Peel the garlic and remove the skin and stem from the poblano (remove the seeds, too, for a milder sauce). Adjust the oven temperature to 350 degrees F. In a food processor, combine the roasted vegetables, cilantro, vinegar, adobo sauce, coriander, cumin and 1/2 teaspoon salt. Process until evenly combined but still with some texture, similar to crushed canned tomatoes. Pour into a large saucepot and stir in the tomato puree and chicken stock. Bring to a boil and cook for 2 to 3 minutes, just to combine the flavors. Remove from the heat and season with salt. Place the shredded chicken in a bowl, mix with 2 cups of the enchilada sauce and let marinate for at least 20 minutes. Taste and season with salt as needed. Meanwhile, wrap the tortillas in foil and place in the oven for 10 to 15 minutes, until softened. Spread 2 cups of the enchilada sauce on the bottom of a 9-by-13-inch broiler-proof baking dish. Remove the tortillas from the oven. To the center of each tortilla, add 1/4 cup of the marinated chicken, a sprinkle of Monterey Jack, and some enchilada sauce. Wrap the tortillas around the filling (they should be about the size of a cigar) and place seam-side down in the baking dish. Pour the remaining sauce evenly over the enchiladas. Sprinkle with the remaining Monterey Jack and the olives. Bake on the center rack for 20 minutes, until the sauce just begins to bubble up around the edges. Turn the oven to broil and cook until the cheese has browned in spots, 2 to 3 minutes more. Remove from the oven and let cool for 15 minutes. Serve the enchiladas with queso fresco, sour cream, avocado, cilantro and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72428,"It's Just Pork...and Chutney 2 tablespoons ground cinnamon 2 tablespoons chili powder 2 tablespoons ground cumin 2 tablespoons fennel seeds 2 tablespoons paprika 2 tablespoons freshly ground black pepper 2 tablespoons kosher salt 2 pork tenderloins (1 package contains 2 loins) Olive oil, for searing Cranberry Chutney, for serving, recipe follows 1 yellow onion, finely chopped 4 cloves garlic, minced 1/4 cup red wine vinegar 1/4 cup granulated sugar 2 tablespoons ground ginger 1/4 teaspoon ground allspice 1 tablespoon fennel seeds 1 teaspoon cl flakes Pinch ground clove One 6-ounce bag dried cranberries (see Cook's Note) Salt and freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. In a medium bowl, combine the cinnamon, chili, cumin, fennel, paprika, pepper and salt. Rub each pork loin generously with the seasoning blend. Let the pork sit 20 to 30 minutes at room temperature. Preheat a large, oven-proof saute pan over medium-high heat. Once hot, add enough oil to coat the bottom of the pan. Place the pork tenderloins in the pan and sear the pork on all sides until golden brown, 3 to 4 minutes per side. Place the seared pork into the oven and cook until an instant-read thermometer reads 155 to 160 degrees F, 20 to 30 minutes. Remove the tenderloins from the oven, place them on a plate or cutting board, tent with foil and allow the meat to rest 10 minutes. Cut the pork into 1-inch thick slices and spoon liberal amounts of Cranberry Chutney over the pork and enjoy! In a medium saucepot, add the onions, garlic, 1/2 to 3/4 cup water, vinegar, sugar, ginger, allspice, fennel, cl and cloves. Bring the mixture to a boil. Add the cranberries to the pot and reduce the heat to a simmer. Cook the mixture until the cranberries have reconstituted and start softening and breaking down. If too much liquid evaporates, just add more water and keep cooking until you achieve the desired consistency. The chutney should be on the firmer/chunkier side of a jelly. Once the chutney is cooked, season with salt and pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72429,"Lemon Icebox Pie 1 (8-ounce) package cream cheese, at room temperature 1 (14-ounce) can condensed milk 1/2 cup fresh lemon juice 1 tablespoons lemon zest 1 teaspoon vanilla extract 1 prepared graham cracker crust Instructions: Combine the cream cheese, milk, lemon juice, lemon zest, and vanilla in a large bowl. Mix on medium speed until smooth. Pour into the pie crust. Refrigerate overnight. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72430,"Tuile Biscuit 2 ounces flour 2 ounces powdered sugar 1 egg white 2 fluid ounces melted butter Instructions: Preheat oven to 350 degrees F. Into a large bowl, sift together the flour and sugar. In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed. Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil. Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit. Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges. Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 72431,"Muffin Tin Cranberry Crumbles Nonstick cooking spray, for the muffin tin and offset spatula 4 cups frozen cranberries (12 to 14 ounces)
1/2 cup dried cranberries 1 cup granulated sugar 1 1/2 cups all-purpose flour (see Cook's Note) 3/4 cup pecans, finely chopped
1/4 cup dark brown sugar, lightly packed 1/2 teaspoon baking powder 1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/4 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, cold and cut into small cubes
1 large egg, at room temperature, lightly beaten
Instructions: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Liberally spray a standard 12-cup nonstick muffin tin with cooking spray and set aside. Combine the frozen cranberries, dried cranberries, 3/4 cup granulated sugar and 3 tablespoons water in a medium saucepan. Stir to combine, then cook over medium heat, stirring occasionally, until the sugar is dissolved and the frozen cranberries start to burst, 8 to 10 minutes. Use the back of a rubber spatula to gently smash the cranberries, then stir again to combine. Set aside to cool slightly; the mixture will thicken up as it cools. Combine the flour, pecans, dark brown sugar, baking powder, cinnamon, ginger, salt and remaining 1/4 cup granulated sugar in a large bowl. Stir to combine, then use a pastry blender or 2 butter knives to cut the butter into the flour mixture until the mixture resembles coarse crumbs. Use a fork to stir in the egg, then use your hands to work the mixture until a crumbly dough forms.
Scoop 2 slightly heaping tablespoons of the dough into each cup of the prepared muffin tin, then use your hands to press the dough down until it forms a flat crust that comes slightly up the sides. Evenly divide the cranberry mixture among the 12 muffin cups (it will be about 2 heaping tablespoons each). Use your hands to crumble the remaining dough into large streusel pieces, then sprinkle evenly on top of the cranberry layer in each cup, leaving the edges slightly exposed.
Bake, rotating the muffin tin halfway through, until the streusel is crispy and golden brown, 35 to 40 minutes.
Cool the cookies completely in the muffin tin set on a cooling rack. Spray a small offset spatula liberally with cooking spray, then use it to loosen the edges of the cookies before carefully lifting them out of the muffin tin. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72432,"Deviled Chicken Thighs Vegetable oil, for the baking sheet 2 tablespoons unsalted butter 2 cloves garlic, chopped 1 cup Dijon mustard 1/2 teaspoon cayenne pepper 1 1/2 cups panko
3/4 cup freshly grated Parmesan 1/4 cup chopped fresh chives (or parsley) 2 teaspoons paprika 8 small bone-in chicken thighs (about 2 1/2 pounds), skin removed Kosher salt Instructions: Position a rack in the center of the oven; preheat to 425 degrees F. Lightly oil a rimmed baking sheet.
Combine the butter and garlic in a large microwave-safe bowl. Cover with plastic wrap and microwave to melt the butter, about 1 minute. Whisk in the Dijon and 1/4 teaspoon of the cayenne.
In another large bowl, combine the panko, Parmesan, chives, paprika and the remaining 1/4 teaspoon cayenne. Sprinkle the chicken thighs with 1/2 teaspoon salt. Dip the chicken in the mustard mixture to coat and roll in the panko on all sides. Arrange on the prepared baking sheet so the pieces do not touch. Bake on the center oven rack until the coating is browned and crispy and the chicken is no longer pink near the bone, about 40 minutes.
Transfer to a large platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72433,"Gravlax and Mustard Sauce 5-6 pound side of boneless filet of salmon, skin left on 2 red onions, sliced wafer thin bunch fresh dill, leaves pulled off the stem, chopped 1/4 cup salt 1/2 cup sugar 1/4 cup green peppercorns, coarsely chopped 1 tablespoon juniper berries, lightly crushed juice of 2 lemons mixed with 1 teaspoon vanilla Instructions: With tweezers or pliers, pull out the intermuscular bones of salmon. In a non-reactive dish (glass, porcelain, enamel or stainless) large enough to accommodate the salmon without crowding, scatter half of the sliced onions and sprinkle half of the dill on the onions. In a small mixing bowl combine the salt, sugar, peppercorns and juniper berries and mix them well. Rub half of this mixture into the flesh side of the salmon and spoon rub half the juice and vanilla on the flesh; set the salmon, flesh side down on the dill and onions. Rub remaining salt mixture into skin side of salmon and remaining lemon juice mixture over that. Lay remaining dill on salmon, then cover with last of onion slices. Cover with plastic wrap, then weigh the salmon down with bricks, small iron skillets or canned goods. Cover the dish and weights with aluminum and refrigerate for 2 to 3 days. During the marination time, spoon the juices the salmon give off and marinade back over the salmon. After 2 to 3 days, or when ready to serve, remove salmon from the marinade and scrape off dill and onions from skin side, but leave it on for garnish from flesh side. Slice salmon as thinly as possible on diagonal toward tail and serve with mustard sauce. Or set slices of salmon with a dab of mustard sauce on black bread for hors d'oeuvres. To make sauce, mix two mustards, sugar and vinegar until pasty. With a wire wisk, slowly beat in oil until it forms a thick mayonnaise like mixture. Stir in chopped dill. for sauce: 1/2 cup dark prepared mustard, 2 teaspoons dry mustard, 1/3 cup sugar, 1/4 cup white cider vinegar,/ 2/3 cup vegetable oil and 1/3 cup chopped fresh dill. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72434,"Homemade Granola Parfait 5 cups old-fashioned rolled oats 2 cups pecans, coarsely chopped
1 cup sunflower seeds
1 cup peanuts, chopped
3/4 cup packed light brown sugar
1/2 cup honey
1/4 cup coconut oil, melted
1 tablespoon vanilla extract
2 teaspoons ground cinnamon
1 teaspoon sea salt
1/2 cup golden raisins
1/2 cup dried cranberries
1/2 cup unsweetened coconut
2 cups Greek yogurt
2 cups mixed berries, such as blackberries and blueberries
Instructions: Preheat the oven to 250 degrees F. Combine the oats, pecans, sunflower seeds and peanuts in a large bowl. In a separate mixing bowl, combine the sugar, honey, oil, vanilla, cinnamon, salt and 1/4 cup water. Pour the liquid mixture over the oat mix and stir until combined. Pour onto two baking sheets and spread evenly. Bake 40 minutes, stirring halfway through to allow for even browning. Raise the oven temperature to 300 degrees F and continue to bake until golden brown, 20 to 25 minutes. Pour the cooked oat mixture into a bowl and stir in the raisins, cranberries and coconut. Let cool. The granola will keep in an airtight container at room temperature in a cool dry place for up to 3 weeks. In four parfait glasses or a large glass bowl, create alternating layers of granola, yogurt and berries, using a total of 2 cups of the granola.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 72435,"Roasted Clams with Hot Spanish Sauce and Sweet Onion and Grilled Pepper Relish 2 tablespoons olive oil 1 large Spanish onion, coarsely chopped 4 cloves garlic, chopped 1 carrot, peeled, coarsely chopped 1 stalk celery, coarsely chopped 6 cups clam juice 1 cup dry white wine 4 plum tomatoes, halved and roasted in oven until soft Salt and pepper 1 pound linguisa Spanish sausage, blanched 1 pound Spanish chorizo, blanched 2 tablespoons olive oil 2 shallots, finely sliced Tomato/Clam Broth 24 littleneck clams, scrubbed 2 tablespoons cold unsalted butter Salt and freshly ground pepper 1/4 cup finely chopped parsley 1 yellow pepper, grilled, peeled and julienned 1 red pepper, grilled, peeled and julienned 1 Vidalia onion, grilled and thinly sliced 2 tablespoons sherry vinegar 2 tablespoons olive oil Salt and pepper Instructions: For the Clam Broth: Heat olive oil in medium saucepan over medium heat. Add the onions, garlic, carrots and celery and cook until soft. Add the white wine and cook until reduced to 1/4 cup. Add the clam juice and cook until reduced to 3 cups. Add the tomatoes, season with salt and pepper and cook for 5 minutes. Place mixture in a blender and blend until smooth. Strain into a clean bowl. For the Grilled Sausages: Preheat grill pan over high heat. Grill sausages until cooked through and golden brown and crusty on outside. Remove, let rest and slice on bias into 1-inch pieces. For the Clams and the Broth: Heat olive oil in large saucepan. Add shallots and cook until soft. Add tomato/clam broth and bring to a simmer. Add the clams, cover and let cook until all have opened. Remove clams to a bowl with a slotted spoon. Increase the heat to high and cook the broth for 10 minutes, until slightly thickened. Add the butter, salt and pepper and parsley. Place 6 clams and a few pieces of each of the sausage in a bowl. Ladle over the clam broth and top with some of the relish. Serve with French bread. For the Sweet Onion and Grilled Pepper Relish: Combine all ingredients in a medium bowl and season with salt and pepper to taste. ","[Chardonnay, Vermentino, Garnacha, Tempranillo]" 72436,"Mocha Truffles 8 ounces semisweet chocolate, finely chopped (not chips) 1/2 cup heavy cream 2 tablespoons coffee-flavored liqueur 1/3 cup sweet ground cocoa Instructions: Put the chocolate in a medium microwave-safe bowl. Heat the cream over medium-low heat just until it comes to a boil in a small saucepan. Pour the cream over the chocolate and stir once to mix the chocolate and cream together. Cover the bowl with plastic wrap and let stand at room temperature for 5 minutes. Uncover and whisk until smooth and shiny. Microwave for 10 second increments if there are any un-melted pieces of chocolate. Stir in the coffee liqueur. Press a piece of plastic wrap directly against the surface of the chocolate and set aside in a cool place until the chocolate is thick and firm enough to hold its shape when rolled, about 2 hours. Line a baking sheet with parchment. Use 2 spoons to drop small mounds of chocolate onto the baking sheet. Then, with cold hands, roll each truffle between your open palms to make smooth round balls. You may need to run your hands under cool water frequently as you work. Put the cocoa on a plate and roll each truffle until well coated. Refrigerate until very cold. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 72437,"Lemon Pavlovas with Berries 4 egg whites, at room temperature 1 cup superfine baker's sugar 1/4 teaspoon sea salt 1/4 teaspoon cream of tartar 2 tablespoons lemon zest (from 2 large lemons) 1 cup fresh raspberries 1 cup fresh blackberries or blueberries, see Cook's Note 2 tablespoons sugar 1 tablespoon fresh lemon juice 1 cup mascarpone cheese, at room temperature 2 tablespoons sugar 1 teaspoon pure vanilla extract Instructions: Pavlovas: Put an oven rack in the center of the oven. Preheat the oven to 200 degrees F. Line a baking sheet with parchment paper. Set aside. In a stand mixer fitted with the whisk attachment, beat the egg whites until thick, about 2 minutes. With the machine on medium-high speed, gradually add the sugar, about 1 tablespoon at a time. Add the salt, cream of tartar and lemon zest. Increase the speed to high and beat until the mixture holds stiff peaks, about 3 to 4 minutes. Drop 8 (1/2) cupfuls of the mixture onto the prepared baking sheet about 2 inches apart. Using the back of a spoon make a 1 1/2-inch diameter well in the center of each meringue. Bake for 2 hours. Turn off the oven and allow the meringues to cool completely in the oven for 2 hours. Store airtight in a plastic container for up to 1 week. Berries: In a small bowl, toss together the berries, sugar and lemon juice. Refrigerate for at least 1 hour. Cream: In a small bowl, mix together the cheese, sugar and vanilla until smooth. Assembly: Put the meringues on small plates and spoon a dollop of the mascarpone cream into the wells. Top with the berries and serve. Cook's Note: If using blueberries, gently mash them with a fork before mixing with the sugar and lemon juice. Cook's Note: The meringue mixture can also be placed in a pastry bag fitted with a large, plain tip (recommended: Ateco # 9808) and piped onto the baking sheet. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72438,"Black and White Cupcakes 1 1/3 cups chocolate milk 1/2 cup canola oil 3 large eggs One 19.5-ounce package dark chocolate cake mix 3 tablespoons unsalted butter One and a half 7-ounce jars marshmallow creme One 10-ounce bag dark chocolate chips 2/3 cup heavy cream 1 tablespoon light corn syrup Half 12-ounce can whipped vanilla frosting Instructions: Preheat the oven to 350 degrees F. Line twenty-four 2 1/2-inch muffin cups with paper baking cups and set aside. In a large bowl, combine the chocolate milk, oil, eggs and the cake mix; beat with an electric mixer on low speed for 30 seconds. Using a rubber spatula, scrape down sides of the bowl and beat on medium speed for 2 minutes more. Spoon the batter into the prepared muffin cups, filling each two-thirds full. Bake until a wooden pick inserted in the centers comes out clean, 18 to 24 minutes. Remove from the muffin tins and cool on wire racks. For the marshmallow filling, in a large microwave-safe bowl, microwave the butter on high setting (100 percent power) for 20 seconds. Stir in the marshmallow creme. Microwave on medium setting (50 percent power) for 1 minute more. Cool for 2 minutes, and then beat with an electric mixer until smooth. Make a 1/2-inch slit in the bottom center of each cupcake. Spoon the marshmallow filling into a pastry bag fitted with a round tip. Pipe the filling into the slits in the cupcakes. Place the chocolate chips in a medium microwave-safe bowl and set aside. In a small saucepan, combine the cream and corn syrup. Cook over medium heat just until boiling. Pour over the chocolate chips and stir until completely smooth. If not completely smooth, microwave on medium setting (50 percent power) for 2 minutes. Cool until the mixture thickens, about 5 minutes. Dip the cupcake tops into the chocolate mixture. If necessary, use a knife to smooth the tops. Place the cupcakes into another paper liner and let the chocolate harden a bit. Spoon the vanilla frosting into a pastry bag filled with a small round tip. Pipe a line of small loops across the center of each cupcake. Allow the chocolate mixture to set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72439,"Loaded Butterscotch Sauce Sundae 1 stick (8 tablespoons) unsalted butter 1 cup packed dark brown sugar
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon vanilla bean paste
Vanilla ice cream, for serving Blondies, for serving
Chopped roasted salted cashews, for topping
Whipped cream, for serving
Instructions: In a medium saucepan, melt the butter over medium heat. Add the sugar, cream and salt and whisk until combined. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until smooth and thickened, 5 to 10 minutes. Remove from the heat and stir in the vanilla bean paste; the sauce will thicken as it cools. Scoop vanilla ice cream on top of the blondies, then top with the butterscotch sauce, cashews and whipped cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 72440,"Wild Mushroom and Cauliflower Lasagna 2 tablespoons extra-virgin olive oil 1 small Spanish onion, finely diced 2 cloves garlic, finely chopped Pinch of red pepper flakes 3 cups canned plum tomatoes and their juices 2 tablespoons chopped fresh basil Kosher salt and freshly ground pepper 3 tablespoons chopped fresh parsley 1 1/2 teaspoons honey 1 head cauliflower 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 1/4 cup all-purpose flour 5 cups whole milk, heated 1/8 teaspoon freshly grated nutmeg 1/2 cup grated romano cheese 1 ounce dried porcini mushrooms Kosher salt 16 lasagna noodles 1 pound sheep's milk ricotta cheese 1 large egg 3/4 cup chopped fresh parsley, plus more for garnish 3 teaspoons finely chopped fresh thyme 1 cup grated romano cheese Freshly ground pepper 3 tablespoons extra-virgin olive oil 3 cloves garlic, smashed 1 1/2 pounds assorted mushrooms, chopped 2 shallots, finely diced 1 1/4 pounds fontina cheese, coarsely grated Instructions: Make the tomato sauce: Heat the olive oil in a saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until soft, about 8 minutes. Add the garlic and red pepper flakes and cook 30 seconds. Add the tomatoes, breaking them up with a wooden spoon, and the basil and cook until thickened, about 10 minutes. Season with salt and pepper. Transfer to a blender and puree until smooth; return to the saucepan and add the parsley, honey, 1/4 teaspoon salt, and pepper to taste. Make the cauliflower Mornay sauce: Preheat the oven to 350 degrees F. Cut off the cauliflower florets and put in a small roasting pan. Drizzle with the olive oil and season with salt and pepper. Add 1 1/2 cups water to the pan, cover with aluminum foil and bake until very tender, about 1 hour. Remove from the oven. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook 30 seconds. Whisk in 4 cups milk, increase the heat to medium high and bring to a boil, whisking; cook, whisking, until thick, about 5 minutes. Add the cauliflower, reduce the heat to low and cook 5 more minutes. Remove from the heat and let cool slightly, then puree until smooth. Strain into a clean saucepan and bring to a simmer over low heat. Whisk in the nutmeg, cheese, and salt and pepper to taste and cook 1 minute. Thin with some of the remaining 1 cup milk, if needed. Make the lasagna: Soak the porcini mushrooms in 1 1/4 cups boiling water, 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the lasagna noodles and cook 5 minutes; drain and rinse under cold water. Set aside. Preheat the oven to 375 degrees F. Combine the ricotta, egg, 1/2 cup parsley, 1 teaspoon thyme and 1/2 cup romano cheese in a bowl and season with salt and pepper. Heat the olive oil in a saute pan over high heat. Add the garlic and cook 1 minute. Add the assorted mushrooms and cook until soft, about 4 minutes. Add the shallots and cook until golden, about 6 minutes. Drain the porcini mushrooms, reserving the liquid, then coarsely chop and add to the pan; cook 1 minute. Deglaze with the porcini soaking liquid and cook until completely reduced, about 6 minutes. Stir in the remaining 2 teaspoons thyme and 1/4 cup parsley and season with salt and pepper. Remove from the heat. To assemble the lasagna, ladle some of the tomato sauce into a 10-by-14-inch baking dish. Ladle on some of the cauliflower sauce; top with 4 noodles. Top with some of the ricotta mixture, then some of the mushroom mixture, fontina and some of the remaining romano cheese. Season with salt and pepper. Repeat to make 3 more layers, ending with a layer of noodles, cauliflower sauce and romano. Put the dish on a baking sheet, cover with aluminum foil and bake 30 minutes. Uncover and bake until bubbly, 30 to 40 more minutes. Remove from the oven, sprinkle with parsley and let sit 15 minutes before serving. Serve with the remaining tomato sauce. ","[Chardonnay, Barolo, Pinot Grigio, Gavi]" 72441,"Cappuccino of Tea (Tea-Chino) 1 quart water 2 herbal tea bags 1 cup milk Instructions: Bring 1 quart of water to a boil. When the water boils, remove from the heat and add the tea bags. Steep until the whole pot is flavored, about 10 minutes. While the tea is steeping, steam your milk. You can use the steam attachment on an espresso maker, a foamer, or a press. Pour cup of tea, add the foamed milk on top, and serve. ","[Chardonnay, Pinot Grigio, Sparkling wine]" 72442,"Eggplant and Tofu Curry 3 tablespoons vegetable oil 1 medium onion, sliced 5 cloves garlic 1 3-inch piece ginger, peeled 1 jalapeno pepper (remove seeds for less heat) 1 14-ounce can whole plum tomatoes 2 Japanese eggplants, cut into 3/4-inch pieces 1 teaspoon curry powder 1 14-ounce can unsweetened coconut milk 12 ounces firm tofu, cut into 1/2-inch cubes and patted dry 3 cups spinach Kosher salt and freshly ground pepper Rice, for serving (optional) Instructions: Heat 1 tablespoon vegetable oil in a pot over medium-high heat. Add the onion and cook until softened, about 5 minutes. Meanwhile, puree the garlic, ginger, jalapeno and 1 to 2 tablespoons water in a mini food processor until a paste forms. Drain the tomatoes, reserving the juice; coarsely crush the tomatoes in a separate bowl. Add the remaining 2 tablespoons vegetable oil and the eggplant to the pot; cook 2 minutes. Add the garlic-ginger paste and cook, stirring, 2 more minutes. Add the curry powder and tomatoes (but not the juice) and cook, stirring, 1 minute. Add the tomato juice and 1 cup water and cook until slightly reduced, about 3 minutes. Add the coconut milk and tofu; simmer until the eggplant is very tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Season with salt and pepper. Serve with rice, if desired. ","[Syrah, Pinotage, Tempranillo, Barbera]" 72443,"Allium Tossed Salad \Emile
1 head garlic 2 shallots 2 tablespoons olive oil 2 tablespoons rice vinegar 1 teaspoon Dijon mustard 2 teaspoons fresh thyme leaves, stripped from stems and chopped 1/2 teaspoon salt 1/8 teaspoon ground black pepper 1/2 cup olive oil 4 cups mixed greens, soaked in salt water to remove grit, stems and tough spines removed, torn into bite sized pieces, and dried in a salad spinner 1 small red onion, chopped 1/2 cup sliced scallions 1 English cucumber, sliced into 1/8-inch disks 1 pint multi-colored baby heirloom tomatoes, or grape tomatoes, halved 1 avocado, slipped from skin and seed removed, cut into wedges 1/2 cup green garlic-stuffed olives (available in the deli section) 4 hard boiled eggs, peeled and cut into wedges Instructions: Preheat oven to 350 degrees F. Slice the root end off the entire head of garlic and the shallots, and turn them upside down, wrapping them in aluminum foil and molding the foil so it supports them to allow the cut ends to stand upright in the oven. Pour olive oil on the garlic and shallots so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until they are cool enough to handle. Gently squeeze the roasted garlic cloves and shallots from the skins onto a small plate. Through the feed opening of a running blender add, 1 at a time, rice vinegar, mustard, thyme, salt, pepper, roasted garlic cloves and roasted shallots. Then, leaving the blender running, add the olive oil in a slow stream. Taste the dressing and add salt and pepper, as needed. In a mixing bowl, toss the greens with the onion, scallions, and cucumber. Fold in the tomatoes. Transfer to serving dish and top with avocado wedges, garlic stuffed-olives, and hard boiled eggs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72444,"Roasted Carrots 12 carrots 3 tablespoons good olive oil 1 1/4 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 2 tablespoons minced fresh dill or parsley Instructions: Preheat the oven to 400 degrees F. If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender. Toss the carrots with minced dill or parsley, season to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72445,"Lynne's Lemon Bars 1 box lemon cake mix 2 large eggs 1/3 cup vegetable oil 8 ounces cream cheese 1/2 cup sugar 1/4 cup lemon juice Instructions: Preheat oven to 350 degrees. In a large bowl combine cake mix, one egg, and oil. Set aside one cup of mixture. In a greased 9x13-inch baking dish press remaining mixture evenly to form a crust. Bake for 15 minutes. In a separate bowl beat together cream cheese, sugar, lemon juice and other egg until fluffy. Spread over baked crust and sprinkle with reserved batter over the top. Bake for 15 minutes more. Cool completely and cut into bars. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72446,"Grilled Swordfish and Eggplant Salad with Honey-Thyme Vinaigrette 1/4 cup chardonnay vinegar
2 tablespoons honey
1 tablespoon Dijon mustard
2 teaspoons finely chopped fresh thyme, plus 2 teaspoons whole leaves Kosher salt and freshly ground black pepper
1/2 cup extra-virgin olive oil
3 Japanese eggplants, halved
2 small poblano chiles
1 red bell pepper
Canola oil, for brushing
1 1/2 pounds swordfish fillet
1 large bunch watercress, chopped
Instructions: Whisk together the vinegar, honey, mustard, chopped thyme and some salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified. Heat a charcoal or gas grill to high for direct grilling. Brush the eggplant, poblanos and bell pepper with canola oil, scatter over some of the whole thyme leave sand season with salt and pepper. Grill the poblanos and bell pepper until charred all over and somewhat tender, about 5 minutes. Remove from the grill to a bowl, cover with plastic wrap and let steam. Continue to grill the eggplant until charred on both sides and tender, 5 to 8 minutes. Brush the swordfish on all sides with canola oil, scatter the remaining whole thyme leaves on both sides and sprinkle with salt and pepper. Grill the swordfish until charred on both sides and just cooked through, about 5 minutes per side, depending on thickness. Peel, seed and dice the poblanos and bell pepper and transfer to a large bowl. Season with salt and pepper. Add the watercress. Pour some of the dressing around the sides of the bowl, and toss to dress the vegetables. Put the fish on a large platter. Drizzle over the remaining dressing and top with the salad. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72447,"Portobello Bread Pudding 4 tablespoons olive oil 1 tablespoon chopped garlic 2 cups chiffonade of spinach 3 cups day old French bread, cubed in 1/2inch squares 1 pound portobello mushrooms stems removed and caps thinly sliced 1 cup Parmigiano-Reggiano 4 eggs 3/4 cup half and half 3/4 cup heavy cream 1 teaspoon Kosher salt 1/4 teaspoon pepper Instructions: Preheat oven to 350 degrees. Heat 1 tablespoon of olive oil in a skillet. Lightly brown the garlic, remove from heat and toss with the spinach. Place on top of the bread cubes. Return skillet to the heat, add 2 tablespoons olive oil. Sear the portobello slices on both sides and arrange in a circle overlapping on the top of the spinach. Add more olive oil as needed. Sprinkle the cheese on top. Beat eggs and add the half and half, cream, salt and pepper. Pour over top. Bake for 30 minutes ","[Barolo, Barbaresco, Chianti, Rioja]" 72448,"Sweet and Spicy Short Ribs 1/4 cup all-purpose flour 2 tablespoons packed light brown sugar 1 1/2 tablespoons ancho cl powder 2 cloves garlic, minced 2 teaspoons finely chopped fresh thyme Kosher salt and freshly ground pepper 4 pounds bone-in short ribs (about 2 inches thick) 3/4 cup apple butter 1/4 cup yellow mustard 1/4 cup ketchup 1 cup apple cider 3 carrots, thinly sliced 5 scallions (white and light green parts only), thinly sliced Cornbread, for serving Instructions: Combine the flour, brown sugar, cl powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top. Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours. Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 72449,"Strawberry and Rhubarb Shortcakes 1 pound strawberries, hulled and thinly sliced 2 to 4 tablespoons granulated sugar (start with 2 tablespoons, add more if the berries aren't very sweet) 3 cups all-purpose flour, plus more for dusting 2 tablespoons baking powder
1/2 cup granulated sugar
1 to 1 1/2 teaspoons finely ground black pepper, optional
1 1/2 teaspoons fine salt
6 tablespoons cold unsalted butter, cut into cubes
1 1/2 cups rhubarb, cut into 1/2-inch dice (2 to 3 stalks)
1/2 cup cold milk, plus 2 tablespoons for brushing 1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 cup turbinado sugar
Whipped cream, for topping
Instructions: For the macerated strawberries: Combine the strawberries and sugar in a medium bowl. Toss to combine. Cover with plastic wrap and refrigerate 1 to 2 hours. For the shortcakes: Preheat the oven to 400 degrees F. In a medium bowl, whisk together the flour, baking powder, sugar, salt, and pepper if using. Using a bowl scraper or your fingers, work in the butter until the mixture resembles a coarse meal (using your fingers will create a more cake-like texture). Add the rhubarb and toss to coat; make a well in the center. Combine the 1/2 cup milk, the cream and the vanilla, and pour this into the well. Mix just until combined. Turn the dough out onto a floured surface and knead 5 or 6 times, then roll into a 3/4-inch-thick disc. Cut out rounds using a 3-inch biscuit cutter; make sure you don't twist the cutter, otherwise you'll squish the sides and the shortcakes won't rise. Knead the scraps together, re-roll and cut out rounds until all the dough has been used. Place the rounds, bottom-side up, on a parchment-lined baking sheet. Brush each with milk and sprinkle with turbinado sugar. Bake until the tops are golden brown, about 25 minutes. Let cool completely on the baking sheet. With a serrated knife, cut the shortcakes in half horizontally and place on a serving plate. Top the bottom halves with macerated strawberries and whipped cream, and cover with the top halves. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72450,"Turbot en Papillote 1 cup julienned fennel bulb 1/3 cup coarsely chopped Tomato Confit 1/4 cup coarsely chopped pitted Nicoise olives 2 teaspoons bottled capers, rinsed 1 large egg, separated 1 tablespoon heavy cream 4 (12-inch square) pieces of parchment paper 4 (6-ounce) portions turbot fillets, skin removed 1/2 cup dry vermouth 1/2 teaspoon fine sea salt mixed with 1/8 teaspoon freshly ground pepper 4 tablespoons vegetable oil 6 whole salted anchovies (about 1 1/2 ounces), available at Italian or Greek food stores 4 ounces (1 stick) unsalted butter, softened 1 teaspoon minced shallots 1 teaspoon chopped fresh thyme 1/2 teaspoon fine sea salt 1/2 teaspoon fresh lemon juice 1/8 teaspoon minced garlic 1/8 teaspoon freshly ground white peppe Instructions: Bring a medium saucepan of lightly salted water to a boil and add the fennel. Cook for 1 minute. Drain, rinse under cold water, and drain again. Place in a bowl and add the Tomato Confit, olives, and capers. Mix well and set aside. In a small bowl, beat the egg white until foamy. In another small bowl, beat the egg yolk and heavy cream. Set the two bowls aside. Fold each piece of parchment paper in half. Using scissors, cut each folded piece of paper into a wide, plump heart shape (each opened heart should be about 12 inches across its widest point). Place a opened parchment heart on your work surface, with the fold running vertically. Leaving a 1-inch border, spread one side of the heart with 1 tablespoon anchovy butter. Top with 1 turbot fillet, one-fourth of the fennel mixture, 2 tablespoons vermouth, and 1 additional tablespoon of anchovy butter. Season with the salt and pepper mixture. Brush the outside edge of the heart with the beaten egg white. Fold the unbuttered side of the parchment heart over to cover the fish. Using tight interlocking folds, close the edges of the paper heart. Place on a baking sheet. Repeat with the remaining ingredients. Brush the tops of the papillotes with the egg yolk mixture. Refrigerate for 1 hour. Preheat the oven to 375 degrees F. You will need 1 large skillet for each papillote. Place 1 tablespoons of oil in each skillet, and heat over medium heat. Add 1 papillote to each skillet and cook for 3 to 4 minutes, until the undersides are deeply browned. Transfer the skillets to the oven and bake until the top of the papillate is browned, about 5 minutes. To serve, cut open each papillote and transfer the contents, including all the juices, to warmed dinner plates Rinse the anchovies well to remove their salt. Run your thumbnail along the backbone of each anchovy to remove the fillets. Discard the bones and mince the fillets into a paste. Transfer the paste to a small bowl and mix in the remaining ingredients. (The anchovy butter can be prepared up to 1 day in advance, covered and refrigerated. Remove from the refrigerator and let stand until softened before using.); ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72451,"Chocolate\u2013Chocolate Chip Pound Cake 2 sticks salted butter, at room temperature, plus more for the pan 1 2/3 cups all-purpose flour, plus more for the pan 1/3 cup heavy cream 1/2 cup unsweetened Dutch-process cocoa powder 3 large eggs, plus 1 egg yolk, at room temperature 2 teaspoons pure vanilla extract 1 1/4 cups organic cane sugar
1/2 cup mini chocolate chips Confectioners' sugar, for dusting Instructions: Make the pound cake: Preheat the oven to 350?. Butter the bottom and sides of a 9-by-5-inch loaf pan, then line with parchment paper in two overlapping strips, leaving an overhang. Butter the parchment and lightly dust with flour, tapping out the excess. Microwave the heavy cream in a small microwave-safe bowl until steaming, about 1 minute. Pour over the cocoa powder in a medium bowl and stir to make a thick smooth paste; let cool.
Whisk the eggs, egg yolk and vanilla in a medium bowl until frothy; set aside. Beat the butter and cane sugar in a large bowl with a mixer on medium speed until well combined, 1 to 2 minutes. Scrape down the bowl and increase the mixer speed to medium high. Beat until pale and fluffy, 6 to 7 minutes.
Add the cocoa mixture to the butter mixture; beat until well combined, 1 minute. Reduce the mixer speed to low and beat in the flour until just combined. Gradually add the egg mixture and beat until combined. Scrape down the bowl, increase the speed to medium and beat until smooth and fluffy, about 30 seconds. Stir in the mini chocolate chips.
Transfer the batter to the prepared pan and smooth the top. Bake until the top springs back when gently pressed and a toothpick inserted into the center comes out clean, 1 hour 10 minutes to 1 hour 20 minutes. Transfer to a rack and let cool 10 to 15 minutes in the pan. Lift the cake from the pan and remove the parchment; return the cake to the rack to cool completely. Dust with confectioners' sugar just before serving. ","[Pinot Noir, Merlot, Cabernet Sauvignon, Zinfandel]

" 72452,"Meyer Lemon Cardamom Crinkle Cookies 9 ounces all-purpose flour (about 1 3/4 cups), sifted 2 teaspoons ground cardamom 1 1/2 teaspoons baking powder Sea salt Zest of 4 Meyer lemons 1/2 cup powdered sugar 8 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 extra-large eggs 3/4 teaspoon pure vanilla extract Instructions: Preheat the oven to 350 degrees F. Set out 2 sheet pans. Whisk to combine the flour, cardamom, baking powder, 1/2 teaspoon salt, and lemon zest in a large bowl and set aside.
Sift the powdered sugar into another bowl to ensure there are no lumps and set aside.
In an electric standing mixer fitted with the paddle attachment, spread the butter around the bowl by mixing on low for about 20 seconds. Bump the speed up to medium low, and slowly stream in the granulated sugar. Cream the butter and sugar on medium speed for about 2 minutes.
(We are cutting little holes in the butter with the abrasive sugar, and those little holes will expand from the leavening properties of the baking powder during baking so we can get that soft cakey texture for the cookies.)
Scrape down the bowl with a spatula, add the eggs one at a time, and mix on medium until incorporated. Add the vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Mix on low speed until the flour disappears.
Use a number 40 (1 1/2 tablespoons) scoop to portion out your cookies, then roll the portioned dough into small balls. Roll the balls in the sifted powdered sugar, and place on the sheet pan at least 2-inches apart.
Bake for 13 to14 minutes, until the surface of the cookies have cracked and puffed up. The cookies will not be browned. Cool the cookies on a wire rack and serve.
Creaming the butter and sugar together is such an important step. This method ensures that the cakey tender texture characteristic of this cookie is achieved. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72453,"Brown Butter Pecan Pie Crust: 1/2 cup (1 stick) unsalted butter, plus more for brushing 1 1/4 cups unbleached all purpose flour 1 teaspoon golden brown sugar 1/2 teaspoon salt 2 tablespoons chilled water Filling: 6 tablespoons (3/4 stick) unsalted butter 2 eggs 2/3 cup firmly packed golden brown sugar 1/4 cup pure maple syrup 1/4 cup corn syrup 1/4 cup whipping cream 3/4 cup Diamond of California? shelled pecans, toasted 3/4 cup Diamond of California? chopped pecans, toasted Instructions: Make the crust: Melt the butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Pour the butter into a small bowl and freeze until firm, about 15 minutes.\n\nButter a 9-inch (not deep dish) pie pan lightly with butter. Combine the flour, sugar and salt in the bowl of the food processor. Cut the frozen butter into quarters and add it to the flour mixture; process until mixture resembles moist sand. Add the water and process just until moist clump form. Using fingertips, press the dough evenly onto bottom and up sides of prepared pan. Crimp the edges decoratively if desired.\n\nMake the Filling: Melt Butter in heavy small saucepan over medium heat. Continue to cook, stirring occasionally until butter turns golden brown (nut colored), about 4 minutes (do not burn.) Remove from heat and let stand until cooled but not set, about 10 minutes.\n\nPosition the rack in the bottom third of the oven and preheat to 375°F. Whisk the eggs, brown sugar, and salt until well blended in a medium bowl. Stir in both syrups, cream and browned butter. Mix in the pecans. Pour the mixture into an unbaked piecrust. Bake until the crust is golden brown and the filling is set, about 35 minutes. Cool completely. (Pie can be made 1 day ahead. Cover loosely and store at cool room temperature.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72454,"Grilled Lobster with Salsa Rosa 3 tablespoons olive oil 6 shallots, finely chopped 2 cloves garlic, minced 3 red and 3 green jalapeno chiles, stemmed, seeded and chopped 2 teaspoons ground cumin 2 teaspoons paprika 1/2 teaspoon cayenne pepper Juice of 2 limes, about 4 tablespoons 2 to 4 tablespoons unsalted butter, or to taste 1 to 2 teaspoons sea salt 1 teaspoons freshly ground black pepper 4 live lobsters, 1 1/2 pounds each 2 limes, quartered, for garnish Instructions: Heat a wide saute pan over medium heat and add the olive oil. Saute the shallots for 3 to 5 minutes, or until slightly golden. Add the garlic and chiles and saute, stirring constantly, for 1 minute more. Add the cumin, paprika and cayenne and cook, stirring, for about 2 minutes more, until the aromas are released but the spices are not burned. Remove pan from heat and add lime juice, butter to taste, salt and pepper. Set the mixture aside while you preheat a broiler or prepare a grill for highheat cooking. Cut lobsters in half lengthwise and season with salt and pepper. Grill at high heat for approximately 8 minutes, shell side down. Then reduce the heat or move the lobsters away from the hottest part of the fire, rotating them 180 degrees to help them cook evenly, but keeping the shell side down. Grill at low heat for 5 minutes more. Spoon the spice mixture over the lobsters at the end of grilling for the last few minutes. Serve immediately with plenty of lime wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72455,"Warm Roasted Red Beet Tarte Tatin 4 large red beets, washed and trimmed 16 ounces commercial puff pastry (thawed if frozen) or homemade puff pastry 8 ounces unsalted butter 1 cup sugar Serving suggestion: Baby arugula salad in hazelnut vinaigrette, and goat cheese or Herbed Chevre, recipe follows. 1 1/2 cups fresh chevre, warmed to room temperature 1 teaspoon finely minced shallots 1/4 teaspoon finely minced garlic 2 tablespoons white truffle oil* 2 tablespoons extra-virgin olive oil 1/2 cup finely minced mixed fresh herbs (parsley, chives, thyme, tarragon) Freshly ground black pepper Instructions: Preheat oven to 350 degrees F. Wrap the beets in foil and roast them until they are easily pierced with a knife, about 1 1/2 hours. Allow the beets to cool slightly then peel them using a paring knife. Cut off the stem and root end of each beet, leaving each with 2 flat sides. Slice the beets in half horizontally creating 8 disks. Using a 3-inch round cookie cutter, punch out a circle from each half. Set aside the 8 beet circles. Turn the oven up to 425 degrees F. Roll out the pastry very slightly so that it is an even thickness. Cut the pastry into 8 (3 1/4-inch) rounds. Wrap the rounds in plastic and chill well. Prepare the caramel (see Cook's Note below). Place the pie tins on a large baking sheet. Combine the butter and sugar in a heavy-bottomed stainless steel pan. Melt the mixture over high heat. Cook the caramel until it is almost chestnut brown then remove it from the heat. Quickly but very carefully ladle or pour enough hot caramel into each pie tin to just cover the bottom. Allow the caramel to cool and harden. Slice each beet round diagonally 3 or 4 times and divide the slices between the tart tins. Cover each tin with a round of puff pastry. Bake the tarts in the oven until the pastry is puffed and golden, about 20 minutes. Remove the tarts from the oven and allow them to cool for about 5 minutes (the caramel should still be hot and soft but not molten?if it cools too long just reheat the tarts long enough to melt the caramel). Carefully turn out each tart onto a plate, letting the juice and caramel run onto the plate. The pastry should be on the bottom and the red beet on top. Serve warm, garnishing each plate with a quenelle of goat cheese or Herbed Chevre. Cook's note: Making the caramel for the bottom of the tart pans is a dangerous process. The caramel gets very hot and can cause serious burns. Be careful! To clean caramel-coated pots and spoons: Boil water in the pot and submerge spoons and ladles. The caramel will soften and is then easy to wash away. Again, be careful. Available at gourmet stores Combine the chevre, shallots, garlic, truffle oil, and olive oil in a food processor or mixer. Pulse or mix just until the ingredients are combined. By hand, fold in the mixed herbs. Transfer the cheese to a bowl, cover with plastic and refrigerate until ready to use. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 72456,"Microwave Artichokes 2 globe artichokes, about 8 to 12 ounces each Melted butter and lemon wedges if you are serving them hot Vinaigrette or salad dressing, if you are serving them chilled Instructions: Cut off stem and with a sharp knife trim the base so artichokes sit flat. Make a cut across the top of the leaves, parallel to the base. With scissors, trim the leaves so they have straight edges. To cook conventionally, bring a large shallow pan of salted water to a boil. Submerge artichokes, cover tops with a heat proof heavy plate to keep them submerged and cook for 35 to 45 minutes or until a leaf in middle can be pulled out easily. Drain them upside down so water runs out. To cook in microwave, wrap each one individually in microwavable plastic wrap and set them in a round plate. Microwave for 10 minutes or until a center leaf can be pulled out easily. Remove plastic wrap (carefully; it will be hot). Serve as is, with each person pulling out a leaf and dipping it in melted butter, or remove cone of dinner leaves in one fell swoop and reserve them for later. With a small spoon scoop out choke. Replace cone of leaves, upside down and serve with melted butter seasoned with lemon or vinaigrette. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72457,"Chicken With Arugula Pesto Kosher salt 6 ounces orecchiette (about 1 1/2 cups) 1/2 pound green beans, trimmed and cut into pieces 1/3 cup grated parmesan cheese 2 tablespoons extra-virgin olive oil 1 teaspoon finely grated lemon zest 3 cups baby arugula 1/2 cup firmly packed fresh parsley 2 tablespoons almonds or hazelnuts, toasted 1 tablespoon fresh lemon juice 4 small skinless, boneless chicken breasts (about 1 1/4 pounds) 2 medium tomatoes, halved 2 teaspoons whole-wheat breadcrumbs Instructions: Bring a pot of salted water to a boil. Add the pasta and cook as the label directs; about 3 minutes before the pasta is done, add the green beans. Drain the pasta and beans and rinse under cold water. Toss with half of the cheese, 1 tablespoon olive oil, the lemon zest and salt.
Preheat the broiler. Puree the arugula, parsley, nuts, lemon juice, 3 tablespoons water, the remaining cheese and 1 tablespoon olive oil, and salt to taste in a food processor. Transfer to a bowl.
Place the chicken breasts between two pieces of plastic wrap and pound to about 1/2 inch thick. Transfer to a foil-lined baking sheet and season with salt. Rub all over with 1/4 cup of the arugula pesto and broil, turning once, until cooked through, 4 to 5 minutes per side.
Arrange the tomatoes cut-side up on another baking sheet and broil 2 minutes. Spread each with some pesto and sprinkle with the breadcrumbs. Broil until golden, 1 more minute. Serve the chicken, tomatoes and pasta salad with the remaining pesto.
","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]

" 72458,"Crab Louis 1 quart crisp, coarsely shredded lettuce 1 pound fresh-cooked crab meat, well picked over (Dungeness, lump, or backfin) 4 tomatoes, quartered 4 hard-cooked eggs, peeled and quartered 1 cup mayonnaise 1/3 cup ketchup 1/4 cup heavy cream, whipped 2 tablespoons finely grated scallions 2 tablespoons minced parsley 2 tablespoons minced green bell pepper 2 teaspoons lemon juice 1 teaspoon prepared horseradish Pinch salt Instructions: On 4 luncheon-size plates, make beds of lettuce. Mound crab on top. Combine dressing ingredients and spoon over crab, then garnish each plate with tomatoes and hard-cooked eggs. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 72459,"Carrot Salsa 2 cups shredded carrots (from 2 to 3 medium carrots) 3 tablespoons finely diced red onion 1/2 cup chopped fresh cilantro 1/2 to 1 jalape?o, finely diced Grated zest of 1/2 lime, plus 2 tablespoons fresh lime juice 2 tablespoons extra-virgin olive oil Kosher salt Blue corn tortilla chips, for serving Instructions: Put the carrots in the bowl of a food processor and pulse until finely chopped. Transfer to a bowl and toss with the red onion, cilantro, jalapeno, lime zest and juice, olive oil and 1/2 teaspoon salt. Refrigerate until juicy, about 15 minutes. Serve with the chips.
","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 72460,"Classic Pizza Margherita 1 package Johnsonville? Mild Italian Sausage Links 1 package Refrigerated Pizza Dough 3 Tbsp. Extra Virgin Olive Oil 1 Tbsp. Garlic, minced 1 Tbsp. Parsley, minced 1 Tbsp. Oregano Sea Salt & Pepper 8 Roma Tomatoes, sliced (divided - save 10 slices for the top) 1/2 Medium Red Onion, minced 2 cups Sargento? Classic Shredded Mozzarella Cheese 1 cup Fontina Cheese, shredded 10 Fresh Basil Leaves (divided) 1/2 cup Sargento? Artisan Blends Shredded Parmesan Cheese Instructions: Preparation Instructions: Position oven rack on lowest shelf and preheat to 425 degrees F. Lightly oil a pizza pan. Roll out dough as thin as possible. Let rest 10 minutes. In a small skillet, heat 1 tablespoon oil and saute sausage until browned. Remove from pan and coin slice. In the same pan, saute onion and parsley to golden, then stir in garlic and oregano for a few seconds. Add tomatoes to pan, crushing them as they are mixed (do not substitute crushed tomatoes). Boil, stirring 5 minutes or until thick. Spread sauce over crust, sprinkle with half the basil, Mozzarella, Fontina, sausage, the remaining slices of tomatoes and finally the olive oil. Finish with generous pepper and a little sea salt. Bake for 10 minutes. Using a spatula and an oven mitt, slip the pizza off the pan directly onto the oven rack, bake for two minutes. Slip pizza back onto pan, remove from oven. Sprinkle with the remaining fresh basil and parmesan cheese, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72461,"Frosted Butter Cookies em Cookies: /em Crisco? Original No-Stick Cooking Spray 1/2 stick Crisco? Baking Sticks Butter Flavor All-Vegetable Shortening or 1/2 cup Crisco? Butter Flavor All-Vegetable Shortening 3/4 cup sugar 1 tbsp. milk 1 large egg, lightly beaten 1/2 tsp. vanilla extract 1/4 tsp. salt 1/4 tsp. baking powder 1 1/4 cups Pillsbury BEST? All Purpose Flour Frosting: 1 lb. powdered sugar, about 4 cups 1/3 cup milk 1 tsp. vanilla extract Few drops food coloring, if desired (optional) Instructions: Cookies: HEAT oven to 375 degrees F. Spray baking sheets with no-stick cooking spray. COMBINE 12 cup shortening, sugar and milk in large bowl; beat at medium speed until well blended. Beat in egg and vanilla extract. COMBINE flour, salt and baking powder in medium bowl. Beat into shortening mixture at low speed until well blended. Drop level measuring tablespoonfuls 2 inches apart onto prepared baking sheets. BAKE 7 to 9 minutes. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely. Frosting: COMBINE shortening, powdered sugar, milk and vanilla extract in large bowl; beat at low speed 15 seconds. Scrape bowl. BEAT at high speed 2 minutes, or until smooth and creamy. Tint frosting to desired shade with food coloring if using. Frost cookies. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 72462,"The Heater 2 teaspoons vegetable oil Chopped onions, optional Chopped jalapeno peppers, optional 8 ounces imported steer rib-eye steak, sliced very thin 3 slices jalapeno Cheddar 3 ounces hot sauce 1 freshly baked Italian roll Instructions: Add the oil to a large skillet over meadium-high heat and cook the onions and jalapeno peppers, if using, until soft. Add the beef and cook through. Beware, the meat cooks quickly so don't crisp or burn the meat. Add the hot sauce, place the cheese on top of the meat and let it melt thoroughly. Transfer to the roll and serve. ","[Malbec, Zinfandel, Tempranillo]" 72463,"Beef and Butternut Squash Stew 3 tablespoon olive oil 1 onion, peeled and chopped 2 cloves garlic, chopped 1 tablespoon minced fresh rosemary 1 tablespoon chopped fresh thyme 2 pounds stew beef, cut into 2-inch cubes 1/2 teaspoon salt, plus more to taste 1/2 teaspoon freshly ground black pepper, plus more to taste 2 tablespoons all-purpose flour 1 cup Marsala wine 1 pound butternut squash, trimmed and cut into 2-inch cubes 1/4 cup chopped sun-dried tomatoes 3 to 4 cups beef broth 2 tablespoons fresh chopped flat-leaf parsley Crusty bread, for serving Instructions: In a large soup pot heat 3 tablespoons of olive oil over medium heat. Add the onions, garlic, rosemary, and thyme and saute until the onions are tender, about 2 minutes. Toss the beef cubes in salt and pepper and flour. Turn up the heat to med-high and add the beef to the pot. Cook until the beef is browned and golden around the edges, about 5 minutes. Add the Marsala wine. Using a wooden spoon, gently stir up all the brown bits off the bottom of the pan. Add the butternut squash and sun-dried tomatoes and stir to combine. Add enough beef broth to just cover the beef and squash. Bring the stew to a boil over high heat, then reduce the heat to low and simmer, covered, for 1 hour. Season the stew with additional salt and pepper to taste. Sprinkle with the chopped parsley. Serve with crusty bread alongside. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 72464,"Bechamel Sauce 3 tablespoons butter 1/2 small white onion, cut into 1/2-inch dice Kosher salt 3 heaping tablespoons all-purpose flour 1 quart milk Pinch grated nutmeg 1 bay leaf 1/2 cup grated Parmigiano-Reggiano Instructions: Add the butter and onion to a large saucepan over medium heat. Season the onions with salt, to taste, and cook until they become translucent and very aromatic. Add the flour and cook until the flour and butter resemble wet sand, about 3 to 4 minutes. Gradually, whisk in the milk until incorporated. Add the bay leaf and nutmeg and season with salt, to taste. Slowly bring the milk/flour mixture to a boil, stirring frequently to prevent scorching on the bottom. Be sure that the milk comes to a boil or the flour will not cook out and you will be left with a very objectionable starchy feeling on your tongue. Once the sauce has come to a boil and has thickened, remove it from the heat. Discard the bay leaf. Stir in the grated Parmigiano, taste and adjust seasoning, if needed. Use right away or refrigerate, covered, until ready to assemble dish. Creamy! ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 72465,"Arroz con Leche 1 cup long-grain white rice 2 cinnamon sticks 1 tablespoon lemon zest 3 whole cloves 4 cups water 1 egg 3 cups whole milk 1 (12-ounce) can sweetened condensed milk 1 tablespoon vanilla extract 1/2 cup raisins, optional Instructions: Soak the rice, cinnamon sticks, lemon zest and whole cloves in the water in a heavy saucepan for 1 hour. After soaking, bring the rice mixture to a boil on high heat, uncovered. When it starts to boil (about 5 minutes), lower the heat to medium and cook for 10 to 12 more minutes or until water is almost evaporated. While rice is cooking, beat the egg in a bowl. Add the milk and stir well to mix. Add the egg mixture, vanilla extract and condensed milk to the rice and cook over medium-low heat, stirring carefully, until it thickens slightly or until desired consistency, about 25 to 35 minutes. Let cool uncovered. Note: be aware that as the rice cools it thickens. The finished product will be thinner than traditional rice pudding. ","[Chardonnay, Rioja, Tempranillo, Barbera]" 72466,"Braised Chickpeas with Squash 1/4 cup extra-virgin olive oil 1 large onion, chopped 2 large or 4 small carrots, chopped 2 stalks celery, chopped Kosher salt Pinch of cayenne pepper Freshly ground black pepper 4 cloves garlic, minced 1 cup dry red wine 1 small butternut squash (about 1 pound), peeled and cut into 1 1/2-inch cubes 1 14-ounce can diced tomatoes 2 cups vegetable broth 2 15-ounce cans chickpeas, drained and rinsed 2 sprigs rosemary 2 bay leaves
Chopped fresh parsley, for topping Bread, for serving Instructions: Preheat the oven to 350?. Heat the olive oil in a large Dutch oven over medium heat until it shimmers. Add the chopped onion, carrots, celery and a pinch of salt and cook, stirring occasionally, until soft, 10 to 12 minutes. (Alternatively, you can work in a non-ovenproof pot and transfer your mixture to a baking dish when it\u2019s time to move it to the oven.) Add the cayenne, a few turns of pepper and the garlic to the pot and cook another minute, until fragrant. Add the wine and cook until it\u2019s reduced by half, 3 to 4 minutes. Add the squash, tomatoes, broth, chickpeas, rosemary and bay leaves; give everything a stir. Cover the pot, transfer to the oven and braise until the chickpeas are soft and the squash is tender, about 2 hours. Discard the bay leaves and rosemary sprigs before serving. Top with parsley, serve with bread and enjoy! ","[Barolo, Barbaresco, Rioja, Syrah]

" 72467,"Ricotta-and-Taleggio-Filled Ravioli with Wild Mushroom Sauce 1 pound all-purpose flour (about 3 3/4 cups), plus more for dusting 5 large eggs 1/4 cup extra-virgin olive oil Kosher salt Semolina or polenta, for the baking sheet Extra-virgin olive oil, for drizzling 1/2 cup pancetta lardons 3 cloves garlic, smashed and chopped 1 cup cremini mushrooms, stems removed and caps diced small 1 cup oyster mushrooms, stems removed and caps diced small 1 cup shiitake mushrooms, stems removed and caps diced small Kosher salt 1/2 cup white wine 2 cups sheep's milk ricotta cheese 1 cup grated Parmigiano-Reggiano 1 cup diced taleggio cheese 2 large eggs 1/4 cup chopped fresh parsley 1 cup chicken stock 4 tablespoons unsalted butter Kosher salt 3 to 4 leaves sage, cut into thin ribbons 1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish Instructions: For the dough: Mound the flour on a large cutting board and make a wide well in the middle. Add the eggs and olive oil and season with 1/2 teaspoon salt. Beat the eggs with a fork, then use the fork to break the wall of the well and incorporate the flour into the eggs. Gather the dough into a ball; don't worry if there are lumps. Using the heels of your hands, push the dough away from you, then fold it back over itself and push again (put your whole body into it!). Continue kneading until the dough is smooth and supple, 10 to 15 minutes. Wrap the dough in plastic wrap and let rest at least 1 hour at room temperature. For the filling: Drizzle olive oil into a large deep pan. Add the pancetta, place over medium-low heat and cook until crisp. Add the garlic and cremini, oyster and shiitake mushrooms, season with salt and saute until the mushrooms are soft and golden, about 5 minutes. Add the white wine and let cook until completely reduced. Remove from heat and let cool slightly. Mix the ricotta Parmigiano-Reggiano and , taleggio in a large bowl. Stir in the mushroom mixture, eggs and parsley and season with salt. Transfer the filling to a large pastry bag and refrigerate if not using immediately. Cut the dough into four pieces. Flatten one piece slightly, then run it through the widest setting on a pasta roller twice, dusting with flour in between if it feels sticky. Fold the length of dough into thirds and run it through the roller two to three more times. Continue running the dough through the roller, reducing the width setting between each run, until you reach the second-to-last setting and the dough is about 1/16 inch thick. Repeat with the remaining pieces of dough. Layer half of the dough sheets between parchment paper, wrap in plastic wrap and freeze for up to 1 month (you'll only need half of the dough for the ravioli recipe). For the ravioli: Place the lengths of dough on a floured surface. Lightly brush the lower half of each strip (the part closest to you) with water. Snip the corner off the pastry bag; pipe 1-inch balls of filling, 2 inches apart, onto the lower half of each strip. Fold the dough over the filling to meet the bottom edge. Press around each ball of filling with your index fingers, making sure there are no air bubbles. Cut out the ravioli using a 2-to-3-inch round fluted cutter. Pinch around the cut edges of the raviolis and transfer to a baking sheet dusted with semolina. For the sauce: Add chicken stock and butter to a large deep pan, season with salt and cook until the sauce is thickened, reduced by half and looks velvety. Season with more salt, if necessary. Bring a large pot of well-salted water to a boil; add the ravioli and cook 3 to 4 minutes. Transfer with a skimmer or slotted spoon to the pan with the sauce. Bring the sauce to a boil, shaking the pan. Sprinkle in the sage and remove from the heat. Add the Parmigiano-Reggiano and swirl to combine. Serve garnished with more Parmigiano-Reggiano. ","[Barolo, Barbaresco, Dolcetto, Nebbiolo]" 72468,"Castnet's Oyster Po'boy Vegetable oil 5 cups yellow corn flour 70 oysters, shucked Fresh seasoning salt or Louisiana Cajun seasoning 1 (36-inch) Leidenheimer bread baguette or any baguette or hoagie loaf Mayonnaise Lettuce leaves Tomato slices Pickles Ketchup, optional Hot sauce, optional Instructions: Preheat the oil to 350 degrees F in a deep-fryer or large pot. Make a large mound with the yellow corn flour. Using a sieve, drain the freshly shucked oysters of excess fluid and place on top of the flour mound. Coat the oysters completely with the yellow flour, making sure there are no wet spots on the oysters themselves. Sift any excess flour from the oysters and place into the fryer. Deep fry until golden brown, about 3 minutes. Remove and dust with the seasoning salt. Cut the baguette into 2 separate pieces. Spread mayo on half of the baguette (and ketchup and hot sauce, if using) and layer with some lettuce, tomatoes and then some pickles. Place the fried oysters on the other side of the baguette, before joining the 2 halves. Cut each baguette in half again and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 72469,"Maple Butter Kiss Ice 1 1/2 oz. vodka 1/2 oz. DeKuyper Buttershots liqueur or butterscotch schnapps 1/4 oz. real maple syrup 1 oz. half-and-half Fresh-ground nutmeg Instructions: Pour liquid ingredients into a cocktail shaker filled with ice. Shake vigorously. Strain into a martini glass and top with fresh-ground nutmeg. ","[Chardonnay, Brut Champagne, Sparkling Moscato]" 72470,"The Ultimate Cheesy and Spicy Reuben Brats Three 12-ounce bottles hard apple cider 1 stick (8 tablespoons) unsalted butter
1 large onion, sliced
10 spicy bratwurst 2 cups sauerkraut, thoroughly drained
2 teaspoons caraway seeds
18,000 Island Dressing, recipe follows 10 New England-style split-top buns, buttered and griddled on the outside
Swiss Cheese Sauce, recipe follows 1/4 cup sliced chives, for garnish
Thinly sliced Fresno cl peppers, for garnish, optional
1 cup mayonnaise 1/4 cup ketchup
2 tablespoons sliced pickled jalapenos
1 teaspoon Dijon mustard
1/4 teaspoon granulated garlic
Kosher salt
One 12-ounce can evaporated milk 4 ounces Swiss cheese, freshly grated 1 tablespoon cornstarch 4 ounces white American cheese, sliced
Kosher salt and freshly ground black pepper Instructions: Prepare a grill for medium-high heat on one side and low heat on the other side. Prepare the brat hot tub: In a 12-by-10-inch aluminum roasting pan, combine the hard cider, butter and onions. Place on the hot side of the grill. Grill the brats on the cool side of the grill with the lid closed until the internal temperature of the brats reaches 160 degrees F, 12 to 15 minutes per side. Transfer the brats to the brat hot tub, close the grill and simmer for 10 to 15 more minutes. Put the sauerkraut and caraway seeds in a small flameproof skillet and place directly on the grill until just warmed through, about 5 minutes. Remove from the heat, add 1 cup of the 18,000 Island Dressing and toss to combine. For assembly: Nestle a bratwurst and a couple slices of the braised onions into each bun. Smother in warm Swiss Cheese Sauce, then top with some of the kraut mixture. Garnish with sliced chives and thin slices of Fresno pepper if using. In a food processor, add the mayonnaise, ketchup, jalapenos, Dijon, garlic and some salt. Puree, taste and adjust the seasoning if necessary. Set a medium saucepan over low heat and add the evaporated milk. Toss the Swiss cheese and cornstarch together in a bowl until totally coated. Whisk the Swiss and American cheese into the saucepan and heat, stirring constantly, until the cheese is completely melted, about 5 minutes. Season with salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72471,"Round 2 Recipe - Italian Fried Chicken 2 large eggs 1/2 cup milk 1 cup cornmeal 2 tablespoons Italian seasoning 1/4 cup Parmesan 2 each chicken legs, thighs, and wings leftover from Chicken Scaloppine, recipe follows Kosher salt and freshly ground black pepper 2 cups canola oil, for frying 1 (4 to 5-pound) whole chicken, cut into parts 1 teaspoon poultry seasoning Kosher salt and freshly ground black pepper 1/2 cup all-purpose flour 2 tablespoons canola oil 2 tablespoons unsalted butter 1 (14.5-ounce) can chicken broth 2 tablespoons lemon juice 1 tablespoon chopped fresh parsley leaves 1 tablespoon chopped fresh basil leaves Instructions: Preheat the oven to 350 degrees F. Break the eggs into a shallow dish and add the milk. Whisk together until well combined. In another shallow dish mix together the cornmeal, Parmesan, and Italian seasoning. Season the chicken with salt and pepper, to taste. Dip the chicken pieces into the egg and milk mixture. Next, dredge the pieces into the cornmeal mixture coating them generously and put them on a large plate. In a large skillet, heat the oil over medium-high heat to 360 degrees F. (Dip the end of a wooden spoon into the oil: if bubbles form, the oil is ready for frying.) Fry the chicken until golden brown, about 4 to 5 minutes per side. Remove the chicken pieces to a plate lined with a brown bag to soak up the excess oil. Transfer to a baking sheet and finish cooking them in the oven, about 20 minutes. Arrange on a serving platter and serve. Reserve the legs, thighs, and wings of the chicken for the round 2 recipe Italian Fried Chicken. Remove the bones and skin from the breasts and slice, in half, lengthwise. Pound the 4 pieces between sheets of plastic wrap to flatten them, about 1/4-inch thick. Sprinkle with poultry seasoning and season with salt and pepper, to taste. Coat the chicken with the flour, shaking off any excess. In a large skillet over medium-high heat, add the oil and butter. Mix together and when the butter has melted add the chicken, working in batches, until they are golden brown, about 4 to 6 minutes per side. Remove the chicken, to a serving platter, cover and keep warm. Add the chicken broth to the pan and cook it over high heat until it reduces by half and thickens slightly, about 5 minutes. Stir in the lemon juice, parsley and basil. Taste, and adjust the seasoning with salt and pepper, if needed. Pour the sauce over the cooked chicken serve with the Roasted Garlic and Mushroom Risotto. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72472,"Curried Carrot Soup 1 yellow onion, chopped 2 tablespoons oil 1 1/2 tablespoons curry powder 2 pounds carrots, peeled and cut into 2-inch chunks 2-3 cups vegetable stock Yogurt for garnish Toasted cumin for garnish Instructions: Heat oil in soup pot, add onion and cook until softened. Add curry powder, stirring frequently, until aroma is released 15 seconds. Add carrots, saute for 20 seconds and add stock. Cook until softened, and puree. You may need more liquid to thin to desired consistency. Top with yogurt and cumin. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 72473,"Caesar Salad Cake 3 tablespoons vodka 2 teaspoons confectioners' sugar Green and yellow food coloring 3 sheets edible wafer paper Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 1 16-ounce tub white frosting 1 ounce white chocolate Instructions: Make the lettuce: Mix the vodka and confectioners' sugar in a pie dish. Add a few drops each of green and yellow food coloring and mix gently with a pastry brush. Do not fully mix; you want to have a few shades of green in the dish. Lay out the wafer paper on a piece of parchment lightly coated with cooking spray. Brush with the food coloring mixture to fully cover, painting darker shades of green in some spots. Let dry until crisp, at least 2 hours. Coat a 1 1/2-quart ovenproof bowl and 3 muffin cups with cooking spray. Prepare the cake mix as directed; fill the muffin cups with batter, then pour the rest into the bowl. Bake at 325 degrees F, 15 minutes for the cupcakes and 45 to 50 minutes for the bowl cake. Let cool. Make the croutons: Cut the cupcakes into 3/4-inch squares. Toast under the broiler until lightly browned; set aside. Remove the bowl cake and cut in half horizontally with a long serrated knife. Spread frosting on the bottom half and cover with the top half. Place the bowl cake in a salad bowl that's slightly larger than the cake. Frost the top of the cake. Reserve 1/2 cup frosting for the dressing. Tear the green-tinted wafer paper into small pieces and arrange on top of the cake; reserve a few pieces for the dressing. Shave the white chocolate into thin shards with a vegetable peeler. Sprinkle the white chocolate and cake croutons on top of the cake. Melt the reserved frosting in the microwave until pourable. Crumble some reserved green wafer paper into the frosting to look like herbs; stir, then pour into a salad dressing bottle. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72474,"Cranberry Knots Basic Dinner-Roll Dough, recipe follows 1/2 cup finely chopped dried cranberries
1 teaspoon finely grated lemon zest 1/4 teaspoon freshly grated nutmeg Nonstick cooking spray All-purpose flour, for dusting 1 large egg, lightly beaten 1/2 cup whole milk 3 tablespoons sugar 1 1/4 -ounce packet active dry yeast 4 1/4 to 4 1/2 cups all-purpose flour 6 tablespoons unsalted butter, at room temperature 1 1/2 teaspoons kosher salt 2 large eggs, lightly beaten Mix-ins (herbs, spices, cheese, etc.) Vegetable oil or cooking spray, for the bowl Instructions: Make the Basic Dinner-Roll Dough, using the cranberries, lemon zest and nutmeg as the mix-ins. Let rise as directed. Lightly coat 2 baking sheets with cooking spray. Turn the dough out onto a lightly floured surface. Lightly flour the top of the dough and pat into a rectangle. Cut the dough into 24 equal pieces with a bench scraper or chef's knife. Roll each piece into a 7- to 8-inch-long rope. Tie each rope into a knot. Arrange on the prepared baking sheets. Loosely cover with plastic wrap and let stand until puffy, about 45 minutes. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Brush the knots with the beaten egg. Bake, switching and rotating the baking sheets halfway through, until the rolls are golden brown, about 25 minutes. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. Warm the milk and 1/2 cup water in a small saucepan or in the microwave until very warm (110 degrees F). Transfer to the bowl of a stand mixer fitted with the dough hook; mix in the sugar, yeast and 1 cup flour until combined but still lumpy. Let stand until the mixture is very bubbly, about 30 minutes. Add the butter, salt and 2 cups flour; mix on medium speed until smooth and elastic, 2 to 3 minutes. Mix in the eggs until combined, scraping the bottom and side of the bowl as needed. Add 1 1/4 cups flour and the mix-ins, if using; mix until the dough is smooth and starts to gather into a loose ball, about 4 minutes. The dough should be slightly sticky; if it's too wet, add the remaining 1/4 cup flour. Lightly oil a large bowl; scrape the dough into the bowl and turn to coat with the oil. Cover with plastic wrap and set aside in a warm place until doubled in size, about 2 hours. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72475,"Date Bran Jingle Balls 2 cups bran flakes cereal 3/4 cup whole pitted dates 1/2 cup pecans, toasted 3 tablespoons honey 2 tablespoons cream cheese, softened 2 teaspoons brandy, orange liqueur or orange juice 1/2 cup finely chopped nuts, date sugar, coconut or toasted wheat germ Instructions: Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire. Recipe Steps: Place cereal, dates and pecans in a food processor and process until finely chopped. Add honey, cream cheese and brandy (or orange liqueur or orange juice) and pulse until a stiff dough forms. Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in chopped nuts (or date sugar or coconut or wheat germ). Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing. Recipe Nutrition: Per cookie: 104 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 2 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 42 mg sodium; 111 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat To Make Ahead: Store in an airtight container, separating balls with layers of wax paper, in the refrigerator for up to 5 days. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72476,"Jogae Pa Jon 1 cup flour 1/4 cup rice flour 2 egg whites 1 cup water 1/2 cup fresh cherrystone clams, chopped 2 bunches scallions (white parts only), cut into batons 2 tablespoons serrano or green Thai-bird chilies, sliced 1/2 teaspoon salt 2 tablespoons oil 1/4 cup soy sauce 1 clove garlic, chopped 2 teaspoons chopped scallion 1 teaspoon toasted sesame seeds 1 teaspoon sesame oil 1 teaspoon vinegar 1/4 teaspoon black pepper Instructions: In a bowl, whisk together the flour, water, and egg whites until the batter is smooth. Stir in the clams, scallions, and salt. To a heated pan, add the oil. Scoop 2 tablespoons of the batter into the pan to form pancakes about 3-inches in diameter. Let cook for about 3 minutes per side until golden. To make the sauce, combine all sauce ingredients. Serve the pancakes immediately with the sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda Cheese]" 72477,"Rise and Shine Juice 5 to 6 ounces baby spinach leaves, rinsed 2 apples, halved and cored 2 medium carrots, scrubbed 2 celery sticks 1/2 large lemon One 2-inch piece ginger, peeled Ice Instructions: Pass the spinach, apples, carrots, celery, lemon juice and ginger through a juice maker, according to the manufacturer's directions. Pour the juice into 2 ice-filled glasses and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72478,"Duck Tacos 1 roasted duck 1 tablespoon duck fat, chicken fat or vegetables oil. 1 onion, thinly sliced 1 teaspoon salt 1/2 teaspoon pepper 2 red bell peppers, roasted, peeled, seeded and julienned 1 cup Chipotle salsa, plus extra for garnish 1 tablespoon honey Freshly squeezed lime juice 1 avocado, peeled, seeded and sliced 12 small corn tortillas Instructions: Remove the duck meat from the bones, discarding all skin and sinew. Shred meat. Heat the fat in a medium skillet over medium-high heat. Saute' the onion with the salt and pepper until translucent. Add the red peppers and duck meat and cook, stirring frequently, until heated through. Keep warm. Combine the salsa, honey and a squeeze of fresh lime juice. For tacos, toast 12 small corn tortillas as for carnitas tacos. Divide the filling and center on each tortilla. Top each with a tablespoon of salsa and a slice of avocado, and serve. ","[Malbec, Tempranillo, GSM Blend, Barbera]" 72479,"Multigrain Pancakes 1/2 cup all-purpose flour 1/2 cup whole-wheat flour 1/4 cup quick-cooking oats 1/4 cup cornmeal 3 tablespoons packed light brown sugar 1 teaspoon baking powder 1/2 teaspoon kosher salt 1 large egg 1/2 cup plain low-fat yogurt 3/4 cup nonfat milk 1/2 teaspoon finely grated lemon zest 1/4 teaspoon freshly grated nutmeg 3 tablespoons nut oil (such as almond or roasted peanut) or vegetable oil Unsalted butter, for brushing Butter and maple syrup, for serving Instructions: Whisk the all-purpose flour, whole-wheat flour, oats, cornmeal, brown sugar, baking powder and salt in a large bowl. Whisk the egg in a medium bowl. Add the yogurt, milk, lemon zest, nutmeg and oil and whisk until combined. Stir the egg mixture into the flour mixture until just combined (it's OK if there are a few lumps). Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake and cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72480,"Chicken for Almodovar 3 cups chicken stock 1 tablespoon butter 1/4 teaspoon saffron threads, 2 pinches 1 1 /2 cups white rice 3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan 6 medium pieces chicken breast, 6 ounces, each breast cut in half across the breast Salt and pepper 4 cloves garlic, cracked away from skin and crushed 1 medium onion, quartered, then thinly sliced 1 bay leaf, fresh or dried 2 jarred pimentos, drained, halved and sliced 1/4 cup, 2 handfuls, golden raisins 1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped 1 cup dry white wine 1 cup chicken stock 2 tablespoons butter, chopped into pieces 1/3 cup, a couple of handfuls, flat leaf parsley, chopped 1/2 cup sliced almonds, a few handfuls, toasted Instructions: In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork. In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and saut 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes. Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 72481,"Fresh Chum Salmon Caviar 4 cups canning or pickling salt 1 gallon cold water 2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below) 1 to 2 tablespoons olive oil Instructions: In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator. After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick. Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72482,"Cuban-Style Orange Citrus Grilled Mahi-Mahi Four 4-ounce mahi-mahi fillets Kosher salt and freshly ground black pepper 3/4 cup Food Network Kitchen? Inspirations Cuban Style Orange Citrus Vinaigrette, plus more for drizzling Vegetable oil, for oiling the grill grates 3 slices bacon, cut crosswise into 1/2-inch strips 1 small red bell pepper, diced 1/2 small red onion, diced 2 cups long grain white rice 1/2 teaspoon ground cumin One 14.5-ounce can black beans, drained and rinsed 1/4 cup plantain chips, crushed 1 lime, quartered Instructions: Preheat an outdoor grill to medium-high heat. Sprinkle the mahi-mahi with salt and pepper. Coat in 1/4 cup of the Cuban Style Orange Citrus Vinaigrette in a shallow bowl or baking dish. Let marinate at room temperature for 10 minutes.
Meanwhile, add the bacon to a medium saucepan over medium heat and cook, stirring, until crispy, about 4 minutes. Use a slotted spoon to remove the bacon pieces, leaving the drippings in the pan. Add the peppers and onions and cook, stirring, until soft, about 4 minutes. Add the rice, 2 cups water, cumin and a large pinch of salt. Bring to a simmer, cover and reduce the heat. Cook until the rice is tender and the all water has been absorbed, 15 to 20 minutes. Stir in the beans and bacon pieces. Brush the grill grates generously with oil. Place the fish on the grill, rounded-side down, and leave it until you can lift the fish without it sticking to the grill and there are distinct grill marks, about 5 minutes. (Test it by gently lifting a corner -- if it sticks, cook it a bit longer and try again.) Carefully turn the fish over and cook until firm to the touch, about another 5 minutes. Divide the rice and beans among 4 plates. Top each with a piece of mahi-mahi. Drizzle with the remaining vinaigrette. Sprinkle with crushed plantains and serve each with a lime quarter.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 72483,"Grilled Chicken Piri Piri 5 lemons, zested and juiced, plus 2 lemons sliced into wedges, for garnish 1 head garlic cloves, peeled 4 red peppers, seeded and roughly chopped 10 chili peppers like Fresno or serrano 4 cups fresh parsley leaves 3 tablespoons paprika 1 cup red wine vinegar 2 cups olive oil Salt and freshly ground black pepper 7 whole chickens, each cut into 6 pieces Instructions: To a food processor add lemon zest, lemon juice, garlic, red pepper, chiles, parsley, paprika, red wine vinegar and oil. Process until it becomes a paste. Season with salt and pepper. Reserve 1 cup of the sauce as set aside for garnishing cooked chicken later. Divide chicken pieces into 2 large resealable plastic bags. Divide the marinade into both bags and seal. Turn the chicken around in the bags to distribute the marinade. Place chicken in the refrigerator and let it marinate for at least 1 hour and up to 1 day. Preheat grill to medium-high heat. Remove chicken from bags with tongs and drain well. Season with salt and pepper. Place on grill, skin side down first, and grill for about 15 minutes on each side turning occasionally until cooked through. (You might need to do it in batches if grill is not big enough.) Serve with lemon wedges and the reserved piri piri sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 72484,"Flank Steak with Fresh Vegetable Salsa 1 (2 to 3-pound) flank steak 2 cups mixed chopped seasonal fresh vegetables, such as squash, broccoli, cauliflower, zucchini, red onion, tomato, and carrots 1/4 cup white wine vinegar 1/2 cup olive oil 2 limes, juiced 1 tablespoon chopped fresh cilantro leaves 1 tablespoon chili powder 1 teaspoon salt 1/2 teaspoon black pepper Instructions: Preheat a large nonstick saute pan, or preheat a grill or grill pan. Sear the flank steak on both sides for 3 to 4 minutes on each side or until medium-rare. Remove steak from heat and let rest for 10 minutes. Meanwhile, combine vegetables, vinegar, olive oil, lime juice, cilantro, chili powder, salt, and pepper in a large bowl and mix well. Cut steak against the grain into slices. Serve the steak and vegetable salsa with tortillas, chips and avocado, sour cream, and grated Cheddar, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 72485,"Spinach Cocktail 1 cup (240 ml) water 2 mint leaves 2 cups (60 g) fresh spinach leaves 1 cup (165 g) pineapple chunks, frozen Instructions: 1.Place all ingredients into the Vitamix container in the order listed and secure lid. 2.Select Variable 1. 3.Turn machine on and slowly increase speed to Variable 10, then to High. 4.Blend for 1 minute or until desired consistency is reached. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72486,"Panna Cotta with Honey 3 cups heavy cream 1 vanilla bean 1/2 cup granulated sugar 2 1/2 gelatin leaves, soaked in cold water for about 4 minutes 1/2 cup honey Ground and toasted hazelnuts, optional Instructions: Place the cream, vanilla bean, and sugar in a saucepan and bring to a simmer. Remove from the heat. Remove the vanilla bean and split lengthwise. Scrape the vanilla beans into the cream. Squeeze the gelatin leaves to remove any excess water, then add them to the pan, stirring constantly about 30 seconds, or until the gelatin is melted. Drizzle about 2 teaspoons honey into the bottom of 6 (4-ounce) molds. Ladle the cream mixture into each. Refrigerate for several hours, until thoroughly chilled. To remove from the mold: Dip the bottom of the mold into a pot of hot water to loosen the panna cotta. Slide a knife around the edge, then carefully turn over onto a serving plate. Drizzle with the remaining honey and garnish with hazelnuts, if desired. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 72487,"Gingerbread Pumpkin Waffles with Buttermilk-Rum Caramel Syrup 1 1/4 cup granulated sugar 1 cup buttermilk
6 tablespoons unsalted butter, cut into 4 pieces 2 tablespoon corn syrup
1 teaspoon baking soda
2 tablespoons dark rum 1 teaspoon pure vanilla extract
Pinch sea salt
2 cups all-purpose flour 2 tablespoons granulated sugar
2 tablespoons light brown muscovado sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon fine sea salt
4 large eggs
1 cup whole milk
6 tablespoons unsalted butter, melted and cooled, plus more for buttering the waffle iron
1/2 cup canned pumpkin puree (not pumpkin pie filling) 1/2 cup sour cream
3 tablespoons molasses
2 tablespoons finely diced candied ginger
Instructions: For the buttermilk-rum caramel syrup: Combine the sugar, buttermilk, butter, corn syrup and baking soda in a medium saucepan and cook over medium-high heat, whisking constantly, until amber brown, 8 to 10 minutes. Remove from the heat and stir in the rum, vanilla and sea salt. Transfer to a heat-resistant bowl, cover and keep warm. For the gingerbread pumpkin waffles: Preheat the oven to 250 degrees F. Place a baking rack on top of a baking sheet. In a large bowl, whisk together the flour, granulated sugar, muscovado sugar, baking powder, baking soda, cinnamon, ginger, cloves, nutmeg and salt. In a medium bowl, whisk together the eggs, milk, butter, pumpkin puree, sour cream and molasses until smooth. Add the wet ingredients to the bowl with the dry ingredients and whisk until the mixture is just combined. Fold in the candied ginger. Cover and let sit at room temperature for 15 minutes. Preheat a waffle iron and brush the grates liberally with butter. Fill the waffle wells and cook according to the manufacturer?s instructions until crisp and golden. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Repeat with more melted butter and the remaining batter. Serve with the buttermilk-rum caramel syrup. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72488,"Krumkake 3 eggs 1 1/2 cups flour 1 cup powered sugar 1 teaspoon vanilla 1/2 teaspoon almond extract 1 small can evaporated milk or 1/2 cup heavy cream 1 cup melted butter Melted chocolate, for dipping Whipped cream and berries Instructions: Beat the eggs and add flour while continuously stirring. Then add the sugar, vanilla, almond extract and evaporated milk. Beat in melted butter. Heat krumkake maker and drop 1 tablespoon on the iron and press. Hold for about 30 seconds. Remove and immediately roll into a cylinder shape. Dip the finished cookie in chocolate or fill with whipped cream and berries. ***Krumkake maker available at Kitchen Classics: 1-888-954-3877 Note: 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, Riesling, Moscato, Pinot Grigio]" 72489,"Baileys Cherry Cafe 1.5 oz. Baileys Coffee Irish Cream 1 oz. Captain Morgan Original Spiced Rum 1 dash maraschino cherry juice 1 tbsp. cinnamon 1 tbsp. sugar Instructions: Rim martini glass with cinnamon and sugar.
Then drizzle cherry juice in the glass to layer.
Shake Baileys and Captain Morgan with ice, strain, enjoy. ","[Irish Whiskey, Dark Rum, Cherry Liqueur]" 72490,"Iceberg Wedges with Pancetta Gorgonzola Dressing 2 teaspoons olive oil 4 ounces pancetta, cut into 1/4-inch pieces 2/3 cup buttermilk 1/2 cup sour cream 1 large garlic cloves or 2 small, minced 6 ounces crumbled Gorgonzola Salt and freshly ground black pepper 1 head iceberg lettuce, cut into 6 wedges Instructions: Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp and golden, about 5 minutes. Using a slotted spoon, transfer the pancetta to a paper towel-lined plate to drain the excess oil. Stir the buttermilk, sour cream, and garlic in a medium bowl to blend; mix 2/3 of the cheese. Season the dressing with salt and pepper, to taste. (The dressing can be made up to 2 days ahead. Cover and refrigerate. Stir to blend before using, adding more milk to thin the sauce, if necessary.) Arrange each of 6 lettuce wedges on 6 plates. Spoon the dressing over the lettuce. Sprinkle with the pancetta and remaining cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 72491,"Plateau Fruits de Mer Black Pepper Mignonette, recipe follows Red cl Cocktail Sauce, recipe follows Creamy Mustard Sauce, recipe follows Stone crab claws Cooked large shrimp Selection of raw oysters Selection of raw clams Cooked mussels
1 cup red wine vinegar 1 to 2 shallots, finely chopped 1 teaspoon cracked black pepper 1/2 teaspoon kosher salt 1 cup ketchup 1 tablespoon chipotle pepper puree 2 tablespoons fresh lime juice 1/4 cup prepared horseradish, drained Salt and pepper Salt and pepper
1 cup prepared good-quality mayonnaise 2 tablespoons whole-grain mustard 1 tablespoon Dijon mustard Salt and pepper Salt and pepper
Instructions: Make the 3 sauces first to allow them to sit for 30 minutes before serving. Arrange seafood over ice on a 3-tiered platter. Serve immediately with 3 sauces. Black Pepper Mignonette: Whisk all ingredients together in a small bowl. Let sit for 30 minutes before serving. Whisk together all ingredients in a small bowl. Let sit for at least 30 minutes before serving. Whisk together all ingredients in a small bowl. Cover and refrigerate for at least 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 72492,"Crunchy No Fry Chicken 3/4 cup finely crushed corn flakes 1/2 teaspoon garlic powder 1/4 cup Swanson? Chicken Stock 1/8 teaspoon ground black pepper 1/8 teaspoon ground red pepper 4 skinless, boneless chicken breast half (about 1 pound) Instructions: Heat the oven to 400 degrees F. Stir the corn flakes, garlic powder, black pepper and red pepper in a shallow medium bowl. Dip the chicken into the stock. Coat with the corn flake mixture. Place the chicken onto a baking sheet. Bake for 20 minutes or until the chicken is cooked through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72493,"Floating Island 5 large eggs, separated 1 cup sugar 2 cups milk 2 vanilla beans 4 cups water Pinch of salt Juice of 1 lemon 2/3 cup granulated sugar or crushed sugar lumps 1/3 cup water Instructions: In a medium bowl, beat the yolks with 6 tablespoons of the sugar until pale and thick (about 5 minutes). In a medium saucepan scald the milk with 1 of the vanilla beans. Split vanilla bean. Beat the milk very gradually into the egg mixture. Return the mixture to the pan and cook, stirring constantly with a wooden spoon, for about 10 minutes, until the custard thickens enough to coat the back of the spoon. (Be careful not to let the mixture boil or the eggs will curdle). Remove vanilla bean. Place the pan over ice and stir occasionally to prevent a skin from forming. While the custard is cooling, beat the whites with the salt, 4 tablespoons of the sugar, and 1/4 teaspoon cream of tartar until stiff peaks are formed. In a 12-inch skillet, bring the water to a boil with the lemon juice. Lower the heat. Using a large kitchen spoon, carefully slide 8 scoops of meringue, one scoop at a time, into the simmering water. Poach the meringue for 1 1/2 minutes then turn over and poach for 2 minutes longer. Remove the meringues with a slotted spoon to a clean kitchen towel. For the caramel syrup: Place sugar and water in saucepan and swirl (shake pan with circular motion) over moderately high heat until the sugar has dissolved completely. Then let the sugar boil, swirling the pan occasionally, until the syrup turns a light, nut brown. This will take 3 to 4 minutes. Remove saucepan from heat as soon as the desired color is reached; if you let it darken too much, it will have a bitter taste. Pour 1/3 cup of water into the preceding caramel and simmer, stirring, until the caramel has dissolved. To assemble the dessert, pour the custard in a large serving bowl and float the meringues on top. Combine. Immediate drizzle the caramel syrup over the meringues and serve. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 72494,"Banana Peanut Butter Pancakes with Peanut Butter Syrup 3/4 cup Hungry Jack? Lite Syrup Or 3/4 cup Hungry Jack? Original Syrup 6 tablespoons Jif? Creamy Reduced Fat Peanut Butter Spread, divided 2 medium ripe bananas, divided 2 cups Hungry Jack? Original Pancake & Waffle Mix (Add Milk, Oil & Eggs) 1 1/4 cups buttermilk 2 large eggs 1/2 teaspoon ground cinnamon Crisco? Butter Flavor No-Stick Cooking Spray 2 cups sliced fresh strawberries Instructions: 1.WHISK together syrup and 1/4 cup peanut butter in medium microwave-safe bowl until smooth. Microwave on HIGH 30 to 60 seconds to warm. 2.MASH 1 banana in large bowl. Add pancake mix, buttermilk, eggs, cinnamon and remaining 2 tablespoons peanut butter. Stir until well blended. 3.COAT griddle with no-stick cooking spray. Heat over medium heat. Pour 1/4 of the batter for each pancake onto griddle. Cook pancakes until bubbles begin to break on surface. Turn and cook until golden brown. 4.SLICE remaining banana into medium bowl. Stir in sliced strawberries. Serve pancakes topped with sliced fruit and peanut butter syrup. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 72495,"Crispy Warm Sesame Mochi with XO Caramel 21 ounces glutinous rice flour 2.6 ounces wheat starch 2/3 cup sugar 3 tablespoons softened butter Pinch salt 3 cups boiling water White sesame seeds, for coating 2 cups sugar 1/2 cup water 4 cups heavy cream Pinch salt 1 tablespoon brandy, or to taste Soybean oil, for frying Instructions: To make the mochi balls: Combine the rice flour, wheat starch, sugar, butter, and salt in a mixing bowl. Mix together and then add the boiling water. Stir with a spoon, and then knead with your hands to form a smooth paste. Wet your hands and form the dough into 1-inch diameter balls, and then roll them in the sesame seeds. To make the caramel: Put the sugar and water in a large saucepan over high heat and stir. Bring to a boil without stirring and cook, still without stirring, until the sugar becomes a deep brown caramel. Do not stir at any point after the pot is placed on the stove or the sugar will crystallize. Add the cream and salt and cook until reduced by one-quarter. Add the brandy when the sauce is almost done reducing. Put enough soybean oil in a saucepan to come 3-inches up the sides of the pan and heat to 350 degrees F. Lower the mochi balls into the oil and fry until golden brown, about 4 minutes. Drain on a paper towel. Serve on a plate with the warm caramel in a dipping sauce bowl on the side. 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, Riesling, Gewrztraminer, Pinot Grigio]

" 72496,"Grilled Pumpkin BBQ-Glazed Pork Chops 1 tablespoon olive oil 1 cup grated onion 2 cups ketchup 1 cup canned pumpkin puree 3/4 cup chicken broth 1/4 cup packed dark brown sugar 1/4 cup molasses or maple syrup 1/4 cup apple cider vinegar 1 tablespoon chili powder 1 tablespoon Worcestershire sauce 1 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon pumpkin pie spice 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Four 1-inch-thick bone-in pork chops Kosher salt and freshly ground black pepper Vegetable oil, for brushing Instructions: For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth. For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 72497,"Hawaiian Fresh Fruit Salad 1/3 cup fresh lime juice
1 1/2 tablespoons honey
3/4 teaspoon ground ginger or minced fresh ginger
6 cups of your favorite fresh fruits, such as:
Bananas, peeled and sliced
Blueberries
Pineapple, cut into bite-size pieces
Blackberries
Raspberries
Mango, peeled and cubed
Strawberries, stems removed and berries cut into halves
Kiwi, peeled, sliced, and each slice cut in half
Oranges, peeled and cut into chunks
Instructions: For the dressing: Mix the lime juice, honey and ginger in a small bowl. For the fruit salad: Mix the fruit in a large salad bowl. Pour the dressing over the fruit and stir. Serve immediately if you use bananas. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 72498,"Blueberry Blintzes 1 cup milk 1/4 cup cold water 2 eggs 1 cup all-purpose flour Pinch salt 1 tablespoon sugar 3 tablespoons unsalted butter, melted, plus more for sauteing the crepes Cheese Filling, recipe follows Blueberry Sauce, recipe follows 1 1/2 cups ricotta cheese 4 ounces cream cheese 3 tablespoons confectioners' sugar 1 lemon, zested and finely grated 1 egg 2 tablespoons butter 2 pints blueberries 3/4 cup sugar 1 teaspoon cornstarch 1 lemon, juiced Melted unsalted butter, for sauteing blintzes Confectioners' sugar, for dusting Instructions: Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite. Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes. Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the Cheese Filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden. Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks slightly and the cheese sets. Using a spatula, transfer the blintzes to serving plates. Spoon the Blueberry Sauce on top, dust with confectioners' sugar, and serve right away. Serve with chopped banana and remaining Blueberry Sauce. Sprinkle with powdered sugar and serve. In a food processor, combine the ricotta cheese, cream cheese, confectioners' sugar, lemon zest, and egg and blend until smooth. Chill the filling to firm it up a bit so it doesn't squirt out of the blintzes. Combine the butter, blueberries, sugar, cornstarch, and lemon juice in a small pot over medium-high heat. Bring up to a low boil and stir gently until the berries break down and release their natural juices. The consistency should remain a bit chunky. It will thicken up when it cools down slightly. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72499,"Killer Chilied Mushroom and Cashew Pate 4 tablespoons whole butter, unsweetened 1 pound mushrooms, sliced 1/2 large onion, minced 2 cloves garlic, minced 1 1/2 teaspoons cl powder, or to taste 1 teaspoon sea salt, or to taste 1 teaspoon coriander 1/4 teaspoon cumin 1 cup roasted cashews 2 tablespoons vegetable oil Chopped fresh parsley, for garnish Freshly ground black pepper to taste Instructions: In a medium skillet, over a high heat, melt the butter. Saute the mushrooms 3 to 4 minutes. Add the onion, cook until translucent then add the garlic for a minute or so, then the spices. Cook until the mixture is fairly dry. Cool. In a food processor fitted with a metal blade or blender, chop the cashews finely and slowly; add the oil to make a paste. Add the mushroom mixture and continue mixing until smooth. Taste and add more cl powder or salt, if necessary. Place in a serving bowl and sprinkle with chopped parsley. Serve at room temperature. ","[Malbec, Tempranillo, Garnacha, Barbera]" 72500,"Roasted Sweet Garlic and Thyme Risotto with Toasted Almonds and Breadcrumbs 2 large heads garlic, whole and unpeeled Approximately 1 quart (1.1 litres) chicken stock 1 tablespoon olive oil 3 shallots or 2 medium onions, finely chopped 2 cloves garlic, finely chopped 1/2 head celery, finely chopped 14 ounces (400 grams) risotto rice 2 wine glasses dry white vermouth or dry white wine Sea salt 1 good handful fresh thyme, leaves picked Freshly ground black pepper 2 1/2 ounces (70 grams) butter 4 ounces (115 grams) freshly grated Parmesan 51/2 ounces (155 grams) shelled and peeled almonds, lightly crushed, cracked or chopped 2 handfuls coarse fresh bread crumbs Olive oil Instructions: For the basic risotto: Preheat the oven to 450 degrees F (230 degrees C). Roast the whole garlic heads on a dish in the oven until soft, about 30 minutes. Stage 1: Heat the stock. In a separate pan heat the olive oil, add the shallots or onions, garlic, and celery, and fry slowly for about 4 minutes. When the vegetables have softened, add the rice and turn up the heat. Stage 2: The rice will now begin to fry, so keep stirring it. After a minute it will look slightly translucent. Add the vermouth or wine and keep stirring, it will smell fantastic. Any harsh alcohol flavors will evaporate and leave the rice with a tasty essence. Stage 3: Once the vermouth or wine has cooked into the rice, add your first ladle of hot stock and a good pinch of salt. Separate the roasted garlic cloves and squeeze out the sweet insides into the risotto. Add the thyme and black pepper to the risotto. Turn down the heat to a highish simmer, so the rice doesn't cook too quickly on the outside. Keep adding ladles of stock. Stage 4: Remove from the heat and add the butter and Parmesan. Stir gently. Place a lid on the pan and allow to sit for 2 to 3 minutes. This is the most important part of making the risotto, as this is when it becomes outrageously creamy and oozy like it should be. Eat as soon as possible while the risotto retains its perfect texture. In a frying pan toast the almonds and bread crumbs in a little olive oil until crisp and golden. Season with a little salt. Set to one side. Serve the risotto with the toasted almonds and bread crumbs sprinkled over the top. Lovely. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 72501,"Chocolate Chestnut Buche de Noel 7 ounces bittersweet or semisweet chocolate, chopped 1 small can, 250 grams, Chestnut Cream or Sweetened Chestnut Puree 1/3 cup rum Buttercream, recipe follows 1 Genoise sheet cake, baked Meringue Mushrooms, recipe follows Sprigs of fresh Pine or Holly Instructions: Place chocolate in a small bowl with 1/4 cup water. Set bowl in a pan of barely simmering water, stirring frequently until melted and smooth. Set aside to cool. Combine 1/2 cup, or more to taste, of chestnut cream into 1 slightly rounded cup of buttercream. Set aside. Assemble the Buche: Peel parchment liner from cake. Lift foil under cake and invert it onto a second sheet of foil. Remove the original foil, peeling away the browned genoise \skin\ stuck to it. Moisten the cake with the rum, using a pastry brush. Spread chestnut buttercream evenly over the cake. Roll the cake tightly, the long way, into a \log\ using the foil to aid you if necessary. Wrap log tightly in foil. Freeze until hard, or at least firm. The firmer the cake, the easier it will be to decorate. Log may be completed to this point, and kept frozen, up to 6 weeks. Stir chocolate mixture into remaining buttercream and refrigerate or freeze until needed. Finish and Decorate the Buche: Soften reserved chocolate buttercream and beat just until smooth. Unwrap the frozen log. Trim a fraction of an inch from each end to even the edges. Spread the log with most of the reserved chocolate buttercream. Do not frost the ends. Use a fork to texture the buttercream so that it resembles the bark of a tree. Dip a sharp knife in hot water, then wipe dry. Cut the diagonal \stump\ off each end of the log. Set stumps aside. Transfer log to a serving platter. Affix stumps to the log. Cover bare spots with buttercream. Use the fork to touch up the bark effect as necessary. Decorate with sprigs of pine and meringue mushrooms. Store in the refrigerator. For best flavor and texture, remove Buche from the refrigerator at least an hour before serving. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 72502,"Grilled Polenta Crackers with Roasted Pepper Salsa 1 tube, 24 ounces, prepared polenta, plain or sun-dried tomato flavor, cut into 1/2-inch slices 1/4 cup extra-virgin olive oil, eyeball it 3 roasted red peppers, drained well, 1 large jar, 16 ounces 1/2 cup calamata black olives, pitted 2 tablespoons capers 3/4 cup flat-leaf parsley, a couple of handfuls 1/2 white onion 1 clove garlic 1/2 teaspoon red pepper flakes Instructions: Preheat grill pan to high. Slice polenta and brush lightly with oil. Grill 2 or 3 minutes on each side to score the cakes and warm them. Place peppers, olives, capers, parsley, onion, garlic and red pepper flakes in processor and pulse the power to chop salsa. Top polenta with spoonfuls of salsa and serve. ","[Barolo, Chianti, Tempranillo, Garnacha]" 72503,"Baked Onion Rings 1 large sweet onion, sliced into 1/2-inch rounds 1 cup nonfat buttermilk
1/4 cup cornstarch
1/3 cup all purpose flour
3/4 cup yellow cornmeal
1/4 finely grated Parmesan cheese
1 Tablespoon Miss Brown\u2019s House Seasoning (recipe follows) Olive oil cooking spray
1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon sweet paprika 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper Instructions: Preheat oven to 425 degrees F. Line two baking sheets with parchment paper. Lightly spray the parchment paper with olive oil cooking spray. Stir together the buttermilk and cornstarch in a shallow bowl. Stir together the flour, cornmeal, Parmesan cheese and House seasoning in a baking dish. Coat the onion slices by placing each slice into the buttermilk mixture allow excess to drip before coating in the seasoned cornmeal. Then place the coated rings in a single layer on the baking sheets. Repeat until all onion rings are coated. Give the onion rings a light spray with non-stick baking spray. Bake until golden brown, about 20-25 minutes flipping once halfway through and serve hot. Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72504,"Omelet with Onions, Zucchini, and Fontina Extra-virgin olive oil 1/4 cup diced onions, cut 1/4-inch Kosher salt 1/4 cup diced zucchini, green part only, cut 1/4-inch 2 eggs, beaten until smooth with 2 tablespoons water, seasoned lightly with salt 1/2 cup grated fontina cheese 1 tablespoon finely chopped fresh chives, divided Mesclun Salad with Balsamic Vinaigrette, recipe follows 1/4 cup balsamic vinegar 1 tablespoon Dijon mustard 1/2 cup extra-virgin olive oil 1/2 clove garlic, smashed and finely chopped Kosher salt 1 1/2 cups mesclun mix 1/2 cucumber, peeled, sliced and slices cut in half 1/2 cup cherry tomatoes, cut in half 1/4 small red onion, thinly sliced 1 small block Parmigiano-Reggiano Instructions: Coat a small, nonstick saute pan lightly with olive oil. Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes. Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes. Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat \scrambled egg. Swirl the pan around occasionally to loosen the eggs from the bottom of the pan. When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat. Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure. Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter. Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette. For the vinny: In a small mixing bowl, combine the vinegar and mustard. Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout. When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous. Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed. To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.) Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy. Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72505,"Sourdough, Wild Mushroom, and Bacon Dressing 1 1/4 pounds sourdough bread, crusts trimmed, cut into 1/2-inch cubes (about 12 cups) 1/2 pound shiitake mushrooms, stems removed, coarsely chopped 1/2 pound oyster mushrooms, coarsely chopped 1/2 pound cremini mushrooms, thinly sliced 4 tablespoons canola oil, divided Salt and freshly ground black pepper 3/4 pound slab bacon, cut into 1/2-inch dice 1 large Spanish onion, finely diced 5 cloves garlic, finely chopped 3 to 5 cups homemade chicken stock or low sodium canned chicken broth 2 large eggs, lightly beaten 3 tablespoons finely chopped fresh sage 2 tablespoons finely chopped fresh thyme leaves 1/2 cup chopped fresh flat-leaf parsley Instructions: Preheat the oven to 350 degrees F. Spread the bread onto a large baking sheet (or 2 smaller baking sheets) in an even layer and bake, stirring a few times, until lightly golden brown, about 12 minutes. Remove and let cool. Once cooled, put the cubes into a very large bowl. Increase the heat to 375 degrees F. Combine the mushrooms in a large baking dish or baking sheet, toss with 3 tablespoons of the oil, and season with salt and pepper. Roast in the oven, stirring several times, until soft and golden brown, about 25 minutes. While the mushrooms are roasting, heat the remaining 1 tablespoon of the canola oil in a large high-sided saute pan over medium heat. Add the bacon and cook, stirring occasionally, until golden brown and the fat has rendered, about 10 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels. Remove all but 2 tablespoons of the rendered fat in the saute pan and place back on the stove over high heat. Add the onion and cook until soft, about 4 minutes. Add the garlic and cook for 1 minute. Add 3 cups of the chicken stock and the herbs, season with salt and pepper, and bring to a simmer. Add the mushrooms to the bread, and then add the onion/stock mixture, egg, salt and pepper, and gently stir until combined. The dressing should be very wet, add more stock as needed. Scrape the mixture into a buttered 13 by 9 by 2-inch glass baking dish. Cover with foil and bake for 20 minutes. Remove the foil, and continue baking until the top is golden brown, about 30 to 40 minutes longer. Remove from the oven and let cool for 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72506,"Clean-The-Fridge Chopped Vegetable Salad with Cranberry Vinaigrette 1 cup broccoli florets 1 cup cauliflower florets 1 cup chopped carrots 1 cup chopped celery 1 cup chopped cucumber 1/2 cup sliced stuffed green olives 2 tablespoons chopped fresh parsley leaves 1/2 cup cranberry sauce, chunky or jellied 2 tablespoons olive oil 1 tablespoon red wine vinegar 1 teaspoon Dijon mustard Salt and ground black pepper Instructions: In a large bowl, combine broccoli, cauliflower, carrots, celery, cucumber, olives, and basil. Toss to combine. In a small bowl, whisk together cranberry sauce, olive oil, vinegar, and mustard. Season, to taste, with salt and black pepper. Pour mixture over vegetables and toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72507,"Cannoli with Chocolate Drizzle 1 cup whole milk ricotta cheese 1/2 cup confectioners' sugar 4 ounces goat cheese 1 orange, zested 1 vanilla bean 6 large cannoli shells, premade 12 ounces bittersweet chocolate, melted Instructions: In a food processor add ricotta, sugar, goat cheese, orange zest and vanilla. Pulse until incorporated, do not over mix. Place filling into a resealable plastic bag and cut the tip off to create a piping bag. Fill each shell with the cannoli filling and drizzle with melted chocolate. ","[Prosecco, Moscato, Brachetto d'Acqui, Vin Santo]" 72508,"Sweet Roll Bread Pudding Nonstick cooking spray, for the baking dish 24 Hawaiian sweet dinner rolls 1 1/2 cups plus 2 tablespoons heavy cream 1/4 cup turbinado sugar 1 1/2 cups milk 1 1/4 cups granulated sugar 2 tablespoons pure vanilla extract 5 large eggs plus 5 yolks Pinch of kosher salt 7 ounces strawberries (about 6 medium), sliced 1/2 pint blueberries
1/2 pint blackberries
3/4 cup plus 2 tablespoons granulated sugar 3 tablespoons lemon juice (about 1 lemon) 1/2 cup heavy cream Instructions: For the bread pudding: Spray a 9-by-13-inch baking dish with nonstick cooking spray; put the rolls in the dish. Use a sharp paring knife to cut a circle out of the top of each roll, leaving an 1/8-inch border around the edges and going down into each roll as far as possible without cutting through the bottom. Use the end of a wooden spoon handle to push the circles down into the rolls to create a large hole in the middle of each. Brush the tops of the rolls with 2 tablespoons of the cream and sprinkle with the turbinado sugar. Whisk together the milk, granulated sugar, vanilla, whole eggs and yolks, remaining 1 1/2 cups cream and salt in a large bowl. Reserve 1 cup of the custard and refrigerate. Pour the remaining custard in the holes in the rolls. Refrigerate until most of the custard has been absorbed, about 30 minutes.
Preheat the oven to 325 degrees F.
Pour the reserved custard into the holes so it pools. Bake until the custard is cooked through and the tops of the rolls are golden brown, about 1 hour 10 minutes.
For the berries and cream: Meanwhile, put the strawberries, blueberries and blackberries into 3 separate medium bowls. Add 1/4 cup granulated sugar and 1 tablespoon lemon juice to each bowl and stir to combine. Let sit until liquid is released and the berries are softened and glistening, about 1 hour.
Whisk the heavy cream and remaining 2 tablespoons granulated sugar in a medium bowl until soft peaks form, about 5 minutes. Refrigerate until ready to use.
Spoon the berries into the holes in the rolls, filling each hole with a different kind of berry and working in diagonal rows to create a checkerboard pattern. Serve 1 roll on each plate with a dollop of whipped cream.
","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72509,"Crispy Fish and Taro 'Chips' With Guava Dipping Sauce 1/4 cup naturally brewed soy sauce 1 tablespoon minced garlic 1 tablespoon minced ginger 2 lemons, juiced 1/4 cup canola oil 2 serrano chiles, de-stemmed, minced 2 to 3 pounds mixed whole fish, evicerated and scaled 1 large onion, sliced 5 guavas, peeled, roughly chopped, plus 2 extra, sliced, for garnish 1/2 cup sake 1 cup fresh pineapple juice 2 limes, juiced 1/4 cup macadamia nut oil 1 large taro, cut into large rounds, 1/4-inch thick 2 cups rice flour Pink salt and black pepper 1/2 cup chopped parsley Canola oil, to cook Instructions: In a bowl, mix the soy, garlic, ginger, lemon juice oil, and cl together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor. In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt. On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]

" 72510,"Rosemary Gin Fizz 3/4 cup sugar 4 rosemary sprigs
1/4 cup gin 1 tablespoon fresh lemon juice
1 tablespoon fresh lime juice
About 1/4 cup seltzer
1 small rosemary sprig Instructions: For the rosemary simple syrup: Combine the sugar, 3/4 cup water and the rosemary sprigs in a small saucepan over medium heat. Bring to a simmer and cook, stirring and muddling the rosemary with a wooden spoon, until the sugar has completely dissolved, about 1 minute. Take off the heat and cool to room temperature. Strain into a small container. The syrup can be kept refrigerated in an airtight container up to 2 weeks. For the rosemary gin fizz: Combine the gin, lemon juice, lime juice and 2 tablespoons simple syrup in a cocktail shaker filled with ice. Shake vigorously, then strain into a rocks glass filled with ice. Top off with the seltzer and garnish with the rosemary sprig. ","[Gin, Vermouth, Campari]" 72511,"Apple, Pecan and Blue Cheese Salad 12 ounces salad greens (spring mix) 1/2 cup dried cherries 1/2 cup pecan halves 6 ounces blue cheese chunks 2 whole apples, cored and sliced very thin 1/4 cup olive oil 1 tablespoon (heaping) Dijon 1 tablespoon maple syrup 1 teaspoon apple cider vinegar (or more to taste) Salt and freshly ground black pepper Instructions: Add the greens, cherries, pecans, cheese and apples into a large salad bowl.
Mix the olive oil, Dijon, maple syrup and vinegar in a small jar and sprinkle with and salt and pepper. Put the lid on the jar and shake well to mix.
Pour a little of the salad dressing over the top of the salad and toss to combine. Taste the salad and add more dressing to taste. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 72512,"Marinara Makeover Chicken Tikka Masala 2 cups whole milk yogurt 3 tablespoons hot curry powder 1 heaping tablespoon grated fresh ginger 6 cloves garlic, minced 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes 2 tablespoons unsalted butter 1 medium onion, chopped One 24-ounce jar marinara 1 1/2 cups half-and-half Kosher salt Chopped fresh cilantro, for serving Steamed basmati rice or naan, for serving Instructions: Whisk together the yogurt with half of the curry powder, ginger and garlic in a large bowl. Coat the chicken in the curried yogurt mixture, cover and refrigerate for at least 4 hours and up to overnight. Preheat the broiler to high. Line a rimmed baking sheet with foil. Arrange the chicken on the prepared baking sheet and broil until blackened in spots and about three-quarters of the way cooked through, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the onion and remaining curry powder, ginger and garlic. Cook, stirring, until the onion turns translucent, soft and fragrant, about 5 minutes. Add the broiled chicken, any collected juices from the baking sheet and the marinara and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stir in the half-and-half and season to taste with salt. Sprinkle with cilantro and serve with basmati rice or naan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72513,"Two-Ingredient Pizza Dough 2 cups self-rising flour, plus more for dusting 1 cup full-fat Greek yogurt
Pizza sauce and shredded mozzarella, for topping Instructions: Put a pizza stone or inverted baking sheet on the center rack of the oven and preheat to 450 degrees F. Put the flour and yogurt in a large bowl and mix with a fork until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as you mix it.) Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary. If the dough feels too dry, add water, a tablespoon at a time and continue kneading until it is soft and pliable.
Divide the dough in half, roll into two balls, and then use a rolling pin to roll the balls out into two 10-inch pizza crusts. Dust the back of another inverted baking sheet or pizza peel with more flour, semolina or coarse cornmeal and place a circle of dough on top.
Top the dough round with sauce and shredded cheese as desired, leaving a half-inch bare border around the edge. Slide the pizza onto the preheated stone or baking sheet in the oven. (Alternatively, roll out the dough on a baking sheet, top as desired and put the sheet in the oven to bake.) Cook until the crust is golden and the cheese is bubbling, 8 to 10 minutes. Using a large spatula, transfer the pizza to a cutting board and let sit 5 minutes. Repeat with the remaining dough round. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72514,"Pasta Dough 1 pound all-purpose flour, plus more for dusting Pinch kosher salt
4 large eggs
2 tablespoons extra-virgin olive oil Instructions: Combine the flour and salt in a bowl and mix. Form a well in the center of the flour mixture. Place the eggs, extra-virgin olive oil and 1 tablespoon water in the well. Mix the egg mixture with a fork and slowly incorporate the flour until it becomes a ball of dough. The dough should be tacky, but not wet. Turn the dough out onto a floured work surface and knead the dough until it is smooth and elastic, about 5 minutes. Cover the dough with plastic wrap and allow it to rest at room temperature for 1 hour. Roll out the dough into thin sheets using a pasta machine. Cut the pasta into desired shapes or cut into sheets for ravioli. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 72515,"Roast Chicken with Vegetables 8 tablespoons (1 stick) butter, softened 1 teaspoon Dijon mustard 2 cloves garlic, minced 1 tablespoon lemon juice Grated zest of 1 lemon 1/2 teaspoon chopped fresh rosemary 1/8 teaspoon salt 1/4 teaspoon freshly ground pepper 2 broiler chickens, 3 to 3 1/2-pounds each, cut into quarters 2 large spanish onions, thinly sliced 3 small carrots, peeled and cut into 1/2-inch dice 1 large turnip, peeled and cut into 1/2-inch dice Instructions: Preheat the oven to 400 degrees. Using a wooden spoon, combine the butter, mustard, half the garlic, the lemon juice, zest, rosemary, salt, and pepper in the mixing bowl until well blended. Loosen the chicken skin by lifting it gently from the flesh with your fingers. The skin will lift quite easily. Reserving 2 tablespoons, spread the herbed butter under the skin. Lightly spread the remaining butter over the chicken pieces. Put the onions, carrots, turnip, and the rest of the garlic into the roasting pan. Place the chicken on the bed of vegetables. Roast for 40 to 45 minutes, until the chicken is golden brown and cooked through. Serve 2 pieces of chicken with roasted vegetables per person. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72516,"Sauteed Swiss Chard with Red Onion and Serrano cl Vinegar 2 1/2 pounds Swiss chard 1/2-pound slab bacon, cut into small dice 2 medium red onions, halved and thinly sliced 2 cloves garlic, thinly sliced Salt Freshly ground black pepper 1/4 cup Serrano cl Vinegar, recipe follows 10 serrano chiles 2 cups white wine vinegar Kosher salt Instructions: Tear Swiss chard leaves from thick white stalks; discard the stalks and coarsely chop leaves. Heat a large skillet over medium-high heat. Add the bacon and cook until golden brown and fat has rendered. Remove bacon to a plate with a slotted spoon. Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the Swiss chard leaves, season with salt and pepper and stir to coat the leaves. Cook until the leaves have completely wilted. Add the bacon back to the pan. Add the Serrano cl Vinegar and continue cooking for 2 minutes. Serve with additional vinegar on the side. Using a paring knife, make a small slit in each cl and place in a pint-sized jar or bottle with a shaker top. Bring vinegar and salt, to taste, to a boil and cook until salt has completely dissolved. Remove from heat and let cool slightly. Pour vinegar over chiles, cover and let sit at room temperature for at least 2 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72517,"Portuguese Sweet Bread 1/2 cup unbleached bread flour 1 tablespoon granulated sugar 2 1/4 teaspoons instant yeast 1/2 water, at room temperature 6 tablespoons granulated sugar 1 teaspoon salt 1/4 cup powdered milk 2 tablespoons unsalted butter, at room temperature 2 tablespoons vegetable shortening 2 large eggs 1 teaspoon lemon extract 1 teaspoon orange extract 1 teaspoon vanilla extract 3 cups unbleached bread flour About 6 tablespoons water, at room temperature Instructions: To make the sponge, stir together the flour, sugar, and yeast in a small bowl. Add the water and stir until all the ingredients are hydrated and make a smooth batter. Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse. To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer). Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts. Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour. Add the water, as needed, to make a very soft dough. The finished dough should be very supple and soft, easy to knead, and not wet or sticky. It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency. (Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.) The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for approximately 2 hours, or until the dough doubles in size. Remove the dough from the bowl and divide it into two equal pieces. Form each of the pieces into a boule. Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan. Mist the dough with spray oil and loosely cover the pans with plastic wrap. Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly. (If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.) Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf. Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center. After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking. Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done. It will get darker as the center gradually catches up with the outside, but it will not burn. The final color will be a rich mahogany brown. Remove the bread from the pie pans and place on a rack to cool. The bread will soften as it cools, resulting in a very soft, squishy loaf. Allow the bread to cool for at least 90 minutes before slicing or serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72518,"G. Garvin's Green Beans 3 tablespoons minced shallots 1 tablespoon minced garlic 2 large potatoes, diced Kosher salt and black pepper 1 pound green beans, trimmed 1 tablespoon olive oil 2 tablespoons butter
Instructions: Bring a large stockpot of salted water to a boil. Add the green beans and cook until bright green, approximately 1 minute. Remove the green beans from the pot and place them into an ice bath. Heat the oil and 1 tablespoon of the butter in a large saute pan over medium heat. Add the shallots and garlic and cook, stirring to mix well until the shallots are softened, 3 to 4 minutes. Add the potatoes and remaining tablespoon of butter and sprinkle with salt and pepper. Cook the potatoes, stirring occasionally, until just tender, about 10 minutes. Add the green beans to the pan and cook until they are heated through, 3 to 4 minutes more. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72519,"Fresh Fruit and Granola 8 ounces nonfat yogurt 1 banana, sliced 1/4 cup washed and chopped strawberries 1/4 cup blueberries, washed, optional 1/4 cup peeled and chopped mango, optional 2 tablespoons granola Instructions: Place the yogurt in a bowl and mix in the chopped or sliced fruit of choice. Serve with a mint leaf and a sprinkling of granola.
","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 72520,"German Potato Balls 6 medium potatoes, cut into 1\ dice. 1 cup water 1 stick butter 1 cup flour 2 eggs Fat for frying Instructions: Put potatoes into pan with 6 - 8 cups water. Add 1 tsp salt. Bring to boil. Boil for until fork tender or mashable. Drain potato and cool for 10 minutes. Put potato into large bowl. Mash with potato masher or fork until lumps are out. In pot on stove on high heat, pour 1 cup water. Bring to boil add 1 stick butter. After butter is melted, add flour. Stir until mixture leaves sides of pan. Remove pan from heat. Mix in 1 egg until blended and then mix in another egg until blended. Add potatoes and mix until combined. Heat oil in deep-fat fryer to 375 degrees. Add 1 tablespoon potato mixture into oil. Do not add too many balls at one time. Cook until golden brown. Remove and drain. Salt to taste. Eat while hot. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 72521,"Sunrise Surprise Smoothie 1 packet Classic French Vanilla Flavor Carnation? Breakfast Essentials? Complete Nutritional Drink 1 cup skim milk 1 banana 1 to 2 tablespoons frozen concentrated orange juice 1 teaspoon honey 3 to 4 ice cubes Instructions: Place milk, Carnation® Breakfast Essentials™ Drink, and banana in blender. While it's blending, add frozen orange juice, honey and ice. Blend until smooth. Makes 1 large smoothie or 2 if you feel like sharing! ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72522,"Key Lime Pie 3 large eggs, separated 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1/2 cup lime juice 2 or 3 drops green food coloring 1 (9-inch) unbaked pie crust 1/4 teaspoon cream of tartar 1/3 cup sugar Instructions: HEAT oven to 325 degrees F. Beat egg yolks in medium bowl on low speed of electric mixer. Gradually beat in sweetened condensed milk and lime juice until smooth. Stir in food coloring, if desired. Pour into unbaked pie crust. BAKE 30 minutes. Remove from oven. Increase oven temperature to 350 degrees F. BEAT egg whites and cream of tartar in medium bowl on high speed until soft peaks form. Gradually beat in sugar on medium speed. Beat 4 minutes or until sugar is dissolved and stiff glossy peaks form. Spread over hot pie, carefully sealing to edge of crust to prevent meringue from shrinking. BAKE an additional 15 minutes. Cool 1 hour. Chill at least 3 hours. Calories 360,Total Fat Grams9,Calories From Fat 127,Saturated Fat Grams 7.1,Saturated Fat Grams Pct DailyValue 35,CholesterolMilligrams 32,SodiumMilligrams 226,Sodium Milligrams Pct Daily Value 9,Potassium Milligrams 99,Potassium Milligrams Pct Daily Value 3,Total Carbohydrates Grams 23.1,Total Carbohydrates Grams Pct Daily Value 7,Dietary Fiber Grams 0.8,Dietary Fiber Grams Pct Daily Value 3,Sugars Grams 13.5,Protein Grams 4.1,Protein Grams Pct Daily Value 8,Vitamin A Pct Daily Value 8,Calcium Pct Daily Value 3,Thiamin Pct Daily Value 10,Niacin Pct Daily Value 8,Folate Pct Daily Value 14,Magnesium Pct Daily Value 4,
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72523,"Hash Browns 4 tablespoons (1/2 stick) unsalted butter, at room temperature 2 tablespoons olive oil 8 medium all-purpose potatoes, boiled, peeled and diced small Kosher salt and freshly cracked black pepper, to taste 1 tablespoon unsalted butter, melted Instructions: In a heavy medium saute pan, melt 2 tablespoons of the butter with 1 tablespoon of the olive oil over medium heat. Spread the potatoes in an even layer in the saute pan, pressing down on them slightly with a spatula. Season with salt and pepper and cook until the potatoes begin to brown on the bottom, 6 to 7 minutes, shaking the pan occasionally to prevent sticking. Pour 1 tablespoon of the melted butter over the top of the potatoes. Place a large plate over the pan and invert the potatoes onto the plate. Add the remaining 2 tablespoons butter and 1 tablespoon olive oil to the pan, slide the potatoes back in, and brown on the other side, about 5 minutes more. Season with salt and pepper and slide onto a platter. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72524,"Shrimp Ceviche \Cocktail
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 generous pound unpeeled small shrimp (about 41 to 50 count to a pound) 1/2 medium white onion, chopped into 1/4-inch pieces 1/3 cup chopped fresh cilantro, plus several sprigs for garnish 1/2 cup ketchup 1 to 2 tablespoons vinegary Mexican bottled hot sauce (such as Tamazula, Valentina or Bufalo) About 2 tablespoons olive oil, preferably extra-virgin (optional, but smoothes out sharpness) 1 cup peeled, diced cucumber or jicama (or 1/2 cup each) 1 small ripe avocado, peeled, pitted and cubed Salt Several lime slices, for garnish Tostadas or tortilla chips or saltine crackers, for serving Instructions: Cooking and marinating the shrimp: Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, set pot lid askew and pour off all liquid. Replace lid and set aside, letting shrimp steam in closed pot for 10 minutes. Spread out shrimp in large glass or stainless steel bowl to cool completely. Peel shrimp (and devein, if desired). Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour. The flavorings: In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately. Serving the ceviche: Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro and slices of lime. Serve with tostadas, tortilla chips or saltines. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72525,"Spiced Bar Nuts with Orange Bitters Nonstick cooking spray 2 tablespoons honey
2 tablespoons light brown sugar
1 tablespoon ground garam masala
2 teaspoons red cl flakes
1 teaspoon fennel seeds
1 tablespoon orange bitters
1 tablespoon kosher salt
4 cups mixed unsalted raw nuts (cashews, walnuts, pecans and almonds, or whatever your favorite nuts are) Fleur de sel, for finishing
Instructions: Preheat the oven to 325 degrees F. Prepare a baking sheet with parchment paper and nonstick spray, or line it with a silicone baking mat. In a large bowl, combine the honey, brown sugar, garam masala, cl flakes, fennel seeds, orange bitters and kosher salt. Stir to combine. Add the mixed nuts and toss well. Spread the nuts out evenly on the prepared baking sheet and bake for 20 to 25 minutes. Be sure to give them a toss halfway through the cook time. When you pull the nuts out of the oven, give them a generous sprinkling of fleur de sel and then let them cool completely. Once cooled, you can break them apart and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72526,"Millet Couscous with Buttermilk 3 tablespoons unsalted butter 1 cup millet 1 cinnamon stick 1/2 teaspoon kosher salt 1/3 cup sugar One 1-inch piece ginger, unpeeled, cut into 3 coins and smashed 1/2 vanilla bean, split lengthwise and scraped Pinch kosher salt 1/2 mango, diced 3 cups buttermilk 5 tablespoons sugar 3 gratings whole nutmeg or pinch ground nutmeg Instructions:

1. For the millet: Place a medium saucepan over medium heat and add the butter. When the butter melts, add the millet and cinnamon stick. Cook, stirring the millet so that it toasts evenly in the butter, about 3 minutes. Add 1 3/4 cups water and the salt. When the water comes to a boil, lower the heat, cover and simmer for 25 minutes. Fluff the millet with a fork and transfer to a bowl to cool completely.
2. For the mango and ginger syrup: While the millet is cooking, put the sugar, ginger, scraped vanilla seeds and pod, salt and 2/3 cup water in a small saucepan and bring to a boil. Lower the heat and simmer until the sugar dissolves and the liquid thickens a bit, about 15 minutes. Remove from the heat and immediately throw in the mango. Set aside to cool. Remove the ginger coins and vanilla pod before serving.
3. For the buttermilk: Whisk together the buttermilk, sugar and nutmeg in a medium bowl or pitcher until the sugar dissolves completely. Refrigerate until serving.
4. Spoon the millet into 6 small bowls and top each serving with about 1/2 cup buttermilk. Spoon some mango on top and drizzle with some of the syrup. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]

" 72527,"Sweet and Sour Pork 1/2 cup pineapple juice 1/2 cup ketchup 1/2 cup packed light brown sugar 1/4 cup apple cider vinegar 1/4 cup water 4 teaspoons soy sauce 2 teaspoons red pepper flakes 1 teaspoon sesame oil 3 tablespoons vegetable oil 2 tablespoons minced ginger 2 teaspoons minced garlic 1 tablespoon cornstarch 2 tablespoons sherry 2 tablespoons peanut or vegetable oil 1 pound lean pork shoulder, cubed 2 teaspoons Essence, recipe follows 1 green bell pepper, stemmed and seeded, cut into strips 1/2 medium yellow onion, thinly sliced 2 cups cubed pineapple Steamed white basmati rice, accompaniment 1/4 cup chopped toasted macadamia nuts, garnish 1/4 cup chopped green onions, garnish 1/2 cup pineapple juice 1/2 cup ketchup 1/2 cup packed light brown sugar 1/4 cup apple cider vinegar 1/4 cup water 4 teaspoons soy sauce 2 teaspoons red pepper flakes 1 teaspoon sesame oil 3 tablespoons vegetable oil 2 tablespoons minced ginger 2 teaspoons minced garlic 1 tablespoon cornstarch 2 tablespoons sherry 2 tablespoons peanut or vegetable oil 1 pound lean pork shoulder, cubed 2 teaspoons Essence, recipe follows 1 green bell pepper, stemmed and seeded, cut into strips 1/2 medium yellow onion, thinly sliced 2 cups cubed pineapple Steamed white basmati rice, accompaniment 1/4 cup chopped toasted macadamia nuts, garnish 1/4 cup chopped green onions, garnish 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 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Instructions: In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes. In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat. Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately. In a bowl, combine the pineapple juice, ketchup, brown sugar, vinegar, water, soy sauce, pepper flakes, and sesame oil. In a medium saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the ginger and garlic, and cook, stirring, for 15 seconds. Add the pineapple juice mixture and bring to a boil. Reduce the heat and simmer, stirring, until the sugar dissolves, 2 to 3 minutes. In a bowl, dissolve the cornstarch in the sherry. Add to the simmering sauce and whisking constantly. Reduce the heat and simmer until thickened, 2 to 3 minutes. Remove from the heat. Season the pork with the Essence. In a wok or large saute pan, heat 1 tablespoon of the oil over high heat, swirling to coat the sides. Add the pork and cook, stirring, until golden brown, 2 to 3 minutes. Remove and drain on paper towels. Return the wok to high heat. Add the remaining tablespoon of oil, swirling to coat the sides. Add the bell peppers and onions, and cook, stirring, until wilted, 1 to 2 minutes. Reduce the heat to medium-high. Add the sauce and bring to a boil until thickened. Add the pineapple and pork, and cook, stirring, until warmed through, 1 minute. Remove from the heat and adjust the seasoning to taste. Divide the rice among 4 dinner plates, and top with the pork and sauce. Garnish each with the nuts and green onions, and serve immediately. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72528,"Passatelli 3 whole eggs Nutmeg, to taste 1 lemon, zested 4 ounces Parmigiano-Reggiano cheese 4 ounces bread crumbs Salt to taste 1 quart broth (either chicken, meat, vegetable) Instructions: Mix 3 eggs in a ceramic bowl. Add nutmeg and lemon zest. Beat this mixture with a wire whip. Add the cheese and the bread crumbs. Add salt to taste. *This consistency should be the same as a potato puree. If it comes out too hard, add some broth to soften it and if it comes out too soft, add some more bread crumbs. Heat the broth. While boiling, strain the dough using a strainer with large holes (3/8 of an inch diameter) directly into the boiling broth and lower the flame to avoid breakage which can occur from water that is boiling very rapidly. If you wish to save any leftovers, take a flat dish and sprinkle it with some bread crumbs and a pinch of flour. Place the Passatelli on it, cover with plastic wrap and freeze immediately. ","[Chardonnay, Barolo, Chianti Classico, Tempranillo]" 72529,"Better Beef Lasagna 12 ounces whole-wheat lasagna noodles (15 noodles) 8 ounces lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 8 ounces portobello mushrooms, diced (about 3 large mushroom caps) 4 cups good quality store-bought marinara sauce 1 (15 ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and well drained 1 egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch ground nutmeg 1/4 cup grated Parmesan 3 ounces grated part-skim mozzarella cheese (about 2/3 cup) Instructions: Preheat the oven to 375 degrees F. Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other. Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan. Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg. Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc Good source of: Folate, Copper, Magnesium ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 72530,"Vegetarian Red Bean Stew 2 cups dried red beans, washed and picked over 2 quarts water 1/3 cup olive oil 1 1/2 medium white onions, diced 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 4 garlic cloves, crushed 2 Ancho chiles, wiped clean, stemmed, seeded and lightly toasted 2 medium parsnips, peeled, cut into 1/2-inch chunks 2 medium carrots, peeled, cut into 1/2-inch chunks 2 celery ribs, peeled, cut into 1/2-inch chunks 1 medium zucchini, trimmed, cut into 1/2-inch chunks 1 medium yellow squash, trimmed and cut into 1/2-inch chunks Ancho Chili Salsa, recipe follows, for garnish 4 medium Ancho chiles, wiped clean stemmed and seeded 1 cup freshly squeezed orange juice 2 tablespoons freshly squeezed grapefruit juice 2 teaspoons salt 1 tablespoon freshly squeezed lime juice 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil (optional) Instructions: Place the beans and water in a saucepan and bring to a boil. Cover, reduce to a simmer and cook until the small beans are creamy, not powdery, 45 to 60 minutes. Remove from the heat. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Cook the onions with 1 teaspoon of the salt and the black pepper until golden, 10 to 15 minutes. Add the garlic, reduce the heat and cook, stirring frequently, until the aroma is released. Pour the red beans with their liquid into the stockpot, along with the toasted Anchos, parsnips and carrots. Turn the heat up to medium and cook at a low boil for 10 minutes. Add the remaining vegetables and 1 teaspoon salt. Simmer until all the vegetables are soft, about 15 minutes longer. Remove and discard any cl skin that floats to the top. Ladle into large bowls and serve hot with a dollop of Ancho salsa. Toast the chiles directly over a medium gas flame or in a cast-iron skillet until soft and brown, turning frequently to avoid scorching. Slice the chiles into 1-inch strips, then into a very fine julienne. Combine all of the ingredients in a bowl, mix well and let sit at least 30 minutes or as long as 2 hours before serving. Ancho salsa keeps a few days in the refrigerator. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 72531,"Sesame-Anise Bread 1 pound prepared pizza dough, at room temperature, torn into pieces 2 tablespoons extra-virgin olive oil, plus more for the parchment paper 2 tablespoons unsalted butter, melted 1 tablespoon sugar 2 tablespoons sesame seeds 1 teaspoon anise seeds 1 tablespoon orange-flower water (or 1/4 teaspoon each grated lemon zest and orange zest) Instructions: Combine the pizza dough, olive oil, melted butter, sugar, sesame seeds, anise seeds and orange-flower water in a food processor; pulse until the ingredients are incorporated and the dough gathers around the blade. Line a baking sheet with parchment paper and lightly oil the parchment. Form the dough into a ball and pat into a 6-inch disk on the parchment. Cover with a large bowl; let rise in a warm place until airy and spread into a flat round, 1 hour, 30 minutes to 2 hours. Put an upside-down baking sheet in the oven and preheat to 400 degrees F. Remove the bowl from the dough; put the baking sheet with the dough on the hot baking sheet in the oven and bake until golden, about 15 minutes. Reduce the oven temperature to 300 degrees F and continue baking until the bread sounds hollow when tapped, 15 to 20 more minutes. Let cool slightly before slicing.
","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72532,"Fabulous Frittata Kosher salt and freshly ground black pepper 2 medium red potatoes, par-cooked and sliced 1/2 roasted red bell pepper, sliced 1 cup ricotta cheese 3 tablespoons olive oil 8 eggs, beaten 1 cup baby spinach 1 tablespoon chopped chives Instructions: Preheat the oven to 325 degrees F. For the par-cooked red potatoes: Bring a large pot of salted water to a boil. Add the potatoes, cover and cook until the skin pierces easily but the center is still firm, 7 to 10 minutes. Remove from the water and allow to cool slightly before slicing. For the roasted red bell pepper: Place 1 red bell pepper skin-side down on a burner of a gas stove over medium-high heat. Turn the pepper as it chars until it's black all over. Place in a bowl, cover with plastic wrap and steam for 5 minutes. When the pepper is cool enough to handle, remove the charred skin and the seeds. Cut half of the roasted pepper into slices and reserve the remaining half for another recipe. In a medium bowl, add the ricotta cheese, 1 tablespoon of the oil and some salt and pepper.
Pour the remaining 2 tablespoons oil in a 10-inch ovenproof skillet set over medium heat. Add the eggs to the skillet and sprinkle with salt and pepper. Top with the peppers, potatoes and spinach. Dollop the ricotta cheese evenly over the top. Cover the pan, then transfer to the oven and cook for 20 minutes.
Cut the frittata into four wedges, and garnish with chives to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72533,"Steamed Shrimp Dumplings 1 large egg white 3/4 pound large shrimp, peeled, deveined and finely chopped 1/3 cup finely chopped peeled jicama or water chestnuts 2 scallions, finely chopped 1 1/2 tablespoons cornstarch 1 1/2 teaspoons Chinese rice wine or dry sherry 3/4 teaspoon toasted sesame oil Kosher salt 1/2 teaspoon sugar Pinch of ground white pepper 36 round dumpling wrappers, thawed if frozen Instructions: Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, 3/4 teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they don't dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a finger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings. Fill a large nonstick skillet with 1/4 inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate. Ponzu Dipping Sauce Combine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil and 1 chopped scallion in a small bowl. Photography by Levi Brown ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72534,"Minted Beet Salad 2 pounds beets 1 quart salted water 3 tablespoons butter 3 tablespoons fresh chopped mint 1 tablespoon lemon juice 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Place the beets in boiling water to which 1 tablespoon of salt has been added. Return to the boil, reduce the heat, and cook gently until the beets are tender, about 30 to 40 minutes. Remove from the heat and allow the beets to cool completely in their cooking liquid before draining. Discard the water and slip the beets out of their skins using paper towels to grasp the beets. Cut the beets into wedges. Heat the butter in a small saucepan, add the beets and cook for several minutes before adding the mint. Shake to coat well. Add the lemon juice and the salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72535,"Chiles Rellenos de Frijol con Salsa de Aguacate: Poblano Chiles Stuffed with Refried Beans Served with a Guacamole Sauce 1/4 cup vinegar 1/2 cup vegetable oil 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 6 poblano peppers (can be substituted with bell peppers) 1 1/2 cups black beans, washed and soaked overnight 1 garlic clove, chopped 1/4 cup vegetable oil or lard 1 small onion, chopped 2 large, ripe avocados 5 ounces raw green tomatoes 5 ounces sauteed green tomatoes 1/4 onion, chopped 1 garlic clove, minced 1 handful cilantro 2 green chiles, finely chopped 1 cup cream, yogurt or creme fraiche Salt and freshly ground black pepper Instructions: In a large bowl, mix together the vinegar, oil, salt, and pepper and marinate the peppers in this mixture for at least 2 hours. While the beans are simmering, roast the peppers over an open flame, gently turning them so the skin is equally charred, and carefully ensuring not to overcook them. Remove from flame and cover with a damp towel for a few minutes. After this, the peppers are ready to be peeled. Once the skin has been removed, briefly dip them in water to ensure the peppers are clean and ready to be stuffed. For the filling: place the soaked black beans in a large pot or pressure cooker with the garlic and cover with water. Cook for 1 hour until beans are soft and creamy. Once the beans are cooked, puree them in a blender until they form a smooth paste. In a casserole dish, heat the oil or lard, add the chopped onions, and fry until golden brown, about 10 minutes. Next, add the mashed beans and fry them together with the onions. Season with salt and simmer over medium heat for 10 minutes. Gently slice open the peppers, remove the seeds, and fill the cavity with the refried bean paste. Gently fold the pepper over and press gently to maintain its shape. To make the avocado sauce, slice 2 avocados in half, remove the stone, and spoon the avocado flesh out. Place this in a blender and puree with the raw and cooked green tomatoes, onion, garlic, cilantro, and chiles. Add a cup of cream or yogurt and season with salt. Place the peppers on a plate, pour over the guacamole sauce and garnish with chopped cilantro. ","[Pinot Grigio, Vermentino, Sauvignon Blanc, Tempranillo]" 72536,"Pecan Pie 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs 1 cup chopped pecans 1/2 cup (1 stick butter), melted 2 tablespoons milk 1 tablespoon all-purpose flour 1 1/2 teaspoons vanilla extract One 9-inch deep dish pie shell, unbaked, or homemade pastry 1 cup pecan halves Vanilla ice cream or whipped cream, for serving Instructions: Preheat the oven to 325 degrees F. In a large mixing bowl, mix the brown sugar, granulated sugar and eggs until creamy. Add the chopped pecans, melted butter, milk, flour and vanilla extract and stir to combine. Pour the mixture into the pie shell. Arrange the pecan halves on top of the pie in a circular pattern.
Bake the pie for 55 minutes. Check for doneness by shaking the pan slightly. The pie should be firm with only a slight jiggle in the center. It will set more as it cools. Serve topped with vanilla ice cream or with a dollop of whipped cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 72537,"Spoon-Fed Bloody Mary with Grilled Lemon Skewers 8 lemon wedges 4 pounds ripe tomatoes, cored and cut into 3/4-inch pieces, chilled 1 to 2 jalapeno chiles, cut into 1/2-inch pieces 1 tablespoon Worcestershire sauce 1 tablespoon hot sauce 1 cup celery, preferably inner stalks, diced small 1 cup fennel, diced small (can use cucumber instead) 1 cup ripe tomato, diced small 1 teaspoon salt Ground black pepper 1 bottle vodka or gin, preferably kept in the freezer Instructions: 8 large toothpicks or small skewers 4 celery stalks, cut in 1/2 On a prepared grill or grill pan, grill the lemon wedges until lightly browned. Skewer the lemons onto toothpicks or skewers and set aside. In a blender or food processor, puree together the tomatoes, jalapenos, Worcestershire sauce and hot sauce. Season to taste with salt and pepper. You should have about 3 1/2 cups. Pour the tomato mixture into a large pitcher and chill in the refrigerator until ready to serve. Season the celery and fennel or cucumber and tomato with salt and and pepper, to taste, and toss to combine. Place a bit of the veggie mixture into each of 8 martini glasses. Pour 1-ounce of chilled vodka over the vegetable mixture. Top with the spiced tomato mixture and garnish with a grilled lemon wedge and half of a celery stalk. Serve with a teaspoon. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72538,"Veal with Two Sides 4 tablespoons/60 ml extra-virgin olive oil 2 cloves garlic, crushed 2 large bunches spinach, trimmed, washed and dried* Salt and freshly ground black pepper Splash vinegar 6 large whole carrots Bunch fresh flat-leaf parsley, coarsely chopped 2 cloves garlic, quartered Salt and freshly ground black pepper 4 tablespoons/60 ml extra-virgin olive oil Splash or 4 tablespoons/60 ml vinegar 4 tablespoons/60 ml extra-virgin olive oil 2 cloves garlic, crushed 2 pounds/1 kg veal, thinly sliced Salt and freshly ground black pepper 4 tablespoons/60 ml vinegar Instructions: For the spinach and vinegar side: Heat up the extra-virgin olive oil in a saucepan and saute the garlic. Add the spinach and cook until the spinach wilts. Add salt, pepper, and vinegar and let rest for 30 minutes before serving. For the carrots and vinegar side: Cook the carrots in a pot of boiling salted water until fork tender. Drain and let cool. Cut the carrots into thin slices and add to a mixing bowl. Add the parsley, garlic, salt, pepper, olive oil, and vinegar. Mix well and let rest for 30 minutes before serving. For the veal with vinegar: In a saucepan, heat up the olive oil. Add the garlic and cook until golden brown and add the sliced veal. Lightly cook the meat on each side and add salt, pepper, and vinegar. Remove while the veal is slightly raw. Serve immediately. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 72539,"Rack of Venison with Apple and Szechuan Peppercorn Sauce 3 tablespoons vegetable oil 1 whole 9 rib rack farm raised venison Salt and freshly ground black pepper to taste 2 tablespoons unsalted butter 4 tart apples (such as Granny Smith), cored and sliced into eighths 1/2 cup sugar 1/4 cup balsamic vinegar 1/2 cup dry red wine 2 tablespoons Szechuan peppercorns, toasted and crushed 1/2 cup game stock or chicken stock 3 tablespoons sweet butter Instructions: Heat the oil in a skillet over medium heat until hot. Season the venison with salt and pepper and sear for 2 to 3 minutes on all sides. Remove the venison from the skillet and place in a roasting pan. Pour off and discard the oil from the skillet. Over medium high heat, add 2 tablespoons butter to the skillet. When the foaming of the butter subsides, add the apples and saute until they begin to caramelize, about 3 to 4 minutes. Add the sugar and the vinegar and cook another 1 to 2 minutes to reduce the vinegar by half. Add the wine and Szechuan peppercorns, cook for 2 minutes before adding the stock. Return to a boil, and reduce the stock for another minute. Keep the sauce warm while the venison finishes cooking. When ready to serve swirl the butter into the sauce. Place the venison in a preheated 350 degree oven for 10 to 12 minutes, until it reaches an internal temperature of 125 to 130 degrees for medium rare. Remove from oven and let rest 5 minutes before slicing into chops. Serve two chops per person, with some of the apple peppercorn sauce ladled over each serving. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 72540,"Red Wine Pot Roast 3 tablespoons olive oil Kosher salt and freshly ground black pepper One 4- to 5-pound beef chuck roast
2 tablespoons tomato paste
3 stalks celery, diced
3 cloves garlic, minced
2 onions, diced
2 cups red wine (or you can use more beef broth instead)
2 cups beef broth
1/4 cup sweet orange marmalade
5 large red potatoes, quartered
4 carrots, cut on the diagonal into 1-inch chunks
4 parsnips, peeled and cut on the diagonal into 1-inch chunks
3 sprigs fresh rosemary 3 sprigs fresh thyme Instructions: Preheat the oven to 275 degrees F. Heat the olive oil in a heavy ovenproof pot (with a lid) over high heat. Salt and pepper both sides of the roast, then sear it for about a minute on one side and a minute on the other side. Remove the meat to a plate. Reduce the heat to medium high and add the tomato paste, celery, garlic and onions. Stir it around and cook until the vegetables start to soften and the tomato paste releases its flavor, 2 to 3 minutes. Pour in the glorious wine, then stir and scrape the pot to get up all the browned bits on the bottom. Pour in the broth, then stir in the marmalade. Return the meat to the pot and top it all off with the potatoes, carrots, parsnips, rosemary and thyme. Push the veggies and herbs into the liquid, then put the lid on the pot, transfer to the oven and roast until the meat is fork-tender, 3 to 4 hours. (Mmmm. The liquid becomes something magical.) Transfer the roast to a serving dish (if it falls apart that's a good sign!) and place the vegetables all around it, then spoon on as much sauce from the pot as you'd like. Total, unmistakable, comfort food. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 72541,"Omelet with Prosciutto, Roasted Peppers, Fresh Mozzarella, Basil 3 large eggs Unsalted butter
Olive oil
Kosher salt and freshly ground black pepper
Few slices fresh mozzarella, thinly sliced
1/2 roasted red pepper, sliced or diced Few slices paper thin sliced prosciutto
Fresh basil leaves
Instructions: Whisk the eggs in a bowl until light and fluffy and uniform in color. Melt some butter in a 6-inch nonstick saute pan over medium heat. Sprinkle the beaten eggs with salt and black pepper. Add the eggs to the pan and lightly scramble them with a fork. Spoon a line along the center of the omelet with the cheese, roasted red pepper, prosciutto and basil. Roll the finished omelet onto a serving platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72542,"Banana and Pecan Pancakes with Maple Butter 2 cups buttermilk 3 eggs 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 pinch salt 4 tablespoons sugar 1/2 cup pecans, toasted and finely ground (not chopped) 1/2 stick unsalted butter, melted 3 bananas, peeled and sliced in 1/4-inch circles Maple Butter, recipe follows Confectioners' sugar, to garnish Candied Pecans, to garnish 2 sticks unsalted butter, softened 1/4 cup pure maple syrup 2 tablespoons honey Instructions: Preheat the oven to 200 degrees F.
In a large mixing bowl whisk the buttermilk, eggs, and vanilla together so they are well combined. In a separate bowl mix the flour, baking powder, soda, salt, and sugar. Combine the wet ingredients with the dry and stir with a spoon to get rid of the lumps. Fold in the pecans, most of the melted butter and whisk until batter is smooth. Heat a griddle or skillet over medium low heat and swirl around a little melted butter to keep the pancakes from sticking. Using a ladle pour the batter into the pan, see Cook's note*
Cook the pancakes on 1 side until they are set and then lightly press the bananas into the batter. When small bubbles appear on the uncooked surface, flip the pancakes and cook until golden on both sides, about 8 minutes. Transfer pancakes to a warming plate in the oven while you make the rest.
To serve, slice the maple-honey butter, layer it between the stack of pancakes and place in the oven to melt for 1 1/2 minutes. Sprinkle with confectioner's sugar and candied pecans. In a mixing bowl, using a spatula mash the butter with the maple syrup and honey until well blended. Roll it up in the paper, like a tube and twist the ends. Chill in the refrigerator for 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72543,"Roasted Lamb 1 (9-pound) leg of lamb 2 tablespoons salt 1 tablespoon freshly ground black pepper 2 cloves garlic, chopped 1 cup olive oil 1 medium orange, sliced 1 large lemon, sliced 2 stems fresh rosemary Dressing, recipe follows Instructions: Preheat the oven to 375 degrees F. Prepare the leg of lamb by rubbing salt, pepper, and chopped garlic all over the outside of the meat, then rub with the olive oil to coat. Put the lamb in a large baking pan, cover it with 4 orange slices, 4 lemon slices, and the rosemary. Bake for 2 hours. Serve the lamb sliced on a plate with the dressing on top. 1 orange, zested 1 lemon, zested 1 cup olive oil 1 cup fresh squeezed orange juice 1/2 cup fresh squeezed lemon juice 1/2 cup red wine vinegar 2 cloves garlic 2 tablespoons chopped fresh oregano leaves 2 tablespoons salt 1 teaspoon freshly ground black pepper Put all the ingredients into a blender. Blend until the dressing is completely uniform and creamy. ","[Syrah, Malbec, Tempranillo, Barolo]" 72544,"Tex-Mex Egg Muffins 1 pound spicy breakfast sausage 8 ounces chorizo
2 tablespoons salted butter 1/4 cup heavy cream
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
6 large eggs, lightly beaten
One 4-ounce can green chiles, drained
2/3 cup chipotle mayonnaise 6 English muffins, split and toasted
6 slices pepper jack cheese
Instructions: For the sausage patties: Mix the sausage and chorizo in a bowl until well combined. Form into 6 patties. Heat a skillet over medium-high heat. When hot, fry the patties in the dry skillet, flipping as needed, until cooked through, about 10 minutes. For the eggs: Meanwhile, melt the butter in a large nonstick skillet over medium heat. Add the heavy cream, salt, pepper, eggs and green chiles to a pitcher. Whisk with a fork until well combined. Add the egg mix to the skillet and cook as you would an omelet, stirring, until the eggs begin to set, about 2 minutes. Allow the eggs to continue cooking until almost completely set, an additional 2 minutes. Using a spatula to help, flip the omelet in one motion. Let cook for 1 more minute, before sliding the whole thing onto a cutting board. Cut into 6 pieces. For the sandwiches: Build the sandwiches by adding some of the chipotle mayonnaise to the bottoms of the English muffins. Place a sausage patty, slice of cheese and an egg portion onto the bottom half of each muffin. Spread a little more mayonnaise onto the top of the English muffins and top the sandwiches. Serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72545,"Texas Pork Ribs 2 tablespoons finely ground black pepper 1 tablespoon ground oregano 1 tablespoon paprika 2 teaspoons celery salt 1/2 teaspoon cayenne pepper 2 racks St. Louis-cut ribs Instructions: To make the rib rub, combine all the ingredients. Rub over the surface of the ribs to coat. Preheat a BBQ pit or an oven to 250 degrees F. Rub both sides of the rack of ribs evenly with the rib rub. Place on the pit or in the oven, bone side sown, and roast for about 3 hours. About 15 minutes before the ribs are done, turn the rack over and let the other side get some color. (In the oven, turn the ribs occasionally, then broil to brown.) When the ribs are done, the rack relaxes and droops when you lift it at the center. Cut the ribs parallel to the bones and serve with lots of napkins. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 72546,"Vidalia Onion Pot Roast 1 fresh beef brisket, about 4 pounds, well trimmed Salt and pepper to taste 2 tablespoons dry thyme 1 tablespoons dry rosemary 2 tablespoons olive oil 4 large vidalia onions (or other sweets), peeled and sliced, about 4 cups 1 cup dry red wine 3 carrots, thinly sliced, about 1 cup 2 tablespoons chopped garlic 2 cups hot beef stock lightened with 1 cup water added 2 celery stalks tied with 3 bay leaves into a bouquet garni Instructions: Preheat oven to 375 degrees. Season the beef brisket well with salt and pepper. Crush the thyme and rosemary together with a mortar and pestle and rub the herb mix into the beef, coating it evenly. Rub the beef well with 1 tablespoon of the olive oil. Heat a large saute pan with 1 tablespoon olive oil over medium high heat for 2 to 3 minutes until the pan is nearly smoking. Add the beef to the hot pan and sear well on one side until browned before turning the beef over and searing the other side. When the beef has been well browned on both sides, remove from the pan and set aside. Add the onions to the saute pan and cook them until golden brown. Add the red wine to the onions and reduce by half. Pour the onions into a large heavy roasting pan and spread evenly across the bottom before putting the beef on the bed of onions. Add the carrots, garlic, hot beef/water and celery bundle to the beef in the roasting pan and place, uncovered, into the oven. All the combined liquid should rise only 2/3 as high as the meat is thick. Add additional water to maintain the braising liquid height. Cook for 1 hour before turning the beef over. Cook the second side uncovered for 1 hour before covering the pan with a cover or foil and turning the oven down to 325 degrees. Continue to slowly braise the beef brisket for 1 1/2 to 2 additional hours. Remove the pan from the oven, discard the celery bouquet and allow the beef to rest for 20 minutes before slicing and serving with some of the onion jus. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]

" 72547,"Lavender Honey Cupcakes 2 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt 2 cups organic honey (or 1 cup baker's sugar plus 1 cup organic honey) 1 cup buttermilk 1 cup vegetable oil 3 large eggs 2 tablespoons whole fresh edible French lavender flowers 1/4 teaspoon organic lavender oil 8 ounces mascarpone 1/4 cup organic honey 1/2 teaspoon vanilla extract 1 teaspoon tangerine juice 1/2 tablespoon tangerine zest 1 tablespoon sanding sugar 1/2 teaspoon tangerine zest Instructions: For the cupcakes: Preheat the oven to 325 degrees F. Line 2 cupcake or muffin pans with 18 cupcake liners.
Sift the flour, baking soda and salt into a medium bowl. Cream the honey, buttermilk and vegetable oil until they are immersed together, about 5 minutes, in the bowl of a stand up electric mixer with a paddle attachment. Scrape down the sides of the bowl. Add each egg one at a time, scraping down the sides after each addition. Turn the mixer on low speed and add the flour mixture about 3/4 cup at a time. Slowly add the lavender flowers and lavender oil to create a smooth batter.
Fill the cupcake liners three-quarters full with the batter and bake until golden brown and baked through, about 30 minutes. Cool the cupcakes completely.
For the tangerine vanilla mascarpone cream: Blend the mascarpone, honey and vanilla by hand, until the cream is smooth and incorporated. Add the juice and zest. Mix for 15 seconds. Put the cream into a 24-inch pastry bag with half of the tip cut off. Mix together the sanding sugar and tangerine zest.
Pipe the tangerine vanilla mascarpone cream on top of each cooled cupcake. Sprinkle the top with the sanding sugar mixture.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72548,"Seared Acorn Squash with Tahini Sauce and Walnut-Parsley Pesto One 2-pound acorn squash 2 tablespoons olive oil
Kosher salt and freshly ground black pepper 2 small heads Roasted Garlic, recipe follows 2 ounces walnuts (about 1/2 cup), toasted 1/2 bunch fresh parsley, with stems
Kosher salt 1/4 cup walnut oil
1/4 cup grated Parmesan Lemon juice 1/4 cup tahini 1 1/2 teaspoons lemon juice
Kosher salt and freshly ground black pepper 1/4 cup pomegranate seeds, for garnish
2 heads garlic 1 teaspoon walnut oil or olive oil
Kosher salt and freshly ground black pepper Instructions: For the squash: Preheat the oven to 350 degrees F. Set the squash on its side. Position a large chef's knife in the ridge between the wedges and use a heavy wooden kitchen spoon to pound it in a bit. Continue to pound and rock the knife blade to get through the tough stem and then split the squash in half lengthwise. Scoop out and discard the seeds. Cut along each rib to make wedges. Heat 1 tablespoon of the olive oil in a large cast-iron skillet over medium heat. Sprinkle the squash wedges with some salt and pepper and lay them flat in the pan. Sear until golden brown, about 8 minutes. Flip, add the remaining 1 tablespoon oil to the pan, and continue cooking until the second side is deep golden brown, another 8 minutes or so. Transfer the pan to the oven and bake until the wedges are very tender, 15 to 20 minutes. If they are getting too dark, cover them with foil. For the walnut-parsley pesto: Press out the cloves from the Roasted Garlic heads and add them to a food processor along with the walnuts, parsley and 1/2 teaspoon salt. Pulse until pulverized. With the motor running, drizzle in the walnut oil. Add the Parmesan and some lemon juice, and pulse until just combined. For the tahini sauce: Whisk together the tahini and lemon juice in a small bowl (it will look thick and slightly dry). Add water, 1 teaspoon at a time, until the sauce is smooth but still thick (it should be pourable). Season with salt and pepper. To serve, arrange the squash on a platter, drizzle with tahini sauce, spoon over some pesto, and scatter the pomegranate seeds over the top. Preheat the oven to 350 degrees F. Cut the tops off the garlic heads, exposing the cloves but leaving the heads intact. Set the heads on a large piece of foil, drizzle with the walnut oil and sprinkle with salt and pepper. Wrap up the foil to make a pouch and place on a baking sheet. Bake until the garlic is soft and roasted, 35 to 40 minutes. Set aside to cool. ","[Chardonnay, Pinot Grigio, Vermentino, Tempranillo]

" 72549,"Sunset 3 tablespoons sugar 1/4 cup water 1/2 cup individually quick frozen raspberries 1 cup ice 2 tablespoons lemon juice, divided 3 tablespoons orange juice concentrate 2 cherries for garnish Instructions: Dissolve sugar in water. In a blender combine raspberries, 3/4 cup ice, sweetened water and lemon juice. Blend until smooth. Divide mixture between 2 wine glasses. In the same blender, blend orange juice concentrate, the remaining ice and remaining 1 tablespoon of lemon juice. Fill glasses to top. Garnish each with a cherry. ","[Chardonnay, Moscato, Sauvignon Blanc]" 72550,"Karri's Steak Marinade 1 cup ketchup 1/2 cup pineapple juice 1/4 cup cider vinegar 1 tablespoon natural mesquite flavor liquid smoke 2 teaspoons onion powder 1 tablespoon ground cumin 1 teaspoon crushed red pepper 2 teaspoons dried oregano 3 cloves garlic, crushed Honey, to coat 2 rib eye steaks Sea salt and pepper Instructions: Whisk together the ketchup, pineapple juice, cider vinegar, liquid smoke, onion powder, cumin crushed red pepper, oregano and garlic in a shallow baking dish. Put a layer of honey on both sides of the steaks and place the steaks in the marinade, tossing to cover both sides. Leave for 2 to 4 hours. Remove the steaks from the marinade and pat dry. Sprinkle with salt and pepper and grill to desired doneness. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72551,"Grape Gelee with Lemon, Basil and Crystallized Ginger Whipped Cream 2 pounds California red seedless grapes 2 lemons, juiced 1 1/2 cups sugar 1 cup water 2 sachets powdered gelatin (approximately 2 tablespoons) 1/2 cup sugar 1/2 cup water 2 slices lemon, seeds removed 1 (1-inch) piece ginger, finely sliced into coins 1 handful fresh basil leaves 2 cups California red seedless grapes 1/2 pint heavy whipping cream 1 tablespoon sugar 1/8 teaspoon vanilla extract 1/2 cup julienne crystallized ginger, plus more for garnish Small basil buds, for garnish Instructions: To make the gelee: Put the grapes, lemon juice, sugar and water in a medium-sized pot and set over medium heat. Simmer for 20 minutes until grapes are tender and skins have completely discolored. Using a potato masher squash the grapes to release all of the juices. Do not puree in a blender otherwise your gelee will be cloudy and pick up parts of the skin. Pour the mixture through a sieve over a large measuring cup or bowl with a spout and use the back of a ladle to firmly press the pulp - this will extract as much juice and flavor as possible. This should yield about 3 cups (24 ounces) of liquid. If it is more or less add water or pour out some of the liquid, otherwise the gelatine ratio will be off. Slowly whisk in the gelatin powder, making sure you continue to whisk until it is all fully incorporated. Divide the grape jelly mixture into 4 to 6 glasses depending on the size of your glasses. Gently agitate to remove any surface bubbles then refrigerate for 3 to 4 hours, or overnight, until set. To make the salad: In a small pot, over medium heat, add the sugar, cold water, sliced lemon and ginger. Bring to a simmer, then add in the basil and shut off the heat to allow the mixture to steep, 20 minutes. Cut the grapes in half through the middle and add to a large mixing bowl. Dress the grapes with a little of the syrup and toss to combine. Discard the basil and reserve the extra syrup. To make the whipped cream: Using a balloon whisk, whip the cream, sugar and vanilla until soft peaks form. Fold the ginger into the whipped cream but reserve a few pieces for garnish. To assemble the dish: When the gelee is set, remove it from the refrigerator and top each glass with a spoonful of the grape salad and a quenelle of the ginger whipped cream. Garnish with basil buds and some slivers of ginger. Drizzle each glass with some of the reserved lemon-ginger syrup and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 72552,"Pork Chops with Green Olives and Lemon 2 pork chops, on the bone Salt and freshly ground black pepper Pinch sugar 2 tablespoons olive oil 3/4 cup/175 ml white wine Skin 1 preserved lemon, chopped 1/2 cup/85 g green olives, with pits Small handful chopped fresh rosemary or thyme Roasted Cherry Tomatoes Branch cherry tomatoes Olive oil, for drizzling Instructions: Season the chops with salt and pepper. \Season\ also with sugar, sprinkling judiciously over both sides of the chops, as if it were salt. Heat the oil in a saute pan and brown the chops on both sides. Pour over the wine, and add half the lemon and olives, along with the rosemary. Cover, and cook until tender, about 20 minutes. Uncover and test doneness. Boil down the liquid a little, if necessary, toss in the remaining olives and preserved lemon. Serve with the juices spooned over and a branch of roasted baby tomatoes on the side. To roast a branch of cherry tomatoes: Preheat the oven to 400 degrees F. Lay the tomatoes on a baking sheet, dribble over a little olive oil, and bake at until the skins have wrinkled and the fruit is soft, 20 minutes to half an hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 72553,"Italian Spritz 3 ounces Aperol 3 ounces prosecco
3 ounces sparkling water
Orange and lime slices, for garnish Orange and lime slices, for garnish
Instructions: Fill a wine or lager glass with ice. Add the Aperol, prosecco and sparkling water and stir until well chilled. Garnish with a slice of orange and lime and serve immediately. ","[Prosecco, Pinot Grigio, Vermentino]" 72554,"Gimme Gimme S'mores Sandwich 1 sheet (4 crackers) low-fat honey graham crackers 1/4 cup fat-free whipped topping, thawed from frozen 1 teaspoon mini semi-sweet chocolate chips 8 miniature marshmallows Instructions: Break graham cracker sheet into two squares. Set aside. In a small bowl, lightly stir together whipped topping, chocolate chips, and marshmallows. Don't over-stir. Place one graham cracker square on a plate, and top with whipped-topping mixture. Lightly place the other square on top. Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy! ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 72555,"Grilled Swordfish and Fiddleheads with Tomato Basil Salsa 3 fresh limes 3 cloves garlic, lightly crushed with the side of a knife blade and quartered 1-ounce peeled fresh ginger root (1 to 1 1/2-inch piece) and cut into 1/4-inch cubes 1/2 cup rice vinegar 1/4 cup soy sauce 6 scallions, sliced on the bias 2 pounds cleaned swordfish, skin removed and cut into blocks 1/4 cup olive oil Salt and freshly ground black pepper 16 fiddleheads (new shoots of ostrich ferns), swirled in cold water and rubbed with your fingers to remove fuzzy covering 2 tablespoons rice wine vinegar 1 garlic clove, lightly crushed with the side of a knife blade and quartered 1/2 teaspoon Dijon mustard 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 2 teaspoons soy sauce 1 tablespoon balsamic vinegar 1/4 cup extra-virgin olive oil 1/2 cup packed fresh basil leaves 2 large ripe tomatoes, seeds removed and diced into 1/4-inch pieces 2 shallot cloves, diced small 3 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces Salt (if needed) and freshly ground black pepper Instructions: To marinate the fish: Microwave the limes in a small bowl to release the essential oils. Set limes aside until just cool enough to handle. Through the feed opening of a running blender, add 1 at a time, garlic, ginger, vinegar, soy sauce, and scallions. Then, leaving the blender running, squeeze in the juice from the microwaved limes. Place the swordfish in a nonreactive container and pour the marinade over. Cover and refrigerate for 6 to 8 hours. To marinate the fiddleheads: Place the fiddleheads in a nonreactive bowl. Make the vinaigrette, by adding, 1 at a time, through the feed opening of a running blender the vinegar, garlic, and Dijon mustard. Then, leaving the blender running, add the olive oil in a slow thin stream. Season with salt and pepper, to taste, and pour over the ferns. Cover and let sit in the refrigerator for about 6 hours. (Marinating them this way is an alternative to cooking them.) Make the salsa while you are heating the grill for the fish. Whisk together the soy sauce and balsamic vinegar in a bowl and add the olive oil in a slow thin stream while continuing to whisk. Chop the basil leaves and add to the bowl along with the tomatoes, shallots, and scallions. Season, to taste, with salt and pepper. (Be sure to taste before seasoning, because the soy is likely to lend saltiness.) Brush the marinated fish with oil and season with salt and pepper. Grill the fish, leaving each side undisturbed for the first few minutes to prevent tearing of the flesh. Let rest, then transfer to a cutting board and carve into slices. Place some salsa in the middle of a serving dish, top with sliced fish and garnish with marinated fiddleheads. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72556,"How to Make Sushi Rice 2 cups sushi or short grain rice 2 cups water, plus extra for rinsing rice 2 tablespoons rice vinegar 2 tablespoons sugar 1 tablespoon kosher salt Instructions: Place the rice into a mixing bowl and cover with cool water. Swirl the rice in the water, pour off and repeat 2 to 3 times or until the water is clear. Place the rice and 2 cups of water into a medium saucepan and place over high heat. Bring to a boil, uncovered. Once it begins to boil, reduce the heat to the lowest setting and cover. Cook for 15 minutes. Remove from the heat and let stand, covered, for 10 minutes. Combine the rice vinegar, sugar and salt in a small bowl and heat in the microwave on high for 30 to 45 seconds. Transfer the rice into a large wooden or glass mixing bowl and add the vinegar mixture. Fold thoroughly to combine and coat each grain of rice with the mixture. Allow to cool to room temperature before using to make sushi or sashimi. ","[Sauvignon Blanc, Riesling, Pinot Grigio, Sparkling wine]" 72557,"Ham and Egg Fried Rice 2 large eggs, lightly beaten 3 1/2 to 4 tablespoons corn or peanut oil 3 1/2 cups cold cooked rice 2 to 3 ounces honey or sugar-cured ham (yielding 1/2 cup cubed ham) 1/2 cup fresh or frozen peas or baby lima beans 1 to 1 1/4 teaspoons coarse kosher salt 3 tablespoons green and white scallions Peanuts Instructions: Heat a wok or a small, heavy skillet over high heat. Add 1 1/2 tablespoons oil, swirl to coat the pan. Add eggs and scramble them. As soon as there is no more freely running egg, turn them out into a bowl and break them into small bits. They should be soft and a bit runny -- not brown. Heat the wok or a large skillet and add 2 tablespoon oil to coat. Add the rice and toss briskly to coat and separate each grain, about 2 to 3 minutes. Add the ham and peas. Toss to mix in the ingredients and allow the mixture to heat through, about 30 seconds. Return the eggs to the pan and toss to combine. Season with salt, scallions and peanuts, tossing another 5 to 10 seconds to let the eggs get hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72558,"Chocolate Sauce for Ice Cream 1 2/3 cups heavy cream 6 ounces bittersweet chocolate, finely chopped
3 ounces milk chocolate, finely chopped
Instructions: In a small saucepan, heat the cream over medium heat until very hot, just below a simmer. Put the dark and milk chocolates into a medium bowl. Pour the hot cream over the chocolate and shake the bowl to settle it; let stand 2 minutes. With a small whisk, starting in the center of the bowl, whisk in small circles, working your way outward, until the chocolate is completely melted and the sauce is smooth. Use warm or at room temperature. Store the leftover sauce in an airtight container for up to 1 week. The sauce can be warmed over low heat in a saucepan before using. ","[Dark Chocolate, Milk Chocolate, Cabernet Sauvignon, Merlot]" 72559,"Hand Cookies 2 drops food coloring per egg yolk, various colors 4 whole egg yolks
4 cups powdered sugar 2 sticks butter
2 tablespoons heavy cream
Dash vanilla extract
Edible decorations, for decorating
1 teaspoon vanilla extract
1 1/2 cups granulated sugar 1 1/3 cups shortening
1 teaspoon grated orange or lemon zest
2 whole eggs
2 1/2 teaspoons milk
4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
1/2 teaspoon salt
Instructions: For the cookies: Cream the granulated sugar, shortening, vanilla and orange zest thoroughly. Add the eggs and beat until light and fluffy. Add the milk and mix. Sift the flour, baking powder and salt, and then blend into the sugar mixture. Divide the dough in half, slightly flatten between two sheets of waxed paper and refrigerate, about 1 hour (or freeze for 20 minutes). For the egg yolk glaze: While dough is chilling, separate the eggs, reserving the whites and placing each yolk into an individual small bowl. Add 4 teaspoons water and different food coloring to each yolk and combine to make the egg yolk glaze. Roll out the dough on a lightly floured surface. Carefully cut around hands using a dull knife. Preheat the oven to 375 degrees F. Transfer the hand cookies to a lightly greased cookie sheet and paint the cookies (with a soft brush) with the egg yolk glazes. Bake the cookies, about 6 minutes. Do not allow the cookies to brown. Transfer the cookies from the oven to a wire rack to cool. While the cookies are cooling, make the frosting: Simply combine the powdered sugar, butter, heavy cream and vanilla in a food mixer until light and fluffy. If you like you can put the frosting in disposable piping bags to make decorating easier. Decorate the cookies with the frosting and any edible decorations, jewels, disco dust, sanding sugar you like. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72560,"Italian Minestrone 1 tbsp. Crisco? Pure Vegetable Oil or Crisco? Pure Olive Oil 2 ribs celery, chopped 1 small onion, chopped 3 cloves garlic, minced 2 cups chopped cabbage 1 large carrot, chopped 1 (14 oz.) can chopped tomatoes, with juice 1 (11.5 oz.) can tomato juice 4 cups chicken or vegetable broth 1 (19 oz.) can cannellini beans, rinsed and drained 1 (15.5 oz.) can red kidney beans, rinsed and drained 1 (15 oz.) can garbanzo beans (chick peas), rinsed and drained 1/4 cup chopped fresh parsley 1 tbsp. dried oregano 1 tbsp. dried basil 1/2 cup uncooked small elbow macaroni, cooked and drained 1/4 cup grated Parmesan cheese plus more for serving Salt and pepper to taste Instructions: HEAT oil in large saucepan or Dutch oven over medium heat. Add celery, onion and garlic. Cook and stir until crisp-tender. ADD cabbage and carrots. Cook and stir until crisp-tender. Stir in tomatoes with juice, tomato juice and broth. Bring to a boil. Reduce heat to low. MIX in the three kinds of beans, parsley, oregano and basil. Simmer 30 minutes or until vegetables are tender and flavors have blended. STIR in cooked pasta and Parmesan cheese just before serving. Season with salt and pepper to taste. Serve with grated Parmesan cheese on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72561,"How to Make Indian Butter Chicken | The Best Butter Chicken 1 1/4 cup whole milk yogurt 4 teaspoons kosher salt
1 tablespoon finely grated ginger
2 cloves garlic, finely grated
8 boneless skinless chicken thighs (about 2 1/2 pounds)
6 tablespoons unsalted cultured butter (see Cook's Note) 1 teaspoon fenugreek seeds
2 bay leaves
2 green cardamom pods, cracked
One 3-inch cinnamon stick
1 whole clove
1 large onion, sliced
Kosher salt
1 tablespoon finely grated ginger
4 cloves garlic, finely grated
1 1/2 teaspoons garam masala
1 teaspoon Kashmiri red chili powder (see Cook's Note)
One 28-ounce can whole peeled tomatoes
1/3 cup heavy cream
Chopped cilantro leaves and tender stems, for serving
Basmati rice, for serving
Naan, for serving
Instructions: For the marinade: Whisk together the yogurt, salt, ginger and garlic in a large bowl until combined. Toss the chicken in the seasoned yogurt marinade until evenly coated. Wrap tightly with plastic wrap and refrigerate at least 3 hours and up to 24. (Overnight works best.) For the sauce: Melt 4 tablespoons of the butter in a large Dutch oven or wide heavy pot over medium heat. Toss the fenugreek seeds, bay leaves, cardamom, cinnamon and clove in the butter and cook, stirring occasionally, until slightly darker and very fragrant, 1 to 2 minutes. Add the onions, season with 1 teaspoon salt and cook, stirring occasionally, until the onions are golden and beginning to caramelize, 8 to 10 minutes. Add the ginger and garlic and cook, stirring, until very fragrant and the ginger starts to turn golden and sticks to the bottom of the pot, 2 to 3 minutes. Add the garam masala and chili powder and cook, stirring occasionally, until very fragrant, about 1 minute. Add the tomatoes, breaking them up into pieces with a spoon, and bring to a boil. Reduce to a simmer and cook uncovered, stirring occasionally, until the sauce has reduced by half and the tomatoes are very tender, about 30 minutes. Discard the bay leaves and cinnamon stick (but leave the other whole spices).
Let the hot sauce cool for about 5 minutes or so, then transfer it to a blender filling no more than halfway. Remove the center cap from the lid and place it on the blender. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth. (If your blender is small, you may need to work in batches.) Add the remaining 2 tablespoons butter and the cream to the blender and puree until creamy. Pour into a clean pot and bring to a simmer. Season with salt.\u202f
Meanwhile, arrange a rack directly under the broiler and preheat to high. Line a rimmed baking sheet with foil and set a wire rack inside.\u202f\u202f
\u202fArrange the chicken in a single layer on the rack. Broil until the chicken starts to brown in spots, 3 to 6 minutes per side (it will not be cooked through). Remove from the broiler. When cool enough to handle, cut the chicken into 1-inch pieces. Add the chicken to the simmering sauce, cover and cook until the chicken is cooked through, 8 to 10 minutes.\u202f
Stir in the cilantro. Serve with rice and naan alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72562,"Konrad's Pork Shoulder Gravy 2 tablespoons caraway seeds 2 teaspoons garlic powder
2 teaspoons smoked paprika
2 teaspoons kosher salt
3 1/2 pounds skin-on, bone-in pork shoulder 1/2 cup mustard
1 tablespoon olive oil
1 tablespoon vegetable oil
1 clove garlic, crushed
1 sprig fresh thyme
8 cups chicken broth
3 bay leaves
1/2 cup pickle juice (from a jar of baby dill garlic pickles)
1 to 2 tablespoons cornstarch Instructions: In a large bowl, combine the caraway seeds, garlic powder, smoked paprika and salt. Remove and reserve a third of the spice mix in a separate small bowl. Score the pork shoulder on the cap side with a sharp knife, making 8 shallow cross-cuts. Add the pork shoulder to the large bowl with the spice mix, then rub the entire pork shoulder with the spice mix. Cover with the mustard and let sit for 20 minutes. In a soup pot, heat the olive oil and vegetable oil on high heat, then add the pork shoulder on the scored-skin side. Sear all sides of the meat to lock in the deep flavor and juices. Add the garlic and thyme. Add the chicken broth, bay leaves and pickle juice and let it simmer, covered, until the meat falls off the bone, 1 1/2 hours. Shred the meat to bite-size pieces in the pot. Add more of the reserved spice mix to taste. Combine 1 tablespoon cornstarch with 1 cup water in a small bowl, adding a bit more cornstarch and whisking together well until you have a \buttermilk\ consistency. Pour the cornstarch slurry into the gravy slowly, a little bit at a time, stirring to the desired thickness. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 72563,"Fish Matecumbe 1/2 Spanish onion, chopped One 8-ounce jar capers 5 shallots, peeled and chopped 5 tomatoes, chopped 1/4 cup chopped basil leaves 1/2 tablespoon salt 1/2 tablespoon ground black pepper 2 lemons, juiced 1 cup olive oil 8 individual fish fillets of your choice Salt and pepper Serving suggestion: rice Instructions: To a medium bowl, add all ingredients except fish and stir to thoroughly combine. Refrigerate until ready to use; it is best to let flavors blend for at least 1 hour in the refrigerator. Preheat the broiler and position the oven rack so that it is at least 4 inches from the broiler, but no more than 6 inches. Place fish fillets on a baking sheet and then season fish with salt and pepper. Place under the broiler and cook until done on 1 side. Watch carefully, as it may only take a couple minutes, depending on the thickness of your fish fillets and the proximity to the broiler. Remove from broiler and turn each fish over. Top each fillet with about 1/2 cup sauce. Return to the broiler and cook until fish is done on the other side and fully cooked through in the middle. If you are unsure about doneness, cut into the center of 1 fillet; it should be opaque. (You can cover up the cut with the sauce.) Serve with rice, if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 72564,"Crepes a la Gelee 4 ounces flour, sifted 1 egg 1 egg yolk 1 1/8 cups milk 2 tablespoons red currant jelly 1/4 cup port wine 1/2 packet (1 teaspoon) gelatine 2 tablespoons salted butter 2 teaspoons powdered sugar Instructions: Place flour in bowl and add egg and egg yolk. Whisk in milk. Beat until it is a thin cream and set aside for 4 hours. Melt jelly over low heat. Mix port and gelatin in a separate bowl and add to jelly. Remove from heat and cool. Melt butter in crepe pan on medium-high heat and add this to the pancake batter. Whisk thoroughly. Pour a thin layer of batter into pan and let cook until top layer becomes waxy. When pancake is lightly browned on bottom, flip it to cook other side. Transfer to a warm plate, second cooked side up, and repeat with remaining batter. Top crepes with 1 tablespoon of jelly filling. Roll up and dust with powdered sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72565,"Infested Coconut Tapioca-Filled Chocolate Spiders 8 ounces tapioca pearls 8 ounces coconut puree
16 ounces dark chocolate Instructions: For the filling: Place the tapioca in a pot of water and bring to a boil; cook at a boil until clear, then drain the tapioca. Add the coconut puree to desired consistency. For the shell: Melt the chocolate and pour it into the chocolate molds, and then knock them carefully on a hard surface to release any air bubbles. Pour the excess chocolate back into the bowl of warmed chocolate. Scrape the flat portion of the mold to clean off the molds. Cool the shells to harden completely. Pour the tapioca into the chocolate molds. Pour more chocolate over the filling, and scrape the excess again, then place the molds in the refrigerator to cool and set up completely. To make the chocolate legs, drizzle some melted chocolate on wax paper in long strands, then freeze. Break the chocolate strands into pieces and stick them on the sides of the spiders using some melted chocolate as the glue. ","[Syrah, Malbec, Petite Sirah, Zinfandel]" 72566,"Cherry Balsamic Chicken 1 cup jarred sweet cherries 1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fennel seed, toasted
1 teaspoon kosher salt
1 clove garlic, smashed and peeled
One 3 1/2-pound chicken, cut into 8 pieces 2 tablespoons olive oil
1/2 teaspoon fennel pollen or ground toasted fennel seed
Instructions: Combine the cherries, vinegar, mustard, fennel seed, salt and garlic in a blender. Puree until smooth. Place the chicken pieces in a resealable plastic bag and pour the marinade over the chicken. Seal the bag and toss to coat. Marinate in the refrigerator for 2 hours. Remove the chicken from the refrigerator 30 minutes before grilling. Preheat a grill to 450 degrees F or medium-high heat with indirect heat on one side. Remove the chicken pieces from the marinade and place on a baking sheet; reserve the marinade. Drizzle with the olive oil. Place the chicken on the grill over direct heat and cook undisturbed for 4 minutes. Flip the chicken, move to indirect heat and baste with the marinade. Cover the grill and roast until the chicken is cooked through, about 30 minutes. Remove to a platter and sprinkle with the fennel pollen. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72567,"Turkey Roll-Ups 2 teaspoons Dijon Mustard 2 teaspoons honey 8 slices turkey breast 2 large red leaf lettuce leaves, spines removed, torn into 8 pieces 1/4 large English cucumber, seeded and cut into 3-inch long sticks 1/4 large red pepper, sliced 8 large basil leaves Instructions: In a small bowl mix together the Dijon mustard and honey until well combined. Lay a slice of turkey on a plate or cutting board. Spread a 1/2 teaspoon of the honey-mustard mixture widthwise along the turkey about 2 inches from the end of the slice. Place a piece of lettuce on top, then a couple of sticks of cucumber and slices of red pepper. Top with a basil leaf and roll it all up in the turkey slice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72568,"Sliders 2 pounds premium ground beef (80 percent lean and 20 percent fat) 1 tablespoon good Dijon mustard 3 tablespoons good olive oil, plus extra for brushing the grill 1 teaspoon chopped thyme leaves 3 teaspoons chopped garlic 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 6 ounces grated Gruyere 12 small Brioche buns 4 ounces baby arugula 3 medium tomatoes, sliced in 1/8-inch-thick rounds 2 small red onions, sliced in 1/8-inch-thick rounds Ketchup, for serving Instructions: Build a charcoal fire or heat a gas grill. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyere on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil. Slice the buns in half crosswise and toast the halves cut side down on the grill. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72569,"Ground Turkey Enchilada Stir-Fry with Couscous 1/2 cup whole wheat couscous 1 pound lean ground turkey Salt and freshly ground black pepper 1 teaspoon olive oil 2 cups butternut squash, peeled, seeded and diced 1 cup broccoli florets One 15-ounce can no-sodium-added black beans One 10-ounce can enchilada sauce 1/2 cup salsa Suggested toppings: chopped fresh cilantro, diced avocado, shredded cheese, lime juice Instructions: Pour 1/2 cup of water into a small saucepan and bring to a boil over high heat. Pour the couscous into the saucepan and stir well. Turn off the heat, cover and let stand 5 minutes. Fluff with a fork and set aside.
Meanwhile, in a large skillet or wok, cook the ground turkey over medium heat, breaking it up with a wooden spoon, until cooked through and browned, about 5 minutes. Sprinkle with some salt and pepper. Transfer to a bowl and set aside. Drain the excess fat and wipe the pan clean. Heat the oil in the same pan over high heat, then add the squash and cook, stirring occasionally, until browned and softened, 8 to 10 minutes. Add the broccoli and cook, 3 to 5 minutes more. Add the turkey, beans, enchilada sauce and salsa and stir until all the ingredients are well combined.
Serve with the couscous and top with suggested toppings as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72570,"Black Devil Martini 2 oz. dark rum 1/2 oz. dry vermouth Black olive Instructions: Stir and strain into chilled martini glass, garnish with olive. ","[Rum, Vermouth]" 72571,"Chicken Breast and Shrimp with Provencal Herbs in a Creamy Pistachio Dijon Sauce 2 tablespoons butter 2 tablespoons olive oil 8 shrimp, shells on 4 boneless, skinless chicken breasts (8 ounces each) Salt and pepper 1 cup dry wine 1 cup chicken broth 1 shallot, chopped 2 cloves garlic, chopped 1 cup cream 1 1/2 teaspoons Dijon mustard Few drops fresh lemon juice 2 tablespoons herbes de Provence 2 tablespoons pistachios, chopped Instructions: Heat the butter and olive oil in a large, deep saute pan or Dutch oven over high heat. Add the shrimp and saute over high heat, stirring occasionally until the shrimp turns pink, about 2 to 3 minutes. Remove from heat and set aside on a plate. Season the chicken breasts with salt and pepper on both sides, reduce the heat to medium, and then place them in the pan (there should still be some butter and oil in the pan; if not, add a little more). Cook chicken over medium heat for 3 to 4 minutes on each side. Add the wine, followed by the chicken broth, shallot, and garlic; cook for another 6 to 8 minutes or until chicken is fully cooked through. Remove the chicken and set it aside on a plate. Add the cream, mustard, lemon juice, and herbes de Provence to the pan and stir to combine. Remove pan from the heat. Peel the shells from the shrimp. Transfer the shrimp to a bowl. Return the sauce to the heat, bring to a boil, and simmer until thickened slightly, about 2 to 3 minutes. Return the chicken and the shrimp to the pan and reheat for 1 to 2 minutes. Sprinkle in pistachios and then divide among 4 plates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72572,"Cauliflower Gratin 1 large head cauliflower (about 3 pounds) 2 tablespoons butter 2 tablespoons all-purpose flour 1 1/4 cups milk Kosher salt and freshly-ground black pepper 2 cup shredded Gruyere 1/2 cup shredded Parmesan 1/4 teaspoon grated nutmeg 1/4 cup panko (Japanese bread crumbs) or coarsely ground fresh bread crumbs Instructions: Preheat the oven to 350 degrees F. Spray a 1-quart casserole dish with cooking spray. Trim the cauliflower and cut into florets. Steam the cauliflower in a large pot with a little water over medium-low heat until tender. Remove the cauliflower from the pot to a towel to remove excise moisture. Heat the butter in a medium saucepan (2-quart) over medium heat. When the butter has melted, whisk in the flour. Cook, stirring, for 2 minutes. Add the milk, whisking constantly to make sure there are no lumps. Cook another 3 to 4 minutes, allowing the sauce to thicken. Season with salt and pepper, to taste and add the nutmeg. Put the cauliflower into the prepared pan. Top with half of the cheese. Pour the white sauce (bechamel) over the cheese. Top with the remaining cheese and the bread crumbs. Bake, uncovered for 20 to 30 minutes until golden and bubbly. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72573,"Spiced Oranges with Caramel Sauce 1/2 cup, packed dark brown sugar 1/3 cup heavy cream 2 tablespoons light corn syrup 1 tablespoon butter 8 Navel oranges, cut into supremes Pinch cardamom 1/2 cup finely chopped salted pistachios Instructions: In a 4 cup glass measuring cup combine the brown sugar, heavy cream and light corn syrup. Set aside in microwave until later. To cut oranges into supremes: remove rind and pith. Over a bowl to catch the juices, cut in between skins to release supremes. Squeeze juice from skins over supremes and toss with a bit of cardamom to taste. Set supremes in 4 dessert bowls. When ready to eat microwave brown sugar mixture, uncovered at full power for 2 minutes. Whisk to blend, and cook 1 minute more until a bit thickened. Remove from heat and stir in butter. Immediately pour over oranges and garnish with pistachios. Sauce will thicken as it cools. Leftovers can be kept in the fridge for a week. To soften, microwave 30 seconds to a minute, uncovered. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 72574,"Brussels Sprouts with Bacon Kosher salt and freshly ground black pepper 4 cups (1 1/4 pounds) Brussels sprouts, halved and trimmed
8 ounces slab bacon, diced
Instructions: Bring a large pot of salted water to a boil. Blanch the Brussels sprouts in the boiling water for 2 to 3 minutes. Drain. Meanwhile, cook the bacon in a large saute pan over medium heat until the fat has rendered out and the bacon is crispy and brown, 6 to 7 minutes. Add the Brussels sprouts to the pan in a single layer, cut-side down, and cook, without stirring, until the sprouts are lightly browned, about 3 minutes. Stir and continue to cook until the sprouts are browned on the other side, 2 minutes more. Season with salt and pepper. Divide the bacon-sprout mixture among 4 plates and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72575,"Poached Salmon 1 side salmon, skinned and boned 1 sliced onion 2 tablespoons coriander seed 2 tablespoons turmeric 1 bay leaf 2 tablespoons peppercorns 2 habaneros, halved 2 cups orange juice 2 cups white wine 2 cloves garlic, sliced Sea salt Olive oil, for drizzling Instructions: Preheat oven to 225 degrees F. Place salmon in a nonreactive baking dish. In a 4-quart saucepan place remaining ingredients. Bring ingredients to a simmer and simmer for 1 hour. Strain liquid and cool. Pour liquid over salmon and cover with parchment paper. Place in oven and cook for 15 minutes. Remove from oven and leave in liquid until ready to serve. When ready to serve, remove from liquid with a slotted spatula, sprinkle with sea salt and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72576,"Deviled Chicken with Kale and Sweet Potatoes 3 tablespoons extra-virgin olive oil 4 skin-on, bone-in chicken breasts (about 23/4 pounds) Kosher salt and freshly ground pepper 1 teaspoon chili powder 2 sweet potatoes, cut into 1/2-inch wedges 2 tablespoons dijon mustard 1 tablespoon plus 1 teaspoon hot sauce 1/2 cup panko breadcrumbs 1 tablespoon unsalted butter, melted 1 bunch kale, stems removed, leaves torn (about 6 cups) Instructions: Position a rack in the upper third of the oven; preheat to 475 degrees F. Brush a rimmed baking sheet with 1 tablespoon olive oil. Add the chicken skin-side up; season with salt, pepper and 1/2 teaspoon chili powder. Arrange the sweet potatoes around the chicken; season with salt and pepper. Drizzle the chicken and sweet potatoes with 1 tablespoon olive oil. Roast until the chicken is lightly browned and the sweet potatoes are just tender, 25 to 30 minutes. Meanwhile, combine the mustard, 1 tablespoon hot sauce and the remaining 1/2 teaspoon chili powder in a small bowl. Toss the panko, melted butter, remaining 1 teaspoon hot sauce and a pinch of salt in another small bowl. Remove the baking sheet from the oven and spread the mustard mixture on top of each chicken breast. Top with the panko, lightly pressing to adhere. Move the chicken and sweet potatoes to one side of the pan. Mound the kale on the other side; toss with the remaining 1 tablespoon olive oil and season with salt and pepper. Roast until a thermometer inserted into the thickest part of the chicken registers 165 degrees F and the kale is crisp on top, about 15 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 72577,"Parramatta Pie 3/4 cup butter, cut into small pieces 2 cups flour, sifted Salt 1/2 cup water 1 (3-pound) chicken 1 bay leaf 1 sprig thyme 6 parsley stalks 2 tablespoons butter 2 tablespoons flour 5/8 cup chicken stock Salt, to taste White pepper, to taste 1/2 cup cream 1/4 cup white wine 1/2 medium onion, finely sliced 1/2 cup celery, finely sliced 4 ounces sliced ham Clarified butter 1 cup mushrooms 1/2 lemon, juiced 1 egg yolk Instructions: For Pastry: Combine flour, salt and butter. Mix in water to form dough. Knead lightly into a ball and let rest for 1 hour. Roll pastry out to cover top of pie dish, leaving enough of an overhang to form a secure edge and set aside to rest for 20 minutes. Meanwhile, place whole chicken in pot with water to cover. Add bay leaf, thyme and parsley. Cover and simmer 25 minutes. Remove chicken and cool. Cut into 1-inch cubes. Melt butter in saucepan over medium heat and add flour. Stir well and cook 1 minute to make roux. Strain 5/8 cup chicken stock and add to roux, whisking well, to make sauce. Season with salt and pepper and add cream and wine. Whisk again until smooth and simmer for 5 minutes. Preheat oven to 375 degrees F. Place 1/2 of chicken in bottom of pie dish, cover with onion, then celery, then ham. Heat a little clarified butter in small saucepan and fry mushrooms for 1 minute. Add mushrooms to pie dish, along with lemon juice. Top this with remaining chicken and pour sauce on top of it all. Secure pastry to pie dish with water. Cut air hole in top of dough and paint dough with egg yolk. Bake 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 72578,"Hillbilly Tea Braised Lamb with Succotash Olive oil 2 large lamb foreshanks 4 cups pinto beans, canned or partially cooked 4 cups white beans, canned or partially cooked 4 cups chicken stock 1/2 cup tea, such as Big Earl's Hillbilly Tea 2 tablespoons salt 1 teaspoon ground black pepper 4 cloves garlic, minced 4 Roma tomatoes, diced Instructions: Preheat your oven to 350 degrees F. Heat some olive oil over medium-high heat in a large skillet. Sear the lamb shanks until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and set aside. Stir together the beans, stock, tea, salt, pepper, garlic and tomatoes in a casserole dish. Lay the lamb shanks on top and sink them down into the beans until two-thirds submerged. Braise, uncovered, until the lamb is falling off the bone, 4 hours. Serve family-style with some corn pone or crusty bread! ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72579,"Kuay Tiaw Pad Thai 4 tablespoons vegetable oil, plus extra as needed 1 teaspoon chopped garlic 1 tablespoon dried shrimp, optional 1/2 cup sliced pork 1/2 cup whole shrimp, shelled and deveined 1 tablespoon (shredded) preserved radish 1/4 pound medium-size dried rice noodles (soaked 60 minutes in cold water and drained) Water 5 tablespoons Pad Thai Sauce, recipe follows 2 large eggs 1/2 teaspoon ground hot chiles, or more to taste 2 tablespoons ground roasted peanuts 1/2 cup sliced garlic chives or green onion 2 cups bean sprouts, rinsed, plus more for garnish 1 wedge lime 1 cup tamarind juice*(see Cook's Note) 1 cup palm sugar plus 3 tablespoons 1 cup water 1/2 cup fish sauce 2 teaspoons salt Instructions: Heat the oil in a wok. Add the garlic and stir-fry until golden brown. Add the meat and shrimp and keep stirring until the shrimp changes color. Remove the shrimp to prevent overcooking and set aside.
Add the noodles. They will stick together so stir fast and try to separate them. Add a little water, stirring a few times. Then add the Pad Thai Sauce, and keep stirring until everything is thoroughly mixed. The noodles should appear soft and moist. Return the cooked shrimp to the wok.
Push the contents of the wok up around the sides to make room to fry the eggs. If the pan is very dry, add 1 more tablespoon of oil. Add the eggs and spread the noodles over the eggs to cover. When the eggs are cooked, stir the noodles until everything is well mixed-this should result in cooked bits of eggs, both whites and yolk, throughout the noodle mixture.
Add chiles, peanuts, garlic chives and bean sprouts. Mix well. Remove to a platter. Serve with raw bean spouts and a few drops of lime juice. Mix all ingredients in a saucepan for about 60 minutes until it is well mixed and syrupy. Stir occasionally to prevent burning.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72580,"The Best Vanilla Cake Nonstick baking spray 3 1/2 cups all-purpose flour (see Cook's Note) 2 tablespoons cornstarch 2 teaspoons baking powder 2 teaspoons kosher salt 1 teaspoon baking soda 2 sticks (16 tablespoons) unsalted butter, at room temperature
2 cups granulated sugar 3 tablespoons vegetable oil
1 tablespoon pure vanilla paste or extract
3 large eggs, at room temperature
2 large egg yolks, at room temperature
2 cups buttermilk, well-shaken 6 sticks (1 1/2 pounds) unsalted butter, at room temperature 4 cups confectioners' sugar 1/3 cup heavy cream 1 tablespoon pure vanilla paste or extract 1/2 teaspoon kosher salt Instructions: For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray. \u202fWhisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.\u202f
For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.\u202f
To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2\u202fcups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
Spread the remaining frosting over the top and sides, smoothing it out. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72581,"Southwestern Winter Squash Soup 2 medium kabocha or butternut squash (about 4 pounds) 2 tablespoons plus 1 teaspoon extra-virgin olive oil Kosher salt and freshly ground pepper 2 white corn tortillas, torn into large pieces 4 carrots, chopped 1 red onion, chopped 1 red Fresno or jalapeno cl pepper, chopped (remove seeds for less heat) 2 cloves garlic, finely chopped 1 teaspoon ground cumin 6 cups low-sodium chicken or vegetable broth Assorted toppings: Pomegranate seeds Sliced scallions Sour cream mixed with lime zest and juice Toasted pepitas Cooked bacon Instructions: Preheat the oven to 425 degrees F. Cut the squash in half lengthwise and scoop out the seeds. Rub all over with 1 teaspoon olive oil and season the cut sides with salt and pepper. Arrange cut-side down on a baking sheet and roast until very tender, about 30 minutes (a fork should easily pierce the skin). Set aside until cool enough to handle, then scoop out the squash into a bowl and discard the skin. Heat the remaining 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the tortilla pieces and cook, stirring occasionally, until browned, 3 to 4 minutes. Add the carrots, red onion, cl, garlic, cumin, 1 teaspoon salt and a few grinds of pepper. Cook, stirring, until the onion has softened, about 4 minutes. Add the roasted squash, broth and 3 cups water. Bring to a boil, reduce the heat to medium low and simmer until the carrots are very tender, about 25 minutes. Remove from the heat and let cool slightly. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. (Or puree the soup in the pot with an immersion blender.) Add up to 1 cup water if the soup is too thick and reheat if needed. Season with salt and pepper. Serve with toppings. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72582,"Turkey Tostadas 8 tostadas 1 teaspoon cl-lime seasoning (or 1/2 teaspoon chili powder plus a pinch of salt) 2 tablespoons extra-virgin olive oil 1 carrot, grated on the large holes of a box grater 2 cloves garlic, finely chopped Kosher salt and freshly ground pepper 1 pound ground turkey 2 tablespoons tomato paste 2 teaspoons chili powder 1 teaspoon ground cumin 2/3 cup sour cream Shredded lettuce, diced tomato, chopped avocado and shredded cheddar cheese, for topping Instructions: Preheat the oven to 350? F. Lay the tostadas on a rimmed baking sheet and bake until toasted, about 5 minutes. Sprinkle with the cl-lime seasoning while still warm; set aside. Heat the olive oil in a large nonstick skillet over medium-high heat. Add the carrot, garlic and a pinch each of salt and pepper. Cook, stirring occasionally, until the carrot is lightly browned, about 3 minutes. Add the turkey and cook, breaking it up into small pieces with a wooden spoon, until no longer pink, about 5 minutes. Clear a space in the middle of the skillet and add the tomato paste, chili powder and cumin. Cook the paste mixture, stirring, until a shade darker, about 30 seconds, then stir the mixture into the turkey. Cook until well coated, about 1 more minute. Add 1/4 cup water and cook until saucy, about 1 minute. Remove from the heat and season with salt and pepper. Spread the sour cream on the tostadas, then add the turkey. Top with lettuce, tomato, avocado and cheese.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Rioja]

" 72583,"Sauteed Potatoes with Chorizo 1 tablespoon vegetable oil 10 ounces Mexican pork chorizo, casings removed (see Cook's Note) 1 small onion, diced 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled Kosher salt and fresh ground black pepper Instructions: Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72584,"Cilantro Wrapped Prawns with Spicy Pickle Pineapple 2 tablespoons diced red jalapeno 2 tablespoons diced white onion 6 tablespoons rice wine vinegar 1 cup chopped pineapple, without juice 2 tablespoons honey 1 teaspoon olive oil 1 tablespoon lemon juice Salt and pepper 12 shrimp (21-25 count) raw, cut lengthwise in 1/2 1/2 cup milk 1 egg 24 wonton skins 3 tablespoons minced cilantro leaves 1/4 cup julienned red bell pepper Instructions: For the Spicy pickled pineapple: In a medium saute pan, heat oil, add pepper and onions, lightly saute, Combine all ingredients, heat for 3 minutes on medium heat and let cool for 1 hour. Season shrimp with salt and pepper. Mix milk and egg, dredge wonton wrapper in milk, then add 1/2 piece shrimp to corner of wrapper, add a pinch of cilantro, and 1 piece of red bell pepper, roll up, and place seam side down in medium pan with canola oil on medium to high heat. Fry until light brown. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 72585,"Broiled Salmon with Fennel Salad Four 6-ounce pieces center cut skinless wild salmon 1 teaspoon kosher salt
1 tablespoon olive oil
1 large fennel bulb, thinly sliced on a mandoline 1 medium watermelon radish, cut into matchsticks
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
3 tablespoons roughly chopped or torn fresh basil leaves
Instructions: For the salmon: Preheat the broiler to high and set an oven rack on the top third of the oven if your broiler is on top. Place the salmon on a rimmed baking sheet. Sprinkle the pieces evenly with the salt and drizzle both sides with the olive oil. Broil until the fish flakes easily but is still moist inside, 4 to 5 minutes depending on the thickness of the salmon. Remove to cool slightly, about 3 minutes. For the salad: Meanwhile, soak the fennel rings and radish matchsticks in a bowl of ice water for 15 minutes. Drain well and spin or pat dry. Whisk together the olive oil, apple cider vinegar, Dijon and salt in a medium bowl. Add the fennel, radish and basil to the dressing and toss well to coat. Place a small mound of salad in the center of each of 4 plates. Top with a piece of salmon and a pinch more salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72586,"Citrus Salad with Pistachios & Maple Vinaigrette 3 cups baby arugula 2 navel oranges, peeled and sliced
1 red grapefruit, peeled and sliced
1 avocado, diced
1/2 cup shelled roasted and salted pistachios, chopped 1/4 cup crumbled feta cheese
3 tablespoons extra-virgin olive oil 2 tablespoons white wine vinegar
1 tablespoon maple syrup
Kosher salt and freshly ground black pepper
Instructions: For the salad: Add the arugula to the bottom of a platter and top with the oranges, grapefruit and avocados. Sprinkle with pistachios and crumbled feta. For the vinaigrette: Whisk together the olive oil, white wine vinegar, maple syrup and some salt and pepper. Drizzle the dressing over the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72587,"Roasted Brussels Sprouts 1 1/2 pounds Brussels sprouts 3 tablespoons good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Cut off the ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt, and pepper. Transfer them to a sheet pan and roast for 35 to 40 minutes, until crisp outside and tender inside. Shake the pan from time to time to brown the Brussels sprouts evenly. Sprinkle with more kosher salt (I like these salty like French fries) and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72588,"Bitter Rice 3 tablespoons extra-virgin olive oil 1 large shallot, chopped
1 clove garlic, chopped
Kosher salt and freshly ground black pepper 1 cup Arborio rice
1/4 teaspoon saffron
1 cup dry white wine
2 1/4 cups low-sodium chicken broth
1 1/2 cups freshly grated Parmesan, plus for serving, optional 1/3 cup dried cranberries
4 tablespoons (1/2 stick) unsalted butter
1 small head radicchio, chopped
Instructions: Place a medium Dutch oven over medium heat. Add the olive oil, shallots, garlic and 1/2 teaspoon salt and cook, stirring occasionally with a wooden spoon, until the shallots are soft and fragrant, about 4 minutes. Add the rice and saffron and stir to combine and to coat the rice in the flavorful oil. Toast the rice for 2 minutes, stirring often. Add the white wine to the pan and cook, stirring constantly, until almost all the liquid is absorbed. When the wine is absorbed, reduce the heat to medium-low and begin adding the broth 3/4 cup at a time, stirring often between additions (to release the starches) and waiting until the broth is almost entirely absorbed before incorporating the next addition. This will take about 20 minutes total. When the last addition is almost absorbed but there's still a thick liquid surrounding the rice, stir in the Parmesan, cranberries, butter, radicchio, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir until the cheese and butter are melted and the radicchio is wilted. The mixture should still have movement and not be too stiff; add a bit more broth as needed to achieve the desired consistency. Serve with additional grated Parmesan if desired. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72589,"Grilled Corn and Cheese Cakes 2 cups frozen corn, thawed 3/4 cup shredded smoked mozzarella (3 ounces) 1 cup plain breadcrumbs, divided 1/3 cup chopped fresh chives 1 tablespoon sour cream 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup extra-virgin olive oil 1/2 cup creme fraiche, for serving Instructions: In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese, 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 to 5 minutes each side. Arrange the corn cakes on a platter and top with a dollop of creme fraiche. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72590,"Fruit Juice Shapes 4 cups pure grape juice, pure white grape juice, cranberry juice cocktail or other clear juice. 4 envelopes unflavored gelatin Instructions: In a large bowl, sprinkle the gelatine over 1 cup of the juice and allow to stand for a few minutes. Meanwhile, heat the remaining 3 cups of juice until just boiling and pour it over the juice and gelatin mixture. Stir until the gelatin is dissolved. Pour into a 9 by 9-inch pan and chill until firm, about 3 hours or overnight. Dip the pan briefly into hot water to loosen, cut into squares or shapes, and serve. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 72591,"Gina's Spinach Salad with Spiced Pecans 2 tablespoons unsalted butter 1 teaspoon ancho chili powder 1 teaspoon kosher salt 1/2 teaspoon smoked paprika 1/2 teaspoon ground cumin Freshly cracked black pepper 1 cup pecan halves 2 teaspoons Dijon mustard 1 small shallot, minced 3 tablespoons balsamic vinegar 3 tablespoons olive oil Pinch sugar Kosher salt and freshly ground black pepper One 5-ounce package pre-washed baby spinach 4 slices bacon, cut into 1/4-inch pieces, fried crisp 4 ounces crumbled blue cheese 1 cup halved cherry tomatoes Instructions: Pecans: Melt the butter in a large skillet over medium-low heat. Stir in all the spices and the pecans. Stir and toast the pecans for about 5 minutes. Transfer them to a plate to cool. Salad: Whisk together the Dijon mustard, shallots, and balsamic vinegar in a small bowl. Drizzle in the olive oil in a continuous stream, whisking to emulsify. Season with a pinch of sugar, and salt and pepper, to taste. Add the spinach to a large serving bowl. Toss the greens with the prepared dressing, the bacon, blue cheese, cherry tomatoes and spiced pecans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 72592,"Fish and Chips 1 1/2 pounds Alaskan cod fillets 2 2/3 cups pale ale, or beer of your choice
2 eggs
8 teaspoons garlic powder
8 teaspoons onion powder
2 1/2 teaspoons seafood seasoning, such as Old Bay
2 teaspoons baking powder
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon cayenne pepper
1 cup plus 2 tablespoons cornstarch
1 1/3 cups all-purpose flour, plus additional for coating fish Oil, for frying 2 2/3 cups mayonnaise 2/3 cup dill relish
1 tablespoon dried parsley 1/2 teaspoon finely ground black pepper 1/2 teaspoon salt
1/3 cup diced celery
1/3 cup diced yellow onion
2 teaspoons lemon juice
1/2 teaspoon hot sauce, such as Tabasco
Serving suggestions: French fries, coleslaw, lemon slices Instructions: For the beer batter and cod: Portion cod into pieces weighing approximately 2 ounces each. Pour beer into a large bowl. Add eggs, garlic powder, onion powder, seafood seasoning, baking powder, salt, pepper and cayenne, then add cornstarch. Whisk in flour until batter is smooth and thick (like pancake batter). Heat oil in a fryer to 350 degrees F. Lightly flour each piece of cod, then dip in beer batter and fry until crispy and golden brown, 5 to 7 minutes. For the tartar sauce: Combine mayonnaise, dill relish, parsley, pepper and salt in a large bowl. Process celery, onion, lemon juice and hot sauce in a food processor until onion and celery are very finely chopped. Add contents from the food processor to the bowl. Mix together until well incorporated. Serve fish with French fries, coleslaw, tartar sauce and lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72593,"Chiles Rellenos in Tomato Broth 8 poblano cl peppers (4 1/2 to 5 inches long) 12 ounces muenster cheese, cut into 8 sticks (about 3 1/2 by 1 inch) 1 1/2 pounds tomatoes, cored and chopped 1 small onion, chopped 2 cloves garlic, chopped 3 tablespoons extra-virgin olive oil 2 whole cloves 7 black peppercorns 2 small bay leaves 1 cinnamon stick 1 sprig fresh cilantro, plus leaves for garnish 4 cups low-sodium chicken broth Kosher salt Vegetable oil, for frying 6 large eggs, separated All-purpose flour, for dredging Instructions: Preheat the broiler. Place the chiles on a foil-lined broiler pan; broil, turning, until the skins char, about 8 minutes. Place in a bowl, cover with plastic wrap and let cool, about 10 minutes.
Peel the chiles. Slice each open lengthwise, about 1/2 inch from the top to 1 inch from the bottom. Remove the seedpod, then rinse to flush out any remaining seeds. Blot dry, inside and out, with paper towels. Carefully stuff each cl with a stick of cheese.
Puree the tomatoes, onion and garlic in a blender until smooth. Heat the olive oil in a large skillet over high heat until almost smoking. Add the tomato puree, cloves, peppercorns, bay leaves, cinnamon stick and cilantro sprig and fry, stirring, until thick, 5 to 6 minutes. Add the broth, reduce the heat and simmer until thickened but still brothy, 25 to 30 minutes. Season with salt. Strain, discarding the solids, and keep warm.
Preheat the oven to 350. Line a baking sheet with paper towels. Heat 1 to 1 1/2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 360. Beat the egg whites, 2 tablespoons water and 1 teaspoon salt with a mixer until stiff but not dry. Beat the yolks in a separate bowl until combined, then gently fold them into the whites.
Overlap the sides of the slit in the chiles to enclose the cheese, then dredge in flour, working with two chiles at a time. (Coat any tears with flour.) Using tongs, dip and roll the chiles in the egg mixture to coat. Fry in the hot oil until golden, 2 to 3 minutes per side. Transfer with a large skimmer or 2 spatulas to the paper-towel-lined baking sheet, letting the excess oil drip back into the pot. Repeat with the remaining chiles and egg mixture. Place in the oven on the lined baking sheet to cook off any excess oil, about 5 minutes.
Ladle the tomato broth into 4 shallow bowls; place 2 chiles in each. Garnish with cilantro.
","[Syrah, Grenache, Tempranillo, Barbera]" 72594,"Chicago-Style Deep-Dish Pizza Bagel 2 poppy seed bagels, sliced in half and innards hollowed out (reserve for another use) 2 tablespoons olive oil 8 ounces hot Italian sausage, crumbled and cooked 8 ounces deli mozzarella, thinly sliced 1 cup whole San Marzano tomatoes, hand crushed and dried on paper towel 8 fresh basil leaves, cut into chiffonade Instructions: Position an oven rack in the lower middle position and set the oven to high broil. Line a sheet pan with foil. Brush both sides of the bagel halves with the olive oil and place on the lined sheet pan. \Stuff\ the sausage crumbles inside the scooped bagel halves, then top each half with about 3 slices of mozzarella. Next, add a full coating of those crushed tomatoes, making sure there is not too much tomato juice. Broil until everything is bubbly and hot, about 5 minutes. Top with basil and serve warm. ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 72595,"Monday Night Lentil Soup 2 TB. coconut butter 1 onion, chopped 8 garlic cloves, sliced 2 in. piece of ginger, minced 3 tsp. ground coriander 2 cups carrots, sliced 1/2 cup water 2 cups lentils (I use 1 cup french and 1 cup red)
12 cups of water 2-3 tsp. salt (depending on salt tolerance) 2 roma tomatoes, chopped 2 cups of bok choy (mostly the tops) 1/4 cup raw sunflower seeds 2 cups short grain brown rice 4 cups water pinch of salt 1 small cinnamon stick Instructions: Saute onion, garlic, ginger, carrots and coriander in the coconut butter for about 4 minutes. Add water to deglaze the bottom of the pot and continue to cook for an additional 8 minutes.
Add the lentils, water, salt and tomatoes and bring to a boil. Turn the heat down slightly and lightly boil for 40 minutes.
Add the bok choy and sunflower seeds and continue to cook for an additional 20 minutes. To make the rice:
Bring to a boil on the stove top.
Cover and bake in the oven for 35 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Tempranillo]" 72596,"Mac and Ernie's Fried Shrimp with Tartar Sauce 1 quart peanut oil 1 pound all-purpose flour
2 tablespoons ground black pepper
1 tablespoon sea salt
2 teaspoons Cajun seasoning
1/2 teaspoon onion powder
2 eggs
One 12-ounce can evaporated milk
2 pounds shrimp, tails on, peeled and deveined Tartar Sauce, recipe follows 1 cup mayonnaise 1 tablespoon dried minced onion
1 tablespoon dill relish
2 teaspoons dried dillweed
1 teaspoon ground black pepper
1 teaspoon sweet relish
Instructions: Fill a heavy bottomed deep pan like a Dutch oven with peanut oil. Fit with a deep-frying thermometer and heat to 360 degrees F. Mix together the flour, pepper, salt, Cajun seasoning and onion powder in a bowl. Beat the eggs in a separate bowl, then slowly beat in the evaporated milk. Line a sheet pan with paper towels. Put a cooling rack on top. Dip some shrimp into the egg/evaporated milk mixture, then toss into the seasoned flour. Shake off excess flour. Slowly lower into hot oil and fry until golden brown and delicious, about 3 minutes. Remove with a slotted spoon to cooling rack. Let oil come back to 360 degrees F. Repeat with remaining shrimp, egg mixture and seasoned flour. Serve with Tartar Sauce. Mix together the mayonnaise, onion, pepper, dill relish, dillweed, pepper and sweet relish. Serve on the side with the shrimp. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72597,"Oven Roasted Salmon with Potatoes, Beets, and Fennel 1 pound Yukon gold potatoes, peeled, cut into wedges, about 3 large potatoes 3 teaspoons extra-virgin olive oil Coarse salt and cracked black pepper 1 pound beets, tops removed, peeled, cut into wedges, about 3 large beets 1 large head fennel, sliced into 1/4-inch thick slices 1 pound salmon fillet 2 oranges, peeled and sliced horizontally 4 tablespoons tapenade vinaigrette, recipe follows Tapenade, recipe follows 2 slices toast spread with 2 tablespoons tapenade, cut in 1/2 1/4 cup tapenade, recipe follows 1/4 cup freshly squeezed orange juice 1 teaspoon sherry vinegar 1 tablespoon extra-virgin olive oil 2 cups pitted nicoise olives 2 anchovies 4 cloves garlic 1 tablespoon orange zest 1 tablespoon capers, rinsed Instructions: Preheat the oven to 450 degrees F.
Place potatoes in a plastic bag with 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto 1 side of a cookie sheet. Place beets in same bag, add 1 teaspoon of olive oil, salt and pepper. Toss and shake to coat. Pour onto same cookie sheet as potatoes, but keep divided. Place fennel in same bag with remaining teaspoon of olive oil, salt and pepper. Toss and shake to coat. Place in a single layer on a cookie sheet. Cook all vegetables, turning once until golden and cooked through, about 20 to 25 minutes. Set aside.
Place salmon, skin side down, in a non-stick pan with an oven-proof handle and season with salt and pepper. Place in oven and cook until fork tender and cooked through, about 15 to 17 minutes.
Distribute orange slices among serving plates. Distribute potatoes, beets and fennel. Divide salmon into four pieces. Place one piece on each plate. Drizzle one tablespoon tapenade vinaigrette per plate over salmon and veggies. Whisk together all ingredients in a small non-reactive bowl. Taste and adjust seasonings. Place all ingredients in a food processor and pulse until finely chopped and combined. Taste and adjust seasonings with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72598,"Pepperoni Pizza Queso 2 tablespoons vegetable oil 1 small yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
One 10-ounce can diced tomatoes with green chiles
One 4.5-ounce can chopped green chiles
8 ounces processed cheese, cubed
4 ounces Cheddar cheese, shredded
4 ounces mozzarella, shredded
4 ounces fontina, shredded
2 ounces Parmesan cheese, grated
Whole milk, as needed
1 teaspoon fresh oregano, torn ` 1 small jalapeno pepper, diced 1 cup sliced pepperoni, chopped 2 Roma tomatoes, small dice
2 tablespoons fresh basil leaves, torn Pizza-flavored chips, for serving Instructions: Heat the oil in a saucepan over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the canned tomatoes and green chiles and bring to a simmer. Reduce the heat and stir in the processed cheese until smooth. Remove the pan from the heat and stir in the Cheddar, mozzarella, fontina and Parmesan until melted. If it is too thick, add room temperature milk to thin it out; if milk is needed, add it slowly, stirring in between additions to make sure you achieve the desired consistency. Stir in the oregano, most of the jalapeno (saving a pinch or two for garnish), 3/4 cup of the pepperoni and half of the tomatoes. Transfer the queso to a serving dish. Garnish with the remaining pepperoni, jalapenos, and tomatoes, as well as the basil leaves. Serve with pizza-flavored chips. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72599,"Crab and Potato Frittata 1 large Yukon gold potato Kosher salt 6 large eggs
1/2 cup half-and-half
1 teaspoon grated lemon zest
1/2 teaspoon smoked paprika
1 teaspoon olive oil
1 cup jumbo lump crabmeat
1/2 cup baby arugula, chopped
Instructions: Put the potato in a pot with enough water to cover. Season the water generously with salt and place over high heat. Bring to a boil and simmer for 10 minutes. Drain well and let cool slightly. Cut into quarters and slice into thin pieces. Preheat the oven to 375 degrees F. In a medium bowl, whisk together the eggs, half-and-half, lemon zest, paprika and 1 teaspoon salt. Grease an 8-inch square baking dish with the olive oil. In the baking dish, combine the crab, arugula and sliced potatoes, making sure the potatoes are all lying flat. Pour the egg mixture over the top. Bake until the center is just set and the top is brown, about 30 minutes. Allow to cool for 10 minutes before cutting into 1-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72600,"Eggs in Purgatory with Crispy Herbed Parmesan Breadcrumbs 3 slices white bread (preferably from a good, crusty loaf) 2 tablespoons fresh oregano leaves
Kosher salt
3 tablespoons extra-virgin olive oil
1/3 cup grated Parmesan
1/4 teaspoon crushed red pepper flakes
2 cloves garlic, minced
1/2 onion, finely chopped
One 28-ounce can crushed tomatoes
6 large eggs
1 cup Greek yogurt 1 tablespoon minced fresh oregano 1 teaspoon ground cumin
Pinch crushed red pepper flakes
Zest and juice of 1/2 lemon Kosher salt and freshly ground black pepper
Instructions: For the eggs in purgatory: Pulse the bread in a food processor until finely ground. Add the oregano and a pinch of salt and process until the herbs are finely chopped. Add 1 tablespoon of the olive oil and pulse until incorporated. Heat a large nonstick skillet over medium-high heat. Add the crumbs and toast, stirring, until golden, about 5 minutes. Transfer to a bowl and stir in the Parmesan. Wipe the skillet clean and lower the heat to medium. Add the remaining 2 tablespoons oil and the red pepper flake, garlic and onion. Cook, stirring occasionally, until softened, about 6 minutes. Add the crushed tomatoes and 1/2 cup water, cover partially and cook, stirring occasionally, until slightly thickened, about 10 minutes. Crack one of the eggs into a small bowl. Make a small indentation in the tomato sauce in the skillet, then gently pour the egg into the indentation. Repeat with the remaining eggs. Cover the skillet and cook until the egg whites are set but the yolks are still runny, 5 to 7 minutes. For the spicy yogurt sauce: Meanwhile, add the yogurt, oregano, cumin, red pepper flakes and lemon zest and juice to a small bowl and mix to combine. Season with salt and pepper. Serve the eggs and sauce in shallow bowls topped with the Parmesan crumbs and spicy yogurt sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72601,"Crawfish and Crab Soup 1/4 cup butter 1 cup white onions, diced 1 cup fresh or frozen corn kernels 1/2 pound fresh cleaned and shelled crawfish, or use frozen 3 cups heavy cream 2 cups seafood broth 1/2 pound jumbo lump crabmeat 1 cup diced, cooked potatoes 6 green onions, chopped 1/2 cup cream cheese 1/2 teaspoon cayenne pepper Salt and freshly ground black pepper 2 egg yolks 1 lime, juiced 2 tablespoons freshly chopped parsley leaves 2 teaspoons grated pecorino cheese Instructions: Melt the butter in a large saucepan, over medium heat. Add the onions, corn and crawfish and saute for about 3 to 4 minutes. Add the cream, broth and crabmeat and bring to a high simmer, but do not boil. Cook for about 10 minutes to meld flavors, then reduce the heat to low. Add the potatoes, green onions, cream cheese and cayenne pepper. Adjust the seasoning with salt and pepper, to taste. To finish, stir in the 2 egg yolks, lime juice, chopped parsley and grated cheese. Ladle into serving bowls and serve. Great dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 72602,"Clarence's Cranberry Toddy 6 oz. cranberry vodka (I prefer Stoli) 1 pint cranberry juice 2 oz. fresh lemon juice 3 tsp. honey 6 dashes angostura bitters 1/2 tsp. cinnamon Cinnamon stick (garnish) Instructions: In a medium sauce pan heat all the ingredients (except the vodka) to just about the boiling point. Let stand for 1 minute. Add cranberry vodka and stir. Pour into a heat-resistant cocktail glass and garnish with a strawberry. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 72603,"Grilled Portobello Burger with Onion Jam 2/3 cup low-fat plain yogurt 3 tablespoons prepared horseradish 4 tablespoons extra-virgin olive oil 3 medium-large red onions, thinly sliced (about 2 pounds) 2 sprigs fresh thyme Kosher salt and freshly ground black pepper 1 cup red wine 1/4 cup honey 1/4 cup red wine vinegar 1 garlic clove, crushed 2 tablespoons balsamic vinegar 4 large portobello mushrooms, (about 1 pound) stemmed Lettuce leaves 4 whole grain buns, or whole wheat English muffins, split and toasted Instructions: Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt. Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes. Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper. Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]

" 72604,"Caldo Verde de Robalo (Green Soup with Sea Bass) 4 large hoja santa leaves 2 large sprigs fresh epazote, or use 1 tablespoon dried, crumbled 1 small white onion, coarsely chopped 2 garlic cloves 2 or 3 fresh jalapeno chiles, sliced 4 cups fish stock 2 tablespoons lard, preferably homemade, or use butter Four 6-ounce sea bass fillets Salt to taste Instructions: Place the hoja santa, epazote, onion, garlic and jalapenos in the container of the blender with 1/2 cup of the fish stock, or as needed, and puree to a smooth paste. Heat the lard or butter in a Dutch oven or large saucepan until bubbly over medium heat. Add the pureed mixture and cook, stirring constantly, for 3 minutes. Add the remaining stock and bring to a boil. Lower the heat and simmer for 5 minutes. Taste and add salt if needed. Add the fish fillets and simmer about 4 to 5 minutes, or until firm to the touch. Transfer the fish filets to soup bowl and divide the stock among them. Serve immediately. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Albari?o]" 72605,"Zaatar Pita Bread 1 cup za'atar (Middle Eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt) 1/2 cup extra-virgin olive oil Lebanese Pita Dough, recipe follows Labneh (strained yogurt) Fresh tomatoes, sliced Black olives 3 cups all-purpose flour, plus more for dusting 1/4 ounce (7g) package active dry yeast 1 1/4 teaspoons kosher salt 1 teaspoon granulated sugar 1 1/2 cups lukewarm water Olive oil, for drizzling Instructions: Mix the zaatar and olive oil in a bowl and set aside. Preheat the oven to 500 degrees F and lay a baking tray in the oven to heat.
Cut the Lebanese Pita Dough into 12 pieces. Roll out the dough to 1/4- inch thick. Pinch the edges around the dough to form higher edges. Take a fork and pierce the dough all over, releasing any air pockets. Spread 1 to 2 tablespoons za'atar (make sure you mix before using) over each pita dough. Place 3 to 4 pitas on the hot baking tray in the oven and close the door immediately, making sure to not overcrowd the baking tray or oven. Bake until golden on the bottom and a little golden on the top, about 5 minutes. Serve with labneh, tomatoes and black olives rolled inside. The perfect Lebanese breakfast! Sift the flour, yeast, salt, and sugar together. Make a well in the middle of the dry mixture. Pour in the lukewarm water. Mix by hand on a floured work surface until the dough comes together. Then knead the dough for 10 to 15 minutes until smooth and the dough bounces back when you push into it. Drizzle the dough with olive oil and place in a warm spot covered with a damp towel. Let rise until the dough doubles in size, depending on the temperature, it could take 30 minutes to 1 1/2 hours. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 72606,"Saffron Poached Shrimp with Shaved Fennel and Citrus Vinaigrette 2 pounds (16/20-count) whole shrimp Ice, for cooling the shrimp 2 pinches saffron 1 cup white wine 1 tablespoon olive oil 2 bulbs fennel, roughly chopped 1 Spanish onion, roughly chopped 1 carrot, peeled and roughly chopped 1 tomato, cut in 1/2 8 cups water 1 bunch fresh tarragon 1 bunch fresh basil Kosher salt, for seasoning Shaved Fennel, recipe follows Fennel fronds, for garnish 1 medium bulb fennel, sliced thinly 1 ripe avocado, sliced 1 grapefruit, sections removed Citrus vinaigrette, recipe follows 1 clove garlic, finely grated 1 teaspoon honey 1 teaspoon Dijon mustard 1/2 cup white wine vinegar 1 tablespoon lemon juice 1 tablespoon orange juice Pinch salt 1/2 cup extra virgin olive oil 1/2 cup canola oil Instructions: Remove the heads and shells from the shrimp, keeping the tails intact, and reserve. Devein the shrimp and set aside on ice. For poaching liquid: steep the saffron in the white wine. Heat olive oil in a large, heavy-bottomed pot over medium-high heat until oil slides easily across the pan, add the reserved shrimp heads and shells and cook until they turn an orange-red color. Add the fennel, onion, carrot and gently brown, about 2 minutes. Using a cheese grater, gently grate the tomato into the broth and cook for another 3 to 5 minutes. Add the white wine and saffron mixture, water, whole tarragon, and whole basil. Bring to a boil and reduce to a gentle simmer for 45 minutes, skimming frequently. Strain and set aside. For the skewers: place shrimp on a skewer, piercing through the tail and body, about 3 per skewer. Season with kosher salt. Return the poaching liquid to the stove and heat to a gentle simmer. Add the shrimp skewers to the liquid and cook, until the shrimp are firm and just cooked through, being careful not to over cook, about 2 to 2 1/2 minutes. Serve on top of Shaved Fennel with Citrus Vinaigrette and garnish with fennel fronds. Carefully arrange fennel, avocado, and grapefruit on a plate and dress with the Citrus Vinaigrette. In a medium size mixing bowl, whisk together the garlic, honey, mustard, vinegar, lemon juice, orange juice, and salt. Gradually pour the olive oil and canola oil into the mixture while whisking. Set aside. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72607,"No-Bake M&M\u2019S Wreaths 1 1/2 cups cornflakes 1 1/2 cups graham cereal 1/4 cup salted peanuts, chopped
1/4 cup raisins, chopped 1 stick unsalted butter 1/3 cup packed light brown sugar 1/4 cup light corn syrup 2 tablespoons heavy cream 1/4 teaspoon kosher salt 1 cup mini marshmallows 8 to 10 drops green gel food coloring Red and green mini M&M\u2019S, for decorating Instructions: Line a baking sheet with parchment paper. Combine the cereals in a bag and roughly crush into small pieces with a rolling pin. Pour into a large bowl, add the peanuts and raisins and toss. Combine the butter, brown sugar, corn syrup, heavy cream and salt in a saucepan. Bring to a simmer over medium-low heat, stirring, until the caramel darkens a shade and releases from the sides of the pan when stirred, 4 to 7 minutes. Remove from the heat. When the caramel stops bubbling, stir in the marshmallows and food coloring. Add to the cereal mixture and stir.
Working quickly, drop 1/4-cup mounds of the mixture onto the baking sheet. Let cool slightly, then press each into a wreath shape while still warm and press mini M&M\u2019S onto each. Let stand until set, about 1 hour. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 72608,"Spinach, Prosciutto and Roasted Pepper Calzone 2 (8-oz.) cans Pillsbury? Refrigerated Crescent Dinner Rolls 1 (9-oz.) pkg. Green Giant? Frozen Spinach, thawed, squeezed to drain* 8 oz. thinly sliced provolone cheese 2 large red bell peppers, roasted, quartered, or 1 (12-oz.) jar roasted red bell peppers, drained, quartered 4 oz. thinly sliced prosciutto 2 tablespoons purchased pesto 1 egg yolk 1 tablespoon water Instructions:

1. Heat oven to 350?F. Grease large cookie sheet. Unroll both cans of dough into 2 long rectangles. Place dough rectangles with long sides together on greased cookie sheet, forming 15x10-inch rectangle. Press edges and perforations to seal. 2. Place spinach lengthwise in 4-inch-wide strip down center of dough to within 1/2 inch of each end. Top with half of the cheese, the roasted peppers and prosciutto. Spread pesto over prosciutto. Top with remaining cheese. Bring long sides of dough up over filling, overlapping 1 inch; press edges and ends to seal. 3. In small bowl, combine egg yolk and water; beat well. Brush over top of dough. 4. Bake at 350?F. for 25 to 35 minutes or until golden brown. Cut into crosswise slices.; ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 72609,"Butterflied Turkey with Yucatan Rub 1 gallon water 2 cups kosher salt 1 cup firmly packed light brown sugar 1 (8 to 10-pound) turkey, butterflied (back and breast bone removed by your butcher) 1/2 cup annatto paste (see ShopSmart, below) 8 cloves garlic, peeled and smashed 3 tablespoons dried oregano, preferably Mexican 1 1/2 teaspoons ground coriander 1 1/2 teaspoons freshly ground black pepper 3/4 teaspoon kosher salt 1/4 teaspoon ground allspice Juice of 3 limes (a scant 1/2 cup) Juice of 1 orange (about 1/3 cup) 3 tablespoons extra-virgin olive oil Instructions: For the turkey: The day before serving, heat 3 quarts of the water with salt and sugar in a large pan, stirring to dissolve salt and sugar. Remove from heat, add remaining 1 quart cold water, and stir. Set brine aside to cool to room temperature. Put turkey in a large container and cover with the brine. Cover and refrigerate for 4 to 5 hours. (If you want to brine the turkey overnight, use half the amount of salt and sugar.) For rub: Crumble annatto paste into a food processor and blend with the garlic, oregano, coriander, black pepper, salt, and allspice. Add the fruit juices and the olive oil and process to make a pasty sauce. Drain and pat the turkey very dry. Smear the rub all over the bird. Cover and refrigerate overnight. Prepare an outdoor grill with a large medium-heat fire for direct and indirect grilling. Position a drip pan under the grate on indirect side of the grill. Place turkey, breast side up, over the drip pan and grill, covered, until meat is cooked about halfway through, about 50 minutes. Turn and cook until an instant-read thermometer inserted in the thigh registers 170 degrees F, about 50 minutes more. Move turkey to direct heat and rotate to evenly brown the skin in the last 10 minutes of cooking. Transfer to a carving board, cover, and let rest 10 minutes before carving. Shopsmart: Annatto paste is a Mexican flavoring composed of ground annatto, or achiote, seeds mixed with herbs-usually oregano-and spices. The rust-color paste is then pressed into a compact brick. Look for it in the Hispanic section of your grocery. ","[Syrah, Tempranillo, Garnacha, Barbera]" 72610,"Raspberry Streusel Muffins Crisco? Original No-Stick Cooking Spray 2 cups Pillsbury BEST? All Purpose Flour, divided 1 tsp. baking powder 1/4 tsp. salt 2 tsps. grated lemon peel 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg 1/4 cup butter, melted 1/4 cup milk 1 cup fresh raspberries 1/3 cup sugar 1/2 tsp. ground cinnamon 2 tbsps. butter Instructions: HEAT oven to 375 degrees F. Coat 12 muffin cups with no-stick cooking spray. COMBINE 1 3/4 cups flour, baking powder, salt and lemon peel in large bowl. Make a well in center of mixture. Stir together sweetened condensed milk, egg, melted butter and milk. Add to dry ingredients, stirring just until moistened. Fold in raspberries. Spoon batter into prepared pan, filling cups two-thirds full. COMBINE remaining 1/4 cup flour, sugar and cinnamon. Cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over batter. BAKE 18 to 20 minutes or until golden brown. Remove from pans immediately. One cup frozen raspberries may be used instead of fresh. Thaw, rinse and drain. Pat dry with paper towels. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72611,"Gaucho Stuffed Rib Eye Steak 1/4 cup olive oil 8 to 12 small serrano chiles, stemmed, seeded if desired 16 garlic cloves, peeled 4 (10 to 12 ounce) rib eye steaks at least 1 inch thick Salt and freshly ground black pepper 1 recipe Green cl Paste (recipe follows) 2 poblanos, roasted , seeded and peeled 1/2 jalapeno cl, stemmed, seeded if desired and roughly chopped 2 garlic cloves, peeled 1/2 bunch cilantro, leaves only 1 teaspoon salt Juice of 2 limes 2 tablespoons water 2 tablespoons olive oil 1/2 a small red onion, peeled and chopped Instructions: If grilling, preheat the grill. In a small saucepan over moderate heat, heat the olive oil until hot. Add the serranos and saute until the skins start to brown and the chiles soften, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Add the garlic and cook over low heat until soft and lightly browned, 4 to 6 minutes. Transfer to paper towels and let cool. With a paring knife, make five or six 1-inch horizontal slits along the edge of each steak. Stuff each slit with either a garlic clove or cl. Season all over with salt and pepper. Grill the steaks, or saute in a lightly oiled cast iron pan over high heat, 2 to 3 minutes per side for medium rare. Coat serving plates with the green cl paste and top each with a steak. Serve hot. In a blender combine all of the ingredients and puree until a chunky paste is formed. Serve at room temperature. ","[Malbec, Tempranillo, Syrah, Zinfandel]" 72612,"Cannoli with Tangerine-Almond Filling 2 cups flour, plus more for dusting 1/2 teaspoon ground cinnamon 2 tablespoons sugar 1/4 teaspoon salt 3 tablespoons very cold lard 3/4 cup marsala Vegetable oil, for deep frying Nonstick spray 1 egg white, lightly beaten 1/2 cup heavy cream 2 tangerines, zested 1 cup sugar 1/2 cup fresh tangerine juice 1 1/2 pounds fresh sheep's milk ricotta, drained in colander lined with cheesecloth for at least 4 hours 1 pound cream cheese, room temperature Confectioners' sugar, to sweeten and for garnish Sliced almonds, toasted, for garnish Bittersweet chocolate, finely chopped, for garnish Instructions: For the shells: Combine the flour, cinnamon, sugar, and salt in a bowl. Work in the lard and slowly add the marsala. Knead together with fingers until the dough comes together. Turn out the dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form the dough into a disk and wrap tightly in plastic wrap. Let stand at room temperature 1 hour. Set the smooth rollers of a pasta maker at the widest setting. Unwrap the dough and cut in half. Lightly flour 1 half (keep the remaining half covered with plastic wrap). Flatten the floured dough into an oval and feed through the rollers. Turn the dial down 2 notches and feed the dough through the rollers again. Fold the dough back to its original oval shape and repeat the process of putting the dough through the pasta rollers. Continue to feed the dough through the rollers, making the space between the rollers narrower by 2 notches each time, until the dough reaches a thickness of roughly 1/8 inch. Line a baking sheet with plastic wrap. Transfer the rolled dough to a lightly floured surface and cut out 4 or 5 rounds with a floured 4-inch round cutter. Transfer the rounds to a baking sheet and keep covered with more plastic wrap. Roll out the remaining dough and cut rounds in the same manner. Gather the scraps and let stand 10 minutes. Roll out the scraps and cut in the same manner. Heat several inches of oil in a large Dutch oven until it registers 350 degrees F. Lightly spray the cannoli tubes with nonstick spray. Brush the bottom edge of 1 dough round with the egg white. Wrap the dough around a tube, overlapping the ends (egg white edge should go on top), and then press the edges together to seal. Make 5 more shells in the same manner (keep remaining rounds covered with plastic). Fry the dough on the tubes one at a time, turning with metal tongs, until it is one shade darker, about 45 seconds. Wearing oven mitts, clamp the end of the hot tubes with tongs, 1 at a time, and, holding the tube vertically, allow the shell to slide off the tube onto paper towels, gently shaking the tube and wiggling the shell as needed to loosen. (If you allow the shell to cool it will stick to the tube and shatter when you try to remove it.) Transfer the shells to paper towels to drain and cool the tubes before reusing. Wrap the remaining dough around the tubes and fry in the same manner. For the filling: Combine the heavy cream and tangerine zest in a small saucepan and bring to a simmer over low heat. Combine the sugar and tangerine juice in a medium saucepan and cook until deep amber colored. Slowly whisk in the cream mixture and cook until smooth. Transfer to a bowl and let cool and thicken slightly. Combine the drained ricotta and cream cheese in the bowl of a mixer, add a few tablespoons of confectioners' sugar to sweeten, and beat until light and fluffy. Fold in the tangerine caramel sauce. Fill a pastry bag fitted with a star tip and fill the cannoli shells. Dip the ends in the almonds and chocolate and dust with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 72613,"Bacon-Wrapped Chicken Sandwich 1 tablespoon vegetable oil 2 (6 to 8 ounce) boneless, skinless chicken breasts 1/4 cup all-purpose flour 1 teaspoon kosher salt 1/8 teaspoon freshly ground black pepper 2 slices bacon 1/2 cup apple juice 2 ciabbata rolls, halved lengthwise and toasted 1 tablespoon whole grain Dijon mustard 1 medium head Belgian Endive, TK, cored and thinly sliced lengthwise 1 medium gala, braeburn, or pink lady apple, cored, halved and thinly sliced Instructions: Place chicken between 2 sheets of plastic wrap or parchment paper and use a frying pan to gently pound the breasts to an even thickness. (They should be about 1 inch thick.) Combine flour, salt, and freshly ground black pepper in a wide, shallow dish and mix thoroughly. Coat each breast by dredging it in the flour mixture then shaking off excess flour. Wrap one piece of bacon around each piece of chicken and secure with a toothpick. Heat oil in a medium, heavy-bottomed frying pan over medium heat. When it shimmers, add chicken breasts and cook until bacon is well browned, about 5 minutes per side. Add the juice, reduce heat to medium-low, and simmer until cider is reduced by 1/3, and chicken is cooked through, about 5 minutes more. Remove from heat and remove toothpicks. To make a sandwich, spread mustard evenly on cut sides of bread. Layer half of each endive and apple slices alternately on one piece of bread, top with a chicken breast, drizzle with pan juices, season with freshly ground black pepper, and close sandwich. Repeat to make a second sandwich. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72614,"Steamed Snails with Lemongrass 5 dried shiitake mushrooms 6 escargot, in shells 3 ounces ground pork or chicken 2 tablespoons fresh dill, chopped 1 teaspoon black pepper 1 pinch salt 1 pinch sugar 1 teaspoon red chili flakes 5 stalks lemongrass Instructions: Start by soaking the mushrooms in hot water until soft. Steam the escargot for 10 minutes. Spoon out the meat and mince. Wash the shells and set aside. Mix ground meat, mushrooms, escargot, dill, and pepper. Add the salt, sugar, and chili. Take the outer leaves of lemongrass and fold them in half. Tuck the lemongrass leaves into the shell, leaving some leaves sticking out. Fill the shell with the meat mixture, making sure the meat is pressed down onto the lemongrass leaves. Steam for 10 minutes and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72615,"Pesto Chicken Burgers 5 whole-wheat hamburger buns (1 cut into pieces, 4 split open and toasted) 1 1/4 pounds ground chicken Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds 2 medium tomatoes (1 whole, 1 thickly sliced) 4 cups loosely packed fresh basil (about 1 bunch) 2 tablespoons grated parmesan cheese 1 5-ounce package baby arugula Juice of 1/2 lemon Instructions: Toss the cut-up bun with 3 tablespoons water in a large bowl; set aside 1 minute. Add the chicken, 3/4 teaspoon salt, and pepper to taste; mix with your hands until combined. Form into four 3/4-inch-thick patties. Heat the olive oil in a large nonstick skillet over medium heat. Add the almonds and cook, stirring, until lightly toasted, about 2 minutes. Set aside 1 tablespoon almonds for the salad; transfer the rest to a blender along with the oil from the pan. Do not wipe out the skillet. Increase the heat under the skillet to medium high. Add the chicken patties and cook until no longer pink, 7 to 8 minutes per side. Meanwhile, add the whole tomato to the blender and process until smooth. Add the basil and 1/4 teaspoon salt; pulse until almost smooth. Add the parmesan; pulse until combined. Season with salt and pepper. Serve the burgers on the buns; top each with a spoonful of pesto and a tomato slice. Toss the remaining pesto with the arugula, the reserved 1 tablespoon almonds and the lemon juice; serve with the burgers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72616,"Crock Pot Peach Cobbler Unsalted butter, for greasing insert 3 tablespoons cornstarch 2 tablespoons orange juice Two 12-ounce bags frozen peaches (about 8 cups) 2/3 cup granulated sugar 1 1/4 cups all-purpose flour 3 tablespoons granulated sugar 1 teaspoon baking powder Pinch fine salt 4 tablespoons cold unsalted butter, cut into small pieces 3/4 cup milk 1/4 to 1/2 teaspoon almond extract, optional 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/2 cup heavy cream 1/4 cup sour cream 2 tablespoons confectioners' sugar Instructions: For the filling: Butter the sides and bottom of the insert of a 6-quart slow cooker. Whisk together the cornstarch, orange juice and 1 tablespoon water in a small bowl. Add the mixture to the insert, add the peaches and granulated sugar and toss. For the biscuit topping: Whisk together the flour, 2 tablespoons of the granulated sugar, baking powder and salt in a large bowl. Add the butter and rub the mixture together with your fingertips so that it forms a coarse meal with some pea-sized lumps. Add the milk and almond extract if using and stir with a wooden spoon to form a wet dough. Drop spoonfuls of the dough on top of the peach mixture. Combine the remaining 1 tablespoon granulated sugar with the cinnamon and ginger and sprinkle over the dough. Cover the slow cooker and set to high for 3 to 4 hours. The cobbler should be bubbly and the biscuits should be cooked through. Let rest for 20 minutes before serving. For the sour cream topping: Meanwhile, combine the heavy cream, sour cream and confectioners' sugar in a medium bowl and beat with an electric mixture until the mixture forms medium peaks. Spoon the cobbler into bowls and top with the whipped sour cream topping. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72617,"Grilled Lamb Chops with Mustard Molasses Glaze 1 cup molasses 1/4 cup Dijon mustard 1/4 cup balsamic vinegar 1 teaspoon ancho cl powder 2 cloves garlic, finely chopped Eight lamb chops, (8 ounces each, 3/4 inch thick) Olive oil Salt and freshly ground black pepper Instructions: For Mustard-Molasses Glaze: Mix together until combined. For the lamb chops: Preheat the grill to medium heat. Brush each lamb chop on both sides with olive oil and season with salt and pepper to taste. Cook the chops on one side for 3 to 4 minutes, or until golden brown. Turn over and cook for 6 to 7 minutes for medium-rare doneness. During the last 2 minutes of cooking, brush the chops with the glaze on both sides. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 72618,"Brined Grill-Roasted Pork Loin 2 tablespoons coriander seeds 2 tablespoons mustard seeds 1 tablespoon juniper berries 1 tablespoon whole black peppercorns 1/2 cup sugar 1 cup kosher salt 2 cups water 1 bunch fresh thyme leaves 2 bay leaves 1 (4 to 5 pound) bone in pork loin roast Extra-virgin olive oil Freshly ground black pepper Instructions: In a small dry skillet over medium heat toast the coriander, mustard seeds, juniper berries, and peppercorns until fragrant, about 1 minute. Put them on a plate to cool. In a bowl mix the sugar and salt with 2 cups of water until dissolved. Put the pork roast into a deep bowl or a large plastic bag. Pour in the sugar and salt water. Add the toasted spices, thyme, and bay leaves. Add more water until the meat is covered. Let it sit in the brine in the refrigerator for 2 to 6 hours. Remove the pork roast from the brine about 1/2 hour before you will be ready to cook it to allow it to come up to room temperature. When ready to cook, heat a grill to high heat. Dry the pork, rub it with olive oil, and season it with pepper. Sear the pork on all sides to get grill marks. Move the roast to an upper rack (or over indirect heat) and put a drip pan underneath it. Cook the pork until the internal temperature reaches 145 degrees F, about 30 to 45 minutes. Remove to a platter, cover loosely with foil, and allow it to rest for 10 minutes. Before carving, add any accumulated juices to the drippings in the pan. Spoon these over the sliced pork. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72619,"Pasta with Carrot Sauce and Ricotta Salata Kosher salt 12 ounces campanelle 2 tablespoons unsalted butter 10 ounces small carrots, scrubbed and chopped 1/2 leek (white and light green parts only), trimmed, washed and sliced 1 clove garlic, sliced Freshly ground pepper 2 cups vegetable broth 3 tablespoons heavy cream 2 ounces ricotta salata cheese, coarsely grated Red pepper flakes, for topping (optional) Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Meanwhile, heat the butter in a medium saucepan over medium-high heat. Add the carrots, leek and garlic and season with salt and pepper. Cook, stirring occasionally, until the carrots begin to soften, about 8 minutes. Add the vegetable broth and bring to a boil, then reduce the heat and simmer until the vegetables are very tender, about 8 minutes. Transfer the mixture to a blender and puree until smooth. Wipe out the saucepan and add the carrot puree to the pan. Stir in the heavy cream and heat over medium heat. Add the pasta and toss well to coat, adding the reserved cooking water 1 to 2 tablespoons at a time if the sauce seems too thick. Season with salt. Divide the pasta among bowls. Top with the ricotta salata and a pinch of red pepper flakes, if desired. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 72620,"Chocolate Tacos 4 egg whites 3/4 cup superfine sugar
1 cup all-purpose flour
Pinch salt
1/2 stick butter, melted
2 tablespoons heavy cream
1 teaspoon vanilla extract
8 ounces dark semisweet chocolate chips, melted in a double boiler
1 pint salted caramel ice cream, slightly thawed
1/2 cup roasted pecans, chopped, for garnish Instructions: In a medium bowl, combine the egg whites and sugar and beat with a whisk until light and fluffy, 3 to 5 minutes. Stir in the flour, salt, melted butter, cream and vanilla until combined. Preheat a large nonstick pan over medium-high heat. Spoon 2 tablespoons of the batter into the pan and, with a small offset spatula, spread the batter into an even 4- to 5-inch pancake. Cook on the first side until golden brown at the edges, 2 to 3 minutes. Flip and cook until golden brown on the reverse side, about 1 minute more. Remove from the pan and immediately hang the pancake over the handle of a wooden spoon to form the taco. Set aside to set, about 5 minutes. Repeat with the remaining batter. Dip the tacos in the melted chocolate and return to the wooden spoon. If making ahead of time, refrigerate until needed. Fill the tacos with the softened ice cream and garnish with the chopped pecans. ","[Riesling, Moscato, Brachetto, Lambrusco]" 72621,"English Pea Soup with Lobster, Shrimp and Crabmeat 1 tablespoon vegetable oil 1 cup onions, minced Salt and fresh ground pepper, to taste 2 cups chicken stock 2 cups English blanched peas 1 tarragon sprig 1 chervil sprig 1 mint sprig 4 tablespoons lobster meat, diced 4 tablespoons crabmeat, picked 4 tablespoons shrimp, cooked and diced 4 (1-inch) square pieces cheese toast Instructions: Place the oil into a saucepan over a low heat, add the onions and stir, season to taste with salt and pepper, add 1/2 cup chicken stock. Slowly cook until translucent, about 2 minutes. Remove from the heat. Place the onions, peas, chicken stock in a blender for 30 seconds. Season to taste with salt and pepper and add the tarragon, chervil, and mint sprigs. Blend until silky smooth (approximately 4 minutes). Adjust the seasoning to taste. Divide the soup into 4 cups, artfully present the condiments in a separate dish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 72622,"Three Color Salad: Insalata Tri Colore 2 hearts romaine lettuce 1 medium head radicchio 1 medium bulb endive 1 /3 cup (4 glugs) extra-virgin olive oil 1 small shallot, minced 3 tablespoons (3 splashes) balsamic vinegar Coarse salt and black pepper Instructions: Coarsely chop hearts of romaine; shred radicchio; thinly slice endive lengthwise. Combine greens in a salad bowl. Pour olive oil into a microwave safe dish. Add shallots to oil and place oil in microwave. Heat oil and shallots for 30 seconds on high. Remove from microwave and let stand 5 minutes. (Oil and shallots may be heated over low heat on the stovetop in a small pan for 2 to 3 minutes. Remove from heat and let stand until cool.) Pour oil and shallots in a bowl and whisk in 3 tablespoons balsamic vinegar. Drizzle vinaigrette over salad and toss to coat. Season with salt and pepper, to your taste. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 72623,"Marinated Grilled Pork Tenderloin with Spicy Orange Vinaigrette and Black Beans and Rice 1 pound dried black beans, picked over and soaked overnight, drained 1 ham hock 1 (12-ounce) bottle beer or ale 1/4 cup olive oil 1 Spanish onion finely chopped 1 1/2 cups converted rice 3 1/2 cups water Salt 2 cups fresh basil leaves 1 tablespoons pine nuts 4 cloves garlic 1 cup olive oil 1/2 cup Grana Padano cheese Pepper Parsley 3 cups fresh orange juice 1/4 cup sherry vinegar 2 teaspoons Dijon mustard 2 teaspoons ancho cl powder 1 cup olive oil 2/3 cup fresh lime juice 3 tablespoons ancho cl powder 3 tablespoons pasilla cl powder 2 teaspoons cayenne 1 cup olive oil 1 teaspoons salt 2 (2 pound) pork tenderloins Instructions: Place the soaked beans in a large saucepan, cover with water, add the ham hock and beer. Cook over medium-high heat until tender, about 11/2 hours. Drain. Heat the olive oil in a large saucepan over medium heat until almost smoking. Add the onions and cook until soft. Add the rice and cook, stirring until it is coated with the oil, about 2 minutes. Add the water and 1 tablespoon salt, stir, and bring to a boil. Lower the heat and simmer until the water is absorbed and the rice is tender. Place the basil, pine nuts and garlic in a food processor and process until smooth. Slowly add the oil to make a smooth paste. Combine the cooked rice and beans in a large saucepan and cover with water, cook over medium heat until almost dry. Add the pesto and stir to incorporate. Stir in the cheese, parsley and season with salt and pepper to taste. Heat orange juice in a medium saucepan and reduce to 1/4 cup. Let cool slightly. Combine the orange syrup, vinegar, mustard and ancho cl powder in a blender and blend 30 seconds. With the motor running slowly add the oil until the dressing emulsifies. Season to taste with salt and pepper. Combine all ingredients in a blender and blend until smooth. Reserve 1/2 cup of the marinade, pour the remaining marinade into a large baking dish, add the tenderloin and turn to coat. Cover and refrigerate for 4 hours. Preheat grill pan until almost smoking. Remove pork from marinade and grill for 10 to 12 minutes basting with the reserved marinade. Let rest 10 minutes before slicing. Spoon rice and beans onto a large platter, top with sliced pork and drizzle with Spicy Orange Vinaigrette. ","[Chardonnay, Pinot Noir, Garnacha, Tempranillo]

" 72624,"Pineapple Sunrise 6 ounces white tequila 12 ounces pineapple juice 2 ounces lime juice 2 teaspoons grenadine Cracked ice Pineapple slices for garnish Instructions: Combine liquid (in two batches) in a cocktail shaker with cracked ice and shake well. Strain into glasses and garnish with pineapple. ","[Margarita, Paloma, Cuba Libre]" 72625,"D'agnello Scottadito: \Burn Your Fingers\ Lamb 1/2 cup extra-virgin olive oil 1/2 cup dry white wine, plus 1/4 cup 3 juniper berries, crushed 3 peppercorns, crushed 2 cloves garlic, minced 1 fresh bay leaf, torn into small pieces 2 lemons, cut into wedges 12 small baby lamb chops Salt and freshly ground black pepper 2 slices bacon, cut into 1/2-inch strips 1 shallot, minced 2 cups cooked cranberry beans 1 cup chicken stock 2 tablespoon unsalted butter Instructions: Whisk together oil and wine. Mix in juniper berries, peppercorns, garlic, and bay leaf in a bowl. Add lemon wedges and mix well. Marinate lamb chops for at least 12 hours, turning the pieces occasionally. Heat a grill or grill pan. Remove lamb from marinade and pat dry. Sprinkle with salt and pepper. When the grill is very hot, grill the lamb chops about 3 minutes on each side, basting occasionally with marinade. Remove from the pan and keep warm. Meanwhile, cook the bacon in a saute pan. When crispy, remove the bacon from the pan. Deglaze pan with wine, scraping up tiny bits. Add the shallots and cook until aromatic. Add cranberry beans and chicken stock and cook until stock is reduced. Whisk in butter and bacon, and season with salt and pepper. Serve with lamb chops. ","[Barolo, Barbaresco, Chianti, Rioja]" 72626,"Turkey, Gravy and Stuffing Wrap 12-inch tortilla wraps Cranberry sauce Sliced turkey Stuffing Parsley, for garnish Instructions: Spread 3 tablespoons of cranberry sauce on a tortilla wrap. Lay 2 to 3 turkey slices on the wrap. Top with 3 to 4 tablespoons of stuffing. Roll the wrap. Cut on the bias. Plate wrap and garnish with sprig of parsley. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72627,"Killer Chocolate Mousse 10.56 ounces/ 300 g good-quality dark chocolate (70-percent cocoa solids), broken into small pieces Pinch sea salt 3 1/2 ounces/ 100 g caster sugar (superfine) 8 large eggs, preferably free-range or organic, yolks and whites separated 10.56 ounces/ 300 ml double cream
7 ounces/ 200 ml amaretto 2 tablespoons good-quality cocoa powder, plus extra for dusting 2 packs of sesame snaps 7 ounces/ 200 g dried sour cherries Instructions: Place the chocolate and a tiny pinch of sea salt in a heatproof bowl over a pan of gently simmering water, making sure the water doesn't touch the base of the bowl. Leave to slowly melt, stirring occasionally. Meanwhile, in another bowl add the sugar to the egg yolks and beat until it has dissolved and is silky-smooth. Whisk the whites in a clean bowl with a tiny pinch of salt until they form soft peaks. Cook's Note: You should be able to hold the bowl upside down over your head without them falling out! In a third bowl, beat the cream until it forms soft peaks. Once the chocolate has melted, carefully lift the bowl out of the pan and put it to one side. Mix 2 1/2 ounces/ 75 ml of amaretto and the cocoa powder into your egg yolks then tip the whipped cream in and mix again. Fold through the melted chocolate until everything is well combined. Finish by tipping in the egg whites and keep folding gently, from the outside in, doing a figure-of-eight, until the mix is smooth and evenly coloured. Spoon or ladle the mousse into a big serving bowl or divide it between little glasses or cappuccino cups. Cover with cling film then pop in the refrigerator for 1 to 2 hours until set. Right before you're ready to serve your guests, dust some cocoa powder over the mousse. Pop the dried cherries in a small pan with the rest of the amaretto then top up with enough water to just cover the berries. Bring to the boil, then turn the heat off and leave to stand for a bit. Bash up the packets of sesame snaps in a pestle and mortar then open them and tip the contents into the mortar. Serve that next to your chocolate mousse with a bowl of those beautiful cherries on the side so everyone can dig in and customize their own mousse. It may look a bit rustic, but honestly, it's the best chocolate mousse I've ever tasted! ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 72628,"Mambo Sauce 3/4 cup ketchup 1/2 cup sugar 1/4 cup hot sauce 1/4 cup pineapple juice 2 tablespoons white vinegar 1 tablespoon smoked paprika 1 1/2 teaspoons soy sauce Instructions: In a small saucepan, combine the ketchup, sugar, hot sauce, pineapple juice, vinegar, smoked paprika and soy sauce over medium heat; bring to a simmer. Cook, whisking constantly, until slightly thickened, 8 to 10 minutes. Refrigerate until cold, about 1 hour. ","[Chardonnay, Merlot, Pinot Grigio, Zinfandel]" 72629,"Chive Blini with Caviar and Creme Fraiche 1 cup buckwheat flour 1 egg 2/3 cup milk 2 tablespoons butter, melted and separated 1 teaspoon chives, finely diced 1 pinch salt 1 tablespoon butter 1 cup creme fraiche 1-ounce caviar of your choice Instructions: In a medium sized mixing bowl, combine flour, egg, milk, 1 tablespoon butter, chives, and salt. Whisk just until ingredients come together. Cover the bowl with plastic wrap and set aside for 1 hour. Set a medium nonstick pan over low heat and brush with melted butter. Pour approximately 1 teaspoon of the batter into the pan, and repeat leaving some space between pancakes. When bubbles appear on the surface of the pancakes (about 1 to 2 minutes), flip them over with a spatula. Continue cooking for 1 minute more or until the pancakes are golden brown on both sides. Serve with a tiny dollop of creme fraiche and an even tinier dollop of the caviar of your choice (paddle fish, hackleback, golden whitefish and tobiko all work well.) ","[Burgundy, Champagne, Prosecco, Riesling]" 72630,"Lamb with Mango Sauce 3 tablespoons grapeseed oil 1 tablespoon minced garlic 1 tablespoon minced ginger 1 small onion, finely chopped 1 tablespoon garam masala 1 teaspoon ground coriander 1 teaspoon ground cumin 1 teaspoon turmeric 1/4 teaspoon cayenne pepper 1 can mango puree A pinch of salt A pinch of pepper Grapeseed oil, for oiling the pan 2 tablespoons crushed fenugreek leaves 1 tablespoon coriander seeds, crushed with hands 1 tablespoon garam masala 1 teaspoon fennel seeds 1 teaspoon smoked paprika A pinch of salt A pinch of pepper 1 lamb rack, fat cap removed and bones cleaned Instructions: For the curried mango sauce: Pour the oil into a medium-size saucepan over medium heat and, when it gets hot, add the garlic, ginger and onions. Cook until the onions are very soft and beginning to caramelize, 3 to 5 minutes. Add the garam masala, coriander, cumin, turmeric and cayenne pepper and stir as the spices toast and become aromatic, about 1 minute. Add the mango puree and stir well to combine. Season with salt and pepper and then let simmer for about 15 minutes. Keep warm. For the crusted lamb rack: Preheat the oven to 400 degrees F. Oil a baking pan. Mix the fenugreek, coriander, garam masala, fennel, paprika, salt and pepper together in a shallow dish. Then press the lamb rack into it, rolling it back and forth making sure it is well coated. Place in the prepared pan and roast until it reaches the desired level of doneness, 15 to 20 minutes for medium-rare. Let rest before slicing. Serve the lamb with the mango sauce. ","[Syrah, Malbec, Tempranillo, Garnacha]" 72631,"Open-Faced Chili Burgers on Grilled Portobello \Buns\ with Smoked Cheese 4 portobello mushroom caps 2 teaspoons Worcestershire sauce, eyeball the amount 2 teaspoons balsamic vinegar, a splash 2 tablespoons extra-virgin olive oil, eyeball it, plus extra for drizzling 1 1/2 pounds ground sirloin 1 small onion, chopped 2 cloves garlic, chopped 1 jalapeno, seeded and chopped
2 tablespoons tomato paste 2 tablespoons dark chili powder, a palm full 1 tablespoon steak seasoning blend (recommended: Montreal Steak Seasoning by McCormick) 8 ounces smoked white cheddar (recommended: Cabot brand) or smoked gouda, sliced 2 roasted red peppers, drained, available in salad bar and deli sections of market in bulk or in jars 2 tablespoons chopped cilantro leaves or flat-leaf parsley
Macho Gazpacho Vegetable Chunk Salad, recipe follows 1/2 seedless cucumber, also known as English cucumber 2 vine ripe tomatoes, seeded 1 green bell pepper, seeded 1/2 red onion, peeled 4 ribs celery from the heart, including leafy tops 3 tablespoons chopped fresh cilantro leaves or flat-leaf parsley
1 tablespoon red wine vinegar 1 lime or 1/2 lemon, juiced
1 to 2 teaspoons hot sauce, for mild to medium-hot heat level (recommended: Tabasco)
1/4 cup extra-virgin olive oil, eyeball the amount Coarse salt and freshly ground black pepper Coarse salt and freshly ground black pepper Instructions: Preheat grill pan or large nonstick griddle pan over medium high to high heat. Brush mushroom caps with damp towel to clean them. Scrape away gills with a spoon. Combine Worcestershire sauce with balsamic vinegar, then whisk in 2 tablespoons of extra-virgin olive oil. Brush mushrooms with dressing. Grill mushrooms on hot grill pan or griddle for 3 or 4 minutes on each side, until tender. Transfer to a plate and cover loosely with foil to keep warm.
Combine meat in a bowl with onion, garlic, jalapeno, tomato paste, chili powder and steak seasoning blend. Form meat into 4 large (1 1/2 inch-thick) patties. Grill meat 4 to 7 minutes on each side for medium-rare to well done burgers. Melt cheese over burgers during the last minute or 2 the meat is on the grill. A loose foil tent will help the cheese melt quicker.
While the meat cooks, grind the roasted red peppers in a food processor with cilantro or parsley.
To assemble, place a portobello cap-side-down on a plate and spread a spoonful or 2 of the ground roasted red peppers into the cavity. Top with a chili-smoked cheese burger and serve. Macho Gazpacho Chunk Vegetable Salad makes a great side dish. Cut cucumber, tomatoes, pepper, onion and celery into bite-sized chunks. Combine vegetable in a bowl. Sprinkle cilantro or parsley over the vegetables. Combine vinegar, lime or lemon juice and hot sauce in a small bowl. Whisk in extra-virgin olive oil in a slow stream. Pour dressing down over the salad and toss. Season salad with salt and pepper and serve.
","[Sangiovese, Pinot Noir, Tempranillo, Grenache]" 72632,"Wagyu Tartar with Spicy Mayo, Caviar and Garnishes 2 ounces Wagyu beef tenderloin, finely chopped 3 cherry tomatoes cut in fourths 1 jalapeno sliced thin, no seeds 1 small red onion, shaved julienne 1 mango, small dice 1 Asian pear, small dice 1/2 ounce caviar 1/2 ounce Mascarpone Cheese Micro cilantro to garnish 1 cup mayo 2 tablespoons chili paste (Tobanjan) 1 tablespoon sesame oil 1 tablespoon lime juice Sugarcane slice into 1 inch thin \paddles
Instructions: Combine ingredients for the spicy mayo.
For the beef, chop the tenderloin as fine as possible, season with salt and pepper, add 1 tablespoon spicy mayo to taste. Mold this mixture onto a serving plate and garnish with tomatoes, a few slices of jalapeno, shaved red onion, mango, and pear, a small quenelle of caviar and mascarpone, and micro cilantro. Use the sugarcane \paddles\ as a scoop. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

Note: The above suggestions are based on general wine pairing principles and personal preferences. The best pairing will depend on individual tastes and preferences, so feel free to experiment and find your perfect match!" 72633,"Whole Roasted Sake Salmon in Banana Leaves 1 whole 5 pound salmon, scaled, eviscerated and fins trimmed 1 lemon, sliced into rounds 1/4 cup sake 2 tablespoon bean paste 2 tablespoons salt 3 tablespoons Szechuan peppercorns, coarsely ground 2 tablespoons lemon juice 1/4 cup vegetable oil 2 packages banana leaves Instructions: Preheat the oven to 350 degrees F. Using a very sharp knife, gently slash the skin on both sides of the salmon, about 5 slashes per side. Place the lemon slices in the belly of the salmon. In a small bowl, whisk together the sake, bean paste, salt, Szechuan peppercorns and lemon juice. Whisk in the oil to make a paste. Rub this mixture all over the salmon, including the inside cavity and in the slashes. Cover with plastic wrap and marinate in the refrigerator for 1 hour. Place the whole salmon on top of a large banana leaf. Wrap the salmon in the banana leaves, so the entire salmon is wrapped tightly. Place the salmon on a baking sheet and place in the oven. Bake for about 25 minutes or until an instant read thermometer registers 135 degrees. To serve: Cut the banana leaves down the center and peel back.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72634,"Butternut Squash and Vanilla Risotto 4 cups vegetable broth 1 large vanilla bean 3 cups peeled cubed (1-inch wide) butternut squash, about 12 ounces 2 tablespoons butter, plus 1 tablespoon 3/4 cups finely chopped onion (from 1 onion) 1 1/2 cups Arborio rice or medium-grain white rice 1/2 cup dry white wine 1/2 cup freshly grated Parmesan 1/2 teaspoon salt 2 tablespoons finely chopped fresh chives Instructions: In a medium saucepan, warm the broth over medium-high heat. Cut the vanilla bean in half lengthwise. Scrape out the seeds and add them, and the bean, to the broth. When the broth comes to a simmer reduce the heat to low. Add the butternut squash to the simmering broth and cook until tender, about 5 minutes. Using a slotted spoon remove the butternut squash to a side dish. Turn the heat on the broth down to very low and cover to keep warm. Meanwhile, in a large, heavy saucepan, melt 2 tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes. Add the rice and stir to coat with the butter. Add the wine and simmer until the wine has almost completely evaporated, about 3 minutes. Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes. Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition to of the broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total. Discard the vanilla bean. Turn off the heat. Gently stir in the butternut squash, Parmesan, the remaining tablespoon of butter, and salt. Transfer the risotto to a serving bowl and sprinkle with chives. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 72635,"Ruby Royale 2 tablespoons black currant syrup (recommended: Ribena) Sparkling apple cider or Champagne, if desired, chilled 2 tablespoons fresh black or red currants, some berries picked and some clusters Instructions: Place the currants in the freezer for about 30 minutes prior to making the cocktail. (They will act as mini ice cubes and will keep the cocktail colder longer!) Add the black currant syrup to the bottom of a champagne flute. Top with sparkling apple cider, or Champagne, if using. Drop a couple of currants into the glass and garnish with a small frozen bunch, if desired. Cook's Note: For the ultimate in crowd control, prepare a pitcher of Ruby Royales; just make sure to add the chilled sparkling cider just before serving so everyone will enjoy the bubbly. A pitcher will allow you to mingle with your guests without playing mixologist. ","[Champagne, Prosecco, Cava]" 72636,"Skirt Steak Fajitas 1 1/2 pounds outside-cut skirt steak 1/2 cup olive oil
1/4 cup lime juice
1/4 cup soy sauce
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon ancho cl powder
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 red bell pepper, stemmed and seeded, then sliced 1/2-inch-thick
1 poblano cl, stemmed and seeded, then sliced 1/4-inch-thick
1/2 yellow onion, sliced 1/4-inch-thick
Freshly ground black pepper
12 warm corn tortillas
Serving suggestions: guacamole, pico de gallo, sour cream, shredded iceberg lettuce, pickled jalapenos
Instructions: Cut the skirt steak into 3 equal size pieces and place in a gallon-sized resealable bag. Combine the olive oil, lime juice, soy sauce, salt, cl powder and cumin in a bowl. Reserve about 1/4 cup marinade in a squeeze bottle for later use, then pour the rest into the bag with the steaks. Seal the bag and press out all the air, making sure all sides of the steaks are evenly coated. Refrigerate for at least 30 minutes. Remove the steaks from the bag and shake off any excess marinade. Place on a wire rack-lined baking sheet and return to the fridge, uncovered, for another 2 hours. (This will make sure the steaks get a beautiful rich color when seared.) Heat a 12-inch cast-iron skillet over medium-high heat. Add 1 tablespoon canola oil. Give the steaks a generous sprinkle of salt, then put in the hot skillet. Sear until a crust has developed, 2 to 3 minutes per side. Remove to a cutting board. Without cleaning the skillet, add the remaining tablespoon canola oil, followed by the peppers and onions, and cook until slightly softened, 5 to 6 minutes. Meanwhile, slice each steak in half with the grain. Now turn the steaks 90 degrees and slice against the grain into 1/4-inch strips. When the peppers and onions are almost finished cooking, add the steak to the hot skillet for a final sizzle and season with salt and pepper. Squirt the reserved marinade into the hot skillet to create a steamy sizzle. Serve with the tortillas and any toppings you wish. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72637,"Crunchy Noodle Salad Kosher salt 1/2 pound thin spaghetti 1 pound sugar snap peas 1 cup vegetable oil 1/4 cup rice wine vinegar 1/3 cup soy sauce 3 tablespoons dark sesame oil 1 tablespoon honey 2 garlic cloves, minced 1 teaspoon grated fresh ginger 3 tablespoons toasted white sesame seeds, divided 1/2 cup smooth peanut butter 2 red bell peppers, cored and seeded, and thinly sliced 4 scallions (white and green parts), sliced diagonally 3 tablespoons chopped fresh parsley leaves Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions. Drain and set aside. Meanwhile, bring another large pot of salted water to a boil, add the sugar snap peas, return to a boil, and cook for 3 to 5 minutes, until crisp tender. Lift the sugar snap peas from the water with a slotted spoon and immerse them in a bowl of ice water. Drain. For the dressing, whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl. Combine the spaghetti, sugar snap peas, peppers and scallions in a large bowl. Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley and toss together. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72638,"Green Olive Hummus 1 large clove garlic 1 1/2 cups pitted large green olives packed in oil (7 1/2 ounces), such as Cerignola One 15-ounce can chickpeas, rinsed and drained 1/4 cup olive oil 1/4 cup parsley leaves 1/4 teaspoon ground cumin Juice of 1/2 lemon Kosher salt Pita chips, crackers or crudites, for serving Instructions: Pulse the garlic in a food processor. Add the olives and chickpeas and pulse until a chunky paste starts to form. With the motor running, drizzle in the oil. Add the parsley, cumin and lemon juice. Season with salt. Pulse to combine, scraping down the sides. Transfer the hummus to a bowl. Serve with pita chips, crackers or crudites. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 72639,"Amaretti Ice Cream Dessert 16 amaretti cookies, crumbled 4 shots amaretto or other almond liqueur 8 scoops French vanilla ice cream Whipped cream, in canister 1/4 cup or 1 (2-ounce) package slivered almonds Instructions: Crumble 4 amaretti cookies into each of 4 dessert cups and douse them with almond liqueur. Top with ice cream, whipped cream and almonds. ","[Prosecco, Moscato, Vin Santo, Sherry]" 72640,"Scalloped Potatoes With Tomatoes and Bell Peppers 2 large egg yolks 1 1/2 cups whole milk 1 1/2 cups heavy cream 1/2 teaspoon freshly grated nutmeg Kosher salt and freshly ground pepper 3 cloves garlic, smashed 2 bay leaves 1 pound russet potatoes, peeled, sliced 1/8 inch thick and patted dry 1 1/2 cups coarsely grated gruyere cheese (about 6 ounces) 4 plum tomatoes, sliced 3/4 inch thick 2 bell peppers (yellow or orange), cut into 3/4-inch-thick strips 1 onion, halved and sliced 1/2 inch thick 2 tablespoons extra-virgin olive oil, plus more for the baking dish 3 teaspoons herbes de Provence 1 1/4 cups breadcrumbs (preferably fresh) Instructions: Whisk the egg yolks and 1/2 cup milk in a small bowl and set aside. Combine the remaining 1 cup milk and 1 cup cream in a medium saucepan; stir in the nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. Add the garlic and bay leaves and bring to a boil over medium heat. Reduce the heat to medium low; add the potatoes and simmer until halfway cooked, about 6 minutes. Remove from the heat. Gradually stir in the egg-milk mixture and 1 cup gruyere. Cover and keep warm. Preheat the broiler. Put the tomatoes, bell peppers and onion on a baking sheet in separate piles. Drizzle each pile with 2 teaspoons olive oil and sprinkle each with 1 teaspoon herbes de Provence, and salt and pepper to taste. Toss each pile of vegetables to coat, then spread out the piles. Broil until tender and charred around the edges, about 10 minutes. Preheat the oven to 375 degrees F. Brush a 1 1/2-quart baking dish with olive oil. Sprinkle half of the breadcrumbs (1/2 cup plus 2 tablespoons) in the dish. Spoon out half of the potatoes and arrange evenly over the breadcrumbs; top with the broiled onions and half each of the tomatoes and bell peppers. Top with the remaining potatoes in an even layer and all of the cream mixture; discard the garlic and bay leaves. Top with the remaining tomatoes and bell peppers. Bake until the potatoes are tender and lightly golden, 40 to 50 minutes. Drizzle with the remaining 1/2 cup cream and sprinkle with the remaining 1/2 cup plus 2 tablespoons breadcrumbs and 1/2 cup gruyere. Continue baking until the cheese melts, about 5 more minutes. Let rest 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72641,"Leftover Thanksgiving Panini 2 tablespoons Dijon mustard 2 slices sourdough sandwich bread
2 slices Swiss cheese 1/3 cup shredded leftover roast turkey
3 tablespoons leftover cranberry sauce
1/3 cup leftover dressing
2 tablespoons leftover giblet gravy
2 tablespoons butter, at room temperature Instructions: Spread the mustard on both slices of bread, then lay a slice of cheese on each piece. On one slice, arrange the turkey and the cranberry sauce. On the other slice, lay on the dressing and spoon the gravy over the top. Carefully unite the two halves into one sandwich, then spread the top side of the bread with 1 tablespoon of the butter. Invert the sandwich, butter-side down, onto a hot panini maker (or a grill pan or skillet over medium-low heat; see Cook's Note). Spread the top with the remaining 1 tablespoon butter. Close the panini maker and grill until the bread is crusty and golden, the fillings are hot, and the cheese is melted. (If using a grill pan or skillet, flip the sandwich halfway through to grill on the other side.) Pull the sandwich off the heat and slice it in half--this sandwich is to die for! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72642,"Quinoa with Roasted Squash and Pistachios 3 cups chopped unpeeled acorn squash 2 teaspoons fresh thyme leaves, roughly chopped, plus more for serving 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 1/4 cup shelled pistachios 1 1/2 cups quinoa, rinsed and drained 1 tablespoon white balsamic vinegar Instructions: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with foil. Toss the squash on the baking sheet with the thyme, 3 tablespoons of the oil, 1 teaspoon salt and a few grinds of pepper until the squash is well coated. Roast until very tender, about 30 minutes, stirring halfway through the cooking time. Meanwhile, put the pistachios on a small baking sheet and toast until fragrant, about 5 minutes; set aside to cool. Bring 4 cups of water to a boil in a medium saucepan and stir in the quinoa. Simmer, uncovered, until the quinoa is tender, about 10 minutes. Drain the quinoa and transfer to a medium bowl. Add the remaining 2 tablespoons oil, the toasted pistachios, roasted squash and vinegar, toss well and adjust the seasoning with additional salt and pepper. Sprinkle with thyme leaves. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72643,"Trincaz Brothers' Berthoud 2 cloves garlic, sliced in half 1 pound Abondance cheese, rind remove, cut into small cubes 4 tablespoons dry white wine Few drops Madeira wine Freshly ground black pepper Fresh baguette, for serving, optional Assorted charcuterie, for serving, optional Instructions: Preheat the broiler to low heat.
Rub the inside of each ramekin with garlic, and then fill the ramekins halfway with the cheese. Add 1 tablespoon of the white wine and a drop of Madeira to each ramekin. Sprinkle with pepper. Place the ramekins on the top shelf of the oven and broil until the cheese is melted and the tops are golden brown, 5 to 10 minutes.
Serve with a fresh baguette and some charcuterie, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72644,"Acai, Blackberry and Cacao Smoothie 1 cup frozen blackberries Two 3.5-ounce packs frozen unsweetened acai puree, broken into pieces 1 frozen banana, peeled and broken into pieces 2 tablespoons raw cacao powder or unsweetened cocoa powder 1 tablespoon coconut butter or coconut oil, optional 1 tablespoon raw honey 2 teaspoons vanilla extract 1 1/4 cups unsweetened almond milk Cacao nibs, for garnish, optional Instructions: Combine the blackberries, acai puree, banana, cocoa powder, coconut butter if using, honey, vanilla and almond milk in a blender and puree until completely smooth. The mixture is extremely thick and you may need to stop the blender and scrape down the sides to get it moving. Pour into 2 glasses and garnish with cacao nibs if using. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 72645,"Buttermilk Pancakes with Blueberry Syrup 3 tablespoons unsalted butter, plus more for griddle 3 large eggs
2 1/4 cups well-shaken buttermilk
2 1/4 cups all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1 teaspoon ground cardamom
1 teaspoon pure vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon kosher salt
Vegetable oil, for griddle
Blueberry Syrup, recipe follows 1 1/2 cups real New York State maple syrup 1 cup blueberries
Instructions: Cut the butter into small pieces and melt in a small saucepan over medium heat or in the microwave. Remove and cool. Heat the griddle over medium heat. Whisk together the eggs, buttermilk, flour, sugar, baking powder, cardamom, vanilla, baking soda, cinnamon, salt and melted butter together. Stir until you have a lumpy batter, but don't over mix. Carefully wipe the griddle down with vegetable oil using a paper towel. Add a very small pat of butter to the griddle and swirl to melt. Once the butter is foamy, add the pancake batter using a 1/4-cup ladle. Flip the pancakes once you see a ring of bubbles around the edges, about 3 minutes. Cook the next side for about 2 minutes more. Wipe the griddle clean and re-oil and butter between each batch. Repeat for the remaining batter. Serve immediately with Blueberry Syrup. Add the syrup and blueberries to a small saucepan over medium heat. Simmer for 10 minutes, until slightly thickened. Smash a few of the berries with a wooden spoon against the sides of the pan. Serve over buttermilk pancakes. ","[Chardonnay, Riesling, Pinot Grigio, Ros]

" 72646,"Curried Cashews Vegetable oil, for the baking sheet 1 large egg white 1 tablespoon Madras curry powder 3 tablespoons sugar 2 cups salted cashews Instructions: Preheat the oven to 250 degrees F. Lightly oil a rimmed baking sheet. Whisk together the egg white, curry powder and sugar in a medium bowl until thoroughly blended and slightly foamy. Add the cashews and toss to coat evenly. Spread on the prepared baking sheet and bake for 45 minutes, stirring every 15 minutes. Nuts will be fragrant and slightly darker but still a bit moist; they?ll crisp as they cool. Cool completely on the pan. Nuts will keep in an airtight container for up to 5 days. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72647,"Succotash 1 tablespoon butter 1/2 cup chopped red pepper 2 cups frozen or canned corn, drained 2 cups frozen lima beans 1/4 cup water 2 tablespoons butter Salt and pepper Instructions: In a saucepan, heat butter and cook red pepper until tender about 1 minute. Stir in corn, lima beans and water. Cover and bring to a simmer. Cook for 3 minutes. Stir in butter and season to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72648,"Strawberry and Rosemary Scones 2 cups all-purpose flour, plus more for dusting 1/2 cup sugar 2 teaspoons baking powder 1 tablespoon finely chopped fresh rosemary leaves 1/4 teaspoon fine sea salt 6 tablespoons unsalted butter, cut into 1/2-inch pieces 1 cup heavy cream 1/3 cup strawberry jam 1/4 cup fresh lemon juice, from 1 large lemon 2 cups powdered sugar 1 to 2 tablespoons water Special equipment: a 3-inch heart-shaped cookie cutter Instructions: For the scones: Place an oven rack in the middle of the oven. Preheat the oven to 375 degrees F. Line a baking sheet with a silpat or parchment paper. Set aside. In the bowl of a food processor, pulse together the flour, sugar, baking powder, rosemary, salt, and butter until the mixture resembles a coarse meal. Transfer the mixture to a medium bowl. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into a 1/2-inch thick, 10-inch circle. Using a 3-inch heart-shaped cookie cutter, cut out heart-shaped pieces of dough and put on the prepared baking sheet. Gently knead together any leftover pieces of dough and roll out to 1/2-inch thick. Cut the dough into more heart shapes and add to the baking sheet. Using an index finger or a small, round measuring spoon, gently make an indentation in the center of each pastry heart. Spoon a heaped 1/2 teaspoon of jam into each indentation. Bake for 18 to 20 minutes or until the edges are golden brown. Transfer the cooked scones onto a wire rack and cool for 30 minutes. For the glaze: In a medium bowl, mix together the lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the glaze set for about 30 minutes. Serve or store in an airtight plastic container for 2 days. Cook's Note: The dough can also be made by hand by stirring together the flour, sugar, baking powder, rosemary, and salt in a large mixing bowl. Add the butter. Using your fingertips or a pastry blender, work the butter into the flour until the mixture resembles a coarse meal. Gradually stir in the cream until the mixture forms a dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72649,"Churros with Spiced Sugar and Chocolate Dipping Sauce Chocolate Dipping Sauce 2 cups whole milk 1 cup heavy cream 2 tablespoons granulated sugar 1/2 vanilla bean, halved lengthwise and seeds scraped 1 pound bittersweet chocolate (66 percent), coarsely chopped 1 quart canola oil 1 cup water 1/2 cup (1 stick) unsalted butter, cut into pieces 1 1/4 cups sugar 1/4 teaspoon fine sea salt 1 1/4 cups all-purpose flour 3/4 teaspoon ground cinnamon 3/4 teaspoon ground anise seeds 1/2 teaspoon pure vanilla extract 3 large eggs Instructions: Combine the milk, cream, sugar, vanilla bean and seeds in a medium saucepan, bring to a simmer and cook until the sugar is completely dissolved, about 1 minute. Remove the pan from the heat, add the chocolate and let sit for 30 seconds. Whisk the mixture until smooth. Keep warm.; Put the oil into a large saucepan and heat over medium heat until a deep fry thermometer registers 365 degrees F. Place several layers of paper towels on a baking sheet and set aside. Combine the water, butter, 1/4 cup sugar, and salt in a medium saucepan over high heat. Bring to a boil and cook until the butter is completely melted and the sugar is dissolved. Add the flour, 1/4 teaspoon cinnamon and 1/4 teaspoon anise seeds and quickly beat with a wooden spoon until a ball is formed and the mixture becomes dry, about 2 minutes. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and beat for one minute to allow some of the steam to escape the mixture and to cool slightly before adding the eggs. Add the eggs, one a time, beating every time until each is incorporated. Add the vanilla extract and beat for 20 seconds longer. Scrape the mixture into a pastry bag fitted with a large star tip. Combine the remaining 1 cup sugar, 1/2 teaspoon cinnamon and 1/2 teaspoon anise in a baking dish. Working in batches, pipe 6-inch strips of the dough into the hot oil and fry until golden brown, turning once. Remove with a slotted spoon or spider to the prepared paper towel-lined baking sheet. Let the churros drain for 30 seconds and immediately toss in the sugar mixture. Serve the churros warm with the chocolate dipping sauce on the side. ","[Rhone Blends, Tempranillo, Garnacha, Barbera]" 72650,"Shrimp and 'Shrooms with Sherry 1/2 cup fresh flat-leaf parsley 1/2 medium red onion, coarsely chopped 2 fresh bay leaves 6 cloves garlic, peeled 1 tablespoon black peppercorns, a palmful 1 tablespoon orange zest About 2 tablespoons fresh thyme leaves 1 red cl pepper, chopped 3 tablespoons extra-virgin olive oil 1 1/4 pounds very small white mushrooms 1 pound large shrimp, peeled and deveined About 1/3 to 1/2 cup dry sherry 2 tablespoons butter Instructions: In a food processor, process the parsley, onion, bay leaves, garlic, peppercorns, orange zest, thyme leaves, and cl into a paste. Heat the extra-virgin olive oil, 3 turns of the pan, in a large skillet over medium-high heat. Lightly brown the mushrooms for about 8 to 10 minutes, and then add the paste to the pan and stir. Add the shrimp and cook until they are pink and firm. Deglaze the pan with sherry, add the butter, and toss to melt. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72651,"Grilled Polenta Squares 2 tablespoons extra virgin olive oil 1/2 medium sized red onion, finely chopped 2 cloves garlic, finely chopped 2 cups chicken stock, preferably homemade 2 cups water 1 teaspoon coarse sea salt 1 cup polenta or coarsely ground yellow cornmeal 1/4 teaspoon freshly ground black pepper 1/3 cup freshly grated Cotija cheese 2 tablespoons unsalted butter Olive oil, for brushing Instructions: In a large heavy saucepan, heat the olive oil over medium low heat. Add the red onion and saute, stirring constantly, for about 3 minutes, or until softened. Add the garlic and cook for 1 minute more. Add the chicken stock, water, and salt and bring to a boil over medium high heat. Reduce the heat and, when the liquid is simmering, gradually sprinkle the pollinate over in a very slow, thin stream, whisking constantly in the same direction until all the grains have been incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every 1 or 2 minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of pollinate have softened. Stir in the black pepper, cotija, and butter. The mixture will be quite thick. Rinse an 8 x 12 inch roasting pan with water and shake dry. Mound the pollinate into the pan and, using a rubber spatula repeatedly dipped in very hot water, spread the pollinate evenly in the pan until it is just under 1/2-inch thick. Cover with a tea towel and allow to rest for 1 hour at room temperature or up to 24 hours in the refrigerator. When ready to serve, preheat a broiler to high heat. Brush the broiler pan with oil. Cut the pollinate into 8 equal squares and brush them with olive oil. Transfer the squares to the broiler pan and grill for about 8 minutes on each side, or until deep golden brown. Serve immediately. ","[Barolo, Barbaresco, Rioja, GSM]" 72652,"Spinach & Feta Saute 2 garlic cloves, minced 2 Tbsp. olive oil 6 oz. fresh baby spinach 1/4 cup sliced almonds 1/2 cup crumbled feta cheese Instructions: In a large skillet, sauté garlic in oil for 1 minute. Add spinach and almonds; sauté 2 minutes longer or just until spinach is wilted. Sprinkle with cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 72653,"Nancy's Pomegranate Guacamole 1/2 small white onion, finely chopped 1 serrano cl, finely diced
3 ripe avocados
1/4 cup finely chopped fresh cilantro
1 1/4 teaspoons kosher salt
Juice of 2 limes
1 large clove garlic, minced
Seeds from 1/2 medium pomegranate (about 1/2 cup)
Instructions: In a medium bowl add the onion and the cl. Split the avocados in half and remove the pits. Scoop the avocados into the bowl along with the cilantro, salt, lime juice and garlic. Mash everything together, and then fold in the pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72654,"Be Mine Clementine Spritzer 2 ounces anejo tequila 2 ounces fresh clementine juice plus a pinch of zest, plus 1 clementine slice, for garnish 1 ounce Campari Club soda, for topping Instructions: In a cocktail shaker filled with ice, add the tequila, clementine juice and zest and Campari and lightly shake. Strain into a highball glass filled with crushed ice. Top with club soda and garnish with a slice of clementine. ","[Cabernet Sauvignon, Pinot Grigio, Prosecco]" 72655,"Chicken Pot Pie 3 cups all-purpose flour 2 teaspoons salt 3 sticks frozen unsalted butter, cut into small bits 1/2 cup ice water mixed with 2 tablespoons white vinegar 1/2 stick unsalted butter 1/3 cup all-purpose flour 2 tablespoons chicken base (recommended: Knorr brand) 2 cups chicken stock 1 cup heavy cream 1 cup milk 1 tablespoon ground sage 1 teaspoon ground nutmeg Salt Freshly ground black pepper 1 (8-ounce) box frozen green peas 3 cups sauteed button mushrooms 2 cups cooked, diced carrots 4 medium potatoes, parboiled and diced, with the skin on 1 (8-ounce) box frozen pearl onions 4 (7-ounce) boneless, skinless chicken breasts, poached and diced Nonstick cooking spray 2 egg yolks 2 tablespoons cream 1 teaspoon water Instructions: To make the crust: In a food processor, add the flour, salt and butter. Mix until the ingredients are combined. With the motor running, slowly add the water-vinegar mixture and mix until the dough begins to gather on itself. Dump out the dough and form 2 balls. Wrap in plastic and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. In a large saucepan, heat the butter until foamy. Add the flour, and chicken base, whisking constantly until golden brown, 5 to 8 minutes. Remove from the heat and whisk in the stock, cream and milk. Put the pan back on low heat until the mixture has thickened (if the sauce is too thick, add more stock.) Taste for saltiness. Whisk in sage, nutmeg, salt (if necessary), and pepper. Remove from the heat, and in a large bowl, combine with the vegetables and chicken. Set aside. Spray a 9 by-13 cast iron dish with nonstick cooking spray. Roll out the first ball of dough slightly larger than the pan. Lay the bottom crust in the pan, letting the edges hang over. Fill with the chicken and sauce mixture. Roll out the second crust slightly larger than the pan and place on top of the pie. Wet the edges with some water and crimp the edges of the 2 crusts together. Roll the extra over and tuck into the pan. Mix the egg yolks, cream and water to form a glaze and brush on the top of the pie. Cut a slit in the top to vent the steam and refrigerate for 15 minutes to set. After setting, place in the oven and immediately turn the temperature down to 250 degrees F. After 45 minutes, increase the heat to 350 degrees F and bake for 15 more minutes or until bubbly. Let pie rest for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72656,"Hummingbird Cake Unsalted butter, for greasing 2 3/4 cups all-purpose flour, plus more for dusting 1 cup pecan pieces 3 ripe bananas, chopped 1/2 cup finely chopped fresh pineapple 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1/2 teaspoon ground ginger 1 1/4 teaspoons baking soda 1/2 teaspoon salt 3 large eggs, at room temperature 1 3/4 cups granulated sugar 1 cup vegetable oil 2 packages cream cheese (8 ounces each), at room temperature 12 tablespoons unsalted butter, cubed, at room temperature 2 cups confectioners' sugar 1 tablespoon finely grated lemon zest 1 teaspoon vanilla extract Instructions: Make the cake: Preheat the oven to 350 degrees F. Butter two 8-inch round cake pans and line with parchment paper. Butter the parchment and dust with flour. Spread the pecans on a baking sheet and bake until fragrant and toasted, about 8 minutes. Let cool slightly, then roughly chop. Toss with the bananas, pineapple and 1/2 cup flour in a small bowl. Whisk the remaining 2 1/4 cups flour, the cinnamon, nutmeg, ginger, baking soda and salt in a bowl. Beat the eggs and granulated sugar in a separate bowl with a mixer on high speed until thick and light, 5 minutes. Gradually beat in the vegetable oil. Sprinkle the flour mixture over the egg mixture, then gently fold to make a thick batter. Fold in the pecan-fruit mixture, then transfer the batter to the prepared pans. Bake until the cakes are firm and a toothpick inserted into the middle comes out clean, 50 to 55 minutes. Cool in the pans on a rack, 25 minutes, then invert the cakes onto the rack to cool completely. Make the frosting: Beat the cream cheese in a large bowl with a mixer until fluffy, then gradually beat in the butter until combined. Sift the confectioners' sugar over the cream cheese mixture and beat until smooth. Add the lemon zest and vanilla and beat until light and fluffy. Place one cake layer on a serving plate. Spread about half of the frosting on top, then cover with the other cake layer. Spread the remaining frosting over the top and sides of the cake. Photograh by Stephanie Foley ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72657,"Blood Orange Sherry Cobbler 1/2 cup sugar 1 blood orange
2 sprigs fresh mint
4 ounces dry sherry, preferably amontillado
Instructions: Combine the sugar with 1/2 cup water in a small saucepan. Heat together, stirring, until the sugar dissolves, then turn off the heat and let cool completely. Slice half of the blood orange into wheels. Reserve 2 wheels for garnish. Muddle the remaining orange wheels with 1 sprig mint and 1/2 ounce simple syrup in a glass shaker (save the remainder for another use). Juice the remaining half of the orange, adding the juice to the shaker. Add the sherry and shake. Strain into a highball glass filled to the top with ice. Garnish with the remaining mint and the wheels of blood orange. ","[Rioja, Tempranillo, Garnacha]" 72658,"Shrimp Lumpia with Chipotle Aioli 36 Mexican shrimp, 16 to 20 size 2 1/4 teaspoons minced ginger 1 1/2 tablespoons chopped chives 1 1/8 teaspoons chipotle sauce
Kosher salt White pepper 1 1/2 tablespoons flour 1 1/4 tablespoons water 9 large square spring roll wrappers 1 1/8 quarts vegetable oil 6 cloves garlic 3 tablespoons olive oil 3/8 cup mayonnaise 3/8 cup sour cream 3/4 teaspoon lemon juice 1 1/2 stalks garlic chives, chopped 3 tablespoons chipotle sauce, to taste Salt Instructions: On 12 of the shrimp, remove all but the tail, then butterfly, devein, and set aside. For the shrimp filling: Peel the remaining shrimp, devein and mince into a paste. Mix with ginger, chives, chipotle sauce, salt, and pepper. Adjust seasoning after sauteeing a small amount of the mixture and tasting. For the glue paste: Mix together the flour and water to form a paste. Cut the spring roll wrappers on the diagonal to create 2 triangles. Take a teaspoon of the shrimp filling and lay it into the cut of a butterflied shrimp. Repeat with the remaining shrimp and filling. Place the shrimp on the base edge of a spring roll triangle with the tail sticking out and the apex to the top. Roll the shrimp to 2/3 along the base, then fold over the top of the triangle to enclose the shrimp. Roll to the ends and secure with the glue. Refrigerate for at least 2 hours and up to 2 days. For the aioli: Preheat the oven to 250 degrees F. Roast the garlic and olive oil in a small pan for 45 minutes, or until soft. Remove from heat, cool and mash. Add mayonnaise, sour cream, lemon juice, garlic chives, chipotle sauce, and salt. Refrigerate until ready to use. Heat oil to 365 degrees F. Fry shrimp for 3 minutes, or until brown. Remove from oil and drain on a paper towel lined plate. Let cool for a few minutes. Serve with aioli sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72659,"Simple Sauteed Mustard Greens 2 tablespoons vegetable oil 2 cloves garlic, minced 2 bunches mustard greens, stemmed and chopped Kosher salt and freshly ground black pepper 1/4 cup chicken stock 1 tablespoon stone-ground mustard Instructions: In a large pan with straight sides on medium heat add the oil. Add the garlic to the hot oil. Saute until garlic is softened and fragrant and has infused the oil. Add the mustard greens. Season the greens with salt, and pepper, and saute while tossing to wilt. Once wilted add the chicken stock and stir. Raise heat to a simmer, then lower and cook for about 5 minutes more. Stir in the ground mustard. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72660,"lb?r (Turkish Poached Eggs with Garlic Yogurt) 1 1/3 cups plain Greek yogurt 2 small cloves garlic, minced 3 tablespoons chopped fresh dill 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 tablespoons white wine vinegar 8 large eggs 2 large pinches red pepper flakes 2 tablespoons chopped walnuts 2 tablespoons unsalted butter 1 bunch watercress, tough stems trimmed 1 small whole-wheat baguette, split, toasted and cut into pieces Instructions: Combine the yogurt, garlic, dill, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; stir until smooth. Spread the yogurt on 4 plates. Bring about 3 inches of water to a boil in a wide pot. Add the vinegar and reduce the heat to medium to maintain a gentle simmer. Crack 4 eggs into individual small bowls or ramekins. Carefully lower each egg into the water. Cook until the whites are set but the yolks are still runny, about 3 minutes. Remove the poached eggs with a slotted spoon and blot the bottoms dry on a kitchen towel. Divide among the plates. Let the water return to a simmer and repeat with the remaining 4 eggs; add to the plates. Season the eggs with a pinch each of salt and red pepper flakes. Toast the walnuts in a small skillet over medium heat, stirring, until golden, about 4 minutes. Stir in a pinch of red pepper flakes, then stir in the butter until melted. Spoon over the eggs. Toss the watercress with the remaining 1 tablespoon olive oil and a pinch of salt in a medium bowl; divide among the plates. Serve with the bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72661,"Roasted Shrimp and Orzo Kosher salt Good olive oil 3/4 pound orzo pasta (rice-shaped pasta) 1/2 cup freshly squeezed lemon juice (3 lemons) Freshly ground black pepper 2 pounds (16 to 18 count) shrimp, peeled and deveined 1 cup minced scallions, white and green parts 1 cup chopped fresh dill 1 cup chopped fresh flat-leaf parsley 1 hothouse cucumber, unpeeled, seeded, and medium-diced 1/2 cup small-diced red onion 3/4 pound good feta cheese, large diced Instructions: Preheat the oven to 400 degrees F. Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well. Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook! Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 72662,"Herb and Cheese Souffle 3 tablespoons unsalted butter, plus more for buttering ramekins 1/4 cup all-purpose flour 1 teaspoon kosher salt 1 1/2 cups shredded fontina 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs plus 1 large egg white Instructions: Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins. Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes, whole eggs and nutmeg if using. Transfer to a medium bowl and stir until slightly cool. Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks. Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away. 6th Ingredient: Freshly grated nutmeg added in with the cheese and egg yolks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72663,"Spicy Popcorn Vegetable oil 1/2 cup popping corn 1/4 cup unsalted butter, melted 1/2 cup grated Parmesan 1/8 teaspoon black pepper, or more Instructions: Place the popcorn kernels in a heavy-bottomed large pot and add enough oil just to cover them. Put the lid on and cook on high until you hear the first pop. Immediately take it off the heat and let it sit 1 minute. Then return it to the heat and finish popping, shaking the pan the whole time. Toss the cheese with the white pepper. In a large bowl, toss the popcorn with the butter well then with the cheese and black pepper mixture and taste for seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72664,"\A Bologna\ - Calamari, Scallops and Clams with Roasted Fingerlings and Arugula Salad 2 pounds fingerling potatoes, halved lengthwise 7 tablespoons olive oil, divided Salt and freshly ground black pepper 1/2 bottle Riesling wine 2 shallots, minced 1 pint heavy cream 20 manilla clams 2 tablespoons butter 1 small bunch fresh chives, minced 1 small bunch fresh flat-leaf parsley, minced 1 small can pitted black olives 2 whole calamari, cleaned 1 cup all-purpose flour 2 eggs, beaten 1 bag panko breadcrumbs 4 large sea scallops, rinsed and dried Arugula Salad, recipe follows 8 ounces baby arugula, rinsed 2 tablespoons olive oil 1 clove garlic, minced 1 lemon, juiced 1 teaspoon salt 1/2 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400 degrees F. Toss the potatoes with 3 tablespoons olive oil, 1 tablespoon salt and 1 teaspoon pepper. Place on a sheet pan and roast until fully cooked, about 30 minutes. While the potatoes are cooking, start the clam sauce. In a medium pot, add the wine and shallots and cook until the wine has reduced by half. In a small pot, place the heavy cream and cook until reduced by half. While the wine and the cream are reducing, scrub the clams thoroughly, rinse and drain in a colander. Add the clams to the reduced wine mixture and simmer until the clams open. Add the reduced cream, the butter, chives, parsley and black olives. Cook 1 minute more and remove from the heat. Check for seasoning and add more salt and pepper, if necessary. Cover and set aside. Begin prepping the calamari. Sprinkle the calamari with salt and pepper. Set up 3 small bowls with the flour, beaten eggs and panko breadcrumbs. Dredge the seasoned calamari first into the flour, then the eggs and finally into the panko. Heat a large nonstick saute pan over medium-high heat and add 2 tablespoons olive oil. Saute the calamari steaks until golden brown, roughly 2 minutes per side. Finish in the oven for another 5 minutes. After the potatoes and the calamari have cooked, remove from the oven, slice the calamari in half and set aside. Turn the oven up to broil. Toss the scallops with the remaining 2 tablespoons olive oil, salt and pepper and lay out on a foil-lined sheet pan. Place in the broiler and cook until the scallops are golden brown, 3 to 4 minutes. In the meantime, heat up the clam sauce over low heat. To serve place a few potatoes on the plate, follow with a calamari steak, then a scallop and pour the clam sauce along the side. Top with the Arugula Salad. Lightly toss the baby arugula in the olive oil, garlic, lemon juice, salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72665,"Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa 3 prime rib sections 2 tablespoons olive oil Favorite Southwest rub (recommended: Smoky Southwest Char Rub) Salt and pepper Salt and pepper
Snappy potato cakes, recipe follows San Joaquin salsa, recipe follows 2 baking potatoes 1 (3-ounce) package cream cheese 1/4 cup diced black olives 1 ear corn, cut off of cob
1/4 cup white onion, sauteed 1 teaspoon minced red Fresno pepper 1 teaspoon minced jalapeno pepper 1/8 pound hickory smoked Muenster 2 large eggs, beaten Bread crumbs, for dredging Vegetable oil, for frying 1 package dried mango reconstituted in pineapple mango juice 1/2 cup diced jicama 1 red pepper, diced 1 jalapeno pepper, diced 1/4 cup diced onion 1/4 teaspoon granulated garlic 2 teaspoons fresh chopped cilantro leaves 1 lime, juiced
Salt and pepper Instructions: Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon. In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown. Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72666,"Sakitini 3 ounces vodka 1/4-ounce saki Cucumber slice Instructions: Add vodka and saki to a cocktail shaker, stir, strain into martini glass, garnish with cucumber slice.; ",[Sake] 72667,"Mini Marshmallow Flower 1 yellow chewy candy drop, such as Jujube, or small gumdrop 1 frosted cupcake (about 2 tablespoons frosting works best) 3 mini marshmallows Colored nonpareils Instructions: Put the chewy candy in the center of the cupcake. Snip the marshmallows in half diagonally, and press the cut sides into the nonpareils. Arrange them in a petal pattern around the candy. ","[Prosecco, Moscato, Riesling]" 72668,"Crispy Rouget with Wild Asparagus and Spring Garlic Broth Garlic Broth, recipe follows 3 1/2 tablespoons extra-virgin olive oil 2 shallots, diced 6 medium asparagus, trimmed and diced Salt and freshly ground black pepper 6 rouget, 'butterflied' (see Cook's Note below) 30 wild or cultivated pencil asparagus, trimmed 1/4 cup olive oil 6 rouget heads and bones, heads split and gills removed 6 rouget heads and bones, heads split and gills removed
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1/4 cup diced leek, white part only
1 shallot, sliced
1/4 cup sliced spring garlic whites or ramp whites, plus 1/2 cup sliced garlic greens or ramp greens
4 tomatoes, chopped
10 saffron threads
5 sprigs fresh thyme
2 bay leaves
1/2 cup dry white wine
1 1/2 quarts Fish Fumet, recipe follows 1 cup chicken stock 5 pounds fish bones and heads (see Cook's Note below) 2 small onions, diced
1 small fennel bulb, trimmed and diced
1 medium leek, greens trimmed, white bulb split, washed and diced
1 large stalk celery, diced
1 head garlic, split
3 sprigs fresh thyme
4 bay leaves
1 teaspoon white peppercorns, crushed
2 star anise, toasted
2 cups dry white wine
Water, to cover
Instructions: Prepare the garlic broth, then reserve. Heat the 1 1/2 tablespoons of oil in a medium skillet over medium heat. Add the shallots and the diced asparagus. Season with salt and pepper and cook, stirring occasionally, until the asparagus is tender, about 10 minutes. Set aside to cool. Lay a butterflied rouget skin side-down on a clean surface. Spread a thin layer of the asparagus and shallot mixture over the exposed fish flesh. Fold the fish around the filling so it resumes its natural shape. Using butchers twine, tie the stuffed rouget at 1-inch intervals running from head to tail. Stuff and tie the remaining rouget. Heat the remaining 2 tablespoons of oil in a large skillet over medium-high heat. Season the rouget with salt and pepper. Add the fish to the pan and saute until the fish is opaque and flaky, about 3 minutes per side. Meanwhile, combine the Garlic Broth and wild asparagus in a small skillet (add a little water if the broth does not almost cover the asparagus). Bring the broth to a simmer over medium heat, gently poaching the asparagus until just tender, about 2 to 3 minutes. To serve, ladle Garlic Broth into 6 shallow bowls. Place a rouget in each bowl then garnish with poached asparagus. Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the fish heads and bones and cook, stirring occasionally until the flesh is opaque and the bones softened, about 15 minutes. Transfer the head and bones to a bowl and reserve. Add the remaining 2 tablespoons olive oil to the pan. Add the onion, celery, carrot, leek, shallot, and garlic whites. Cook, still over medium heat, stirring occasionally, until the vegetables soften, 10 to 15 minutes. Add the tomatoes, saffron, thyme, and bay leaves. Cook, continuing to stir from time to time, until the tomato juices are released and begin to concentrate, about 10 to 15 minutes more. Add the wine and bring to a simmer. Give the stock base another stir and add the reserved fish bones and heads, the Fish Fumet, and the chicken stock. Bring the broth to a simmer. Simmer the broth over medium heat, skimming occasionally until the broth is flavorful about 20 minutes.
Line a fine sieve with cheesecloth. Set the strainer over a pot. Ladle the broth through the strainer. Return the broth to the stove. Add the garlic greens and simmer gently until reduced by about one quarter, 15 minutes or so. Once again strain the broth through a fine sieve lined with cheesecloth. Chill the broth then keep refrigerated until ready to use. Put the bones, onions, fennel, leek, celery, garlic, thyme, bay leaves, peppercorns, star anise, and wine in a large pot. Add water to cover and slowly bring to a simmer over medium heat. Reduce the heat to medium-low and continue to cook at the gentlest simmer, skimming occasionally but not stirring, until fragrant, about 20 minutes.
Line a fine sieve with cheesecloth. Set the sieve over a pan or bowl and ladle the fumet through the sieve, taking care not to disturb the bones and vegetables at the bottom of the pot. Refrigerate or freeze until ready to use. Cook's Note: Use bones from lean white fish like snapper or bass. Bones from dark fleshed and oily fish (mackerel, tuna, salmon) are too strong tasting for fumet. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72669,"Pistachio Mixed Herb Pesto 1/2 to 1 clove garlic, peeled 2 cups packed flat-leaf parsley 2 tablespoons fresh lemon thyme leaves 2 tablespoons fresh tarragon leaves 1 tablespoon fresh sage leaves 1 tablespoon fresh oregano leaves 1/2 cup grated Parmesan 3/4 cup roasted pistachios Salt and pepper 2/3 cup olive oil Instructions: Into a blender with the motor running, add the garlic and pulse until finely chopped. Add all of the herbs, cheese, pistachios, salt, and pepper to the blender, and blend until finely chopped. With the blender running, add the olive oil in a steady stream until the mixture becomes creamy and emulsified. Serve over pasta or use as topping for bruschetta. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 72670,"Grilled Stonefruit, Arugula, and Bresaola Salad 2 plums or peaches, halved and pitted 2 tablespoons extra-virgin olive oil Salt and freshly ground pepper 10 slices bresaola Juice of 1/2 a lemon Honey, for drizzling 4 cups arugula 1 burrata cheese, cut into quarters Instructions:

1. Preheat a grill with medium-high heat. Toss the plums in 1 tablespoon olive oil and season with salt and pepper. Grill the fruit over medium-high heat until marked and slightly soft, about 2 minutes per side.
2. Lay 2 slices bresaola onto each of 4 plates. Roll up 2 additional slices bresaola and cut into strips; set aside.
3. Whisk together the lemon juice, the remaining 1 tablespoon olive oil, honey, salt and pepper to taste in a large bowl. Add the arugula and toss to coat. Top the bresaola with the arugula and grilled fruit. Top each salad with 1/4 burrata and sliced bresaola.
   ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72671,"Chimayo Cocktails by the Pitcher 2 cups apple cider or unsweetened apple juice 1 cup tequila, preferably gold 1/4 cup creme de cassis 1/4 cup fresh lemon juice Ice cube, as needed Unpeeled apple slices, for garnish Instructions: Stir together in a pitcher the cider, tequila, creme de cassis, and lemon juice. Fill 8 (8-ounce) glasses halfway with ice. Pour the drink into the glasses, garnish each with an apple slice, and serve. ","[Ros, Sauvignon Blanc, Pinot Grigio]" 72672,"Spicy Fried Chicken Sandwich 1/4 cup mayonnaise 1 tablespoon hot sauce
   2 cups thinly sliced red cabbage
   1/4 cup fresh parsley leaves
   1 jalapeno, thinly sliced
   2 tablespoons pickle juice
   Vegetable oil, for frying
   1 cup all-purpose flour
   1 tablespoon light brown sugar
   1 teaspoon freshly ground black pepper
   1 teaspoon cayenne pepper
   1 teaspoon kosher salt
   3/4 cup buttermilk
   Two 6-ounce boneless, skinless chicken breasts, pounded to uniform thickness
   2 sandwich rolls 1/4 cup bread-and-butter pickles Honey, for drizzling
   Instructions: In a small bowl, whisk together the mayonnaise and hot sauce. In another bowl, toss the cabbage, parsley and jalapeno with the pickle juice. Heat 1/2 inch of vegetable oil in a large cast-iron skillet to 350 degrees F. In a shallow dish, whisk together the flour, brown sugar, pepper, cayenne and salt. Pour the buttermilk into another shallow dish. Working with one piece at a time, dredge the chicken in the flour mixture, shaking off any excess. Dip in the buttermilk and allow the excess to drip off. Dredge again in the flour mixture. Fry the chicken until golden and cooked through, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Spread the bottom of each sandwich roll with the spicy mayo mixture. Layer on the pickles and fried chicken. Drizzle with honey, then top with some slaw and the sandwich roll tops. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 72673,"Sarde Alla Brace: Barbecued Sardines 24 fresh sardines, cleaned Sea salt, to season Instructions: Lightly grease the grill grates and heat the grill. Season the sardines with salt. Carefully thread the sardines onto a skewer, making sure all the spines line up on 1 side of the skewer. Place the skewers, spine-side down on the grill. Gently turn the skewers over only once. This way, when you turn the skewers over, the spines will keep the sardines from breaking apart and falling off the skewers.
   Cook for few minutes on each side and serve immediately. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 72674,"Avocado Relish with Cilantro Pesto 2 cloves garlic, crushed 1 serrano cl, seeded and roughly chopped
   2 tablespoons pine nuts
   Kosher salt and freshly ground black pepper
   1/2 cup fresh cilantro leaves, chopped
   2 ripe Hass avocados, halved, pitted and diced
   2 tablespoons lime juice
   Instructions: Put the garlic, pine nuts, serrano and some salt in a mortar and pestle and mash to a chunky, pesto-like consistency. Add the cilantro and continue to mash; the pesto should be very coarse. Put the avocados and lime juice in a bowl and sprinkle with salt and pepper. Gently fold in the pesto until just combined, being careful not to mash the avocado too much. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72675,"Mushroom and Cheese Baked Polenta 4 tablespoons unsalted butter, plus more, for the baking dish 1 pound mixed mushrooms, such as cremini, porcini or stemmed sliced shiitakes Kosher salt and freshly ground black pepper 2 cups milk 1/2 cup heavy cream 1 cup polenta 2 teaspoons sugar 1/2 teaspoon baking powder 3 large eggs, separated 1 cup shredded white Cheddar (about 4 ounces) Instructions: Preheat the oven to 375 degrees F. Butter a 2-quart baking dish. Melt the butter in a large pot over medium heat. Add the mushrooms, 1 teaspoon salt and a couple turns of pepper and cook until the mushrooms are tender, about 4 minutes. Add the milk and heavy cream and heat until very warm. Whisk together the polenta, sugar, baking powder, 1 teaspoon salt and a couple turns of pepper in a large bowl. Whisk the mushroom sauce into the polenta mixture until well combined and thick. Whisk the egg yolks in a small bowl. Whisk 1/2 cup of the hot polenta into the yolks, repeat twice, then pour the yolk mixture into the remaining polenta. Stir in the Cheddar. Whisk the egg whites with a pinch of salt in a medium bowl until soft, glossy peaks form. Fold the egg whites into the polenta mixture in three additions. Spoon the polenta mixture into the prepared baking dish. Bake until golden and puffed, 25 to 30 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72676,"Lamb Rib Chops With Creamy Whole Grain Mustard Sauce 1 Tbs. butter 1 Tbs. olive oil 1 rack of lamb, frenched and cut into 6 chops 1 finely diced small shallot
   1/3 cup cognac 2 Tbs. whole grain mustard 1/2 cup heavy cream 2 Tbs. torn fresh tarragon leaves salt and pepper to taste
   salt and pepper to taste Instructions: Season lamb with salt and pepper. In a large skillet, melt butter and oil over medium-high heat. When skillet and oil are hot, place chops down in a single layer. Cook for 3 minutes per side or according to desired doneness.
   Transfer chops to a plate and loosely tent with foil to retain heat. Spoon out any fat in excess of 1 tablespoon. Add shallots and saute until softened. Stir in mustard and deglaze with cognac, scraping bottom of pan with a wooden spoon to release any browned bits. When cognac has reduced to about 1 tablespoon, stir in cream. Season to taste with salt and pepper. Stir in tarragon leaves immediately before serving. Place two or three chops on each plate and spoon the sauce over them. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 72677,"Potato Hash 5 cloves garlic, smashed Kosher salt
   4 Yukon gold potatoes, cut into a medium dice Olive oil 1/2 Spanish onion, cut into a small dice
   1 pinch crushed red pepper
   Splash of chicken stock, as needed 1 bunch fresh chives, finely sliced
   Instructions: Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly. Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72678,"Ricotta Frittata Supreme Pizza 8 eggs 1 1/2 cups sheep's milk ricotta Salt and pepper
   Olive oil
   2 cloves garlic, grated or minced
   1 link Italian sausage, removed from casing
   1/2 small yellow onion, diced
   1 cubanelle pepper, sliced or chopped
   4 crimini mushrooms, stemmed and sliced
   1/2 cup Pizza Sauce, recipe follows 1/4 cup diced pepperoni 3/4 cup shredded mozzarella 3/4 cup grated Parmigiano-Reggiano
   One 14-ounce can San Marzano tomatoes Drizzle of good olive oil
   Pinch salt
   3 to 4 fresh basil leaves, torn
   1/2 teaspoon dried oregano
   Instructions: Preheat the oven to 425 degrees F. Whisk together the eggs and ricotta in large mixing bowl and season with salt and pepper. Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the garlic and stir for a few seconds, until fragrant. Add the egg-ricotta mixture and cook, stirring gently, until it starts to set, a few minutes. Transfer to the oven and bake until nearly set, about 12 minutes. Meanwhile, heat 1 tablespoon olive oil in another medium skillet over medium-high heat. Add the sausage to the pan, breaking it up with the back of a wooden spoon; cook until cooked through and browned, 5 to 7 minutes. Add the onions, peppers and mushrooms, season with salt and pepper, and let cook for a few minutes. Remove from the heat and set aside until ready to use. Remove the frittata from the oven and spoon the pizza sauce over the top. Top with the sausage mixture, pepperoni, mozzarella and Parmesan. Return to the oven and bake until cheese has melted, another 8 to 10 minutes. Let the frittata cool in the pan for a few minutes before sliding it out onto a cutting board. Cut into slices and serve. Add the tomatoes, olive oil, salt, basil and oregano to a food processor and puree until smooth. Pour the sauce into a medium saucepot and bring to a boil. Reduce the heat and hold at a simmer until ready to use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72679,"Grilled Whole Red Snapper with Sea Salt and Fresh Oregano Mix and Black Olive & Feta Cheese Relish 2 whole red snapper, about 1 pound each, scaled and gutted 2 lemons, cut into 1/4-inch thick slices 1/4 bunch fresh oregano sprigs, plus 2 tablespoons chopped oregano leaves Greek olive oil, plus extra for drizzling 1 tablespoons sea salt Freshly ground black pepper 1 cup chopped and pitted kalamata olives 1 cup crumbled feta cheese 1 lemon, juiced 3 tablespoons olive oil Salt and pepper Instructions: Heat grill to medium high heat. Using a chef's knife make slits in each side of the fish. Place a few slices of lemon, and a few sprigs of the oregano in each of the cavities. Brush the fish with olive oil, and season with salt and pepper. Place the fish on the grill and grill until golden brown, about 6 minutes. Carefully turn the fish over and continue to grill for 6 to 8 minutes or until just cooked through. Remove and sprinkle fish with sea salt, chopped oregano and olive oil.
   For the relish: Combine the olives, feta and lemon juice in a bowl, add the olive oil and season with salt and pepper. Carefully fold the ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72680,"Balsamic-Honey Chicken with Peperonata 1/4 cup extra-virgin olive oil, plus more for the grill 3 cloves garlic, chopped 1/4 cup balsamic vinegar 1 tablespoon honey 1 teaspoon dried oregano Kosher salt Pinch of red pepper flakes 1 1/4 pounds chicken cutlets (4 to 6) Freshly ground black pepper 2 bell peppers, quartered 1 red onion, sliced 3/4 cup grape tomatoes 2 tablespoons extra-virgin olive oil, plus more for grilling Kosher salt
   1/4 cup chopped fresh basil 1 tablespoon balsamic vinegar Pinch of red pepper flakes Instructions: Make the chicken: Preheat a grill to medium high and oil the grates. Whisk the garlic, balsamic vinegar, olive oil, honey, oregano, 1/2 teaspoon kosher salt and the red pepper flakes in a shallow bowl. Place the chicken between 2 sheets of plastic wrap and pound with a heavy skillet or the flat side of a meat mallet until an even 1/2-inch thickness. Marinate the chicken in the vinegar mixture while you make the peperonata. Make the peperonata: Toss the bell peppers, red onion and grape tomatoes with olive oil and salt. Grill the peppers and onion over medium-high heat, turning, until charred, about 6 minutes. Grill the tomatoes in a grill basket, 3 to 4 minutes. Slice the peppers and chop the onion; toss with the tomatoes, basil, balsamic vinegar, 2 tablespoons olive oil, 1/2 teaspoon kosher salt and the red pepper flakes. Season the chicken with salt and black pepper and grill until browned and well marked, 2 to 3 minutes. Flip and grill until the chicken is cooked through, about 2 more minutes. Top the chicken with the peperonata. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 72681,"Pasta Dough for Ravioli 5 cups all-purpose flour, plus more for dusting 1 teaspoon salt 6 large eggs 2 tablespoons extra-virgin olive oil Instructions: To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax. To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72682,"Nacho Cheese Corn Chip-Encrusted Mozzarella Sticks 2 large eggs 4 ounces nacho cheese corn chips
One 8-ounce box frozen mozzarella sticks
Instructions: Preheat the oven to 375 degrees F. Beat the eggs in a medium bowl. Crush the corn chips in a food processor or ziptop bag until there are fine crumbs and some pea-size pieces. Transfer the crumbs to a shallow dish. Dip the mozzarella sticks into the egg, then let the excess drip off. Roll in the corn chip crumbs until fully coated. Transfer to a baking sheet. Bake until the mozzarella sticks are completely cooked through and the crust is browned slightly, 10 to 12 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 72683,"Brown Butter Risotto with Lobster 1 pound (about 2 medium) frozen lobster tails, thawed 4 1/2 cups reduced-sodium chicken stock 4 tablespoon butter, at room temperature 1 cup finely chopped onion 1 1/2 cups Arborio rice 1/2 cup brandy 1/2 cup grated Parmesan 1/4 cup chopped fresh chives Kosher salt and freshly ground black pepper Instructions: Bring a medium saucepan of salted water to a boil over medium-high heat. Add the lobster tails and boil for 8 to 10 minutes until the shells curl and the lobster meat turns white. Drain, transfer to a cutting board, and cool for 15 minutes. Using kitchen shears or a sharp knife, cut through the top shell lengthwise. Remove the meat and cut into 1/2-inch pieces. Set aside. In a medium saucepan, bring the chicken stock to a boil. Keep hot over low heat. In a large saucepan, melt 3 tablespoons of butter over medium heat. Cook until the butter begins to foam and then turns brown, about 1 to 1 1/2 minutes. Add the onion and cook, about 3 minutes. Add the rice and stir to coat with the butter. Add the brandy and simmer until the liquid has almost evaporated, about 3 minutes. Add 1/2 cup of stock and stir until almost completely absorbed, about 2 minutes. Continue adding the stock, 1/2 cup at a time, stirring constantly and allowing each addition of stock to absorb before adding the next. Cook until the rice is tender but still firm to the bite, about 20 minutes. Remove from the heat. Stir in the Parmesan cheese, the remaining butter and 2 tablespoons chives. Season with salt and pepper, to taste. Transfer the risotto to a large serving bowl. Arrange the lobster meat on top of the risotto and garnish with the remaining chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Sparkling wine]

" 72684,"Baby Artichokes, Favas, and Arugula with Marinated Crescenza Cheese 1 small bunch fresh basil 1 cup fresh Italian parsley leaves
4 to 5 tablespoons extra-virgin olive oil, plus more to dress and brush with
Coarse salt and freshly cracked black pepper
9 ounces Crescenza cheese (or fresh mozzarella) 8 baby artichokes
1 lemon
2 tablespoons pure olive oil
1 1/2 cups unshelled fava beans (1 to 2 pounds)
2 cups wild arugula
1 to 2 tablespoons aged balsamic vinegar 4 thick slices country bread
Instructions: Remove the basil leaves from the stems and separate the small leaves from the large ones, setting aside the small leaves for garnish. Finely mince the large leaves. Chop half of the Italian parsley, then reserve the remaining leaves for garnish. Combine the chopped basil, chopped parsley and 2 tablespoons extra-virgin olive oil and mix well. Season with salt, then pour over the Crescenza on a plate. Set aside. Remove the tough outer leaves and chokes from the baby artichokes, trimming any of the dark green bitter parts away, and place them into water with the juice of the lemon. Preheat the pure olive oil in a large saute pan over medium-high heat. Quarter the artichokes and immediately add the saute pan, cooking them until they are golden brown, 4 to 5 minutes. Season well with salt and pepper. Place on a tray or plate and set aside at room temperature. Place the fava beans on a griddle or in a medium cast-iron pan over medium-high heat and blacken a little on both sides, about 5 minutes. Remove from the pan to a baking dish. Season with salt, allow to cool to the touch and then pop them out of their tough outer skins. Place the artichokes and favas in a mixing bowl. Add the arugula, reserved basil and parsley leaves. Dress with the balsamic, extra-virgin olive oil and the salt and pepper. Preheat a grill or griddle over medium-high heat. Brush the bread slices with 2 to 3 tablespoons extra-virgin olive oil and grill or griddle on both sides until toasted and golden brown, about 2 minutes per side. Slice in half on a diagonal. Evenly divide the cheese among 4 plates and place down one side with a generous amount of the herb oil. Place a mound of artichoke/fava bean salad down and garnish with the slices of grilled bread. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 72685,"Sweet and Sour Pork 1 pound pork tenderloin, cut into 1/2-inch pieces 2 1/2 tablespoons balsamic vinegar Kosher salt 2 teaspoons low-sodium soy sauce 1 tablespoon cornstarch 3 tablespoons ketchup 3 tablespoons sugar, plus a pinch 3 tablespoons peanut or vegetable oil 3 cloves garlic, minced 2 carrots, thinly sliced 3 scallions, cut into 1/2-inch pieces 3 cups snow peas, cut in half Instructions: Toss the pork with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl. Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the pork and slowly stir until it turns mostly opaque, about 2 minutes. Remove the pork with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet. Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. (Add a little water if the garlic starts to stick to the skillet.) Add the pork, snow peas and soy sauce mixture; stir until the pork is cooked through and the sauce is thickened, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72686,"Creamy Butterscotch Pudding 1/4 cup (4 tablespoons) unsalted butter 1/2 cup brown sugar
1/4 cup granulated sugar
1/4 cup maple syrup
3/4 teaspoon salt
2 1/2 cups heavy cream
1/2 cup whole milk
2 tablespoons cornstarch
3 large eggs plus 2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Whipped cream, for serving
Flaky salt, such as Maldon, for serving
Instructions: Add the butter, brown sugar, granulated sugar, maple syrup and salt to a medium saucepot. Turn the heat to medium-high and allow the sugar to caramelize until it becomes deep amber and begin to smoke slightly, about 8 minutes. Add the heavy cream and milk and stir until the caramel melts back down (it will firm up when the milk goes in). Reduce the heat to medium. Whisk together the cornstarch, eggs and egg yolks in a medium bowl. Add a cup of the caramel to the eggs, mixing vigorously until combined, then add the egg mixture to the caramel and stir to temper. Mix constantly until it starts to bubble and thicken, about 2 minutes. Remove from the heat and add the vanilla, cinnamon and nutmeg; stir to combine. Pour the pudding into 4 serving cups and cover with plastic wrap. Refrigerate until the pudding is cool and set, 4 hours or up to overnight. Dollop each serving with whipped cream and sprinkle with a pinch of flaky salt. Enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]

" 72687,"Shrimp Scampi Mac and Cheese 6 tablespoons unsalted butter 1/2 cup panko breadcrumbs 1/2 teaspoon crushed red pepper flakes Kosher salt 2 tablespoons chopped fresh parsley 1 pound medium pasta shells 2 1/2 cups half-and-half 8 ounces cream cheese, at room temperature 8 ounces shredded Italian cheese blend (about 2 cups) 4 cloves garlic, minced 2 tablespoons dry white wine 1 pound large shrimp, peeled, deveined and cut into 1-inch pieces Finely grated zest of 1 lemon Instructions: Melt 2 tablespoons butter in a small skillet over medium heat until foamy but not brown. Stir in the panko, 1/4 teaspoon crushed red pepper flakes and a pinch of salt and continue to cook, stirring frequently, until the panko is golden brown, about 5 minutes. Remove from the heat and stir in the parsley; set aside. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions. Strain, reserving 1 cup of the pasta water. Set aside. Heat the half-and-half in a large saucepan over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 2 cups, about 5 minutes. Add the cream cheese and cook, stirring, until melted. Whisk in the Italian cheese blend until all the cheese is melted and the sauce is smooth. Turn off the heat and keep warm. Meanwhile, melt the remaining 4 tablespoons butter in a large saute pan over medium heat. Stir in the garlic and the remaining 1/4 teaspoon crushed red pepper flakes and cook until fragrant, about 2 minutes. Pour in the wine and reduce until the alcohol smell is no longer present and the sauce is a nice golden color, about 2 minutes. Stir in the shrimp and lemon zest and cook, stirring, until the shrimp are pink and just cooked through, about 2 minutes; sprinkle with 1/2 teaspoon salt and set aside. Add the pasta and shrimp mixture to the cheese sauce and stir to combine. Stir in some of the reserved pasta water to thin the sauce if needed. Season to taste with salt if needed. Spoon the hot mac and cheese into bowls and sprinkle with the parsley panko. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72688,"House Salad with Creole Mayonnaise Dressing 1 medium egg* 2 tablespoons lemon juice 1/2 medium white onion, diced 2 1/4 cups canola, vegetable, or corn oil 1 1/2 teaspoons hot sauce 1 tablespoon freshly ground black pepper Kosher salt 2 hearts romaine lettuce, cleaned and diced into 1? by 1? pieces 1 head bibb lettuce, cleaned and diced into 1? by 1? pieces 16 ounces pecan smoked bacon 4 eggs 4 ounces Gruyere cheese, shaved 1 1/2 cups brioche bread croutons (recipe follows) Salt and pepper to taste. 1/4 pound melted butter 1 tablespoon fresh thyme, minced 1 tablespoon fresh oregano, minced 1 tablespoon fresh rosemary, minced 1 tablespoon fresh basil, minced 2 cups Brioche bread (cut into 1/8? by 1?8? inch pieces Instructions: Place the egg, lemon juice, and onion into the workbowl of a food processor and puree. With the motor running, slowly add 1/2 the oil. Then add the hot sauce, pepper, and salt. Stop the motor, scrape the sides of the bowl with a rubber spatula, and with the motor running again, slowly add the remaining oil. Taste and adjust salt. Store, covered, in the refrigerator for 1 week. Dice bacon and bake in 250 degree oven until crisp, drain grease and hold warm. Place eggs in a saucepan and cover with cold water. Bring to a boil. Reduce to slow simmer and cook for 10 minutes. Remove from heat and chill in ice-bath or under running cold water. Peel and dice. Place lettuce in bowl. Add * of bacon, * of eggs. * of croutons and 2 cups Creole Mayonnaise. Mix well. Season to taste. Divide salad onto 4 plates. Garnish with remaining bacon, eggs and crouton. Add shaved Gruyere to top of salad Mix all the herbs in butter. Pour butter over croutons. Season with salt and pepper. Bake in 200 degree oven for 2 hours. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72689,"Bechamel Sauce 5 tablespoons butter 5 tablespoons flour 4 1/2 cups milk Instructions: In a saucepan, heat up the milk, and bring to a gentle simmer. In another saucepan, melt the butter and immediately add the flour. Lower the heat, and mix until the butter has absorbed all the flour and is the consistency of thick dough. Make sure the butter-flour mixture does not burn or brown. Remove the saucepan from the heat, and whisk in a couple of ladles of heated milk into the butter-flour mixture. Whisk until the flour has absorbed all of the milk. Put the saucepan back on the burner over medium heat, and whisk in the remainder of the milk. Continue whisking until the sauce thickens and becomes a creamy velvety consistency. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72690,"Pork Tenderloin with Mushrooms and Couscous 2 tablespoons extra-virgin olive oil 1 large pork tenderloin (about 1 1/4 pounds), trimmed Kosher salt and freshly ground pepper 2 stalks celery, chopped 1 medium onion, chopped 8 ounces cremini mushrooms, sliced 1/4 cup dry white wine 1 1/2 cups low-sodium chicken broth 2 sprigs fresh rosemary 1 tablespoon plus 1 teaspoon unsalted butter 1/2 cup chopped fresh parsley 1 cup Israeli couscous Instructions: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Season the pork with salt and pepper and cook, turning, until browned on all sides, about 7 minutes. Remove to a plate, reserving the drippings in the pot. Add the celery, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the wine, scraping up any browned bits, and cook until reduced, about 1 minute. Add the chicken broth to the pot and bring to a boil. Reduce the heat to medium low and add the pork and rosemary. Cover and gently simmer until a thermometer inserted into the center of the pork registers 145 degrees F, 10 to 12 minutes. Remove the pork to a cutting board and let rest 5 minutes. Discard the rosemary. Add 1 tablespoon butter to the pot and stir until melted; season with salt and pepper. Stir in the parsley. Meanwhile, bring a medium pot of salted water to a boil. Add the couscous and cook until tender, about 5 minutes. Drain and stir in the remaining 1 teaspoon butter; season with salt and pepper. Thickly slice the pork and serve with the couscous; top with the mushroom sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 72691,"Instant Pot Butternut Squash Soup 5 ounces pancetta, cut into 1/2-inch pieces 2 medium carrots, cut into 1-inch pieces 1 stalk celery, cut into 1-inch pieces 1/2 medium onion, cut into 1-inch pieces 4 large sage leaves, minced 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 7 cups butternut squash cut into 1-inch pieces (from a 2-pound squash) 3 cups chicken stock 1 cup cream, optional 8 ounces small white button mushrooms, stems trimmed, cut into 1/8-inch slices Pinch ground cumin Kosher salt Creme fraiche or full-fat Greek yogurt, thinned to a pourable consistency with 1 to 2 tablespoons water
Minced chives Instructions: For the soup: Set a 6- or 8-quart Instant Pot? to medium saute setting (see Cook's Note) and line a plate with a paper towel. Add the pancetta to the pot and cook, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Remove the pancetta with a slotted spoon to the lined plate. Drain all but 2 tablespoons of the drippings from the pot and reserve. Add the carrots, celery, onion, sage, cumin, 2 teaspoons salt and 1/4 teaspoon pepper to the pot and cook, stirring occasionally, until the vegetables have softened, about 5 minutes. Add the squash and chicken stock. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 25 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Use an immersion blender to puree the soup until smooth. Use the cream or water to thin the soup to the desired consistency. Season with additional salt and pepper.
For the toppings: Meanwhile, heat 1 tablespoon of the reserved pancetta fat in a medium skillet over medium-high heat. Add the mushrooms, cumin and a generous pinch of salt. Cook, stirring occasionally, until the mushrooms have released all their liquid and turned brown and slightly crisp, 10 to 20 minutes. Remove the mushrooms and set aside for the topping. Ladle the soup into bowls and serve topped with the crisp pancetta, mushrooms, creme fraiche and chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72692,"Curry Ketchup 1 tablespoon vegetable oil 1 medium onion, chopped 1 clove garlic, minced 2 tablespoons curry powder 2 teaspoons sweet paprika 1 1/2 teaspoons mustard powder 1 1/2 teaspoons kosher salt 2 tablespoons cider vinegar 2 teaspoons Worcestershire sauce 1 cup ketchup 1 teaspoon sugar Instructions: Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring frequently, until softened without browning, about 5 minutes. Stir in the garlic and cook until softened, about 1 minute. Add the curry powder, paprika, mustard powder and salt and stir to evenly coat. Add the cider vinegar and Worcestershire, stirring with a wooden spoon to scrape up any browned bits. Stir in the ketchup and sugar, then bring to a boil and remove from the heat. Transfer the ketchup mixture to a blender along with 2 tablespoons water and blend until smooth, adding 1 more tablespoon water if too thick. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 72693,"Pickled Celery Relish 1 bunch celery, including the heart 1 cup distilled white vinegar 6 tablespoons sugar 1 tablespoon kosher salt One 1-inch piece fresh ginger, peeled and cut into matchsticks 1 small red fresno cl, thinly sliced Instructions: Trim the skinny tops and dark green leaves from the celery and discard or save them for soup. Save a handful of tender, light green leaves from the heart. Slice the ribs about 1/8-inch thick on an angle. Put the celery pieces and light green leaves in a large nonreactive bowl. In a medium saucepan, bring the vinegar, 1 cup water, the sugar, salt, ginger and cl to a boil, stirring once or twice. Pour over the celery. Transfer to a mason jar or any sealable container, using a spoon or fork to press the celery into the liquid. Cover and refrigerate (it's okay if the mixture is still slightly warm) at least overnight before eating (the pickles will keep, refrigerated, for up to 1 month). ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 72694,"Coconut Flan 1 pint milk 8 ounces coconut milk 8 ounces coconut cream 1 cup toasted coconut 1 cup sugar 1/4 cup water 2 tablespoon lemon juice 6 whole eggs 3 egg yolks Instructions: Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes. Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice. Pour the caramel evenly in 4-ounce ramekins and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325-degree oven for 25 minutes. Serve with a fruit salsa. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72695,"Tropical Fruit Salsa 2 cups finely diced tropical fruit such as mango and papaya 1/4-cup fresh cilantro, chopped
1/4-cup red onion, finely chopped 1 fresh jalapeno, seeded and finely chopped
2 Tbs. fresh lime juice Instructions: Gently toss together all ingredients with salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 72696,"Breakfast Crostini 1 pint/tub bocconcini, small bites fresh mozzarella in water 1 slice, 1/4-inch thick slice prosciutto 1 pint multi-colored baby or grape tomatoes or red grape tomatoes 4 thin scallions, whites and greens, trimmed A handful basil leaves, thinly sliced A handful flat-leaf parsley, finely chopped 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 8 slices peasant bread Instructions: Halve the cheese bites and add to a serving bowl. Finely dice the ham, then halve the tomatoes and add to bowl with the cheese. Thinly slice the scallions and herbs, add to the bowl and dress salad with a liberal dose of olive oil, and salt and pepper, to taste. Char the bread in a hot oven or under the broiler and serve with the salad for topping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72697,"Main Challenge: Spicy Southern Collard Greens with Sweet Maple Cornbread 2 tablespoons olive oil 1 to 2-pound smoked salt pork (thickly sliced) or turkey wings 1 onion, halved 1 quart chicken broth 1 teaspoon red chili flakes 1 teaspoon salt 2 tablespoons white vinegar 1/2 teaspoon garlic powder 2 pounds fresh collard greens, washed, stems removed and roughly chopped 6 cloves garlic Sweet Maple Cornbread, recipe follows Cooking spray 1 cup cornmeal 1 cup all-purpose flour 4 teaspoons baking powder 4 tablespoons maple syrup 2 teaspoons salt 1/4 cup oil 2 eggs 1 cup milk 2 tablespoons butter, softened Instructions: Heat the olive oil in a large pot over medium-high heat. Add the pork pieces and brown on both sides, about 6 to 8 minutes. Add the onion, cut sides down, and brown, about 5 to 6 minutes. Stir in the chicken broth. Season with chili flakes, salt, vinegar and garlic powder. Bring to a boil, then turn down the heat to a simmer. Adjust seasoning, if desired. Add the collard greens and garlic cloves, stir to combine and cover. Cook until greens are tender, approximately 35 to 45 minutes. Remove the onion halves, garlic cloves, pork pieces, for better presentation. Transfer the greens to a serving bowl. Heat the oven to 375 degrees F. Coat an 8 by 8-inch baking pan with cooking spray. In a large bowl, whisk together all the ingredients except the butter and pour into the pan. Bake for 18 to 20 minutes, until the cornbread is lightly golden brown. Once baked, remove from the oven and brush with butter. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72698,"Peanut Meringues with Hot Chocolate: Cacahuetes Merengues con Chocolate Caliente 1 cup egg whites 1/4 teaspoon cream of tartar 3/4 cup granulated sugar 8 ounces powdered sugar 4 tablespoons flour 8 ounces chopped peanuts 1/2 pound semisweet chocolate chopped 1/4 pound butter, cut into six pieces 1 ounce sugar 3 eggs 1 1/2 ounces cocoa, sifted 1/4 teaspoon vanilla extract 1 cup heavy cream, whipped Instructions: Meringues: Preheat oven to 225 degrees F. In a standing mixer fitted with a whisk attachment, whip egg whites, cream of tartar, and granulated sugar to soft peaks at high speed. Add the powdered sugar and flour, a third at a time. Whip on high speed to stiff peaks. Fold in the peanuts. Place batter in a piping bag, and pipe meringues into 2-inch long tubes onto a parchment paper lined sheet tray. Bake for 2 hours. Hot Chocolate: Chocolate Caliente: Preheat oven to 325 degrees F. Over a steam bath, melt the chocolate and the butter, stirring with a rubber spatula. In an electric mixer cream the sugar and eggs and combine them with the melted chocolate. Add the cocoa and the vanilla extract. Mix until smooth and pudding-like. Butter a mini muffin pan. Pour batter into muffin tin, filling the wells almost to the rim. Bake until center is set, about 25 minutes. Let puddings cool in the muffin pan and then turn out. Place chocolate in a shallow bowl, heat for 45 seconds in a microwave, and serve with a dollop of whipped cream and a meringue. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72699,"Asparagus Wrapped with Prosciutto 1 cup balsamic vinegar Salt 12 asparagus spears 12 thin slices prosciutto Extra-virgin olive oil, to serve Freshly ground black pepper Fleur de sel Instructions: Pour the vinegar into a small pot and bring it to a boil over high heat. Turn the heat to medium low and reduce the vinegar by about 1/4, or until it is thick. Let cool. Put a pot of salted water over high heat. Trim the asparagus spears to that they are all the same length. Peel the bottom half of the spears with a vegetable peeler. Tie the asparagus together into a bundle using kitchen string. When the water is boiling, lower the asparagus into the pot and cook until just tender, about 3 minutes. Plunge the asparagus into a bowl of ice water to stop the cooking. When it is completely cold, remove the spears and lay them out onto a rack to dry. Roll a slice of prosciutto around each asparagus spear. Arrange them on a platter and drizzle over some olive oil. Sprinkle with some pepper and salt. Finally, dribble on some of the reduced balsamic vinegar. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72700,"Roasted Sweet Pepper Salad 2 red bell peppers 2 yellow bell peppers 2 green bell peppers 1 red onion 8 basil leaves 1 clove garlic 6 teaspoon extra virgin olive oil Pinch salt and black pepper 2 teaspoons sherry vinegar Instructions: Preheat oven to 300 degrees F. Rub the peppers lightly with olive oil and place on a sheet pan in the oven. Turn the peppers now and then until the skin blisters. Place in an ice bath. When cool, peel the peppers and remove the seeds. Julienne into 1-inch strips. Peel and cut onion into very thin slices. Chop the basil roughly. Place the garlic in a mortar and crush along with the remaining olive oil. Place all the ingredients in a mixing bowl, add salt, pepper and vinegar and toss gently. Serve cold or at room temperature. ","[Ros, Vermentino, Sauvignon Blanc, Albari?o]" 72701,"Glazed Raspberry Crumb Cake 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger 1/2 teaspoon kosher salt 1/2 teaspoon baking soda 1/4 teaspoon freshly grated nutmeg 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup sour cream 2 cups fresh raspberries 1 cup raspberry jam 1 1/4 cups packed light brown sugar 1 cup all-purpose flour 1/2 cup rolled oats 1/2 teaspoon ground ginger 1/4 teaspoon kosher salt 1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature 1 1/2 cups confectioners\u2019 sugar, sifted 3 to 4 tablespoons fresh lemon juice Instructions: Make the cake: Preheat the oven to 350? F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides. Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg 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 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, 50 minutes to 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares. Make the glaze: Put the confectioners\u2019 sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 72702,"Blended Cherry Mojitos 1 pound bag frozen pitted cherries 2 cups crushed ice, plus extra to serve 1/2 cup packed fresh mint leaves 1/3 cup fresh lime juice, from about 3 limes 1 cup citrus flavored rum 1 2/3 cups Lime Simple Syrup, recipe follows Lime wedges and fresh cherries, for garnish 2 cups sugar 1 cup water 3 limes, zested Instructions: Put the frozen cherries, crushed ice, mint leaves, lime juice, rum, and simple syrup in a blender. Blend until smooth. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries. In a small saucepan, over medium heat, combine the sugar, water, and lime zest. Bring to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool for 20 minutes. Strain before using. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 72703,"Bread and Butter Daikon 1 cup sugar 1 cup distilled white vinegar 1 tablespoon coriander seeds or 1 teaspoon ground coriander 1 tablespoon mustard seeds 1/4 teaspoon celery seeds 1/4 teaspoon ground turmeric 1 daikon (about 1 1/4 pounds), cut into 1/2-inch cubes Instructions: In a medium pot over high heat, bring the sugar, vinegar, coriander, mustard seeds, celery seeds and turmeric to a boil. Add the daikon and return to a simmer. Remove the pot from the heat and transfer to a 1-quart Mason jar or large bowl. Let the daikon cool for at least 3 hours before eating or store in the fridge in an airtight container for up to 3 weeks. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 72704,"Roasted Red Snapper with Fresh Herbs, Garlic and Olive Oil 1 (2 to 2 1/2-pound) red snapper, cleaned but with head and tail 1/3 cup olive oil Fresh lemon juice to taste 2 large cloves garlic, minced fine Fresh rosemary and thyme, crumbled Salt and pepper to taste Lemon wedges as an accompaniment Fresh rosemary, thyme or parsley sprigs for garnish, if desired Instructions: Preheat oven to 450 degrees. Pat dry the fish and rub inside and out with the olive oil, lemon juice, garlic, rosemary, thyme and salt and pepper to taste. Arrange the fish in an oiled baking dish and bake it for 20 minutes, or until it flakes easily. Transfer to a serving plate, pour juices around fish and garnish with lemon wedges and fresh herbs.; ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72705,"Muffin Tin Strawberry Pies One 12-inch round store-bought refrigerated rolled pie dough 1/4 cup heavy cream, plus more for brushing 1 tablespoon coarse sugar 2 tablespoons cornstarch 1/4 cup plus 1 tablespoon granulated sugar 2 cups strawberries, hulled and finely chopped Instructions: Position 2 oven racks to the top and bottom thirds of the oven and preheat to 400 degrees F. Line a baking sheet with parchment. Roll the pie dough into a 13-inch round. Cut the pie dough into 6 rounds using a 3 3/4-inch round cookie cutter. Press each dough round into a muffin tin cup, making sure it covers the inside of the cup. Poke the rounds all over with a fork.
Bring the pie dough scraps together in a ball and re-roll into an 8-inch round. Cut into 6 rounds using a 2 1/2-inch round fluted cookie cutter. Using a paring knife, cut decorative slits into each fluted round and arrange on the prepared baking sheet. Brush with heavy cream and sprinkle with the coarse sugar. Bake the pie dough in the muffin tin and on the baking sheet until golden brown, about 10 minutes. Let cool completely.
Meanwhile, puree the cornstarch, 1/4 cup granulated sugar, half the strawberries and 1/4 cup water in a blender. Transfer to a small saucepan, bring to a boil over medium-high heat and cook, whisking constantly, until thick and glossy, about 30 seconds. Remove from the heat, let cool completely and fold in the remaining strawberries. Whisk together the heavy cream and remaining 1 tablespoon granulated sugar in a medium bowl until soft peaks form.
Remove the pie crust cups from the muffin tin. Spoon the strawberry filling into the cups and top with the fluted rounds and whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72706,"Easy Frites 1 1/2 pounds Idaho or boiling potatoes 2 cups peanut oil, at room temperature Salt Instructions: Wash and peel the potatoes, and with a French-fry cutter or a kitchen knife, cut them into long strips with a square cross section about 3/8-inch on a side. Wash them briefly under cold water and dry with a cloth. Put them into a pan about 10 inches in diameter with sides at least 4 inches high. Just cover with peanut oil. Place the pan over the highest heat. When the oil has exceeded 200 degrees, it will begin to bubble, first softly and then furiously, and by the time it reaches 350 degrees, the potatoes will be a deep golden brown and ready to eat. (Make sure the temperature never exceeds 370 degrees.) Taste one or two. Drain and blot with paper towels. Salt the frites just before serving. Eat with strong Dijon mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72707,"Waving Flag Cake Two 8-ounce packages cream cheese, softened 1 1/3 cups confectioners' sugar
2 tablespoons vanilla extract
2 quarts heavy whipping cream
Blue gel food coloring, for the frosting
Red gel food coloring, for the frosting
Three fifteen-ounce 8-inch angel food cakes
1 pint strawberries, diced
1 pint blueberries Instructions: Combine 1 package cream cheese, 2/3 cup of the confectioners' sugar and 1 tablespoon of the vanilla extract in the bowl of a stand mixer fitted with the whisk attachment and whip on medium until light and airy, about 2 minutes. Turn the mixer speed to low and stream in 1 quart heavy cream. Mix until incorporated; scrape the sides then increase the mixer speed to high and whip to stiff peaks, 4 to 5 minutes. Transfer to a large bowl and repeat with the remaining cream cheese, sugar, vanilla and cream. Add the mixture to the large bowl. Transfer 1/2 cup of the cream mixture to a small bowl and color it with 4 drops of the blue food coloring. Transfer 1 1/4 cups of the cream mixture to a medium bowl and color it with 8 drops of the red food coloring. Transfer 1 3/4 cups of the cream mixture to a second medium bowl (do not color it). Cover all 4 bowls and refrigerate while you assemble the cake.
Split the angel food cakes in half horizontally using a long, serrated knife. Keeping the layers stacked, cut each cake in half vertically. Arrange 2 of the stacked halves from one cake on a large platter or cake board so that they create an S shape; slide the ends so they are slightly offset. Repeat with the second cake, nestling the halves up against those of the first cake so that together they resemble a thick curved line. (There will be some gaps between the cakes.) Repeat with the third cake. Trim the edges of the arches along the short ends of the cake to create a more or less straight line (these will be the ends of the flag). Use half of the cake scraps to fill in the holes between the cake stacks. Reserve the other half of the scraps.
Remove the top pieces from the cake stacks and set them aside. Spread the bottom pieces with 3 cups of the undyed cream mixture in the large bowl. Scatter the strawberries and blueberries on top. Dollop with 3 more cups of the cream mixture and spread it evenly. Top with the reserved top cake pieces. Fill in the gaps between the cake stacks with the remaining cake scraps. Cover the sides and the top of the cake with the remaining cream mixture in the large bowl.
Transfer the blue cream mixture and 1/2 cup of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large star tips. Transfer the red cream mixture and the remainder of the reserved white cream mixture (from the medium bowl) to separate pastry bags fitted with large round tips.
For the stars: Pipe a blue star in the upper left corner of the cake; use a small offset spatula to press down in the center of the star and then drag the spatula to the right to create a short smear. Wipe the spatula clean. Pipe a white star next to the blue one and repeat the pressing and dragging motion; wipe the spatula clean. Repeat piping and dragging stars in alternating colors, wiping the spatula clean between each, to make 3 rows of stars in the upper left corner of the cake.
For the stripes: Use the same piping and dragging technique to create red and white stripes, but pipe dots with the pastry bags fitted with the round tips instead of the ones with stars.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72708,"Crispity Crunchity Drumsticks 6 raw chicken drumsticks, skin removed 1/2 teaspoon salt, divided 1/2 cup high-fiber bran cereal (recommended: Fiber One Original) 1 1/4 teaspoons black pepper 3/4 teaspoon garlic powder 3/4 teaspoon onion powder 3/4 teaspoon dried oregano 1/4 teaspoon chili powder 1/4 cup fat-free liquid egg substitute Instructions: Preheat the oven to 400 degrees F.
Spray a baking sheet with nonstick spray and set aside.
Season chicken with 1/4 teaspoon salt and set aside.
Using a blender or food processor, grind cereal to a breadcrumb-like consistency. Transfer crumbs to a large sealable plastic bag. Add remaining 1/4 teaspoon salt and all other seasonings. Seal the bag and shake to mix. Open the bag and, if you like, season the crumbs with additional seasonings, to taste. Set aside.
Place egg substitute in a wide bowl. Two at a time, coat the drumsticks in egg substitute, gently shake to remove excess liquid and place in the bag with the crumbs. Seal and shake to coat. Transfer crumb-coated drumsticks to the baking sheet and repeat with remaining drumsticks.
Bake in the oven for 20 minutes and then carefully flip. Bake for another 15 to 20 minutes, until crispy and cooked through. Enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72709,"Sausage, English Muffin, and Cream Gravy Sandwich 10 large eggs 2 tablespoons cold water 6 green onions, white and green parts, thinly sliced, plus chopped green onion tops, for garnish Salt and freshly ground black pepper 4 tablespoons unsalted butter 4 thick cut English muffins, toasted Sausage and Gravy, recipe follows 1 cup grated Monterey jack or white Cheddar cheese 1 pound breakfast sausage, casings removed 1/2 large onion or 1 small onion, finely chopped 1 jalapeno cl, finely chopped 2 tablespoons all-purpose flour 1 1/2 cups whole milk 1 tablespoon finely chopped fresh sage leaves Salt and freshly ground black pepper Instructions: Preheat the broiler. Whisk together the eggs, water, green onions, and salt and pepper in a large bowl. Heat the butter in a large nonstick saute pan over medium heat. Add the egg mixture and stir until soft curds form. Place the toasted English muffins on a baking sheet and divide the sausage patties among the halves. Scatter about 1/4 cup of the cheese over top and place under the broiler for a minute or so, just until cheese is melted. Divide eggs over top of melted cheese, then ladle some of the gravy over, and garnish with green onion tops. Serve immediately, 2 halves per person. Form sausage into 4 patties and cook in a large skillet over medium-high heat until golden brown. Remove to a plate with a slotted spoon. Add the onion and jalapeno to the pan and cook until soft. Stir in the flour and cook for 1 1/2 to 2 minutes. Slowly whisk in the milk and bring to a boil, whisking constantly, until thickened. Lower the heat and cook for 5 minutes. Season with the sage and salt and pepper, to taste, and cook for 5 minutes longer. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72710,"Sweet and Salty Popcorn Mix Cooking spray 5 cups popcorn 5 cups assorted Japanese rice crackers (not fish flavor) 1 1/2 cups cocktail peanuts 1/2 cup sesame seeds 1 1/2 cups wasabi peas 1 cup packed dark brown sugar 1/2 cup dark or light corn syrup 1 stick unsalted butter 1 teaspoon salt 1 teaspoon vanilla extract 1/2 teaspoon baking soda Instructions: Preheat the oven to 225 degrees F. Coat 2 baking sheets with cooking spray. Toss the popcorn, rice crackers, peanuts, sesame seeds and wasabi peas in a large bowl. Combine the brown sugar, corn syrup, butter and salt in a heavy-bottomed saucepan over medium-high heat. Bring to a boil, stirring constantly, then cook, stirring, until thick, about 1 more minute. Remove from the heat. Carefully stir in the vanilla and baking soda (the caramel will bubble). Pour the hot caramel over the popcorn mixture and stir with a metal spoon. (Don't worry if the caramel is too thick to coat the mix; it will melt in the oven.) Spread on the prepared baking sheets; bake, stirring every 15 minutes, until evenly coated, 45 minutes to 1 hour. Let cool completely. Break into pieces and store in an airtight container for up to 2 weeks. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72711,"Riesling Poached Pears with Cardamom Cream 1 (750 ml) bottle Riesling, preferably Spatlese 2 cups sugar 4 ripe pears, such as Bartlett, Bosc, D'Anjou, Fiselle or Seckel 1 cup heavy cream 1 tablespoons superfine sugar 1 teaspoon ground cardamom Instructions: Pour the Riesling into a medium saucepan and whisk in the sugar until it dissolves. Peel the pears, leaving stem intact, if present. Remove bottom stem end with a small melon baller, and continue to scoop up into the pear to remove the core. Place the pears right in the Riesling mixture (poaching liquid) after they are peeled and cored to prevent them from discoloring. (The acidity of the wine keeps them from browning). Add just enough water to cover the pears. To keep the pears submerged in the poaching liquid, cut a circle of parchment paper the size of the pan and lay on the surface of the liquid. Place a small plate on top of the paper to make sure the pears are completely submerged. Cook the pears over medium-high heat, just until the liquid comes to a boil. Reduce the heat to low and poach the pears until they are just soft. The pears should be tender enough to pierce with a knife. This takes about 20 to 25 minutes for ripe medium pears, but this can vary depending on the size, variety and ripeness of the pear. Remove the pan from the heat and cool the fruit completely in the poaching liquid. Refrigerate the fruit in the liquid in a sealed container until ready to serve. (The fruit will hold for 4 to 5 days, the longer the fruit is stored in the poaching liquid, the fuller the flavor). Pour about half of the poaching liquid into a skillet and bring to a boil over high heat. Continue to cook and reduce until the liquid gets syrupy and about the consistency of honey. Meanwhile, whip the cream together with the sugar and cardamom until cream just holds soft peaks. Refrigerate until ready to serve. To serve, place a pear in a bowl or on a plate. Drizzle with reduced Riesling syrup and garnish with a dollop of whipped cream. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 72712,"Spinach Salad with Smoked Salmon 6 ounces smoked salmon, chilled 6 ounces fresh spinach, stemmed and washed, dried 1 large bunches of fresh chives, snipped finely 3 tablespoons mayonnaise 1 to 2 tablespoons white wine vinegar Salt and freshly ground black pepper 1 kirby cucumber, peeled and cut with vegetable peeler lengthwise into long thin strips 6 slices high quality country French bread, cut on bias and grilled or broiled Instructions: Cut salmon into fine strips and chill until serving time. Mix spinach with half of chives and all of mayonnaise and white wine vinegar; season to taste with salt and pepper. Chill dinner plates. Arrange spinach on the plate and arrange salmon in the center and over the spinach; garnish salmon with remaining chives, cucumber curls and serve with croutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72713,"Castro Sandwich 1/2 cup kosher salt 1/2 cup granulated sugar
1 tablespoon curing salt number 1
3 bay leaves
1 lemon, cut into slices
1/2 gallon ice
One 5- to 7-pound boneless ham, rolled and tied 2 tablespoons chili powder 1 tablespoon granulated garlic
1 tablespoon dried oregano
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon kosher salt
1 tablespoon sugar
1 picnic pork shoulder
1/2 cup molasses 1/2 cup brown mustard
2 tablespoons minced garlic
1 ciabatta roll 4 pickle slices
3 slices Swiss cheese
1 tablespoon dijonnaise sauce
Instructions: For the ham: Combine salt, sugar, curing salt, bay leaves, lemon slices and 1/2 gallon water in a large stockpot and bring to a boil. Once all ingredients have dissolved, remove from heat and add ice. Stir to combine. Place ham in a container and pour brine over top. Let brine, refrigerated, for 1 week. For the pulled pork: Preheat the oven to 250 degrees F. Combine chili powder, granulated garlic, oregano, paprika, pepper, salt and sugar in a medium bowl. Rub pork shoulder on all sides with the dry rub. Place in a medium rondo or stockpot and add 1/2 gallon water. Cover with plastic wrap and aluminum foil. Bake until fork tender, 10 to 12 hours. Pull pork, removing any fat or skin. For the ham glaze: Preheat the oven to 275 degrees F. Combine molasses, mustard and garlic in a small bowl and whisk until smooth. Place ham on a roasting rack. Top ham with half the glaze and roast, adding 2 cups of water to the pan if it looks like the drippings might burn, for 45 minutes. Re-glaze ham and continue to roast until it reaches an internal temperature of 165 degrees F, 15 to 45 minutes more. For the Castro sandwich: Place 3 ounces ham and 3 ounces pulled pork in a griddle or nonstick saute pan on medium heat. Cut roll in half and place on griddle to toast. Once the meats are hot all the way through, top with pickles and cheese. Cook until cheese is melted, 1 more minute. Spread dijonnaise on both sides of the roll. Top with meat mixture and close sandwich. Cut in half and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72714,"Carrot Slaw 2 tablespoons freshly squeezed lemon juice 2 tablespoons white wine vinegar
1 teaspoon Dijon mustard
Pinch crushed red pepper flakes
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons olive oil
3 large carrots, peeled and shredded
2 tablespoons chopped fresh parsley
Instructions: In a small bowl, whisk together the lemon juice, vinegar, mustard, red pepper flakes and some salt and pepper until smooth. Whisk in the olive oil until completely blended. Toss the shredded carrots with the dressing in a large bowl. Taste and season with more salt or pepper as needed. Add the parsley and toss. Chill 30 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 72715,"Roasted Elk 2 pounds elk roast Pinch salt and pepper 1/2 cup duck fat, rendered Instructions: Rub the elk roast with salt and pepper. Roast in a preheated 400-degree F oven for about 25 minutes per pound, or until the thermometer registers 140 degrees. While the elk is roasting, periodically, baste the roast with the rendered duck fat to maintain the moisture. Let roast cook until an inserted meat thermometer reads 155 degrees. Let the roast rest for 10 minutes before slicing and serving. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 72716,"Mardi Gras Jambalaya 1 (5-pound) duck, trimmed of fat and cut into 8 pieces 1 teaspoon salt, plus more for seasoning duck 1/2 teaspoon freshly ground black pepper, plus more for seasoning duck 2 tablespoons vegetable oil 1 pound andouille or other spicy smoked sausage, diced 2 cups chopped yellow onions 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 1/2 cup chopped celery 1/2 teaspoon cayenne 2 tablespoons Emeril's Original Essence, recipe follows 2 cups peeled, seeded, and chopped tomatoes 1 tablespoon chopped garlic 3 bay leaves 2 teaspoons minced fresh thyme leaves 2 quarts chicken stock or canned low-sodium chicken broth 3 cups long-grain white rice 1 pound small shrimp, peeled and deveined 1 cup chopped green onions (green and white parts) 1/2 cup minced fresh flat-leaf parsley 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: Season the duck pieces with salt and pepper. Heat the vegetable oil in a large heavy pot over medium-high heat. Add the duck, skin side down, and sear for 5 minutes. Turn and sear on the second side for 3 minutes. Remove from the pot and drain on paper towels. Add the sausage to the fat in the pot and cook, stirring, until browned, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne, 1 tablespoon of the Essence, and black pepper and cook, stirring often, until the vegetables are softened, about 5 minutes. Add the tomatoes, garlic, and bay leaves and cook, stirring, until the tomatoes give off some of their juices, about 2 minutes. Add the thyme, stock, and duck. Bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally for 50 minutes. Remove duck pieces from the jambalaya and cool slightly. Skim the fat. Discard skin and bones and shred duck meat. Add the rice and bring back up to a simmer, cover and cook until the rice is barely tender, about 10 minutes. Return the duck meat to the mixture. Season the shrimp with the remaining 1 tablespoon Essence. Add the shrimp to the pot, return to a simmer, and cover. Remove the pot from the heat and let sit, covered, for 15 minutes. Add the green onions and parsley to the jambalaya and stir gently. Remove and discard the bay leaves. Adjust the salt, pepper, and cayenne to taste. Serve directly from the pot. Combine all ingredients thoroughly. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993. ","[Syrah, Grenache, Tempranillo, Garnacha]" 72717,"Malanga Fritters 8 cups raw malanga, peeled and diced 1 Scotch bonnet cl pepper 1/4 cup finely chopped parsley leaves 1 tablespoon salt 1/2 cup vegetable oil, plus oil for frying 7 to 8 tablespoons Spices and Herbs Seasoning, recipe follows 1 teaspoon freshly ground black pepper 1 cup chopped onion 1-ounce vinegar 1 1/2 ounces olive oil 1/2 red bell pepper, chopped 2 scallions, chopped 5 large garlic cloves, chopped 1 tablespoon yellow mustard 2 tablespoons bouillon seasoning 1/2 tablespoon freshly ground black pepper 2 to 3 Scotch bonnet peppers, chopped 1/3 cup coarsely chopped parsley leaves Instructions: Add the malanga to a food processor and pulse until a pasty-like consistency forms, then transfer to a mixing bowl. Using a mortar, mash the cl, parsley and the salt. Heat the 1/2 cup of vegetable oil in a medium skillet over low heat, add the Spices and Herbs Seasoning and saute for 1 minute. Add to the bowl with the malanga paste. Stir in the black pepper, cover and let stand for 1 hour. The batter can be refrigerated for up to 1 day. Coat a heavy pan, with oil over medium-high heat. Once the oil is hot, drop the batter by tablespoons into the hot oil. Do not crowd. Fry the fritters until golden, about 3 to 4 minutes on each side. Remove the fritters to paper towels to drain. Transfer to a serving platter and serve hot. Put the 10 first ingredients in a blender or a food processor and blend until smooth. Add the parsley and stir to combine. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72718,"Lightened-Up Stuffed Peppers 4 bell peppers (any color) Kosher salt and freshly ground black pepper 4 teaspoons olive oil
2 cloves garlic, finely chopped 1 small onion, chopped 8 ounces 90-percent lean ground beef 1 teaspoon dried oregano 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cumin 2 tablespoons tomato paste 1 cup low-sodium chicken broth 1/2 cup long-grain white rice 1/3 cup brown lentils 1 tablespoon chopped fresh dill, parsley or 1/4 teaspoon dried mint Instructions: Preheat the oven to 400 degrees F. Cut the tops off each pepper, reserve them and hollow out the insides of the peppers of any seeds and seed walls. Sprinkle the insides with a pinch salt and a pinch pepper and set aside.
Heat 1 teaspoon of the oil in a large nonstick skillet over medium heat and add the garlic and onions. Cook until softened, 3 minutes, and then add the beef, oregano, cinnamon and cumin. Cook, breaking up the meat with a wooden spoon, until no longer pink. Stir in 1 tablespoon of the tomato paste until it coats the meat and is slightly darkened. Stir in the broth, rice and lentils. Remove from the heat and set aside until the liquid is absorbed and the mixture is cooled slightly. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Divide the filling among the peppers and place the tops back on. Set the peppers upright in a small baking dish, such as an 8-inch square baking dish. Whisk 1 1/2 cups water with the remaining tablespoon of tomato paste and olive oil. Pour into the dish around the peppers. Cover tightly with foil and bake until the peppers are tender and the rice and lentils are cooked through, about 1 hour 15 minutes.
Carefully transfer the peppers to a serving dish and pour the cooking liquid into a medium nonstick skillet. Boil over high heat until the sauce is thickened and reduced to about 1/2 cup. Remove from the heat and add the dill. Season with salt and pepper. Serve the sauce with the stuffed peppers.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72719,"Spiced Basmati Rice Pilaf 2 cups basmati rice 2 tablespoons unsalted butter
1 large white onion, peeled and finely diced
Kosher salt
3 cardamom pods, lightly crushed, black seeds removed and reserved, pods discarded
1/2 teaspoon ground cayenne pepper 2 teaspoons whole cumin seeds
1 teaspoon fennel seeds
1 cinnamon stick
2 bay leaves
Instructions: Prepare the rice: Soak the rice in 3 cups cold water for 30 minutes to remove the starch. Cook the rice: Heat a medium saute pan over medium heat and add butter, onions, and 2 tablespoons water. Cook until translucent but not browned, 5 to 8 minutes. To the pan add cardamom seeds, cayenne, cumin seeds, fennel seeds, cinnamon stick, and bay leaves. Stir, and toast until fragrant, 2 minutes. Then, add the rice plus soaking liquid to the pot. Add salt to taste. Bring to a simmer for about 5 minutes. Cover, turn off the heat, and let steam for another 10 minutes. Fluff the rice gently with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72720,"Bourbon Balls 3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers 1 1/4 cups pecan halves 1/3 cup unsweetened cocoa powder 1/3 cup confectioners' sugar 1/4 cup bourbon 1/4 cup dark corn syrup 1 teaspoon pure vanilla extract Pinch kosher salt 6 ounces bittersweet chocolate, chopped 1 tablespoon coconut oil or vegetable shortening 25 pecan halves Instructions: For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners\u2019 sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed. Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they\u2019re smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.
","[Burgundy, Port, Tawny Port, Sherry]" 72721,"Prime Rib-eye Steaks with Mustard Parmesan Crust 20 cloves garlic, peeled 1/2 cup olive oil 3 tablespoons fresh, roughly chopped thyme 3 tablespoons Dijon mustard 3 thick rib-eye steaks (about 2 to 2 1/2-inches) Grey salt and fresh ground black pepper Olive oil, for drizzling 2 cups fresh, finely grated parmesan cheese Instructions: In a pre-heated saute pan over medium-low heat, pan roast the garlic in olive oil, tossing only once. Allow to brown for about 5 to 10 minutes. Drain the cloves through a strainer. Allow to cool before mashing roughly with fork. Add thyme to garlic paste and mash that in as well. When they are pasty but still chunky, mix in the Dijon mustard. Preheat oven to 450 degrees F. Preheat a grill to high. Season steaks well with salt and pepper. Pound the seasonings in well. Drizzle steaks on both sides with olive oil. Place meat on grill to brown, about 5 minutes each side. Remove steaks from grill, place on a large cookie tray. Cover top generously with mustard parmesan coating. Top with large piles of parmesan, spreading out to edges carefully with fingers. Place steaks in oven for 8 or 9 minutes. ","[Cabernet Sauvignon, Syrah, Malbec, Nebbiolo]" 72722,"Raspberry Ice Cream 1 cup (240 ml) milk ? cup (150 g) granulated sugar or other sweetener, to taste ? teaspoon vanilla extract 1 pound (454 g) frozen raspberries Instructions:

1. Place all ingredients into the Vitamix container in the order listed and secure lid.
2. Select Variable 1.
3. Turn machine on and slowly increase speed to Variable 10, then to High.
4. Use the tamper to press the ingredients into the blades.
5. In about 30-60 seconds, the sound of the motor will change and four mounds should form.
6. Stop machine. Do not over mix or melting will occur. Serve immediately. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72723,"Spicy Toasted Garlic Aioli Shrimp 1 1/2 cups olive oil 5 tablespoons minced garlic 4 tablespoons paprika 1 teaspoon cayenne pepper 1 cup vegetable oil 3 egg yolks* 1/4 cup lemon juice 2 tablespoons red wine vinegar 2 teaspoons Dijon mustard 1 tablespoon kosher salt 1/2 teaspoon black pepper 1 1/2 cups water 5 bay leaves 3 lemons, juiced 1 cup white wine 2 teaspoons cayenne pepper 3 tablespoons kosher salt 2 pounds shrimp, peeled and deveined, tails left intact Instructions: To make the aioli: Warm the olive oil over low heat in a large skillet. Add the garlic, paprika, and cayenne pepper and toast until the garlic is fragrant, about 3 minutes. Remove the pan from the heat and add the vegetable oil then transfer the mixture to a measuring cup.
   Combine the egg yolks, lemon juice, red wine vinegar, Dijon mustard, salt, and pepper in a food processor, blender or mixing bowl. Gradually incorporate the garlic mixture, processing, blending, or whisking continuously as you emulsify. Chill the aioli thoroughly.
   To poach the shrimp: Combine 1 1/2 quarts of water with 5 bay leaves, the lemon juice, wine, cayenne pepper and salt in a large saucepan. Bring the poaching liquid to a simmer over medium-high heat. Add the shrimp and cook until they are pink, firm and opaque, about 5 minutes. Drain the shrimp and allow them to cool.
   Put the shrimp in a bowl. Add aioli and mix well. Spoon the shrimp onto plates and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72724,"Throwdown Gingerbread Cookies 3 cups all-purpose flour plus more for dusting 1 tablespoon ground cinnamon 1 tablespoon ground ginger 1 teaspoon ground white pepper 1 teaspoon dry mustard powder 3/4 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon salt 12 tablespoons unsalted butter, softened slightly 3/4 cup dark muscavado sugar 2 tablespoons milk Instructions: Whisk the dry ingredients except the sugar. In the bowl of an electric mixer fitted with a paddle, cream the butter with the sugar until slightly fluffy. Slowly beat in the milk. On low speed, beat in the dry mixture until combined; dough will be sticky. Divide the dough into 4 equal portions, roll each to 1/4 to 1/8-inch thick between sheets of parchment paper, and freeze until firm, about 20 minutes. Preheat the oven to 325 degrees F. Line sheet pans with parchment paper. Put the cookie dough on a floured work surface; cut and transfer cookies to the prepared sheets. Reroll and cut the scraps into cookies. Bake the thinner cookies for about 11 minutes, until crisp, and the thicker about 20 minutes. Cool for about 2 minutes, then transfer to a rack to finish cooling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72725,"Chicken and Corn Chowder 3 ears of corn, shucked 2 tablespoons unsalted butter 4 slices bacon, chopped 1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise Kosher salt and freshly ground pepper 1 1/4 pounds Yukon Gold potatoes, chopped 4 cloves garlic, 3 cloves chopped and 1 sliced 1/2 teaspoon smoked paprika 4 to 6 sprigs thyme 4 cups low-sodium chicken broth 1 1/2 cups shredded rotisserie chicken 3/4 cup heavy cream Instructions: Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel\u2013lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside. Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes. Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes. Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes. Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72726,"Date Bran Jingle Balls 2 cups bran flakes cereal 3/4 cup whole pitted dates 1/2 cup pecans, toasted 3 tablespoons honey 2 tablespoons cream cheese, softened 2 teaspoons brandy, orange liqueur or orange juice 1/2 cup finely chopped nuts, date sugar, coconut or toasted wheat germ Instructions: To Make Ahead: Store in an airtight container, separating balls with layers of wax paper, in the refrigerator for up to 5 days. Trisha Kruse, an administrative assistant, created quick, easy, no-bake date-nut balls to fill that special niche in your holiday repertoire. Place cereal, dates and pecans in a food processor and process until finely chopped. Add honey, cream cheese and brandy (or orange liqueur or orange juice) and pulse until a stiff dough forms. Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in chopped nuts (or date sugar or coconut or wheat germ). Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing. Recipe Nutrition: Per cookie: 104 calories; 6 g fat (1 g saturated fat, 3 g mono unsaturated fat); 2 mg cholesterol; 14 g carbohydrates; 1 g protein; 2 g fiber; 42 mg sodium; 111 mg potassium 1 Carbohydrate Servings Exchanges: 1 other carbohydrate, 1 fat ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72727,"Caramelized Banana Cream Pie with Hazelnut Whipped Cream and Hazelnut Praline 10 1/2 ounces all-purpose flour 1/2 teaspoon fine sea salt 1 teaspoon granulated sugar 6 ounces cold unsalted butter, cut into small cubes 1/2 cup cold buttermilk plus more if needed 1 1/2 tablespoons unsalted butter 2 1/2 tablespoons light brown sugar 3 very ripe bananas, peeled and sliced into 1/4-inch thick slices 3 cups milk 1/2 cup sugar 1 1/2 ounces cornstarch 1/4 teaspoon fine salt 6 egg yolks 2 1/2 sheets gelatin, softened in cold water and excess water squeezed out 1 teaspoon pure vanilla extract 1/4 cup cold heavy cream Hazelnut Brittle, recipe follows Hazelnut Whipped Cream, recipe follows 1 1/2 cups hazelnuts, skins removed 2 cups sugar 1/2 cup water 1 1/2 cups cold heavy cream 1 vanilla bean split, seeds scraped 1 tablespoon superfine sugar 1 1/2 tablespoons Frangelico Instructions: Put the flour, salt and sugar in the bowl of a food processor and pulse a few times to combine. Sprinkle half of the butter cubes over the top of the flour and process for 10 seconds. Sprinkle the remaining half of the butter over the mixture and pulse until the mixture resembles coarse cornmeal, with some butter bits no bigger than peas. With the motor running, add the buttermilk through the feed tube and process until the dough just begins to come together. Transfer to a flat surface and lightly knead until the dough comes together. Form into 2 flat disks, wrap in plastic wrap and refrigerate for at least 1 hour. (You will need only 1 for the pie; the remaining dough can be frozen for up to 1 month.) Lightly spray a 9-inch tart pan with a removable bottom with nonstick spray. Roll the dough on a lightly floured surface into a 12-inch round that is 1/8-inch thick and fit it into the tart pan. Roll rolling pin over tops of pan to trim dough flush with rims and lightly prick bottoms and sides all over with a fork. Place in the freezer for 30 minutes. Preheat the oven to 375 degrees F. Place the pan on a baking sheet. Spray the shiny side of a 12 piece of aluminum foil and line the shell shiny-side down with the foil and fill with pie weights. Bake on the middle rack in the oven until the crust sets and turns a pale golden brown, about 20 to 25 minutes. Remove the foil and pie weights and continue baking until golden brown and baked through, about 15 minutes longer. Transfer the tart pan to a baking rack and let cool completely, about 1 hour. Melt the butter in a large saute pan over medium-high heat, add 1 1/2 tablespoons of brown sugar and cook, stirring constantly, until the sugar is melted and the mixture is caramelized, about 4 minutes. Add the bananas and cook until bananas start to break down, and caramelize on both sides. Add 2 cups of the milk, bring to simmer and scrape the bottom and sides of pan and carefully transfer the mixture to a medium saucepan. Puree the mixture with an immersion blender until smooth; bring to a simmer. In a bowl whisk the sugar, cornstarch and salt together until combined. Add the remaining 1 cup of milk and whisk until the cornstarch is dissolved. Whisk this mixture into the banana mixture and cook, whisking constantly, until the mixture thickens, about 4 minutes.Whisk together the remaining tablespoon of brown sugar and yolks in a small bowl until smooth. Ladle some of the thickened mixture into the egg mixture to temper the yolks. Pour the yolk mixture into the pot and cook until thickened, 3 to 5 minutes, WHISKING THE ENTIRE TIME. Once the mixture has thickened let it come to a boil for exactly 1 minute, whisking a few times. Remove from the heat, whisk in the softened gelatin and vanilla and strain through a coarse mesh strainer into a bowl. Cover the surface of the custard with plastic wrap and chill in the refrigerator until set, at least 4 hours and up to 12 hours. Once pudding is set, whip the custard in the bowl of a stand mixer with a whisk attachment on high speed until smooth, about 20 seconds. Add the heavy cream and whip until light and fluffy, about 20 seconds longer. Transfer the filling to the cooled pie shell. Place plastic on top and let chill in refrigerator for at least 2 hours. Mound the top with the hazelnut whipped cream and sprinkle with some of the hazelnut brittle just before serving. Preheat oven to 325 degrees F. Spread hazelnuts on a baking sheet and bake until lightly toasted, about 5 minutes. Let cool slightly and coarsely chop. Combine sugar and water in a medium saucepan and cook (without stirring) over high heat until it becomes a deep amber caramel, about 8 minutes. Remove from the heat and stir in the hazelnuts. Transfer to a baking sheet lined with a silpat. Cover with another silpat and using a rolling pin, roll the mixture as thin as possible. Let sit until the caramel has hardened, about 20 minutes. Once hard, removed from the silpan and chop into small pieces, using a chef's knife. Combine cream, vanilla seeds, sugar and Frangelico in a bowl and whip using a balloon whisk or hand held mixer until soft peaks form. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72728,"Strawberry Pretzel Pie 3 1/2 cups pretzels 1 stick (8 tablespoons) butter, melted
1/3 cup packed brown sugar 1 1/2 cups granulated sugar 3 tablespoons cornstarch
1 package strawberry-flavored gelatin powder
3 pints strawberries, hulled and halved
2 cups heavy cream Instructions: For the pretzel crust: Preheat the oven to 350 degrees F. Crush the pretzels in a large resealable plastic bag with a rolling pin. Mix in a bowl with the butter and brown sugar. Press into a pie pan and bake for 8 minutes. Remove and set aside to cool. For the strawberry filling: Put 1 1/2 cups water, the granulated sugar, cornstarch and gelatin powder in a saucepan. Stir together and bring to a boil. Cook until it starts to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Allow to cool slightly, then carefully pile the coated strawberries into the cooled pie crust. Spoon over any leftover sauce and refrigerate, uncovered, for 4 hours. Pour the cream into the bowl of a mixer, and use the whisk attachment to whisk until billowy. Top the pie with a huge layer of whipped cream, spooned on with a big spoon. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72729,"Allspice Dram 1/2 cup allspice berries 2 1/2 cups navy-strength rum (see Cook's Note)
200 grams granulated sugar
Instructions: Heat a heavy skillet over low heat for 2 to 3 minutes. Toast the allspice berries until fragrant, about 1 minute, then roughly crush. Combine the rum and crushed allspice berries in a quart-sized glass jar, seal the lid tightly and give it a good shake. Steep for 10 days. Strain the allspice-infused rum through a fine-mesh sieve into a small saucepan and add the sugar. Heat over low, stirring occasionally, until the sugar is fully dissolved, about 15 minutes. Cool to room temperature before storing in a glass jar or bottle. ","[Rum, Dark Rum, Brandy]" 72730,"Baked Catfish Two 7- to 8-ounce catfish fillets 4 ounces butter 4 ounces dry white wine 1 tablespoon lemon juice 1 teaspoon finely chopped garlic 1 teaspoon chopped cilantro Salt to taste Pepper to taste Paprika Instructions: Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to 12 minutes, or until the fish is done. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72731,"Cream of Celery Root Soup 2 tablespoons butter 2 1 pound celery roots, peeled, cut into 1 inch pieces 2 medium onions, chopped 1 cup chopped celery 2 garlic cloves, minced 1 teaspoon celery salt 1/8 teaspoon cayenne pepper 1/2 cup dry vermouth or dry white wine 5 cups chicken or vegetable stock 1 cup whipping cream Chopped fresh chives or celery leaves Instructions: Melt butter in heavy large saucepan over medium heat. Add celery roots, onions and celery. Sprinkle with salt and pepper. Cover and cook until tender, stirring occasionally, about 20 minutes. Add garlic, celery salt and cayenne pepper and stir 1 minute. Add vermouth and boil until most of liquid evaporates, about 8 minutes. Add stock. Bring to boil. Reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup in blender in batches until smooth. Return to saucepan. Add cream. Simmer until thickened to desired consistency, about 5 minutes. Ladle soup into bowls. Sprinkle with chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72732,"Arugula, Raspberry and Blackberry Salad 1/4 cup olive oil 2 tablespoons fresh lemon juice
1 small shallot, minced
Kosher salt and freshly ground black pepper
5 ounces arugula
1 cup raspberries
1 cup blackberries
2 tablespoons crumbled goat cheese Instructions: Whisk together the olive oil, lemon juice, shallot, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Add the arugula, raspberries, blackberries and goat cheese to a large serving bowl. Drizzle with the vinaigrette and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72733,"Golden Summer Prawns 1 cup julienned carrot 1 cup julienned cucumber (hothouse) 1 cup julienned bamboo shoots (fresh) 1/2 pound Dungeness crab 1 cup julienned Chinese sausage, chilled 4 pieces rice paper 2 quarts hot water 1 cup white vinegar 2/3 cup granulated sugar 1 fresh pineapple 1/4 cup Chinese red vinegar 3 tablespoons sugar 1 tablespoon Sriracha 2 tablespoons cornstarch 1/2 cup water 1/2 bunch fresh scallions 1/4 bunch fresh cilantro leaves 1/4 finger fresh ginger 2 tablespoons sesame oil 1/3 cup olive oil 1/2 cup water 1 teaspoon salt 4 prawns, shell and tails intact 2 tablespoons Szechwan peppercorns 2 tablespoons salt 1/4 cup olive oil, for sauteing Mache, for garnish Gold leaf, for garnish Edible orchids, for garnish Instructions: Place all ingredients in a bowl with the white vinegar and sugar. Reconstitute rice paper with the hot water. Fill paper with vegetables, crab and sausage. Roll up and slice into 2 pieces. Repeat with remaining rice papers.; Cut pineapple, put in blender and strain out the juice. Add the juice, vinegar, sugar and Sriracha to a small saucepan and bring to a boil. Combine the cornstarch and water and slowly add to the simmering sauce. When thickened remove from the heat. Chill and pout into a squeeze bottle.; Put all ingredients for puree in blender, blend until smooth and pour into squeeze bottle.; Split tails open on the prawns and remove antennas. Crush the Szechwan peppercorns and season prawns along with the salt. Add the oil to a large skillet over medium-high heat. Once heated add the prawns, remove the head and drizzle juices on tail.; Plate mache, top with summer roll slightly off center and a prawn. Dust all with gold leaf and sauce the plate with scallion-cilantro puree. Dot plate with sweet and sour sauce and garnish prawn tails with edible orchid. 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, Sauvignon Blanc, Pinot Grigio, Riesling]" 72734,"Martha Stewart Tiny-Tini 3 ounces Skyy Vodka 1-ounce Goldschlager Dash of bitters 1 teaspoon sugar Maraschino cherry Instructions: Coat rim of martini glass with sugar. In a separate glass filled with ice, add vodka, Goldschlager, and bitters. Top and shake well. Strain into martini glass. Serve with a cherry. ","[Vodka, Gin, Campari]" 72735,"Stuffed Baby Bellas 16 baby portabella mushrooms (creminis) 1 pound ground chicken or turkey breast 1 teaspoon fennel seed, 1/3 palmful 1 small onion, finely chopped 3 garlic cloves, grated or finely chopped 1 lemon, zested 1 cup shredded asiago cheese 1/2 cup breadcrumbs, a couple handfuls 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel 1 10-ounce box frozen chopped spinach, defrosted and wrung dry in a clean kitchen towel
Salt and pepper
Salt and pepper 2 tablespoons EVOO (extra-virgin olive oil) 1/4 cup pine nuts or chopped almonds Instructions: Wipe the mushrooms clean with a damp cloth. Remove the stems and finely chop them. Preheat the oven to 400 degrees F. In a large mixing bowl, combine the ground meat, fennel seed, onion, garlic, lemon zest, half of the cheese, the chopped mushroom stems, breadcrumbs and spinach and season with salt and pepper. Brush lightly with EVOO and stuff the mixture into the caps.
Arrange the caps on a rimmed baking sheet or in a baking dish. Leave some room around each mushroom to prevent the caps from getting steamy. Sprinkle the remaining cheese and the nuts on the caps and transfer to the oven. Bake until the mushrooms are tender and the filling is cooked through, about 25 minutes. Serve warm.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72736,"Soft-Boiled Egg and White Anchovy Breakfast Sandwiches 2 large eggs 1 Finnish ruis bread, 1 English muffin or 2 slices other bread 2 tablespoons chopped fresh parsley 6 white anchovy fillets Fine sea salt and freshly ground black pepper Instructions: Fill a pot about halfway with water, and bring it to a boil over high heat. Use a large spoon to lower the eggs (in their shells) into the water one at a time. Reduce the heat to medium-high, and cook the eggs for 6 to 7 minutes-6 minutes for a runnier yolk, 7 minutes for a tighter, thicker yolk. While the eggs are cooking, toast the bread.
When the eggs are cooked, remove them from the heat immediately and gently run cold tap water over them until they're cool enough to be handled. Carefully crack the eggs with a light tap, and peel them like hard-boiled eggs.
Mash 1 egg on each piece of toasted bread with a fork. Top each egg with a sprinkling of parsley and 3 anchovy fillets, and season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72737,"Dijon Herbed Egg Salad Toasts 10 slices pumpernickel or rye bread 8 eggs, hard-boiled, peeled and chopped 2 stalks celery, finely chopped 1 tablespoon freshly chopped chives 1 tablespoon freshly chopped parsley leaves 2 tablespoons Dijon mustard 1/3 cup mayonnaise 3 slices bacon, cooked crisp and cut into shards Salt and freshly ground black pepper Instructions: Toast the bread slices and cut each slice into 4 triangular pieces. Set aside. In a large bowl mix all the remaining ingredients until well combined. Season with salt and pepper, to taste. Immediately before serving, arrange the toast triangles on a platter and scoop about 1 tablespoon of egg salad onto each. Top with bacon shards and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72738,"Hot Mulled Cider 1/2 gallon apple cider Two 12-ounce bottles hard cider
1 cup calvados
1 lemon, juiced
1/3 cup honey
3 cinnamon sticks, plus more for serving
3 cloves
1 star anise
Instructions: Special equipment: a 6- to 7-quart slow cooker and a cheesecloth square Combine the apple cider, hard cider, calvados, lemon juice and honey in a 6- to 7-quart slow cooker. Place the cinnamon, cloves and star anise in a square of cheesecloth, tie the ends together to close and toss in the slow cooker. Heat on high to bring to a simmer. Then turn to the warm/hold setting. Serve the cider in a mug with a cinnamon stick. ","[Chardonnay, Riesling, Gewrztraminer, Vinho Verde]" 72739,"Tequila Grapefruit Martini 8 ounces silver tequila, such as Herradura 4 ounces pink grapefruit juice, plus more for the rims 2 ounces dry vermouth
10 dashes grapefruit bitters
1 tiny splash fresh orange juice
Sanding sugar, for the rims Candied grapefruit rind, for garnish
Instructions: Combine the tequila, grapefruit juice, vermouth, bitters and orange juice in a cocktail shaker. Fill the shaker with ice and shake well. Dip the rims of martini or coupe glasses in grapefruit juice and then in sanding sugar. Strain the cocktail into the glasses and garnish with candied grapefruit rind. Serve immediately. ","[Tequila, Cava, Prosecco, Sauvignon Blanc]" 72740,"Lamb Chops with Eggplant Caponata 1/4 cup extra-virgin olive oil 1 small onion, diced 2 cloves garlic, minced 1/2 small eggplant, diced Kosher salt and freshly ground pepper 1 teaspoon finely chopped rosemary 1 tomato, seeded and diced 1/4 cup balsamic vinegar 1 teaspoon capers 1 tablespoon pine nuts, toasted 12 to 16 lamb loin chops Arugula, for garnish Instructions: Heat the olive oil in a large skillet over medium heat. Add the onion and garlic; cook 3 minutes. Add the eggplant, season with salt and pepper and cook until the eggplant begins to soften, about 3 more minutes. Add the rosemary, tomato and vinegar and simmer until the vegetables are tender, about 10 minutes. Remove from the heat and stir in the capers and pine nuts; set aside to cool slightly. Place a large skillet over high heat. Season the lamb chops with salt and pepper. Working in batches, place the lamb chops in the pan, fat-side down, and cook until the fat begins to render, 4 to 5 minutes. Turn the chops onto their sides and cook until crisp and brown, 4 to 5 minutes per side for medium-rare. Divide the eggplant caponata and lamb chops among plates and garnish with arugula. ","[Syrah, Barolo, Tempranillo, GSM Blend]" 72741,"4-Square Family Pizza Cornmeal, if desired 1 can (13.8 ounce) Pillsbury? refrigerated classic pizza crust 2 teaspoons olive oil 1/2 cup shredded Cheddar cheese (2 ounce) 1 1/2 cups shredded mozzarella cheese (6 ounce) 1tablespoon chopped red onion 1/2 cup refrigerated honey hickory barbecue sauce with shredded chicken, large pieces cut up 1 tablespoon shredded fresh Parmesan cheese 4 to 5 (1/4-inch-thick) slices plum (Roma) tomato (about 1 large tomato) 1 tablespoon thin fresh basil strips 2 tablespoons pizza sauce 2 slices Canadian bacon, quartered 1/4 cup pineapple tidbits, well drained (from 8 ounce can) 2 tablespoons pizza sauce 8 to 10 slices pepperoni (from 3 ounce package) Instructions: Heat oven to 425 degrees F. Spray cookie sheet with cooking spray; sprinkle with cornmeal. Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x12-inch rectangle. Brush dough with olive oil. Bake 6 to 8 minutes. Sprinkle Cheddar cheese in the shape of a \plus sign\ on crust, dividing the crust into four squares. Top each square with 1 of the 4 variations listed above to make 4 different squares; if desired, on the Pepperoni Pizza Square, arrange the pepperoni to make a happy face. Top entire pizza with mozzarella cheese. Bake 10 to 13 minutes longer or until crust is deep golden brown and cheese is melted and bubbly. Cut pizza into 4 squares; cut each square into 4 squares to make a total of 16 squares. This recipe lends itself well to other variations. Get creative and add your family's favorite toppings! For a perfect party pizza, follow Steps 1 and 2, dividing the crust into four squares with lines of shredded Cheddar cheese as described. Then provide toppings (meats, cheeses, sauces, fruits, etc.), allowing guests to complete a square with the ingredients of their choice. Wonderful for a teen sleepover party! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72742,"Buffalo Chicken Lollies 2 tablespoons celery leaves, plus more for garnish 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper 1 medium stalk celery, chopped (1/3 cup) 1 clove garlic, minced 1 small shallot, chopped (1/3 cup) 1 1/2 pounds ground chicken 2 tablespoons unsalted butter 1/2 cup cayenne hot pepper sauce, such as Frank's Red Hot 2 tablespoons honey 2 tablespoons ketchup 1/2 cup mayonnaise 1/4 cup buttermilk 2 teaspoons lemon juice 4 ounces bleu cheese, crumbled Kosher salt and freshly cracked black pepper 2 tablespoons canola oil, for grilling Instructions: For the buffalo chicken: Put the celery leaves, salt, black pepper, celery stalks, garlic and shallots in the bowl of a food processor and pulse until finely chopped. Transfer the mixture to a medium bowl and add the chicken. Mix gently to combine using your hands. Cover the bowl and refrigerate to allow the flavors to meld and marinate the chicken, about 30 minutes. Form 2 ounces of the mixture onto each skewer, skewering three-quarters of the way through. Place the skewers onto a baking sheet and refrigerate for about 20 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Add the hot sauce, honey and ketchup, stirring to combine. Bring to a simmer over medium heat and cook until slightly thickened, about 20 minutes. For the dipping sauce: While the sauce is cooking, blend the mayonnaise, buttermilk, lemon juice and 2 ounces of the bleu cheese in a blender until smooth. Scrape the sauce into a medium bowl, stir in the remaining 2 ounces bleu cheese and sprinkle with salt and black pepper. For cooking: Prepare a grill for direct heat grilling over medium-high heat. Brush the grill with a towel soaked in 2 tablespoons of the canola oil. Place the skewers on the grill and grill until slightly charred, about 2 minutes. Turn the skewers and brush with the butter-hot sauce. Continue to cook the skewers, turning and brushing with the sauce until cooked completely, about 5 minutes. Remove the skewers from the grill and brush with the additional sauce. Serve with the bleu cheese dipping sauce and garnish with more celery leaves. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 72743,"Shrimp Ceviche Served in Coconuts 1 lemon, halved 1 head garlic, halved 3 bay leaves 8 peppercorns Sea salt 1 1/2 pounds large shrimp, peeled 2 cups coconut milk 1/2 cup lime juice (about 6 to 8 limes), plus more for drizzling 1 red onion, sliced thin 2 serrano chiles, sliced thin 1/2 bunch freshly chopped cilantro leaves, plus more for garnish 4 coconuts 2 cups rock or kosher salt, for serving Extra-virgin olive oil, for drizzling Instructions: Make the ceviche: Put a large pot of water over high heat and add the lemon, garlic, bay leaves, peppercorns and salt, to taste. When it comes to a boil add the shrimp and turn off the heat. Let the shrimp poach just until they are cooked through, about 3 to 5 minutes. Remove the shrimp to a sheet pan and refrigerate. When they are cool slice them in half lengthwise. Combine the coconut milk, lime juice, onion, chiles, and cilantro in a large bowl and season it with salt. Add the cooled shrimp and let them marinate, refrigerated, for about 1/2 hour. Prepare the coconut shells: Take a hammer and hit the coconut repeatedly (not too hard) around its equator, turning the coconut in your hand. It will eventually split into 2 halves. Drain the liquid from the coconuts. To serve: Pour the salt onto a large platter and nestle the coconut halves into the salt so they stand upright. Divide the ceviche among the coconut halves; garnish with drizzles of lime juice, olive oil and cilantro. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]

" 72744,"Chocolate Fondue 3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken 4 bittersweet chocolate bars, chopped, 3 1/2 ounces each 2 tablespoons Frangelico or Amaretto liqueur, optional 1/4 cup finely chopped hazelnuts or almonds, optional Hazelnut or almond biscotti Salted pretzel sticks Cubed pound cake Sliced bananas Stem strawberries Sectioned navel oranges Ripe fresh diced pineapple Instructions: Heat 1/2 cup cream in a heavy non-reactive saucepot over moderate heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in liqueur and/or chopped nuts and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 72745,"Giant Chocolate-Peanut Butter Molten Bundt Nonstick cooking spray, for greasing the pan 2 3/4 cups all-purpose flour (see Cook?s Note) 1 teaspoon baking powder 1 teaspoon fine salt 1 stick (8 tablespoons) unsalted butter, at room temperature 2 cups granulated sugar 3/4 cup vegetable oil 5 large eggs 1 tablespoon pure vanilla extract 1 cup milk 1/4 cup unsweetened cocoa powder 2 1/4 cups creamy peanut butter 8 ounces semisweet chocolate, chopped 2 tablespoons coconut oil 1/2 cup honey roasted peanuts, chopped 1/2 cup chocolate sprinkles Instructions: Preheat the oven to 350 degrees F. Spray a 12 cup Bundt pan with cooking spray. Whisk together the flour, baking powder and salt in a medium bowl; set aside.
Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
Alternate folding in the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly into two medium bowls. Fold the cocoa powder into one bowl and mix until incorporated. Fold 1/2 cup peanut butter into the second bowl and mix until incorporated.
Use an ice cream scoop or large spoon and drop alternating scoopfuls of the batter into the pan. Drag a long wooden skewer through the batter, making sure the skewer reaches the bottom, to marble the colors in a tie-dye effect. Bake the cake until a skewer inserted into the center comes out clean and the center springs back when touched, about 40 minutes. Let cool in the pan for 10 minutes, then turn out onto a cooling rack and refrigerate to cool completely and chill, about 1 hour. Trim the bottom of the cake with a serrated knife so it will sit flat on a serving platter.
Meanwhile, microwave the chocolate and coconut oil in a medium microwave-safe bowl in 30 second intervals, stirring between each, until melted and smooth, about 1 minute. Microwave the remaining 1 3/4 cups peanut butter in a medium microwave safe bowl until warm and flowing, like lava, but still slightly thick, about 20 seconds.
Place the cooling rack with the chilled cake on it into a baking sheet. Pour the chocolate sauce over top of the cake letting it drip down the sides. Sprinkle the top with the peanuts. Let the chocolate harden, about 1 hour. Transfer the cake to a serving platter. Pour the peanut butter into the hole in the center of the cake. Cover the peanut butter completely with chocolate sprinkles. Serve immediately.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72746,"Caramelized Onions, Cabrales Blue Cheese and Wild Mushroom Flatbread 1 tablespoon unsalted butter 1 tablespoon olive oil 3 tablespoons olive oil 1 pound assorted wild mushrooms (portobello, shiitake, chanterelle, porcini) Salt and freshly ground pepper 3 Spanish onions, sliced thinly 1 teaspoon sugar 1 ricipe flatbread 1/2 cup fresh mozzarella 1 cup crumbled blue cheese Instructions: Heat butter and olive oil in a medium saute pan. Add onions and sugar and cook slowly until soft and caramelized. Heat olive oil in a large saute pan over high heat. Add the mushrooms and saute until golden brown and cooked down. Season with salt and pepper to taste. Preheat grill. Flatten the dough, brush liberally with olive oil and throw on the grill. Grill on one side until golden brown, turn over spread with the mozzarella, onions and mushrooms and blue cheese. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]" 72747,"Roasted Vegetable Soup 1/2 recipe Roasted Winter Vegetables, recipe follows 1 tablespoon extra-virgin olive oil 4 cups unsalted vegetable stock
1 small head escarole, root-end removed, washed and cut into 1-inch strips
One 15-ounce can navy beans, drained and rinsed
1 leftover Parmesan rind or 1/2 cup grated Parmesan
Kosher salt 2 teaspoons fresh thyme leaves
2 teaspoons lemon zest (from about 1 1/2 lemons)
5 medium carrots, cut on the bias into 2-inch lengths 4 medium-large parsnips, halved lengthwise and cut on the bias into 2-inch lengths 3 medium golden beets, peeled and cut into 1/2-inch wedges
1 bunch radishes, trimmed
4 sprigs thyme 1 clove garlic, coarsely chopped
3 tablespoons olive oil
1/2 teaspoon freshly grated nutmeg
Kosher salt and freshly ground black pepper
1 teaspoon finely grated lemon zest
Instructions: Cut the Roasted Winter Vegetables into 1/2-inch pieces. Heat the olive oil in a medium Dutch oven over medium heat. Add the roasted vegetables and cook for 2 to 3 minutes to heat through. Add the vegetable stock, escarole, navy beans, Parmesan rind and 4 cups water, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes to melt the Parmesan into the soup and combine the flavors. Season to taste with salt. Remove and discard the Parmesan rind. Right before serving, stir in the thyme and lemon zest. Preheat the oven to 425 degrees F. In a large bowl, toss the carrots, parsnips, beets and radishes together with the thyme, garlic, olive oil, nutmeg, 1 teaspoon salt, and pepper to taste. Arrange the vegetables in one layer on a rimmed baking sheet. Roast until tender and golden brown in places, stirring once, about 25 minutes. Stir in the lemon zest, then transfer to a serving bowl. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72748,"Sweet Potato Pie-Stuffed Cornbread One 8-ounce sweet potato Nonstick cooking spray, for greasing the skillet 1/2 cup sugar
6 tablespoons unsalted butter, melted
1 tablespoon heavy cream
1 tablespoon fresh orange juice
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 large egg
1 cup plain cornmeal 1 cup all-purpose flour
2/3 cup sugar
1 tablespoon baking powder
1 teaspoon kosher salt
1 cup whole buttermilk
1 large egg
1/2 cup (2 sticks) unsalted butter, melted
2 tablespoons canola or vegetable oil
Instructions: For the sweet potato pie filling: Boil the sweet potato whole in a saucepan in enough water to cover until tender when pierced, 20 to 25 minutes. Peel and slice. Preheat the oven to 400 degrees F. Grease a 12-inch cast-iron skillet with cooking spray. Combine the sweet potato, sugar, butter, cream, orange juice, cinnamon, nutmeg, vanilla and egg in a food processor. Pulse until the mixture is smooth and no lumps remain. Set aside. Make the cornbread: Combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Whisk together the buttermilk, egg, butter and oil in a separate bowl. Add the buttermilk mixture to the flour mixture, stirring just until the dry ingredients are moistened. (The batter will be lumpy and thick.) Pour the cornbread batter into the greased skillet. Spoon the sweet potato pie filling over the top in dollops. Use a wooden or metal skewer to create a marbling effect. (But do not mix in the sweet potato filling too much.) Bake the cornbread until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool on a wire rack for 7 minutes before serving. ","[Chardonnay, Riesling, Pinot Grigio, Gavi]" 72749,"Sweet-and-Spicy Steak 2 tablespoons coarsely ground pepper 1 tablespoon ancho cl powder 1 tablespoon kosher salt 6 tablespoons dijon mustard 1/4 cup honey 2 tablespoons horseradish, drained 6 fresh mint leaves, finely chopped Kosher salt and freshly ground pepper Instructions: Rub four 8-ounce filets mignons with Pepper-Ancho Rub on one side; drizzle with vegetable oil. Grill rub-side down over high heat, about 4 minutes; flip, reduce the heat to medium or move the steaks to a cooler spot and grill 4 more minutes (for medium-rare), brushing often with Mint Glaze (recipe below). Top with more glaze.
Whisk all of the ingredients in a bowl.
Whisk the mustard, honey, horseradish and mint in a bowl; season with salt and pepper. Set aside a few tablespoons for the finished steaks.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72750,"Roasted Tomato and Corn Salsa 4 vine-ripe tomatoes (about 1 1/4 pounds) 2 ears yellow corn, husked, silks removed
1 poblano pepper 1/2 large yellow onion, quartered 3 cloves garlic, unpeeled 2 tablespoons canola oil
Kosher salt 1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded 1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving
Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with foil. Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes. Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa). Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl. Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice. Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 72751,"La Paloma Suprema 1.5 oz. Don Julio Reposado Tequila 4 oz. grapefruit soda 1 wedge lime Instructions: Add Don Julio Reposado Tequila and grapefruit soda in salt-rimmed, ice-filled highball glass Garnish with lime wedge ",[Tequila] 72752,"cl Relleno en Nogada 1 ounce olive oil 1 large yellow onion 1 ounce minced garlic 2 large apples 2 large pears 1 cup raisins 4 ounces sugar 1 ounce salt 1/2 teaspoon ground clove 5 ounces ground cinnamon 2 ounces ground cumin 2 ounces Mexican oregano 2 ounces thyme 1 ounce ground black pepper 5 pounds ground beef 16 ounces crushed tomatoes 1 1/2 cups heavy cream 1 1/2 cups pecans 1 cup milk 3 ounces cream cheese 3 ounces feta 2 1/2 ounces sugar 2 ounces goat cheese 1 1/2 ounces brandy 1/2 ounce ground cinnamon 1/2 ounce minced garlic 1 tablespoon kosher salt 1/2 onion Oil, for frying 6 poblano peppers Serving suggestions: beans and rice, Cotija, chopped fresh cilantro, pomegranate seeds, lettuce, pico de gallo Instructions: For the relleno filling: Heat a large pot or rondeau, then add the oil, onions, garlic, apples, pears and raisins. Saut for about 7 minutes, then add the sugar, salt, clove, cinnamon, cumin, oregano, thyme and pepper and stir for 7 minutes. Add the ground beef and 16 ounces water and break the meat up with a large whisk. Add the crushed tomatoes, then stir everything and let simmer for a good 40 minutes to 1 hour. Keep breaking the meat down. Strain and cool down in the fridge for 5 hours. For the pecan brandy cream sauce: Blend the cream, pecans, milk, cream cheese, feta, sugar, goat cheese, brandy, cinnamon, garlic, salt and onion in a blender for 1 to 1 1/2 minutes. For the peppers: Heat up a deep-fryer to 375 degrees F. Preheat the oven to 300 degrees F. Set the peppers in a fryer basket. Keep the other basket on top of the peppers to submerge them in the oil until the skin bursts, 3 to 4 minutes. Get an ice bath ready to shock them. Transfer to the ice bath, then peel and seed them. Stuff the peppers with the filling. Warm up the peppers in the oven until the temperature is over 150 degrees F inside the peppers, 15 minutes. Alternatively, microwave for 3 1/2 minutes and put on a plate. Serve with beans and rice, topped with the pecan brandy cream sauce, garnished with Cotija, chopped cilantro, fresh pomegranate, lettuce and pico de gallo. ","[Syrah, Tempranillo, Garnacha, Barbera]" 72753,"Chicken Cauliflower \Fried Rice
1 medium head cauliflower, stem removed 3 teaspoons canola or vegetable oil 2 large eggs, lightly beaten
3 cloves garlic, minced
One 1-inch piece fresh ginger, peeled and grated
1 cup frozen mixed peas and carrots, thawed
1/4 cup thinly sliced scallions 1/4 cup plus 2 tablespoons low-sodium soy sauce, plus more for serving, optional 2 tablespoons sesame oil
2 cooked chicken breasts, diced (I used a rotisserie chicken)
Hot sauce, for serving, optional Instructions: Cut the cauliflower into chunks. Working in batches, pulse the cauliflower in a food processor until coarse in texture, like rice. This recipe uses about 4 cups of cauliflower rice. If you have any leftover, save it for another use. Heat a wok or large skillet over medium-high heat. Add 1 teaspoon of the canola oil. Add the eggs and quickly scramble. Transfer the eggs to a plate and set aside. Heat the remaining 2 teaspoons canola oil. Add the garlic and ginger and cook, stirring constantly, about 1 minute. Add the peas and carrots, scallions and cauliflower. Stir-fry until the vegetables are tender, about 5 minutes.
As the vegetables are cooking, whisk the soy sauce and sesame oil together in a small bowl. Stir the sauce and chicken into the cauliflower mixture. Cook an additional minute or 2. Stir the cooked eggs back into the mixture. Serve with hot sauce and additional soy sauce if desired. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 72754,"Super-Loaded Oatmeal Cookies 1 cup all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon baking powder 1 teaspoon baking soda 1 1/2 teaspoons ground cinnamon 1/2 teaspoon salt 1 stick unsalted butter, at room temperature 1/4 cup coconut oil 3/4 cup granulated sugar 3/4 cup packed light brown sugar 2 large eggs 1 1/2 teaspoons pure vanilla extract 2 cups old-fashioned rolled oats 1 cup unsweetened coconut flakes 1/2 cup pepitas (green pumpkin seeds) 1/2 cup sunflower seeds 2 tablespoons flax seeds 1 cup walnut pieces 1 cup dried cranberries Instructions: Whisk the all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon and salt in a medium bowl. Beat the butter and coconut oil in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the granulated sugar and brown sugar and beat until smooth and fluffy, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. Beat in the oats, coconut, pepitas, sunflower seeds, flax seeds, walnuts and cranberries. Cover the dough with plastic wrap and refrigerate until firm, at least 2 hours. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Roll the dough into balls (about 2 tablespoons each) and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are golden and dry around the edges, 18 to 20 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 72755,"Strawberry Shortcake Ice Cream Sandwich Cake 20 vanilla ice cream sandwiches 2 1/4 cups chopped fresh strawberries plus 1 whole strawberry, for garnish
1/3 cup granulated sugar
1.5 quarts (48 ounces) vanilla ice cream
1 cup heavy cream
1/3 cup freeze-dried strawberries
1 snack-size pound cake
1/4 cup strawberry syrup ice cream topping
3 waffle cones Instructions: Line an 8-inch cake pan with plastic wrap so that the plastic overhangs the edges of the pan. Arrange the ice cream sandwiches upright around the circumference of the cake pan. Freeze for 20 minutes.
Place 1 cup of the chopped strawberries and the granulated sugar into the bowl of a food processor or a blender. Process until the strawberries are pureed and the sugar is dissolved, about 4 minutes. Cover and refrigerate. Put half of the vanilla ice cream in a large bowl and let soften until spreadable but still very thick. Fold in 1 cup of the chopped strawberries. Remove the pan with the ice cream sandwiches from the freezer and pour half of the ice cream mixture into the center. Next, pour in the sweetened strawberry puree. Pour the remaining half of the softened ice cream on top of the puree; smooth to level. Immediately transfer the cake to the freezer to chill at least 4 hours and up to overnight. Remove the cake by pulling the ends of the plastic wrap upward. Lift the cake from the plastic wrap and place on a serving plate.\u202f
Whip the heavy cream to stiff peaks. Place the freeze-dried strawberries and pound cake in the bowl of a food processor and pulse until large crumbs form. Spread the heavy cream on the bottom half of the ice cream sandwich cake. Immediately press in the crumb mixture; reserve the leftover crumbs.
Top the cake with scoops of the remaining vanilla ice cream. Drizzle with the strawberry syrup and scatter the remaining 1/4 cup chopped strawberries on top. Sprinkle with reserved crumbs. Place the waffle cones on top of three scoops of the ice cream.
Serve the cake immediately or transfer to the freezer to store.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72756,"West Street Grill Maine Coast Sea Vegetable Stock 2 ounces Kelp (Kombu) Maine Coast Sea Vegetables 8 cups of Filtered Spring/Mineral Water 1 1/2 ounces Bonito Flakes (1 package) 1/2 cup Spring Water Instructions: Preparation: Place the Kelp and spring water in a large stock pot. Slowly bring up to under a boil over medium/medium low heat for 10 minutes or so. As fine bubbles appear at the side of the pot remove a thick piece of Kelp and press your thumbnail into the thickest part of the seaweed. If it pierces the Kelp easily, the flavor has been released. If not, return to the pot for one or two minutes longer. Never allow the water to boil while the Kelp is in the pot. Remove the Seaweed and reserve for other uses. When the stock returns to a boil add 1/2 cup of Spring Water and the Bonito Flakes. Immediately remove from the heat and skim the foam from the surface. When the Bonito Flakes sink to the bottom, strain the stock through a very fine mesh sieve lined with cotton flannel to clarify and remove any particles. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Wine]" 72757,"Eagle Brandandreg; Mini Cheesecake Crisco? Original No-Stick Cooking Spray 1 1/2 cups graham cracker or chocolate wafer crumbs 1/4 cup sugar 1/4 cup butter, softened 3 (8 oz.) packages cream cheese, softened 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 3 large eggs 2 teaspoons vanilla extract GARNISH SUGGESTIONS: Fresh fruits, candies, whipped toppings, chocolate curls Instructions: HEAT oven to 300 degrees F. Spray 24 muffin cups with no-stick cooking spray or line with paper liners. COMBINE graham cracker crumbs, sugar and butter; press equal portions into bottoms prepared muffin cups. BEAT cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs and vanilla; mix well. Spoon equal amounts of mixture (about 3 tablespoons) into prepared cups. BAKE 20 minutes or until cakes spring back when lightly touched. Cool. Chill. Garnish as desired. *If using sprayed muffin cups, cool baked cheesecakes. Freeze 15 minutes; remove from pans. Garnish as desired. VARIATION CHOCOLATE MINI CHEESECAKES: FOLLOW recipe above, except melt 1 cup semi-sweet chocolate chips; add to cream cheese mixture, mixing well. Spoon into prepared muffin cups. Bake 20 to 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 72758,"Frozen S'mores Nonstick cooking spray 2 cups mini marshmallows
1 pint vanilla ice cream
1/2 cup mini chocolate chips
10 whole graham crackers, broken in half
Instructions: Preheat the broiler to high. Spray a rimmed baking sheet with nonstick cooking spray. Spread the marshmallows on the baking sheet and broil until deep brown, about 30 seconds. Remove from the oven and set aside for 5 minutes to cool. In a stand mixer with the paddle attachment, beat the ice cream on medium-low speed until just soft. Add the toasted marshmallows and the chocolate chips and mix on low until just combined. Working quickly, scoop about 3 tablespoons of the ice cream mixture onto half of the graham crackers. Top with the remaining graham crackers and place in the freezer. Freeze until firm, at least 2 hours.
","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72759,"Croquembouche 1/4 -ounce packet unflavored gelatin (2 1/2 teaspoons) 4 cups whole milk 2 vanilla beans 12 large egg yolks 1 cup sugar 6 tablespoons cornstarch 1/4 teaspoon salt 5 tablespoons unsalted butter 6 ounces bittersweet chocolate, chopped 1 tablespoon powdered espresso 1 1/2 cups heavy cream 10 tablespoons unsalted butter, cut into pieces 1 1/2 teaspoons sugar 1/2 teaspoon salt 1 1/2 cups all-purpose flour 6 large eggs 3 cups sugar 3 tablespoons light corn syrup Instructions: For the Cream Filling: Prepare the cream fillings: Sprinkle the gelatin over 1/4 cup cold water in a bowl and set aside to bloom. Place the milk in a pan. Halve the vanilla beans lengthwise; scrape out the seeds with a paring knife, then add the seeds and pods to the milk. Bring to a simmer, then cover and remove from the heat. Whisk the egg yolks, sugar, cornstarch and salt in a medium bowl until smooth. Remove the vanilla pods from the milk. Gradually whisk one-third of the warm milk into the egg mixture. Whisk the egg mixture into the remaining milk in the pan. Cook over medium heat, whisking constantly, until the mixture boils and thickens, 6 minutes. Continue boiling until the mixture is custard-like, 3 minutes. Remove the pan from the heat. Slice the butter into pieces and whisk into the custard, then stir in the gelatin mixture. Microwave the chocolate until melted, 2 to 3 minutes, stirring. Mix 2 tablespoons hot water with the espresso. Transfer half of the cream filling to a bowl, then stir in the chocolate and espresso. Transfer the remaining cream filling to another bowl. Press plastic wrap directly onto the surface of the chocolate and vanilla creams and refrigerate until cold and firm, at least 2 hours. When ready to fill the puffs, whip the heavy cream to soft peaks with a mixer. Fold half into the vanilla cream filling and half into the chocolate filling. Transfer each filling to a large pastry bag with a 1/4-inch tip and set aside. (To do this cleanly, cuff the open end of the pastry bag over your hand.) For the Pastry Puffs: Unfilled puffs can be frozen for up to a week. To re-crisp, thaw, then brush with a beaten egg; bake 5 minutes at 350 degrees. While the fillings chill, make the pastry puffs: Preheat the oven to 450 degrees. Bring 1 1/2 cups water, the butter, sugar and salt to a simmer in a saucepan over medium heat, stirring to melt the butter. Remove from the heat and stir in the flour with a wooden spoon to make a paste. Return to the heat and cook, stirring constantly, until the paste is shiny and pulls away from the pan, 6 to 7 minutes. Cool slightly. Transfer the paste to a stand mixer and beat with the paddle attachment on medium-low speed to cool, 1 minute. Beat in the eggs one at a time. Scrape down the sides of the bowl as needed. Transfer the dough to a large pastry bag with a 1/2-inch tip. Line 2 baking sheets with parchment paper, dabbing a bit of dough under the corners to keep the paper in place. Pipe 1 1/2-inch balls of dough onto the paper (about 48 total). Smooth the dough peaks with a wet finger. Bake until puffed, 15 to 20 minutes, then lower the temperature to 350 degrees and bake until golden, 15 minutes. Turn off the oven; keep the puffs inside 10 minutes to dry out. Pierce each puff with a dry piping tip; transfer to a rack to cool. To Assemble: Fill half of the puffs with chocolate cream and half with vanilla: Insert the tip of the pastry bag into the hole and squeeze until full. Chill the filled puffs 30 minutes before assembling the tower. Make the caramel: Mix the sugar, corn syrup and 1 cup water in a saucepan, cover and bring to a boil over high heat; don't stir. Uncover and boil, swirling the pan, until the syrup turns deep amber, 20 minutes. Immediately dip the bottom of the saucepan in a large bowl of ice water for a few seconds to stop the cooking. Transfer the caramel to a liquid measuring cup and cool slightly (it should still be liquid). Be careful-the caramel will still be hot! Draw a 7-inch circle on parchment paper. Partially dip each filled puff into the caramel and let the excess drip off. Arrange the puffs around the circle. If the caramel hardens, microwave until soft, 45 seconds. Fill the base circle with more puffs for stability, then continue building a conical tower of smaller circles. Top the tower with a single puff. Line your work surface with parchment paper-the next step can be messy. Dip the tip of a fork into the caramel and quickly wave it in circles around the tower to create a web of caramel strands. Repeat. Let set, then slide two spatulas under the paper and transfer the croquembouche to a platter. Tear off the excess paper around the base. To serve, crack the caramel web with the back of a knife, then dismantle the tower and transfer the cream puffs to plates. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72760,"Antelope Stew 1/4 cup all-purpose flour, Kosher salt and freshly ground black pepper 2 pounds antelope stew meat or sirloin, but into 1/2-inch cubes 7 tablespoons butter, divided 5 cups port or red wine, divided 2 cups beef stock or bouillon 4 sprigs thyme 2 tablespoons minced garlic 3 bay leaves 1/2 tablespoon minced rosemary leaves 1 1/2 pounds potatoes, quartered 1 large onion, roughly chopped 4 carrots, peeled and roughly chopped 4 celery ribs, roughly chopped 1/2 cup tomato paste Generous pinch ground nutmeg Instructions: In a large bowl, add the flour and season with 1 teaspoon of salt and pepper, to taste. Add the antelope and toss to coat well. Melt 3 tablespoons butter in a heavy bottom pot over medium-high heat and add the antelope. Saute the antelope until browned, stirring throughout the cooking process. After browning, deglaze with 4 cups of port or red wine, then add the stock, thyme, garlic, bay leaves, rosemary and potatoes. Reduce the heat to medium, cover and simmer until the meat is tender, about 40 to 50 minutes. In separate pan, over medium heat, add remaining butter, the onion, carrots, and celery and cook, stirring, for 5 to 6 minutes. Deglaze the pan with the remaining 1 cup of wine, then add the tomato paste, and cook for 10 to 15 minutes. Pour the vegetable mixture into the meat mixture and simmer for an additional 40 to 50 minutes, depending on the thickness of the stew. Season with salt and pepper, to taste. Transfer the stew to a serving dish and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Syrah]" 72761,"Grilled Vegetable Salad 1/4 cup olive oil 3 tablespoons balsamic vinegar 2 cloves minced garlic Dash of dried basil Dash of dried oregano 4 slices zucchini 4 slices yellow squash 4 slices eggplant 1/2 red pepper, seeded 1 bunch arugula, rinsed and dried 3 leaves romaine, rinsed and dried Parmesan shavings Salt and pepper Instructions: In a bowl, stir together olive oil, balsamic vinegar, garlic, basil, oregano, salt and pepper. Stir in zucchini, squash, eggplant and red pepper and toss to coat. Heat cast iron grill pan over high heat. Grill vegetables until tender. Toss arugula and romaine leaves with remain vinaigrette mixture in bowl. Arrange leaves on platter and top with grilled vegetables. Top with Parmesan shavings. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72762,"Lobster and Crab Stuffed Grilled Cheese 4 ounces cooked Maine lobster 4 ounces cooked blue crab meat 2 slices sweet bread
1/2 ounce whipped mayonnaise 2 slices American cheese
1 ounce shredded cabbage, plus for garnish
1 ounce diced tomato
1/2 ounce Lemon Beurre Blanc, recipe follows 1/2 ounce shredded cheese mix 1/2 ounce Lava Sauce, recipe follows Paprika, for garnish 6 ounces shoestring fries, for serving 2 shallots, finely chopped 8 ounces white wine 2 ounces lemon juice 1 tablespoon heavy cream 12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed Salt and white pepper 4 cups mayonnaise 1/2 cup sambal 1 cup sweet Thai cl sauce 1/4 cup lemon juice Instructions: Heat the lobster and crab meat. Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side. Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted. To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries. Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve. Mix the mayonnaise, sambal, cl sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72763,"Pumpkin Spice French Toast Casserole 1 tablespoon unsalted butter, at room temperature One 1-pound loaf Italian-style bread, sliced 1/2-inch-thick 4 large eggs 1/3 cup sugar 2 teaspoons pumpkin pie spice 1 teaspoon pure vanilla extract 1/2 teaspoon kosher salt 2 cups whole milk 1 cup heavy cream 1 cup pumpkin pie puree (not pure pumpkin puree) 3/4 cup packed light brown sugar 1/4 cup all-purpose flour 1/4 teaspoon kosher salt 1 stick unsalted butter (8 tablespoons), cut into cubes 1 cup chopped pecans Instructions: For the casserole: Generously grease a 3-quart casserole dish with the butter. Shingle the bread slices, in rows, over the bottom of the dish so that they are overlapping slightly (like rows of slanted books). Whisk the eggs, sugar, pumpkin pie spice, vanilla and salt in large bowl until smooth and well combined. Add the milk and cream to the bowl and whisk until well combined. Pour the egg mixture evenly over the bread slices, making sure that all slices are well coated. Cover the casserole dish with plastic wrap and refrigerate for at least 8 hours or up to overnight. Position an oven rack in the center of the oven, and preheat to 350 degrees F. For the brown sugar crumble: Whisk together the brown sugar, flour and salt in a medium bowl. Add the butter and work it into the dry ingredients with your fingers (or a pastry cutter) until the mixture is crumbly with pea-sized bits of butter. Mix in the pecans. To assemble: Give the bread slices in the casserole dish a gentle push into the custard, dollop the pumpkin pie puree over the bread slices and sprinkle the crumble evenly over the top. Bake the casserole until the top is puffed and browned and a knife inserted in the center comes out clean, about 45 minutes (it will still be a little jiggly when the casserole dish is tapped but it will continue to cook a bit out of the oven). Check the casserole about halfway through the baking time and tent it with foil if the topping is browning too quickly. Let rest 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72764,"Petite Croque Monsieurs 1 French baguette, sliced 1/4-inch thick (24 slices) 1/4 cup mayonnaise
1/4 cup country-style Dijon mustard
6 slices Black Forest ham
3 tablespoons unsalted butter
1/4 cup all-purpose flour
1 cup whole milk
1/4 teaspoon kosher salt
1/8 teaspoon ground nutmeg
One 6-ounce block Gruyere cheese, shredded
Instructions: Arrange the bread on a baking sheet and spread each slice with 1/2 teaspoon mayonnaise. Heat a large pan over medium-high heat. Place half (12) of the bread slices, mayonnaise-side down, in the pan and toast until browned, about 3 minutes. Return the toasted bread to the baking sheet, toasted side down, and spread 1 teaspoon mustard on each of the untoasted sides. Fold each slice of ham into thirds, as if folding a letter, then cut in half to yield 12 squares. Place the ham squares on top of the mustard. Preheat the broiler to high. Melt the butter in a medium saucepan over medium heat. Add the flour and whisk until combined; cook until light brown, 1 to 2 minutes. Whisking constantly, slowly add the milk and cook until the sauce thickens, about 3 minutes. Whisk in the salt and nutmeg. Add 1 cup shredded Gruyere; whisk until melted and the sauce is smooth, about 1 minute. Remove the Mornay sauce from the heat, spoon 1 tablespoon over each square of ham, and then top with 1 teaspoon of the remaining cheese. Broil for 1 minute to melt the cheese and toast the remaining 12 slices of bread (these are the tops of your sandwiches). Remove from the oven. Top the sandwiches with the toasted bread and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72765,"Rice Tart 2 cups all-purpose flour 1/2 cup sugar 10 tablespoons cold unsalted butter, cut into pieces 2 egg yolks 2 teaspoons heavy cream 1 cup half-and-half 1 cup heavy cream 1 pinch salt 1/2 vanilla bean, split lengthwise 3 eggs 1/2 cup granulated sugar 1 cup cooked white rice 1/2 cup raisins, optional Confectioners' sugar Instructions: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour and sugar. Add the butter and mix until coarse and sandy. In a small bowl, whisk the egg yolks and cream together. Add to the flour mixture and mix at low speed just until combined. Turn out onto a work surface and form into a ball. Wrap in plastic wrap and refrigerate until ready to use. Preheat oven to 375 degrees F. Roll out the dough to 1/4 inch thick, this should be done in small batches as the dough gets soft fast. With a large round cutter cut out disks and keep them chilled while you roll and cut the rest of the dough. Line 3-inch diameter by 1 1/4-inches tall metal collars with the disks and chill. Bake the tart shells blind by lining them with plastic wrap (that's right!) and fill with raw rice then gather the plastic wrap up to contain the rice. Bake at 375 degrees F for 20 minutes then remove the rice packets and bake 2 more minutes to crisp them. Meanwhile, make the filling. Let crusts cool slightly. To make the filling, in a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 to 15 minutes. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the rice and raisins and toss well. Spoon filling into baked tart shells. Reset the oven temperature to 325 degrees F and bake the tart for 20 to 25 minutes till the custard is set. Let cool then sprinkle with confectioners' sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72766,"Poppy Cupcakes 12 long fruit leather rolls 12 cupcakes with vanilla frosting 1/4 cup dark chocolate frosting
12 chocolate kisses Instructions: Cut a fruit leather strip in half and stack the two halves. Use the top of a small heart cookie cutter (preferably fluted) to cut petals. Repeat with the remaining fruit leather. (You'll need 8 to 10 petals per cupcake.) Arrange the fruit leather petals on the cupcakes in concentric circles. Leave the center of the frosting uncovered. Put the chocolate frosting in a resealable plastic bag and snip a corner. Pipe a circle in the center of each cupcake, then pipe rays coming out to look like a sun. Place a chocolate kiss upside down in the center of each. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72767,"Streusel Topped Pumpkin Pie 1 (15 oz.) can pumpkin (2 cups) 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 1 large egg 1 1/4 tsps. ground cinnamon, divided 1/2 tsp. ground ginger 1/2 tsp. ground nutmeg 1/2 tsp. salt 1 (6 oz.) prepared graham cracker pie crust 1/4 cup firmly packed brown sugar 2 tbsps. Pillsbury BEST? All Purpose Flour 2 tbsps. cold butter 3/4 cup chopped walnuts Whipped cream (optional) Instructions: HEAT oven to 425 degrees F. Whisk together pumpkin, sweetened condensed milk, egg, 3/4 teaspoon cinnamon, ginger, nutmeg and salt in large bowl. Pour into crust. BAKE 15 minutes. While pie is baking, combine brown sugar, flour and remaining 1/2 teaspoon cinnamon in small bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in nuts. REMOVE pie from oven; reduce oven to 350 degrees F. Sprinkle streusel mixture over pie. BAKE 40 minutes or until set. Cool. Serve warm or at room temperature. Top with whipped cream, if desired. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72768,"Bacon, Egg and Cheese Bagels 24 slices thick-cut bacon 1/2 cup sambal oelek 1 tablespoon (14 grams) unsalted butter, melted 2 tablespoons (16 grams) all-purpose flour 1 cup whole milk 10 large eggs 2 teaspoons kosher salt Freshly ground black pepper 3 scallions, chopped 4 ounces cream cheese, cut into small cubes, at room temperature Flakey salt, to taste 8 sesame bagels, split, store-bought or recipe follows 16 slices American cheese Ketchup, and hot sauce for serving, optional 6 cups (762 grams) high-gluten flour, plus more for dusting 2 tablespoons (25 grams) brown sugar 1 tablespoon kosher salt 2 teaspoons instant yeast 2 cups (474 grams) warm water (105 to 110 degrees F) 2 tablespoons (42 grams) barley malt syrup or powder Oil, for the bowl and baking sheets 1 tablespoon baking soda 1 large egg white, beaten 3 tablespoons untoasted sesame seeds Kosher salt Instructions: Place two oven racks in the middle positions. Preheat the oven to 375 degrees F. Arrange the bacon on 2 sheet trays. Using a pastry brush, brush both sides with the sambal. Bake, rotating the sheet trays and flipping the bacon, until golden brown and crispy, 25 to 35 minutes. Remove from the oven and place the bacon on a paper towel-lined plate or on a wire rack set over a baking sheet to cool and drain off excess oil. For the eggs: Brush the bottoms and sides of two 8-inch square baking pans with the melted butter. Set aside. Put the flour in a medium bowl and whisk in the milk a little at a time until smooth. Add the eggs, salt and pepper and whisk until smooth. Pour into the prepared baking pans and sprinkle the scallions over the top. Scatter the cream cheese evenly on top. Bake until the eggs are just set and the edges have just begun to pull away from the sides of the pans, 20 to 25 minutes. Finish with flakey salt. Cut each pan of eggs into 4 squares, for a total of 8. To assemble: Place each bagel cut-side up on a sheet of foil large enough to wrap the whole bagel. Add a slice of American cheese to each bottom half. Top each with a square of eggs. Top each with a slice of cheese and 3 slices of bacon. (Add ketchup and hot sauce too, if you like.) Wrap the bagels up in the foil. Slice and serve immediately with ketchup or hot sauce if you wish. In a large bowl, combine the flour, brown sugar, salt and yeast . Add the water and 1 tablespoon of the barley malt and mix to form a stiff dough. Turn onto a floured surface and knead until smooth and slightly sticky. Transfer to an oiled bowl, then cover with plastic wrap and refrigerate overnight. Let the dough sit at room temperature for an hour, then turn it out onto a clean work surface. Divide it into 8 equal parts and stretch them into smooth balls, making sure to seal any dough seams well. Shape the bagels by sticking your thumb through the center of each ball and using your fingers to gently stretch a 2-inch hole. Cover the bagels with a towel and let rise for 15 minutes. Arrange the oven racks in the upper middle and lower middle positions. Preheat the oven to 450 degrees F. Bring a large pot of water to a boil and add the baking soda and remaining tablespoon barley malt. Line two baking sheets with parchment paper and grease them well. Lay out a clean kitchen towel near your pot of boiling water. Working with 3 bagels at a time, boil them for 1 minute on each side (use a timer for this). With a slotted spoon or spatula, transfer them briefly to the kitchen towel to catch any excess moisture, then transfer to the baking sheets. Brush the bagels with the egg white and sprinkle with the sesame seeds and salt. Bake the bagels for 10 minutes, then switch the positions and rotate the pans and bake until golden brown, 6 to 8 more minutes. Let cool slightly and enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72769,"Colorful Confetti Slaw 1 medium head green cabbage, chopped 1 carrot, grated 1/3 green bell pepper, diced 1/3 red bell pepper, diced 1/3 yellow bell pepper, diced 1 onion, diced 1 cup mayonnaise or more if needed 3 to 4 teaspoons prepared yellow mustard 3 to 4 teaspoons horseradish 1 tablespoon fresh lemon juice Salt and pepper Instructions: Combine all ingredients together in a large bowl. Taste after mixing and adjust mustard, mayonnaise and horseradish, salt and pepper, if needed. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72770,"Roasted Pumpkin with Quinoa, Dates and Sage 1 small sugar pumpkin (2 to 3 pounds), halved and seeded 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 2 cups quinoa 3 cups pitted Medjool dates, julienned 1/4 cup small sage leaves, torn Instructions: Preheat the oven to 375 degrees F. Cut the pumpkin into about 3-inch chunks and arrange on a rimmed baking sheet skin-side down. Drizzle the pumpkin pieces with olive oil and give them a sprinkle of salt and pepper. Roast the pumpkin until soft, about 1 hour. Once it is cool enough to handle, peel off and discard the skin, and place the roasted pumpkin flesh in a bowl. Meanwhile, place a large dry skillet over medium heat and add the quinoa. Toast for 5 to 10 minutes or until the quinoa releases a beautiful toasty aroma. Add 3 cups of water and 1 tablespoon salt; cover and bring to a boil. Reduce the heat to low and simmer the quinoa until all the water has been absorbed, about 25 minutes. Remove from the heat and set aside, covered; the steam will finish cooking the quinoa. Once the quinoa has cooled a bit, add it to the bowl with the roasted pumpkin along with the dates, torn sage leaves and 1/4 cup olive oil. Toss gently to combine. Season with more salt and pepper. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72771,"Lasagna Soup Kosher salt 8 ounces lasagna noodles, broken into pieces (about 10 noodles) 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 onion, chopped 1/2 pound hot or sweet Italian sausage, casings removed 3 cloves garlic, chopped 1 teaspoon dried oregano 2 tablespoons tomato paste 4 cups low-sodium chicken broth 1 15-ounce can crushed or diced tomatoes 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/3 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream or half-and-half Ricotta cheese, for topping Instructions: Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Drain; drizzle with olive oil and toss. Meanwhile, heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the onion and cook, stirring, until softened, about 4 minutes. Add the sausage, garlic and oregano and cook, stirring and breaking up the sausage with a wooden spoon, until the sausage is browned, about 3 minutes. Add the tomato paste and cook, stirring, until darkened, about 2 minutes. Add the chicken broth, tomatoes and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 10 minutes. Stir in the noodles, basil, parmesan and heavy cream; simmer 2 more minutes. Divide the soup among bowls. Top with ricotta and sliced basil. ","[Barolo, Barbaresco, Chianti, Valpolicella]" 72772,"Baby Spinach and Watermelon Salad with Feta and Pistachios 1/3 cup olive oil 1/4 cup red wine vinegar 1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon dried oregano
Kosher salt and freshly cracked black pepper
1 cup crumbled feta 1/2 cup toasted pistachios, roughly chopped 8 cups baby spinach
2 cups cubed watermelon
Instructions: For the oregano vinaigrette: In a medium bowl, whisk together the olive oil, vinegar, Dijon, honey, dried oregano and some salt and pepper to combine. For the salad: Set aside 2 tablespoons each of the feta and pistachios for serving, then add the remaining feta and pistachios to a large bowl. Add the spinach and watermelon, drizzle over the dressing and toss to coat. Transfer to a serving bowl and garnish with the reserved feta and pistachios. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 72773,"Takeout-style Air Fryer Egg Rolls One 1 1/4-pound green cabbage, finely shredded (about 8 cups) 4 medium carrots, cut into matchsticks Kosher salt 24 medium shrimp, peeled, deveined and halved lengthwise 2 tablespoons vegetable oil 2 cloves garlic, finely chopped 1/2 teaspoon minced ginger 8 ounces char siu, cut into 1/2-inch strips (1 cup; see Cook\u2019s Note) 2 tablespoons Shaoxing rice wine or cooking sherry 1 teaspoon oyster sauce 1 teaspoon soy sauce 1 teaspoon sugar 1/4 teaspoon ground white pepper 1 tablespoon cornstarch 16 egg roll wrappers Canola oil spray Sweet chili sauce or duck sauce, for serving Instructions: Fill a wok or Dutch oven with water and bring to a boil over high heat. Prepare a large bowl of ice water and set aside. Add the cabbage, carrots and 1 tablespoon salt to the boiling water and cook until the cabbage is a vibrant green, about 2 minutes. Using a spider or slotted spoon, transfer the cabbage and carrots to the ice bath to stop the cooking. Remove the cabbage and carrots, squeeze out as much water as possible, and transfer to another large bowl. Add the shrimp to the boiling water and cook until pink and curled, about 2 minutes. Transfer to the ice bath to cool completely, then drain, pat dry and set aside. Discard the water from the wok and dry thoroughly. Heat the vegetable oil in the wok or Dutch oven over medium-high heat until shimmering. Add the garlic and ginger and cook, stirring constantly, until fragrant and garlic starts to color, about 20 seconds. Add the char siu and cook, stirring often, until warmed through and starting to caramelize, about 2 minutes. Add the Shaoxing wine and cook, scraping any browned bits from the bottom of the wok, until mostly evaporated, about 1 minute. Stir in the oyster sauce, soy sauce, sugar, and white pepper until combined. Add the cabbage, carrots and 3/4 teaspoon salt and toss until combined. Drain in a large colander set over a large bowl and let cool for 10 minutes. Meanwhile, mix the cornstarch with 1 tablespoon cold water in a small bowl until smooth. Spray a rimmed baking sheet with canola oil spray; set both aside. Place an egg roll wrapper on a work surface with one corner facing you. Add a heaping 1/3 cup of the drained filling to the bottom half of the wrapper and arrange 3 shrimp across the top. Brush the 2 edges of the wrapper farthest away from you with the cornstarch slurry. Pick up the corner closest to you and wrap it over the filling. Bring the left and right corners in toward the filling and roll up, sealing the edges tightly. Transfer to the prepared baking sheet. Repeat with the remaining filling and wrappers while keeping the finished egg rolls and remaining wrappers covered with damp paper towels. Lightly spray the basket of a 6-quart air fryer with canola oil spray. Working in batches, add the egg rolls in a single layer, spacing them apart, and spray the tops with canola oil spray. Cook at 350 degrees F until the wrapper is golden brown and blistered with bubbles, about 10 minutes. Flip the egg rolls and spray the tops with canola oil spray. Cook until evenly golden brown and blistered all over, about 8 minutes. Transfer to a wire rack set inside a rimmed baking sheet and let cool slightly to avoid burning your mouth. Serve with sweet chili sauce or duck sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72774,"Cheese-Stuffed Dates with Prosciutto 1/4 cup (2 ounces) mascarpone cheese, at room temperature 1/4 cup (2 ounces) goat cheese, at room temperature 1/4 cup finely chopped fresh chives Kosher salt and freshly ground black pepper 16 (12 ounces) Medjool dates, pitted 8 thin slices prosciutto, halved lengthwise Instructions: Special equipment: 16 toothpicks or cocktail picks In a small bowl add the cheeses, chives and salt and pepper, to taste. Mix together until well combined. Gently pull the dates apart and spoon about 1/2 teaspoon of the cheese mixture inside. Close the dates around the filling. Wrap a piece of prosciutto around each date and secure with a toothpick. Arrange the stuffed dates on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72775,"Penne in Almond Sauce 1 pound penne pasta 2 cups (9 ounces) blanched, slivered almonds 2 1/2 cups low-sodium chicken stock 1/4 cup extra-virgin olive oil 3 cloves garlic, peeled and smashed 2 store-bought, rotisserie chicken breasts, skinned, boned and cut into 1/2-inch cubes (about 2 cups) 1 cup frozen petite peas 3/4 cup heavy cream 1 large lemon, zested Kosher salt and freshly ground black pepper 2 cups grated Parmesan 1/2 cup chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 1 cup of the pasta water. In a blender, combine the almonds, chicken stock, olive oil, and garlic. Blend until the mixture is smooth. Pour the mixture into a large skillet and turn the heat on to medium. Bring the mixture to a boil and cook, stirring constantly, until the mixture thickens, about 3 to 4 minutes. Add the chicken, peas, cream and lemon zest. Cook, stirring frequently until the chicken is heated through, about 4 minutes (mixture will be thick). Season with salt and pepper, to taste Put the cooked pasta into a serving bowl and add 1/2 cup of the Parmesan. Toss together until the pasta is coated. Add the chicken mixture, the remaining cheese and the basil. Toss the ingredients together, adding the reserved pasta water, as needed, to loosen the sauce. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]

" 72776,"Mustard Pepper Salmon with Red Wine Sauce 2 large or 4 small zucchini 4 (5-ounce) fillets fresh salmon 1 tablespoon freshly ground pepper 1 tablespoon mustard seeds 2 teaspoons fresh oregano leaves 2 teaspoons extra-virgin olive oil 1/2 cup red wine 4 to 6 large fresh basil leaves Instructions: Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside. Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven. Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce. ","[Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Chianti]" 72777,"Braised Chipotle Sweet Potatoes 1 teaspoon cumin seeds 1 tablespoon extra-virgin olive oil 2 large rainbow carrots, cut into 1-inch half-moons 1 large yellow onion, diced 2 large sweet potatoes (about 2 pounds), cut into 1-inch pieces Kosher salt 6 cups kale (about 1 pound), woody ends discarded, leaves and stems chopped Juice of 1 navel orange (about 1/3 cup) 1 tablespoon tomato paste 1 tablespoon dark brown sugar 1 chipotle pepper in adobo, seeded and chopped, plus 1 tablespoon adobo sauce, optional 1 1/2 cups vegetable broth 2 cups cooked brown rice, for serving, optional 2 radishes, cut into thin matchsticks 1/4 cup fresh cilantro, chopped Instructions: Arrange an oven rack in the lower third of the oven and preheat to 350 degrees F. Heat a large braiser or Dutch oven over medium heat. Add the cumin seeds and toast, stirring occasionally, until very fragrant, about 1 minute. Add the olive oil, carrots and onions and cook, stirring frequently, until the carrots soften and the onions start to become translucent, 3 to 4 minutes. Add the sweet potatoes and 1 teaspoon salt and toss together so that everything is coated with the oil and seeds. Cook until the sweet potatoes start to soften slightly on the edges, about 5 minutes. Stir in the kale and 1 teaspoon salt and let wilt slightly, another 2 minutes. While the kale is cooking, stir the orange juice, tomato paste, brown sugar and chipotle into the vegetable broth. Add the adobo sauce, if using. Pour the mixture into the pot. Stir and toss all the vegetables with the broth mixture and bring the mixture to a boil. Taste for seasoning and add more salt if desired.
Cover with a lid and bake 30 minutes. Remove the lid, stir and bake, uncovered, until the potatoes are very tender and saucy, about 30 minutes more. Serve on a bed of brown rice if desired, topped with radish and cilantro. ","[Syrah, Tempranillo, Garnacha, Barbera]" 72778,"Onion-Ringed Fried Chicken 2 large eggs 2 tablespoons paprika 1 1/2 teaspoons cayenne pepper Kosher salt 3 cups milk 1 cup torn fresh parsley 1/2 cup torn fresh sage 1 head garlic, cut in half crosswise, cloves separated 2 medium onions 4 skin-on, bone-in chicken breasts (about 8 ounces each) 3 cups all-purpose flour Freshly ground black pepper Vegetable oil, for frying Instructions: Whisk the eggs, 1 tablespoon paprika, 1 teaspoon cayenne and 4 teaspoons salt in a large glass bowl. Add the milk, parsley, sage and garlic. Slice the onions into 1/8-inch-thick rings with a mandoline or knife. Separate the rings and add to the milk mixture. Add the chicken, turning to distribute the ingredients. Cover and refrigerate for 4 to 8 hours. In a shallow baking dish, mix the flour, the remaining 1 tablespoon paprika and 1/2 teaspoon cayenne, 2 teaspoons salt and 1 teaspoon black pepper. Place a rack on a baking sheet. Lift each piece of chicken from the milk mixture, roll in the flour mixture and place on the rack. Once all the pieces are floured, re-dip in the milk mixture and press some of the onions and herbs onto the chicken. Then, pressing the onions onto the chicken to hold them in place, roll the chicken in the flour again, pressing firmly so the onions become part of the breading. (You can re-dip a third time to add more onion, if you like.) Set the onion-coated chicken pieces on the rack. Heat about 3/4 inch of vegetable oil in a deep-fryer or large deep skillet over medium-high heat until a deep-fry thermometer registers 375 degrees. Add the chicken and fry, adjusting the heat as needed, until golden brown on one side, 8 to 10 minutes. Turn with tongs and cook until the chicken is golden all over and a thermometer inserted into the thickest part registers 160 degrees, about 8 more minutes. Drain on a paper-towel-lined plate. Season with salt. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 72779,"Caruru 2 tablespoons olive oil 2 pounds small okra pods, topped, tailed, and cut into small pieces Salt and freshly ground black pepper 3 tablespoons ground dried shrimp
1 pound jumbo shrimp, peeled and deveined 1/3 cup roasted peanuts 2 tablespoons dende oil 1 medium onion, very finely chopped 2 cloves garlic, minced 1 teaspoon red cl flakes 3/4 cup water 1 bunch cilantro, leaves only, finely chopped Dash of tabasco Cooked white rice, for serving 12 cooked jumbo shrimp, for garnish 1 red bell pepper, stemmed, seeded, and cut into fine julienne for garnish Whole sprigs of cilantro, for garnish Wedges of lemon, for serving Instructions: In a medium heavy skillet, heat the olive oil over high heat. Add the okra and toss constantly until seared and golden, about 2 minutes. Remove from the heat, season to taste with salt and pepper and set aside. In the bowl of a food processor, combine the ground dried shrimp with the fresh shrimp and peanuts. Pulse, scraping down the sides of the bowl as necessary, until the mixture forms a chunky paste. In a large, heavy skillet heat the Dende oil over medium heat. Add the onion, garlic and cl flakes and cook, stirring frequently, for 2 to 3 minutes, until golden. Add the shrimp paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper and stir to mix. Pour in the water and bring to a simmer. Reduce the heat to low and simmer the Caruru gently for 30 minutes, stirring occasionally. The mixture will be quite thick. Stir in the reserved okra, cilantro and tabasco and cook for 2 minutes more, until the okra is heated through. Serve over white rice, garnished with the cooked jumbo shrimp, red pepper julienne, cilantro sprigs and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72780,"Apple Financier Tart 3 tablespoons (43 grams) unsalted butter 1/2 cup (60 grams) slivered almonds 1/4 cup plus 3 tablespoons (50 grams) confectioners' sugar 1/4 cup plus 2 tablespoons (54 grams) all-purpose flour 2 tablespoons (15 grams) cornstarch Pinch of salt 4 large egg whites 2 tablespoons (42 grams) honey 1/4 cup (58 grams) heavy cream 1 vanilla bean, split 10 tablespoons (1 1/4 stick) (142 grams) unsalted butter, cut into 3 medium (510 grams) Golden Delicious apples, peeled, cored, and cut into 1/2 cup (168 grams) honey 1/4 cup (60 grams) Calvados or apple jack One 9 1/2-inch tart shell made from Sweet Tart Dough, unbaked Glaze 1/4 cup (84 grams) honey Instructions: Make the financier batter: Preheat the oven to 350 degrees Fahrenheit. Melt the butter in a small skillet over medium heat. Reduce the heat to medium-low and cook the butter until it begins to brown and has a nutty fragrance, about three minutes. Set aside to cool. Put the slivered almonds in a food processor and process until finely ground, about 45 seconds. Transfer the ground almonds to a medium bowl. Sift the confectioners' sugar over the almonds. Add the flour, cornstarch, and salt and gently whist to combine. Combine the egg whites, honey, cooled browned butter, and cream in another medium bowl. Scrape the seeds from the vanilla bean (reserve the pod for another use) into the bowl and whisk to combine. Add the dry ingredients and whisk just until combined. Set aside.
Make the apple filling: Melt the butter in a large skillet over medium heat and cook until it is golden brown and fragment, about five minutes. Add to the diced apples and honey and cook, stirring occasionally, for two minutes or until the apples are slightly softened. Add the Calvados to the skillet, carefully light it with a match, and cook until the flame dies. Drain the apples in a strainer set over a bowl, reserving 1/4 cup of the liquid. Stir the reserved liquid back into the diced apples. Pour the apple mixture into the tart shell and spread it into an even layer. Scrape the financier batter over the apples, covering them completely. Bake the tart for 40 to 50 minutes, until the top is golden brown and toothpick inserted into the center comes out clean. Place the tart on a wire rack.
Glaze the tart: Put the honey in a heatproof glass measure and microwave on high for 10 to 15 seconds, until hot. (Or, heat in a small saucepan.) Brush the honey over the top of the hot tart. Cool the tart completely before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72781,"Bulgur-Stuffed Summer Vegetables 1 cup bulgur wheat 1 1/4 cups chicken broth 2 bell peppers (1 red, 1 yellow) 2 zucchini and/or yellow summer squash 2 tomatoes 2 tablespoons extra-virgin olive oil 1 small onion, chopped 1/4 pound crimini mushrooms, chopped 3 cloves garlic, minced Kosher salt and freshly ground black pepper 2 teaspoons chopped fresh tarragon 1/4 cup grated Parmesan cheese Instructions: Preheat the oven to 350 degrees F. Place the bulgur in a heatproof bowl. In a sauce pan, bring the chicken broth and 1 1/2 cups water to a boil. When the liquid has come to a boil, pour over the bulgur. Let sit until the bulgur absorbs the liquid, about 20 minutes. Meanwhile, prep the vegetables: Cut off the top third of the bell peppers. Remove the seeds and ribs leaving a 'cup' for the stuffing. Dice the flesh from the top 1/3 and reserve. Cut a 1/3 of the zucchini lengthwise to reveal the seeds. Scoop out the seeds to create a boat. Dice the remaining 1/3 pieces. Slice the tomatoes in half and scoop out the seeds to create a cup. In a large saute pan, heat the oil over medium heat. Add the chopped onion and sweat until translucent. Add the reserved chopped peppers, squash, mushrooms, and garlic to the pan. Season the vegetables with salt and pepper. Cook until the vegetables are tender, about 10 minutes. Drain the cooked vegetables, if necessary, and add to the cooked bulgur. Sprinkle salt and pepper on the inside of the vegetable 'cups.' Stuff the vegetables with the bulgur mixture, place in a shallow baking dish, cover with foil, and bake for 45 minutes. Uncover and sprinkle with grated Parmesan cheese, then bake for an additional 10 minutes, or until the cheese is brown and melted. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72782,"Mojo Beef Kabobs 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick 1 teaspoon coarse grind black pepper 1 large lime, cut into 8 wedges 1 small red onion, cut into 8 thin wedges 1 container grape or cherry tomatoes (about 10 ounces) 1/4 cup fresh orange juice 1/4 cup fresh lime juice 3 tablespoons finely chopped fresh oregano 3 tablespoons olive oil 2 tablespoons finely chopped fresh parsley 1 teaspoon ground cumin 1 teaspoon minced garlic 3/4 teaspoon salt Instructions: 1)Whisk Mojo Sauce ingredients in small bowl. Set aside. 2)Cut beef steak into 1-1/4 inch pieces; season with pepper. 3)Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers. 4)Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145F) to medium (160F) doneness, turning once. 5)Serve kabobs drizzled with sauce. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72783,"Tuile Biscuit 2 ounces flour 2 ounces powdered sugar 1 egg white 2 fluid ounces melted butter Instructions: Preheat oven to 350 degrees F. Into a large bowl, sift together the flour and sugar. In a small bowl, mix the egg whites and butter together. Slowly add to dry ingredients. Mix so all lumps are removed. Using a silicone mat, lay out a stencil (whatever shape you desire), and spread batter with a pallet knife so the batter is the same thickness as the stencil. Place in the freezer for 3 to 4 minutes and remove. Run a knife around the inside edge of the stencil, making sure not to alter the shape of the biscuit. Bake on a sheet pan for 4 to 6 minutes until lightly brown around the edges. Remove from the sheet pan with a metal spatula, as biscuit will continue to bake on hot pan. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]" 72784,"Outta Sight Sweet Potato Turnovers 2 pounds sweet potatoes, whole and unpeeled 1/4 cup granulated sugar 1/4 cup brown sugar 1 lemon, zested 2/3 cup whole blanched almonds, ground in food processor 1 teaspoon ground cinnamon 1/2 teaspoon anise extract 1 tablespoon honey 4 sheets frozen puff pastry, thawed 1 egg, beaten Powdered sugar, for dusting Instructions: Preheat the oven to 400 degrees F. Put the potatoes in a medium pot and cover with water. Bring water to a boil over medium heat and cook until soft, approximately 20 minutes. Use a fork to pierce the potato to see if it is tender. Drain the potatoes and let to cool. When the potatoes are cool enough to handle, peel off the skin. Cut the potatoes into large chunks and add to a mixing bowl. Mash with a potato masher or fork. Add the sugars and mix thoroughly. Stir in the lemon zest, ground almonds, cinnamon, anise extract and honey. Roll out 1 of the pastry sheets on a floured cutting board. Using a 3 to 3 1/2-inch biscuit cutter, cut out as many circles of the dough as possible. Put a dollop of sweet potato filling on each circle, then fold the circles in half to form a half moon. Press the edges together with a fork to seal and arrange on sheet tray lined with parchment. Repeat with the remaining pastry sheets and filling. Brush the top of each turnover with beaten egg. Bake until golden brown, approximately 15 minutes. Remove and allow to cool for 5 minutes. Arrange on a serving platter, dust with powdered sugar and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72785,"Sour Cream Cheesecake 3 tablespoons unsalted butter, softened 3 tablespoons sugar 1 large egg yolk 1 cup all-purpose flour (spoon flour into dry-measure cup and level off) 1/2 teaspoon baking powder 1/8 teaspoon salt 1 pound cream cheese 1 cup sugar 1 (16 ounce) container sour cream 3 large eggs 2 teaspoons vanilla extract Instructions: Position a rack in the middle of the oven and preheat to 350 degrees F. Butter the bottom of the springform pan and line with parchment or waxed paper. Set aside.
To make the base: Beat together the butter and sugar by hand until light and fluffy. Beat in the yolk until smooth. Combine the flour, baking powder, and salt. With a rubber spatula, gently fold into the butter mixture. The mixture will be crumbly.
Place the dough in the pan and use your hands to pat it down evenly and firmly over the bottom. Bake for about 25 minutes, until the crust is golden and baked through. Transfer to a rack and reduce the oven temperature to 325 degrees F.
To make the batter: In the bowl of a heavy-duty mixer fitted with the paddle attachment, beat the cream cheese on the lowest speed just until smooth, no more than 30 seconds. Stop the mixer and scrape down the bowl and beater. Add the sugar in a stream, mixing for no more than 30 seconds. Stop and scrape again. Add 1 cup of sour cream and mix only until it is absorbed, no more than 30 seconds. Repeat with the remaining sour cream. Add the eggs 1 at a time, mixing only until each is absorbed; stop and scrape after each addition. Beat in the vanilla extract.
Wrap heavy-duty aluminum foil around the bottom of the springform pan so it comes at least 1 inch up the sides. Pour the batter into the pan. Place the pan in a jellyroll pan or roasting pan and pour warm water into the pan to a depth of 1/2-inch.
Bake the cheesecake for about 55 minutes, or until it is lightly colored and firm except for the very center. Remove from the oven and lift the cheesecake out of the hot water. Remove the foil and let cool completely on a rack. Wrap the cheesecake and chill overnight.
To unmold the cheesecake, run a knife or thin spatula around the inside of the pan pressing the knife against the pan, not the cake. Unbuckle the pan side and lift off. Leave the cake on the base, or run a spatula under the cake base and slide the cake onto a platter.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72786,"Sunny's Nunya Business Chicken Fried Rice Casserole Nonstick cooking spray, for spraying the baking dish 1/2 cup drained canned bean sprouts, patted dry
4 large eggs
2 cloves garlic, grated on a rasp
Two 10.6-ounce packages prepared microwavable rice, such as Veetee One 8.5-ounce can peas and carrots, drained
1/4 cup soy sauce
1/2 rotisserie chicken (truly, halved right down the middle), meat pulled off the bones and shredded, then chopped
1/4 cup French-fried onions, crumbled 2 scallions, white and green parts, finely chopped Sriracha, to taste
Instructions: For the eggs: Preheat the oven to 375 degrees F. Spray the bottom and sides of an 8-inch square baking dish with cooking spray. In a medium bowl, whisk the bean sprouts, eggs and garlic. For the rice: In a large bowl, combine the rice, peas and carrots, soy sauce and chicken. Add the egg mixture and toss to coat. Gently pat into the prepared dish. Cover with aluminum foil. Bake, removing the foil about 10 minutes into baking, until the eggs have set and the casserole is golden brown, 20 to 25 minutes. For the topping: Serve topped with the fried onions, scallions and a squirt of sriracha to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72787,"Candy Cane Cookies 1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 stick unsalted butter, room temperature 3/4 cup sugar 1 large egg 2 teaspoons fresh-squeezed lemon juice 3 drops red food coloring 3 drops green food coloring Instructions: Preheat oven to 375 degrees F. In a large bowl sift flour, baking powder, baking soda and salt together. Set aside. Cream butter and sugar together until light and fluffy, add egg and lemon juice and continue to mix. Add dry mixture incrementally to wet mixture until fully incorporated. Divide dough into 2 separate bowls; add 3 drops red food coloring to 1 bowl and 3 drops green food coloring to the other. Stir until colors are prevalent throughout. Roll out both doughs on flour-dusted parchment paper to about 1/6-inch thick. Trim edges with a butter knife or pizza cutter to make a solid rectangle. Cut each color dough into 10 even strips, twist and wrap green dough with red dough and form candy cane shapes. Place twisted dough on a parchment-lined cookie sheet 1/2 inch apart (they will spread) and bake for about 6 to 8 minutes or until the edges start to turn golden brown. Remove, cool and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72788,"Rainbow Cottage Pie 1 tablespoon olive oil 1 large white onion
Sea salt
2 celery stalks
1 large carrot
2 cloves garlic 2 pounds organic ground beef (75/15)
1 tablespoon tomato paste
6 ounces red wine
1 cup beef stock
3 sprigs thyme, leaves stripped
2 bay leaves
Ground black pepper
2 pounds purple potatoes
4 tablespoons unsalted butter, at room temperature
1/2 cup milk
5 cups mixed color cherry tomatoes
4 cups baby spinach
4 cups shredded orange Cheddar Instructions: Preheat the oven to 375 degrees F. Heat the oil in a large heavy pan over medium heat. Finely chop the onion, add to the pan and season with salt. Do the same with the celery and carrot and cook with the onion until they're softened, 8 to 10 minutes, stirring often to ensure it doesn't stick. Once the veggies have softened slightly and the onion has turned translucent, grate in the garlic. Stir for a minute until fragrant and then add in the beef. Using a wooden spoon, breakdown the beef so it's in small pieces and continue to stir until all the meat has browned, about 10 minutes. At this point, stir in the tomato paste and then the red wine, stirring until all absorbed. Top with the beef stock and bring to a boil. Turn down the heat to a simmer, add in the thyme, bay leaves and season with a good pinch of salt and pepper. Leave to cook until you have a rich thick sticky sauce and most of the liquid has gone, 15 to 20 minutes. Remove from the heat. Peel and dice the potatoes. Add to a large pot of salted boiling water and boil until fork tender, about 25 minutes. Drain completely. Mash the potatoes with a potato masher, leaving a bit of purple chunks for texture. Add in the butter and the milk to loosen and season with salt and pepper. Now all your elements are ready for building your rainbow cottage pie. Spoon a thick layer of the beef in a 9- by 13-inch glass baking dish, pressing down to pack it in. Cut the cherry tomatoes in half across the equator and lay them cut-side down over the beef, making sure there are no gaps. Completely cover the tomatoes with the spinach, pushing down gently to flatten and tucking into the corners. Sprinkle the cheese on top of the spinach (this will go gorgeously gooey in the oven). Spoon the mashed potatoes on top in 4 equal dots and then smooth over to cover the whole of the top, making sure no spinach is on show. Use the back of a spoon to add a bit of texture (like frosting a cake) to the mash so it crisps in the oven. Bake until crisp and bubbling and the tomatoes are juicy, 30 to 35 minutes. Leave to sit for 10 minutes - if you can - before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 72789,"Sparkly Strawberry Churros 2 quarts neutral oil 2/3 cup (147 grams) granulated sugar
One 1-ounce/28-gram bag freeze-dried sliced strawberries
1 vanilla bean, split and seeded (bean reserved)
3 tablespoons fine hot pink sanding sugar
2 tablespoons (29 grams) unsalted butter, at room temperature
2 tablespoons (30 grams) unrefined coconut oil, at room temperature
1/2 teaspoon kosher salt
1 cup (142 grams) all-purpose flour
1 large egg, at room temperature
Instructions: Heat the oil in a medium saucepan over medium heat to 365 degrees F. Set a wire rack over a baking sheet and set aside. In the bowl of a food processor fitted with a blade attachment, add the sugar, strawberries and scraped vanilla seeds. Process until the strawberries are ground into a fine powder. Remove 1/4 cup of the strawberry sugar and pour the remaining on a plate. Add the pink sanding sugar to the mixture on the plate. Stir to combine and set aside. In a medium saucepan over medium-high heat, add the butter, coconut oil, vanilla bean pod, salt, reserved strawberry sugar and 1 cup water. Stir to combine. Bring to a boil, about 5 minutes. Remove the vanilla bean and discard. Add the flour all at once. Using a wooden spoon, stir the flour into the water until fully incorporated and a sticky dough ball forms. Reduce the heat to low and continue to stir to toast the flour and cook off any residual moisture, 1 to 2 minutes. Transfer the dough to a mixing bowl and stir to release some steam. Allow to cool for 3 to 5 minutes. Using a hand mixer, beat in the egg on medium speed until thoroughly combined. Add the dough to a pastry bag fitted with a large closed-star tip. Pipe 3 to 4 inches of the dough into the hot oil, cutting the dough with kitchen shears. Repeat to fry 3 churros at a time, turning occasionally, until crispy and deep golden brown, 3 to 4 minutes. Using a spider or slotted spoon, remove the churros to the wire rack to drain of excess oil. Cool slightly, 1 to 2 minutes, then roll the hot churros in the strawberry sugar to coat. Continue frying the churros with the remaining batter and coating in the strawberry sugar. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72790,"Cuban-Style Pork Burgers 8 ounces smoked Spanish-style chorizo links, casings removed 1 pound 96% lean ground pork 1/3 cup plain breadcrumbs, dried 1 large egg, beaten 1 small yellow onion, minced 1/3 cup green bell pepper, minced 1 garlic clove, minced 1/4 teaspoon kosher salt 6 hamburger buns, split 6 tablespoons Thousand Island dressing 2 cups shoestring potatoes (potato sticks) 4 green lettuce leaves Instructions: Finely chop chorizo in a food processor or with a large knife. Gently mix together ground pork, chopped chorizo, breadcrumbs, egg, onion, green pepper, garlic and salt. Shape into 6 patties about 3/4-inch thick. Refrigerate for 10 to 15 minutes. Prepare a grill for direct cooking over medium-high heat, about 450 degrees F. Grill burgers, with the lid closed, for 5 minutes. Turn and finish cooking for 4 to 5 minutes more, until cooked through or until the internal temperature reads 160 degrees F on a digital meat thermometer. Remove from grill. Toast buns on the grill, about 1 minute per side. Build burgers on buns with 1 1/2 tablespoons dressing, 1/3 cup shoestring potatoes and one lettuce leaf. Serve immediately. ","[Rioja, Tempranillo, Garnacha, Pinotage]" 72791,"Egg-in-the-Hole 1 slice sourdough, potato, or wheat bread 1 to 2 tablespoons unsalted butter 1 large egg Kosher salt and freshly ground black pepper Pinch paprika, optional Instructions: Cut a 2-inch round from the center of the bread, reserving the round. Melt a nut size bit of butter in a small nonstick skillet over medium heat. Place the slice of bread and the round in skillet and toast lightly, about 1 minute. Crack the egg into the hole and season with salt and pepper, and cook until golden brown, about 2 minutes. Add the remaining butter as needed to brown and crisp the toast. Flip the egg and round, season with salt and pepper. Cook another 2 minutes for a runny yolk, or slightly longer for a set egg. Transfer the egg-in-the-hole to a plate and sprinkle with paprika, if desired. Serve and use the toasted round for dipping into the yolk. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72792,"Coronation Chicken 3 boneless, skinless chicken breasts (1 1/2 to 1 3/4 pounds) Kosher salt 1 tablespoon black peppercorns 2 bay leaves 1 tablespoon extra-virgin olive oil 1/2 medium white onion, diced 1 tablespoon tomato paste 1 tablespoon curry powder 1/4 cup red wine 2 tablespoons mango chutney Juice of 1/2 lemon (about 1 tablespoon) 1/2 cup mayonnaise 1/4 cup sour cream 1/4 cup chopped dried apricots (about the size of a raisin) 1/4 cup toasted sliced almonds 1/4 cup cilantro leaves, chopped Instructions: Begin by poaching the chicken. Season the chicken generously on both sides with salt, then place in a single layer in a large pot. Add the peppercorns and 1 of the bay leaves. Pour cool water over the chicken until it is covered by about 1 inch. Bring to a boil, then reduce to a simmer. Cover and cook until the chicken reaches an internal temperature of 165 degrees F on an instant-read thermometer, 8 to 10 minutes. Remove the chicken from the poaching liquid and place on a plate to cool. Shred the chicken, by hand, into large pieces and set aside in a medium bowl. Cool the poaching liquid completely, then refrigerate in an airtight container and reserve for another use (see Cook\u2019s Note). For the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and saut, stirring occasionally, until softened and translucent, about 5 minutes. Add the tomato paste and cook, stirring, until slightly darker in color, about 1 minute. Add the curry powder and cook, stirring, until fragrant, about 30 seconds. Pour in the red wine, 1/4 cup water, mango chutney, lemon juice and remaining bay leaf and cook until slightly reduced, about 5 minutes. Remove from the heat and allow to cool. Remove bay leaf. Combine the mayonnaise and sour cream in a medium bowl using a rubber spatulate. Add the cooled curry mixture\u202fand 1/2 teaspoon salt and stir to combine. To finish the salad, mix the shredded chicken with the dried apricots and sliced almonds. Pour the sauce over the chicken mixture and gently coat the chicken with the sauce using a rubber spatula. Finish the salad by gently mixing in the cilantro. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72793,"Coq au Vin 1/2 pound slab bacon, cut into 1/2 inch rectangles 1 (3 1/2 to 4pound) chicken, cut into 8 serving pieces Salt and freshly ground black pepper 1 onion, diced 4 shallots, finely chopped 1/2 pound mushrooms, quartered 1/4 cup Cognac or brandy 2 cups full-bodied red wine, such as Cabernet Sauvignon 1 cup beef stock 1 teaspoon glace de viande Bouquet garni 6 sprigs parsley, chopped for garnish Instructions: Heat a large casserole or skillet over medium high heat. Add bacon and cook until light brown and enough bacon fat has rendered to brown the chicken pieces. Season chicken with salt and pepper, add to skillet and brown on both sides, 3 to 4 minutes per side. Stir in onion, shallots and mushrooms, and saute, stirring occasionally, until vegetables, chicken, and bacon are all well browned, about 5 minutes. Add Cognac and ignite. When flames have died, add wine and cook over high heat until the wine is reduced by half, about 5 minutes. Stir in beef stock, glace de viande and bouquet garni. Stir well and season with salt and pepper. Reduce heat to medium low, cover and simmer until chicken is tender, 15 to 20 minutes, skimming surface to remove fat. Transfer chicken to a serving dish or individual plates and pour the sauce over the top. Sprinkle with parsley and serve with a rice pilaf and warm French bread. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 72794,"French Onion Dip-Stuffed Mushrooms 1 tablespoon olive oil 1 large red onion, cut into thin rounds, then quartered (about 2 cups) 1 clove garlic, finely chopped Salt and freshly ground black pepper 1/4 cup reduced-fat sour cream or nonfat yogurt 1/2 teaspoon gluten-free reduced-sodium soy sauce 10 large white mushrooms (about 1 pound total), stems removed 1/2 cup crushed unsweetened rice cereal Instructions: Line a baking sheet with parchment paper and preheat the oven to 400 degrees F. Heat a large skillet over medium-high heat. Add the olive oil, onion slices, garlic, 1/4 teaspoon salt and 1/8 teaspoon pepper and cook, stirring occasionally, until the onions are softened, about 10 minutes. Reduce the heat to medium-low and cook until golden, about 10 minutes more.
Using a blender, puree together 1/4 cup of the caramelized onions, sour cream, soy sauce and, if necessary, 1 tablespoon water for a dip consistency. Transfer to a bowl. Stir in 1/4 cup of the caramelized onions and season with salt and pepper.
Meanwhile, arrange the mushroom caps on the lined baking sheet, stem-sides down, and bake, 10 minutes. Flip the mushroom caps over, draining any liquid, and mound the dip into each one. Sprinkle evenly with the cereal crumbs and bake until the mushrooms are tender and the tops are golden, about 20 minutes. Top with the remaining caramelized onions and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72795,"Lollipops Scant 5 cups sugar (1 kilo) 3 tablespoons vinegar (40 grams) 1 cup plus 2 tablespoons water (250 grams) Essential oils ? assorted flavors Food color paste ? assorted colors Lollipop stick Instructions: Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside. Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook's Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract. Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually. ","[Riesling, Moscato, Vinho Verde, Cava]" 72796,"Linzer Cookies 1 1/2 cups whole almonds 1 cup pecans 1 1/2 cups granulated sugar 5 cups all-purpose flour, plus more for dusting 2 teaspoons ground cinnamon 1/2 teaspoon ground cardamom 1 teaspoon salt 5 sticks unsalted butter, at room temperature 1 tablespoon vanilla extract 6 large egg yolks Grated zest of 1 lemon Grated zest of 1 orange 1/4 cup confectioners' sugar 1 cup seedless raspberry preserves Instructions: Position racks in the lower and upper third of the oven and preheat to 350 degrees. Place the almonds and pecans on a baking sheet; toast on the upper oven rack until lightly browned and fragrant, about 8 minutes. Let cool, then pulse in a food processor with 1/4 cup granulated sugar until finely ground. (Don't overprocess or the mixture will turn into a paste.) Turn off the oven. Whisk the flour, cinnamon, cardamom and salt in a medium bowl. Set aside. Using a mixer, beat the butter and the remaining 1 1/4 cups granulated sugar in a large bowl until light and fluffy. Beat in the vanilla extract, egg yolks, and the lemon and orange zest; add the ground nuts. Add the flour mixture, mixing just until incorporated (do not over mix). Divide the dough into 2 pieces; place 1 piece between 2 lightly floured sheets of parchment paper and roll into a 14-inch square, about 1/4-inch thick. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour. Preheat the oven to 350 degrees. Cut the dough into hearts with a 2 1/4- to 2 1/2-inch heart-shaped cookie cutter. Using a smaller heart-shaped cutter (about 1 1/2 inches), cut out the centers from half of the cookies (you can reroll the centers and scraps). Place the cookies, about 1 inch apart, on baking sheets and bake 2 sheets at a time until the edges are golden, 12 to 15 minutes, rotating the sheets halfway through. Cool on wire racks. Sift confectioners' sugar over the cookies. Spread 1 teaspoon raspberry preserves evenly over each whole heart cookie, leaving a slight border around the edge; top with the cut-out heart cookies. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72797,"Trucker Special Sandwich with Roasted Tri-Tip 1 1/2 to 2 1/2 pounds tri-tip steak 1 carrot, sliced
1 stalk celery, sliced
1 onion, diced
Pinch oregano
Minced garlic
Salt and pepper 2 tablespoons butter
4 slices sourdough bread
4 slices Swiss cheese
2 slices green cl
6 slices cooked bacon Instructions: For the roasted tri-tip: Preheat the oven to 350 degrees F.
Place the tri-tip in a roasting pan and cover with the carrots, celery, onions, oregano and some garlic. Sprinkle with salt and pepper. Add 1/2 cup water to the pan and cover.
Bake for 1 1/2 hours (reduce the time for rarer meat). Uncover and brown for about 30 minutes more. Let rest for about 15 minutes before slicing. (The stock may be saved for soups and brown gravies.) For the trucker special sandwich: Spread the butter on one side of each slice of bread. Place two bread slices, butter-side down, in a skillet over medium heat. Place one slice of cheese on each bread slice in the skillet. Place the meat on top of the cheese, and place the green chiles and bacon on top of the meat. Top with the other two slices of bread, butter-side up. Cook until golden brown on both sides. Remove the sandwiches from the skillet and cut in half. ","[Cabernet Sauvignon, Zinfandel, Malbec, Tempranillo]" 72798,"Mango Dos Leches 6 eggs, at room temperature 1 cup sugar 1/8 teaspoon salt 1 cup all-purpose flour 1 can sweetened condensed milk 2 cups whole milk, scalded 12 ounces mango puree 1 teaspoon almond extract 1 teaspoon vanilla extract 1 mango, diced Dark rum Brown sugar Instructions: Preheat oven to 350 degrees F. Whip the eggs, sugar, and salt until tripled in volume. Fold in the flour. Pour the mixture into a parchment lined 9 by 11-inch baking pan and bake for 25 to 30 minutes. Set aside to cool. Remove the parchment paper and return the cake to the pan. With a fork, poke holes all over the top of the cake. Combine the condensed milk with the scalded milk, mango puree, almond and vanilla extracts, and pour over the cake. Allow the cake to soak in the liquid for 2 hours. Serve with diced mango marinated in dark rum and brown sugar. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 72799,"Perfect Vinaigrette 1 part prepared mustard Salt Freshly ground black pepper 1/2 part honey 1 part vinegar 4 parts oil Instructions: Whisk together mustard, salt, pepper, honey, and vinegar. Slowly drizzle in the oil. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72800,"Zucchini e Patate 4 potatoes, quartered 3 tablespoons extra-virgin olive oil 1/2 teaspoon crushed chili flakes 3 green peppers, sliced Sea salt 2 tablespoons brown sugar Freshly cracked black pepper 3 onions, sliced into 1/2-inch rounds 2 cans San Marzano tomatoes, hand crushed 3 zucchinis, sliced Crusty bread, for serving Instructions: Boil the potatoes in a pot of salted water until fork tender, about 15 minutes. Drain and set aside.
Heat a soup pot over medium heat. Add the olive oil, chili flakes, onions, green peppers and some sea salt. Saute for 10 minutes, and then add the brown sugar, some black pepper and the tomatoes. Let simmer for 20 minutes. Add the cooked potatoes and the zucchinis and cook until tender, 10 to 15 minutes.
Ladle the stew into a big bowl and serve with crusty bread. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 72801,"Grilled Ribeye Steak Salad with Poblano Vinaigrette 1 cup ketchup 1/4 cup horseradish 1 tablespoon honey 1 tablespoon Dijon mustard 1 tablespoon maple syrup 1 teaspoon Worcestershire sauce 2 tablespoons ancho cl powder Salt and freshly ground white pepper 4 rib eye steaks (6 ounces each) 1 cup Mesa Steak sauce Salt and freshly ground pepper 1 Vidalia onion, peeled and sliced into 1/2-inch thick slices 6 plum tomatoes, sliced in half Olive oil 1 1/2 pounds baby spinach, washed 3 tablespoons balsamic vinegar 3 tablespoons olive oil 1/2 pound Maytag blue cheese, crumbled 2 poblano peppers, roasted, peeled and seeded 1/4 cup chopped red onion 3 tablespoons fresh lime juice 3/4 cup olive oil 1/2 cup spinach leaves 1 teaspoon honey Salt and freshly ground pepper Instructions: Mix together in a small bowl until combined. Season with salt and pepper to taste. Place steaks in a shallow baking dish and cover with the steak sauce, let marinate for 2 hours, turning once. Preheat grill. Remove steaks from marinade and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side for medium-rare doneness. Remove and let rest. Brush onion slices and tomatoes with olive oil and season with salt and pepper to taste. Grill on both sides until just cooked through. Place spinach in a large bowl and toss with balsamic vinegar, olive oil and salt and pepper to taste. Divide the spinach among 4 large salad dishes or platters. Slice each steak into 1/2-inch thick slices and fan on top of the spinach. Garnish with grilled tomatoes, blue cheese and onions and drizzle with Poblano Vinaigrette. Combine poblanos, onion and lime juice in a blender and blend until smooth. While the blender is running, add the oil slowly until emulsified. Add the spinach and blend until smooth. Add the honey and season to taste with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 72802,"Autumn Gold Squash Soup 1 medium to large butternut squash (about 2 cups cooked pulp) 1 large Spanish onion, chopped (about 3 cups) 2 tablespoons vegetable oil 1/4 teaspoon nutmeg 1/4 teaspoon cinnamon 1/4 teaspoon dried thyme 2 bay leaves 1 medium carrot, diced 2 celery stalks, chopped 1 1/2 cups water 11/2 cups tomato juice 1 cup apple juice 1 cup orange juice Salt and ground black pepper Instructions: Bake or boil the squash. To bake, halve the squash and scoop out the seeds. Place the squash halves cut side down on an oiled baking sheet and cover loosely with aluminum foil. Bake at 350 degrees until tender, about one hour. Scoop out the pulp and discard the skin. To boil, peel the squash, halve it, and scoop out the seeds. Cut it into chunks and place them in a saucepan with water to cover. Bring the water to a boil and cook until the squash is tender, about 15 minutes. Drain and reserve the liquid. Meanwhile, saute the chopped onion in the oil with the nutmeg, cinnamon, thyme, and bay leaves until the onion is translucent. Add the diced carrot and celery and the water (if you boiled the squash, use the reserved liquid). Cover and simmer until the carrots are Tender. Remove the bay leaves. In a blender or food processor, puree the cooked squash, the onioncarrot mixture, and the juices in batches. Gently reheat the soup. Add salt and pepper to taste. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 72803,"Creamy Potato and Roasted Red Pepper Dip 2 russet potatoes russet potatoes (about 1 pound), scrubbed Kosher salt 6 medium cloves garlic cloves garlic 3/4 cup whole blanched almonds 1/2 cup plus 2 tablespoons extra-virgin olive oil extra-virgin olive oil, plus more for drizzling 2 whole jarred roasted red peppers, rinsed and patted dry 1/2 cup fresh flat-leaf parsley leaves 1/4 teaspoon crushed red pepper flakes 1/4 cup fresh lemon juice 3 tablespoons white wine vinegar white wine vinegar Baked pita chips and/or warm fresh pita bread wedges, for serving Instructions: Put the potatoes and 1 tablespoon salt in a medium saucepan and cover with cold water by 2 inches. Bring to a boil over high heat. Lower the heat and simmer until the potatoes are very tender, 25 to 30 minutes. Once the water is at a simmer, add the garlic cloves to the water and cook until just tender, 2 to 3 minutes. Use a slotted spoon to remove the garlic from the water. Cool the garlic slightly and then coarsely chop it. Add the garlic to a food processor along with the almonds and 1/2 cup of oil. Process until the mixture becomes a thick paste. Transfer the paste to a large bowl and reserve. Rinse out the food processor and add the roasted red peppers, parsley, pepper flakes, 2 tablespoons of the oil and 1/4 teaspoon salt. Process until the mixture is a mostly smooth with some small chunks. Reserve. When the potatoes are tender, drain them well then cool slightly. Use a clean dishtowel to rub off the skins. Discard the skins and coarsely chop the potatoes. Run the potatoes through a food mill or ricer and add them to the bowl with the reserved almond mixture. Add 2 teaspoons salt and gently stir the potatoes and almond mixture together until just combined. Stir in the lemon juice, vinegar and 1/2 cup water. Taste for seasoning and add more salt if needed. Spoon the potato mixture into a shallow baking dish and make a large well in the middle. Fill it with the reserved red pepper sauce and lightly drizzle everything with olive oil. Serve warm or at room temperature with pita chips and/or warm pita bread wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 72804,"Pizza Pasta 2 eggs Freshly grated Parmigiano Reggiano cheese 2/3 pound leftover spaghetti with sauce Salt 3 tablespoons extra virgin olive oil Instructions: In a bowl, beat eggs with freshly grated cheese before tossing with leftover spaghetti. Make sure the spaghetti is fully covered with the egg. Add a dash or two of salt, to taste, noting that the leftover spaghetti is already seasoned with salt. Heat the olive oil in a saucepan. To test oil temperature, drop a piece of spaghetti into the pan. If it sizzles upon contact, the oil is ready. Pour the spaghetti mixture into the pan and flatten it out like a pancake. Fry for 2 minutes on high heat, or until golden brown. To flip the pasta, cover the pan with a plate larger than the pan, and hold it covered. Flip the pan and plate together to transfer the pasta onto the plate, then slide the uncooked portion back into pan and continue cooking for another 2 minutes, or until golden brown. Remove the pizza pasta from the pan and place it on a plate lined with a paper towel to absorb the excess oil. Serve warm or cold. ","[Chardonnay, Chianti, Barbera, Vermentino]" 72805,"Spicy Italian Corn Bread 1/2 tablespoon butter 2 (8 1/2-ounce) packages corn muffin mix (recommended: Jiffy) 1 tablespoon chili powder 2/3 cup whole milk 2 large eggs, stirred to blend 1/2 cup drained oil-packed sun-dried tomatoes, chopped Instructions: Preheat the oven to 350 degrees F. Butter an 8-inch square baking pan. Whisk the muffin mix and chili powder in a large bowl to blend. Mix in the milk and eggs. Stir in the tomatoes. Spread the batter in the prepared pan. Bake until the corn bread is firm to the touch and golden brown, about 30 minutes. Cool slightly. Cut into squares and serve hot. ","[Sangiovese, Barbera, Tempranillo, Garnacha]" 72806,"Duck Beets 2 medium beets (about 5 ounces each) 1 cup red wine vinegar 1 cup water 1 cup granulated sugar 1 (6 to 7 pound) muscovy duck (separate legs, keep for another time) Fine sea salt Freshly ground black pepper 1 teaspoon granulated sugar 2 teaspoons extra virgin olive oil 1/2 cup diced shallots (about 4) 2 garlic cloves, crushed 1 1/2 cups (1/4 inch) diced peeled beets, (about 2 medium) 1 teaspoon sugar 1 teaspoon balsamic vinegar 3 cups dry red wine, such as Point Noir or Syrah Fleur de sel Freshly ground black pepper 1/4 teaspoon ground cinnamon 1 tablespoon unsalted butter Instructions: For the Beet Chips: Preheat the oven to 150 degrees F (or to warm). Line 1 baking sheet with paper towels and 2 more pans with silpats or parchment paper. Trim the end of the beets. Peel the beets, keeping their round shape to make round chips. Slice into paper thin rounds using a knife or mandoline, adjusting the setting if necessary. In a medium saucepan, combine the vinegar, 1 cup water, and the sugar and bring to a boil, stirring to dissolve the sugar. Add the beets and boil for 1 to 2 minutes to soften slightly and flavor them. Remove from the heat and let the beets stand in the liquid for 5 to 10 minutes, to cool slightly. (The beets can be prepared to this point refrigerated for up to a week in the liquid, before baking.) Using a slotted spoon, transfer the beets to the towel-lined pan to drain. Lay the beet slices out on the silpat lined baking sheets. The slices can be close to each other, but they should not touch. Place in the warmed oven to dry for 10 to 12 hours, or until crisp and dry. Remove the chips from the oven and, using a small offset spatula, transfer them to a cooling rack. Once cooled, the chips can be stored in an airtight container for up to a week. For the Duck: Turn the duck breast skin side down. With a sharp knife, make a cut down the length of the center bone, just to break it. Smack the blade across the bones just to break them slightly; do not cut through the meat. Cutting the bones and leaving the breast on them will prevent the meat from shrinking and curling as it cooks. Season the duck breast with salt, pepper, and sugar. In a large saute pan, heat 1 teaspoon of the olive oil over medium high heat. Reduce the heat to medium. Place the breast in the pan, skin side down, and cook slowly, adjusting the heat if necessary, for about 10 minutes, or until golden brown. When browned, remove the breast from the pan and place on a cutting board. Separate the breast meat from the bone. Chop the carcass into small pieces. For the Sauce: Add the chopped bones to the oil remaining in the pan, increase the heat, and saute until the bones are richly browned. Add the shallots and saute for about 2 minutes, or until translucent. Add the garlic, diced beets, 1 teaspoon sugar, and the balsamic vinegar. Pour the red wine into the pan, and bring to a simmer, scraping the bottom to remove all the browned bits. Simmer over low heat for 20 minutes. Season with salt and pepper. Remove from the heat and strain. Sprinkle the breasts with the cinnamon. Heat the remaining 1 teaspoon olive oil over medium heat in a saute pan just big enough to hold the breast. Place the breasts skin side down in pan, place a small heavy pot on top of the breast to weigh it down, and cook for about 4 minutes to crisp the skin. Remove from the heat. Just before serving, swirl the butter into the sauce. Cut the duck breast in half. If serving 4 people, cut each breast half into 2 pieces. Place the duck on the serving plates; spoon the sauce to the side, garnish with a beat chip, and sprinkle the duck with fleur de sel and black pepper. Serve the remaining beet chips on the side, with beaucoup de LOVE. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]" 72807,"Quick Italian Rum Cake Cups 1 package lady fingers or 4 individual serve store bought sponge cakes 3 ounces rum 2 cups vanilla instant pudding, prepared to package directions or 4 servings store bought prepared vanilla pudding 8 strawberries, sliced 1 teaspoon sugar 1 pouch, 3 ounces, sliced almonds, available on baking aisle of market Instructions: Separate lady fingers or spread out 4 individual sponge cakes on a work surface. Using a pastry brush, liberally paint the cake with rum. Line small dessert cups or small glass bowls with cake. Top with heaping spoonfuls of prepared vanilla instant pudding, about 1/2 cup per dessert cup. Sprinkle sliced strawberries with sugar and toss to coat. Top dessert cups with sliced berries and sliced almonds and serve or refrigerate. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 72808,"Fried Tortillas With Chocolate Sauce 1/2 cup packed light brown sugar Pinch of kosher salt 1/2 cup unsweetened cocoa powder 3 tablespoons unsalted butter 1/2 teaspoon vanilla extract Vegetable oil, for frying 4 8-to-10-inch flour tortillas, cut into wedges or strips Granulated sugar, for coating Instructions: Make the sauce: Bring 1/4 cup water, the brown sugar and salt to a boil in a small saucepan, stirring until the sugar dissolves. Whisk in the cocoa powder until smooth. Remove from the heat and stir in the butter and vanilla. (You can refrigerate the sauce, covered, up to 3 days; reheat before serving.) Make the sopaipillas: Heat 1/2 inch vegetable oil in a large deep skillet until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the tortillas, turning once, until bubbly and golden on both sides, 1 to 2 minutes per batch. (Return the oil to 350 degrees F between batches.) Transfer to a paper towel-lined plate and sprinkle both sides generously with granulated sugar. Drizzle with the chocolate sauce. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 72809,"Marinated Tuna Steaks with Ancho cl Red Wine Sauce and Spinach-Tomatillo Rice Cake 2 ancho chilies, soaked, seeded and pureed 4 cloves chopped garlic 2 teaspoons fennel seeds, toasted 2 teaspoons whole allspice, toasted 2 cups freshly squeezed orange juice 2 tablespoons honey 2 tablespoons olive oil 8 sprigs Mexican oregano 4 tuna steaks, 6 ounces each Salt and pepper Spinach-Tomatillo Rice Cake, recipe follows Ancho cl Red Wine Sauce, recipe follows 6 to 8 cups water 2 tablespoons olive oil 1 1/2 cups arborio rice 1/2 cup grated Parmesan 2 tablespoons unsalted cold butter, plus 2 tablespoons unsalted butter for sauteing 1 pound spinach, blanched, squeezed dry and finely chopped Tomatillo Sauce, recipe follows Salt and freshly ground pepper 1 cup flour 6 tomatillos, husked and scrubbed 6 cloves garlic 1 onion, quartered 3 tablespoons olive oil Salt and freshly ground pepper 2 teaspoons chipotle pepper puree 1/4 cup chopped cilantro 2 tablespoons honey 2 ancho chilies, soaked until soft, seeded and pureed 3 cups dry red wine 1/4 cup red wine vinegar 2 tablespoons honey Salt and freshly ground pepper 1/2 cup olive oil Instructions: Whisk together ancho puree, garlic, fennel, allspice, orange juice, honey, olive oil, and oregano in a medium-baking dish. Add the tuna and turn to coat. Refrigerate for 20 minutes, covered.
Heat grill pan over high heat. Remove tuna from marinade and season with salt and pepper to taste on both sides. Sear on 1 side until golden brown, about 1 1/2 to 2 minutes. Turn over and cook for 1 minute for medium-rare doneness.
Place two Spinach-Tomatillo Rice Cakes onto a plate. Prop a tuna steak on top of the cakes at an angle. Drizzle the plate with the Ancho cl Red Wine Sauce. Place water in a medium saucepan and bring to a boil. Heat olive oil in a medium high-sided saute pan over medium heat. Add the rice and stir to coat. Add 2 cups of the hot water and stir until evaporated. Repeat with the remaining water until the rice is al dente. Stir in the cheese and butter until combined. Stir in the spinach and tomatillo sauce, season with salt and pepper. Spread the mixture evenly out onto a sheet pan, cover and place in the refrigerator until firm, about 1 hour.
Remove the risotto from the refrigerator and cut out 8 (2-inch) circles. Place the flour onto a plate and season with salt and pepper, to taste. Dredge the risotto circles on both sides in the flour and tap of the excess. Heat the butter and oil in a large saute pan over high heat. Saute the cakes until golden brown on both sides. Remove to a plate lined with paper towels. Preheat oven to 400 degrees F. Place tomatillos, garlic, and onions on a medium baking sheet, toss with oil and season with salt and pepper. Roast until all vegetables are soft, about 20 to 25 minutes.
Place roasted vegetables and remaining ingredients in a food processor and process until smooth. Combine ancho puree and wine in a small saucepan and cook until reduced by half. Add the mixture to a blender with the vinegar and honey, blend until smooth and season with salt and pepper, to taste. With the motor running, slowly add the olive oil and blend until emulsified. Re-season, if needed. ","[Cabernet Sauvignon, Syrah, Tempranillo, Garnacha]" 72810,"Round 2 Recipe - Lasagna Roll Ups Nonstick cooking spray Kosher salt 1/2 (16-ounce) box lasagna noodles, or 8 noodles 1 (15-ounce) container ricotta cheese Reserved lemon zest from Linguini and Clam Sauce 1 tablespoon chopped fresh sage Reserved pork ragu from Pork Ragu over Penne 1/2 cup shredded mozzarella Instructions: Heat the oven to 350 degrees F. Spray an 8 by 8-inch baking dish with cooking spray. Bring a large pot of salted water to a boil. Add the lasagna, cover the pot, and bring it back to a boil. Remove the cover, stir, and cook until al dente, about 8 minutes. Reserve 1 cup of pasta cooking water. Drain the pasta and set aside. Put the ricotta into a bowl and stir in the zest and sage. Put a lasagna noodle on your work surface and spread 1/4 cup ricotta mixture onto it, leaving 2 inches on one end clear. Top the cheese with 1/4 cup ragu and roll up the noodle starting from the filled end. Place it into the baking dish and continue with the remaining noodles, ricotta, and ragu. Sprinkle the mozzarella over the rolls, put the pan onto a baking sheet, and bake until the cheese is bubbling and browned, 30 to 35 minutes. Let rest 10 to 15 minutes before serving. ","[Chardonnay, Pinot Grigio, Chianti, Barbera]" 72811,"Cod Cakes 1 1/2 pounds dried salt cod, rinsed 10 parsley sprigs 2 sprigs thyme 1 small bay leaf 1 small onion, halved 4 cups whole milk 2 tablespoons extra-virgin olive oil, plus extra for shallow frying 1/2 cup minced shallot 2 large garlic cloves, minced 1 tablespoon finely sliced chives 3 tablespoons minced flat-leaf parsley 1 tablespoon minced tarragon 1/3 cup heavy cream 1 3/4 cups fresh bread crumbs 1 large egg, lightly beaten Kosher salt and freshly ground black pepper 1 lemon, cut into 4 wedges Tartar Sauce, recipe follows 1 cup prepared mayonnaise 1 tablespoon finely chopped cornichons 1 tablespoon finely chopped flat-leaf parsley leaves 1/4 teaspoon finely chopped fresh tarragon 1 1/2 tablespoons chopped capers 1 small scallion, white and green, minced 1/4 teaspoon finely grated lemon zest 1/2 teaspoon freshly squeezed lemon juice 2 to 3 drops hot sauce (optional) Instructions: Soak the salt cod in enough cold water to cover, for 48 hours in the refrigerator. Change the water every day. Drain and cut into large pieces. Tie the parsley, thyme, and bay together with kitchen twine. Put the bundle in a soup pot along with the onion and milk. Bring to a slow simmer over medium heat; add the cod and poach for 15 minutes or until the fish just flakes. Drain and cool. Discard the milk, herb bundle, and onion. Heat the olive oil in a medium skillet, and saute the shallots over medium-low heat, until golden, about 10 minutes. Add the garlic and cook 1 minute more. Set aside to cool slightly. Flake the cod into a medium bowl with your fingers, discarding any bones or skin. Mix the fish with the shallot mixture, the chives, parsley, tarragon, cream, 3/4 cup of the breadcrumbs, egg and salt and pepper to taste. Transfer the mixture to a food processor and pulse several times, until the mixture is combined but not pureed. Form the mixture into 8 disks, and refrigerate for at least 4 hours. When ready to serve dredge the cakes in the remaining crumbs. Heat a large skillet filled about a 1/4 inch deep with oil medium heat. Saute the cakes until golden for about 3 to 4 minutes per side. Serve with lemon wedges and tartar sauce. In a small mixing bowl, stir together the mayonnaise, cornichons, parsley, tarragon, capers, scallion, lemon zest, juice, and the hot sauce, if using. Refrigerate for 30 minutes for the flavors to come together. Serve. Yield: about 1 1/4 cups ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72812,"How to Make Corned Beef in a Crock Pot | Slow Cooker Corned Beef and Cabbage 1 1/2 pounds small redskin potatoes, halved 4 carrots, cut into 2-inch pieces 1 large onion, cut into 1/2-inch wedges 2 stalks celery, peeled and cut into 2-inch pieces 2 or 3 sprigs fresh thyme One 4-pound piece corned beef brisket, rinsed 12 ounces stout beer 2 tablespoons pickling spice 1/2 small head green cabbage, core intact and cut into thick wedges 1/2 cup sour cream 1/4 cup prepared horseradish 2 tablespoons whole-grain mustard 3 tablespoons unsalted butter Kosher salt and freshly ground black pepper 1/2 cup loosely packed parsley leaves, chopped Instructions: Layer the potatoes, carrots, onions, celery and thyme in the insert of a 6-quart slow cooker. Put the brisket on top of the vegetables and add the beer and pickling spice. Add enough water to just cover the brisket. Cover and cook on low until the meat and vegetables are tender, about 8 hours. Arrange the cabbage over the brisket (it's OK if the cooker seems crowded), cover and cook until soft and wilted, 45 minutes to 1 hour more. Whisk together the sour cream, horseradish and mustard in a small bowl. Remove the cabbage and toss with 1 tablespoon of the butter and pepper to taste in a large bowl. Remove the meat and let rest. Strain the remaining vegetables (reserve some of the cooking broth to serve on the side if you like) and toss with the parsley, the remaining 2 tablespoons butter and salt and pepper to taste. Slice the corned beef against the grain and serve with the vegetables, horseradish sauce and broth if using. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 72813,"Sirloin Steak with Mushroom Marsala Sauce 1/4 cup olive oil 2 finely diced shallots, or 1 white onion, finely diced 1 1/2 pounds mushrooms, cleaned and sliced 2 cups Marsala wine 1 cup beef stock 1 tablespoon freshly chopped thyme leaves 8 (8 to 10-ounce) New York Strip steaks Salt and freshly ground black pepper 1/2 cup unsalted butter (1 stick) 1/2 bunch fresh chives, chopped Instructions: Begin the Marsala sauce by heating the olive oil in a large saute pan. Cook the shallots (or onion) and mushrooms gently until they become translucent. Deglaze the pan with the wine and add the stock and fresh thyme. Allow to reduce by two-thirds. Preheat the grill to medium-high heat and season meat on both sides with salt and pepper. Sear the meat on both sides, and grill to about 128 degrees F internal temperature for medium-rare. Remove meat from grill and let rest. Strain Marsala sauce and whisk in butter to finish. Season with salt and pepper, as needed. Spoon the sauce over the grilled steaks, garnish with chopped chives, and serve. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 72814,"Shakshuka 2 tablespoons olive oil 1 small red onion, thinly sliced
1 clove garlic, minced
1 small yellow bell pepper, thinly sliced
Pinch crushed red pepper flakes
Kosher salt
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
3 cups Classic Marinara Sauce, recipe follows 5 to 6 large eggs
3/4 cup crumbled feta
3 tablespoons chopped fresh flat-leaf parsley
1/3 cup olive oil 6 cloves garlic, minced
Three 26-ounce cartons chopped tomatoes
1 teaspoon Italian seasoning
1 large basil sprig
Kosher salt and freshly ground black pepper
3 tablespoons unsalted butter
Instructions: Preheat the oven to 375 degrees F. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the onion, garlic, bell pepper, crushed red pepper and 1/2 teaspoon salt and cook, stirring occasionally, until softened, about 8 minutes. Add the coriander and cumin and cook, stirring, for 1 minute. Add the Sauce and bring to a simmer. Turn the heat to low. Crack an egg into a small bowl, make a divot in the sauce, and add the egg. Repeat with the remaining eggs, spacing them evenly around the skillet. Sprinkle the feta on top, avoiding the yolks so as not to break them. Transfer the skillet to the oven and bake until the egg whites are just set, 10 to 13 minutes. Sprinkle with the parsley and serve immediately. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook, stirring frequently, until it just turns golden, 3 to 4 minutes. Add the tomatoes, Italian seasoning, basil, 1 teaspoon salt and a few grinds of fresh pepper. Bring to a simmer and cook, stirring occasionally, for 7 minutes. Take off the heat and stir in the butter until melted. Add salt and pepper to taste. ","[Ros, Pinot Grigio, Vermentino, Grenache Blanc]" 72815,"Corn Crusted Porgies 4 cups buttermilk 1/4 teaspoon cayenne Salt and pepper to taste 1/4 teaspoon celery seed 1/4 teaspoon nutmeg 2 pounds porgies 1 tablespoon fresh parsley, chopped 1/4 cup cornmeal 1/4 cup bread crumbs Oil to fry Instructions: In a large bowl, mix first 5 ingredients, stir to combine. Marinate porgies in mixture for 24 hours or at least over night. Preheat oil to 365 degrees F. In a shallow bowl, mix parsley, cornmeal and bread crumbs together, stir to combine and dredge porgies in mixture. Fry porgies in oil until golden brown and heated through. Drain on a paper lined plate. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72816,"Basil-Parmesan Flavored Popcorn 3 cups popped popcorn, recipe follows 1/4 cup basil infused olive oil 2 tablespoons grey salt Freshly ground black pepper 1/2 cup freshly grated Parmesan 1/4 cup olive oil 1 1/2 cups popcorn Instructions: Drizzle basil infused oil over the popcorn. Grind grey salt in a spice grinder (a coffee grinder also works well for this purpose) until fine ? it will stick to the popcorn more evenly if the crystals are smaller. Add black pepper, then grate parmesan over the popcorn.; Preheat a large cast iron Dutch oven on a stovetop over high heat. Add olive oil, then popcorn. As soon as it begins to pop, cover and turn down to medium heat until sound of popping stops, about 3 to 4 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72817,"Les Oeufs Jeannette 6 jumbo eggs (preferably organic) 1 teaspoon chopped garlic cloves 2 tablespoons chopped fresh parsley leaves 2 to 3 tablespoons whole milk 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons vegetable oil (preferably peanut oil) 2 to 3 tablespoons leftover egg stuffing (from above) 4 tablespoons extra-virgin olive oil 1 tablespoon Dijon-style mustard 1 tablespoon water Dash salt and freshly ground black pepper Instructions: To make the Eggs: Put the eggs in a small saucepan, and cover with boiling water. Bring to a very gentle boil, and let boil for 9 to 10 minutes. Drain off the water, and shake the eggs in a saucepan to crack the shells. (This will help in their removal later on.) Fill the saucepan with cold water and ice, and let the eggs cool for 15 minutes. Shell the eggs under cold running water, and split them lengthwise. Remove the yolks carefully, put them in a bowl, and add the garlic, parsley, milk, salt, and pepper. Crush with a fork to create a coarse paste. Spoon the mixture back into the hollows of the egg whites, reserving 2 to 3 teaspoons of the filling to use in the dressing. Heat the vegetable oil in a nonstick skillet, and place the eggs, stuffed side down, in the skillet. Cook over medium heat for 2 to 3 minutes, until the eggs are beautifully browned on the stuffed side. Remove and arrange, stuffed side up, on a platter. To make the Dressing: Mix all of the dressing ingredients in a small bowl with a whisk or a spoon until well combined. Coat the warm eggs with the dressing, and serve lukewarm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 72818,"Montreal Smoked Meat Hash with cl Sauce 2 tablespoons olive oil 4 cloves garlic, minced 1/2 Vidalia onion, diced 1/2 red pepper, diced 1 1/2 pounds tri-colored marble or fingerling potatoes, such as Yukon, red and Peruvian purple, diced 1 pound smoked meat, sliced at deli to 1/4-inch thick, diced Sea salt Olive oil 4 eggs Freshly cracked pepper 2 tablespoons citrus champagne vinegar 1 tablespoon fresh ginger, sliced 1 tablespoon olive oil 1/2 teaspoon chipotle powder 6 marinated cherry peppers, drained 4 whole San Marzano tomatoes, drained 1 clove garlic, roughly chopped 1 large scallion 1/2 red pepper, chopped Salt and freshly cracked pepper Instructions: For the hash: Heat the olive oil in a frying pan over medium-high heat. Add the garlic, onions and peppers and cook until the onions are translucent, about 3 minutes. Turn down the heat to medium, and add the potatoes and cook until browned, 15 to 20 minutes. Add the smoked meat to the hash and season with sea salt. For the eggs: Heat a nonstick frying pan over medium heat. Add some olive oil. Crack the eggs into a bowl, and then slide them one at a time into the frying pan, being careful not to break the yolks. Sprinkle with salt and black pepper, and then reduce the heat to medium low, and cook until the whites have set, 2 to 3 minutes. For the sauce: Combine the vinegar, ginger, oil, chipotle powder, cherry peppers, tomatoes, garlic, scallions, red peppers and some salt and black pepper in a food processor and mix until blended, about 2 minutes. Divide the hash among 4 plates and top each with an egg. Spoon cl sauce over the eggs and hash. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72819,"Minted Berries 12 ounces (350 grams) raspberries 12 ounces (350 grams) blueberries 12 ounces (400 grams) strawberries, hulled and halved Juice of half an orange 1 sprig fresh mint, leaves removed from stem and thinly sliced Instructions: Tip the prepared berries into a bowl. Halve the orange, squeezing in the juice of one half over the berries, catching any pips. Sprinkle over the shredded mint leaves. Gently combine everything together using two spoons. Ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72820,"Smoked Salmon Pizza 1 (12-inch) prepared thin crust pizza shell, recommended: Boboli brand 1/2 cup sour cream 1/2 lemon, juiced 2 tablespoons fresh dill leaves, chopped or snipped 1/3 pound Nova Scotia smoked salmon, thinly sliced 1/4 English cucumber, thinly sliced 1/4 red onion, finely chopped 3 tablespoons capers, drained Instructions: Preheat oven to 400 degrees F. Crisp pizza crust 5 minutes on perforated pizza pan or on oven rack. While pizza crust is in oven, mix sour cream with lemon juice and dill in a small bowl. Remove pizza shell from oven and let stand until cool to the touch. You have a pocket of time here to work on other recipes. On cool, crisp pizza shell, spread the sour cream-dill sauce in an even layer. Evenly distribute sliced smoked salmon, working all the way to the edges. Top pizza with sliced cucumber, red onion, and capers. To serve, cut pizza in 1/2. Cut each 1/2 in 1/2 again, 4 cuts across. Turn the pan a 1/4 turn and slice into quarters, making 16 cuts. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72821,"Carne Asada Tacos 1 1/2 pounds skirt, flank or tri-tip steak 1 teaspoon salt 2 tablespoons olive oil 1/2 teaspoon freshly ground pepper Pureed Tomato Salsa Cruda, recipe follows Shredded white cabbage, for garnish Scallions, for garnish Thinly sliced radishes, for garnish Avocado slices, for garnish 4 Italian Roma tomatoes, cored and cut into quarters 1 to 2 Serrano chiles, stemmed, seeded if desired and sliced Juice of 1 lime 1 teaspoon salt 1/2 teaspoon freshly ground pepper Instructions: Slice the beef across the grain into 1/4-inch slices. Combine in a mixing bowl with the oil, salt and pepper. Toss well to coat. Heat the grill or heat a dry cast iron skillet until smoking. Sear the meat until light pink in the center, about 30 seconds per side. Transfer to a cutting board. Cut into 1/2-inch wide strips and reserve in a bowl with the juices. For carne asada tacos, toast 24 small Corn Tortillas and keep warm. For each taco, stack two tortillas and layer with carne asada strips. Top with a tablespoon of Pureed Tomato Salsa Cruda. Garnish with shredded white cabbage, scallions, thinly sliced radishes and avocado slices. Combine all of the ingredients in a blender and puree until smooth. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72822,"Peppermint Creams 2 cups confectioners' sugar, plus more for dusting 1/3 cup sweetened condensed milk 1/4 teaspoon peppermint extract, or more to taste 4 ounces dark chocolate, broken into pieces Instructions: Put the confectioners' sugar, condensed milk and peppermint extract in a medium bowl and stir together with a fork. Once combined, form a smooth, soft dough with your hands. Roll out the dough on a surface dusted with confectioners' sugar until it is about 1/8 inch thick. Cut out different shapes with 1 1/2-inch cookie cutters, rerolling the mixture until it is used up. Keep any mixture you are not working with covered with plastic wrap to prevent it from drying out. Melt the chocolate in a heatproof bowl set over a pan of simmering water or put the chocolate in a bowl and microwave at 30-second intervals, stirring between each one. Dip the peppermint creams into the melted chocolate until they are half covered, then let them cool and set on a baking sheet lined with parchment paper. If you are storing the creams, pop them in an airtight container spaced apart, dusted with confectioners' sugar and separated between layers of parchment to keep them from sticking together. They can be stored for 2 to 3 days at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 72823,"Old South Burgers with Peach Compote 1 pound Ground Beef (93% lean or leaner) 1 cup diced peaches, fresh or frozen 1 cup diced sweet onion 1 cup Budweiser beer 1/4 cup packed brown sugar 2 teaspoons chopped fresh rosemary 1/4 cup goat cheese 4 pre-baked biscuits, split Instructions: 1)To prepare peach compote, heat large skillet over medium heat until hot. Add peaches and onion; cook and stir until lightly browned about 5 minutes. Add beer, brown sugar and rosemary; bring to a boil. Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes; keep warm. 2)Lightly shape ground beef into four 1/2-inch patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. 3)Evenly spread goat cheese on bottom half of each biscuit; top with burgers. Evenly spoon peach compote over burgers. Close sandwiches. Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72824,"Macaroni and Cheese 4 tablespoons (1/2 stick) unsalted butter, plus for greasing the baking dish 8 ounces cavatappi pasta
3 tablespoons all-purpose flour
2 cups whole milk
2 1/2 teaspoons mustard powder
1 teaspoon kosher salt
1/4 teaspoon ground white pepper
10 ounces extra-sharp Cheddar, coarsely grated (about 3 1/4 cups)
1 ounce grated Parmesan (about 1/4 cup)
1/2 cup ricotta
Instructions: Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter. Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside. Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes. Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat. Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top. Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72825,"Dirty Bird 1 small can, chipotle peppers 3 garlic cloves, plus 2 garlic cloves, chopped 1/2 cup chicken stock 1 pinch dried oregano 1 pinch ground cumin 1 pinch salt 1/4 cup Mexican chocolate 2 tablespoons butter 1/4 cup onions, chopped 2 boneless chicken breasts Instructions: In a blender or food processor, add the chipotle peppers, 3 garlic cloves, chicken stock, oregano, cumin, salt, and Mexican chocolate. Blend well. In a frying pan add butter, remaining chopped garlic, and chopped onions, saute for 5 minutes. Add chicken breasts. Cook until almost done. Add sauce to pan. Reduce the heat and cook until sauce is thick. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 72826,"Cranberry-Orange Sauce Two 8-ounce packages cranberries, fresh or frozen 1 orange, zest cut into strips and juiced 1/2 cup sugar 1 cinnamon stick Instructions: Put all the ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens, about 15 to 20 minutes. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 72827,"Watermelon Salad 2 tablespoons white wine vinegar 1 lime, zested and juiced 1/4 cup extra-virgin olive oil 1 red onion, thinly sliced 4 cups seeded watermelon chunks 1 cup crumbled feta cheese 1/4 cup mint chiffonade 2 cups baby arugula Instructions: Add the white wine vinegar, lime zest and juice to a small bowl. Whisk in the olive oil and season with salt and pepper. Add the thinly sliced red onion and let marinate for 5 to 10 minutes as you prepare the rest of the salad. Add the watermelon, feta, mint, and arugula to a large bowl. Toss with the vinaigrette and serve immediately after dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 72828,"Christmas Pasta 1/4 pound pancetta, thick cut, chopped into small bits (Italian cured pork, ask at deli counter) 2 tablespoons extra-virgin olive oil 1/2 pound bulk hot Italian sausage 1 pound combined ground beef, pork and veal 4 cloves garlic, crushed 1 medium carrot, peeled and finely chopped 1 rib celery, chopped 1 medium onion, chopped 1 cup good quality dry red wine 1 cup prepared beef stock, paper container or canned 2 (32-ounce) cans chunky style crushed tomatoes Handful chopped flat-leaf parsley 1/4 teaspoon (a couple of pinches) allspice or cinnamon Coarse salt and black pepper 2 pounds penne rigate, cooked to al dente Grated Pecorino Romano, as an accompaniment Fresh, crusty bread, for mopping Instructions: Heat a deep pot over medium-high heat. Add pancetta and brown to render the fat. Transfer pancetta to paper towels to drain. To the pan add the oil, and the meats and brown and crumble them for 5 minutes. Stir in garlic, and pancetta bits. Chop carrot, celery, and onions near the stove and add to the pot as you work. Cook vegetables with meat 5 minutes and add wine. Cook for 1 minute; add stock and tomatoes to the pot. Stir in parsley, allspice, or cinnamon and season sauce with salt and pepper, to taste. Bring sauce to a boil, reduce heat to medium low, and cook 10 to 15 minutes, minimum, before serving. Reheated sauce only improves. Toss pasta (cook off only as much pasta as you need at the time: half a pound for every 3 people) with a couple of ladles of sauce to coat, then top bowl with extra sauce. Top pasta with lots of cheese and pass bread at the table. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 72829,"Caramel Monkey Bread 1 (16 oz.) pkg. Pillsbury? Hot Roll Mix 1 cup hot water, 120 degrees to 130 degrees F 2 tbsps. butter, softened 1 large egg Crisco? Butter No-Stick Cooking Spray 1/2 cup coarsely chopped nuts 1 cup sugar 1 tbsp. ground cinnamon 1/3 cup butter, melted 2/3 cup Smucker's? Caramel Spoonable Ice Cream Topping 3 tbsps. Hungry Jack? Microwave Ready Butter Flavored Syrup Instructions: PREPARE hot roll mix according to package directions using the hot water, softened butter and egg. Proceed through step 3. Allow dough to rest 5 minutes. Coat 12-cup fluted cake pan with no-stick cooking spray. Sprinkle nuts in bottom of prepared pan. MIX sugar and cinnamon in shallow dish. Cut dough with sharp knife to make about 48, 1-inch balls. Roll in melted butter, then cinnamon-sugar mixture. Layer in pan on top of nuts. Combine caramel topping and syrup. Pour evenly over top of dough. COVER loosely with plastic wrap and towel. Let rise in warm place 30 minutes or until doubled in size. Remove cover. HEAT oven to 350 degrees F. Bake 25 to 30 minutes or until golden brown. Immediately invert onto serving plate. Let rest 5 minutes. Remove pan. Serve warm. ","[Chardonnay, Riesling, Moscato, Merlot]" 72830,"Yellowfin Tuna, Seared Rare with Sesame, and a Key Lime Ginger Broth 1/2 cup sesame seeds 1/2 cup curry powder 1 teaspoon paprika 1 1/2 teaspoons cayenne pepper 1 teaspoon ground black pepper 1/4 cup grated lime zest 2 tablespoons honey Zest of 3 key limes Juice of 3 key limes 1 medium head of ginger (peeled, chopped, and blanched) 1 bunch Italian parsley (washed, chopped roughly) 1 1/2 cups roughly chopped spinach 2 tablespoons extra virgin olive oil 2 tablespoons French butter 1/4 cup chicken stock 2 heads romaine, ribs only 1 teaspoon extra virgin oil 1 teaspoon minced anchovies 1 teaspoon finely ground coriander 1/2 bunch basil, chiffonade Juice of 1 lemon Salt and pepper to taste 4 (6 ounce) portions tuna 1 teaspoon extra virgin olive oil Spice mixture from above Salt and pepper, to taste Instructions: For the spice mixture: Combine all ingredients in a bowl and set aside. For the juice mixture: Blend all ingredients except butter and oil until smooth. Add oil and butter to finish. Add warm chicken stock and season to taste. For the romaine: Over high heat saute romaine ribs in olive oil until tender. Add anchovies and coriander. Finish by tossing with basil and season with lemon juice, salt and pepper. For the tuna: Season tuna pieces with oil and salt and pepper evenly. Place seasoned tuna in spice mixture and coat evenly. Next, heat oil in a cast iron skillet until very hot. Add tuna and cook to desired doneness and set aside to rest for a couple of minutes. Slice each piece after resting.
Plating: Place braised romaine in center of plate. Next arrange warm tuna slices on top of romaine. Finish plate by drizzling warm juice around the plate. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 72831,"Sweet Plantain Omelet with Fried Bread and Roasted Red Pepper Sauce: Tortilla de Maduros con Pan Frito y Salsa Criolla 1 pound all-purpose flour 3 ounces powdered milk 1 teaspoon salt 1 1/2 tablespoons baking powder 4 ounces solid vegetable shortening 1 cup ice water Olive oil, for frying dough, plus 4 tablespoons 9 eggs Salt and pepper 2 medium ripe plantain 3 large Spanish onions, sliced 2 red peppers, roasted and sliced 1/2 teaspoon crushed garlic 1 teaspoon chopped cilantro Instructions: In a medium mixing bowl, sift together the flour, powdered milk, salt, and baking powder. On a flat surface, make a well with the combined dry ingredients. Place the shortening and 1 cup of water in the well. Working your way inward, start to work the shortening and dry ingredients into a dough. When dough is no longer sticky, cover with oiled plastic wrap and let the dough res for 1 hour. On flat floured surface, roll out the dough to a circle about 1/2-inch thick. Using a 3-inch cookie cutter, cut round pieces from the dough. Heat up about 2 inches of oil at 350 degrees, and then fry the dough for about 1 minute on each side until they puff. Place in a warm oven only until the omelet is ready. Whisk the eggs in a small bowl with a sprinkle each of salt and pepper. Cut plantains on a bias and fry in very hot oil until golden on both sides, then remove from oil and set aside. In a separate pan, saute 2 onions in 1 tablespoon of olive oil for about 2 minutes then add the fried plantains and pour the eggs in. Turn the heat down to low and cook for about 8 minutes or until the top is almost thoroughly cooked. Flip the omelet over and cook for about 6 more minutes. Saute the remaining onion in 3 tablespoons of oil, add the roasted peppers, garlic, and cilantro. Cook until tender then puree and season with salt and pepper, to taste. Cut omelet into 4 equal quarters and serve on top of pepper sauce with the fried bread. ","[Chardonnay, Pinot Grigio, Vermentino, Garnacha]

" 72832,"Fire and Ice Cream 2 cups whipping cream 2 cups half-and-half 1 cup sugar 1/4 teaspoon kosher salt 1 1/2 teaspoons vanilla extract 1/4 teaspoon cinnamon oil or cinnamon extract Instructions: Whisk the cream, half-and-half, sugar and salt in a bowl until the sugar dissolves. Stir in the vanilla extract and cinnamon oil. Churn in an ice cream maker. Transfer to an airtight container and freeze until firm, at least 2 hours. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 72833,"Fall-off-the-Bone Short Ribs 6 (4-ounce) beef short ribs Kosher salt and freshly cracked black pepper 3 tablespoons grapeseed oil 1 small onion, diced 1 cup dry red wine 1/4 cup balsamic vinegar 1 (14-ounce) can stewed tomatoes 4 cups beef stock 2 sprigs fresh thyme 1 sprig fresh rosemary 4 brioche buns Kicked Up Cole Slaw, recipe follows 1 (16-ounce) package shredded cole slaw mix 1/2 red onion, sliced thin 2 green onion, sliced 1 red jalapenos, seeded and thinly sliced 3/4 cup mayonnaise 2 tablespoons sour cream 2 tablespoons white vinegar 2 tablespoons sugar Several dashes hot sauce 1/2 teaspoon coarsely ground black pepper Pinch cayenne pepper 1/4 teaspoon celery salt Pinch kosher salt Instructions: Preheat oven to 375 degrees F. Season the short ribs with salt and pepper. In a large Dutch oven or soup pot over medium-high heat, add the oil. Sear the ribs on all sides until well colored and slightly charred. Remove the ribs from pan to a plate and set aside. Over medium-low heat, add the onions to the Dutch oven and cook for 1 to 2 minutes. Add the red wine and vinegar and reduce liquid by half. Stir in the tomatoes, stock and fresh herbs. Add the short ribs and cover the pot. Put in the oven and cook until meat is fork tender, about 90 minutes. Remove from oven, transfer the short ribs to a large bowl and shred the meat. Assemble the sandwiches on brioche buns with slaw. Skim the fat from the cooking liquid, strain into a serving bowl and use for dipping the sandwiches. In a large bowl, mix together all ingredients. Allow to sit in refrigerator for 30 minutes before serving. Serve on top of sandwiches. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72834,"Smoked Sausage Jambalaya 2 tablespoons olive oil 1 1/2 pounds boneless skinless chicken thighs Kosher salt and freshly ground black pepper 1 pound smoked sausage, sliced into circles 1 large Vidalia onion, chopped 1 green bell pepper, chopped 2 ribs celery, chopped 4 cloves garlic, chopped 1 tablespoon chopped thyme 2 cups long grain white rice 2 tablespoons tomato paste 1 (14-ounce) can fire-roasted diced tomatoes 2 1/2 cups chicken broth 1 dried bay leaf 1/4 cup thinly sliced green onions 3 tablespoons chopped fresh parsley Instructions: Heat the oil in a large Dutch oven over medium-high heat. Season the chicken with salt and pepper. Add chicken to the Dutch oven and brown on each side, about 8 minutes total. Remove to a plate and reserve. Add sausage, onion, bell pepper, celery, garlic, and thyme and saute until translucent and sausage is browned, about 8 minutes. Stir in rice, tomato paste, diced tomatoes, broth, bay leaf, and reserved chicken, and bring to a boil, then reduce to a simmer, and cook on low, covered, for 20 minutes. Turn off heat and let rice stand, covered, 5 minutes. Remove bay leaf. Fluff rice with fork and stir in green onions and parsley. ","[Cabernet Sauvignon, Merlot, Malbec, Rioja]" 72835,"Cranberry Upside-down Cake 4 ounces butter, plus 8 ounces 1/2 cup light brown sugar 1/4 cup cranberry juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 2 cups fresh or quick frozen cranberries 8 ounces butter 1 cup milk 1 egg 1 1/2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup sugar Instructions: Preheat oven to 400 degrees F. Melt the 4 ounces of butter in a nonstick, ovenproof 9-inch skillet. Add the brown sugar, juice and spices and stir until sugar dissolves and liquid is bubbly. Chill mixture, add the cranberries, and set aside. In a small pan, melt 8 ounces of butter. Remove from the heat and add the milk and egg. Set aside. In a separate bowl, mix the flour, baking powder, salt, and sugar. Add the milk mixture and whisk until smooth. Pour this mixture over the cranberries in the skillet. Bake for 30 to 35 minutes, until a toothpick comes out clean. Let cake cool in pan for about 15 minutes then turn out onto plate (fruit will be on top and juice will be dripping down) and serve slices with whipped cream or vanilla ice cream. Serving suggestion: Whipped cream or ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72836,"Mignonette Sauce 1 tablespoon crushed black peppercorns 3 tablespoons finely minced shallots 2/3 cup good quality red wine vinegar Instructions: Combine the ingredients in a glass or stainless-steel bowl. Cover with plastic wrap and store at room temperature overnight. Mignonette sauce will keep for months in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc]" 72837,"Grilled Eggplant Dip 1 red bell pepper 1/4 cup canola oil
Kosher salt and freshly ground black pepper 1 large eggplant, ends trimmed, sliced lengthwise 1-inch thick
2 cloves garlic
1/4 cup tahini
1/4 cup Greek yogurt
1/4 cup extra-virgin olive oil
Grated zest of 1 lemon
1 tablespoon chopped fresh oregano 1 teaspoon hot smoked paprika
1/4 cup chopped fresh flat-leaf parsley
6 pita breads or 3 large lavash, heated on the grill
Instructions: Heat a grill to medium. Brush the bell pepper with some of the canola oil and season with salt and pepper. Brush the eggplant slices on both sides with more of the canola oil, season with salt and pepper. Grill the eggplant until charred on the first side, about 3 minutes. Turn and continue grilling until tender, another 3 to 4 minutes. Transfer the eggplant to a cutting board. Grill the bell pepper, turning occasionally, until charred all over and tender, about 15 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam while you make the eggplant puree. Smash the garlic cloves, sprinkle them with salt, and mash and smear them to a paste using the side of a knife. Remove the skin from the eggplant and transfer the flesh to a food processor. Add the garlic paste, tahini, yogurt, 2 tablespoons of the olive oil, and the lemon zest, oregano and smoked paprika. Process until smooth and thick. Add salt to taste. Transfer to a serving bowl and let sit for at least 15 minutes to allow the flavors to meld. Peel, seed and dice the bell pepper. Drizzle the remaining 2 tablespoons olive oil over the dip. Top with the diced peppers and the chopped parsley. Serve with warm pita or lavash. ","[Syrah, Tempranillo, Garnacha, Barbera]" 72838,"Spiced Steak with Cauliflower Rice 6 cups cauliflower rice (or 1 large head, grated) 1/4 cup extra-virgin olive oil Kosher salt and freshly ground pepper 4 1/2-inch-thick boneless rib-eye steaks, trimmed 1 teaspoon paprika 1/2 teaspoon ground cinnamon 1/4 cup sliced celery 1/4 cup sliced almonds 1/4 cup dried cranberries 2 large cloves garlic, thinly sliced 1 tablespoon white wine vinegar 1/4 cup chopped fresh parsley Instructions: Preheat the oven to 450 degrees F. Combine the cauliflower rice, 2 tablespoons olive oil, 1/2 teaspoon salt and a few grinds of pepper in a large bowl; toss to coat. Spread in a single layer on 2 baking sheets and bake, stirring once, until slightly browned and tender, 20 to 25 minutes. Meanwhile, season the steaks with salt and pepper and rub all over with the paprika and cinnamon. Heat a large skillet over high heat; add 1 tablespoon olive oil. Add the steaks, in batches if necessary, and cook until browned, 1 1/2 to 2 minutes per side for medium rare. Remove to plates. Reduce the heat to medium. Add the remaining 1 tablespoon olive oil, the celery, almonds, dried cranberries and garlic to the skillet and cook, stirring, until golden, 2 to 3 minutes. Add the vinegar and cook until the skillet is almost dry. Transfer the mixture to a large bowl. Add the cauliflower and parsley, season with salt and pepper and toss. Add to the plates with the steaks. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 72839,"Le Rouget 4 little red mullets (goat fish) (about 5 ounces or 150 grams each) 4 baby carrots 4 radishes 1 medium fennel bulb About 2 ounces (50 grams) blanched green beans 2 spring onions 2 tablespoons lemon juice 6 tablespoons olive oil Salt and freshly ground black pepper 1 recipe Sauce Romesco, recipe follows 4 tomatoes 3 cloves garlic Olive oil 2 anchovies, optional 1 roasted red sweet bell pepper, jarred, optional 2 ounces (50 grams) nuts (almonds, hazelnuts, pine nuts) 2 tablespoons chopped fresh flat-leaf parsley 1 teaspoon red wine vinegar Instructions: With a small knife, fillet the mullets from the back without breaking the belly. Remove all the bones and keep on the side. Peel and wash the carrots, wash the other vegetables carefully and shred them into slices using a mandolin. Season the shredded vegetables with the dressing and stuff them inside the mullets. Gently cook the open mullets under the grill. Sprinkle with Sauce Romesco and serve. 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. Preheat oven to 425 degrees F. Arrange unpeeled tomatoes and garlic on a baking sheet. Sprinkle with olive oil and bake for 15 to 20 minutes. Let cool. Peel the tomatoes, remove core, seeds, and juice by pressing them in your hand. Peel the garlic and chop. Mix the roasted tomatoes, garlic, anchovies and roasted pepper, if using, salt, pepper, and nuts. Add 2 tablespoons of parsley. While mixing, add some olive oil and vinegar gradually. Set aside in refrigerator. ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 72840,"Chicken-Apple Sausage Bites with Hot Sweet Mustard 1 package frozen puff pastry, thawed 1 egg, well beaten 3 chicken apple sausages, cooked and cut into thirds 1 cup spicy Dijon mustard 1 cup spicy whole-grain mustard 1/2 cup honey Instructions: Preheat oven to 400 degrees F. Line 1 baking sheet with parchment paper and place 1 sheet of puff pastry on it. Cut the sheet of pastry into 9 equal squares, each about 3 by 3-inches. Brush each square with the egg and place 1 piece of sausage in the middle of each pastry square. Fold the corners of the pastry inward to come together in the middle. Pinch the corners together in the center. Cover with plastic wrap and chill until ready to bake. When ready to bake remove the plastic wrap from the trays and brush the pastry with the remaining egg-wash. Bake until the pastry is golden brown, about 10 to 12 minutes. Meanwhile in a small mixing bowl mix the mustards together with the honey until well combined. Serve the sausage bites hot from the oven with a bowl of Hot Sweet Mustard on the side. ","[Burgundy, Riesling, Gewrztraminer, Gavi]" 72841,"Flank Steak with Herb Sauce and Three Cheese Waffle Hash Browns 1 cup chopped fresh herbs, such as basil, mint, cilantro and parsley 2/3 cup olive oil
1/4 cup red wine vinegar
1 serrano cl pepper, seeded and finely chopped
1 garlic clove, finely grated
1/2 shallot, chopped
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
5 cups frozen shredded hash brown potatoes, thawed 6 tablespoons salted butter, melted
1/2 cup shredded Cheddar 1/2 cup shredded pepper jack cheese 1/2 cup shredded mozzarella 1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Nonstick cooking spray, for the waffle iron
1 1/2 pounds flank steak Kosher salt and freshly ground black pepper Instructions: For the herb sauce: Whisk together the herbs, olive oil, vinegar, serrano, garlic, shallot, salt and pepper in a small bowl. Set aside. For the three cheese waffle hash browns: Preheat a waffle iron to medium. Toss the shredded potatoes in a bowl with the melted butter, the three cheeses and the salt and pepper. Mix until well combined. Spray the top and bottom of the waffle iron well with cooking spray. Put a mounded cup of the potato mixture (about 1 1/4 cups worth) in each well and gently pat down. (They will start to sizzle.) Close the waffle iron and cook until the hash browns are golden brown and crispy; time will vary based on your waffle iron, but it will take roughly 12 minutes. (Check on them occasionally to make sure they aren't burning.) Use a butter knife or fish spatula to gently and very carefully remove the hash browns. They are very fragile when they are hot and just out of the iron. For the flank steak: Meanwhile, preheat a grill or grill pan to medium-high. Pat the steak dry and sprinkle liberally with salt and pepper. Grill the steak for about 5 minutes on each side for medium-rare. Set on a cutting board to rest for 10 minutes. Thinly slice the steak against the grain. Divide the hash browns and steak among 4 plates and drizzle the steak with the herb sauce. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 72842,"Herbed Potato Latkes 1-1/2 pounds russet potatoes peeled 1/4 cup finely chopped shallots 2 large eggs, lightly beaten 2 tablespoons flour (or more) or matzo meal 1 tablespoon thyme 1 1/2 teaspoons salt and freshly ground black pepper Vegetable oil for frying Instructions: In a food processor grate the potatoes. Line a sieve with cheesecloth and transfer potatoes to the sieve. Set sieve over a bowl, twist cheesecloth into a pouch, squeezing out some moisture. Let mixture drain for 15 minutes. After 15 minutes, pour off liquid from the bowl but leave the white potato starch that settles in the bottom of the bowl. To that starch add shallots, eggs, flour, 1-1/2 teaspoons of salt and freshly ground pepper. Return drained potatoes to this mixture and toss to combine. Preheat oven to 200 degrees. Line a baking pan with paper towels. When you are ready to eat, in a large skillet heat 1/4 inch of oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes a side; latkes should be golden and crisp on both sides. Eat right away or keep warm in oven. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72843,"New England Fish Chowder 2 ounces meaty salt pork, rind removed and cut into 1/3-inch dice 1 tablespoon unsalted butter 1 medium onion (7 ounces) cut into 3/4-inch dice 3 to 4 sprigs fresh summer savory, or thyme, leaves removed and chopped (1/2 tablespoon) 1 dried bay leaf 1 pound Yukon gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1/3-inch thick 2 1/2 cups Traditional Fish Stock, Chicken Stock, or water (as a last resort) Kosher or sea salt and freshly ground black pepper 1 1/2 pounds skinless haddock or cod fillets, preferably over 1-inch thick, pinbones removed 3/4 cup heavy cream (or up to 1 cup if desired) 1 tablespoon chopped fresh Italian parsley, for garnish 1 tablespoon minced fresh chives, for garnish Instructions: Heat a 2 to 3-quart heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later. Add the butter, onions, savory or thyme, and bay leaf to the pot and saute, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions are softened but not browned. Add the potatoes and stock. If the stock doesn't cover the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn't thickened lightly, smash a few of the potato slices against the side of the pot and cook for 1 or 2 minutes longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost over season the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time). Gently stir in the cream and taste for salt and 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 is sit for up to 1 hour at room temperature, allowing the flavors to meld. When ready to serve, reheat the chowder over low heat; don't let it boil. Warm the cracklings in a low oven (200 degrees) for a few minutes. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72844,"Five-Spice Tea Cake 1/4 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 1/2 teaspoons Chinese five-spice mixture (available at Asian food shops and some supermarkets) 1/4 teaspoon ground ginger 1/2 cup cooled, very strong jasmine tea (use 1 teabag) 1 cup applesauce 2 eggs 1 1/2 cups sugar 1/2 cup vegetable oil Instructions: Preheat the oven to 325 degrees. Butter a 6-cup loaf pan and line it with waxed or parchment paper. Sift together the baking powder, baking soda, salt, flour, five-spice mixture, and ginger. In a medium bowl, mix the tea and applesauce. In a mixer fitted with a whisk attachment, whip the eggs and sugar until very light and fluffy. With the mixer running at medium speed, drizzle in the oil and mix. Add 1/3 of the dry ingredients and 1/3 of the tea-applesauce mixture and mix. Repeat twice more, using up all the ingredients. The batter will be somewhat thin. Pour the mixture into the prepared pan and bake until firm to the touch and split on the top, and a toothpick inserted into the center comes out clean, 70 to 90 minutes. Set the pan on a wire rack and let cool 30 minutes, then turn the cake out onto the rack, peel off the paper, and let cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72845,"Savory Curry Granola with Coconut Oil, Nuts and Seeds 4 large egg whites 1/2 cup coconut oil
3 tablespoons pure maple syrup
4 teaspoons Madras curry powder
1 1/2 teaspoons cayenne pepper
Kosher salt
3 cups old-fashioned rolled oats
2 cups coconut chips
1 cup sliced almonds
1 cup pecan halves
3/4 cup pepitas
3/4 cup sunflower seeds
1/4 cup flax seeds
1/4 cup sesame seeds
2 tablespoons chia seeds
Maldon salt, for serving, optional
Instructions: Position 2 oven racks in the upper and lower thirds of the oven and preheat the oven to 300 degrees F. Line 2 rimmed baking pans with parchment paper. In a medium bowl, whisk the egg whites until foamy. Add the coconut oil, maple syrup, curry powder, cayenne and 3/4 teaspoon salt. Whisk to combine. In a large bowl, combine the oats, coconut chips, almonds, pecans, pepitas, sunflower seeds, flax seeds, sesame seeds and chia seeds. Toss to combine. Add the wet ingredients and stir to coat completely. Divide between the prepared baking pans. Bake, flipping carefully only after 40 minutes to maintain large pieces, until golden and crispy, about 1 hour. Remove from the oven and sprinkle with Maldon salt, if using. Cool completely, then store in an airtight container for up to 2 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72846,"Grilled Lobster with Yucatan-Style Recado (Spice Rub) 1/2 habanero cl (seeded and deviened) 1 garlic clove 1/2 cup sour orange juice 1/4 cup lime juice 1 tablespoon honey 2 tablespoon extra-virgin olive oil 1 teaspoon whole black peppercorns 1 teaspoon cumin seed 1 teaspoon fennel seed 1 teaspoon whole coriander seed 1 teaspoon mustard seed 1 (1 1/4 pound) lobster Lemon wedges, for garnish Instructions: Blend the first 6 ingredients in a blender until smooth and set aside. In a cast iron skillet, toast the peppercorns, cumin, fennel seed, coriander seed, and mustard seed. When the spices begin to smoke, remove, and grind in a coffee mill. When pulverized, add to the pureed habanero mixture. Preheat a grill on medium high heat. Split the lobster in half, remove the roe if necessary, and then spread the spice, or recado, mixture over the tail portion of each side of lobster. Place lobster halves on a hot grill and cook for 6 to 8 minutes on each side. Remove and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72847,"Panna Cotta with Roasted Figs and Balsamic 4 sheets gelatin 4 cups heavy cream 1 cup sugar, plus 2 tablespoons 1 vanilla bean 1 pint figs, cut in 1/2 lengthwise 1/4 cup high quality balsamic vinegar Instructions: In a small bowl, submerse the gelatin sheets in cool water to soften. In a small saucepan combine the cream and 1 cup sugar. Slit the vanilla bean lengthwise and scrape the seeds. Add the seeds and the hull of the vanilla bean to the saucepan. Whisk to combine. Bring the mixture to a boil and turn off immediately. Remove the softened gelatin sheets from the cool water and whisk into the hot cream mixture. Remove and discard the vanilla bean. Pour immediately into serving dishes and refrigerate for 2 to 3 hours or overnight. Preheat the oven to 350 degrees F. Toss the figs together with the remaining sugar and balsamic. Let macerate for about 15 minutes. Roast in the preheated oven for 15 minutes or until the figs are soft and the sugar and balsamic have started to caramelize on the figs. Top the panna cotta with the roasted figs. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 72848,"Pepita and Pistachio Sauce with Roasted Squash and Whole Grain Penne 1/4 cup pepitas, pumpkin seeds, unsalted 1/4 cup pistachio nuts
1/2 cup EVOO
1 cup packed fresh cilantro leaves 1 cup packed fresh parsley leaves 1/3 cup grated Parmigiano-Reggiano
2 cloves garlic, grated
2 jalapeno peppers, seeded and coarsely chopped
1 lime, juiced
Salt and pepper
Salt and pepper 1 1/2 pounds pumpkin or butternut squash
Olive oil cooking spray
Freshly grated nutmeg
1 pound whole grain, farro or whole wheat penne
Instructions: Preheat the oven to 350 degrees F. Toast the seeds and nuts until fragrant and golden. Cool. Place the EVOO in a food processor and add the seeds and nuts, cilantro, parsley, Parm cheese, garlic, peppers, lime juice and some salt and pepper, then process into a thick sauce. Freeze or refrigerate the sauce in airtight container for a make-ahead meal. Bring to room temperature to serve. Peel and chop squash into bite-size pieces and store in resealable plastic bag until the night you serve. To prepare the dish, preheat the oven to 425 degrees F. Place the squash on baking sheet, spray with some olive oil and season with salt, pepper and nutmeg. Bring a pot of water to boil over high heat, season with salt, and cook the pasta to al dente. Reserve a cup of starchy cooking water just before draining. Combine the sauce with starchy cooking water, add the squash and pasta and toss to combine, and adjust the seasoning before serving. ","[Chardonnay, Vermentino, Gavi, Grner Veltliner]

" 72849,"Multigrain Rolls 2 cups all-purpose flour, plus more for kneading and dusting 1 tablespoon sugar 1 3/4 teaspoons active dry yeast 1 1/4 cups warm water (100? F to 105? F), plus more for the millet 1 tablespoon dry millet 1/4 cup molasses 3 tablespoons extra-virgin olive oil, plus more for the bowl and baking dish 1 cup whole-wheat flour 1/2 cup rye flour 1/4 cup yellow cornmeal 2 tablespoons hemp hearts 2 teaspoons kosher salt 1 large egg, lightly beaten Rolled oats, for sprinkling Instructions: Stir 1 cup all-purpose flour with the sugar, 3/4 teaspoon yeast and 3/4 cup warm water in a large bowl. Cover and let stand at room temperature until bubbly and about doubled in size, 45 minutes to 1 hour. Meanwhile, cover the millet with more warm water in a small dish and set aside. Stir the yeast mixture a bit to break it up. Add the remaining 1 teaspoon yeast and 1/2 cup warm water, the molasses and olive oil. Stir to combine (it may look lumpy). Add the remaining 1 cup all-purpose flour, the whole-wheat flour, rye flour, cornmeal, hemp hearts and salt to the yeast mixture. Drain the millet and add to the bowl. Stir everything together with a rubber spatula until there is no dry flour left. Let stand to hydrate the flour, 3 to 5 minutes. Turn out the dough onto a floured surface. Dust the top of the dough with more flour and knead just until well combined but still a little tacky, adding a bit more flour as needed (you should only need a few tablespoons), about 3 minutes. Lightly rub a large bowl with olive oil. Add the dough, turn to coat and cover the bowl. Let rise at room temperature until doubled in size, about 1 hour. Preheat the oven to 350? F. Rub the bottom and sides of a 9-by-13-inch baking dish with olive oil. Form the rolls: Turn out the dough onto a clean surface and gently pat into a square; cut into 12 equal pieces. Working with 1 piece at a time, pull the corners into the center and press gently to adhere. Turn the piece over and gently roll into a ball. Transfer to the baking dish, using a bench scraper if they stick. Cover the dish and set aside until the rolls are slightly puffed, 30 to 45 minutes. Brush the tops of the rolls with the beaten egg and sprinkle with a few rolled oats. Bake until well risen and lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 72850,"Chicken With Buffalo Sauce And Blue Cheese Dip With Roasted Sweet Potatoes Cooking spray 2 teaspoons salt 2 teaspoons chili powder 1/4 teaspoon freshly ground black pepper 6 boneless, skinless chicken breast halves 2 tablespoons hot chili oil 2 large sweet potatoes, peeled and cut into wedges 1 large eggplant, cut crosswise into 1/2-inch thick rounds 1/2 cup sour cream 1/4 cup crumbled blue cheese 4 stalks celery, cut into 4-inch pieces, optional Instructions: Preheat oven to 400 degrees F. Coat 2 large baking sheets with cooking spray. In a small bowl, combine salt, chili powder and black pepper. Pat chicken dry. Brush chicken all over with chili oil. Sprinkle salt mixture all over chicken and transfer chicken to prepared baking sheet. Roast 25 minutes, until cooked through. Arrange sweet potatoes and eggplant on a separate baking sheet. Spray with cooking spray and season with salt and black pepper. Roast 25 to 30 minutes, until tender. In a small bowl, combine sour cream and blue cheese. Serve dip with 4 of the chicken breast halves (reserve 2 chicken breast halves for another meal) and sweet potatoes on the side. Serve with celery, if desired. Reserve eggplant for another meal. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 72851,"Red Wine Pot Roast with Honey and Thyme 1 bottom round roast, about 4 pounds Salt and freshly ground black pepper 5 tablespoons vegetable oil 3 small onions, medium diced 1 head garlic (about 10 to 12 cloves), lightly smashed 1 pound carrots (about 4 medium), cut roughly into 1 1/2-inch pieces 2 cups low-sodium chicken, beef, or vegetable broth 2 cups medium-bodied red wine 2 1/2 tablespoons honey 5 to 6 sprigs fresh thyme 2 pounds russet potatoes, peeled and cut into 1 1/2 to 2-inch cubes Instructions: Preheat the oven to 350 degrees F. Season roast with salt and pepper. Heat oil in large oven-safe pot or Dutch oven over high heat for a couple minutes. Add the meat and brown well on all sides, about 10 minutes total. Remove and set aside on a plate. Lower heat to medium and saute onions, garlic, and carrots for 5 minutes. Add the broth, wine, honey, and thyme, stir to combine, and then add the roast back to the pot. Cover pot and transfer to oven. Bake for 2 hours, turning the meat over twice. Add the potatoes to the pot and bake, uncovered, for another 30 to 45 minutes longer until both the potatoes and the meat are fork-tender. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 72852,"Ale Brined Roasted Turkey Sandwich 1 (2 1/2 to 3-pound) bone in turkey breast 12 ounces beer (recommended: Pale ale or IPA style) 3 tablespoons stone-ground Dijon mustard 1 tablespoon agave nectar 1 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 3/4 cup Italian giardiniera marinated veggies (jarred) 4 tablespoons Roasted Red Bell Pepper Pesto, plus more as desired, recipe follows 1 (24-inch) seeded sourdough loaf 3 slices provolone cheese, cut in half Rojo Rings, recipe follows 3 large red bell peppers 1/2 cup loosely packed basil leaves 2 cloves garlic 1/4 cup grated Parmesan 1/4 cup toasted pine nuts 1/4 teaspoon red pepper flakes 1/4 teaspoon anchovy paste 1/2 teaspoon kosher salt 1 teaspoon freshly cracked black pepper 1/4 cup olive oil 4 cups canola oil 1/2 cup hot sauce (recommended: Sriracha) 2/3 cup ketchup 1 teaspoon water 1 cup buttermilk 1/2 cup all-purpose flour 2 cup panko bread crumbs 2 large sweet onions, such as Vidalia, Walla Walla or Maui, peeled and cut into 3/8-inch thick rings, discarding cores 1 teaspoon sea salt Instructions: Rinse the turkey breast under cool water and pat dry. In a 1-gallon resealable plastic bag, add the beer, mustard, agave, salt and pepper. Stir well to combine, then add the turkey breast, making sure it is fully coated with the marinade. Put the bag into a bowl to avoid any leakage and refrigerate for 45 minutes. Do not marinate it longer than 45 minutes or the breast will become overly salty. While the turkey is brining, prepare the Red Bell Pepper Pesto. Preheat an oven to 375 degrees F. Drain the turkey brine and put the breast on a rack in a shallow roasting pan (Chef's Note: Do not rinse turkey). Roast until the internal temperature reaches 165 degrees F, on an instant-read thermometer, inserted in the thickest part of the breast, about 1 hour. Remove the turkey from the oven and allow it to cool. This entire process can be done ahead of time. Refrigerate the meat until you are ready to assemble the sandwich. After the turkey has cooled, remove all of the meat from the bone and slice it diagonally into 1/2-inch thick portions. Roughly chop 3/4 cup of the giardiniera vegetables and add them to a small bowl. Add 4 tablespoons of the Red Bell Pepper Pesto and toss to combine. Slice the bread, and lightly spread the pieces with some of the leftover pesto. Begin layering your sandwich with the provolone on the bottom, then the sliced turkey and the giardiniera mixture. Top everything with the Rojo Rings, cover with another slice of bread and then serve. Set a grill to high heat. Grill the red bell peppers until the skins have blackened. Remove them from the heat and put them in a small bowl. Cover the bowl and let them steam. Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds. Do not rinse them with water. Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor. Pulse until fully combined. Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary. Refrigerate the pesto until ready to use. In a heavy bottom skillet or deep-fryer, heat the oil to 370 degrees F. Combine the hot sauce, ketchup and water in a shallow bowl until incorporated. In 4 separate, shallow bowls or pie pans, separate the buttermilk, flour and panko and put all the bowls in this work order: buttermilk, flour, hot sauce mixture, panko bread crumbs. Dip the onion rings into the buttermilk, then in the flour, then into the hot sauce mixture and finish them with the panko. Submerge the rings in batches and deep-fry until bright red and starting to brown, about 2 to 3 minutes, turning as needed. Once fried, remove them from the oil to a plate lined with a paper towel and sprinkle with sea salt. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 72853,"Better Beef Lasagna 12 ounces whole-wheat lasagna noodles (15 noodles) 8 ounces lean ground beef (90 percent lean or higher) 2 teaspoons olive oil 8 ounces portobello mushrooms, diced (about 3 large mushroom caps) 4 cups good quality store-bought marinara sauce 1 (15 ounce) container part-skim ricotta cheese 1 (10 ounce) package frozen chopped spinach, thawed and well drained 1 egg, lightly beaten 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper Pinch ground nutmeg 1/4 cup grated Parmesan 3 ounces grated part-skim mozzarella cheese (about 2/3 cup) Instructions: Preheat the oven to 375 degrees F. Cook the noodles al dente according to the directions on the package. Drain them well then lay out on waxed paper to prevent them from sticking to each other. Heat a large nonstick skillet over a medium-high heat. Add the beef and cook until no longer pink, breaking it up into small pieces as it cooks, about 3 minutes. Transfer the meat to a plate, discarding any fat remaining in the pan. Add the oil to the same pan and heat over a medium-high heat. Add the mushrooms and cook, stirring occasionally until all the liquid has evaporated and they begin to brown, about 5 minutes. Return the meat to the pan. Stir in 2 cups of the tomato sauce and simmer for 2 minutes. In a medium bowl combine the ricotta cheese, spinach, egg, the salt, the pepper and nutmeg. Spread 1 cup of tomato sauce on the bottom of a 9 by 13 inch baking dish. Place a layer of lasagna noodles on top, touching but not overlapping. Spread half of the ricotta mixture on top of the noodles. Add another layer of noodles. Top with half the beef-mushroom mixture. Repeat with another layer of noodles, then remaining cheese mixture, more noodles, then remaining beef mixture and finally 1 more layer of noodles. Top the final layer of noodles with the remaining sauce, then sprinkle with the grated cheeses. Cover loosely with foil and bake for 45 minutes. Uncover and bake for 15 minutes more. Excellent source of: Protein, Fiber, Vitamin A, Thiamin, Riboflavin, Niacin, Vitamin B12, Vitamin C, Calcium, Iron, Phosphorus, Potassium, Selenium, Zinc Good source of: Folate, Copper, Magnesium ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 72854,"Lemon-Sage Chicken Cutlets 2 large skinless, boneless chicken breasts (about 1 1/4 pounds) Kosher salt and freshly ground pepper All-purpose flour, for dredging 2 large eggs Juice of 1 lemon, plus lemon wedges for serving 3 tablespoons extra-virgin olive oil 4 sprigs sage, leaves only 1/2 cup dry white wine 3/4 cup low-sodium chicken broth 1 to 2 tablespoons unsalted butter Warm Farro Salad, recipe follows, or other grains, for serving (optional) Instructions: Slice each chicken breast in half horizontally to make 2 thin cutlets. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick. Season with salt and pepper.
Pour some flour into a shallow dish and season with salt. Lightly beat the eggs with the lemon juice in another shallow dish.
Heat the olive oil in a large skillet over medium heat. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes. Transfer the cutlets and sage to a paper towel-lined plate.
Pour out any remaining oil from the skillet. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes. Add the butter and swirl until melted.
Transfer the chicken to a platter. Top with the fried sage and drizzle with the pan sauce. Serve with lemon wedges and grains on the side. Toss 2 cups cubed winter squash and 1 pint cherry tomatoes with olive oil and salt on a baking sheet; roast at 425 degrees F until tender, 25 minutes. Meanwhile, combine 1 cup farro or barley in a saucepan with 1/2 teaspoon salt, a pinch of red pepper flakes, a bay leaf and enough water to cover by 1 inch. Bring to a simmer over high heat, then reduce the heat to medium low and cook, uncovered, until al dente, 15 to 20 minutes. Drain the farro (remove the bay leaf) and toss with the squash, tomatoes, 1 tablespoon olive oil and 3 tablespoons each chopped parsley and grated pecorino. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 72855,"Apple Baklava 1 pound thawed filo dough 1 cup melted butter 2 lemons juiced and zested 4 tablespoons honey 2 teaspoons cinnamon 3 cups diced Granny Smith apples 2 cups chopped toasted walnuts 2 cups chopped toasted pistachios 1 1/2 cups sugar 1/2 cup honey 1 pint water 1 lemon rind Instructions: On a sheetpan lined with parchment paper, lay down 1 sheet of filo and brush with butter. Repeat process with 3 more sheets. Cover remaining sheets with damp towel and set aside. To make filling place the lemon juice and zest, honey, cinnamon, apples, and chopped nuts and gently heat for 3 minutes set aside to cool. Spread 1/3 of mixture onto buttered filo stack. Top apple mixture with another stack of buttered filo. Repeat process until mixture and filo is gone (there should be 3 layers). Bake in a preheated 350 degree oven for 1 hour. Mix sugar, honey, water and lemon and bring to simmer. Remove lemon rind and pour over baklava. Let soak overnight, cut into squares and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72856,"Jicama Salad 1 large jicama, julienned 2 large carrots, julienne 1 cup red onion, finely sliced 1/2 red pepper, julienned 1/2 yellow pepper, julienned 1 tomato, julienned 1/4 cup fresh lime juice 1/4 cup red wine vinegar 1 teaspoon honey 2 tablespoons olive oil Pinch of cayenne Salt and freshly ground pepper 2 tablespoons chopped cilantro Instructions: Combine jicama, carrots, red onion, both peppers, tomato in a medium bowl. Whisk together the lime juice, vinegar, honey, olive oil and cayenne and season with salt and pepper to taste. Add the cilantro and let sit for 30 minutes. ","[Rioja, Tempranillo, Garnacha]" 72857,"Baked Eggs in Creamy Spinach 2 tablespoons extra-virgin olive oil 1/2 cup finely chopped onion Kosher salt and freshly ground black pepper 4 cups sliced spinach leaves 1 cup heavy cream 1/2 teaspoon freshly grated nutmeg 4 tablespoons freshly grated Parmesan cheese 4 large eggs Instructions: Preheat the oven to 350? F. Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper. Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72858,"Big Cheese Squeeze 2 slices of bread, cut thin (as far as bread selection goes, all I'll say is the bigger the loaf the bigger the sandwich) 1 teaspoon (or more) smooth Dijon mustard 1 cup Grated cheese Semi-hard, semi-soft combo like smoked gouda and Gruyere or Fontina with a young Asiago. Good quality olive oil for spritzing. Instructions: Find 2 heavy skillets that will nest together. Two (10-inch) cast iron skillets are ideal. Heat them over high heat. Meanwhile, spread mustard on one slice of bread. Distribute the cheese evenly over the mustard, season with fresh black pepper and top with second piece of bread. Spritz the bread surface that's staring up at you with olive oil using either a Misto or a pump sprayer. A light coat will do, don't soak. When the pans are hot enough to vigorously sizzle a drop of water, remove them from the heat and place the sandwich, top-side down in the middle of one pan. (if your pans are a different size, this would be the smaller one.) Spritz the slice now facing you, as well as the bottom of the other skillet. Lay the skillet right on top of the sandwich. If the top pan isn't cast iron, weigh it down with a brick, can, or something of similar heft. Wait patiently, crack a beer. When you hear the first bit of cheese run out and sizzle on the pan, it's done. This will take anywhere from 3 to 5 minutes. Carefully remove the top skillet, (you may need to coax it off with a spatula, but I doubt it). Just look at it. It's perfect ... better than mom's. (no reason to tell her) Remove to a plate, count to 10 and slice it in half. Take a bite. Take another. So they lost ... there's always next year. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72859,"Chicken Stew with Lemon and Rosemary 8 chicken thighs, roughly 2 1/2 pounds (each thigh about 6 ounces) Kosher salt, plus 1 teaspoon Freshly ground black pepper 1 tablespoons vegetable oil 3 tablespoons unsalted butter, softened 4 carrots, sliced into 1-inch bias cut (about 1 1/2 cups) 4 celery ribs, cut into 1-inch bias cut (about 1 1/2 cups) 2 sprigs rosemary 1 lemon, juiced 2 1/2 cups chicken broth, homemade or low-sodium canned 3/4 cup frozen pearl onions, thawed 2 teaspoons finely grated lemon zest 2 tablespoons all-purpose flour Buttered noodles, accompaniment Instructions: Preheat the oven to 425 degrees F. Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken. Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil. Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste. Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles. ","[Burgundy, Pinot Grigio, Barbera, Tempranillo]" 72860,"Sunny's Simple Summertime Couscous Salad 2 tablespoons orange juice 1 teaspoon honey 1 teaspoon Dijon mustard Kosher salt and freshly ground black pepper 6 tablespoons olive oil 1 1/2 cups dry pearl couscous, cooked according to the package directions 2 cups diced English cucumber 6 (total) red, yellow and orange mini sweet peppers, diced 1 navel orange, supremed/sectioned 8 to 10 fresh basil leaves, snipped or torn 8 to 10 fresh mint leaves, snipped or torn Instructions: Make the dressing: In a large bowl, whisk together the orange juice, honey, mustard, a pinch of salt and a few grinds of black pepper. Whisk until combined, then slowly add the oil while whisking until it is all combined. Taste and season with more salt, if needed. Set aside. Make the salad: To the bowl of dressing, add the cooked couscous, cucumbers and sweet peppers. Toss to coat and refrigerate for at least 2 hours, tossing a few times as it chills. Finish and serve: Remove the salad from the refrigerator and toss again. Garnish with the orange sections, basil and mint. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 72861,"Floating Islands 3 cups milk 1/2 vanilla bean 9 yolks 1 3/4 cups sugar 2 quarts water 6 egg whites Crystallized rose petals for garnish, recipe follows 1/2 teaspoon water 1 egg white 16 rose petals from organic or confetti roses 2 tablespoons sugar Instructions: In a saucepan, bring the milk to a boil with the vanilla bean. Let sit 15 minutes to infuse. Whisk yolks with 1 cup of the sugar then temper with hot milk. Return to the heat and cook gently to thicken. Strain and place over ice water and stir to cool and thicken. Chill. Simmer 2 quarts of water in a large frying pan but do not boil. Meanwhile, beat the whites until stiff but not dry. Gradually add the remaining 3/4-cup of sugar and continue beating until glossy, about 30 more seconds. Place a large sheet pan next to the water, lined with waxed paper dampened slightly. Using a large star tip or 2 dessert spoons or an ice cream scoop, squeeze out rosettes onto the paper. Using a spatula, lift the rosettes off the paper 1 at time and slide them into the simmering water. Poach for 7 minutes on the bottom then turn over for 3 minutes, not allowing them to touch while poaching. Drain on a dish towel. Remove to a sheet pan and chill. Crystallized Rose Petals: Whisk water and egg white in medium-sized mixing bowl. Dip rose petals into mixture and stick to inside rim of bowl to drain. Dip both sides of drained petals in sugar and place on a sheet pan with parchment paper. Let dry for 4 hours in a warm place. Serve floating islands in a bowl of the vanilla sauce, garnished with rose petals. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72862,"Warm Roasted Vegetable Salad with Bacon Vinaigrette 1 pound asparagus, trimmed and cut on the bias into 1/2-inch pieces 1 pound assorted-color new potatoes (about 4), cut into 1/4-inch dice 1 cup artichoke hearts, roughly chopped 1 sweet yellow onion, cut into 1/4-inch dice 2 tablespoons olive oil Kosher salt and freshly ground black pepper Bacon Vinaigrette, recipe follows 2 tablespoons fresh basil, thinly sliced into chiffonade 1/2 pound extra-thick-cut bacon, cut into 1/4-inch strips (lardons) Juice of 1 lemon 1 tablespoon honey Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 425 degrees F. Toss the asparagus, potatoes, artichokes and onion together in a large bowl along with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper so that all the ingredients are well mixed. Divide the vegetables evenly between 2 sheet pans, and give the pans a shake so that the veggies spread into an even layer. Roast the vegetables, rotating the pans halfway through cooking, for 15 minutes. Transfer the roasted vegetables to a large mixing bowl and toss with the Bacon Vinaigrette and chiffonaded basil. Season to taste with additional salt and pepper. Cook the bacon in a 10-inch saute pan over medium heat, stirring occasionally, until the bacon is browned and crisp at the edges, 6 to 8 minutes. Remove the bacon from the pan and place on a plate lined with a paper towel. Pat the bacon pieces dry with a paper towel to remove excess grease. Reserve 3 tablespoons of the rendered bacon fat from the pan. In a small mixing bowl, whisk together the lemon juice, honey and reserved bacon fat, along with 1/2 teaspoon salt and a pinch of pepper until smooth. Taste and add additional salt and pepper as desired. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, GSM]" 72863,"Broccoli-Cheddar Soup 2 tablespoons extra-virgin olive oil 1 medium onion, finely chopped 2 stalks celery, finely chopped 2 cups low-sodium chicken broth 2 cups half-and-half 1 pound russet potatoes, peeled and chopped 1 pound sweet potatoes, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 2 cups chopped broccoli florets 1/3 pound sharp cheddar cheese, shredded (about 1 1/3 cups) Croutons, for topping (optional) Instructions: Heat the olive oil in a large pot over medium-high heat. Add the onion and celery and cook, stirring, until softened, about 5 minutes. Add the chicken broth, half-and-half, both potatoes, bay leaf, 2 cups water, 1 teaspoon salt and 1/4 teaspoon pepper and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender, about 10 minutes. Meanwhile, put the broccoli in a microwave-safe bowl; add 3 tablespoons water and season with salt. Cover with plastic wrap and microwave until crisp-tender, about 4 minutes; drain. When the potatoes are tender, remove the bay leaf from the soup and transfer the soup to a blender. Puree until smooth, leaving the filler cap slightly open to let steam escape (or puree the soup in the pot with an immersion blender). Return the soup to the pot and thin with water, if necessary. Return to a simmer over medium-low heat; stir in the broccoli and season with salt and pepper. Add the cheese and stir until melted. Ladle the soup into bowls and top with croutons, if desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72864,"Spoonbread 1 1/2 cups milk 1 teaspoon each salt and sugar 2 tablespoons unsalted butter 1 cup yellow cornmeal 2 teaspoons baking powder 1/2 teaspoon baking soda 1 cup buttermilk 3 eggs, separated 2 green onions, thinly sliced Instructions: Preheat oven to 375 degrees. Butter 2 quart baking dish. In a 3 quart saucepan heat milk, salt, sugar & butter to boiling point. Slowly add cornmeal and stir with a wooden spoon for a few minutes or until mixture is thick. Remove from heat and transfer to a mixing bowl. Beat in baking powder and baking soda, Beat in buttermilk, scallions and egg yolks, one at a time. Cool to room temperature. Whip egg whites until stiff and fold in. Bake 40 minutes or until top is puffy. Spoon out onto plates alongside salad. Serve with soup of choice. ","[Chardonnay, Riesling, Chenin Blanc, Sparkling wine]" 72865,"Twenty-Four Hour Salad 4 egg yolks 1 1/2 to 2 lemons 1 pint whipping cream 1 pound seedless red grapes 1 pound miniature marshmallows 2 (15 1/2-ounce) cans pineapple tidbits, drained Instructions: Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 72866,"(Web Exclusive) Round 2 Recipe: Edamame with Pasta 1/2 pound bow tie pasta 4 slices bacon, diced 1 cup leftover Sauteed Edamame, recipe follows Salt and freshly ground black pepper 2 tablespoons grated Parmesan, optional 2 tablespoons canola oil 1 medium onion, diced 2 teaspoons chopped garlic Salt and freshly ground black pepper 1 (10-ounce) bag frozen shelled edamame, thawed Instructions: Cook pasta according to box instructions. While pasta is cooking saute bacon in a medium skillet over medium-low heat until bacon is brown and crispy. Pour off half the excess bacon fat from the pan. Add the leftover edamame and saute for 2 minutes. Add cooked pasta, season with salt and pepper and stir so that the pasta is thoroughly coated with the bacon fat. Transfer to serving bowl and top with Parmesan cheese, if desired. Heat oil in a large skillet over medium heat. Add onions and garlic, season with salt and pepper, to taste and saute for 2 minutes. Add edamame and saute for 4 minutes until edamame are heated through and onions are tender. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72867,"Hero Sandwich 2 tablespoons red wine vinegar 1 teaspoon kosher salt plus more to taste 1-1/2 teaspoon finely chopped rosemary leaves Freshly ground black pepper 6 tablespoons extra-virgin olive oil 1 roasted red bell pepper, peeled, seeded; excess ribs removed, sliced into 1/4 inch strips 2 cups shredded iceberg lettuce 2 foot long loaves seeded semolina bread, about 8 ounces each, split 4 ounces thinly sliced Genoa salami 4 ounces thinly sliced mortadella 4 ounces thinly sliced provolone cheese 4 ounces thinly sliced soppresatta 4 ounces thinly sliced prosciutto or coppa 4 ounces fresh mozzarella, thinly sliced 1 large vine-ripened tomato, thinly sliced Instructions: In a small mixing bowl, whisk together the vinegar, salt, rosemary, pepper, and olive oil to make a dressing. In a another small bowl toss the peppers with 2 tablespoons of the dressing. Toss the lettuce with 2 tablespoons of the dressing and season with salt and pepper to taste. Set the bread, cut side up on a cutting board and start building the sandwich. Drizzle dressing on the cut halves on the bread and layer the meat and cheese, on top, folding the sliced if necessary so they fit on the bread. Top with the peppers, tomato, and lettuce. Drizzle with any remaining dressing and top with the bread. Press down slightly and cut the sandwiches into 3 to 4 pieces each. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72868,"Vanilla Cupcakes 2 2/3 cups sugar 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces 2 large eggs 2 large egg yolks 2/3 cup milk 2/3 cup water 2 1/2 teaspoons pure vanilla extract 2 2/3 cups all-purpose flour 1 1/3 cups cake flour 4 teaspoons baking powder 1/2 teaspoon fine salt Fluff Frosting, recipe follows 2 teaspoons pure vanilla extract 1/4 cup whole milk 10 tablespoons unsalted butter, softened 5 cups confectioners' sugar 1/2 cup marshmallow fluff Pinch fine salt Instructions: Preheat oven to 350 degrees F. Line two 12-cup cupcake tins with paper liners. (To avoid cupcakes sticking if they overflow slightly, lightly spray the tops of the pans.) Put tins on a baking sheet. Set aside. Process sugar and butter in a food processor until very creamy, scraping sides as needed, 1 to 2 minutes. Add the eggs and yolks, one at a time, pulsing after each addition. Add the milk, water, and vanilla and process to blend. Whisk both flours, baking powder, and salt in a medium bowl. Add the dry ingredients, in 3 batches to the wet, pulsing, and then scraping batter off the sides of the processor as needed after each addition. Process until the batter is very smooth and pourable like pancake batter, about 2 minutes. Evenly pour the batter into the prepared cups, filling them 3/4 of the way full. Bake until the cakes are just firm and spring back when gently pressed, and the tops are golden, 18 to 25 minutes. Cool slightly in tin, and turn out of tin when cool enough to handle. Cool cupcakes completely on a rack before frosting. Whisk the milk and vanilla extract together in a small bowl. Slowly beat the butter and sugar, in another medium bowl, with an electric mixer until incorporated. Raise the speed to high and mix until light and fluffy, about 5 to 7 minutes. (Occasionally turn the mixer off, and scrape the sides of the bowl down with a rubber spatula.) Add the fluff and salt and reduce the speed to low. Add the milk and vanilla mixture, scrape the bowl down, and mix until fully incorporated. Raise the mixer to high and beat briefly until fluffy, about 1 to 2 minutes. Use immediately. Yield: 3 3/4 cups ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72869,"Chewy Brownies Nonstick cooking spray, for spraying the baking pan 1 cup granulated sugar
1 cup dark brown sugar
2 teaspoons vanilla extract 1/2 teaspoon kosher salt
2 large eggs plus 2 yolks
1 stick (8 tablespoons) unsalted butter, melted
8 ounces semisweet chocolate chips
1/2 cup vegetable oil
1 1/4 cups all-purpose flour
1/4 cup cocoa powder
Instructions: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with parchment paper and spray with cooking spray. Combine the granulated sugar, brown sugar, vanilla, salt, whole eggs and yolks in a large bowl; set aside. Melt the butter and chocolate in a double boiler, then whisk together until fully combined. Mix in the vegetable oil. Pour the chocolate mixture into the sugar mixture and mix until fully combined. Fold in the flour and cocoa. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool completely before slicing. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 72870,"Hazelnut Roll 3 eggs 1/3 cup/65 g caster sugar (superfine) 2 tablespoons flour 1/2 cup/50 g powdered hazelnuts 2/3 cup/150 ml heavy cream Drop vanilla extract Pinch ground cinnamon Cocoa power, for dusting Icing sugar (confectioners' sugar), for dusting Instructions: Heat the oven to 400 degrees F. Line an 8-inch by 12-inch/20 cm by 30 cm sided baking sheet with parchment which you've buttered on both sides. Put the eggs and sugar in a glass or metal bowl, set it over a pot with an inch/2.5 cm of simmering water in the bottom (do not let the bowl touch the water) and beat until tripled in volume and very thick and ribbony, like cake batter. This will take about 10 minutes. Remove from the heat. Sift the flour and nuts over the batter and gently fold together. Pour the batter into the pan so that it is evenly distributed. Bake until slightly golden on top, 10 to 12 minutes. Meanwhile, get set up for unmolding the cake: lay a damp tea towel on a cutting board or on the back of another baking sheet. When the cake comes out, flip it onto the towel, carefully peel off the paper, trim the edges it you want, and roll immediately. Set aside to cool to room temperature, about 5 minutes. Whip the cream into stiff peaks with a hint of vanilla and a pinch of cinnamon. Unroll the cake from the towel and set the towel aside. Sieve over a dusting of cocoa powder and spread the cream over the cake leaving a 1-inch border, and roll the cake up again. Set on a platter seam-side down. Sift over a little icing sugar and cocoa powder. Decorate with a button-row of hazelnuts. Cover and refrigerate until eating, which you'll want to do the same day, preferably within a few hours. Alternatively, save the filling and rolling the cake until an hour or 2 before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72871,"Orecchiette with Broccolini and Sausage Kosher salt 8 ounces orecchiette
1 pound pork sausage, casings removed
2 cloves garlic, minced
8 ounces broccolini, chopped into 1/2-inch pieces
1 1/2 cups freshly grated Parmesan, plus more for serving
Zest and juice of 1 lemon
Crushed red pepper flakes Freshly ground black pepper Instructions: Bring a pot of water to a boil; add a generous amount of salt. Add the orecchiette and cook to al dente (take 3 minutes off of the time on the box; it'll finish cooking later). Reserve 1/2 cup of the pasta water, then drain. Heat a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until brown, about 7 minutes. Use a slotted spoon to transfer the sausage to a plate, keeping the fat in the skillet. Add the garlic and cook for 30 seconds. Add the broccolini and cook until crisp-tender, about 7 minutes. Reduce the heat to medium low. Add the pasta and sausage to the skillet along with the Parmesan, lemon zest and juice, a couple of pinches of crushed red pepper and a bunch of turns of black pepper. Stir in a few tablespoons of the pasta water and continue to cook, stirring, until glossy, adding more pasta water if needed. Taste and adjust the seasoning as desired. Sprinkle with more Parmesan before serving. ","[Barolo, Barbaresco, Chianti, Rioja]

" 72872,"Valerie's Comfy Cassoulet 1 pound dried Great Northern beans Kosher salt and freshly ground black pepper Extra-virgin olive oil
12 ounces slab bacon, cut into 1/2-inch lardons
1 pound Bratwurst sausage or fresh Polish sausage (4 to 5 links)
1 1/2 pounds bone-in, skin-on chicken thighs
1 pound chicken drumsticks 1 cup finely chopped yellow onions 1 cup thinly sliced carrots
1/2 cup finely chopped fennel, fronds reserved for garnish 1/2 cup finely chopped celery 2 tablespoons thinly sliced garlic
2 tablespoons tomato paste
One 14-ounce can diced tomatoes in tomato juice
1 1/2 cups unsalted chicken stock
2 tablespoons roughly chopped fresh Italian parsley 1 tablespoon roughly chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 tablespoon unsalted butter 2 cups fresh breadcrumbs Kosher salt
1 lemon, zested
1 tablespoon roughly chopped fresh parsley
Instructions: For the cassoulet: Combine the dried beans, 1 tablespoon salt and 8 cups hot water in a medium saucepan over high heat. Bring to a boil and cook for 2 minutes, then remove from heat and cover with a lid. Let sit for 1 hour, until the beans are \al dente\ (softened but still with some bite). Drain the beans and rinse under cold water. Preheat the oven to 375 degrees F. In a large Dutch oven over medium-low heat, add 1 tablespoon extra-virgin olive oil. When the oil is hot, add the bacon lardons. Slowly render the fat out of the bacon and cook until crispy, stirring occasionally, about 15 minutes. Drain the bacon on a paper towel-lined baking sheet. Increase the heat to medium and add the sausages to the rendered bacon fat. Brown on both sides, 4 to 5 minutes per side. Drain on the baking sheet. Season the chicken thighs and drumsticks generously on both sides with salt and pepper. In two batches, add the chicken to the Dutch oven and cook until deep golden brown, about 5 minutes per side. Drain on the baking sheet. Stir the onions, carrots, fennel and celery into the rendered fat; sprinkle with salt and pepper. Cook until softened, about 8 minutes. Stir in the garlic and cook until softened, 2 minutes. Add the tomato paste; cook for another 2 minutes, until evenly combined with the vegetables and just beginning to toast. Add the diced tomatoes, chicken stock, white beans, parsley, rosemary and thyme. Bring the mixture to a boil, then lower the heat to a simmer. Cut the sausages on the bias into thin rounds and add them to the pot along with the bacon, stirring to combine. Transfer the cassoulet to a 9-by-13-inch baking dish. Top with the chicken thighs and drumsticks; drizzle 1 tablespoon olive oil over the chicken. Place the baking dish on a baking sheet and transfer to the oven. Bake until the top of the cassoulet turns a rich, deep brown color, the liquid has reduced and the beans have risen to the surface, about 1 hour 30 minutes. Remove from the oven and let rest for 10 minutes. For the breadcrumb topping: Meanwhile, melt the butter in a large saut pan over medium-high heat. When the butter has melted, add the breadcrumbs and 1/2 teaspoon salt. Toast the breadcrumbs until golden brown, stirring often, 3 to 4 minutes. Remove from the heat and stir in the lemon zest and parsley. To serve: Garnish the cassoulet with the breadcrumb topping and some fennel fronds. Serve immediately! ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 72873,"Loukanika with Sausage, Pepper and Eggs 4 tablespoons olive oil 1 pound Loukanika sausage, large dice 1 medium red pepper, small dice 1 yellow onion, chopped 3 cloves garlic, chopped 1/2 pound plum tomatoes, chopped 4 eggs, beaten 2 tablespoons chopped scallions Kosher salt Freshly ground black pepper Instructions: Heat the olive oil in a nonstick pan over medium-high heat. Add the sausage and peppers and cook until sausage starts to brown, about 2 to 3 minutes. Add the chopped onions and cook, stirring, until onions are translucent, about 5 minutes. Add garlic and tomatoes and cook until tomatoes release their juices, about 5 minutes. Add the eggs and scallions and fold together gently with a rubber spatula. When well blended, season with salt and pepper and serve hot. ","[Rioja, Tempranillo, Garnacha, Barolo]" 72874,"Escarole and Bean Soup 2 tablespoons olive oil 2 garlic cloves, chopped 1 pound escarole, chopped Salt 4 cups low-salt chicken broth 1 (15-ounce) can cannellini beans, drained and rinsed 1 (1-ounce) piece Parmesan Freshly ground black pepper 6 teaspoons extra-virgin olive oil Serving suggestion: crusty bread Instructions: Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and saute until fragrant, about 15 seconds. Add the escarole and saute until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle the soup into 6 bowls. Drizzle 1 teaspoon extra-virgin olive oil over each. Serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72875,"Miso Marinated Tofu Steak 1 cup sake 1 lemongrass stalk, sliced 1/2 cup ginger, smashed 6 garlic cloves, smashed 1 cup sugar 1 cup miso paste, white 6 ea extra firm tofu, cut in half lengthwise 2 cups soy sauce 2/3 cup hoisin sauce 1/4 cup fish sauce 1/2 cup champagne vinegar 1/2 cup dry sherry 1/2 cup brown sugar 1/4 cup honey 1 bunch basil leaves, minced 1/2 bunch cilantro, minced 1/2 bunch mint leaves, minced 2 tbsp garlic, minced 2 tbsp ginger, minced 2 tbsp sambal 5 ea serrano, minced 2 ea lime zest, minced 3/4 cup lime juice 1 cup fresh or frozen edamame beans 1/2 to 3/4 cup vegetable stock (or water) 1 cup Japanese panko breadcrumbs 3 tbs soy oil 1 cup shitake mushrooms 1 cup maitake mushrooms 1 cup shishito peppers Instructions: Miso marinade: Put the sake, lemongrass, ginger, and garlic in saucepot and bring to boil. Continue to boil for one minute to cook out alcohol. Whisk in sugar and miso paste. Cook over low heat for five minutes. Remove from pot and cool. Tofu Steak: Place the tofu steak in (cooled) marinade and set aside. Let marinate for at least one hour. Stir Fry Sauce: Prepare the stir fry sauce by combining all ingredients in a mixing bowl. Whisk together and set aside. Edamame Puree: Place cooked edamame beans in a blender with vegetable stock and puree until smooth. Pass through a fine meshed sieve and finish with salt and pepper. Tofu Steak Preparation: Remove the tofu steak from marinade and bread in Japanese panko breadcrumbs. Place the breaded tofu in a fryer set at 350 and fry for approximately two minutes, or until golden-brown. Set aside. Stir Fry: Over high heat in a medium saute pan add the soy oil. Next add the mushrooms and shishito peppers to the pan and saute until golden. Add 3 oz of stir fry sauce to pan and cook briefly until sauce reduces slightly and coats the mushrooms and peppers. Be careful not to over-reduce the sauce and burn it. Remove from heat. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 72876,"Spinach Cupcakes Nonstick cooking spray 1/4 cup heavy cream 2 extra-large eggs Kosher salt and freshly ground black pepper 2 cups leftover creamed spinach 8 ounces feta 3 ounces cream cheese, at room temperature Paprika, for garnish 2 tablespoons chopped chives Instructions: Preheat the oven to 375 degrees F. Spray a 6-cup standard muffin tin (or the 6 middle cups of a 12-cup tin) with cooking spray and set aside. Whisk together the heavy cream and eggs in a large bowl and sprinkle with some salt and pepper. Add the leftover creamed spinach and thoroughly combine. Divide the spinach mixture among the muffin cups in the prepared pan. Bake in the middle of the oven until the tops are golden and they spring back to the touch, about 25 minutes. Allow to cool to just warm or room temperature before frosting. Meanwhile, add the feta and cream cheese to the bowl of a food processor and pulse until light and fluffy. Transfer to a pastry bag fitted with a large round tip. Pipe the tops of each of the spinach cupcakes with some of the feta frosting. Top each with a sprinkle of paprika and some chopped chives and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 72877,"Berry Sabayon Gratinee 8 egg yolks 3/4 cup sugar 1 vanilla bean 1 cup Moscato d'Asti or other sparkling wine Pinch salt 3 1/2 cups fresh raspberries, blueberries, blackberries, or sliced strawberries Powdered sugar Instructions: In a large glass bowl, whisk together the egg yolks and sugar. Split the vanilla bean in half lengthwise and scrape the seeds with the back side of a pairing knife. Add vanilla bean seeds to the egg yolk mixture and whisk to combine. Add wine, a little at a time, and whisk to combine. Add a pinch of salt and whisk again. Set bowl over a pan of simmering water and whisk vigorously and constantly until the sauce is thick and fluffy, about 10 minutes. Preheat the broiler. Place 1/2 cup berries in the bottom of 6 shallow individual gratin dishes or ovenproof bowls. Spoon an even amount of the sabayon over each dish. Sprinkle the remaining berries evenly over the dishes. Place the dishes on a sheet pan and place on the top shelf of the oven under the broiler. Broil until the sabayon is golden brown, about 1 to 2 minutes. Sprinkle with powdered sugar and serve immediately. ","[Prosecco, Cava, Lambrusco, Vinho Verde]" 72878,"Tourtiere (aka Meat Pie) 4 cloves garlic, finely chopped 4 onions, chopped 3 tablespoons/45 ml canola oil 3 pounds/1.5 kg ground pork 3 pounds/1.5 kg ground veal Salt and freshly ground black pepper 1 cup/250 ml veal stock 1/2 teaspoon/2.5 ml ground cinnamon 1/2 teaspoon/2.5 ml ground cloves 1/2 teaspoon/2.5 ml ground nutmeg 4 potatoes, grated 6 batches Shortcrust Pastry, recipe follows, or store-bought 2 eggs beaten with a little water, for egg wash 2 1/4 cups/560 ml all-purpose flour, plus more for dusting 1/4 teaspoon/1 ml salt 3/4 cup/180 ml cold unsalted butter, cubed 6 tablespoons/90 ml ice water (approximately) Instructions: In a large saucepan, soften the garlic and onions in the oil. Add the pork and veal and continue cooking for about 15 minutes, stirring to crumble the meat. Sprinkle with salt and pepper. Add the veal stock, cinnamon, cloves, nutmeg and potatoes and cook, stirring frequently, until the potatoes begin to fall apart, about 45 minutes. Let cool. Adjust the seasoning. Cover and refrigerate for 4 hours or until completely chilled. With the rack in the lowest position, preheat the oven to 375 degrees F (190 degrees C). Line six 9-inch (23-cm) pie plates with the pastry. Cover with the cooled meat mixture. Cover with a second crust. Brush with egg wash. Make an incision in the center. Press the edge to seal with a fork or your fingers. Bake until the crust is golden brown, 50 minutes to 1 hour. In a food processor, combine the flour and salt. Add the butter and pulse for a few seconds at a time until the butter is the size of peas. Add the water and pulse again until the dough just begins to form. Add water as needed. Remove the dough from the food processor and form 2 discs. Cover in plastic wrap and refrigerate the dough for at least 30 minutes. Roll out the dough on a floured work surface or between 2 sheets of parchment paper in a 1/8-inch (3 to 4-mm) thick sheet. Use the dough to make a 2-crust pie or line two 9 to 10-inch (23 to 25-cm) pie plates. Yield: 2 pie crusts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72879,"Cucumber Salad with Sheep's Milk Feta and Lemon Oil 1/4 cup olive oil, plus additional for oiling the grill 2 red onions, sliced into thin rounds
1 cup lemon juice
1 cup sugar
1 cup red wine vinegar
6 English cucumbers, half peeled and half with skin on, cut into 3/4-inch rings 1/2 to 1/4 large seedless watermelon, cut into 1-inch cubes
1 cup sheep's milk feta crumbled in brine
Salt and freshly ground black pepper 1 bunch fresh dill
Instructions: Preheat a grill for cooking over medium heat. Oil the grill grates. Grill the onion slices until charred, about 2 minutes per side, then place in a medium bowl. Place lemon juice, sugar and vinegar into a pot and bring to a boil. Pour the over the onions. Let cool until ready to serve. Toss the cucumbers, watermelon and pickled onions together and drizzle in some of the brine from the feta and some of the onion liquid to taste. Drizzle in olive oil and season with salt and pepper. Tear the dill and toss in. Add the feta crumbles last and toss one last time. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 72880,"Risi e Bisi -- Italian style rice and peas 1 quart chicken stock (recommended: Kitchen Basics brand) available in paper box containers on soup aisle 2 tablespoons extra-virgin olive oil, 2 turns of the pan 2 cloves garlic, chopped 1 rounded cup Arborio rice Salt and pepper 1 cup frozen peas 1/2 cup grated Parmigiano-Reggiano or Romano cheese, a couple of handfuls Instructions: Place chicken stock in a small pot and warm over low heat. Heat a medium sized skillet over medium heat. Add extra-virgin olive oil 2 turns of the pan, and garlic. Saute garlic 1 minute, then add Arborio. Toast the Arborio rice 2 minutes, then ladle in 1/3 of the stock. Bring to a bubble. Stir rice occasionally, allowing the rice to get starchy and the stock to cook into the rice. Add more stock when rice starts to become dry. Continue stirring and ladling broth until rice is al dente, 22 minutes. Stir in peas and cheese and season with salt and pepper, to your taste. Serve immediately. ","[Barolo, Barbaresco, Chianti, Valpolicella]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Grilled Cheese Croutons 1 tablespoon butter 1 medium onion, finely chopped 3 cloves garlic, minced 1 can (" 72881,"Cinnamon Sugar Churros 2 cups canola oil 2 cups All-Purpose Baking Mix, recipe follows 1/4 cup sugar, plus 2 tablespoons 1/2 cup milk 1 large egg 3 tablespoons butter, melted and cooled 1 tablespoon ground cinnamon 1/2 cup chocolate syrup, for serving 6 cups all-purpose flour 3 tablespoons baking powder 2 teaspoons salt 3/4 cup shortening Instructions: In a cast iron skillet, heat 1-inch of oil over medium-high heat until it reaches 350 degrees F. In a large bowl, add the baking mix and 1/4 cup sugar and whisk until combined. In another bowl, whisk together the milk, egg, and butter. Pour the wet ingredients into the dry ingredients and whisk until the batter is smooth. Put the batter into a pastry bag (or plastic storage bag) fitted with a small star tip. Mix together the 2 tablespoons sugar and the cinnamon and set aside. Working in batches, pipe the dough in a long strip into the hot oil. Fry, turning them once, until they are golden brown, about 1 minute on each side. Drain on a sheet tray lined with a brown paper bag or paper towels. Sprinkle with the sugar and cinnamon mixture and transfer to a serving platter. Serve warm with chocolate syrup. In a large bowl combine the flour, baking powder and salt. Cut in the shortening with a pastry knife or fork until the mixture is well blended. Use in recipes that call for Bisquick or all-purpose mix. ","[Rioja, Tempranillo, Garnacha, Barbera]" 72882,"Whitefish with Lemon Vinaigrette 8 tablespoons extra-virgin olive oil 3 shallots, thinly sliced 1 large head radicchio (about 12 ounces), coarsely chopped 1 (15-ounce) can cannellini beans, drained and rinsed 1/3 cup fish broth Salt and freshly ground black pepper 6 (5 to 6-ounce) whitefish fillets, such as tilapia All-purpose flour, for dredging Lemon Vinaigrette, recipe follows 1/4 cup fresh lemon juice 1/4 cup lightly packed fresh Italian parsley leaves 2 cloves garlic 2 teaspoons finely grated lemon zest 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup extra-virgin olive oil Instructions: Heat 2 tablespoons of oil in a heavy large skillet over medium heat. Add the shallots and saute until tender, about 2 minutes. Add the radicchio and saute until wilted, about 5 minutes. Add the beans and broth, and cook until the beans are heated through, stirring often, about 5 minutes. Season the radicchio mixture, to taste, with salt and pepper. Meanwhile, heat 3 tablespoons of oil in a 14-inch (or 2 smaller) nonstick frying pan over medium-high heat. Sprinkle the fillets with salt and pepper. Dredge the fillets in flour to coat completely. Shake of the excess flour and fry 3 fillets in each pan until they are golden brown and just cooked through, about 3 minutes per side. Spoon the radicchio mixture over the center of the plates. Top with the fillets. Drizzle the vinaigrette over and serve immediately. Blend the lemon juice, parsley, garlic, lemon zest, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72883,"Fierce Fried Corn 4 tablespoons (1/2 stick) butter 1 jalapeno, seeded and finely chopped, optional 4 cups fresh corn kernels (scrape \milk\ and any bits of kernels from cob as well) Salt and freshly ground black pepper Instructions: In a large nonstick skillet, melt the butter over low heat. Add the jalapeno, if using. Add the corn, season with salt and pepper, and stir well. Cover and cook, stirring often, being very careful not to let the corn stick to the skillet, until the corn is heated through, 10 minutes. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 72884,"Fried Manicotti Dippers 8 dry manicotti shells 1 cup ricotta 1/4 cup grated Parmesan 1 clove garlic, grated 1/2 teaspoon Italian seasoning 1/4 teaspoon crushed red pepper flakes 5 large eggs Kosher salt and freshly ground black pepper 8 mozzarella cheese sticks 3/4 cup all-purpose flour 1 cup plain breadcrumbs Canola oil, for frying Warmed marinara sauce, for serving Instructions: Cook the manicotti shells according to the package directions for al dente. Strain and place on a baking sheet to let the noodles cool to room temperature, about 15 minutes. Meanwhile, mix the ricotta, Parmesan, garlic, Italian seasoning, red pepper flakes, 1 egg, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl until smooth. Spoon into a large resealable plastic bag and snip 1/2 inch off of one of the corners. Push 1 mozzarella stick into the center of each noodle. Pipe the ricotta mixture into the center of each noodle (you may have to pipe into both ends to fill the whole noodle). Place back on the baking sheet.
Set up a breading station with three shallow dishes: Stir together the flour, 1/4 teaspoon salt and a few grinds of pepper in the first dish. Beat the remaining 4 eggs in the second dish and add the breadcrumbs to the third dish. Coat a noodle in the flour, then dip into the egg, letting any excess drip off. Finally, press into the breadcrumbs. Transfer to the baking sheet and repeat with the remaining noodles.
Heat 1/2-inch of oil in a large skillet over medium-high heat and line a plate with a paper towel. Drop a few breadcrumbs into the oil; if they sizzle, the oil is hot enough. Working in batches, fry the noodles, flipping halfway through, until golden brown and the cheese is melted and starting to ooze through the sides, about 4 minutes total. Transfer to the lined plate and repeat with the remaining noodles, making sure to heat the oil back up between each batch. Serve with marinara sauce on the side for dipping.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72885,"Butternut Squash Mac and Cheese 1 pound macaroni with lines, such as tubatini or mini penne rigate Salt 1 tablespoon extra-virgin olive oil, 1 turn of the pan 2 tablespoons butter 1/2 medium onion 2 tablespoons chopped fresh thyme leaves, plus a few sprigs for garnish 3 tablespoons all-purpose flour 2 cups chicken stock 1 (10 ounce) box frozen cooked butter nut squash, defrosted 1 cup cream or half-and-half 2 cups (8 ounces) sharp Cheddar, grated 1/2 cup grated Parmigiano-Reggiano, a couple of handfuls 1/4 teaspoon ground nutmeg, eyeball it Black pepper Instructions: Heat a pot of water to boil for the pasta. Salt the water then add the pasta and cook to al dente or, with a bite to it. While pasta cooks, heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the thyme and grate the onion directly into the pot with a hand held grater or Microplane. Cook the grated onion in butter and oil 1 to 2 minutes, then add flour and cook together 1 to 2 more minutes. Whisk in stock, then combine with butternut squash until warmed through and smooth. Stir in cream or half-and-half and bring sauce to a bubble. Stir in cheeses in a figure 8 motion and season the completed sauce with salt, nutmeg and pepper. Taste to adjust seasonings. Drain cooked pasta well and combine with sauce. Serve alongside chicken sammies and top with thyme leaves picked from remaining sprigs (Boo would also have a little extra sprinkle of that cheese, please!) ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 72886,"Cabbage and Straw Salt 2 Idaho potatoes, peeled and cut into 1/2-inch dice 1 pound fettucini or papardelle pasta 1 small head Savoy cabbage, quartered, cored and thinly shredded 1 stick butter, cut into pieces 3 to 4 cloves garlic, cracked from skin and halved 16 sage leaves, 6 left whole, 10 thinly sliced 1 teaspoon coarse black pepper 1 1/2 to 2 cups grated Romano Instructions: Bring a large pot of water to a boil and salt it. Add potatoes and cook 7 minutes. Add the pasta and cook 2 minutes, then stir in cabbage and cook 5 minutes longer. While the potatoes and pasta cook, melt butter in a large, deep skillet over medium heat and add garlic and 6 whole sage leaves. Cook 3 to 4 minutes; remove the garlic and whole leaves (reserve the leaves for ganish), then add sliced leaves and the black pepper. Just before draining the pasta and cabbage, add 2 ladles of starchy cooking water to the skillet. Drain the potatoes, pasta and cabbage and add to butter and sage. Toss to combine with sage butter, adding in lots of cheese as you work. Toss 1 to 2 minutes to form a cheesy butter coating on the pasta and cabbage then adjust salt and serve. Use reserved whole leaves to garnish the pasta. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72887,"Hot Brown Turkey Sandwiches 5 slices bacon 1 small onion, chopped 2 tablespoons all-purpose flour 1 1/4 cups milk 1 1/4 cups low-sodium chicken broth 1 1/4 cups shredded Muenster or Monterey Jack cheese Kosher salt and freshly ground pepper 4 thick slices white bread, toasted
Dijon mustard, for spreading 1 tomato, sliced 3 cups shredded or sliced roast turkey or rotisserie chicken 1/4 cup chopped fresh parsley Instructions: Preheat the broiler. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel-lined plate. Pour out all but about 1 tablespoon fat from the skillet. Make the gravy: Add the onion to the skillet and cook, stirring, until soft, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chicken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirring, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper.
Arrange the bread on a baking sheet. Spread each slice with mustard, then drizzle with some of the gravy and top with the sliced tomato. Toss the turkey with the remaining gravy in the skillet. Divide the turkey evenly among the bread slices, then sprinkle with the remaining 1/4 cup cheese. Broil until golden, about 2 minutes.
Crumble the bacon over the sandwiches; sprinkle with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72888,"Crispy Fish on the Bone 1 whole flounder, (about 1 1/2 to 2 pounds) filleted and carcass reserved 1 cup flour Salt Freshly ground black pepper 1/4 cup vegetable oil 1/4 cup minced shallots 1 tablespoon chopped garlic 2 ounces dried wooded ear mushrooms, soaked in warm water for 30 minutes and drained 2 cups chicken stock 1 tablespoon cornstarch 2 teaspoons finely chopped parsley leaves Instructions: Rinse and pat dry the reserved fish carcass, set aside. Preheat the fryer. Season the flour with salt and pepper. Dredge the carcass in the seasoned flour, on both sides, reserving the flour. Shake off any excess flour. Fry the carcass until golden brown, about 2 to 3 minutes. Remove from the oil and drain on paper towels. Season with salt and pepper. Cut the fillets into 2 ounce pieces. Season with salt and pepper. Dredge the fillets in the reserved flour, coating completely. In a large saute pan, over medium-high heat the oil. When the oil is hot, but not smoking, lightly pan-fry the fish for 1 minute on each side. Remove from the pan and set aside. In the same saute pan, add the shallots and garlic. Season with salt and pepper. Saute for 1 minute. Add the mushrooms. Season with salt and pepper. Saute for 1 minute. Add 1 3/4 cup of the chicken stock. Dissolve the cornstarch in the remaining stock, making a slurry. Bring the stock to a boil. Stir in the slurry. Boil the liquid for 2 minutes and then reduce to a simmer. Add the fish fillets and simmer for 3 to 4 minutes. Reseason and stir in the parsley. To assemble, place the fried fish carcass on a large platter. Lay the fillets over the crispy bone. Spoon the sauce over the fillets. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72889,"Peas and Bacon 4 ounces bacon, diced (1 cup) 1 clove garlic, thinly sliced 1 shallot, thinly sliced 1 cup shelled fresh peas Grated zest and juice of 1 orange 1/4 cup sliced fresh flat-leaf parsley leaves 1 tablespoon unsalted butter Kosher salt Instructions: Cook the bacon in a large saute pan over medium-low heat until the fat is rendered and the bacon is crispy, about 5 minutes. Add the garlic and shallots and sweat for 1 minute. Add the peas and increase the heat to medium. Pour in the orange juice and cook until the peas are tender, about 2 minutes.
Remove from the heat and fold in the orange zest, parsley and butter. Taste for seasoning and add salt if necessary, though you shouldn't need much because the bacon adds a natural saltiness to the dish. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72890,"Sesame-Crusted Ahi with Ponzu Vinaigrette 2 tablespoons white sesame seeds 2 tablespoons black sesame seeds
1 pound sashimi-grade ahi tuna (steaks or loin) 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 teaspoon grated fresh ginger (from about a 1/2-inch piece) 1/2 cup ponzu
1 tablespoon soy sauce
1 tablespoon rice wine vinegar
1/2 teaspoon toasted sesame oil
1/2 Fresno cl, thinly sliced
Canola oil, for cooking
2 shallots, thinly sliced Kosher salt Olive oil, for searing
1 scallion, finely sliced on the bias Instructions: Combine the sesame seeds in a shallow bowl. Lightly rub the tuna in the olive oil, then sprinkle liberally with salt and pepper. Press the tuna into the sesame seeds, applying firm pressure so the seeds stick. Cover completely and chill in the refrigerator, uncovered, for 5 minutes, to allow the seeds to stick. For the vinaigrette: In a medium bowl, whisk together the grated ginger, ponzu, soy, vinegar, sesame oil and Fresno. Pour into a serving bowl and set aside. In a large nonstick pan, heat 1/2 inch canola oil to 320 degrees F. Add the shallots to the oil in small batches and fry until golden brown, about 2 minutes. Remove to a paper towel-lined plate and drain. Season with salt. Add 1/4 cup olive oil to another large, nonstick pan and turn the heat on high until hot. Add the sesame-crusted tuna and sear all over for 30 seconds on each side. Remove from the pan and slice 1/2-inch thick. Shingle the tuna on a platter, then sprinkle over the fried shallots and sliced scallions. Serve with the vinaigrette alongside. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 72891,"Banana Chocolate Chip Souffle 2 ounces butter 1/3 cup brown sugar 1/4 cup sugar 8 ounces, bananas, very ripe, chopped into 1/2-inch pieces 2 tablespoons dark rum 2 tablespoons lemon juice 2 tablespoons butter, softened 1/3 cup sugar, for dusting 12 egg whites 4 ounces sugar 2 ounces bittersweet chocolate, chopped into 1/4 inch chips Instructions: To make the Banana Base: in a medium saucepan, over a high heat, brown the butter. Add the sugars and continue to cook stirring constantly until caramel color, about 5 minutes. Add the chopped bananas and stir until well coated. Continue to cook for 2 minutes. Remove from heat and stir in the dark rum and lemon juice. Transfer mixture to a food processor and pulse until smooth. Transfer to a bowl and allow to cool to room temperature. Preheat the oven to 375 degrees F. Brush the inside of 6 (6-ounce) ramekins with softened butter and dust with sugar. To make the souffle: beat the egg whites on medium speed, in a mixer with the whip attachment, to soft peaks. With the motor running, add the sugar in a slow but steady stream. Continue to whip to medium stiff peaks. With a large rubber spatula, fold 1/2 of the meringue into the Banana Base. Add the finely chopped chocolate chips and fold in the remaining 1/2 of the meringue. Fill each prepared ramekin over the top with the souffle mixture. Bake the souffles for 12 minutes. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72892,"Classic Italian Sub with Roasted Eggplant 1/2 eggplant, thinly sliced into 1/4-inch slices Homemade Italian Dressing, recipe follows 4 crusty hoagie rolls, cut in half lengthwise 8 ounces fresh mozzarella, cut into thin slices 1 pound genoa salami, thinly sliced 8 ounces hot capicola, thinly sliced 8 ounces prosciutto, thinly sliced 1 pound mortadella, thinly sliced 1/4 head iceberg lettuce, shredded 1 medium yellow tomato, cut into 1/4-inch slices 1/2 teaspoon Dijon mustard 1 tablespoon sugar 1/4 cup red wine vinegar 1/2 teaspoon dried Italian seasoning 1/4 teaspoon salt 1/4 teaspoon fresh ground black pepper 1 clove garlic, minced 1/4 shallot, chopped 1/2 cup olive oil Instructions: Preheat the oven to 400 degrees F.
Lay the eggplant slices on a baking sheet in a single layer and brush liberally with the Homemade Italian Dressing. Roast in the oven until cooked through and golden, 12 to 15 minutes.
Build the sandwich on the rolls with the mozzarella first, then the salami, capicola, prosciutto, mortadella, roasted eggplant and top with the lettuce, tomato and a generous drizzle of the Homemade Italian Dressing. Serve while blasting Louis Prima. Place the vinegar, mustard, sugar, Italian seasoning, salt, pepper, garlic and shallots in a blender or food processor. While the machine is running, slowly drizzle the olive oil through the blender top or feed tube until the dressing is combined and emulsified. Adjust the seasoning if necessary; add more oil if you want it less acidic. Store the dressing up to 2 weeks in the fridge.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 72893,"Spiderweb Sugar Cookies 1/2 cup (1 stick) unsalted butter, softened 3/4 cup sugar 1 egg 1 teaspoon vanilla 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 cup chocolate chips 1 batch Royal Icing (see below) Food coloring 1 egg white 1 teaspoon lemon juice 1 1/2 cups confectioners' sugar Instructions: Cream the butter and sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift in the flour, baking powder, and salt, mixing until just combined. Wrap the dough in plastic wrap and chill for 1 hour. Preheat the oven to 350 degrees. On a floured surface, roll half of the dough to 1/8-inch thick. Cut into circles using a 3-inch round cookie cutter or the top of a drinking glass. Gather and reroll scraps. Repeat with remaining dough. Place the cookies on a greased baking sheet and bake for about 8 minutes, until just golden. Do not allow cookies to brown. To decorate, melt the chocolate chips in the microwave in a heatproof bowl for 1 minutes. The chips may look unmelted, but stir them with a spoon to see if they have actually softened before putting them in for another minute, if necessary. Spoon the melted chocolate into a zipper-lock bag. Seal the bag, pressing out any air. Use a toothpick to make a very tiny hole in one corner of the bag to release a very thin stream of chocolate for writing. To make the spiderwebs, spread white royal icing smoothly over the surface. Immediately, before the icing can set, pipe a spiral of chocolate over the surface, starting in the middle and working outward. Starting in the center, use a toothpick to pull outward through the icing, making a spiderweb design. With beaters or a standing mixer, whip the egg white and lemon juice until frothy. At medium speed, beat in the confectioners' sugar, a little at a time, until the mixture is thick but still liquid enough to beat. Then beat on high until the mixture is thick and glossy, about 3 minutes. Cover the surface with plastic wrap while waiting to use it. Royal icing will set to a firm, glossy finish when applied to a cookie. The icing can be stored, tightly covered, in the refrigerator for up to a week. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 72894,"Rosemary-Lemon Starter 2 tablespoons sugar 2 sprigs fresh rosemary, leaves removed 1/2 cup fresh lemon juice 8 ounces vanilla-flavored vodka 4 large handfuls of small or crushed ice cubes Instructions: In a tall glass or drink shaker, add the sugar and rosemary. With a muddling stick, crush the sugar with the rosemary until it bruises and becomes more fragrant, a good honest 30 to 45 seconds. Work it! Then pour in the lemon juice and muddle a bit more. Add the vodka and half of the ice, then cover the glass and vigorously shake for about 10 seconds. Pour evenly over the remaining ice in 2 lowball glasses. Drink! ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Albari?o]" 72895,"Foie Gras with Caramelized Fruits 6 ounces foie gras 2 tablespoons butter 4 tablespoons raw brown sugar 1/2 cup trockenbeerenauslese sweet wine, plus 1/2 cup 1 apple, peeled, cored, cut into 12 sections 3 apricots, cut in half, stones removed 1/2 cup grapes 1 cup red wine 1 cup mulberries Salt Freshly ground pepper Flour, for dredging Instructions: Slice the foie gras into 1/2-inch bias slices. Set aside. To prepare the caramelized fruits: in a saute pan, heat butter and sugar and cook until caramelized. Over high heat, deglaze with 1/2 cup sweet wine. Reduce slightly, and then add the apples, apricots, and grapes. Add the remaining 1/2 cup sweet wine and reduce until fruits are caramelized. Reserve but keep warm. In another saute pan, reduce the red wine and mulberries until desired consistency. Season with salt and pepper. Season the foie gras slices with pepper. Dip in flour and in a saute pan over high heat, saute for 1 minute on each side. To plate: arranged the caramelized fruits on plate. Spoon mulberry wine sauce reduction around fruits. Top with sauteed foie gras. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 72896,"Tortilla Omelet Burrito with Pulled Chicken and Salsa Verde 6 tomatillos, husks removed, halved or quartered 4 whole garlic cloves
3 jalapenos, stems removed, halved lengthwise
1 small red onion, coarsely chopped
Canola oil
Kosher salt and freshly ground black pepper
1/4 cup fresh lime juice
2 tablespoons honey
1 store-bought rotisserie chicken, skin removed and cut into pieces, meat shredded in large pieces
5 large eggs Few dashes hot sauce, optional
Four 10-inch flour tortillas
1/2 cup chopped fresh cilantro, plus whole leaves for serving
3/4 cup grated sharp Cheddar 3/4 cup grated Monterey Jack 1/4 cup creme fraiche
Instructions: Preheat the oven to 375 degrees F. On a baking sheet, toss the tomatillos, garlic, jalapenos and onions with 1/4 cup canola oil. Season with salt and pepper. Roast in the oven until everything is nice and soft, 20 to 25 minutes. Reduce the oven heat to 200 degrees. Transfer the roasted vegetables to the bowl of a food processor and process until smooth. Pulse in the lime juice and honey. Set aside. Heat 1 tablespoon canola oil in a large skillet. Add the shredded chicken, season with salt and pepper, and cook, stirring a bit, to just warm the chicken, about 2 minutes. Stir in the salsa and cook until warmed through, another 1 to 2 minutes. Cover and keep warm. Heat 2 tablespoons canola oil in a medium nonstick pan over medium-high heat. When hot, add the chicken skin and cook until golden brown and crispy on both sides, about 20 seconds. With a slotted spoon, remove the chicken skin to a paper-towel-lined plate and season with salt and pepper. Whisk together the eggs in a large baking dish until light and fluffy. Sprinkle with salt and pepper, and add a few dashes of hot sauce if using. Heat 2 tablespoons canola oil in a large nonstick pan until it begins to shimmer. Dip a tortilla in the egg mixture and turn to coat; make sure the tortilla is totally submerged and fully covered in egg. Transfer the tortilla to the pan, letting excess egg run off; fry until golden brown on both sides, about 1 1/2 minutes per side. Remove to a plate. Repeat with the remaining tortillas. Stir the chopped cilantro into the chicken mixture. Spoon some of the chicken and salsa verde across the center of the tortillas, leaving 2-inch borders on either end. Top the chicken with some Cheddar and Monterey Jack and some of the crispy chicken skin. Fold the short sides of the tortilla over the ends of the chicken, then roll up into a burrito and place, seam-side down, on serving plate. Keep the first two burritos warm in the oven while you repeat with the remaining tortillas and filling. To serve, dollop each burrito with some creme fraiche and garnish with cilantro leaves. Serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72897,"Stuffed Clams 4 bacon slices 1/4 onion, chopped 1/4 cup parsley, chopped 1/2 cup fresh bread crumbs 12 clams, shucked and juice reserved Salt Pepper 1 lemon Tabasco sauce 1/2 stick butter Instructions: Cook bacon in microwave oven or on stove top. Let cool and crumble into medium bowl. Add onion, parsley and bread crumbs. Chop up clams and add to breadcrumb mixture. Moisten with reserved clam liquor. Season with salt, pepper, squirt of lemon and a dash of Tabasco sauce. Fill clam shells with mixture and place in a baking dish. Top clams with dots of butter and more bread crumbs. Broil until browned. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72898,"The Ultimate Coleslaw 1 cup mayonnaise 1 tablespoon Dijon mustard Drizzle extra-virgin olive oil 1/2 lemon, juiced Salt and freshly ground black pepper 1 tablespoon red wine vinegar 1 tablespoon sugar or pinch 1 store-bought bag shredded slaw mix (containing red and green cabbage and carrots) Instructions: In a large bowl, mix together the dressing ingredients. Add the shredded slaw mix and toss until combined. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72899,"Caramel Apple Pear Pie 1/2 cup sugar 1/4 cup cornstarch or tapioca starch 1/4 teaspoon salt 1 cup buttermilk 1/4 cup store-bought dulce de leche, plus more for garnish 4 large eggs 1 large or 2 small d'Anjou pears 1 baked 9-inch deep-dish pie crust, recipe follows, or store bought 1/2 cup dried apple slices Ground cinnamon, for garnish 1 1/2 cups all-purpose flour, plus more for rolling 1/2 teaspoon sugar 8 tablespoons (1 stick) cold unsalted butter, cubed 6 tablespoons ice water Nonstick cooking spray, for spraying pie plate 1 egg beaten with 1 tablespoon water Instructions: Preheat the oven to 350 degrees F. Combine the sugar, 2 tablespoons of the cornstarch and the salt in a large bowl. In a medium bowl, whisk together the buttermilk, dulce de leche and eggs until well combined. Add the egg mixture to the cornstarch mixture and whisk to combine. Halve and core the pear. Cut lengthwise into 1/4-inch slices. Add the slices to a bowl with the remaining 2 tablespoons cornstarch and toss to completely coat the fruit.
To assemble the pie and bake, place the baked deep-dish pie crust on a baking sheet. Lay the dried apple slices in a single layer on the bottom of the crust. Fan the pear slices out in a circle over the apple slices. Stir any excess cornstarch from the pears into the custard filling and pour the filling over the top of the pears.
Bake the pie until the center is set and the pears are slightly golden brown, about 1 hour. Let cool to room temperature.
Before serving, dust the top of the pie with ground cinnamon. Heat some dulce de leche in a microwave for 30 seconds and stir to loosen. Drizzle over the top of the pie and serve. In the bowl of a food processor, combine the flour, sugar and salt and pulse to mix. Add the butter and pulse to a coarse meal (the butter should be in pea-size pieces). With the motor running, stream in the water until the dough starts to come together. Dump out the mixture, gather into a ball, press to a disk and wrap well in plastic wrap. Refrigerate for at least 1 hour, and up to overnight. Spray a 9-inch deep-dish glass pie plate with nonstick cooking spray. Remove the dough from the fridge, unwrap and transfer to a floured surface. Roll out the dough into a 12-inch circle. Transfer the dough to the prepared pie plate. Dock with a fork and crimp the edges between your fingers to make a decorative border, removing any excess dough. Freeze the crust for 20 minutes.
Preheat the oven to 425 degrees F.
Line the crust with a sheet of parchment paper and fill with pie weights or uncooked beans. Bake for 15 minutes. Remove the foil and weights, brush with the beaten egg and continue to bake until the crust is golden brown, about 10 minutes. Let cool completely. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 72900,"Shrimp in Garlic Sauce 1 pound large shrimp (21 to 25 shrimp per pound), peeled 1 egg white 1/4 cup cornstarch 1 to 2 tablespoons water 2 cups plus 1 tablespoon vegetable oil 1/4 cup chicken broth 1/4 cup apple cider vinegar 1/4 cup ketchup 3 tablespoons black soy sauce 2 tablespoons dry sherry 8 garlic cloves, crushed and finely minced 2 tablespoons finely minced fresh ginger 5 tablespoons sugar 1 teaspoon chili paste, or to taste and tolerance 1/2 cup sliced fresh water chestnuts, optional 1 tablespoons cornstarch mixed with 3 tablespoons cold water 1/2 cup sliced scallions, on the diagonal in 1/2-inch pieces Instructions: Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72901,"Grilled Garlic Eggplant Dip 3 eggplants 1 head garlic Olive oil Kosher or sea salt 1/4 cup parsley, minced Pepper Instructions: Wash and dry eggplants. Peel garlic and set aside. If the cloves are very large, cut in half. Make multiple 1/2-inch slits in the eggplant and stud with garlic. Push towards the center of the eggplant so the garlic is not sticking out. When done, coat eggplant with olive oil and sprinkle with salt. Place in the center of the cooking grate until the eggplants have collapsed and are soft. You will need to turn occasionally. This will take approximately 30 minutes, depending on the size of the eggplants. When very soft, cut in half and scrape flesh and garlic from skin. Mash with a fork and mix in enough olive oil to make creamy. Season with salt, pepper and parsley. Serve with pita wedges or flatbread. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 72902,"Spaghetti Carbonara 1/2 pound piece of Pancetta 4 cloves of garlic 3 tablespoons extra virgin olive oil 1/4 cup dry white wine 2 large eggs 1/4 cup freshly grated Romano 1/2 cup freshly grated Parmigiano-Reggiano A liberal grinding of pepper 2 tablespoons chopped parsley 1 pound cooked spaghetti, drained and hot Instructions: Cut a 1/2 pound piece of pancetta into strips. Crush and peel the garlic. Put the garlic in a small saute pan with the extra virgin olive oil and saute until it turns deep gold. Remove the garlic from the pan and put in the strips of pancetta. Cook them until they begin to crisp on the edges. Add the wine. Cook the wine down for 2 minutes. Break the eggs into a pasta serving bowl. Beat them lightly with a fork. Then add the Romano, Parmigiano--Reggiano, pepper and parsley. Mix thoroughly. Add drained, hot pasta to the bowl and toss rapidly to coat the strands well. Add the Pancetta and wine. Toss again and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 72903,"Coconut Tart 2 eggs 2 lemons, zested and juiced 6 ounces dark brown sugar 1-ounce (2 tablespoons) passion fruit juice concentrate 13 ounces (1 5/8 cups) heavy cream 3 cups grated sweetened coconut 1 prebaked 9-inch tart shell Instructions: Preheat oven to 325 degrees F. In an electric mixer fitted with a paddle, mix the eggs, lemon zest, sugar and passion fruit juice on low speed for 1 minute. Stir in the heavy cream, lemon juice and coconut. Pour the mixture into the tart shell and bake for 40 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 72904,"Boiled Potatoes 2 pounds baby red potatoes Salt 3 tablespoons unsalted butter 1 small bunch dill, finely chopped Instructions: Bring potatoes to a boil in well salted water. Cook until fork tender. Drain then return potatoes to the same pot you boiled them in. Toss with butter and dill. Season, to taste with salt. ","[Chardonnay, Sauvignon Blanc, Riesling]" 72905,"iHungry Spaghetti Tacos 4 ounces uncooked whole-wheat spaghetti (half an 8-ounce box or 1/4th of a 1-pound box) 2 cups frozen ground-beef-style soy crumbles (recommended brand: Morningstar Farms) 2 cups canned crushed tomatoes 1/2 tablespoon taco seasoning mix 12 corn taco shells (flat-bottomed shells, if available) 1 1/2 cup shredded fat-free Cheddar cheese 2/3 cup chopped onion 1 cup shredded lettuce Instructions: Break pasta in half and prepare per package instructions, about 7 minutes. Bring a large skillet sprayed with nonstick spray to medium-high heat on the stove. Add soy crumbles, crushed tomatoes, and taco seasoning, and mix well. Cook and stir until hot, 2 to 4 minutes. Drain the pasta and add it to the skillet. Mix well. Evenly distribute the pasta among the taco shells, about 1/3 cup per shell. Top each evenly with cheese, onion, and lettuce. Tada!

","[Sauvignon Blanc, Pinot Grigio, Vermentino, Tempranillo]" 72906,"My Grandma's Ravioli 1 pound baking potatoes (about 2 large), scrubbed thoroughly 2 tablespoons (1/4 stick) unsalted butter, plus 8 tablespoons (1 stick) 2 tablespoons minced shallots 1 teaspoon minced garlic 8 ounces farmer's cheese 5 ounces goat cheese 2 ounces mascarpone 3 tablespoons freshly grated Parmesan, plus 1/4 cup freshly grated 2 tablespoons minced fresh mint leaves 2 tablespoons minced fresh chervil leaves 1 egg, lightly beaten Kosher salt and freshly ground white pepper Basic Pasta Dough, recipe follows Semolina or all-purpose flour, for dusting 1 egg lightly beaten with 1 teaspoon water, for egg wash 1 tablespoon olive oil Minced fresh flat-leaf parsley leaves 1/4 cup toasted and chopped hazelnuts 3 cups flour 8 large egg yolks 1 teaspoon kosher salt 1 teaspoon extra-virgin olive oil 3 to 5 tablespoons water Semolina or all-purpose flour, for dusting Instructions: Make the filling: Bake the potatoes in a preheated 350 degree F. oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the 2 tablespoons butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine the farmer's cheese, goat cheese, mascarpone, 3 tablespoons Parmesan, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2-ounce balls, about the size of golf balls. Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic wrap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart. Fold the top half over to cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash, and filling. Refrigerate, covered, until needed. Bring a large pot of salted water to a boil. Cook the ravioli until al dente, about 3 to 4 minutes. Meanwhile, in a large saute pan, over high heat, add the oil and the remaining butter. Cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the remaining Parmesan and season with salt and pepper. Garnish with parsley and hazelnuts and serve immediately. In a food processor fitted with the steel blade, combine the flour, egg yolks, salt, olive oil, and 2 tablespoons of the water. Process until the dough begins to hold together, then stop the machine and pinch the dough to test it. If it's too dry, add up to 1 more tablespoon of water and process until it forms a moist ball. Turn out on a lightly floured smooth work surface and knead by hand, until a smooth ball is formed. Loosely wrap in plastic wrap and let rest at room temperature for 30 minutes to 1 hour. Cut the dough into 4 equal pieces. Keep the other pieces covered in plastic while you roll out 1 piece at a time, by hand with a rolling pin or through the rollers of a pasta machine, stretching the dough to the desired thickness. If using a pasta machine, set the rollers at the widest opening. Flatten the first piece of dough into a thick strip no wider than the machine, to enable it to pass through the rollers. If necessary, dust the pasta very lightly with flour. Run the pasta through the machine. Fold in thirds, crosswise, and run through the machine again. Repeat this procedure 2 or more times, until the dough is smooth and somewhat elastic. Set the machine to the next smaller opening and run the dough through the rollers. Continue rolling and stretching the dough, using the smaller opening each time, until the next to the last or the last opening is reached, dusting lightly with flour only as necessary. (The strip of dough will be long. If you don't have enough space on your worktable, halfway through the rolling process cut the strip of dough in half and continue to work with each piece separately, keeping the unused dough covered). Adjust the cutting mechanism to the desired width, cut the noodles, and allow them to dry before cooking. A convenient way to dry pasta is to arrange the cut pasta on a pastry tray sprinkled with flour, preferably semolina flour. As 1 layer is completed, sprinkle flour over the noodles, place a piece of parchment paper over them, and continue layering with noodles and flour. Dry for at least 15 to 20 minutes. Repeat with the remaining pieces of dough. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 72907,"Chocolate\u2013Peanut Butter Oatmeal Muffins 1 1/2 cups rolled oats 1 cup milk (2%, whole or almond) 1/2 cup all-purpose flour 1/2 cup whole-wheat flour (or more all-purpose flour) 2 teaspoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/2 cup unsalted butter or coconut oil, melted and slightly cooled 1/2 cup creamy unsweetened peanut butter or almond butter 2 teaspoons pure vanilla extract 2 large eggs 1/2 cup pure maple syrup 3/4 cup dried cherries, blueberries or raisins 3/4 cup chopped dark chocolate 3/4 cup unsweetened coconut flakes Super seed mix, for topping Instructions: Preheat the oven to 400? F. Line 8 jumbo muffin cups with liners. In a medium bowl, combine the oats and milk and let soak, 20 minutes. In a separate medium bowl, whisk together the flours, baking powder, cinnamon and salt. In a large bowl, whisk together the butter, peanut butter, vanilla, eggs and maple syrup until smooth. Add the oat mixture and flour mixture; stir to combine. Fold in the dried fruit, chocolate and coconut. Scoop the batter into the prepared muffin cups about two-thirds of the way full. Sprinkle with seeds. Bake until a toothpick inserted into the center of the muffins comes out clean, 22 to 25 minutes. Let the muffins cool in the pans for a few minutes, then transfer to a rack to cool completely or enjoy warm! ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 72908,"Jogasaki Number 4 1 sheet soy paper 1 cup vinegared rice (sushi rice) 6 ounces ground tuna Sriracha hot sauce Mayonnaise Sesame chili oil 2 to 3 slices avocado 1 cucumber wedge 2 ounces grilled freshwater eel 2 pieces shrimp tempura Instructions: Lay the soy paper on top of your cutting board. Spread the rice evenly over the soy paper. Mix the tuna with some hot sauce, mayonnaise and chili oil to taste. Spread the spicy tuna evenly on the sushi rice. Add the avocado and cucumber wedge. Heat up the grilled eel to 165 degrees F and place on top. Add the shrimp tempura. Roll the soy paper gently and make sure you interlock its ends. Wrap with sandwich paper and aluminum foil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 72909,"Beef Shepherd's Pie 2 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 medium onion, diced 3 medium carrots, peeled and sliced 1 rib celery, sliced 1/2 pound cremini mushrooms, quartered 2 cloves garlic, minced 1 tablespoon kosher salt 3/4 teaspoon dried oregano 3 tablespoons tomato paste 1 pound ground beef 1/4 cup canned low sodium beef broth 1/2 teaspoon Worcestershire sauce Freshly ground black pepper 4 cups Mashed Potatoes, recipe follows 1/4 cup grated Parmesan, optional 1 1/2 pounds russet potatoes, peeled quartered 2 teaspoons kosher salt, plus more for seasoning 3/4 cup whole milk 6 tablespoons unsalted butter 2 tablespoons chopped fresh flat-leaf parsley Freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium heat. Add the onion, carrots, celery, mushrooms, garlic, half the salt, and oregano. Cook until vegetables are tender, about 10 minutes. Stir in the tomato paste and cook until mushrooms are soft and tomato paste has turned brick red, about 8 minutes more. Stir in the beef, the broth, the remaining salt, the Worcestershire, and some pepper, breaking up any large clumps of meat, cook until the meat is no longer pink, about 3 minutes. Transfer the meat and vegetables to a 2-quart oval casserole dish and spread the mashed potatoes over the top, leaving a 1/4-inch boarder around the edge. Make a decorative pattern on the top of the potatoes, if desired. Sprinkle with cheese, if using, and dot with the remaining tablespoon of butter. Bake until potatoes brown and the juices bubble around the edge, about 40 minutes. Let cool for 10 minutes before serving. Put the potatoes in a saucepan with cold water to cover by about 1-inch and add the salt. Bring to a simmer over medium-high heat, uncovered, until the potatoes are tender but not mushy, about 15 minutes. At the same time, combine the milk and butter in a small saucepan and warm over low heat until the butter is melted. Remove from the heat and cover to keep warm. Drain the potatoes and return to the saucepan. Toss the potatoes over medium heat until dry. Add the heated milk mixture and mash the potatoes until just slightly chunky, then stir in the parsley and season with salt and pepper, to taste. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 72910,"Bosc Pears Poached in Red Wine Caramel 4 ripe Bosc pears 2 cups granulated sugar 4 tablespoons unsalted butter, room temperature 1 (750 ml) bottle Merlot 1 vanilla bean, split 1/2 lemon, juiced Serving suggestions: gorgonzola and candied walnuts Instructions: Peel pears, leaving stems intact, and cut a thin slice from bottom of each if necessary to enable pears to stand upright when served. Set aside. Put sugar in a 3-quart heavy saucepan and melt over moderate heat until it begins to caramelize. Continue to cook, keeping a close eye and the sugar constantly circulating. Cook until the sugar is a deep golden caramel. Stir in the butter carefully, as the mixture may bubble up. Simmer and stir until caramel sauce has developed, about 5 minutes. Pour in wine and scrape in the seeds from the vanilla bean. Carefully arrange pears in the poaching liquid. They should be completely covered by the liquid, add water if they are not. Simmer pears, turning them occasionally, until tender, about 20 minutes. Test by inserting a knife into the fattest part of the pear, it should come out with no resistance. Finish off with lemon juice to wake up the flavor. Gently remove the pears to a serving dish, cut side down. Pour the wine syrup over the pears. Serve with gorgonzola and candied walnuts. ","[Merlot, Cabernet Sauvignon, Syrah, Tempranillo]" 72911,"Homemade Gravlax 1 cup finely minced fresh dill 6 tablespoons sugar
1/4 cup vodka
2 tablespoons kosher salt
2 limes, zested
1 side salmon (approximately 3 pounds), skin on, pin bones removed
Instructions: Combine the dill, sugar, vodka, salt and lime zest in a small bowl and stir until well mixed. Spread the mixture over the salmon flesh. Cut the side of salmon in half crosswise. Fold each piece in half so the flesh is touching and the marinade is on the interior. Wrap the pieces tightly in plastic wrap and refrigerate for 2 days. Slice the salmon thinly on a bias and serve. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Sparkling wine]" 72912,"Pastel Borracho 1/2 stick melted butter, for molds, plus 2 1/2 sticks butter, softened 1 cup chopped walnuts 1 3/4 cups all purpose flour 1 teaspoon baking powder 1/2 teaspoon salt 1 2/3 cups sugar 5 large eggs 1 tablespoon vanilla extract 10 tablespoons dark rum 1/2 cup dark rum 1/2 stick butter 1/4 cup water 1 cup sugar 1 cup fresh squeezed orange juice 1 teaspoon grated orange peel, plus strips for garnish Mint sprigs, for garnish Instructions: Preheat oven to 350 degrees. Butter 8 mini bundt cake molds. Sprinkle walnuts in bottom of molds, dividing equally. In a smaller bowl, combine flour, baking powder and salt. In a medium bowl, beat softened butter and sugar until fluffy. Add eggs, 2 at a time. Beat in vanilla and 10 tablespoons dark rum. Gradually beat in dry ingredients. Divide mixture between mini bundt cake molds. Bake for 20 to 25 minutes, until golden. Combine 1/2 cup rum, 1/2 stick butter, water, sugar, orange juice and grated orange peel in medium saucepan. Boil until slightly thickened, about 8 minutes. Invert warm cakes onto plates. Using a toothpick, poke holes into top of individual cakes (this will help absorb the syrup better). Pour warm glaze over warm cakes, dividing equally. Let cool slightly but serve warm. Garnish with mint sprigs and orange peel strips. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 72913,"Eggplant Mykonos 2 medium onions, chopped (about 2 cups) 2 garlic cloves, minced or pressed 2 tablespoons olive oil 1 mediumlarge eggplant (6 cups cubed) 1 large red or green bell pepper 3 cups undrained canned tomatoes (28ounce can) 1/2 cup unsweetened apple juice or water 1/2 teaspoon salt 1 teaspoon ground fennel 2 tablespoons chopped fresh dill (2 teaspoons dried) 2 tablespoons fresh lemon juice 3 cups chopped rinsed fresh spinach, packed (about 1/2 pound) Salt and ground black pepper to taste 1 cup grated feta cheese (optional) Instructions: In a nonreactive stewpot, saute the onions and garlic in the olive oil until translucent. Cut the eggplant into 1inch cubes and add them to the pot. Slice the pepper into 1inchsquare pieces. Crush the tomatoes. Add the peppers, tomatoes, apple juice or water, salt, and fennel to the pot. If using dried dill, add it now. Cover the pot and simmer, stirring frequently, until the eggplant is completely tender, about 15 minutes. Stir in the fresh dill, if used, and add the lemon juice and spinach. Simmer for another minute or two until the spinach wilts but is still bright green. Add salt and pepper to taste. This tangy stew is delicious over rice or couscous. Serve topped with grated feta cheese, if desired ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 72914,"Berried Treasure 1 8-ounce package cream cheese, at room temperature 1/2 cup heavy cream 1/2 cup confectioners' sugar 1 teaspoon vanilla extract 1 cup chocolate-hazelnut spread (such as Nutella) 2 cups raspberries (1 pint) Short bread cookies, sliced baguette or ladyfingers, for serving Instructions: Beat the cream cheese, heavy cream, sugar and vanilla in a bowl with a mixer until light and fluffy, about 3 minutes. Spoon 1/4 cup chocolate-hazelnut spread each into two 12-ounce glass or plastic jars and smooth to make an even layer. Divide half of the cream cheese mixture between the 2 jars, then top each with a handful of raspberries. Repeat with the remaining chocolate-hazelnut spread, cream cheese mixture and raspberries. Serve with cookies or baguette slices, or cover the jars with lids and pack them to go. (The spread can be made the night before; cover, refrigerate and return to room temperature before serving.) ","[Chardonnay, Moscato, Prosecco, Cava]" 72915,"The Heavyset Cheese Ball 1 1/4 cups whole natural almonds 1 (8-ounce) package of cream cheese 1/2 cup real mayonnaise 3 crispy cooked bacon slices, crumbled 1/2 teaspoon dill weed Salt and pepper 1 tablespoon chopped green onion Sprigs, for garnish Instructions: Preheat oven to 300 degrees F. Place and spread all the almonds on a cookie sheet or in a shallow pan, pushing the almonds around until they turn color, about 20 minutes. Mix together the cream cheese and the mayonnaise. Add the bacon, salt and pepper, dill, and onion. Chill overnight. On a serving platter, make 2 pine cone shapes with the cheese. Begin to press the almonds at a slight angle into the cheese, starting at the narrow end of the pine cone shape. Do this in rows, continuing to overlap rows until all the cheese is covered. Garnish with fake sprigs, or real ones, or with rosemary. Serve at room temperature and spread on crackers. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 72916,"Basic Buttercream Icing 1 cup unsalted butter or margarine, room temperature (use vegetable shortening when pure white icing is needed) 1/2 cup milk, room temperature 1/4 teaspoon salt 2 teaspoons vanilla or other desired flavoring 2 pounds confectioners' sugar Instructions: Combine all the ingredients in large mixing bowl and mix at slow speed until smooth. If stiffer icing is needed, or if the weather is very warm, add a little extra sugar. This recipe is enough to cover and fill a 9- by 13-inch sheet cake or two 9-inch layers. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 72917,"Squash-tastic Shepherd's Pie 3 1/2 cups peeled and cubed butternut squash 1/2 cup chopped onion 1 pound raw lean ground turkey 1/2 teaspoon chopped garlic 1/2 teaspoon salt, divided Dash garlic powder Dash onion powder Dash black pepper 3/4 cup fat-free gravy 1 1/2 cups frozen mixed vegetables 1 tablespoon light whipped butter or light buttery spread Instructions: Preheat the oven to 400 degrees F. Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft. Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes. Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes. Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside. Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies. Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72918,"Mango Sorbet 4 cups mango nectar 1/4 cup sugar 1/4 cup sweetened lime juice (recommended: Rose's) 1 tablespoon vodka Instructions: Whisk the mango nectar, sugar, sweetened lime juice together, and vodka in a large measuring cup to dissolve the sugar. Chill in the refrigerator for 2 to 3 hours, until cold. Pour the mango mixture into an ice cream machine and churn until frozen and slushy, following manufacturer's directions. Freeze until solid, another 2 to 3 hours. ","[Sauvignon Blanc, Moscato, Riesling]" 72919,"Blushing Maine Lobster Cakes Olive oil 2 eggs 2 tablespoons ketchup 2 tablespoons mayonnaise 2 tablespoons butter, melted 1/2 teaspoon seasoned salt 1/2 teaspoon paprika 2 tablespoons diced pimentos 2 tablespoons finely chopped chives 1 pound lobster meat, cooked and chopped 1/2 cup crushed butter crackers, plus 1/2 cup Rosey Sauce, recipe follows 1/2 cup mayonnaise 2 teaspoons ketchup 1 teaspoon lemon juice 1/2 teaspoon garlic powder 1/2 teaspoon seasoned salt Instructions: Preheat oven to 425 degrees F. Oil a cookie sheet with olive oil. In a medium bowl, lightly beat eggs with a wire whisk. Whisk in the ketchup, mayonnaise, butter, seasoned salt, and paprika. Stir in the pimentos and chives. Add lobster meat and 1/2 cup of the crushed butter crackers. Stir gently to combine. Form the mixture into 8 cakes, using a 1/3-cup measure for each. Dredge both sides of the cakes in the remaining 1/2 cup of cracker crumbs and place on oiled cookie sheet. Flatten slightly to make a 3-inch cake. Bake for 8 minutes, carefully turn each cake, and continue baking for another 8 minutes. Drizzle Rosey Sauce over cakes or serve on the side. Combine all ingredients in a small bowl and stir until smooth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 72920,"Gingerbread Bread Pudding Cooking spray 4 cups 1-inch-cubed store-bought gingerbread 2 cups 1-inch-cubed panettone 2 large eggs
2 1/2 cups whole milk
1/2 cup maple syrup
3/4 teaspoon ground cinnamon
1/4 teaspoon fine salt
1/2 teaspoon vanilla paste
3/4 cup golden raisins
1/4 cup pear eau de vie
2 cups whipped cream
Instructions: Preheat the oven to 350 degrees F. Spray a 2-quart baking dish with cooking spray. Add the cubed gingerbread and panettone to a large bowl and set aside. In another large bowl, whisk together the eggs, milk, syrup, cinnamon, salt, vanilla and raisins. Slowly stir in the eau de vie. Pour the liquid over the bread mixture and toss to coat thoroughly. Pour the gingerbread mixture into the prepared pan, making sure to press down and form an even layer. Bake until a utensil inserted in the middle comes out clean, about 45 minutes. Remove from the oven and let cool for 10 minutes. Spoon onto a serving dish and garnish with a dollop of whipped cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72921,"Peanut Butter Cups 1 pound milk chocolate, tempered or coating milk chocolate 1 cup peanut butter, creamy or chunky 1/4 cup powdered sugar Instructions: To temper the chocolate: Chop the chocolate in to small pieces and place in a bowl over barely simmering water to melt. Bring the chocolate up to 113 degrees F. Turn off the heat, remove the bowl from the simmering water, and let cool, stirring until it reaches 82 to 86 degrees F. It will begin to set a little around the edges at this point. Return the bowl to the hot (now turned off) water for a few seconds at a time, until it reaches 88 to 91 degrees F. Do not let it go over 91 degrees or it will go out of temper. Pour melted milk chocolate in a candy mold with individual fluted cups to coat the insides. Pour the excess chocolate back into the bowl and let set or chill to set. Meanwhile, mix the peanut butter with the powdered sugar. Using a small spoon or pastry bag with a large plain tip fill each chocolate cup with the peanut butter filling leaving room for a chocolate seal and chill slightly. Using a paper cone or pastry bag filled with melted milk chocolate, fill in the surface of the cups to enclose the filling with chocolate. Let set, then turn out of the mold. Notes about the recipe: I have two recipes for this, one where you blend the peanut butter right with the milk chocolate and then pour it into the molds which is a more direct route to the same end flavor. The other is more traditional and the one I've done here with the filling separate from the outer chocolate shell. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 72922,"Red Rice with Spinach and Dried Cherries 1 1/2 cups red rice Kosher salt 2 tablespoons extra-virgin olive oil 1 large white onion, halved and thinly sliced Pinch of sugar Freshly ground pepper 1 1/2 teaspoons grated peeled ginger 1/2 cup dried cherries 1 10-ounce package baby spinach Juice of 1 orange Instructions: Combine the red rice, 3 cups water and 1/2 teaspoon salt in a medium saucepan. Cover and bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is tender, about 45 minutes. (Drain any excess water.) Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion; sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft, about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden brown, about 7 more minutes. Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir until the spinach is just wilted, about 1 minute. Season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Tempranillo]" 72923,"Easy Queso 1 pound queso blanco-style processed cheese, cut into 1/2-inch cubes One 10-ounce can hot diced tomatoes and chiles
One 8-ounce jar diced pimientos, not drained
Instructions: Combine the cheese, the whole can of tomatoes and chiles and the jar of pimientos with their liquid in a saucepan over medium-low heat, stirring occasionally, until the cheese is fully melted, 5 to 7 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72924,"Strawberry 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 plus 1/3 cup granulated sugar 1/2 teaspoon vanilla extract 1 large egg, separated Pinch of kosher salt
2 cups strawberries, hulled, then halved or quartered depending on the size (about 1-inch pieces) 1 tablespoon 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, 2 tablespoons 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 strawberries, cornstarch and remaining 1/3 cup sugar 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 about 1 cup of the cream cheese mixture over the dough, leaving a 2-inch border on all sides. Place the strawberry mixture in the center of the cream cheese and spread into an even layer over the filling. Dollop the remaining cream cheese mixture over the strawberries. 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 the crust is golden and the filling is bubbling, about 40 minutes. Transfer to a wire rack to cool slightly before serving, about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]

" 72925,"Spring Vegetable Bagna Cauda 2 small heads fennel 6 tiny artichokes 4 small carrots 1 small cauliflower 1 Belgian endive 2 small heads radicchio (or radicchio di Treviso) 8 small asparagus spears 1 bunch baby turnips 1 bunch multicolored radishes 1 bunch spring onions Handful peeled fava beans Sea salt 10 to 12 salt-packed anchovies 6 cloves Salt and pepper 2 cups extra-virgin olive oil 8 tablespoons (1 stick) unsalted butter A few drops red wine vinegar Lemon zest, optional Instructions: Wash the vegetables in a large bowl of cold water and blot dry. Trim the fennel of any stringy layers, and slice thinly crosswise. Peel the outer leaves of the artichokes to reveal the pale green hearts, and slice into thin wedges. Peel the carrots and slice lengthwise. Cut the cauliflower into thin slices, or break it up into small florets. Separate the leaves of the Belgian endive and radicchio or Treviso. Snap off and discard the tough bottom ends of the asparagus and slice the spears into quarters lengthwise. Cut the turnips and radishes into quarters, leaving the tops attached, or leave whole if they are small. Clean the spring onions and slice in half lengthwise. Sprinkle everything lightly with sea salt and arrange the vegetables on a platter, tossing them together to create a colorful display. Scatter the fava beans over the top.
Rinse and fillet the anchovies. In a mortar, pound the garlic to a paste with a little salt and pepper. Add the anchovies and pound until roughly mashed. Warm the olive oil and butter over medium-low heat. Add half the anchovy mixture, the red wine vinegar, and lemon zest, and gently simmer for 2 minutes. Stir in the remaining anchovy mixture, taste for salt and pepper, and transfer the sauce to a warmed bowl or individual ramekins. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72926,"Microwave Baby Bok Choy with Miso Sauce 1 1/2 pounds baby bok choy, split length-wise 1 teaspoon grated ginger 2 garlic cloves, lightly crushed 3 tablespoons white, yellow or red miso paste 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar Freshly ground black pepper 1 teaspoon toasted sesame seeds, for garnish Instructions: Put 3 tablespoons of water in a large heatsafe glass bowl. Add the bok choy, ginger and garlic. Gently stir to combine. Cover with a vented lid or plastic wrap with 6 small holes poked in it. Microwave on high for 3 minutes. Carefully uncover and stir the bok choy. Cover again and cook on high until the bok choy is crisp-tender, about 3 more minutes. Meanwhile, whisk together the miso paste, sesame oil, rice vinegar, 3 tablespoons water and a pinch of black pepper in a small bowl. Reserve. Use a pair of tongs to transfer the bok choy to a serving platter, discarding any extra liquid and the garlic cloves left behind in the bowl. Drizzle with the miso sauce and garnish with the toasted sesame seeds. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 72927,"Sam's Skordalia 2 ounces whole garlic cloves, peeled 1 pound potatoes, boiled, skin-on, peeled and kept warm 4 ounces almonds 1 quart corn oil 1/8 cup olive oil 1 cup white vinegar 10 ounces seltzer White pepper and salt to taste Instructions: Place about 1/8 cup of corn oil in the bottom, ready to catch food from the meat grinder. Add the garlic and potatoes to the grinder, alternating with the almonds. Transfer to a standing mixer fitted with the whip attachment, turn the mixer to a medium-high speed, and slowly drizzle in 1/3 of the remaining oil. Do not stop the mixer. Drizzle in 1/3 of the vinegar, then one-third of the seltzer. Repeat this process until all the ingredients are used. Season with the salt and pepper to taste. Adjust seasoning, using salt and vinegar; add more seltzer if necessary to reach desired consistency. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72928,"Seared Pork Chop with Apple Gravy and Potato Squash Cake 1 spaghetti squash, split lengthwise and seeds scooped out Grapeseed oil, as needed Salt and freshly ground black pepper 1 1/2 pounds potatoes, peeled and quartered 2 egg yolks 1/2 cup brown gravy or demi-glace 1 tablespoon stone-ground mustard Four 7- to 9-ounce bone-in pork chops Salt and freshly ground black pepper 2 tablespoons grapeseed oil 1/4 cup small diced skin-on apple Chicken stock, as needed 1 tablespoon unsalted butter Instructions: For the potato squash cakes: Preheat the oven to 350 degrees F. Drizzle the squash halves with oil, sprinkle with salt and pepper and put on a baking sheet cut-side up. Roast until tender, 45 to 60 minutes. Set aside to cool. Put the potatoes in a pot and add enough salted water to cover. Cover the pot, bring to a boil, lower the heat and simmer until tender, 20 to 25 minutes. Drain the potatoes and mash with a fork or potato masher. Measure out 1 cup of the squash and 2 cups of the potatoes into a large bowl (save any remaining vegetables for another use). Add the egg yolks and some salt and pepper and blend well. Shape into four equal cakes. Heat a saute pan over medium-high heat. Add some oil and then the cakes and cook until golden brown on one side. Flip and cook on the second side until golden brown. Keep warm. For the pork chops and apple gravy: Warm the brown gravy and mustard in a saucepan over medium heat, stirring throughout. Keep on medium-low heat while you cook the chops. Sprinkle the pork chops on both sides with 1 tablespoon salt and 1 teaspoon pepper. Heat a large pan over medium-high heat until warmed. Ad the oil and the chops and cook until browned on one side, 5 to 6 minutes; flip and cook on the other side another 6 minutes. Remove the chops and keep warm. Add the apples to the pork chop pan and cook until softened, 3 to 4 minutes. Transfer the apples to the saucepan with the brown sauce and mustard; stir and taste for seasoning and thickness of sauce, adjusting with chicken stock and salt and pepper if needed. Finish by stirring in the butter. To serve, place a potato squash cake on each plate and then a chop. Finish with the apple gravy and serve. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 72929,"Grilled Avocado Rockamole 8 ripe avocados, peeled, pitted, and halved 1/4 cup extra-virgin olive oil, plus more for grilling 2 lemons, juiced Gray salt Freshly ground black pepper 1/2 cup extra-virgin olive oil 3 tablespoons finely minced garlic 3/4 cup julienned basil leaves 1/2 cup sour cream or creme fraiche 1/2 cup freshly grated Parmesan Instructions: Preheat a grill or grill pan. Place peeled and pitted avocado halves in a bowl. Drizzle with olive oil and lemon juice (to prevent oxidation), and sprinkle with a good amount of grey salt and black pepper. To grill indoors, preheat a grill pan over medium heat. Douse a paper towel with olive oil, then swipe it across the grill pan so you have just enough olive oil so the avocados won't stick (they will supply their own fat). Place avocados on the grill, cut side down. Grill for 1 full minute. Meanwhile, preheat a 10-inch saute pan. Add 1/2 cup of olive oil to the pan, add minced garlic and saute until it gets light brown. Add julienned basil and saute until wilted and transfer to a large glass or ceramic bowl. Take the avocados off the grill and add to the bowl. With a fork, mash the avocado/basil mixture well. Add sour cream and stir. Add Parmesan and stir. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72930,"Grilled Pickapeppa Chicken 1/3 cup cider vinegar 1/4 cup dark rum 3 tablespoons firmly packed dark brown sugar 1 bunch scallions (white and green parts), roughly chopped 4 cloves garlic, chopped 1 Scotch bonnet cl, stemmed, seeded, and minced 2 tablespoons Pickapeppa sauce (see Cook's Note) 1 tablespoon freshly grated peeled ginger 1 tablespoon ground allspice 1/4 teaspoon pumpkin pie spice 3 tablespoons vegetable oil 4 chicken halves (about 6 pounds) Instructions: Pulse the vinegar, rum, brown sugar, scallions, garlic, cl, Pickapeppa sauce, ginger, allspice and pumpkin pie spice in a food processor to make a slightly chunky sauce. Heat the oil in a medium skillet and cook the sauce over medium heat, stirring, until the oil is absorbed and the sauce thickens slightly, about 3 minutes. Cool. Rub the jerk paste all over the chicken halves, cover, and refrigerate for 2 to 24 hours. Prepare an outdoor grill with a medium-high fire for both direct and indirect grilling. Position a drip pan under the grate on indirect side. Place the chicken, skin side down, over direct heat and cook until skin crisps and has definite grill marks, about 4 minutes per side. Move to indirect heat over the drip pan and cook skin side up, covered, until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 35 to 40 minutes. Let the chicken rest about 5 minutes, then cut into pieces and serve. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 72931,"Ancho cl Brussels Slaw 1 pound Brussels sprouts, thinly sliced 3 ancho chiles, stemmed, seeded and cut into rings 1/4 cup olive oil Salt and freshly ground black pepper 2 tablespoons mayonnaise 2 tablespoons sour cream 2 teaspoons honey 1 tablespoon apple cider vinegar Instructions: Preheat the oven to 350 degrees F. Toss the sliced Brussels sprouts and ancho chiles with the olive oil, 1 teaspoon salt and pepper, then spread out in 1 layer on a medium baking sheet. Roast until tender and golden brown, about 15 minutes. Remove from the oven and let cool 10 minutes. Meanwhile, combine the mayonnaise, sour cream, honey and vinegar in a medium bowl. Season the dressing with salt and pepper. Toss the Brussels sprouts and ancho chiles with the dressing until well combined. Refrigerate and serve cold. Cook's Note: Use kitchen shears to easily snip the ancho chiles into rings. ","[Malbec, Tempranillo, Garnacha, Barbera]" 72932,"Portobello Burger 3 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried parsley 1 teaspoon dried thyme Pinch of kosher salt Pinch of freshly ground black pepper 6 portobello mushrooms, cleaned 6 brioche or gluten-free buns, sliced in half 6 slices beefsteak tomato 6 slices red onion Butter lettuce leaves, for serving Suggested toppings: mustard, mayonnaise and ketchup Instructions: Put the olive oil and balsamic vinegar in a pitcher. Add the basil, parsley, thyme, salt and pepper and whisk together. Pour the mixture into a resealable plastic bag. Add the mushrooms, seal the bag and toss around to coat. Grill immediately, or leave the mushrooms in the marinade for up to 2 hours. When ready to cook, heat a grill or grill pan to medium high. Cook the mushrooms until lightly charred and tender, 4 to 5 minutes per side. Toast the buns cut-side down until golden, a couple of minutes. Serve the mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72933,"Rompope-Filled Churros 2 cups red and/or green sanding sugar 1/2 cup cinnamon 1 stick (1/2 cup) butter 2 tablespoons sugar 1/4 teaspoon kosher salt 1 cup all-purpose flour 3 extra-large eggs 2 to 3 quarts vegetable oil 1 recipe Rompope Pastry Cream, recipe follows 2 cups milk 1/3 cup blanched almonds 1/2 cup granulated sugar 1 cinnamon stick 4 extra-large egg yolks 1/4 cup cornstarch Kosher salt 2 tablespoons butter 1/3 cup dark rum Instructions: Combine the sanding sugar and cinnamon in a large shallow dish or pan that's large enough to roll the churros in (at least 8-inches wide). Set aside. Set up a baking sheet lined with a bunch of paper towels for the finished churros. In a medium saucepan over medium-high heat, bring the butter, sugar, salt and 1 cup water to a boil. Reduce heat to low. Sift the flour into the saucepan and stir for about 1 minute. (The mixture will immediately form a sticky ball.) Transfer the mixture to a stand mixer fitted with a paddle attachment. With the mixer running on low, add the eggs one at a time. Mix until the eggs are well incorporated. Fill a Dutch oven or pan with 2-2 1/2 inches of oil and place it over high heat. You want the oil to be at 345 to 365 degrees F during the frying process; use a thermometer to monitor the process closely. When the oil hits 340 degrees F, turn the heat down to medium and try to maintain the temperature range. Fit a pastry bag with a large closed-star tip and fill it 3/4 full with the churro dough. Squeeze the dough directly into the oil in 4 inch lengths, using scissors or a paring knife to separate the dough from the bag. You can fry 4 - 5 churros at a time, use metal tongs to keep them separated in the pan, about 2 minutes on each side until the churros are deep golden all over. Gently remove the finished churros with tongs and place them directly into the cinnamon-sugar mixture, rolling to coat them evenly. Place them on the paper towel lined sheet tray. Repeat until you've used all the dough. Poke a hole in the end of each churro with the tip of a paring knife. Fill a pastry bag fitted with a large (3/16-inch, #801) round tip with the Rompope Pastry Cream. Take each churro, insert the pastry tip in the end and fill. Repeat until all churros are filled. Serve warm. Combine the milk, almonds and granulated sugar in a blender and puree until smooth. Transfer to a pot, add the cinnamon stick and bring the mixture just to a boil over medium heat, scalding it. Meanwhile, whisk together the egg yolks, cornstarch and a pinch of salt in a bowl. Slowly whisk in the scalded milk mixture, then return the mixture back to the pot over medium heat. Cook, whisking constantly, until thick and you can see the trails of your whisk, about 2 minutes. Remove from the heat and whisk in the butter, then the rum. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate until ready to use. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 72934,"Crab Louis 1/2 cup mayonnaise 2 tablespoons chili sauce 2 tablespoons sour cream 2 tablespoons lemon juice 2 teaspoons Worcestershire sauce 4 scallions, minced Kosher salt 2 cups (about 1 pound) cleaned, cooked lump or jumbo lump crab meat, chilled Kosher salt and freshly ground black pepper 1 small bunch chives, minced 1 head Bibb lettuce, leaves separated 1 cup cherry tomatoes, preferably Sweet 100, or grape tomatoes, halved lengthwise 2 hard-boiled eggs, peeled and quartered 1 large lemon, sliced, for squeezing Instructions: Make the sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, sour cream, lemon juice, Worcestershire sauce, half the scallions and a pinch of salt. Taste for seasoning. For the crab: Spread the crab out on a rimmed baking sheet and sprinkle with salt and pepper. Sprinkle with the remaining scallions and half the chives. Drizzle with the sauce to taste. Do not mix. To plate: Arrange the lettuce leaves as cups in a circle on a large plate. Disperse the tomatoes around the lettuce. Spoon some of the crab into each lettuce cup. Top each cup with an egg quarter and season with salt and pepper. Sprinkle with the remaining chives and a squeeze of lemon. Hold in the refrigerator until ready to serve and enjoy cold. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72935,"Corn on the Cob with cl-Mint Butter 1 stick (8 tablespoons) unsalted butter, softened 2 teaspoons finely grated lime zest 2 teaspoons chopped mint 1 teaspoon chipotle cl powder 1 teaspoon granulated garlic 1 teaspoon sweet paprika Kosher salt 4 cups milk 2 teaspoons sugar, optional 4 ears corn in the husk Instructions: Combine the butter with the lime zest, mint, cl powder, garlic, paprika and 1/2 teaspoon salt in a bowl until mixed evenly. Spoon the butter onto the long side of an 8-inch-square piece of plastic wrap, leaving a bit of space at the edge and on the ends. Cover with the extra plastic and roll up into a log, twisting the ends as you go. Refrigerate until ready to serve. Keep in the refrigerator for up to a week, or in the freezer for 2 months. Pour the milk and 4 cups water into a Dutch oven and add the sugar, if desired. Bring to a simmer over medium-high heat. Peel back the husks of the corn, keeping them attached, and remove all the silks. Close the husks around the corn. Place in the liquid and cook until the kernels are tender, 10 to 15 minutes depending on the freshness of the corn. Open the husks and top each corn with pat of the cl butter. Serve hot. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 72936,"Pomodoro Fresco Sourdough Bruschetta 1 (12 to 16-inch) sourdough baguette 2 garlic cloves, halved plus 1 tablespoon minced garlic 5 tablespoons extra-virgin olive oil 1/4 cup grated Parmigiano-Reggiano, plus more for garnish 2 cups diced Roma tomatoes 1/3 cup thinly sliced fresh basil leaves, plus more for garnish 2 tablespoons balsamic vinegar 1/2 teaspoon sea salt 1 teaspoon freshly ground black pepper Instructions: Preheat the oven to 350 degrees F. Cut the baguette in half lengthwise, place on a sheet tray and bake in the oven until lightly brown. Rub with the garlic cloves. Drizzle with 2 ounces of the olive oil and sprinkle with the Parmigiano-Reggiano. Return to oven to melt cheese. In a medium mixing bowl, add the tomatoes, minced garlic, basil, vinegar, remaining olive oil, salt and pepper. Mix thoroughly and let sit for 5 minutes at room temperature. Remove baguette from oven and top with the tomato mixture. Garnish with basil and Parmigiano-Reggiano. ","[Barbera, Vermentino, Chianti, Tempranillo]" 72937,"Corn Soup with Herbs 8 ears corn, shucked 6 tablespoons unsalted butter 2 teaspoons sugar 4 cloves garlic, thinly sliced 1 small shallot, thinly sliced 1/2 jalapeno, seeded and chopped Kosher salt and freshly ground black pepper 3 sprigs fresh thyme 1 bay leaf 6 tablespoons mixed chopped fresh herbs, such as chives, basil and parsley Extra-virgin olive oil, for drizzling Instructions: Cut the kernels off 6 ears of the corn, transfer to a medium bowl and then, working over the bowl, run the back of a chef?s knife down the cobs to extract all the juices and pulp from the corn. Melt the butter in a large wide pot or medium Dutch oven over medium heat. Add the sugar, garlic, shallot, jalapeno, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally until the vegetables are softened, 5 to 8 minutes. Add the corn kernels and juices and continue to cook, stirring occasionally, until the corn is softened and well coated, about 5 minutes more. Add the thyme sprigs, bay leaf and 6 cups water. Bring the soup to a boil, reduce the heat to maintain a simmer and continue to cook, stirring occasionally until slightly thickened, about 25 minutes. Meanwhile, cut the kernels off the remaining 2 ears of corn and set aside. Discard the thyme and bay leaf from the soup and then carefully puree in batches in a blender (or in the pot with an immersion blender) until creamy, taking care not to fill the blender more than half full per batch. Return the soup to the pot, add the reserved corn kernels and simmer over medium heat until the corn is tender, about 5 minutes. Adjust the seasoning with additional salt and pepper. Divide the soup among 4 bowls and top with the mixed herbs and a drizzle of olive oil.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72938,"Mascarpone and Apricot Cornbread 1/3 cup unsalted butter, plus more for greasing the skillet One 15-ounce package Fleischmann's? Simply Homemade? Cornbread Mix 1 large egg 2/3 cup milk 3/4 cup dried apricots, finely diced 1/2 cup mascarpone cheese Instructions: Preheat the oven to 375 degrees F. (If using a cast-iron skillet, place it in the oven while the oven preheats.) Prepare the Fleischmann's Simply Homemade Cornbread Mix according to the package directions using the butter, milk and egg.
Fold in the apricots and mascarpone. Pour into the prepared skillet. Bake until golden brown, about 35 minutes. Serve warm, or at room temperature with jam or fresh berries. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 72939,"The Best Irish Soda Bread 3 1/2 cups all-purpose flour, plus more for work surface (see Cook's Note) 3 tablespoons sugar 1 teaspoon baking soda 1 teaspoon kosher salt 4 tablespoons (1/2 stick) cold unsalted butter cut into cubes 2/3 cup dried currants 1 teaspoon caraway seeds 1 1/4 cups buttermilk 1 large egg Irish butter, for serving Instructions: Preheat the oven to 375 degrees F. Line an 8-inch round cake pan with a large sheet of parchment paper, pressing it into the edges of the pan and leaving an overhang on 2 sides (the extra parchment will help you unmold the loaf later). Whisk the flour, sugar, baking soda and salt together in a large bowl. Add the butter cubes to the flour mixture and toss to combine. Use a pastry blender or your fingertips to cut or rub the butter into the flour until the mixture resembles coarse meal. Stir in the currants and caraway seeds. Whisk the buttermilk and egg together in a separate bowl or liquid measuring cup. Make a well in the center of the dry ingredients and pour the buttermilk mixture into the center. Use a wooden spoon or rubber spatula to stir the mixture until it starts to come together in a shaggy mass. Lightly dust a work surface with flour. Turn the dough mixture out onto the floured surface and knead a few times to bring it together. Shape it into a domed disk. Place the dough into the prepared cake pan and cut a cross about 1/2-inch deep into the surface of the dough with a sharp knife. Bake until the top is puffed and lightly browned and a cake tester comes out clean, 60 to 75 minutes. Remove from the oven and use the parchment overhang to lift the bread from the pan. Place on a wire rack to cool completely. Serve with good Irish butter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72940,"Veal, Pork and Porcini Bolognese Sauce 6 tablespoons extra-virgin olive oil 1/2 cup chopped onions 1 tablespoon chopped garlic 1 teaspoon chopped fresh rosemary 1 cup ground veal 1/2 cup ground pork
Sea salt and freshly ground black pepper 2 tablespoons dry porcini mushrooms, soaked in warm water for 15 minutes and chopped, liquid reserved 2 tablespoons porcini juice, reserved from above
3/4 cup veal stock 1/4 cup canned or jarred marinara sauce 1/3 cup white wine 1 tablespoon finely chopped parsley leaves 1/3 cup grated Parmesan 2 tablespoons extra-virgin olive oil 1/2 cup minced onion 1 tablespoon chopped fresh Italian parsley leaves 1 large clove garlic, minced 4 cups fresh tomato puree 1 large fresh basil stem with leaves removed 1 teaspoon sea salt, preferably gray salt Pinch baking soda or sugar, if needed Instructions: In a large skillet, heat the oil over medium heat. Add the onions and cook gently to sweat for about 2 minutes. Do not let the onions caramelize. Add the garlic and rosemary and cook about 1 minute, or until garlic is lightly browned.
Add the veal and pork and cook, smashing the meat apart with a wooden spoon, to keep it from clumping together. Cook for about 2 minutes and season with salt and pepper to taste. Add the mushrooms and continue to cook about 4 minutes, evaporating any liquid and caramelizing the meat.
Add the porcini juice to the meat and cook for 1 minute to evaporate. Add the veal stock and cook for 2 minutes. Add the marinara and the wine. Reduce the heat and simmer for 3 to 4 minutes. Stir in the parsley.
Toss 2 tablespoons of the Parmesan into the sauce to help it bind. Add some reserved pasta water, as necessary, if the sauce appears too dry. Top with the remaining Parmesan. Heat the olive oil in a large non-reactive pot over moderate heat. Add the onion and saute until translucent, about 8 minutes. Add the parsley and garlic and cook briefly to release their fragrance. Add the tomatoes, basil and salt. Simmer briskly until reduced to a sauce like consistency, stirring occasionally so nothing sticks to the bottom of the pot. The timing will depend on the ripeness and meatiness of your tomatoes and the size of your pot. If the sauce thickens too much before the flavors have developed, add a little water and continue cooking.
Taste and adjust the seasoning. If the sauce tastes too acidic, add the baking soda and cook for 5 more minutes. If it needs a touch of sweetness, add the sugar and cook for 5 more minutes. Remove the basil stem before serving.
","[Barolo, Barbaresco, Chianti, Dolcetto]

" 72941,"Black Pepper-Pomegranate Molasses Glazed Turkey 1 1/2 cups pomegranate molasses 3/4 cup prepared horseradish, drained 3 tablespoons dijon mustard Kosher salt and freshly ground pepper 1 15-pound fresh turkey 1 stick unsalted butter, softened Kosher salt and freshly ground pepper 4 cups homemade chicken stock or low-sodium canned broth, warmed Instructions: Preheat the oven to 450 degrees F. Make the glaze: Whisk the pomegranate molasses, horseradish, mustard, 1/2 teaspoon salt and 1 1/2 teaspoons pepper in a medium bowl. Let it sit at room temperature to allow the flavors to meld. Meanwhile, prepare the turkey: Remove the neck and giblets, then rinse the bird inside and out with cold water and pat dry. Rub the entire surface of the bird with the butter and season well (including inside the cavity) with salt and pepper. Truss the turkey with kitchen twine and place it breast-side up on a rack in a large roasting pan. Roast until slightly golden brown, about 45 minutes. Reduce the oven temperature to 350 degrees F and continue roasting 1 more hour, basting with the chicken stock every 15 minutes. Brush the entire turkey with 1 cup of the pomegranate glaze and continue roasting until an instant-read thermometer inserted into the thigh registers 160 degrees F, about 15 more minutes. Remove the turkey from the oven and brush with the remaining glaze. Tent loosely with foil and let sit 15 minutes before carving. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 72942,"Irish Scones 3 cups white flour 1/2 teaspoon baking soda 2 teaspoons cream of tartar 1/2 cup butter, softened 2 tablespoons sugar 1/2 cup milk or buttermilk 1 cup raisins or other dried fruit Egg wash, to brush scones Instructions: Preheat oven to 400 degrees. In a large bowl, sift together flour, baking soda, and cream of tartar. Add softened butter and sugar, mix well. Stir in milk or buttermilk. Also stir in raisins or dried fruit. Press dough onto a floured surface and roll out gently to 1/2-inch thickness. Cut scones into round shapes or triangles. Brush scones with egg wash for shine. Bake for 20 minutes or until golden brown. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 72943,"Frosted Double Chocolate Cookies ? teaspoon salt ? cup (1 stick) butter or margarine, softened ? cup packed brown sugar ? cup granulated sugar 1 teaspoon vanilla extract 1 large egg ? cup chopped nuts, (optional) br strong CHOCOLATE FROSTING /strong 2 tablespoons butter or margarine 1? cups sifted powdered sugar 2 tablespoons milk 2 cups (12-oz. pkg.) NESTLE? TOLL HOUSE? Semi-Sweet Chocolate Morsels, divided 1? cups all-purpose flour ? teaspoon baking soda Instructions: PREHEAT oven to 375F. MICROWAVE ? cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl. BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in ? cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets. BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting. FOR CHOCOLATE FROSTING: MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 72944,"Beef and Cannellini Bean Minestrone 3 tablespoons olive oil 1 onion, finely diced 1 large carrot, peeled and diced into 1/4-inch pieces 1 rib celery, trimmed and diced into 1/4-inch pieces Kosher salt and freshly ground black pepper 8 ounces lean (8 percent fat) ground beef 3 garlic cloves, minced 1 tablespoon tomato paste 4 cups low-sodium beef broth One 28-ounce can diced tomatoes One 15-ounce can cannellini beans, rinsed and drained 1 dried bay leaf 1/2 cup grated Parmesan Instructions: In a large saucepan or Dutch oven, add the oil and heat over medium heat. Stir in the onion, carrot and celery and season with salt and pepper, to taste. Cook, stirring frequently, until the vegetables are soft, about 5 minutes. Increase the heat to high and add the ground beef and garlic. Season with salt and pepper, to taste. Cook until the beef is browned and cooked through, about 6 to 7 minutes. Stir in the tomato paste and mix to combine. Add the broth, tomatoes, beans, and bay leaf. Bring the mixture to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by half, about 30 minutes. Remove the bay leaf and discard. Season with salt and pepper, to taste. Ladle the soup into bowls and garnish with Parmesan. ","[Cabernet Sauvignon, Pinot Noir, Barolo, Tempranillo]" 72945,"Molten Chocolate Cakes 3 eggs 5 egg yolks
1/2 cup granulated sugar
6 ounces bittersweet chocolate
3 ounces semisweet chocolate
3 sticks (1 1/2 cups) butter, plus extra for greasing the ramekins
3/4 teaspoon espresso powder
3/4 cup all-purpose flour
1/3 teaspoon salt
Confectioners' sugar, for dusting
Raspberries, for garnish, optional
Instructions: Preheat the oven to 375 degrees F. Grease four 10-ounce ramekins with butter and arrange on a baking sheet. In a stand mixer, whip together the eggs, yolks and sugar until the mixture is light in color, doubled in volume and falls in ribbons. Set aside. In a double boiler set over medium heat, melt the bittersweet chocolate, semisweet chocolate, butter and espresso powder. Stir until smooth. Fold the melted chocolate into the eggs. Sift together the flour and salt. Sprinkle the dry mixture over the chocolate-egg mixture and gently fold in. Divide the batter between the greased ramekins. Bake for 20 minutes, or until the top is set and the edges are firm but there is a slight wiggle in the center. Run a knife around the edge of the ramekins and invert the cakes onto plates. Dust with confectioners' sugar. Garnish with raspberries if using. Serve warm. ","[Pinot Noir, Barolo, Syrah, Tempranillo]" 72946,"Sneaky' Citrus Punch 3 cups orange juice 1 cup pear nectar 2 lemons, juiced 2 tablespoons grenadine 2 cups light rum 1/4 to 1/2 cup orange-flavored liqueur (recommended: Curacao) Sliced lemon, for garnish Instructions: In a large punch bowl, mix the orange juice, pear nectar, lemon juice, grenadine, rum and orange liqueur. Serve with ice and garnish with the lemon slices. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 72947,"Guinea Hen Breast, Chanterelles and Polenta 1 cup slab bacon cut into cubes 1/4 inches 1 cup red pearl onions, blanched and peeled 4 guinea hen breasts Salt and pepper 1 cup Chanterelle mushrooms, cleaned 1/2 cup dry white wine 1 cup roast game or chicken stock, see note 3 tablespoons unsalted butter 2 tablespoons fresh tarragon 1 recipe soft herbed polenta Instructions: Begin the polenta recipe as you start to make the guinea hens. Preheat an oven to 375 degrees. Heat a saute pan over medium heat. Add the bacon cubes and cook until evenly browned. Remove the bacon and reserve on paper towels, leaving the bacon fat in the skillet. Saute the pearl onions in the fat over moderate heat for about 3 minutes, until they begin to caramelize. Being careful not to let them burn, reduce the heat and continue to saute another 4 to 5 minutes, or until the onions begin to soften. Remove the onions and reserve. Season the guinea hen breasts with salt and pepper and saute in the skillet that the bacon and onions had been browned in, adding some olive oil if necessary. Cook over mediumhigh heat until brown on both sides, about 6 to 8 minutes total. Remove the hen from the pan, place in a small roasting pan and into the oven for 8 to10 minutes to continue cooking while the remainder of the dish is finished. Pour off any excess fat from the saute pan and add the mushrooms. Cook the chanterelles for 3 to 4 minutes, return the onions to the pan, add the bacon and saute for a moment to combine. Add the wine and allow to reduce for 1 minute. Add the stock to the pan and bring to a boil. Reduce the heat to a simmer, return the hens to the pan to braise for a few minutes with the mushrooms, onions and bacon. When the liquid has reduced by half and the hens are sufficiently cooked (test by piercing the flesh with a knife to see if the juices run clear) add the butter and swirl in to combine. Add the tarragon and serve on a bed of herbed polenta. Note: roast game or chicken stock is made by using game bird or chicken bones that have been roasted in an oven, (along with the appropriate stock vegetables) until richly browned, before a standard stock making recipe is followed. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]

" 72948,"Butter Swim Biscuits 2 1/2 cups all-purpose flour 1 tablespoon sugar 4 teaspoons baking powder 2 teaspoons kosher salt 2 cups buttermilk 1 stick (8 tablespoons) unsalted butter, melted, plus more for serving 2 tablespoons honey Flaky sea salt, for serving Jam, for serving Instructions: Preheat the oven to 450 degrees F. Combine the flour, sugar, baking powder and kosher salt in a large bowl and whisk together. Pour in the buttermilk and use a wooden spoon to stir into a thick dough without overworking it -- some dry spots are ok. Pour the butter into an 8-by-8-inch baking pan. Scrape the dough into the pan and spread to the edges. Use a butter knife to slice the dough into 9 equal squares. Bake for 22 to 25 minutes until golden brown on top and a toothpick inserted in the center comes out clean. Remove from the oven and drizzle the honey over the top. Sprinkle with sea salt and let cool in the pan for at least 10 minutes before slicing and serving with butter and jam. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72949,"Arctic Char in Salt Crust with Saffron Aioli 1 fresh Arctic char, about 3 pounds 1/4 bunch chives 4 sprigs fresh Italian parsley 4 lemon slices 1 sprig fresh rosemary 1 tablespoon lemon zest 3 egg whites 1/2 cup cold water 3 pounds kosher salt Saffron Aioli, recipe follows 1 egg* 2 tablespoons lemon juice 1 teaspoon minced garlic 1 teaspoon Dijon mustard 1 1/2 cups vegetable oil Pinch saffron 1 teaspoon kosher salt 1 tablespoon chopped orange zest Instructions: Preheat the oven to 400 degrees F.
Trim the fins from the Arctic char. Place the chives, parsley, lemon slices, rosemary, and lemon zest into the cavity of the fish.
Whip the egg whites and cold water with a whisk until they form light peaks. Add the kosher salt and mix well with your hands. The texture should be like damp sand. Invert a baking sheet, the length of which is 2-inches greater than the fish, and spread 3 cups of the salt mixture on the baking sheet as big as the outline of the fish.
Place the fish on top of the salt and cover completely with the remaining 6 cups of salt (you may not need all the salt). The salt should be at least 1/2-inch thick all around the fish. Bake for 25 minutes or until an internal temperature of 140 degrees F is reached.
Let the fish rest for 5 minutes. Crack the salt with a rolling pin and remove the chunks of salt. Peel back the skin and remove the fish from the bones. Serve with Saffron Aioli. In a food processor combine the egg, lemon juice, garlic, and mustard. Puree until well combined, scraping down the sides of the bowl.
While the food processor is running slowly, pour in the vegetable oil. The mixture will thicken as it emulsifies. Add the saffron, kosher salt, and orange zest. Store covered in the refrigerator for up to 4 days.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 72950,"Bandeja Paisa 4 cups red beans, or kidney beans 1 tablespoon salt 2 diced green plantains 1 small carrot, grated or shredded 1 pork trotter 2 tablespoons oil 2 tablespoons tomato paste Instructions: Rinse the beans before cooking then place them in a pressure cooker half filled with water and 1 tablespoon of salt. Cook the beans for approximately 30 minutes. Then open the pressure cooker and place the rest of the ingredients in with the beans. Cook under pressure for another 20 minutes and serve with or without the trotter. Badeja Paisa may be accompanied with 8 ounces of grilled beefsteak, steamed white rice, fried sweet plantains, deep fried pork crackling, 1 fried egg atop the rice, and 1 corn tortilla. The rice should be in the middle of the plate, then the beans on the left side. The remainder of the ingredients can be arranged on the plate to your liking. ","[Tempranillo, Garnacha, Malbec, Zinfandel]" 72951,"Chocolate Pound Cake 1 cup (2 sticks) butter, room temperature, plus more for greasing the pan 3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening 3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving
Instructions: Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter. Sift the flour, baking powder, salt and cocoa together. Set aside. With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla. Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely. Slice the cake and serve topped with a scoop of vanilla ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 72952,"Cherry-Chocolate Crackles 1 3/4 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 1/4 cup packed light brown sugar 1 large egg 1/3 cup cherry jam or preserves 1/2 teaspoon pure vanilla extract 1/2 teaspoon pure almond extract 1 teaspoon red food coloring 1/2 cup finely chopped semisweet chocolate (about 3 ounces) 1/3 cup dried cherries, roughly chopped 1/2 cup confectioners' sugar Instructions: Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, 1/2 cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Fold in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight. Position racks in the upper and lower thirds of the oven; preheat to 375 degrees F. Line 2 baking sheets with parchment paper. Put the remaining 1/2 cup granulated sugar in a medium bowl and sift the confectioners? sugar into a separate bowl. Roll heaping tablespoonfuls of dough into balls, then roll each ball in the granulated sugar and then the confectioners' sugar; shake off any excess. Arrange 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer to racks to cool completely. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 72953,"Puff Pastry Tarts with St. Andre Cheese and Balsamic Strawberries 1/2 cup walnuts, crushed 4 frozen store-bought puff pastry shells 1 cup fresh strawberries, sliced 2 tablespoons aged balsamic (minimum 7 years aged) 1 tablespoon pure maple syrup One 7-ounce piece St. Andre cheese, rind removed and sliced
Coarsely cracked black pepper Instructions: Preheat the oven to 350 degrees F.
Spread the walnuts on a baking sheet and toast for 10 minutes.
Increase the oven to 400 degrees F.
Place the frozen pastries on a baking sheet lined with parchment paper. Bake until puffed, 20 to 25 minutes.
Meanwhile, in a bowl, add the strawberries, balsamic and maple syrup. Mix.
While the pastries are still hot, stuff with the cheese, and then top with walnuts, strawberries and some pepper. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72954,"Pinwheel Steaks 1 (3-ounce) jar pine nuts, 1/3 cup 2 cups fresh baby spinach leaves 1 cup arugula leaves 2 cloves cracked garlic 3/4 cup grated Parmigiano-Reggiano cheese, 4 handfuls Salt and pepper 1/8 to 1/4 teaspoon freshly grated nutmeg, eyeball it 1/4 cup extra-virgin olive oil, eyeball it 3 thin cut (3/4-inch) New York strip steaks Coarse salt and black pepper 1 tall jar, 18 to 20 ounces, roasted red peppers, well drained, about 3 peppers Extra-virgin olive oil, for drizzling Metal skewers Instructions: Preheat oven to 500 degrees F. Toast pine nuts in a small pan over medium heat until golden. Place spinach, arugula, garlic, cheese, 2 pinches salt, a few grinds black pepper, nutmeg, and toasted nuts in a food processor. Pulse grind the filling into a paste. Taste and adjust seasonings. Remove 1/2 cup of filling paste to a bowl and stir in extra-virgin olive oil to loosen it. Reserve remaining filling in processor bowl. Place steaks between layers of waxed paper several inches apart. Pound steaks with a heavy bottomed pan to 1/2 their thickness. Season each steak with salt and pepper on both sides. Cover each steak with a thin layer of filling and top with roasted red peppers. Roll steaks tightly and cut each steak in 1/2 across. Secure pinwheels with a carefully placed skewer and set 6 pinwheels on a baking sheet. Drizzle with extra-virgin oil and roast 12 to 15 minutes. Remove skewers and transfer pinwheels to dinner plates. Top each with a generous portion of reserved sauce made from filling and extra-virgin olive oil, combined. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 72955,"Oysters with Orange and Ginger Mignonette 1 orange, segmented and cut into 1-inch dice, with reserved juice 1/4 teaspoon peeled and grated fresh ginger 1 tablespoon rice wine vinegar 1 teaspoon finely chopped fresh cilantro 1 scallion, finely chopped Salt and freshly ground black pepper
6 oysters, shucked and on the half shell Instructions: In a small mixing bowl, whisk together the orange pieces, orange juice, ginger, rice wine vinegar, cilantro and scallion. Season with salt and pepper. Spoon the mignonette over each of the shucked oysters and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 72956,"Baked Halibut with Arugula Salsa Verde 2 tablespoons chopped fresh chives 2 tablespoons finely chopped fresh flat-leaf parsley 1 teaspoon lemon zest Four 6-ounce halibut fillets, each about 1 1/2 inches thick 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt 3/4 teaspoon freshly ground black pepper Arugula Salsa Verde, recipe follows Lemon wedges for garnish, optional 1 cup finely chopped arugula 2/3 cup finely chopped fresh flat-leaf parsley 1/4 cup olive oil 1/4 cup capers, rinsed and drained Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice) Zest of 1 large lemon 3/4 teaspoon kosher salt 1/2 teaspoon dried crushed red pepper Instructions: Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using. Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 72957,"Chicken for Almodovar 3 cups chicken stock 1 tablespoon butter 1/4 teaspoon saffron threads, 2 pinches 1 1 /2 cups white rice 3 tablespoons evoo, extra-virgin olive oil, 3 turns of the pan 6 medium pieces chicken breast, 6 ounces, each breast cut in half across the breast Salt and pepper 4 cloves garlic, cracked away from skin and crushed 1 medium onion, quartered, then thinly sliced 1 bay leaf, fresh or dried 2 jarred pimentos, drained, halved and sliced 1/4 cup, 2 handfuls, golden raisins 1 small tub, 1 cup, Spanish jumbo green pitted olives, coarsely chopped 1 cup dry white wine 1 cup chicken stock 2 tablespoons butter, chopped into pieces 1/3 cup, a couple of handfuls, flat leaf parsley, chopped 1/2 cup sliced almonds, a few handfuls, toasted Instructions: In a medium sauce pan bring stock and butter to a boil. Add saffron and rice. Cover pot, reduce heat to low and simmer 18 to 20 minutes. Fluff with fork. In a large skillet over medium high heat, brown chicken seasoned with salt and pepper in 2 tablespoons oil, 2 turns of the pan, about 2 - 3 minutes on each side. Remove chicken and add another tablespoon evoo, a turn of the pan. Add garlic and onions and saut 2 minutes to begin to soften them. Stir in bay, pimento, olives, raisins. Add wine and cook 1 minute, picking up any pan drippings. Add stock and bring liquid up to a bubble. Whisk in butter until melted. Return chicken to the pan and reduce heat to simmer. Cook 15 minutes. Serve chicken over saffron rice and garnish with lots of chopped parsley and a generous topping of toasted almonds. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 72958,"Blueberry Blintzes 1 1/2 cups blueberries 1/4 cup granulated sugar
2 tablespoons honey
2 tablespoons lemon juice
1/4 teaspoon ground cardamom
1 1/2 cups whole milk 1 1/4 cups all-purpose flour
1/2 teaspoon kosher salt
2 large eggs Flavorless oil, for the skillet 8 ounces cream cheese, at room temperature 1 cup whole-milk ricotta cheese
3 tablespoons honey
1 teaspoon lemon zest plus 1 tablespoon lemon juice (from 1 lemon) 1/2 teaspoon almond extract
1/4 teaspoon ground cardamom
A pinch of kosher salt
1 large egg
About 1/4 cup flavorless oil, for frying
Instructions: For the topping: Add 1/2 cup of the blueberries to a medium bowl with the sugar, honey, lemon juice and cardamom and let sit, stirring every 10 minutes or so and mashing slightly, until the juices are a vibrant pink color, about 1 hour. Fold in the remaining blueberries, coating them in the sauce until shiny. For the blintzes: Meanwhile, in a blender or food processor, combine the milk, flour, salt and eggs and blend until smooth. Let the mixture sit at room temperature for 30 minutes. Coat a 9- or 10-inch nonstick skillet with a thin layer of oil and heat over medium heat. Add 1/3 cup batter to the skillet and tilt it so that it distributes evenly into a round. Cook until the top is set and the bottom is slightly browned and pulls away easily from the skillet, 60 to 90 seconds. Use an offset spatula to transfer it to a plate or work surface (correct, you will not be flipping these). Repeat this process, stacking the cooked blintzes and separating them by sheets of parchment paper. For the filling: In a bowl, mix together the cream cheese, ricotta, honey, lemon zest and juice, almond extract, cardamom, salt and egg until combined. To assemble: Place a blintz browned-side up on a work surface. Spoon 1/4 cup filling slightly below the center line of the blintz. Fold the bottom third of the blintz up over the filling and then fold in the sides. Bring the top third of the blintz down over the filling to seal. Set aside and repeat with the remaining blintzes. In a large skillet, heat a thin layer of oil over medium-high heat until shimmering. Fry the blintzes a few at a time until golden brown, 2 to 3 minutes on each side, adding additional oil if the needed. Transfer to a serving plate, top with the blueberry sauce and enjoy. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 72959,"Spaghetti with Pancetta and Chickpeas Kosher salt 12 ounces spaghetti 3 ounces pancetta, diced 1/4 cup extra-virgin olive oil, plus more for drizzling 5 cloves garlic, thinly sliced 1 red jalapeno pepper, seeded and thinly sliced One 15-ounce can chickpeas, drained and rinsed 1 bunch parsley, roughly chopped (about 1 cup loosely packed) Freshly ground pepper 1/2 cup grated Parmesan or grana padano cheese (about 2 ounces), plus more 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 the pasta. Meanwhile, cook the pancetta in a large skillet over medium-high heat, stirring occasionally, until crisp, about 6 minutes. Remove with a slotted spoon and drain on paper towels. Add the olive oil, garlic and jalapeno to the skillet with the pancetta drippings and cook until the garlic softens, about 1 minute. Add the chickpeas and cook, lightly smashing them with the back of a spoon, until slightly golden, about 4 minutes. Stir in the parsley and season with salt and pepper. Add the pasta, pancetta and Parmesan to the skillet along with the reserved cooking water; toss to combine. Season with salt and pepper. Divide among bowls, drizzle with more olive oil and top with more Parmesan. ","[Barolo, Barbaresco, Chianti, Rioja]" 72960,"Burrata & Spring Vegetable Toast 8 to 10 asparagus spears 1 large red bell pepper, quartered and seeded 1/4 cup olive oil Kosher salt and freshly ground black pepper 4 thick slices sourdough bread 1 cup pesto 4 balls burrata Fresh basil leaves, for serving Instructions: Heat a grill pan over medium heat. Add the asparagus and red bell peppers to a bowl. Toss with 2 tablespoons olive oil and a good pinch of salt and pepper. Add the asparagus and bell peppers to one half of the grill. Grill the vegetables, turning as needed, until nicely charred, 4 to 5 minutes. Meanwhile, brush the sourdough slices with the remaining 2 tablespoons olive oil and season with salt and pepper. Add the bread to the other half of the grill. Grill until nicely marked and toasted, about 3 minutes. Remove the vegetables to a cutting board and place the grilled bread on plates. Slice the peppers into strips and halve the asparagus. Divide and spread the pesto over the grilled bread. Place one burrata on each slice of bread. Sprinkle a pinch of pepper over the burrata. Fill the empty space around the burrata with the asparagus and peppers. Garnish with the fresh basil leaves. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 72961,"Tart and Crunchy Fresh Tuna Salad 2 large fresh tuna steaks (about 1 1/2 pounds) 2 lemons, thinly sliced, plus 1/2 lemon, zested and juiced, as needed Kosher salt and freshly ground black pepper 1 cup fat free Greek yogurt 1/2 cup halved red grapes 1/4 cup toasted and chopped walnuts Instructions: Preheat the oven to 350 degrees F. Put a large sheet of parchment paper on a baking sheet. Arrange the lemon slices on the parchment, slightly overlapping, covering in an area just larger than the size of the tuna steaks. Season the tuna well on both sides with salt and pepper and arrange them directly on the lemon slices. Sprinkle the zest evenly over the tuna. Bring the 2 long sides of parchment together and fold down over the tuna; fold the ends of the parchment and tuck them under the fish like an envelope. Roast in the oven until cooked through, about 18 to 20 minutes; the tuna should flake easily with a fork and is no longer pink in the center. Open the parchment packet and let the tuna cool until it can be handled, then flake it with a fork. Transfer to a serving bowl along with any cooking juices it has released. Add the yogurt, grapes, and walnuts and stir to combine. Season with salt and pepper and freshly squeezed lemon juice, to taste. Serve immediately or refrigerate until ready to eat. Cook's Note: Serve this healthy salad on butter lettuce leaves, on a slice of toasted seedy whole wheat bread, with fresh cantaloupe slices, or eat straight out of the refrigerator with a fork! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72962,"Sweet and Spicy Shredded Pork 1 (5 to 7-pound) pork shoulder 1/2 cup light brown sugar 4 cloves garlic, minced 1 tablespoon ground cumin 1 tablespoon salt 1 1/2 teaspoons cayenne pepper 2 onions, coarsely chopped 2 cups low-sodium broth or water 1 cup cola Instructions: Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder. Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder. In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level. When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 72963,"Tomato Sauce 3/4 cup garlic cloves, peeled 3/4 cup vegetable oil Two 28 ounce cans crushed, peeled tomatoes, including juice 2 quarts water 1 teaspoon freshly ground black pepper 1/2 teaspoon dried parsley leaves, crumbled 1 1/4 teaspoons dried basil leaves, crumbled 1 1/2 tablespoons sugar 2 1/4 teaspoons salt Instructions: Chop the garlic until it is fine, either in a food processor fitted with the steel blade or by hand. Heat the oil on high heat in a Dutch oven or large saucepan with at least a 5-quart capacity. Add the garlic and cook until light brown. Stir in the tomatoes, juice, and quarts of water. Add the pepper, parsley, basil, sugar and salt. Stir again.When the sauce begins to boil, reduce the heat. Simmer, stirring occasionally, about 45 minutes. ","[Sangiovese, Barbera, Dolcetto, Tempranillo]" 72964,"Millet and Vegetables Salad-in-a-Jar 1 cup millet, rinsed Kosher salt 2 tablespoons olive oil 1/3 cup Greek yogurt 1/3 cup hummus Juice of 1/2 lemon plus the remaining half, quartered A few dashes of hot sauce 1 large ripe tomato, finely chopped 1 small green bell pepper, seeded and finely chopped 1/2 cup fresh parsley leaves, finely chopped 1/2 cup pickled beets, diced 8 stuffed grape leaves, sliced into coins 2 Kirby cucumbers, diced 1 tablespoon za'atar spice blend (see Cook's Note) 1/2 cup french-fried onions Instructions: Make the millet: Bring 2 1/4 cups water to a boil over medium-high heat in a medium saucepan. Add the millet and 1 teaspoon salt. Stir, cover and reduce the heat to medium-low. Cook the millet until it's tender and all the water has been absorbed, about 20 minutes. Remove it from the heat and let sit, covered, for 15 minutes. Add the oil, and fluff the millet with a fork. Serve warm or at room temperature. (The millet can be made up to 2 days ahead and reheated in the microwave.) Make the yogurt-hummus sauce: Whisk together the yogurt, hummus, lemon juice, 1 tablespoon water, 1/4 teaspoon salt and hot sauce in a small bowl. Make the tomato-pepper salad: Stir together the tomatoes, peppers, parsley and a pinch of salt in another small bowl. Assemble the salad: Using four 16-ounce wide-mouthed glass jars with lids, evenly divide the beets among the jars, then add the following in separate layers: the millet (press it down a little to make room), grape leaves, tomato-pepper salad, cucumbers and yogurt-hummus sauce. Top each with a sprinkling of za'atar. Pack the french-fried onions (about 2 tablespoons per salad) and the lemon wedge in separate small containers for transporting. Just before serving, transfer the jarred ingredients to a large bowl, add the onions and a squeeze of lemon juice and toss. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 72965,"Egg Casserole Butter, for baking dish 1 pound Italian sweet sausage, casings removed 1/2 cup chopped shallots 2 garlic cloves, minced 1/2 cup chopped drained oil-packed sun-dried tomatoes 4 tablespoons chopped fresh parsley leaves 5 large eggs 3 large egg yolks 1 cup half-and-half 1 cup whipping cream 2 cups grated mozzarella cheese 1/2 teaspoon kosher salt Instructions: Preheat oven to 375 degrees F. Butter 13 by 9 by 2-inch glass baking dish. Saute sausage in medium nonstick skillet over medium heat until brown and cooked through, breaking up with back of fork into small pieces, about 10 minutes. Add shallots and garlic and saute 3 minutes. Add sun-dried tomatoes and 2 tablespoons parsley; stir 1 minute. Spread sausage mixture into the prepared dish. (Can be made 1 day ahead, covered and refrigerated.) Whisk eggs, egg yolks, half-and-half, whipping cream, 1 1/2 cups cheese, and salt in large bowl and blend well. Pour egg mixture over sausage mixture in the baking dish. Sprinkle with remaining 1/2-cup cheese and 2 tablespoons parsley. Bake until top of the casserole is golden brown and knife inserted into center comes out clean, about 30 minutes. Let stand 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72966,"Mediterranean Mixed Grill 1 1/4 cups nonfat plain Greek yogurt 1 clove garlic, finely grated 1 tablespoon chopped fresh parsley 1 1/2 teaspoons dried oregano 8 bone-in chicken thighs, skin removed Kosher salt and freshly ground pepper 1 tablespoon extra-virgin olive oil, plus more for brushing 1 large eggplant, quartered lengthwise 1 teaspoon smoked paprika 8 baguette slices 3 medium tomatoes, quartered Instructions: Preheat a grill to medium high. Mix the yogurt, garlic, parsley and oregano in a bowl. In a separate bowl, toss the chicken with 1/4 cup of the yogurt mixture, 1/2 teaspoon salt, and pepper to taste. Stir the olive oil into the remaining yogurt mixture and set aside. Brush the cut sides of the eggplant with olive oil and sprinkle with salt and the smoked paprika. Brush the bread with olive oil. Brush the grill grates with olive oil. Grill the chicken, turning once, until cooked through and a thermometer inserted into the thickest part registers 160 degrees F, 15 to 20 minutes. Meanwhile, grill the eggplant, skin-side down, until softened, about 15 minutes; turn and continue cooking until tender, about 5 more minutes. Grill the tomatoes and bread, turning once, until marked, 2 to 3 minutes. Serve the chicken, eggplant, tomatoes and bread with the yogurt sauce. Per serving: Calories 545; Fat 18 g (Saturated 4 g); Cholesterol 98 mg; Sodium 795 mg; Carbohydrate 47 g; Fiber 6 g; Protein 47 g ","[Ros, Vermentino, Pinot Grigio, Sauvignon Blanc]

" 72967,"Air Fryer Scalloped Sweet Potatoes 1 1/2 cups heavy cream 1 teaspoon fresh thyme, finely chopped Pinch of cayenne pepper 2 cloves garlic, grated Kosher salt and freshly ground black pepper 1 1/2 pounds medium sweet potatoes (about 3), peeled 3 tablespoons freshly grated Parmesan 2 tablespoons panko breadcrumbs 2 tablespoons chopped pecans 2 teaspoons olive oil 1 tablespoon finely chopped chives Instructions: Put the cream, thyme, cayenne, garlic, 1/2 teaspoon salt and several grinds of black pepper in a small saucepan over medium heat. Bring to a gentle simmer, stirring often, and cook for 1 minute; turn off the heat. Thinly slice the sweet potatoes on a mandoline or vegetable slicer into about 1/8-inch-thick rounds. Arrange a third of the potato slices in a single, overlapping layer in a 7-inch nonstick cake pan (see Cook's Note). Spoon over a third of the cream mixture, then sprinkle with a pinch of salt and 1 tablespoon of the Parmesan. Repeat with another third of the slices, third of the cream mixture, a pinch of salt and 1 tablespoon Parmesan. Finish with the remaining slices and cream, another pinch of salt and the remaining 1 tablespoon Parmesan. Cover the cake pan tightly with foil and place in the basket of a 6-quart air fryer. Air fry at 400 degrees F until the potatoes are tender and easily pierced with a knife and the cream mixture is bubbling along the sides, about 45 minutes. Meanwhile, mix the panko, pecans and olive oil in a small bowl. Remove the foil from the cake pan and sprinkle over the panko mixture. Return to the air fryer basket and air fry at 400 degrees F until golden brown, 3 to 4 minutes. Let rest for 5 minutes, then top with the chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72968,"Double-Decker Truffled Grilled Cheese 6 tablespoons unsalted butter 2 to 3 teaspoons truffle oil 6 thin slices challah bread 7 ounces brie cheese, sliced, rind removed 4 fresh figs, sliced 6 ounces monterey jack cheese, sliced 1/2 cup fig preserves Instructions: Preheat the oven to 350 degrees F. Melt 3 tablespoons butter with 1 teaspoon truffle oil in an ovenproof skillet over medium heat. Add 2 slices bread, and toast on both sides. Set the toast aside and reserve the skillet. Lay out one slice of untoasted bread. Top with one-quarter each of the brie, figs and jack cheese, then a slice of toasted bread, then another layer of brie, figs and jack. Close with a slice of untoasted bread. Repeat to make another double-decker sandwich. Melt the remaining 3 tablespoons butter with the remaining 1 to 2 teaspoons truffle oil in the skillet over medium heat. Add the sandwiches and cook until golden on the bottom, about 3 minutes. Flip and cook until golden on the other side, about 2 more minutes, then transfer the skillet to the oven and cook until the cheese is melted, 6 to 8 minutes. Serve with the fig preserves. Photograph my Andrew Mccaul ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72969,"Halibut Ceviche with Grapefruit and Chiles 1 pound halibut fillet 1/2 cup freshly squeezed lime juice 6 tablespoons freshly squeezed grapefruit juice 1 whole grapefruit 1/2 teaspoon very finely minced garlic 2 tablespoons very finely minced red chiles 1 tablespoon very finely minced green chiles 2 packed tablespoons chiffonade of fresh mint Garnish: Hot sauce, extra virgin olive oil Instructions: With a very sharp knife, cut the halibut into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half, the long way When ready to serve ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles, and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil. Serve immediately. Recommended Wine: Frexinet Brut Cava Cordon Negro ","[Cava, Prosecco, Sauvignon Blanc, Vermentino]

" 72970,"Mussel and Mozzarella Skewers 24 mussels, steamed and removed from shells 1 ball mozzarella cheese, cubed
1/2 cup all-purpose flour 1 large egg, beaten with salt 1/2 cup breadcrumbs Olive oil, for frying Kosher salt and freshly ground black pepper Instructions: Skewer 2 mussels and 2 mozzarella cubes on a toothpick, alternating, and then repeat with the remaining mussels and mozzarella. Dredge the skewers in the flour, followed by the egg wash, and then in the breadcrumbs. Fry in olive oil until golden, and then season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 72971,"Artichoke-Spinach Dip Bread One 13.75-ounce can quartered artichoke hearts, drained, dried thoroughly on paper towels and roughly chopped 3/4 cup mayonnaise
3/4 cup thawed, drained, squeezed and chopped frozen spinach 1/2 cup grated Parmesan 1/2 cup Greek yogurt
1 teaspoon garlic powder
1 lemon, zested and juiced Kosher salt, as needed 1 sourdough boule
2 cups grated Gruyere cheese Instructions: Preheat the oven to 350 degrees F. Combine the artichoke hearts in a bowl with the mayonnaise, spinach, Parmesan, yogurt, garlic powder and lemon zest and juice. Taste the mixture and season if necessary. Cut vertical lines in the boule 1 inch apart, cutting halfway deep. Turn the bread 90 degrees so that the lines are horizontal, and repeat the previous step so you end up with 1-inch cubes still attached. Spread the cubes slightly apart and evenly spoon the artichoke-spinach mixture into the crevices. Put the boule on a baking sheet and top with the Gruyere. Bake until the cheese is bubbling, 10 to 15 minutes. Pull off the cubes and enjoy. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 72972,"Wok-Cooked Monkfish with Sesame Soy Sauce 3 tablespoons groundnut oil 2 (12-ounce) monkfish fillets or 2 cod fillets, washed, seasoned with salt and pepper and cut into 6 smaller fillets*
4 cloves garlic, crushed and finely chopped
1 (1-inch) piece fresh ginger, peeled and finely chopped
1 medium red cl, seeded and finely chopped
4 to 5 tablespoons light soy sauce 2 tablespoons toasted sesame oil 2 spring onions (green), sliced into thin strips 1 tablespoon coarsely chopped fresh cilantro leaves Serving suggestion: Steamed asparagus and broccoli florets, scented rice and dressed whole wheat noodles Instructions: Heat some groundnut oil in a large wok over high heat. Add the fish to the wok, pressing lightly on the fillets as they cook. Cook for 3 to 4 minutes. Turn the heat down to medium.
Turn the fish over and sprinkle the garlic, ginger and cl over the fillets. Cook for a further 3 to 4 minutes, depending on the size of the fillet, until the flesh has turned opaque and flakes when poked at with a fork or a pair of chopsticks.
Season the fish with the soy sauce and sesame oil. Add the spring onion strips and chopped cilantro and cook until the herbs have wilted slightly.
To serve, garnish the fillets with the wilted herbs and serve immediately with the steamed vegetables or the scented rice and noodles if using. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 72973,"Breakfast Popovers with Italian Sausage Butter, for greasing the pan 2 tablespoons extra-virgin olive oil Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed 2 cloves garlic, minced 1 cup shredded smoked mozzarella (4 ounces) 4 large eggs, at room temperature 2 cups milk, at room temperature 1 1/2 cups all-purpose flour 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup 3 tablespoons chopped fresh basil 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Maple syrup, for drizzling Instructions: Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage. Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 72974,"Couscous with Pomegranate, Mint and Pine Nuts 2 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1/2 teaspoon sea salt 1 tablespoon minced fresh mint 1/2 cup diced fennel 1/3 cup toasted pine nuts 1 tablespoon za'atar (optional) 3 cups cooked Israeli couscous (use French if unavailable) Seeds from 1 pomegranate (substitute dried cranberries) Instructions: In a large mixing bowl whisk together olive oil, vinegar, salt, fresh mint, fennel, pine nuts and za'atar if available. Add couscous and gently incorporate dressing and couscous with a fork. Add pomegranate seeds and again gently fold through but this time with a spoon. Allow salad to remain at room temperature for a half an hour so that flavors can blossom ","[Ros, Vermentino, Grner Veltliner, Albari?o]" 72975,"Chicken Fried Rice 1 tablespoon canola oil 2 tablespoons toasted sesame oil
2 large eggs
1/4 teaspoon kosher salt Freshly ground black pepper
1 tablespoon freshly grated ginger
2 medium carrots, peeled and diced
2 cloves garlic, minced
3 cups cold cooked rice
1 cup frozen peas, thawed 3 scallions, chopped, dark green parts reserved for sprinkling
3 tablespoons soy sauce
1 grilled chicken breast, cut into bite-sized cubes
Instructions: Add the canola oil and 1 tablespoon sesame oil to a large nonstick saute pan. Whisk the eggs in a small bowl and season with the salt and some pepper; set aside. Add the ginger, carrot and garlic to the pan and cook until the vegetables have softened slightly, about 2 minutes. Add the rice, peas and the white and light green parts of the scallion. Then, add the soy sauce and remaining 1 tablespoon sesame oil and toss to coat. Press the rice mixture gently into the pan and fry until it begins to crisp on the bottom, 3 to 4 minutes. Add the eggs to the pan and cook, stirring gently, until just set, about 1 minute. Stir in the chicken and cook until heated through, about 1 minute. Transfer to a serving platter and sprinkle with the reserved scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 72976,"Pumpkin Pie Sundae 1 teaspoon ground cinnamon 1 teaspoon granulated sugar
1 teaspoon unsalted butter, melted
1 store-bought pie crust dough 1 pint pumpkin ice cream
1/2 cup caramel sauce
1/2 cup candied pecans
Instructions: Preheat the oven to 375 degrees F. Combine the cinnamon and sugar in a small bowl and set aside. Spread the melted butter over the pie crust and sprinkle evenly with the cinnamon sugar. Bake until golden brown, 8 to 10 minutes. Let cool completely, then crumble and set aside. Build your sundaes starting with the pumpkin ice cream, dipping the scoop in a mug of hot water if necessary. Top with the pie crust crumbles, caramel sauce and candied pecans. Serve immediately. ","[Chardonnay, Riesling, Moscato, Merlot]" 72977,"Chili Nachos 4 to 6 ounces good-quality tortilla chips 8 ounces grated Cheddar Jack cheese (about 1 1/2 cups) 2 cups chili, recipe follows, heated 4 pounds ground beef 6 cloves garlic, minced
Two 8-ounce cans tomato sauce
One 6-ounce can tomato paste
1/4 cup chili powder, or more as desired 2 teaspoons ground cumin
2 teaspoons dried oregano
2 teaspoons kosher salt
1/2 teaspoon cayenne pepper, or more as desired Two 15-ounce cans kidney beans, drained and rinsed
Two 15-ounce cans pinto beans, drained and rinsed
1/2 cup masa harina (corn flour) or regular cornmeal
Instructions: Preheat the oven to 325 degrees F. On an ovensafe plate, arrange some of the chips in a single layer, overlapping them slightly. Sprinkle on a good layer of cheese, then add a layer of the chili, then another round of chips, cheese and chili. Keep going until you feel you've successfully built Mount St. Nacho! Put the plate in the oven and heat the nachos until the cheese is totally melted, 4 to 5 minutes. Then dive right in and devour them. In a large, heavy pot, brown the ground beef with the garlic over medium heat until the beef is totally cooked, 8 to 10 minutes. Drain off most of the excess fat, leaving a little behind for moisture and flavor. Add the tomato sauce, tomato paste, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover the pot and reduce the heat to low. Simmer for 1 hour, stirring occasionally; if the liquid level seems low, add up to 1 cup water to keep it from burning. After an hour, stir in the kidney and pinto beans. In a small bowl, combine the masa harina with 1/2 cup water and stir together with a fork until it's smooth. Pour the masa mixture into the chili. Stir together well, then taste the chili and adjust the seasonings. Simmer the chili for another 10 minutes to thicken, then turn off the heat and let it cool. Fill freezer bags with 2-cup portions and freeze them flat for easy stacking (or freeze in other freezer-safe containers). ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 72978,"Cold Avocado Soup: Sopa De Aguacate 2 tablespoons finely chopped cilantro leaves 1 serrano cl, seeded and minced (wear rubber gloves) 1 cup fresh orange juice 1/2 teaspoon freshly grated orange zest 1/4 cup tequila 2 cups cold chicken broth 2 Mexican avocados (about 1 pound), pitted, peeled and chopped coarse Kosher salt and white pepper Garnish: 2 cups chopped, peeled seeded watermelon (optional) Instructions: In a blender, blend cilantro and serrano with 1/4 cup orange juice until mixture forms a smooth paste. Add remaining 3/4 cup orange juice, zest, tequila, broth and avocados and blend until smooth. Pour mixture through a coarse sieve into a large bowl. Season with salt and pepper. Chill soup, covered, 2 hours, or until cold. Serve topped with watermelon. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 72979,"Red Hot Apple Pie in a Mug 1 medium Fuji apple, cored and cut into 1/2-inch cubes 12 to 15 pieces Red Hots Cinnamon Flavored Candy 1/2 sheet (2 crackers) low-fat cinnamon graham crackers 2 tablespoons fat-free whipped topping (from an aerosol canister), or more for optional topping Dash cinnamon Instructions: Put apple cubes in a microwavable cup or mug. Top with Red Hots. Cover and microwave for 2 minutes. Stir well. Re-cover and microwave for an additional 1 to 2 minutes, until apple cubes are soft. Meanwhile, place graham crackers in a plastic bag and thoroughly crush through the bag; set aside. Once cup or mug is cool enough to handle, mix contents well. Allow to cool for about 10 minutes. Top with most of the crushed graham crackers followed by the whipped topping. Add an extra serving of whipped topping, if you like. Sprinkle with a little cinnamon and remaining crushed grahams. Voila! ","[Merlot, Malbec, Tempranillo, Zinfandel]" 72980,"Branzino BLT 1/2 pound cold bacon, ground in a food processor until very finely diced 1/2 pound heirloom tomato, cut into wedges
4 cloves garlic
1 bunch fresh basil
1/2 cup red wine vinegar
2 tablespoons olive oil
2 whole branzino, gutted (1 to 2 pounds each after gutting) Kosher salt and freshly ground black pepper
2 lemons
4 heads baby romaine lettuce, sliced in half
125 grams quick-cooking polenta 1/2 cup mascarpone
Pinch kosher salt
2 tablespoons unsalted butter
1 banana, small dice
2 tablespoon freshly grated Parmesan Instructions: Preheat a wood burning oven or conventional oven to 450 degrees F. Preheat a grill to medium-high heat. Render the bacon bits in a medium high-sided saute pan over medium heat until crispy. Remove the bacon bits and reserve for serving later; reserve the rendered fat. Add the reserved rendered fat, heirloom tomatoes, garlic, some basil, vinegar and some olive oil to a medium saucepan and turn the heat to low. Allow the tomatoes to confit in the rendered fat until they are tender and have lost some of their juice, about 10 minutes. Rinse the branzinos under cold water and dry off with paper towels. Sprinkle the surface and cavities of the fish with salt and pepper. Slice the lemons into wheels and place in the cavities of the fish along with some fresh basil leaves. Place the fish on a sheet tray and bake until the fish is cooked through and the skin has crisped, 15 to 20 minutes. For the grits: Add 375 grams water to a medium saucepan and bring to a boil. Add the polenta and stir to combine. Add the mascarpone and salt and stir until the mascarpone is melted. Stir in the butter, banana and Parmesan until completely incorporated and melted into the polenta. Place the halved romaine on the grill, cut-side down, and sear until grilled, about 2 minutes. Arrange the grilled baby romaine on a large platter. Top with the branzino, spoonfuls of the tomato vinaigrette and grits, then garnish with the bacon crumbles. ","[Chardonnay, Vermentino, Grner Veltliner, Riesling]

" 72981,"Deep-Dish Pizza 1 tablespoon salt 1 tablespoon sugar 1 packet fast-acting yeast 3 cups all-purpose flour 1 tablespoon oil 1/2 cup cornmeal 1 tablespoon olive oil 1 large onion sliced 2 cloves garlic, minced 1 green bell pepper or frying pepper, stem and seeds removed, and sliced 1/2 pound Italian sausage, cut into 1/2-inch pieces 1 (8-ounce) can tomato sauce 1 teaspoon Italian seasoning (oregano, thyme, parsley) Salt Freshly ground black pepper 1/2 cup shredded mozzarella Instructions: Dissolve salt and sugar in 1 1/2 cups warm water that is between 100 and 120 degrees F. (Warm water is needed to activate the yeast, but if it is too hot, it will kill the yeast. Use a candy thermometer to test the temperature.) Stir in entire contents of packet of yeast and allow the mixture to \form a head\ (like on a beer), which takes about 15 minutes. Place flour into mixing bowl and add yeast mixture. Stir to combine and then knead until the dough comes together and is a cohesive mass. Knead for a few minutes so the dough becomes elastic. Cover bowl with a clean cloth and allow to rise and rest for 30 minutes. Then punch the dough down, knead again briefly, cover the bowl with the cloth and allow to rise a second time. For the filling: Heat the olive oil in a saute pan and cook onion until it begins to caramelize. Add garlic and sliced pepper, and cook until they soften. Add pieces of sausage allowing them to brown. Pour off fat and stir in tomato sauce and Italian seasoning. Season with salt and pepper. Cook together for a few minutes to allow flavors to blend, then remove from heat and set aside briefly. Preheat oven to 450 degrees F. On a floured surface, stretch the dough into a 14-inch circle which is thicker around the edges. Transfer to a lightly greased 11-inch pie pan and shake cornmeal over the dough. Spoon the tomato/sausage mixture into the dough and sprinkle mozzarella over the top. Bake until the edges are golden brown and the pie sets up, about 10 to 15 minutes. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 72982,"Homemade Pineapple Upside-Down Sundae 3 cups heavy cream 1 cup whole milk 3/4 cup sugar 1 tablespoon pure vanilla extract Kosher salt 5 large egg yolks Pineapple Swirl: 1/2 cup heavy cream 4 tablespoons unsalted butter, cubed 1/2 cup sugar 1/4 cup light corn syrup One 8-ounce can crushed pineapple in juice 8 slices pound cake (1/2 inch thick) 8 slices canned pineapple Whipped cream, for serving 8 cherries with stems Instructions: For the ice cream: Whisk the cream, milk, sugar, vanilla and 1/2 teaspoon salt in a medium saucepan and bring to a simmer over medium heat. Beat the egg yolks in a medium bowl. Slowly whisk 1 cup of the hot cream mixture into the beaten yolks, then pour back into the saucepan, whisking, and return to medium heat. Cook, stirring constantly with a wooden spoon, until the mixture thickens, coats the spoon and reaches 180 degrees F on a thermometer, 6 to 8 minutes. Strain the custard through a fine-mesh sieve into a large bowl or measuring cup; discard the solids. Stir often until the mixture cools to room temperature. Lightly press plastic wrap directly against the surface of the custard to prevent a skin from forming. Chill until cold, about 3 hours. (For faster chilling, set the bowl of custard in a bowl of ice water and stir until cold.) For the pineapple swirl: Combine the cream, butter and 1/2 teaspoon salt in a measuring cup and set aside. Cook the sugar, corn syrup and 1 tablespoon water in a saucepan over medium heat until the sugar is dissolved, stirring occasionally. Increase the heat to medium high and bring the mixture to a boil. Cook, swirling the saucepan once or twice so that the caramel cooks evenly, until it reaches a medium amber color, about 3 minutes. Remove the pan from the heat and carefully pour the cream mixture into the sugar mixture. Whisk until smooth. Pour about 3/4 cup of the caramel into a measuring cup and set aside. Stir the crushed pineapple and any juices into the remaining 1/2 cup caramel in the saucepan and return to medium heat. Cook until reduced and thickened, about 12 minutes. Let cool 10 minutes and then process in a food processor until pureed. Chill until ready to use. Freeze the cold custard in an ice cream maker according to the manufacturer's directions. Transfer half of the ice cream to an 8-inch square metal pan and swirl in 1/2 cup of the pineapple mixture with a butter knife, using circular motions to distribute the pineapple throughout the cream. Add the remaining ice cream and repeat with the remaining pineapple. Cover with plastic wrap and freeze until firm, 2 to 3 hours. To assemble: Warm the caramel sauce in the microwave at high power for 30 seconds. Put a slice of pound cake in the bottoms of 8 bowls and top with a slice of pineapple, a scoop of ice cream and a dollop of whipped cream. Drizzle with caramel sauce and top with a maraschino cherry. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 72983,"Grilled Hanger Steak with Brandied Green Peppercorn Sauce 2 pounds hanger steak, trimmed
Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
3 tablespoons canola olive oil blend, plus more for drizzling 2 shallots, finely diced
1 teaspoon fresh thyme leaves
1/4 cup brandy
1/2 cup heavy cream
2 tablespoons chopped green peppercorns, rinsed and drained
3 tablespoons unsalted butter, cold
Instructions: Preheat the oven to 250 degrees F. Bring a large cast-iron grill pan to medium-high heat. Pat the steak dry and sprinkle liberally with salt and pepper. Drizzle with oil. Place the steak into the pan and sear until browned (without moving the steak), 3 to 4 minutes. Turn the steak over and cook a further 3 to 4 minutes on the second side for medium-rare. Remove the steak from the pan and add to a cast-iron pan. Put the steak into the oven for 5 minutes to finish cooking through. Remove from the oven and set aside to rest on a plate while you prepare the sauce. Place the cast-iron pan over medium heat and add the oil to heat. Once heated, add the shallots to the pan. Saute until translucent, 3 to 4 minutes. Add the thyme leaves, and then remove the pan from flame (for safety purposes) and add the brandy. Ignite the brandy by returning to the stove top and tilting the pan toward the open flame, or carefully lighting with a lighter or match. Once the flames subside, add the cream and swirl to incorporate. Add the peppercorns and simmer the sauce until it has reduced by two-thirds to a smooth, slightly thick consistency, 3 to 5 minutes. Add any pan drippings to the sauce. Season with salt, if needed. To finish, remove the pan from the heat and swirl in the butter. To serve, slice the rested hanger steak into 1/2-inch strips, against the grain, and serve with a drizzle of brandied green peppercorn sauce over the top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]

" 72984,"Bucatini with Shaved Zucchini, Bacon and Pecorino 6 slices thick-cut bacon Kosher salt and freshly ground black pepper 2 medium zucchini 1/4 cup grated pecorino or Parmesan, plus more as needed 1 pound bucatini pasta 2 tablespoons thinly sliced fresh basil (chiffonade) Instructions: Preheat the oven to 350 degrees F. Lay the slices of bacon on a wire rack set over a baking sheet. Cook until crisp, 15 to 20 minutes. Set aside until cool enough to handle while you prepare the pasta. Bring a large pot of salted water to a boil. Shave the zucchini into thin ribbons with a vegetable peeler or mandolin. (Or slice into a thin julienne with a knife.) Place the ribbons of zucchini in a large bowl and season lightly with salt and a few grinds of freshly ground black pepper. Add the grated cheese and toss to combine. Crumble the bacon into the bowl. Cook the pasta until just tender, 8 to 10 minutes. Drain the pasta, reserving about 1/4 cup of the pasta water. Immediately transfer the pasta to the bowl with the zucchini along with the reserved pasta water. Mix well and add the basil. Season with salt and pepper. Divide the pasta among the plates and top with more cheese. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 72985,"Pan Con Tomate (Tomato and Garlic Rubbed Toast) 1 large loaf crusty peasant or country bread olive oil for brushing the bread 4 large cloves garlic, cut in half 3 large tomatoes Fleur de sel or coarse salt if desired Instructions: Pre-heat oven broiler. Slice bread into thick slices, generously brush them with olive oil and place them on a cookie sheet. Place bread under broiler and toast until golden.
Cut tomatoes in half. Cut each garlic clove in half and rub each bread slice with the cut side of a garlic clove. Rub toast with tomatoes, squeezing slightly to distribute juice and seeds evenly on bread. Sprinkle with fleur de sel or coarse salt and serve immediately. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 72986,"Grilled Chicken Posole Salad 4 (6-ounce) chicken breasts Extra-virgin olive oil, for drizzling plus 3 tablespoons, divided 1 tablespoon grill seasoning 2 teaspoons ground cumin, 2/3 palm full 1 teaspoon ground thyme or poultry seasoning, 1/3 palm full 3 cloves garlic, chopped 1 medium onion, chopped 12 tomatillos, peeled, rinsed and dried then coarsely chopped 4 piquillo peppers, drained and diced or 2 roasted red peppers, drained and chopped 3 ribs celery with green tops, chopped 1/2 cup drained and chopped green olives with pimientos 1 (15-ounce) can hominy, drained 1 tablespoon hot sauce, eyeball it 2 limes, juiced Salt and pepper 2 cups broken tortilla chips, any color or variety Instructions: Preheat grill pan or outdoor grill to high. Coat chicken in extra-virgin olive oil, a generous drizzle. Combine the grill seasoning with cumin and thyme and sprinkle evenly over the chicken. Grill the meat 5 to 6 minutes on each side. Remove from heat and cool until easy to handle. While chicken cooks, heat a skillet over medium-high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan, the garlic and onion, cook together a few minutes then add the tomatillos. Cook together 3 to 4 minutes just to take the bitter edge off the tomatillo then remove from heat. In a large bowl, combine the diced peppers, celery, olives and hominy. Dice and add the chicken. Add the hot sauce and the lime juice to the salad and dress with 2 tablespoons extra-virgin olive oil, eyeball it. Toss the salad then add in the tomatillo mixture and combine. Season the salad with salt and pepper, to taste, and serve with bits of tortilla chips as garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, GSM]" 72987,"Phyllo Dough Pizza 6 layers of phyllo dough 1/2 cup sliced, pitted black olives 1 stick butter, melted 3 ripe tomatoes, thinly sliced 2 cups caramelized sliced onions 3/4 cup grated Parmesan cheese Instructions: Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 72988,"Ice Cream Cake 1 pound cake, vanilla, chocolate, or swirl 1 rectangular box vanilla, chocolate, or swirl ice cream, slightly softened 1/4 to 1/2 cup coffee liqueur, or any liqueur you have on hand, divided 3 to 4 tablespoons leftover coffee, divided 1 cup cocoa powder Instructions: Line a meat loaf pan with plastic wrap so that it is completely covered, with lots of extra hanging over the edges. Cut the pound cake lengthwise in 4 equally thin rectangular slabs. Cut 1 of the rectangles in 1/2 widthwise, then cut another 1 of the rectangles in 1/2 lengthwise. You should have 2 full slabs, 2 thin rectangular strips, and 2 squares. Begin layering the meatloaf pan with 1 of the full slabs on the bottom, then the 2 strips on either side. Place the 2 squares of pound cake vertically on each end of the pan. The loaf pan should now be completely encased in pound cake. Lightly brush, our drizzle, the pound cake with the liqueur and leftover coffee, reserving some for the top piece. Scoop the ice cream into the cavity of the pound cake and smooth it out with a small offset spatula or your fingertips so that it is all even around the pan. Once the pan is full of ice cream, pour the remaining liqueur and coffee over the remaining piece of pound cake. Top the ice cream with the remaining piece of pound cake and press down. Cover the cake with the plastic wrap and put back in the freezer for at least an hour. Using the overhanging plastic wrap, remove the ice cream cake from the loaf pan. Place the loaf on a serving platter and sprinkle with the cocoa powder and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 72989,"Rawsagna 3 to 4 medium zucchini, ends trimmed off, sliced very thin (may use mandolin if possible) 2 1/2 cups pine nuts 2 1/2 tablespoons nutritional yeast 3 tablespoons lemon juice 1 1/2 teaspoons salt 6 tablespoons filtered water 2 cups sun-dried tomatoes, with oil from jar 2 vine-ripened tomatoes, sliced 1 shallot, chopped 1 clove garlic, crushed 2 tablespoons lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon raw honey 2 teaspoons sea salt 1 teaspoon crushed red pepper flakes 1 bunch fresh basil leaves 1/2 cup shelled pistachios 1/4 to 1/3 cups extra-virgin olive oil Pinch sea salt and pepper Instructions: For the noodles: Put sliced zucchini on a plate and allow them to rest on the counter at room temperature. For the ricotta: Put all of the ricotta ingredients (except the water) in a blender or food processor and pulse a few times until incorporated. Blend in the water until mixture is slightly fluffy; you may not use all of the water, or you may need a little more to achieve the consistency. For the tomato sauce: Mix all of the tomato sauce ingredients together in a blender or food processor until smooth. Set aside. For the pesto: Place ingredients into a food processor and blend until well combined but still chunky. Taste and season, if necessary, with additional sea salt. To assemble: Put 2 to 3 zucchini slices on a plate, overlapping one on top of another. Gently spread the ricotta over the zucchini, covering the entire surface. Repeat the same process with the tomato sauce, and then the pesto. Sandwich the purees with another 2 to 3 slices of zucchini, and then gently press down. In the center of the second layer of zucchini, spread a small amount of each puree, one on top of the other, like previously executed. Put a basil leaf in the center of the purees as a garnish. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 72990,"Red Velvet Crackle Cookies 2 ounces white chocolate 1 1/4 cups all-purpose flour 2 tablespoons unsweetened cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 3 tablespoons vegetable oil 1 1/2 teaspoons red food coloring 3/4 cup granulated sugar 1 cup confectioners' sugar Instructions: Put the white chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until smooth. Whisk the flour, cocoa powder, baking powder and salt in a medium bowl; set aside. Whisk the eggs, vegetable oil and food coloring in a large bowl; whisk in the granulated sugar and melted white chocolate until smooth. Stir the flour mixture into the egg mixture with a wooden spoon until combined. Transfer the dough to a piece of plastic wrap and pat into a rectangle; tightly wrap and refrigerate until firm, at least 2 hours or overnight. Position racks in the upper and lower thirds of the oven and preheat to 300 degrees F. Line 2 baking sheets with parchment paper. Put the confectioners' sugar in a bowl. Roll tablespoonfuls of dough into balls; toss the balls in the confectioners' sugar to coat. Slightly flatten the balls, then dip again in the confectioners' sugar. Arrange the cookies 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and firm, 16 to 18 minutes. Let cool completely on the baking sheets. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 72991,"Chocolate-Almond-Cherry Brittle Vegetable oil, for greasing baking sheet 1/2 cup raw almonds, toasted and chopped (see Cook's Note)
1/2 cup bittersweet chocolate chips, such as Ghirardelli 60-percent
Zest of 1 orange 1/2 cup dried cherries, roughly chopped
3 cups sugar
Instructions: Grease a rimmed baking sheet with vegetable oil. Toss together the almonds, chocolate chips, orange zest and cherries in a small bowl, then spread them out in an even layer covering the entire baking sheet. In a medium saucepan, stir together the sugar and 1/2 cup water. Cook over medium-high heat, stirring until sugar dissolves. Once the sugar has dissolved, stop stirring; instead, using a pastry brush dipped in water, brush the sides of the pan a few times to incorporate any sugar stuck to the sides of the pan. Continue cooking until the sugar syrup turns golden brown, 15 to 20 minutes. Carefully pour the caramelized sugar over the nut mixture on the baking sheet. (Be careful not to move the baking sheet at this point; it will be very hot.) Let cool for at least 2 hours. Break the brittle into pieces and place in bags for hungry trick-or-treaters. ","[Barolo, Barbaresco, Rioja Reserva, Syrah/Shiraz]" 72992,"Cheese Souffle 1 1/2 cups milk 4 tablespoons margarine 4 tablespoons flour 3 eggs, separated 1/4 cup grated cheese Instructions: Boil milk. In a separate saucepan melt margarine and add flour to make a roux. Slowly add hot milk whisking constantly. In a small bowl whisk egg yolks and add a little warm milk to temper egg yolks. Stir egg yolk mixture back into the pot with the warm milk. Add cheese and stir to combine. Remove from heat and cool. Beat egg whites until stiff peaks form and fold into the cooled custard. Ladle custard into 6 greased ramekins. Put ramekins into a large pan and pour warm water into pan until water reaches 1/2 way up the sides of the ramekins. Bake in a preheated 450 degree oven for 5 minutes, reduce temperature to 350 and bake until just set, about 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 72993,"Jerk Cornish Hens 1 large bunch scallions, roughly chopped 1 red bell pepper, stemmed, quartered and seeded 1/4 cup extra-virgin olive oil 1/4 cup lime juice 6 cloves garlic 2 tablespoons fresh thyme 1 tablespoon ground allspice 1 tablespoon grated peeled ginger 1 tablespoon packed dark brown sugar 1 Scotch bonnet cl pepper, stemmed (remove seeds to tame heat) Kosher salt 4 Cornish game hens (1 1/2 to 2 pounds each), cut in half Freshly ground pepper Instructions: Combine the scallions, bell pepper, olive oil, lime juice, garlic, thyme, allspice, ginger, brown sugar, cl pepper and 1 tablespoon salt in a food processor; pulse to make a thick sauce. Refrigerate 1/4 cup for serving. Season the hens all over with salt and pepper; poke a few holes into the bone side. Rub 1 cup of the jerk sauce all over the hens in a large bowl or pan. Cover and refrigerate for 2 to 4 hours. Preheat a grill to medium; prepare for direct and indirect grilling: On a charcoal grill, bank the coals on one side. For a gas grill, turn off one of the burners after preheating. Remove the hens from the marinade, letting any excess drip off; place skin-side up on the cooler side of the grill (position the legs closer to the fire). Cover and cook until the hens are golden brown, about 15 minutes. Baste the hens with any extra jerk sauce, then turn them over to the direct-heat side of the grill; cook, uncovered, until the skin is dark brown and the meat is cooked through but still moist, 5 to 10 more minutes. (A thermometer inserted into the thickest part should read 160 degrees.) Set the hens aside for 5 minutes, then serve with the reserved jerk sauce. Photography by Con Poulos ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 72994,"Green Duck Chili 1 (5 to 6-pound) duck 1/4 cup canola oil 1 pound ground pork 1 tablespoon finely chopped garlic 7 tablespoons Jan's Special spice, recipe follows 1/4 cup masa harina 1/2 cup all-purpose flour 1/2 cup beer 1 onion, finely chopped 1 red pepper, finely chopped 3 poblano chiles, finely chopped 1 jalapeno, minced 4 cups chicken stock 1 (4-ounce) can green chiles, chopped 2 corn tortillas, fried crisp or 8 tortilla chips Kosher salt 2 tablespoons chopped cilantro leaves 3 tablespoons lime juice 1/2 cup sliced scallions, for garnish 1/2 cup sour cream, for garnish 1 tablespoon cumin seeds 1 teaspoon coriander seeds 3 tablespoons kosher salt 1 tablespoon paprika 2 teaspoons freshly ground black pepper 1 teaspoon cayenne pepper Instructions: Remove the duck meat from the bones. Remove the skin from the meat. Cut the meat into 1/4 to 1/2-inch cubes. In a large Dutch oven, heat the canola oil over medium-high heat. Add the pork, cook until browned, about 5 to 10 minutes. Add the chopped garlic and duck meat, cook until duck is browned, about 5 minutes. Sprinkle with ground spice mix, masa harina and flour. Cook, stirring, until flour is lightly browned, about 3 minutes. Add the beer, onions, red pepper, poblanos and jalapeno. Lower the heat to medium, add the chicken stock and chopped canned green chiles. Crumble the tortillas or corn chips into a blender. Ladle out enough of the chili liquid to cover the tortillas in the blender. Blend until smooth. Add back to chili. Simmer until duck is tender, about 1 hour. Season, to taste, with salt. Keep on simmer until serving. Remove from heat and stir in the chopped cilantro and lime juice. Serve, garnished with scallions and sour cream. Heat a dry skillet over medium heat. Add cumin and coriander, cook until spices are fragrant, about 1 to 2 minutes. Transfer to a spice grinder, grind to a powder and transfer to a small bowl. Stir in remaining spices. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 72995,"Dolmades (Stuffed Grape Leaves with Currants and Pistachio) Kosher salt One 8-ounce jar grape leaves, drained, rinsed and drained again
1/2 cup high-quality Greek olive oil 1 medium Spanish onion, finely diced
Freshly ground black pepper
1 cup long-grain rice
1 cup chicken stock, vegetable stock or water
1/4 cup currants, plumped in hot stock or water Finely grated zest of 2 lemons plus 6 tablespoons freshly squeezed lemon juice 1/3 cup finely chopped fresh dill
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped green onions
1/4 cup coarsely chopped toasted pistachios or pine nuts
Instructions: Prepare an ice bath. Bring a large pot of water to a boil; add 1 tablespoon salt. Add the grape leaves and gently mix to separate them. Reduce the heat to simmer and cook for 10 minutes. Drain well, plunge into the ice bath and let cool for 2 minutes. Drain well again, separate and lay out on baking sheets lined with paper towels in a single layer. Remove 5 or so of the small or torn leaves and reserve for the bottom of the pan. Heat 1/4 cup of the oil in a medium high-sided saute pan over high heat. Add the onion, season with salt and pepper and cook, stirring, until the onion is very soft, about 5 minutes; do not allow it to color. Add the rice and cook, stirring constantly, until opaque, about 2 minutes. Add the stock, currants and 2 tablespoons of the lemon juice; season with salt and pepper. Reduce the heat to medium and cook, uncovered and stirring a few times, until the rice absorbs the liquid, about 7 minutes. (The rice will only be par-cooked; it will continue to cook in the leaves.) Spread the rice out on a baking sheet to cool. When the rice is cooled, stir in the dill, parsley, green onion, pistachios and lemon zest; taste for seasoning. Lay a grape leaf on a work surface shiny-side down. Scoop 1 to 1 1/2 tablespoons of the filling (depending on the size of the leaf) in your hand and lightly mold it into a log. Put the rice filling near the stem end of the leaf, fold the stem end over the filling, then fold both sides toward the middle and roll up into a cigar. Continue with the remaining leaves and filling. Lay the reserved grape leaves on the bottom of a small Dutch oven (this will keep the dolmades from sticking). Tightly fit the dolmades in the pan in a concentric circle, making several layers if needed. Drizzle some of the remaining lemon juice over each layer. Add enough water or stock to just come halfway up the side of the rolls (do not cover them) and drizzle with the remaining olive oil and a pinch of salt. Cut out a round of parchment to fit over the dolmades. Place a plate on top of the parchment and a bowl on top of the plate (to hold the rolls down while cooking). Bring to a boil over high heat, reduce to a simmer, cover the pot and cook (making sure it is simmering and not boiling), until the rice is cooked through, about 30 minutes. Remove from the heat and let sit, covered, for 10 minutes longer. Carefully remove the rolls to a serving dish. Serve warm, at room temperature or cold. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 72996,"Roast Beef Hash and Eggs 1 pound Yukon Gold potatoes, unpeeled, 3/4-inch diced 2 teaspoons white wine vinegar Kosher salt and freshly ground black pepper 4 ounces thick-cut applewood smoked bacon, 1/2-inch diced Good olive oil 2 cups sliced yellow onion (2 onions) 12 ounces (1-inch-thick-sliced) cooked roast beef, cut in 1-inch cubes 6 ounces Brussels sprouts, ends trimmed and thinly sliced 1/2 teaspoon Sriracha 1 tablespoon unsalted butter 4 extra-large eggs 4 (1/2-inch-thick) slices bread from a boule, toasted 2 tablespoons minced chives, for serving Instructions: Place the diced potatoes in a medium saucepan, add water to cover by 2 inches, plus the vinegar and 2 teaspoons salt. Bring to a boil, lower the heat, and simmer for 5 minutes. Drain and set aside. Meanwhile, heat a large (12-inch) saute pan over medium heat, add the bacon, and saute for 6 to 8 minutes, until lightly browned. Transfer the bacon to a plate using a slotted spoon. Put the potatoes in the saute pan and cook over medium to medium-high heat, tossing occasionally with a spatula, for 6 to 8 minutes, until the potatoes are lightly browned. If the pan is dry, add a few tablespoons olive oil. Add the bacon, onion, 2 teaspoons salt, and 1 teaspoon pepper, toss well, and cook over medium heat for 8 minutes, tossing occasionally. Add the beef, Brussels sprouts, and Sriracha, and cook for 3 to 4 minutes, tossing occasionally, until heated through and the sprouts are crisp-tender. Meanwhile, melt the butter in a medium (10-inch) saute pan. Carefully crack the eggs into the corners of the pan, sprinkle with salt and pepper, and cook over medium heat for 3 to 4 minutes, until the whites are almost cooked. Cover the pan and cook over low heat for one minute, until the whites are cooked but the yolks are still runny. Spoon a serving of hash and place a piece of toast on each of 4 dinner plates. Place an egg on top of each piece of toast. Sprinkle with chives and salt and serve hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 72997,"Sea Bass Veracruzana 1 1/2 pounds skinless, boneless sea bass, or other firm fleshed fresh fish, cut in 4 portions Salt and freshly ground black pepper 3 tablespoons olive oil, or butter 1 small yellow onion, peeled and thinly sliced 2 cloves garlic, peeled and minced 2 to 3 jalapenos, stemmed and sliced into 1/4-inch disks 1 lime, cut in 1/8ths 1 tomato, cored and seeded, cut in strips 1/2 cup Spanish green olives (picholines), pitted and sliced 1/2 bunch fresh oregano leaves, washed and roughly chopped 1/2 cup white wine 3/4 cup fish stock or clam juice Instructions: Season the fish fillets with salt and pepper. Heat one very large or two medium sized saute pans over medium high heat for a minute, then add the butter. When the butter is sizzling, add the fillets flesh side down and turn the heat to very high. Sear the fillets until golden brown and flip to sear the other side. Remove fillets from pan and reserve on a rack over a plate to catch juices. Return the pan (or pans) to the heat, add the onions and cook, stirring often, over high heat for 2 to 3 minutes. Add the garlic, jalapeno slices, lime wedges, tomatoes, oregano and olives and saute briskly for 1 minute more. Add the white wine and reduce to half. Add the fish stock and bring to a boil, reduce to a simmer and return fish fillets, along with their juices, to the pan. Finish cooking, covered, about 1 to 3 minutes depending upon the thickness of fillets. Taste broth and adjust seasoning, then serve immediately in soup plates with a generous puddle of broth and garnish of vegetables on top. ","[Chardonnay, Sauvignon Blanc, Albari?o, Vermentino]" 72998,"S'mores Dip with Spiced Chocolate Ganache 2 cups heavy cream 1 tablespoon bacon chipotle seasoning
2 cups chopped bittersweet chocolate
35 large marshmallows
24 graham crackers
Instructions: Preheat the broiler. Heat the cream over medium-low heat in a 10-inch cast-iron skillet. When it comes to a boil, turn off the heat and stir in the bacon chipotle seasoning. Add the chocolate and let stand 1 minute for the chocolate to soften, then stir until smooth. Arrange the marshmallows on top of the chocolate. Place the skillet under the broiler and cook until toasted. Let cool 3 minutes. Serve with graham crackers for dipping. ","[Malbec, Zinfandel, Petite Sirah, Port]" 72999,"Baked Onions 6 large yellow onions (about 4 pounds) 4 slices bacon (about 3 ounces), diced 1 sprig fresh thyme 1 sprig fresh rosemary 1 sprig fresh sage 1/8 teaspoon kosher salt, plus to taste Pinch sugar Freshly ground black pepper, to taste 1/4 cup white wine 1/4 cup heavy cream 3/4 cup grated Gruyere cheese (about 3 ounces) 2 teaspoons Dijon mustard 1 tablespoon unsalted butter, plus for buttering the dish 1/3 cup fresh breadcrumbs Instructions: Peel the onions, but leave the root end intact. Pour about 2 inches of water into a large saucepan and set up a collapsible steamer inside. Steam the onions until easily pieced by a knife, about 30 minutes. (For more tender onions you may steam them a little longer; however, they might be somewhat harder to hollow out. Either way they're delicious!) Set aside to cool.
Slice off about a third of the top portion of each onion. Using a paring knife, cut out the insides of each onion, leaving about 4 outside layers intact, to make a container for stuffing. Chop the onion insides and tops.
Preheat the oven to 400 degrees F.
Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until crispy and the fat has rendered, about 3 minutes. Add the chopped onion, herb sprigs, 1/8 teaspoon salt, and sugar. Season with pepper and cook, stirring occasionally, until lightly browned, about 12 minutes. Add the wine and cook until dry, scrapping the bottom of the skillet with a wooden spoon to get up any browned bits, about 2 minutes. Stir in the cream and remove from the heat. Remove and discard the herb sprigs. Stir in the cheese and mustard.
Lightly butter a baking dish. Season the inside of the onions with salt and pepper, and spoon the stuffing into each onion cavity, mounding it slightly on top. Set the onions in the dish.
Heat the butter in the skillet. Add the breadcrumbs and stir until they absorb the butter. Spoon the buttered breadcrumbs on top of each onion.
Roast the onions until well browned and heated through, about 40 minutes. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73000,"Pizza with Tomato, Mozzarella and Basil 3 tablespoons olive oil 1 clove garlic, finely chopped 2 cups canned plum tomatoes, crushed by hand, seeds removed 1/2 teaspoon salt and pepper 1 teaspoon dry oregano 2 12-inch pizza crusts (recipe follows) 4 tablespoons grated Parmesan cheese 1/2 pound fresh mozzarella, thinly sliced 8 basil leaves Ceramic pizza stone Pizza peel 3 1/4 cups unbleached flour 2 teaspoons salt 1 cup warm water 1 envelope active dry yeast 3 tablespoons olive oil Instructions: Set the pizza stone into a cold oven and preheat the oven to 450 degrees. In a small sauce pan set over a low flame, heat 1 tablespoon of olive oil. Add the garlic and cook for 1 minute before adding the tomatoes. Season the tomatoes with the salt, pepper and oregano and cook over medium heat for 10 minutes. Working on a lightly floured surface, pat one of the pizza dough balls into a flat round shape, working from the center outward. While forming the shape of a pizza crust, work with the tips of the fingers and form a 1/2-inch thick edge. Continue to work outward trying to achieve as even a thickness as possible. When the pizza dough is formed into shape transfer the dough to the peel and drizzle 1 tablespoon of olive oil over the surface. Sprinkle half the Parmesan cheese evenly over the oiled pizza dough and spoon 3 tablespoons of sauce over the surface. Evenly spread half of the mozzarella over the tomato and finish building your pizza with a few basil leaves roughly torn by hand. Place the pizza onto the pizza stone in the oven by sliding the pizza off of the peel and onto the hot stone. Repeat the process for the second pizza. Bake for 15 to 20 minutes or until the surface is bubbling and the bottom of the crust is well browned.; In a bowl, combine the flour and salt, and mix thoroughly. In a separate stainless steel bowl, combine the water and yeast, and using a whisk, add 2 tablespoons of oil. Let rest for 5 minutes. Pour the water into the center of the flour, and with a spatula, stir to combine well into a sticky mass. Pour this mass out onto a lightly floured surface and begin to knead the dough by working the dough with the heel of the palm of your hand. Push outward and pull the inside edge over the top. Repeating the process over again to create a smooth ball of dough free of stickiness. Place the ball of dough into a clean stainless steel bowl that has been brushed with the remaining 1 tablespoon of olive oil. Cover with a clean cloth and let rise at room temperature for 1 1/2 hours or until it has doubled in size. When the dough has risen it can be divided in half and the two pieces formed into two balls which will later be patted into the traditional pizza shape. Yield: 2 12-inch pizza crusts; ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]

" 73001,"Pan Seared Salmon with Sour Cream and Dill 2 tablespoons extra-virgin olive oil 4 salmon fillets, pin bones removed Salt and pepper, to taste 1 pint sour cream 2 bunches dill, chopped Juice of 2 lemons 1 shallot, minced Pinch red pepper flakes 3 tablespoons horseradish Instructions: Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce. In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 73002,"Chocolate Macaroons 3/4 cup (4 ounces) blanched slivered almonds 1 1/4 cups confectioners sugar 1 1/2 tablespoons Dutch process cocoa powder 2 large egg whites 3 tablespoons sugar Whole peeled almonds, for garnish Instructions: Freeze the almonds for 30 minutes, preheat the oven to 325 degrees and line 2 baking sheets with baking parchment In a food processor, combine the almonds and the confectioners sugar and pulse on and off for 20 to 30 seconds, or until powdery. You should be able to rub the mixture between your fingers and feel almost no grit. Add the cocoa powder and pulse very briefly just to mix. In a large mixing bowl, beat the egg whites to very soft peaks and beat in the granulated sugar until the mixture is glossy, 1 minute, more. Sieve the almond-cocoa mixture over the egg whites and gently fold it in, being careful not to crush too much air out of the egg whites. Using a piping bag fitted with a 1/2-inch plain tip, pipe 1 1/2-inch circles of the mixture onto the parchment-lined baking sheets. Very gently poke a whole almond into the top of each one. Bake in the oven for 25 to 30 minutes, or until firm, turning the pans around halfway through the cooking time to cook them evenly. Transfer the sheets of paper onto damp tea towels and let stand for 5 minutes, then peel the macaroons off and finish cooling them on a rack. Serve at room temperature or store in an airtight tin, layered with sheets of waxed paper, for up to 2 weeks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73003,"Slow-Cooker White Chicken Chili 6 boneless, skinless chicken breast fillets 1 tablespoon ground cumin 1 tablespoon ground coriander 2 teaspoons dried oregano 1/2 teaspoon paprika 1/2 teaspoon red pepper flakes Kosher salt and ground white pepper 1 pound dried Great Northern beans, soaked overnight and rinsed 4 stalks celery, chopped 4 cloves garlic, minced 2 cans green chiles, chopped 2 medium onions, diced 2 green bell peppers, chopped 1 jalapeno, sliced 4 cups chicken broth 1 cup whole milk 1/4 cup masa 1 1/2 cups frozen sweet corn Juice of 1 lime 1/2 cup grated Monterey Jack cheese, plus more for serving Sour cream, for serving Chopped fresh cilantro, for serving Corn tortillas, warmed, for serving Instructions: Add the chicken breasts to a slow cooker. In a bowl, mix the cumin, coriander, oregano, paprika, red pepper flakes and some salt and pepper, then sprinkle over the chicken. Add the beans, celery, garlic, canned chiles, onions, bell peppers and jalapeno. Pour in the chicken broth, put the lid on and cook on low until the beans are cooked, the vegetables are soft and the flavors are combined, about 7 1/2 hours. Mix the milk with the masa and add to the slow cooker. Add the frozen corn straight from the freezer and continue to cook until the sauce has thickened, another 30 minutes. Remove the chicken to a board and shred using 2 forks. Return to the slow cooker, then add the lime juice, sprinkle over the Monterey Jack cheese and stir to melt.
To serve: Ladle the chili into bowls and garnish with a dollop of sour cream, extra cheese and cilantro. Roll up warm corn tortillas and serve on the side of the bowl. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 73004,"Pecan Pie All-purpose flour, for dusting 1 store-bought pie crust 3 cups pecan halves 1 stick (8 tablespoons) unsalted butter
1 cup packed light brown sugar
1 cup dark corn syrup
2 vanilla beans, seeds scraped, or 2 teaspoons pure vanilla extract
4 large eggs, lightly beaten
Ice cream (your favorite flavor), for serving
Instructions: Preheat the oven to 350 degrees F. On a lightly floured work surface, roll the pie crust into a 13-inch round, about 1/4-inch thick. Fit the crust into a 9-inch pie plate and trim the edges, leaving a 1-inch overhang. Fold the overhang underneath itself and crimp the edges. Refrigerate for at least 30 minutes before filling. Roughly chop 2 cups of the pecans by hand or in a food processor; set aside. In a medium saucepan, melt the butter over medium heat. Whisk in the brown sugar until smooth. Remove from the heat and stir in the corn syrup, vanilla bean seeds and eggs. Fold in the chopped pecans and pour into the prepared pie shell. Arrange the remaining 1 cup pecan halves around the edge of the pie to make a decorative top. Bake until the center is set, 60 to 70 minutes. Let cool completely. Slice and serve with a scoop of ice cream. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 73005,"Capputini 2 shots coffee drink (recommended: Starbucks Frappuccino) 1 shot vodka Instructions: Fill a martini shaker with ice cubes. Add coffee drink and vodka. Shake vigorously. Strain into a martini glass. Top glass with remaining foam from shaker. ","[Espresso, Merlot, Cabernet Sauvignon]" 73006,"Shaved Kohlrabi + Spring Green Salad with Labne, Green Olive, and Preserved Lemon Vinaigrette 4 cups plain yogurt (sheep or cow's milk) Pinch salt 1 preserved lemon 1/4 cup extra-virgin olive oil 2 tablespoons lemon juice Salt 2 cups green olives, such as Cerignola 6 ounces spring greens, such as butter lettuce, wild arugula, cress and pea shoots, trimmed, washed, dried and torn into medium, irregular-size pieces
3 small heads kohlrabi, peeled, shaved into 1/8-inch-thick strips using a mandolin Coarse sea salt Freshly ground black pepper Instructions: For the labne: Line a sieve with cheesecloth. Mix together the yogurt and salt, and spoon into the cheesecloth. Wrap the edges of the cloth over the top of the yogurt, and place the sieve over a large bowl to collect all the whey that drips off. Place your contraption in the fridge and let it drain overnight. What's left on the top of the cheesecloth is labne!
For the vinaigrette: Use a sharp knife to separate the skin of the preserved lemon from the flesh. Discard the flesh. Cut the skin into a julienne, and then into a small 1/8-inch dice. Mix together the preserved lemon, olive oil, lemon juice and a small pinch of salt. Pit the green olives; I use a cherry pitter, which makes an easy and fun job out of it. Cut each olive in half lengthwise, then give them a rough chop. Mix into the vinaigrette.
Gently toss the greens into the vinaigrette. Spoon a few dollops of labne onto a plate or platter; top with the kohlrabi, a spoonful or two of the preserved lemon vinaigrette, a scattering of greens and olives, a few cracks of black pepper, and a pinch of sea salt. Repeat this once more, layering greens, kohlrabi, labne, pepper and sea salt. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 73007,"Coffee Granita (with Sweetened Whipped Cream) 2 cups hot freshly brewed strong coffee
1/2 cup sugar
1 teaspoon coffee liqueur, such as Tia Maria
1/2 teaspoon pure vanilla extract
Sweetened Whipped Cream, recipe follows 1 cup cold heavy cream
1 tablespoon sugar
1/2 teaspoon pure vanilla extract
Instructions: Combine the coffee, sugar, coffee liqueur, and vanilla and stir until the sugar dissolves. Pour the mixture in a flat pan that's about 9 by 13-inches. Place the pan in the freezer for one hour, until it starts to become slushy around the edges. Rake the mixture with a large fork to break up the crystals and place it back into the freezer. Every 30 minutes, rake the mixture until it is completely frozen and granular throughout. Freeze until ready to serve. Spoon the granite into pretty stemmed glasses and top with a dollop of whipped cream. Serve immediately. Place the cream, sugar, and vanilla in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium and then high speed until the cream just forms stiff peak. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 73008,"Lineman Beans Vegetable oil 1/2 small diced onion 1 small diced green pepper 1 small diced yellow pepper 4 cups canned chili beans (recommended: mixed organic) 2 strips applewood bacon, cooked and crumbled 1 tablespoon molasses 3 tablespoons brown sugar 1/2 cup BBQ sauce 1/2 cup ketchup 1/2 cup water 2 tablespoons paprika 1 tablespoon chili powder 3 cups savoy cabbage 3 tablespoons white balsamic vinegar 1 tablespoon sugar 1 tablespoon ketchup 1/4 teaspoon cayenne 1/2 teaspoon paprika Salt and freshly ground black pepper Instructions: Coat a large saucepan with oil and add the onions and peppers. Saute over medium heat for 2 minutes. Rinse and drain the beans. Add the beans and the remaining ingredients to the pan and simmer over low heat for 30 to 40 minutes. Spicy Slaw: Finely shred the cabbage. In mixing bowl add vinegar and sugar, stir to dissolve, add ketchup, cayenne and paprika. Add the cabbage and let sit for 30 minutes. Transfer the beans to a serving bowl and serve with the slaw. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 73009,"Shuckers' Stuffed Quahog 12 quahogs 1 stick butter, plus melted butter for serving 2 large onions, diced 1 cup jarred hot peppers with juice 3 tablespoons Sriracha 16 cups coarse breadcrumbs Instructions: Wash the quahogs to remove any grit. Heat a large pot over high heat, then add in the quahogs with 2 cups water; cover the pot and steam the quahogs for 5 minutes. Check to see if all of the quahogs are open, and continue to steam until they are all open. Remove from the heat and strain the quahogs, reserving the cooking liquid. Cool the quahogs and shuck the clams from the shells. Reserve the shells for a later use. In a meat grinder or food processor, grind the shucked clams and reserve. Either split the shells or gently twist at the hinge to remove the cartilage. Rinse the shells and reserve. In a 2-quart saucepan set over medium-high heat, melt the butter, and then add the onions. Saute until translucent, then remove the pan from the heat. In a large mixing bowl add the cooked onions and butter, the ground clams, hot peppers and Sriracha. Add the reserved clam broth and mix well. Add the breadcrumbs until the stuffing is firm but wet. Stuff the quahog shells with the filling. At this point cook immediately or refrigerate and cook the stuffed quahogs when ready to serve. Preheat the oven to 375 degrees F. Cook the quahogs until golden brown on top and cooked through, 15 minutes. Serve with melted butter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 73010,"Classic Cranberry Sauce 1 pound cranberries (about 4 cups), thawed if frozen 2 medium oranges 1 1/4 cups sugar 1 teaspoon ground coriander Kosher salt Instructions: Put all but 1 cup cranberries in a saucepan. Remove wide strips of zest from 1 orange with a peeler; add to the saucepan with the juice of both oranges (about 1/2 cup). Add the sugar, coriander, a pinch of salt and 1/2 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes. Stir in the remaining 1 cup cranberries; cook until softened, 3 to 4 minutes. Remove from the heat and let cool; remove the orange zest. Transfer to a serving dish and refrigerate at least 3 hours. ","[Riesling, Moscato, Vinho Verde, Sparkling wine]" 73011,"Garlic Bread Juice of 1/2 a lemon 11/2 cup (1 stick) butter, melted 4 garlic cloves 1 1-pound loaf French bread baguette, halved lengthwise 4 tablespoons grated Parmesan Paprika Salt and pepper to taste Instructions: Preheat broiler. Melt together butter lemon and garlic. Place bread on cookie sheet. Brush bread halves with butter mixture. Sprinkle each bread half with 2 tablespoons Parmesan. Season with paprika salt and pepper. Broil until golden brown. Cut into 1-inch-wide slices and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 73012,"Matcha Steamed Cod 2 cups julienned peeled sweet potato 1 pound cod, cut into 4 pieces 2 teaspoons matcha powder 4 tablespoons unsalted butter 8 sprigs fresh thyme 4 slices fresh lemon 1 teaspoon kosher salt Instructions: Preheat oven to 425 degrees F. Take 4 sheets of parchment paper, each about 12 by 16 inches, in half and then unfold to make a crease. Place a pile of sweet potato strips on one side of each piece of parchment and top each with a piece of cod. Sprinkle each piece of fish with 1 teaspoon of matcha, then top each with 1 tablespoon butter, 2 sprigs thyme and a slice of lemon; season with salt.
Fold over parchment paper to enclose filling and crimp edges to seal and form a crescent-shaped packet. Transfer to a baking sheet and bake for 20 minutes. Remove packets from oven and allow to rest for 5 to 10 minutes before opening. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 73013,"Hurricane 2 ounces amber rum 1/4 cup passion fruit juice, or 1 tablespoon passion fruit syrup 1 teaspoon superfine sugar 1/2 teaspoon grenadine Juice of 1/2 lime Cherries and orange slice to garnish Ice cubes Instructions: In a cocktail shaker mix the rum, passion fruit juice and sugar until sugar is dissolved. Add the grenadine, and lemon juice and stir to combine. Add the ice cubes and shake. Strain Hurricane into a cocktail glass. Garnish with orange and cherries. ","[Rum, Passion fruit, Grenadine]" 73014,"Drunken Cabbage 1/2 pound smoked bacon diced 1 onion thinly sliced 1 head red cabbage cored and sliced 2 tablespoons caraway seeds 3 tablespoons coarse mustard 12 ounces wheat beer 2 tablespoons sugar Salt and pepper Instructions: Serving suggestions: serve this hot or cold, as a side for chicken or pork. In a large saucepan, cook the bacon over low heat. Add the onions and sweat for 2 minutes. Add remaining ingredients and season. Cook until cabbage is tender, about 30 minutes. ","[Pinot Grigio, Riesling, Gouda Cheese]" 73015,"Halloween Oreo Roll 1 (15-ounce) package double creme filled chocolate sandwich cookies, such as Oreo Double Stuf 8 ounces cream cheese, at room temperature 2 tablespoons whole milk 1 stick (8 tablespoons) unsalted butter, at room temperature 2 cups confectioners\u2019 sugar Kosher salt 6 ounces marshmallows (about 24) Orange gel food coloring Gummy spiders, for decorating Instructions: Scrape the creme filling from the cookies into a small bowl and set aside. Transfer the cookies to a food processor and pulse until finely ground, about 20 times. Pulse in the cream cheese, scraping down the sides to evenly mix as needed, until a dough forms, about 15 times. Add 1 tablespoon of the milk if the mixture is too thick (it should be the consistency of a soft sugar cookie dough). Transfer the dough to a large sheet of plastic wrap on a work surface. Cover with another large sheet of plastic wrap and roll out with a rolling pin to a 9-by-12-inch rectangle. Set aside. Combine the butter with the reserved creme filling in the same food processor and process until smooth, about 30 seconds. Add 1 cup of the confectioners\u2019 sugar and process until smooth. Add the remaining 1 cup confectioners\u2019 sugar and a pinch of salt and process until smooth. Add the remaining 1 tablespoon milk and process until the buttercream is light and fluffy, about 30 seconds. Position the rectangle of dough with a shorter side facing you. Remove the plastic wrap on top and evenly spread the buttercream all the way to the edges on three sides of the rectangle, leaving a 1/2-inch border on the short side opposite you. Roll the dough away from you into a log using the plastic wrap to help and place it seam-side down. Tightly wrap with the excess plastic wrap and tie the two ends to tighten the roll. Refrigerate until firm, at least 4 hours, up to overnight. When ready to serve, unwrap the roll and transfer to a serving platter. Combine the marshmallows with 12 drops of orange gel food coloring in a large microwave-safe bowl and microwave until the marshmallows lose their shape, about 1 minute. Stir well until deflated and evenly colored, then let cool slightly, about 1 minute. Dip fingers (wear disposable gloves for easy cleanup) into the marshmallow mixture and stretch in between your hands until thin and weblike. Stretch and wrap the marshmallow around the roll until the web effect covers it entirely. While the web is still sticky, decorate it with candy gummy spiders. Let stand until firm, about 10 minutes. Slice and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 73016,"Sugar Wafer Neapolitan Ice Cream Cake 3 pints vanilla, chocolate or strawberry ice cream, softened Four 2.75-ounce packages chocolate wafer cookies Three 2.75-ounce packages vanilla wafer cookies Two 2.75-ounce packages strawberry wafer cookies 1 1/2 cups heavy cream 1/4 cup sugar Pink, white and brown sprinkles, for decorating Instructions: Line the inside of an 8-inch round (3-quart) baking pan with plastic wrap, leaving a 3-inch overhang of wrap. Spread 1 pint of ice cream across the bottom of the prepared pan. Line the edge of the pan with a single layer of upright chocolate wafer cookies, pressing them all the way to the bottom so they sit firmly in the ice cream. Repeat with another circle of chocolate wafer cookies nestled against the first row. Arrange 2 circles of vanilla wafer cookies followed by 2 circles of strawberry wafer cookies. Fill the center hole with 2 to 3 strawberry wafer cookies.
Spread the remaining ice cream over the top, tapping the pan on the counter lightly to makes sure the ice cream fills all the nooks and crannies (the ice cream should be quite soft--almost melted is okay). Pull the plastic wrap up and over to cover the top and freeze at least overnight and up to 2 weeks.
When ready to serve, remove the cake from the freezer and let sit for 10 minutes to make unmolding easier. Beat the cream with the sugar until stiff peaks form. Put 1 cup of the whipped cream in a pastry bag fitted with a medium star tip.
Unwrap and invert the cake onto a serving dish. Frost with the remaining whipped cream, then use the whipped cream in the pastry bag to pipe stars on top and around the bottom of the cake. Decorate with the sprinkles. ","[Chardonnay, Riesling, Moscato, Prosecco]

" 73017,"Apricot Nectarine Shortcake with Vanilla Whipped Cream 2 cups all-purpose flour 2 tablespoons sugar, plus 2 tablespoons for sprinkling 1 tablespoon baking powder Pinch salt 1 stick unsalted butter, chilled, cut into pea-size pieces 1/2 cup heavy cream 1/4 cup unsalted butter 5 apricots, pitted, cut into sixths 5 nectarines, pitted, cut into sixths 2 tablespoons sugar 1 1/2 cups heavy cream, chilled 1 teaspoon vanilla extract 1 tablespoon sugar Instructions: Preheat the oven to 425 degrees F. In the food processor combine the flour, 2 tablespoons of sugar, baking powder and salt. Add the butter and pulse until the mixture looks like grated Parmesan cheese. Add the cream and pulse until the mixture looks very crumbly but sticks together. Remove the blade from the processor and form craggy looking dough balls about the size of a small tennis ball. Put the dough balls on a baking sheet lined with a silpat or parchment paper. Sprinkle each ball with a little sugar. Bake in the preheated oven for about 11 to 12 minutes. Remove from the oven and let cool. Add the butter to a saute pan and melt it over medium heat. Add the fruit and saute for 2 to 3 minutes. Sprinkle in the sugar and saute for another 2 to 3 minutes. In a mixing bowl combine the cream and vanilla. Using a whisk or hand beater, beat the cream until it starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and it holds soft peaks. Cut the shortcakes in half. Spoon a generous amount of the warm fruit filling on the bottoms of the shortcakes. Replace the top and garnish with the vanilla whipped cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 73018,"Sunday Startup Boiled Fillet of Beef and Steamed Vegetables 1 fillet of beef (3 1/2 pounds), without fat, and tied 8 new potatoes, peeled and quartered 8 carrots, peeled and cut into 1inch chunks 8 thin whole leeks, with 2 inches of green left on, washed Instructions: Bring lots of salted water to a boil in a pot large enough to hold the beef. (If it does not fit, cut the fillet of beef in half.) Add the meat and cover the pot so that the water returns quickly to the boil. When the water is back at a boil, uncover the pot and boil the beef anywhere from 14 to 17 minutes depending upon how rare you like it. While the beef is boiling, in another saucepan cook the potatoes in salted water for 20 minutes or until just tender. In a third shallow saucepan or in a Chinese style bamboo steamer, cook the carrots and leeks, covered, for 10 to 15 minutes or until just tender. To serve, remove the beef from the water and let it rest for 10 minutes. Remove the strings, slice, and serve half of it (reserve half for another dinner) with horseradish garlic mayonnaise and surrounded by half of vegetables (saving half for second time around soup, see below.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barolo]" 73019,"Chorizo Empanadas 6 cups all-purpose flour, plus more for dusting 12 ounces (3 sticks) butter, melted 2 teaspoons salt 2 eggs 3 cups cooked pork chorizo 1 1/2 cup mashed potatoes (leftovers are great for this) 1 cup shredded melting cheese, such as Oaxaca or mozzarella 1 cup chopped fresh cilantro Canola oil, for frying Instructions: For the empanada dough: Add the flour, butter, salt, eggs and 1 cup water to the bowl of a stand mixer fitted with the dough hook. Mix on medium speed until a dough is formed. Wrap the dough with plastic wrap and hold at room temperature for 30 minutes. For the chorizo filling: Mix together the chorizo, potatoes, cheese and cilantro in a stand mixer fitted with the paddle attachment. Mix until combined, then set aside. Lightly flour a work surface and roll the dough out to 1/8-inch thick. Using a 4-inch round cookie cutter, punch out the rounds. Wet the dough rounds slightly with water. Place 1 to 1 1/2 ounces of filling on a round. Fold over and crimp with a fork. Repeat until all rounds are filled. Heat the oil in a deep-fryer or Dutch oven fitted with a deep-fry thermometer to 350 degrees F. Fry the empanadas in batches until golden brown. ","[Rioja, Tempranillo, Garnacha, Barbera]" 73020,"Madras Red Fish Curry (Meen Kari) 1 1/2 pounds of skinless and boneless non-oily fish fillets, such as sole or flounder, cut into 4 serving pieces 1 tablespoon of curry powder 1/2 cup of unbleached flour for dusting, recipe follows Coarse salt to taste 3 tablespoons of light vegetable oil 1/2 cup of finely chopped onions 1 teaspoon of finely chopped garlic 1 tablespoon of ground red pepper, paprika, or their combination 1 teaspoon of mustard powder 12 kari leaves or 2 bay leaves 2 cups water 1/2 pound of plum tomatoes, peeled, seeded, and chopped 1/4 cup tamarind water, or 1 teaspoon tamarind paste dissolved in 1/4 cup of hot water, or 1 teaspoon prune paste mixed with 1 teaspoon lemon juice Kari or cilantro sprig for garnish 2 tablespoons of coriander seeds 2 teaspoons of fenugreek seeds 1 teaspoon of mustard seeds 1 teaspoon of cumin seeds 1 teaspoon of black peppercorns 1/2 teaspoon of fennel seeds 1 (3-inch) stick cinnamon 5 whole cloves 1 tablespoon turmeric 1 teaspoon of ground red pepper Instructions: Place the fish on a plate and rub over with the curry powder and salt. Heat 3 tablespoons of oil in a large non-stick frying pan until hot. Lightly dust fish pieces with flour and add to the oil. Cook until fish is lightly browned, about 1 minute, turning once. Do not fully cook fish. Remove fish to the plate. To the same pan add onions, garlic, red pepper, mustard, and curry leaves; cook until the onions are soft, about 3 minutes. Stir in the water, tomatoes, and tamarind and bring to a boil. Simmer until the sauce is reduced and thickened, about 8 minutes. Gently slip in the fish and the accumulated juices. Cook until the fish is heated through, about 2 minutes. Serve garnished with herbs. Combine coriander, fenugreek, mustard, cumin, black pepper, fennel, cinnamon, cloves, and grind to a fine powder using an electric grinder. Stir in the turmeric and red pepper and transfer into a jar. Cover tightly and keep in a cool dry place. ","[Syrah, Tempranillo, Garnacha, Barbera]" 73021,"Sweet Potato and Bacon Tots with Creamy Mustard Dipping Sauce Salt 2 large sweet potatoes, unpeeled 2 strips bacon 3 cups vegetable oil 3 heaping tablespoons all-purpose flour 2 tablespoons mayonnaise 1 tablespoon honey 1 tablespoon Dijon mustard Salt and freshly ground black pepper Instructions: For the sweet potato and bacon tots: Boil a pot of salted water. Add the potatoes and partially cook, about 15 minutes. Drain the potatoes and set aside. Meanwhile, add the bacon to a small skillet over medium heat and cook until crisp, about 10 minutes. Transfer the bacon to a paper-towel-lined plate. Finely chop the bacon when cooled. Heat the oil to 300 degrees F in a straight-sided skillet. When the potatoes are cool enough to handle, shred the potatoes using either a box grater or shredding attachment on a food processor. Place 4 sheets of paper towels on a countertop. Dump the potatoes on top of the paper towels and fold the towels over the potatoes. Squeeze as much moisture out of the potatoes as possible. (This is the trick to make perfect tater tots; too much moisture will result in little pieces of potato all around your skillet when frying.) Combine the potatoes with the bacon, flour and 1/2 teaspoon salt. Mix well to combine. Form the potato mixture into small logs using a 1 tablespoon measuring spoon. Working in batches, fry the tots in the skillet until golden brown, 2 1/2 to 3 minutes. Adjust the heat, as needed, to keep the oil at 300 degrees F. Transfer the tots to a paper-towel-lined plate to strain excess fat. Sprinkle the tots with salt while still warm. For the creamy mustard dipping sauce: Combine the mayo, honey and mustard in a small bowl. Sprinkle the sauce with salt and pepper. Serve the sweet potato and bacon tots hot with the creamy mustard dipping sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 73022,"Slow-Cooker Irish Oats 4 cups frozen peach slices 2 cups steel-cut oats
2/3 cup packed brown sugar 1 tablespoon vanilla extract 1 teaspoon kosher salt
1 cup sliced almonds
1 cup flaked coconut
2 cups golden raisins 1 cup whole milk
1/4 cup heavy cream
1 cup fresh blueberries
Honey, for drizzling
Instructions: Place the frozen peaches, oats, brown sugar, vanilla, salt and 8 cups water in the bowl of a slow cooker. Stir, set to low and cook for 6 to 8 hours or up to overnight. Meanwhile, toast the sliced almonds and flaked coconut separately in dry nonstick skillets over medium heat, shaking the pans frequently to ensure an even toast, until golden and fragrant, 3 to 4 minutes. Let cool. Store, covered, until serving. To serve, stir the raisins, milk and cream into the oat mixture. Spoon into bowls and garnish with the almonds, coconut, blueberries and a drizzle of honey. ","[Chardonnay, Riesling, Moscato, Sparkling Shiraz]" 73023,"Biscuit and Jam Shake 1/2 cup speculoos cookie spread 1/2 cup whole milk 1 very ripe large banana 8 cups vanilla ice cream 1 cup strawberry preserves 4 whole strawberries, for garnish Instructions: In a blender, combine the speculoos, milk, and banana and mix until combined, 1 minute. Add the ice cream and blend until mixed but still thick, 1 to 2 minutes. Pour some into pint/parfait glasses alternating with dollops of preserves, creating layers. Using a long skewer, or a knife, swirl the jam into the shake, have fun with it. Garnish with a strawberry on the edge of the glass and watch the love in your child's eyes shine. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 73024,"Blueberry Syrup for Pancakes 1/2 cup maple syrup 1 1/2 cups blueberries Instructions: Put the syrup and blueberries into a pan and bring to the boil. Let bubble for 2 to 3 minutes, and then pour into a jug and bring to the breakfast table with the pancakes. ","[Riesling, Moscato, Vinho Verde]" 73025,"Peche Bourbon 1 large brown sugar cube 3 dashes bitters (recommended: Pechaud's) 3 dashes peach bitters 4 ounces peach infused bourbon (recommended Maker's Mark)* 1/4 ounce peach liqueur 1 mint leaf, for garnish Instructions: In a mixing glass muddle sugar and bitters until sugar is dissolved. Pour in the bourbon and peach liqueur. Add ice and stir until chilled. Strain into a chilled rocks glass. Garnish with mint leaf. *To make Peach-infused Bourbon, steep 6 organic dried peach halves in 1 liter bourbon for 36 hours then strain. ","[Bourbon, Peach Liqueur]" 73026,"Mixed Berries and Banana Smoothie (and Smoothie Bowl) 1 cup frozen mixed berries 3/4 cup orange juice 1/4 cup low-fat vanilla yogurt 1 frozen ripe banana 1 teaspoon honey, optional 1/4 cup fresh blueberries 1/4 cup fresh raspberries 2 dollops low-fat vanilla yogurt 2 to 3 tablespoons granola 1 teaspoon chia seeds Instructions: For the smoothie: Combine the berries, orange juice, yogurt, banana and honey, if using, in a blender and puree until smooth. For the toppings: Pour the smoothie into a bowl. Top with the blueberries, raspberries, vanilla yogurt and granola. Sprinkle with the chia seeds. ","[Chardonnay, Moscato, Sauvignon Blanc, Riesling]" 73027,"Shrimp and Lobster with Spicy Lemon Dressing 3 (16/20 count) shrimp Clarified butter Mixed mushrooms 1/2 lobster boiled (1 claw and 1/2 tail) Sake, to deglaze Sugar snap peas 1/2 cup grapeseed oil 1 1/2 tablespoons soy sauce 1 clove garlic, minced 2 tablespoons lemon juice Pinch salt Pinch cayenne pepper 1/4 teaspoon black pepper Instructions: Saute shrimp in butter. Add mushroom and boiled lobster. Deglaze with some sake. Add sugar snap peas. Remove from heat. Combine all dressing ingredients and drizzle with some dressing. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73028,"White Chocolate Canvas and Chocolate Paints 32 ounces white chocolate, tempered Cocoa butter, melted Powdered food coloring in various colors Instructions: You can make this \canvas\ any size you would like. There are two options for making a chocolate canvas. The first one requires a plastic deli tray, on which you pour a 1/4-inch-thick layer of white chocolate (remember, the chocolate canvas will assume any pattern that exists on the tray). Allow it to set, and when it hardens, the chocolate will retract from the sides of the tray. To unmold the canvas, simply overturn the tray, being careful to support the chocolate. The second way is to use an offset spatula to spread a 1/4-inch-thick layer of tempered chocolate onto a sheet of parchment paper, being sure to spread it all the way to the edges. Lift the chocolate-covered paper by its corners and move it to a clean space on your work surface. Let the chocolate harden slightly, 4 to 5 minutes. The chocolate will be firm enough to cut but it will not be hard. Use the tip of a sharp paring knife or X-Acto knife to cut a square or rectangular \canvas. Paints: Mix cocoa butter with food coloring until it has the viscosity of cooking oil. How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres): Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper. One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer. Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk. The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess. A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]" 73029,"Smoked Oysters on Crackers with Hot Sauce One 3.75-ounce can smoked oysters, drained 16 to 20 medium crackers 3 scallions, finely sliced 1 Fresno cl, diced Hot sauce Instructions: Place each of the oysters onto a cracker, and then sprinkle each with the scallions and chiles. Add hot sauce, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 73030,"Rack-o-Ribs Hero 1 tablespoon light brown sugar 2 teaspoons chili powder 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 1/4 teaspoon granulated garlic One 1 1/2-pound meaty rack baby back ribs One 12-inch soft hero roll, split Sliced onion and dill pickle slices, for serving 3/4 cup ketchup 1/4 cup cider vinegar 1/3 cup light brown sugar 2 tablespoons honey mustard 2 teaspoons hot sauce 1 teaspoon chili powder 1/2 teaspoon smoked paprika 1/4 teaspoon granulated garlic 1/4 teaspoon liquid smoke, optional Instructions: For the ribs: Prepare an outdoor grill l for cooking over indirect medium heat (if your grill has a thermometer, aim to keep the temperature at about 350 degrees F). Combine the brown sugar, chili powder, smoked paprika, granulated garlic and 1 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Insert a butter knife between the membrane and bone on the back of the rack of ribs. Grab the membrane with a paper towel to grip it and pull off and discard the membrane. Sprinkle the spice mixture on both sides of the ribs and rub it in. Wrap the ribs tightly in aluminum foil and set on the indirect side of the grill. Cook, turning the package once, until the meat is tender and pulling from the bone but not totally falling apart, 1 hour 15 minutes to 1 hour 30 minutes. For the BBQ sauce: Meanwhile, combine the ketchup, vinegar, light brown sugar, honey mustard, hot sauce, chili powder, smoked paprika, granulated garlic, liquid smoke if using and 1/4 cup water in a small saucepan. Bring to a simmer and cook over medium heat, stirring occasionally, until thickened, 10 to 12 minutes. When the ribs are tender, remove them from the grill and unwrap them (leave the grill on). Let cool until you can touch the ribs without burning your fingers. With a knife, slit the skin on the back of the ribs and carefully pull out the bones, keeping the slab in one piece. Increase the grill temperature to high for cooking over direct heat. Add the boneless slab to the grill, rounded-side up, and brush with some of the BBQ sauce. Grill until the underside begins to crisp, about 2 minutes. Carefully flip the slab and brush the underside of the ribs with more sauce. Continue to grill the ribs until they're glossy and caramelized, 2 to 3 minutes more. Place the ribs on the hero roll, brush with more sauce and top with onions and pickles. Cut into 4 pieces. Serve with the extra sauce on the side. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73031,"Sweet Potato Fries with Basil Salt and Garlic Mayonnaise 5 sweet potatoes, cut into about 1 by 5-inch \fries
3 tablespoons olive oil 2 tablespoons chopped fresh basil leaves 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3/4 cup mayonnaise 1 clove garlic, minced 1 tablespoon lemon juice Instructions: Preheat the oven to 400 degrees F. Place the sweet potato \fries\ on a foil-lined baking sheet and toss with the olive oil. Bake until golden, about 45 minutes. Meanwhile combine the basil, salt, and pepper in a small bowl. In another small bowl combine the mayonnaise, garlic, and lemon juice, and stir to combine. When the sweet potato fries come out of the oven, sprinkle with the basil salt. Serve with the garlic mayonnaise alongside for dipping. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 73032,"Orzo Salad 4 cups chicken stock 1 1/2 cups dry orzo
One 15-ounce can chickpeas, drained and rinsed
1 1/2 cups (about 25) grape tomatoes, halved
1/2 cup feta cheese, crumbled
1/2 cup pitted and halved kalamata olives
3 tablespoons red wine vinegar
3 tablespoons olive oil
1 small red onion, finely chopped
Salt and freshly ground black pepper Handful of fresh mint, torn
Instructions: In a large saucepan over medium heat, add the stock, cover and bring to a boil. Then add the orzo and cook, stirring frequently, until al dente, 7 to 8 minutes. Drain the orzo in a colander and allow to cool completely. In a large bowl, toss together the orzo, chickpeas, tomatoes, feta, olives, vinegar, oil, onion and salt and pepper to taste. Toss in the mint. Serve at room temperature. ","[Chardonnay, Vermentino, Sauvignon Blanc, Ros]" 73033,"Grill Basket S\u2019mores 8 graham cracker rectangles, broken in half along the perforations (for 16 squares) One 4.4-ounce milk chocolate bar, broken into 8 pieces 8 large marshmallows, cut in half widthwise Instructions: Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium heat; after about 15 minutes, turn off one of the middle burners and turn the remaining burners down to medium-low (you want the temperature to be 350 degrees F). For charcoal grills, bank one chimney starter-full of lit and ash-over briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.) Open a 12.5-inch-by-8.5-inch flat fold-over grill basket (or two 19.4-by-1.5-inch kabob baskets) and place 8 of the graham cracker squares flat on the surface (dividing them between the kabob baskets if using). Top each graham cracker with 1 of the milk chocolate pieces. Place 2 marshmallow halves side by side on top of the chocolate with the cut-sides facing up (this will help the top graham cracker stay in place.) Place 1 of the remaining 8 graham cracker squares on top of each of the assembled stacks. Carefully close and clasp the grill basket(s) according to the manufacturer's directions, taking care not to crack any of the graham crackers. Place the grill basket onto the indirect section of the grill, cover the grill and cook until the chocolate just begins to melt and the graham crackers and marshmallows are beginning to toast, 1 to 2 minutes. Flip the grill basket(s) and continue to grill with the lid open until the other graham crackers just begin to toast and the marshmallows are melting and toasted, about 1 minute more. Unclasp the grill basket and transfer the s\u2019mores to a serving platter. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 73034,"20-Minute Sausage and Pepper Ravioli Skillet Kosher salt and freshly ground black pepper 1 tablespoon extra-virgin olive oil 1 medium green bell pepper, thinly sliced 1 medium red bell pepper, thinly sliced 1 small red onion, halved and thinly sliced 2 cloves garlic, minced One 14-ounce can crushed tomatoes 1/4 teaspoon crushed red pepper flakes One 10-ounce package Italian sausage ravioli 3 slices provolone (about 3 ounces) Fresh basil leaves, for serving Instructions: Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a medium skillet over medium-high heat. Add both of the bell peppers and the onion and season with 1 teaspoon salt and a few grinds of black pepper. Saute, stirring occasionally, until just beginning to soften, about 5 minutes. Add the garlic and cook, stirring frequently, until just beginning to turn golden, 1 to 2 minutes. Add the crushed tomatoes, red pepper flakes and 1/2 teaspoon salt. Bring to a boil, then lower heat and simmer until slightly thickened, stirring occasionally, about 8 minutes.
While the sauce is cooking, boil the ravioli according to the package instructions. Drain.
Add the cooked ravioli to the skillet and stir to coat in the sauce. Top evenly with provolone and warm until cheese is melted, 1 to 2 minutes. Top with fresh basil leaves.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 73035,"Lemony White Bean and Arugula Salad 5 packed cups (5 ounces) arugula 1 (15-ounce) can cannellini or great Northern beans, rinsed and drained 1/2 small red onion, thinly sliced 3 tablespoons capers, rinsed and drained 3 tablespoons fresh lemon juice (about 1 large lemon) 1 tablespoon maple syrup 1 teaspoon lemon zest 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper Instructions: Salad: In a large salad bowl, combine the arugula, beans, red onion, and capers. Dressing: In a small bowl, whisk together the lemon juice, maple syrup and lemon zest. Slowly whisk in the oil until smooth and combined. Season with salt and pepper, to taste. Pour the dressing over the salad and toss well to coat. Serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 73036,"Smoked cl Butter-Brushed Shrimp with Tomatillo Salsa 2 sticks unsalted butter, softened 2 chipotle peppers, canned in adobo 2 cloves garlic 2 tablespoons chopped shallots 1 lime, juiced Salt and freshly ground pepper 10 tomatillos, husked and washed, 5 cut in half and 5 coarsely chopped 3 tablespoons fresh lime juice 1/4 cup finely chopped red onion 1 jalapeno pepper, finely chopped 2 tablespoons olive oil 1 tablespoon honey Salt and freshly ground pepper 1/4 cup coarsely chopped cilantro 48 large shrimp, shelled and deveined Smoked cl Butter Kosher salt and freshly ground pepper Tomatillo Salsa Instructions: For the Smoked cl Butter: Place ingredients in a food processor and process until smooth. Scrape into a bowl and refrigerate for 1 hour. Remove 20 minutes before using. For the Tomatillo Salsa: Place the halved tomatillos and the lime juice in a blender and blend until smooth. Place the coarsely chopped tomatillos, the onion and the jalapeno in a bowl, add the tomatillo mixture and toss to coat. Add the olive oil and honey and season with salt and pepper. Fold in the cilantro just before serving. For the Shrimp: Preheat grill or grill pan. Grill the shrimp on both sides for 2 to 3 minutes, brushing with the butter every 30 seconds. Remove shrimp to a platter and immediately brush with the remaining butter. Sprinkle with salt and pepper. Serve the Tomatillo Salsa alongside. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 73037,"Black and White Cupcakes One 15.25-ounce box vanilla cake mix 3 large eggs, at room temperature
1/2 cup low-fat Greek yogurt, such as Fage
2 tablespoons all-purpose flour
3/4 cup unsweetened cocoa powder
4 sticks (1 pound) unsalted butter, softened
6 cups confectioners' sugar
2 teaspoon pure vanilla extract
1 teaspoon kosher salt
72 M&M's
Instructions: Preheat the oven to 350 degrees F. Line 24 muffin cups with cupcake liners. To a medium bowl, add the cake mix, eggs, yogurt, flour and 1 cup water. Using a hand-held mixer, beat the mixture until completely smooth and fluffy, about 2 minutes. Remove half of the batter to a separate bowl. To one of the bowls of batter, add 1/4 cup of the cocoa powder and continue to mix until combined, about a minute more. Using a 1-tablespoon ice cream scoop, scoop 1 heaping tablespoon of the vanilla batter onto one side of all of the muffin cups. Scoop a heaping tablespoon of the chocolate batter right next to the vanilla scoop so it is half chocolate, half vanilla. Bake until a toothpick inserted in the middle of a cupcake comes out clean, about 15 minutes. Cool for 5 minutes in the tin and then remove the cupcakes to a wire rack to cool completely. Meanwhile, place the butter, confectioners' sugar, vanilla and salt in a large bowl. Using a hand-held mixer, beat the mixture on medium-high speed for 3 minutes. Remove half of the frosting from the bowl and reserve as vanilla. Fold the remaining 1/2 cup cocoa powder into the remaining half of the frosting. Using a rubber spatula, spoon the vanilla frosting into a resealable plastic baggie or a pastry bag. Spoon the chocolate into a separate bag. Snip the tips of the bags and pipe the frosting in two spirals on top of the cooled cupcakes. Swirl the tops with a spoon. You should get a little of each flavor on each cupcake! Top each cupcake with 3 M&M's. Store, covered, at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73038,"Plated Brownies - 2 Ways 1 pint vanilla ice cream Home-made or store-bought brownies, cut in half Pint fresh raspberries Store-bought chocolate sauce Pint fresh raspberries Store-bought chocolate sauce Home-made or store-bought brownies, cut in half diagonally to make triangles 1 pint vanilla ice cream Instructions: Defrost the container of ice cream in a microwave and stir with a spoon. For each serving, cover the bottom of the serving plate with the melted ice cream and place 2 brownie pieces on top. Sprinkle a handful of raspberries over the plate and drizzle some chocolate sauce over the top. Crush the raspberries with a fork and set aside. Pour a small amount of chocolate sauce on the serving plate and place 2 brownie triangles on top of the sauce. Scoop a serving of ice cream and place it next to the brownie. Using a teaspoon make an indentation in the ice cream and fill it with the crushed raspberries. Finish with a drizzle of chocolate sauce circled around the edge of the plate. ","[Chardonnay, Pinot Grigio, Moscato, Sparkling wine]" 73039,"Neely's Southwest Style Ribs 2 tablespoons ancho chili powder 2 tablespoons smoked paprika 2 tablespoons dried oregano 1 tablespoon chipotle chili powder 1 tablespoon garlic powder 1 tablespoon ground mustard 1 tablespoon ground cumin 2 tablespoons kosher salt 1/2 teaspoon freshly ground black pepper 2 (3-pound) slabs pork spareribs Hickory chips Southwest Barbecue Sauce, recipe follows 1 tablespoon canola oil 1 yellow onion, diced 3 cloves garlic, diced 2 tablespoons tomato paste 2 tablespoons reserved spice rub 2 cups ketchup 1/4 cup water 1/2 cup apple cider vinegar 1/2 cup peach nectar 1/2 cup light brown sugar 2 tablespoons dry mustard 1 lemon, juiced 1/2 tablespoon Worcestershire sauce Pinch kosher salt and freshly ground black pepper Instructions: Mix all the dry ingredients together in a small glass bowl to create the spice rub. Reserve 2 tablespoons of the spice mixture for the BBQ Sauce. Rinse and the dry ribs, then put on a clean cutting board and pull off the thin fatty skin that lines the underside of the ribs. Trim the ribs of excess fat and meat. Liberally season both sides of the ribs with the spice rub. Wrap the ribs with plastic wrap or foil and refrigerate for at least 2 hours so flavors can develop and permeate the meat. Soak the wood chips in water for 1 hour before grilling. Preheat the grill to 250 degrees F. Using the hickory and charcoal, set up the grill for indirect heat. Arrange the ribs, meatier side down, on the far side of the grill away from the coals. Close the cover of the grill and cook the ribs for 3 hours. Turn and cook until the ribs bend, about 1 more hour. You will need to check on the charcoal and chips during the smoking process and replenish as needed. You will also need to maintain a temperature of 250 degrees F. Remove ribs from grill to a cutting board and sprinkle with more spice rub. Cut each slab into individual ribs and transfer to a serving platter. Serve the ribs with Southwest Barbecue Sauce. For dry ribs: Sprinkle Neely's BBQ seasoning over the ribs, cut between the bones and serve. Heat the canola oil in a medium saucepan over medium heat. Add the onion and garlic and saute until the onions are soft. Stir in the remaining ingredients and simmer until thick and the sauce is flavorful, about 1 to 1 1/2 hours. Taste for seasoning and add salt and pepper, if necessary. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 73040,"Orange Cloves and Pineapple Ginger Sorbets with Orange Sauce and Crispy Orange and Pineapple Slices 8 ounces water 8 ounces sugar Zest of 3 oranges without the white part 3 cloves 8 ounces orange juice, fresh 1 ounce Grand Marnier 1/2 ounce lemon juice, fresh 1 teaspoon Egg white, beaten 8 ounces water 8 ounces sugar Zest of 1 lemon without the white part 1 ounce ginger, fresh, sliced 8 ounces pineapple puree, fresh 1/2 ounce lemon juice, fresh 1 teaspoon Egg white, beaten Orange juice, fresh 1 pint Sugar, to taste Corn starch, as needed Grand Marnier, to taste Lemon juice, fresh, as needed 12 orange slices, thin sliced with skin on, cut in half 12 pineapple slices, thin sliced with skin off, cut in half 8 ounces water 16 ounces sugar Instructions: To prepare the crispy slices, combine water and sugar in a saucepan and bring it to a boil. After a couple of minutes of boiling turn it off and cool it. When it is at room temperature, slice the fruit, dry it in paper towel, dip it in the sugar syrup and place it over a nonstick paper over a sheet tray. Bake in a very mild 150 degree oven for 2 hours until they are dry and crisp. Flip them upside down after about one hour. To prepare the orange sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the cloves, turn off the heat and place the syrup in a bowl to cool. When it is cold, add the orange juice, the lemon juice and the grand marnier. Strain it and put it in the ice cream machine. Work it until it becomes smooth and add the egg white just before it's ready. To prepare the pineapple sorbet, combine sugar and water in a saucepan and bring to a boil. After about two minutes of boiling, add the zest and the ginger, turn off the heat and place the syrup in a bowl to cool. When it's cold, strain it, then add the Pineapple puree, the lemon juice. Put it in the ice cream machine. Work it until it's smooth and add the egg white just before it's ready. To prepare the orange sauce, warm the orange juice in a saucepan, add sugar to taste. Dissolve some cornstarch with grand marnier and add a little bit of it to the orange juice while is close to a simmer. Stir and watch the consistency. Keep adding drops of the corn starch and grand marnier mixture until it reaches the desired consistency. Adjust the flavor with sugar, grand marnier and lemon juice. Place the sauce into a bowl to cool. To plate place one ball of orange sorbet and one ball of pineapple sorbet in an iced martini cup. Drizzle some sauce on top. Garnish with the crispy slices. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 73041,"Cheddar-and-Herb Boxty 3 tablespoons unsalted butter, plus more if needed 1 large onion, finely chopped
Kosher salt 2 pounds russet potatoes, peeled and chopped
1/4 cup milk 1 large egg yolk 1/3 cup all-purpose flour, plus more for dusting 1/2 cup shredded Irish cheddar cheese (about 2 ounces) 3 tablespoons finely chopped fresh parsley Freshly ground pepper Finely chopped fresh chives, for topping Instructions: Melt 2 tablespoons butter in a medium skillet over medium heat. Add the onion, season with salt and cook, stirring occasionally, until golden brown and very soft, 25 to 30 minutes. Let cool. Meanwhile, place the potatoes in a saucepan, cover with water by 1 inch and season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 12 minutes. Drain, then transfer to a large bowl, add the milk and mash until smooth. Let cool at least 30 minutes. Preheat the oven to 250 degrees F and line a baking sheet with parchment paper. Add the cooked onion, egg yolk, flour, cheese, parsley, 1 teaspoon salt and a few grinds of pepper to the potatoes; stir until combined. Scoop 1/4 cupfuls of the potato mixture onto a lightly floured surface and form into twelve 3-inch pancakes. Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Working in batches, cook the pancakes until golden brown on the bottom, about 4 minutes. Gently flip, adding more butter to the pan if necessary, and continue cooking until browned on the other side, 3 to 4 more minutes. Transfer to the prepared baking sheet and keep warm in the oven until ready to serve. Top with chives. ","[Burgundy, Barolo, Tempranillo, Garnacha]" 73042,"Lobster Claw and Potato Salad with Horseradish-Mustard Dressing 5 pounds Yukon gold potatoes 16 lobster claws, steamed and meat coarsely chopped 1 1/2 cups good-quality prepared mayonnaise 1/4 cup whole-grain mustard 1/4 cup prepared horseradish, drained 1/4 cup white wine vinegar 3 cloves garlic, finely chopped Salt and freshly ground black pepper 8 scallions, thinly sliced, white and green part 2 tablespoons chopped fresh tarragon leaves Instructions: Place potatoes in a large pot of salted cold water. Bring to a boil and cook until just cooked through, about 10 to 12 minutes, but varies based on size of potatoes. Drain, let cool slightly, and cut into 1/2-inch dice. Combine the potatoes and lobster in a large bowl. Whisk together the mayonnaise, mustard, horseradish, vinegar, and garlic in a medium bowl and season with salt and pepper. Add the mayonnaise mixture to the potato-lobster mixture and stir gently until combined. Fold in the scallions and tarragon and re-season with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 73043,"Mozzarella Stuffed Chicken Sausage Balls, Tomato-Basil Sauce, Cacio e Pepe Potatoes and Roast Broccolini 2 pounds baby Yukon gold potatoes 1 tub bocconcini, bite size fresh mozzarella in water 2 pounds Italian hot or sweet fresh chicken, turkey or pork sausage, bulk if available 1 1/2 pounds broccolini 1 head garlic 1 (28-ounce) can San Marzano tomatoes 1/2 cup chicken stock or milk 1 tub grated Pecorino Romano 1 tub good quality fresh pesto from the refrigerated cases of the market Extra-virgin olive oil, for liberal drizzling, 4 to 5 tablespoons total Salt and freshly ground black pepper Instructions: Preheat oven to 400 degrees F. Quarter baby potatoes and cover with cold water. Bring to a boil then salt water and cook until tender, about 12 minutes. While potatoes come up to a boil, place a nonstick baking sheet alongside a mixing bowl. Remove 12 pieces of bite sized mozzarella from the water and set on work surface. Remove sausages from casings, if bulk not available, and place in a bowl. Combine the meat into a single mound then score it into 4 sections. Each section will yield 3 large sausage meatballs. To form each ball, take a handful of meat and wrap it around a piece of mozzarella. Roll 12 balls. Wash up. Coat balls with a drizzle of olive oil. Bake 18 to 20 minutes until cooked through and evenly browned. While the balls are cooking, trim ends of clean broccolini and scatter evenly over a baking sheet. Grate or chop 2 to 3 cloves of garlic and drizzle the broccolini and garlic with olive oil, then season with salt and pepper and roast 12 to 15 minutes to crisp the broccolini tops. While the broccolini is roasting, add tomatoes to a small pot or skillet, mash with a potato masher and season with salt and pepper. Heat over medium heat then simmer to reduce about 8 to 10 minutes. When the potatoes are tender, drain and return to the hot pot to dry them out a little. Mash the potatoes with 1/2 cup stock or milk, 1/2 to 2/3 cup grated Romano cheese, a few generous handfuls, lots of black pepper and a little salt. Turn the heat off the tomatoes and stir in 1/2 cup prepared pesto. Serve three cheese-stuffed sausage balls with tomato-basil sauce on top or underneath, cacio e pepe smashed potatoes and broccolini alongside. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 73044,"Kajun Kalaches with Hot Tails Smoked Sausage and Creole Honey Mustard 1 pound smoked pork sausages One 8-ounce can crescent rolls, preferably Pillsbury
1/2 jalape?o, seeds and ribs removed and minced 1/2 cup plus 3 tablespoons grated Gruyere 2 tablespoons melted butter
Everything Seasoning, recipe follows Creole Honey Mustard, recipe follows 2 tablespoons poppy seeds 2 tablespoons kosher salt
2 tablespoons sesame seeds
1 1/2 tablespoons dried minced garlic
1 1/2 tablespoons dried minced onions
1/2 cup honey 1/2 cup Creole mustard
Instructions: Heat a grill for cooking over medium-high heat. Grill the sausages on all sides until nice grill marks appear, about 8 minutes total. Let cool until cool enough to handle, then cut each sausage into 2-inch slices. Preheat the oven to 375 degrees F. Line a sheet tray with parchment paper. Roll out the crescent dough and cut each triangle in half. Sprinkle the widest edge of the triangle with a bit of jalape?o, about 2 teaspoons of cheese and the grilled sausage. Roll up and place on the prepared sheet tray. Repeat with the remaining dough, jalape?o, cheese and sausages. Brush the outsides of the kalaches with the melted butter and sprinkle with everything seasoning. Bake until the cheese is melted and the dough is golden brown, about 12 minutes. Serve with Creole honey mustard. Mix the poppy seeds, salt, sesame seeds, dried garlic and dried onion together and store in an airtight container for up to 6 months. Mix the honey and mustard together until combined. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 73045,"Pork and Prawn Boiled Wontons 8 ounces ground lean pork 8 ounces (16/20) shrimp, peeled, deveined and finely chopped 2 tablespoons finely chopped Chinese chives 1 tablespoon light soy sauce 1 tablespoon peeled and grated ginger 1 tablespoon Shaohsing rice wine or dry sherry 2 heaping teaspoons cornstarch 1 teaspoon toasted sesame oil Freshly ground white pepper Cornstarch, for dusting 36 wonton wrappers, 3-inch square 1 egg, beaten 2 tablespoons light soy sauce 1 heaping tablespoon Guilin chili sauce 1 tablespoon finely chopped chives, for garnish Instructions: Cook's Note: Chinese chives are also known as garlic chives or Japanese nira. For the filling: In a medium bowl, combine the pork, shrimp, chives, 1 tablespoon soy sauce, ginger, rice wine, cornstarch, sesame oil and pepper. Mix well and set aside. For the wontons: Line a baking sheet with parchment paper and dust lightly with cornstarch. Take 1 wonton wrapper and place 1 1/2 teaspoons filling in the center. Brush the edges of the wrapper with the beaten egg, then gather up the sides and mold around the filling, making a ball shape and twisting the top to secure. Repeat with the remaining wrappers, lining them up on the prepared baking sheet. Place the wontons in the freezer for an hour to firm them up before cooking. Once frozen for an hour, you can cook them or transfer them to an airtight container and freeze until you are ready to use. For the chili sauce: In a small bowl, combine the soy sauce and chili sauce and set aside. Bring a wok halfway full with water to a boil, and then reduce the heat to a simmer. Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Remove with a slotted spoon. Garnish with the chives and serve immediately with the chili dipping sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 73046,"Marinara Makeover Tomato Soup 2 tablespoon unsalted butter 2 tablespoon olive oil 2 stalks celery, roughly chopped 2 carrots, roughly chopped 1 onion, roughly chopped 3 cloves garlic, roughly chopped Kosher salt and freshly ground black pepper 1 teaspoon smoked sweet paprika 1 teaspoon crushed red pepper flakes 1/2 cup dry white wine One 24-ounce jar marinara
4 cups low-sodium chicken stock or broth 2 slices multigrain bread
4 ounces gruyere cheese, shredded 1/4 cup fresh basil leaves, thinly sliced Instructions: Heat 1 tablespoon each butter and oil in a medium saucepan over medium-high heat. Add the celery, carrot, onion and garlic and cook, stirring, until the vegetables are lightly browned and soft, 7 to 8 minutes. Add the paprika and red pepper flakes. Sprinkle with salt and a few grinds of pepper. Pour the wine over the vegetables and simmer until the wine evaporates, 1 to 2 minutes. Stir in the marinara and chicken stock. Bring to a boil and then simmer over low heat until all the vegetables are very soft, about 20 minutes.
Meanwhile, heat a large nonstick skillet with remaining tablespoons butter and oil over medium high. Place a slice of bread in the skillet and sprinkle the cheese on it. Place the remaining slice of bread on top of the cheese and press down with a spatula. Cook, flipping halfway through, until the cheese melts and both slices of the bread are crispy and golden brown, 3 to 4 minutes. Cut the cheesy bread into bite-size pieces. Set aside. Puree the soup with an immersion blender until completely smooth. Ladle the soup into 4 deep bowls, top with the cheesy croutons and sprinkle with the basil.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 73047,"Beer Soaked Brats 6 precooked brats 1 (12-ounce) can of beer 3/4 cup of water 1 onion, sliced Instructions: Cook brats on grill until brown and split. Place brats in a mixture of 1/4 of the beer, 3/4 cup water and the sliced onion. Simmer the brats in the brine mixture for 30 minutes. Before serving, place brats back onto grill for 1 minute.; ","[Lager, Hefeweizen, Brown Ale]" 73048,"Spicy Sausage Lasagna 2 tablespoons unsalted butter, plus more for buttering the dish 1/4 cup all-purpose flour 4 cups milk 3 garlic cloves, smashed Pinch freshly grated nutmeg Kosher salt 12 lasagna noodles 2 tablespoons extra-virgin olive oil 12 ounces hot Italian sausage, casings removed One 10-ounce box frozen spinach, thawed and squeezed dry 1/4 teaspoon crushed red pepper flakes 1 cup lightly packed fresh basil leaves, torn plus more for garnish (optional) 1 cup shredded mozzarella 1/4 cup freshly grated Parmesan 3 cups prepared marinara sauce Instructions: Preheat oven to 350 degrees F. Lightly butter a 9-by 13-inch baking dish. Melt the butter in medium skillet over medium heat. Add the flour and stir with a wooden spoon until lightly toasted, about 2 minutes. Whisk in the milk and bring to a boil while stirring. Add the garlic, reduce the heat to maintain a simmer and continue to cook, whisking occasionally until thick, about 20 minutes. Stir in the nutmeg and 1 teaspoon salt. Bring a large pot of salted water to a boil. Add the noodles and cook according to the package directions for al dente. Drain and lay out on a cutting board so they don't stick to each other. Heat the oil in a large skillet over medium heat. Add the sausage and cook, breaking up the meat with a wooden spoon until browned and cooked through, about 5 minutes. Add the spinach, pepper flakes and 1/2 teaspoon salt and cook, stirring occasionally, until the spinach is dry. Remove from the heat and stir in the basil. Toss the mozzarella and Parmesan together in a small bowl. Remove the garlic from the cream sauce. Cover the bottom of the prepared dish with 3 noodles. Top with 1/4 cup of the cheese mixture, 3/4 cup marinara, 1/2 cup cream sauce and 1/3 of the sausage mixture. Repeat the layers until all the noodles have been used. Top the final sausage layer with the remaining cream sauce, marinara and cheese, making sure the edges of the noodles are covered. Bake until bubbly, about 45 minutes. Let lasagna stand for 10 minutes before slicing. Garnish with more basil if using.
","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]

" 73049,"Chinese Turkey Salad 4 cups low-sodium chicken broth 1 cup low-sodium soy sauce 1 cup orange juice 2 cloves garlic, peeled and smashed One 2-inch piece fresh ginger, peeled and finely chopped
One 3 to 3 1/2-pound bone-in, skinless turkey half-breast 2 cups vegetable oil 10 wonton wrappers, cut into 1/2-inch-wide strips 1/3 cup grapeseed or vegetable oil 3 tablespoons low-sodium soy sauce 2 tablespoons apple cider vinegar 2 tablespoons maple syrup 2 tablespoons orange juice 1 tablespoon toasted sesame seeds Kosher salt and freshly ground pepper 1/2 cup sliced almonds, toasted (see Cook's Note) One 1-pound head romaine, torn into 1-inch pieces 1/2 head iceberg lettuce, shredded 1/2 head Napa cabbage (8 ounces), shredded 3 scallions, thinly sliced 1/2 red bell pepper, stemmed, seeds and ribs removed, cut into 1/4-inch-thick strips Instructions: For the turkey: In a 4 or 5-quart saucepan, combine the chicken broth, soy sauce, orange juice, garlic and ginger. Add the turkey, breast-side down, and bring the mixture to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until a meat thermometer inserted into the thickest part of the breast registers 165 degrees F, 45 to 50 minutes. Let the turkey cool for 20 minutes. Using 2 forks, shred the meat into 2-inch pieces. For the wontons: In a heavy, medium saucepan, heat the vegetable oil over medium heat until a deep-fry thermometer registers 375 degrees F. (If you don't have a thermometer, a cube of bread should brown in about 4 minutes.) Add the wontons and fry until golden, 30 to 45 seconds. Drain on paper towels. Set aside. For the dressing: In a medium bowl, whisk together the grapeseed oil, soy sauce, vinegar, maple syrup, orange juice, sesame seeds, 1 1/2 teaspoons salt and 1/2 teaspoon pepper until smooth. Season with additional salt and pepper, if needed. For the salad: In a large salad bowl, toss together the almonds, romaine, iceberg lettuce, Napa cabbage, scallions and bell pepper. Add the dressing and the shredded turkey and toss until coated. Garnish with the fried wontons and serve.
","[Pinot Grigio, Sauvignon Blanc, Vermentino, Albari?o]" 73050,"Pat's King of Steaks Philadelphia Cheese Steak 6 tablespoons Soya bean oil 1 large onion, sliced 24 ounces sliced rib eye or eye roll steak Cheese (store processed recommended); American or Provolone 4 crusty Italian Rolls Sweet green and red peppers, sauteed in oil (optional) Mushrooms sauteed in oil (optional) Ketchup Instructions: Heat an iron skillet or a non-stick pan over medium heat and add 3 tablespoons of oil to the pan and saute the onions to desired doneness. Remove the onions and add the remaining oil and saute the slices of meat quickly on both sides. Melt the cheez whiz in a double boiler or in the microwave. Place 8 ounces of the meat into the rolls, add onions, and pour the store-processed cheese over top. Garnish with sweet peppers, mushrooms, ketchup. Put on the theme song to the first Rocky movie and enjoy. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 73051,"Sweet Flatbread with Lemon Yogurt Whipped Cream 1 cup heavy cream 1/2 cup whole-milk Greek yogurt
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Zest of 1/2 a lemon
2 cups all-purpose flour 1 tablespoon baking powder
1 tablespoon granulated sugar
2 1/4 teaspoons active dry yeast
1 teaspoon kosher salt
1 1/2 cups water
1 cup whole-milk Greek yogurt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Unsalted butter, for the pan
Honey, chopped pistachios and fresh fruit (optional), for serving Instructions: For the lemon yogurt whip: In a stand mixer fitted with a whisk attachment, beat the heavy cream and yogurt to soft peaks. Add the powdered sugar, vanilla and lemon zest and continue beating until stiff peaks. Refrigerate until ready to use. For the flatbread: In a large bowl, whisk together the flour, baking powder, sugar, yeast and salt. In a medium bowl, whisk together the water, yogurt, vanilla and almond extracts and stir very well to get rid of any lumps. Pour the wet ingredients into the dry and stir until combined. Cover with plastic wrap or a towel and let it sit at room temperature until doubled in size and bubbly, 1 to 2 hours or refrigerated overnight.
Preheat the oven to 200 degrees F. Line a baking sheet with a clean kitchen towel or a layer of paper towels and stick it in the oven to hold cooked flatbread. Heat a large skillet over medium heat and melt enough butter for a thin coating on the bottom of the pan. Pour in about 1/2 cup of batter and cook until the bottom is browned and starting to crisp and the bubbles on the top have released and batter has set. Don't flip it! Transfer to the baking sheet in the oven with a metal spatula. Repeat with remaining batter, adding more butter to the pan in between batches. Warm some honey over medium heat or in the microwave. To serve, top a flatbread with the yogurt whip, a drizzle of warm honey, a sprinkle of pistachios, and fruit, if using. Enjoy!
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 73052,"Thanksgiving Turkey Biscuit Sandwiches One 11-ounce jar turkey brine mix Two 3- to 4-pound boneless skin-on turkey breasts 4 tablespoons unsalted butter, at room temperature 4 tablespoons olive oil 4 carrots, chopped 4 cloves garlic 2 stalks celery, chopped 1 lemon, sliced into rounds 1 yellow onion, chopped Kosher salt and freshly ground black pepper 4 sprigs fresh rosemary
4 sprigs fresh thyme 2 sprigs fresh sage 2 tablespoons poultry seasoning
One 16.3-ounce package buttermilk biscuit dough 2 tablespoons unsalted butter, melted
1/2 cup grated extra-sharp Cheddar
One 1-pound bag frozen potato chunks 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
One 12-ounce jar prepared turkey gravy 1/4 cup chicken stock 1/3 cup grated extra-sharp Cheddar
1 teaspoon dried sage Freshly ground black pepper One 14-ounce can whole-berry cranberry sauce 1 teaspoon lemon zest 1 pinch ground cinnamon Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 8 large eggs Kosher salt and freshly ground black pepper 1/4 cup fresh flat-leaf parsley, chopped
Instructions: For the turkey breast: Prepare the turkey breasts for brining 1 day in advance. Bring 1 gallon of water to a boil in a large pot and whisk in the full jar of turkey brine mix. Cook, stirring, until the brine mix is dissolved then remove from the heat. Add 2 gallons of ice and stir until dissolved and the liquid is cool to the touch. Put the turkey breasts in the brine, cover and refrigerate for 12 to 24 hours. Remove the turkey breasts from the brine and place in a colander. Rinse thoroughly, then transfer to a paper-towel-lined baking sheet. Dry both turkey breasts with paper towels and use your fingers to create a pocket between the breast meat and skin. Coat each breast with the softened butter, being sure to push the butter into the pocket underneath the skin.
Preheat the oven to 350 degrees F. Drizzle 3 tablespoons of the oil onto a baking sheet. Put the carrots, garlic, celery, lemon and onion on the baking sheet. Sprinkle generously with salt and pepper. Toss the vegetables to coat with the oil and spread in an even layer. Put the rosemary, thyme and sage on top of the vegetables and season with 1 tablespoon of the poultry seasoning. Put both turkey breasts on top skin-side up and season with the remaining poultry seasoning. Drizzle the remaining 1 tablespoon oil over the turkey breasts and roast until the skin is crisp and an instant-read thermometer inserted in the thickest part of the breasts reads 165 degrees F, about 1 hour.
Allow the roasted turkey to rest on the baking sheet for 15 to 20 minutes. Transfer to a cutting board. Pour the juices remaining in the baking sheet into a fat separator for use in the turkey gravy.
For the biscuits: Separate the dough into biscuits and arrange them on a parchment-lined baking sheet. Brush the top of each biscuit with melted butter and sprinkle each with 1 tablespoon grated Cheddar. Bake according to the package directions until golden brown. Set aside and keep warm.
For the home fries: Put the frozen potato chunks on a baking sheet. Drizzle with the oil and sprinkle with salt and pepper. Toss to coat the potatoes and roast according to the package directions until golden brown and crispy. Set aside and keep warm.
For the turkey gravy: Put the turkey gravy in a small saucepan over medium heat. Whisk in the chicken stock and the defatted liquid from the baking sheet. Cook about 3 minutes. Add the Cheddar and cook, stirring, until melted and smooth, about 2 minutes more. Stir in the dried sage and a pinch of black pepper. Set aside and keep warm.
For the cranberry relish: Stir together the cranberry sauce, lemon zest, cinnamon, a pinch of salt and 1/4 teaspoon pepper in a medium bowl.
To assemble the sandwiches: Slice the turkey breasts into 1/4- to 3/8-inch-thick slices and halve each biscuit. Melt the butter in a large nonstick skillet over medium-low heat. Working in batches, fry the eggs until the whites are set and the yolks are runny, about 3 minutes each. Sprinkle each egg with a pinch of salt and black pepper. Place a heaping tablespoon of cranberry sauce on the bottom half of each biscuit. Top the cranberry sauce with 1/3 cup home fries. Top the home fries with 3 slices of roasted turkey breast. Drizzle each sandwich with 2 tablespoons of warm gravy and top with more cranberry sauce. Gently place a fried egg on top of each and sprinkle with the parsley. Top each sandwich with the top half of the biscuits and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 73053,"Sopes 1 1/2 cups masa harina 1 cup water Instructions: Mix the masa and water together into a smooth consistency for about 3 to 5 minutes. If working in large amounts cover bowl with a damp towel to keep from drying out. Take a piece of the dough about the side of a cue ball, and roll into a firm ball. In a tortilla press or with a hard flat book or cutting board, line with 2 pieces of plastic. Place masa ball in the middle and apply pressure until ball pushes out to 4 to 5-inch diameter. (if edges of patty are cracked deeply the dough maybe too dry or if the patty does not remove from the plastic easily the dough maybe too moist.) Heat a cast iron pan to very hot. Place masa patty on pan without any oil, brown on both sides, approximately 1 minute on each side. Remove and let cool. While still warm, remove the center of the dough, and form the edges up, making a hollow tart like shell. Heat 1-inch of canola oil to 350 degrees F. Add sope shells to oil and cook on both sides until crispy and golden brown. Hold warm for service. ","[Tannat, Tempranillo, Garnacha, Barbera]" 73054,"Silver Dollar Pancakes 2 cups Original Bisquick mix 1 cup milk 2 eggs Instructions: Heat griddle or skillet over medium-high heat or electric griddle to 375degreesF; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.) Stir all ingredients until blended. Pour by tablespoonfuls onto hot griddle to form dollar-size pancakes. Cook until edges are dry. Turn; cook until golden. ","[Chardonnay, Riesling, Merlot]" 73055,"Braided Cinnamon-Chocolate Loaf 6 tablespoons unsalted butter, at room temperature 1/3 cup sliced blanched almonds 1/3 cup sugar 1/2 cup unsweetened cocoa powder 2 large egg yolks 1 1/2 teaspoons ground cinnamon 1 teaspoon all-purpose flour, plus more for dusting Large pinch of cayenne pepper 1 batch Basic Sweet-Roll Dough, without nutmeg, recipe follows For the topping: 1/4 cup sugar 1/2 teaspoon ground cinnamon 4 tablespoons unsalted butter, melted 1/2 cup whole milk 1 1/4 -ounce packet active dry yeast (2 1/4 teaspoons) 1/4 cup sugar 4 tablespoons unsalted butter, melted and slightly cooled, plus more for brushing 1 large egg yolk 1 1/2 teaspoons vanilla extract 2 3/4 cups all-purpose flour, plus more for dusting 3/4 teaspoon salt 1/2 teaspoon freshly grated nutmeg (optional) Instructions: Prepare the loaf: Line a baking sheet with parchment paper. Combine the butter, almonds, sugar, cocoa powder, egg yolks, cinnamon, flour and cayenne in a food processor and pulse to make a paste. On a floured surface, roll out the dough into a 10-by-18-inch rectangle. Spread the cocoa mixture over the dough, leaving a 1-inch border on one of the long sides. Brush the clean border with water. Tightly roll the dough into an 18-inch log, rolling toward the clean border; pinch the seam to seal. Place seam-side down on the baking sheet; refrigerate until firm, 30 minutes. Slide the parchment off the baking sheet and cut the log in half lengthwise with a chef's knife. Slide back onto the baking sheet and pinch one end together with the cut sides facing in. Twist the two halves together, crossing one over the other a few times. Pinch the end together, then tuck both pinched ends under the loaf slightly. Cover the loaf loosely with plastic wrap and set aside in a warm place until plump, 30 minutes. Preheat the oven to 350 degrees F. Uncover the loaf and bake, rotating the baking sheet halfway through, until golden brown (a thermometer inserted into the middle should register 170 degrees F to 175 degrees F), 30 to 35 minutes. Make the topping: Combine the sugar and cinnamon in a bowl. Brush the warm loaf with the melted butter and sprinkle with some of the cinnamon sugar. Let cool, then sprinkle with more cinnamon sugar. Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes. Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball. Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes. Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight. ","[Pinot Noir, Barbera, Tempranillo, Garnacha]" 73056,"Italian Egg Bread Bowl 1 round loaf good-quality Italian bread Olive oil, for drizzling, plus 2 tablespoons Kosher salt and freshly ground black pepper 8 ounces loose sweet Italian sausage 1 small Spanish onion, halved and thinly sliced 1 green bell pepper, thinly sliced 1 red bell pepper, thinly sliced 2 jarred Calabrian chiles, thinly sliced 1/4 cup chopped fresh flat-leaf parsley 2 tablespoons torn fresh basil 10 large eggs, whisked until frothy 6 ounces grated provolone 1/4 cup grated Parmesan Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Using a serrated knife, slice about 1 inch off the top crust of the Italian bread. Carefully tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell. Put the loaf on the prepared baking sheet, drizzle inside with some olive oil, and season with salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you make the eggs. Preheat the broiler. Heat the 2 tablespoons olive oil in a large skillet over high heat. Add the sausage and cook, breaking it up with a wooden spoon, until golden brown. Remove the sausage to a paper-towel-lined plate. Add the onion and the green and red peppers to the skillet; cook, stirring occasionally, until softened, about 4 minutes. Reduce the heat slightly, then add the chiles, sausage, parsley and basil; toss to combine. Stir in the eggs and about two-thirds of the provolone and cook, stirring, until the eggs just begin to set, less than 1 minute. Pour the egg mixture into the bread shell and top with the Parmesan and the remaining provolone. Broil until the cheese is melted and bubbly and the eggs are just cooked through, about 3 minutes. (You can use a cake tester to check--insert it into the eggs to see if it comes out with raw egg on it.) Transfer to a cutting board, let set for 1 or 2 minutes, and then slice into 4 to 6 wedges. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 73057,"Moroccan Cocktail Spritzer 1-ounce orange-flavored liqueur (recommended: Cointreau) 1-ounce gin 1-ounce mandarin liqueur (recommended: Marie Brizard Mandarin Liqueur) Ice cubes Orange flavored club soda Orange slice Mint Sprig Instructions: Combine the orange-flavored liqueur, gin and mandarin liqueur in a cocktail shaker with ice. Strain into a rocks glass filled with ice, then add a splash club soda and garnish with and orange slice and mint sprig. ","[Gin, Orange Liqueur, Mandarin Liqueur]" 73058,"Vanilla Spice Oatmeal 3 1/2 cups water 1/4 teaspoon salt, optional 2 cups old-fashioned oats 1/2 cup raisins 1/2 cup walnuts, coarsely chopped, optional 1/4 teaspoon vanilla extract Pinch nutmeg 2 tablespoons dark brown sugar, plus more, to taste 1 cup lowfat milk, divided 1/8 teaspoon ground cinnamon Instructions: In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes. In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside. When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon. Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Shiraz]

" 73059,"Mortar and Pestle Pesto 2 cloves garlic 1 teaspoon coarse kosher salt
1 cup pine nuts
4 cups basil leaves (about 2 1/2 ounces)
1/4 cup grated pecorino
1/2 cup olive oil
Instructions: Combine the garlic and salt in a mortar and pestle and pound to a paste. Add the pine nuts, 1/4 cup at a time, grinding down to a paste with each addition. Add the basil leaves, a handful at a time, grinding down to a paste with each addition. Add the cheese and drizzle in the olive oil. Combine well until emulsified. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 73060,"Chocolate Cake with Divinity Icing 2 1/4 cups sugar 4 ounces (4 squares) unsweetened chocolate 1 1/2 teaspoons vanilla extract Nonstick cooking spray, for greasing cake pans 3 cups cake flour, sifted