanwhile, in a small saute pan over medium-high heat, add the olive oil and heat until shimmering. Add the diced onion and cook for 3 to 4 minutes. Add the minced garlic and saute for 1 minute more. Add the spinach and cook for 3 minutes. Add the wine and cook until the spinach is wilted, 5 minutes, stirring often. Place the mixture in a strainer set over a bowl to catch the liquids as it drains off, applying pressure gently a few times to accelerate liquid removal. Reserve 1/2 cup liquid. When the potatoes are dry and slightly cooled, roughly cut them and pass through a food mill or ricer. Set aside. (Guy's tip: after ricing the potatoes, spread them out on a baking sheet and allow them to dry out even more to remove moisture). In a food processor bowl fitted with the bottom blade, add the strained spinach, pulse to puree, and then add the egg and egg yolk, flour, nutmeg, and Parmesan. Pulse until well mixed. Place into a large bowl and gently fold in the riced potatoes, gently stirring until just combined. You will have very soft dough. Turn out onto a lightly floured board and roll into a 1 1/2-inch thick snake. Dust the dough lightly with flour and cut into 1 1/2-inch pieces. Roll each piece gently with your thumb, leaving a small indentation on 1 side of the gnocchi. Place the finished gnocchi on a lightly floured, parchment paper-lined baking sheet. (Guy's tip: if you have time, let the gnocchi rest in the refrigerator or freezer until chilled prior to cooking. It will help the gnocchi hold its shape better). Fill a large stock pot 3/4 full with water, place over high heat, add 1 tablespoon kosher salt, and bring to a rapid boil. Meanwhile, for the sauce: Wipe clean the same pan that the spinach was cooked in and place over medium-high heat. Add 3 tablespoons butter and melt. Add the garlic and cl flakes and cook for 1 to 2 minutes. Deglaze with the wine, reduce for 4 to 5 minutes. Add the stock, reserved spinach liquid, half-and-half, and cheese and reduce an additional 3 minutes. Add the pepper, tomatoes, and remaining 2 tablespoons butter. When the sauce is ready, add the gnocchi to the boiling water and cook for 3 1/2 minutes. Remove, drain, and let rest for 5 minutes. Add to the sauce and garnish with Parmesan and a drizzle of extra-virgin olive oil. Freeze any leftover gnocchi for a later meal. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 13506,"Tropical Honeymoon Cupcakes 1/2 cup cream of coconut, stirred before measuring 1/2 teaspoon coconut extract 1/4 teaspoon vanilla extract 2 egg whites, lightly beaten 1 egg 1 cup all-purpose flour 3/4 cup sweetened shredded coconut, coarsely ground in a food processor 1/2 cup granulated sugar 1 1/2 teaspoons baking powder 1/4 teaspoon kosher salt 6 tablespoons unsalted butter, softened and cut into tablespoons 1 1/4 cups thick mango juice 2 egg yolks 1 tablespoon plus 1 teaspoon cornstarch 1 tablespoon granulated sugar Pinch kosher salt One 8-ounce package cream cheese, softened 1/2 stick (4 tablespoons) butter, softened 2 to 3 cups confectioners' sugar 1 tablespoon finely grated orange zest 1/2 teaspoon vanilla extract 12 thin squares fresh pineapple Granulated sugar, for sprinkling 3/4 cup sweetened flaked coconut Instructions: For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined. Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds. Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes. Stop the mixer and add half the cream of coconut mixture. Beat on low speed until the flour mixture is moistened, about 15 seconds. Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds. With the mixer still running, slowly add the remaining cream of coconut mixture. Stop the mixer and scrape the sides and bottom of the bowl. Beat on medium speed for 30 seconds. Fill the muffin cups two-thirds full with batter. Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes. Cool the cupcakes in the pan for 10 minutes. Transfer to a cooling rack to cool completely before filling and frosting. For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl. Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan. Slowly add half the hot liquid to the egg yolk mixture, whisking constantly. Add the egg yolk mixture back into the saucepan and reduce the heat to medium. Cook until the filling thickens and boils, stirring constantly. Strain the filling through a fine mesh sieve. Cool the filling before assembling the cupcakes. Yield: about 1 1/4 cups. For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy. Add the confectioners' sugar, 1/2 cup at a time, to desired consistency. Scrape down the bottom and sides of the bowl as necessary. Beat in the orange zest and vanilla extract until fully incorporated. Yield: 3 cups. For the garnish: Generously sprinkle the pineapple with sugar. Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn. Cool the pineapple before assembling the cupcakes. Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant. Cool the coconut before assembling the cupcakes. To assemble: Dig a small hole inside each of the cupcakes using a teaspoon. Fill each hole with the mango filing. Top with the orange cream cheese icing. Garnish with the caramelized pineapple and toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13507,"Almond Biscotti: Quaresimale 1 cup white sugar 1 cup brown sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/8 teaspoon cinnamon 3 tablespoons soft unsalted butter 3 cups whole almonds (skin on) 2 beaten eggs 3 tablespoons pure vanilla 1 beaten egg mixed with 1 tablespoon water, for egg wash Instructions: Preheat the oven to 350 degrees F. Put brown sugar, white sugar, flour, cinnamon, baking powder, butter, and almonds in a large mixing bowl. With mixer on low speed, add beaten eggs and vanilla. Mix just until dough holds together. Put dough on a floured surface. Cut in half. Roll each piece into a log. Place on parchment-lined cookie sheet. Flatten each log slightly with palm of the hand. Lightly brush the top of each log with egg wash. Bake for 25 minutes or until firm to touch. Remove from oven. Cut dough diagonally into biscotti. For harder biscotti, return to 300-degree F oven until sufficiently dry. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 13508,"Crispy Baked 'Fried' Chicken 8 chicken pieces (preferably 2 breasts, 2 thighs, 2 legs and 2 wings) 1/2 cup all-purpose flour Kosher salt and freshly ground pepper 4 cups cornflakes 2/3 cup buttermilk 2 tablespoons Dijon mustard 1/4 teaspoon cayenne pepper 1 1/2 teaspoons paprika 3/4 teaspoon ground sage Serving suggestion: Easy Greens, recipe follows Instructions: Preheat the oven to 425 degrees. Place a rack in a roasting pan or on a baking sheet. Rinse the chicken in cold water; pat dry. In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it's fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour. Here comes the part kids like best: Crush the cornflakes by placing them in a big resealable plastic bag, carefully pressing the bag to push out the air. Seal up the bag (with as little air inside as possible) and run over the flakes with a rolling pin. Open the bag and pour the crushed flakes into a wide bowl or onto a plate. In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper, paprika and sage. Give each floured chicken piece a good buttermilk bath and then roll in the cornflake crumbs. Arrange the chicken pieces on the rack and place in the hot oven. Cook for 15 to 20 minutes, lower the heat to 375 degrees and cook for another 25 to 30 minutes, until cooked through and crispy. The juices should run clear when the meat is pierced with a knife. Serve with Easy Greens. Per serving: Calories 520; Fat 22 g (Sat. 6 g; Mono. 9 g; Poly. 5 g); Cholesterol 136 mg; Sodium 1,040 mg; Carbohydrate 41 g; Fiber 1.5 g; Protein 40 g Bring a large pot of salted water to a boil. Add 2 pounds hearty greens (escarole, chicory, mustard greens or a combination, large stems trimmed), slightly cover the pot and cook until tender, 4 to 5 minutes. Drain greens in a colander, then let cool about 10 minutes. Drizzle with 3 tablespoons each extra-virgin olive oil and lemon juice; season with salt and pepper. Per serving: Calories 130; Fat 10.5 g (Sat. 1.5 g; Mono. 7.4 g; Poly. 1.2 g); Cholesterol 0 mg; Sodium 27.5 mg; Carbohydrate 9 g; Fiber 7 g; Protein 2.5 g ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 13509,"Six-Story Fruit Yogurt Parfait 3/4 cup bran flakes, divided 1/2 pint (8-ounces) heavy cream 1 (8-ounce) container plain yogurt 2 tablespoons honey 1 (8-ounce) package cream cheese, softened 2/3 cup seedless red grapes, halved 2/3 cup seedless white grapes, halved 2/3 cup blueberries 2 bananas 1 lime 2/3 cup raspberries 3/4 cup hazelnut and chocolate paste (recommended: Nutella) 6 sprigs fresh mint Instructions: Spoon 1/8 cup bran flakes into the bottom of 6 parfait glasses. Whip heavy cream until soft peaks form, and set aside briefly. In another bowl, use an electric mixer to whip together yogurt, honey, and cream cheese. Fold whipped cream into the cream cheese-yogurt mixture. Spoon 1/4 cup of the cream mixture on top of the bran flakes in each glass. In another bowl, combine, red and white grapes, and blueberries. Slice in bananas and squeeze lime juice on top to prevent oxidation. Gently fold in raspberries. Spoon 1/4 cup of the fruit over the cream in each glass. Then repeat with 1/4 cup layer of cream followed by another 1/4 cup layer of fruit. Spoon 1/8 cup hazelnut and chocolate paste on top of the second fruit layer and garnish with mint sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 13510,"Blackened Salmon Hushpuppies 4 eggs 2 cups onion, grated 1 1/3 tablespoons lemon juice 1 1/2 teaspoons black pepper 4 tablespoons parsley chopped 1/2 cup milk 1 1/2 teaspoons salt 1 1/2 cups jalapenos, chopped 8 cups rice, cooked 3 pieces blackened salmon Flour, for coating 6 eggs beaten Bread crumbs Oil, for deep frying Instructions: Beat 4 eggs, add all ingredients except salmon. Flake salmon with fork and mix into rice mixture. Let stand for at least 30 minutes. Using an ice cream scoop, form into balls and dip in flour, dip in egg, dip into bread crumbs and let stand for 30 minutes before cooking. Heat oil to 350 degrees. Fry the hushpuppies until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13511,"Smoky Eggplant Dip 2 large globe eggplants 1/4 cup chopped fresh Italian parsley 2 tablespoons chopped fresh mint 1 teaspoon chopped fresh oregano
2 tablespoons lemon juice
6 dried pequin chiles, crushed
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
Flatbread or crackers, for serving
Instructions: Preheat the oven to 425 degrees F. Pierce each eggplant with the tip of a knife in about 10 spots. Place on a rimmed baking sheet and roast until very soft and cracking in a few spots, about 50 minutes. Let cool slightly. Cut each eggplant open lengthwise and scrape out the flesh with a large spoon; discard the skin. Place the flesh in the bowl of a food processor and pulse to coarsely chop. Add the parsley, mint, oregano, lemon juice, chiles, salt and olive oil. Puree for 20 seconds to combine. Allow to cool slightly before serving with crackers. ","[Syrah, Malbec, Tempranillo, Garnacha]" 13512,"Country Quiche 1 pound ground pork sausage with sage 1 teaspoon baking powder
20 grape tomatoes, sliced in half and sprinkled with salt 6 large eggs 10 ounces sharp Cheddar cheese, grated (about 2 1/2 cups) Salt and pepper
Two 9-inch unbaked frozen pie shells (set them out to thaw while preparing the other ingredients) Instructions: Preheat the oven to 350 degrees F.
In a large skillet, cook the sausage until browned and cooked through, about 10 minutes. Then remove with a slotted spoon and reserve.
In a large mixing bowl, whisk the baking powder, tomatoes and eggs together. Add the cooked sausage and the cheese to the egg mixture and stir together with a large spoon. Add salt and pepper and divide the mixture between both unbaked pie shells. Bake until the filling is set, about 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13513,"Chickpeas with Tomatoes and Spinach 3 tablespoons olive oil 1 Spanish onion, finely chopped 4 cloves garlic, coarsely chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 1/2-inch piece fresh ginger, peeled and grated 1 fresh Thai cl, seeded and chopped 3/4 pound baby spinach leaves 3 cans chickpeas, drained, rinsed and drained again 4 plum tomatoes, finely chopped 3 tablespoons extra virgin olive oil 1/2 cup coarsely chopped flat-leaf parsley Salt and freshly ground pepper Instructions: Heat olive oil in a medium pan on the grill over high heat. Add onions and cook until lightly golden brown. Add the garlic and cook for 1 minute. Add the spices, ginger and cl and cook for 1 minute. Add the spinach and cook until just wilted. Place the chickpeas in a large bowl. Add the onion/spinach mixture and mix until combined. Add the tomatoes, olive oil, parsley and season with salt and pepper to taste. ","[Rioja, Tempranillo, Garnacha, Barbera]" 13514,"Caramelized Plum Tart 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1/2 cup slivered almond, finely ground 1/4 cup sugar 3 medium plums, pitted and cut into thin slices 2 cups vanilla ice cream Instructions: Heat the oven to 400 degrees F. Unfold the pastry on a baking sheet. Sprinkle the pastry sheet with the almonds and 2 tablespoons sugar to within 1/4-inch of the edge. Arrange the plum slices on the pastry sheet, overlapping slightly, if needed. Sprinkle the plums with the remaining sugar. Bake for 20 minutes or until the crust is golden brown. Top each serving with 1/2 cup ice cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13515,"California BLTs 6 thick-cut slices smoked bacon 4 slices good white bread, cut 1/2-inch thick 4 tablespoons good mayonnaise (recommended: Hellman's) 4 to 8 tender green lettuce leaves, washed and spun very dry 1 ripe Hass avocado 1/2 lemon, juiced 1 large ripe tomato, sliced 1/2-inch thick Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Place a baking wire rack on a sheet pan and arrange the bacon on the rack in a single layer. Bake for 15 to 25 minutes, until the bacon is browned and crisp. Drain on paper towels and set aside. Place the bread slices on a sheet pan and toast them for 5 minutes. Turn the slices and toast for 1 more minute, until all the bread is evenly browned. Place 2 slices on a cutting board. Spread each slice with about 1 tablespoon of mayonnaise. Cover the slices with a layer of lettuce. Peel the avocado and slice it 1/2-inch thick. Toss the avocado slices gently with the lemon juice, and arrange on top of the lettuce leaves. Place 3 slices of bacon on top of each sandwich and then add a layer of tomato slices on top of the bacon. Sprinkle liberally with salt and pepper. Spread each of the remaining 2 slices of toasted bread with 1 tablespoon of mayonnaise and place, mayonnaise side down, on the sandwiches. Cut in half and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13516,"Red Sauce and Spaghetti 1 (28-ounce) can pelati tomatoes* 2 tablespoons extra-virgin olive oil, plus more for serving 1/3 red onion, medium diced 3 cloves garlic, sliced into chunks Pinch red pepper flakes, optional 2 handful fresh basil, torn, plus more for serving Salt and freshly ground black pepper 1 pound spaghetti, for serving Freshly grated Parmesan cheese, for serving Instructions: In a food processor, puree the tomatoes to a smooth creamy consistency. Add olive oil to a large pan over medium heat. Once hot, add the onions and saute until they are soft, and before it actually starts browning a bit, add the garlic. If you'd like to make the sauce spicier, add a pinch red pepper, optional.
Add the tomatoes and season with salt and pepper.
Simmer on a medium-low flame for about a half hour. Thrive for balance in the consistency of the sauce, it has to be fluid but it should not look overly wet. A few minutes before taking the sauce off the fire, add half the basil and season with salt and pepper.
To serve: Cook a nice al dente pasta, dress with red sauce and finish with some freshly grated Parmesan, a couple of leaves of basil and sprinkle with extra-virgin olive oil. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 13517,"Pigs and Mustard Greens in a Blanket Kosher salt 1 pound mustard greens, cleaned
2 tablespoons unsalted butter
1 tablespoon grapeseed oil
3 shallots, finely chopped
5 cloves garlic, finely chopped
1 jalapeno, seeded, finely chopped
1 tablespoon fine cornmeal
1/4 teaspoon cayenne pepper or 1/2 teaspoon red cl flakes
1 tablespoon Dijon mustard
1 tablespoon Japanese mayonnaise, such as Kewpie 2 cans crescent rolls, such as Pillsbury
48 cocktail-size smoked links
1 stick (8 tablespoons) unsalted butter, melted Black mustard seeds, for sprinkling
Smoked flaky sea salt, such as Maldon 3/4 cup Dijon mustard 1/4 cup Japanese mayonnaise, such as Kewpie 2 teaspoons freshly ground horseradish
1/2 teaspoon kosher salt
2 tablespoons chopped fresh chives Instructions: Preheat the oven to 350 degrees F. For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside. Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red cl flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes. To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through. For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed. Plate the pigs in a blanket and serve with the chive Dijonaise. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 13518,"Maple-Walnut Cake 5 large egg whites 1 1/4 cups granulated maple sugar 4 sticks unsalted butter, cut into small pieces, at room temperature 3/4 teaspoon maple extract Basic Vanilla Cake, baked and cooled, recipe follows 2 5-ounce jars walnuts in syrup, drained, syrup reserved, plus more for decorating 2 sticks unsalted butter, at room temperature, plus more for the pans 3 cups all-purpose flour, plus more for the pans 1 tablespoon baking powder 1/2 teaspoon salt 1 1/2 cups sugar 4 large eggs, at room temperature 1 tablespoon vanilla extract 3/4 cup heavy cream Instructions: Make the frosting: Whisk the egg whites and maple sugar in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until the mixture is warm and the sugar dissolves, about 5 minutes. Remove the bowl from the pan and beat with a mixer on high speed until stiff, shiny peaks form, about 5 minutes. Beat in the butter a few pieces at a time, then continue beating until smooth. (Don't worry if the mixture looks separated at first; keep beating and it will come together.) Beat in the maple extract. Assemble the cake: Poke holes all over the tops of the 2 cake layers using a toothpick. Spoon the reserved walnut syrup over the cakes, letting it soak into the holes. Coarsely chop the walnuts. Transfer 1 cup frosting to a medium bowl; fold in the chopped nuts. Put 1 cake layer on a platter and spread the walnut frosting on top. Top with the second cake layer. Cover the whole cake with the remaining maple frosting. Decorate with more walnuts. Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess. Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Mix 1/2 cup water with the cream in a liquid measuring cup or bowl. Beat the flour mixture into the butter mixture in 3 batches, alternating with the cream mixture, beginning and ending with flour, until just smooth. Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and the centers spring back when pressed, 25 to 30 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 13519,"Gerry's Doughnuts 1/4 cup vegetable shortening, plus more for deep frying 1 cup sugar 2 large eggs, at room temperature 1 cup canned evaporated milk 2 teaspoons vanilla extract 4 cups unbleached all-purpose flour, plus more as needed 4 teaspoons baking powder 1 1/2 teaspoons freshly grated nutmeg 1/4 teaspoon ground mace 1 teaspoon fine salt For coating the doughnuts (optional): 1 cup granulated sugar, or 1 cup granulated sugar mixed with 1 tablespoon ground cinnamon, or 1 cup sifted confectioners' sugar Instructions: Melt the shortening in a small saucepan over medium heat. Set aside to cool slightly but still liquid.
In a standing mixer fitted with the paddle attachment, beat the sugar and shortening together on medium speed, until just combined. Add the eggs, one at a time, beating well after each addition. Add the milk and vanilla, and continue beating until the mixture is light, about 2 minutes.
Meanwhile, sift the flour, baking powder, nutmeg, mace, and salt into a medium bowl.
Reduce the mixer's speed to low, add the flour mixture until just combined. (The texture of the dough will be soft and loose.) Transfer the dough to a large piece of plastic wrap and wrap it well. (Make sure you scrap off all the dough clinging to the paddle.) Refrigerate the dough for 4 hours or overnight.
On a lightly floured work surface, roll the chilled dough out into a rectangle about 1/2-inch thick. Dip the edges of a 2 1/2-inch-round doughnut cutter in flour and cut the dough into doughnuts. Place the doughnuts and holes on a baking sheet lined with parchment.
Put enough vegetable shortening into a tall, heavy-bottomed pot to fill it about a third of the way up. Heat the shortening over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Line a baking sheet with paper towels.
Working in batches, fry the doughnuts and holes, turning once, until they are golden brown, about 2 to 3 minutes. Using a slotted spoon, transfer the doughnuts to the paper towels to drain and cool. Repeat until all the doughnuts and holes are fried. (Make sure the shortening returns to 375 degrees F. between batches.)
For sugared doughnuts, roll the doughnuts in sugar or cinnamon sugar while they are still warm. To cover the doughnuts with confectioners' sugar, allow them to cool completely before rolling in the sugar.
","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 13520,"Manhattan Clam Chowder 1 1/2 tablespoons olive oil 1 large Spanish onion, chopped 1 1/2 celery stalks, chopped 7 cloves garlic, minced Pinch crushed red pepper 1/4 cup tomato paste 3 sprigs parsley 3 sprigs fresh thyme 1 bay leaf 1 large waxy-style potato (about 3/4 pound), diced 5 cups clam juice (five 8-ounce bottles clam juice) One 28-ounce can whole, peeled tomatoes (with liquid), roughly chopped 1-1/2 cups minced clams, drained (about four 6-1/2 ounce cans) 1 tablespoon kosher salt or to taste Freshly ground black pepper 2 tablespoons chopped parsley for garnish Instructions: Heat the oil in a large pot over medium heat. Add the onion, celery, garlic, and crushed red pepper and cook, covered, stirring occasionally, until soft, about 8 minutes. Stir in the tomato paste and cook, stirring, for about 1 minute more. Tie the parsley sprigs, fresh thyme, and bay leaf together with a piece of kitchen twine and add to the pot with the potatoes. Pour in the clam juice and bring to a boil. Lower the heat and simmer, covered, until the potatoes are tender, about 10 minutes. Stir in the tomatoes and clams. Cover and bring to a low simmer. Season with pepper to taste. Divide among warm soup bowls and sprinkle with the parsley. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13521,"Poppyseed Bread 4 cups flour Pinch of salt 2 tablespoons sugar 2 teaspoons dried yeast 6 ounces milk 1 lemon, zested 4 tablespoons of butter 4 tablespoons butter 4 ounces poppy seed 2 ounces honey 1/2 cup golden raisins 1/4 cup orange zest 1/2 cup ground almonds 1 egg yolk 3 tablespoons sugar 1 tablespoon milk Instructions: Sift the flour, salt, and sugar in a bowl. Stir in the yeast and make a well. Heat the milk and lemon in a pan with the butter. Let mixture cool and then mix with dry ingredients. Knead the dough mixture until smooth and elastic and cover in a bowl. Let rise in warm place until it doubles in size. While the dough is rising get started on the filling. Melt butter in a medium sized pan and add all the poppy seeds except for 1 tablespoon. Add the honey, raisins and zest. Cook on low for 5 minutes and remove from heat, add the almonds and let cool. Cream the egg yolk and sugar together, and fold into poppy seed mixture. Begin to roll out dough on a floured surface into a 12 by 12-inch square. Roll dough to 1/8-inch thick. Spread your filling to within 1-inch of the edge of the dough. Roll both ends towards the center. Brush with olive oil and cover with plastic wrap and let rise for 1 hour. Brush with milk and sprinkle with remaining poppy seeds. Bake in a preheated 375 degree oven for 30 minutes or until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13522,"Indian Curried Chili and Oven Fries 2 tablespoons EVOO 2 pounds ground lamb or chicken
2 large cloves garlic, finely chopped
2 cl peppers, such as Fresno, jalapeno or finger peppers, seeded and finely chopped
1 onion, finely chopped
1 inch ginger root, grated or 1 teaspoon dried ginger powder
1 tablespoon chili powder, such as Gebhardt's
1 tablespoon ground coriander
1 tablespoon ground cumin 1 tablespoon ground turmeric Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 tablespoons tomato paste
2 cups chicken stock
1 cup plain Greek yogurt
2 to 3 tablespoons Sriracha 3 sweet potatoes (2 to 2 1/2 pounds) Natural nonstick cooking spray
Salt and freshly ground black pepper Salt and freshly ground black pepper
3 tablespoons butter
2 cloves garlic, minced
1/4 cup fresh cilantro or parsley, finely chopped
Chopped fresh mint leaves Scallions
Lime wedges Instructions: Heat the EVOO in a Dutch oven or chili pot over medium-high heat. Add the meat, then crumble and brown. Add the garlic, chiles, onions, ginger, chili powder, coriander, cumin, turmeric and some salt and pepper. Cook for 5 minutes, then add the tomato paste and stir a minute more. Add the stock and simmer for the flavors to combine, 15 to 20 minutes. Cool and store for a make-ahead meal. Stir together the yogurt and Sriracha and store in a airtight container in the refrigerator. When ready to eat, reheat the curry chili over medium heat, adding more stock or water if needed, while you bake the sweet potato fries. For the fries: Place a rack in upper third of the oven and preheat to 450 degrees F. Cut the sweet potatoes into fairly thin fries, 1/4-inch thick, and arrange on baking sheet. Spray with the cooking spray and season with salt and pepper. Bake for 7 to 8 minutes, then switch on the broiler and broil until brown and crispy at edges, 15 to 20 minutes, turning once. Melt the butter in a small skillet over medium heat. When it foams, add the garlic and swirl for a minute. Toss the fries with the butter and cilantro in large bowl using tongs. To serve, arrange the fries on a platter or individual plates. Ladle the chili over the fries and top with the spicy yogurt, mint and scallions, and pass the limes for squeezing on top. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 13523,"Coco-Nog 1 quart unsweetened vanilla almond milk Two 9-ounce containers coconut whip, defrosted
1 cup rum
1/2 cup pure maple syrup
2 tablespoons ground cinnamon
1 tablespoon vanilla extract
1 1/4 teaspoons kosher salt
1/2 teaspoon ground nutmeg
Instructions: Put the almond milk, coconut whip, rum, maple syrup, cinnamon, vanilla and salt in a large bowl and whisk to combine. Sprinkle with nutmeg and serve in your favorite punch bowl or pitcher. ","[Viognier, Riesling, Gewrztraminer]" 13524,"Homemade Chips 1 cup sherry vinegar 2 tablespoons kosher salt, plus extra for seasoning 2 tablespoons sugar 2 large baking potatoes, such as Idaho, peeled and shaved into thin slices with a veggie peeler or mandoline Peanut or veggie oil, for frying Instructions: In a large container, combine the vinegar, kosher salt, sugar and 2 cups water. Whisk or shake to combine. Toss in the potatoes and refrigerate for 24 hours. In a large wide pot, heat the oil for deep frying to 350 degrees F. Remove the potatoes from the vinegar solution and gently pat dry to remove any excess water. Set up a sheet tray lined with paper towels to land the chips on when they come out of the oil. Working in batches, fry the potatoes until they are brown and crispy. Be careful not to overcrowd the oil, overcrowding will result in greasy limp chips rather than crispy crunchy ones. When the chips come out of the oil, land them on the paper towel setup and give them a sprinkey dink of salt. Let cool and then store them in an airtight container (if you don't eat them all at once!). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13525,"Bourbon Bread Pudding 2 tablespoons butter, plus more for greasing 10 cups cubed brioche bread (from a 1-pound loaf) 1 cup chopped pecans 4 cups half-and-half 1 cup whole milk 5 eggs, beaten 1 cup packed dark-brown sugar 3 tablespoons bourbon 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon grated nutmeg Instructions: Butter a 13 by 9-inch baking dish, and put the cubed brioche in it. Sprinkle with the pecans. Whisk together the half-and-half, milk, eggs, butter, brown sugar, bourbon, vanilla, cinnamon, salt, and nutmeg in a large bowl. Pour the custard mixture over the bread in the baking dish, giving the bread a stir to make sure it's coated. Let the pudding sit for 1 hour, so the bread can fully absorb the milk. Preheat the oven to 350 degrees F. Once it is ready, put the dish in the oven and bake for 50 minutes, or until puffy and set. Remove, and let stand 10 minutes before serving. This is absolutely lovely when served with some fresh whipped cream. ","[Burgundy, Port, Tawny Port, Sherry]" 13526,"Retro Caesar Salad 2 fresh lemons 2 garlic cloves, peeled and quartered 2 pasteurized eggs (these are identified in stores as \pasteurized\ and although not cooked have been sufficiently heated for food safety) 1 teaspoon Worcestershire sauce 4 boneless anchovies, optional 1/2 cup extra-virgin olive oil 1/2 baguette loaf or 1 epee (a small loaf of French bread), cut into cubes 1/4 cup olive oil 1 teaspoon garlic powder Salt Freshly ground black pepper 1 large head romaine lettuce, soaked in salt water to remove grit and dried in a salad spinner Instructions: To prepare salad dressing: Microwave lemon in a small bowl to release essential oils and set aside briefly until it has cooled off just enough to handle. One at a time through the feed tube of a running blender, add garlic clove, eggs, Worcestershire sauce, and anchovies. While the blender is still running, squeeze the lemon juice from the microwaved lemons through the feed opening, and add extra-virgin olive oil in a thin stream.; To make croutons: Preheat oven to 250 degrees F. In a mixing bowl, toss bread cubes with olive oil, sprinkle with garlic powder, salt and pepper, and toss again to coat thoroughly. Place bread cubes on a baking sheet and toast for a few minutes. Remove from oven and let cool. Remove large \spines\ from the lettuce leaves and tear tender portions of leaves into bite sized pieces. In a mixing bowl, toss dressing over romaine lettuce. Transfer to serving dishes and sprinkle with croutons. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13527,"Sweet Heat Chicken Thighs 2 tablespoons salted butter 2 tablespoons olive oil
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper
1 cup chicken stock
1/2 cup low-sodium soy sauce 1/4 cup sherry
1/4 cup brown sugar
2 tablespoons hoisin
2 tablespoons sesame oil
2 yellow onions, sliced
2 tablespoons chili paste
2 tablespoon minced ginger
3 cloves garlic, minced
4 scallions, sliced
1 small butternut squash, peeled and cubed (about 2 cups)
1 bunch kale, torn and stems discarded
1/4 cup fresh cilantro leaves
Instructions: Heat the butter and olive oil in a Dutch oven over medium-high heat. Sprinkle chicken thighs with salt and pepper. Sear chicken in batches until golden, 2 to 3 minutes per side. Remove the chicken to a plate and set aside. Meanwhile, whisk together the chicken stock, soy sauce, sherry, brown sugar, hoisin and sesame oil in a small bowl and set aside. Add the onions, chili paste, ginger, garlic and scallions to the pan and cook, stirring frequently, for 2 to 3 minutes. Pour in the sauce and deglaze the pan, then return the chicken to the pot. Add the butternut squash, bring to a simmer and cover. Cook until the chicken is cooked through, 20 to 22 minutes. Remove the chicken to a platter. Add the kale, then stir in and allow to wilt. Spoon over and around the chicken, then garnish with cilantro leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13528,"Ravioli 1/4 recipe Alton Brown's Meatloaf, recipe follows 1 tablespoon balsamic vinegar 3 tablespoons grated Parmesan 1/2 teaspoon dry oregano Fresh pasta dough, recipe follows 1 egg mixed with 1 teaspoon water (eggwash) 2 tablespoons butter 1 tablespoon sliced sage 6 ounces garlic-flavored croutons 1/2 teaspoon ground black pepper 1/2 teaspoon cayenne pepper 1 teaspoon chili powder 1 teaspoon dried thyme 1/2 onion, roughly chopped 1 carrot, peeled and broken 3 whole cloves garlic 1/2 red bell pepper 18 ounces ground sirloin 18 ounces ground chuck 1 1/2 teaspoons kosher salt 1 egg 3 cups all-purpose flour 2 large eggs 3 tablespoons water 1 teaspoon olive oil 1/2 teaspoon salt Instructions: For the browned butter for 10 raviolis: In a bowl, combine the meatloaf, balsamic vinegar, Parmesan, and oregano, mix well, and set aside Using the fresh pasta recipe, roll out your dough either by hand or by machine. After you have rolled the pasta out into sheets, cut the sheet into an even amount of squares. Using a teaspoon fill the center of half with the filling. Brush around the filling with the egg wash and place the remaining squares on top. Press down around the seal to push out any air bubbles. In half a gallon of rapidly boiling salted water add the ravioli in batches. Remove to a strainer. In a separate pan over medium heat place the butter until it just starts to brown. Toss in 10 ravioli until coated. Sprinkle in the sage and toss again to evenly distribute. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder, and thyme. Pulse until the mixture is of a fine texture. Place this mixture into a large bowl. Combine the onion, carrot, garlic, and red pepper in the food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground sirloin, and ground chuck with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat. By Hand: On a clean surface make a well with the flour. In a measuring cup mix the eggs, water and oil and salt. Pour the wet mixture slowly into the flour and mix with your 2 fingers until all of the wet is incorporated. Do not force the dough to take all of the flour. If you are going to use a pasta machine to roll out the dough you may at this point form the dough into a disk and cover with plastic wrap. Place in the refrigerator for 1 hour to rest. If you going to roll this by hand you should knead the dough on a floured work surface for 8 to 10 minutes. By Food Processor: In the bowl of your food processor combine the flour and salt and pulse 2 to 3 times. In a liquid measuring cup whisk the eggs, water and oil. While pulsing the machine pour this mixture in a continuous stream and continue running the machine until the dough begins to pull away from the sides of the bowl. Follow directions above for hand rolling or machine. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 13529,"Amaretto Stinger 1 1/2 -ounce Amaretto 3/4-ounce white Creme de Menthe Whole almonds, for garnish Instructions: Fill a cocktail shaker half full of ice cubes. Pour all ingredients into shaker and shake well. Strain drink into a martini glass and garnish with whole almonds. Cook's Tip: Place a folded paper towel on a dessert plate and add 2 tablespoons of Amaretto. On another dessert plate, put 1 tablespoon crushed almonds. Rim the top of the martini glass with the Amaretto and crushed almonds, then pour the drink into the glass and serve. ","[Prosecco, Moscato, Vin Santo, Sherry]" 13530,"French Dip Sandwiches 3 1/2 tablespoons unsalted butter 1 large onion, thinly sliced Kosher salt 1 1/2 cups low-sodium beef broth 1/4 teaspoon freshly grated nutmeg 1 tablespoon horseradish, plus more to taste 8 ounces gruyere cheese, thinly sliced 3/4 pound thinly sliced roast beef 4 hoagie rolls, split Instructions: Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the onion and 1/4 teaspoon salt; cook, stirring, until golden brown, about 10 minutes. Transfer to a bowl; reserve the skillet. Meanwhile, make the dip: Bring the beef broth and nutmeg to a simmer in a small saucepan; remove from the heat and add the horseradish and 1/2 tablespoon butter. Cover and keep warm. Layer half of the cheese, then the roast beef, onion and the remaining cheese on the rolls. Melt 1 tablespoon butter in the skillet over medium heat. Add 2 sandwiches and top with a heavy skillet. Cook, pressing down on the top skillet to flatten the sandwiches, until the bread is golden brown and the cheese melts, about 4 minutes per side. Repeat with the remaining 1 tablespoon butter and 2 sandwiches. Serve with the dip. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13531,"Hibiscus Panna Cotta 6 hibiscus tea bags, such as The Republic of Tea 1 cup whole milk, at room temperature 4 teaspoons unflavored powdered gelatin 1 1/2 cups whipping cream, at room temperature 1/2 cup superfine sugar 2 teaspoons pure vanilla extract 1/8 teaspoon fine salt 1 cup fresh raspberries Instructions: In a small saucepan, bring 1 1/2 cups water to a boil over high heat. Turn off the heat and add the tea bags. Allow the tea to sit for 10 minutes. Place the milk in a 2-quart saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes.
Place a sieve over the saucepan and strain the tea mixture into the milk mixture, pressing lightly on the tea bags to extract as much liquid as possible. Discard the tea bags. Stir in the cream, sugar, vanilla and salt. Stir until the sugar has dissolved, about 2 minutes. Remove the pan from the heat and cool slightly. Pour into 6 martini glasses or 5-ounce ramekins. Cover with plastic wrap and refrigerate until set, at least 6 hours.
Garnish with fresh raspberries and serve. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 13532,"Microwave Creamed Spinach 12 ounces baby spinach 1 small onion, finely chopped 1 clove garlic, minced 1 tablespoon unsalted butter, cut into small pieces Kosher salt and freshly ground black pepper 1/2 cup heavy cream 1 ounce cream cheese, cut into 4 pieces 3 tablespoons grated Parmesan Pinch cayenne pepper Pinch freshly grated nutmeg Finely grated zest and juice of 1/2 lemon 1/3 cup toasted breadcrumbs or fried onions Instructions: Place spinach and 2 tablespoons water in a microwave-safe large bowl. Cover tightly with plastic wrap; cut a small slit in the center with the tip of a paring knife to vent excess steam. Microwave on high (at 100 percent power), stirring halfway through, until the spinach is just wilted, 3 minutes in an 1,100-watt oven or 6 minutes in a 700-watt oven. (When removing the plastic wrap, be careful to avoid the hot steam.) Scatter the onions, garlic, butter, 1/4 teaspoon salt and a couple grinds of black pepper in a microwave-safe 8-inch square baking dish. Cover tightly with plastic wrap; cut a small slit in the center. Microwave on high (at 100 percent power) until the onions are soft and translucent, 5 minutes in an 1,100-watt oven or 8 minutes in a 700-watt oven. If the onions are still a little hard, microwave again, covered, in 30-second increments, stirring after each. Squeeze the wilted spinach completely dry, and place in the baking dish with the onion mixture. Add the heavy cream, cream cheese, Parmesan, cayenne, nutmeg, 1/4 teaspoon salt and a few grinds of black pepper, and stir to combine. Microwave, uncovered, on high (at 100 percent power) for 5 minutes in an 1,100-watt oven or 7 minutes in a 700-watt oven. The spinach should be hot and bubbly and the cream slightly thickened. Add the lemon juice, and stir. Top with breadcrumbs or fried onions and some lemon zest. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 13533,"Grilled Grapes and Chicken Salad 8 ounces red grapes, broken into small bunches 1 tablespoon olive oil 2 tablespoons honey 1 teaspoon Dijon mustard 1/2 lemon, juiced 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 2 stalks celery with leaves, sliced into 1/3-inch pieces 2 grilled chicken breast halves, thinly sliced crosswise 1 Granny Smith apple 1/2 cup lightly toasted walnut halves or pieces 4 Bibb lettuce leaves, for serving Prepare a grill for medium-high heat. Instructions: For the grilled grapes: Drizzle the bunched grapes with the olive oil, turning to coat. Place in a grill basket on the grill and cook, gently turning to cook evenly, until the grapes are slightly soft and beginning to char and burst, 3 to 4 minutes. When cool enough to handle, remove the grapes from the stems and set aside. For the dressing: Meanwhile, in a large bowl, whisk together the honey, Dijon mustard and lemon juice. Continue to whisk while slowly streaming in the olive oil. Season with salt and pepper. For the salad: Add the celery and chicken to the bowl with the dressing. Core, halve, then slice the apple into 1/4-inch slices, and add to the bowl. Add the walnuts and cooled grapes to the bowl and toss to coat everything with the dressing. To serve, line a salad plate with the lettuce leaves. Spoon a quarter of the chicken salad over the top of each leaf. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13534,"Cha Cha Chowder 8 cups vegetable stock
3 sprigs fresh thyme
1 bay leaf
Kosher salt and freshly ground black pepper
8 ears corn, kernels removed (about 6 cups)
3 tablespoons butter
3 poblano peppers, stems, seeds and ribs removed, diced 1 yellow onion, diced (about 2 cups)
12 ounces Yukon Gold potatoes (skins on), diced into 1/4-inch cubes
1 cup half-and-half
Smoked paprika, for garnish
Fresh cilantro leaves, chopped, for garnish
Instructions: In a large pot, combine the vegetable stock, thyme, bay leaf, and some salt and pepper. With the back of a bench scraper, scrape the \milk\ from the cobs into the pot. Then add the cobs to the pot as well. Simmer for 20 minutes. Turn off the heat and remove the cobs, bay leaf and thyme. This is your corn stock. In another large pot, melt the butter over medium heat. Add the poblanos and onions, and sweat until soft, about 15 minutes. Slowly add the corn stock, then the corn kernels and the potatoes, and simmer until the potatoes are soft, about 20 minutes. Check the seasoning and adjust. Transfer half of the soup to a blender and carefully blend until smooth. Pour this back into the pot and add the half-and-half. Thin the soup with additional water, if desired. Garnish with a couple pinches of smoked paprika and some chopped cilantro. Serve with two spoons, cuz IT'S DAT GOOD. ","[Riesling, Sauvignon Blanc, Vermentino, Pinot Grigio]" 13535,"Lobster Deviled Eggs 2 dozen eggs 2 (1 1/4 pound) lobsters, steamed, shelled, and chopped 1 tablespoon of mustard 3 shallots 2 tablespoons of mayonnaise 2 tablespoons of capers 1 bunch of minced chives Instructions: Simmer eggs in lightly salted water for 12 to 15 minutes. Run under cold water until eggs are cool, then crack and peel cleanly. Split eggs neatly and remove yolks. In a large mixing bowl blend lobster, mustard, shallots, mayonnaise, capers and chives. Season with salt and pepper. Fill eggs with lobster salad and garnish with chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 13536,"Glazed Bonito Flakes Leftover bonito flakes from making dashi, about 1/2 cup wet 2 tablespoons mirin 2 tablespoons soy sauce 1/2 teaspoon sugar 2 tablespoons white sesame seeds, toasted Instructions: Finely chop the bonito flakes and add to an 8-inch nonstick skillet set over medium heat. Cook, stirring constantly until the flakes are fragrant, dry and toasted, approximately 4 minutes. Add the mirin, soy sauce, and sugar and continue to cook stirring constantly until the mixture is dry and appears glazed, approximately 2 to 5 minutes. Remove from the heat and stir in the sesame seeds. Transfer the mixture to a plate and spread out to cool. Serve over rice, noodles or fish. ","[Sak, Riesling, Gewrztraminer, Pinot Grigio]" 13537,"Dunkel Infused Sun-Dried Cherry Sauce 2 cups demi-glace 4 ounces sweet cherry puree 1/2 cup tart sun-dried cherries 4 ounces Dunkel (or any high quality dark lager) Instructions: Heat demi-glace in a saute pan, add the cherry puree, dried cherries and Dunkel. Continue to cook until dried cherries begin to soften and all flavors have infused. Adjust consistency of sauce until it lightly coats the back of a spoon. ","[Dunkel, Riesling, Pinot Noir, Merlot]" 13538,"Lemon-Herb Grilled Chicken with Apple, Celery and Snap Pea Slaw 1/3 cup extra-virgin olive oil 1 tablespoon lemon zest plus 3 tablespoons lemon juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh parsley
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
1/2 teaspoon finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cloves garlic, minced
4 thinly sliced boneless, skinless chicken breast pieces (see Cook's Note) Vegetable oil, for oiling the grill grates 1/4 cup olive oil 1/4 cup lemon juice
3 tablespoons white wine vinegar
2 tablespoons agave nectar
Salt and freshly ground black pepper 1 cup sugar snap peas, cut in half
1 cup fresh cilantro leaves, chopped
3 green apples, cut into julienne 3 stalks celery, chopped
1 jalapeno, thinly sliced
1 red onion, thinly sliced
Instructions: For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours. For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper. In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes. Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side. Serve the chicken with the slaw. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13539,"Roasted Asparagus 1 large bunch asparagus (about 1 pound) Extra-virgin olive oil, for tossing Kosher salt and freshly ground black pepper Instructions: Preheat an oven to 425 degrees F. Hold both ends of a stalk of asparagus and bend it until it snaps. Then use a knife to trim the remainder of the bunch to match. Discard the trimmed stems. Lightly toss the asparagus with olive oil in a large bowl and sprinkle with salt and pepper. Arrange the asparagus in a single layer on a baking sheet. Roast until tender, stirring halfway, 10 to 14 minutes depending on the size. Transfer to a plate and serve.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13540,"Breaded Chicken Cutlets 10 slices white bread or 1 1/4 cups bread crumbs* 1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme 1 teaspoon finely grated lemon zest 3/4 teaspoon kosher salt Freshly ground black pepper About 1 cup all-purpose flour, for dredging 2 large eggs, beaten 4 boneless skinless chicken breast, each about 6 ounces 1/3 to 1/2 cup oil, for shallow frying Instructions: Preheat the oven to 350 degrees F. To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces. Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread. (Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.) Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper. With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness. Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes. Pat the chicken dry and season both sides with salt and pepper. Dip each breast into the flour, then shake off the excess. Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl. Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat. Lay on a piece of waxed paper. Heat a large skillet (12 inches in diameter) over medium heat. Add the oil. Lay 2 chicken breasts smooth-side down in the pan. Cook the chicken without turning until beginning to brown, about 2 minutes. Turn the chicken and cook until equally brown on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel lined plate to drain. Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes. Remove from the oven and serve immediately with lemon wedges. Serving suggestion: Lemon wedges, thyme sprigs for garnish . ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 13541,"Roasted Carrots with Honey and Mint 1 1/2 pounds medium carrots (about 12 carrots), halved lengthwise with the green tops still on 3 tablespoons unsalted butter
3 tablespoons dark brown sugar
2 tablespoons honey
3 tablespoons chopped fresh mint leaves, plus more for garnish
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the carrots on the baking sheet. In a small saucepan, melt the butter over medium heat. When the butter has melted, remove the pan from the heat. Add the brown sugar and honey, and stir to combine. Pour the butter mixture over the carrots. Sprinkle with the mint, salt and pepper. Toss to combine. Roast the carrots until tender and lightly golden, 20 to 25 minutes. Transfer to a platter and garnish with fresh mint. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13542,"Roast Salmon with Black Pepper and Ginger on Celery Root Puree 4 (6 to 7 ounce, 3/4-inch thick) salmon fillet pieces Salt 2 tablespoons unsalted butter, melted 1 1/2 tablespoons crushed black peppercorns 1 1/2 tablespoons fresh ginger, chopped 6 tablespoons unsalted butter 3 shallots, chopped 2 garlic cloves, chopped 1 plum tomato, peeled, seeded, and chopped 2 cups Cabernet Sauvignon 1 tablespoon balsamic vinegar 1 cup chicken stock, recipe follows Salt Freshly ground pepper 2 tablespoons olive oil Celery Root Puree, recipe follows 5 to 6 pounds chicken bones, including necks and feet, coarsely chopped About 3 1/2 quarts cold water 1 medium carrot, peeled and sliced 1 medium onion, quartered 1 small celery stalk, sliced 1 small leek, sliced 3 sprigs parsley, with stems 1 bay leaf 1/2 teaspoon whole white peppercorns 1 celery root (about 1 1/2 pounds), peeled, trimmed and cut into 1-inch cubes 1 or 2 small baking potatoes (about 4 ounces), peeled and cut into 1-inch cubes 1 teaspoon salt 1/2 cup heavy cream 2 tablespoons unsalted butter Freshly ground white pepper Instructions: Season the salmon lightly with salt. Brush the top of the salmon with a little melted butter and immediately sprinkle evenly with crushed pepper and chopped ginger. Drizzle the remaining butter over the salmon. If you wait too long, the butter will harden and the mixture won't stick. Refrigerate, covered, until needed. Preheat the oven to 500 degrees F. Prepare the sauce: In a small saute pan, melt 2 tablespoons of the butter until foamy. Over medium heat, saute the shallots and garlic until the shallots are translucent, 2 to 3 minutes. Stir in the tomato and cook 1 to 2 minutes longer. Pour in the wine and vinegar, turn up the heat a little, and reduce until 1/2 cup remains. Pour in the chicken stock and reduce by half. Strain into a clean pan. Finish sauce by whisking in the remaining 4 tablespoons butter and season, to taste, with salt and pepper. Keep warm. Brush some olive oil over a baking tray large enough to hold the salmon slices in 1 layer and arrange the salmon on the pan. Roast until medium, about 10 minutes. The salmon should be cooked on the outside, but still moist and slightly underdone on the inside. Divide the sauce among 4 warm dinner plates. Spoon equal amounts of celery root puree in the center of each plate and place 1 piece of salmon on top. Place the chicken bones in a 6-quart pot, pour water over to cover and bring to a rolling boil. Skim off the scum that collects on the top. Add the remaining ingredients, lower the flame, and simmer about 2 hours, skimming as necessary. Strain into a clean bowl and cool. Refrigerate in a container for up to 3 days, discarding the hardened layer of fat before using or freezing. Yield: about 2 quarts Place the celery root and potato in a medium saucepan and cover with cold water. Season with salt and cook until soft, 15 to 20 minutes. Drain the water and return the celery and potato to the pan. Pour in the cream and simmer over medium heat, stirring occasionally to prevent sticking, until thickened and most of the cream is absorbed, about 10 minutes. Remove from the heat, stir in the butter, and season with salt and pepper, to taste. Puree in a food mill, return to the pan, and keep warm over simmering water. Use as needed. Yield: about 2 1/2 cups ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 13543,"Sausage and Green cl Strata Crisco? Original No-Stick Cooking Spray 8 soft white bread slices, crusts trimmed 1/4 cup Crisco? Butter Shortening, melted 1/2 lb. bulk pork sausage, crumbled and cooked 1 (4 oz.) can green chiles, drained and chopped 1 cup grated sharp Cheddar cheese 6 large eggs 1 cup whole milk 1 tsp. mustard 1/2 tsp. salt 1/4 tsp. pepper Instructions: SPRAY an 8 x 8-inch glass baking dish with no-stick cooking spray. BRUSH bread slices with melted shortening. Place 4 slices in prepared dish. Top with half the sausage, chiles and cheese. Top with 4 more slices of bread, then remaining sausage and chiles. BEAT together eggs, milk, mustard, salt and pepper. Pour egg mixture over the layers; sprinkle with remaining cheese.* HEAT oven to 350 degrees F. Bake about 40 minutes or until puffed and center is set. Let stand 5 to 10 minutes before cutting into squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13544,"No-Pain Lo Mein 2 tablespoons (2 turns around the pan in a slow drizzle) vegetable or wok oil 1 cup (2 handfuls) snow peas, halved on a diagonal 1 red bell pepper, seeded and cut into matchstick-size pieces 1/2 pound assorted mushrooms (shiitake, straw, enoki, or oyster), coarsely chopped, if necessary 4 scallions, thinly sliced on a diagonal 2 cups (about 4 handfuls) fresh bean sprouts 2 inches fresh ginger root, minced or grated with hand grater 4 cloves garlic, minced 1 pound lo mein noodles or thin spaghetti, cooked to al dente and drained well 1/2 cup aged tamari soy sauce 1 tablespoon toasted sesame oil, several drops Instructions: Heat a wok-shaped skillet or large non-stick skillet over high heat. When pan is very hot, add oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, scallions, and bean sprouts. Stir fry for 1 minute to flavor the oil, then add the ginger and garlic, and stir-fry 2 minutes. Add the cooked noodles and toss with to combine. Add the soy sauce and toss the ingredients to coat noodles evenly with sauce. Transfer the lo mein to a serving platter and garnish with a drizzle of toasted sesame oil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13545,"Saffron Scallop Gratin 1/2 cup fresh breadcrumbs 3 tablespoons extra-virgin olive oil 1 tablespoon chopped fresh parsley Kosher salt Pinch of saffron threads 1 1/2 to 1 3/4 pounds large scallops (muscles removed), rinsed and patted dry 1 small onion, finely diced 2 carrots, finely diced 1 large clove garlic, chopped 1/4 teaspoon smoked paprika 1/4 cup dry white wine 2 tablespoons unsalted butter Instructions: Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.) Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl. Soak the saffron in a separate small bowl with 1 tablespoon water. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat. Add the scallops, season with salt and sear until golden, about 2 minutes. Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet). Heat the remaining 1 tablespoon olive oil in the skillet. Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes. Add the garlic and paprika and stir until toasted, about 1 minute. Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute. Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops. Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt. Remove the skillet from the heat and stir in the butter until melted. Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes. Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 13546,"Sweet and Sticky BBQ Beef Ribs 10 beef short ribs (about 5 inches by 2 1/2 inches) Kosher salt and freshly ground black pepper 3 1/4 cups Nancy's Quick Fix BBQ Sauce, recipe follows 2 cups beef broth
12 cloves garlic, smashed
1 onion, sliced into 1/2-inch rounds
1 bottle stout beer
3 cups chunky medium salsa, such as Pace 1/4 cup packed dark brown sugar
2 tablespoons ground cumin
2 tablespoons sweet paprika
Instructions: Preheat the oven to 450 degrees F. Season the beef ribs with salt and pepper and place on a large baking sheet. Roast until the ribs start to brown, about 30 minutes. Meanwhile, mix together Nancy's Quick Fix BBQ Sauce, the broth, garlic, onions and beer in a large Dutch oven and bring to a boil. Lower the heat and simmer for about 30 minutes. Transfer the browned ribs to the Dutch oven meat-side down. Lower the oven temperature to 325 degrees F, cover the pot and transfer it to the oven. Braise the ribs until tender and cooked through, 2 to 2 1/2 hours. Prepare a grill for medium heat. Put the ribs on the grill (reserve the sauce in the pot) and grill, turning occasionally, until caramelized, 8 to 10 minutes. Top with the reserved sauce and serve. Put the salsa, sugar, cumin and paprika in a medium saucepan over medium heat and bring to a simmer. Cook until the sugar is dissolved, 8 to 10 minutes. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 13547,"Pomegranate Margaritas 1/4 cup pomegranate juice, store bought is fine, plus seeds for garnish 1/3 cup Tequila Blanco (about 4 ounces) 1/8 cup Triple Sec (about 1-ounce) 1/4 cup fresh lime juice (about 2 ounces) 12 ounces ice cubes Margarita salt, optional Instructions: Combine all ingredients, except salt, in a blender and pulse until frothy and well combined. Rim glasses with lime juice using a lime wedge then dip in margarita salt, drop some fresh pomegranate seeds in the bottom of the glass and pour margarita mix over the top. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Moscato]" 13548,"Honey Island Swamp Frog Leg Skewers 12 to 24 fresh frog legs 8 to 12 fresh basil leaves, chopped 1/4 cup chopped green onions or chives 1/4 cup chopped parsley leaves 2 tablespoons minced garlic Instructions: In a saute pan, simmer all ingredients except the frog legs on medium-low heat for 4 to 7 minutes. Note: If the garlic begins to brown or burn, pull the pan off immediately. Allow the mixture to cool to room temperature. Place the frog legs in a bowl and pour the cooled mixture over the frog legs. Mix until legs are covered. Place in the refrigerator for 1 to 3 hours, or cover and refrigerate overnight. Remove from the refrigerator and discard the marinade. Heat grill or pit until flames are barely present in the coals. Place 4 to 6 frog legs on each skewer, touching but not pressed together. Cook directly on the grill for 4 to 6 minutes on each side, 8 to 12 minutes total. Or cook in a medium-heat smoker for at least 12 to 20 minutes or until the meat reaches desired doneness. Serve as is or re-make the marinade and drizzle it over the legs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13549,"Biscuits with Dirty Sausage Gravy 1 tablespoon butter 1 log package sausage (recommended: Jimmy Dean) 2 cups heavy cream 1 teaspoon hot sauce (recommended: Tabasco) 1 tablespoon Worcestershire sauce 1/3 cup maple syrup Salt and freshly cracked black pepper 2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup cold butter 1 cup whole milk All-purpose flour, for dusting Cream, for glazing Instructions: For the sausage gravy: In a large heavy bottom pot melt the tablespoon of butter and brown the sausage for about 5 minutes. Add the heavy cream and bring to a simmer. Once at a simmer, add the hot sauce, Worcestershire sauce and maple syrup. Simmer the gravy for 15 minutes and season with salt and pepper, to taste. For the biscuits: Preheat oven to 425 degrees F. In a bowl sift together the dry ingredients. Add the butter and incorporate the flour into it until the texture is consistent. Pour the milk into the flour mixture and mix with a fork until the dough begins to come together. Turn the dough out onto a lightly floured surface and roll out until it's about 1-inch thick. Cut the dough vertically and then horizontally, yielding approximately 15 square biscuits. Lay the biscuits out on a baking sheet lined with parchment paper. Glaze the top of each biscuit with a little bit of cream and place the sheet in the oven for 12 to 15 minutes, or until the biscuits turn golden in color. Assemble by placing a biscuit on a plate and covering it with about 1/2 a cup of the sausage gravy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13550,"Star Spangle Layered Dip Two 15-ounce cans refried beans 2 cups guacamole
One 16-ounce container sour cream
4 scallions, thinly sliced, light green and white parts only
2 cups shredded Mexican blend cheese
1/4 cup chopped black olives
1 cup crumbled Cotija cheese
1 1/2 cups salsa
Corn chips, for serving (I like Fritos scoops)
Instructions: Evenly spread the refried beans on the bottom of a 9-by-13-inch baking dish. Spread the guacamole over the beans and then spread the sour cream over the guacamole. Sprinkle with scallions and then the shredded cheese. To make the shape of a flag, arrange the black olives in the top left corner of the dish. Sprinkle with a dusting of cotija cheese. Spoon salsa in stripe formation on the rest of the dish. Sprinkle the remaining cotija cheese between the salsa to create white stripes. Refrigerate until ready to serve. Serve with corn chips for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 13551,"Savory Horseradish Panna Cotta Cooking spray 1 cup sour cream
3 tablespoons Dijon mustard
2 tablespoons prepared horseradish
Kosher salt
1 3/4 cups half-and-half
2 teaspoons gelatin (from a .25-ounce package)
2 tablespoons thinly sliced fresh chives
Instructions: Spray six 4- to 6-ounce ramekins with cooking spray. Stir together the sour cream, Dijon, horseradish and 1 teaspoon salt in a small bowl. Heat the half-and-half in a small saucepan over medium-high heat until it just barely comes to a simmer. Meanwhile, put the gelatin in a large bowl, add 3 tablespoons warm water and stir until completely dissolved. Gradually pour in the warm half-and-half while whisking constantly. Add a splash of the half-and-half mixture to the sour cream mixture and stir to loosen, then add the sour cream mixture to the large bowl with the half-and-half mixture, whisking gently until thoroughly combined. Pour the mixture into the ramekins (the ramekins will not be full) and refrigerate until set, at least 4 hours. The panna cottas can be kept refrigerated, covered with plastic wrap, up to 2 days When ready to serve, run a thin knife along the edge of each ramekin and invert the pana cottas onto plates. Sprinkle with the chives and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13552,"Fiesta 7 Layer Dip 1 can (10 oz each) Ro*Tel? Original Diced Tomatoes & Green Chilies, drained, liquid reserved 1 can (16 oz each) Rosarita? Traditional Refried Beans 1 container (12 oz each) refrigerated guacamole 1 container (16 oz each) sour cream 1 pkg (1.25 oz each) taco seasoning mix 1 cup shredded Cheddar and Monterey Jack cheese blend 1 can (2.25 oz each) sliced ripe olives, drained 1/4 cup sliced green onions Tortilla chips, optional Instructions:

1. Reserve 1/2 cup drained tomatoes; set aside. Blend remaining tomatoes and reserved liquid with beans in medium bowl.
2. Spread bean mixture in 8x8-inch glass baking dish or round casserole dish. Top with guacamole.
3. Blend together sour cream and seasoning mix in small bowl. Spread over guacamole. Top evenly with layers of cheese, olives, green onions and reserved tomatoes. Chill 2 hours prior to serving. Serve with tortilla chips, if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Rioja]" 13553,"Mashed Avocado with Lime 2 ripe avocados, halved, pitted, and peeled 1 lime, juiced 2 tablespoons chopped fresh cilantro leaves 1 teaspoon salt Instructions: Put all ingredients in a mixing bowl and mash with a fork until the avocado reaches the consistency of a chunky salsa. Chill before serving with empanadas. ","[Chardonnay, Sauvignon Blanc, Vermentino]" 13554,"Scallion Pancakes With Dipping Sauce 1 1/2 cups low-sodium soy sauce 1 tablespoon rice vinegar 1 tablespoon hot chili paste, such as sriracha hot chili paste 1 tablespoon sugar 1 teaspoon toasted sesame oil 1 teaspoon toasted sesame seeds 1 big slice fresh ginger, smashed 1/2 bunch fresh cilantro, leaves and stems 1 large egg 3/4 cup water 1 teaspoon toasted sesame oil Pinch kosher salt 1 cup all-purpose flour 1/4 cup finely chopped fresh cilantro 1/4 cup finely chopped scallion 1 tablespoon toasted sesame seeds Peanut oil, for frying Instructions: For the dipping sauce: Combine all the dipping sauce ingredients in a bowl and let it sit while you make the pancakes. Remove the ginger and cilantro before serving. For the pancakes: Put the egg, water, sesame oil, and salt into a blender and blend well. Add the flour and blend until smooth, it should be the consistency of heavy cream. Stir in the cilantro, scallion, and sesame seeds. Heat a large nonstick skillet over medium high heat; add 1 teaspoon peanut oil and spread it around the pan with a paper towel. Pour in half the batter, swirling and tipping the pan to get one thin layer over the bottom of the pan. Cook until set, about 2 minutes. Flip the pancake with a spatula and cook on the other side for about 1 minute. Place the scallion pancake on a platter and make another pancake with the remaining batter. Cut the pancakes into wedges or roll them up and cut them into pieces. Serve with the dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 13555,"Orange Cream Pops 2 (15-ounce) cans Mandarin oranges, strained, juice reserved 1 cup sugar 1 cup heavy cream 4 ounces vanilla vodka, optional Special Equipment: 10 count (3.5-ounce) ice pop mold Instructions: For Ice Pops: In a small saucepan add the reserved Mandarin orange juice and 1 cup of sugar, and cook over medium-high heat until thick and syrupy, about 8 minutes. Let cool to room temperature. Reserve 4 orange segments for garnishing the Orange Fizz Cocktail. In a blender combine the cooled syrup with remaining oranges and puree. Reserve 1 cup of the blended orange mixture for Orange Fizz Cocktail. Add the heavy cream to the blender with remaining orange mixture and vodka, if desired, and blend until smooth. Pour into ice pop molds, cover, insert ice pop sticks and freeze until frozen, about 4 hours. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 13556,"Bushmills Steak Flambe 4 steak fillets, cut into 1 inch slices 2 Tbs. oil pinch of salt freshly-ground pepper 1 cup Irish whiskey 2 cups double cream Instructions: Over medium heat, warm up your skillet and pour in the oil. Place the steaks in the pan and sprinkle with salt and pepper. Fry steaks until the desired level of cooking is reached. Once steaks are done, pour in the cup of whiskey and set alight. Let flames die down and then pour in double cream. Serve immediately. To plate: Place steak on a warm plate and spoon some sauce on top of it. Serve with a fresh salad and potatoes. ","[Bordeaux Blend, Cabernet Sauvignon, Malbec, Pinot Noir]" 13557,"Citrus Tapenade 1 cup black kalamata olives, pitted, mushy olives discarded 1 medium-sized orange, zested 1 lemon, zested 1 clove garlic, minced 1/4 teaspoon red pepper flakes 1/2 teaspoon fennel or anise seeds 1/2 teaspoon freshly ground black pepper 3/4 cup lightly packed fresh Italian parsley leaves, chopped coarsely 1 tablespoon fresh rosemary leaves 1 tablespoon olive oil Rustic crackers or bagel chips Instructions: Dump all of the ingredients (except the crackers) into a food processor and puree. If you are using a blender to puree, you may need to add some extra oil to facilitate blending. After blending, place in a bowl. Excess oil will rise to the edges of the bowl. Drain off. Spread Tapenade on crisps just before serving, or let guests do it themselves. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 13558,"Frittata with Peppers and Onions with Roasted Cherry Tomato Sauce 2 tablespoons butter 1 red bell pepper, seeded and thinly sliced 1 yellow bell pepper, seeded and thinly sliced 1 medium Spanish onion, halved and thinly sliced Salt and freshly ground black pepper 14 large eggs 1/3 cup grated Parmigiano-Reggiano cheese 1 tablespoon finely chopped fresh oregano 1/4 cup chopped fresh flat-leaf parsley Roasted Cherry Tomato Sauce, recipe follows Fresh basil, to garnish 3 tablespoons olive oil 1 pint cherry tomatoes, cut into quarters 2 cloves garlic, made into a paste with salt 1/4 cup chopped fresh basil, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Heat the butter in a 12-inch nonstick skillet over medium-high heat. Add the red pepper, yellow pepper, and onions, season with salt, and pepper and cook until softened, stirring occasionally. Whisk together the eggs, Parmesan, and oregano until light and fluffy, and then season with salt and pepper. Pour the egg mixture into the pan and stir with a rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Place the pan into the oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and sprinkle the top with parsley. Carefully slide the frittata onto a cutting board and cut into wedges and top with some of the roasted cherry tomato sauce and garnish with fresh basil. Serve hot or at room temperature. Sauce: To a saute pan add the olive oil. Add the tomatoes and garlic paste over medium heat. Cook until the tomatoes are soft, about 2 to 3 minutes and the tomatoes burst. Remove the pan from the heat and add the basil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13559,"Jalapeno Honey Glazed Ham 1 fully cooked bone-in ham, shank end (about 10 pounds), at room temperature 1 to 2 hours 1/2 cup honey
1/4 cup apricot jam
2 tablespoons Dijon mustard
1 tablespoon apple cider vinegar
4 cloves garlic, smashed
2 jalapenos, seeded and diced small
Zest and juice of 1 orange
Freshly ground black pepper
Cheeses (such as Swiss and Cheddar), deli-sliced and cut into triangles Hawaiian sweet rolls, split
Mustards (such as whole-grain mustard, Dijon, yellow mustard)
Mayonnaise
Sliced cornichons
Pickled Red Onions, recipe follows 3/4 cup red wine vinegar 2 tablespoons sugar
1/2 teaspoon kosher salt
1 bay leaf
Red pepper flakes
1 large red onion, halved and sliced into 1/4-inch-thick half-moons
Instructions: For the ham: Preheat the oven to 325 degrees F and adjust the oven rack to the lowest level. Using a sharp paring knife or box cutter, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern. Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes. Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, jalapeno, orange zest and juice and pepper to taste until combined. Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside. Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over. Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees F, 10 to 12 minutes per pound, about 1 hour more. Loosely cover the ham with foil and let rest 15 minutes before slicing. Serve warm or at room temperature as a main course, or prepare a sandwich bar. For the ham sandwich bar: Arrange all the ingredients on the table or counter. I like to assemble my sandwich like this: Put cheese and then a couple of slices of ham on a bun bottom. On the bun top, dollop mustard and mayo, then top with cornichons and Pickled Red Onions. Close up the sandwich. To a saucepan, add the vinegar, sugar, salt, bay leaf, red pepper flakes to taste and 1/2 cup water and bring to a boil. Put the onions in a heatproof container and pour the boiling pickling liquid over them. Let the onions sit for 30 minutes to let cool. Cover and refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13560,"Provencal Tomatoes 6 ripe tomatoes (2 1/2 to 3-inches in diameter) 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed) 1/4 cup minced scallions, white and green parts (2 scallions) 1/4 cup minced fresh basil leaves 2 tablespoons minced fresh flat-leaf parsley 2 teaspoons minced garlic (2 cloves) 1/2 teaspoon fresh thyme leaves Kosher salt Freshly ground black pepper 1/2 cup grated Gruyere cheese Good olive oil Instructions: Preheat the oven to 400 degrees F. Cut the cores from the tomatoes, removing as little as possible. Cut them in half crosswise and, with your fingers, remove the seeds and juice. Place the tomato halves in a baking dish. In a bowl, combine the bread crumbs, scallions, basil, parsley, garlic, thyme, and 1 teaspoon salt. Sprinkle the tomato halves generously with salt and pepper. With your hands, fill the cavities and cover the tops of the tomatoes with the bread crumb mixture. Bake the tomatoes for 15 minutes, or until they're tender. Sprinkle with the cheese, drizzle with olive oil, and bake for 30 seconds more. Serve hot or at room temperature. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]" 13561,"DoubleTree Signature Chocolate Chip Cookie 1/2 pound butter, softened (2 sticks) 3/4 cup, plus 1 tablespoon granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/4 teaspoons vanilla extract 1/4 teaspoon freshly squeezed lemon juice 2 1/4 cups flour 1/2 cup rolled oats 1 teaspoon baking soda 1 teaspoon salt Pinch cinnamon 2 2/3 cups Nestl Toll House semi-sweet chocolate chips 1 3/4 cups chopped walnuts Instructions: Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes. Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.
With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don\u2019t overmix.
Remove bowl from mixer and stir in chocolate chips and walnuts. Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.
Preheat oven to 300? F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.
Remove from oven and cool on baking sheet for about 1 hour. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 13562,"The Ultimate Meatballs al Forno with Creamy Polenta 1/2 baguette, crust removed 1 1/4 cups milk 1 1/2 pounds ground beef sirloin 1 1/2 pounds ground pork 1/2 bunch fresh parsley 1/2 bunch basil 2 cloves garlic, finely chopped 1/2 cup extra-virgin olive oil, plus extra for drizzling 4 eggs 1/2 cup freshly grated Parmesan 1/3 cup ground pinenuts Sea salt and freshly ground black pepper 1 cup dried bread crumbs 1/2 pound chanterelle mushrooms 2 pints vine-ripened small tomatoes 1 medium ball fresh mozzarella Creamy Polenta, recipe follows 1 quart chicken stock 1 1/2 cups finely ground cornmeal 1/4 cup heavy cream 1/4 cup freshly grated Parmesan 3 tablespoons whole butter Pinch sea salt Instructions: Preheat the oven to 350 degrees F. Break the baguette in pieces and soak in a bowl with milk for 10 minutes until the bread is soft. In a second bowl mix the beef and pork together. Twist up half the parsley and the basil into a little pile, roughly chop it and add to the meat. Add garlic and mix thoroughly with your hands. Squeeze the milk out of the bread and add it in small pieces. Add eggs, Parmesan, ground pinenuts, salt, and pepper and mix everything together thoroughly. Shape the meatballs into large patties then roll them in the bread crumbs. In a large skillet heat the olive oil over medium high heat until it begins to smoke slightly. Fry the meatballs to seal the crust, flip them over so both sides are done. Transfer to a large baking dish. Add a splash of oil to pan and fry the mushrooms on a low heat until they start to caramelize. Cut the tomatoes in 1/2 and hand-crush them into a separate bowl. Drizzle with olive oil. Add salt and a few cranks of fresh cracked pepper and mix. Add to the mushrooms. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomatoes and mushrooms over the meatballs. Shred the remaining basil and parsley and the mozzarella over it. Drizzle with olive oil and add a few cranks of pepper. Bake for 25 to 35 minutes. Serve with Creamy Polenta. In a large saucepan bring the chicken stock to a slow simmer. Quickly whisk the cornmeal into the stock and lower the temperature to keep it from splattering. Stir in the cream, Parmesan, butter, and salt. Turn off the heat and keep in a warm place until the meatballs are ready. Yield: 6 servings Cooking Time: 15 minutes ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 13563,"Fried Catfish Po Boy 1/2 cup (1 stick) unsalted butter 2 garlic cloves, smashed 2 long soft-crusted French bread baguettes 6 (6-ounce) catfish fillets Sea salt and freshly ground black pepper Sea salt and freshly ground black pepper
1 cup milk 1 large egg 1 cup yellow corn meal 1/2 cup all-purpose flour Pinch cayenne Sliced pickles 1 recipe Spicy Slaw, recipe follows Hot sauce, for serving Lemon wedges, for serving Canola oil, for frying 1 head green cabbage, shredded 2 carrots, grated 1 red onion, thinly sliced 2 green onions, chopped 1 red cl, sliced
11/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar 1 lemon, juiced Pinch sugar 1/2 teaspoon celery seed Several dashes hot sauce Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper Instructions: Pour about 3 inches of oil in a deep fryer or large, heavy pot and heat to 375 degrees F. Preheat the oven to 250 degrees F.
Melt the butter in a small saucepan over medium-low heat. Add the smashed garlic and swirl the pot around to infuse the garlic flavor into the butter. Slice the French bread in 1/2 lengthwise and brush the top and insides with the garlic butter. Stick the bread in the oven for 5 minutes to warm it through.
Season both sides of the catfish fillets with a fair amount of salt and pepper. In a wide bowl, mix the milk and egg together, season with salt and pepper. Mix the cornmeal, flour, cayenne, salt and pepper in a pie dish using a fork. Dip the catfish in the wet batter, then dredge in the dry; being sure to cover the fillets completely. Gently drop the fish in the hot oil in batches so the pan is not overcrowded. Fry the fillets for 3 minutes and then drain on a platter lined with paper towels; sprinkle with salt while they are still hot.
To assemble the sandwich, put the pickles across the bottom 1/2 of the bread, lay the fried catfish on top. Spoon a small mound of slaw on top of the catfish and close up the sandwich with the top 1/2 of the bread. Cut into portions and serve immediately with hot sauce and lemon on the side. Combine the cabbage, carrot, red onion, green onions, and cl in a large bowl.
In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator while frying the catfish.
","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvdre)]" 13564,"Traditional Apple Pie 2 cups all-purpose flour 1 teaspoon salt 3/4 cup shortening (recommended: Crisco) Ice water Filling, recipe follows Serving suggestion: warm with vanilla ice-cream 1/2 cup to 1 cup all-purpose flour 6 to 7 cups apples cut into thin slices (recommended: Green Golden and Jonathans) 1 cup white sugar 1 cup brown sugar 1 teaspoon cinnamon 2 tablespoons butter Instructions: Preheat oven to 375 degrees F. In a medium-mixing bowl cut the shortening and salt into the flour by hand or with a pastry blender hands until it's the texture of cornmeal. Sprinkle 1 tablespoon of ice water over the mixture and mix just until the dough is moistened. Repeat by adding 6 to 8 tablespoons water (one at a time) until all the dough is just moist. Take care not to over mix. Preheat the oven to 375 degrees F. Divide the dough in half and roll into a ball. Roll 1 ball into a circle to fit a 9 to 10-inch pie plate. To transfer the pastry to the pie plate, wrap it around a rolling pin and ease it into the pie plate. Be careful not to stretch the pastry. Trim it even with the edges of the pie plate. Add the apple filling into the pastry lined pie plate. Make sure they are laying flat. Cut butter into small pieces and put on top of the filling. Roll the remaining pastry into a 12-inch circle. Place on top of the filling. Trim off 1-inch beyond the edge of the pie plate. Crimp the edges as desired. Cut slits to allow steam to escape when baking. Sprinkle a little sugar and cinnamon over the pie. Cover the edges with foil to prevent over browning. Bake for 25 minutes. Remove the foil and bake for another 20 to 25 minutes, or until it is golden brown. Serve warm with vanilla ice cream. In a medium bowl combine the apples, with the brown and white sugar. Add flour, cinnamon and continue mixing until they are well coated. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 13565,"Coconut Chocolate Tarts 2 16-ounce bags almond flour 1 12-ounce jar coconut oil, melted
12 fluid ounces honey
4 14-ounce cans coconut milk
1 tablespoon ancho cl powder
1 tablespoon cayenne pepper
1 tablespoon pasilla cl powder
1 tablespoon smoked sea salt
48 ounces dark chocolate chips or chunks
Instructions: Preheat the oven to 400 degrees F. In a stand mixer fitted with a paddle attachment, combine the almond flour, coconut oil and honey on low speed until you reach a semi-clumpy consistency, it should feel damp and moldable, similar to modeling clay. Separate and spread the mixture evenly into 20 6-inch tart pans. Place the tart pans on sheet trays and bake until they rise a bit, look toasty and the excess coconut oil bakes off, 18 to 20 minutes. Meanwhile, in a saucepan set over medium heat, bring the coconut milk to a simmer. Whisk in the ancho powder, cayenne pepper, pasilla powder and salt. Place the chocolate in a large bowl. Pour the simmering coconut milk over the chocolate and whisk until melted. Reserve for the tart shells. Fill each shell evenly with the chocolate coconut ganache. Allow the ganache to set at room temperature or in the refrigerator, 1 to 2 hours. Serve the tarts cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13566,"Mug Cookie 1 tablespoon unsalted butter 1 tablespoon dark brown sugar 1 tablespoon granulated sugar 1/4 teaspoon pure vanilla extract 1 large egg yolk 3 tablespoons all-purpose flour Pinch kosher salt 2 tablespoons mix-ins, such chocolate chips, sprinkles, chopped nuts or dried fruit Flaky sea salt, optional Vanilla ice cream, for serving Instructions: Microwave the butter on high in a small microwave-safe mug until melted, 20 to 35 seconds. Tilt the mug so that the butter greases the sides. Add the brown sugar, granulated sugar, vanilla extract and egg yolk and mix with a fork until combined. Add the flour and salt and mix until just combined, then fold in the desired mix-ins. Top with the sea salt, if using. Microwave on high until the cookie is puffed and springs back when gently pressed, 60 to 75 seconds. Let sit for 1 minute before serving warm with a scoop of vanilla ice cream. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13567,"Memphis Style Dry Ribs: Corky's Ribs One 2- to 2 3/4-pound slab raw St. Louis cut pork spare ribs 1 1/2 cups water (3 parts) 1/2 cup favorite BBQ sauce (1 part), plus more for basting (recommended: Corky's) Favorite dry rib seasoning (recommended: Corky's) Instructions: Preheat a grill to medium heat with all of the coals on 1 side. Grill over indirect heat (meat side down) for approximately 2 hours, turning once, until internal temperature reaches 185 degrees F. Baste ribs on both sides during cooking with 3 parts water to 1 part BBQ sauce. Once the ribs reach 185 degrees F, baste again with full strength BBQ sauce and sprinkle liberally with dry rib seasoning. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 13568,"Online Round 2 Recipe - Japanese Noodle Bowl 2 (14.5-ounce) cans reduced sodium chicken broth 1/4 cup reduced sodium soy sauce 1 teaspoon chopped garlic 1/4-inch piece peeled fresh ginger, finely chopped 1/2 pound noodles reserved from the Hibachi Steak recipe 2 cups reserved steak and vegetables from Hibachi Steak recipe 1 scallion, sliced Instructions: In a saucepan over medium heat, add the chicken broth, soy sauce, garlic, and ginger and bring it to a simmer. Add the noodles and cook for 1 minute. Add the beef and vegetables and cook for another 2 minutes. Divide the noodle mixture between 2 bowls and serve hot, garnished with the sliced scallion. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling Shiraz]" 13569,"Chorizo Rolls with \Guachup
2 tablespoons vegetable oil 1 yellow onion, chopped 8 ounces guava paste 1/4 cup dark brown sugar 1/2 teaspoon ground allspice 1/4 teaspoon curry powder 2 oranges, juiced 3 limes, juiced 2 tablespoons apple cider vinegar 1 (12-ounce) package raw Mexican chorizo, casings removed 2 slices white bread, crusts removed 1 (17.3-ounce) package puff pastry, defrosted 2 large eggs plus 1 tablespoon water, for egg wash All-purpose flour, for dusting Instructions: To make the guachup, heat the vegetable oil in a saucepan over medium-high heat for 2 minutes. Add the onions and saute until soft and browned, 4 minutes. Stir in the guava paste, brown sugar, allspice, curry powder, orange juice, lime juice and vinegar. Cook over low heat until the guava paste has melted, about 15 minutes, stirring often. Remove from the heat, cool slightly, and then transfer to a blender and puree until completely smooth. Preheat your oven to 350 degrees F. Set the oven racks at the upper-middle and lower-middle positions. Line 2 baking pans with parchment paper and set aside. Heat a large skillet over medium-high heat for 1 minute. Add the chorizo and cook, breaking it up with a wooden spoon, until it is completely cooked through, about 6 minutes. Transfer the chorizo to a paper towel-lined plate to drain and cool slightly. Put the chorizo on a cutting board and chop it up into small pieces, transfer to a mixing bowl. Crumble the white bread into the chorizo and mix well to combine. Dust your work surface with flour and place 1 thawed puff pastry sheet on top, with a long edge towards you. Cut the pastry in half lengthwise, giving you 2 long strips, and then cut each strip into 3 squares. Put a heaping tablespoon of the chorizo mixture in the center of the pastry square. Brush the edge closest to you with egg wash, and, starting at the opposite edge, roll the pastry over itself to enclose the filling, turning it onto the egg-brushed edge to seal. (If at any time the pastry gets too warm and hard to handle, place it on the baking sheet and in the freezer for a few minutes to chill quickly.) Place the chorizo rolls, seam side down, on the prepared baking pan. Flatten the rolls slightly with the palm of your hand. With the tip of a knife, slash the top of the pastry 3 times. Repeat the process with the remaining sheet of puff pastry and chorizo filling. Brush the chorizo rolls with egg wash. Bake until the pastry is puffed and golden, about 20 to 25 minutes. Cool for a couple of minutes and serve warm with guachup on the side. ","[Rioja, Tempranillo, Garnacha, Barbera]" 13570,"Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil 1 1/2 pounds salmon, cut into 1/4-inch dice 3 tablespoons Dijon mustard 2 tablespoons pureed canned chipotles 1/4 cup capers, drained 1/4 cup finely chopped scallions 2 tablespoons finely chopped cilantro 2 tablespoons olive oil 16 roasted piquillo peppers 2 tablespoons lemon oil 1 cup olive oil, divided Zest of 2 lemons Salt and pepper, to taste Instructions: Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil. Blend ingredients until smooth. ","[Rioja, Tempranillo, Garnacha, Syrah]" 13571,"Frosty Lemon Pie 1 1/2 ounces lemon flavored vodka (recommended: Grey Goose Le Citron) 3/4 ounce agave nectar 1/2 ounce almond liqueur (recommended: Amarreto Disaronno) 1/2 lemon, cut in small pieces 1/2 cup ice Lemon Zest Meringue, recipe follows 2 egg whites 2 teaspoons sugar 1/2 ounce almond liqueur (recommended: Amarreto Disaronno) 1/2 teaspoon lemon zest Instructions: Combine ingredients in a glass and muddle, strain into a chilled martini glass, top with Lemon Zest Meringue. Place egg whites in small bowl, beat on high speed for 1 minute, add in sugar, almond liqueur, and zest. Continue beating until stiff peaks form. Put on top of drink, torch with a butane torch until tips are golden, serve immediately. ","[Prosecco, Sauvignon Blanc, Riesling, Moscato]" 13572,"Hot Pickled Pepper Cornbread Cooking spray 1 1/2 cups all-purpose flour 1 1/2 cups yellow cornmeal 2 teaspoons kosher salt 1/2 cup sugar 1/2 teaspoon baking soda 1 teaspoon baking powder 1 tablespoon honey 1 cup buttermilk, at room temperature 3 large eggs, at room temperature 1 cup chopped spicy pickled peppers, drained well, at room temperature (pepperoncini work awesome here) 2 sticks unsalted butter, softened
Instructions: Preheat the oven to 375 degrees F and grease a 10-inch round pan or 18 standard muffin cups with cooking spray. Get two big mixing bowls. In one, mix the flour, cornmeal, salt, sugar, baking soda and baking powder. In the other, whisk the honey, buttermilk, eggs and peppers. Make a well in the center of the flour mixture and stir in the liquid mixture. When the liquid is incorporated, mix in the butter. Pour into the pan or divide among the muffin cups, filling them to within 1/2 inch of the top. For a 10-inch pan, bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. For muffins, bake for 20 to 25 minutes. Also, if you want to sneak some shredded cheddar or mozz on top before baking, I won't tell. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13573,"Kids Can Make: Biscuit Eggs Benedict 2 cups all-purpose flour 3 tablespoons chopped fresh chives, plus more for garnish 1 tablespoon baking powder 1 tablespoon sugar 1 1/2 teaspoons kosher salt, plus more for sprinkling 6 ounces fresh goat cheese, crumbled 1 cup heavy cream, plus more for brushing 1/2 cup mayonnaise 1 tablespoon fresh lemon juice 1/8 teaspoon paprika Kosher salt and freshly ground black pepper 8 slices Canadian bacon 8 large eggs Instructions: For the biscuits: Position an oven rack in the center of the oven, and preheat to 425 degrees F. Line a baking sheet with parchment. Whisk together the flour, chives, baking powder, sugar and salt in a large bowl. Add the goat cheese, and toss, using your hands to break it up into pea-sized pieces. Add the cream, and mix with a wooden spoon until combined. Let the dough stand for 5 minutes. Roll the dough out into a round that is slightly less than 1/2 inch thick. Cut out 8 biscuits with a 2 1/2-inch round cookie cutter, and arrange them about 2 inches apart on the prepared baking sheet. Brush them with more cream, and sprinkle with a little salt. Bake the biscuits until just golden, 16 to 18 minutes. Transfer them to a wire rack, and let cool. When the biscuits are cool enough to handle, split them in half. Put 2 bottom halves on each of 4 plates. For the quick hollandaise: Whisk the mayonnaise, lemon juice, paprika and 1 tablespoon water in a small bowl, and season with salt and pepper; set aside. Heat a large nonstick skillet over medium-high heat. Cook the bacon in batches until browned, 3 to 4 minutes per side. Place 1 slice of bacon on each biscuit bottom, folding if needed. Bring a wide pot with about 2 inches of water to a very gentle simmer. Break the eggs into the water, spacing them apart. Cover the pot, and turn off the heat. After 2 to 3 minutes the whites should be set and the yolks still soft. Remove the eggs with a slotted spoon, and place on top of the Canadian bacon slices. Drizzle with hollandaise, sprinkle with chives and sandwich each with a biscuit top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 13574,"Slow Cooker Baked Beans 1 bag dried navy beans, soaked overnight One 6-ounce can tomato puree 1/2 cup brown sugar
1/4 cup molasses
1 tablespoon dry mustard
8 slices bacon, cut into 1-inch pieces
1 large onion, diced
1/4 cup cider vinegar
Kosher salt Instructions: Drain the beans, cover with fresh water and bring to a boil. Simmer for about 1 hour. Drain and rinse the beans, then transfer them to a slow cooker insert. Add the tomato puree, brown sugar, molasses, dry mustard, bacon, onion and 1 1/2 cups water and stir to combine. Cook on low until the sauce is thick and syrupy, 8 to 10 hours. Before serving, stir in the cider vinegar and season to taste with salt. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 13575,"Sheet-Pan Chicken Caesar Salad 3 anchovy fillets in oil, mashed with the flat side of a knife 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice 2 small cloves garlic, grated Kosher salt and freshly ground pepper 1/2 cup mayonnaise 2 teaspoons dijon mustard 1/2 cup grated parmesan cheese 2 tablespoons chopped fresh chives, plus more for topping 1/4 cup extra-virgin olive oil 3 cups torn crusty bread (about 4 ounces) 4 skinless, boneless chicken breasts (about 6 ounces each) 2 romaine lettuce hearts, quartered lengthwise Instructions: Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing. Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate. Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice. Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13576,"Tuscan Chicken Cutlets with White Beans 1 1/4 pounds thin-cut chicken cutlets Kosher salt and coarsely ground pepper 1 1/2 cups all-purpose flour 1 tablespoon minced fresh rosemary 1 cup buttermilk 1/4 cup extra-virgin olive oil, plus more for frying 2 cloves garlic, minced 2 15-ounce cans cannellini beans, undrained 1/2 cup chopped fresh parsley Lemon wedges, for serving Instructions: Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate. Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm. Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt. Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges. ","[Chianti, Barbera, Dolcetto, Tempranillo]" 13577,"Virginia's Green Beans Provencal Salt 1 1/2 pounds haricots verts, ends trimmed 1 tablespoon olive oil 1 clove garlic, very finely chopped 2 tomatoes, diced 15 kalamata olives, pitted and halved 2 tablespoons freshly chopped basil leaves 1 tablespoon red wine vinegar Freshly ground black pepper Instructions: Prepare an ice-water bath by filling a large bowl with ice and water Bring a large pot of salted water to a rolling boil over high heat. Add the beans and cook until crisp-tender, about 2 minutes. Drain well in a colander, then set the colander with beans in the ice-water bath, making sure the beans are submerged. Drain the beans, shaking off the excess water. In the same pot, heat the oil over low heat. Add beans, garlic, tomatoes, olives and basil, and toss to combine. Drizzle vinegar over beans and toss to coat. Taste and adjust for seasoning with salt and pepper. Serve hot, warm, or cold. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 13578,"Apple-Vanilla Mini Muffins with Cider Glaze 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon fine salt Large pinch freshly grated nutmeg 1/3 cup light brown sugar 4 tablespoons unsalted butter, softened 1/2 teaspoon pure vanilla extract 1 large egg 1/4 cup sour cream 1/2 small apple, peeled, cored and cut into 1/4-inch pieces (about 1/2 cup) 2 cups apple cider 1 small cinnamon stick 2 tablespoons honey 1 teaspoon confectioners' sugar Instructions:

1. For the apple-vanilla muffins: Preheat the oven to 350 degrees F and center an oven rack. Line a mini-muffin tray with your favorite liners.
2. Combine the flour, baking powder, baking soda, salt and nutmeg together in a large bowl.
3. Combine the sugar, butter and vanilla in the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until light and creamy, about 4 minutes, scraping as needed. Add the egg and beat until incorporated (don't worry if the batter curdles). Adjust to medium-low speed and alternate adding the flour mixture and the sour cream in batches, beginning and ending with the flour. Fold in the apples using a spatula.
4. Grease a small ice-cream scoop (about 1 1/4 inches) with nonstick spray and fill the liners about 3/4 of the way to the top.
5. Bake, rotating halfway through, until a toothpick inserted in the muffins comes out clean and the tops spring back when touched, 10 to 12 minutes. Let rest in the hot muffin pan for 3 minutes, then transfer to a cooling rack.
6. For the cider glaze: Boil the cider with the cinnamon stick over medium-high heat until the cider is reduced to about 1/2 cup, about 20 minutes. Whisk in the honey and continue to boil until the liquid is syrupy and just coats the back of a spoon, 4 to 5 minutes. Discard the cinnamon stick and remove from the heat. Whisk in the confectioners' sugar and transfer to a small bowl. Let sit until slightly set but still warm, about 3 minutes.
7. Dip the tops of the muffins in the glaze and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13579,"Spiced Bourbon with Red Wine 1/2 cup sugar 4 allspice berries 1 star anise pod 4 slices fresh ginger 3 ounces bourbon 2 ounces apple cider 1 ounce fresh orange juice 1 ounce fresh lemon juice 3 dashes of orange bitters 1/4 cup red wine Cinnamon sticks, for garnish Instructions: Make the spiced syrup: Combine the sugar, 1/2 cup water, the allspice, star anise and ginger in a small saucepan. Bring to a boil, stirring occasionally to dissolve the sugar. Remove from the heat and let cool completely. Strain into a liquid measuring cup. Make the cocktails: Combine the bourbon, apple cider, orange juice, lemon juice, 1 ounce of the spiced syrup (reserve the rest for more cocktails) and the orange bitters in a cocktail shaker. Fill with ice and shake vigorously until chilled, about 30 seconds. Strain into 2 ice-filled rocks glasses and top with the red wine. Garnish with cinnamon sticks. ","[Burgundy, Merlot, Zinfandel, Tempranillo]" 13580,"Boston Cream Pie Unsalted butter, for the pan 1 1/4 cups cake flour 1 teaspoon baking powder 1/4 teaspoon salt 4 large eggs, at room temperature 1 cup sugar 1/2 cup whole milk 1/3 cup vegetable oil 1 1/2 teaspoons vanilla extract 1 1/2 cups whole milk 2 teaspoons vanilla extract 2 large eggs plus 4 egg yolks 1/2 cup sugar 1/4 cup cornstarch Pinch of salt 4 ounces semisweet chocolate, finely chopped 1/2 cup heavy cream 1 teaspoon vanilla extract Pinch of salt Instructions: Preheat the oven to 350 degrees F. Butter a 9-inch-round cake pan. Fold a sheet of parchment paper into a square, then fold it in half into a triangle. Fold the triangle in half. Put the tip of the triangle in the center of the pan; trim the parchment, following the curve of the pan. Unfold the parchment circle and line the pan. Make the cake: Sift the flour, baking powder and salt into a large bowl. Beat the eggs and sugar in a stand mixer fitted with the whisk attachment on high speed until pale and tripled in volume, about 15 minutes. Gently fold in the flour mixture in two additions using a rubber spatula, scraping down the bowl. Add the milk, vegetable oil and vanilla and beat with the mixer until combined. Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer the pan to a rack and let cool 10 minutes, then invert the cake onto the rack. Invert again and cool completely. Meanwhile, make the pudding: Heat the milk and vanilla in a medium saucepan over medium heat (do not boil). Whisk the whole eggs, egg yolks and sugar in a large bowl until light and fluffy. Add the cornstarch and salt and whisk vigorously until no lumps remain. Whisk about 1/4 cup of the hot milk mixture into the egg mixture, then gradually whisk in the remaining hot milk mixture. Pour the egg-milk mixture into the saucepan and cook over low heat, whisking constantly, until thick and pudding-like, 10 to 15 minutes. Strain through a fine-mesh sieve into a bowl, using a rubber spatula to push the pudding through. Let cool slightly, stirring occasionally. Press plastic wrap directly onto the surface of the pudding and refrigerate at least 2 hours. Stick toothpicks around the side of the cake as a guide for cutting two even layers, then slice the cake in half horizontally with a long serrated knife. Place the bottom half of the cake cut-side up on a platter. Top with the pudding, spreading it to about 1/4 inch from the edge. Carefully place the other cake half on top, cut-side down, pressing gently. Make the glaze: Heat the chocolate, cream, vanilla and salt in a saucepan over medium-low heat, stirring, until melted and smooth, about 2 minutes. Let cool about 5 minutes, then pour over the cake and smooth with an offset spatula. Refrigerate at least 30 minutes or up to 4 hours before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 13581,"Homemade Honey BBQ Dipping Sauce 1/3 cup ketchup 2 tablespoons cider vinegar 1 tablespoon honey 1 teaspoon Worcestershire sauce Instructions: Mix together the ketchup, vinegar, honey and Worcestershire sauce in a small saucepan over low heat. Bring to a simmer and simmer for 10 minutes. Allow to cool before serving. ","[Chardonnay, Zinfandel, Merlot, Cabernet Sauvignon]" 13582,"Ancho-Maple Cranberry Sauce 2 dried ancho cl peppers (stems removed) Pinch of baking soda 1 pound cranberries (fresh or frozen) 1/2 cup sugar 1/2 cup pure maple syrup Kosher salt 1/2 cup raisins Instructions: Toast the chiles in a dry medium saucepan over medium heat, turning occasionally, about 5 minutes. Add 2 cups water and the baking soda. Remove from the heat and let stand 10 minutes. Transfer the chiles and liquid to a blender and puree until smooth. Strain through a fine-mesh sieve into the saucepan, pressing the mixture through with a rubber spatula. Add the cranberries, sugar, maple syrup and 1/4 teaspoon salt to the pan. Bring to a simmer and cook, stirring occasionally, until the cranberries burst and the sauce thickens, 15 to 20 minutes. Remove from the heat and stir in the raisins. Let cool. Transfer the cranberry sauce to a bowl and refrigerate at least 3 hours or overnight. ","[Malbec, Tempranillo, Garnacha, Barbera]" 13583,"Yalda Night Board 4 ounces feta 2/3 cup sour cream 1 tablespoon olive oil 1 clove garlic, minced 2 ounces cooked beets, cut into chunks Walnuts and pomegranate arils, for garnish 1 1/2 cups raw trail mix (almonds, raisins, hazelnuts and walnuts; see Cook's Note) 1 cup dried figs 1 cup dried apricots 1 small watermelon, cut into slices 1 large pomegranate, cut open 3 persimmons, sliced if desired (I usually slice 1 and keep 2 whole) 4 ounces feta, sliced 1 cup fresh basil leaves Crackers of choice, for serving (I love seeded ones) Instructions: For the beet-feta dip: Put the feta in a food processor and pulse to fine crumbles. Add the sour cream, olive oil and garlic. Blend until combined and creamy, about 2 minutes. Add the beets and blend until combined again, about another 2 minutes. Transfer the dip to a serving bowl and top with walnuts and pomegranate arils. For the Yalda board: Place the bowl of beet-feta dip in the middle a large wooden serving board. Add the trail mix to the board, followed by the dried figs and apricots. Arrange the watermelon, pomegranate and persimmons on the board as well. Nestle the feta and basil next to the nuts and fruit and fill the rest of the board with crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13584,"Warm Autumn Cranberry Fruit Stew 6 apples, tops cut off and hollowed out 3 tablespoons unsalted butter, softened 2 tablespoons brown sugar 4 tablespoons unsalted butter 1/4 cup fresh cranberries 1/4 cup sun-dried cranberries 2 apples, medium diced 2 pears, medium diced 2 peaches, medium diced 2 plums, medium diced 1/2 cup brown sugar 1 vanilla bean, spilt 1 cup cranberry juice 1 banana, cut into 1-inch slices 2 cups almond granola Instructions: For the baked apples: Preheat the oven to 350 degrees F. Brush the inside of the hollowed out apples with the soft butter, and then coat with the sugar. Place on a baking sheet and bake for about 20 minutes. Remove from the oven and let cool for 10 minutes before filling with the fruit stew.
For the fruit stew: In a large saucepan, melt the butter over medium-high heat. Add the fresh cranberries, sun-dried cranberries, apples, pears, peaches, plums, brown sugar and vanilla bean. Cook for 5 minutes, stirring occasionally. Then add the cranberry juice and cook over a simmer until the fruit is soft but not overcooked, 15 to 20 minutes. Take off the heat and stir in the banana. Fill each of the apple cups with the fruit stew and top with the almond granola. Bake for 10 minutes. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 13585,"Ryder's Turkey Chili 10 to 12 dried pasilla cl peppers 4 tablespoons canola oil 1 red bell pepper, diced 1 green bell pepper, diced 1 1/2 jalapeno peppers, minced (remove seeds for less heat) 9 cloves garlic, minced 2 small red onions, diced 3 pounds coarsely ground turkey (thigh and breast meat) 3 pounds coarsely ground turkey (thigh and breast meat)
1/3 cup tomato paste 3 cups tomato sauce 1 cup low-sodium chicken broth 1 tablespoon granulated onion 2 teaspoons granulated garlic 3 tablespoons chili powder 2 tablespoons paprika 1 tablespoon ground cumin 2 teaspoons cayenne pepper Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper 3 cups canned pinto beans with liquid 3 cups canned kidney beans with liquid 2 cups canned black beans with liquid Shredded Cheddar cheese, for garnish Saltine crackers, for serving Instructions: Rehydrate the pasilla peppers in hot water for 20 to 30 minutes, or until softened; drain. Remove the stems and seeds; dice the peppers.
Warm the oil in a large pot over high heat. Add the pasillas, bell peppers, jalapenos, garlic and onions and cook until caramelized, about 8 minutes. Add the turkey and gently stir, trying not to break up the meat too much; cook until the meat is no longer pink, about 5 minutes.
Add the tomato paste and sauce, stir for 4 minutes, then add the chicken broth. Add the granulated onion and garlic, chili powder, paprika, cumin, cayenne, 2 tablespoons salt and 2 teaspoons black pepper. Stir in the beans and their liquid, lower the heat and cook, uncovered, for at least 1 hour. Garnish with shredded cheddar and serve with saltines.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 13586,"Crescent Samosas 2 tablespoons olive oil 1 garlic clove, minced 1 (4.5-oz.) can Old El Paso(r) Chopped Green Chiles 1 (14 1/2-oz.) can whole new potatoes, drained, diced 1/2 teaspoon salt 1 (15-oz.) can LeSueur Very Young Small Early Peas, drained 1 teaspoon curry powder 1 1/2 teaspoons lemon juice Pepper to taste 2 (8-oz.) cans Pillsbury(r) Refrigerated Reduced Fat Crescent Dinner Rolls Sauce 1 cup plain yogurt 2 tablespoons chopped fresh cilantro 1/2 teaspoon cumin 1/4 teaspoon salt Dash pepper Instructions:

1. Heat oven to 375?F. Heat oil in large skillet over medium heat until hot. Add 1 garlic clove and 4 tablespoons of the chiles; cook and stir 2 minutes. Add potatoes and 1/2 teaspoon salt; cook 8 minutes or until potatoes are light golden brown, stirring frequently. Add peas, curry powder, lemon juice and pepper; cook and stir until thoroughly heated, mashing slightly as mixture cooks. 2. Separate dough into 16 triangles. Place 2 rounded tablespoons potato mixture on shortest side of each triangle. Roll up, starting at shortest side of triangle, gently wrapping dough around filling and rolling to opposite point. Pinch edges to seal. Place on ungreased large cookie sheet. 3. Bake at 375?F. for 15 to 20 minutes or until samosas are golden brown. 4. Meanwhile, in blender container, combine all sauce ingredients. Cover; blend until smooth. Refrigerate until serving time. Garnish samosas with remaining chiles. Serve warm with sauce.; ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 13587,"Buffalo Chicken Salad 2 hearts romaine lettuce, chopped 1 cup shredded carrots, available in pouches 2 ribs celery with greens, chopped 1/2 cup ranch dressing 1/2 cup blue cheese crumbles 1 package, 3/4 to 1 pound, chicken tenders, cut into bite size pieces 1 tablespoon vegetable oil, 1 turn of the pan 2 tablespoons butter Salt and black pepper 1/4 cup hot sauce Instructions: Preheat a skillet over medium-high heat. Combine lettuce, carrots and celery in a salad bowl. Combine ranch dressing and blue cheese crumbles in a small bowl. Add oil and butter to hot pan with the chicken. Season with salt and pepper and sear for 2 or 3 minutes, then add hot sauce. Reduce heat a little and cook 5 minutes more. Toss salad with dressing and season with salt and pepper. Top salad with Buffalo chicken and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13588,"Mild Buffalo Drumsticks 2 teaspoons garlic powder 2 teaspoons sweet paprika
   2 teaspoons celery salt
   8 drumsticks (about 2 pounds), skin on, at room temperature 1 tablespoon canola oil 1/2 cup jarred, roasted and drained bell peppers
   2 tablespoons distilled white or apple cider vinegar
   1 tablespoon vinegary hot sauce, such as Frank's RedHot
   Kosher salt 6 tablespoons unsalted butter, softened or melted
   Celery sticks and ranch dressing, for serving Instructions: Preheat the oven to 425 degrees F. Place a baking rack on a baking sheet and set aside. In a large bowl combine 1 teaspoon garlic powder, 1 teaspoon paprika and 1 teaspoon celery salt. Add the drumsticks and drizzle with the oil, then toss with the spice mixture to coat. Place the drumsticks on the rack and bake, turning the drumsticks over halfway through, until the skin is starting to crisp, 30 to 35 minutes.
   Meanwhile, add the peppers, vinegar, hot sauce, remaining teaspoon garlic powder, remaining teaspoon paprika, remaining teaspoon celery salt and 1/2 teaspoon kosher salt to a blender and blend until pureed. Add the butter and puree again until well-combined. Remove 1/3 cup sauce and brush it on the drumsticks. Return the drumsticks to the oven and bake until the sauce is thickened and the chicken's juices run clear when pierced with a knife or the chicken registers 165 degrees F on an instant-read thermometer (avoid touching bone), 10 minutes. Serve immediately with celery sticks, ranch dressing and the remaining Buffalo sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13589,"Sauce Espagnole 1 stick (8 tablespoons) unsalted butter 1/2 cup all-purpose flour 1 small carrot, chopped 1 stalk celery, chopped 1 small yellow onion, chopped 1 tablespoon tomato paste 1/2 cup dry white wine 8 cups good-quality low- or no-sodium brown stock, such as veal or beef stock 1 teaspoon black peppercorns 4 sprigs fresh flat-leaf parsley 4 sprigs fresh thyme 2 dried bay leaves Instructions: Melt the butter in a large saucepan over medium-low heat. Whisk in the flour to make a smooth paste. Cook, stirring frequently with a wooden spoon and lowering the heat as needed to prevent burning, until the roux is several shades darker than peanut butter, 18 to 20 minutes. Stir in the carrots, celery and onions and cook, stirring occasionally, until the onions begin to soften, about 3 minutes. Stir in the tomato paste, then whisk in the white wine and cook until the mixture thickens, 1 to 2 minutes. Don\u2019t worry if the vegetables get stuck in the whisk; as you add more liquid, they will release and combine with the sauce. Whisk in the stock, 1 cup at a time, and lower the heat to a simmer. To make a bouquet garni, place the peppercorns, parsley, thyme and bay leaves and in a square of cheesecloth and tie it into a bundle with kitchen twine. Submerge the bouquet garni in the sauce. Simmer the sauce, using a spoon to skim off any fat or scum that rises to the surface, until it reduces by half and has the consistency of gravy, 30 to 45 minutes. Remove the bouquet garni, then strain the sauce through a fine-mesh sieve or cheesecloth. Use as desired as a base for sauces. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13590,"Corn and Bean Medley 6 slices thick-cut bacon, diced 1 large red onion, chopped 2 teaspoons minced garlic 4 ears of corn, kernels and milk scraped from cobs (about 3 cups) 1 1/2 teaspoons finely chopped fresh thyme leaves 2 teaspoons salt 3/4 teaspoon freshly ground black pepper 2 cups cooked pinto beans, drained (cooked until just tender)* 2 cups cooked navy or cannellini beans, drained (cooked until just tender)* 2 cups cooked black beans, drained (cooked until just tender)* 2 cups chicken stock or canned low-sodium chicken broth 1/3 cup thinly sliced green onions Instructions: In a large Dutch oven over medium high heat, saute the bacon until very crispy and all of the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to a paper-lined plate to drain. Set aside. Remove all but 1/4 cup of the bacon drippings from the pan and save for another use. To the hot bacon drippings add the onion and cook until lightly caramelized, 4 to 6 minutes. Add the garlic and cook for 1 minute, stirring. Add the corn, thyme, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper and cook, stirring occasionally, for 3 to 4 minutes. Add the beans, remaining teaspoon of salt and remaining 1/4 teaspoon of pepper and cook, stirring, for 2 minutes. Add the stock, bring to a boil, and reduce the heat to a brisk simmer. Continue to cook, stirring occasionally, until the liquid is almost completely reduced, 12 to 15 minutes. Add the green onions, stir to combine, then cover and remove from the heat. Let sit for 30 minutes to 1 hour, stirring occasionally, to allow flavors to marry. Reheat slowly, if necessary, before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13591,"Pork Tenderloin with Rum-Molasses Glaze and Grilled Pineapple-Jalapeno Sauce 1 small pineapple, peeled, cored and quartered Canola oil Salt and pepper 1 to 2 jalapeno peppers (depending on how spicy you like it), seeded and chopped 3 tablespoons rice vinegar 1 cup unsweetened coconut milk 1/4 cup chopped cilantro leaves Honey 2 tablespoons canola oil 1 small red onion, coarsely chopped 2 cloves garlic, chopped 1 cup dark rum 4 cups chicken stock 3 tablespoons molasses 2 tablespoons dark brown muscovado sugar 1 habanero cl, halved 2 cinnamon sticks 2 star anise Kosher salt 1/4 teaspoon coarse black pepper 1 1/2 pound pork tenderloin, trimmed of excess fat Green onion, thinly sliced, for garnish Cilantro leaves, for garnish Instructions: For Grilled Pineapple-Jalapeno Sauce: Heat grill to high. Brush pineapple with a few tablespoons of oil and season with salt and pepper. Grill until golden brown on all sides. Remove pineapple from the grill, coarsely chop and transfer to the bowl of a food processor. Add the jalapeno, vinegar, coconut milk, cilantro, and few tablespoons of oil and honey, to taste. Season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving. For Rum-Molasses Glaze: Heat 2 tablespoons of the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds. Add the rum and cook until reduced by half. Add the stock, molasses, sugar, habanero, cinnamon sticks, and star anise. Bring to a boil, then lower the heat and cook until reduced by half, stirring occasionally, about 30 minutes. Strain the mixture into a bowl then return it to the saucepan and continue cooking until reduced by half and thickened to a glaze. Season with salt and pepper. Pour the mixture into a bowl and let cool to room temperature. For Tenderloin: Heat grill to high. Brush the tenderloin with 2 tablespoons of oil and season with salt and pepper. Grill until crusty and charred on both sides and the internal temperature reaches 145 degrees F on an instant-read thermometer, brushing with the glaze during the last few minutes of grilling. Remove from the grill to a cutting board and brush with more of the glaze. Let rest 5 minutes before cutting into 1/2-inch thick slices. Spoon some of the sauce onto each plate, top with a few slices of pork, and drizzle with a little more of the sauce. Garnish with green onions and cilantro leaves. ","[Chardonnay, Pinot Noir, Merlot, Tempranillo]

" 13592,"Robiola White Truffle Pizza 5 packed teaspoons fresh compressed yeast (from a 2-ounce cake) 1 tablespoon olive oil Pinch sugar 1 cup cold water 2 1/2 to 3 1/2 cups all-purpose flour 3 tablespoons whole-wheat flour 2 1/2 teaspoons salt 5 cups young fresh robiola (cheese) 5 tablespoons semolina 5 tablespoons white truffle oil 1-ounce shaved white truffles Instructions: In small bowl, stir together yeast, oil, sugar, and about 3 tablespoons water until smooth. Stir in remaining water. In large bowl of a standing electric mixer fitted with dough hook whisk together 2 1/2 cups of all-purpose flour, whole-wheat flour, and salt. With mixer on low speed stir in yeast mixture and blend until mixture forms dough. With mixer on medium speed knead dough, adding enough of remaining 1 cup flour as necessary to prevent dough from sticking, until smooth and elastic, about 5 minutes. Put dough in an oiled deep bowl and turn to coat with oil. Let dough rise, loosely covered with plastic wrap, in a warm place 1 hour, or until doubled in bulk, and punch down. Divide dough into 6 balls. On a lightly floured surface roll out each ball of dough into a 9 1/2-inch round and stack, lightly floured, between sheets of parchment paper. Dough may be made 8 hours ahead and chilled, tightly wrapped in plastic wrap. Preheat oven to 550 degrees F. Spread 1 cup robiola on each round of dough, leaving a 1/2 inch border around the edge. Place another piece of thin, rolled out dough on top. Dock pizza all over so cheese can ooze through. Sprinkle 1-tablespoon semolina on each of 2 baking sheets and transfer 1 pizza to each. Bake in batches in lower third of oven 10 minutes, or until crust is crisp and golden. Transfer pizzas to plates and drizzle each with 1-tablespoon truffle oil and shaved truffles. Top and bake remaining pizzas in the same manner. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 13593,"Potato, Leek, and Bacon Ravioli 3/4 pound Yukon gold potatoes (3 small potatoes are best) 3 tablespoons extra-virgin olive oil 3/4 cup bacon, cut crosswise in 1/4-inch strips (about 5 ounces) 1 1/2 cups finely chopped leeks, washed and drained (2 medium leeks) 1/8 teaspoon salt Freshly ground black pepper 1/2 cup grated Parmigiano-Reggiano or Grana Padano, for the filling Fresh pasta dough Small Shrimp and Scallion Sauce, recipe follows 1/3 cup chopped fresh Italian parsley leaves 2 tablespoons soft butter 1 cup grated Parmigiano-Reggiano or Grana Padano 1/2 cup extra-virgin olive oil 1/2 cup sliced garlic (7 or 8 fat garlic cloves) About 12 whole Tuscan-style pepperoncini in vinegar, drained, seeded and thinly sliced (about 1/4 cup) 1 pound (about 2 dozen) small shrimp, washed, peeled and deveined 1/2 teaspoon salt 1/2 cup thinly sliced scallions 2 tablespoons soft butter Instructions: Preparing the Filling: Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. Don't let them crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick. Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks. Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste. Filling the Ravioli: Roll out fresh pasta dough. For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Cover and cut ravioli. Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in. Serve right away sprinkled with Parmesan. Hot water from the pasta cooking pot Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling. Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13594,"Goat Cheese Quiche with Prosciutto Quiche Pastry 2 cups all-purpose flour, sifted Salt 8 ounces (2 sticks) cold butter, cubed 1/4 to 1/2 cup ice water Quiche Filling 3 large shallots, halved, skins on 1 tablespoon olive oil 2 cups 2-percent milk 3 eggs, at room temperature 4 sprigs fresh thyme, leaves picked Salt and freshly ground black pepper 4 ounces (1/2 cup) goat cheese, crumbled 2 cups baby arugula 6 pieces thinly sliced prosciutto Instructions: For the quiche pastry: In a large bowl, put the flour, salt, and butter cubes. Using the tips of your fingers, mix the ingredients until it resembles coarse cornmeal. Add the ice water a little at a time until the dough just comes together. Remove the dough from the bowl and form into a disk. Cover the disk with plastic wrap and put in the refrigerator to chill for 1 hour. Preheat oven to 375 degrees F. Lightly flour the work surface, roll-out the dough and put in a pan with a removable bottom. Allow the dough to hang over the edges. Trim the edges slightly, still leaving an overhang of dough. Poke or dock the bottom of the pastry with a fork. Put the crust on a baking tray and cover the bottom of the pastry dough with aluminum foil. Fill the crust with dried beans or pastry weights and bake for approximately 15 minutes. Remove the aluminum foil and beans, and then put the pastry back in the oven until the bottom is golden brown, approximately 10 minutes. Remove the pastry crust from the oven. While the pastry is still hot, brush a thin layer of quiche egg mixture over the bottom to seal. For the quiche filling: Preheat the oven to 375 degrees F. Put the shallots in a small saute pan skin-side up and coat with olive oil. Season the shallots with salt and roast for 30 minutes, until tender. Reduce the oven temperature to 325 degrees F. Peel the skins from the shallots and set the shallots aside. Put the milk in a pot over low heat until scalded, set aside. In a bowl, whisk the eggs, thyme, salt, and pepper until incorporated. Slowly whisk the warm milk into the egg mixture. Scatter the roasted shallots and goat cheese into the base of the pastry crust. Pour the egg mixture into the prepared quiche pastry crust. Bake in the oven for approximately 20 to 30 minutes, until the custard has set. Remove the quiche from the oven and allow to cool. Slice the quiche into portions and put the arugula and prosciutto over the quiche. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13595,"Sammy's Italian Meatballs 1 large yellow onion, diced 1 tablespoon canola oil
5 pounds Italian ground sausage
5 pounds ground beef, 80/20 blend
2 cups breadcrumbs
1 1/2 cups heavy whipping cream
1 cup shredded asiago cheese
2 tablespoons whole-grain mustard
2 tablespoons dried oregano
2 tablespoons dried thyme
4 eggs
Salt and freshly ground black pepper
Salt and freshly ground black pepper Serving suggestions: marinara sauce, spaghetti and/or sub roll Instructions: In a saute pan over medium-high heat, cook the diced onions and canola oil until the onions are translucent, about 5 minutes. Place the ground sausage, beef, breadcrumbs, cream, cheese, mustard, oregano, thyme, eggs and some salt and pepper in large mixing bowl. Add the sauteed onions to the bowl and mix the ingredients by hand, until completely incorporated. Preheat the oven to 375 degrees F. Form the meatball mixture by hand into balls slightly larger than a golf ball, repeat for the remaining meat. Place all the meatballs on a sheet pan and cook until fully cooked throughout, 45 minutes to 1 hour. Drain all excess grease and let the meatballs cool. Serve alone with some marinara sauce, with spaghetti and marinara or in a meatball sub sandwich. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 13596,"Fettuccine Alfredo Pie Nonstick cooking spray, for greasing the pan Kosher salt and freshly cracked black pepper
1 pound fettuccine
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
3 large eggs
3/4 cup grated Parmesan 3/4 cup shredded mozzarella 1/2 cup heavy cream
1 tablespoon olive oil
2 tablespoons minced fresh flat-leaf parsley
Instructions: Preheat the oven to 350 degrees F. Grease a 9-inch springform pan with cooking spray. Place on a rimmed baking sheet. Bring a large pot of salted water to a boil. Add the fettucine and cook for about 3 minutes less than the package recommends, so that it is very al dente. Drain, then rinse with cold water and reserve. Beat the cream cheese on medium-high speed in the bowl of a stand mixer or with an electric hand mixer until smooth and creamy, about 2 minutes. Add the butter and beat until combined. Add the eggs, 1/2 cup Parmesan, 1/2 cup mozzarella and a pinch of salt and beat until combined. Beat in the heavy cream, olive oil and cracked black pepper to taste until everything is smooth and combined. Add the fettucine and toss to coat and combine. Transfer to the prepared pan and sprinkle with the remaining 1/4 cup Parmesan and 1/4 cup mozzarella. Bake until the top is bubbling and golden brown, 20 to 25 minutes. Let rest for 10 to 15 minutes. Remove from the pan, then cut into wedges and garnish with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 13597,"BBQ Pulled Pork and Cheese Rollups 3 tablespoons dark chili powder 3 tablespoons granulated garlic 3 tablespoons mustard powder 3 tablespoons granulated onion 3 tablespoons paprika 3 tablespoons salt 3 tablespoons black pepper 1 1/2 tablespoons cayenne 1 1/2 tablespoons dried oregano 2 cups apple cider vinegar 2 cups liquid smoke 1 bone-in pork shoulder (approximately 5 pounds) Barbecue Sauce, recipe follows Five 12-ounce balls store-bought pizza dough 10 packed cups shredded smoked gouda 1 onion, chopped 3 tablespoons vegetable oil 1/4 cup chopped garlic One 28-ounce can San Marzano whole peeled tomatoes One 7-ounce can chipotle peppers in adobo, chopped with the liquid Three 20-ounce bottles ketchup 1-quart apple cider 9 ounces brown mustard 1 cup molasses 1/4 cup dark chili powder 1/4 cup paprika 1 tablespoon cayenne Instructions: Preheat the oven to 275 degrees F. Place a rack in a roasting pan. For the spice rub: Combine the chili powder, granulated garlic, mustard powder, granulated onion, paprika, salt, black pepper, cayenne and oregano in a medium bowl. For the wet mop: Combine the apple cider vinegar, liquid smoke and 2 cups water in a large bowl. Rub the pork with the spice rub and place on the rack. Pour the wet mop over the top and cover the roasting pan with 2 layers of aluminum foil. Roast the pork until it shreds easily in numerous places, approximately 6 hours. Shred the pork and toss it with the Barbecue Sauce. (The mixture will keep up to a week in airtight containers in the fridge and up to 3 months in the freezer.) Increase the oven heat to 450 degrees F. Line 2 baking sheets with parchment. For the rollups: Roll out one of the balls of pizza dough into an 18-by-9-inch rectangle. Lay the shredded pork mixture (about 1 pound) in the center of the rectangle, leaving about a 1-inch border. Sprinkle 2 cups of the gouda over top. Starting on the long side, roll the pizza dough up so that you have a long spiral about 2- to 3-inches thick and 18 inches long. Repeat with the remaining ingredients. Bake the rolls on the prepared baking sheets, in batches if necessary, until cooked through, 13 to 15 minutes. Slice into rounds about 1/3-inch thick and serve warm. Each roll should yield about 50 pork and cheese rounds. Cook the onion in the oil in a large pot over medium heat until translucent. Add the garlic and cook until fragrant. Add the tomatoes and chipotle peppers, breaking them up with a wooden spoon. Bring the sauce to a boil, reduce the heat and simmer until the flavors meld, about 15 minutes. Puree the sauce in a food processor in batches, if necessary. Return the sauce to the pot and add the ketchup, apple cider, mustard, molasses, chili powder, paprika and cayenne. Bring the sauce to a boil, reduce the heat to medium-low and cook at a bare simmer, stirring occasionally, for 2 hours. Cool to room temperature. (The sauce will keep up to a week in airtight containers in the fridge and up to 6 months in the freezer.) ","[Chardonnay, Zinfandel, Cabernet Sauvignon, Merlot]" 13598,"Spinach Gnocchi 1 pound yukon gold potatoes, unpeeled 2 quarts water 1/2 cup cooked and chopped spinach 2 eggs 1 cup flour 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons butter 1 tablespoon poppy seeds Instructions: Put the potatoes in a pot with the water. Bring the water to a boil and cook the potatoes at a strong simmer for 20 minutes or until tender. Drain the water from the pot and let the potatoes cool for only a few minutes before you begin to pull the skins from the potatoes. Discard the potato skins and, while still hot, pass the potatoes through a ricer into a bowl. To the riced potatoes add the spinach and mix well. Add the eggs, one at a time, and incorporate well. Add the flour in two stages so that only the amount that is necessary will be used to bind the potato. Add the second half of the flour (and have some additional flour available if necessary) and mix well to form a dough. Divide the dough in half, and on a floured work surface, roll the first half of dough into a log 1-inch thick. Cut the log into 1/2-inch thick round pieces. Lay the pieces out, and the back of a fork or your thumb, make an indentation on one side. Set aside and refrigerate until needed. Cook as you would pasta in several quarts of boiling water for 10 to 15 seconds. They cook very quickly and are cooked when they float to the surface. Heat the butter in a saucepan, add the poppy seeds and pour over the gnocchi in a large serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13599,"Pizza Pumpkin Seeds 1/2 cup olive oil 1 medium pumpkin (about 10 pounds)
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon granulated garlic
1/4 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1/4 cup grated Parmesan
Instructions: Preheat the oven to 300 degrees F. Coat a parchment-lined baking sheet with 1/4 cup of the olive oil. Cut a 10-inch circle in the top of the pumpkin and remove the top. Scrape out the pulp and seeds with a large spoon and remove to a bowl. Separate the seeds from the stringy pulp, then rinse the seeds in a colander under cold water. Shake the seeds dry; don't blot them with paper towels--they will stick.
Spread the seeds in a single layer on the prepared baking sheet and bake until beginning to dry out, about 30 minutes.
Meanwhile, whisk together the tomato paste, oregano, granulated garlic, red pepper flakes, remaining 1/4 cup olive oil and some salt and pepper in a medium bowl. Add the baked pumpkin seeds and toss until evenly coated. Spread the seeds back on the original baking sheet and continue to bake until the seeds are golden brown, another 20 minutes.
Sprinkle the seeds with the Parmesan and continue to bake until the cheese starts to turn a light golden brown, about 5 minutes more. Cool before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 13600,"Comfort Me with Pears Ice cubes 2 ounces whiskey (recommended: Southern Comfort) 2 ounces pear nectar 1 tablespoon Licor 43* (See Cook's Note) 2 dashes Peychaud's bitters Seckel or other small pear, thinly sliced Instructions: Fill a cocktail shaker or small pitcher with ice. Add the whiskey liqueur, pear nectar, Licor 43 and bitters. Cover and shake vigorously until thoroughly mixed and chilled, about 30 seconds. In general, the drink is ready by the time the shaker mists up. Strain into a chilled cocktail glass. Serve with the pear. Drink.
","[Burgundy, Port, Sherry]" 13601,"Spanish Crispy Pork Chops with Rice 2 cups frozen cooked white rice 4 thin bone-in pork chops (1/2 inch thick; about 1 1/4 pounds) 1 1/2 teaspoons Sazn seasoning Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 small onion, chopped 3 cloves garlic, finely chopped 1 tablespoon tomato paste 1/2 teaspoon ground turmeric 1 15.5-ounce can pigeon peas, drained and rinsed 1/4 cup halved green olives with pimientos Chopped fresh cilantro, for topping Instructions: Preheat the oven to 250?. Heat the rice as the label directs. Season the pork with the Sazn, salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons olive oil. Add the pork and cook until browned on the bottom, about 3 minutes. Flip and cook until just cooked through, about 1 more minute. Remove to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon olive oil to the skillet and reduce the heat to medium. Add the onion and cook, stirring, until lightly browned, about 4 minutes. Add the garlic, tomato paste and turmeric. Cook, stirring, until the onion is coated, about 1 minute. Add the pigeon peas and 1 cup water. Bring to a simmer and cook until slightly thickened, about 4 minutes. Stir in the rice and olives and heat through, about 1 minute; season with salt and pepper. Serve the pork chops with the rice mixture; drizzle with any juices from the baking sheet. Top with cilantro. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 13602,"Avocado Shrimp Rolls 1 1/2 pounds Poached Shrimp, cut in 1/2 lengthwise, recipe follows Tarragon Mayonnaise, recipe follows 1/4 cup finely diced fennel 6 rolls 1/4 cup butter, softened 1 avocado, sliced, see Cook's Note* Preheat broiler. 1 1/2 pounds raw shrimp, peeled, deveined, tail removed Kosher salt 6 black peppercorns, whole 2 egg yolks 1 tablespoon Dijon mustard 2 tablespoons lemon juice 1 cup vegetable oil 1 teaspoon kosher salt 1 teaspoon chopped fresh tarragon leaves Instructions: Combine shrimp, mayonnaise, and fennel in a medium bowl. Cut a V-shaped opening in the top of a long roll. Butter each roll. Place the 6 rolls, buttered side up, on a baking sheet. Place under the broiler and cook until just golden. Place a layer of avocado on the rolls and top with shrimp salad. Serve immediately. Bring a large saucepot of water to just below a simmer. Season the water heavily with salt and drop in the peppercorns; the water should taste salty like seawater. Immerse the shrimp into the hot water. Simmer for 1 to 2 minutes or until the shrimp are opaque throughout. Remove from water and chill immediately until completely cool. Whisk the egg yolks, Dijon mustard, and lemon juice in a small stainless-steel bowl. Add the vegetable oil in a very, very slow stream, whisking to emulsify. Stir in the salt and tarragon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13603,"Christmas Tree Antipasto Salad 5 ounces baby arugula (about 8 cups) 5 ounces baby kale (about 8 cups)
2 Persian cucumbers, halved lengthwise and sliced into half moons 3 heads little gem lettuce, bases trimmed and leaves separated, or the inner leaves of Bibb lettuce 1/4 pound thinly sliced Genoa salami Three 1/4-inch-thick slices provolone (about 6 ounces) 1/4 pound thinly sliced prosciutto
1 cup cheese-stuffed small sweet piquante peppers, such as peppadews
1/2 cup jarred small whole artichoke hearts (about 8) 1/2 cup green castelvetrano olives 1/2 cup kalamata olives 1/2 cup small whole pepperoncini 6 radishes, tops trimmed 1/4 cup chopped toasted walnuts or pecans One 4-ounce goat cheese log 8 ounces ciliegine mozzarella (small balls of mozzarella), halved 1/2 cup extra-virgin olive oil 1/4 cup white balsamic vinegar 1 tablespoon honey Kosher salt and freshly ground black pepper Instructions: For the salad: Combine the baby arugula and kale in a large bowl. Arrange the leaves on a very large platter or cutting board in a Christmas tree shape that measures 16 to 18 inches tall, reserving a handful of greens. The platter should be large enough to accommodate a star on top and a trunk on the bottom. Scatter half of the sliced cucumbers over the tree. Arrange a layer of little gem lettuce leaves to create 4 tiers on the tree; use the small inner leaves for the fourth layer at the top of the tree. Stack the sliced salami and cut out a large star using a 3 1/2-inch star cutter; reserve the scraps. Using the same cutter, cut out 2 stars from 2 slices of the provolone; reserve the scraps. Make a layered meat-and-cheese stack starting with half the salami stars, topped with a provolone star, the rest of the salami, and the second provolone star. Place the star at the top of the tree.
Cut out smaller stars from the provolone scraps and the remaining provolone slice using 1-inch and 1 1/2-inch cutters. Roll up the salami scraps and prosciutto slices into flowers. Arrange the cheese stars, meat flowers, stuffed peppadews, artichoke hearts, both kinds of olives and pepperoncini on the lettuce to form a garland that zig-zags up the tree from the bottom right to the upper left.
Using a bar citrus zester, zest a channel along the equator of each radish so it resembles a tree ornament. Halve each radish vertically and add the pieces to the garland. Scatter the remaining cucumber slices on the leafy parts of the tree and use the reserved greens to fill any gaps in the tree. Put the nuts on a small plate and roll the goat cheese in them to fully coat. Place the log at the bottom of the tree to form the trunk. Decorate the ground under the tree with the ciliegine mozzarella balls for snow. For the white balsamic vinaigrette: Whisk together the olive oil, vinegar, honey, 1/2 teaspoon salt and several grinds of pepper in a small bowl until well combined. Serve on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 13604,"Foil-Packet Fish with Lemony Herb Sauce 2 leeks (white and light green parts), halved lengthwise and sliced 1/2 inch thick 2 carrots, thinly sliced 1 15-ounce can chickpeas, drained and rinsed 1/2 cup pitted green olives (such as Castelvetrano), halved Kosher salt and freshly ground pepper 1/4 cup plus 3 tablespoons extra-virgin olive oil 4 wide strips lemon zest, plus 2 tablespoons lemon juice and wedges for serving 4 center-cut skinless cod fillets (about 6 ounces each) 1 cup fresh parsley 1/2 cup fresh mint 1 teaspoon ground coriander 1 teaspoon smoked paprika Instructions: Preheat the oven to 450 degrees F. Lay out four 12-inch sheets of heavy-duty foil. Divide the leeks, carrots, chickpeas and olives among the foil sheets and mound in the center; season with salt and pepper. Drizzle with 3 tablespoons olive oil and 2 tablespoons water; top each with a strip of lemon zest. Season the fish with salt and pepper on both sides; place a fillet on top of each vegetable mound. Bring the edges of the foil together and fold to seal, leaving room for steam to circulate. Transfer the foil packets to a baking sheet and bake until the vegetables are tender and the fish is cooked through, 15 to 20 minutes. Remove from the oven and set aside. Meanwhile, combine the parsley, mint, lemon juice, coriander, paprika and 1/2 teaspoon each salt and pepper in a food processor or mini chopper; pulse until finely chopped. Add the remaining 1/4 cup olive oil and process until combined.
Divide the foil packets among plates and carefully open. Top with the herb sauce and serve with lemon wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 13605,"Quick Oven Baked Potatoes 2 pounds small red and white potato, quartered 1 to 2 tablespoons olive oil 2 tablespoons chopped rosemary leaves 2 cloves garlic, minced Salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Place potatoes in a plastic bag with the oil, rosemary, and garlic. Shake until well coated. Pour onto a cookie sheet, season with salt and pepper. Cook, turning once, until golden and crispy, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 13606,"Swirly Tree Cookies 1 roll (16.5 oz) Pillsbury? refrigerated sugar cookies Miniature candy-coated chocolate candies, if desired Green decorator sugar crystals, if desired Instructions: Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Divide dough in half; wrap each half in plastic wrap. Place in freezer 10 minutes. Shape half of dough into 1-inch balls. With fingers, roll each ball into 10-inch rope, about 1/4 inch wide. Break off small piece from each rope for tree trunk. Carefully place ropes on ungreased cookie sheet. With each rope, starting at top, twist rope back and forth into tree shape, gradually making larger at bottom (rows of dough should touch). If rope breaks, press dough together. Place small piece at bottom of each tree for trunk. Repeat with remaining half of dough. Decorate trees with candies to look like ornaments or lights. Place candy at top of each tree for star; sprinkle with sugar. Bake 9 to 13 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Add green food coloring to the dough, if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 13607,"Grand Marnier Souffle Pastry Cream: 2 cups plus 2 tablespoons whole milk Zest of 1 lemon 2 1/2 ounces/70 g superfine sugar 2 1/3 ounces/65 g all-purpose flour 4 large eggs Souffle: 2/3 ounce/20 g unsalted butter 6 1/8 ounces/175 g superfine sugar, plus more for coating 12 1/3 ounces/350g egg whites (from 4 eggs) 1/4 cup/5 cl orange liqueur, such as Grand Marnier 2/3 ounce/20 g potato starch 1/3 ounce/10g confectioners' sugar Instructions: For the pastry cream: Boil the milk with the lemon zest. Take the pot off the heat and strain with a fine mesh strainer. Mix the superfine sugar, flour and eggs together. Then pour the boiled milk over the mixture. Return to the heat. Let the pastry cream thicken a few minutes while stirring continuously. For the souffle: Preheat the oven to 430 degrees F/22 degrees C. Grease the souffle dishes. Then pour a little bit of sugar in and swirl, to coat the dishes. Beat the egg whites with the superfine sugar until stiff peaks form. At the last moment add the potato starch. Add the liqueur to the pastry cream and slowly add in the egg whites. Fill the souffle dishes and place them immediately in the oven for 13 minutes. After removing from the oven, immediately sprinkle the souffles with the confectioners' sugar and serve straight away. Bon appetit! ","[Champagne, Moscato, Riesling, Prosecco]

" 13608,"Roasted Pear and Hot House Cucumber Amuse Bouche 6 Bosc pears 1 tablespoon almond Champagne 2 pinches ground cinnamon 1 hothouse cucumber, peeled and medium-diced Instructions: Preheat the oven to 400 degrees F. Cover the bottom of a baking sheet with aluminum foil. Rinse the pears, pat dry and put on a baking sheet. Cover with additional foil and roast the pears for 1 hour. Peel the pears and cut them in half. On a cutting board, cut out 12 circles from the pear halves, using a 1/2-inch circle cutter. Avoid the seeds. Shave off excess pear to make sure all of the circles are the same height. I suggest you make them a 1/2-inch high. Put the pear circles into large serving spoons. Pour some Champagne over the pears and sprinkle with cinnamon. Arrange some diced cucumber on top of each pear circle and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 13609,"Lasagne Alla Bolognese Butter, for the pan 1/2 batch Bolognese Sauce, recipe follows 1 1/2 (9-ounce) boxes no-boil lasagne noodles Besciamella, recipe follows 3/4 cup grated Parmesan, plus more for serving Extra-virgin olive oil, for serving 1 pound ground pork 1 pound ground veal 5 tablespoons olive oil 1 cup red wine 1 red onion, medium chop 3 (28-ounce) cans pelati tomatoes* (See Cook's Notes) 3 carrots, medium chop 3 celery stalks, medium chop 5 ounces pancetta, cut into small cubes 1/2 teaspoon crushed red pepper flakes 2 handfuls fresh flat-leaf parsley, leaves picked and chopped
1 pound ground beef Kosher salt and freshly ground black pepper
1 cup whole milk 1/2 cup butter 1/2 cup all-purpose flour 4 1/2 cups whole milk Pinch freshly grated nutmeg Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Butter the lasagne pan well and add a very thin layer of meat sauce. Add the first layer of lasagne noodles and in order, cover with meat sauce, about 3 ladles besciamella, and a generous sprinkle of Parmesan cheese. Repeat the same process until you reach the top of the dish. Make sure the lasagne noodles are soaking into the sauce. When done layering the ingredients, top the lasagne with a final ladle of meat sauce and some besciamella, add a few thin slices of butter and finish with some grated Parmesan. Bake for about 30 minutes. Heat a broiler. When your fantastic lasagne alla bolognese is cooked, give it a nice crisp top by broiling it for about 5 minutes. Always serve this dish with extra-virgin olive oil and some grated parmesan, to taste. Bolognese Sauce: Saute the onion, carrots, and celery in about 5 tablespoons olive oil in a large rondeau until soft. Add the pancetta to the soffritto (onion mixture). Cook on a medium-high flame for about 7 to 10 minutes, then add the meat; break it up well with a wooden spoon. You can jack up the heat a bit, and keep stirring until all the ground meat is browned. Add the red pepper flakes and the parsley and cook for just 1 minute. Add the wine now and cook until the alcohol is completely evaporated, scraping up the browned bits on the bottom of the pan.
Pulse the tomatoes smooth in a food processor and add them to the meat, season generously with salt and pepper, lower the flame to medium and cook for about 2 1/2 hours, stirring occasionally. Finish the sauce by adding the whole milk, stir well and set aside, to cool off. Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the flowery taste.
Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 13610,"Chocolate Mousse with Blackberry Sauce 8 ounces dark chocolate pastilles, such as Valrhona Manjari 1 teaspoon instant espresso powder
12 ounces heavy cream
1 tablespoon sugar
1/2 teaspoon vanilla extract
3 large egg whites, at room temperature
Blackberry Sauce, recipe follows Grated dark chocolate, for garnish
Whipped cream, optional, for serving
1 pint fresh blackberries 2 tablespoons sugar
1 lemon, juiced
2 tablespoons blackberry liqueur
Instructions: Melt the chocolate in a double boiler at a low simmer, stirring occasionally. Add the espresso powder and mix to combine. Remove from the heat and let cool until cool to the touch, about 10 minutes. Whip the cream, sugar and vanilla to soft peaks in a large bowl, then let sit at room temperature for about 10 minutes. Meanwhile, whip the egg whites in a separate large bowl until they hold soft peaks. Set aside. Take a large spoonful of the egg whites and mix into the chocolate mixture to lighten. Gently fold the remaining egg whites in. Fold in the whipped cream until no white streaks appear. Divide among glasses or bowls. Top with Blackberry Sauce, grated chocolate and whipped cream, if using. Combine the blackberries, sugar and lemon juice in a saucepan over medium-high heat. Bring to boil, then lower to a simmer and cook until the berries soften and break down, about 10 minutes. Mash the berries with the back of a spoon or a potato masher. Add the liqueur and cook for an additional 2 minutes. Strain through a mesh sieve. Let cool slightly before using. ","[Pinot Noir, Moscato, Riesling, Sparkling wine]

" 13611,"Red Wine and Port Poached Pears with Mascarpone 1 1/2 cups ruby port 1 1/2 cups red wine 1 1/4 cups sugar 2 star anise 2 cinnamon sticks 1 bundle thyme 1 lemon, zested, not grated, but in big strips for easy removal 1/2 vanilla bean, split and seeds scraped 3 Bosc pears, peeled, halved and cored 1 pint mascarpone cheese, at room temperature 1/4 pound block semisweet or dark chocolate, to shave with a vegetable peeler Instructions: In a large saucepan combine the port, wine, 1 cup of the sugar, star anise, cinnamon, thyme, lemon zest, the vanilla bean and seeds. Bring to a boil, then reduce the heat and simmer for 15 minutes. Add the pears and simmer until the pears are cooked through, about 25 to 30 minutes. Turn off the heat and let cool in the poaching liquid. Before serving, remove the pears from their poaching liquid and reduce the liquid to a syrup. Strain into a small bowl. Combine the mascarpone and remaining sugar in a small bowl. Dollop a small amount of the mascarpone on each plate and arrange a pear half on top to prevent it from sliding around the plate. Garnish the pears with a large dollop of the mascarpone, and drizzle with the reduced poaching liquid. Shave the chocolate over the mascarpone and serve. Voila! ","[Chardonnay, Pinot Noir, Barolo, Rioja]" 13612,"Earl Grey-Spiked Chocolate Truffles 1 1/2 cups creme fraiche or sour cream 2 tablespoons Earl Grey tea leaves 12 ounces best-quality bittersweet chocolate, chopped with a heavy knife 1 1/2 pounds semisweet chocolate 1 1/2 cups unsweetened Dutch-processed cocoa powder Instructions: In a saucepan, combine the creme fraiche and tea and bring to a boil over medium heat. As soon as it boils, turn off the heat. Meanwhile, put the chopped bittersweet chocolate in a medium bowl. Strain the hot creme fraiche mixture into the bowl. Whisk until the chocolate is melted and the mixture is smooth. Cover and let rest in a cool place overnight. The mixture will become firm but not hard. The next day, using a pastry bag fitted with a large plain tip, pipe bite-size \kisses\ (like Hershey's Kisses) of the mixture onto parchment paper-lined baking sheets. Refrigerate briefly just until set, about 30 minutes. Use your palm to gently press down the point that sticks up on each truffle. Transfer to the freezer and freeze until hard, 2 to 3 hours or overnight. In the top of a double boiler set over barely simmering water, melt the semisweet chocolate. It should be liquid, but not so hot that you can't touch it; if it is too hot for you, wear disposable surgical gloves. Spread the cocoa powder out on a sheet pan with sides. Working in 2 batches if necessary to avoid crowding the pan of cocoa, dip the frozen truffle centers 1 at a time into the melted chocolate, shake off any excess, and set them down in the cocoa. When all the truffle centers are dipped and the chocolate has started to set, gently but thoroughly shake the sheet pan to roll the truffles around in the cocoa until coated. Carefully remove to another sheet pan and refrigerate, uncovered, 30 minutes. (You can sift the unused cocoa and use it for another purpose.) Transfer to an airtight container and keep chilled until almost ready to serve. Bring to room temperature before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 13613,"Warm Grape Cake 1/2 stick unsalted butter, plus extra for pan, softened 3/4 cup granulated sugar 2 eggs, at room temperature 1 lemon, zested 1 1/2 cups all-purpose flour, plus 1 tablespoon, sifted, divided 3/4 teaspoon baking powder 1/4 teaspoon kosher salt 1/2 cup extra-virgin olive oil 1/2 cup whole milk, room temperature 1/3 cup golden raisins 1 1/2 cups fresh seedless grapes, stemmed, washed, dried and halved, divided 1 cup heavy cream, cold 1 tablespoon confectioners' sugar, sifted 1/2 teaspoon almond extract 3 tablespoons to 1/4 cup honey 1 small ginger knob, peeled and grated, about 1 heaping tablespoon Instructions: This cake is very simple to put together but you have to respect 1 rule: temperature. It is critical that the butter, eggs, milk and olive oil all be at room temperature when you begin making this batter. Preheat the oven to 350 degrees F. Using an electric hand mixer, beat together the butter and sugar in a large bowl until they lighten in color, about 5 to 8 minutes. Slowly beat in the eggs and lemon zest. Sift 1 1/2 cups flour over the bowl and add the baking powder and salt, gently folding to combine. Add in the olive oil and milk, stirring to combine. In a separate bowl, toss the raisins and about 1 cup of the grapes with the remaining 1 tablespoon of sifted flour. Add the fruit to the cake batter and stir only enough to blend. Thoroughly grease the bottom and sides of the cake pan with some extra softened butter. Pour the batter into the pan and slide it into the center of the oven. Bake until a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Remove the cake from the oven and allow it to cool. Detach the outside of the springform pan, using the bottom as a plate for the cake to finish cooling. Meanwhile, in a small bowl, whisk together the cream, confectioners' sugar and almond extract until soft peaks form. Set the topping aside. Add the honey to a small saute pan and bring it to a light simmer over low heat. Once it bubbles, thickens and turns light brown after about 2 to 3 minutes, add in the grated ginger and remaining grapes. Switch off the heat and allow the glaze to cool. Serve slices of the cake with some of the grape-ginger mixture spooned over and a dollop of the whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 13614,"Second Time Around Veal Stew \Normandy Style
2 tablespoons butter 1 Granny Smith apple, peeled, cored and cut into 1/2 inch dice 1/2 cup apple cider 1/2 veal stew from above 4 kirby cucumbers, seeded and diced into 3/4 inch cross pieces 1/4 cup cream, optional Instructions: Saute apple in butter until almost tender. Add the apple cider and reduce until almost entirely absorbed by the apples. Add the veal stew and cream and bring to a simmer. Set the cucumbers on the top, cover and steam for a minute or so just to heat through. Adjust the seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13615,"Roasted Leg of Lamb with Mint and Cucumber Yogurt 6 shallots, minced to yield about 3/4 cup 4 cloves garlic, minced 1/4 cup chopped fresh rosemary 2 tablespoons sugar 2 tablespoons cracked coriander seeds 1 1/2 tablespoons salt 1 tablespoon red cl flakes 1 (6 pound) bone-in leg of lamb 2 cups vegetable or chicken stock Tzatziki Sauce, recipe follows 2 cups plain yogurt Juice of 2 lemons 1 cucumber, peeled and diced 3 tablespoons chopped fresh mint 1 tablespoon minced garlic 1 tablespoon minced shallots Instructions: In a large bowl, mix together the shallots, garlic, rosemary, sugar, coriander, salt, and cl flakes. Rub the mixture on the surface of the lamb. Set the lamb in a large glass baking dish; cover with plastic wrap and refrigerate overnight. Preheat the oven to 375 degrees F. Rinse the lamb and pat it dry. Heat a roasting pan or large ovenproof skillet over medium heat. Brown the lamb on both sides. Set the lamb on a roasting rack in the pan and roast, fat side up, until it reaches an internal temperature of 140 degrees F, about 1 1/2 hours. Transfer to a platter. Set the pan over medium heat and add the stock, scraping the pan drippings to dissolve them in the broth. Simmer until reduced by half. Serve the lamb with the reduced pan sauce, Tzatziki Sauce, and grilled vegetables such as eggplant, zucchini, and yellow squash tossed with red wine vinegar and olive oil. Stir together all the ingredients in a medium bowl until thoroughly combined. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]

" 13616,"Fish with Grilled Fruit Salsa 1 to 2 pieces watermelon (1 if large. 2 if small, sliced 1 1/2-inches thick, leave rind intact 2 pieces honeydew melon, sliced 1 1/2-inches thick, leave rind intact 1 thick lengthwise slice pineapple, peeled and cored 2 kiwi fruit, peeled, cut in 1/2 1 ripe mango, peeled, sliced into 1-inch thick pieces 3 tablespoons canola oil 1 poblano pepper 1 serrano pepper, minced 3 tablespoons chopped cilantro leaves 1 lime, zested 1/8 cup lime juice (about 2) 1/8 cup agave syrup 2 tablespoons lemon juice 1/8 teaspoon cayenne pepper 1/8 teaspoon ground cinnamon 1/8 teaspoon sea salt 1/2 teaspoon sea salt 1/2 teaspoon freshly cracked black pepper 1 1/2 to 2 pounds firm white fish (ono, swordfish, mahi mahi, dorado) Instructions: Preheat grill to medium-high heat. Rub each piece lightly with canola oil. Rub grates of the grill with a canola oiled paper towel. Place poblano pepper on grill and grill until blackened. Remove from grill and place in a paper or resealable plastic bag to rest. When pepper is cool enough to handle, peel off blackened skin. Remove the stem and scoop out the seeds. Chop only half of the pepper and place in a large bowl. Reserve the other half for another use or discard. Arrange fruit on grill and let cook 2 to 3 minutes, turn over, and cook an additional 2 to 3 minutes. Remove from grill to a cutting board and let cool. When fruit is cool, chop into 1/2-inch pieces and add to the bowl with chopped poblano pepper. In a medium bowl, combine the minced serrano pepper, cilantro, lime zest and juice, agave syrup, lemon juice, cayenne, cinnamon and salt. Mix well and pour over the grilled fruit. Gently stir to combine, cover and refrigerate for 30 minutes. Serve on top of fish. Fish: Preheat grill or steel drum to medium-high. Rub the grill with a canola oiled paper towel. Salt and pepper both sides of fish. Gently place fish on grill or steel drum, cook for 3 minutes, carefully turn over and cook for 2 minutes more. Remove from heat to a cutting board, cover and let rest for 2 minutes. Cut into serving size pieces, if desired, and serve immediately with fruit salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13617,"Seared Red Fish with Blueberry BBQ Sauce 2 tablespoons butter 1/2 cup diced onion 1 clove garlic, minced 1 tablespoon dark chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon dry mustard
Pinch cayenne
1/4 cup balsamic vinegar
1/4 cup red wine
2 cups ketchup
8 ounces blueberries
Salt and freshly ground black pepper 1/2 cup cornmeal 1/3 cup flour
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon baking soda
3/4 cup buttermilk
2 tablespoons melted butter
1 egg
Grapeseed oil 12 baby carrots, halved lengthwise 2 tablespoons grapeseed oil 1 teaspoon salt
Pinch pepper
Eighteen 3-ounce red fish fillets Salt and freshly ground black pepper Grapeseed oil 2 tablespoons butter 24 pieces blanched asparagus
Instructions: For the sauce: In a sauce pan over medium-high heat, melt the butter. Add the onions and garlic and saute until tender. Add the chili powder, coriander, cumin, dry mustard and cayenne, and saute for 2 minutes while stirring to toast the spices. Deglaze the pan with the vinegar and wine. Whisk in the ketchup and bring the sauce to a boil and add half of the blueberries. Reduce the heat to a simmer and cook the sauce for 30 minutes, stirring regularly to avoid burning. Puree the sauce with an immersion blender, and then add the remaining blueberries. Simmer for another 5 minutes and keep warm for plating. For the cornbread cakes: In a mixing bowl combine the cornmeal, flour, sugar, salt and baking soda, and stir to combine. In a separate bowl, combine the buttermilk, butter and egg, and whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Rest the batter for 30 minutes. On a skillet set over medium-high heat, heat some oil and pour silver-dollar-size portions of the batter on the skillet. Allow the cakes to cook until golden brown on the first side, about 3 minutes. Flip and cook to golden brown on the second side, 1 to 2 minutes. Remove from the skillet to a paper-towel-lined pate to absorb any grease. For the carrots: Preheat the oven to 450 degrees F with a large saute pan or a baking sheet in it. In a bowl, toss the carrots with the oil, salt and pepper. Remove the hot pan from the oven and spread the carrots onto the pan. The carrots should sizzle when they hit the pan. Quickly place the pan back in the oven and cook until the carrots are tender, about 15 minutes. For plating: Heat a skillet to high heat. Sprinkle the red fish fillets with salt and pepper on both sides. Heat some grape seed oil on the skillet until it just begins to smoke. Lay the fillets on the skillet, skin-side down, and cook until the skin is golden brown and releases from the skillet. Do not over crowd the pan, cook the fish in batches. In a saute pan melt the butter and toss the blanched asparagus and roasted carrots until hot. Season with salt and pepper. Spoon 1 to 2 ounces of the BBQ sauce onto one side of the plate and drag the sauce to the other side of the plate. Layer 3 cornbread cakes going in the opposite direction of the sauce. Lay 3 pieces of fish over the cakes and then lean 4 pieces of asparagus and 4 pieces of carrots on one side of the fish. Drizzle the fish with another 1 ounce of the BBQ sauce, and then serve. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 13618,"Grilled Eggplant and Fresh Mozzarella on Ciabatta with Roasted Red Peppers, Garlic Mayonnaise, Fresh Basil and Arugula 1/2 cup prepared mayonnaise 4 cloves garlic, smashed to a paste Salt and freshly ground black pepper 1 medium eggplant, sliced crosswise Canola oil 2 red bell peppers 1 loaf ciabatta, sliced lengthwise in 1/2 1/2 pound fresh mozzarella, thinly sliced Fresh basil leaves Baby arugula Instructions: Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
Heat a grill to high.
Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
Put bread on the grill, cut side down, and grill for 30 seconds to warm through and crisp slightly. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 13619,"Corn Dressing for Southern Fried Chicken 2 tablespoons minced garlic 4 cups corn kernels 2 cups buttermilk 4 cups ranch dressing 4 green onions, diced Instructions: In a medium saute pan over low heat, add the corn and the garlic and stir together until heated through. Put the corn mixture into a blender and finely chop. Add the buttermilk, ranch dressing and green onions to a large bowl. Stir in the corn mixture and serve over fried chicken. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 13620,"Vanilla and Raspberry Bombe Glacee 4 cups or 2 pints good quality vanilla ice cream 2 egg yolks 1/4 cup sugar 1/3 cup raspberry puree 3 tablespoons raspberry-flavored liqueur 1/2 cup heavy cream Special equipment: loaf pan Instructions: Line a loaf pan with plastic wrap, fill three-quarter full with the ice cream, cover, and freeze until firm. When hard, use a sharp knife and a soup spoon to dig a trench down the center of the ice cream, reserving the ice cream from the trench to make a top later. The trench should leave an inch of vanilla ice cream along with long ends of the pan and go 3/4 of the way down the pan. Refreeze. Choose a large metal or glass bowl that will neatly sit on a pot on the stovetop. Put 1 to 2-inches water in the pot and bring to a simmer. Meanwhile, beat the yolks and sugar together in the bowl (still on the countertop) with electric beaters until very thick and ribbony. Add the puree, and liqueur. Set the bowl over the pot of simmering water, and continue beating until very thick and much increased in volume, about 10 minutes. It should have the consistency of firmly whipped cream. Remove the bowl from the heat, and set it over a large bowl full of ice cubes. Continue beating until cool. Whip the cream to soft peaks and fold it in. Remove the bombe mould from the freezer and pour the raspberry mixture into the well of vanilla ice cream. Cover and return to the freezer for several hours, or until completely set. Soften the reserved \trench\ ice cream and spread it over the top to fill the pan to the brim. Freeze again. To serve, uncover the loaf mold. Wrap a towel dampened in hot water around the base and hold it upside down. Shake out. Slice with a knife, dipped first in hot water. Refreeze in slice form until ready to serve. Raspberry coulis is the right accompaniment. Serving suggestion: Raspberry coulis, for serving . ","[Chardonnay, Sauvignon Blanc, Moscato, Cava]

" 13621,"Vegoladas: Wild Greens 1 to 2 pounds vegoladas, fresh and well rinsed 1 tablespoon lard or oil 1/2 yellow onion, diced 2 dried hot red cl peppers, whole 2 to 3 cloves garlic, diced 1/4 cup canned or fresh tomato, chopped Instructions: Place the vegoladas in a colander and then into a 6-quart stock pot. Add enough water to cover the greens. Boil the greens 15 to 20 minutes or until tender. Remove the colander and drain. Let stand periodically pushing on greens with a paper towel to extract the water. Set aside. Heat lard in a medium saucepan over medium heat. Saute onion and red peppers until onions are translucent. Add garlic and tomatoes. Saute for about 30 seconds and add the well drained vegoladas. Toss until vergoladas are hot and mixed well. ","[Rioja, Tempranillo, Garnacha, Barbera]" 13622,"Gojito 1 1/2 ounces rum (recommended: Bacardi Superior) 1/2 -ounce pama liqueur Handful fresh mint leaves, plus more for garnish 1/4 cup goji berries 1/2 lime, juiced, plus lime wedges for garnish 2 sugar cubes Club soda Goji juice Instructions: Combine the rum, pama liqueur, mint leaves, goji berries, lime juice and sugar cubes in a cocktail shaker and muddle. Strain into rocks glasses and top with club soda and goji juice. Garnish with lime wedges and mint sprigs. ","[Rum, Pama Liqueur]" 13623,"Marinated and Stuffed Portobello Mushrooms with Parmesan-Herb Breadcrumbs 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons balsamic vinegar 1 tablespoon whole-grain mustard, such as Maille Kosher salt and freshly cracked black pepper 4 large portobello mushroom caps, stems and gills removed 1 large shallot, minced 2 large cloves garlic, minced Pinch red pepper flakes 2 cups diced yellow squash (2 to 3 squash) 2 cups diced zucchini (1 to 2 zucchini) 2 plum tomatoes, diced 1/2 cup panko 1/2 cup freshly grated Parmesan 2 tablespoons minced parsley leaves Instructions: Position an oven rack 4 inches from the broiler and preheat the broiler to high. Whisk together 1/4 cup of the oil, the vinegar and mustard in a 9- by 13-inch baking dish. Season with salt and pepper. Dip each mushroom cap in the marinade, turning to coat on all sides. Let the mushrooms sit in the marinade for 15 to 20 minutes. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the shallots and saute until just beginning to soften, about 2 minutes. Add the garlic and red pepper flakes and cook for 1 minute. Add the squash, zucchini and tomatoes, sprinkle with salt and pepper and saute until beginning to soften, 4 minutes. Mix together the panko, Parmesan and parsley in a small bowl. Season with salt and pepper and set aside. Heat a grill pan over medium-high heat. Grill the mushrooms, cap-side down, until slightly charred, about 3 minutes per side. Wipe out the baking dish with a paper towel and return the mushrooms to the baking dish, cap-side down. Divide the sauteed vegetables among the mushroom caps. Cover the vegetables with the panko mixture, drizzle with a bit of olive oil and place under the broiler until browned, about 2 minutes. Serve hot or at room temperature.
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 13624,"Green Papaya Salad in Lettuce Wraps 1/2 cup peanut oil 1/4 cup fish sauce, such as nam pla or nuoc nam 1 tablespoon rice vinegar 1 teaspoon soy sauce 1 lime, juiced 2 teaspoons fresh ginger, minced 1 teaspoon sugar 1 tablespoon red chili sauce, such as Srirachi Hot Chili Sauce Kosher salt 1 large green papaya, peeled and julienned, see note 1 cup bean sprouts 1 medium cucumber, peeled, seeded, and julienned 1 red onion, sliced thin 1 small red cl, sliced thin Fresh cilantro leaves, for garnish Butter lettuce leaves, for serving Instructions: For the dressing: In a small bowl add all ingredients and mix well. Set aside for about 1/2 hour to allow the flavors to develop. Taste and adjust seasoning before serving. For the salad: Combine papaya, bean sprouts, cucumber, onion, and red cl in a large bowl. Pour over the dressing and mix well. Mound onto a platter, garnish with cilantro leaves, and surround with butter lettuce leaves. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 13625,"Short Rib Stew with Vegetables and Port 1/4 cup olive oil 4 pounds boneless beef short ribs, cut into 2-inch pieces
Kosher salt and freshly ground black pepper
2 medium yellow onions, cut into 1-inch pieces
6 cloves garlic, smashed and chopped
4 sprigs fresh oregano
4 sprigs fresh thyme
1/4 cup flour
4 cups beef broth
1 bottle red wine, preferably Cabernet Sauvignon
3 large carrots, chopped
3 large parsnips, chopped
2 pounds purple potatoes, scrubbed and halved
1 cup port wine
1/4 cup chopped fresh chives, optional, for garnish Instructions: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. In batches, add the short ribs, sprinkle with salt and pepper, and brown on all sides, about 3 1/2 minutes per side. Remove to a plate and set aside. Lower the heat to medium and add the onions, garlic, oregano and thyme; cook until fragrant, 2 to 3 minutes. Add the flour, stirring until completely combined. Add the beef broth and red wine, and return the seared short ribs to the pot. Bring to a simmer, partially cover, and cook until the meat begins to pull apart easily, 2 hours. Stir in the carrots, parsnips, potatoes and port wine. Bring back to a simmer and cook, partially covered, until the vegetables are tender and cooked through, about 45 minutes. Serve garnished with chopped chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 13626,"Vegetable Lentil Stew 1 tablespoon olive oil 1 large onion, chopped 3 cloves garlic, chopped 1 green bell pepper, seeded and chopped 1 red bell pepper, seeded and chopped 2 carrots, peeled and chopped 1 medium eggplant, peeled and chopped 1 medium zucchini, chopped 1 teaspoon cayenne pepper 1 teaspoon red pepper flakes 1 tablespoon cumin 2 cups dried lentils, picked over for stones 1/2 cup red wine 1 20 ounce can crushed tomatoes 1 20 ounce can whole tomatoes, chopped with juices reserved 1 tablespoon oregano 1 tablespoon basil 2 cans kidney beans, black beans or white beans, drained and rinsed Salt and pepper 2 tablespoons chopped parsley Instructions: In a large heavy pot, heat oil and cook onions until tender. Stir in green, red peppers and carrots and cook for 2 minutes. Stir in eggplant and zucchini. Add all the spices and toss to coat. Stir in the lentils. Add the wine, tomatoes, oregano and basil. Bring to a boil and reduce heat. Cover and simmer gently for 1 hour. If more liquid is needed, add 1 cup of water. Stir the stew occasionally. When lentils are tender, stir in the beans. Cook for another 20 minutes. Season to taste. Garnish with chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]" 13627,"Lemon Polenta Cake Cake: 1 3/4 sticks (14 tablespoons) soft unsalted butter, plus extra for greasing 1 cup superfine sugar 2 cups almond meal/flour 3/4 cup fine polenta/cornmeal 1 1/2 teaspoons baking powder (gluten-free if required) 3 eggs Zest 2 lemons (save the juice for the syrup) Syrup: Juice 2 lemons (see above) Heaping 1 cup confectioners' sugar Special Equipment: 1 (9-inch) springform pan Instructions: This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows from the classic English teatime favorite, the lemon drizzle cake. It is a good marriage: I love Italian cooking in all respects save one - I find their cakes both too dry and too sweet. Here, though, the flavorsome grittiness of the polenta and tender rubble of ground almond meal provide so much better a foil for the wholly desirable dampness than does the usual flour. But there is more to it than that. By some alchemical process, the lemon highlights the eggy butteriness of the cake, making it rich and sharp at the same time. If you were to try to imagine what lemon curd would taste like in cake form, this would be it. Although I am greedily happy to slice and cram messily straight into my mouth, letting damp clumps fall where they will, this cake is best eaten - in company at least - with spoon and fork. Either way, consider it a contender for teatime comfort and supper-party celebration alike. For the cake: Line the base of your cake pan with parchment paper and grease its sides lightly with butter. Preheat the oven to 350 degrees F. Beat the butter and sugar till pale and whipped, either by hand in a bowl with a wooden spoon, or using a freestanding mixer. Mix together the almond meal, polenta and baking powder, and beat some of this into the butter-sugar mixture, followed by 1 egg, then alternate dry ingredients and eggs, beating all the while. Finally, beat in the lemon zest and pour, spoon or scrape the mixture into your prepared pan and bake in the oven for about 40 minutes. It may seem wibbly but, if the cake is cooked, a cake tester should come out cleanish and, most significantly, the edges of the cake will have begun to shrink away from the sides of the pan. Remove from the oven to a wire cooling rack, but leave in its pan. For the syrup: Make the syrup by boiling together the lemon juice and confectioners' sugar in a smallish saucepan. Once the confectioners' sugar has dissolved into the juice, you're done. Prick the top of the cake all over with a cake tester (a skewer would be too destructive), pour the warm syrup over the cake, and leave to cool before taking it out of its pan. Make Ahead Note: The cake can be baked up to 3 days ahead and stored in airtight container in a cool place. Will keep for total of 5 to 6 days. Freeze Note: The cake can be frozen on its lining paper as soon as cooled, wrapped in double layer of plastic wrap and a layer of foil, for up to 1 month. Thaw for 3 to 4 hours at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 13628,"Peanut Soup 3 tablespoons butter 2 stalks celery, grated 1 onion, grated 1 tablespoon flour 5 cups chicken stock 1 cup chunk-style peanut butter 3/4 cup milk 3/4 heavy cream Hot pepper sauce, to taste Salt and pepper, to taste 1/2 cup chopped roasted peanuts Instructions: Melt the butter in a large saucepan over low heat. Add the grated celery and onion and cook them until they are translucent. Add the flour and stir until the mixture becomes a smooth paste. Cook the paste for 2 to 3 minutes; then add the chicken stock, stirring until smooth. Raise the heat slightly, and bring the soup to a boil, and add the peanut butter, stirring to make sure that it is well mixed in. Lower the heat and allow the soup to simmer for 15 minutes. Finally add the milk, cream, hot pepper sauce, salt, and pepper, and bring the soup to the boil again. Correct the seasonings and serve hot, garnishing each serving with a few roasted peanuts. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13629,"Fudge, Nut and Fluff Apple Dessert Pizza 1 tablespoon salt 1 tablespoon sugar 1 (1/4-ounce) packet fresh fast-acting yeast 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated) 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
3 cups all purpose flour, plus some extra for the dough board 2 tablespoons cornmeal, for the pizza stone 2 tablespoons butter 3 to 4 apples, peeled, cored and sliced, and tossed with a little bit of lemon juice to prevent oxidation (good choices are Braeburn, Gala, Jonathan, Rome Beauty) 1 teaspoon ground cinnamon 1/2 cup sugar 1/4 cup lemon juice 6 tablespoons caramel ice cream topping 6 tablespoons hazelnut and chocolate paste (recommended: Nutella) 1/2 cup mini-marshmallows 1/4 cup chocolate syrup Instructions: Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. (\Proofing\ the yeast is testing it for viability. It will develop a foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
While the dough is proofing, begin to prepare the topping. Melt the butter over medium heat in a pan with a lid. Add apples and stir gently to coat with the warm butter. Combine cinnamon and sugar and sprinkle over the apples. Stir in the lemon juice. Cover and cook over low to medium heat for about 40 minutes, or until the apples are cooked through and tender.
Preheat oven to 450 degrees F. Stretch the dough out into a 14-inch circle which is thicker around the perimeter. Transfer dough to a pizza stone sprinkled with cornmeal. Top evenly with the cooked apple slices. Since the caramel topping and hazelnut, chocolate sauce are thick and awkward to spread, distribute spoonfuls of them evenly over the surface of the apple slices and the heat from the oven will make them melt onto the surface. Sprinkle with mini-marshmallows and drizzle with chocolate syrup. Bake for 10 to 15 minutes, or until the dough is nicely browned. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 13630,"Garlicky Chicken Pita Wraps 3/4 teaspoon pumpkin pie spice 2 tablespoons extra-virgin olive oil 2 cloves garlic, finely grated 1 1/4 pounds boneless, skinless chicken thighs, trimmed of excess fat, sliced 1/8-inch thick across the grain Juice of 1/2 lemon 1 teaspoon curry powder Kosher salt and freshly ground black pepper 3 pieces pocket pita bread, each separated into 2 thin rounds 1/2 cup mayonnaise 1/2 cup prepared hummus 2 whole dill pickles, each cut lengthwise into 6 spears 1 plum tomato, diced 1 1/2 cups shredded romaine or iceberg lettuce Hot sauce (optional) Instructions: Toss the chicken with the lemon juice, curry powder, pumpkin pie spice, 1 tablespoon olive oil, 1 grated garlic clove, 1 1/4 teaspoons salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet over medium heat. Warm up the pita rounds on the skillet on one side only, about 10 to 15 seconds. Wrap the stacked pita rounds in aluminum foil to keep warm. Wipe out the pan. Add the remaining tablespoon of olive oil to the skillet and increase the heat to medium-high. When the oil is just about to smoke, add the chicken and spread out in a shallow layer in the pan. Turn the heat up as high as it will go. Don't stir the chicken; allow it to develop some nice golden brown color on one side, about 4 minutes. Give the chicken a quick stir and cook for another 2 minutes to develop more color. Transfer to a bowl. Taste for seasoning and add more salt, if necessary. Mix together the mayonnaise, hummus and remaining grated garlic clove in a small bowl. Assemble the wraps: Have 6 sheets of aluminum foil or parchment paper ready. On a pita round, smear about 2 tablespoons of garlic mayonnaise hummus sauce along the middle, then top with a scant 1/2 cup chicken, a pickle spear, diced tomato, shredded lettuce, and hot sauce, if using. Roll the pita tightly around the filling. Wrap with foil to hold the roll together. Repeat with the remaining pitas. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13631,"California Brick Chicken with Apricot-Mint Chimichurri Two 4-to 5-pound whole free-range chickens 1 tablespoon chipotle cl powder 1 tablespoon ancho cl powder 2 tablespoons smoked paprika 2 teaspoons ground fennel seeds 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon sugar 1 tablespoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil Apricot-Mint Chimichurri, recipe follows 1/2 cup dried apricots 1 teaspoon honey 1 1/4 cups fresh mint leaves 3/4 cup chopped fresh parsley 1/2 cup chopped fresh cilantro 2/3 cup red wine vinegar 4 garlic cloves, peeled 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 1 teaspoon ground cumin 1 teaspoon lemon zest Pinch of red pepper flakes 1 to 1 1/4 cups extra-virgin olive oil Instructions: Remove the backbone from one of the chickens. Split the breast plate and press down on the chicken in all joints to flatten it. Tuck the wings under so that the chicken lies flat. This will help it cook evenly. Repeat with the second chicken.
In a small bowl, combine the cl powders, paprika, fennel, garlic powder, onion powder, oregano, sugar, salt, and pepper. Mix well, then rub the mixture all over the flattened chickens, making sure you get it into all the gaps in and around the joints. Marinate the chickens in the refrigerator for 1 hour uncovered. (Leaving the chicken uncovered helps the crust dry out and ensures you get a nice crispy skin when it cooks.)
Heat a grill to medium heat and rub down the grates with a lightly oiled paper towel to clean it and create a nonstick surface. Place the chickens skin side down on the grill. Watch for flare-ups when the chicken initially hits the grill, as the fat will render and drip down. If necessary, move the chicken to a new spot out of the flames. This will occur only in the initial drop. Place foil-wrapped bricks on top of the chickens to flatten them as they cook.
Cook for 15 minutes, then remove the bricks and flip the chicken. Cook for 18 to 20 minutes or until the internal temperature between the leg and thigh joint reaches 165 degrees F on an instant-read thermometer.
Transfer the chickens to a cutting board and let rest for 5 minutes before slicing each one into 10 pieces. Serve with apricot-mint chimichurri. Place the apricots and honey in a glass bowl; cover with hot water and soak for 10 minutes.
Meanwhile, in salted, boiling water, blanch the mint, parsley, and cilantro for about 30 seconds. Shock immediately in ice water and spread on a paper towel-lined sheet to dry.
Remove the apricots from the hot water and roughly chop. In a food processor or blender, combine all ingredients except the olive oil and process until all ingredients are finely chopped. With the motor running, slowly incorporate the olive oil and pulse until just combined (the consistency should be like a thick sauce). Cover and store in the refrigerator to meld, about 10 minutes. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]" 13632,"Apple Pie Martini 2 ounces apple flavored bourbon, such as Jim Beam Apple 1 ounce triple sec
1 ounce toasted caramel syrup
1 large egg white
Pinch ground cinnamon 1 Cinnamon Sugar Straw, recipe follows 1 store-bought pie dough (9-inch round) 1 large egg, beaten with 2 tablespoons water
3 tablespoons turbinado sugar
2 teaspoons ground cinnamon
Instructions: Shake the bourbon, triple sec, caramel syrup and egg white together in a cocktail shaker until your arm hurts?this step is called a dry shake. If you're using an egg white it's the most important step because the egg white has to break down before adding the ice! Add ice to the shaker and shake until cold. Strain into a martini glass. Top with cinnamon and a Cinnamon Sugar Straw. Preheat the oven to 400 degrees F. Using a knife, square off 4 sides of the pie dough. Brush a layer of egg wash over the dough and sprinkle with the turbinado sugar and cinnamon. Cut the dough into 1/2-inch-wide strips. (The strips should be at least 7 inches long to lay across a 5-inch wide martini glass.) Bake for 30 minutes, and allow to cool for at least 15 minutes before adding to a martini glass. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 13633,"Sausage, Shrimp and Peppers over Cheesy Grits 2 cups low-sodium chicken stock, plus more if needed 2 cups cream, plus more if needed 4 tablespoons unsalted butter 3/4 cup grits or polenta 4 ounces American cheese, torn into pieces 1/2 cup grated Parmesan Kosher salt and freshly cracked black pepper
1 small orange bell pepper, cut in small dice 1 small red bell pepper, cut in small dice 1/2 Spanish onion, cut in small dice 3 tablespoons olive oil 1 pound Parmesan-parsley pork sausage, cut into 1/4-inch-thick rounds 4 cloves garlic, minced 1 pound uncooked large shrimp, peeled, deveined and cut into thirds 1/2 cup low-sodium chicken stock 1 tablespoon unsalted butter Chopped fresh parsley, for garnish Instructions: For the grits: Bring the chicken stock, the cream and butter to a simmer in a heavy saucepan. Gradually whisk in the grits. Reduce the heat and simmer until the grits have thickened, 15 to 20 minutes, stirring occasionally to avoid lumps. Once the grits are thick and creamy, stir in the cheeses and adjust the consistency with stock and/or cream and season with salt and pepper. These grits provide a wonderful bed to soak up the flavor from the sausage, shrimp and veggies. For the sausage, shrimp and peppers: Heat the olive oil in a large skillet. Add the sausages and brown. Then transfer to a plate with a slotted spoon, leaving all of the fat in the skillet. Add the garlic, bell peppers and onions to the skillet, sprinkle with salt and pepper and saute until tender, 5 to 7 minutes. Add the shrimp and saute until they begin to turn pink, 1 to 2 minutes. Add the reserved sausage and the chicken stock to the skillet and let reduce a bit to intensify those flavors. Stir in the butter at the end and garnish with parsley. Serve the sausage mix over the grits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 13634,"Ovengold® Turkey Slaw Sliders 3 each Pretzel or round roll, small & sliced in half lengthwise 3 TBSP Coleslaw, prepared 3 TBSP Boar's Head Bold? Fiery Chipotle Gourmaise? 3 slices Boar's Head Muenster Cheese, sliced thin 6 slices Boar's Head Ovengold? Turkey Breast, sliced thin Instructions: Place opened rolls onto a clean work surface. Spread the Bold Fiery Chipotle Gourmaise on the top and bottom half of each roll. Top the bottom of each roll with coleslaw, cheese, and Ovengold Turkey. Crown with the top of each roll. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13635,"Mango Island Margarita Ice 2 ounces blanco tequila 1-ounce Cointreau or Triple Sec 1 lime, juiced, plus a lime wedge, for garnish 1 cup fresh mango chunks, plus a mango slice, for garnish 2 ounces sweet and sour mix Instructions: Preparation: Made in 2 parts, half frozen and half on the rocks. In a shaker tin combine ice, 1-ounce tequilla, 1/2-ounce Cointreau or Triple Sec, juice of 1/2 lime, and 1-ounce sweet and sour mix. Shake ingredients and strain over ice into a pint glass. For the second part, add the remaining ingredients, plus 1 cup of ice to a blender. Blend all the ingredients until smooth. Pour the frozen mango margarita into the pint glass with the margarita, to create a floating island and garnish with a mango slice and a lime wedge. ","[Mencia, Vermentino, Sauvignon Blanc, Moscato]" 13636,"Chicken Enchiladas 2 boneless, skinless chicken breasts 2 tablespoons olive oil
2 teaspoons taco seasoning
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
1 tablespoon unsalted butter
1/2 medium onion, chopped Half of a 4-ounce can chopped green chiles, with liquid 4 ounces cream cheese, softened
Half of a .5-ounce packet ranch seasoning, such as Hidden Valley Original Ranch Salad Dressing and Seasoning Mix Eight 8-inch flour tortillas 3 cups shredded Monterey Jack 1 1/2 cups picante sauce
Instructions: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking dish with cooking spray; set aside. Place the chicken breasts on a jelly roll pan. Drizzle each breast on both sides with 1 tablespoon olive oil. In a small bowl, mix together the taco seasoning, cumin, oregano and black pepper; sprinkle evenly over both sides of the chicken breasts. Roast for 15 to 20 minutes on each side, or until golden brown and cooked through. Remove the pan from the oven and allow to cool for 15 minutes. Shred the chicken and set aside. Meanwhile, in a medium skillet over medium heat, melt the butter until shimmering, about 2 minutes. Add the onions and saute until soft, about 5 minutes. Add the green chiles and saute for 1 minute. Stir in the cream cheese, ranch seasoning and the shredded chicken. Cook over medium heat, stirring constantly, until the cream cheese melts, 3 to 5 minutes. Lay the tortillas flat on a clean dry surface and spoon 2 to 3 tablespoons of the chicken mixture down the center of each. Roll up the tortillas and place them, seam-side down, in the prepared baking dish. Sprinkle with the Monterey Jack. Pour the picante sauce over the rolled tortillas and cheese. Bake until browned and bubbly, 45 minutes. ","[Syrah, Tempranillo, Garnacha, Barbera]" 13637,"Pepper Jack Mashed Potatoes 3 large russet potatoes, peeled and coarsely diced (about 2 pounds or 5 cups total) Kosher salt
2/3 cup sour cream
4 ounces cream cheese
4 ounces pepper Jack cheese, grated
Coarsely ground black pepper
1/2 bunch green onions, greens sliced
Instructions: Place the potatoes in a large saucepan set over medium-high heat, then cover with cold water and season with salt. Bring to a boil and cook until the potatoes are tender, 10 minutes. Drain and place the potatoes in the bowl of a stand mixer fitted with the paddle attachment. Add the sour cream, cream cheese, pepper Jack and some salt and pepper, and mix until fluffy. Taste and adjust the seasoning as needed. Fold in the green onions and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 13638,"Chocolate Candy Cane Cookies 1 cup (2 sticks) salted butter, softened 1 cup powdered sugar
2 teaspoons vanilla extract
1 large egg
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon kosher salt
Large handfuls of both red and green peppermint candies, plus more for serving 4 ounces almond bark or white baking chocolate Instructions: Add the butter and powdered sugar to the bowl of an electric mixer fitted with the paddle attachment and beat until the mixture is nice and smooth. Mix in the vanilla and egg. Add the flour, cocoa powder and salt and mix just until the dough comes together. Press a piece of plastic wrap onto the surface of the dough and refrigerate it for a couple of hours. While the dough is chilling away, unwrap the candies and place them in two plastic bags, separated by color. Crush the candies to pieces with a rolling pin. Throw the crushed mints into separate bowls and set aside. Preheat the oven to 375 degrees F. Roll the dough into balls. Place the balls onto baking sheets lined with parchment paper or baking mats. Flatten them slightly with the bottom of a coffee mug or glass. Bake until just set, 7 to 9 minutes. Let the cookies cool completely. Meanwhile, melt the almond bark in a double boiler or microwave-safe bowl and stir until smooth. One at a time, dip the cooled cookies halfway into the melted almond bark. Sprinkle the top sides generously with crushed mints, holding the cookies over the bowls to catch the excess. You can mix red and green on the same cookie, or do some with just red and some with just green. Lay the cookies, sprinkled-side up, on parchment paper or a baking mat and allow them to set completely. Serve with a few whole mints on the side. ","[Pinot Grigio, Riesling, Moscato, Sparkling Shiraz]" 13639,"Cinnamon Oatmeal Pancakes with Honey Apple Compote 1 1/2 cups apple cider 1 tablespoon honey 2 Golden Delicious apples, peeled and cut into 1/2-inch chunks
3/4 cup whole wheat flour 3/4 cup quick-cooking oats 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon ground cinnamon 1/4 teaspoon fine salt 1 cup lowfat (1-percent) milk 3 tablespoons unsalted butter, melted and cooled 1 large egg 1 teaspoon canola oil Instructions: Bring the cider to a boil in a small saucepan over high heat; lower the heat and simmer until reduced by half, 15 to 18 minutes. Stir in the honey and apples, reduce the heat to low and simmer until thick enough to coat the back of a spoon, about 30 minutes.
Meanwhile, combine the flour, oats, sugar, baking powder, cinnamon and salt in a blender until the oats are finely ground. Add the milk, butter and egg and blend until smooth, scraping down the sides of the blender occasionally.
Heat a nonstick skillet over medium-low heat. With a paper towel, wipe the oil on the surface of the heated skillet. Ladle 1 tablespoon of the batter onto the skillet to make a pancake. Make 4 to 5 more pancakes, taking care to keep them evenly spaced apart. Cook until bubbles break the surface of the pancakes and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook for 1 minute more.
Serve immediately with the apple compote, or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, wiping the griddle with the oiled paper towel as needed. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 13640,"Chop-Chop Beef Stir-Fry 1/2 cup fat-free beef broth 1/2 tablespoon cornstarch 1/2 tablespoon reduced-sodium or lite soy sauce 1 1/2 cloves garlic, chopped (1/2 tablespoon) 1/4 teaspoon crushed red pepper 4 ounces raw lean filet mignon or leanest cut available, sliced Dash salt 2 cups broccoli florets 1 cup sliced mushrooms 1 cup sugar snap peas 2 tablespoons chopped scallions, plus thinly sliced scallions, for serving, optional Instructions: In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper. Whisk until cornstarch dissolves. Set aside. Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the refrigerator for 10 to 15 minutes. Bring a skillet sprayed with nonstick spray to medium-high heat. Add broccoli, sugar snap peas, mushrooms, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes. Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 to 3 minutes. Serve it up and season to taste with additional salt and garnish with sliced scallions, if using. Enjoy! ","[Sauvignon Blanc, Pinot Grigio, Chianti, Tempranillo]" 13641,"Cuban Beef Stew: Carne con Papas 1/4 cup olive oil 1 large white onion, cut into 1/2-inch cubes 1 tablespoon minced garlic 1 chopped green pepper 1 cup chopped canned tomatoes 1 tablespoon paprika 1 tablespoon dry oregano 1 tablespoon dry cilantro 2 1/2 pounds beef top round, cut into 1-inch cubes 1 cup dry Sherry 4 large peeled potatoes, cut into 1-inch cubes Salt and white pepper White rice, as an accompaniment Instructions: In a heavy skillet, heat oil and saute onions for 5 minutes. Add garlic, peppers, tomatoes, spices, and meat and saute for 5 more minutes. Add Sherry and simmer, uncovered, 5 minutes. Add potatoes and enough water to cover meat and potatoes. Let simmer until the potatoes are tender, about 25 minutes. Season with salt and pepper. Can be served with white rice. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 13642,"Tuna Burgers with Carrot-Ginger Sauce 1 small carrot, roughly chopped 1 1/2-inch piece ginger, peeled 2 tablespoons rice wine vinegar 1 tablespoon toasted sesame oil 1 tablespoon low-sodium soy sauce Pinch of sugar Kosher salt and freshly ground pepper 1 pound sushi-grade tuna 2 tablespoons plus 1 teaspoon extra-virgin olive oil 2 tablespoons low-sodium soy sauce Juice of 1/2 lime 1/4 cup chopped fresh cilantro 1 tablespoon grated fresh ginger Kosher salt and freshly ground pepper 1 cup spicy sprouts, for garnish 4 whole-grain hamburger buns 1/2 avocado, sliced Instructions: Prepare the sauce: Pulse the carrot and ginger in a food processor until finely chopped. Add the vinegar, sesame oil, soy sauce and sugar and process until smooth. Drizzle in 2 tablespoons water and combine; season with salt and pepper. Transfer the sauce to a bowl and set aside. Prepare the burgers: Chop the tuna into chunks. Wipe out the food processor and add the tuna; pulse a few times to break up the pieces. In a bowl, mix 2 tablespoons olive oil, the soy sauce, lime juice, cilantro and ginger; season with salt and pepper. Pour over the tuna and process until well blended. Form into 4 patties; brush each lightly with the remaining 1 teaspoon olive oil. Preheat a grill or grill pan. Once hot, add the burgers and cook for 2 minutes on each side for rare, or to desired doneness. Toss the sprouts in the carrot-ginger sauce. Place the burgers on buns and top with avocado and sprouts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13643,"Mesa Grill's Spicy Bloody Mary 20 ounces tomato juice 6 ounces vodka 2 dashes Bobby Flay's Hot Sauce 1 dash Worcestershire sauce Pinch celery salt Pinch black pepper 1 lemon, juiced Ice Celery spears, for garnish 1 jalapeno pepper, slivered, for garnish Instructions: Combine all ingredients in a small pitcher, pour into 2 large glasses filled with ice and garnish with celery spears and slivers of jalapenos. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 13644,"Summer Gnocchi with Sweet Corn and Mixed Mushrooms 3 tablespoons olive oil 12 ounces sliced mixed mushrooms, such as shiitake, cremini and oyster mushrooms Kosher salt and freshly ground black pepper 1 small leek, white and light-green parts only, halved lengthwise and thinly sliced (see Cook's Note) 4 ears of corn, shucked and kernels sliced off 2 cloves garlic, thinly sliced 2 tablespoons white balsamic vinegar 2 tablespoons honey 4 tablespoons cold unsalted butter, cut into pats One 17.5-ounce package refrigerated potato gnocchi Torn fresh basil leaves, for serving Instructions: Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the mushrooms in an even layer and cook, undisturbed, until golden brown, about 3 minutes. Toss the mushrooms, season with a pinch of salt and a few grinds of pepper, then continue to cook until tender and golden brown all over, about 3 minutes more. Transfer to a plate and set aside. Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Add the leeks, a pinch of salt and a few grinds of pepper and cook until just tender, about 2 minutes. Stir in the corn and garlic, then continue to cook until the corn is bright yellow and tender, 2 to 3 minutes more. Stir in the vinegar and honey, then stir in the reserved mushrooms and toss to combine. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook according to the package directions. Reserve 1/4 cup of the cooking water, then drain the gnocchi and add to the skillet with the corn and mushroom mixture. Add the reserved cooking water and cook over low heat, stirring to coat, about 1 minute. Add the butter, 1 pat at a time, and cook until well coated and saucy. Remove from the heat. Season with salt and pepper and top with the basil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 13645,"Bolder Burger 2 pouches (4.5 oz. each) StarKist Tuna Creations?, Herb and Garlic 1 cup bread crumbs, divided 1 cup (4 oz.) shredded Cheddar cheese 1/2 cup non-fat ranch salad dressing 1/4 cup sliced green onion 1 egg, lightly beaten 1 Tbsp. olive oil Instructions: Combine tuna, 1/2 cup bread crumbs, cheese, salad dressing, green onion and egg in medium bowl; mix well. Form into four patties; Place remaining 1/2 cup bread crumbs on a plate. Coat each side of tuna patties with bread crumbs. Heat oil in non-stick skillet over medium heat. Cook patties 3 to 5 minutes on each side until golden brown. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 13646,"Cheddar Biscuits and Gravy 2 1/3 cups baking mix, store-bought 3 tablespoons melted butter 3/4 cup milk 1/2 cup grated Cheddar 1 cup leftover Sawmill Gravy, from Chicken Fried Steak recipe 1 tablespoon chopped fresh parsley leaves Instructions: Preheat the oven to 425 degrees F. In a large mixing bowl, stir together the baking mix, melted butter and milk until just combined, then fold in the cheese. Drop the batter into 4 even mounds on a nonstick or parchment paper lined baking sheet. Bake until golden brown, about 10 to 12 minutes. In the meantime, warm the Sawmill Gravy in a small saucepan on the stove. To serve, split the biscuits in half and dress them with some gravy. Sprinkle with fresh parsley and serve hot. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 13647,"Tangerine Habanero Margarita 2 habanero chiles 4 teaspoons lime zest 1/4 cup lime juice 4 teaspoons lemon zest 1/4 cup lemon juice 1/2 cup tangerine juice 1/4 cup confectioners' sugar 1 pinch salt 2 crushed cups ice 1 cup reposado tequila 1 cup triple sec Instructions: Toast the chiles over heat or in a dry saute pan until the skin begins to blister. Set aside. Place the first 8 ingredients in a small bowl, covered with plastic film and refrigerate at 2 hours. Strain the mixture. Divide half the ice between 4 to 6 margarita glasses. Pour the citrus cl mix into a large pitcher. Add tequila, triple sec, and remaining crushed ice and stir until combined. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 13648,"Salsa Verde 1 bunch fresh Italian parsley 1 shallot
1 tablespoon capers
Zest of 1 lemon
1/3 to 1/2 cup extra-virgin olive oil
Salt and pepper Salt and pepper
Instructions: Coarsely chop the parsley leaves and thin, tender stems. Finely chop the shallot and capers. Combine the chopped parsley, shallots and capers and the lemon zest in a small bowl; mix well. Stir in the olive oil to reach the desired consistency (ideally just binding the other ingredients together). Season to taste with salt and pepper. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 13649,"Lamb Shanks with Mushroom Bolognese 6 Tbs. extra-virgin olive oil 4 lamb shanks Gray salt freshly ground black pepper 3/4-lb. mixed fresh mushrooms, (morel, shitake, chanterelle) 1 Tbs. garlic, minced 1 cup diced onion 1/2-cup diced carrot 1/2-cup diced celery 2 cups dry red wine 1 bay leaf 3 cups chicken stock (or canned low-salt chicken broth) 3 cups peeled, seeded and chopped tomatoes 1/2-lb. Orecchiette 3 Tbs. finely chopped fresh basil 1 Tbs. finely chopped fresh oregano Instructions: Preheat oven to 300 degrees F. Heat 3 tablespoons of the olive oil in a large deep, ovenproof pot over medium heat until hot. Season the shanks with salt and pepper. Brown on all sides, about 10 minutes, and remove to a plate. Raise the heat to medium-high, add the mushrooms, and do not move them until they begin to brown (about 1 minute). Season with salt and pepper. Saute until brown all over, about 5 minutes. Remove to another plate and reserve for final assembly. Reduce the heat to medium; add the remaining 3 tablespoons olive oil to the pot. Add the garlic and saute briefly until light brown. Add the onion, carrot and celery. Season with salt and pepper, and saute for another 10 minutes. Add the wine and bay leaf. Bring to a boil over high heat and cook until reduced by half. Add the stock and tomatoes and bring to a boil again. Add fresh oregano. Season with salt and pepper. Return the meat to the pot, cover, and place in the oven to braise until fork tender. Test at 2 hours, but the shanks may take as long as 4 hours. Allow the meat to cool in the liquid to room temperature. Remove from the braising liquid and reserve separately. Skim off and discard the fat from the braising liquid. (The recipe may be made to this point a day ahead, covered, and refrigerated). Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 12 minutes, then drain. Pour the defatted braising liquids into a saucepan and bring to a boil. Reduce the heat and simmer for 10 minutes. Add the basil and return the shanks to the sauce and simmer gently, just until heated. Remove and keep warm. Add the mushrooms and pasta to the sauce and heat gently until warmed through. Pour onto a large, deep platter or divide among plates and top with the shanks. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 13650,"Mixed Berry Salad 2 tablespoons low-fat yogurt (try key-lime or lemon) Juice of 1/2 lime (about 1 tablespoon) 1 tablespoon fresh mint leaves, torn 1 cup cubed cantaloupe 4 medium strawberries, stemmed and quartered 1/4 cup raspberries 1/4 cup blueberries Instructions: Whisk the yogurt, lime juice, and mint together in a medium bowl. Add the fruit and toss to combine. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 13651,"Ice Cream Eggnog 1 1/2 quarts vanilla ice cream, plus additional 1/2 quart for topping 1 cup dark rum
1/2 cup cognac
1/2 cup heavy cream
1/2 cup milk
2 teaspoons pure vanilla extract
Freshly grated nutmeg, for garnish Instructions: Place the ice cream, rum, cognac, heavy cream, milk and vanilla in a blender and blend until smooth. Pour into glasses, and top each glass with a scoop of ice cream. Garnish with freshly grated nutmeg and serve immediately. ","[Bordeaux Blanc, Moscato, Tawny Port]" 13652,"Black Bean Stoup and Southwestern Monte Cristo Sandwiches 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 sprig fresh bay leaves or 1 large dried bay leaf 1 jalapeno pepper, seeded and chopped 4 cloves garlic, chopped 3 ribs celery with greens, chopped 1 large onion, chopped 1 red bell pepper, seeded and chopped 3 (15-ounce) cans black beans 2 tablespoons ground cumin 1 1/2 teaspoons coriander Salt and pepper 2 to 3 tablespoons plus 2 teaspoons hot sauce, divided 2 cups chicken or vegetable stock 1 (15-ounce) can diced tomatoes, diced tomatoes with peppers and onions or, stewed tomatoes 8 slices white sandwich bread 1/2 cup hot pepper jelly or: chili sauce, tomatillo or tomato salsa, taco sauce ? whichever you have on hand 8 slices baked honey ham, from the deli counter 8 slices Pepper Jack cheese, from the deli counter 8 slices smoked turkey, from the deli counter 2 eggs, beaten A splash of milk 1 tablespoon butter 1/2 cup sour cream