","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19327,"Pina Colada 1 1/2 cup ice 1/2 cup diced pineapple, frozen 2 ounces pineapple juice 2 ounces Coco Lopez coconut cream 1 1/2 ounces white rum 1 ounce dark rum Pineapple slices Instructions: Put the ice, frozen pineapple, juice, coconut cream, and the white and dark rums into a blender. Blend until smooth and frosty. Pour the drink into 2 glasses and garnish the rim with pineapple slices. ","[Mauzone, Moscato, Sauvignon Blanc, Pinot Grigio]" 19328,"Spicy Potato Tacos 1 tablespoon vegetable oil 1 teaspoon fajita seasoning 1 (16-ounce) bag pre-cooked diced red-skin potatoes 1/2 cup pre-sliced mushrooms 1/3 cup reduced-fat Mexican blend cheese 1 (16-ounce) can vegetarian refried beans 3/4 cup cilantro salsa, plus more for serving 1 (5.8-ounce) box white corn taco shells Chopped red onion, tomato, and lettuce, for serving Instructions: Preheat oven to 350 degrees F. Line a baking sheet with foil; set aside. In a large mixing bowl, stir together oil and fajita seasoning. Add potatoes and mushrooms and toss until well coated. Transfer to prepared baking sheet and arrange in a single layer. Sprinkle with cheese and bake for 15 minutes. Remove and set aside. Meanwhile, stir together beans and salsa in microwave-safe bowl. Cover with a damp paper towel and microwave on HIGH for 3 minutes; set aside. Heat taco shells in oven for 3 to 5 minutes. Spoon beans into heated taco shells. Top with potato mixture and garnish with red onion, tomato, and lettuce. Serve immediately with salsa. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 19329,"White Chocolate Espresso-Vodka Martinis 6 ounces white chocolate, such as Lindt, chopped, plus more for grating, optional 1/3 cup vodka, chilled in the freezer 2 tablespoons sugar 1/2 teaspoon vanilla extract 1 1/4 cups boiling water 3 tablespoons instant espresso powder 3/4 cup half-and-half Instructions: Combine the water and espresso powder in a large measuring cup. Whisk to dissolve. Set aside to cool. Pour into 2 ice cube trays. Freeze until solid, at least 8 hours. Transfer the ice cubes to a resealable plastic bag and store in the freezer for up to 3 days. Combine the half-and-half and white chocolate in a small bowl. Place over a small pan of barely simmering water. Stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Cool the chocolate mixture, whisking occasionally. Scrape the chocolate mixture into a blender. Add the vodka, sugar, vanilla and espresso ice cubes. Blend until smooth, at least 1 minute. Pour into 4 large martini glasses. Garnish with grated white chocolate, if using, and serve. ","[Prosecco, Sauvignon Blanc, Riesling, Pinot Grigio]" 19330,"Strawberry Rhubarb Margaritas Rhubarb Syrup, recipe follows 2 cups white tequila 1/2 cup fresh lime juice 1/4 cup triple sec, such as Cointreau 1/4 cup freshly squeezed orange juice2 tablespoons fresh ripped mint leaves Crushed ice, for the shaker 8 fresh strawberries, hulled and finely diced 1 1/2 cups sugar 2 large stalks rhubarb, coarsely chopped Instructions: Combine the Rhubarb Syrup, tequila, lime juice, triple sec, orange juice, mint leaves and some crushed ice in a shaker. Combine in batches, if necessary. Place the strawberries in the bottom of 4 margarita glasses. Strain the margaritas over the strawberries. Combine 1 1/2 cups water and the sugar in a medium saucepan over high heat. Cook until the sugar is dissolved. Add the rhubarb and cook until slightly softened, about 5 minutes. Remove the saucepan from the heat and steep for 1 hour. Drain the liquid into a small saucepan and cook over high heat until slightly reduced and thickened, about 5 minutes. Transfer the syrup to a bowl. Cover and chill in the refrigerator for about 1 hour. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 19331,"Zucchini-Pecan-Fig Quick Bread with Brown Butter Glaze 1/2 cup melted unsalted butter or vegetable oil, plus more melted butter, for the pan 1 1/4 cups all-purpose flour 3/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon kosher salt 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 cup chopped dried figs 3/4 cup chopped toasted pecans 1/2 cup plain yogurt or sour cream 1 teaspoon pure vanilla extract 2 large eggs 1 teaspoon grated lemon or orange zest, optional 1 cup shredded zucchini, excess moisture squeezed out 3 tablespoons unsalted butter 1/2 cup confectioners' sugar 2 tablespoons milk Instructions: For the quick bread: Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside. Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the figs and pecans and toss together. Set aside. Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded zucchini. Fold this mixture into the flour mixture until just incorporated. Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular loaf and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack. For the brown butter glaze: When the bread is cool, cook the butter in a small pan over low heat until brown; keep warm. Put the confectioners' sugar and milk in a small bowl and whisk in the brown butter until smooth. Use immediately. Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19332,"Peppers and Potatoes Stew: Peperonata Di Patate 3 tablespoons olive oil 1 small red onion, chopped fine 5 cloves garlic, cut into 3 pieces 8 bell peppers (2 red, 2 yellow, 2 green, 2 orange), seeded and sliced 1/2 (28-ounce) can pelati tomatoes, blended smooth 1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes 1 cup vegetable broth (recommended: organic vegetable broth) 1 generous handful fresh flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew...consistency of the final dish should be thicker than a pasta sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19333,"Yuca con Mojo 4 medium sized yucas, peeled and cut into 1 1/2-inch pieces, or 1 pack frozen yuca 1 large Spanish onion, thinly sliced 1/2 cup sour orange juice, if unavailable, combine 1/8 cup orange juice and 1/8 cup lime juice 1 tablespoon cilantro 6 garlic cloves, crushed 1/4 cup extra virgin olive oil Instructions: Boil the yuca until tender and set aside in a bowl. Mix the onions, sour orange juice, cilantro and garlic and pour it over the yuca. In a pan heat up oil very, very hot (make sure it does not smoke). Pour the hot oil over the yuca. ","[Rioja, Tempranillo, Garnacha, Albari?o]" 19334,"Mushroom and Red Wine Steak Sauce 4 tablespoons (1/2 stick) unsalted butter 1/2 teaspoon crushed red pepper
1 medium shallot, thinly sliced 24 ounces cremini mushrooms, halved
Kosher salt and freshly ground black pepper 1 tablespoon minced fresh thyme 2 cloves garlic, grated on a rasp grater 1/2 cup dry red wine
Instructions: Heat 2 tablespoons of the butter in large skillet over medium heat until melted. Add the red pepper and shallots and gently cook until the shallots soften, about 3 minutes. Add the mushrooms and season with salt and pepper. Cover and cook for 10 minutes, then take off the cover and cook until the mushrooms are golden brown, another 10 minutes. Add the thyme and garlic and cook until fragrant, then deglaze with the wine and cook until the alcohol scent dissipates, another 2 to 3 minutes. Add the remaining 2 tablespoons butter and cook until melted; season again. Serve over steak, pork chops or chicken. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19335,"Grilled Cherry Tomato Chutney 1 pint grape tomatoes Canola oil Kosher salt and freshly ground black pepper 1 cup cider vinegar 2 tablespoons light brown sugar 1/2 teaspoon coriander seeds 1/2 teaspoon cumin seeds 2 tablespoons chopped cilantro 2 tablespoons chopped mint Zest of 1 lime Instructions: Prepare a charcoal grill for direct grilling, high heat. Toss the tomatoes with oil and season with salt and pepper. Transfer to a grill basket and grill until charred and slightly soft, tossing occasionally, about 5 minutes Combine the vinegar, sugar, coriander and cumin seeds in a small saucepan and bring to a boil. Reduce the heat and simmer until thickened to a glaze, about 10 minutes. Let cool slightly, then pour over the tomatoes. Toss, mashing the tomatoes slightly. Add the herbs and the zest, toss again, taste and season. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19336,"Cherry Pudding 2 cups unsifted all-purpose flour 3/4 cup packed light brown sugar 3 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 3 tablespoons vegetable shortening or butter, melted 1 large egg, lightly beaten 2 teaspoons vanilla extract 2 cups seeded fresh or very well drained frozen or canned cherries Warm milk, optional Instructions: Preheat oven to 350 degrees. Grease an 8-inch square-baking pan. Combine flour, brown sugar, baking powder, and salt in a medium bowl. Add milk, shortening, egg, and vanilla; stir just until combined. Fold in cherries and pour into greased pan. Bake 25 to 30 minutes or until center springs back when lightly pressed. Cool 15 minutes. Cut into 6 rectangles and serve warm from pan with warm milk to pour over it, if desired. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 19337,"Curried Shrimp Turnovers 1 pound store-bought puff pastry 2 tablespoons butter 1 small onion, diced (about 1/2 cup) 1 small carrot, diced (about 1/2 cup) 1 small apple, peeled, cored, and diced (about 1/2 cup) 1/2 pound small shrimp 2 tablespoons curry powder 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1 egg yolk beaten with 2 tablespoons cold water Instructions: Using a round pastry cutter, cut the pastry into 2-inch rounds, placing each round on a waxed paper lined cookie sheet. Roll the remaining scrap into a ball and roll out, using a rolling pin, into a 1/4-inch thick sheet and continue to cut rounds of puff pastry until you've used it all up. Refrigerate the rounds until the filling is ready. Heat a saute pan over medium heat for 1 minute. Add the butter, and when it begins to foam, add the diced onion. Cook the onion until it is translucent, add the carrot and apple and saute for 2 minutes. Add the shrimp and cook for 2 minutes, then sprinkle with curry powder and stir to combine well. Season with salt and pepper, remove from heat, and spoon the mixture onto a flat pan (such as a cookie sheet) and cool for several minutes. Put shrimp in refrigerator and chill throughly. Preheat oven to 425 degrees. Lightly brush a round of pastry with some of the egg wash. Place 1 teaspoon of the shrimp filling in the center of the pastry and fold the dough in half to encase the filling and create a dumpling. Continue to fill the pastry rounds in this way until all of the filling and pastry has been used up. Place the finished turnovers on a parchment paper lined cookie sheet. Brush the tops of the turnovers with the remaining egg wash and bake for 12 to 15 minutes just before you are ready to serve them. They may be held, unbaked and refrigerated, for up to 48 hours for later use. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19338,"Zucchini-Pineapple Bread Nonstick cooking spray, for the pans 3 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon kosher salt
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice
1 1/2 cups sugar
3 large eggs
1 cup canola oil
2 teaspoons pure vanilla extract
2 cups grated zucchini
One 8-ounce can crushed pineapple, drained
1 cup raisins
Instructions: Preheat the oven to 350 degrees F. Grease two 8 1/2-by-4 1/2-by-2 1/2-inch loaf pans with cooking spray. Combine the flour, baking soda, cinnamon, baking powder, salt, nutmeg and allspice in a small mixing bowl. Beat the sugar, eggs, oil and vanilla in a medium bowl until well combined. Mix in the zucchini and pineapple. Add to the dry ingredients and mix well. Stir in the raisins. Pour half the batter into each loaf pan. Bake, rotating the pans halfway through, until a toothpick inserted in the center comes out clean, about 50 minutes. Let the bread cool in the pans for 5 minutes, then carefully turn out the loaves to finish cooling on a wire rack. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19339,"Coconut Couscous 1 1/4 cups couscous 1/2 cup water or chicken stock 1 tablespoon butter, optional 1 cup coconut milk 1/4 cup chopped cilantro or parsley Instructions: Bring water and coconut milk to a boil. In a mixing bowl, place couscous, butter and salt and pepper, pour the boiling liquid over and mix well, let sit for 10 minutes. Stir in chopped cilantro or parsley and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19340,"Maple Sweet and White Mashed Potatoes 5 pounds white potatoes, peeled 3 pounds sweet potatoes or yams, peeled 1 1/2 pounds butter 1/2 cup cream Salt and pepper 3/4 cup pure maple syrup Instructions: In a large saucepot, boil white and sweet potatoes together. Cook until soft. Drain off water. Try to get all liquid out of the pot. Add butter, cream, salt, and pepper, and whip until all ingredients are incorporated. Add maple syrup and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 19341,"Peach Crisp 8 cups fresh sliced peaches (free stone peaches) 2 tablespoons fresh lemon juice 1/4 cup sugar 2 teaspoons flour 1 1/2 cups all-purpose flour 3/4 cup sugar 1/2 cup light brown sugar 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 1/2 teaspoons cinnamon Dash of fresh grated nutmeg 3/4 cup chilled unsalted butter, cut into 1/2-inch pieces 1 large egg Instructions: Preheat oven to 350 degrees F. Combine all of the filling ingredients in a large bowl and gently mix. Pour the filling ingredients into a 9 by13-inch baking pan and set aside while making the topping. In a bowl combine the flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Cut in the butter until the mixture resembles large peas. Stir in the egg. Distribute the topping evenly over the peaches in the baking pan. Bake for 40 minutes. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19342,"Baked Roast Beef and Provolone \Tea\ Sliders on Everything Buns 1 1/2 sticks (12 tablespoons) butter, melted, plus additional for buttering baking dish 1 tablespoon poppy seeds
1 tablespoon sesame seeds
3/4 teaspoon dried minced garlic
1/2 tablespoon dried minced onion
Pretzel salt or kosher salt
1 package Hawaiian sweet rolls 1 1/2 pounds shaved rare roast beef from the deli counter, preferably a premium brand like Boar's Head
2 cups crispy French-fried onions
1 pound sliced sharp provolone 1 cup spicy pickle rounds
Instructions: Preheat the oven to 350 degrees F. Butter the bottom of a 13-by-9-inch baking dish. Stir together the melted butter, poppy seeds, sesame seeds, dried garlic, dried onion and 1 teaspoon salt. Without separating into individual rolls, slice the top half of the bread off the bottom. Place the bottom portion of the rolls in the prepared baking dish. Layer the shaved roast beef on top, then the crispy onions, then a layer of provolone, then top with layer of pickles. Place the top section of the rolls on the sandwich stacks. Stir the spiced butter and then liberally brush over the tops of the rolls until entirely coated. Bake, uncovered, until the cheese is ooey gooey and the tops of the rolls are golden brown, 15 to 20 minutes. Cut into sliders with a large chef's knife. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]

" 19343,"Lobster in Lemongrass Broth with Truffled Shiitake Flans 4 live lobsters, 1 1/2 pounds each 1 tablespoon canola oil 1 tablespoon tomato paste 1 fennel bulb, cut into 1/4-inch slices 1 medium red onion, cut into 1/4-inch slices 1 carrot, cut on the diagonal into 1/4-inch slices 1 celery stalk, chopped 6 lemongrass stalks, white parts only, pounded to flatten and sliced 1/4 inch thick 2 1/4-inch-thick slices fresh ginger 1 cup Chardonnay or other dry, full-bodied white wine 1 bay leaf 1/2 teaspoon green peppercorns 1 tablespoon canola oil 1 tablespoon finely chopped shallots 1 1/2 cups shiitake mushroom caps sliced 1/4 inch thick 4 eggs 1 cup heavy cream 2 tablespoons scallions, green parts only, sliced 1/8 inch thick 2 teaspoons white truffle oil, plus more for garnish Salt and freshly ground white pepper 2 tablespoons canola oil 1 1/2 tablespoons fresh lemon juice 1/3 cup scallions, green parts only, sliced diagonally 1/8 inch thick 2 tablespoons butter 1 tablespoon finely chopped garlic 1 teaspoon finely chopped fresh ginger 1 large bok choy, sliced 1/4 inch thick Salt and freshly ground black pepper Instructions: Fill the sink with cold water and add ice cubes. Bring a medium pot of salted water to a boil. Meanwhile, numb the lobsters by placing them in the freezer for 30 minutes. Transfer them to a heavy cutting board, insert the tip of a large, heavy knife at the base of the heads, and cut completely through. Remove the claws, knuckles (the sections beneath the claws), and tails. Set the bodies aside for the broth. Cut the tails in half lengthwise up to the flat feathery appendages at the base of the tails (these remain intact) and reserve. Transfer the claws to a large heatproof bowl, pour the boiling water over them to cover, and allow them to cook, about 5 minutes. After 3 minutes, add the knuckles. Remove the lobster parts and plunge into the ice water. When the lobster is cold, remove the mea tand reserve. To make the broth, split the reserved lobster bodies. Heat a large, heavy pot over high heat. Add the oil and swirl to coat the bottom of the pot. When the oil shimmers, add the lobster bodies and saute, stirring, until the shells turn red, about 10 minutes. Add the tomato paste, fennel, onion, carrot, celery, lemongrass, and ginger and saute, stirring, until the vegetables are soft, about 8 minutes. Add the wine, stir, and reduce the liquid by half, 10 to 15 minutes. Do not boil; it will cloud the broth. Add the bay leaf, peppercorns, and about 8 cups of water to cover the bodies. Reduce the heat and simmer for 2 hours, strain, and keep hot. Preheat the oven to 300 degrees F. To make the flans, heat a medium skilled over high heat. Add the oil and swirl to coat the pan. When the oil shimmers, add the shallots and saute, stirring, until soft, about 5 minutes. Add the mushrooms and saute, stirring, until softened, about 8 minutes. Transfer the mixture to a large bowl and place in the freezer to chill quickly, about 15 minutes. When cold, add the eggs, cream, scallions, and truffle oil and mix. Fill a kettle with water and bring to a boil. Spray four 4-ounce ramekins lightly with nonstick cooking spray and have ready a baking dish large enough to hold them. Fill the ramekins four-fifths full with the flan mixture and transfer them to the pan. Add sufficient boiling water to the pan to come halfway up the sides of the ramekins and transfer to the oven. Bake just until the flans are set, about 25 minutes. Meanwhile, season the reserved lobster tails with the salt and pepper to taste. Heat a large skillet over high heat. Add the canola oil and swirl to coat the pan. When the oil shimmers, add the tails, feeler sides down. Cook, turning once, until the shells turn red, about 5 minutes. Add the claws, stir, and add 3 cups of the broth. Add the lemon juice and season with the salt and pepper to taste. Divide the fondue among 4 large pasta bowls. Carefully invert a flan onto each portion. Top with the lobster tail and claws and ladle the broth around. Garnish with the scallions and serve. To make the fondue, heat a large skillet over medium heat. Add 1 tablespoon of the butter and swirl to coat the pan. Add the garlic and ginger and saute, stirring, until soft, about 5 minutes. Add the bok choy and 1/2 cup of the reserved lobster broth. Season with the salt and pepper to taste and cook until the bok choy is soft, about 5 minutes. Fold in the remaining 1 tablespoon of butter, correct the seasonings, and keep warm. Add the knuckles right before serving to warm. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19344,"Vegan Vanilla Cookies with Walnuts 1 1/2 cups all-purpose flour 3/4 cup pastry flour 3 tablespoons tapioca flour 2 teaspoons baking powder 1/2 teaspoon fine salt 1/2 teaspoon xanthan gum 1 1/2 cups vegan sugar or unbleached organic cane sugar 1/2 cup applesauce 1/2 cup raw organic coconut oil, melted 3 tablespoons grapeseed oil 2 teaspoons pure vanilla extract or 2 vanilla beans, scraped 1/2 teaspoon apple cider vinegar 1 1/2 cups chopped walnuts Instructions: Preheat the oven to 375 degrees F. Line three baking pans with parchment paper and set aside. Whisk the flours, baking powder, salt and xanthan gum together in a medium bowl. Put the sugar, applesauce, coconut oil, grapeseed oil, vanilla and vinegar in a large bowl and beat with an electric mixer on low speed until combined, about 1 minute. Add the flour mixture to the bowl with the wet ingredients, alternating with 1/3 cup water, until fully combined. Fold in the chopped walnuts. Spoon heaping tablespoons (or a small scoop) of the dough onto the baking sheets, 1 inch to 1 1/2 inches apart. Bake the cookies in two batches, two sheets at a time, until the cookies are set and slightly browned around the edges, 18 to 20 minutes. Remove from the oven and let the cookies cool on the sheets for 2 minutes, and then remove to a rack and cool completely. Bake the remaining cookies on the third pan following the above directions. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19345,"Grilled Green Apples 4 green apples White granulated sugar, to taste Instructions: Slice and core green apples. Place the apples on grill. As the apples cook, sprinkle them with sugar. After 8 minutes on grill, remove and enjoy. ","[Riesling, Gewrztraminer, Pinot Grigio]" 19346,"Mixed Vegetable Quiche with Cheddar and Parmesan 1 (9-inch) refrigerated pie crust 1 (10-ounce) package frozen chopped spinach, thawed and drained 1 cup cooked stir-fried vegetables 1 cup part-skim ricotta cheese 3/4 cup grated Cheddar 1/4 cup low fat milk 2 eggs, lightly beaten 2 teaspoons Dijon mustard 1 teaspoon dried oregano 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 tablespoon grated Parmesan Instructions: Preheat oven to 375 degrees F. Press pie crust into the bottom and up the sides of a 9-inch, removable-bottom tart pan (or 9-inch pie pan). Set aside. In a large bowl, combine spinach, stir-fried vegetables and place on top of uncooked crust. In another bowl combine ricotta, cheddar, milk, eggs, Dijon, oregano, salt, and black pepper. Mix well. Spoon cheese mixture on top of vegetable mixture in prepared pie crust and top with Parmesan. Bake 20 minutes, until a knife inserted near the center comes out clean and crust is golden brown. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19347,"Raspberry Margaritas 4 cups frozen raspberries 2 tablespoons lemon juice 6 ounces tequila 2 ounces Gran Marnier 3 ounces Chambord 2 cups ice Whole, fresh raspberries, for garnish 1 cup sugar, for glasses Instructions: In a blender, combine frozen raspberries, lemon juice, tequila, Gran Marnier, Chambord and ice and blend until smooth. Pour sugar onto a small plate. Wet the rim of 4 margarita glasses. Dip the rim in the sugar. Pour the raspberry margaritas into the prepared glasses. ","[Sangria, Moscato, Cava, Prosecco]" 19348,"Roasted Figs with Fresh Ricotta 6 to 8 Mission figs, halved 1 tablespoon unsalted butter 3 tablespoons honey Pinch ground cinnamon Pinch kosher salt Fresh ricotta or fat free Greek yogurt, for serving Instructions: Preheat the oven to 400 degrees F. Put the figs, cut side up, in a baking dish. Melt the butter in a small saucepan over low heat, and whisk in the honey, cinnamon and salt. Drizzle the hot honey butter over the figs and roast in oven until very soft, 10 to 15 minutes. Divide the fresh ricotta or fat free yogurt among 4 serving dishes and top with the warm figs and sauce. Enjoy! Cook's Note: These hot figs are really great over mixed greens or even on a toasted baguette as a crostini! ","[Barolo, Barbaresco, Chianti, Valpolicella]" 19349,"Thai-Style Halibut with Coconut-Curry Broth 2 teaspoons vegetable oil 4 shallots, finely chopped (about 3/4 cup) 2 1/2 teaspoons red curry paste*, or 2 teaspoons curry powder (See Cook's Note) 2 cups low-sodium chicken broth 1/2 cup light coconut milk 1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning 4 (6-ounce) pieces halibut fillet, skin removed 5 cups baby spinach, washed 1/2 cup coarsely chopped fresh cilantro leaves 2 scallions, green part only, thinly sliced 2 tablespoons fresh lime juice Freshly ground black pepper 2 cups cooked brown rice, for serving Instructions: In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes. Season the halibut with 1/4 teaspoon salt. Arrange the fish in the pan and gently shake the pan so the fish is coated with the sauce. Cover and cook until the fish flakes easily with a fork, about 7 minutes. Steam or microwave the baby spinach for 2 minutes. Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the fish fillets. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the fish and serve with rice. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 19350,"Smoked Fish Dip 1/4 cup softened cream cheese 2 tablespoons finely chopped jalapeno pepper 1 tablespoon finely chopped celery
1 tablespoon finely chopped onion
4 shakes Worcestershire sauce
3 shakes hot sauce, such as Tabasco
4 ounces smoked fish
About 3 tablespoons sour cream Crackers or raw vegetables, for serving Instructions: Combine the cream cheese, jalapeno, celery, onion, Worcestershire and hot sauce in a food processor and mix until smooth. Break up the fish into the processor and process again until just mixed but not mushy. Thin the mixture with sour cream to a spreading consistency. Chill for 1 hour before serving. Serve with crackers or fresh raw vegetables. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19351,"Peanut Butter and Jelly Crumb Cake 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature, plus more for greasing the baking dish 2 1/2 cups all-purpose flour
1 teaspoon baking powder 1/2 teaspoon baking soda
1 1/2 cups packed light brown sugar 2/3 cup smooth peanut butter 4 large eggs 1 teaspoon pure vanilla extract 3/4 teaspoon fine salt 3/4 cup milk 3/4 cup raspberry, strawberry or grape jelly 3/4 cups all-purpose flour 2/3 cup packed light brown sugar 2/3 cup honey-roasted peanuts, roughly chopped 1/4 teaspoon fine salt 4 tablespoons unsalted butter, softened Confectioners' sugar, for dusting Instructions: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Butter a 9-by-13-inch baking dish. For the cake: Whisk the flour, baking powder, salt and baking soda together in a large bowl. Beat the brown sugar, butter and peanut butter in another large bowl with an electric mixer on medium-high speed until the mixture is light and creamy, about 5 minutes. Scrape down the side of the bowl as needed. Add the eggs, 1 at a time, beating well after each addition. Continue beating until the mixture is light and creamy, about 2 minutes. Beat in the vanilla. Reduce the mixer speed to medium-low, and add the flour mixture in 3 additions and the milk in 2 additions, beginning and ending with the flour. Beat until just combined. Pour the batter into the prepared baking dish. Spoon dollops of the jelly all over the top, and swirl with the back of a spoon. For the topping: Mix together the flour, brown sugar, peanuts and salt in a small bowl to combine. Add the butter, and mix thoroughly with your fingers or a fork until it has been evenly distributed and incorporated into the flour mixture. Scatter the topping over the batter. Bake until the cake is golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool in the baking dish on a rack. Dust with confectioners' sugar, cut and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19352,"Jack's Babka Crunch 1/2 cup sugar, plus a pinch for the egg wash 2 tablespoons (three .75-ounce packets) active dry yeast, such as Fleischmann's
2 1/3 cups warm water, 100 to 110 degrees F 9 cups (2 1/2 pounds) bread flour, plus more for dusting 1 tablespoon kosher salt, plus a pinch for the egg wash 1/2 cup canola oil 1 tablespoon honey 1 large egg plus 1 yolk Nonstick cooking spray, for the bowl and pans 1 cup semisweet chocolate chips 1 cup sugar 1/2 cup (1 stick) butter or margarine, cubed 1 cup all-purpose flour Instructions: For the babka: Whisk the sugar, yeast and 1 cup of the warm water in a medium bowl. Set aside to bloom. Add the bread flour to the bowl of a stand mixer fitted with the hook attachment. Make a well in the center of the flour and bury the salt in the well. Add the canola oil, honey, whole egg, remaining 1 1/3 cups warm water and the bloomed yeast, making sure no sediment is left behind. Mix on low speed for 30 seconds, increase to medium speed for 30 seconds and then increase to high speed for 3 minutes, mixing until the dough appears smooth. Spray a large bowl with nonstick cooking spray and transfer the dough to the bowl. Cover with a damp towel or plastic wrap and set in a warm area to proof until doubled in size, about 1 hour.
Spray two 9-inch round foil cake pans with nonstick spray.
Turn the dough out onto a lightly floured surface. Split the dough into 2 loaves. Divide each loaf into 6 strands and roll each strand to elongate. Press 1 heaping tablespoon of chocolate chips into the center of each strand, arranging the chips in a line down the strand and then folding the dough around the chips to cover. Tie each strand into a knot and place 6 knots into each greased pan: one in the center, surround by five. Make sure that the knots are evenly spaced and not overlapping (they can still touch), leaving space to rise. Whisk together the egg yolk with a pinch of salt and a pinch of sugar. Brush this egg wash over the shaped loaves. Let the loaves rise in a warm place until doubled in size, about 30 minutes. Preheat the oven to 350 degrees F. For the crunch topping: Mix the sugar and butter together in a medium bowl using clean hands. Add the all-purpose flour, mixing it in with your hands.
Sprinkle each loaf with 1 to 2 tablespoons chocolate chips and the desired amount of crunch topping. Bake until the topping is lightly golden brown, about 35 minutes. Transfer to a rack to cool.
To freeze, cool completely before transferring to a ziptop bag.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19353,"Creamy Garlicky Mussels 4 pounds mussels 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 garlic cloves, peeled and smashed 4 sprigs fresh thyme 1/2 lemon, thinly sliced 3/4 cup dry white wine 1/2 cup low-sodium chicken broth Serving suggestion: crusty French bread Instructions: Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
Serve with plenty of crusty French bread to dip in the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19354,"Neelys' Barbeque Nachos 1 bag tortilla chips 1/2 cup Neely's Barbecue Seasoning, recipe follows 6 ounces chopped pork, beef or chicken 4 ounces Neely's Barbecue Sauce, recipe follows 4 ounces nacho cheese, melted One 4-ounce can sliced jalapenos, drained 3/4 cup white sugar 1 1/2 cups paprika 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Mound tortilla chips in a pile on a platter. Sprinkle with Neely's Seasoning. Spread chopped pork, beef or chicken on top of chips. Sprinkle with seasoning again and pour the Neely's Barbecue Sauce onto meat. Top with the melted nacho cheese. Lightly sprinkle more Neely's Barbecue Seasoning onto cheese. Top with jalapenos for additional spice. Mix all ingredients together. In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes. ","[Zinfandel, Merlot, Malbec, Tempranillo]" 19355,"Gingered Chicken Soup with Soba and Vegetables 8 cups chicken broth 2 teaspoons grated ginger 6 scallions, 4 roughly chopped, 2 thinly sliced on the bias 1 cup small sprigs watercress, thick stems trimmed 12 cherry tomatoes, halved 1 avocado, diced 1/2 English cucumber, halved lengthwise and thinly sliced into half-moons 1 1/2 cups frozen edamame One 9.5-ounce package soba 2 tablespoons dry sherry 1 tablespoon soy sauce 1/4 cup chili garlic sauce, for serving Instructions: Put the broth, ginger, roughly chopped scallions and 2 cups water in a medium saucepan and bring to a boil over high heat. Cover the pan, lower the heat so the soup just simmers and cook for 20 minutes. Meanwhile, bring a large pot of water to a boil. Put the sliced scallions, watercress, tomatoes, avocados and cucumbers in separate small bowls and set aside. Stir the edamame into the boiling water and cook for 1 minute. Add the soba to the pot with the edamame and cook until the noodles no longer have a hard, chalky bite but are still springy, 3 to 4 minutes. Drain the noodles and edamame in a colander, rinse under warm water, and shake to remove as much water as possible. Divide among 4 soup bowls. Remove the broth from the heat and stir in the sherry and soy sauce. Ladle the hot broth over the soba. Serve with the sliced scallions, watercress, tomatoes, avocadoes, cucumbers and chili garlic sauce for topping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19356,"The Best Peanut Butter Blossoms 1 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 1 teaspoon kosher salt 1 stick unsalted butter (8 tablespoons), at room temperature 1/2 cup granulated sugar, plus more for rolling cookies 1/2 cup light brown sugar 1/2 cup creamy peanut butter (see Cook's Note) 1 large egg 1 teaspoon pure vanilla extract or paste Nonstick cooking spray 48 milk chocolate candies, such as Hershey's Kisses Instructions: Whisk together the flour, baking soda and salt in a medium bowl until combined. Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.
","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]" 19357,"Atomic Apples 6 small apples, at room temperature, Pink Lady, Gala, or McIntosh 14 ounces granulated sugar, approximately 2 cups 15 ounces light corn syrup, approximately 1 1/3 cups 2/3 cup water 1 teaspoon cayenne pepper 1/2 teaspoon cinnamon oil 15 to 20 drops red liquid food coloring Instructions: Put 3 inches of water in a 3 1/2-quart saucepan and bring it to a boil over high heat. Insert the narrow end of a chopstick into the bottom blossom end of each apple. Dip the apples, 1 at a time, into the boiling water for 20 seconds to remove the wax coating. Wipe dry with a paper towel. Transfer apples to a half sheet pan lined with parchment paper or a silicone baking mat and set aside. Combine the sugar, corn syrup and water in a 2-quart saucepan and set over medium heat. Cover and bring it to a boil, 4 to 6 minutes. Remove the lid and clip on a candy thermometer. Continue cooking the syrup until it reaches 300 degrees F, approximately 15 minutes. When the syrup reaches temperature, take the pot off the heat and remove the thermometer. Add the cayenne, cinnamon oil and food coloring, stirring thoroughly to combine. Cool until the bubbles calm and begin to subside, about 3 minutes. Dip each apple in the warm syrup, turning slowly to coat. Continue to turn, allowing the excess to drip back into the pot. Cool the apples completely on the prepared half sheet pan. Wrap individually in waxed paper and plastic wrap or store for 2 to 3 days in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19358,"Green Pasta (for Lasagna) 1/2 pound fresh spinach, stemmed 1 1/2 cups flour 1/2 teaspoon salt 2 large eggs, beaten lightly 1 tablespoon olive oil Instructions: Wash spinach several times in changes of water until grit free. Cook, covered in just the water that clings to the leaves, until it is tender. Cool and squeeze dry. Mince finely and squeeze dry again. Set flour and salt in food processor and process to combine. Add eggs, oil and spinach and process until combined and begins to form a ball. Add more water, a teaspoon at a time, if dough is too dry. Process 30 seconds. Remove dough from the processor and let it rest, covered with an inverted bowl at room temperature for 1 hour. Set the smooth rollers of a pasta machine at the widest setting. Divide dough into 4 pieces. Flatten 1 piece into a rectangle and cover remaining pieces with an inverted bowl. Dust rectangle with flour and feed it through rollers. Fold rectangle in half, dusting lightly with flour, and feed it through rollers 6 to 8 more times to knead. Fold in half each time and dust with flour, if necessary, so dough does not stick to roller. Turn dial down one notch and feed the dough through the rollers without folding. Turn the dial lower one notch each time until the second to last notch is reached. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 19359,"Champagne Punch 1 can (20-ounce) crushed pineapple in heavy syrup 1 cup fresh lemon juice 1 cup maraschino cherry juice 1 cup dark rum 1/2 cup brandy 1 bottle (750 ml) chilled inexpensive brut Champagne Instructions: In a large punch bowl or pitcher, stir pineapple, lemon juice, cherry juice, rum, and brandy to blend. Refrigerate for 30 minutes. Add Champagne just before serving. ",[Champagne] 19360,"Candy Corn Float 4 ounces orange soda, chilled 1 large scoop pumpkin ice cream
Freshly whipped heavy cream, for garnish
Instructions: Fill a highball glass with several ice cubes and add the orange soda. Slowly add a scoop of ice cream, taking care to let it float on the top (once melted, it should create a layer of yellow on top of the orange soda). Add the whipped cream. If done properly, the drink should look like the colors of a candy corn. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 19361,"Kung Pao Chicken 2 teaspoons cornstarch 3 tablespoons soy sauce 3 tablespoons rice vinegar 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch cubes
2 tablespoons hoisin sauce
1 teaspoon sugar
2 cloves garlic One 2-inch piece ginger 2 tablespoons neutral oil 2 to 3 dried red cl peppers
1/2 pound green beans or Chinese long beans, sliced on a diagonal into 1-inch pieces
1 small red bell pepper, seeded and sliced
1/2 bunch scallions, trimmed and sliced on a diagonal
1/2 teaspoon Sichuan peppercorn powder or crushed black peppercorns and coriander seeds
1/2 cup unsalted roasted peanuts, plus more for garnish
Cooked white rice, for serving
Instructions: Whisk together the cornstarch, 1 tablespoon soy sauce and 1 tablespoon rice vinegar in a medium bowl. Add the chicken, then toss to coat and let marinate at room temperature, 20 minutes. Combine the hoisin, sugar, remaining 2 tablespoons soy sauce, remaining 2 tablespoons rice vinegar and 2 tablespoons water in a small bowl. Grate the garlic and ginger into the sauce. Stir and set aside. Heat a wok or large skillet over medium-high heat. Add the oil, then add the chicken. Stir-fry until browned on the outside, 3 to 5 minutes. Add the chiles, green beans, red pepper, scallions whites, Sichuan peppercorn powder and peanuts. Stir-fry until fragrant and the veggies are crisp-tender, 3 to 5 minutes. Add the sauce and simmer until thickened slightly and the chicken is completely cooked through, 2 to 4 minutes. Garnish with the scallion greens and additional peanuts. Serve with the rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 19362,"Tiramisu 3 eggs, separated* 5 tablespoons sugar 6 ounces mascarpone cheese 1 large package ladyfingers (approximately 36) 1 cup orange liqueur 1 cup espresso coffee 2 ounces bitter chocolate, grated 1/2 cup unsweetened cocoa powder or 2 ounces grated bittersweet chocolate Instructions: Combine egg yolks and sugar in a medium-sized bowl and beat well. In a separate bowl, beat the egg whites to stiff peaks. In a third, larger bowl, combine the egg yolk mixture with the mascarpone, then fold in the egg whites to produce a creamy mixture. Arrange a tight layer of ladyfingers in a 9-by-12-inch serving dish. Using a spoon, drizzle about half the liqueur and half the espresso over the ladyfingers. Cover the ladyfingers with the mascarpone mixture and the grated chocolate, and dust it with a little more than half the cocoa. Cover the filling with a second layer of ladyfingers and drizzle with the remaining liqueur and espresso. Place the dish in the refrigerator for at least 12 hours (the tiramisu can be made 24 hours in advance). Top with the remaining cocoa before serving. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 19363,"One-Pot Ranch Mac and Cheese 4 cups whole milk 12 ounces elbow macaroni (about 3 cups) 8 ounces Monterey Jack cheese, shredded (about 3 cups; see Cook's Note) 3 ounces part-skim mozzarella, shredded (about 1 cup; see Cook's Note) 2 ounces cream cheese, cut into small pieces 3/4 cup sour cream 2 tablespoons unsalted butter, cut into small pieces Large pinch cayenne pepper Kosher salt 1/4 cup chopped fresh dill
1/4 cup chopped fresh chives Instructions: Put the milk and macaroni in a large saucepan. Bring the milk to a boil over medium heat, stirring frequently to keep the macaroni from clumping. Continue to boil, stirring frequently, until the macaroni is tender and the milk has thickened to the consistency of heavy cream, 4 to 5 minutes. Remove the saucepan from the heat, add the Monterey Jack cheese, mozzarella, cream cheese, sour cream, butter, cayenne and 1 1/2 teaspoons salt and stir until smooth, thick and creamy. Fold in the dill and chives. Serve hot. (The dish will thicken as it cools; thin it out with a little hot water if desired.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19364,"Carnitas 2 poblano peppers, seeded and sliced 1 medium onion, sliced
1/2 teaspoon cayenne pepper
1/2 teaspoon ground cumin
Kosher salt and freshly ground black pepper One 4 1/2-pound bone-in pork shoulder
1 1/2 cups chicken broth
4 jalapeno peppers, sliced
2 limes, zested and juiced
1 orange, zested and juiced For serving: corn tortillas, sliced radishes, pickled jalapeno slices, pico de gallo, hot sauce, lime wedges and fresh cilantro leaves Instructions: Preheat the oven to 275 degrees F. Put the poblano and onion slices in the bottom of a heavy pot. Mix the cayenne, cumin and a pinch of salt and pepper together in a bowl, then use the mixture to season the pork shoulder. Put the pork on top of the vegetables. Add the chicken broth, jalapeno slices, lime zest and juice and orange zest and juice. Cover and cook until tender, 4 to 5 hours. Turn the heat up to 450 degrees F, remove the lid and cook until the surface crisps slightly, 15 to 20 minutes. Remove the pork to a board and let it rest until cool enough to handle, then remove the fat and shred the meat with 2 forks. Strain the vegetables from the sauce and set aside. Put the meat in serving dish, add the vegetables and pour over some of the sauce. Serve the shredded pork with warm corn tortillas, radishes, pickled jalapenos, pico de gallo, hot sauce, lime wedges and cilantro leaves. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19365,"Bourbon Chocolate Frosting 12 ounces unsalted butter, room temperature 1-ounce mayonnaise 6 ounces semisweet chocolate, melted and cooled 1 pound powdered sugar 2 tablespoons bourbon Pinch kosher salt Instructions: Beat the butter and mayonnaise in a stand mixer fitted with the paddle attachment, on high until light and fluffy, approximately 3 to 4 minutes. With the mixer on low, slowly pour in the melted chocolate. Continue mixing on low speed until all of the chocolate is incorporated, stopping to scrape down the sides of the bowl as needed. Turn off the mixer and add 1 cup of the sugar. Mix on low to combine. Stop to scrape down the sides of the bowl. Repeat until all of the sugar has been incorporated. Add the bourbon and salt and continue to beat until the frosting is smooth and lightens slightly in color, 2 to 3 minutes.
Use immediately or store in an airtight container at room temperature for up to 4 hours or refrigerate for up to 1 week. Bring to room temperature before using chilled frosting. ","[Bordeaux Blend, Port, Tawny Port, Sherry]" 19366,"Stuffed Ebelskivers 1 1/4 cups all-purpose flour 2 tablespoons firmly-packed light brown sugar 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 2 eggs, separated 3/4 cup whole milk 1/4 cup sour cream 2 tablespoons cold unsalted butter, cut into 14 pieces Fillings: raspberries, semi-sweet chocolate chips, fruit preserves or jam Confectioners' sugar, for dusting Warm maple syrup, for serving Instructions: Whisk together the flour, light brown sugar, baking powder, baking soda and salt in a medium bowl.
Whisk together the egg yolks, milk and sour cream in another medium bowl. Whisk the yolk mixture into the flour mixture until just combined. The batter will be lumpy. Allow the batter to rest while you whip the egg whites.
Put the egg whites in another medium bowl. Using an electric mixer, beat the whites until stiff peaks form, about 1 minute. Gently fold the egg whites into the batter.
Heat an ebelskiver pan on medium heat for 4 minutes. Reduce the heat to medium-low heat. Put a cube of butter into 4 of the wells; it should barely sizzle when it hits the pan. Use the back of a spoon to slide the butter up the sides of the wells so that each well is coated and some butter pools at the bottom. Fill the buttered wells almost to the top with batter, about 2 tablespoons each. Repeat with the butter and batter in the remaining 4 wells. (You are working in batches to prevent the butter from burning.)
Cook until the batter puffs and bubbles on top, 3 to 4 minutes. Then take a wooden skewer, push it through the raw batter and into the bottom crust of each ebelskiver to turn it and confirm the bottom is set into a golden brown crust (if it's not, return the dumpling to its original position and let it continue to cook). Using the skewer, turn the ebelskivers so the cooked parts are half-in, half-out of the cups. Raw batter will spill into the wells but the dumplings should hold their shape. (If a dumpling does not slide up easily or hold its shape, slide it back to its original position and give it more time to cook and set.)
Cook until the new undersides are golden brown, 2 to 3 minutes more. Carefully stuff the desired filling into the openings. (For each ebelskiver use 1 large or 2 small raspberries, 3 or 4 semi-sweet chocolate chips or a heaping 1/2 teaspoon of fruit preserves or jam.) Use up to 1 teaspoon of additional batter to top the filling in each ebelskiver. Using the skewer and a finger, if necessary, turn the ebelskivers once more so the additional batter is now on the bottom of the wells. Cook until golden brown, 2 to 3 minutes more.
Check all sides of the ebelskivers: If there are pale spots on some, turn them down so they brown against the bottom of the pan for a few seconds. When they are done, the ebelskivers should be evenly deep golden brown and a skewer inserted deep into the dough, avoiding the filling, comes out clean. If you find that some are cooking much more quickly than others, rotate the pan occasionally to even out the heat.
Remove the ebelskivers from the pan. Repeat the buttering and turning process with the remaining batter to make 6 or 7 more ebelskivers. By the second batch, the pan will be significantly hotter, so you won't need to increase the heat to medium to get started and the ebelskivers will cook more quickly.
Dust the ebelskivers with confectioners' sugar and serve warm with maple syrup.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19367,"Crespelle con Prosciutto Cotto e Fontina 1 egg 3/4 cup milk 1/4 cup flour 1 tablespoon butter, plus 1 tablespoon 6 thin slices roasted ham 6 thin slices fontina 3 fresh sage leaves 1 cup heavy cream 1/2 cup grated Parmesan Instructions: Preheat oven to 350 degrees F. In a bowl, beat the egg with 1 tablespoon of the milk. Add the flour and mix until smooth. Incorporate the rest of the milk little by little. Strain the mixture through a fine mesh sieve to remove lumps. Melt 1 tablespoon of the butter in an 8-inch nonstick skillet over medium-low heat. Let the butter cool and add to the batter. Heat the same pan again and ladle enough batter in pan to coat the bottom. When the edge of the crepe begins to color, turn it over and cook the other side for a few seconds. Repeat process until all of the batter is gone. Lay out crepes on a countertop, place 1 slice of ham and fontina on top and fold in half to form a half-moon and again to form a triangle. Repeat with remaining crepes, ham, and fontina. In a small saute pan, brown remaining 1 tablespoon butter with the sage. Pour into a baking dish. Arrange crepes around dish so they don't overlap. Pour the cream over the crepes, sprinkle the finely grated Parmesan cheese and bake in oven until the top is golden brown. Serve while hot. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 19368,"Basic Doughnuts 8 cups vegetable oil 1 egg 1/2 cup sugar 1/2 cup milk 2 tablespoons melted shortening 2 cups sifted flour 2 teaspoons baking powder Dash of cinnamon Dash of nutmeg Dash of salt Coatings: Confectioners' sugar or granulated sugar mixed with cinnamon Instructions: In a large, deep heavy pot or an electric fryer heat the oil to 375 degrees. In a large bowl, beat together the egg and sugar. Stir in the milk and the shortening. Sift together all of the dry ingredients. Stir the dry ingredients into the egg mixture and stir to combine. Chill the dough for 30 minutes. On a lightly floured surface, flatten the dough to 1/2 inch thickness with your fingertips or a rolling pin. Cut out the doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes. Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 - 3 doughnuts at a time, flipping them when they brown on a side. Remove to paper towels to drain. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm. Doughnut holes: Add dough to hot oil by the spoonful and fry until golden. Variations: Chocolate doughnuts: Combine the melted shortening with 1 ounce of melted chocolate before adding to batter. Glazed doughnuts: Combine 1/2 cup confectioner's sugar with 2 teaspoons hot milk and 1/2 teaspoon vanilla. Drizzle over cooled doughnuts. Jelly doughnuts: Stir 1/2 cup jelly of choice until smooth. Transfer jelly to a plastic baggie and snip off one corner to squeeze out jelly. Poke doughnut round with a chopstick And squirt in jelly. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 19369,"Healthy One-Pot Spaghetti with Creamy Tomato Sauce 12 ounces whole-wheat spaghetti, broken in half 3 tablespoons extra-virgin olive oil 1 tablespoon tomato paste 4 cloves garlic, thinly sliced 2 medium tomatoes, roughly chopped Handful fresh basil leaves, plus more for serving Large pinch crushed red pepper flakes Kosher salt 1/2 cup grated Parmesan, plus more for serving 2 ounces low-fat cream cheese, cut into small pieces Instructions: Put the spaghetti, oil, tomato paste, garlic, tomatoes, basil, red pepper flakes and 1 teaspoon salt in a high-sided medium skillet. Add 5 cups water and bring to a boil over medium-high heat. Continue to cook, stirring the spaghetti frequently to keep it from clumping, until it is al dente and the sauce has reduced and thickened, 6 to 8 minutes. Stir in the Parmesan and cream cheese (the sauce will thicken more) and season with salt if needed. Top with more Parmesan and sliced and whole basil leaves. ","[Chardonnay, Chianti, Barbera, Vermentino]" 19370,"R/R Crossing 2 eggs, scrambled 4 ounces sliced deli ham breast 1 medium-size croissant 2 slices Swiss cheese 2 cups large diced red bliss potatoes 2 tablespoons canola oil 1/2 cup medium diced red bell pepper 1/4 cup medium diced green bell pepper 1/4 cup medium diced red onion 2 teaspoons salt 2 teaspoons freshly ground black pepper 2 teaspoons dried thyme Instructions: In a nonstick pan, cook the 2 eggs until they are scrambled, and set aside. Add the ham to a large skillet and heat the ham over medium-low heat, flipping it to warm it on all sides. Toast the croissant in a toaster or in the oven for a minute. Build the sandwich by placing the ham on the toasted croissant, and topping it with the cheese and scrambled eggs. Precook the potatoes in boiling water for 7 minutes, and then drain potatoes into a colander. Pat the potatoes dry with paper towels. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slowly add the potatoes to the hot skillet, and cook until golden and crisp. In a separate large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the bell peppers, onion, and seasonings to the hot skillet, and saute until vegetables are tender, yet still crisp. Remove both skillets from the heat, and combine the potatoes and vegetables in a large bowl, tossing until they are completely mixed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19371,"Pistachio, Watercress and Gouda Pesto 1/3 cup lightly toasted pistachios 3 cups loosely packed watercress 1 teaspoon chopped garlic 1/2 teaspoon crushed red pepper flakes 1/2 teaspoon chopped fresh tarragon Kosher salt 1/2 cup coarsely grated aged Gouda cheese 1/2 cup olive oil Instructions: Put the pistachios in a food processor and pulse until finely ground. Add the watercress, garlic, red pepper flakes, tarragon and 1/4 teaspoon salt and pulse until finely chopped. Add the Gouda and pulse to combine. With the motor running, slowly pour in the olive oil and process until combined. Transfer to a bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19372,"Summer Mediterranean Sardine Salad 1 16-ounce can tomatoes, drained and de-seeded 1 can sardines, left whole 1 can artichoke hearts 1 can hearts of palm Italian dressing to taste Box croutons Instructions: In a medium-sized bowl, toss the tomatoes, sardines, artichoke hearts, and the hearts of palm together. Add Italian dressing to taste and top with croutons. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 19373,"Vanilla Ice Cream 4 cups (2 pts.) half-and-half or light cream 1 (14 oz.) can Eagle Brand? Sweetened Condensed Milk 2 tbsps. vanilla extract Instructions: COMBINE all ingredients in container of ice cream maker; mix well. FREEZE according to manufacturer's instructions. Freeze leftovers. REFRIGERATOR-FREEZER METHOD: OMIT half and half. Combine sweetened condensed milk and vanilla in large bowl. Fold in 2 cups (1 pint) heavy cream, whipped (DO NOT use non-dairy whipped topping). Pour into 9 x 5-inch loaf pan or other 2 quart container. Cover. Freeze 6 hours or until firm. VARIATIONS: PEACH ICE CREAM: REDUCE vanilla to 1 tablespoon; add 1 teaspoon almond extract and 4 drops yellow and 2 drops red food coloring, if desired. Add 2 cups mashed fresh or frozen peaches, thawed or 1 (16 oz.) can peaches, drained and mashed. Proceed as above. BANANA ICE CREAM: REDUCE vanilla to 1 tablespoon; add 2 cups mashed bananas (4 medium). Proceed as above. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 19374,"Gluten-Free Fried Chicken 1 quart buttermilk 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder
Kosher salt and cracked black pepper Kosher salt and cracked black pepper
560 grams All-Purpose Gluten-Free Flour Mix, recipe follows 1 tablespoon smoked paprika 2 chicken breasts, each cut in half 2 chicken thighs 2 chicken legs 2 chicken wings 1/2 cup canola oil (you could also use grapeseed or vegetable oil) 400 grams millet flour 300 grams sweet rice flour 300 grams potato starch Instructions: Preparing to cook: Heat the oven to 450 degrees F. Lay down a piece of parchment paper on a baking sheet. Making the batter: Whisk together the buttermilk, paprika, garlic power, and onion powder. Add a pinch of salt and pepper and stir. Making the flour: Whisk together a pinch each of salt and pepper, flour mix, and smoked paprika. Dipping the chicken: Set a large cast-iron skillet on medium-high heat. As the pan is heating, line up the chicken, the bowl of batter, and the spiced flour. Pour the oil into the hot pan. Frying the chicken: When the oil has reached 375 degrees F, dip a piece of chicken in the batter. Shake off any excess liquid. Dip the chicken in the flour and coat it entirely. Place the chicken in the hot oil. Repeat with all the pieces of chicken.
Don't overcrowd the pan. You can always do this in two batches. Flip the chicken pieces when the bottoms are nicely browned. When both sides are browned, put the chicken pieces onto the prepared baking sheet. Finishing the chicken: When all the chicken has been browned and laid on the baking sheet, put the baking sheet in the oven. Cook the chicken until the legs have reached an internal temperature of 185 degrees F and the breasts measure 155 degrees F. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 19375,"Hog Island BBQ Oysters 1/2 cup extra-virgin olive oil 1/4 pound unsalted butter 1 tablespoon chopped garlic 1/4 tablespoon red chili flakes 1/4 cup chopped shallots 1/4 cup chopped red bell pepper 1/2 cup chopped Italian parsley 6 shucked oysters, shells reserved Instructions: Combine everything but the oysters in a saucepan. Let sauce ingredients simmer over low heat for about 15 minutes. Place each oyster back in its shell. Spoon about 1 tablespoon of sauce onto each oyster and place in a covered BBQ kettle to cook for 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19376,"Lamb Crepinettes 1 3/4 pounds boneless lamb shoulder, cubed 1/4 pound pork, trimmed of fat 2/3 tablespoon marjoram 1/3 teaspoon toasted cumin seed 1/3 cup Sauteed onions 1/3 cup red wine 2/3 tablespoons kosher salt 2/3 tablespoon chopped parsley 1/3 teaspoon toasted coriander seeds 1/3 tablespoon sugar 1 tablespoon currants, soaked in grappa 1 tablespoon toasted pine nuts 1 tablespoon cooked, coarsely chopped chard or spinach 2 pounds caul fat Instructions: In a large bowl, combine the lamb, pork, marjoram, cumin, onions, red wine, kosher salt, parsley, coriander, and sugar, and marinate overnight. Grind the marinated mixture in a grinder fitted with a 3/16-inch plate. Add the currants, pine nuts and chard/spinach. Form into 5 ounce patties and wrap in caul fat. Roast, grill, or saute, and eat hot. ","[Rhone Blends, Tempranillo, Barolo, Garnacha]" 19377,"Mustard and Soy Pork Sliders with Toasted Sesame Mayo 1 cup mayonnaise 1 teaspoon toasted sesame oil 2 teaspoons seasoned rice vinegar or mirin 1/4 cup panko bread crumbs 1 large egg 2 tablespoons soy sauce 2 teaspoons garlic powder 2 teaspoons mustard powder 1 pound ground pork Pinch sugar 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1/4 cup vegetable oil 16 small potato rolls, split 1 head Bibb lettuce, torn into pieces Instructions: Whisk the mayonnaise, sesame oil and seasoned rice vinegar together in bowl. Cover and refrigerate until ready to serve. Mix the panko, egg, soy sauce, garlic powder and mustard powder together in a medium bowl. Add the pork, sugar, salt and black pepper. Mix until evenly combined. Gently form the mixture into 16 golf ball-sized balls, then press each ball into a 1/2-inch-thick patty. Heat a large skillet over medium-high heat and add about half of the vegetable oil. Cook the patties, in batches, until cooked through and golden brown, about 3 minutes a side. Tuck the patties into the rolls and top with the reserved sesame mayonnaise and lettuce. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19378,"Tex-Mex Shrimp Fajitas with Squash and Zucchini 1 tablespoon paprika 2 teaspoons light brown sugar 1 1/2 teaspoons chili powder 1 teaspoon ground cumin 1/2 teaspoon chipotle cl powder 1/2 teaspoon garlic powder Kosher salt 1 1/2 pounds peeled and deveined large shrimp 1 tablespoon olive oil, plus more for oiling the grill grates Juice of 1 lime 2 tablespoons olive oil 1 medium zucchini, cut into 1/4-inch half-moons Kosher salt. 1 medium yellow squash, cut into 1/4-inch half-moons 1 bunch scallions, cut into 1-inch lengths 1 large tomato, chopped 1 red jalapeno, seeded and thinly sliced 1/2 cup roughly chopped fresh cilantro Warm tortillas, shredded Cheddar, guacamole, sliced pickled jalapenos, lime wedges, tomatillo salsa and chopped scallions Instructions: Mix together the paprika, brown sugar, chili powder, cumin, chipotle cl powder, garlic powder and 1 teaspoon salt in a small bowl. Toss the shrimp in a container with the olive oil and lime juice, then rub with the spice mixture. Refrigerate, covered, for at least 30 minutes and up to 2 hours before cooking. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the zucchini and a pinch of salt and cook until the zucchini is light brown and tender, about 3 minutes. Transfer to a plate. Repeat with the remaining oil, yellow squash and a pinch of salt, then transfer the cooked squash to the plate. Add the scallions to the skillet and cook, stirring once or twice, until lightly charred. Add the tomato, jalapeno and the cooked zucchini and squash and stir to combine. Add the cilantro and season with salt. Set aside. Prepare an outdoor grill for medium-high heat. Brush the grill grates with oil. Grill the shrimp until cooked through, about 2 minutes per side. Serve with the warm tortillas and toppings. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]

" 19379,"Scallion Pancakes with Maple Syrup Slaw 1/2 cup rice vinegar 1/4 cup maple syrup
2 tablespoons soy sauce
1 teaspoon minced fresh ginger
4 cups shredded carrots
2 cups all-purpose flour, plus more if needed and for dusting 1 1/2 teaspoons kosher salt
1 teaspoon baking powder 3 tablespoons toasted sesame oil Freshly ground black pepper
4 scallions, very finely chopped Crushed dried red pepper
Flavorless oil, for frying
1 scallion, finely chopped 1 tablespoon toasted sesame seeds Instructions: For the maple syrup slaw: Mix together the vinegar, maple syrup, soy sauce and ginger in a large bowl. Add the carrots and toss to coat evenly. Cover and refrigerate for at least 30 minutes or overnight, while you prepare the pancakes. For the scallion pancakes: In a large bowl, mix together the flour, salt and baking powder. Stir in 1 cup water to form a dough. Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let it sit for 20 minutes. For the filling: Divide the dough into 4 equal parts and keep them covered when you're not working with them. Working with 1 piece of dough at a time, roll out a 7- to 8-inch circle. Brush evenly with a thin layer of toasted sesame oil and top with a few turns of black pepper, one-quarter of the scallions and a good pinch of red pepper. Roll it up like a jelly roll and then roll the jelly roll into a spiral snail shape. Roll that out into a 7- to 8-inch circle. Repeat with the remaining dough and filling. Heat 1/8 inch of oil in a large skillet over medium high until shimmering. Fry the pancakes on both sides until golden brown, 2 to 3 minutes. Transfer to a plate lined with a paper towel. For serving: Cut the pancakes into 4 wedges. Top with the carrot slaw, toasted sesame seeds and additional scallions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19380,"Roasted Garlic-Parmesan Mashed Potatoes 1 head garlic 1/4 cup extra-virgin olive oil, plus more for drizzling 1 1/4 cups grated parmesan cheese (about 4 ounces) 1 sprig rosemary, plus 1 teaspoon chopped leaves 2 1/2 pounds russet potatoes (4 to 5 medium), peeled and cut into large chunks Kosher salt 1/2 cup milk 1 stick salted butter, cut into pieces, at room temperature 1/2 cup mascarpone cheese Instructions: Preheat the oven to 375 degrees F. Slice off about ? inch from the top of the garlic. Place on a sheet of foil and drizzle with olive oil. Wrap in the foil, place on a baking sheet and roast until the garlic is soft, 50 to 60 minutes. Meanwhile, spread 1 cup parmesan in a thin layer on a baking sheet (use a silicone mat if you have one); sprinkle with the chopped rosemary. Bake until golden and bubbling, 5 to 6 minutes. Let cool on the baking sheet. Meanwhile, rinse the potatoes well with cold water to get rid of any excess starch. Transfer the potatoes to a saucepan; cover with cold water by 1 inch, season generously with salt and bring to a boil. Reduce the heat to medium low and simmer, uncovered, until the potatoes are very tender but not falling apart, about 30 minutes. Let the garlic cool slightly, then unwrap and squeeze the cloves out of the skins into a small saucepan. Add the milk and rosemary sprig. Heat over medium heat, stirring occasionally, until hot but not boiling. Reduce the heat to low and keep warm. Drain the potatoes and return to the pot over low heat; cook until any excess water evaporates, about 2 minutes. Strain the milk mixture into the pot with the potatoes, pressing on the solids. Add the butter, olive oil and 2 teaspoons salt and mash well with a potato masher. Fold in the mascarpone and the remaining 1/4 cup parmesan. Transfer the potatoes to a bowl; crumble the crispy parmesan on top before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 19381,"Bi-Level King Salmon Fillet 1 (12-ounce) skinless king salmon fillet, 1 1/2 to 1 3/4 inches thick, pin bones removed 2 teaspoons vegetable oil Kosher salt and freshly ground black pepper Instructions: Preheat the oven to 475 degrees F. Set a 10-inch heat-proof saute pan over medium heat for 2 minutes. Brush the fillet with the oil and sprinkle with kosher salt and black pepper. Place the fillet in the pan flesh side down and cook for 3 minutes. Turn the fillet over, place pan in the oven, and cook for 5 minutes. Transfer the fillet to a plate, cover loosely with foil, and let rest for 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19382,"BBQ Ranch Dipping Sauce 3/4 cup mayonnaise 1/2 cup buttermilk 1 teaspoons Neelys BBQ seasoning, recipe follows 2 tablespoons Neelys BBQ sauce, recipe follows 2 teaspoons apple cider vinegar 3/4 teaspoon onion powder 1/4 teaspoon dried dill 1 tablespoon sliced fresh chives 1 tablespoon chopped fresh parsley 1 clove garlic, minced 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Mix in all the ingredients until smooth. Cover and chill for 1 hour to meld the flavors. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. ","[Zinfandel, Merlot, Malbec, Shiraz]" 19383,"Roast Beef with Bourbon Mushroom Sauce 1/4 cup coarse sea salt 1/4 cup coarse cracked black pepper 2 to 3 tablespoons grapeseed oil, for searing 1 whole Beef Striploin, trimmed with some fatback remaining Bourbon Mushroom Sauce, recipe follows 5 tablespoons butter, divided 1 tablespoons garlic, minced 1 cup cremini mushrooms, sliced 1 cup onion, finely diced 4 tablespoons all-purpose flour 1/4 cup bourbon 3 cups beef stock Salt 1 tablespoon cracked black pepper 2 tablespoons chopped fresh parsley Instructions: Preheat oven to 300 degrees F.
Add oil to saute pan. Season meat on all sides with salt and pepper. Sear meat on all sides, about 2 to 3 minutes each side. Place meat on sheet tray with a rack. Roast meat for 30 to 40 minutes. Crank oven up to 450 degrees F. and roast for an additional 15 to 20 minutes until crust forms and meat is nicely colored. When done, allow to rest before slicing. In a small bowl reserve juice for Bourbon Mushroom Sauce. In a large saucepan over medium-high heat, add 4 tablespoons butter. Add garlic, mushrooms and onion and cook for 4 to 5 minutes until nicely Add flour and mix well to form pasty roux. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Malbec]" 19384,"Root Beer Float 1 pint vanilla ice cream 2 pints root beer Instructions: Place 1 scoop of ice cream in each of 4 tall footed fountain or parfait glasses. Slowly pour root beer over the ice cream and serve immediately with a long handled spoon and straw. ","[Burgundy, Merlot, Zinfandel]" 19385,"Spice-Roasted Veggies 6 carrots, peeled and cut into 1/2-inch sticks 1 bunch asparagus, trimmed 1 red onion, peeled and sliced 2 cups cherry tomatoes, cut in half 3 tablespoons extra-virgin olive oil One 1-ounce package fajita seasoning Juice of 1/2 lime 2 tablespoons fresh cilantro leaves 1/4 cup toasted sliced almonds Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper or foil. Place the carrots, asparagus, onions and tomatoes in a bowl. Add the olive oil and fajita seasoning and toss well to coat. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast until tender, 12 to 15 minutes or until desired tenderness. Remove from the oven and cool slightly. Squeeze the lime juice over the roasted vegetables and garnish with cilantro and almonds. ","[Syrah, Malbec, Tempranillo, Garnacha]" 19386,"Toasted Coconut Marshmallows 7 ounces sweetened shredded coconut, toasted 1 recipe Homemade Marshmallow batter, recipe follows Confectioners' sugar 3 packages unflavored gelatin 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon kosher salt 1 tablespoon pure vanilla extract Confectioners' sugar, for dusting Instructions: Sprinkle half the toasted coconut in an 8 by 12-inch nonmetal pan. Pour in the marshmallow batter and smooth the top of the mixture with damp hands. Sprinkle on the remaining toasted coconut. Allow to dry uncovered at room temperature overnight. Remove the marshmallows from the pan and cut into squares. Roll the sides of each piece carefully in confectioners' sugar. Store uncovered at room temperature. Combine the gelatin and 1/2 cup of cold water in the bowl of an electric mixer fitted with the whisk attachment and allow to sit while you make the syrup. Meanwhile, combine the sugar, corn syrup, salt, and 1/2 cup water in a small saucepan and cook over medium heat until the sugar dissolves. Raise the heat to high and cook until the syrup reaches 240 degrees F on a candy thermometer. Remove from the heat. With the mixer on low speed, slowly pour the sugar syrup into the dissolved gelatin. Put the mixer on high speed and whip until the mixture is very thick, about 15 minutes. Add the vanilla and mix thoroughly. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19387,"Slow-Cooker Brisket Tostadas 1/4 cup fresh lime juice (from about 3 limes) 2 tablespoons Maggi liquid seasoning (or use 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce) 6 cloves garlic, minced 3 serrano cl peppers, seeded and minced Kosher salt and freshly ground pepper 1/2 cup olive oil 3 to 4 pounds beef brisket, trimmed and cut into 3 large pieces 3 tablespoons vegetable or olive oil 1 large onion, diced 1 large red bell pepper, diced 1 cup low-sodium beef broth 1 28-ounce can diced tomatoes 1/2 teaspoon dried oregano 16 crisp corn tostada shells Shredded lettuce, diced avocado, fresh salsa and queso fresco, for topping Mexican crema or sour cream and lime wedges, for serving Instructions: Prepare the brisket: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly. Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight. Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade. Pour the vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, bell pepper, beef broth, tomatoes (and their juices), oregano, the remaining garlic and 2 serranos, 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on high until the meat is tender and shreds easily with a fork, about 8 hours. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper, if necessary. Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19388,"Green Tea Sables 1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted butter 2 1/2 teaspoons flavored green tea leaves 1/4 cup (50 grams) sugar 1/4 teaspoon fine sea salt 1 1/4 cups (170 grams) all-purpose flour Raw sugar, sanding sugar or granulated sugar, for rolling Instructions: Remove the butter from the refrigerator and leave it on the counter while prepare the other ingredients. You want the butter to be cool but pliable.
You can crush the tea with a mortar and pestle or you can put it between pieces of parchment or wax paper and crush with the bottom of a glass. Any way you do it, you want to end up with enough crushed tea to measure 1 1/2 teaspoons.
Put the tea, sugar and salt in a large bowl and, using your fingertips, rub the ingredients together until you smell the aroma of the tea. Add the flour and stir everything together to mix well.
Cut the butter into 16 pieces. Drop them into the bowl, toss with your fingertips just to coat the pieces and then set to work rubbing the butter into the flour mixture to make a soft dough that will stick together when you press it between your fingers. Knead the dough gently to work it into a ball and then divide the ball in half.
Shape each piece of dough into a log about 7 inches long. Take care that the logs are solid-it's easy to end up with hollows (you can feel them), which will turn into holes in the cookies. Wrap the logs and refrigerate them for at least 3 hours, or freeze for at least 1 hour.
When you're ready to bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or silicone baking mats.
Sprinkle some raw, sanding or granulated sugar on the counter and roll the logs in it, just to coat the exterior. Trim the ends of the logs if they're ragged, then slice into rounds that are 1/3 inch thick. Put the cookies on the baking sheets, at least 1 inch apart.
Bake for 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back at the midway point, or until the cookies are golden brown on the edges and bottom but still pale on top. Let the cookies cool on the sheets for a few minutes, then transfer them to racks to cool to room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19389,"Chocolate-Cherry Lattice Slab Pie 2 1/2 pounds fresh Bing cherries, pitted and halved, or 2 pounds frozen cherries 1 cup granulated sugar 4 ounces semisweet chocolate, coarsely chopped 3 tablespoons cornstarch Juice of 1 lemon 2 teaspoons pure vanilla extract 1/2 teaspoon almond extract 1/4 teaspoon kosher salt 2 tablespoons unsalted butter, chilled and cut into small pieces, plus more for greasing the baking sheet Four store-bought refrigerated 9-inch pie crusts (two 14.1-ounce packages) 2 tablespoons heavy cream Granulated sugar, for sprinkling 1/2 cup heavy cream 1/2 cup sour cream 2 tablespoons light brown sugar Instructions: For the filling: Put the cherries, granulated sugar, chocolate, cornstarch, lemon juice, vanilla and almond extracts and salt in a large bowl. Toss until the cornstarch dissolves. Let stand at room temperature until juicy, about 30 minutes. (If using frozen cherries, leave them frozen and toss them with the above ingredients). Adjust an oven rack to the lower third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a 10-by-15-inch baking sheet with butter. For the crust: To form the bottom crust, place 1 pie crust between two large pieces of floured parchment paper and roll into a 14-inch round. Lay the round over half of the prepared baking sheet; there will be overhang on the edges. Repeat the rolling process with a second pie crust. Lay it over the remaining exposed side of the baking sheet so that the two crusts overlap in the center of the pan; there will be overhang on the edges. Press together the overlapping crusts to make a tight seal. Transfer the filling to the crust and spread in an even layer. Dot the top with the butter. For the lattice crust: Repeat rolling the remaining 2 pie crusts into two 14-inch rounds. With a chef's knife or a pizza cutter, cut each crust into 1-inch-wide strips. Lay half the strips diagonally across the entire pie, about 1-inch apart. Weave the remaining strips diagonally across the first strips to make a lattice pattern. Trim the the lattice ends leaving an overhang, Press together the ends and the bottom edge of the crust to seal, then fold and crimp the edge as desired. Brush the lattice and edge of the crust with the cream and sprinkle generously with some granulated sugar. Bake until the crust is golden brown and the filling is bubbly, 45 to 55 minutes. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let cool. For the topping: Meanwhile, whip the cream, sour cream and brown sugar in a large bowl to medium peaks. Cover and refrigerate until ready to use. Serve the pie warm or at room temperature with dollops of the whipped topping. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 19390,"Earthy Portobello Salad with Prosciutto 1/4 pound prosciutto, thinly sliced but not shaved 4 portobello mushroom caps 6 ribs celery from heart with leafy tops, thinly sliced on an angle 1/2 small red onion, thinly sliced 1/2 cup freshly chopped flat-leaf parsley 2 cups baby arugula 2 lemons, juiced 1/4 cup extra-virgin olive oil, eyeball it Salt and freshly ground black pepper Instructions: TIDBIT - larger markets carry very tiny bottles of truffle oil. It makes a very tasty drizzle over the top of this salad. Heat broiler. Arrange the prosciutto on foil covered baking sheet and broil to make crisp, 3 to 4 minutes. Reserve. Arrange the thinly sliced vegetables on a platter with parsley and arugula. Dress the salad with lemon juice, extra-virgin olive oil and salt and pepper. Drizzle with truffle oil, optional. Break up the crispy prosciutto and scatter over the salad. Serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19391,"Corn and Cantaloupe Salad 3 ears fresh corn 1/2 cup torn basil leaves 1/2 cup crumbled feta cheese
1/2 cup minced red onion
1 tablespoon olive oil 2 teaspoons white balsamic vinegar 1 medium cantaloupe, chopped (about 4 cups)
Kosher salt and freshly ground black pepper Instructions: Bring a medium pot of water to a boil. Add the ears of corn, reduce the heat to medium-high and cook for 4 minutes. Remove the corn from the water and set aside until cool enough to handle. Cut the corn kernels off the cobs and set aside. In a large bowl, combine the corn kernels with the basil, feta, onion, olive oil, vinegar, cantaloupe, and 1/4 teaspoon each salt and pepper. Toss to combine, taste to check the seasoning and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19392,"Lamb Shoulder Chops with Red Wine 2 teaspoons vegetable oil 4 (8 to 12-ounce) lamb shoulder blade chops 16 ounces red wine blend, plus 1 tablespoon (recommended: Syrah, Grenache or Mourvedre) 4 large sprigs fresh rosemary, plus 1 teaspoon chopped leaves 3 ounces dried plums, finely chopped 3 ounces dried apricots, finely chopped 2 tablespoons unsalted butter, chilled and cut into several small pieces Kosher salt Freshly ground black pepper Instructions: Put a 10-inch straight-sided saute pan over medium heat for 5 minutes. Toss the lamb with the vegetable oil in a medium mixing bowl. When the pan is hot, sear the lamb for 1 minute on each side. Remove to a plate and cool for 3 to 4 minutes. Add the meat to a 1-gallon resealable plastic bag, then pour in the 16 ounces of wine and 4 rosemary sprigs. Remove as much air as possible so that the wine is completely surrounding the meat. Put the bag in a container to prevent leaks and refrigerate for 3 hours. Heat the oven to 250 degrees F. Transfer the contents of the bag back to the 10-inch straight-sided saute pan and cover. Put the pan on the middle rack of the oven and braise until the meat is tender and falling away from the bone, about 3 1/2 hours. Remove the meat from the oven to a platter. Discard the rosemary. Cover the meat with aluminum foil to keep warm while finishing the sauce. Pour the pan juices into a gravy separator and allow it to separate before pouring 2 cups of the liquid back into the pan. Set the pan over medium-low heat and add the dried plums and apricots. Simmer, whisking frequently, until the sauce has reduced and thickened slightly, about 10 minutes. Whisk in the butter 1 piece at a time, adding another piece only after the previous piece has melted. Whisk in the remaining 1 tablespoon of wine and the remaining chopped rosemary and continue to cook for another minute. Taste and adjust seasoning by adding salt and pepper, if needed. Pour the sauce over the meat and serve immediately. ","[Syrah, Grenache, Tempranillo, Barbera]" 19393,"French Dip Steak Sandwiches with Horseradish Sauce 1/2 cup sour cream 3/4 teaspoon prepared horseradish 1 teaspoon salt 1/4 teaspoon freshly cracked black pepper 1 1/2 cups French onion soup 1 1/2 cups beef broth 1/2 teaspoon granulated sugar 2 teaspoons Worcestershire sauce, plus more to taste 1/8 teaspoon salt, plus more to taste Freshly cracked black pepper Olive oil, for the grill pan 1 boneless rib-eye steak (about 8 ounces, 1-inch thick) Salt and freshly ground black pepper Salt and freshly ground black pepper
2 small baguettes, split in half lengthwise Instructions: For the horseradish sauce: Combine the sour cream, horseradish, salt and pepper in a medium bowl. Cover and refrigerate to develop the flavors. For the au jus: Combine the onion soup, beef broth, sugar, Worcestershire sauce, salt and 3/4 cold water in a saucepan and bring to a boil over medium-high heat. Reduce heat and simmer 5 minutes. Taste and season with pepper and more salt if needed. Strain the mixture and discard the onions (if there were any in the soup.) Cover and keep warm. For the steak: Heat a grill or grill pan over high heat. Oil the grill pan if needed. Season the steak with salt and lots of black pepper. Grill the steak for 2 to 3 minutes per side for medium rare. Let the steak rest, then thinly slice. Spread the horseradish sauce on one side of each baguette. Dip the steak slices in the warm au jus and place on top of the bread with horseradish sauce, then place the other slices of bread on top. Transfer the remaining au jus to two dipping bowls and serve with the sandwiches for dipping. ","[Cabernet Sauvignon, Merlot, Malbec, Pinot Noir]

" 19394,"Zombified Eye Treat 1 pound plus 2 teaspoons sugar 2 ounces glucose 2 teaspoons pectin 1 pound blood orange puree 2 teaspoons citric acid 1 cup graham cracker crumbs 1 1/2 ounces sugar 1/2 ounce butter, melted 1 pound cream cheese 1 teaspoon orange zest 1/2 cup sugar 1/2 teaspoon vanilla extract 1 egg 2 egg yolks 1 tablespoon milk 1 1/4 pound creme fraiche Instructions: For the pate de fruit: First weigh out the 1 pound of sugar in a small bowl with the glucose in the center. Mix together the remaining 2 teaspoons sugar and the pectin in a separate bowl. Bring the puree to a boil. Gradually stir in the sugar and pectin mix. Stir in the sugar and glucose mix in three stages while maintaining a boil. When the temperature reaches 219 degrees F on a candy thermometer, turn off the heat. Add the citric acid. Pour into desired mold frame. Cool to set. For the graham cracker crust: Preheat the oven to 350 degrees F. Sift the graham crumbs. Mix with the sugar and butter until well combined. Press into desired mold frame and bake for about 9 minutes. For the cheesecake: Beat the cream cheese and orange zest in a mixing bowl until soft. Beat in the sugar and vanilla until fluffy. Mix together the egg, yolks and milk. Add to the mixer on low speed. Add the creme fraiche last. Pour into the graham crusts and bake for about 22 minutes. Layer the pate de fruit between two cheesecakes. Decorate as desired.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19395,"Ham with Marmalade Bourbon Glaze 1 spiral cut ham (3 to 4 lb.) 1 cup Safeway SELECT(R) Orange Marmalade ? cup Kentucky Bourbon ? cup orange juice concentrate ? cup mayonnaise Instructions: 1.Bake ham per package directions. 2.For the glaze: combine rest of ingredients and mix well. 3.When ham has 20 minutes left to cook, remove from oven and brush on glaze; allow to cook for 10 minutes, then brush on a second layer of glaze and allow to cook for another 10 minutes. Remove from oven and let rest 10 minutes before serving. ","[Chardonnay, Merlot, Cabernet Sauvignon, Pinot Grigio]" 19396,"Grilled Lamb Sandwiches with Grilled Spring Onions with Sage Aioli and Sundried Tomato Tapenade 1 (3 pound) butterflied boned leg of lamb 6 cloves garlic, finely sliced 2 tablespoons finely chopped fresh thyme 1 tablespoon finely chopped fresh rosemary 1/2 cup olive oil 2 bunches spring onions, trimmed 2 French bread baguettes, each cut crosswise into five 4-inch pieces Salt and freshly ground black pepper 6 cloves garlic 3 tablespoons extra virgin olive oil 6 sage leaves 2 cups mayonnaise 1 tablespoon fresh lemon juice 3 ounces oil packed sun-dried tomatoes, coarsely chopped 1 tablespoon capers, drained 5 ounces pitted Nicoise olives 1 clove garlic, finely chopped 1 teaspoon lemon zest 1 teaspoon fresh lemon juice 3 tablespoons extra virgin olive oil Salt and freshly ground pepper Instructions: Using a sharp knife, cut 1/2-inch slits all over lamb. Insert garlic slices into slits. Brush the lamb with 1/4 cup of the olive oil and sprinkle with herbs. Place in a baking dish, cover and let marinate in the refrigerator overnight. Preheat grill. Brush green onions with some of the remaining oil and and season with salt and pepper to taste. Grill for 2 to 3 minutes on each side until almost cooked through. Remove to a plate. Remove lamb from marinade and season with salt and pepper to taste. Grill the lamb until the thickest part registers 135 degrees F. for medium rare, turning occasionally, about 30 minutes. Transfer to a platter and tent with foil. Let stand 10 minutes. Brush bread with some of the olive oil and grill, cut side down for until lightly golden brown, about 1 minute. Chop onions. Cut lamb diagonally into thin slices. Serves with green onions, aioli and tapenade. Sage Aioli: Puree garlic, oil and sage in a food processor until smooth. Add the mayonnaise and lemon juice and process until combined. Season with salt and pepper to taste. Sun-dried Tomato-Black Olive Tapanade: Combine all ingredients in a food processor and process until smooth. Season with salt and pepper to taste. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 19397,"Brussels Sprouts with Pancetta, Balsamic Vinegar and Parmesan 1 pound Brussels sprouts 1 tablespoon extra-virgin olive oil
1/4 pound pancetta, finely diced
2 tablespoons chopped shallots 1 tablespoon chopped garlic 1/4 cup balsamic vinegar
1 cup chicken stock
1 lemon 1 piece Parmesan, for grating Instructions: Set the temp on a deep fryer to 350 degrees F. Clean all the Brussels sprouts and make one cut from the top down toward the stem end, being careful not to cut all the way through. Make another cut crossing the first like an X also down toward the stem end but not all the way through. Set aside in a bowl. Add the olive oil and pancetta to a large saute pan over medium heat. Crisp the pancetta just until it starts to brown, about 5 minutes, then remove it from the pan and drain off half of the fat in the pan. Place the pan back on the stove over medium-high heat. Add the shallots and garlic and saute until translucent, about 3 minutes, then place the pancetta back in the pan as well. Deglaze with the balsamic vinegar and reduce by half, about 5 minutes. Add the chicken stock and reduce until you have about 1/3 cup liquid glaze in the pan, about 15 minutes. Deep fry the Brussels sprouts until they are golden brown and green in color, 3 to 5 minutes. Drain on a paper towel-lined sheet tray, then toss in the pan with the glaze and stir well to coat. Spoon into a serving dish and use a rasp grater to grate lemon zest and Parmesan over the top. ","[Barolo, Barbaresco, Chianti, Rioja]

" 19398,"Brinza 1 pound Greek manouri or Bulgarian feta 1 teaspoon Dijon mustard 1 tablespoon dried sumakh (sumac) 2 tablespoons red wine vinegar 1/4 cup olive oil 2 sprigs fresh oregano Pumpernickel, pita, fresh and sour tomatoes and an assortment of olives, as an accompaniment Instructions: Cut the feta into 1-inch squares. In a blender, mix the mustard, sumakh, and vinegar. Slowly drizzle in the oil. Gently toss the cheese in the dressing. Sprinkle oregano leaves on top. Serve with accompaniments. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19399,"Hummus Pit-zas 6 (6-inch) pitas 1/2 pint container store bought plain hummus 1/2 cup prepared olive tapenade 3 cups shredded provolone or mozzarella or a combination of the 2 6 anchovies, chopped, optional 3 whole roasted red peppers, drained, chopped 1 can artichoke hearts in water, 6 hearts, drained well and chopped 1/2 cup sliced pepperoncini, chopped, optional Handful of flat-leaf parsley, chopped Instructions: Preheat oven to 400 degrees F.
Arrange the pitas on baking sheets or sheets. In a bowl combine the hummus and the olive tapanade. Spread the hummus on pitas and top with cheese, like pizza. Combine the chopped anchovies, peppers, artichokes, and pepperoncini. Cover the pizzas with the chopped mixture. Bake 10 to 12 minutes to melt cheese and crisp the pitas. Cut pizzas into wedges and garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19400,"The Elvis Presley 2 cups roasted unsalted peanuts 1/4 cup peanut oil 2 eggs, beaten 1 teaspoon vanilla extract 1/4 cup heavy cream 8 slices banana bread 1 tablespoon unsalted butter 2 ripe bananas 1 cup panko (Japanese) bread crumbs 1/4 cup peanut oil 4 teaspoons honey Instructions: For the peanut puree: Place the peanuts in 1/4 cup of peanut oil in a small saute pan and heat for 3 minutes at low heat. Transfer to a blender and puree until smooth. For the bread: Mix eggs, vanilla and heavy cream together in a bowl. Dip banana bread into the mixture. Melt butter in a nonstick pan and cook banana bread for 2 minutes on each side or until golden brown. Place bread on a paper towel and reserve. For the bananas: Cut bananas into quarters and dip into the same egg mixture as above, then roll the bananas in the bread crumbs until well covered. In a nonstick pan, heat 1/4 cup of peanut oil until nearly smoking and fry bananas until golden brown, remove from oil and place on a paper towel as well. For assembly: Spread both sides of banana bread with peanut puree and layer with the fried bananas. Drizzle with 1 teaspoon of honey. Close the sandwich and slice. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 19401,"Tequila Salsa 1/4 cup olive oil 1 medium white onion, chopped 2 cloves peeled garlic, chopped 6 plum tomatoes, roughly chopped 2 dried pasilla chiles 1 ancho cl, broken up 2 cups water 1 slice white bread, dried and crumbled 1/4 cup tequila Salt and freshly ground black pepper Instructions: In a 2-quart saucepot, heat the olive oil. Saute the onion and garlic for 2 minutes or until translucent. Add the tomatoes and dried chiles. Continue to saute for 2 minutes. Add the bread and water, stir in well. Cook the mixture for 12 to 15 minutes, or until the chiles are soft and cooked. Add the cooked mixture to a blender and blend until smooth. Pour through a strainer to catch any large pieces and seeds. Return the strained salsa to the saucepot and add the tequila. On low-medium heat, bring the sauce to a simmer for 2 minutes. Season with salt and pepper and serve warm. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 19402,"Cranberry, Apple and Ginger Chutney 1 (10 to 16-ounce) bag fresh or frozen whole cranberries, 2 crisp red apples, peeled, cored and sliced 1-inch thick 2-inch piece ginger, peeled and finely grated 1/2 cup apple cider vinegar 1 cup granulated sugar 1 cup water Instructions: Combine ingredients in a large pot. Bring to a simmer and cook until softened, reduced and thickened, about 30 minutes. Cool fully before serving. ","[Riesling, Gewrztraminer, Pinot Grigio, Moscato]" 19403,"Breaded Lamb Rib Chops 4 rib lamb chops, trimmed of excess fat Olive oil 1/2 cup freshly grated Parmesan cheese 2 eggs lightly beaten 1/2 cup fresh bread crumbs 2 tablespoons unsalted butter or olive oil Lemon wedges Instructions: Dip chops in olive oil; coat with cheese. Dip in eggs, then in bread crumbs to coat nicely. Heat some butter (or olive oil) in a skillet. Add breaded chops and fry, over medium high heat, uncovered, for about 4 to 5 minutes a side or until just pink in the middle, and browned on outside. Remove chops to a plate and serve as is, with lemon wedges or with couscous, or lima bean puree (recipe follows). ","[Chardonnay, Barolo, Tempranillo, GSM Blend]" 19404,"Coriander Crumbled Lamb Cutlets 1 cup all-purpose flour 3 tablespoons milk 2 eggs 2 cups fresh breadcrumbs 1 large handful fresh flat-leaf parsley, chopped 2 tablespoons finely chopped fresh cilantro 1 teaspoon finely grated lemon zest 1 teaspoon ground cumin Sea salt and freshly cracked black pepper 12 French-trimmed lamb cutlets or rib chops 1/2 cup olive oil Herbed yoghurt, for service, recipe follows 4 ounces or (1/2 cup) thick Greek yoghurt 1 teaspoon finely grated lemon zest 1 Tablespoon finely chopped fresh flat-leaf or Italian parsley leaves 2 tablespoon finely chopped fresh cilantro leaves Instructions: Add the flour to a shallow dish. In a separate shallow dish, lightly beat the milk and eggs. In a third dish, toss together the bread crumbs, parsley, cilantro, lemon zest, and cumin, and season with salt and pepper, to taste. Dip the lamb cutlets into the flour, then in the beaten egg and finally into the breadcrumbs. Heat the olive oil in a large frying pan over medium heat. Panfry the cutlets in batches, until they are golden brown, about 2 minutes per side. Transfer the lamb cutlets to a warm platter and serve with the herbed yoghurt. In a medium bowl, mix together the yoghurt, lemon zest, parsley, and cilantro. Serve the yoghurt with the lamb cutlets. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 19405,"Almond Butter Brownies 2 tablespoons unsalted butter, at room temperature, plus more for greasing the pan 1/2 cup almond butter
2 large eggs 3/4 cup sugar
1/4 cup prune puree
2 teaspoons vanilla
3/4 cup unsweetened cocoa powder
1/2 cup whole-wheat flour
1/2 teaspoon fine salt
3/4 cup mini chocolate chips
1/4 cup walnuts, chopped
1/2 teaspoon flaky sea salt
Instructions: Preheat the oven to 325 degrees F. Grease an 8-by-8-inch pan with butter. Cut a piece of parchment to hang over 2 sides of the pan. Mix together the butter and almond butter by hand in a large mixing bowl. Beat the eggs in a small bowl, then add them to the butter mixture. Mix in the sugar, prune puree and vanilla. Whisk together the cocoa powder, flour and salt in a separate bowl. Gently stir the flour mixture into the wet ingredients. Mix by hand just until combined; do not over-mix. Stir in the chocolate chips and walnuts. Pour the batter into the prepared pan. Sprinkle with the flaky sea salt. Bake until a toothpick inserted in the middle of the brownies comes out clean, about 30 minutes. Remove to a wire rack to cool, and then cut into squares. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19406,"Shrimp with Garlic and Basil Oil 24 jumbo tiger-shrimp or langoustines 2 cloves garlic Two generous handfuls fresh basil leaves 1/4 cup/60 ml olive oil Instructions: Cut the shrimp in half lengthwise. Mince the garlic. Shred the basil leaves. Toss together with the shrimp halves and the olive oil in a glass bowl. Cover and let sit in the fridge for about 1 hour. Remove 30 minutes before cooking. Heat the oven to broil. Spread the shrimp over a baking sheet, dribbling over any basil oil that stays behind in the bowl. Broil 5 minutes until the flesh is cooked. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19407,"Creamy Chicken Cacciatore Soup 2 tablespoons olive oil, plus more for the noodles 2 tablespoons salted butter
4 bone-in, skin-on chicken thighs Kosher salt and freshly ground black pepper 6 ounces cremini mushrooms, trimmed and quartered
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
1/2 medium yellow onion, diced
1 teaspoon chopped fresh thyme Pinch of turmeric
2 tablespoons tomato paste
1/2 cup white wine (any kind will do)
2 cups low-sodium chicken stock
One 14.5-ounce can diced tomatoes
6 ounces egg noodles
1/2 cup heavy cream
3 tablespoons fresh flat-leaf parsley leaves, chopped Instructions: Heat the olive oil and butter in a 5 1/2-quart Dutch oven over medium-high heat. Season the chicken with salt and pepper on both sides and place skin-side down in the pot. Brown for 4 to 6 minutes on the first side, then flip and brown for 4 to 6 minutes on the other side. Remove to a plate and set aside. Add the mushrooms, garlic, bell peppers, onion, thyme and turmeric to the pot. Cook, stirring occasionally, until the vegetables are softened and the edges are starting to brown, about 2 minutes. Add the tomato paste and cook for an additional minute. Pour in the white wine, bring to a simmer and simmer for 3 minutes. Use your spoon to scrape the sides and bottom of the pot to loosen any browned bits that might be stuck there. Add the chicken stock, diced tomatoes and chicken thighs. Season the soup with a healthy pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook, uncovered, until the chicken is cooked through and the vegetables are tender, about 20 minutes. Fill a 4-quart pot with water and bring to a boil. Cook the egg noodles until al dente according to the package directions. Drain the noodles, put back into the pot they were cooked in and toss with a scant tablespoon of olive oil; set aside. When the chicken is ready, transfer it to a cutting board. Using 2 forks, remove the chicken from the bones and shred. Some skin will end up in the mix, which is totally fine. Add the shredded meat back to the soup. Discard the skin and bones. Add the noodles to the soup, as well as the heavy cream and 2 tablespoons of the parsley. Simmer for a few minutes to heat everything through. Taste the soup and adjust the seasoning as needed. Serve hot in bowls and garnish with the remaining chopped parsley. If you are making this soup ahead of time, undercook the noodles by 2 minutes as directed on the package, so they don't overcook when the soup is reheated. Alternatively, cook the noodles, drain, toss in olive oil and store separately, adding them to the soup once it has been reheated. Serve as directed above. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 19408,"Indian Harvest Jasmine Blend Rice 1 3/4 cups water or vegetable stock 1 (8 ounce) package Jasmine Blend Indian Harvest rice 1 teaspoon butter Instructions: Bring water or stock and butter to boil. Add rice slowly, stirring constantly. Bring back to boil to a boil, reduce heat, simmer and stir gently once more. Cover and simmer for 9 minutes or just until rice begins to stick to the bottom of saucepan. Remove from heat, fluff with fork and let rest uncovered for 5 to 10 minutes to allow rice to \dry. Serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 19409,"Spicy Glazed Shrimp 2 tablespoons paprika 2 sticks butter 10 cloves garlic 1 1/2 tablespoons cayenne 1/2 cup tomato paste 1 tablespoon sugar 2 tablespoons salt 16 large shrimp, peeled and deveined, tails on Cooking oil 16 basil leaves, for garnish Instructions: Glaze: Place all ingredients in a bowl and place over boiling water until butter is melted. In a blender of a food processor, blend on high speed until the mixture becomes a smooth paste. Refrigerate overnight before use. For the shrimp: Make a small incision in the outside of the backside of the shrimp. Working with the shrimp's natural curvature, poke the tail of the shrimp up through the incision to expose the tail. Pull the tail completely through the whole so that the tail can easily serve as a toothpick. To assemble: Heat cooking oil in a large saute pan over high heat - cooking oil should coat the bottom of the pan. Add half the shrimp to the pan to cook. Move them around constantly so they will cook completely and evenly. Once the shrimp are fully cooked, add 2 heaping tablespoons of the glaze to the pan while moving the shrimp. Allow the glaze to evenly coat all the shrimp and lightly caramelize on the shrimp. Remove the shrimp from the pan. Wash the pan and repeat the process with the next 8 shrimp. Once all the shrimp have been cooked and glazed, garnish them individually with a basil leaf by sticking the leaf in through the incision made for the tail. Serve the shrimp warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19410,"Steamed-Chicken Rice Balls with Dipping Sauce 1 cup uncooked short-grain white rice 1 pound ground chicken 1 egg, well beaten 3/4 cup finely chopped onion 1 can (8 ounces) water chestnuts, finely chopped 5 pickled jalapenos, minced 1/4 cup chopped fresh cilantro leaves 1 tablespoon salt Lettuce or cabbage leaves to prevent rice balls from sticking 6 tablespoons soy sauce 2 tablespoons fresh lime juice 2 teaspoons simple syrup (equal amounts of sugar and water heated until sugar melts, then cooled) Instructions: Rinse rice and soak for 2 to 3 hours. Drain and set aside. Mix together the chicken, egg, onion, water chestnuts, jalapenos, cilantro, and salt in a bowl. Shape into 24 (1-inch) balls. Cover a baking sheet with waxed paper. Spread the rice onto a flat surface and roll the balls of chicken to coat with rice. Place the rice balls on the waxed paper, cover with a second piece of waxed paper, and refrigerate or freeze for at least 1 hour. Once chilled, you can transfer the rice balls to an airtight container, separating them with layers of waxed paper, and refrigerate or freeze for future use. When it's almost time to serve, boil water in a pot or the bottom half of a steamer. Line the steaming basket or top half of the steamer with the lettuce leaves, place the rice balls on top of the lettuce, cover, and steam over a rolling boil for about 30 minutes. To make the dipping sauce, stir together the soy sauce, lime juice, and simple syrup. Serve in a small bowl alongside the rice balls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 19411,"Christina's Chicken-Fried Steak 4 (6-ounce) round cube steaks 2 cups buttermilk 2 eggs, beaten 2 cups all-purpose flour 2 teaspoon dried thyme 2 teaspoons cayenne pepper 1 teaspoon salt 50 butter crackers, crushed (recommended: Ritz) Vegetable shortening, for frying Serving suggestion: Your favorite steak sauce and Christina's Steak Fries with Cheese Sauce Instructions: Pound the steaks with a meat tenderizing mallet until they are very thin. Set aside. In a shallow bowl, whisk the buttermilk and eggs. In a shallow dish, mix the flour, thyme, cayenne, and salt. Spread the crushed crackers on a large plate. Heat enough shortening in a large cast iron skillet over medium-high heat to make a depth of 1/4-inch. Dredge the steaks in the flour mixture, shake off the excess, then dip in the buttermilk-egg mixture. Coat with crackers and then place in the skillet. Fry the steaks until the crust is nicely browned, about 3 to 4 minutes per side. Serve immediately. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19412,"Fruit Rolls 1 pound strawberries, hulled and quartered 1 tablespoon agave
1 tablespoon fresh lemon juice (from 1/2 small lemon)
Instructions: Place an oven rack in the center of the oven. Preheat the oven to 170 degrees F or the lowest setting on the oven. Line a rimmed heavy baking sheet with a silicone baking mat. Place the strawberries, agave and lemon juice in a blender. Blend until smooth. Pour the puree onto the prepared baking sheet. Spread the puree evenly leaving a 1-inch border around the edge of the baking sheet using a spatula. Bake until the center of the puree has set and is not sticky when touched, 6 to 7 hours. Cut into 1-inch-wide strips using scissors and roll up between strips of parchment paper. Alternatively, the baked puree can be cut into shapes using decorative-edged scissors or cookie cutters.
","[Chardonnay, Moscato, Riesling, Sparkling wine]" 19413,"Bison Chili 4 cups diced onions 1 roasted poblano, seeded and diced 1/2 cup diced celery 2 cups diced bell peppers 1/2 cup minced garlic 2 1/2 pounds ground Bison 9 ounces dark chili powder 1 tablespoon cumin 1 tablespoon cayenne pepper One 10-pound can diced tomatoes One 5-pound can kidney beans One 5-pound can black beans 24 ounces tomato-vegetable juice Instructions: Saute onions, poblanos, celery, bell peppers, and garlic until translucent. Add meat and saute together. Mix together chili powder, cumin, and cayenne pepper and add to meat and vegetable mixture. Add diced tomatoes, kidney beans, and black beans. Add tomato-vegetable juice. Let simmer for 40 minutes, stirring occasionally. ","[Malbec, Zinfandel, Syrah, Tempranillo]" 19414,"Oatmeal with Apple, Brown Sugar and Raisins 6 cups water 3/4 teaspoon salt 3 cups old fashioned oats 1 Granny Smith apple, peeled and grated 1 cup golden raisins 6 tablespoons brown sugar Instructions: Bring water to a boil in a saucepan over medium-high heat and stir in salt and oats. Reduce heat to medium and cook for 3 minutes. Add apple, raisins, and brown sugar and stir for 2 more minutes. Remove from heat, cover and let rest 2 minutes. Serve with cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19415,"How to Make Low-Carb Bread | Keto Bread 1 stick (8 tablespoons) unsalted butter, melted, plus more for buttering the pan 1 3/4 cups blanched almond flour 2 teaspoons baking powder 1/2 teaspoon kosher salt 6 large eggs, at room temperature, separated
Instructions: Preheat the oven to 350 degrees F and butter a 9-by-5-inch loaf pan. Line the pan with a piece of parchment paper long enough to have a 2-inch overhang on 2 sides (this will help you lift the bread out of the pan). Whisk the almond flour, baking powder and salt together in a large bowl. Whisk in the egg yolks and butter.
Beat the egg whites in another large bowl with an electric mixer on medium-high speed until they hold soft peaks. Stir about a third of the whipped egg whites into the almond flour mixture. Then gently fold in the remaining egg whites, being careful not to overmix (it's okay if there are some egg white streaks in the batter).
Pour the batter into the prepared pan and bake until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool completely in the pan on a rack. Use the parchment to help lift the bread out. Slice for sandwiches or toast or eat with a slather of butter. Wrap and store at room temperature for up to 5 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19416,"Tea Smoked Chicken 1 tablespoon Szechuan peppercorns 1 teaspoon five-spice powder 2 tablespoons kosher salt 1 pound boneless skinless chicken thighs 1/4 cup white rice 3 tablespoon Chinese black tea 2 tablespoons brown sugar 1/4 cup plus 2 tablespoons Shao-sing wine or medium-dry sherry 2 tablespoons soy sauce, preferably dark (see Cook's Note) 1 tablespoon peeled and minced fresh ginger 2 teaspoons toasted sesame oil 5 scallions (white and green), thinly sliced 1/4 cup chopped peanuts 1/2 head iceberg lettuce Sriracha sauce or other Asian chili sauce, to taste Juice of 1/2 lime Instructions: Toast the Szechuan peppercorns in a dry skillet until fragrant, about 4 minutes. Cool slightly, and then crush in a spice grinder or mortar and pestle with the salt and five-spice powder until very fine. Rub seasoned salt all over the chicken thighs. Place in a bowl, cover with plastic wrap and refrigerate for at least 4 hours or preferably overnight. Bring the chicken to room temperature about 30 minutes before cooking. Line the bottom of a wok, skillet or heavy pot with a double layer of aluminum foil. Mix the rice, tea and brown sugar together and mound on the foil. Set a steamer on top, and evenly space the chicken on the rack. Cover and cook over high heat. Hot smoke the chicken until smoky-brown colored and cooked through, about 12 minutes. While the chicken cooks, whisk the Shao-sing wine or sherry, soy, ginger, and sesame together in a small saucepan. Bring to boil over high heat, remove from heat and steep for 5 minutes. Brush over cooked chicken. To serve: Dice the chicken into very small pieces. Toss with the scallions and peanuts in a medium bowl. Cut the lettuce leaves into 40 squares or triangular scoops. Place a drop of Sriracha on top of each lettuce cup, and top with about 2 teaspoons of the diced chicken. Squeeze lime juice over the top, and drizzle the remaining soy-ginger sauce over the chicken. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19417,"Sausage and Kraut 1 1-pound bag sauerkraut, rinsed 8 small fingerling or red-skinned potatoes, halved if large 1 tablespoon vegetable oil 12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces 1 6-ounce boneless smoked pork chop, trimmed and sliced 1 large onion, chopped 2 cloves garlic, smashed 1 teaspoon coriander seeds, crushed 1 teaspoon juniper berries (available in the spice aisle), crushed Kosher salt and freshly ground pepper 1 apple, grated 1 cup dry white wine 2 tablespoons chopped fresh parsley Whole-grain mustard, for serving Instructions: Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm. Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes. Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19418,"Turkey-and-Rice Stuffed Peppers 1 1/2 cups short-grain brown rice 1/4 cup dried currants or golden raisins Kosher salt 1/2 cup walnuts 1/2 cup fresh dill 1/2 cup fresh parsley 4 scallions, roughly chopped 6 medium bell peppers (any color) 8 ounces lean ground turkey 2 cups shredded part-skim mozzarella cheese (about 8 ounces) 1/2 cup crumbled feta cheese 2 cloves garlic, minced 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest Freshly ground pepper 1 15-ounce can tomato puree 1 tablespoon plus 1 teaspoon packed brown sugar 1 tablespoon extra-virgin olive oil 1 cinnamon stick Kosher salt and freshly ground pepper Instructions: Make the peppers: Combine 2 1/2 cups water, the rice, currants and 1/4 teaspoon salt in a medium saucepan. Bring to a boil, then reduce the heat to low; cover and simmer until the water is absorbed, about 45 minutes. Let stand, covered, 10 minutes. Fluff with a fork, then transfer to a large bowl to cool, about 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until lightly golden, 6 to 8 minutes; let cool, then finely chop. Pile the dill, parsley and scallions on a cutting board and finely chop. Cut off the top of each bell pepper and reserve the tops; discard the seeds and white membranes. Put the turkey in a large bowl; add 1 cup mozzarella, 1/4 cup feta, the rice mixture, walnuts, all but 2 tablespoons of the chopped herbs, the garlic, lemon juice, lemon zest, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Gently mix with your hands. Stuff each bell pepper evenly with the turkey-rice mixture; cover with the pepper tops. Make the sauce: Whisk 3 cups water, the tomato puree, brown sugar, olive oil and cinnamon stick in a wide, deep saucepan. Arrange the stuffed peppers upright in the sauce. Bring the sauce to a simmer over medium-high heat. Cover and reduce the heat to medium low; simmer until the peppers are soft and the filling is cooked through, 50 to 60 minutes. Preheat the broiler. Carefully remove the peppers from the sauce and transfer to a flameproof baking dish; remove the tops and set them aside in the baking dish. Toss the reserved 2 tablespoons chopped herbs with the remaining 1 cup mozzarella and 1/4 cup feta in a small bowl and sprinkle over the filling. Broil until melted, about 2 minutes. Replace the pepper tops. Season the sauce with salt and pepper. Serve the peppers in shallow bowls with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 19419,"Spaghetti Sqlaw Olive oil, for drizzling One 4-pound spaghetti squash, halved and seeds scooped out Salt and freshly ground black pepper 1/2 cup mayonnaise 2 tablespoons apple cider vinegar
1 tablespoon stone-ground mustard
1 teaspoon celery seed
1 teaspoon Sriracha, such as Kikkoman 1 teaspoon sugar
Instructions: Preheat the oven to 400 degrees F. Drizzle the olive oil on top of the squash and season with salt and pepper. Roast the squash on a baking sheet skin-side up for 40 minutes. Let cool, then use a fork to pull out the strands of squash. Whisk together the mayonnaise, vinegar, mustard, celery seed, Sriracha and sugar in a bowl. Mix the dressing and squash together and season with salt and pepper. Serve on the side or on top of your favorite sandwich. I like it on hot pastrami on rye bread! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19420,"Bacon-Wrapped Pork Tenderloin 14 strips bacon (about 13 ounces) 1 pork tenderloin, trimmed (about 1 1/4 pounds)
Kosher salt and freshly ground black pepper 1/3 cup Dijon mustard
3 tablespoons packed light brown sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon cayenne pepper
Instructions: Preheat the oven to 375 degrees F. Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F. Generously sprinkle the tenderloin with salt and black pepper. In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture. Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled. Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]" 19421,"How to Make Fried Rice | Fried Rice 8 dried shiitake mushrooms 3 tablespoons peanut oil 2 large eggs, lightly beaten with a pinch of kosher salt 4 scallions (white and green), thinly sliced 1/4 cup minced carrot 1 large clove garlic, minced Pinch red cl flakes 1 teaspoon minced peeled fresh ginger 2 tablespoons soy sauce 1 teaspoon toasted sesame oil 3 cups cooked long-grain rice 1 cup cooked meat cut in 1/2-inch cubes, such as pork, ham, beef, or chicken 1/2 cup frozen peas, defrosted in a strainer at room temperature Instructions: Put the mushrooms in a small bowl and cover with boiling water and soak until re-hydrated, about 20 minutes. Drain, squeeze dry, and cut mushrooms in quarters. Set aside. Heat 1 tablespoon of the peanut oil in a well-seasoned wok or large non-stick skillet over medium-high heat. Swirl to coat the pan. Pour in the eggs, swirl the pan so the egg forms a large thin pancake. (Lift the edge of the egg to allow any uncooked egg to run to the center.) As soon as the egg has set, turn it out of the pan onto a cutting board. Cool, cut into 1 inch pieces. Wipe out the pan with a paper towel and heat the remaining peanut oil over high heat. Add the scallions and carrots and stir-fry for 1 1/2 minutes. Add the mushrooms, garlic, cl, and ginger, stir-fry for 1 minute more. Add the soy sauce, sesame oil and rice and stir-fry for 2 to 3 minutes. Add the meat, peas, and reserved egg, cook, stirring until heated through, about 2 to 3 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Tempranillo]" 19422,"Tuscan Cream Puffs 3 whole eggs plus 6 egg yolks 3/4 cup granulated sugar 1 1/2 cups flour 3 1/2 cups milk 6 tablespoons butter, softened, plus more for greasing pan Grated zest of 1 lemon 1 cup bread crumbs Vegetable oil, for frying 2 tablespoons confectioners' sugar Instructions: In a large mixing bowl, beat the egg yolks with the granulated sugar until smooth using an eggbeater or an electric mixer. Add 1 cup of the flour and the milk, butter, and lemon zest and mix well. Put the mixture in a saucepan and warm it over low heat until it becomes as thick as mashed potatoes. Spread the mixture out onto a buttered cookie sheet with a spatula and let it cool for at least 30 minutes. When it has set, cut the sheet into 1 1/2 by 2-inch diamond shapes with a sharp knife greased with vegetable oil. In a mixing bowl, beat the whole eggs. Dip the diamond shapes first in the remaining flour, then in the eggs, then into the bread crumbs. Fill a pan 3 inches deep with vegetable oil. Heat the oil over medium-high heat. When it is 375 degrees F. (a drop of water will sizzle and splatter), slide the diamonds in and fry them until they are golden, 3 to 4 minutes. Remove from the oil with a slotted spoon and let them drain on paper towels. Sprinkle lightly with confectioners' sugar and serve. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 19423,"Bacon Dirty Rice 3 strips thick-cut bacon, chopped 1 1/2 cups long-grain white rice
1/2 teaspoon ground coriander
1 pinch ground cumin
1 cup chicken broth 2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
Instructions: Cook the bacon in a medium saucepan over medium heat, stirring occasionally, until almost crisp, about 10 minutes. Add the rice, coriander and cumin and cook, stirring, until the rice is coated and light golden, 1 to 2 minutes. Add the chicken broth and 1 cup water. Increase the heat to medium-high and bring to a boil. Cover the saucepan with a tight-fitting lid and reduce the heat to low; cook for 16 minutes, then let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the cilantro, parsley and salt and pepper to taste. ","[Chardonnay, Sauvignon Blanc, Zinfandel, Tempranillo]" 19424,"Apple Turnovers with Caramel Sauce and Ice Cream 1 1/2 pounds apples, combination Granny Smith and Golden Delicious apples 1/4 cup water 3 tablespoons sugar 3/4 teaspoon fresh lemon juice 1 (14 to16-ounce) package all-butter frozen puff pastry (1 or 2 sheets, depending on brand), thawed 1 egg, beaten, for glaze Superfine sugar, optional Caramel Sauce, recipe follows, for serving Vanilla ice cream, for serving 1 1/2 cups sugar 1/3 cup water 1 1/4 cups heavy cream Instructions: Filling: Peel, core, and cut the apples into 1-inch pieces (about 4 cups). Put the apples in a medium saucepan, and add the water, sugar, and lemon juice. Bring to a boil, over medium-high heat. stirring occasionally, until the sugar dissolves. Cover, then reduce the heat to medium-low and simmer until the apples are very tender, stirring frequently, about 12 minutes. Remove from the heat. Gently mash the apples with fork or potato masher until the mixture is very soft, but still chunky. Cool completely. The filling can be made 2 days in advance. Cover and refrigerate. Position 1 rack in the top third of the oven, and 1 rack in the bottom third, and preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Pastry: If using a 14-ounce package (1 sheet), roll out the pastry on a lightly floured surface to 15-inch square. If using a 16-ounce package (2 sheets), stack the pastry sheets together, and then roll them out on a lightly floured surface to a 15-inch square. Cut the pastry into 9 (5-inch) squares. Put 1 generous tablespoon of filling in the center of each of 8 squares, reserve the remaining square for another use). Lightly brush the edges of each square with beaten egg. Fold half of the pastry square over the filling, forming triangles. Press and pinch the pastry edges with fingertips to seal tightly. Lightly brush the pastry triangles with beaten egg, and sprinkle lightly with superfine sugar, if desired. Using a thin, sharp knife, make 3 small slits on top of each triangle to allow the steam to escape. Put the triangles on the prepared baking sheets. Refrigerate until firm, about 15 minutes. Bake the turnovers until they are beginning to color, about 15 minutes. Reverse the baking sheets from top to bottom. Reduce the oven temperature to 350 degrees F, and continue baking until the turnovers are firm and golden, 10 to 15 minutes longer. Cool at least 15 minutes before serving. Serve warm or at room temperature with and Caramel Sauce and vanilla ice cream. Over low heat, mix the water, and sugar in a medium heavy-bottomed saucepan. Cook until the sugar dissolves, about 5 to 10 minutes. Do not stir. Increase the heat to medium and boil uncovered until the sugar turns a warm chestnut brown (about 350 degrees F on a candy thermometer), about 5 to 7 minutes, gently swirling the pan to stir the mixture. Be careful - the mixture is extremely hot! Watch the mixture very carefully at the end, as it will go from caramel to burnt very quickly. Turn off the heat, and stand back to avoid splattering. Slowly add the cream. Don't panic - the cream will bubble violently, and the caramel will solidify. Simmer over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about 2 minutes. Allow the sauce to cool to room temperature, at least 4 hours. It will thicken as it sits. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 19425,"Marinated Mixed Olives Mixed green and black olives Olive oil, to taste Lemon zest, to taste Crushed red pepper flakes, to taste 2 rosemary sprigs, crushed Kosher salt, to taste Slivered garlic, to taste Instructions: If olives are in brine, drain and discard liquid. Toss all the olives together in a bowl. Toss with a generous amount of olive oil, lemon zest, red pepper flakes, rosemary sprigs, salt, and slivers of fresh garlic. Let marinate at least overnight and up to a couple weeks in the refrigerator - they'll only get more flavorful. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 19426,"Peppers and Potatoes Stew: Peperonata Di Patate 3 tablespoons olive oil 1 small red onion, chopped fine 5 cloves garlic, cut into 3 pieces 8 bell peppers (2 red, 2 yellow, 2 green, 2 orange), seeded and sliced 1/2 (28-ounce) can pelati tomatoes, blended smooth 1 pound russet potatoes, scrubbed well and cut into 1/2-inch cubes 1 cup vegetable broth (recommended: organic vegetable broth) 1 generous handful fresh flat-leaf parsley Kosher salt and freshly ground black pepper Instructions: In a large Dutch oven saute the onion in about 3 tablespoons olive oil on medium-high heat, and when it is completely softened, and before it starts browning, add the garlic. Saute for an additional couple of minutes, then add the peppers, lower the heat to medium-low and stir well. Partially cover with a lid and let them soften up, about 10 minutes. When the peppers have settled into the pan, add the tomatoes and the potatoes. Season the mixture with salt and pepper to taste, stir well over medium-low heat, cook for about 1 hour. Use the vegetable stock to help the sauce come together, by adding a ladleful to the peperonata here and there while cooking. Depending on the tomatoes you are using and the degree of ripeness of the peppers, you might not need to use all the broth indicated in the ingredient list. Look for a nice balance between sauce and vegetables, at the end you are working on a vegetable stew...consistency of the final dish should be thicker than a pasta sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19427,"Pan-seared Scrod with Romano Mashed Potatoes and Asparagus and Fresh Vegetables with a Crispy Bread Crumb Topping 2 tablespoons olive oil 1 lemon, zested, juiced 1 pound fresh scrod, fillets Romano Mashed Potatoes, recipe follows Fresh Vegetables with Crispy Bread Crumbs, recipe follows Sauteed Asparagus, recipe follows 3 large red potatoes, chopped into large chunks Milk Romano cheese, to taste Salt and pepper Chopped parsley leaves, to taste 1 pound asparagus 1 lemon, juiced Olive oil, for sauteing Salt and pepper 1 pound bacon 1 red pepper, diced 1 green pepper, diced 1 onion, diced 2 cloves garlic, diced Chopped parsley leaves, to taste Hot pepper sauce, to taste (recommended: Tabasco) 1/3 cup bread crumbs Instructions: In a medium bowl, combine 2 tablespoons of olive oil and the juice and zest of 1 lemon. Place the scrod fillets in the bowl and allow the fish to marinate for approximately 20 minutes. In a medium sized saute pan, sear the scrod fillets over medium heat until both sides are evenly brown. Remove the fillets from the pan and set aside. Serve with Romano Mashed Potatoes, Fresh Vegetables with Crispy Bread Crumbs, and Sauteed Asparagus. In a large pot, combine the potatoes and just enough water to cover them. Boil the potatoes over medium-high heat until the water comes to a rolling boil. Continue boiling the potatoes until they are fork tender. Drain the water from the pot and add milk to desired creaminess, cheese, parsley and salt and pepper to the potatoes. Mash the ingredients all together with a hand masher until they are all thoroughly combined. Serve with the fish and vegetables. In a medium sized saute pan, sear the asparagus spears with olive oil and lemon juice. Cook the asparagus until it is tender. Add salt and pepper, to taste. In a medium-sized pan, cook the bacon strips until they are crispy. Remove the slices from the pan and crumble the pieces. Reserve the pan of bacon grease and add in the diced red pepper, green pepper, onion, parsley, and garlic. Saute the vegetables in the bacon grease with hot pepper sauce until they are tender. Add the bread crumbs to the pan and thoroughly combine all of the ingredients. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 19428,"Drunken Shrimp 2 (12-ounce) bottles lager style beer (recommended: Budweiser) 1 cup water 1/4 cup apple cider vinegar 2 onions, quartered 1 garlic clove, smashed 1 tablespoon Neelys Seasoning Rub, plus more for garnish, recipe follows 1 tablespoon crab boil seasoning (recommended: Old Bay) 2 bay leaves 3 whole peppercorns 1 lemon, quartered 1 tablespoon hot sauce 2 pounds large shrimp, peeled and deveined Lemon wedges, for garnish BBQ Cocktail Sauce, for garnish, recipe follows 1 1/2 cups paprika 3/4 cup sugar 3 3/4 tablespoons onion powder 1/2 cup Neelys Barbecue Sauce, recipe follows 1/2 cup prepared horseradish 1/2 cup ketchup 1 lemon, juiced Dash hot sauce 2 cups ketchup 1 cup water 1/2 cup apple cider vinegar 5 tablespoons light brown sugar 5 tablespoons sugar 1/2 tablespoon fresh ground black pepper 1/2 tablespoon onion powder 1/2 tablespoon ground mustard 1 tablespoon lemon juice 1 tablespoon Worcestershire sauce Instructions: Add all ingredients, except shrimp and garnishes to a large saucepan on high heat. Bring to a boil for 10 minutes. Reduce the heat to low. Add the shrimp and cook until bright pink, about 5 minutes. Drain the shrimp from the cooking liquid and place in a serving dish. Chill or eat while warm, sprinkled with the dry rub before serving alongside Cocktail Sauce. Add all ingredients to a bowl and stir until combined. Keep in an airtight container for up to 6 months. Mix all ingredients in a small bowl. Cover and refrigerate until use. In a large saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to a simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes. Yield: 3 1/2 cups ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19429,"Potted Chicken Breasts with Lemon and Rosemary 1/4 cup EVOO 2 carrots, chopped 1 onion, chopped 2 to 3 ribs celery, chopped with leafy tops 3 to 4 cloves garlic, thinly sliced Zest and juice of 1 lemon About 3 tablespoons rosemary, chopped 6 small pieces bone-in, skin-on chicken breast Salt and pepper 1 cup dry red or white wine 2 tablespoons tomato paste 1 cup chicken stock Crusty bread Instructions: In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours. Return to room temp. Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store. Reheat over medium heat. Serve with crusty bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 19430,"Roasted Pears with Brown Sugar and Vanilla Ice Cream 1/3 cup apple juice 1/3 cup firmly packed dark brown sugar 3 tablespoons unsalted butter 3 firm Bosc pears, peeled, halved, cored (about 1 pound) Vanilla ice cream, for serving Instructions: Preheat the oven to 400 degrees F. Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes. Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve. The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 19431,"Striped Bass and Preserved Lemon Dressing with Grilled Carrots 8 ounce filet of bass 1/2 teaspoon sea salt 1/4 teaspoon black pepper 1/4 cup vegetable or canola oil 1 tablespoon unsalted butter 2 to 3 cloves of garlic, chopped 1 shallot, chopped Branch fresh rosemary Sprig fresh thyme Preserved Lemon Dressing, for serving, recipe follows Grilled Carrots, for serving, recipe follows Fresh dill for garnish 1 preserved lemon, store-bought or homemade, cut in quarters (see note) 1 pint of mayonnaise 1/2 cup rice wine vinegar 6 to 8 baby carrots 3/4 teaspoon sea salt 1/2 teaspoons freshly ground black pepper Drizzle olive oil Instructions: Preheat the oven to 450 degrees. Season the skin side of the filet with the salt and pepper. Heat the oil in an oven-proof saute pan to medium high. When the oil is hot, add the fish, skin side down, and saute for one minute until a slight crust forms and the filet isn't sticking to the pan. Place the saute pan in the hot oven for 6 to 8 minutes until the flesh is firm and cooked through. Remove the saute pan from the oven and place it on the stove over medium-high heat. Add the butter, garlic, shallot, rosemary and thyme and baste the fish with the sauce. Remove the filet to a paper towel. Place a dollop of Preserved Lemon Dressing on a plate and place 3 to 4 Grilled Carrots on top of the dressing. Arrange the filet to the side of the carrots and garnish with the dill. Place the ingredients in a blender and blitz until the sauce is smooth and creamy. Cook's Note: To make homemade preserved lemons, submerge 6 Meyer lemons, quartered, in a quart of salt and a quart of sugar and water for 30 days. Peel the baby carrots and place them in a bowl. Add the salt, pepper and olive oil and toss together. Arrange the carrots on a baking sheet set over a sheet pan and broil them under a pre-heated salamander on high for 4 minutes, turning it down to low for a further 4 minutes. They are done when they are fork tender with a slight bite and have a nice roasted color. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]" 19432,"Hot Dogs with Okra Giardiniera 1 cup diced carrots 1 cup sliced okra 1/4 cup salt 3 to 6 jalapenos, sliced 3 cloves garlic, minced 1 stalk celery, diced 1 red bell pepper, diced 1 cup canola oil 1 cup white distilled vinegar 1 tablespoon dried oregano 1/2 teaspoon pepper 4 hot dogs 4 hot dog buns, buttered and toasted Instructions: Combine the carrots, okra, salt, jalapenos, garlic, celery and red bell peppers in a bowl. Add just enough water to submerge the vegetables. Cover and refrigerate overnight. Drain and rinse the vegetables. In a clean bowl, mix the oil, vinegar, oregano and pepper. Add the vegetables and mix well. Marinate the mixture overnight in the refrigerator.
Preheat the grill to medium-low heat. Grill the hot dogs until charred, about 10 minutes.
Serve the hot dogs in the buns. Spoon some okra mixture over the hot dogs. Place leftover giardiniera in Mason jars and store in the refrigerator for 2 to 3 weeks. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19433,"Liquor Filled Sugar Shells Potato Starch 2.2 pounds (1 kilo) sugar 14 ounces (400 grams) water 12 ounces (340 grams) Eau de Vie (or Poire William) Instructions: The starch must be dry before you begin this recipe. I spread my potato starch onto parchment paper lined baking sheets and placed them in a slightly warm oven for a few hours. In the interim, determine or make your candy mold. You could use a Champagne cork that is cut in half. Insert a wooden dowel into the cork. I used another method. I filled a regular polycarbonate candy mold with chocolate. When the chocolate cooled, I unmolded the pieces and glued them to a flat piece of wood measuring 1-inch by 15 inches. I did it that way so I could make more indentations faster. Place the potato starch in a container that will allow you to have a layer of starch at least 1 1/2-inches deep. Carefully press the mold into the potato starch to make the indentation. Carefully remove the mold. Repeat as many times as your container will allow. Place the sugar and water in a saucepan and boil to 119 degrees C (246 degrees F). When it reaches that temperature, remove it from heat and add the alcohol. Pour the mix into the funnel tool and carefully fill the impression with the candy mixture. Carefully cover the filled impressions with more potato starch. Allow to set at warm room temperature for about 10 hours. If the candies do not have a strong setting, leave them for an additional 4 to 6 hours. Be very careful that the container is not moved or the candy mixture will not set. Be mindful of excess vibrations as well. After about 10 hours, delicately remove the candies from the potato starch. At this stage, they can be served or coated with chocolate. Serve. Jacques\u2019 tips: The candies can also be air-brushed with color. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 19434,"Garbanzo Bean Burger with Tehina Onion Sauce 1 tablespoon extra virgin olive oil 1/2 cup diced onions 1/2 cup carrots, grated 2 cloves garlic, minced 1 teaspoon cumin 1 teaspoon celery seed 1/2 teaspoon sea salt 1/2 cup walnuts 1 1/2 cups cooked garbanzo beans (or 1 (15 1/2-ounce) can, drained) 5 tablespoons gluten flour 2 tablespoons arrowroot powder 1/4 cup fresh parsley, chopped finely Oil for frying Tehina Onion Sauce, recipe follows 1 teaspoon sesame oil 1 onion, minced 4 scallions, sliced 2 cloves garlic, minced 1/2 cup tehina (tahini) 1 tablespoon white miso or sea salt, to taste 3/4 cup water 1 teaspoon rice vinegar Fresh parsley, minced Instructions: Heat the olive oil in a frying pan and saute the onions, carrots, garlic, cumin, celery seed, and salt over medium heat until the onions are transparent. In a food processor, combine the nuts, and blend until 1/2 are a coarse meal and the other are just cracked. Place in a large mixing bowl and add the Sauteed vegetable mixture. Add the garbanzo beans in the processor and process the same way as the nuts. Add flour and arrowroot. Add the beans and parsley to the mixing bowl. Mix everything together well until the mixture has enough body to form a patty. If the mixture is too dry or crumbly, add a small amount of water to help the mixture bind. Form the mixture into 4 burgers. Lightly oil the frying pan and fry the burgers over medium heat for 3 to 4 minutes on each side until lightly browned. Heat oil in skillet, saute onion, scallion and garlic until soft. Add tehina and stir until lightly roasted. Dissolve miso and seasoning in 3/4 cup water. Stir into tehina. Add vinegar and simmer 5 minutes but do not boil. Add fresh parsley.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19435,"Lobster Salad in Endive 3/4 pound fresh cooked lobster meat, small-diced 1/2 cup good mayonnaise 1/2 cup small-diced celery (1 stalk) 1 tablespoon capers, drained 1 1/2 tablespoons minced fresh dill Pinch kosher salt Pinch freshly ground black pepper 4 heads Belgian endive Instructions: Combine the lobster, mayonnaise, celery, capers, dill, salt, and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with lobster salad. Arrange on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19436,"Orzo with Mustard Greens 2 tablespoons coarse sea salt or kosher salt, plus more for serving 1 1/2 cups orzo 3 tablespoons unsalted butter 1 pound red mustard greens, chopped (green mustard, baby spinach, or mild arugula may be substituted) Grated zest of 1 lemon Freshly ground black pepper 1 cup freshly grated Asiago cheese, for garnish Instructions: Bring a large pot of water to a boil over high heat. Add 2 tablespoons salt. When the water returns to a boil, stir in the orzo and cook until al dente, about 6 to 7 minutes. Drain well. Return the cooked orzo to the pot, stir in the butter, and place over high heat. Add the mustard greens and lemon zest and cook, stirring until the greens wilt, about 3 to 5 minutes. Season to taste with salt and pepper. Serve with the freshly grated cheese on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19437,"Portobello Mushroom Schnitzel 8 medium portobello mushroom caps (about 1 1/2 pounds) 3 tablespoons vegetable oil, plus about 2 cups for frying 1/2 head red cabbage 1 small onion 1 1/2 teaspoons caraway seeds Kosher salt 1/4 cup red wine vinegar 1/2 cup chopped fresh parsley Freshly ground pepper 2 large eggs 1/2 cup all-purpose flour 1 cup breadcrumbs Applesauce, for serving Instructions: Preheat the broiler. Put the mushroom caps gill-side up on a baking sheet. Broil until they release their juices, about 7 minutes. Flip the mushrooms, brush the tops with 1 tablespoon vegetable oil and broil until lightly browned and the juices have cooked off, 7 to 10 more minutes. Let cool slightly. Meanwhile, thinly slice the cabbage and onion. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add the cabbage, onion, caraway seeds and ? teaspoon salt and cook, stirring, until the cabbage is crisp-tender, about 7 minutes. Add the vinegar and 2 tablespoons water and cook until reduced, 7 more minutes. Stir in the parsley; season with salt and pepper. While the cabbage cooks, heat about 1/2 inch of vegetable oil in a large deep skillet over medium-high heat. Lightly beat the eggs with 1/2 teaspoon salt in a shallow bowl. Put the flour and breadcrumbs in separate shallow bowls. Press the mushrooms with paper towels to flatten and absorb any liquid. Coat in the flour, then the egg, then the breadcrumbs. Fry in batches until browned and crisp, 1 to 2 minutes per side. Drain on paper towels and sprinkle with salt. Serve with the cabbage and applesauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19438,"Leche Quemada (Caramelized Milk) 2 1/2 quarts cows or goats milk 1/4 teaspoon baking soda 2 sticks cinnamon, each about 2 inches long 2 1/4 cups sugar 10 egg yolks, beaten 2 tablespoons cornstarch 1 1/2 cups walnuts, chopped 6 to 8 tablespoons sugar 5 1/3 tablespoons butter, melted 2/3 cup walnuts, chopped or ground Instructions: Heat milk in a saucepan. Add baking soda and cinnamon. Bring to a boil over high heat and remove from heat. Cool. Repeat procedure 3 times. Combine sugar and cornstarch. Beat egg yolks with sugar-cornstarch mixture. Add some hot milk to egg mixture, stir and pour back into hot milk. Return to heat, stirring constantly. Cook and stir until pudding is very thick and separates when stirred to reveal the bottom of the pan. Add walnuts and cook for 5 to 10 minutes, stirring constantly. Spoon pudding onto a deep heat-resistant platter. Sprinkle with sugar and top with butter. Heat the broiler and brown top of pudding. Sprinkle generously with chopped walnuts and cool for 4 to 5 hours before serving. ","[Rioja, Tempranillo, Garnacha, Barolo]" 19439,"Tropical Mix 1 1/2 cups chopped, unsalted cashews (8 ounces) 3/4 cup chopped, unsalted macadamia nuts (4 ounces) 1/3 cup chopped dates 1/3 cup chopped dried papaya 1/4 cup chopped crystallized ginger 1/4 cup unsweetened shredded coconut Instructions: Toss all of the ingredients together in a medium bowl. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 19440,"Peanut Tunnel of Fudge Cake Nonstick cooking spray 2 1/4 cups all-purpose flour
2 cups honey-roasted peanuts
2 tablespoons peanut butter powder (optional)
4 large eggs plus 2 egg yolks
2 1/2 sticks unsalted butter, cut into pieces, at room temperature
1 1/2 cups granulated sugar
3/4 cup packed dark brown sugar
1/3 cup roasted peanut oil
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt 1 1/2 cups confectioners' sugar 3/4 cup unsweetened cocoa powder 1 1/2 cups confectioners' sugar 3 tablespoons milk
1/4 cup creamy peanut butter 1 teaspoon pure vanilla extract 1/4 teaspoon kosher salt Instructions: Make the cake: Position a rack in the lower third of the oven; preheat to 350 degrees F. Generously coat a 10- to 15-cup Bundt pan with cooking spray. Combine the flour, peanuts and peanut butter powder (if using) in a large bowl. Lightly stir the eggs and egg yolks in a bowl with a fork until they are just streaky; set aside. Beat the butter in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Add the granulated sugar, then the brown sugar and beat until fluffy, about 4 minutes. Beat in the peanut oil, vanilla and salt; scrape down the sides of the bowl. Reduce the mixer speed to low and add the beaten eggs in three additions. Beat in the confectioners' sugar and cocoa powder until just combined; do not overmix. Fold in the flour-peanut mixture with a rubber spatula. Pour the batter into the prepared Bundt pan and spread it evenly. Bake 45 minutes (be careful not to overbake). Transfer to a rack and let cool 20 minutes in the pan. Gently press down on the cake to remove any air bubbles in the tunnel (it's OK if the cake cracks a little bit), then let cool completely in the pan, 3 hours. Make the glaze: Whisk the confectioners' sugar, milk, peanut butter, vanilla and salt in a medium bowl until smooth. Invert the cake onto a plate and pour the glaze on top. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 19441,"Insalata di Baccala: Cod Salad 2 pounds/907 g, hydrated cod, de-boned* (See Cook's Note) 1 carrot, halved 1 celery, halved 1 onion, quartered 1 1/4 cups/300 ml extra-virgin olive oil 1 cup kalamata olives Small bunch fresh flat-leaf parsley, leaves picked and finely chopped Salt Instructions: Cut the hydrated cod into 2-inch by 2-inch pieces. In a large pot of cold water, add the carrot, celery, and onion. When the water begins to simmer, add the cod pieces and cook for about 5 minutes, or until the cod begins to flake. Once cooked, remove the skin and any odd bone you may find. Break up the cod and place in a salad bowl with the olives, parsley, olive oil, and salt, to taste. Mix well. Let the salad rest in the refrigerator or serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19442,"Spinach and Paneer Turnovers with Mango Basil Chutney 1 teaspoon cumin seeds 2 cups all-purpose flour A pinch of salt 6 tablespoons grapeseed oil 1 small onion, thinly sliced 1 tablespoon fenugreek seeds 1 tablespoon garam masala 1 pound spinach leaves, chopped 1 cup homemade paneer or feta cheese 3 tablespoons chopped fresh basil 1 tablespoon minced ginger 1 tablespoon cider vinegar 1/4 teaspoon ground cardamom 1/4 teaspoon Five-Spice Blend, recipe follows 1 small red chili, minced 1 mango, peeled and pit removed Juice of 1/2 lime A pinch salt A pinch sugar 2 teaspoons mixed peppercorns 8 whole star anise 1 teaspoon whole cloves 1 teaspoon fennel seeds 1 teaspoon ground cinnamon Instructions: For the turnovers: Preheat the oven to 350 degrees F.
Put the cumin seeds into a small skillet over medium heat and toast them until they are aromatic, about 30 seconds. Put into a bowl along with the flour and salt and stir to combine. Add 3 tablespoons oil and 1/4 cup water and begin kneading, adding a little more water if there is excess flour and it seems too dry. Continue to knead the dough until it is smooth and soft. Cover loosely with a towel and set aside.
Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the onions and cook until soft and golden, about 3 minutes. Add the fenugreek seeds and garam masala and continue to stir and cook for 2 minutes. Add the spinach and season with salt. Stir until the spinach has wilted, and then transfer into a large bowl. Let cool, and then crumble the paneer into it. Stir gently to combine.
Cut the dough into 6 pieces and roll each one out into a very thin circle, like a tortilla. Cut into 3 even strips and brush the edges with a bit of water. Place a tablespoon of filling in the center of each strip. Fold the dough over the filling and then seal tightly. Place the turnovers onto a lightly oiled or nonstick baking sheet and bake until golden brown, 20 to 25 minutes.
Meanwhile, for the chutney: Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until serving.
Serve the turnovers with the mango and basil chutney. Toast the peppercorns in a hot pan until they are aromatic, about 1 minute. Put into an electric spice grinder along with the star anise, cloves and fennel seeds and process into a powder. Add the cinnamon and process for a few seconds to combine. Store in an airtight jar.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19443,"Turkey Sausage and Peppers with Polenta 1 tablespoon olive oil 1 package Honeysuckle White? or Shady Brook Farms? Turkey Breakfast Sausage Links 2 red bell peppers, sliced 1 onion, sliced Salt and black pepper 2 teaspoons Italian seasoning 1 teaspoon chopped garlic 1 (15-ounce) can diced tomatoes 1 tablespoon tomato paste Pinch of chili flakes 4 cups water 1 cup dry polenta Grated Parmesan cheese and/or chopped parsley, optional Instructions: 1.Preheat a non-stick or lightly oiled skillet over medium high heat. 2.Add sausages. Turn sausages frequently with tongs to brown all sides. After browning (5-7 minutes) reduce heat to medium, add one-half to two-thirds cup water, cover, turn sausages occasionally, and cook to 165. Remove from skillet and keep warm. 3.Add peppers and onion to skillet; season with salt and pepper. Cook about 5 minutes or until vegetables start to brown. 4.Add Italian seasoning and garlic; cook 2 minutes. 5.Add tomatoes, tomato paste and chili flakes. Simmer about 10 minutes or until sauce thickens. 6.In large saucepan over medium heat, bring polenta, water and one-half teaspoon salt to a boil, stirring constantly until polenta thickens. 7.Cook about 5 minutes more, stirring occasionally. 8.Transfer polenta to serving bowl or individual bowls, top with pepper sauce and sausages. 9.Garnish with Parmesan cheese and/or chopped parsley, if desired. Note: For food safety, cook turkey to a minimum internal temperature of 165 as measured by a meat thermometer. ","[Barolo, Barbaresco, Chianti, Rioja]

" 19444,"Spicy Lamb Patties with Cauliflower-Almond Rice 1 pound ground lamb 2 teaspoons harissa paste 1 tablespoon lemon juice 1 tablespoon olive oil Sea salt and freshly ground black pepper 1/4 teaspoon ground cumin 1/4 teaspoon hot paprika 1/4 teaspoon sea salt Pinch ground black pepper 4 cloves garlic, minced 1/3 cup golden raisins 1 large head cauliflower, cut in 2-inch florets (about 2 1/2 pounds) 1/3 cup sliced toasted almonds 2 tablespoons chopped fresh parsley Instructions: For the patties: Combine the lamb, harissa, cumin, paprika, salt, pepper and garlic in a bowl and mix well by hand. Form into eight 1/2-inch-thick patties (3 to 4 inches across).
Heat a grill pan over high heat. Grill the patties, working in batches if necessary, until the internal temperature reaches 160 degrees F, 1 to 2 minutes per side.
For the rice: Combine the raisins and 1 cup of water in a microwave-safe bowl; microwave for 1 minute, then drain and set aside.
Place the cauliflower florets in a food processor and pulse until the cauliflower resembles small pebbles, 3 or 4 pulses.
Bring 1 1/2 cups water to a boil in a medium saucepan set over high heat. Add the cauliflower and cook, stirring, until tender, about 2 minutes. The water should be fully evaporated at this point, if not, drain the cauliflower using a fine mesh sieve.
Remove the pan from the heat and stir in the raisins, almonds, parsley, lemon juice and olive oil. Season with salt and pepper.
Serve the lamb patties over the cauliflower rice. ","[Syrah, Tempranillo, Garnacha, Barbera]" 19445,"Asian-Style Pork and Vegetable Noodles 1 rounded tablespoon sweet-hot mustard 1/4 cup tamari, dark, sweet soy sauce, eyeball the amount 1/2 cup vegetable or chicken stock, or about half of one 14 ounce container 2 teaspoons toasted sesame oil, from Asian foods aisle, a serious drizzle 2 boneless center-cut pork loin chop, 8 ounces each 2 tablespoons vegetable oil, 2 turns of the pan 1/2 to 1 teaspoon crushed red pepper flakes Salt and black pepper 1 carrot, cut into matchsticks 1 package (16 ounces) fresh linguini 12 to 16 shiitake mushrooms, thinly sliced 3 inches fresh ginger root, finely chopped or grated 1 red bell pepper, seeded and sliced 5 scallions, thinly sliced on an angle 2 cups fresh bean spouts, 4 handfuls 3 tablespoons toasted sesame seeds or black sesame seeds, for garnish Instructions: Put a large pot of water on to boil for pasta. Place sweet hot mustard in a bowl. Whisk in Tamari sauce. Add stock and sesame oil to the broth and soy. Set aside. Slice the pork chop very thinly against the grain. When water for pasta boils, heat a large nonstick skillet over medium high to high heat. To the skillet, add 2 tablespoons vegetable oil, 2 turns of the pan in a slow stream. Add crushed pepper flakes to the oil, then the thinly sliced pork. Season pork with salt and pepper. Cook pork 2 minutes to caramelize the meat, then turn and stir-fry. Add salt to pasta water, then carrots. Blanch carrots for a minute, then remove with a slotted spoon. Add fresh linguini to boiling water. Transfer carrots to pork stir-fry. Add mushrooms, ginger, red bell pepper, scallions and bean sprouts. Toss and stir-fry veggies with pork for 2 minutes. Cook pasta to al dente. Drain and add to the pork and veggies. Pour Tamari and broth mixture over the noodles and pork. Toss and allow the noodles to completely soak up the liquids, a minute or so. Remove from heat. Serve large bowls of noodles, pork and veggies with a garnish of toasted sesame seeds or black sesame seeds. Break out the chopsticks! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19446,"Buttermilk Biscuits 3 cups self rising flour (recommended White Lily) 1/2 to 3/4 cups solid vegetable shortening 1 1/2 cups buttermilk Instructions: Preheat oven to 425 degrees F. Sift flour into a large bowl, 1 big enough to get both hands inside. Cut the shortening into the flour with a fork until it becomes the texture of moist meal. Add buttermilk and stir it in with a fork. Add another dash or two if dough isn't sticky. The trick is to get dough just as moist and sticky as possible, but not too sticky to work. Work dough into a ball in the center of the bowl and sprinkle lightly with flour so it won't stick to your hands. Lift ball of dough out and knead gently on a floured dough board or smooth surface. Fold the dough over in a clockwise manner with one hand and press it out with the other hand. Don't over knead ? just to the point where the dough is soft and consistent. Pinch off a golf ball size ball and press out between the palms to about a quarter to 1/2-inch thickness and lay out on a slightly greased (with shortening) bread pan. Bake in oven for about 15 minutes. The secret here is to learn, through trial and error, how to get the dough as full of buttermilk as possible and yet keep it manageable. The nostalgic, real homemade taste comes from the buttermilk-soaked dough. Biscuits can be served with butter or a ladle of gravy. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19447,"Lemon Curd Trifle with Fresh Berries 6 large egg yolks 1 cup sugar 4 lemons, zested and juiced 1/2 cup (1 stick) unsalted butter, cut in chunks 1 pint fresh strawberries, stemmed and halved lengthwise 1 pint fresh blueberries 1 pint fresh blackberries 2 cups sweetened whipped cream 1 prepared lemon pound cake, sliced 1/4 cup Limoncello or Grand Marnier liqueur (optional) Fresh mint leaves, for garnish Instructions: To make the lemon curd: Bring a pot of water to a simmer over medium-low heat. Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth. Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk. Keep working-out that arm and whisk it vigorously for a good 10 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil. Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted. Refrigerate until the custard is cold and firm. To build the trifle: put the berries in a mixing bowl and toss them together so they are evenly distributed. Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse. Line a glass trifle bowl with pieces of pound cake to fit. Drizzle or brush the cake with the Limoncello, spoon a layer of the lemon curd over the cake, and then a layer of mixed berries. Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries. Chill before serving. Garnish with fresh mint. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19448,"Chicken Liver Pate 4 large onions, thinly sliced 1/4 cup/60 ml olive oil, plus more if needed Salt and freshly ground black pepper 1 1/2 pounds/675 g chicken livers, trimmed 2 small carrots, cooked 4 hard-boiled eggs A pinch of nutmeg Bread, toast or crackers, for serving Instructions: In a skillet over medium heat, saute the onions in half of the olive oil until caramelized, about 30 minutes. Remove half of the onions from the skillet and set aside. Add the remaining olive oil and continue cooking over high heat until the onions are crispy and golden brown; add more olive oil if necessary. Drain on paper towels, season with salt and pepper and set aside for garnish. In a small pot of salted simmering water, poach the chicken livers for 5 minutes on low heat. Drain on paper towels. In a food processor, puree the livers with the carrots, 2 hard-boiled eggs and the caramelized onions until smooth. Season with salt and pepper. Add nutmeg. Push through a fine mesh sieve if desired. Pack the mousse into a serving dish and smooth the top. Cover with plastic wrap. Refrigerate for at least 2 hours. Garnish with the crispy onions and grate the remaining 2 hard-boiled eggs right before serving. Serve with bread, toasts or crackers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19449,"Saffron and Toasted Almond Ice Cream 1 quart whole milk 9 ounces white sugar 6 ounces flaked almonds 8 egg yolks 2 large pinches saffron 1 to 2 tablespoons amaretto Instructions: Preheat oven to 350 degrees F. Combine milk and half of the sugar in a large saucepan and heat gently. Place the almonds on a sheet pan and toast in the oven, shaking the pan occasionally, for 5 to 6 minutes or until almonds are light brown. Add the almonds immediately to the milk and sugar mixture. Once the milk mixture comes to a gentle boil, remove from the heat, cover and let steep 30 minutes. After 30 minutes, place the milk mixture on low heat. While this is heating, combine the remaining sugar with the egg yolks and either by hand or with an electric mixer, whisk until the eggs become pale in color, about 3 minutes. Slowly drizzle a little of the hot milk mixture into the egg yolk mixture to increase the temperature of the yolk mixture. Next, slowly whisk the yolk mixture into the milk mixture. Cook the mixture over a low heat, stirring constantly. Once the mixture has thickened and coats the back of the spoon, about 3 to 5 minutes, remove from heat and strain through a find sieve into a high-sided canister. Add the saffron and amaretto and place in a large bowl of ice water. Stir occasionally and when completely cool, place in an ice cream maker and churn according to the manufacturer's directions. The texture will then be best if you transfer the ice cream to another container and place in freezer for at least 3 hours or overnight. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 19450,"Curried Shrimp and Corn Chowder 1 tablespoon coconut oil 1 onion, diced
2 cloves garlic, minced
2 teaspoons curry powder
1 tablespoon tomato paste
3 ears corn, shucked, kernels cut off the cobs, cobs reserved
1 quart low-sodium chicken stock
One 15-ounce can light coconut milk
2 teaspoons tamarind paste
1 teaspoon brown sugar
1 1/2 teaspoons kosher salt
1 pound (51/60 count) shrimp, shells removed, deveined
Juice of 1/2 lime
Fresh cilantro leaves and thinly sliced Fresno cl, for serving
Instructions: Heat coconut oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onions and saute until tender and translucent, about 8 minutes. Add garlic, curry powder and tomato paste and saute to toast the curry powder and warm the tomato paste, about 2 minutes. Add corncobs, half the corn kernels, chicken stock, coconut milk, tamarind paste, brown sugar and salt. Stir to combine, bring to a low boil and reduce heat to a simmer. Simmer for 10 minutes, then remove cobs and discard. Transfer, in batches, to a blender and blend until completely smooth. (See Cook's Note.) Return soup to the pot and bring back to a low simmer. Add shrimp, lime juice and remaining corn. Simmer until shrimp is just cooked through, 3 to 4 minutes. Garnish with cilantro and Fresno cl and serve. ","[Chenin Blanc, Gewrztraminer, Riesling, Vermentino]" 19451,"Garlic and Herb Roasted Potatoes 3 to 4 potatoes, peeled and cut into 1/4 to 1/2-inch cubes 7 cloves of garlic, minced 1 teaspoon rosemary 3 tablespoons olive oil Instructions: Combine ingredients, roast in 400 degree F oven for about 30 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 19452,"Chipotle Barbecue Ribs 2 racks baby back ribs (about 3 1/2 pounds each) 1 tablespoon paprika
1 tablespoon garlic powder
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil 1 medium onion, chopped
Kosher salt
2 cloves garlic, finely chopped
1 1/2 cups no-sugar-added ketchup
3/4 cup fresh orange juice
2 teaspoons Worcestershire sauce
2 chipotles in adobo, chopped, plus 1 tablespoon adobo sauce
Instructions: For the ribs: Preheat the oven to 350 degrees F. Line a large rimmed baking pan with foil. Place the ribs on the prepared baking pan meat-side up. Sprinkle them with the paprika, garlic powder, 1 tablespoon salt and a generous amount of pepper. Rub the spices all over the ribs. Cover the pan tightly with foil and bake until the meat is very tender and can easily be pulled off the bone, about 2 hours. For the barbecue sauce: Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt and cook, stirring often, until very soft and golden brown, about 20 minutes. Add the garlic and cook, stirring, 1 minute. Add the ketchup, orange juice, Worcestershire, chipotles and adobo and 1/2 cup water. Increase the heat to bring to a boil, then reduce the heat to keep at a simmer until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth (be careful when blending hot liquids). Alternately, an immersion blender can be used in the pot. Finish the ribs: Preheat the grill to medium-high (or set the oven to broil). Reserve about a cup of the barbecue sauce for serving alongside the ribs. Brush a small amount of the remaining sauce on the bone side of the ribs and a generous amount on the meaty side. Grill the ribs, meaty-side up, until the underside is lightly charred, about 3 minutes. Turn the ribs over and grill until the meaty side is charred in spots, 3 to 5 minutes (if using the oven, simply broil for 3 to 5 minutes). Transfer to a cutting board and cut each rack in half. Serve immediately with the reserved sauce on the side. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 19453,"Tomato and Spinach Soup 2 tablespoons evoo, extra-virgin olive oil, 2 turns of the pan 1 large shallot, finely chopped 2 cloves garlic, chopped 1 (28-ounce) can diced tomatoes in juice, drained 1 can crushed tomatoes, 28 ounces 2 cups good quality vegetable stock, available in soup aisle 1/2 ten-ounce sack triple washed spinach, stems removed and spinach shredded with knife Salt and pepper to your taste Instructions: Heat a medium soup pot over moderate heat. Add oil, shallots and garlic. Saut 5 minutes. Add drained tomatoes and crushed tomatoes, stir. Add stock and stir to combine soup. Stir in spinach in handfuls to wilt it and combine with soup. Season soup with salt and pepper to your taste. Bring soup to a bubble, reduce heat and simmer 10 to 15 minutes to reduce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 19454,"Classic Bechamel: White Sauce 1 cup milk 2 bay leaves 2 tablespoons unsalted butter 2 tablespoons flour Pinch salt and white pepper 2 garlic cloves, crushed Instructions: In a small saucepan, heat the milk and 1 bay leaf to a gentle simmer, stirring so it doesn't scorch the bottom of the pan. Keep the milk on low heat. Make a white roux by melting butter over low-medium heat in a thick-bottomed saucepan. Just as the foam subsides, add the flour, stirring constantly with a wooden spoon or whisk to prevent lumps. Cook for 2 to 3 minutes to coat the flour and remove the starchy taste. Do not allow to brown. Remove from heat, then gradually add a bit of the warm milk to the roux and whisk vigorously. Return the saucepan to the heat and bring up to a low simmer, continuing to add more milk and whisk. Cook for 5 minutes until sauce is thick enough to coat the back of a spoon. Check seasoning; add salt, white pepper, garlic and the remaining bay leaf. To prevent a skin from forming as the sauce cools, lay a piece of plastic wrap directly on the surface. Serve with fish, shellfish, vegetables or egg dishes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19455,"Mulled Apple Cider 1 gallon apple cider 3 Granny Smith apples
1 orange
1/2 cup fresh cranberries
1 tablespoon allspice berries
5 to 7 cinnamon sticks
1/2 cup sugar
1 cup apple brandy or regular brandy
Instructions: Pour the apple cider into a large pot and set over medium-high heat. Dice up the apples and toss them into the cider. Peel the rind off the orange in large pieces and toss that in too. Add the cranberries, allspice berries and cinnamon sticks. Add the sugar and stir it around to dissolve. Bring the mixture to a low boil, then reduce the heat to low and simmer for 45 minutes to 1 hour. Add the brandy, then simmer for another 10 to 15 minutes. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 19456,"Cider Mulled Punch 2 small eating apples, peeled, cored, and chopped 6 whole cloves 1 (4-inch) cinnamon stick 2 teaspoons ground ginger 2 tablespoons brown sugar 1/4 cup water 1 small orange, juiced 1 bottle Hudson Valley Farmhouse Cider Instructions: Combine all ingredients in a saucepan and simmer, covered, for 10 minutes. Remove cloves and cinnamon stick and serve warm. ","[Chardonnay, Riesling, Gewrztraminer]" 19457,"Whole-Wheat Tortilla Chips 4 (8-inch) whole-wheat tortillas 1/4 cup extra-virgin olive oil 1 1/2 teaspoons adobo or Creole seasoning (recommended: Bruno's Dry Adobo Seasoning)
Vegetable oil cooking spray Instructions: Preheat the oven to 350 degrees F. Lightly brush the tortillas, front and back, with olive oil. Season generously with adobo seasoning. Cut each tortilla round into 8 triangular wedges with kitchen scissors or a very sharp knife. Spray 2 or 3 baking sheets lightly with vegetable oil cooking spray. Evenly spread the tortilla chips in a single layer pm a large baking sheet. Bake, turning halfway through the cooking time, until crisp and golden brown, about 15 minutes. Serve warm or at room temperature. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19458,"Jerk Wings 5 pounds chicken wings 1/2 cup ketchup
1/2 cup soy sauce
3 tablespoons sugar
1 tablespoon ground allspice
1 tablespoon paprika
1 tablespoon ground black pepper
1 tablespoon dried rosemary
1 1/2 teaspoons ground clove
1 1/2 teaspoons Chinese five-spice powder
1 1/2 teaspoons red pepper flakes
2 ounces garlic
2 ounces fresh ginger
1 ounce fresh cilantro
3 medium habaneros
Instructions: Preheat the oven to 350 degrees F. Wash and pat dry the chicken wings. Mix ketchup, soy sauce, sugar, allspice, paprika, black pepper, rosemary, clove, five-spice and red pepper flakes in a bowl. Blend garlic, ginger, cilantro and habaneros in the food processor and mix in with the seasoning. Coat the chicken wings in the mixture and roast, covered, for 15 minutes, then uncovered for an additional 30 minutes.
","[Zinfandel, Syrah, Malbec, Tempranillo]" 19459,"Warm Shredded Lamb Salad with Mint and Pomegranate 1 lamb shoulder (approximately 5 1/2 pounds) 4 shallots, halved but not peeled 6 cloves garlic 1 carrot, peeled and halved Maldon or other sea salt 2 1/4 cups boiling water Small handful freshly chopped mint 1 pomegranate Instructions: Preheat the oven to 250 degrees F. On the stovetop, brown the lamp, fat-side down, in a large roasting pan. Remove when nicely browned across its middle (you won't get much more than this) and set aside while you fry the shallots, garlic and carrot briefly. Just tip them into the pan - you won't need to add any more fat - and cook them, sprinkled with the salt, gently for a couple of minutes. Pour the water over and then replace the lamb, this time fat side up. Let the liquid in the pan come to a boil, then tent with foil and put in the preheated oven. Now just leave it there while you sleep. I find that if I put the lamb in before I go to bed, it's perfect by lunchtime the next day. But the point is, at this temperature, nothing's going to go wrong with the lamb if you cook it for a little less or a little more. If you want to cook the lamb the day you're going to eat it, heat the oven to 325 degrees F and give it 5 hours or so. The point is to find a way of cooking that suits you: you know what sort of pottering relaxes you and what makes you feel constrained; how much time you've got, and how you want to use it. Don't let the food, the kitchen or the imagined expectations of other people bully you. With the homily over, about 1 hour before you want to eat, remove the lamb from the pan to a large plate or carving board - not that it needs carving; the deal here is that it's unfashionably overcooked, falling to tender shreds a the touch of a fork. This is the best way to deal with shoulder of lamb: it's cheaper than leg, and the flavor it deeper, better, truer, but even good carvers, which I most definitely am not, can get unstuck trying to slice it. To finish the lamb salad, simply pull it into pieces with a couple of forks on a large plate. Sprinkle with more sea salt and some freshly chopped mint, then cut the pomegranate in 1/2 and dot with the seeds from 1 of the halves. This is easily done; there's a simple trick, which means you never have to think of winkling out the jeweled pips with a safety pin ever again. Simply hold the pomegranate 1/2 above the plate, take a wooden spoon and start bashing the curved skin side with it. Nothing will happen for a few seconds, but have faith. In a short while the glassy red, juicy beads will start raining down. Take the other 1/2 and squeeze the preposterously pink juices over the warm shredded meat. Take to the table and serve. What I do with the leftovers is warm a pita bread in the microwave, and then spread it with a greedy dollop of hummus, then take the chill off the refrigerated lamb in the microwave and stuff the already gooey pita with it. Add freshly chopped mint, black pepper and whatever else you like; raw, finely chopped red onion goes dangerously well. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 19460,"Jicama and Carrot Cole Slaw 1/2 cup orange juice 2 tablespoons lime juice 2 tablespoons extra virgin olive oil 1/4 teaspoon minced basil 1 teaspoon orange zest 1 teaspoon lime zest Salt and pepper, to taste 1 jicama 3 carrots Instructions: In a large bowl, whisk orange juice, lime juice, oil, basil, zests and salt and pepper. Peel the jicama and carrots. Julienne the vegetables in even lengths and 1/8-inch thick. Add vegetables to juice and toss. Allow to sit for 4 hours. Toss and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner]" 19461,"Chocolate Mousse with Whipped Cream and Strawberries 1 cup heavy cream 10 ounces bittersweet chocolate 3 tablespoons butter 5 egg yolks 1 tablespoon water 1/4 cup sugar, divided 5 egg whites 1 cup heavy cream 1 pint ripe strawberries Instructions: Beat the heavy cream with an electric mixer until it is whipped, and set aside. Melt the chocolate and butter over a double boiler on medium heat. Remove from heat and set aside. Combine the egg yolks, 1 tablespoon water, and half the sugar in a second metal bowl and whisk over the double boiler set over medium heat. (Do not allow any additional water to splash into this bowl.) Continue to whisk and insert a candy thermometer into the mix. When it reaches 145 degrees F, remove from the heat and whip with an electric mixer until it cools. Set aside briefly. Wash and dry the beaters for the electric mixer and wipe off the candy thermometer to have them clean for the next step. In the third metal bowl, combine the egg whites with the remaining 1/8 cup sugar and whisk over the double boiler until the candy thermometer reaches 145 degrees F. Then, remove from the heat and beat with the electric mixer until the whites are stiff. Fold the egg whites into the egg yolks. Fold the chocolate into the eggs, then fold in the whipped cream. Spoon into martini glasses or serving cups. Refrigerate for at least 4 hours or overnight. For the toppings and garnish: Use an electric mixer to beat the heavy cream until whipped. Slice each strawberry up to the stem and spread into a fan. Garnish chilled mousse with whipped cream and strawberries just before serving. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 19462,"MOE Slaw Recipe 4 ounces vegetable oil 4 ounces white vinegar 2 ounces garlic, chopped 2 ounces granulated sugar 1 teaspoon kosher salt 1/4 teaspoon ground black pepper 1 pound green cabbage, shredded 4 ounces carrots, julienned 2 ounces green onion, sliced Instructions: In a medium saucepot, combine the oil, vinegar, garlic, sugar, salt and black pepper. Bring to a simmer. In a large bowl, combine the green cabbage and carrots. Pour the warm dressing over the top. Let rest for 15 minutes, and then add the green onions and mix thoroughly.
Chill the slaw and let rest for 1 hour before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19463,"Cacio e Pepe 12 ounces thick-cut dry pasta Kosher salt 30 turns freshly ground black pepper, on the coarsest setting, plus more for serving 1/3 cup grated Pecorino-Romano cheese, plus more for serving 2 tablespoons high-quality extra-virgin olive oil, plus more for serving Instructions: In a pan just wide enough to hold the pasta, place enough water to fill the pan 1 inch from the bottom. Season the water with a pinch of salt and bring to a boil. Spread the pasta in the pan and cook over medium-high heat, stirring occasionally to prevent the pasta from sticking together. Allow the pasta water to reduce; do not add more, as you want the starchy water to be minimal when the remaining ingredients are added. Meanwhile, add the coarse black pepper to a separate small pan over medium heat. Toast a minute or two until fragrant. Once the pasta is al dente and the pasta water has reduced so only a slight coating remains at the bottom of the pan, turn off the heat and add the toasted ground black pepper and Pecorino-Romano. Stir and toss vigorously until both ingredients are well incorporated into the pasta. Toss in the olive oil and season with salt. Transfer the pasta to a large bowl and garnish with more black pepper, Pecorino-Romano and extra-virgin olive oil. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 19464,"Chocolate Marshmallow Pumpkin Pie 6 ounces semisweet chocolate, broken into pieces 3/4 cup heavy cream
1/2 teaspoon vanilla extract One 7-ounce container marshmallow cream 4 tablespoons (1/2 stick) butter, at room temperature
2 cups heavy cream
1 cup confectioners' sugar
1 store-bought pumpkin pie Seasonal chocolate lollipops, for decorating Instructions: For the ganache: Put the chocolate in a bowl. Heat the cream in a saucepan over medium heat until hot. Add the vanilla. Pour over the chocolate pieces and mix until the chocolate is melted and the mixture is combined. For the marshmallow whipped cream: In a mixer fitted with a paddle attachment, beat the marshmallow cream and butter until combined, about 30 seconds. In a mixer fitted with whisk attachment, whisk the cream in a separate mixer bowl until frothy. Lower the speed and gradually add the powdered sugar. When added, increase the speed and whisk until stiff peaks form. Add the marshmallow and butter mixture to the cream and whisk until smooth. For the pie: Pour the ganache over the pumpkin layer. Let set at room temperature for 40 minutes or flash-chill in the freezer for 15 minutes. Pile the marshmallow whipped cream over the ganache in a high-domed mound--scale is everything. Insert seasonal chocolate lollipops in the marshmallow whipped cream. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 19465,"Hearty Lentil Soup with Ham and Potatoes 2 tablespoons extra-virgin olive oil 3 shallots, minced 1 medium carrot, peeled and finely chopped 1 medium celery rib, finely chopped 1 cup lentils, rinsed and picked over 6 cups chicken stock, homemade, or store-bought reduced-sodium 1/2 pound red potatoes, cut into 1/2-inch dice 1 1/2 cups cubed ham Parsley puree, recipe follows 3 garlic cloves 1/4 teaspoon salt 1/2 teaspoon pepper 1/3 cup minced fresh parsley Instructions: In a soup pot, heat olive oil over medium-high heat. Add shallots, carrot, and celery and cook, stirring occasionally, until vegetables are softened, about 5 minutes. Stir in lentils and chicken stock and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Puree with immersion blender to thicken. Stir in potatoes and ham, cover, and simmer until potatoes are softened, 10 minutes longer. To serve, ladle soup into bowls and swirl in parsley puree. Combine garlic, salt, pepper, and parsley in a blender or food processor (preferably small model) and process until pureed. Yield: about 1/3 cup ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19466,"Seven Layer Cake for Passover 3/4 cup matzo cake meal (not to be confused with regular matzo meal) 1/3 cup potato starch (not to be confused with potato flour) 1/4 teaspoon salt 6 large eggs, room temperature 1 1/3 cups sugar 1 teaspoon vanilla 1 tablespoon orange zest 3 large eggs, room temperature 3 large yolks, room temperature 2 1/3 cups sugar 3/4 cup water 1/2 teaspoon cream of tartar 1 1/2 pounds (6 sticks) unsalted butter, room temperature (You can use an unsalted non-dairy butter substitute if you want to make this a parve recipe.) 1 teaspoon vanilla 1/2 cup poppy seed paste (1/2 cup poppy seeds mixed with 1 tablespoon corn syrup, allow to sit together at least 15 minutes) 6 ounces bittersweet or semisweet chocolate, melted and cooled to room temperature 1 cup water 1 cup sugar 1 tablespoon orange zest Bar of chocolate for shavings Instructions: To make the sponge: Preheat oven to 350 degrees F. Prepare two baking sheets by greasing them and lining with parchment. Sift the matzo cake meal, potato starch and salt together, set aside. In a mixer whip the eggs and sugar, for about 8 minutes. The eggs should be very light in color and a thick foam. At the very end, add the vanilla and zest. Sift the dry ingredients over the egg foam. Very gently, but thoroughly, fold the dry ingredients into the egg foam. Pour the batter into one of the prepared pans and spread evenly with a spatula. Bake the cake for about 18 minutes or until golden and dry when poked with a cake tester. Repeat with the second cake layer. To make the buttercream: In a small pot, fitted with a candy thermometer, heat 2 cups sugar, water and cream of tartar to 242 degrees F. This will take several minutes, so get your eggs started. Whisk together the eggs, yolks and 1/3 cup sugar. Beat the eggs on medium high speed until light in color and thick. Once the sugar has reached 242 degrees F, add it very carefully and slowly to the eggs, while the beater is going on slow speed. Be sure to pour the syrup along the edge of the bowl, not directly onto the beater or it will splatter. Continue beating the egg mixture on medium-high speed until the eggs have cooled, about 8 minutes. Once the eggs are cooled, add the butter 2 tablespoons at a time. The mixture will go through a stage when it looks soupy and curdled, but keep adding the butter and it will come together. After all the butter is added, mix in the vanilla. The buttercream will be smooth and glossy. Divide 1/3 of the buttercream into a separate bowl and add the poppy seed paste. To the remaining buttercream, add the melted chocolate. If you are not going to use the buttercream right away, cover it and leave it at room temperature for up to 24 hours. When you are ready to use it, give it a good stirring or put it back in the mixer and beat with the paddle attachment until smooth. To make the soaking syrup: In a small saucepan heat the sugar, water and zest over medium heat until the sugar has fully dissolved. Cut each sheet of cake into 4 equal pieces (they will be about 4 inches wide and 12 inches long). Lay the first layer of cake on the serving platter and brush with the soaking syrup. You want to dab the syrup on, but don't overly saturate the cake or it will be soggy. Spread a thin layer of the poppy seed buttercream over the soaked layer. Repeat with 5 more layers and then finish with the 7th layer of cake. This will leave you with one extra. Since my cake is not traditional anyway, you should feel free to use up that last layer. If you want to keep it to seven layers, then I suggest you use that lonely extra layer as a snack. If your layers need squaring up, just trim them with a sharp serrated bread knife. Stir the chocolate buttercream to make sure it is smooth and cover the entire cake in a nice even layer. It is okay if it isn't perfectly smooth, because we're going to add some rough stripes to the outside. Take a small blob of buttercream on the end of your spatula, and starting at the end of the cake, on the bottom, spread that blob in a stripe along the cake. Repeat over and over again, but alternate which side you start on. Repeat this on the top as well. You will end up with rough stripes all over the cake, which gives the cake some texture. Using a sharp chef's knife, scrape the smooth side of a bar of chocolate with the blade, so that the chocolate curls up. If the chocolate is very cold and brittle, try sitting it in the sun for a few minutes and the curls will come more easily. Cover the top with the chocolate shavings. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19467,"Watermelon Spritzy 2 cups watermelon, chopped or watermelon puree 2 cups lemon-lime soda, cold 1 tablespoon grenadine 1/2 cup frozen mixed berries, optional, use instead of ice Fresh mint sprigs, for garnish Instructions: Put watermelon, lemon-lime soda, and grenadine into a blender. Blend for 20 to 30 seconds. Use a strainer to strain into pitcher. Divide frozen berries between 4 glasses. Pour juice over berries. Garnish with a straw and a sprig of mint. ","[Sauvignon Blanc, Pinot Grigio, Moscato, Riesling]" 19468,"Roasted Veggie Grain Bowl One 14-ounce can chickpeas, drained and rinsed 3/4 teaspoon spicy curry powder 4 teaspoons olive oil Kosher salt and freshly ground black pepper 1 small red onion (about 4 ounces), cut into 1-inch pieces 1 small sweet potato (about 7 ounces), peeled and chopped into 1/2-inch pieces 4 ounces medium cremini mushrooms, halved 1/3 cup fat-free Greek yogurt 1 tablespoon tahini
1 lemon 1 cup cooked quinoa 1/2 avocado, thinly sliced
Instructions: Preheat the oven to 425 degrees F. Toss the chickpeas with the curry powder, 1 teaspoon of the oil, 1/4 teaspoon salt and a few grinds of black pepper in a medium bowl. Place on one side of a baking sheet. Arrange the onions next to the chickpeas, then the sweet potatoes and lastly the mushrooms. Toss the onions, sweet potatoes and mushrooms with the remaining 3 teaspoons oil, 1/4 teaspoon salt and a generous amount of black pepper. Bake until the chickpeas are a bit crunchy and the sweet potatoes are softened and starting to turn brown in a few spots, 25 to 30 minutes.
Meanwhile, whisk the yogurt, tahini and juice of half the lemon in a small bowl. Slice the remaining lemon into wedges.
Divide the quinoa between two bowls. Arrange half the vegetables and avocado slices on top of the quinoa, leaving a space for the yogurt in the middle. Dollop the yogurt in the empty space and serve with the lemon wedges.
","[Sauvignon Blanc, Pinot Grigio, Vermentino, Grenache Blanc]" 19469,"Salmon Rillettes 1 tablespoon olive oil 6 ounces/170 g salmon, cut into large cubes 1/3 cup/70 g butter, softened 1 tablespoon creme fraiche 1 tablespoon chopped shallot 1 tablespoon chopped fresh tarragon Kosher salt and freshly ground black pepper 1 lemon, juiced Instructions: Heat the oil in a saute pan and gently cook the salmon, leaving the pieces slightly pink in the center, about 5 minutes. Cool. In a food processor or using two forks, shred the salmon and mix with the butter. Add the creme fraiche, shallot and tarragon. Season the mixture with salt, pepper and lemon juice. Pack into ramekins or similar small pots. Keep in the refrigerator, but before serving, take it out to soften because you want it nice and smearable. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19470,"Waldorf Slaw with Bacon 4 slices bacon, cut into 1/2-inch pieces 1/4 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon dijon mustard 1 teaspoon sugar 1 teaspoon celery seeds 2 apples (such as Gala or Fuji) 2 stalks celery, thinly sliced 2 carrots, shredded 1/2 cup walnuts 1/2 cup golden raisins 1 tablespoon chopped fresh parsley Kosher salt and freshly ground pepper Instructions: Cook the bacon in a medium skillet over medium heat, stirring occasionally, until golden brown and crisp, about 8 minutes; drain on paper towels. Whisk the mayonnaise, vinegar, mustard, sugar and celery seeds in a large bowl until combined. Slice the apples into matchsticks, then add to the bowl with the dressing along with the celery, carrots, walnuts, raisins, parsley and bacon. Season with salt and pepper and toss. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 19471,"Spanolatkes 3 tablespoons vegetable oil, plus more for frying 3 ounces spinach, stems removed, chopped (about 4 cups) 2 leeks, white parts only, thinly sliced Kosher salt 4 scallions, thinly sliced (about 1/2 cup) 1 pound russet potatoes 3 large eggs 2 tablespoons all-purpose flour 1/4 cup fresh dill, chopped 1 cup crumbled feta cheese Freshly ground pepper Tzatziki, for serving (optional) Instructions: Heat 1 1/2 tablespoons vegetable oil in a skillet over medium heat. Add the spinach and cook until wilted, 1 to 2 minutes. Transfer to a colander set in a large bowl; refrigerate until cold, about 15 minutes. Squeeze out any excess moisture; set the spinach aside. Meanwhile, heat the remaining 1 1/2 tablespoons vegetable oil in a skillet over medium-low heat. Add the leeks, sprinkle with 1/2 teaspoon salt and cook until soft, about 10 minutes. Add the scallions and cook 3 to 4 more minutes. Let cool. Peel the potatoes and grate on the large holes of a box grater. Transfer to a clean kitchen towel, gather into a pouch and twist closed, then squeeze over the sink to remove as much liquid as possible. Transfer to a large bowl; add the leek-scallion mixture, spinach, eggs, flour, dill, feta, 1 teaspoon salt and 1/4 teaspoon pepper and mix with your hands until combined. Heat 1/2 inch vegetable oil in a large skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, scoop about 2 tablespoons of the potato mixture into the pan for each latke and flatten with a spatula; fry until golden brown and cooked through, 1 to 2 minutes per side. Drain on paper towels. (Return the oil to 350 degrees F between batches.) Serve with tzatziki. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19472,"Boston Lettuce Avocado Salad and Lime Dressing 2 small to medium heads Boston lettuce, discard any wilted leaves 1 Hass avocado, pitted 1 large bunch scallions, thinly sliced Leaves from 1 bunch cilantro, finely chopped 2 limes, juiced 1/3 cup extra-virgin olive oil 1/2 teaspoon salt 1 teaspoon sugar About 20 grinds fresh black pepper 1 tablespoon whole-grain mustard Instructions: Pull the lettuce leaves from the head, rinse gently under cold water, and lay out on clean towels to dry. Use a spoon to remove the flesh in 1 piece from each half of the avocado. Thinly slice the avocado flesh into thin wedges. Whisk together all the dressing ingredients. Arrange the lettuce leaves on a plate and top with the avocado wedges, scallion, and cilantro. Finish with a healthy drizzling of the dressing. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19473,"Mock Mascarpone Crostini 1 baguette, thinly sliced Olive oil, for brushing and drizzling Kosher salt Mock Mascarpone Cheese, recipe follows Roasted red peppers, peeled and sliced Fresh basil leaves, chiffonade 8 ounces cream cheese, at room temperature 2 tablespoons vanilla Greek yogurt 1/4 teaspoon vanilla extract Instructions: Preheat the oven to 400 degrees F. Brush the bread slices lightly with olive oil and season with salt. Bake in the oven until golden, 3 to 4 minutes per side. Allow to cool. Spread the toasts with Mock Mascarpone Cheese and top with roasted red pepper slices, basil, olive oil and salt. In a small bowl, cream together the cream cheese, yogurt and vanilla extract with a mixer until well blended. Refrigerate if a firmer texture is desired. Use in recipes as an inexpensive alternative to mascarpone. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19474,"Spicy Bloody Mary with Muffuletta Skewers 1 to 2 pounds cherry tomatoes 3/4 cup vodka 2 lemons, juiced 1 tablespoon Worcestershire sauce 1/4 cup hot sauce (recommended: Tabasco), or to taste 1 tablespoon prepared horseradish Pinch cayenne Pinch coarse salt and freshly ground black pepper Ice 4 skewers 1/4 pound pepper ham, cubed 1/4 pound mortadella, cubed 1/4 pound salami, cubed 1/4 pound provolone cheese, cubed Pickled okra Roasted red peppers Large pitted black olives Instructions: Puree the tomatoes in a blender, then press through a fine sieve into a small bowl. Discard the solids. Add the tomato puree and all the remaining ingredients to a pitcher. To serve, divide the mixture among 4 large glasses filled with ice. Garnish each drink with a skewer and serve. Muffuletta Skewers: Skewer the meats, cheese, okra, peppers, and olives in a desired fashion. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 19475,"Sweet and Spicy Asian Barbecued Ribs 2 slabs baby back ribs, trimmed of excess fat, about 3 pounds 1/3 cup Chinese five-spice powder 1 strip thick cut bacon, cut into 1-inch pieces 1/2 shallot, finely chopped 1 clove garlic, minced 3 tablespoons light soy sauce 1 tablespoon rice vinegar 1 tablespoon hoisin sauce 1/3 cup ketchup 2 heaping tablespoons honey 2 heaping tablespoons apricot preserves 2 heaping tablespoons brown sugar 1 teaspoon freshly grated ginger 1 1/2 teaspoons chili sauce (recommended: Sriracha) 2 green onions, chopped, for garnish Instructions: Preheat a grill to approximately 250 degrees F. Lightly season the ribs with the five-spice powder so it forms a light crust. Put the ribs, meat side up, over an area of the grill with indirect heat. Let the ribs cook for 2 hours. While the ribs are cooking, prepare the barbecue sauce. Heat a medium saucepan over medium heat. Add the bacon and cook slowly to render its fat, about 4 to 5 minutes. Discard the particles with a slotted spoon, leaving the bacon fat in the pan. Reduce the heat to low, add the shallot and garlic, and saute until fragrant and slightly caramelized, 2 to 3 minutes. Pour in the light soy sauce and rice vinegar. Allow the liquid to deglaze the pan for a moment, and then whisk vigorously to scrape any brown bits from the bottom of the pan. Add the hoisin sauce and ketchup, and continue whisking together until well incorporated. Simmer the glaze for 2 to 3 minutes. Stir in the honey, apricot preserves and brown sugar, 1 tablespoon at a time. Simmer for an additional 2 to 3 minutes. Add the ginger, whisk and keep simmering for 2 to 3 minutes. Whisk in the chili sauce and let the sauce simmer for a final 8 to 10 minutes. Remove the pan from heat. Reserve 1/4 cup of the sauce in a separate bowl. After the ribs have cooked for 1 hour, begin basting them with the barbecue sauce. Coat them well once every 15 minutes, until the ribs reach an internal temperature registers 165 degrees F on an instant-read thermometer. Remove the ribs from the grill to a cutting board and let rest, tented with aluminum foil for 5 minutes. Slice the ribs between each bone and arrange them on a serving dish. Drizzle with the reserved glaze and garnish with the chopped green onions. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19476,"Spicy Potato Twister 12 dried ghost peppers, stems removed 2 Roma tomato, quartered 4 fresh habanero peppers, stems removed 1 white onion, chopped 1/2 teaspoon salt, plus more for seasoning 1/4 cup store-bought ghost pepper sauce Freshly ground black pepper 2 large russet potatoes, cleaned 1/4 cup sour cream 2 green onions, chopped 2 pickled jalapenos, sliced 1/2 cup cheese sauce Instructions: In a medium saucepan, add 2 cups water, the ghost peppers, habaneros, tomato, onions and salt. Place over medium heat and simmer for 45 minutes. Allow the mixture to completely cool, and then place in a blender with the ghost pepper sauce and blend until smooth. Adjust the seasoning with salt and pepper if needed. Set the sauce aside. Preheat a deep-fryer to 350 degrees F. Using a spiral slicer, spiral cut the russet potatoes into long ribbons. Carefully place the potato ribbons into the heated oil and fry until golden brown, about 3 minutes. Remove from the oil and allow to drain on paper towels. Season with salt and pepper. Dress the potato twister with the ghost pepper sauce, sour cream, green onions, pickled jalapenos, cheese sauce and serve. ","[Zinfandel, Syrah, Tempranillo, Barbera]" 19477,"Garlic Onion Tortilla Cake 2/3 cup canola oil 4 cups small chopped red onion 3 tablespoons butter 2 tablespoons sugar 3/4 cup roasted garlic, from jar 5 tablespoons grated Parmesan 1/4 cup mayonnaise 3 tablespoons minced cilantro leaves Salt and pepper 12 flour tortillas 2 tablespoons balsamic vinegar Instructions: In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool. Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours. After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator. Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 19478,"Sydney Seafood Platter 2 yabbies (substitute 2 small lobsters) 2 black mussels 2 rock oysters 6 prawns, shelled and deveined Salt and pepper Preferred seasonings 1/4 cup butter 1 clove garlic, chopped 1/2 lemon, sliced Instructions: Choose a broad, shallow pan with a steaming rack that fits snugly. Be sure you also have a lid that will fit snugly over the steaming pan. Arrange the seafood on a heatproof plate that fits into the steamer. Sprinkle the seafood with salt, pepper, and any preferred seasonings. Bring the water to a boil in the steamer, set the plate of seafood on the steamer rack. Put the rack over the boiling water and cover tightly with the lid. Steam the seafood until it is cook and the shells open. In a small pan, saute the butter and garlic until bubbly, then transfer to a dipping bowl and place on a platter. Place the seafood on a platter next to the dipping sauce and garnish with some lemon slices. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19479,"Feinschmeckerrole 4 slices smoked ham 4 slices leg of veal, pounded thin 8 sage leaves, finely sliced 2 tablespoons ground hazelnuts 4 large flat mushrooms Black pepper and salt Clarified butter 1 tablespoon paprika 1/2 lemon, juiced Instructions: Preheat oven to 400 degrees. Place 1 slice of smoked ham on each veal slice. Season with pepper and sprinkle each with sage leaves and ground hazelnuts. Fry the whole mushrooms in a little clarified butter and then place 1 mushroom on each veal slice. Roll up veal and tie with string. Season with salt and pepper. Place the veal rolls in an oven-proof dish, brush with clarified butter and dust generously with paprika. Brush once more with clarified butter. Place in the oven and cook uncovered for 20 minutes, basting from time to time. Remove veal from oven and slice each roll in half lengthwise with a very sharp knife. Arrange on a serving dish. Place the oven-proof dish on the heat and add the lemon juice, stir well to combine with the pan juices and then nap the veal rolls. Accompany with broccoli vinaigrette, if desired. ","[Chardonnay, Pinot Gris, Riesling, Gavi]" 19480,"Galaktoboureko: Milk Pie 4 cups milk 1/2 cup fine semolina 1 cup sugar 2/3 cup unsalted butter 4 eggs 1/2 teaspoon vanilla extract 1 pound thick, commercial phyllo dough 2/3 cup clarified butter, to brush dough 3 cups water 2 cups sugar 1/2 lemon Instructions: In a heavy pot, bring the milk to a boil. Sprinkle in the semolina, whisking constantly over very low heat. Add the sugar, then simmer for 5 to 6 minutes, stirring from time to time. Remove from the heat and add the butter and the eggs, 1 by 1, stirring. Blend in the vanilla. The mixture will be thick but pourable, like a sauce.
Preheat the oven to 375 degrees F.
Butter a deep 10-inch baking pan. In the bottom of the pan, layer 8 sheets of phyllo, leaving the edges hanging over the sides of the pan. Brush each sheet generously with clarified butter. Pour the milk mixture over the phyllo layers.
Cut the remaining sheets of phyllo about the size of the pan and brush each sheet with clarified butter. Place the buttered sheets on top of the filling, then brush the hanging bottom sheets with clarified butter and roll them up to seal.
With a very sharp knife, score the top diagonally in 2 directions to make diamond-shaped slits on the surface. (This makes it easier to cut later, and also allows the syrup to penetrate the pie.) Sprinkle with a little water and bake about 1 hour, or until top is light brown and filling has set.
The minute you start baking the pie, begin to make the syrup. Simmer the water with sugar and the 1/2 of lemon for about 1 hour. Remove the lemon half and squeeze the juice into the syrup. Discard the lemon. Pour the syrup over the pie the minute you take it out of the oven. Be careful, syrup will bubble vigorously and can burn you.
Let cool, and serve, cutting pieces along the slits that you made before baking the pie. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19481,"Gorgonzola and Pear Salad with Honey Dijon Dressing 1 pouch (6.4 oz.) StarKist? Albacore Tuna in Water 1 bag (6 oz.) baby lettuce greens 1/2 cup gorgonzola cheese, crumbled 1/2 cup chopped walnuts, toasted 1 pear, cored and sliced thinly 1/4 cup light honey Dijon salad dressing Instructions: Place lettuce on serving platter. Top with tuna, cheese, walnuts and pear slices. Drizzle Dijon dressing over salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19482,"Pan Fried Pork Chops 9 pork chops 2 cups all-purpose flour 1 cup vegetable oil 1 large onion, chopped 3 to 4 cloves garlic, chopped 1/4 cup of water 2 bunches collards 3 smoked ham hocks 2 tablespoons vegetable shortening Salt and red pepper, to taste 1 cup cornmeal 1/4 cup vegetable shortening, melted 1 cup all-purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 teaspoon salt 1 cup evaporated milk 1 egg, beaten Instructions: Wash the pork chops, pat dry and season with salt and pepper to taste. In a large skillet, heat the oil. Flour the pork chops and sear in the oil. Cook for about 1 minute per side to brown. Remove the pork chops from the skillet and place the cooked pork chops on a paper bag to absorb the excess oil. Put the chops back in the skillet and add the chopped onion and 3 to 4 cloves of chopped garlic to pot with 1/4 cup of water. Put a lid on the pot and steam the chops for approximately 20 minutes. For the collard greens: Remove the stems, cut up and wash the collard greens. Then par boil the ham hocks in water for about 5 to 10 minutes. Drain the ham hocks. In a large pot, heat the shortening. Saute ham hocks, then add greens, on low fire with pot covered. Allow greens to cook for about 1 1/2 hours over low heat. Season with salt and pepper, to taste. For the cornbread: Mix all ingredients and put in a greased pan. Bake in a preheated 400 degree oven for 30 to 40 minutes, or until a tester comes out clean. Serve the pork chops with some collard greens and cornbread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM (Grenache, Syrah, Mourvedre)]" 19483,"Figs in Red Wine with Herbed Goat Cheese 2 cups dry red wine 1/4 cup honey 1 cinnamon stick 8 fresh (about 1/2 pound) or 12 dried figs, halved lengthwise 1 cup walnuts, finely chopped 1 teaspoon chopped fresh thyme leaves 1 (3 1/2-ounce) log goat cheese Fresh thyme sprigs, to garnish Instructions: Figs: In a nonreactive medium pot combine the wine, honey, and cinnamon. Bring to a simmer, over low heat, and cook until slightly thickened, about 30 minutes. Add the figs and cook for 10 minutes. Set aside to cool slightly. Remove the cinnamon stick. Goat cheese: In a shallow bowl, mix together the walnuts and thyme. With damp hands, roll the goat cheese into 1-inch balls. Roll the balls into the nut mixture until coated. To serve: Spoon the figs into 2 glasses and drizzle with the wine syrup. Add the herbed goat cheese and serve. ","[Barolo, Barbaresco, Chianti Classico, Tempranillo]" 19484,"Cherry-Walnut Gelatin Mold 1 pound pitted bing cherries (frozen or canned), thawed if frozen 1 1/4 cups walnut halves 1 6-ounce package cherry Jell-O 1 cup sherry 1/2 cup orange juice Cooking spray Instructions: Drain the cherries and pat dry. Break the walnuts into pieces, then stuff each cherry with a nut. Combine the Jell-O and 2 cups boiling water in a bowl and stir until dissolved. Stir in the sherry and orange juice. Lightly spray a 6-cup gelatin mold or glass bowl with cooking spray. Pour in the gelatin mixture and scatter the stuffed cherries and remaining walnuts evenly in the mold. Cover and refrigerate until set, about 8 hours or overnight. Before serving, place the mold in a bowl of hot water to loosen the gelatin, about 5 minutes. Gently invert over a platter to release. ","[Riesling, Moscato, Vinho Verde, Cava]" 19485,"Sweet Chili and Pepper Salsa 2 red peppers 1/2 red onion, finely chopped 4 medium/large red chilies, seeded and finely chopped 1/2 clove garlic, finely chopped 8 tablespoons olive oil 1 tablespoon red wine vinegar 1 handful parsley, finely chopped 1 handful basil, finely chopped Salt and freshly ground black pepper Instructions: Grill the peppers whole, turning at intervals, until the skin is blackened. Place in a bowl while still hot and cover with plastic wrap. Leave them to steam (this makes it easier to remove the skin from the peppers). Skin, remove seeds and finely chop the peppers. Then add the remaining ingredients and mix well. Taste for seasoning. Leave for 1 hour to let the flavors develop. Check for seasoning before serving.; ","[Rioja, Tempranillo, Garnacha, Pinotage]" 19486,"Chocolate Chocolate Chip Cookies 2 1/4 cups flour 1 teaspoon salt 1 teaspoon baking soda 2 sticks butter, softened 1 cup granulated sugar 1 cup packed brown sugar 2 large eggs, beaten 1 tablespoon vanilla 1/2 cup unsweetened cocoa 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S 1 cup chopped walnuts (optional) Instructions: Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly. For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack. For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]" 19487,"Duck with Pinon Dust and Corn Pudding 36 ounces canola oil (or any oil with a high smoke-point) 2 (4-ounce) duck breasts 8 ounces Corn Pudding, recipe follows 2 tablespoons toasted crushed pinon (pine) nuts, plus 2 tablespoons 2 tablespoons dried cherry chutney 1/2 teaspoon chopped chives 1 tablespoon olive oil 2 cups finely diced onions 1 tablespoons peeled and finely chopped ginger 1 large shallot, diced 1 tablespoon thinly sliced garlic 8 cups whole kernel corn 1/4 teaspoon grated fresh nutmeg 1 teaspoon salt 1 cup white wine 2 cups milk 1 1/2 cups heavy cream 1/2 teaspoon cracked black pepper Instructions: In a large wok, heat the canola oil to 350 degrees F. Heat a 12-inch saute pan over high heat until there is a translucent smoke. Add the duck breasts (no oil) skin-side down and cook for 3 minutes, until the skin is crisp (this will start to render the fat golden). Flip over and cook on meat side for 2 minutes. Preheat the broiler. Then, place the duck in the preheated canola oil for 1 minute. Turn the heat off and let the duck keep cooking for 1 1/2 minutes. The duck needs to be as crispy as possible. Remove from hot oil and let rest on a cutting board for a few minutes, skin-side down. Cut the breasts on the diagonal, across and down, to make long pieces. On a flameproof plate or baking dish, put 2 (4-ounce) portions of corn pudding, topped with 1 tablespoon each of pinon nut dust and a dollop of chutney. Brown the corn pudding under a preheated broiler for 4 minutes. Remove from broiler. For each serving, place 1 portion of broiled corn pudding on each plate, place the sliced duck breast on top of the pudding and chutney, and sprinkle each with 1 more tablespoon pinon dust and 1/4 teaspoon of chopped chives. In a large saucepan over high heat, add olive oil, onions, ginger, shallot, and garlic, stirring and shaking the pan to sweat the onions and shallots. Once the onions go past sweating and turn from translucent to brown, add the corn, and stir. Add the nutmeg, salt, and white wine. Stir for about 5 minutes, shaking pan for every 30 seconds, until the corn has a sheen and the wine is evaporated. Stir in the milk and let cook for 3 minutes. Add the cream, stir, and then add pepper. Bring the cream up to a boil and then turn down to a simmer for 5 minutes. Remove from heat and puree in a food processor. If there is not time to let the mixture cool, only fill the food processor halfway. Puree for 2 or 3 minutes per batch. Press the pureed mixture through a sieve with the back of a spoon to strain out the skin and pulp. Taste for salt and season, if necessary. ","[Chardonnay, Barolo, Tempranillo, GSM Blend]

" 19488,"Profiteroles with Chocolate Sauce 3/4 cup heavy cream 1 tablespoon butter 1/2 pound semisweet chocolate, cut in chunks 1/4 teaspoon pure vanilla extract 1 cup water 1/2 cup (1 stick) unsalted butter 1 teaspoon sugar Pinch salt 1 cup sifted all-purpose flour 1 teaspoon baking powder 3 large eggs 1 quart vanilla ice cream Instructions: Combine the cream and butter in a small heavy-bottomed saucepan over medium heat. Heat the mixture until bubbles appear around the sides of the pot, but do not allow the cream to boil. Mix in the chocolate and vanilla; remove from the heat and stir until the chocolate melts and the sauce is smooth. May be served warm or chilled.; Profiteroles: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. To make the pate a choux: In a heavy-bottomed saucepan, bring the water, butter, sugar, and salt to a gentle boil over medium-high heat, stirring to melt the butter completely. Add all the flour and baking powder at once and continue to stir until all the flour is incorporated and the dough becomes a mass that pulls away from the sides of the pot. Remove from the heat and scrape the dough into a mixing bowl. Using a standing or hand-held mixer, beat the dough on medium speed to cool it off a bit. Add the eggs, 1 at a time, stopping to scrape down the sides of the bowl periodically. When all eggs have been incorporated, the dough should be a thick, smooth, and glossy paste. Form 24 golf ball-size mounds on the lined baking sheet about 2-inches apart allowing room for them to spread; keep the mounds as high and round as possible. You can use a pastry bag fitted with a star tip or a large spoon, your choice. Place the pans in the oven and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue to cook for 25 minutes. Do not open the oven door or remove the pans from the oven until the puffs are firm to the touch. The profiteroles should be golden brown and well-risen. Allow the shells to cool before filling. Using a serrated knife, slice the pastry puffs almost in 1/2. Place 3 profiteroles on each dessert plate and fill with a scoop of ice cream. Drizzle the chocolate sauce over the top; garnish with powdered sugar and fresh mint if desired. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]

" 19489,"Grown-Up Milkshake 8 to 10 scoops vanilla ice cream 1 part white chocolate liqueur 1 part coffee liqueur 1 part brandy Whipped cream, for garnish Shaved chocolate, for garnish Instructions: Scoop ice cream into a blender. Pour in white chocolate liqueur, coffee liqueur, and brandy. Make sure the top of the blender is tightly in place and blend until smooth. Pour into glasses and serve topped with whipped cream and shaved chocolate. ","[Chardonnay, Port, Tawny Port, Madeira]" 19490,"3-Cheese Macaroni and Cheese 1 tablespoon salt, plus more for pasta water 1 pound large elbow macaroni 6 tablespoons butter 6 tablespoons all-purpose flour 3 cups milk 1 cup heavy cream 1 tablespoon freshly ground black pepper 1 pound white Cheddar, shredded 4 ounces Romano, shredded 4 ounces Asiago, shredded 2 cups bread crumbs (suggested: panko (Japanese) available at most markets) 2 tablespoons chopped fresh parsley, for garnish Instructions: Preheat oven to 325 degrees F. In large pot filled with water add 3 pinches of salt and the macaroni and place over high heat. Bring to a boil and let cook until al dente, about 8 minutes. Drain. Set aside. In a large saucepan, melt butter. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, 1 tablespoon of salt, and 1 tablespoon pepper. Cook until cheeses are fully melted, stirring occasionally. Add cooked macaroni to cheese mixture and mix thoroughly. Place macaroni mixture in a 13 by 9 baking dish and top with breadcrumbs. Place in the oven and bake for 12 to 15 minutes or until golden brown. Top with fresh parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 19491,"Blue Corn Pancakes with Orange Honey Butter and Cinnamon Maple Syrup 1 1/2 cups all-purpose flour 1/2 cup blue cornmeal Pinch salt 1 tablespoon sugar 1 tablespoon baking powder 2 large eggs 1 1/2 to 2 cups milk 2 tablespoons unsalted butter, melted 1 cup fresh blueberries, plus more for garnish 2 to 3 bananas, peeled and sliced
Orange-Honey Butter, recipe follows Cinnamon Maple Syrup, recipe follows Confectioners' sugar, for garnish 3 cups fresh squeezed orange juice 2 sticks butter, slightly softened 2 tablespoons honey Pinch salt 2 cups pure maple syrup 2 to 3 cinnamon sticks Instructions: Preheat a nonstick griddle. Preheat the oven to 200 degrees F.
Mix together the dry ingredients in a medium bowl. Beat the eggs and 1 1/2 cups of the milk in a medium bowl until combined, then stir in the melted butter. Add the wet ingredients to the dry ingredients and mix until just combined. Gently fold in the blueberries. If the batter seems too thick, add some of the remaining milk.
Ladle approximately 1/4 cup of the batter onto the griddle for each pancake. Cook until the bottom is light golden brown, flip, and continue cooking for about 30 seconds. Remove to an ovenproof plate and keep warm in the oven until ready to serve. Serve 3 pancakes per person with a dollop of orange-honey butter, cinnamon maple syrup, and bananas. Garnish with blueberries dust with confectioners' sugar. Place orange juice in a small non-reactive saucepan over high heat and reduce to 3 tablespoons. Place butter in a bowl and add the orange syrup, honey, and salt; mix until combined. Scoop into a large ramekin, cover with plastic wrap, and refrigerate until firm, about 2 hours. Heat syrup and cinnamon sticks over low heat for 10 minutes. Remove and let steep for 1 hour. Remove sticks and pour into a small pitcher. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19492,"Pizza Cake Nonstick cooking spray, for the pan 1 box yellow cake mix (plus eggs and oil per box instructions)
One 14-ounce container vanilla whipped frosting
Brown food coloring gel, or equal parts red and green to make brown, for the frosting 2 chocolate rice cereal treat bars
3 pieces red fruit leather
4 green round gummy candies
2 ounces marzipan
1/2 cup seedless strawberry jam
1 tablespoon store-bought red frosting
1 cup store-bought cream cheese frosting
1 tablespoon grated white chocolate 1 teaspoon finely chopped pistachios Instructions: Preheat the oven to 350 degrees F. Spray a 14-inch round cake pan with nonstick cooking spray. Prepare cake mix according to the package instructions. Pour into the prepared cake pan and bake until set, well-browned and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool completely in the pan, then invert onto a rack to remove it from the pan. Put the vanilla frosting in a bowl. Mix 5 to 8 drops of brown food coloring into the frosting and mix until well blended for a light brown pizza crust color. Add more food coloring if need. Transfer to a pastry bag fitted with a medium round tip. Invert the cake back onto a large round platter, pizza pan or 14-inch cardboard cake round so that it is right-side up. Cut a scored line around the cake about 3/4 inch from the edge using a paring knife, cutting only about 1/4 inch deep. Scoop out the center of the cake about 1/4 inch deep to form a shallow well and give it a raised pizza crust look. Press down on the middle of the cake to slightly compress the cake and make it less crumbly in texture. Pipe frosting over the entire cake and spread and smooth with an offset spatula. Place in the freezer to let the frosting firm up, for about 1 hour. Meanwhile, prep the \toppings.
For \Sausage Crumbles:\ Break up the chocolate rice cereal treats into chunks to resemble sausage crumbles. Set aside. For \Pepperoni:\ Unroll the fruit leather and place on a cutting board. Cut out 12 rounds from the fruit leather using a 1 1/2-inch round cutter to create pepperoni slices. Set aside. For \Green Peppers:\ Cut the green gummy candies into quarters. Set aside. For \Mushrooms:\ Roll the marzipan into a log about 6 inches long and 1 inch in diameter. Score 2 lines into the length of the log using the back of a butter knife to form the stem of the mushroom. Place in the freezer for 30 minutes to harden up. Combine 2 drops brown food coloring with 1/4 cup of water. Remove the formed marzipan log from freezer and slice into 1/2-inch-thick slices (you should get 10 slices). Place the \mushroom\ slices on a plate and paint all over with the brown food coloring and water mixture. Set aside. For the \Tomato Sauce:\ Put the strawberry jam in a microwave-safe bowl. Microwave on high until it has a pourable consistency similar to pancake batter, 30 to 45 seconds. Whisk in the red frosting until well blended. Let cool until room temperature but still pourable, about 5 minutes. For the \Melted Cheese:\ Put the cream cheese frosting in a microwave-safe bowl. Microwave on high until it has a pourable consistency similar to pancake batter, about 10 seconds. If the constancy is too thin, let it sit for 5 to 10 minutes to thicken it up. Assemble: Remove the cake from the freezer and pour strawberry \sauce\ in the center. Spread the sauce out to the edge of the crust using an offset spatula. Pour the cream cheese frosting over the sauce into individual pools to mimic the look of melted cheese, making sure to leave some of the sauce around the edge near the crust exposed. Arrange the toppings over the \melted cheese.\ Finish with a sprinkle of grated white chocolate to mimic grated Parmesan and chopped pistachios to mimic dried oregano. Slice and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19493,"Warm Kale Antipasto Salad 2 red onions, halved and sliced 2 small Japanese eggplants, halved lengthwise and sliced 12 baby bell peppers (any color), halved 1 pint cherry tomatoes, halved 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 5-ounce package baby kale or 8 cups chopped kale leaves 1 romaine lettuce heart, chopped 2 tablespoons balsamic vinegar 1 crusty whole-wheat roll, cubed 2 ounces deli-sliced soppressata or salami (about 8 slices), cut into strips 2 ounces pecorino romano cheese, shaved Instructions: Preheat the broiler. Arrange the red onions, eggplant, bell peppers and tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil and season with salt and pepper. Broil, turning halfway through, until the vegetables are soft and slightly charred, about 12 minutes. Combine the kale and romaine in a large bowl with the remaining 1 tablespoon olive oil and the vinegar. Add the broiled vegetables and toss.
Make the croutons: Spread the bread cubes on the same baking sheet, season with salt and pepper and broil until golden, turning once, 1 to 2 minutes.
Divide the salad among bowls. Top with the soppressata, pecorino and croutons, drizzle with olive oil and gently toss.
","[Barolo, Barbaresco, Chianti, Valpolicella]" 19494,"Really Delicious Lima Beans 6 slices bacon, finely chopped 1/4 cup olive oil 2 onions, thinly sliced 2 garlic cloves, minced 4 vine-ripened tomatoes, seeded and chopped 1/2 cup canned tomato puree 3 cups thawed frozen lima beans Small red chili Salt and freshly ground black pepper Instructions: In a skillet, heat the bacon over moderate heat. When partially rendered, add the olive oil. When the oil is hot add the onions, cover and cook for 15 minutes or until really tender. Add the garlic, tomato, tomato puree, and hot chili pepper and simmer, uncovered, for 5 minutes. Add the lima beans, cover and simmer for 15 minutes or until they have had a chance to absorb the flavors. Season to taste with salt and pepper and serve with grilled Italian sausages or breakfast sausages. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19495,"Lentil Sausage Soup 1 pound French green lentils (recommended: du Puy) 1/4 cup olive oil, plus extra for serving 4 cups diced yellow onions (3 large) 4 cups chopped leeks, white and light green parts only (2 leeks) 1 tablespoon minced garlic (2 large cloves) 1 tablespoon kosher salt 1 1/2 teaspoons freshly ground black pepper 1 tablespoon minced fresh thyme leaves 1 teaspoon ground cumin 3 cups medium diced celery (8 stalks) 3 cups medium diced carrots (4 to 6 carrots) 3 quarts Homemade Chicken Stock, recipe follows, or canned broth 1/4 cup tomato paste 1 pound kielbasa, cut in 1/2 lengthwise and sliced 1/3-inch thick 2 tablespoons dry red wine or red wine vinegar Freshly grated Parmesan, for serving 3 (5-pound) chickens 3 large onions, unpeeled and quartered 6 carrots, unpeeled and halved 4 celery stalks with leaves, cut in thirds 4 parsnips, unpeeled and cut in 1/2, optional 20 sprigs fresh flat-leaf parsley 15 sprigs fresh thyme 20 sprigs fresh dill 1 head garlic, unpeeled and cut in 1/2 crosswise 2 tablespoons kosher salt 2 teaspoons whole black peppercorns Instructions: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the kielbasa and red wine and simmer until the kielbasa is hot. Serve drizzled with olive oil and sprinkled with grated Parmesan. Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19496,"Black-Eyed Pea Salad 1 (#10 can) black-eyed peas, rinsed and drained 1/2 red bell pepper, seeded and finely chopped, optional 1/2 green bell pepper, seeded and finely chopped, optional 1/2 to 1 small or medium red onion, chopped 1 clove garlic, peeled and finely minced 3/4 cup chopped flat-leaf Italian parsley 1/2 fresh jalapeno, very finely minced 1/4 cup olive oil 1/4 cup canola oil 1/3 cup red wine vinegar 1 tablespoon whole-grain mustard 1 tablespoon brown mustard 1/2 tablespoon salt 1/2 tablespoon ground black pepper Instructions: In a large salad bowl, combine the black-eyed peas, red and green peppers, onions, garlic, parsley and jalapeno. In a medium bowl, whisk together the dressing ingredients. Pour over the salad mixture and toss well before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19497,"Lemon Spaghetti with Jumbo Shrimp 1 tablespoon extra-virgin olive oil 3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti 2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan 1 tablespoon lemon zest 1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
2 tablespoons capers, fried briefly in a little olive oil Instructions: For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside. For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water. While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19498,"Home-Style Habanero Hot Sauce 12 habaneros chiles 6 cloves garlic, peeled 2 onions, peeled and halved Olive oil, for drizzling Salt 1 bunch fresh cilantro 1 cup/250 ml white wine vinegar Instructions: Preheat the oven to 400 degrees F (200 degrees C).
Lay the habaneros, garlic and onions on a baking tray lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Bake in the oven until all the vegetables have a nice char, about 30 minutes.
Transfer into the recipient of the food processor and reduce into a coarse puree with the cilantro. Add the vinegar and season with salt. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 19499,"Bird Bakery Award-Winning Carrot Cake Mini Cupcakes 2 cups flour 1/2 tablespoon baking soda
1/2 tablespoon cinnamon
1/2 teaspoon fine salt
3 organic brown eggs
3/4 cup vegetable oil
3/4 cup buttermilk, room temperature
1 3/4 cups fine sugar
1/2 tablespoon high-quality vanilla extract
1 cup chopped pineapple, drained
1 1/4 cups shredded carrots
1/2 cup shredded sweetened coconut
3/4 cup golden raisins
1/2 cup chopped walnuts, plus extra for garnish
1 recipe Cream Cheese Frosting, recipe follows 1 cup high-quality unsalted butter, such as Plugra, softened 1 1/2 cups cream cheese, softened
5 3/4 cups confectioners' sugar
1/4 cup whole milk
3/4 tablespoon high-quality vanilla extract
Zest and juice from 1 small orange
Instructions: Preheat the oven to 350 degrees F. Line mini cupcake pans with cupcake liners. In a small bowl, sift together the flour, baking soda, cinnamon and salt. Set aside. In a large bowl, beat together the eggs while adding the oil, buttermilk, sugar and vanilla one at a time. Mix until well incorporated. Slowly add the flour mixture into the large bowl to combine. Stir in the pineapple, carrots, coconut, raisins and walnuts. Scoop the batter into the prepared cupcake pans, filling each cup about three-quarters of the way full. Bake for 12 to 15 minutes, rotating the pans after 6 or 7 minutes (see Cook's Note). Let the cupcakes cool completely before frosting with the Cream Cheese Frosting. Garnish with additional chopped walnuts. Cream Cheese Frosting: In a stand mixer with the paddle attachment, beat the butter, cream cheese and confectioners' sugar. Then slowly add in the milk, vanilla and orange zest and juice and mix until combined. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19500,"A Little Fruit with My Crisp 2 1/2 cups raspberries and sliced strawberries 1/3 cup granulated sugar
1 heaping tablespoon cornstarch
1 teaspoon vanilla extract
1 1/2 sticks (12 tablespoons) salted butter, cut into small pieces, plus more for greasing the baking dish 2 cups all-purpose flour
2/3 cup oats
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup pecans
Dash of kosher salt
1 cup heavy cream 1 teaspoon granulated sugar
Instructions: Preheat the oven to 350 degrees F. For the berry mixture: In a medium bowl, combine the raspberries and strawberries, granulated sugar, cornstarch and vanilla. Stir and set aside. For the crisp: Butter an 8-inch square baking dish. In a large bowl (or food processor), combine the butter pieces, flour, oats, granulated sugar, brown sugar, pecans and salt. Cut together with a pastry cutter (or pulse in the food processor) until the mixture resembles coarse crumbs. Press half of the crisp mixture into the prepared baking dish. Top with the berry mixture, then sprinkle the remaining crisp over the top. Bake until the topping is golden brown, about 45 minutes. Allow to sit for 10 minutes before serving. For the whipped cream: Add the cream and granulated sugar to the bowl of a mixer and whip until soft peaks form. Scoop out the crisp with a spoon and top with sweetened whipped cream ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 19501,"Easy Spanish Tortilla Espanola 3 tablespoons extra-virgin olive oil 2 cloves garlic, thinly sliced 1 small onion, thinly sliced 1/2 teaspoon paprika Small pinch cayenne pepper Kosher salt 1 tablespoon red wine vinegar 7 large eggs 5 cups plain kettle-cooked potato chips (about 6 ounces) Instructions: Preheat the oven to 350 degrees F. Heat 2 tablespoons of olive oil in a 10-inch ovenproof nonstick skillet over medium-high heat. Add the garlic, onion, paprika, cayenne and 1/2 teaspoon salt and cook, stirring, until the onions are soft and just starting to turn brown, about 6 minutes. Remove from the heat and stir in the vinegar until absorbed. Transfer to a bowl and let cool. Whisk together the eggs, 1/2 cup of water and 1 teaspoon of salt in a large bowl. Add the potato chips and cooled onions and stir to combine. Let sit for a few minutes. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat, then add the potato and egg mixture and cook, until the bottom and the sides set and are a light golden brown, about 3 minutes (use a rubber spatula to help pull and peek around the sides). Transfer to the oven and bake until set, 15 to 20 minutes. Let cool slightly in the pan, then slide out onto a cutting board and cut into 12 wedges. Serve at room temperature. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19502,"Key Lime-Coconut Pie 4 large egg yolks 2 teaspoons grated Key lime zest 1 (14-ounce) can sweetened condensed milk 1/4 cup plus 2 tablespoons fresh Key lime juice 1/4 teaspoon pure vanilla extract 8 whole graham crackers, broken into pieces 1/4 cup sweetened coconut 2 tablespoons light brown sugar 6 tablespoons unsalted butter, melted 1 1/2 cups very cold whipping cream 1/4 cup plus 1 tablespoon coconut cream (recommended: Coco Lopez) 2 heaping tablespoons confectioners' sugar 1 vanilla bean, seeds scraped 1/2 cup sweetened coconut, lightly toasted, for garnish Instructions: For the pie: Preheat the oven to 325 degrees F. Whisk together the yolks, zest, condensed milk, lime juice, and vanilla in a bowl until smooth and thickened, about 2 minutes. Cover and set aside at room temperature for 20 minutes. Combine the graham crackers, coconut, and sugar in a food processor and process into fine crumbs. Add the butter and process until the mixture just comes together. Pat onto the bottom and sides of a 9-inch glass pie plate. Place on a baking sheet and bake until lightly golden brown and firm, about 10 minutes. Add the thickened filling to the warm crust, return to the oven, and bake the pie until the center is firm but jiggles slightly when shaken, about 15 minutes. Remove and let cool to room temperature, about 1 hour. Cover the surface and refrigerate until chilled and set, about 3 hours. For the whipped cream: Combine the whipping cream, coconut cream, sugar, and vanilla bean seeds in the bowl of a stand mixer fitted with the whisk attachment and whip until soft peaks form. To serve: Mound the coconut whipped cream on top and sprinkle with toasted coconut. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19503,"Grilled Tuna with Grilled Papaya, Cucumber, and Mint 1/2 cup red wine vinegar 1/4 cup lime juice 2 tablespoons fish sauce (noc cham) 2 tablespoons soy sauce 1/3 cup peanut oil 1/4 cup sesame oil 3/4 cup diced grilled papaya, recipe follows 1/4 to 1/2 cup diced Maui onions or red onion 3/4 cup peeled, seeded, and diced cucumber 3 tablespoons chopped mint 1 tablespoon chopped basil 1 teaspoon sugar 1/2 teaspoon white pepper 1 1/2 pound piece sushi-grade ahi tuna Peanut oil Salt Freshly ground black pepper 1 strawberry papaya 2 teaspoons cl oil (found at Asian markets) Salt Instructions: For the vinaigrette: In a large bowl, whisk together the vinegar, lime juice, fish sauce, soy sauce, peanut oil, and sesame oil. Add the papaya and onions and mix well. Add the cucumber, mint, basil, sugar, and white pepper and refrigerate covered in a non-reactive bowl for 2 hours to let the flavors marry. Will keep 24 hours covered, refrigerated. For the tuna: Preheat a grill to high heat. Drizzle the tuna with oil and season with salt and pepper. Place the tuna on the grill and sear on each side for 30 seconds to 1 minute. The inside should be raw. Remove the tuna from the grill. Slice the tuna into 1/4-inch thick slices. Serve the tuna with the vinaigrette. Preheat a grill. Peel and halve the papaya. Scoop out seeds, season with salt and cl oil. Grill for 2 minutes, or until grill marks appear and papaya softens. Dice when cool. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 19504,"Chocolate Peanut Butter Thumbprint Cookies 1/2 cup butter 1/2 cup light brown sugar 1 teaspoon vanilla 1 1/2 cups flour 1/2 teaspoon salt 2 tablespoons milk 1/4 cup semisweet chocolate chips, chopped 1/4 cup chopped skinless peanuts 3/4 cups semisweet chocolate chips 2 tablespoons peanut butter 2 tablespoons corn syrup 1 tablespoon water 1 teaspoon vanilla Instructions: Preheat oven to 375 degrees F. In a mixer with a paddle attachment, cream the butter. Add the sugar and continue creaming, then add the vanilla and mix. Mix in the flour and salt. Add the milk and chopped chocolate and mix. Roll into 1 1/2-inch balls and dip the top of the ball in chopped peanuts. Place on a cookie sheet 1 1/2 inches apart and push your thumb in the middle to make a depression. Bake until light golden brown, about 10 to 12 minutes. Let cool while you make the filling. To make the filling, over hot water melt the chocolate then stir in the remaining ingredients. Cool 5 minutes then fill the centers of the cookies. Allow to slightly set, approximately 10 minutes. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 19505,"Three Spice Creme Brulee 2 cups heavy cream 1 cup granulated sugar 1/4 cup packed light brown sugar 3 whole cloves
1/4 teaspoon ground cinnamon
1/8 teaspoon freshly grated nutmeg
6 large egg yolks
18 pecans 3/4 cup heavy cream
6 raspberries
6 small mint sprigs
Confectioners' sugar, for dusting Instructions: Preheat the oven to 300 degrees F. Put six 8-ounce ramekins on a rimmed baking sheet or in a large, shallow baking dish. For the custard: Put the heavy cream, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, the cloves, cinnamon and nutmeg in a small saucepan over medium-high heat and cook, stirring occasionally, until the sugar dissolves and the cream comes to a bare simmer. Meanwhile, whisk together the egg yolks, 2 tablespoons of the remaining granulated sugar and 2 tablespoons of the remaining light brown sugar in a medium bowl. Slowly whisk the hot cream into the egg yolk mixture. Strain the custard into a pitcher or large measuring cup. Divide the custard evenly among the ramekins. Place the baking sheet in the oven, then carefully add enough hot water to come halfway up the sides of the ramekins. Bake until the custards are just set at the sides and still wobbly in the center, about 30 minutes. Remove the ramekins from the water and let cool completely on a wire rack, about 30 minutes. Leave the oven on. For the garnish: While the custards cool, spread the pecans on a baking sheet and bake until they are brown and toasty-smelling, about 10 minutes. Whip the cream in a medium bowl until soft peaks form. To assemble: Sprinkle the remaining 3/4 cup granulated sugar evenly over the tops of the custards. Using a kitchen torch, cook the tops until the sugar melts and turns deep amber. Allow the sugar to harden, about 2 minutes. Top each creme brulee with a dollop of whipped cream, 3 pecans, a fresh raspberry and a mint sprig, if using. Dust with some confectioners' sugar and serve. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 19506,"Orange Ombre Birthday Cake with Chocolate Frosting Nonstick baking spray with flour, for cake pans 3 1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups milk
1/3 cup vegetable oil
2 tablespoons orange juice
1 tablespoon orange zest
2 sticks (1 cup) unsalted butter, room temperature
1 1/2 cups granulated sugar
1/2 packed cup light brown sugar
6 large eggs
Orange food coloring Chocolate Frosting, recipe follows 1 1/2 pounds semisweet chocolate, finely chopped 3 sticks (1 1/2 cups) unsalted butter, room temperature
5 cups confectioners' sugar
1/3 to 1/2 cup heavy cream
Instructions: Preheat the oven to 350 degrees F; position racks in the upper and lower thirds of the oven. Spray three 9-by-2-inch round cake pans with nonstick spray and line the bottom of each with parchment paper. Spray the parchment. Set the pans aside. In a large bowl, whisk to combine the flour, baking powder and salt; set aside. In a separate bowl or measuring cup, combine the milk, oil, orange juice and zest; set aside. In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar and brown sugar together on medium-high speed until light and fluffy, about 8 minutes. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the dry ingredients in three additions, alternating with the wet ingredients, and beginning and ending with the dry. Pour one-third of the batter into a medium bowl, add 1 or 2 drops of orange food coloring, and stir to combine. Pour into one of the prepared cake pans. Pour another third of the batter into the same bowl and add 3 or 4 drops of food coloring. Stir to combine, then pour into the second cake pan. Add 5 or 6 drops of food coloring to the remaining batter and stir to combine. Pour into the third cake pan. Bake the cake layers until a toothpick inserted in the center comes out clean, about 25 minutes, rotating the pans halfway through. Cool in the pans on wire racks for 5 minutes. Then invert the cakes, peel off the parchment and let cool completely on wire racks. Trim the tops if domed. To assemble the cake: Place the darkest cake layer on a cake stand and frost the top completely. Stack the next darkest layer and again frost the top. Stack the final layer and frost the top and sides of the cake. Slice to serve. Place the chocolate in a large heat-proof bowl set over (not in) a pan of gently simmering water. Heat until the chocolate is melted, then stir until smooth. Remove the bowl from the pan and let the chocolate cool to room temperature. In a stand mixer with the paddle attachment, beat the butter and confectioners' sugar on medium speed until light and smooth, about 3 minutes. Add the melted chocolate and beat until combined. Add the cream and beat until the frosting is smooth and spreadable. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Moscato]" 19507,"Langoustine and Angel Hair 6 ounces pancetta, chopped 1 medium red onion, peeled, cut in 1/2, and thinly sliced 2 tablespoons minced garlic 1/4 cup dry white wine, optional 1/2 teaspoon crushed red pepper 1 1/2 tablespoons fresh lemon juice 1 1/2 pounds langoustines 1/4 cup freshly chopped parsley leaves 1 teaspoon finely grated fresh lemon zest, for garnish Freshly grated Parmesan, optional 1 pound angel hair pasta Salt 1/4 cup olive oil Instructions: In a large pot of salted water, cook the pasta until just al dente. Drain and return to the pot. Cover to keep warm. Meanwhile, in a large saute pan, heat the oil over medium-high heat. Add the pancetta and cook until golden brown, 3 to 4 minutes. To the oil in the pan, add the onions and cook, stirring, for 2 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the wine, 3/4 teaspoon salt, red pepper, lemon juice, and langoustines and cook, stirring, until the shellfish are pink and cooked through, about 5 minutes. Add the parsley and stir to combine. Add the cooked pasta to the shellfish mixture and toss well to combine. Cook until the pasta is heated through, about 1 minute. Remove from the heat, add the lemon zest, and adjust the seasoning, to taste. Sprinkle with Parmesan. Spoon into individual pasta bowls or onto large plates, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19508,"Fired-Up Peaches and Cream 4 tablespoons butter, cut into small pieces 4 medium ripe peaches, sliced Pinch ground cinnamon 4 tablespoons brown sugar 4 shots whiskey 2 pints vanilla ice cream 1 canister whipped cream Instructions: Heat a large skillet over medium heat. Add butter, melt and add peaches then season them with cinnamon. Turn up heat to medium-high and cook peaches 3 minutes then add sugar and melt into the butter and peaches. Pull pan off stove, add whiskey, return pan to stove and tip skillet to set pan aflame, or set aflame with a kitchen match. When the flame dies out, scoop some ice cream into dishes, top with peaches and whipped cream and serve. ","[Burgundy, Port, Moscato, Riesling]" 19509,"Mini Strawberry Rhubarb Pavlovas 1/2 cup sugar (100 grams) 1/2 teaspoon cornstarch (1.25 grams) 2 egg whites (70 grams) 1/4 teaspoon kosher salt (1 gram) 1/2 teaspoon vanilla extract (2.5 milliliters) 1 cup quartered strawberries 1 cup chopped rhubarb 2 tablespoons dry white wine or water (30 milliliters) 1/4 cup plus 1 tablespoon granulated sugar, divided (50 grams plus 12.5 grams) 1 cup 35% cream (250 milliliters) 1 teaspoon vanilla extract (5 milliliters) 2 tablespoons toasted slivered almonds Instructions: For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper. In a small bowl, stir together the sugar and cornstarch and set aside. Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture. Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each. Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes. For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble. Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19510,"Chocolate Pudding with Candy Roses 1/3 cup cocoa powder 1/4 teaspoon salt 1/2 cup sugar 1/3 cup cornstarch, sifted 1 vanilla bean 4 cups half-and-half 2 ounces chocolate (recommended: Manjari) 3 eggs 1 3/4 cups sugar 1 teaspoon vanilla extract 1 cup mayonnaise 2 3/4 cups pastry flour, sifted 1 1/8 teaspoons baking soda, sifted 1/2 teaspoon baking powder, sifted 3/4 cup cocoa powder, sifted 1/2 teaspoon salt, sifted 1 cup water 10 rose petals 2 egg whites 1/2 cup granulated sugar Whipped cream, for serving Instructions: Chocolate pudding: Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F. Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator. Devil's Food Cake: Preheat oven to 360 degrees F.
In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage. Whisk in the vanilla extract and mayonnaise. Add the dry ingredients alternating with the water. Mix only until combined. Do not over mix. Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds. Candied Rose Petals: Heat your oven to 200 degrees F.
Brush petals in egg whites, remove excess white and dredge in granulated sugar. Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.
","[Bordeaux Blend, Pinotage, Tempranillo, GSM]

" 19511,"Chicken alla Vendemia 4 bone-in chicken breast halves Gray salt 2 tablespoons Fennel Spice Rub, recipe follows, or fennel seeds, toasted and ground 1/4 cup extra-virgin olive oil 1/3 cup sliced shallots 1 tablespoon freshly chopped rosemary leaves, plus sprigs for garnish 2 cups grape juice 2 cups chicken stock or low-sodium chicken broth 1 cup halved seedless red grapes 1 cup fennel seeds 3 tablespoons coriander seeds 2 tablespoons white peppercorns 3 tablespoons kosher salt Instructions: Preheat oven to 400 degrees F. Season the chicken with gray salt and fennel spice, pressing the spice into the chicken breasts. In a deep-sided oven-proof skillet, heat the olive oil. Add the chicken, skin side down, and saute for 3 minutes to brown. Place the pan in the oven, uncovered, for 10 minutes. Remove from the oven and turn the chicken over and place skin side up on a baking sheet. Return chicken to the oven until cooked through, about 15 to 20 minutes. Remove the pieces to a platter. Using the same pan used for the chicken, add the shallot to the fat in the pan. Add salt and pepper, cook for 2 minutes. Add the chopped rosemary and let sweat for 1 minute, then add the grape juice. Reduce by half and add the chicken stock. Reduce the sauce by half again, for about 1 cup of sauce. Add the grapes and cook just to heat through, about 1 minute. Spoon the grapes and sauce over the chicken and garnish with sprigs of fresh rosemary. Put the fennel seeds, coriander seeds, and peppercorns in a heavy pan over medium heat. Watch carfelly, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender or spice grinder and add the salt. Blend to a fine powder, shaking the blender/grinder occasionally to redistribute the seeds. Store in a tightly sealed glass jar in a cool, dry place, or freeze. Yield: 1 1/4 cups ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 19512,"White Corn Pudding 6 ears white corn 1 sweet red pepper, ribs and seeds removed, finely diced, about 1/2 cup 1 small vidalia onion, grated, about 1/2 cup 2 cups milk 4 eggs 1 teaspoon salt 1 teaspoon ground white pepper 1/2 teaspoon cayenne pepper 2 tablespoons butter Instructions: Preheat an oven to 375 degrees. Using a sharp knife remove the corn from the ear and place the cut corn into a bowl. Add the red pepper and onion to the corn. Combine the milk and eggs and whisk well. Add the salt, pepper and cayenne to the milk, pour the corn mixture into the milk and stir well. Lightly butter a large casserole, individual souffle dishes or pudding cups with the butter. Pour the milkcorn mixture into the souffle dishes and place into a roasting pan. The puddings will be baked in a water bath to keep them light and delicate. Place the pan on the middle shelf of the oven and fill the roasting pan halfway with warm water. Cover the pan with aluminum foil and push the rack back into the oven. Cook the puddings for 35 to 40 minutes or until the puddings are firm but not rubbery. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19513,"Egg Pasta with Leeks Kosher salt 1 pound egg tagliatelle or egg fettuccine 4 large leeks, trimmed 2 tablespoons extra-virgin olive oil 2 tablespoons butter Freshly ground black pepper 1 cup white wine 3 egg yolks Grated Parmigiano-Reggiano cheese, for topping Instructions: Place a large pot of water on the stove to boil. Salt the water, and then cook the pasta to al dente, reserving 1 cup of cooking liquid before draining. Meanwhile, fill a large bowl or sink with cold water, slice the leeks lengthwise, and then slice into 1/2-inch thick pieces. Wash the leeks, separating all the layers, and drain on a kitchen towel. Heat the extra-virgin olive oil and butter over medium heat, add the leeks, and season with salt and pepper. Cook until the leeks are tender and soft, about 8 to 10 minutes. Add the wine and stir. In a small bowl, beat the egg yolks and temper with the reserved hot starchy cooking water. Add the tempered eggs to the sauce. Add the pasta to the leek sauce and toss to combine for 2 minutes, or until a sauce forms and coats the pasta. Top with Parmigiano-Reggiano cheese and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 19514,"Sour Cream Seed Cake with Earl Grey Glaze 1/4 cup poppy seeds 2 tablespoons fennel seeds 3/4 cup strong, freshly brewed Earl Grey tea 2 cups all-purpose flour 1 teaspoon baking soda 1 1/2 teaspoons baking powder 1/4 teaspoon salt 8 tablespoons (1 stick) cool unsalted butter 1 cup sugar 2 eggs 1 1/2 teaspoons pure vanilla extract 1 cup sour cream 1 1/2 cups confectioners' sugar Instructions: Combine both kinds of seeds and 1/2 cup of the tea in a bowl. Let soak to absorb and soften while you prepare the other ingredients. Heat the oven to 350 degrees F. Sift together the flour, baking soda, baking powder, and salt and set aside. Cream the butter until smooth in a mixer fitted with a whisk attachment (or using a hand mixer). Add the sugar and cream together until soft and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla and mix.
With the mixer running at low speed, add a third of the dry ingredients and mix. Then add half of the sour cream and mix. Add another third of the dry ingredients and mix. Add the remaining sour cream and mix. Add the remaining dry ingredients and mix until smooth. Add the seeds with their soaking liquid and mix until smooth. Pour into the pans and bake until firm in the center, 25 to 30 minutes. Let cool in the pans.
To make the glaze, whisk the remaining 1/4 cup of tea and the confectioners' sugar in a bowl until smooth. When the cakes have cooled, turn them out onto a work surface. Give the glaze a stir. Dip the bottom (the narrower side) of each cake lightly into the glaze until coated. Turn over so the glazed side becomes the top and set aside to harden. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19515,"Gazpacho Andaluz 16 ounces bread crumbs 16 ounces water 2 green bell peppers, diced 1 Spanish onion, diced 1 cucumber, seeded and diced 3 cloves garlic Salt 2 pounds tomatoes 6 ounces sherry vinegar 8 ounces olive oil Instructions: In a small bowl combine the bread and water and allow to soak for a few minutes. Place in a food processor with the peppers, onion, cucumber, garlic, and salt, to taste, and process until smooth. Add the tomatoes, vinegar, and olive oil and process until smooth. To serve, place in small bowls and garnish with diced tomatoes, peppers, and cucumbers. Drizzle with sherry vinegar. ","[Rioja, Tempranillo, Garnacha]" 19516,"Triple-A Salad with Pomegranate Dressing 2 tablespoons sour cream 1 1/2 tablespoons apple cider vinegar 3 tablespoons pomegranate juice 1/2 tablespoon molasses 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper 3 cups arugula, washed and patted dry 1 sweet apple (preferably Gala, Fuji or Honeycrisp), thinly sliced 1/4 cup slivered almonds, toasted Parmesan shavings 1/2 cup pomegranate seeds Instructions: In a small bowl, whisk together the sour cream, apple cider vinegar, pomegranate juice, molasses and olive oil. Season with salt and pepper, to taste. Put arugula, apples and almonds in a serving bowl. Add the dressing and toss to coat. Divide among 4 serving bowls and sprinkle with Parmesan shavings and pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Riesling, Vermentino]" 19517,"Sunny's Grilled Cobb Pasta Salad 2 boneless, skinless chicken breasts 1/2 teaspoon hot Hungarian paprika Kosher salt and freshly ground black pepper Olive oil, for drizzling 2 ears corn, shucked Kosher salt 1 pound bowtie pasta 1/2 cup mayonnaise 1 avocado, flesh diced 1 scallion, cut into thirds Zest of 1 lime plus 1 teaspoon lime juice Kosher salt and freshly ground black pepper 4 sun-dried tomatoes in oil, chopped 4 hard-boiled eggs, sliced 8 slices crisped bacon, chopped 1/2 cup blue cheese or gorgonzola crumbles Instructions: For the grill: Prepare a grill for high heat. Cut each chicken breast open and in half to make 4 thin chicken fillets. With a meat mallet, gently pound each chicken fillet to even thickness. Sprinkle the chicken with the paprika and some salt and pepper. Drizzle with olive oil.
Put both the chicken and corn on the grill above the direct heat. Cook the chicken on one side for about 4 minutes, then flip and cook for another 2 to 3 minutes. For the corn, simply rotate to get charred and blistered kernels on all sides. This takes about the same time as the chicken, so tend to both simultaneously. Remove the chicken from the grill and cover with aluminum foil for 10 minutes. Allow the corn to cool enough to cut the kernels off, then do just that. Put the corn in a bowl. Once rested, finely chop the chicken: not big chunks, nice lil bits the size of peas.
For the pasta: Bring a pot of water to a boil and season with salt. Cook the pasta to al dente according to the package instructions. Drain and transfer to a large bowl. For the dressing: In a small food processor, add the mayonnaise, avocado, scallion, lime zest and juice, a pinch of salt and a few grinds of black pepper. Blend until smooth; if needed, add a splash of water to thin to desired consistency. For the salad: To the large bowl of pasta, add the sun-dried tomatoes and dressing and mix to combine. Arrange the chicken, corn, eggs, bacon and cheese on top of the pasta salad. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19518,"Horseradish And Garlic Prime Rib 1 (3-rib) prime rib beef roast, about 6 pounds 5 garlic cloves, smashed, plus 2 heads garlic, halved 1/2 cup grated fresh or prepared horseradish 1/2 cup sea salt 1/4 cup freshly ground black pepper 1/2 cup extra-virgin olive oil 2 carrots, peeled and chopped 2 parsnips 1 red onion, halved 1 tablespoon unsalted butter Extra-virgin olive oil 2 pounds assorted mushrooms, such as cremini, oyster, shiitake, chanterelle, or white, trimmed and sliced Leaves from 2 fresh thyme sprigs Sea salt and freshly ground black pepper 1/2 cup Cabernet Sauvignon 1/4 cup reserved beef broth (drippings from roast) or low-sodium canned broth 1/4 cup heavy cream 1 tablespoon minced fresh chives Instructions: Preheat the oven to 350 degrees F. Lay the beef in a large roasting pan with the bone side down. (The ribs act as a natural roasting rack.) In a small bowl mash together the garlic, horseradish, salt, pepper, and olive oil to make a paste. Massage the paste generously over the entire roast. Scatter the vegetables and halved garlic around the meat and drizzle them with a 2-count of oil. Put the pan in the oven and roast the beef for about 1 1/2 to 2 hours for medium-rare (or approximately 20 minutes per pound). Check the internal temperature of the roast in several places with an instant-read thermometer; it should register 125 degrees F. for medium-rare. Remove the beef to a carving board and let it rest for 20 minutes. The internal temperature of the meat will continue to rise by about 10 degrees. Remove the vegetables and set aside. Pour the pan juices into a fat separator or small bowl and set aside to allow the fat and beef juices to separate. Pour off and discard the fat. You will use the tasty beef juices for the mushrooms. Place a clean skillet over medium heat. Add the butter and a 2-count drizzle of oil. When the butter starts to foam. add the mushrooms and thyme; and season with salt and pepper. Stir everything together for a few minutes. Add the red wine, stirring to scrape up any stuck bits; then cook and stir to evaporate the alcohol. When the wine is almost all gone, add the reserved beef juices. Let the liquid cook down and then take it off the heat. Stir in the cream and chives, and season with salt and pepper. ","[Cabernet Sauvignon, Pinot Noir, Merlot, Syrah]" 19519,"Chewy S'mores Snack Mix 2 cups popped 94 percent fat-free kettle corn microwave popcorn 1 cup cinnamon-sugar cereal squares 3/4 cup chocolate-flavored puffed cereal (recommended: Cocoa Puffs) 3/4 cup mini marshmallows 10 Tootsie Roll Midgees, chopped Instructions: In a sealable plastic bag or an airtight container with a lid, combine all ingredients except Tootsie Roll pieces. Secure the bag or container and shake.
Add chopped Tootsie Roll Midgees. Secure the bag or container and thoroughly shake. Enjoy!
PER SERVING (1/6th of recipe, about 1 cup): 109 calories, 1g fat, 103mg sodium, 23.5g carbs, 0.5g fiber, 13.5g sugars, 0.5g protein ","[Chardonnay, Merlot, Moscato, Riesling]" 19520,"Passion Fruit Sangria 2 bottles dry white wine 3/4 cup brandy 1/2 cup triple sec 3/4 cup simple syrup (equal parts of sugar and water, heat until sugar dissolves and cool) 3/4 cup passion fruit puree 3 oranges, sliced into thin rounds 3 green apples, cored and sliced thin 2 lemons, sliced into thin rounds Instructions: Combine all ingredients in a large pitcher. Refrigerate covered, 3 hours or up to 2 days. Serve over ice. ","[Riesling, Moscato, Vinho Verde]" 19521,"Funnel Cake with Blueberry Marmalade 4 cups blueberries 1 cup granulated sugar
Neutral cooking oil, for frying
1 cup heavy cream 1 cup Greek yogurt
1/4 cup granulated sugar
2 large eggs 1/2 cup buttermilk
1/2 cup whole milk
1 vanilla pod, split and scraped
3 cups all-purpose flour
1/4 cup granulated sugar
3 teaspoons baking powder
1/4 teaspoon kosher salt
Powdered sugar, for garnish
Instructions: For the blueberry marmalade: In a medium saucepan, combine the blueberries, granulated sugar and 1/2 cup water and heat on high until boiling. Reduce to a simmer and cook until thick, approximately 30 minutes. Preheat 3 inches oil in a deep-fryer or large Dutch oven to 350 degrees F. Line a sheet tray with a wire rack. For the whipped yogurt: Combine the cream, yogurt and granulated sugar in a stand mixer and whip until firm peaks are reached. For the funnel cake: In a large bowl, beat the eggs. Add the buttermilk, milk, scraped vanilla seeds and 1 cup water and beat until well blended. In another bowl, whisk together the flour, granulated sugar, baking powder and salt. Add the flour mixture to the egg mixture and stir until incorporated. Ladle the batter into a large pastry bag and snip the tip with scissors when you are ready to fry. Squirt spirals of batter into the oil, layering the spirals until the desired size is reached, and fry until crispy on both sides, about 3 minutes per side. Remove and place on the wire rack. Repeat with the remaining batter. Meanwhile, dust the funnel cake with powdered sugar and place on a plate. Cover each with marmalade and a spoonful of whipped yogurt. Serve immediately. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19522,"Gold Label Switzerland Swiss® & Bacon Bagel 1 bagel (toasted) 2 slices Boar's Head Gold Label Switzerland Swiss? Cheese 2 slices Boar's Head Fully Cooked Imported Bacon 2 Tomato slices Instructions: Slice bagel in half lengthwise and toast until golden brown. On bottom half of bagel, layer cheese, bacon and tomato, and crown with top half of bagel. Cut in half (if desired) and serve. ","[Chardonnay, Riesling, Pinot Grigio]" 19523,"Braised Veal Cheeks with Coconut Risotto 8 veal cheeks Salt and freshly ground black pepper Vegetable oil, for searing 2 slices bacon, chopped 1 onion, chopped, plus 1/2 onion, diced 1 carrot, peeled and chopped 1 stick ginger, chopped 4 cups red wine 3/4 cup soy sauce Skin from 1 whole pineapple 4 cups veal stock 2 to 3 tablespoons butter, plus 1 tablespoon 1 cup arborio rice 2 1/2 cups chicken broth 1 can coconut milk 1/2 cup diced papaya 1 tomato, diced 2 sprigs mint, chopped 2 sprigs cilantro, chopped Serving suggestions: parsnip chips or fried shallots. Instructions: Preheat the oven to 300 degrees F. Season the veal cheeks with salt and pepper on both sides. Heat a large skillet over medium-high heat, and then add enough oil to lightly coat the skillet. Let the oil heat, and then add the veal to the pan, and sear it on all sides until browned. In a Dutch oven or oven-safe pot, cook the bacon slowly over low heat. Add the chopped onion, carrot, and ginger, and cook for 4 minutes. Add the wine, soy sauce, and pineapple skin, and bring to a boil. Add the veal stock, and return to a boil. Add the seared veal cheeks, and place pot in the oven to braise for 2 1/2 hours. Closer to serving time, make the risotto. In a medium saucepot, sweat the remaining diced onion in 2 to 3 tablespoons butter for 2 minutes over medium heat. Reduce the heat to low. Add the risotto rice, and stir with a wooden spoon to coat it in the butter. Slowly add the chicken broth in 2 equal additions, not adding the second addition until the first has been almost completely absorbed. Stir constantly during the entire process. After all of the chicken broth has been absorbed, add the coconut milk, and then add enough of the braising liquid until the risotto is cooked to your taste. Fold in the remaining 1 tablespoon butter, papaya, tomato, and herbs. Serve immediately. Place the risotto in the center of a plate and place 2 veal cheeks on top. Garnish parsnip chips or fried shallots, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]

" 19524,"Cantaloupe and Radicchio Salad 1/3 cup balsamic vinegar 1/4 cup pine nuts
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 small cantaloupe, cut into 1-inch pieces
1/2 head radicchio, cored and cut into 1-inch pieces
1/3 cup torn fresh mint leaves
Instructions: Boil the vinegar in a small saucepan over medium-high heat until reduced by half, about 3 minutes. Cool slightly. Toast the pine nuts in a small, dry skillet over medium heat, stirring often, until golden brown, about 3 minutes. Whisk together the reduced vinegar, olive oil, 1/4 teaspoon salt and a few grinds of pepper. Toss the cantaloupe, radicchio, mint and toasted pine nuts together in a wide, shallow bowl. Drizzle with the vinaigrette. Toss again right before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19525,"Giant Latke 2 medium russet potatoes (1 to 1 1/4 pounds) 1 small onion Kosher salt and freshly ground pepper
1 large egg, beaten 1/3 cup matzo meal or all-purpose flour
6 tablespoons vegetable oil or rendered chicken fat
Assorted toppings, such as sour cream, fresh dill, smoked salmon, salmon roe and sliced scallions, cucumbers and radishes Instructions: Peel the potatoes and grate them on the large holes of a box grater into a colander set over a large bowl. Grate the onion into the colander and season with 1 teaspoon salt and 1/2 teaspoon pepper. Firmly squeeze the potatoes and onion to extract as much liquid as possible, letting it drain into the bowl. Transfer the potato mixture to a separate large bowl. Add the egg and matzo meal or flour and stir well. Heat a medium cast-iron or other heavy-bottomed skillet over medium heat. Add the oil or chicken fat and heat until shimmering. Add the potato mixture and press down with a spoon or spatula to make an even layer. Cook until deep golden brown and crisp on the bottom, 8 to 10 minutes. (After a few minutes, check to make sure the latke is browning evenly and rotate the latke in the skillet as needed. If it\u2019s sticking, loosen it with a small spatula.) Carefully slide the latke onto a plate using a wide spatula. Flip the latke on the plate, then quickly slide it back into the skillet, cooked-side up. Continue cooking until well browned on the second side and cooked through, 8 to 10 more minutes. (Lower the heat as needed if the latke is browning too quickly.) Remove the latke to a paper towel\u2013lined plate and sprinkle with salt. Wipe out the skillet and return the latke to the skillet or transfer to a cutting board. Slice into wedges and serve with assorted toppings.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19526,"Rainbow Silver Dollar Pancakes 2 cups self-rising flour 1/4 cup granulated white sugar 1 1/2 cups milk 1 teaspoon vanilla extract 3 eggs Pure flavor extracts Gel food coloring 3 tablespoons butter, melted, plus more for serving 1 cup maple syrup 1/4 cup rum 1 teaspoon ground cinnamon 1 teaspoon vanilla extract Instructions: For the pancakes: Sift the flour and sugar together. Add the milk, vanilla and eggs and mix until smooth. Divide the batter into smaller bowls. For each bowl, you will need about 1 teaspoon of flavor extract and 4 to 5 drops of gel food coloring. I recommend using food coloring gel which is brighter (regular food coloring will also work; you will just need to use a bit more). You can match it to the desired flavor; for instance, yellow for banana, red for raspberry, etc. Once you have flavored and colored your batter, it is time to cook the pancakes! Heat a nonstick frying pan or griddle, melt some butter and pour the batter to create pancake rounds. For silver dollar pancakes, use about 1 tablespoon per pancake (adjust for desired size). Repeat with ingredients. For the syrup: In a medium pot over medium heat, combine the maple syrup, rum, cinnamon and vanilla. Heat until it comes to a boil, and then remove from the heat and set aside to cool. Serve the pancakes warm with the syrup and extra butter if desired. ","[Burgundy, Merlot, Pinot Grigio, Moscato]" 19527,"Tomatillo Salsa 1/2 pound tomatillos, husked, washed and cut into quarters 1 to 2 large jalapeno chiles, stemmed, seeded and roughly chopped 1/4 cup cold water 1/2 small onion, cut in half 1 bunch cilantro, stems and leaves 1 teaspoon coarse salt Instructions: Place the tomatillos, jalapenos and water in a blender or a food processor fitted with the metal blade. Puree just until chunky. Then add the remaining ingredients and puree about 2 minutes more, or until no large chunks remain. This salsa keeps in the refrigerator, in a covered container, about 3 days. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19528,"Fettuccine Primavera 2 cups all-purpose flour 2 cups semolina flour 1 pinch salt 6 large eggs 2 tablespoons olive oil, plus 1 tablespoon 2 cloves garlic, thinly sliced 1/2 pound mushrooms, quartered 1 pound asparagus, cut into 1-inch pieces, blanched 1/2 pound carrots, sliced on the bias, blanched 1/4 pound fresh peas 1/2 pound snow peas 1 pound fava beans, shelled, blanched 1 tablespoon fresh Italian parsley, minced Instructions: Thoroughly sift together all-purpose flour, semolina flour, and pinch of salt. On a clean surface, make a mountain out of flour mixture then make a deep well in center. Break the eggs into the well and add 2 tablespoons olive oil. Whisk eggs very gently with a fork, gradually incorporating flour from the sides of the well. When mixture becomes too thick to mix with a fork, begin kneading with your hands. Knead dough for 8 to 12 minutes, until it is smooth and supple. Dust dough and work surface with semolina as needed to keep dough from becoming sticky. Wrap dough tightly in plastic and allow it to rest at room temperature for 30 minutes. Roll out dough with a pasta machine or a rolling pin to desired thickness. Run through the widest cutter on the pasta machine to make fettuccine. Bring salted water to a boil in a large pot. Cook pasta until al dente, 1 to 8 minutes, depending on thickness. Drain immediately. Add remaining oil to saute pan. Add in garlic and cook until slightly brown. Add mushrooms and cook until soft. Add other vegetables to warm through and finish cooking. Season with salt and pepper. Keep warm. Place some sauteed vegetables on plate. Add some warm pasta. Top with more vegetables and more pasta. Add a few more vegetables and garnish with parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19529,"Strawberry Soup 3 cups fresh strawberries, hulled and rinsed, or frozen strawberries (see Note) 1/2 cup sugar 1/2 cup sour cream 1 1/2 cups ice water 1/2 cup chilled white wine Instructions: Put all the ingredients in a blender and puree until smooth. Cover and chill very thoroughly before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19530,"Mussels and Basil Bread Crumbs 6 slices white bread, crusts removed, cubed, and toasted 2 tablespoons chopped garlic (6 cloves) 1/4 cup plus 3 tablespoons good olive oil 2 tablespoons freshly squeezed lemon juice 9 sun-dried tomato halves in oil, drained and chopped 3/4 cup julienned fresh basil leaves, lightly packed Kosher salt and freshly ground black pepper 1/4 cup toasted pine nuts 3/4 cup dry white wine, such as Pinot Grigio 3 pounds mussels, cleaned Instructions: Combine the toasted bread cubes, garlic, 1/4 cup of olive oil, and the lemon juice in a food processor and pulse a few times to make coarse crumbs. Add the sun-dried tomatoes, basil, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper and pulse to combine. Add the pine nuts and pulse a few times to combine but not to chop the nuts. Set aside. Meanwhile, heat 3 tablespoons of olive oil and the wine in a heavy-bottomed pot, such as Le Creuset, and bring to a boil. Add the mussels, cover, and cook over medium-high heat for 4 to 5 minutes, until the mussels have opened. Discard any mussels that don't open. Add the basil bread crumbs and toss gently. Serve hot in shallow bowls with any pan juices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19531,"Dill Fingerling Potatoes 2 tablespoons unsalted butter 1 1/4 pounds fingerling potatoes, rinsed but not peeled 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons chopped fresh dill Instructions: Melt the butter in a Dutch oven or large heavy-bottomed pot. Add the whole potatoes, salt, and pepper, and toss well. Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife. From time to time, shake the pot without removing the lid to prevent the bottom potatoes from burning. Turn off the heat and allow the potatoes to steam for another 5 minutes. Don't overcook. Toss with the dill, and serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19532,"Meaty Grilled Pizza with Caramelized Onions and Mushrooms 8 ounces pizza dough 1 cup pizza sauce
8 ounces mozzarella, sliced or torn
10 to 15 small slices pepperoni
1/2 cup crumbled cooked sausage Caramelized Onions, recipe follows 1/2 cup sauteed mushrooms Fresh basil leaves, for garnish
1 to 2 tablespoons unsalted butter 1 yellow onion, thinly sliced Pinch sugar, optional Kosher salt and freshly ground black pepper Instructions: Prepare a grill for medium heat. Roll out the pizza dough and form into a circle. Put the dough on the grill, cook for 2 minutes and then flip with tongs. Move to a cooler spot on the grill and cook until the dough begins to pull away from the grill, about 2 minutes. Remove the dough to a work surface. Add the sauce, cheese, pepperoni, sausage, Caramelized Onions and mushrooms and place back on the grill over indirect heat. Cook until the cheese melts, about 5 minutes. Garnish with basil and serve warm. Melt the butter in a medium skillet over medium heat. Add the onions and a pinch of sugar if using and toss to coat the onions. Cover and cook, stirring occasionally, until the onions turn golden, about 10 minutes. Turn the heat up to medium high and continue to cook, stirring constantly, until the onions begin to brown, another 10 minutes. Season with salt and pepper. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19533,"Simple Caesar Dressing 1 cup homemade or store-bought mayonnaise 2 teaspoons anchovy paste
2 teaspoons chopped capers
2 teaspoons chopped fresh parsley
1 teaspoon lemon zest
1/4 teaspoon finely minced garlic
1/4 cup red wine vinegar, plus more if needed
1 lemon, juiced, plus more if needed Salt and freshly ground black pepper Instructions: Combine the mayonnaise, anchovy paste, capers, parsley, lemon zest and garlic. Whisk in the red wine vinegar, lemon juice and season with salt and pepper. Add more or less red wine vinegar and lemon juice depending on your preference of acidity and consistency of the dressing. If you prefer the dressing to be looser but less acidic, use water instead of vinegar. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 19534,"Kids Can Make: Fruit-and-Nut Chocolate Truffles 1/3 cup pecans 8 ounces semisweet chocolate, very finely chopped 1 teaspoon pure vanilla extract 1/2 teaspoon orange zest Pinch kosher salt 1/2 cup heavy cream 1 tablespoon unsalted butter 1/3 cup dried apricots, very finely chopped 1/3 cup dried prunes, very finely chopped Coarse sanding sugar, for decorating Instructions: Special equipment: food-safe gloves Preheat the oven to 350 degrees F. Spread the pecans out on a baking sheet, and bake until brown and toasted, 8 to 10 minutes. Let cool completely, then very finely chop. Put the chocolate, vanilla, orange zest and salt in a large bowl; set aside. Heat the cream and butter in a small saucepan over medium-low heat until very hot and steaming; pour over the chocolate, then let sit for 10 minutes. Stir until all the chocolate has melted and the mixture is smooth. (If all the chocolate has not melted, microwave the mixture in 30-second increments, stirring after each, until smooth.) Add the pecans, apricots and prunes, and stir to combine. Transfer the chocolate-fruit mixture to a large baking dish, and let cool to room temperature. Cover with plastic wrap, and refrigerate until the mixture has hardened but is still soft enough to scoop, about 3 hours. (The mixture can be made up to 2 days in advance; let soften at room temperature until scoopable, about 30 minutes.) Line a baking sheet with parchment. Scoop heaping teaspoonfuls of truffle mixture, and place them on the prepared sheet. Once all the mixture has been divided up, roll the mounds into smooth, round balls. (Using food-safe gloves for this helps keep it from getting too messy.) Roll each ball into sanding sugar right before serving or wrapping. Keep refrigerated in an airtight container for up to 3 days. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 19535,"South Indian-Style Yellow Rice 1 cup basmati rice 1 1/2 cups vegetable stock or water
1 teaspoon ground turmeric
Kosher salt
2 tablespoon ghee, coconut oil or olive oil
1 teaspoon brown mustard seeds
1/4 cup peanuts or broken cashew nuts
1 tablespoon split white urad dal
1/2 teaspoon asafetida
1/2 teaspoon crushed red chiles
10 to 15 fresh curry leaves (see Cook\u2019s Note)
1 lemon, zested and juiced
Instructions: Wash the rice in cold water until the water is no longer cloudy, 3 or 4 times, then drain. This step is important as it removes the starch from the rice and prevents it from clumping up. Heat the stock or water in a heavy pan with a tight-fitting lid. Add the turmeric, 1/4 teaspoon salt and the drained rice. Bring to a boil, then reduce the heat to low, cover and cook for 15 minutes. Do not disturb the rice or take a peek while it\u2019s in the middle of cooking. Turn off the heat and let it sit, covered, for another 5 to 7 minutes.
Meanwhile, heat the ghee or oil in a pan large enough to fit the rice over medium-high heat. Add the mustard seeds and let sizzle until you hear popping sounds, about 30 seconds. Add the nuts and cook until golden brown and crunchy, about 2 minutes. Lower the heat to medium and add the urad dal, asafetida, crushed red chiles and curry leaves. Be careful as the curry leaves might sputter. Cook until the urad dal turn golden brown, about 3 minutes. Gently mix in the cooked rice.
Remove from the heat and add the lemon zest and 2 tablespoons of the lemon juice. Taste and add more salt and lemon juice if needed.
","[Chenin Blanc, Vermentino, Gruner Veltliner, Tempranillo]

" 19536,"Seared Steaks with Bourbon-Thyme Pan Sauce, Rice Pilaf with Cranberries and Almonds 2 tablespoons olive oil, divided 8 boneless steaks, such as fillet or rib-eye Salt
Freshly ground black pepper 1 tablespoon dried thyme 1/2 cup bourbon 1 cup reduced-sodium beef broth, divided
1 tablespoon cornstarch 2 cups reduced-sodium chicken broth 2 cups instant brown rice 1/2 cup slivered almonds, lightly toasted
1/2 cup dried cranberries 2 teaspoons salt-free garlic and herb seasoning 2 tablespoons chopped fresh parsley leaves, optional Instructions: Heat 1 tablespoon of the oil in large skillet. Season steaks with salt, pepper and thyme and add to hot pan. Sear 2 minutes per side, until golden brown. Add bourbon and cook 1 minute. Add 1/2 cup of the beef broth and bring to a simmer. Cook 2 minutes, until cooked to medium. Remove steaks from pan and transfer 4 of them to a serving platter. Reserve 4 steaks for another meal. Dissolve cornstarch in remaining beef broth and add to pan. Simmer 1 minute, until sauce thickens. Spoon sauce over steaks before serving.
In a medium saucepan, bring chicken broth to a boil. Add rice, almonds, cranberries and herb seasoning, reduce heat to low, cover and cook 5 minutes, until liquid is absorbed. Remove from heat, stir in parsley and season with salt and pepper. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19537,"Tres Leches Cake Nonstick cooking spray, for the cake pan 1 1/2 cups all-purpose flour, plus more for dusting the cake pan 1 tablespoon baking powder 4 large eggs, separated 1 1/2 cups sugar 1/2 cup whole milk 1 (14-ounce) can sweetened condensed milk 1 (12-ounce) can evaporated milk 2 cups heavy cream, divided 3 tablespoons orange liqueur (recommended: Grand Marnier) 1 tablespoon powdered sugar 1/2 teaspoon ground cinnamon Instructions: Preheat the oven to 350 degrees F. Spray and flour a 10-inch cake pan with 2-inch high sides and then line with parchment paper. Grease the parchment paper. Mix the flour and baking powder in a medium bowl. Set aside. In a large mixing bowl, using an electric mixer with the whisk attachment, whip the egg whites until frothy. With the mixer running, gradually add the sugar and beat to stiff peaks. Beat in the yolks, 1 at a time, blending well after each addition. Add the flour mixture in 3 additions, alternating with the whole milk in 2 additions. Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30 minutes. Cool the cake slightly, about 10 minutes, then invert onto a platter with 1-inch high sides. Pierce the top of the cake all over with a thick skewer. Mix the sweetened condensed milk, evaporated milk, 1 cup heavy cream and orange liqueur in a medium bowl. Pour the mixture over the cake while warm. Cover and refrigerate until cold, about 3 hours or overnight. Combine the remaining 1 cup heavy cream and powdered sugar in a medium bowl. Using an electric mixer, beat the cream until soft peaks form. Spread the whipped cream onto top of the cake and sprinkle with the ground cinnamon. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 19538,"Chili Rubbed Rotisserie Prime Rib 1 whole boneless prime rib (12 to 15 pounds) 2 cups Creole spice blend Instructions: Begin by cleaning the whole prime rib thoroughly. Pat dry, then rub well on all sides with the creole blend. Allow the meat to sit for at least 1 hour. Place the prime rib on an electric rotisserie on medium heat. Cook to an internal temperature of 135 degrees F, then remove. Allow the meat to rest for at least 30 minutes before cutting. ","[Malbec, Syrah, Zinfandel, Tempranillo]" 19539,"Grandma\u2019s Tepong Pork 1/4 cup vegetable oil 1 9- to 10-pound bone-in pork shoulder, skin removed 2 medium onions, quartered
4 cloves garlic, smashed
1 2-inch piece ginger, peeled and minced (about 3 tablespoons)
10 whole cloves
6 whole star anise pods
3 tablespoons packed dark brown sugar
1 cup dark soy sauce
1 cup sherry vinegar or sherry cooking wine 6 large eggs
Instructions: Preheat the oven to 325? F. Heat the oil in a large ovenproof pot over medium heat until shimmering. Add the pork fat-side down and cook until it starts to turn golden brown, 5 to 6 minutes. Remove from the pot and set aside. Add the onions, garlic, ginger, cloves and star anise and cook, stirring occasionally, until the onions start to soften, 4 to 5 minutes. Stir in the brown sugar and cook, stirring frequently, until melted, 1 to 2 minutes. Pour in the soy sauce and vinegar and stir to combine. Add the pork back to the pot, fat-side down and add enough water to cover about three-quarters of the way. Bring to a boil over medium-high heat, then cover the pot and transfer to the oven. Cook until the pork is tender and easily shredded with a fork, 3 1/2 to 4 hours. Meanwhile, place the eggs in a medium pot and cover with cold water by 2 inches. Bring to a boil over medium-high heat. Once boiling, immediately turn off the heat and cover the pot. Let the eggs sit in the hot water for 3 minutes. Drain the water and submerge the eggs in a bowl of ice water to stop the cooking. Peel the eggs and cut 4 or 5 small slits into the whites of each egg. Refrigerate the eggs until needed. Remove the pork from the pot and set the pot over high heat. Bring the liquid left in the pot to a boil and cook until reduced by half, about 30 minutes. Add the eggs to the pot and cook for an additional 5 to 6 minutes so the sweet and salty sauce gets into the yolks of the eggs. Remove the eggs, then strain the sauce into a bowl or gravy strainer and skim off the fat. Slice the pork and spoon the sauce over the top. Serve with the eggs. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19540,"Artichoke Confit with Almonds, Manila Clams, and Vermouth 4 large artichokes 2 lemons 2 cups vegetable oil 1 bottle dry vermouth 8 ounces clam juice 20 manila clams, washed and scrubbed 2 large shallots, minced 1/4 cup olive oil 4 Roma tomatoes, peeled, seeded, and diced 3 tablespoons champagne vinegar 8 leaves flat parsley 1 tablespoon coarse sea salt 4 pearl onions, peeled and sliced 12 chives, minced 1/2 cup slivered and toasted almonds Instructions: For the artichokes, fill a bowl with water, and squeeze in the juice of half the lemon. Take each artichoke, and remove all outer leaves, and discard. Slice the stem of the artichokes down to 1-inch length, and using a knife, peel away all the outer skin. Rub generously with the remaining lemon. Cut the remaining leaves at the bottom of the base, exposing the hairy choke. With a spoon, scoop out the choke, and discard. Rub the entire surface of the artichoke with lemon, and place in the water. Repeat this process for all the artichokes. Working quickly, slice each artichoke into 4 quarters, and return the pieces to the water. Set aside. Place 2 cups of vegetable oil in a heavy saucepan, and heat over medium heat. To make the vinaigrette, add the vermouth to a saucepan and cook over medium heat until reduced by 3/4 (the alcohol will probably catch on fire, but do not worry). Add the clam juice and continue to reduce until mixture equals 1 cup. Add the clams, cover pot, and steam until barely open. Immediately remove the clams to a small bowl, cover tightly with plastic wrap, and refrigerate. Strain the liquid through cheesecloth, rinse pan, and return liquid to pan. Add the shallots, and reduce until mixture has thickened slightly, about 1/4 cup. Add the olive oil, tomatoes, a drop of lemon juice, chopped parsley, and set aside in a warm spot. Remove clams from shells, and season them lightly with salt. Set aside. Drain the artichokes and add them to the oil, and cook gently for 10 minutes. They will bubble vigorously as the moisture evaporates. The artichokes will be done when golden and slightly wrinkled (test one to be sure). Remove from oil, season with salt, and set aside. To serve, place a small pile of artichokes in the center of four plates. Place 5 clams around each pile, and spoon the vinaigrette over them. Sprinkle top with toasted almonds, and garnish with a few drops of lemon juice, sliced pearl onions, and sprinkle with chives. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19541,"Flame of Love 2 ounces vodka, such as Ketel One 1 ounce fino sherry
Large strip of orange peel, for garnish
Instructions: Put the vodka and sherry in a mixing glass, add large ice and stir thoroughly. Slowly single-strain into a martini glass. Garnish with an orange peel (or flame an orange peel--see Cook's Note) and serve. ","[Gin, Vermouth, Cava]" 19542,"Wedge Salad with Homemade French Dressing 1 head iceberg lettuce 1 cup halved cherry tomatoes 4 slices bacon, cooked crisp and crumbled Creamy French Dressing, recipe follows 1/4 cup white wine vinegar 1/4 cup ketchup 1 tablespoon sour cream 1 teaspoon dry mustard 1 teaspoon Worcestershire sauce 1 teaspoon sugar 1/2 lemon, juiced 1/2 teaspoon paprika 1/3 cup vegetable oil Salt and freshly ground black pepper Instructions: Remove the outside leaves from the lettuce and cut in half. Remove the core and slice the halves in half again, making 4 wedges and wash thoroughly. Drizzle with Creamy French Dressing and sprinkle the tomato halves and bacon over the salad. Combine the first 8 ingredients in a small bowl. Add the oil slowly while whisking constantly. Season, to taste, with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19543,"Deviled Eggs with Caviar 8 large eggs 3 tablespoons mayonnaise
1 tablespoon creme fraiche or sour cream, plus more for topping
1 teaspoon Dijon mustard
1/4 teaspoon paprika
Kosher salt and freshly ground black pepper
4 tablespoons orange tobiko (flying fish roe) or other caviar (about 1/4 ounce)
Sixteen 1/2-inch-long pieces fresh chive Instructions: Place the eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat; boil for 30 seconds then remove from the heat, cover, and let stand for 15 minutes. Drain the eggs and run under cold water until cool. Carefully peel the eggs and halve each lengthwise. Carefully remove and reserve the yolks. Place the yolks in a food processor with the mayonnaise, creme fraiche, Dijon, paprika and 1/4 teaspoon salt. Process until smooth, and then season with salt and pepper. Transfer the mixture to a resealable plastic bag with a corner snipped off. Pipe the yolk mixture into the eggs. Top each egg with a scant teaspoon of the tobiko, a small dollop of creme fraiche and a piece of chive. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19544,"Wassail 8 cups apple cider 2 cups orange juice
1/2 cup lemon juice
1/4 teaspoon ground ginger, plus more for garnish 1/4 teaspoon ground nutmeg, plus more for garnish 12 whole cloves
4 whole cinnamon sticks
Brandy or cognac, for spiking Apple slices or orange wheels, for garnish Instructions: In a medium pot set over medium heat, add the apple cider, orange juice, lemon juice, ginger, nutmeg, cloves and cinnamon sticks. Bring to a simmer and cook for 20 minutes. Ladle the wassail into mugs spiked with brandy or cognac, and garnish with spices and apple slices or orange wheels. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19545,"Chicken and Fennel 6 to 8 chicken thighs (about 2 1/2 pounds), bone in with skin Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 1 medium bulb fennel, halved, cut into 1/2-inch wedges attached to core, fronds reserved 1 medium red onion, sliced into thin wedges about 1/3 to 1/2-inch wedges 4 cloves garlic, smashed and peeled 3/4 teaspoon dried oregano 1/4 teaspoon crushed red pepper flakes or to taste 1/2 cup oil packed sun-dried tomatoes, roughly chopped 1/3 cup kalamata olives 1 1 ?2 cups uncooked couscous 3 cups low-sodium chicken broth 1 teaspoon kosher salt, plus additional for seasoning Freshly grated nutmeg Pinch cayenne pepper Freshly ground black pepper 3/4 cup pine nuts 1 navel orange, zested 1/4 cup roughly chopped or whole flat-leaf parsley 2 to 3 tablespoons water or chicken broth Instructions: For the chicken: Position a rack in the middle of the oven and preheat to 450 degrees F. Season the chicken thighs generously with salt and pepper. Heat a large ovenproof skillet over medium-high heat, add oil, and heat until shimmering. Cook chicken skin side down until golden and crispy, about 8 minutes. Turn chicken and brown for another 2 minutes. Transfer chicken to a plate. Pour off 1 tablespoon of the pan drippings and reserve; leave just enough oil in the skillet to evenly cover the bottom, discard the rest. Add the fennel, onions, garlic, oregano, and red pepper flakes to the skillet and cook until the vegetables just begin to wilt, about 3 minutes. Stir in the tomatoes and olives. Arrange the chicken, skin side up, on top of the vegetable mixture and bake, uncovered, until the chicken is cooked through, about 20 to 30 minutes. While the chicken bakes, make the couscous: Rinse the couscous in a fine mesh sieve under cold water until the water runs clear. Put couscous into a medium bowl and set aside. In a small saucepan add the chicken broth, reserved drippings, the 1 teaspoon salt, nutmeg, cayenne, and black pepper and bring to a boil. Add the broth to the couscous and cover with plastic wrap and set aside until the liquid has been absorbed and the couscous is plump, about 5 minutes. Toast the pine nuts in a small skillet over medium-high heat, tossing in the pan until golden brown, about 2 to 3 minutes. Add the orange zest, fennel fronds and parsley. When ready to serve, fold the parsley mixture into the couscous and fluff with a fork. Mound the couscous on a warm serving platter and arrange the chicken around the couscous. Stir 2 to 3 tablespoons water or broth into the fennel mixture so they look glazed. Adjust seasoning and spoon fennel over the couscous and chicken; scatter the toasted pine nuts on top. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19546,"Shrimp Panang 1 tablespoon Thai seasoning 3 tablespoons vegetable oil 4 cloves garlic, minced 1/2 red onion, minced 2 teaspoons Thai panang curry paste 24 large shrimp (about 1 1/4 pounds), peeled and deveined, tails intact 1/3 cup extra-virgin olive oil 1 cup coconut milk 2 tablespoons fish sauce 1 teaspoon chili powder or paprika 1/4 cup heavy cream Thinly sliced snow peas or other vegetables, for garnish Instructions: Preheat a grill to medium high. Toss the shrimp with the olive oil and Thai seasoning in a bowl. Thread onto skewers and grill until marked and just cooked through, 1 to 2 minutes per side. Set aside. Heat the vegetable oil in a medium skillet over medium-high heat. Add the garlic, red onion and curry paste and cook, stirring, until the onion is just softened, about 1 minute. Add the coconut milk, fish sauce and chili powder; cook until reduced by half, about 3 minutes. Add the heavy cream and bring to a simmer. Cook, stirring constantly, until thickened, about 3 minutes. Divide the sauce among 4 plates. Arrange the shrimp on top and garnish with snow peas. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19547,"Kiwi and Mango Tartlets 1 1/2 cups nonfat lemon flavored yogurt 1/4 cup canola oil 1/4 cup sugar 1 egg 3/4 cup whole-grain pastry flour 1/2 cup all-purpose flour 1 mango, finely diced 3 kiwi fruits, peeled, quartered and sliced 24 small mint leaves 2 teaspoons confectioners' sugar Instructions: Place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for at least 4 hours and up to 8 hours. In a medium bowl, beat the oil, sugar and egg until creamy. In a separate bowl whisk together the whole-grain pastry flour and the all-purpose flour. Gradually add the flour mixture to the egg/oil mixture, stirring, until they are combined and a soft dough is formed. Roll the dough into a ball and refrigerate for 30 minutes. Preheat oven to 350 degrees F. Spray a mini muffin tin or tartlet pan with cooking spray. Roll the pastry dough into a 1/8-inch thick sheet. With a biscuit cutter or small glass make 24 rounds, about 2 1/2 inches in diameter. Place rounds in the pan and bake for 15 minutes, or until crisp. Remove tartlets from oven and set aside to cool completely. You can make the shells up to 3 days in advance and store them in the refrigerator in an airtight container. Transfer the drained yogurt from the strainer to a small bowl. Discard the liquid. Fill each tartlet with 1 teaspoon of thickened lemon yogurt. Place about 2 teaspoons of diced mango and 2 slices of kiwi and a mint leaf on top of each tartlet. Sprinkle with confectioners' sugar. Serve immediately after filling. Excellent source of: Thiamin, Vitamin C Good source of: Vitamin A, Vitamin K ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19548,"Grilled Cacciatore Panini 2 large red peppers 1/3 cup dry red wine 3 to 4 stems rosemary, leaves finely chopped 1 teaspoon crushed red pepper flakes 2 large cloves garlic, grated or finely chopped 2 tablespoons Dijon mustard 2/3 cup extra-virgin olive oil Salt and freshly ground black pepper 6 boneless, skinless chicken thighs or 4 pieces boneless, skinless chicken breasts 2 large or 4 medium portobello mushroom caps 1 large sweet onion or red onion, thickly sliced 4 plum tomatoes 8 thin slices smoked fresh mozzarella cheese 4 ciabatta rolls, split A handful flat-leaf parsley Olive oil potato chips Instructions: Heat an outdoor grill or grill pan to high. If cooking indoors, char the peppers over an open gas flame on the stove top or under a hot broiler. Char the peppers until blackened all over, then put them in bowl and cover with plastic wrap to cool. If cooking outside, char peppers over the hot area of the grill. Meanwhile, in food processor combine the wine, rosemary, red pepper flakes, garlic and mustard. With the processor running, slowly stream in the extra-virgin olive oil to make a marinade. Season with salt and pepper, to taste. Add the chicken to a resealable plastic bag and pour in 1/3 of the marinade and turn to coat. Add the mushrooms and onions to a small bowl and pour in the remaining marinade. Remove the chicken from the marinade and grill for 12 minutes. Grill the mushrooms and onions until tender, about 8 to 10 minutes and char the tomatoes the last 3 to 4 minutes of cook time. Remove the chicken from the grill to a cutting board and slice on an angle. Serve 1 1/2 thighs per person or 1 breast per person. Pile the chicken on the roll bottoms. Top the chicken with smoked cheese and sliced grilled mushrooms and onions, and squished fire-charred tomato. Peel, seed and chop the peppers and put them on top of the tomato. Sprinkle with a little parsley and cover with the roll tops. If you're felling ambitious, you can puree the peppers in food processor to make them saucy. Serve the panini with olive oil potato chips alongside. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 19549,"Stuffed Mushrooms 12 large white mushrooms, stems removed and chopped 1 tablespoon olive oil 3 tablespoons butter 1/2 onion, finely chopped 1 clove garlic, finely chopped 2 slices of bacon, cooked, drained and crumbled 2 tablespoon chopped fresh parsley 1 1/2 cups plain bread crumbs Dash of cayenne Salt and pepper Instructions: Preheat oven to 375 degrees. Wipe mushroom caps clean with a damp cloth. In a large skillet heat oil and 1 tablespoon butter over medium high heat. Add onions and cook for 1 minute. Stir in chopped mushroom stems and cook until soft, about 2 minutes. Stir in the garlic, bacon and fresh parsley. Toss to coat and cook for another minute. Remove from heat and add breadcrumbs a half cup at a time. Add just enough bread crumbs so that mixture remains moist. Season mixture with cayenne, salt and pepper. When mixture is cool enough to handle stuff the caps. Place the stuffed caps in a baking dish and drizzle with 2 tablespoons of melted butter. Bake for 12-15 minutes or until heated through. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19550,"Pesto Mussels 4 cloves garlic, thinly sliced Olive oil 2 pounds mussels, scrubbed and debearded 1 cup white wine 3 tablespoons prepared pesto Instructions: Saut the garlic in a pot with some olive oil over medium-high heat until golden, about 2 minutes. Add the mussels and white wine; cover and steam until the mussels open, about 4 minutes. Stir in the pesto. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19551,"Loaded Peanut Butter Cookies 1 1/2 cups rolled oats 1 cup creamy peanut butter (not natural) 4 tablespoons unsalted butter, at room temperature 2/3 cup packed light brown sugar 1/3 cup granulated sugar 1/2 teaspoon salt 1/4 teaspoon baking powder 1/4 teaspoon baking soda 2 large eggs 1 cup semisweet chocolate chips 2/3 cup sweetened shredded coconut 1/2 cup chopped mini peanut butter cups Instructions: Preheat the oven to 350? F. Spread the oats on a large baking sheet and bake until lightly toasted, 10 to 12 minutes. Let cool. Line 2 separate baking sheets with parchment paper. Combine the peanut butter and butter in a large bowl and beat with a mixer on medium speed. Add the brown sugar, granulated sugar, salt, baking powder and baking soda and beat until smooth, 1 to 2 minutes. Beat in the eggs, then with a rubber spatula, stir in the toasted oats, chocolate chips, coconut and peanut butter cups. Scoop 12 mounds of dough (about 1/3 cup each), packing the dough together, and arrange about 2 inches apart on the baking sheets. Lightly flatten with your fingers. Bake, switching the pans halfway through, until the edges of the cookies are set but still soft, 20 to 24 minutes. If any cookies are misshapen, use a spatula to press the edges back into a round shape. Let the cookies cool 10 minutes on the pans, then transfer to a rack to cool completely (the cookies will hold together best when fully cooled). ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19552,"Picadillo 2 tablespoons canola or vegetable oil 1/2 pound ground beef (needs some fat) 1/3 cup recaito (cilantro-based seasoning sauce) 2 cloves fresh, peeled and crushed garlic 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 3/4 cup tomato sauce 1 tablespoon dried oregano 1/2 cup small Spanish olives with pimento Instructions: For the Picadillo: Heat oil in a medium sized heavy saute or frying pan over medium-high heat. Add ground beef and stir for 3 to 5 minutes until the color of the beef is brown and pink. Add recaito and stir. Lower flame to medium, add garlic and salt and pepper. Stir in the tomato sauce, oregano and olives and let simmer for 10 to 15 minutes. Store in the refrigerator until ready to use. ","[Malbec, Tempranillo, Garnacha, Barbera]" 19553,"Sweet Kabocha Squash Ice Cream with Spiced Pumpkin Seeds 1 medium kabocha squash 1 quart milk 1 1/4 cups sugar 1/4 vanilla bean 12 egg yolks Spiced Pumpkin Seeds, recipe follows 1 egg white 3 cups raw, shelled pumpkin seeds 1 cup sugar 2 teaspoons ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground nutmeg Instructions: Preheat the oven to 350 degrees F. Halve the squash and scrape out the seeds. Place the squash cut-side down in a roasting pan. Add 2 to 3 inches of water and roast the squash until it is very tender, about 30 minutes. Allow the squash to cool completely then mash or puree it in a food processor or blender. Measure 2 cups of the puree and reserve. Combine the milk and sugar in a saucepan. Scrape the seeds from the vanilla bean into the milk then bring it to a simmer over medium heat. Meanwhile, beat the egg yolks in a large bowl. When the milk reaches a simmer, temper the eggs by gradually whisking 1/2 cup of the hot milk mixture into the yolks. Repeat until half the milk is incorporated, then whisk in the remaining milk. Stir the reserved squash puree into the ice cream base then strain the base through a fine sieve into a bowl set over an ice bath. Chill the ice cream base completely then process it in an ice cream maker according to the manufacturer's instructions. Spoon the ice cream into containers and freeze until firm. Serve the ice cream topped with spiced pumpkin seeds. Preheat the oven to 350 degrees F. Beat the egg white in a medium bowl until frothy. Add the pumpkin seeds, sugar, cinnamon, ginger, and nutmeg. Stir until the seeds are well coated. Line a baking sheet with parchment paper. Spread the seeds on the baking sheet in a single layer. Bake the seeds, stirring occasionally, until they are golden. Remove the seeds from the oven and set them aside to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19554,"Cod with Potatoes, Peppers and Saffron 1/3 cup extra-virgin olive oil 1 onion, thinly sliced 1 red bell pepper, thinly sliced 3 cloves garlic, minced 1 pound Yukon Gold potatoes, peeled, halved and cut into 1/4-inch-thick half-moons 2 cups low-sodium chicken broth 2 bay leaves Kosher salt 1/2 teaspoon saffron threads Pinch of red pepper flakes, plus more to taste 1 1/4 pounds skinless center-cut cod fillet, cut into 4 pieces 1 lemon (1/2 juiced, 1/2 cut into wedges) 3 tablespoons chopped fresh parsley Instructions: Heat the olive oil in a large wide pot over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, 3/4 teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes. Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls. Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 19555,"Bacon and Brussels Sprout Orecchiette 1 teaspoon kosher salt, plus additional for seasoning pasta water 1 pound orecchiette 1 pound Brussels sprouts, separated into leaves
1 pound apple wood smoked bacon, chopped
1 cup freshly grated Parmesan 3/4 cup extra-virgin olive oil
1/3 cup apple cider vinegar
2 tablespoons Dijon mustard
1/2 cup pomegranate seeds
Instructions: Bring a large pot of water to a boil. Season generously with salt and add the pasta. Cook until just under al dente, about 9 minutes. Remove the pasta to a rimmed baking sheet using a spider, allowing it to continue cooking and cool slightly. Return the water to a boil and stir in the Brussels sprout leaves. Simmer for 30 seconds. Remove the leaves to the same tray using a spider. Cool slightly. Add the bacon to a medium skillet and place over medium heat. Cook, stirring often with a wooden spoon, until the bacon is brown and crispy, about 10 minutes. Meanwhile, whisk the Parmesan, olive oil, vinegar, mustard and 3/4 teaspoon salt together in a large bowl. Add the slightly cooled pasta, Brussels sprouts and the remaining 1/4 teaspoon salt. Remove the crispy bacon to the bowl with a slotted spoon and toss well to coat. Sprinkle with the pomegranate seeds and toss gently if desired. Allow the salad to marinate at room temperature for 1 hour or refrigerated up to 4 hours before serving.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19556,"The Best Chili 1/4 cup vegetable oil 1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving
Instructions: Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon. Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
Top with sour cream, Cheddar and scallions. Serve with tortilla chips.
","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19557,"Tilapia with Balsamic Browned Butter and Creamy Farfalle with Bacon, Tomato and Peas Salt 1 pound farfalle, bow ties 3 tablespoons extra-virgin olive oil, divided 5 slices center cut bacon, chopped 1 medium onion, chopped 2 to 3 grated garlic cloves 1 bay leaf 12 white mushrooms, thinly sliced 1 can San Marzano tomatoes 4 (6 to 8-ounce) tilapia fillets Salt and freshly ground black pepper 1/2 cup all-purpose flour 1 (10-ounce) box frozen peas 1/4 cup mascarpone cheese 3 tablespoons butter 1/4 cup balsamic vinegar 1/2 cup basil leaves, shredded or torn Instructions: Heat a pot of water to a boil, salt the water and cook pasta to al dente. Heat a deep large skillet with 1 tablespoon extra-virgin olive oil over medium-high heat. Add bacon and crisp 3 to 4 minutes. Add onions, garlic, bay leaf and mushrooms, season with salt and pepper and cook until tender but not browned, 5 minutes. Add tomatoes, crush them up with a wooden spoon and simmer 15 minutes on low heat. Season the fish with salt and pepper. Dust fish with flour and shake off excess. Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium high heat. Cook fish 4 minutes on each side. While fish cooks, stir peas into sauce, return to bubble and stir in mascarpone cheese. Adjust seasoning. Remove fish from skillet to a platter and cover loosely with foil to keep warm. Reduce heat to medium and add butter to pan. Brown butter, 2 to 3 minutes, stir in balsamic and simmer 1 to 2 minutes to reduce by half. Pour the brown butter and vinegar over fish. Drain pasta, toss with sauce and wilt basil into pasta. Serve fish with pasta alongside. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 19558,"Frozen Summer Squash 1 1/2 gallons water, divided 1 teaspoon kosher salt 1 1/2 pounds ice 3 pounds summer squash, trimmed and cut into 1/2-inch slices Instructions: Put 1 gallon of water and salt into an 8-quart pot. Bring to a boil over high heat. Put the remaining 1/2 gallon of water and the ice into a container. Set aside. Add the squash to the boiling water and cook it for 3 minutes. Immediately drain in a colander and then transfer to the ice bath. Shock for 3 minutes, replenishing the ice if necessary. Drain the squash and transfer it to 2 half sheet pans lined with 3 layers of paper towels. Pat dry with additional paper towels. Remove the paper towels and place the pans in the bottom of the freezer until frozen, about 1 1/2 hours. Once frozen, transfer the squash to a 1 gallon resealable plastic bag. Lay the bag flat on a counter and using a straw, suck out any remaining air in the bag. Label and return the bag to the freezer. Serve the squash frozen. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19559,"Bruschetta with Fresh Monterey Sardines 4 thick slices Italian bread 2 tablespoons olive oil 1 clove garlic Salt and fresh ground black pepper 4 fresh sardines, cleaned and filleted (you should have 8 fillets total) 1 lemon 1 teaspoon chopped Italian flat-leaf parsley Instructions: Preheat oven to broil. Lightly oil bread slices with olive oil and place them on a baking sheet. Place in oven and toast until golden brown and crisp. While toast is still warm, rub 1 side of each slice with the fresh garlic. Place 2 sardine fillets, silver skin side facing up, on each toast and put back on the baking sheet. Season with salt and pepper. Bake for 4 to 6 minutes. Remove tray from oven and garnish with just a squeeze of lemon juice and chopped parsley. Serve immediately. ","[Vermentino, Grner Veltliner, Sauvignon Blanc, Albari?o]" 19560,"Sole Meuniere Extra-virgin olive oil 4 sole fillets Kosher salt 2 cups all-purpose flour 6 tablespoons butter 3 sprigs fresh thyme, leaves stripped 2 tablespoons fresh lemon juice 1/4 cup finely chopped fresh flat-leaf parsley Instructions: Preheat the oven to 200 degrees F. Generously coat a large saute pan with olive oil and bring to a high heat. Season 2 of the fillets with salt. Dredge the fillets in flour and place them immediately in the pan with the hot oil. Do not flour the fish ahead of time or it will be gummy and mushy on the outside rather than crispy. When the fish has turned from translucent to opaque, about 2/3 of the way through the cooking, turn the fish over and cook on the other side. Remove the fish from the pan and reserve on a sheet tray in the oven. Repeat the process with the remaining 2 fish fillets. Keep the cooked fish fillets warm in the oven while you make the sauce. Remove any excess oil from the pan. Add the butter and thyme leaves. Shake the pan frequently to prevent scorching. When the butter has melted and is very bubbly, add in the lemon juice and whisk to combine. As the butter becomes bubbly again and starts to turn a nutty brown, season with salt and whisk in the chopped parsley. Taste to make sure it is delicious. Remove the fish fillets from the oven and plate them, spooning the sauce over the fish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19561,"Junior's Sugar-Free New York Cheesecake 1/2 cup (1 stick) cold unsalted butter, cut into small pieces, plus more for greasing the pan 2/3 cup almond flour 1/3 cup all-purpose flour 2 tablespoons xylitol sweetener 1 teaspoon salt 1 to 2 tablespoons heavy or whipping cream 1 extra-large egg yolk, slightly beaten with fork 1 cup xylitol sweetener 3 tablespoons arrowroot, dissolved in 2 tablespoons cold water Four 8-ounce packages cream cheese (use only full fat), room temperature 2 extra-large eggs Instructions: For the crust: Preheat the oven to 350 degrees F. Generously butter the bottom and sides of a 9-inch springform pan (preferably nonstick). Wrap the outside with aluminum foil, covering the bottom and extending all the way up the side, so water will not leak into the cake as it bakes.
Place both flours, the xylitol and salt in a food processor and process for 15 seconds. Add the butter and pulse until the mixture pulls together, about 30 seconds. Add 1 tablespoon of the cream and the egg yolk. Pulse until a soft, slightly sticky dough forms. If it is still stiff, add another tablespoon of cream. Flour your fingers and gently press the dough into the bottom of the prepared springform pan until it is covered. Bake the crust just until it no longer looks moist on the top and feels set when you touch it (do not overbake), 7 to 8 minutes. Cool in the pan on a wire rack. Leave the oven on.
For the filling: Beat together 1/2 cup of the Xylitol, the arrowroot and one package of the cream cheese in a large bowl with an electric mixer (using the paddle attachment if you have it) on low about 3 minutes to make a stable starter batter. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after adding each one, about another 3 minutes.
Increase the mixer speed to medium and beat in the remaining 1/2 cup xylitol. Add the eggs, beating well. The batter will look light, creamy, airy, and almost like billowy clouds. Be careful not to over mix!
Spoon the batter over the baked shortbread crust. Place the springform pan in the center of a large shallow pan and add hot water to the larger pan so that it comes about 1 inch up the side of the springform. Bake until the edge is light golden brown and the cake is light yellow beige, about 1 hour. If the center is still very jiggly, let the cake bake for 5 to 10 minutes more.
Gently remove the cake from the water bath, transfer it to a wire rack, remove the foil, and leave it on the rack for at least 2 hours and up to 4 hours. The less you move it, the less likely it is the cake will crack. Once it has cooled, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate overnight until it is completely cold.
To serve, remove the springform ring from the cake and serve from the bottom of the pan (do not try to transfer it to a serving platter). Cover any leftover cake and refrigerate for up to 3 days. Do not freeze this cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19562,"Pork Soup Dumplings 3 cups all-purpose flour, plus more for dusting Kosher salt 1 3/4 cups chicken stock 1 tablespoon soy sauce 1 1/4-ounce envelope gelatin powder (about 1 tablespoon) 1 pound ground pork Kosher salt 2 tablespoons soy sauce, plus more for serving 1 tablespoon finely grated fresh ginger 1 tablespoon sambal oelek, plus more for serving 1 tablespoon toasted sesame oil 1 tablespoon rice vinegar, plus more for serving 4 scallions, finely chopped Instructions: Make the wrappers: Combine the flour and 1 1/2 teaspoons salt in a large bowl and create a well in the middle. Add 1/2 cup boiling water and mix it in with a spatula, then incorporate with your hands until you have a mealy, shaggy mixture. Mix in 1/2 cup cold water and bring everything together into a dough, then turn it out onto a work surface and knead, adding more flour if it gets too sticky to work with, until you have a smooth and slightly sticky dough, 7 to 10 minutes. Cover with plastic wrap or a damp towel and set aside for 30 minutes while you make the filling. Make the soup gelatin: Heat the chicken stock in a saucepan until hot, then add the soy sauce and gelatin powder. Whisk to combine. Pour into a shallow dish and chill until set, about 1 hour. Break up the gelatin by fluffing it with a fork. Set aside. Make the filling: Put the pork in a large bowl and sprinkle with 1/2 teaspoon salt. Add the soy sauce, ginger, sambal oelek, sesame oil, rice vinegar and scallions. Mix with your hands (don\u2019t overmix), then set up your dumpling folding station. Line a sheet pan with parchment paper and dust with flour. To assemble the dumplings, divide the dough into 32 balls (keep them covered when you\u2019re not working with them). Roll out the balls into 3 1/2- to 4-inch circles, flouring the surface as needed. Put a wrapper in your non-dominant hand and make a cup. Place 1/2 tablespoon pork filling in the center and top with 1/2 tablespoon soup gelatin. Begin gathering and pleating the dumpling wrapper using your thumb and pointer finger. Work your way around the edge of the wrapper until you\u2019ve gathered all the dough; your thumb stays in the same place \u2014 it\u2019s the pointer finger doing all the work. Twist it at the end, pinching everything in the center. Repeat with the remaining wrappers, filling and soup gelatin and place the dumplings on the sheet pan. (You can freeze the dumplings at this point and steam them directly from the freezer.) To steam the dumplings, line a bamboo steamer with cabbage leaves or parchment paper with a few holes cut out. Place a single layer of dumplings in the steamer, leaving a bit of room between them, then set the steamer over a pot of boiling water. Steam in batches until cooked through, 8 to 10 minutes. (Alternately, line a plate with cabbage or parchment. Place in a pot of boiling water, making sure the water doesn\u2019t cover the plate; cook 8 to 10 minutes.) Let the dumplings cool slightly, then enjoy with a sauce of equal parts vinegar and soy sauce with sambal oelek to taste. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19563,"Roasted Corn and Lobster Chowder 4 ears fresh sweet corn, brushed lightly with butter and grilled until toasted on all sides (about 2 cups cut corn) 2 tablespoons unsalted butter 1 large onion, peeled and diced (about 1 cup) 2 celery stalks, diced 1 leek, split, cleaned, and diced 1 large sweet red pepper, diced 2 to 3 jalapeno peppers seeded and diced 2 teaspoons ground cumin 1 teaspoon ground coriander 1 vanilla bean, split and seeds scraped out 1 teaspoon salt 1/2 teaspoon cayenne pepper 2 quarts hot chicken stock 1 (2 pound) lobster, tail hacked into sections, claws cracked, body tied in cheesecloth 1/2 cup creme fraiche Instructions: Cut the roasted corn off of their cobs, reserving the corn to add later. Melt the butter in a large, heavy bottomed soup pot. Add the corn cobs, the onion, celery, leek and peppers, and saute until the vegetables are soft, but not browned. Add the cumin, coriander, vanilla, salt and cayenne and cook for 2 to 3 minutes to release the flavors. Add the chicken stock and bring to a boil. Reduce to a simmer and add the reserved corn cobs along with the lobster body that has been tied in cheesecloth. Cook 40 to 45 minutes, remove the cobs and the lobster body. Add the hacked lobster and simmer for 4 to 5 minutes before stirring in the creme fraiche. Serve immediately.; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

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

recipe: Grilled Steak with Roasted Garlic and Rosemary

Ingredients:

• 1.5 lbs flank steak
• 4 cloves" 19564,"Elsa's Ham and Asparagus Toasts 1 pound thin asparagus spears Salt 1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices 1/2 stick butter, softened 2 tablespoons Dijon or grain mustard 1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter Freshly ground black pepper 1 pound fontina, shredded or sliced Instructions: Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts. Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19565,"Cincinnati Chili 1 1/2 pounds 80-percent lean ground beef One 6-ounce can tomato paste 1 tablespoon chopped garlic 1 tablespoon cocoa powder 2 teaspoons chili powder 1/2 teaspoon ground cinnamon Kosher salt and freshly ground black pepper One 15-ounce can low-sodium beef broth 1 tablespoon cider vinegar 8 ounces spaghetti, cooked according to package instructions 1 cup shredded Cheddar 1 cup chopped onions One 15-ounce can red beans, drained and rinsed 1 1/2 pounds 80-percent lean ground beef One 6-ounce can tomato paste 1 tablespoon chopped garlic 1 tablespoon cocoa powder 2 teaspoons chili powder 1/2 teaspoon ground cinnamon Kosher salt and freshly ground black pepper One 15-ounce can low-sodium beef broth 1 tablespoon cider vinegar 8 ounces spaghetti, cooked according to package instructions 1 cup shredded Cheddar 1 cup chopped onions One 15-ounce can red beans, drained and rinsed Instructions: In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
  To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way). In a medium, heavy-bottomed pot over medium heat, add the ground beef. Cook, breaking up any lumps, until the meat is just beginning to brown. Drain off any excess oil. Stir in the tomato paste and cook for 1 to 2 minutes. Add the garlic, cocoa powder, chili powder and cinnamon, and stir and cook for another minute. Season with salt and pepper. Add the broth and vinegar, bring to a boil, cover, reduce the heat and simmer for 15 to 20 minutes. Reserve 1 cup for another use, such as Round 2 Recipe Chili Tostada.
  To serve, divide the spaghetti among 4 bowls. Top with the chili and then add the cheese (3-way), onions (4-way) and beans (5-way). ","[Syrah, Tempranillo, Garnacha, Barbera]" 19566,"Orecchiette with Truffle-Asparagus Pesto Kosher salt 1 bunch medium asparagus, ends trimmed 1 clove garlic 1/4 cup blanched hazelnuts 1/2 cup fresh basil 1/2 cup fresh chervil 1/2 cup extra-virgin olive oil, plus more for drizzling 1/3 cup grated truffle pecorino cheese, plus more for topping 1/4 cup grated parmesan cheese Grated zest and juice of 1 lemon Freshly ground pepper 1 pound orecchiette pasta 2 tablespoons unsalted butter, cut into pieces Instructions: Prepare a large bowl of salted ice water. Bring a large pot of salted water to a boil. Add the asparagus and garlic and cook until the asparagus is crisp-tender, about 2 minutes. Transfer the asparagus and garlic to the ice water using a slotted spoon (reserve the pot of water). Let the asparagus and garlic cool, then drain and pat dry. Chop off the asparagus tips and set aside; roughly chop the stems. Make the pesto: Toast the hazelnuts in a large dry skillet over medium-high heat, about 5 minutes. Transfer to a food processor and let cool, then pulse until roughly chopped. Add the asparagus stems and garlic to the food processor; pulse until smooth. Add the basil and chervil. With the motor running, slowly add the olive oil and puree until smooth. Add the truffle pecorino, parmesan, lemon zest and juice, 1 teaspoon salt and a few grinds of pepper, pulsing until combined. Return the pot of water to a boil. Add the pasta and cook as the label directs. Reserve 3/4 cup cooking water, then drain the pasta and return to the pot. Add the pesto, butter and the reserved asparagus tips. Cook over low heat, tossing and adding the reserved cooking water as needed to loosen, until coated. Season with salt and pepper. Drizzle each serving with olive oil and top with more truffle pecorino. ","[Barolo, Barbaresco, Dolcetto, GSM]

" 19567,"Collard Greens 1 tablespoon sweet paprika 1 tablespoon kosher salt
2 teaspoons onion powder
2 teaspoons black pepper
1 teaspoon cayenne
1 teaspoon garlic powder
1 teaspoon dry mustard
1 teaspoon dried thyme 4 bunches collard greens 2 tablespoons olive oil 4 slices bacon, cut into 1/2-inch pieces 1/2 yellow onion, diced 4 large cloves garlic, chopped 5 cups chicken stock (store-bought or homemade) 2 tablespoons white wine vinegar 1 smoked ham hock Instructions: For the seasoning mixture: In a small bowl, combine the paprika, salt, onion powder, black pepper, cayenne, garlic powder, mustard and thyme. Mix to blend. Set aside. For the collards: Remove the stems and ribs from the collard greens. Stack the leaves and roll them up like a cigar. Slice into 1-inch strips. Wash in cold water and shake off excess. Heat the olive oil in a large stockpot over medium-low heat. Add the bacon, onions and garlic; saute until the onions have softened and are just starting to color, 10 to 12 minutes. Stir in 1 tablespoon of the seasoning mixture and mix well. Add the chicken stock, vinegar and 2 cups water. Stir, then add the collard greens and ham hock to the pot. Bring to a boil, cover and reduce to a simmer. Cook for about 2 hours, or until the collards are tender, stirring every 20 minutes. Remove the ham hock and pull all the meat from the bone. Chop into smaller pieces, then return to the pot. Stir to combine. Remove the collard and meat mixture from the pot, shake off excess cooking liquid and transfer to a serving plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 19568,"Brownie Batter Cookies 2 sticks butter, softened 1 1/4 cups granulated sugar
3/4 cup dark brown sugar
1 ounce unsweetened baking chocolate, melted
3 large eggs, at room temperature
2 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking powder
1 1/4 teaspoons salt
1 tablespoon vanilla extract
1 1/2 cups semisweet chocolate chips
Instructions: Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper. In a stand mixer with the beater blade attachment, beat the butter, granulated sugar, brown sugar and chocolate until smooth. Add the eggs and mix until fully combined. Sift together the flour, cocoa powder, baking powder and salt in a bowl and add slowly to the batter until mixed. Add the vanilla and fold in the chocolate chips. Drop by generous spoonfuls onto the prepared baking sheet, about 2 inches apart. Bake for 15 minutes. Transfer to a wire rack to cool. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 19569,"Steak Roulade with Provolone 2 6-ounce cans tomato paste 1 28-ounce can whole San Marzano tomatoes, crushed by hand 1/2 teaspoon red pepper flakes 1/2 teaspoon sugar 1 small bunch basil, torn (about 10 leaves) 1 1 1/2-to-1 3/4-pound flank steak Kosher salt and freshly ground pepper 1 2/3 cups grated provolone cheese (6 to 7 ounces) 3 small cloves garlic, minced 1 cup panko breadcrumbs 1/2 cup grated pecorino romano cheese (about 2 ounces) 1/3 cup golden raisins 1/4 cup pine nuts or chopped walnuts 1 cup lightly packed fresh parsley Polenta, for serving Instructions: Combine 2 cups hot water and the tomato paste in a 6-quart slow cooker. Add the crushed tomatoes, red pepper flakes, sugar and basil and stir to combine. Cover and cook on high while you prepare the meat. Butterfly the steak: Slice in half horizontally, leaving 1 long side attached so you can open the steak like a book. Place between 2 pieces of plastic wrap and pound until about 1/4 inch thick. Remove the plastic; season the steak with salt and pepper. Scatter the provolone evenly over the steak, then top with the garlic, breadcrumbs, pecorino, raisins, pine nuts and parsley. Starting with a long side, tightly roll up the steak like a jelly roll. Secure with twine in several spots. Transfer to the slow cooker; reduce the heat to low, cover and cook 7 hours. Remove the meat to a cutting board and let rest 5 minutes. Remove the twine, then slice 1 inch thick. Serve with polenta; top with more sauce from the slow cooker. ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 19570,"No-Bake S'mores Ice Cream Pie 1/2 stick (4 tablespoons) unsalted butter 1/2 cup semisweet chocolate chips 1 3/4 cups finely ground graham cracker crumbs
2 tablespoons coconut oil 1 cup semisweet chocolate chips
3 cups vanilla ice cream, softened 1/4 cup finely ground graham cracker crumbs
1/2 cup semisweet chocolate chips
7 1/2 ounces marshmallow creme
20 to 24 marshmallows
Instructions: For the graham cracker crust: Melt the butter in a small saucepan over medium heat. Remove from the heat and whisk in the chocolate chips until melted and combined. Combine the graham cracker crumbs and melted butter mixture in a large mixing bowl. Mix with a wooden spoon until combined. Press the crumb mixture into the bottom and sides of a 9-inch pie dish. Transfer to the freezer for 10 minutes to firm up. For the homemade magic chocolate shell: Melt the coconut oil and chocolate chips in a small saucepan over low heat, just until smooth. Remove from the heat. To assemble the pie: Evenly spread half of the softened ice cream on the bottom of the pie crust. Drizzle a layer of chocolate shell over the ice cream, followed by the graham cracker crumbs and chocolate chips. Add the second half of the ice cream, followed by another drizzle of chocolate shell. Lastly, add a layer of marshmallow creme and a layer of marshmallows on top. Freeze for at least 2 hours or overnight. Serving options: Place under a broiler to toast the marshmallows, 20 to 30 seconds. Keep an eye on the marshmallows as they toast up extremely quick. Or you can torch the top for the burnt marshmallow flavor. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 19571,"Katie's Roasted Garlic Vinaigrette Microwave-Roasted Garlic, recipe follows 1/4 cup lemon juice 1/2 cup olive oil Kosher salt and freshly ground black pepper 1 head garlic 1 teaspoon olive oil Kosher salt Instructions: Mash the Microwave-Roasted Garlic with a fork. Whisk in the lemon juice, then the olive oil. Season with salt and pepper. Slice the top off the head of garlic and set aside. Put the trimmed head of garlic in a microwave-safe bowl, add 2 tablespoons water to the bowl, drizzle the olive oil over the garlic and sprinkle with a pinch of salt. Put the reserved top back on the garlic and cover the bowl with a plate. Microwave on medium heat until the garlic is very soft, 8 to 9 minutes. Let cool completely, then squeeze the cloves out of the skins into a separate bowl. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19572,"End of Summer Vegetable Gratin 1 cup thinly sliced shallots 1 tablespoon minced garlic 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 tablespoon plus 2 teaspoons chopped fresh thyme leaves 1 large eggplant, sliced into 1/4-inch rounds 1 large yellow squash, sliced into 1/4-inch rounds 1 large zucchini, sliced into 1/4-inch rounds Kosher salt and freshly ground black pepper 4 medium vine-ripe tomatoes, sliced into 1/4-inch rounds 1/2 cup shredded fontina 1/4 cup grated Parmesan 4 large leaves fresh basil, cut into chiffonade 1 French baguette or other crusty bread, for serving
Instructions: Place an oven rack in the upper third of the oven and preheat to 400 degrees F. Combine the shallots, garlic, 2 tablespoons olive oil and 1 teaspoon thyme in a baking dish. Bake, stirring halfway through, until lightly caramelized, 15 to 20 minutes. Let cool. Line 2 baking sheets with cooling racks. Divide the eggplant, yellow squash and zucchini between the 2 sheets. Season the vegetables with 1 1/2 teaspoons salt. Let stand 30 minutes. Firmly press the vegetables with a kitchen towel to remove excess water. Lift the racks from the baking sheets and brush off any excess water and salt. Transfer the vegetables onto the sheet trays. Add the tomatoes to one of the sheet trays. Toss each type of vegetable with 1 tablespoon olive oil, 1 teaspoon thyme and salt and pepper to taste. Make one stack of vegetables on a baking sheet. Start with 1 tomato slice, top it with 1 to 2 slices of zucchini, depending on the size, 1 to 2 slices of yellow squash, and then top with 1 slice of eggplant. (The zucchini and yellow squash slices should fill the same amount of space as the tomato and eggplant; if they are smaller slices, use two.) Place the stack on its side in the baking dish, on top of the caramelized shallots. Repeat making stacks and adding them into the baking dish in a spiral, working from the outside inward. If there are extra vegetables, add them to the center of the dish at the end. Sprinkle with the fontina and Parmesan. Bake until the vegetables are tender and the cheese is melted and golden brown, 35 minutes. Let cool 15 minutes. Garnish with the basil and serve with crusty bread. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 19573,"Last Minute Antipasta Platter 6 ounces \baby\ or fresh mozzarella 1/4 pound prosciutto, thinly sliced 1/4 pound mortadella, thinly sliced 1/4 pound cappicolla, thinly sliced 1 (5 to 6-ounce) piece of asiago or aged provolone cheese 1 small stick soppressata (dried Italian sausage) 1 small stick pepperoni 4 ounces (1 small jar) marinated artichoke hearts 1/4 pound oil-dried black olives or similar olives 4 ounces (1 small jar) pepperoncini peppers 6 ounces or 2 pieces whole roasted red peppers 1 bunch fresh basil 1 teaspoon minced garlic 2 tablespoons olive oil 1 seedless cucumber, thinly sliced Instructions: Use a separate cutting board for prepping and place a nice wooden board for the display in front of you. Unwrap all the meats and cheeses and lay them out next to your display board. Place the baby mozzarella in a small dish and set on 1 corner of the board. Roll the prosciutto like a burrito, fold the mortadella in half 2 or 3 times, and wrap the cappicolla into a horn shape and place it creatively on the cutting board. (There is no set way to roll the meats, just go with the way the meat is cut). Slice a bit of each cheese, the soppressata, and pepperoni and place on board in between folded meats. Scatter board with artichoke hearts, olives, pepperoncinis, and roasted red peppers. To finish, take a few basil leaves sliced chiffonade-style and mix with the minced garlic and olive oil. Drizzle over the entire board. Garnish with whole basil leaves and serve with cucumber slices as an alternative to crackers. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 19574,"California Chanterelles with Goat Cheese Croutons 3 ounces butter 1 pound California chanterelles, cleaned and sliced
Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 shallots, finely diced 1 1/2 tablespoons chopped fresh parsley leaves Goat Cheese Croutons, recipe follows 3 tablespoons butter 12 baguette slices, sliced 3/8-inch-thick 2 ounces grated Parmesan 1 teaspoon chopped fresh parsley leaves 1/4 teaspoon chopped fresh rosemary leaves
1/4 teaspoon chopped fresh thyme leaves 1 1/2 ounces goat cheese Instructions: In a large skillet over medium heat, melt the butter. Add the chanterelles and season with salt and pepper. When the chanterelles begin to release moisture, add the shallots and cook until the mushrooms are tender, about 3 to 5 minutes. Be careful not to overcook or they will become tough Transfer the chanterelles to a bowl with a slotted spoon, leaving the juices behind in the pan for drizzling. Stir the parsley into the mushrooms and season with salt and pepper. Place croutons around the serving dish with the goat cheese end of the crouton facing outward. Put chanterelles in the center of the croutons and drizzle the mushroom liquid over top of the mushrooms. Preheat the oven to 325 degrees F.
Melt the butter in a large skillet over low heat. Press the baguette slices into the melted butter. Once coated, place the baguette slices on a sheet pan. Sprinkle evenly with the Parmesan and herbs. Then sprinkle only the top half of the croutons with the goat cheese. Cook the croutons until crisp, about 6 to 8 minutes. Keep warm until ready to serve with the mushrooms. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19575,"Peerless Cornbread 1 cup cake flour 2/3 cup yellow cornmeal 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon sugar 1 egg, room temperature 1/2 cup (1 stick) butter, melted 1/4 cup vegetable oil 1 cup milk, warmed Instructions: Preheat the oven to 400 degrees. Grease a 9-inch round, 1 1/2-inch deep cake pan. With a fork, stir together the cake flour, cornmeal, baking powder, salt and sugar. Beat the egg, melted butter, oil and milk in a large mixing bowl until well blended. Add the dry ingredients to the egg mixture and stir until blended. The batter will be somewhat thin and light. Pour the batter into the prepared pan and bake for about 15 minutes, until a straw inserted in the center comes out with a few moist crumbs. Press the center of the bread; if it feels slightly firm the bread is done. Be careful not to over bake. Serve warm wedges of the cornbread with butter and honey. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 19576,"Floribbean Style Tilefish Pan Fried with Limes, Chilies, Tomato and Avocado 1 tablespoon olive oil 2 peeled and sliced shallots 3 crushed garlic cloves 2 tablespoons toasted coriander seeds 1 tablespoon cumin seed 1 teaspoon dry red pepper flakes 1 1/2 cups dry white wine 3 tablespoons lime juice 1/4 cup heavy cream 1/2 stick (4 tablespoons) butter, very cold and cut in pieces 2 tablespoons olive oil 2 pounds tilefish steaks, cut 1/2 to 3/4-inch thick Salt and pepper 2 large fresh beefsteak tomatoes, peeled, seeded and diced 1 clove finely chopped garlic 2 tablespoons chopped cilantro 1/4 cup white wine 1 avocado, peeled, pitted and diced Instructions: Begin the sauce before cooking the fish. In a saucepan over medium heat, place all of the sauce ingredients except the cream and butter. Simmer until 1/3 cup liquid remains. Begin the fish. In a large saute pan over medium to high heat, heat the olive oil. Season the fish with salt and pepper. Add the fish to the hot oil and saute both sides for 3 to 4 minutes, or until golden. Remove the cooked fish steaks when the center bone pulls out easily with tongs, and keep warm. Meanwhile, add the cream to the sauce and reduce over low heat for 2 minutes. Swirl in the cold butter off of the heat. Add the tomatoes to the still hot fish pan at the same time and saute for 2 minutes before adding garlic, cilantro, and wine. Cook 1 minute. Add the avocado. Serve by placing the fish on the bed of tomato and avocado. Strain the butter sauce through a fine mesh strainer. Drizzle sauce all around. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19577,"New Mexican cl Verde 10 fresh Poblano chiles (about 2 pounds) 3 thin slices bacon 1/2 cup coarsely chopped onion 2 garlic cloves, minced 1 teaspoon Ancho cl molido or chili powder (available in Latin American markets) 1/2 teaspoon salt 2 tablespoons masa harina (available in Latin American markets) 2 pounds boneless pork, cut in 1/2-inch cubes 3 cups chicken stock 1/2 teaspoon ground cumin (optional) Salt and pepper Instructions: Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces. In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho cl molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles. ","[Malbec, Tempranillo, Garnacha, Zinfandel]

" 19578,"Rugged Dude Bug Blaster 32 ounces cold water 5 lemons, zested, 10 lemons, juiced 3 limes, zested, 5 limes, juiced 10 ounces caffeinated lemon-lime soda 1/8 cup freshly chopped mint leaves 1 cup white sugar Crushed ice Instructions: Mix all ingredients, except the ice, together in a large pitcher and let sit for 15 minutes. Run through a strainer, china cap or chinois. Pour into ice filled glasses and pound 'er down! ","[Cabernet Sauvignon, Zinfandel, Merlot]" 19579,"Cuban Black Beans and Cumin Scented Rice 1 (1-pound) bag dried black beans 4 quarts water 1 smoked ham hock 1 1/3 cups olive oil 2 onions, peeled and finely chopped 12 cloves garlic, peeled, finely chopped 12 small sweet cl peppers, seeded and finely chopped (or your choice combo of hot peppers) 2 bay leaves Salt and freshly ground pepper 4 tablespoons sugar 1/2 teaspoon whole dried oregano, crushed 1 cup dry red wine 3 tablespoons red wine vinegar 4 teaspoons dried oregano 1 teaspoon ground cumin Cumin Scented Rice, recipe follows Instructions: Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours. Drain beans and place in 4 quarts of water in a soup pot. Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes. In a saute pan, heat 1 and 1/3 cups olive oil. Add the chopped onions and garlic to the pan and saute over low heat. Add the chopped chiles and season with salt and pepper. Add the bay leaves and cook for about 10 minutes, stirring occasionally. Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano. Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat. Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens. Serve hot. 1 1/2 tablespoons butter 1 tablespoon cumin seeds 3 cups uncooked basmati rice 2 small limes, juiced 6 cups cold water 2 teaspoons salt Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes. Turn the heat to high and add the lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 19580,"Squid with Bacon and Garlic Oil 8 ounces slab bacon, cut into lardons 6 cloves garlic, finely chopped 2 tablespoons olive oil 2 pounds fresh squid, cleaned and sliced into rings Salt and freshly ground pepper 3 tablespoons chopped fresh parsley leaves 1 tablespoon freshly chopped thyme leaves Instructions: Place the bacon in a medium saute pan over medium heat and cook until lightly golden brown and the fat has been rendered. Increase the heat to high and add the garlic, olive oil, and squid, and season with salt and pepper, to taste. Cook the squid for 2 to 3 minutes or until just cooked through. Stir in the herbs and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19581,"Red cl Glaze 12 dried New Mexico red cl pods 3 cups boiling water 2 cups honey 2 tablespoons red cl powder 2 tablespoons cumin Instructions: Deseed the chiles, and place in a bowl. Reconstitute them by pouring on 3 cups boiling water and allowing them to soak about 5 minutes. Drain the chiles and reserve 1-cup of the liquid. Process the chiles with the reserved water in a blender or food processor until fine. Strain and transfer pulp into a mixing bowl. Add the honey, cl powder, and cumin and mix well. Refrigerate for 1 hour to blend flavors. This glaze is excellent on grilled fish, roasted or grilled chicken, or roast pork. ","[Syrah, Malbec, Tempranillo, Garnacha]" 19582,"Grilled Corn on the Cob with Garlic Whip, Dill and Feta Cheese 8 ears corn on the cob, silks removed, husks intact, soaked in water for 10 minutes 1 head garlic, cloves separated and peeled
1/4 cup fresh lemon juice
1 tablespoon kosher salt
1/2 cup canola oil
1/2 cup pure olive oil (not extra-virgin)
12 ounces Greek feta, drained, patted dry and finely crumbled
1/4 cup finely chopped fresh dill
Instructions: Heat a grill to medium. Remove the corn from the soaking water, shake it dry a few times and place on the grill. Grill, covered, until the kernels are tender, turning a few times, 20 to 30 minutes. Meanwhile, combine the garlic, lemon juice and salt in a blender and blend until smooth (add a splash of water if necessary). With the motor running, slowly add the canola oil and the olive oil. Blend until the mixture is emulsified and thickened; then continue blending until a thick, buttery consistency is reached. Remove the corn from the grill; pull back the husks, brush with the garlic whip, and sprinkle with feta and dill. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19583,"Pumpkin Cheesecake Overnight Oats 1/3 cup old-fashioned rolled oats 1/3 cup pumpkin puree 1/3 cup almond milk 1 teaspoon chia seeds 2 teaspoons softened cream cheese 1/2 teaspoon ground cinnamon 1 teaspoon pure maple syrup Toppings: crushed gingersnaps, grated orange zest, pure maple syrup Instructions: Place all the ingredients except toppings in a jar or other container with a tightly fitting lid and give them a good stir. Cover and refrigerate overnight or at least 5 hours. In the morning, add additional liquid if you'd like. Once you achieve the desired consistency, add the toppings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19584,"Blinis 1/2-ounce fresh yeast 1 cup milk, warmed 2 large eggs, separated 1 cup sour cream 4 ounces all-purpose flour 1 teaspoon salt Oil for frying Instructions: Cream the yeast with a little milk, then add the remaining milk, the egg yolks and sour cream. Sift the flour and salt into a bowl and add the yeast mixture. Stir to make a thick batter. Leave for at least 1 hour in a warm place. The batter should now look bubbly. Stir well. Just before cooking, whisk the egg whites until stiff and fold them into the batter. Heat a little oil in the pan and pour off any excess. Then pour in a tablespoon of batter. Turn the pancake over when it shows bubbles on the top side. Cook lots. One bliny is never enough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19585,"Four Cheese Pizza with Fig and Prosciutto 1 package fresh figs, cut in 1/2 or quartered (or dried soaked overnight in the apple juice) Apple juice, to cover 2 tablespoons brown sugar or honey 5 to 6 ounces grated fontina 5 to 6 ounces grated Gruyere 6 ounces shredded mozzarella 3 ounces crumbled blue cheese Prosciutto, to taste 1 packet dry yeast 3/4 cup warm water 1 teaspoon sugar 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour 1 teaspoon kosher salt 1 to 2 tablespoons olive oil 1 1/2 tablespoons balsamic vinegar Instructions: Put the figs in a bowl and cover them with apple juice. Let soak for 15 minutes. Add the figs and a touch of apple juice to a saute pan over low heat. Add the brown sugar and cook until the liquid has reduced to a syrup. Preheat the grill and the oven 400 degrees F.
Mix the yeast, water and sugar together until the yeast dissolves into a smooth, beige color. Let stand for 5 minutes.
Using a stand mixer, add the flours, salt, olive oil and vinegar. Mix until the dough has formed into a ball, approximately 3 to 4 minutes. Put the dough in an oiled bowl, cover with plastic wrap and let rise for 30 minutes.
Roll the dough into 1 large pizza or smaller sizes to use as appetizers.
Put the dough on a preheated pizza stone, if baking in the oven or a mesh grilling tray, if using the grill. Cook until the dough is firm enough to add toppings.
Sprinkle fontina, Gruyere and mozzarella over the pizza. Use only a small amount of blue cheese so you don't overwhelm the overall flavor. Scatter the glazed figs and long strips of prosciutto on top of the cheese. Put the pizza back in the oven or on the grill until the cheese has melted and the edges have reached your desired golden crisp color or crunchy texture. Remove the pizzas to a cutting board and slice. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 19586,"Chicken Fried Steak with Cream Gravy 3 pounds (about 6 ounces each) rib eye steaks, 1/2-inch thick 3/4 cup milk 1 egg, beaten 2 to 3 cups flour 2 teaspoons seasoning salt 1 teaspoon freshly ground black pepper Canola oil 3 heaping tablespoons flour 2 cups cold milk Kosher salt and freshly ground black pepper Instructions: For the steak: Trim any remaining fat off the steaks and, using a mallet or rolling pin, pound out the steaks to 1/4-inch thick.
Beat together the milk and egg in a shallow dish and set aside. Place the flour in a shallow dish, season well with the seasoning salt and pepper and set aside.
Cover the bottom of a large skillet, preferably cast iron, with enough oil to reach about 1/2-inch up the pan. Heat over medium-high heat.
Coat the steaks in the egg mixture, then the flour and then add to the pan. Cook until the juices begin to surface and the bottom is nice and brown, 2 to 3 minutes. Flip the steaks and cook another 2 to 3 minutes more. Be careful to not overcook. Continue this process until all the steaks are cooked, placing the finished steaks on a paper towel-lined baking sheet.
After frying the steaks, prepare to make the gravy: Let the drippings in the pan sit until the excess browned bits of seasoning settle to the bottom of the skillet. Pour off most of the oil, leaving about 4 tablespoons behind with the brown bits. Add the flour, stirring until well mixed. Place the skillet back over medium-high heat and slowly add the milk while stirring constantly. Cook until the gravy comes to a boil. Season with salt and pepper. Serve with chicken fried steak. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 19587,"BLT Crostini 1 medium head escarole (about 12 ounces), rinsed and outer leaves removed Kosher salt and freshly ground black pepper 8 slices bacon, preferably center cut 1/4 cup extra-virgin olive oil, plus more for grilling 4 thick slices sourdough bread 1 ripe medium tomato, halved 4 lemon wedges, for serving Instructions:

1. Soak four 6-inch bamboo skewers in water for 30 minutes and preheat grill to medium.
2. Cut escarole lengthwise, through core, into 4 wedges. Season with salt and pepper. Wrap each wedge tightly with 2 slices of bacon; secure with skewers and brush with 1/4 cup olive oil. Place bundles skewered side down and covered with a disposable aluminum pan on grill. Cook, turning occasionally until bacon is crisp, about 12 minutes.
3. Lightly brush bread with additional olive oil, season with salt and black pepper to taste and char on grill, about 1 minute per side. Remove and rub bread with cut side of tomato halves until toasts are saturated with tomato's juices.
4. Top each crostini with an escarole bundle and serve with a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 19588,"Cream of Quinoa Mushroom Soup 2 tablespoons unsalted butter 2 tablespoons minced shallots 8 ounces mushrooms, wiped clean and finely chopped 1 cup cooked quinoa 3 cups chicken broth 1/2 cup heavy cream, half and half or evaporated low fat milk Salt and freshly ground black pepper 1/4 cup chopped fresh dill Instructions: Heat the butter in a medium saucepan. When the foaming subsides, cook the shallots until tender. Add the mushrooms, cover and cook for 5 minutes or until tender. (If the mushrooms begin to stick to the bottom of the pan, then add some broth.) Add the quinoa and broth and bring the liquid to a simmer. Season to taste with salt and pepper and stir in cream if you wish. Bring back up to a simmer, remove from heat and stir in the dill. ","[Chardonnay, Pinot Gris, Riesling, Sparkling wine]" 19589,"Stuffed Puff Pastry 1/2 cup figs, sliced into quarters 2 tablespoons honey, plus extra to drizzle 1/4 cup filtered water 3 sheets puff pastry, lightly thawed 1 block Brie cheese, cut evenly into 8 pieces 2 egg whites, beaten (for washing pastries) Instructions: Preheat oven to 350 degrees F. Put a medium saucepan on the stove over high heat. Put the figs, honey, and water in the pan, stir, and bring to a boil. Reduce heat, and allow the water to simmer. The honey and natural sugars from the figs should thicken the water. Continue to simmer figs until a sauce is achieved that is thick enough to cover the back of a spoon. When sauce has reached that consistency, remove from heat. Put \fig sauce\ in a refrigerator-safe container, and allow cooling for at least 20 minutes. Spread a sheet of puff pastry out on a clean, lightly floured surface. Scoop a small amount of fig sauce on the puff pastry sheet with about 2 inches around the sauce on every side. Put a piece of Brie on top of the sauce. Carefully fold the edges of the puff pastry over the cheese. Squeeze the edges of the pastry together then carefully flip the pastry over, so the smooth surface of the pastry is facing up. Gently take the pastry and put it on a sheet tray lined with parchment paper. Repeat this until all the cheese is used. You should have 8 small stuffed pastries. When all the pastries are on the sheet tray, take a pastry brush, and lightly brush egg whites on the top and sides of each pastry, this will give the pastry a shine when it comes out of the oven. Drizzle a small amount of honey on top of each pastry. Bake the pastries until the puff pastry is a golden brown. This should take about 15 minutes, but keep your eyes on the baking process. When the pastries are golden brown, remove from the oven, and allow them to cool on a cooling rack. Allow them to cool for 3-5 minutes, then serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19590,"Olive Oil Poached Tuna Infused with Thyme, Lemon, and Shallots Four 5-ounce pieces sushi-grade tuna (have the fishmonger cut the tuna in 5-ounce blocks, more like filet mignon, rather than steaks) Kosher salt and freshly ground black pepper 4 cups extra-virgin olive oil 10 sprigs thyme 1/2 lemon, sliced 3 cloves garlic, peeled and crushed 1 teaspoon crushed red pepper 2 shallots, sliced Rosemary Stewed Lentils, recipe below Fleur de Sel, for seasoning Serving suggestion: sauteed broccoli rabe 2 pounds French green lentils 1/2 cup extra-virgin olive oil 4 shallots, finely chopped 6 cloves garlic chopped fine 1 teaspoon crushed red pepper 4 sprigs rosemary, leaves removed and chopped 1 cup tomato puree Instructions: Season the tuna with salt and pepper and set aside. Combine the oil, thyme, lemon, garlic, red pepper and shallots in a large saucepot. Warm the oil over medium heat until it reaches 130 degrees F. Let the flavors steep for 10 minutes. Re-test the temperature, adjusting the heat, if necessary. Submerge the tuna in the olive oil poaching liquid and cook until it is firm and medium-rare, approximately 5 minutes. Remove the tuna from the oil. Slice each piece. Arrange the tuna medallions over stewed lentils accompanied by sauteed broccoli rabe. Serve seasoned with Fleur de Sel and moistened with the olive oil poaching liquid. Place the lentils in a pot. Add enough cold water to cover them by 2 inches. Season the water with salt then simmer the lentils over medium-high heat, stirring frequently, until the lentils are chewy, about 15 minutes. Drain the lentils and reserve. Heat the olive oil in a medium pot, over medium-low flame. Add the shallots, garlic, crushed red pepper, and rosemary. Cook stirring frequently until the shallots and garlic are golden, about 10 minutes. Add the tomato puree and cook until it begins to concentrate, about 7 minutes. Then add the lentils. Stew the lentils in the sauce over a very low flame until they are fully tender but still holding their shape, about 10 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 19591,"Black Bean and Beef Chilaquiles with Fried Eggs 10 corn tortillas, cut into 1-inch strips All-natural olive oil cooking spray 2 tablespoons Spice Blend, recipe follows One 15-ounce can diced fire-roasted tomatoes or diced tomatoes with green chilies One 15-ounce can black beans, rinsed and drained 1 1/2 pounds cooked chopped beef brisket 1 1/2 cups shredded pepper jack cheese 1 cup shredded sharp white Cheddar 4 to 6 large or jumbo organic eggs (1 per person) Butter, for the skillet Fresh cilantro leaves, for garnish Thinly sliced fresh Fresno and jalapeno peppers, for garnish Lime wedges, for garnish 1/4 cup kosher salt 1/4 cup packed light-brown sugar 3 tablespoons sweet or smoked sweet paprika 1 tablespoon garlic powder 1 tablespoon mustard seeds 2 teaspoons ground coriander 2 teaspoons ground cumin 2 teaspoons ground ginger 2 teaspoons dried oregano 1 1/2 teaspoons cayenne pepper 1 teaspoon ground cinnamon Instructions: Preheat the oven to 400 degrees F. Arrange the tortilla strips on a wire rack set over a baking sheet. Spray the tortillas with cooking spray and sprinkle with the Spice Blend. Bake until crisp and golden, 7 to 8 minutes. Spread the tomatoes in the bottom of a 12-to-13-inch casserole dish and scatter the beans on top. Top with the tortillas, then the beef, and finally sprinkle with the cheeses. Bake until the filling is bubbling and the top is browned. Meanwhile, fry the eggs in butter in a skillet. Divide the casserole among plates and serve each portion with a fried egg. Garnish with cilantro, cl peppers and lime wedges. Combine the salt, brown sugar, paprika, garlic powder, mustard seeds, coriander, cumin, ginger, oregano, cayenne and cinnamon. ","[Cabernet Sauvignon, Malbec, Tempranillo, Pinot Noir]

" 19592,"Quattro Formaggi Pizza 2 tsp. sugar 1 envelope active dry yeast 2 tbsp. extra virgin olive oil, plus more for brushing and drizzling 3 cups all-purpose flour 1 tsp. salt 1/2 cup warm water Cornmeal for sprinkling 1 package Johnsonville? Ground Mild Italian Sausage or Links, casings removed 1/3 cup ricotta cheese 1/2 cup mozzarella cheese, cut into 1\ slices 1/2 gorgonzola cheese, crumbled 1/4 cup shredded parmesan cheese 1 tsp fresh herbs (optional), chopped Instructions: Prepare the dough: Whisk 1 cup warm water (about 105 degrees F) and the sugar in a small bowl and sprinkle the yeast over top. Let stand until foamy, about 10 minutes. Stir in olive oil. Whisk the flour and salt in a large bowl. Make a well in the center, pour in the yeast mixture and stir to make a shaggy dough. Place dough on a floured surface and knead about 5 minutes, until smooth and elastic, adding just enough flour to prevent it from sticking. Form into a ball, place in a large oiled bowl, turning to coat with the oil. Turn seam-side down and cover with plastic wrap. Let rise at room temperature about 1 hour, 30 minutes, until doubled in size. Position oven rack to top shelf, along with a pizza stone or baking sheet. Preheat to 450 degrees F. Prepare sausage in a large skillet. Remove and drain the fat. Sprinkle working surface and rolling pin with cornmeal to prevent sticking. Knead dough for a few seconds to begin shaping it into a ball. Using rolling pin, roll the dough out to a circle that is approximately 10\ in diameter. Finish stretching using your hands. The dough should be thin. Remove baking sheet or pizza stone from the oven and sprinkle it with cornmeal. Carefully place the pizza dough on the stone or baking sheet and quickly sprinkle with Ricotta Cheese. Scatter the Mozzarella and Gorgonzola pieces, along with the sausage, and finally, top with Parmesan Cheese. Bake for 10-12 minutes, until the crust is golden brown and the cheese is bubbly. Remove from oven, garnish with fresh herb, cut and enjoy! *Always cook sausage to internal temperature of 160 degrees F ","[Chardonnay, Pinot Grigio, Chianti, Barbera]

" 19593,"Smoky Grilled Deviled Eggs 12 hard-boiled eggs, peeled 1/2 cup mayonnaise, plus more for brushing
1 tablespoon Dijon mustard
2 teaspoons chipotle adobo sauce from chipotle peppers in adobo
1 teaspoon smoked paprika, plus more for dusting
Kosher salt and freshly ground black pepper
Instructions: Prepare a grill for medium-high heat. Slice each hard-boiled egg in half lengthwise. Scoop the egg yolks into a medium bowl and mash with a fork. Add the mayonnaise, mustard, adobo sauce and paprika and stir together until completely combined; season with salt and pepper. Transfer the mixture to a piping bag and refrigerate until ready to use.
Lightly brush the egg whites on the cut sides with mayonnaise. Put the eggs cut-side down in a grill basket; close and secure the basket. Place the basket directly over the hot coals and cook until grill marks appear on the egg whites, 30 seconds to a minute. Transfer the whites to a serving plate and refrigerate until ready to serve.
When ready to serve, pipe some of the yolk mixture into each egg white and dust with a little paprika. ","[Malbec, Tempranillo, Barbera, Garnacha]" 19594,"Vegan Carrot Cake 1/2 cup unrefined coconut oil, melted and cooled slightly, plus more for greasing the pans 1 1/3 cups raw walnuts halves 3 cups all-purpose flour (see Cook\u2019s Note) 1 tablespoon baking powder 2 1/2 teaspoons ground cinnamon 3/4 teaspoon baking soda 1/2 teaspoon ground ginger 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt 1 1/4 cups vegan cane sugar 1 cup unsweetened almond milk 1/2 cup applesauce 2 teaspoons pure vanilla extract 2 1/4 cups shredded carrots (about 6 medium carrots; 12 ounces) 8 ounces vegan cream cheese, such as Kite Hill Dairy Free Plain Cream Cheese, softened 1/2 cup (1 stick) vegan unsalted butter, such as Earth Balance Vegan Buttery Sticks, softened 1 teaspoon pure vanilla extract Pinch kosher salt 3 cups vegan confectioners\u2019 sugar 3 tablespoons cornstarch Instructions: Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans with coconut oil. For the cake layers: Place the walnuts on a small rimmed baking sheet and bake until golden brown, about 8 minutes. When the walnuts are completely cool, finely chop half and roughly chop the remaining half; keep separate. Meanwhile, whisk the flour, baking powder, cinnamon, baking soda, ginger, nutmeg and salt in a medium bowl until combined and set aside. Whisk the 1/2 cup coconut oil, cane sugar, milk, applesauce and vanilla in a large bowl until smooth, then whisk in the carrots until thoroughly combined. Stir the dry mixture into the wet mixture until just combined; do not overmix. Fold in the finely chopped walnuts until just incorporated. Divide the batter between the prepared pans, then smooth the top into an even layer. Bake until golden brown, the edges start to pull away from the sides of the pans and a toothpick inserted in the center comes out clean, 25 to 28 minutes. Cool for 10 minutes, then turn the cakes out onto wire racks to completely cool, about 1 hour.
For the cream cheese frosting: Beat the cream cheese and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 2 minutes. Beat in the vanilla and salt until combined. Reduce the speed to low, then gradually add the confectioners\u2019 sugar followed by the cornstarch until combined and fluffy, scraping down the sides of the bowl with a rubber spatula as needed. Refrigerate until you\u2019re ready to assemble the cake. When the cakes are completely cool,\u202ftrim the domes of each round with a large serrated knife so the tops are flat.\u202fPlace 1 round, cut-side down, on a platter or cake stand. Spread 3/4 cup of the frosting evenly over top. Place the remaining round, cut-side down, on top. Frost the top and sides of the cake with 1 cup of the frosting and smooth completely to make an even crumb coat. (It's okay if some of the cake shows through. This is just the base layer of frosting.) Refrigerate for 30 minutes to let the frosting set.
Spread the remaining frosting over the top and sides of the cake, swirling decoratively, if desired. Sprinkle the top edge of the cake with the roughly chopped walnuts. Refrigerate until the frosting is set, about 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19595,"Grilled Angel Food Cake with Grilled Peaches and Cream and Cherry Coulis Vegetable oil, for oiling grill grates 4 mini angel food cakes or sponge cake rounds 4 ripe peaches, halved and pitted
1 cup whipping cream
8 ounces mascarpone
2 tablespoons honey
Seeds from 1/2 vanilla pod
2 cups fresh cherries, pitted 2 tablespoons champagne vinegar
1 1/2 tablespoons dark brown sugar
1/2 cup pistachios, crushed
Instructions: For the cake and peaches: Heat a grill to medium-high heat and oil the grates with vegetable oil. Grill the cakes until dark grill marks appear, 4 to 5 minutes per side. Grill the flesh side of the peaches until dark grill marks appear, about 5 minutes. Set aside. In a cold stand mixer bowl using a whisk attachment, combine the whipping cream, mascarpone, honey and vanilla. Whip to medium-stiff peaks. Set aside. For the cherry coulis: In a blender, blend the cherries, champagne vinegar, dark brown sugar and 2 tablespoons water until the mixture is smooth. Transfer to a small saucepot and heat until the sugar dissolves. Strain out any solids if necessary and set aside to cool. In each of 4 shallow bowls, put a small puddle of coulis. Add a cake on top of that, followed by the grilled peaches and a nice dollop of the mascarpone cream. Garnish with a happy helping of crushed pistachios.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19596,"Spiced Ground Beef and Grilled Japanese Eggplants with Maple Syrup Sauce 1 tablespoon vegetable oil 2 pounds ground beef 1/2 onion, diced 2 red peppers, seeded and diced 3 tablespoons garlic powder 1 tablespoon ground cumin 1/4 teaspoon cayenne pepper 1 cup chopped fresh parsley leaves 1 green cl, sliced (seeds removed for less heat) Juice of 1 lime Salt and freshly ground black pepper Zest of 2 limes 2 cloves garlic, minced 1/2 cup maple syrup 2 tablespoons red wine vinegar Salt and 2 tablespoons freshly ground black pepper 4 Japanese eggplants, quartered lengthwise 1 tablespoon vegetable oil Maple Syrup Sauce Salt and freshly ground black pepper Instructions: For the spiced ground beef: Heat the oil in a cast-iron pan, or heavy-bottomed pan over medium-high heat. Place the beef in the pan, breaking up pieces and cook until the moisture has evaporated and beef is browned, about 10 minutes. Stir in the onion and red pepper. Once the onion and red peppers have softened, add the garlic powder, cumin, and cayenne, stir to incorporate. Stir in the parsley, green cl, and lime juice. Remove pan from heat and season with salt and pepper. For the maple syrup sauce: Place the lime zest, garlic, salt, 2 tablespoons pepper, maple syrup, and vinegar in a pot and warm over medium heat. Transfer the sauce to a bowl. For the grilled Japanese eggplants: Heat a grill to medium heat. Drizzle the oil over the eggplant quarters and season with salt and pepper. Place the eggplant on the grill and cook on all sides. Once the eggplant are tender, place in a pan and coat with the warmed Maple Syrup Sauce; toss to coat. ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 19597,"Red Mullet Salad with Vegetables 3 beefsteak tomatoes Olive oil, for sauteing 2 garlic cloves , chopped Thyme Bay leaf Salt and pepper 6 cups shellfish stock or chicken stock 20 baby fennel bulbs 20 pink radishes 1 3/4 ounces capers 1-ounce anchovies 3 1/2 ounces black olives 1 garlic clove, chopped 3 1/3 tablespoons olive oil 10 red mullets, 9 ounces each Salt and pepper Lettuce bundle, for each serving 2 teaspoons lemon dressing, for each bundle 1 black radish, sliced, for each serving Instructions: Prepare each red mullet in 2 fillets. Peel the tomatoes, cut in quarters, and remove seeds. Heat olive oil in a saucepan and add the tomatoes, garlic, thyme, bay leaf and salt and pepper. Add 6 cups shellfish stock or chicken stock. Simmer until reduced to a light sauce consistency. Remove from the heat and cool to room temperature. Slice the fennel on slicing machine and keep in iced water along with the pink radishes. Prepare the tapenade: blend together all tapenade ingredients. Sprinkle the red mullet fillets with salt and pepper. In enough olive oil to coat the pan, fry the red mullet fillets, skin side, turn over and fry until just cooked through. Plating: Make bundles of lettuce, sprinkle with lemon dressing and surround with thin slices of black radish on one side of the plate. Place fish fillets in the center and top with tapenade. Garnish with fennel slices, pink radishes and the shellfish sauce around. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Chianti]" 19598,"Online Round 2 Recipe - Spicy and Sweet Chicken Wraps 1 head butter lettuce, leaves removed 4 reserved Chicken Satay Skewers, chopped 1 carrot, shredded Reserved 1 cup couscous with grilled vegetables Reserved 2 tablespoons Chicken Satay marinade Reserved 2 tablespoons Sweet Yogurt Sauce Instructions: Lay the lettuce leaves out on a clean flat work surface. Evenly divide the chopped chicken, shredded carrot and leftover couscous between the leaves. In a small bowl, whisk together the reserved satay marinade and sweet yogurt sauce. Drizzle the sauce over the chicken, wrap them up, and eat! ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 19599,"Steak & Skins 1 box of Farm Rich Loaded Potato Skins Sliced flank steak or premade steak strips Sour Cream Chives Instructions: Prepare Farm Rich Loaded Potato Skins according to package instructions. Top skins with sour cream. Top with chives. Next add sliced flank steak or prepared steak strips. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 19600,"Quinoa Corn Chowder 2 tablespoons olive oil 2 tablespoons salted butter
1 medium onion, finely chopped
2 cloves garlic, finely chopped
1 cup golden quinoa
2 cups frozen whole-kernel corn, thawed (or kernels from 2 to 3 large cobs)
5 cups chicken stock
1/2 cup heavy cream
2 pounds baby Yukon Gold potatoes, quartered
2 teaspoons Old Bay seasoning
4 ounces bacon (about 6 slices)
1 pound medium shrimp, peeled and deveined
2 tablespoons fresh parsley leaves, finely chopped
4 green onions, finely chopped
Instructions: In a large stockpot set over medium heat, heat the oil and butter, about 2 minutes. Add the onion and garlic, and saute until tender, 5 to 7 minutes. Add the quinoa and corn, and saute for 3 minutes more. Add the stock, cream, potatoes, and Old Bay. Increase the heat to high and bring the mixture to a boil, then reduce the heat to medium-low and simmer, uncovered, until the quinoa and potatoes are tender, about 30 minutes. Meanwhile, using kitchen shears, cut the bacon into small pieces and add to a medium skillet set over medium heat. Cook until brown and crispy, about 4 minutes, stirring constantly. Remove to a paper towel-lined plate to drain. Set aside. Add the shrimp to quinoa and cook until they are pink and opaque, 2 to 3 minutes. Just before serving, add the parsley, green onions, and bacon. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19601,"Watermelon Granita 4 pounds watermelon, peeled, chunked and seeded to yield about 4-5 cups flesh 3/4 cup sugar 1 cup water 3 tablespoons lemon juice Instructions: Place watermelon chunks in blender and blend briefly to coarse puree. Measure sieved puree; it should have yielded 3 cups. Combine sugar and water in a medium saucepan and bring to a boil. Lower heat and simmer 1 minute. Let cool completely and combine with watermelon puree and lemon juice. Pour mixture in 8x12 metal pan and place in refrigerator. When completely chilled, cover pan, move to freezer and freeze 30 minutes. Stir mixture with fork, scraping down sides well to loosen ice crystals that have formed. Freeze another 30 minutes and repeat scraping and stirring. Repeat several times, or for a total of 23 hours, until mixture ice evenly icy and crystalled throughout. Serve within 68 hours. ","[Riesling, Moscato, Vinho Verde, Prosecco]" 19602,"Ladd's Chicken Bacon Sliders 1/4 cup honey 1/4 cup Dijon mustard Juice of 1 lemon 1/2 teaspoon paprika 1/4 teaspoon kosher salt Pinch freshly ground black pepper Pinch crushed red pepper flakes 4 chicken cutlets, each cut in three uniform pieces One 12-ounce/12-count package King\u2019s Hawaiian sweet rolls 1/4 cup (4 tablespoons) salted butter, melted 2 tablespoons everything bagel seasoning 6 slices bacon, cooked crisp and halved 6 slices sharp Cheddar, halved 3/4 cup ranch dressing 12 small Bibb lettuce leaves 12 thin slices Roma tomato 3/4 cup canned fried onions 1/2 cup jarred pickled jalape?os, drained Instructions: For the marinade: Combine the honey, Dijon mustard, lemon juice, paprika, salt, pepper and crushed red pepper flakes in a large bowl. Add the chicken cutlets and toss to coat. You can the cook the cutlets straight away or cover and marinate in the fridge for a couple of hours or overnight. For the rolls: Preheat the oven to 350 degrees F. Heat a grill or grill pan over medium-high heat. Place the rolls on a sheet pan. Brush the tops of the rolls with the melted butter and sprinkle over the seasoning. Bake to warm through and toast slightly, 5 to 6 minutes, then set aside. For the filling: Meanwhile, grill the chicken pieces for 3 to 4 minutes on the first side. Flip and top each with a halved piece of bacon and a halved piece of Cheddar. Continue to cook until the cheese is melted and the chicken is cooked through, 3 to 4 more minutes. Remove. Separate the rolls and slice in half horizontally. Place the bottoms on a platter and top each one with a tablespoon of ranch dressing, a lettuce leaf and a chicken piece. Add a slice of tomato, some fried onions and pickled jalape?os to each. Add the tops of the rolls and place a decorative toothpick through each slider. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 19603,"Poached Eggs in Purgatory 5 tablespoons extra-virgin olive oil 2 1/2 cups Tomato Sauce, recipe follows 8 eggs 1 fresh mozzarella ball, grated 6 fresh basil leaves Salt and freshly ground black pepper 1 (28-ounce) can peeled plum tomatoes, pureed 4 tablespoons extra-virgin olive oil 1 clove garlic, finely chopped 5 basil leaves, torn Salt Instructions: Heat olive oil in a saucepan and add the tomato sauce. Bring to a boil.
Carefully crack the eggs into the pan, allowing them to cook right in the sauce. Scatter mozzarella cheese on top. Simmer on low to medium heat with lid on for approximately 10 minutes. Remove lid and add your torn basil leaves at the very end. Salt and pepper to season and serve immediately. To make Tomato Sauce:
Empty peeled plum tomatoes into a bowl and break them up with your hands or a spoon.
Heat olive oil in a saucepan and add the chopped garlic. Gently fry ingredients together.
Add the peeled plum tomatoes to the saucepan. Simmer on low to medium heat for 10 minutes.
Season the sauce with salt. Add the torn basil leaves at the very end. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 19604,"Melon Soup 8 pounds melons (your choice) 2 teaspoons vegetable oil 2 fresh chili peppers, seeded and chopped 1/2 cup white wine 2/3 cup lemon juice 2 tablespoons honey 1/4 teaspoon pepper Instructions: Cut melons, remove seeds, and scoop out flesh; set aside. In a saucepan, heat oil. Cook peppers about 4 minutes. Add wine and boil. In a large bowl, mix melons with hot wine and peppers. Add other ingredients. Puree in blender. Chill before serving. ","[Chardonnay, Sauvignon Blanc, Riesling]" 19605,"Frittata with Tomatoes, Onions and Basil 6 medium onions, thinly sliced 6 tablespoons olive oil 8 ounces plum tomatoes, peeled Salt Black pepper, freshly ground 6 eggs 2 tablespoons freshly grated Parmesan 2 ounces butter Handful fresh basil Instructions: Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool. Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds. Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19606,"Crunch-Topped Mac and Cheese 2 tablespoons unsalted butter 1/2 teaspoon paprika 1/4 teaspoon turmeric 1/4 cup panko breadcrumbs Kosher salt 2 medium carrots, halved lengthwise 12 ounces elbow macaroni 1 1/2 tablespoons all-purpose flour 1 teaspoon mustard powder 1 12-ounce can evaporated milk 1 1/2 cups shredded American cheese 1 cup shredded sharp yellow cheddar cheese Freshly ground pepper Instructions: Melt 1 tablespoon butter in a medium skillet over medium heat. Add the paprika, turmeric and panko and cook, stirring, until the panko is lightly toasted, about 3 minutes; transfer to a small bowl and set aside for topping. Bring a large pot of salted water to a boil. Add the carrots and cook until tender, 10 minutes; remove with a slotted spoon and transfer to a blender. Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add half of the reserved cooking water to the blender with the carrots and puree until smooth. Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat; whisk in the flour and mustard powder and cook, whisking, 1 minute. Whisk in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened, about 5 minutes. Stir in the cheeses until melted. Add the pasta and stir to coat, adding the remaining cooking water as needed to loosen the sauce. Season with salt and pepper. Divide among bowls and top with the panko mixture. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19607,"White Russian 1 ounce (about 2 tablespoons) coffee-flavored liqueur, such as Kahlua 1 ounce (about 2 tablespoons) vodka 1 ounce (about 2 tablespoons) heavy cream Instructions: Fill a rocks glass with ice. Pour the coffee liqueur and vodka into the glass, then gently pour the cream off the back of a spoon on top. Serve with a straw and stir before drinking. ","[Chardonnay, Riesling, Brut Champagne]" 19608,"Sunny's Chocolate Whisky Martini 1 tablespoon seedless raspberry preserves 2 ounces vodka, such as Imperia, plus a splash for mixing with the preserves 2 ounces chocolate-flavored whiskey
1/2 teaspoon agave
3 frozen raspberries, for garnish Instructions: Combine the raspberry preserves with a splash of vodka in a small bowl and mix to a syrupy consistency. In a cocktail shaker filled with ice, combine the vodka, whiskey and agave and shake. Drizzle the raspberry syrup into a martini glass and then pour in the cocktail. Garnish with frozen raspberries on a cocktail toothpick. ","[Riesling, Merlot, Cabernet Sauvignon, Port]" 19609,"Barky Burgers (FOR K-9's) 2 cups long-grain rice 4 cups chicken broth or water 1 cup cooked veggies (carrots, peas, green beans, zucchini, etc.) 2 pounds ground chicken or beef 2 to 3 eggs Instructions: Cook rice in chicken stock, covered over a low flame until done, about 20 minutes. Process veggies in food processor until the bits are about the same size as the rice. (Do in batches.) Mix with 2 eggs. Fold into rice mixture. Add ground meat and form into balls. If balls aren't holding together well, add the third egg and mix again. Put balls on skewers and grill until cooked through, or press into patties to cook on a stovetop. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 19610,"Parmesan Roasted Zucchini 6 medium zucchini (2 1/2 to 3 pounds total) Good olive oil Kosher salt and freshly ground black pepper 1 tablespoon minced garlic (3 cloves) 2 tablespoons minced fresh parsley leaves 2 tablespoons julienned fresh basil leaves 1/2 cup freshly grated Italian Parmesan cheese 3/4 cup panko (Japanese bread flakes) Instructions: Preheat the oven to 425 degrees F. Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife. Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well. Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19611,"Spicy Chicken Verde 1 (6-ounce) boneless, skinless chicken breast 1 tablespoon Cajun seasoning 1-ounce (2 tablespoons) margarine, melted 4 ounces tomatillo sauce 1/4-ounce Monterey jack cheese 2 ounces refried beans 1 taco shell 4 large lettuce leaves, shredded 2 ounces cooked rice 2 ounces pico de gallo 2 ounces queso fresco 2 teaspoons chopped chives, for garnish Paprika, for garnish 1 1/2 ounces guacamole 1/2 ounce sour cream Instructions: Preheat oven to 350 degrees F. Sprinkle both sides of the chicken breast generously with Cajun seasoning. Heat the margarine in a skillet over medium-high heat. Add the chicken and cook for about 3 minutes; flip over and continue cooking until fully cooked through. Remove from the heat and slice lengthwise into 4strips. Place on a baking sheet and spread the tomatillo sauce on top. Sprinkle with jack cheese and place in the oven to melt, just a couple minutes. Meanwhile, spread the refried beans carefully over the taco shell, top with lettuce, rice, pico de gallo, and queso fresco. Remove chicken from the oven and place on top of fillings. Garnish with chives and a sprinkling of paprika. Serve with guacamole and sour cream on top. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 19612,"Slow-Roasted Tomatoes 2 pounds ripe plum tomatoes, cored and halved lengthwise Kosher salt and freshly ground black pepper Small handful fresh thyme sprigs, plus extra for storing Extra-virgin olive oil, for storing Instructions: Preheat the oven to 250 degrees F. Line a baking sheet with parchment or foil. Arrange the tomatoes, cut side-up, in a single layer on the prepared baking sheet. Sprinkle with 1 teaspoon salt and scatter with the thyme sprigs. Bake until the tomatoes are slightly shriveled but still plump, about 5 hours. Use the roasted tomatoes right away or layer with fresh thyme sprigs in a resealable container and cover with oil. Refrigerate for up to 2 weeks.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19613,"Norman's \Stick & Stay\ Crab Dip 2 pounds cooked king crab legs, meat removed from the shells 2 cups mayonnaise
1 cup sour cream
3/4 cup chopped tomatoes
1/4 cup canned or jarred artichoke hearts, chopped
1/4 cup finely chopped scallion or white onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups grated Parmesan cheese, if using
Bread or crackers, for serving
Instructions: Put the crab meat in a medium bowl, add the mayonnaise and sour cream and mix together. Fold the tomatoes, artichoke hearts and scallions into the mixture. Add salt and pepper. For a cold dip: Refrigerate the mixture until chilled, about 30 minutes. Serve with your choice of bread or crackers.
For a warm dip (our favorite): Preheat the oven to 325 degrees F. Transfer the mixture to a baking dish and top with the Parmesan. Bake until the cheese is melted, 10 to 15 minutes. Serve with your choice of bread or crackers. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19614,"Parsleyed Noodles (Nouilles Persillees) 8 ounces dried egg noodles 2 teaspoons unsalted butter 1 tablespoon minced fresh flat-leaf parsley Salt and freshly ground black pepper Instructions: Cook the noodles in a large saucepan of boiling water according to the package directions. Drain, reserving 2 tablespoons of the water. Place the noodles in a warm bowl. Add the butter and reserved cooking water. Toss to coat. Add the parsley and season with salt and pepper. Toss to coat. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio]" 19615,"Black Forest Gateau (Schwarzwalder Kirschtorte) Butter, for greasing pan 6 egg yolks 4 whole eggs 1 cup sugar Scant 3/4 cup sifted all-purpose flour 1/3 cup wheat flour Scant 1/4 cup cocoa powder Semisweet chocolate curls, for garnish Bottled cherries, for garnish 2 tablespoons plus 4 tablespoons Kirsch 1 1/2 tablespoons 1 teaspoon corn flour Pinch grated lemon zest Pinch cinnamon One 14-ounce jar cherries, drained 1/4 cup melted semisweet chocolate, for first layer Whipped Cream, recipe follows 3 1/2 ounces Syrup, recipe follows 1 pint heavy whipping cream 2 tablespoons sugar 1 tablespoon vanilla sugar, or 1 tablespoon sugar plus 1 teaspoon vanilla extract 1 1/2 cups cold water 3/4 cup sugar 5 tablespoons Kirsch Instructions: Preheat the oven to 375 degrees F. Butter and line a 9-inch round cake pan with parchment paper. Butter the parchment paper and set aside. Whisk the eggs yolks, eggs, and sugar in a large metal bowl over a pot of simmering water for a few minutes until the mixture is about 120 degrees F. Remove the bowl from the heat, and keep whisking to aerate the mixture until it is thick and fluffy, about 10 minutes. The mixture should increase in size 4 to 5 times and become very pale in color. Gently fold in both the sifted flour and wheat flour, and the cocoa powder. Pour the mixture into the prepared cake pan, and flatten it out carefully with a rubber spatula. Bake for about 20 minutes, or until a toothpick inserted into the center comes out cleanly. Invert the cake onto a wire rack, and cut a few vents in the parchment paper so that the steam can evaporate. Let inverted cake rest for 24 hours. In a small bowl, combine 2 tablespoons Kirsch, 1 1/2 tablespoons sugar, and the corn flour. Add a pinch lemon zest and a pinch of cinnamon to the bowl, and stir to combine. In a small saucepan, bring to a boil the remaining 4 tablespoons Kirsch. Reduce the heat to medium, add the sugar mixture, and stir. Then add the cherries, stir again, and heat through. Remove from the heat, pour into a bowl, and let cool. Cut the cake into 3 layers. Spread the melted chocolate evenly over the bottom layer, and place it in the refrigerator to cool and harden slightly. Meanwhile, make the Whipped Cream and the Syrup. Remove the chocolate-covered base layer from the refrigerator and brush syrup over the top. Add about 1/2 of the filling mixture, and 1/4 of the whipped cream. Repeat the layer, brushing with Syrup, then filling, and then Whipped Cream. Place the third cake layer on top, brush it with Syrup, and then cover it with Whipped Cream. Spread the remaining Whipped Cream around the side of the cake. Decorate the top of the cake with chocolate shavings and additional cherries. Whip together the cream, 2 tablespoons sugar, and vanilla sugar. If you don't have vanilla sugar, you may substitute 1 tablespoon sugar plus 1 teaspoon vanilla extract. Begin whipping slowly, making the mixture lighter, and continue until you have achieved light and airy whipped cream. Combine 1 1/2 cups water and 3/4 cup sugar in a small saucepan. Bring to a boil, stirring constantly. When mixture is boiling and sugar has totally dissolved, remove the pan from the heat and add the Kirsch, and stir to combine. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 19616,"Sweet Potato Hash 2 large sweet potatoes, peeled and cubed into 1-inch cubes 6 tablespoons olive oil, divided 1/2 red onion, chopped 1 red bell pepper, chopped 1/4 cup green onions 2 cloves garlic, chopped 2 teaspoons smoked paprika Kosher salt and freshly ground black pepper 2 tablespoons chopped fresh parsley Instructions: Add the potatoes to a large saucepan of salted boiling water and simmer until tender. Drain and dry completely with paper towels. Meanwhile, heat 2 tablespoons oil in a large skillet over medium-high heat. Add the red onions, bell peppers, green onions, and garlic, and saute until tender and lightly golden, 5 to 6 minutes. Season with salt and pepper and remove to a bowl. Add the remaining 4 tablespoons oil to the skillet, and then add the drained and dried sweet potatoes. Cook in a single layer, stirring occasionally, on medium heat until they are tender, about 6 minutes. Increase the heat to high and cook, without stirring, until the potatoes are golden and crisp, about 2 more minutes. Sprinkle with the smoked paprika and gently stir in the onion mixture and parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19617,"Mile High Mud Pie 2 quarts (4 pints/1/2 gallon) coffee ice cream, softened 2 cups chopped pecans
2 quarts (4 pints/1/2 gallon) chocolate ice cream, softened
2 1/2 cups chocolate-coated toffee pieces
50 chocolate sandwich cookies
1 1/2 sticks (12 tablespoons) butter, melted 2 quarts (4 pints/1/2 gallon) vanilla ice cream, softened
2 1/2 cups chocolate shell ice cream sauce, such as Magic Shell
Store-bought caramel sauce, warmed, for serving Instructions: Line an 8-quart bowl with overhanging plastic wrap. Tip the coffee ice cream into the bowl and smooth the surface. Sprinkle over the chopped pecans and freeze until the ice cream is firm, at least 1 hour. Tip the chocolate ice cream into the bowl and smooth the surface. Sprinkle over the chocolate-coated toffee pieces and freeze until firm, at least 1 hour. Meanwhile, make the crust: Put the sandwich cookies in a food processor and pulse until fine crumbs. Pour in the melted butter and pulse to combine. Tip the vanilla ice cream into the bowl and smooth the surface. Tip the crust on top of the vanilla ice cream, spread it evenly and press down firmly. Freeze again until completely set, 4 hours and up to overnight. Turn out the pie onto a board or serving platter lined with 4 squares of parchment arranged so that the paper overhangs the edges of the platter. Peel off the plastic wrap and pour over the chocolate shell ice cream sauce to coat the entire pie. Carefully slide out the sheets of parchment and discard. To serve, cut big slices of pie, drizzle over some warm caramel sauce and stick a steak knife into the center standing up. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinotage]

" 19618,"Za\u2019atar Chicken Thighs with Pearl Couscous 8 small skin-on, bone-in chicken thighs (about 2 1/2 pounds) Kosher salt 5 tablespoons za\u2019atar 1 tablespoon sumac 7 tablespoons extra-virgin olive oil 1 large red onion, halved and thinly sliced (about 2 cups) 1/4 cup golden raisins 1 1/2 cups pearl couscous 1 3/4 cups low-sodium chicken broth 1/4 cup chopped fresh parsley 1/4 cup chopped fresh mint 1/4 cup pomegranate seeds Instructions: Season the chicken generously with salt. Mix together 3 tablespoons za\u2019atar, the sumac and 3 tablespoons olive oil in a large bowl. Add the chicken and toss to coat. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add the chicken skin-side down and cook until lightly browned and crisp, 6 to 8 minutes. Flip and continue cooking until lightly browned on the other side, 2 to 3 minutes. Remove to a plate. Reduce the heat to medium and add the red onion to the pan. Cook until lightly browned and tender, scraping up any browned bits from the bottom of the pan, 4 to 5 minutes. Stir in the raisins and couscous and cook, stirring, until lightly toasted, about 30 seconds. Add the chicken broth and parsley, then return the chicken to the pan and bring to a boil. Reduce the heat to a simmer, cover and cook until the couscous is tender and the chicken is cooked through, 15 to 20 minutes. Meanwhile, stir the remaining 2 tablespoons za\u2019atar and 2 tablespoons olive oil in a small bowl. Divide the chicken and couscous among plates. Drizzle the chicken with the za\u2019atar oil and top the couscous with the mint and pomegranate seeds. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 19619,"Chocolate French Toast (pain perdu) 1/2 cup heavy cream 1/2 cup milk 2 tablespoons sugar 1/4 cup butter, divided 1 teaspoon vanilla extract Pinch kosher salt 1/2 cup semisweet chocolate chips or chopped chocolate 2 eggs 6 slices white bread, crusts removed and cut into triangles Instructions: In a small pot over low heat, add 1/4 cup cream, milk, sugar, 3 tablespoons butter, vanilla, and salt and bring to a simmer. Put the chocolate into a medium bowl and pour in the cream mixture. Let sit until the chocolate is melted, about 5 minutes. Add the eggs and mix until well combined.
Grease the baking dish with the remaining tablespoon of butter, and it line with the bread slices, overlapping slightly. Pour the chocolate mixture over the bread, making sure to cover the tips. Push the bread down with your fingers to coat the bread completely. Refrigerate, covered, for at least 2 hours. Remove from the refrigerator 30 minutes before baking.
Preheat the oven to 375 degrees F.
Bake until the custard sets and the bread turns golden at the edges, about 30 minutes.
Add the remaining cream to a chilled bowl and whisk until soft peaks form. Serve the French toast on individual plates with a dollop of cream. ","[Merlot, Cabernet Sauvignon, Pinotage, Zinfandel]" 19620,"Pasta Piselli 1/2 cup extra-virgin olive oil 6 cloves garlic 1 Vidalia or white onion 3 anchovies, optional 1 (14.5-ounce) can vegetable broth 1/4 cup good-quality white wine Pinch red pepper flakes, optional 1 head cauliflower 1 bunch asparagus 2 cups fresh or frozen peas 12 Roma tomatoes, blanch, de-skinned, seeded, and chopped 1/4 cup slivered almonds, toasted 1 pound Penne Rigate pasta Freshly grated Parmesan or Romano Instructions: Fill a large stockpot with cold water and place over high heat. Pour olive oil in a large saucepan and turn the flame on low. Mince the garlic and add to olive oil, let cook until just starting to brown. Slice the onion and add to the garlic and olive oil. Add 3 anchovies to the pan and mash them until they disintegrate. Next, add the vegetable broth and white wine. Turn the flame up to medium-low, and allow the broth and wine mixture to reduce for a couple minutes. Take the head of cauliflower and peel away the green leaves. Cut off the stalks and discard. Chop the cauliflower crowns into bite-sized pieces, set aside. Add the chopped cauliflower to the onion/garlic mixture, and season with red pepper flakes, to taste. Reduce the heat back to medium, and let the cauliflower cook, stirring frequently. Snap the asparagus in half and cut into bite size pieces on the diagonal. Add the asparagus and the peas and cook for about 5 minutes. When the asparagus is almost tender, add the tomatoes. The tomatoes should stay chunky, so do not cook too long, or stir the sauce too much because the tomatoes tend to fall apart. Add toasted almonds and season with salt and pepper, to taste. Remove from heat. When the pasta water comes to a rolling boil, add some salt and then the pasta. Keep the heat on high. Cook pasta until firm to the bite, al dente. Drain and transfer pasta to a warm bowl. Sprinkle with olive oil, and gently toss. Then add the sauce and gently toss again. Garnish with Parmesan or Romano and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19621,"Minted Pea Deviled Eggs 1/3 cup frozen peas 6 large eggs
1/2 cup mayonnaise
2 tablespoons finely chopped fresh mint, plus whole leaves for garnish (very small leaves or larger leaves torn into smaller pieces)
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
Instructions: Bring a large pot of water to a boil and prepare an ice water bath. Add peas to boiling water for 30 seconds. Use a slotted spoon to remove the peas and immediately transfer to ice water bath to stop cooking. Drain and transfer peas to a clean dish towel to dry. Finely chop peas and transfer to a medium bowl. Carefully add the eggs to the same pot of boiling water. Reduce heat to a low boil and let eggs cook 8 minutes. Drain and rinse with cold water. When eggs are cool enough to handle, peel them, then slice in half lengthwise and remove yolks. Finely chop egg yolks and add to bowl with peas. Stir in mayo, chopped mint and Dijon. Season to taste with salt and pepper. Use two spoons or a piping bag to transfer mixture to cavities in egg whites. Garnish with mint leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19622,"Stir-Fried Beef with Tomato and Ginger 1 pound flank steak, very cold (See Cook's Note.) 2 tablespoons dry sherry 2 tablespoons soy sauce 2 teaspoons dark sesame oil 1 1/2 teaspoons cornstarch 1 teaspoon sugar 2 tablespoons vegetable oil 1 bunch scallions, cut into 2-inch long pieces, whites and greens kept separate 2-inch piece fresh ginger, peeled and chopped (preferably young ginger), (See Cook's Note.) 1 pound ripe tomatoes, cut into large chunks (into 8ths) (about 3 to 4 medium tomatoes) 1 tablespoon hoisin sauce, mixed with 1 tablespoon water Steamed rice, for serving Instructions: Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the sherry, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside. Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl. Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Zinfandel]" 19623,"Vegetable Vinaigrette Pasta Salad 1/2 cup diced raw carrot 1/2 cup sliced raw zucchini 2 tablespoons Dijon mustard 1 tablespoon apple cider vinegar 1 tablespoon white balsamic vinegar
1 teaspoon sea salt 1/2 cup grapeseed oil 1 pound cooked pasta of choice 1/4 cup grated Parmesan Instructions: To prepare the vinaigrette, in a food processor, blend the carrots, zucchini, Dijon, apple cider vinegar, balsamic vinegar and salt until smooth. Next, slowly add the oil to emulsify, and then remove from the blender. Next, in a bowl, blend the pasta and half of the vinaigrette. Toss and add additional vinaigrette if desired. Once the pasta is thoroughly dressed, place on a serving dish, finish with Parmesan and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19624,"Reese's Peanut Butter Cups 1 cup peanut butter 1/4 teaspoon salt 1/2 cup powdered sugar 1 (12-ounce) package Hershey's milk chocolate chips Instructions: In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread some of the peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Cool the cups again to firm up the peanut butter. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 19625,"Apricot and Raspberry Granola Gratin with Raspberry Honey Yogurt 1 cup nonfat Greek yogurt 3 tablespoons raspberry honey
1 cup whole milk 4 eggs
1 cup all-purpose flour
4 tablespoons unsalted butter, melted, plus a few tablespoons softened butter for greasing 2 tablespoons light brown sugar
2 tablespoons pure cane sugar
1 teaspoon pure vanilla extract
1/4 teaspoon fine sea salt
8 ripe, slightly firm fresh apricots, halved, pitted and quartered
1 cup fresh raspberries
1 cup low fat granola, such as Kellogg's
1/2 cup sliced almonds
Instructions: For the yogurt: In a small bowl, mix the yogurt and honey together. Refrigerate until ready to use. For the gratin: Preheat the oven to 425 degrees F. Butter a 2-quart gratin dish with the softened butter. In a medium bowl, whisk together the milk and eggs. Whisk in the flour, melted butter, brown sugar, cane sugar, vanilla and salt, until smooth. Pour the batter into the gratin dish and arrange the apricot slices and raspberries on top. Bake for 20 minutes. Take the gratin out of the oven, and sprinkle the top with the granola and almonds, and bake until the batter is light brown and set, and the fruit is tender, 5 to 10 more minutes. Let cool for 20 minutes before serving. Serve with a dollop of the raspberry honey yogurt. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]

" 19626,"Velvety Mashed Potatoes 1 cup heavy cream 4 tablespoons unsalted butter 3 large Yukon gold potatoes, peeled Kosher salt Freshly ground black pepper 1/4 cup olive oil, optional Chopped fresh chives, for serving Instructions: Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside. Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil and sprinkling with chives, if using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19627,"Braised Beef with Mushrooms and Roasted Root Vegetables 1 1/2 pounds beef (chuck or round), cut into 1 1/2 inch cubes 6 tablespoons oil, plus 2 tablespoons, plus 2 tablespoons 4 ounces chopped onion 2 ounces chopped celery 2 ounces chopped carrot 2 cloves garlic, minced, plus 1 clove 2 tablespoons tomato paste 2 quarts veal stock 2 bay leaves 8 ounces shiitake mushrooms, sliced 8 ounces portobello mushrooms, sliced 1 teaspoon chopped thyme leaves 8 ounces tourneed carrots 8 ounces tourneed celeriac 8 ounces tourneed turnips Instructions: In a large skillet, sear the beef in 6 tablespoons oil. Add the onion, celery, 2 ounces of the carrot, 2 cloves of the garlic and caramelize. Add tomato paste, stock, and bay leaves. Simmer and let cook until meat is tender, about 1 hour. If meat is not tender, continue cooking, checking every 30 minutes. Meanwhile, preheat the oven to 350 degrees F. Toss the tourneed carrots, celeriac, and turnip with oil. Roast until tender, about 40 minutes. In a separate saucepan, saute the mushrooms and thyme in oil, until the mushrooms have given up most of their liquid and are tender. Add the mushroom mixture to the stew. Serve beef with roasted vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19628,"Granddaughter's Fruit Pie 3 cups all-purpose flour 2 teaspoons sugar 1 cup shortening 5 tablespoons fruit juice, from pineapple or oranges in filling 1 (15-ounce) can pineapple tidbits, juice reserved 1 (15-ounce) can mandarin oranges, juice reserved 1 (20-ounce) can cherry pie filling 1 (14-ounce) can whole cranberry sauce 1/2 cup sugar 4 tablespoons cooking tapioca 1/2 teaspoon cinnamon 1 teaspoon lemon juice 2 teaspoons margarine 1/2 cup powdered sugar 1 tablespoon lemon juice Instructions: Preheat oven to 400 degrees F. For the crust: Place flour and sugar in bowl, cut in shortening. Add fruit juice. Mix until dough forms a ball. Add more juice if necessary. Divide ball into 2 pieces and roll out. For the filling: Combine pineapple, oranges, cherry pie filling, cranberry sauce, sugar, tapioca, cinnamon and lemon juice. Line a 9-inch deep-dish pie plate with half of the rolled out pastry. Add filling, dot with margarine and top with other half of pastry. Make several slits in top crust. Bake 50 to 60 minutes or until crust is golden brown. Remove from oven. Mix together the powdered sugar and lemon and brush glaze on the pie. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19629,"Turkey Cutlets with Mushroom and Water Chestnut Stuffing and Pan Gravy 6 slices marble rye bread 4 tablespoons softened butter, divided 2 1/2 pounds turkey breast cutlets Salt and pepper 3 teaspoons poultry seasoning, divided 4 tablespoons extra-virgin olive oil, divided 2 tablespoons flour 1 quart turkey broth (recommended: College Inn brand) or, chicken stock (recommended: Kitchen Basics in a re-sealable paper box) 1 pound button mushrooms, chopped 2 ribs celery, from the heart, chopped with leafy green tops 1 cup water chestnuts, 1 small can, drained, chopped 1/2 red bell pepper, seeded and chopped 3 scallions, chopped 2 tablespoons chopped fresh thyme leaves 2 tablespoons chopped flat leaf parsley Instructions: Turn the broiler to high and toast the bread on both sides. Butter the toasted bread liberally with softened butter. Switch oven to bake and preheat to 375 degrees F. Season the turkey cutlets with salt, pepper and 2 teaspoons poultry seasoning \u2013 just eyeball it. In a large skillet, brown turkey cutlets on each side over medium-high heat in 2 tablespoons extra-virgin olive oil. Transfer the cutlets to a shallow baking dish and add 1 cup broth to keep meat moist. Transfer cutlets to oven, loosely tented with foil, to continue cooking through. To skillet that you browned the cutlets in, add 2 tablespoons butter and melt it over medium heat. Add flour to butter and cook a minute or two more. Whisk in about 2 cups turkey broth or chicken stock and allow it to thicken up, 5 minutes. Season the gravy with salt and pepper and poultry seasoning, to your taste. Preheat a second skillet, over medium high heat and 2 tablespoons of extra-virgin olive oil, 2 turns of the pan. Add chopped mushrooms and brown 5 minutes, stirring frequently. Season mushrooms with salt and pepper. Add celery, water chestnuts and bell pepper as you get them chopped. Continue to cook until veggies are all tender, another 5 minutes. Add scallions and herbs. Cut bread into cubes and add. Moisten stuffing with 1 cup broth or stock. Transfer to a serving dish. Use an ice cream scoop to portion out the stuffing at the table. Top mounds of stuffing with turkey cutlets and gravy, serve with sugar snap peas and brown rice or other vegetable side dishes of your choice. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19630,"Oven Bbq Pork Chops 1 tablespoon vegetable oil 8 pork chops 1 small onion, chopped 2 tablespoons vegetable oil 1/2 cup water 3 tablespoons vinegar 1 cup chili sauce 2 tablespoons brown sugar 1/4 teaspoon dry mustard 2 to 3 drops hot pepper sauce Instructions: Preheat oven to 350 degrees F. In a large skillet over medium high heat heat 1 tablespoon vegetable oil, add pork chops and brown them on both sides. Place in a casserole. In a bowl mix together chopped onion, 2 tablespoons vegetable oil, water, vinegar, chili sauce, brown sugar, dry mustard, hot pepper sauce, pour mixture over chops. Cover and roast for 40 minutes. Uncover casserole and roast for 20 minutes more ","[Cabernet Sauvignon, Zinfandel, Malbec, Syrah]" 19631,"Holiday Hot Chocolate 4 cups whole milk 4 cups half-and-half 1 pound white chocolate, chopped 2 teaspoons pure vanilla extract Seeds scraped from 2 vanilla beans 1/4 to 1/3 cup orange flavored liqueur (recommended: Grand Marnier) Instructions: In a saucepan on medium heat, heat the milk and half-and-half to just below the simmering point. Remove the pan from the heat and add the white chocolate. When the chocolate is melted, add the vanilla, vanilla bean seeds, and 1/4 to 1/3 cup orange liqueur, according to taste, and whisk vigorously. Reheat very gently and serve. ","[Chardonnay, Riesling, Gewrztraminer]" 19632,"Chef Anne's Pappardelle 1 pound all-purpose flour 4 whole eggs, plus 1 yolk 1/4 cup extra-virgin olive oil Kosher salt Instructions: Place the flour on a clean, dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, salt and 1 to 2 tablespoons water. Using a fork, beat the eggs together with the olive oil, water (or more if needed) and salt. Using the fork, begin to incorporate the flour into the egg mixture, be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading. When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately, do not refrigerate. To roll the pasta: Cut off 1/3 of the pasta dough, reserve the rest and keep it covered. Squash the pasta with the heels of your hands to facilitate it going through the pasta roller. Dust with flour. Put the pasta through the roller set on number one. Roll the dough through 2 times, dusting it with flour if it feels sticky or tacky. Fold the pasta into thirds and put it through the machine on number one again. Change the setting on the pasta roller to number two and run the pasta through. Continue to roll the pasta through the machine, changing the setting each time to a larger number (this will make the opening on the pasta machine smaller). When you get to the desired thin-ness (I recommend number six), cut the pasta into 10-inch lengths. Flour the dough generously and stack them in a pile. Cover the stack with plastic or a clean tea towel and proceed rolling the rest of the pasta. When the pasta is all rolled, take 3 sheets of pasta and fold both ends of the pasta over each other until they meet in the middle. Using a sharp knife, cut the pasta rolls into 1-inch widths. Unroll the pasta \ribbons\ and dust with semolina and reserve on sheet trays. When ready to use, bring a large pot of salted water to a boil. Add the pasta and cook until al dente, 2 to 3 minutes. Drain. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]" 19633,"Asian Noodles 1 lime, juiced 1/4 cup seasoned rice vinegar 1/4 cup chopped cilantro leaves 1-inch piece ginger, minced 1 clove garlic, minced 1 tablespoon honey 2 teaspoons sesame oil 1 teaspoon red pepper flakes 1 (14-ounce) bag Oriental-style rice vermicelli 1 carrot, grated 1 scallion, thinly sliced 1/2 cucumber, peeled and grated 3 tablespoons peanuts 1 red beet, peeled and grated Instructions: Whisk lime juice, rice vinegar, cilantro, ginger, garlic, honey, sesame oil and pepper flakes in a small bowl. Prepare rice noodles according to package directions; drain and quick chill in a bowl of ice water. Once well drained, toss noodles in a large bowl with carrot, scallion, cucumber and peanuts and pour dressing over top. Mix well. To serve, place into serving bowls, and top with a heap of beets. ","[Sauvignon Blanc, Pinot Grigio, Gewrztraminer, Riesling]" 19634,"Roasted Leg of Spring Lamb \Gigotan, with Baked Cannellini Beans and Confit of Spring Vegetables 1 cup cannelloni beans One 18- to 20-pound baby lamb 2 pieces beef bone marrow 2 sprigs fresh rosemary 1 bunch fresh thyme 14 cloves garlic 2 fancy zucchini 2 fancy yellow squash 6 Roma tomatoes 1 carrot 1 celery stalk 1 Spanish onion Extra virgin olive oil Salt and pepper 4 ounces demi-glace* Instructions: Soak cannelloni beans in water overnight. Remove hind legs from baby lamb. Remove femur bone and kneecap. Pick 1 sprig of rosemary and 1/2 bunch of thyme, clean 4 cloves of garlic. Chop together until fine. Season bone marrow and inside of lamb leg with salt and pepper, and rub with chopped herb and garlic mixture. Insert marrow into leg cavity and tie with butcher's twine. Preheat oven to 225 degrees. Blanch Roma tomatoes in boiling water for 15 seconds. Shock in ice water until cold. Peel skin from tomatoes, cut in half and scrape out the seeds. Place 8 halves on foil lined sheet pan. Drizzle with olive oil and add 2 crushed cloves of garlic and 2 sprigs of thyme. Sprinkle with a pinch of salt. Place in oven, cook for 45 minutes to an hour, flip over and cook for another hour or until firm and dry. Turn oven up to 400 degrees. Clean 4 cloves of garlic of excess skin, but be sure to leave 1 layer on. Place in small pot and cover with oil. Place on moderate fire until slow simmer, about 5 minutes. Once simmer is reached, turn fire down very low and let garlic cook in oil. Be careful at this point, excessive heat will cause garlic cloves to explode, shooting hot oil in all directions. Use a splatter guard if unsure. Cook for an additional 10 minutes, remove from heat and let cool in oil. Crack femur bone and kneecap. Cut scrap meat, from lamb carcass, into large dice. Heat large roasting pan, add half of garlic \confit\ oil. Carefully place lamb bones and scraps in pan and place in oven. Let roast, stirring occasionally, until dark golden brown. At this point, remove from oven, add 2 crushed cloves of garlic, 1 small piece each of rosemary and thyme and deglaze with 4 cups of water. Make sure to scrape pan bottom well to loosen all of the meat bits that adhered during the roasting period. Transfer into saucepot large enough to fit everything, and simmer, skimming frequently, until reduced by half. Add demi-glace and reduce further until 12 ounces remains. Pass this fragrant lamb \Jus\ through a strainer or coffee filter, and season to taste. Drain beans and place into thick bottomed pot. Cut carrot, celery and onion in half, add to pot. Add remaining rosemary, thyme, tomato halves, garlic and 2 ounces olive oil. Cover with water and bring to simmer. Continue to cook until beans are tender, about 2 hours. Pull off of fire and season with liberal amounts of salt. Let cool in liquid. When cold, remove cooking liquid and discard with herbs. Chop aromatics and re-combine with beans. Cut each of the squash and zucchini into 3 equal sized cylinders. Cut each of the cylinders into 4 equal sized wedges. Trim each of the wedges, using a pairing knife, into football shaped pieces. This is called \Tourne.\ Blanch in salted, boiling water until easily pierced with a knife tip. Cool quickly. Turn oven down to 375 degrees. Season lamb legs with salt and pepper, rub with oil, place on roasting rack and cook for 45 to 55 minutes. Check internal temperature with thermometer, it should be about 135 to 140 degrees. Pull from oven and let rest for 15 minutes. Place beans and vegetables in medium sized pot with 4 ounces of lamb \Jus. Simmer until thick, season to taste and serve, distributing the vegetables evenly. Slice leg of lamb cross grain, making sure to keep whole slices intact with marrow. Place on top of vegetable, bean mixture. Place 1 piece of garlic confit and 2 pieces of tomato confit on top of each portion. Drizzle 2 ounce of lamb \Jus\ on each plate and serve piping hot! ","[Chardonnay, Pinot Noir, Barolo, GSM]" 19635,"Crispy Chickpeas Vegetable oil cooking spray Two 15- ounce cans chickpeas, rinsed and drained
2 tablespoons extra virgin olive oil
2 teaspoons smoked salt
Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Spray a baking sheet with vegetable oil cooking spray. Put the chickpeas on a clean kitchen towel or several sheets of paper towel and dry thoroughly. In a medium bowl, toss the beans with the olive oil to coat. Sprinkle the smoked salt and toss again. Arrange the chickpeas in an even layer on the prepared baking sheet. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minute to 1 hour. Let cool for at least 1 hour; the beans will become crunchier as they cool. These are best eaten within 1 day. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19636,"Chocolate Dipped Cookies 2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 2 teaspoons espresso powder 1/2 teaspoon baking powder 1/2 teaspoon table salt 2 sticks unsalted butter, softened 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 4 ounces semisweet chocolate 4 ounces bittersweet chocolate 3 tablespoons unsalted butter 3 tablespoons corn syrup 1 teaspoon vanilla extract Instructions: Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl. In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight. Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F. Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing. Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth. Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 19637,"Greek Pita Nachos One 6-count bag pitas 3 tablespoons olive oil
Kosher salt 1/2 cup Greek yogurt
2 tablespoons chopped fresh dill 2 lemons, juiced
1/4 cup black olives, chopped
1 cucumber, finely chopped
1 tomato, finely chopped
1/2 small red onion, finely chopped
Feta cheese, for sprinkling
Instructions: Preheat the oven to 400 degrees F. Brush the pitas with the olive oil and cut each into 6 triangles. Spread the triangles in a single layer on a baking sheet, sprinkle with salt and cook until they are crunchy, 10 to 13 minutes (turn the sheet halfway through cooking if necessary). In a bowl, combine the Greek yogurt, dill and lemon juice. Add the black olives, cucumbers, tomatoes and red onions and mix to combine. Spoon the yogurt sauce over the pita chips and sprinkle with feta. ","[Riesling, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19638,"Thai Iced Tea 8 cups water 6 tablespoons Thai tea 1/2 cup sweetened condensed milk, or more to taste Crushed ice Instructions: Bring water to a boil in a medium saucepan. Place tea in a tea sock, add to the boiling water, remove from the heat, and let steep for 5 to 10 minutes, depending on how strong you like your tea. Strain the tea into a pitcher and stir in the condensed milk. Fill 4 highball glasses with crushed ice, pour in the tea, and stir to chill. Add more sweetened condensed milk, if desired. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 19639,"Sausage-Cauliflower Spaghetti Kosher salt 12 ounces spaghetti 3 tablespoons extra-virgin olive oil, plus more for drizzling 12 ounces sweet Italian turkey sausage, casings removed 6 cloves garlic, sliced 1 small head cauliflower, broken into small florets 1 bunch scallions, chopped 1 cup grated pecorino romano or parmesan cheese Instructions: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 2 cups cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes. Add the cauliflower and cook until the edges are browned, about 2 minutes. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes. Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen. Remove from the heat, sprinkle with the cheese and toss. Divide among shallow bowls and drizzle with more olive oil, if desired. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 19640,"Mango Turmeric Lassi Ice Pops 2 1/4 cups chopped mango (from about 4) 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1 teaspoon ground turmeric 1 1/2 cups plain Greek yogurt 2 tablespoons honey Instructions: Using a blender, puree the mango until smooth. Transfer the puree to a small bowl and stir in the cinnamon, ginger and turmeric. In a separate bowl, mix the yogurt and honey until combined. Alternate adding layers of mango and yogurt to ice pop molds, leaving 1/2-inch of space at the top. To get a marbled look, run a chopstick or knife through the molds to swirl the layers of mango and yogurt together. Place lids over the ice pop molds or insert ice pop sticks. Freeze for at least 6 hours. To easily remove ice pops from molds, run under warm water for 1 minute. ","[Sauvignon Blanc, Moscato, Riesling, Gewrztraminer]" 19641,"Coffee Snow Cone 3 cups hot, strong brewed coffee 1 cup sugar 1 teaspoon pure vanilla extract Instructions: Put the coffee, sugar and vanilla extract in a medium bowl and whisk until the sugar has completely dissolved. Pour the mixture into a 9-by-13-inch baking dish, cover with plastic wrap and freeze until completely solid, at least 6 hours and up to overnight. When ready to serve, use a metal fork to scrape the frozen coffee mixture into fine shavings. Scoop the shavings into small serving bowls or snow cone cups. Serve frozen. ","[Zinfandel, Petite Sirah, Syrah, Tempranillo]" 19642,"Agnolotti Bolognese 1 1/2 cups 00 or all-purpose flour, plus more for dusting 1 1/2 cups fine semolina flour
2 whole large eggs plus 5 large yolks
1 tablespoon whole milk
1 tablespoon extra-virgin olive oil
1 cup ricotta cheese 1 cup mascarpone cheese
1/2 cup grated Parmesan 1/2 cup beef stock 1/2 cup red wine
1/4 cup dry porcini mushrooms
1/4 cup extra-virgin olive oil 8 ounces ground beef
4 ounces loose hot Italian sausage 4 ounces loose sweet Italian sausage 1/4 cup chopped prosciutto
Kosher salt and freshly ground black pepper 2 tablespoons tomato paste
2 teaspoons chopped fresh rosemary
2 teaspoons fresh thyme leaves
3 cloves garlic, minced
2 bay leaves
1 onion, cut into small dice
4 cups crushed tomatoes
1/2 cup heavy cream
1 bunch fresh parsley, chopped
Kosher salt Extra-virgin olive oil, for serving Grated Parmesan, for serving Instructions: For the pasta dough: Whisk the 00 or all-purpose flour and the semolina flour in the bowl of a stand mixer to combine. Make a well in the center. Combine the whole eggs, yolks, milk and olive oil in a small bowl and pour it into the well. Using the dough hook, mix on low speed until the dough just starts to come together, then increase the speed to medium and mix for 5 minutes. Lightly flour your work surface and turn the dough onto it. Knead the dough by hand until it is smooth and elastic, and springs back when you press it with your finger, about 10 minutes. Wrap the dough in plastic wrap and refrigerate for 1 hour. For the filling: Combine the ricotta, mascarpone and Parmesan in a small bowl. Put the mixture in a pastry bag and refrigerate until needed. For the ragu: Put the beef stock, red wine and porcinis in a small saucepan. Bring to a boil over high heat, reduce the heat and let the mixture simmer. Heat the olive oil in a Dutch oven over medium-high heat. Add the beef, hot and sweet Italian sausages and prosciutto and cook, breaking up the beef and sausage with a whisk, until well browned, about 10 minutes. Season with some salt and pepper. Stir the tomato paste into the meat, then stir in the rosemary, thyme, garlic, bay leaves and onions and cook, stirring, until the onions soften slightly, about 5 minutes. Strain the beef stock mixture into the meat. Add the tomatoes and bring the mixture to a boil. Reduce the heat so the mixture simmers and cook, stirring occasionally, until thickened, about 45 minutes. Add the cream and continue to simmer another 15 minutes or so. Stir in the parsley. Taste and adjust the seasoning if necessary. To fill and finish the agnolotti: Cut the dough into 4 pieces. Set a pasta roller at the widest setting. Pass the first piece of dough through the roller, fold it in half and run it through again. Fold the dough in half again, dust it with flour, and run it through the roller again. Reduce the width setting on the roller and run the dough through. Continue to run the dough through, reducing the width with each pass, until the pasta is thin enough so that you can see the shadow of your hand through the other side. Lightly flour your work surface and lay the pasta sheet on top. Pipe 1 teaspoon of filling about 1 inch from the edge. Continue to pipe additional teaspoons of filling 1 inch apart, from one end to the other. Fold the dough over so that it extends about an inch past the filling (it won?t extend to the opposite edge), press to seal the long edge and then trim the excess dough from the sealed side. With your fingers perpendicular to the table, pinch between the mounds to seal the filling in. Then use the cutter to cut between each mound, through the pinch, creating little purses. Dust the finished agnolotti with flour. Refrigerate until ready to cook. Repeat the process with the 3 remaining pieces of dough and the filling. Bring a large pot of salted water to a boil over high heat. Add the agnolotti, stir and, when they float to the surface, leave them in the water for an additional minute. Use a spider or slotted spoon to transfer the agnolotti to a large bowl. Ladle over some ragu, toss, drizzle with olive oil and sprinkle with grated Parmesan. Serve immediately. ","[Barolo, Barbaresco, Chianti, Brunello di Montalcino]" 19643,"Fillet of Beef with Potato Galette and Shaved Asparagus 4 tablespoons minced shallots 2 tablespoons butter 2 teaspoons cracked black peppercorns 1 tablespoon sliced garlic 4 whole cloves 1/2 cinnamon stick 4 crushed allspice berries 2 teaspoons chopped fresh thyme leaves 1 bay leaf 1 quart red wine 1 quart veal stock 2 teaspoons sun-dried cherries 1/4 cup chopped garlic 1 cup olive oil, plus 1/2 cup olive oil 1/4 cup chopped fresh thyme leaves 1 whole beef tenderloin, cleaned 2 tablespoons all-purpose flour 1/2 cup crushed black peppercorns 1 cup cherry demi-glace Fresh thyme leaves, for garnish 32 pencil asparagus shaved and blanched 1 tablespoon butter Salt and pepper 1/2 cup shaved Parmesan 8 medium size Yukon gold potatoes 1 cup melted butter Salt and pepper Instructions: To make Cherry Demi-glace: Saute shallot in butter, add peppercorns, garlic, cloves, cinnamon stick, allspice, thyme and bay leaf and saute another couple minutes. Add wine to the pan and let simmer until reduced by half. Strain. Add veal stock and cherries; simmer until reduced to 1 quart. Puree and strain. Check for seasoning. To make Tenderloin: Rub garlic, olive oil and thyme over fillet of beef and let sit, refrigerated for 4 hours to overnight. Preheat oven to 400 degrees F. Add the flour to the crushed peppercorns. Season the tenderloin liberally with salt and coat well with peppercorn mixture. Place a large saute pan over high heat and add oil. Once the oil starts to smoke add the tenderloin and sear until dark brown on all sides. Place in a 400 degrees F oven until center of fillet reaches 130 degrees F. Let rest for 20 minutes and slice. To make Asparagus: Using a vegetable peeler, shave the asparagus and cut each one so they are all the same length. Next saute the asparagus in 1 tablespoon butter and season with salt and pepper. Sprinkle with Parmesan. Preheat oven to 375 degrees F. To make Potato Galette: Wash potatoes and slice into 1/8 to 1/4-inch thick circles. On greased pans, shingle potato circles to form a galette (1 potato per galette). Brush each galette with butter and sprinkle with salt and pepper. Put another pan on top of galettes and bake for about 25 minutes. Take top pan off, for last 5 minutes of baking, so potatoes can brown. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 19644,"Sunny's Pear and Ginger Marinade 1 cup pear juice (should be opaque and pulpy, not clear) 1/2 cup soy sauce
1/4 cup honey
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
4 cloves garlic, grated on a rasp
Freshly ground black pepper
Instructions: Combine the pear juice, soy sauce, honey, ginger, sesame oil and garlic in a small pot over medium heat. And a few grinds more than normal of black pepper. Bring to a boil, then remove from the heat and allow to cool completely. Use as desired. ","[Chardonnay, Riesling, Gewrztraminer]" 19645,"Whole Snapper with Grilled Vera Cruz Salsa 2 red bell peppers 8 plum tomatoes, halved 2 serrano chiles Canola oil, for brushing Kosher salt and freshly ground black pepper 1 cup pitted Manzanilla olives, chopped 1/4 cup chopped fresh cilantro 2 tablespoons capers, drained 2 teaspoons fresh thyme leaves, finely chopped 1 teaspoon dried Mexican oregano 3 tablespoons aged sherry vinegar 1/4 cup extra-virgin olive oil 2 tablespoons achiote seeds 1 tablespoon coriander seeds 1 tablespoon dried Mexican oregano 1 tablespoon paprika 1 1/2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Juice of 2 limes 2 cloves garlic, chopped 1/4 cup canola or other vegetable oil Four 1 1/2-pound whole pink Thai snappers, gutted and scaled Fresh cilantro leaves, for garnish Fresh thyme sprigs, for garnish Instructions: For the salsa: Preheat a charcoal grill for medium-high heat.
Brush the bell peppers, tomatoes and chiles with oil and season with salt and pepper. Grill the bell peppers until charred on all sides and just cooked through, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 15 minutes. Remove the skin and seeds and dice.
Grill the tomatoes until charred on all sides and just cooked through, about 2 minutes per side. Remove to a cutting board, let rest for 10 minutes and coarsely chop.
Grill the chiles until charred on both sides, about 2 minutes per side. Remove to a bowl, cover with plastic wrap and let steam for 10 minutes, and finely chop.
Combine the bell peppers, tomatoes, chiles, olives, cilantro, capers, thyme, oregano, vinegar and oil in a medium bowl and season with salt and pepper. Let the mixture sit at room temperature for 30 minutes before serving to allow the flavors to meld.
For the snapper: Combine the achiote, coriander and oregano in a small saute pan and toast over low heat until just fragrant, about 2 minutes. Remove from the heat, let cool slightly and grind in a coffee grinder. Combine the ground spices with the paprika, salt and pepper in a large baking dish. Add the lime juice, garlic and oil, and whisk until the consistency a smooth paste. Sprinkle the fish all over with salt and pepper. Rub one side of each fish generously with some of the paste. Cover and marinate for 20 minutes.
Preheat a charcoal grill for direct medium-high heat and indirect grilling.
Grill the fish, paste-side down, over the direct heat, until the paste is nicely charred, 5 to 7 minutes. Carefully flip the fish over using a large, heavy duty spatula and move the fish to the opposite side of the coals. Cover the grill and continue cooking until just cooked through, 10 to 15 minutes. Transfer the fish to a large platter. Spoon the salsa on top and garnish with the fresh herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19646,"Mom's Chicken 1/4 cup fresh lemon juice 1/4 cup extra-virgin olive oil 1 tablespoon finely chopped fresh oregano 1 tablespoon finely chopped fresh rosemary 2 teaspoons cl flakes 1 teaspoon freshly grated nutmeg
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper 12 cloves garlic, smashed One 4- to 6-pound chicken, cut into 8 pieces
Instructions: In a mixing bowl, whisk together the lemon juice, olive oil, oregano, rosemary, cl flakes, nutmeg, salt, pepper and garlic. Place the chicken pieces in a resealable bag and pour the marinade in, coating all of the meat. Allow the chicken to marinate, refrigerated, 1 to 4 hours or up to overnight. Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only. Allow the temperature to come up to 375 degrees F. Remove the chicken from the marinade. Place the chicken pieces skin-side up on the indirect-heat side of the grill and close the lid. Cook the chicken until almost cooked through, about 10 minutes. Move the chicken pieces over to the direct heat side of the grill and cook until nicely charred and cooked through, 2 to 3 minutes per side. Remove from the grill and allow to rest for 5 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19647,"Creamy Mushrooms and Kale 1 1/4 pounds mixed mushrooms, wiped clean (recommended: shiitake, porcini, cremini) 1/4 cup extra-virgin olive oil 3 to 4 large cloves garlic, thinly sliced or finely chopped 2 tablespoons chopped fresh thyme 2 tablespoons very thinly sliced fresh sage leaves 1 bundle black kale, lacinato or dinosaur kale, washed, stripped and shredded or chopped Salt and freshly ground black pepper Freshly grated nutmeg About 1/2 cup Marsala wine About 1/2 to 2/3 cup cream Freshly grated pecorino cheese Instructions: Stem and slice or coarsely chop the mushroom blend. Heat the extra-virgin olive oil, 4 turns of the pan, over medium-high heat. Add the mushrooms to the pan and brown 10 minutes, then add in the garlic, thyme, and sage, stir 2 to 3 minutes, then add the kale and cook until just wilted. Season with salt, pepper, and a few grates of nutmeg. Stir a few minutes more, then add in the Marsala and reduce the liquid by half, another minute or 2. Add the cream to the mushrooms in the pan and reduce heat, let the flavors combine a few minutes and cream thickens. Serve the mushroom dish garnished with a few grates of cheese. ","[Chardonnay, Barolo, Pinot Grigio, Gavi]" 19648,"London Broil with Steak Sauce Gravy, Smashed Cauliflower with Cheese, Ham and Red Chard 1 large head cauliflower, cut into florets 3 cups chicken stock 4 tablespoons butter, cut into pieces 1 cup shredded white extra-sharp Vermont Cheddar (recommended: Cabot brand) 1/4 cup grated Parmigiano Coarse black pepper and salt A generous grating nutmeg 1 1/2 pounds shoulder London broil steak, 1 1/2 inches thick 1 tablespoon Worcestershire sauce 2 tablespoons vegetable oil or olive oil, 2 turns of the pan 1/2 pound ham, chopped 6 cups chopped red chard, 1 large bundle 3 tablespoons red wine vinegar, eyeball it 1 tablespoon honey 1 shallot, finely chopped 2 tablespoons all-purpose flour 2 cups beef broth 1/4 cup steak sauce (recommended: A1 or Lea and Perrin's brands) Instructions: Place cauliflower in a medium shallow pot or pan. Add stock, cover and place pot over high heat. When liquid boils, reduce heat to simmer and cook covered 10 minutes. Remove cover, raise heat to medium high and allow the broth to reduce by half, 2 minutes. Add 2 tablespoons butter, cut into pieces and the cheeses and smash the cauliflower with a masher to the same consistency as desired for mashed potatoes. Season the cauliflower with black pepper, a pinch of salt and nutmeg. Turn broiler on. Brush meat with Worcestershire and season with salt and pepper. Cook London broil on top rack for 6 minutes on each side, for medium rare to medium doneness. While steak and cauliflower cook, heat a second large skillet over medium-high heat. Add oil, 2 turns of the pan, and ham. Sear ham and caramelize at edges, 2 minutes. Add chard and wilt the greens into the pan then season with salt, pepper and a dash of nutmeg, optional. Cook 5 to 7 minutes more, turning frequently with tongs then add vinegar to the pan and a drizzle of honey. Turn to coat the greens, adjust seasoning and transfer to a serving dish. Remove meat from broiler and let it rest 5 minutes. Place a small skillet over medium heat. Melt remaining 2 tablespoons butter, add finely chopped shallot, cook 2 minutes, then whisk in flour and cook 1 minute. Add 2 cups beef broth to the pan and bring to a bubble. Reduce the broth 2 minutes then add 1/4 cup steak sauce and black pepper, to taste. Very thinly slice the meat on an angle against the grain (the lines in the meat). The degree to which you can slice thinly slice the meat will determine how tender it is to cut and chew, so make sure the carving knife is sharp ? the thinner the better! Serve sliced London broil with steak sauce gravy all over it and smashed cauliflower and red chard with ham piled up alongside the meat. ","[Cabernet Sauvignon, Pinot Noir, Chianti, Tempranillo]" 19649,"The Sloppy Jo 10 pounds pork shoulder butt Salt Red cl Sauce, recipe follows 20 fried eggs Pickled Onions, recipe follows 20 flour tortillas 1 1/2 cups red chiles, chopped 1 1/2 cups orange juice (no pulp) 2 tablespoons oil 2 tablespoons garlic salt 1 teaspoon ground cumin 6 cups warm water Orange juice from 5 large oranges Lime juice from 4 limes 1 tablespoon salt 1 teaspoon sugar 1 jalapeno, diced and seeds removed 5 yellow onions, sliced Instructions: Preheat the oven to 350 degrees F. Cube the pork shoulder, cutting off any excess fat. Lay the pork on a sheet pan and salt both sides of the pork. Cover the pork in the Red cl Sauce and cover the pan with foil. Bake the pork for 3 hours. Remove the foil and cook for another 30 minutes. The pork should be very tender and easy to pull when done. Serve the pork in a bowl topped with a fried egg and Pickled Onions. The flour tortilla is to be served warm on the side. Combine the chiles, orange juice, oil, garlic salt and cumin in a large saucepan over low heat. Add 6 cups warm water. Simmer for 25 minutes until desired consistency. Combine the orange and lime juices, salt, sugar and jalapeno. Shock the onions in boiling water for 15 seconds, and then put directly into the juice mixture. Let sit for at least 2 hours. ","[Zinfandel, Tempranillo, Garnacha, Malbec]" 19650,"Fennel, Radish and Chive Salad 1 head Bibb lettuce (Boston lettuce) 4 large white button mushrooms, brushed clean (about 5 ounces) 4 large red radishes, trimmed 1 small bulb fennel, top trimmed 6 tablespoons extra-virgin olive oil 2 1/2 tablespoons fresh lemon juice 2 tablespoons chopped fresh chives Zest of 1 large lemon 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper Instructions: Tear the lettuce into approximately 1-inch pieces and place in a large bowl. Cut the mushrooms, fennel and radishes into 1/8-inch-thick slices using a knife or a mandoline. Add to the bowl with the lettuce. Whisk the oil, lemon juice, chives, lemon zest, salt and pepper in a small bowl to blend. Add the dressing to the salad and toss to blend. Divide the salad among 4 plates and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19651,"Asparagus and Parmesan Frittata 2 large eggs 1/4 cup chopped leftover asparagus (1/2-inch pieces) or other leftover vegetables 1/4 cup grated Parmesan Pinch kosher salt
Pinch freshly ground black pepper
1 teaspoon butter Toasted English muffins, for serving Instructions: Preheat the oven to 400 degrees F. In a medium bowl, beat the eggs until fluffy. Add the asparagus, Parmesan, salt and pepper. Melt the butter in an ovenproof nonstick frying pan over low heat; add the egg mixture and cook, stirring occasionally, for about 2 minutes. Transfer to the oven until cooked through, 5 to 8 minutes. Using a 3- to 4-inch round cookie cutter, punch out rounds from the frittata. Place each round on a toasted English muffin and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19652,"Baked Beans 1 gallon baked beans 1 quart ketchup 1/4 pound brown sugar 1 pint sugar 1/4 cup water 1 cup chopped green bell peppers 1 cup chopped onions Instructions: Preheat oven to 450 degrees F. Mix all ingredients in large deep casserole dish. Bake until beans are golden brown, about 2 hours. ","[Merlot, Cabernet Sauvignon, Zinfandel]" 19653,"Mango Lassi 1/2 chopped ripe mango 1 cup low-fat plain yogurt 1/4 cup freshly-squeezed orange juice 2 tablespoons Spiced Simple Syrup, recipe follows Pinch fine salt 1/2 cup granulated sugar 1/2 cup water 4 green cardamom pods, cracked 2 allspice berries 1 cinnamon stick 1 whole clove Instructions: Puree all ingredients in a blender until smooth. Refrigerate until ready to serve. Put all the ingredients in a small saucepan, and bring to a boil, stirring occasionally. When sugar is dissolved, remove from heat. Cool, strain, and refrigerate. Yield: about 2/3 cup ","[Viognier, Riesling, Gewrztraminer, Pinot Grigio]" 19654,"Instant Pot Cola-Braised Short Ribs 2 teaspoons sweet paprika 2 teaspoons chili powder 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon ground cumin Kosher salt and freshly ground black pepper 4 pounds bone-in short ribs, cut crosswise into 4-inch-long pieces 3 tablespoons canola oil 2 cups thinly sliced yellow onions (about 1 large) 2 tablespoons tomato paste 4 cloves garlic, coarsely chopped 2 1/2 cups cola (not diet), such as Coca-Cola 3 tablespoons Worcestershire sauce 2 bay leaves 1/2 cup plus 2 tablespoons low-sodium beef broth 3 tablespoons cornstarch Mashed potatoes, polenta or rice, for serving, optional Instructions: Combine the paprika, chili powder, onion powder, garlic powder, cumin, 1 tablespoon salt and 2 teaspoons pepper in a large bowl. Add the short ribs to the bowl, rub the spice mixture all over and allow to rest for 10 minutes. Set a 6-quart Instant Pot? to high saute (see Cook's Note) and add 2 tablespoons of the oil once it is hot. Working in batches, sear all 4 sides of each short rib, about 2 minutes per side. Set the short ribs aside on a plate.
With the pot still on high saute, add the remaining 1 tablespoon oil. Add the onions and cook, stirring occasionally with a wooden spoon to scrape up bits on the bottom, until softened, about 3 minutes. Add the tomato paste and garlic and cook until the tomato paste is deeply toasted, 1 to 2 minutes. Add the cola, Worcestershire sauce, bay leaves and 1/2 cup of the beef broth and stir to combine. Put the ribs back into the pot along with any juices on the plate and turn to coat with the liquid. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 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. Careful of any remaining steam, unlock and remove the lid and transfer the short ribs to a large plate.
Use a ladle to skim any excess fat off the top of the liquid and then turn the pot back to high saute. While the liquid begins to simmer, combine the remaining 2 tablespoons of beef broth with the cornstarch in a small bowl to make a slurry. Whisk in the slurry and cook, whisking intermittently, until the sauce is reduced and thickened to a syrup-like consistency, 15 to 20 minutes. Season the sauce with salt and transfer the short ribs back to the pot to coat with the sauce. Serve the short ribs hot with the sauce over mashed potatoes, polenta or rice, if using.
","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19655,"Baked Penne with Squash and Goat Cheese 1/2 cup panko breadcrumbs 2 tablespoons olive oil
1/4 teaspoon kosher salt
4 tablespoons (1/4 cup) unsalted butter 2 shallots, chopped
1/4 teaspoon red pepper flakes
2 teaspoons kosher salt, plus additional for the pasta water 1/4 cup all-purpose flour
4 cups whole milk
8 ounces goat cheese
1 1/2 cups shredded mozzarella One 10-ounce delicata squash, halved lengthwise, seeds discarded and sliced into 1/4-inch half-moons
1 pound penne rigate pasta
1/2 cup freshly grated Parmesan 1 pound broccoli rabe, trimmed and chopped into 1-inch pieces
Instructions: For the topping: Preheat the oven to 400 degrees F. Mix together the panko, olive oil and salt in a small bowl. Set aside. For the pasta: Heat a large ovenproof braiser over medium heat. Melt the butter in the braiser and add the shallots, pepper flakes and 1/2 teaspoon salt. Cook until the shallots begin to soften, about 2 minutes. Whisk in the flour and stir to cook out some of the raw flour taste, about 2 minutes. Slowly begin to add the milk, adding a small amount at a time and whisking after each addition, until smooth. Bring to a simmer, then reduce the heat to maintain a simmer for 5 minutes. Stir in the goat cheese, 1 cup mozzarella and the squash. Season with the remaining 1 1/2 teaspoons salt. Meanwhile, bring a large pot of water to a boil over high heat. Season well with salt. Cook the pasta for about 6 minutes (it should still be very firm). Using a pasta spider, remove the pasta directly to the sauce but do not yet stir it in. Sprinkle the plain pasta with the Parmesan and stir to combine. Add the broccoli rabe to the pasta water and cook for 30 seconds. Use the pasta spider to drain well, then add to the pasta. Stir to evenly distribute. Sprinkle the top with the remaining 1/2 cup mozzarella and the panko mixture. Bake until bubbly all over, 20 to 25 minutes. Switch to the broiler and broil for 5 minutes to brown the top, if desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barbera]

" 19656,"Spaghetti and Meatballs with Ricotta 1 cup plus 2 tablespoons olive oil or canola oil 4 cloves garlic, finely chopped
1/2 small Spanish onion, finely grated
1/4 cup freshly grated Parmesan 1/4 cup finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
2 large eggs
Salt and freshly ground black pepper Salt and freshly ground black pepper
8 ounces ground chuck (80/20) 8 ounces ground pork (80/20) 4 to 6 tablespoons breadcrumbs
2 cups all-purpose flour 3 eggs
Kosher salt 2 tablespoons olive oil 1 small Spanish onion, finely diced
2 cloves garlic, finely chopped
Pinch of red pepper flakes
One 28-ounce can crushed tomatoes
1 teaspoon finely chopped fresh oregano
Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
Pinch of sugar, if needed
3 tablespoons chopped fresh basil
Fresh ricotta, for garnish Parmesan, for grating on top Fresh basil sprigs, for garnish
Fresh parsley leaves, for garnish
Instructions: For the meatballs: Heat 2 tablespoons of the oil in a small saute pan over medium heat. Add the garlic and onions and cook until soft, about 1 1/2 minutes. Remove from the heat and let cool slightly. Whisk together the Parmesan, parsley, oregano, eggs, 3 tablespoons cold water, the sauteed garlic and onions and some salt and pepper in a large bowl until combined. Add the chuck and pork and gently mix together until combined. Begin adding breadcrumbs a few tablespoons at a time until the mixture just holds together. Cover and refrigerate for at least 1 hour and up to 8 hours. The longer you let the mixture sit, the more the flavor develops. For the fresh pasta: In a food processor, combine the flour and eggs. Pulse until it comes together as a dough. Remove and knead until smooth. Let rest for at least 30 minutes. For the tomato sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 4 minutes. Add the garlic and red pepper flakes and cook for 30 seconds. Increase the heat to high, add the tomatoes and oregano and season with salt and pepper. Cook, stirring occasionally, until slightly thickened, about 15 minutes. Taste for seasoning (adding a pinch of sugar if needed) and stir in the basil. Form the meatball mixture into 1 1/2-inch balls. Heat the remaining 1 cup of oil in a large saute pan over medium-high heat until it begins to shimmer. Add the meatballs and fry until golden brown on all sides. Add the meatballs to the sauce, reduce the heat to medium and continue cooking until the meatballs have cooked through and the sauce has thickened more, about 15 minutes longer. To cook the pasta, bring a large pot of water to a boil and add salt. Roll out the dough in portions using a pasta roller. Cut out spaghetti using a pasta cutter and place the fresh pasta on a tray lined with parchment. Boil the pasta until al dente, 1 to 2 minutes. Toss the pasta with some of the warm sauce and a little bit of pasta water in a saute pan. Transfer the sauced pasta to a platter and top with the meatballs (using a slotted spoon). Ladle the remaining tomato sauce over the spaghetti and meatballs. Dollop ricotta on top and grate lots of Parmesan over the top. Garnish with fresh basil sprigs and parsley leaves. ","[Chianti, Barbera, Montepulciano, Aglianico]" 19657,"Red Velvet Milkshake 2 cups vanilla ice cream 1/2 to 3/4 cup whole milk
1 red velvet cupcake, frosting removed (or 1 cup red velvet cake pieces)
Instructions: Put the ice cream, 1/2 cup of the milk and the cupcake into the jar of a blender and puree until smooth. Add more milk if the shake is too thick. Pour into 2 sundae glasses or pint glasses and serve immediately. ","[Merlot, Cabernet Sauvignon, Malbec]" 19658,"Ranch Hands' Grilled Tri-Tip 1 tri-tip steak (1 1/2 to 2 pounds), trimmed Seasoning salt Pico de gallo or chunky salsa, for serving Instructions: Preheat a grill to 450 degrees F. Dust the tri tip generously with seasoning salt and then place it on the hot grill, fatty side down. Grill for 10 minutes on each side, turning often, for a juicy medium rare. Remove from grill and let rest before slicing at an angle against the grain of meat. Serve with pico de gallo or chunky salsa, if desired. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 19659,"Smothered Pork Chops 4 bone-in center-cut pork chops (about 1 inch thick) Kosher salt 1/2 teaspoon Cajun seasoning 3/4 cup all-purpose flour 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 large onion, sliced 1/4 inch thick 1 tablespoon fresh thyme, chopped 1 1/2 cups low-sodium chicken broth 2/3 cup buttermilk Store-bought biscuits, for serving (optional) Instructions: Sprinkle the pork chops all over with salt and the Cajun seasoning. Pour the flour into a shallow bowl. Dredge the chops in the flour, turning to coat, and tap off any excess. Reserve the remaining flour. Heat the olive oil in a large skillet over medium-high heat. Add the chops; cook until browned, 2 to 3 minutes per side. Transfer to a plate. Add the butter, onion, thyme and a pinch of salt to the skillet. Cook, stirring occasionally, until the onion is golden brown, 8 to 10 minutes. Add 2 tablespoons of the reserved flour to the skillet and cook, stirring, 1 minute. Add the chicken broth, bring to a boil and cook until reduced by one-third, about 2 minutes. Add the buttermilk and return the chops to the skillet. Bring the sauce to a simmer, then reduce the heat to medium low and cook until the sauce is thickened and the chops are just cooked through, 10 to 12 minutes. Serve with biscuits.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 19660,"Muscat Jelly With Blackberries 2 pints fresh blackberries, halved 3 tablespoons sugar 2 fresh rosemary sprigs, plus more for garnish 1/2 (750ml) bottle Muscat or other sweet dessert wine 1/2 lemon, juiced 2 large strips orange zest 2 gelatin sheets or 1/2 (1/4-ounce envelope) powdered gelatin Sweetened whipped cream, for serving Fresh mint leaves, for garnish Instructions: Put the blackberries in a bowl, sprinkle with 1 tablespoon of the sugar, and twist the rosemary with your hands to release the essential oils and throw it on top. Gently toss the berries to combine and let them sit absorbing the flavor while you make the Muscat jelly. Combine the Muscat, lemon juice, orange peel, and remaining sugar and in a heavy pot and place over medium-low heat. Simmer and stir, until little bubbles appear around the pot and the alcohol starts to vaporize; about 15 minutes. Soak the gelatin sheets in cool water for 2 minutes to soften*, then remove them and squeeze out the excess water. Remove from the heat and fish out the strips of orange. Add the gelatin sheets into the hot wine and continue to simmer for 1 more minute, stirring to dissolve completely. Let the jelly cool slightly for 5 minutes.

• if using powdered gelatin, soak in 2 tablespoons cool water for 3 minutes, then add to hot wine mixture. Fill 4 martini or wine glasses a quarter of the way with blackberries; carefully pour the Muscat jelly over the berries to fill the glasses to the top. Chill until thoroughly gelled and set, at least 4 hours or up to overnight. Garnish the Muscat jelly with whipped cream and mint; serve it with the remaining Muscat. ","[Muscat, Moscato, Riesling, Vin Santo]" 19661,"Turkey and Corn Chowder with Bacon and Chipotle 5 ears corn on the cob 4 cups chicken stock
  Herb bundle of parsley, dill and thyme
  1 tablespoon olive or canola oil
  6 slices good-quality bacon, chopped
  2 cloves garlic, chopped
  2 onions, chopped
  1 large fresh bay leaf
  2 tablespoons chipotle in adobo, pureed
  1/2 cup masa or corn meal
  1 1/2 cups heavy cream
  One 4-ounce can diced green chiles
  1 pound Buttermilk Brined Turkey Breast, recipe follows, or roast turkey breast, sliced and chopped into bite-size pieces Salt and freshly ground black pepper
  Crusty Portuguese rolls or toasted English muffins, for dunking
  4 cups buttermilk 1/4 cup Sriracha or other hot sauce, such as Frank's Red Hot
  2 round tablespoons kosher salt
  6 to 8 peppercorns
  2 to 3 cloves garlic, crushed
  1 lemon, sliced
  A few sprigs chives, coarsely chopped
  A few sprigs dill, coarsely chopped
  A few sprigs parsley, coarsely chopped
  3 boneless turkey breasts (about 2 1/2 pounds)
  Olive or canola oil
  Poultry seasoning
  Instructions: Scrape the corn kernels into a bowl. Place the cobs and herb bundle in a pot with the stock and add about 3 cups of water, then bring to a low simmer. In another pot, heat the oil over medium-high heat, add the bacon and cook to render the fat. Add the garlic, onions and bay leaf, then cook to very tender, stirring frequently, 10 minutes. Add the corn kernels and stir in the chipotle puree. Ladle 1 cup of the hot stock over the masa, stir and let stand to thicken. Remove the cobs and herb bundle from the corn stock and add it to the soup pot. Stir in the thickened masa paste, cream and green chiles. Add the Buttermilk Brined Turkey Breast and bring the soup to a bubble. Cook to thicken to your desired consistency, then season with salt and pepper. For extra thick chowder, puree half of the corn kernels before adding to the soup. Place the buttermilk, Sriracha, salt, peppercorns, garlic, lemon, chives, dill and parsley in a double-bagged 2 1/2-gallon plastic resealable bag. Add the turkey breasts and refrigerate on the bottom shelf of the fridge overnight. Preheat the oven to 325 degrees F. Arrange a metal rack over or in a rimmed baking sheet and rub the rack with oil. Remove the turkey breasts from the brine and pat them dry. Arrange the breasts on the prepared baking rack and coat the skin with a little oil, sprinkle with poultry seasoning and cook until a thermometer reads 165 degrees F and the skin is light to medium golden brown, 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 19662,"Quick Pear Tart 1/4 cup raw sugar 2 teaspoons ground cinnamon 1 sheet puff pastry, thawed 1/2 stick butter, melted 2 (15 1/4-ounce) cans pear halves, keeping stem end attached, cut into 1/4-inch thick slices 1/2 cup shredded Cheddar Instructions: Preheat oven to 400 degrees F. In a small bowl, mix sugar and cinnamon together. Lay puff pastry sheet on a work surface brush with melted butter and sprinkle with half the cinnamon sugar. Cut into 6 even pieces. Fan the pear slices over the puff pastry, using 1/2 a pear for each puff pastry square. Sprinkle tops of pear tarts with remaining cinnamon sugar mixture. Bake until pastry is golden and cooked through, about 20 to 25 minutes. Remove from tart from oven, sprinkle with cheese and bake until cheese melts, 5 minutes more. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19663,"Chorizo Stuffed Reds 2 teaspoons granulated garlic 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons kosher salt 2 teaspoons freshly cracked black pepper 5 small red potatoes (about 1 pound total) 2 tablespoons olive oil 2 tablespoons canola oil 10 ounces Mexican-style chorizo, casing removed 1/2 cup small diced red onion 1/2 cup small diced roasted red bell peppers (about 1 pepper) 1/4 cup green olives, chopped 2 cloves garlic, minced 1/4 cup white tequila 1/4 cup chopped fresh cilantro, plus extra for garnish 1/4 cup grated Manchego cheese Instructions: Preheat the oven to 375 degrees F. For the potatoes: Mix the spices in a small bowl. Wash and dry the potatoes. Poke several times around each potato with a fork. Rub evenly with the olive oil and sprinkle evenly with the spice mixture. Place on a baking pan and bake until cooked through and the skin is crispy, 45 minutes to 1 hour. Remove from oven, halve and, with a small spoon, scoop out the potato, leaving about 1/8-inch of flesh in the skin. Reserve the skins and chop the potato flesh. For the filling: In a saute pan over medium-high heat, add the canola oil. When hot, add the chorizo and cook for 5 to 6 minutes. Add the onions and saute for 4 to 5 minutes. Add the red bell peppers, olives and garlic and cook for 1 to 2 minutes more. Deglaze the pan with the tequila, cooking until the liquid is absorbed. Remove from the heat and stir in the cilantro and reserved potato flesh to combine. Place the potato skins in a pie pan or similar baking dish, nesting them against each other. Fill each half with 1 1/2 tablespoons of the chorizo mixture, top with the cheese and return to the oven. Cook until cheese is starting to melt and they are heated through, 5 to 6 minutes. Garnish with chopped cilantro and serve hot. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19664,"Cinnamon Pecan Ice Cream 8 large egg yolks 1 cup plus 1 tablespoon packed brown sugar 2 1/2 cups milk 4 cinnamon sticks 1 teaspoon vanilla extract 1 teaspoon ground cinnamon Pinch of salt 1 1/2 cups Mexican crema (or thinned sour cream) 1 1/4 cups pecan halves Instructions: In a large bowl whisk together the egg yolks and brown sugar until thick and pale brown. In a saucepan combine the milk and cinnamon stick. Bring to a boil. Remove from the heat. Stir 1/2 cup of the milk into the egg mixture, then whisk the eggs into the pan of milk. Set aside to cool. Pass the custard mixture through a medium strainer. Add the vanilla extract, ground cinnamon, salt and crema. Whisk well and refrigerate until cold. Preheat oven to 350 degrees F. Spread the pecans on a baking sheet and toast until golden brown and fragrant, about 10 minutes. Set aside to cool and then roughly chop. Pour the chilled custard mixture into your ice cream maker and process according to the manufacturer's instructions. Fold in the cooled toasted pecans. Store in the freezer. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19665,"Garlicky Goat Cheese Potatoes 3 heads garlic, cloves separated but not peeled 1/2 cup extra virgin olive oil 2 1/2 pounds Yukon Golds or new potatoes Salt 3/4 cup milk, plus extra if needed 4 to 6 ounces (1/2 to 3/4 cup) fresh goat cheese, softened Instructions: Preheat the oven to 350 degrees F. Place the unpeeled garlic cloves in a small ovenproof container and cover with the olive oil. Cover with a lid or aluminum foil. Place in the oven and roast for 20 minutes, or until the cloves are tender when tested with the tip of a knife. Remove the garlic cloves and place on a plate to cool. Strain the olive oil and reserve for later use. Squeeze the roasted garlic out of the skins when cool enough to handle. Puree the garlic by chopping and smashing it with the blade and side of a knife, or with a mortar and pestle. Meanwhile, peel the potatoes and cut them into 2-inch pieces. (There will be about 8 cups potatoes.) Place them in a large saucepan. Add enough water to cover the potates by 1-inch. Sprinkle with 1 teaspoon salt, place the pan over high heat, and bring to a boil. Reduce the heat, cover the saucepan with lid placed slightly ajar, and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife. Combine the milk and goat cheese in small saucepan and heat to a simmer, stirring until there are no lumps. When the potates are cooked, drain them, return them to the pan, and place in the still-warm oven, uncovered to dry out for 10 minutes. Remove the potatotes from the oven and pass them, along with the garlic, through a potato ricer or a food mill fitted with the fine disk. Alternatively, the potatoes can be whipped using an electric mixer. Add the reserved garlic oil and the goat cheese-milk mixture and whip the potatoes with a mixer or by hand, adding additional milk if too dry. Reheat, covered, over very low heat if necessary. Serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19666,"Cheesy Green cl Cornbread Nonstick cooking spray, for spraying the baking dish 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2 percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1/2 cup sauteed onions 1/2 cup canned chopped green chiles 3/4 cup grated Monterey Jack cheese Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl.
Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the wet ingredients to the dry ingredients and whisk to combine. Fold in the onions, green chiles and cheese.
Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into wedges or squares and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19667,"Cashew and White Chocolate Brittle with Sichuan Peppercorns 1 tablespoon unsalted butter, plus more for the baking sheet 1 1/2 cups sugar 3/4 cup dark corn syrup 3 cups roasted salted cashews, 1 cup chopped 2 teaspoons baking soda
2 teaspoons Chinese five-spice powder One 11-ounce bag white chocolate chips 1 tablespoon torn dried arbol chiles (from about 5 chiles) 1 tablespoon Sichuan peppercorns Instructions: Butter a baking sheet and set aside. Bring the sugar, dark corn syrup and 1 cup water to a boil in a medium saucepan over medium heat, stirring occasionally. Cook until a candy thermometer registers 260 degrees F. Stir in the butter and all the cashews and continue to cook until the cashews are well coated and not clumpy, about 3 minutes. Stir in the baking soda and five-spice powder. Pour onto the prepared baking sheet and spread into a thin, even layer. Let cool for 15 minutes, then top with the white chocolate and let sit until the chips are soft and spreadable. Spread into a smooth layer. Put the chiles and peppercorns into a small skillet over medium heat and toast until fragrant, about 2 minutes. Sprinkle evenly over the white chocolate and let set completely, about 3 hours, then break into pieces. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19668,"Mean Green Cucumber Juice 2 English cucumbers 3/4 cup sugar 2 cups water Instructions: Peel the cucumbers, saving the peels. Grate cucumber flesh on a box grater. In a medium saucepan, bring sugar and water to a boil. When sugar dissolves, add the grated cucumber and simmer until cucumber is tender, about 10 minutes. Remove from heat and let cool slightly. In a blender, puree reserved cucumber peel and cucumber syrup until smooth. Line a strainer with cheese cloth over a bowl. Strain cucumber mixture. Gather cheesecloth in 1 hand to squeeze out all of the juice. Chill until cool, about 1 hour. Serve in glasses over ice. ","[Riesling, Sauvignon Blanc, Gewrztraminer, Pinot Grigio]" 19669,"Farro Salad with Citrus Vinaigrette 1 cup farro, lightly toasted 2 teaspoons salt, plus more for seasoning 2 1/2 cups water, or stock 1 tablespoon orange zest 2 tablespoons fresh orange juice, from about 1/4 orange 2 tablespoons minced shallot 2 teaspoons Dijon mustard 3 tablespoons white balsamic vinegar 1/3 cup extra-virgin olive oil 6 cups micro salad greens, washed and dried 1/2 cup Marcona almonds 1/3 cup prunes, chopped 1/3 cup dried cherries, chopped 1/4 cup1/4-inch diced red onions 1/2 cup 1/4-inch diced tart apple or firm pear Instructions: In a large, heavy saucepan over medium-high heat, add the farro, 2 teaspoons salt, and water (or stock, if using). Bring to a simmer, cover and cook, stirring occasionally, until the farro is tender, 35 to 45 minutes. Check a few times while it is cooking, you want it to be al dente. Remove from the heat, drain any excess water, and set aside to cool.
While the grains are simmering make the dressing. Whisk together the orange zest and juice, shallots, white balsamic vinegar, and olive oil. Add salt and pepper, to taste, and set aside.
Just before serving, in a large bowl, toss the farro with 3 tablespoons dressing and transfer to a large serving bowl. In the same large bowl, combine the salad greens with the almonds, prunes, cherries, and onions and gently toss with 3 tablespoons remaining dressing, adding more dressing as needed. Plate the greens mixture on top of the faro and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 19670,"Lucky Charms Cheesecake 1 cup whole milk 8 ounces Lucky Charms? cereal (about 4 cups), plus more for decorating 4 tablespoons unsalted butter, chopped 5 ounces marshmallows Two 1/4-ounce envelopes unflavored powdered gelatin Two 8-ounce packages cream cheese, at room temperature 1 cup confectioners' sugar 1/2 cup sour cream Juice of 1/2 lemon 1 tablespoon pure vanilla extract 6 ounces white chocolate, chopped 6 tablespoons heavy cream 1 drop lemon yellow gel food coloring 1 drop sky blue gel food coloring 1 drop deep pink gel food coloring Whipped cream, for decorating Instructions: Place the milk and 1 cup of the cereal in a medium bowl and let sit until the milk takes on the cereal flavor, about 30 minutes. Strain the milk and discard the cereal. Set the milk aside. Meanwhile, melt the butter in a medium saucepan over medium-low heat. Add the marshmallows and stir continuously until melted, about 5 minutes. Remove from the heat and stir in the remaining 3 cups cereal until coated.
Press the mixture into a 9-inch springform pan and let cool completely at room temperature, about 30 minutes.
Combine the gelatin with 1/4 cup water in a small microwave-safe bowl and set aside to soften, about 5 minutes. Beat the cream cheese, confectioners' sugar, sour cream, lemon juice and vanilla together in a large bowl with an electric mixer on medium-high speed until completely smooth, about 1 minute. Scrape down the sides of the bowl and add the cereal milk. Continue to beat on low until completely incorporated, about 1 minute.
Microwave the gelatin, stirring as needed, until melted, about 30 seconds. Add the gelatin to the cream cheese mixture and beat on medium speed to combine, about 30 seconds. Pour the cream cheese mixture on top of the cereal crust and smooth out the top if needed. Refrigerate until completely set, at least 4 hours and up to overnight.
Evenly divide the white chocolate among 3 small bowls. Heat the heavy cream in a small saucepan until boiling. Remove 2 tablespoons of the cream to a small bowl and color with the yellow food coloring, then pour over the chocolate in one of the bowls. Color another 2 tablespoons of the cream with the blue food coloring in the same manner and pour over the chocolate in another bowl. Color the remaining 2 tablespoons cream with pink food coloring and pour over the last bowl of chocolate. Let all three bowls of chocolate sit for 5 minutes, then stir until completely smooth.
Open the clasp of the springform pan to unmold the cheesecake. Drizzle the colored chocolate in alternating sections around the edge. Sprinkle more cereal on top of the cake in a ring inside the colored-chocolate edging. Pipe or dollop whipped cream inside the cereal circle and top each dollop with a Lucky Charms? marshmallow.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19671,"Beet Salad with Walnuts and Goat Cheese 2 bunches medium beets, (about 1 1/2 pounds) tops trimmed Kosher salt and freshly ground black pepper 2 tablespoons red wine vinegar 1/3 cup extra-virgin olive oil 1/2 cup walnuts 1 bunch arugula, trimmed and torn 1/2 medium head escarole, torn 4 ounces goat cheese, (preferably aged goat cheese) crumbled Instructions: Put the beets in a saucepan with water to cover and season generously with salt. Bring to a boil over high heat and cook until fork tender, about 20 minutes. When the beets are cool enough to handle, peel them--the skins should slide right off with a bit of pressure from your fingers. If they don't, use a paring knife to scrape off any bits that stick. Cut each beet into bite-sized wedges. Whisk the vinegar with salt and pepper, to taste, in a large bowl. Whisk in the olive oil in a slow steady stream to make a dressing. Toss the cut beets in the dressing; set aside to marinate for at least 15 minutes or up to 2 hours. Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and oven-toast, stirring once, until golden brown, about 8 minutes. Cool. Toss the arugula and escarole with the beets and divide among 4 plates. Scatter the walnuts and goat cheese on top. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19672,"Charleston Cheese Dip 1/2 cup mayonnaise One 8-ounce package cream cheese, softened 1 cup grated sharp Cheddar cheese 1/2 cup grated Monterey Jack cheese 2 green onions, finely chopped 1 dash cayenne pepper 8 butter crackers, crushed, such as Ritz Corn chips, crackers or bagel chips, for serving 8 slices bacon, cooked and crumbled Instructions: Preheat the oven to 350 degrees F. In a medium bowl, mix the mayonnaise, cream cheese, Cheddar cheese, Monterey Jack cheese, green onions and cayenne pepper. Transfer the mixture to a shallow baking dish, such as a 9-inch pie pan. Top the mixture with the cracker crumbs and bake until heated through, about 15 minutes. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, crackers or bagel chips. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 19673,"Perfect Pancakes (and Toppings!) 3 cups plus 2 tablespoons cake flour 3 tablespoons baking powder
2 tablespoons sugar
1/2 teaspoon salt
3 cups milk, plus more if needed for thinning
3 teaspoons vanilla
2 large eggs
4 tablespoons unsalted butter, plus more for buttering the griddle Instructions: Pancake bar toppings: mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter Mix together the cake flour, baking powder, sugar and salt in a large bowl. Mix together the milk, vanilla and eggs in a separate bowl. Add the wet ingredients to the dry ingredients, stirring very gently until just combined. Melt the butter and add it to the batter, stirring gently to combine. Stir in more milk if needed for thinning; the batter should not be overly thick. Set a griddle over medium-low heat and butter the surface when it's hot. Use a 1/4-cup measure to drop the batter onto the griddle in batches. Fry the pancakes on both sides until golden, about 2 minutes per side. Serve with an assortment of your favorite pancake toppings, such as mini chocolate chips, fresh blueberries, flavored yogurt, sliced bananas and extra pats of butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 19674,"Dana's Dark Chocolate Bark 1/2 cup toasted hazelnuts, chopped 16 ounces dark chocolate 1 teaspoon vanilla extract 1 teaspoon ground cinnamon 1 cup brown rice cereal Instructions: Line a large baking sheet with parchment paper or a Silpat sheet and set aside. Toast hazelnuts in a dry pan until warmed and fragrant. Let the nuts cool, then chop and set chopped pieces aside. In a double boiler, slowly melt chocolate, stirring gently with a wooden spoon until smooth. Stir in vanilla and cinnamon; add brown rice cereal and mix gently. Pour mixture onto lined baking sheet and smooth out evenly into a rectangular shape (it doesn't have to be perfect). Sprinkle with chopped hazelnuts and set aside for 1 to 2 hours (or 30 to 45 minutes in the fridge) until chocolate hardens. Break into pieces and serve. Calories: 110; Total Fat: 7 grams; Saturated Fat: 4 grams; Total Carbohydrate: 11 grams; Protein: 1 gram; Sodium: 12 milligrams; Cholesterol: 0 milligrams; Fiber: 2 grams ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 19675,"Buttermilk Rolls 1 cup buttermilk 3 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon sugar
1/4 teaspoon baking soda
One .25-ounce package dry yeast
3 1/2 cups all-purpose flour
1 teaspoon salt
Instructions: Heat the buttermilk, butter and sugar in a pot until simmering; whisk in the baking soda, then let cool to lukewarm. Meanwhile, put 1/4 cup lukewarm water in a bowl and stir in the yeast; let stand 5 minutes. Whisk the yeast mixture into the buttermilk mixture. Whisk the flour and salt together in a large bowl. Add the liquid and mix until a soft dough forms. Knead the dough in the bowl until it comes together and is smooth, about 2 minutes. Cover with plastic wrap and let stand 30 minutes. Butter a 9-by-13-inch glass baking dish. Divide the dough into 12 pieces and roll each piece into a ball. Arrange the balls in the buttered dish. Lightly cover with plastic wrap and let rise until nearly doubled in size, about 1 1/2 hours. Preheat the oven to 425 degrees F. Bake the rolls until puffed and golden brown, about 15 minutes. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19676,"Beef and Okra Stew 1/3 cup canola oil 1 pound beef top sirloin, cut into 1-inch cubes
Kosher salt and freshly ground pepper 1 large white onion, chopped 6 cloves garlic, minced 1 beef bouillon cube
1 cup beef stock, plus more as needed
2 8-ounce cans tomato sauce
2 tablespoons tomato paste 1 1/2 tablespoons ground ginger
1 to 2 tablespoons sugar
1 10-ounce package frozen okra Instructions: Heat the canola oil in a large pot over high heat. Sprinkle the beef with 1/2 teaspoon each salt and pepper. Add the beef to the hot oil and cook, turning, about 5 minutes. Reduce the heat to medium and continue to cook, stirring occasionally, until the beef is browned, about 3 minutes more. Transfer the beef to a plate and set aside. Add the onion, garlic and bouillon cube to the pot and cook until the onion is soft and translucent, about 5 minutes. Stir in the beef stock, tomato sauce, tomato paste, ginger, sugar, 1 teaspoon pepper and 1 cup water and bring to a boil; season with salt. Return the beef to the pot, reduce to a simmer and cook until the meat is fork-tender, about 25 minutes.
Add the okra and cook until tender, about 20 minutes; the okra will thicken the stew as it cooks. Add additional stock or water if the stew becomes too thick.
","[Cabernet Sauvignon, Malbec, Syrah, Rioja]" 19677,"Taco Bar 2 tablespoons olive oil 1 1/2 cups onion, finely chopped 3 tablespoons minced garlic 3 tablespoons ground cumin 2 pounds ground beef 1 teaspoon ground chipotle pepper 1 1/2 teaspoons kosher salt 2 cups beef broth 1/4 cup tomato paste 12 to 16 taco shells or warmed soft tortillas, as desired Grated Monterey Jack or Cheddar, for garnish Diced tomatoes, for garnish Minced jalapenos, for garnish Sour cream, for garnish Shredded iceberg lettuce, for garnish Guacamole, recipe follows, for garnish Salsa, recipe follows, for garnish Chopped red onion, for garnish 3 ripe avocados, peeled and cut into 1/2-inch pieces 3 tablespoons finely chopped yellow onion 3 cloves garlic, minced 1 tablespoon freshly minced cilantro leaves 2 tablespoons fresh lime juice 1/2 teaspoon salt 4 large tomatoes, about 21/2 pounds, seeded and roughly chopped 1 cup chopped white onions 5 teaspoons minced garlic 4 serrano peppers, stems and seeds removed, minced 1/4 cup chopped fresh cilantro 2 tablespoons fresh lime juice 1/2 teaspoon salt Instructions: Set a 12-inch saute pan over medium heat and add the olive oil. Once hot, place the onions in the pan and saute until translucent, 3 to 4 minutes. Add the garlic and cumin to the pan and continue to saute until fragrant, about 1 minute. Add the beef to the pan and cook, breaking the pieces up as they cook, until the meat is browned, about 8 to 10 minutes. Season with the chipotle pepper and the salt. Add the beef broth and tomato paste to the pan and bring to a simmer. Cook the meat, stirring occasionally until most of the liquid has evaporated, about 20 minutes. Remove from the heat and serve with the garnishes for guests to assemble their tacos to their liking. In a small mixing bowl, combine the avocado with the onion, garlic, cilantro, lime juice, and salt and mash with the back of a fork until mostly smooth. Serve immediately, or cover with plastic wrap (pressed directly onto the surface of the guacamole) and refrigerate for up to 4 hours. Combine all the ingredients and stir well to combine. Let salsa sit for 30 minutes for the flavors to blend. Serve as an accompaniment to fish tacos, or other dishes, as desired. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19678,"Smirnoff White Grape Cosmo 1.5 oz. Smirnoff White Grape Vodka .25 oz. triple sec 2 oz. cranberry juice 1 oz. lemon-lime soda 1 squeeze lemon wedge Instructions: Combine in a cocktail shaker with ice Shake, strain and serve in a martini glass Add a squeeze of lemon wedge ","[Crisp white wines such as Sauvignon Blanc, Pinot Grigio, and Riesling]" 19679,"All American Cheese Board Fig or hydrangea leaves Green grapes Assorted American cheeses, such as a creamy, hard and blue Dried apricots Crackers Savory shortbread crackers Dried peaches Fig compote Instructions: Arrange the fig leaves on top of a board and artfully place the grapes, cheeses, apricots, crackers, peaches and compote on top of the leaves. ","[Chardonnay, Riesling, Cabernet Sauvignon, Merlot]" 19680,"Vitamix Chocolate Hazelnut Spread 1 cup (200 g) sugar 1/2 cup (120 ml) water 4 cups (540 g) raw hazelnuts 1/2 cup (43 g) unsweetened cocoa powder 1 1/2 teaspoons vanilla extract 2 tablespoons (30 ml) light olive oil 1/8 teaspoon salt Instructions:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place hazelnuts in a single layer on a baking sheet. Toast in the oven until the skins are almost black and the meat is dark brown, about 15 minutes. Stir the nuts halfway through baking to ensure an even color.
3. To remove skins, wrap cooled hazelnuts in a clean kitchen towel. Rub until most of the skins come off.
4. Line a baking sheet with foil.
5. Combine sugar and water in a 3 to 4 cup (720-960 ml) saucepan. Cover and bring the mixture to a simmer over medium heat. Remove the lid and wipe down the sides of the pan with a wet pastry brush or a scrunched-up paper towel dipped in water. Cover and cook for 2 minutes or until the sugar is completely dissolved. Uncover and cook until the syrup looks like pale amber maple syrup.
6. Immediately pour the caramel onto the lined baking sheet. Tilt the sheet to spread the caramel as thinly as possible. Let harden completely, about 15 minutes.
7. Break cooled caramel into small pieces and place into the Vitamix container and secure lid.
8. Select Variable 1.
9. Turn machine on and slowly increase speed to Variable 5.
10. Blend for 15 seconds. Stop machine and remove lid.
11. Add the nuts to the Vitamix container and secure lid.
12. Select Variable 1.
13. Turn machine on and slowly increase speed to Variable 10, then to High.
14. Blend for 1 minute, using the tamper to press the ingredients into the blades. Stop machine and remove lid to scrape down the sides. Continue blending until nuts are free flowing.
15. Add remaining ingredients to the Vitamix container and secure lid.
16. Select Variable 1.
17. Turn machine on and slowly increase speed to Variable 10, then to High.
18. Blend for 2 minutes using the tamper to press the ingredients into the blades. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 19681,"Dessert Crostino of Fresh Ricotta, Strawberries and Aged Balsamic Vinegar 1 pint fresh strawberries, cleaned and hulled 3 tablespoons granulated sugar 1 tablespoon aged balsamic vinegar, plus additional to drizzle 3 fresh basil leaves, torn 6 thinly sliced pieces neutral-flavored bread, spread with unsalted butter and lightly toasted 1/2 cup fresh ricotta cheese Fresh ground black pepper Instructions: Chop the strawberries into 1/4-inch dice and add them to a glass or ceramic bowl. Add sugar, balsamic vinegar and torn basil leaves. Gently toss to combine and set aside to macerate for 15 to 20 minutes. Lightly brush the toasted crostini slices with the macerating liquid to sweeten. Spread 1 tablespoon of ricotta on each toast and then top with 1 tablespoon of macerated strawberries. Drizzle each crostini with remaining liquid and sprinkle with just a pinch of fresh ground black pepper. Serve immediately. ","[Prosecco, Moscato, Brachetto d'Acqui, Lambrusco]" 19682,"Cubasian Cured Salmon 2 Scotch bonnets 5 Thai chiles 1/2 cup brown sugar 1/4 cup kosher salt 2 ounces fresh ginger 3 lime leaves 1/2 cup Criollo mojo 1/4 cup mirin 1/4 cup sherry 1 pound salmon fillet Instructions: Place all ingredients in food processor or blender, and puree. Cover salmon with mixture and leave for 3 days, refrigerated, covered, and weighted down. Remove from cure and slice thin. Serve chilled. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 19683,"Rosemary Pork Tenderloin 1/2 cup good olive oil 1/2 cup red wine vinegar About 1/4 cup fresh parsley leaves About 1/4 cup fresh rosemary, leaves stripped and lightly crushed 3 tablespoons coarse grain mustard 1 tablespoon dry mustard 1 tablespoon minced garlic 1 teaspoon salt 1 teaspoon ground pepper Juice of 1 lemon 2 pork tenderloins (1 1/2 to 2 pounds each) 2 tablespoons butter 2 tablespoons olive oil 2 cups rough, largely chopped root vegetables (Most root vegetables - I used potatoes - will roast just fine with the pork...red onions, sweet potatoes and carrots are a few I've tried and been greatly pleased!) Buttermilk biscuits, cut in half and toasted, for serving Instructions: Whisk together the olive oil, red wine vinegar, parsley, rosemary, grain mustard, dry mustard, garlic, salt, pepper lemon juice. Pour over the tenderloins in a plastic bag and allow to marinate in the fridge for anywhere between 1 hour and overnight. Preheat the oven to 375 degrees F. After marinating, sear the tenderloins in the butter and olive oil. Add the root vegetables and baste them in the sauce. Cover and place in the oven for 25 minutes. Slice the pork into medallions and serve with the sauce from the bottom of the pan. Serve with hot buttermilk biscuits. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19684,"Grilled Baby Back Ribs 4 2-pound racks baby back pork ribs 1/4 cup packed light brown sugar 2 tablespoons paprika 2 tablespoons steak seasoning (such as Montreal blend) 1 tablespoon ground cumin 1 tablespoon dried oregano Vegetable oil, for the grill 1/4 cup honey 1 tablespoon apple cider vinegar Kosher salt and freshly ground pepper Instructions: Turn the ribs bone-side up. Slip a paring knife between the thin membrane and the bone to loosen, then pull off the membrane. Mix the brown sugar, paprika, steak seasoning, cumin and oregano in a small bowl; rub all over the ribs. Place on a baking sheet, cover with plastic wrap and refrigerate at least 6 hours or overnight. Preheat a grill to medium high and prepare for indirect grilling: For a gas grill, turn off one or two of the center burners and reduce the remaining burners to medium low. On a charcoal grill, bank the coals to the sides, leaving the center open; set up a drip pan to avoid flare-ups. Oil the grill grates. Place the ribs bone-side down, overlapping slightly if needed, on the cooler part of the grill (indirect heat). Cover and cook, rotating the rib racks once, until the meat is tender and pulls away from the bones, about 2 hours to 2 hours 15 minutes. Mix the honey, vinegar and a pinch each of salt and pepper in a small bowl. Transfer the ribs to direct heat. Brush with the honey mixture and continue to grill, uncovered, brushing with the honey mixture once more, until glazed, 5 to 10 minutes. Transfer to a cutting board and cut into ribs. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 19685,"Double D Sliders 1 glazed doughnut, halved One 2-ounce breakfast sausage patty, such as Delia's chicken breakfast sausage 1 tablespoon sour cherry cream cheese Instructions: Place the doughnut halves cut-side down in a dry nonstick skillet set over medium heat; toast to golden brown. Place the flat toasted sides of the doughnut on a cutting board. Place the sausage patty on the rounded glazed side and top with the cream cheese. Top with the other half of the doughnut, rounded glazed-side down. ","[Chardonnay, Riesling, Merlot]" 19686,"New York Super Fudge Chunk Cookies 1/2 cup plus 2 tablespoons (95 grams) all-purpose flour 1/4 cup plus 2 tablespoons (40 grams) unsweetened cocoa powder
1/4 teaspoon (1.5 grams) baking soda
6 tablespoons (80 grams) unsalted butter, at room temperature
1/3 cup (75 grams) packed dark brown sugar
1/4 cup (50 grams) granulated sugar
1/2 teaspoon (2 grams) kosher salt
2 teaspoons (15 grams) vanilla bean paste
1/2 large egg (35 grams), at room temperature (see Cook's Note)
1/3 cup (60 grams) dark chocolate chunks
1/3 cup (60 grams) white chocolate chunks or chopped white chocolate
1/4 cup (20 grams) pecans, chopped, plus 7 whole pecans for the tops of the cookies
1/4 cup (20 grams) walnuts, chopped, plus 7 whole walnuts for the tops of the cookies
Nonstick cooking spray
7 chocolate-covered almonds, for the tops of the cookies
4 sheets (10 grams) silver leaf gelatin 1 cup (230 grams) granulated sugar
1/2 cup (115 grams) water
2 tablespoons (50 grams) light corn syrup
1 teaspoon (7.5 grams) vanilla bean paste
3 large egg whites (90 grams)
Pinch cream of tartar
Instructions: For the fudgy chocolate cookies: Sift the flour with the cocoa powder and baking soda in a large bowl and set aside. Cream the butter, brown and granulated sugars and salt in a stand mixer fitted with the paddle attachment on medium-high speed until fluffy, 2 to 3 minutes. Add the vanilla bean paste and egg and mix to combine. Reduce the speed to low. Add the flour mixture and mix until just combined. Add the dark and white chocolate chunks and chopped pecans and walnuts and mix until just combined. Cover the dough with plastic wrap, pressing it directly on the surface, then cover the bowl with another piece of plastic wrap and chill in the refrigerator for at least 2 hours or overnight.
Preheat the oven to 350 degrees F (or 320 degrees F if using a convection oven). Line a sheet pan with parchment. Grease seven 3 1/2-inch-diameter tart rings with nonstick cooking spray and place on the prepared sheet pan.
Portion the dough into 7 balls, each about 1/4 cup (75 grams), and place one in the center of each tart ring. Press down to flatten the dough slightly, then arrange 1 each of the chocolate-covered almonds and whole walnuts and pecans on the top. Bake until the internal temperature is 195 degrees F on an instant-read thermometer, 14 to 16 minutes. The cookies should have puffed slightly and the tops should be matte when done. Cool 5 minutes on the sheet pan, then transfer to a wire rack and unmold from the rings once the cookies are cool enough to handle.
For the marshmallow topping: Bloom the gelatin in a medium bowl of ice water for 5 minutes until softened, then drain well.
Heat the granulated sugar, water and corn syrup in a small saucepan fitted with a candy thermometer over medium-high heat. Stir until the sugar dissolves and then stop stirring and continue to cook, washing down the sides of the pan with a pastry brush, until the temperature reaches 230 degrees F, 5 to 6 minutes.
Once the temperature of the sugar syrup reaches 230 degrees F, begin whipping the egg whites and cream of tartar in a stand mixer fitted with the whisk attachment on medium speed until medium peaks, about 1 minute (see Cook's Note).
Continue to cook the sugar syrup, washing down the sides of the pan, until it reaches a final temperature of 255 degrees F. When it is almost ready, microwave the gelatin for 10 seconds on high in a heatproof bowl to melt it.
With the mixer on low speed, slowly drizzle the 255-degrees F sugar syrup into the egg whites. Pour in the gelatin and whip on medium-high speed until thickened and cooled (the sides of the bowl should only be warm to the touch), about 8 minutes. Add the vanilla bean paste and whisk to combine. You want to be able to pipe the meringue marshmallow through a piping bag, so it should hold a stiff peak when the whisk attachment is turned upside down.
Add the marshmallow to a large pastry bag fitted with a 1-inch or larger round pastry tip. Pipe a large mound of marshmallow on the top of each cookie, then brulee lightly with a kitchen blow torch.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19687,"Kimchee Beef Scallion Pancakes Neutral cooking oil, to coat the pan 1 pound Wagyu ground beef
Kosher salt and freshly ground black pepper
1 tablespoon chopped garlic
1 tablespoon chopped ginger
1 cup kimchee
2 tablespoons gochujang 4 cups all-purpose flour, plus more if needed 2 cups boiling water (approximately) 1/2 cup kimchee juice 2 tablespoons chopped kimchee
2 tablespoons soy sauce
1 thinly sliced jalapeno with seeds
2 tablespoons sliced scallions
2 tablespoons sesame oil 1/2 cup grapeseed oil, plus more for the pan
Kosher salt
2 bunches thinly sliced scallions (reserving 2 to 3 tablespoons for the dipping sauce) Instructions: For the kimchee beef mix: Add 2 tablespoons oil to a 12-inch cast-iron pan over medium-high heat. Once heated, add the ground beef, sprinkle with salt and pepper and begin to brown and break up the meat. Add the garlic and ginger and cook until the beef is evenly browned, about 5 minutes. Remove from the pan and spread on a sheet tray to slightly cool. In the same hot pan, coat with another 1 tablespoon oil and sear the kimchee until it's crispy. Add the gochujang and stir until evenly combined. Remove from the heat and add to another sheet tray to cool. Meanwhile, as everything is cooling, make the dough mix. For the scallion pancake dough mix: To the bowl of a stand mixer fitted with a dough hook attachment, add the flour and 2/3 of the boiling water. Turn the mixer on to stir and keep adding water until well mixed, a ball is formed and the dough is not too hot to handle. This will take 3 to 5 minutes. You may need to sprinkle a little flour if it gets too wet. On a floured surface, transfer and knead the dough until it becomes a smooth elastic ball, 5 to 8 minutes. Place back in the bowl and cover with a damp cloth. Allow to rest for 15 to 30 minutes at room temperature. For the dipping sauce: Add the kimchee juice, kimchee, soy sauce, jalapeno and scallions to a bowl and stir to combine. Add to a serving dish and set aside. For the pancake assembly: On a floured surface, roll out dough into a log. Cut the log into four pieces. Roll one piece into an 1/8-inch-thick circle/oval shape. Combine the sesame oil and grapeseed oil in a small bowl. Brush the oil over the pancake and sprinkle liberally with salt. Sprinkle a quarter each of the beef mixture, kimchi and scallions all over the dough. Make sure to press it down so it sticks into the dough. Starting with the long side nearest you, roll the dough, jelly-roll fashion, to make a tight log. Twist each end of the log in opposite direction 4 or 5 times (this will make additional pancake layers), then wrap the log around itself to make a coil, tucking the outside end beneath the coil. With a rolling pin, flatten the coil to 1/3-inch thick, dusting with flour as needed so it doesn't stick to your work surface. Roll out to a pancake. Repeat to make 4 pancakes. Heat a wok or 12-inch cast-iron pan over medium heat. Add grapeseed oil and swirl to coat the pan. Add the pancakes, one at a time, and cook until brown and crispy on both sides, turning once, moving and spinning the pancake for even cooking, 3 to 5 minutes per side, until golden brown and delicious. Sprinkle lightly with salt and cut the pancakes into wedges. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19688,"Dark Chocolate Oatmeal 1 1/2 cups old-fashioned oats 1/4 cup unsweetened cocoa powder 1 teaspoon vanilla extract
1/2 teaspoon salt
1/3 cup honey
1/2 cup chopped toasted walnuts 2 bananas, sliced into coins
1/2 cup dried cherries, plumped in warm water
Instructions: Bring 3 cups water to a boil in a large saucepan over medium heat. Add the oats, cocoa powder, vanilla and salt and cook, stirring regularly, until thickened, 5 to 7 minutes. Turn off the heat and stir in the honey. Cover and let stand for 2 minutes. Top each serving with 2 tablespoons chopped walnuts, half of a sliced banana and 2 tablespoons cherries. Serve immediately. ","[Cabernet Sauvignon, Merlot, Syrah, Zinfandel]" 19689,"Pork Medallions with Beans and Rice and Mushy Peas 4 pork medallions (about 2 pounds) Kosher salt and freshly ground black pepper Juice of 2 limes 1/4 cup chopped fresh cilantro, divided 1 tablespoon olive oil 1 medium onion, sliced thin 2 tablespoons olive oil 1 medium onion, diced 1 green pepper, seeded and diced 3 cloves garlic, minced 1 teaspoon ground cumin 1 (14-ounce) can black beans, drained and rinsed 1 teaspoon red wine vinegar 2 bay leaves 1 can sweet peas, drained 1/4 cup fat-free sour cream 1 cup cooked brown rice Instructions: In large bowl, place the pork, a good pinch of salt and pepper, lime juice and half of the chopped cilantro. Let the mixture sit for about 10 minutes.
In a medium saute pan, heat 1 tablespoon olive oil over medium heat. Add the sliced onion to the pan and saute, stirring occasionally, until the onions are browned, about 8 to 10 minutes. Season with a little bit of salt. Set aside and keep warm.
To make the beans: In a large saute pan, heat 2 tablespoons olive oil over medium heat and add the onion, green pepper, garlic, cumin, and the remaining half of the cilantro. Cook until the vegetables begin to soften, about 6 minutes. Stir in the beans and vinegar. Add the bay leaves. When the mixture comes to a simmer, reduce the heat to low and cook for 10 minutes.
Preheat a grill or grill pan over high heat.
Remove the pork from the marinade, shake off the excess liquid. Grill the pork for 5 minutes on each side. Cover and keep warm.
In a small saucepan or in a microwave, with a little bit of water, heat the peas until warmed through. Drain the water and place the peas in a food processor. Puree the peas until just smooth. Transfer the puree to a bowl and stir in the sour cream until fully incorporated.
Divide the rice among 4 plates. Place a piece of pork on each plate. Top the pork with a spoonful of pea puree, then the onions, and then the beans. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 19690,"Chicken Salad, Avocado and Cheddar Panini 4 croissants, halved horizontally 3 cups Leftover Billie's Houdini Chicken Salad, recipe follows 2 cups arugula
2 avocados, sliced
2 tomatoes, sliced
4 slices Cheddar Salt and freshly ground black pepper Salt and freshly ground black pepper
4 boneless, skinless chicken breasts 1 1/2 cups low-fat plain Greek yogurt
1/2 cup seedless red grapes, preferably Concord, halved
1/2 cup slivered almonds
1/2 cup finely chopped pecans
1/4 cup dried cranberries
2 small Granny Smith apples, finely diced
1/2 small red onion, finely chopped
Salt and freshly ground pepper
Salt and freshly ground pepper Toasted bread or crackers, for serving
Instructions: Lay out the croissant halves. On the bottom halves, place 3/4 cup of the leftover chicken salad. Top with a handful of arugula and layer with slices of avocado, tomato and Cheddar. Season with salt and pepper, and top with the croissant tops. Heat a grill pan and a heavy skillet over medium heat. Transfer the sandwiches to the grill pan and set the skillet directly on top, to weight. Grill until the sandwiches are golden and the cheese is melted, 4 to 5 minutes. In a large stockpot over high heat, cover the chicken with water and bring to a boil. Cook for 20 to 30 minutes, or until tender. Drain and set aside to cool completely, about 20 minutes, then dice. In a large bowl, mix together the chicken, yogurt, grapes, almonds, pecans, cranberries, apples and onions. Season with salt and pepper to taste. Serve on toasted bread or with crackers. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19691,"\Stuffed\ Pork Chops with Sausage and Apricots 8 thinly cut boneless pork loin chops Salt and pepper 3 tablespoon extra-virgin olive oil, 3 turns of the pan, divided 1 cup chicken stock, divided, plus a splash 1 pound Italian bulk sausage 2 ribs celery, chopped 1 medium onion, chopped 1/2 red bell pepper, chopped 6 dried apricots, chopped 1/4 cup chopped parsley leaves 2 tablespoons chopped sage leaves or 1 teaspoon dried sage 1/4 cup heavy cream Instructions: Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F. Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ? just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing. Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing. To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]

" 19692,"Sauteed Wild Mushrooms 2 teaspoons olive oil 2 cloves garlic, minced 6 cups mixed wild mushrooms 1 tablespoon chopped fresh thyme, or 1 teaspoon dried Salt and ground black pepper Instructions: Heat oil in large skillet over medium heat. Add garlic and cook 1 minute. Add mushrooms and cook 3 to 5 minutes, until tender. Stir in thyme and cook 1 minute to heat through. Season with salt and black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19693,"Honey Walnut Shrimp 1 cup shelled walnut halves or large pieces (about 4 ounces) 1/2 cup mayonnaise 2 tablespoons sweetened condensed milk 2 tablespoons pineapple juice, such as Dole\u2019s 100% Pineapple Juice 1 tablespoon honey 2 teaspoons white distilled vinegar Kosher salt 1 pound very large (U 16-20) shrimp, peeled and deveined 2 medium heads broccoli, about 1 pound, cut into florets, stems peeled and cut into bite-size pieces Canola oil, for frying (about 3 cups) 1/3 cup sugar 1/4 cup cornstarch Instructions: Fill a medium saucepan halfway with water and bring it to a boil over high heat. Add the walnuts and bring the water back to a full boil. Boil for 3 minutes. Strain the nuts into a colander and shake off excess water. Transfer the blanched pieces to a paper towel\u2013lined\u202fplate in an even layer and let them sit until dry to touch, 10 to 15 minutes. Meanwhile, whisk the mayonnaise, condensed milk, pineapple juice, honey, vinegar and a pinch of salt together\u202fin a large bowl. Set aside.\u202f Butterfly the shrimp by laying one flat on a cutting board and using a paring knife to slit them down the back from top to tail, cutting deeply but not all the way through. Press down to open the split shrimp up a bit.\u202fTransfer to a paper towel\u2013lined plate and repeat with remaining shrimp. Sprinkle with a pinch of salt and set aside. Rinse out the saucepan the walnuts blanched in and fill it halfway with water.\u202fSeason the water generously with salt as you would pasta water. Bring to a boil over high heat. Add\u202fthe broccoli and blanch until bright green and crisp-tender, about 2 minutes.\u202fStrain into a colander and shake off excess water. Make a ring using the florets on a serving platter and tuck the stem pieces under the florets. Set aside. Fill a wok or Dutch oven with about 2 to 3 inches of canola oil. Place over\u202fmedium-high heat until it reaches 350 degrees F on a deep-fry thermometer. While the oil is heating up, place 1/3 cup water and the sugar in a small saucepan and bring to a boil. Remove\u202ffrom heat and stir until dissolved. Set aside. Once the oil reaches\u202f350 degrees F, reduce heat to medium and add the blanched\u202fwalnuts. Fry until golden brown, about 2 minutes (don\u2019t let them become dark or they will be bitter). Remove with a slotted\u202fspoon and place on another paper towel\u2013lined plate and turn the heat off. Sprinkle the walnuts\u202flightly with salt. Place a wire rack over a sheet pan. Add the fried walnut\u202fpieces to the sugar syrup\u202fin the saucepan and stir to coat. Transfer the walnuts with a slotted spoon to the rack and let them dry slightly and set, about 5 minutes. Return the oil to medium-high heat and bring back to 350\u202fdegrees F. Place the shrimp in a medium bowl. Sprinkle with cornstarch and toss until each shrimp is fully coated. Shake off any excess cornstarch. Once the oil is hot, add the shrimp (work in two batches if necessary) and fry until they are orangish-pink and the cornstarch coating is almost translucent, about 3 minutes. (For smaller shrimp, see Cook\u2019s Note for cooking times.) When cooked through, the shrimp will float to the surface and the bubbling will begin to subside. Transfer the fried shrimp with a slotted spoon into the bowl with the\u202fmayonnaise mixture. Toss until fully coated. Place the shrimp in the center of the platter in the broccoli ring. Drizzle any additional sauce over the\u202fbroccoli florets and shrimp. Scatter candied walnuts around the sides of the plate and on top of the shrimp and\u202fbroccoli. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19694,"Rollmops 1/2 cup kosher salt 1 quart water 1 pound trout filets from small, 6 to 8 ounce whole fish, scaled, skin on, and cut into 16 to 20 (4 to 6-inches long by 1-inch wide) pieces 2 cups water 2 cups cider vinegar 1 tablespoon sugar 8 whole cloves 8 whole allspice berries 6 whole black peppercorns 4 dried bay leaves 1 teaspoon red pepper flakes 16 to 20 cornichon and/or pickled onion 2 tablespoons Dijon mustard 1 medium onion, julienned Instructions: Place the salt and water into a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate overnight. Combine water, vinegar, sugar, cloves, allspice, peppercorns, bay leaves, and red pepper flake in a 2-quart saucepan set over medium high heat. Cook, stirring occasionally, until the liquid comes to a boil, approximately 5 minutes. Cool to room temperature and then refrigerate overnight. Remove the trout from the brine and rinse thoroughly under cold running water for 1 minute. Submerge the filets in clean cold water and refrigerate for 1 hour. Drain and rinse the filets. Pat dry. Lay the filets in a single layer, skin side down and brush each with mustard. Place a cornichon or a pickled onion on the filet. Roll up each filet and secure with 1 or 2 toothpicks. Alternate layers of rollmops and julienned onion in a glass jar or ceramic crock. Pour on the chilled pickling mixture, cover and refrigerate for at least 5 hours and up to 2 days. Drain and serve chilled with crusty bread. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19695,"Great Grilled Vegetable Sandwich 1 Japanese eggplant sliced on an angle in half-inch thick slices 1 small zucchini sliced on an angle in half-inch thick slices 1 red pepper cut in quarters lengthwise 1 small red onion cut into 4 slices 2 portobello mushroom caps 1/2 cup extra-virgin olive oil Salt and pepper 8 slices crusty peasant style bread cut 1/2-inch thick 4 pieces red leaf lettuce Herbed Mayonnaise, recipe follows 3/4 cup mayonnaise 1/2 lemon, juiced A few drop hot sauce 1 garlic clove, crushed and skin removed 2 tablespoons thyme leaves 2 tablespoons flat-leaf parsley leaves 2 tablespoons chopped chives Instructions: Using a pastry brush, brush olive oil on the vegetable slices and the portobello mushrooms. Season them with salt and pepper. Place vegetables on a hot grill and cook until they are tender. Once vegetables are done brush sliced bread with olive oil and grill on both sides. To assemble, slice portobellos into 1/4-inch slices, spread both sides of the grilled bread with Herbed Mayonnaise and then top with 1 slice each of grilled vegetables and a quarter of the mushrooms, and finish off with lettuce and top with remaining piece of bread. Combine all ingredients in a food processor and pulse. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 19696,"Grape and Blackberry Crisp 1 1/4 cups flour 3/4 cup brown sugar, lightly packed 1/2 cup rolled oats 1/2 cup (1 stick) butter 1 teaspoon vanilla extract 1/4 teaspoon salt 3 cups black grapes 3 cups blackberries, fresh or frozen 1/4 cup sugar 1 tablespoon cornstarch Instructions: Preheat oven to 350 degrees F. Spray a 9-inch square baking pan generously with baking spray. Make the topping by mixing the flour, brown sugar, oats, butter, vanilla, and salt until crumbly, pea-size pieces form. Set aside. In a large bowl, combine the grapes, blackberries, sugar, and cornstarch. Pour into the prepared pan. Sprinkle the crumb topping evenly over the fruit. Bake in the middle of the preheated oven for 40 to 45 minutes, until the top is golden brown and the fruit is bubbling in the center. Serve warm with whipped cream or ice cream. ","[Chardonnay, Riesling, Moscato, Merlot]" 19697,"Donna's Candied Apples 1/2 cup water 1 cup cinnamon candies (recommended: Red Hots) 6 small red apples Cream Cheese Topping, recipe follows Freshly parsley or mint leaves, for garnish 2 ounces cream cheese 1 cup powdered sugar 1/4 teaspoon vanilla extract 1 tablespoon mayonnaise Instructions: In a medium nonstick pan, dissolve the cinnamon candies in water over low heat. Peel, core and cut the apples in 1/2 lengthwise. Once the candy has dissolved arrange the apples, flat side down, in the pan. Cook on low to medium heat until the apples are tender; turning often, about for about 45 minutes. The apples should be the color of the candy. When ready transfer to a serving platter and let cool. Once apples have cooled dollop 1 teaspoon of the Cream Cheese Topping on each apple. Garnish with a small piece of fresh parsley or a fresh mint leaf. Refrigerate until serving. Add all the ingredients to a small bowl and thoroughly combine with a hand-held mixer. Topping should be stiff. Refrigerate until ready to use. ","[Riesling, Moscato, Vinho Verde, Lambrusco]" 19698,"Matzo Ball Soup 1 whole chicken (3 to 4 pounds) 4 cloves garlic, lightly crushed
3 bay leaves 1 teaspoon black peppercorns Kosher salt
3 celery stalks, halved crosswise 2 medium carrots, peeled and halved crosswise 1 small onion, peeled and halved 3 sprigs fresh parsley 4 large eggs 1/3 cup plain seltzer water 2 tablespoon finely chopped fresh dill, plus small sprigs for garnish 1 cup matzo meal Instructions: Place the chicken in a large pot so it fits snugly and fill the pot with enough water to cover the chicken by 1 inch. Bring to a boil over high heat, then reduce the heat to maintain a simmer. Cook for 15 minutes, using a ladle to skim the foam that rises to the surface. Add the garlic, bay leaves, peppercorns and 1 tablespoon plus 1 teaspoon salt and continue cooking for another 30 minutes. Skim any fat that rises to the surface and reserve. You should have about 1/4 cup -- if necessary, add vegetable oil to equal 1/4 cup and set aside to cool slightly. Add the celery, carrots, onion and parsley sprigs to the pot and continue to cook until the vegetables are soft and the chicken is tender but not falling apart, about 45 minutes. Meanwhile, whisk together the eggs and chicken fat in a medium bowl, then stir in the seltzer, chopped dill, matzo meal and 1 1/2 teaspoons salt until combined; cover and refrigerate. Chill until the mixture is firm, at least 30 minutes and up to 2 hours.
When the chicken is cooked, carefully remove it from the broth with a slotted spoon and place on a rimmed baking sheet along with the vegetables; let cool. Return the broth to a simmer. Scoop heaping tablespoons of the matzo mixture, using your hands to gently roll them into balls (wet your hands to prevent sticking). Carefully drop the matzo balls into the simmering broth. Cover and simmer on low until the matzo balls are completely cooked through and fluffy, about 1 hour. While the matzo balls cook, pick the meat from the chicken and roughly chop it, discarding the skin and bones. Slice the celery and carrots into 1/4-inch-thick pieces and discard the onion and aromatics.
When ready to serve, return the chicken, celery and carrots to the broth. Increase the heat to high to bring the soup to a simmer, then remove from the heat. Gently ladle the soup in to serving bowls, being careful not to break up the matzo balls. Top with fresh chopped dill and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19699,"Exploding Chicken Taquitos 1 (9 3/4 to 10-ounce) can 98-percent fat-free chunk white chicken breast in water, drained and flaked 1/2 cup salsa, plus more, as dip, optional 1/3 cup shredded fat-free Cheddar cheese 1/4 teaspoon dry taco seasoning mix 8 (6-inch) yellow corn tortillas Fat-free sour cream, as dip, optional Instructions: Preheat the oven to 375 degrees F.
In a medium bowl, combine the chicken and salsa, and mix thoroughly. Cover and refrigerate for 15 minutes.
Remove chicken mixture from the refrigerator, and drain any excess liquid. Add cheese and taco seasoning, and mix to combine. This is your filling. Set aside.
Prepare a baking sheet by spraying it with nonstick spray. Set aside.
Dampen 2 paper towels, and place tortillas between them. Microwave for about 1 minute, until tortillas are warm and pliable.
Place one tortilla flat on a clean dry surface (keep the rest between the paper towels), and spoon about 2 heaping tablespoons filling onto the tortilla. Spread it evenly across the entire surface, and roll the tortilla up tightly, so that you have a cigar-shaped tube. Secure with toothpicks, if needed, and place seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
Bake in the oven until crispy, 14 to 16 minutes.
Allow to cool for 5 minutes. Serve with sour cream and additional salsa for dipping, if using. Enjoy!
PER SERVING (2 taquitos): 197 calories, 2.5g fat, 594mg sodium, 22.5g carbs, 3g fiber, 2g sugars, 20.5g protein ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 19700,"Eggnog Cutouts 2 1/2 cups all-purpose flour, plus more for dusting 1 1/4 teaspoons freshly grated nutmeg 3/4 teaspoon ground cinnamon 1/2 teaspoon salt 2 1/2 sticks unsalted butter,at room temperature 1 cup granulated sugar 1 large egg plus 1 egg yolk, at room temperature 1 tablespoon brandy 1 teaspoon vanilla extract 2 cups confectioners' sugar 2 tablespoons meringue powder White nonpareils, for decorating (optional) Instructions: Sift the flour, 1 teaspoon nutmeg, 1/2 teaspoon cinnamon and the salt into a large bowl. Beat the butter and granulated sugar in a separate large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the whole egg, egg yolk, the brandy and vanilla. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half, wrap in plastic wrap and refrigerate until firm, 1 hour. Line 2 baking sheets with parchment paper. Dust each piece of dough with flour and roll out between pieces of parchment to 1/4 inch thick. Refrigerate 15 minutes. Cut into shapes and transfer to the baking sheets. Gather the scraps and refrigerate until firm; reroll once to cut out more cookies. Chill the cutouts 30 minutes. Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Bake the cookies, switching the pans halfway through, until just golden, 11 to 13 minutes. Let cool 5 minutes, then transfer to racks to cool completely. Make the icing: Beat the confectioners' sugar, meringue powder, the remaining 1/4 teaspoon each cinnamon and nutmeg, and 3 to 4 tablespoons water with a mixer on high speed until smooth and thick. Transfer to a resealable bag and snip a small corner; pipe onto the cookies and decorate with nonpareils. Let set 30 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19701,"Seared Cod with Chive Butter Sauce 4 (6-ounce) cod fillets Panko bread crumbs 2 eggs, for egg wash Kosher salt and freshly cracked black pepper 4 tablespoons grapeseed oil 1/2 lemon, juiced 1 tablespoon butter 1 sprig fresh thyme Butter Sauce, recipe follows 2 cups white wine (recommended: Chardonnay) 2 sprigs fresh thyme 1 shallot, sliced 2 clove garlic, smashed 2 tablespoons heavy cream 1/2 lemon, juiced 2 tablespoons cold butter 3 tablespoons chopped chives Freshly cracked black pepper Instructions: Preheat oven to 400 degrees F. Place the fillets on a sheet tray or rack so the fish can release its natural juices. Place the bread crumbs into a shallow dish. In a separate shallow dish add 2 beaten eggs. Season both sides of the fillet with salt and pepper. Once seasoned, brush the belly side of the cod with the egg. Dip the egg side into the bread crumbs. In a cast iron skillet add grapeseed oil. Before placing fish into pan, make sure the skillet is very hot. Sear only 1 side of the fish (the side with the bread crumbs). Once 1 side is seared, place the skillet in the oven for about 3 to 4 minutes until cooked. Once the fish is cooked, flip it over and add the lemon juice, butter and sprig of thyme. Let melt and baste the fish with the juice. Pour over the Butter Sauce and serve. In saucepan, add wine, sprigs of thyme, shallot and garlic. Set on back burner to allow the wine to reduce. Once the sauce is reduced to a syrup, strain and add the heavy cream, and lemon juice and bring to a slight simmer. Whisk in cold butter and once melted add the fresh chives and season with black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19702,"Strawberry-Basil Agua Fresca 1 pound strawberries, hulled 1/2 cup sugar
4 large basil leaves, plus sprigs for garnish 2 tablespoons lemon juice
Instructions: Add the strawberries, sugar, basil leaves and lemon juice to a blender; puree on high speed for 1 minute. Add 2 cups cold water and puree for an additional minute. Pour the mixture into a large pitcher and stir in another 2 cups cold water. Serve over ice. ","[Riesling, Moscato, Vinho Verde]" 19703,"Cold Noodle Salad 2 tablespoon peanut butter 1 tablespoons lime juice 1 tablespoon soy sauce 8 oz leftover cooked lo mein noodles from BBQ Beef Stir Fry, recipe follows 2 cups leftover stir fry vegetables from BBQ Beef Stir Fry 2 scallions, sliced 1 tablespoons cilantro chopped 1 (1 1/2-pound) beef chuck steak, sliced into thin strips 2 tablespoons canola oil 2 carrots, sliced about 1/4-inch thick 2 stalks celery, sliced about 1/4-inch thick 1/2 medium yellow onion, sliced 8 ounces white button mushrooms, sliced 1 tablespoon freshly minced ginger root 1 tablespoon freshly minced garlic 1 head broccoli, cut into florets 1 (16-ounce) package lo mein noodles, cooked according to package directions 1/4 soy sauce 2 tablespoons tomato paste 1 teaspoon chopped ginger 1 teaspoon chopped garlic 1 teaspoon hot sauce 1/4 cup light brown sugar 2 tablespoons cider vinegar 1/8 teaspoon pepper Instructions: In a small bowl whisk together peanut butter, lime juice, soy sauce, and cider vinegar. In a large bowl toss together cooked lo mein noodles, leftover stir fry vegetables, scallions and cilantro. Toss with dressing until all the noodles are well coated. Stir-Fry: In a wok or large skillet over high heat add the canola oil. Add the beef and cook until browned, about 3 minutes. Set aside on a plate. To the same pan the beef was cooked in, add the carrots, celery, onions, mushrooms, ginger, garlic, and broccoli and stir-fry until slightly tender but not soft, about 3 minutes. Remove half the vegetables and reserve for the online round 2 recipe: Cold Noodle Salad. Add the beef back to the skillet along with half of the hoisin sauce, and toss to coat the beef. Reserve half of the lo mein noodles for the round 2 recipe: Cold Noodle Salad. Arrange the remaining half of the lo mein noodles on a serving platter and top with the beef stir-fry. Hoisin Sauce: In a medium bowl, whisk all the sauce ingredients until well blended. Add half to the stir-fry and save the remaining half for the next time you make a stir-fry. The extra hoisin sauce will last up to 2 weeks in a sealed container stored in the refrigerator. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19704,"Broccoli and Cheddar Frittata 8 large eggs 2 tablespoons water 2 teaspoons olive oil 1 small red onion, sliced (about 1 cup) 2 cups chopped cooked broccoli 1/4 teaspoon salt Freshly ground black pepper 1/2 cup shredded extra-sharp Cheddar (2 ounces) Instructions: Separate 4 of the eggs, putting the whites into a medium sized bowl and discarding the yolks (or saving them for another purpose). Add the remaining 4 whole eggs and 2 tablespoons of water to the whites and whisk well. In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, about 8 minutes. Sprinkle with the cheese. Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough. Cut the frittata into 8 wedges and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19705,"Basque Shrimp with Chimichurri 4 pounds shrimp, washed and deveined Kosher salt and freshly ground black pepper 1 tablespoon dried orange rind 1/2 tablespoon chili powder 1 teaspoon sea salt 6 garlic cloves, peeled and chopped 3 dried bay leaves 1 fresh poblano pepper, coarsely chopped with the seeds left in 1 fresh serrano cl, coarsely chopped with the seeds left in 1/2 tablespoon sea salt 1/3 cup finely chopped fresh Italian flat-leaf parsley 1/4 cup finely chopped fresh oregano leaves 1/4 cup finely chopped fresh basil leaves 1/4 cup sherry vinegar, plus more if needed 13 cup olive oil, plus more if needed Instructions: Rub shrimp with salt and pepper, and then rub shrimp with remaining ingredients until well coated. Thread shrimp onto skewers. Cover, and refrigerate for 30 minutes. Preheat grill or oven to 450 degrees F. While shrimp sits, make green sauce by combining garlic, bay leaves, pepper, chili and sea salt in mortar and mash until smooth paste is formed. (If you don't have a mortar, put all ingredients in blender, with teaspoon of vinegar.) Transfer to mixing bowl. Add parsley, oregano and basil. Whisk in the vinegar and olive oil until well combined. Place shrimp on hot grill and sear both sides until pink. Remove shrimp. Set shrimp onto platter, spoon over green sauce and serve. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19706,"Greek-Style Shrimp 12 small fresh or frozen shrimp (about 5 oz.) 1 tablespoon olive oil 1 teaspoon honey 3/4 teaspoon dried oregano leaves 1/2 teaspoon kosher salt Dash freshly ground black pepper 4 thin slices lemon 1/2 cup prepared classic hummus 1 teaspoon grated lemon peel 24 Keebler ? Town House ? Flatbread Crisps - Roasted Garlic crackers Instructions:

1. Thaw shrimp, if frozen. Peel, devein and remove tails from shrimp. In medium bowl toss together shrimp, olive oil, honey, oregano, salt and pepper.
2. Preheat grill pan* over high heat. Add shrimp. Cook over high heat about 3 minutes or until shrimp turn opaque and grill marks appear, turning once after 2 minutes. Remove from pan. Cool slightly. Crosswise cut each shrimp in half. Set aside.
3. Place lemon slices on grill pan. Cook over high heat for 2 to 4 minutes or until beginning to brown, turning once. Remove from pan. Cut each slice into 6 segments.
4. In small bowl stir together hummus and lemon peel. Spread about 1 teaspoon of hummus mixture on each KEEBLER TOWN HOUSE Flatbread Crisps - Roasted Garlic cracker. Top each with piece of shrimp and lemon segment. *NOTE: A large nonstick skillet may be substituted for the grill pan. If using a skillet, reduce cooking temperature to medium-high. No grill marks will appear. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19707,"Cucumber and Ginger Mignonette 6 tablespoons pickled ginger 2 cups rice wine vinegar
2 cucumbers Instructions: Finely mince the pickled ginger and add it to the vinegar along with any juice. Peel the cucumbers and slice them lengthwise into quarters. Remove the seeds. Using a cheese grater over a plate, grate the cucumber quarters into fine mince, being sure to save the juice. Add the grated cucumber and juice to the vinegar mixture. Chill and serve ice cold with your favorite oysters. ","[Sauvignon Blanc, Riesling, Gewrztraminer]" 19708,"Philadelphia Cheeseburger 1 medium onion 1 medium green bell pepper 12 ounces lager of your choice 1 cup mayonnaise 1 habanero pepper, rough chopped and seeds removed
1 teaspoon garlic powder 1 teaspoon cayenne pepper
2 pounds 80/20 ground chuck
1 teaspoon salt
1 teaspoon ground black pepper
4 hamburger buns
1 head iceberg lettuce 1 medium tomato, sliced
1 cup shredded Monterrey Jack cheese Instructions: Julienne onion and green bell pepper and allow to marinate in lager for a minimum of 1 hour or up to 24 hours. In a blender or food processor add mayonnaise, habanero pepper, garlic powder and cayenne pepper. Blend until smooth for spicy mayo. Meanwhile, form ground chuck into 4 patties. (Each patty should be 1/2 pound.) Sprinkle with salt and pepper. Cook over medium-high heat using a griddle or grill. (For a medium burger, cook 4 minutes per side.) Transfer to a plate. Add onions and bell peppers to hot griddle or grill and cook until cooked through, 3 minutes. Toast buns until browned. Put a spoon of spicy mayo on each bun. Add lettuce, tomato, grilled onions and grilled bell peppers. Top with patties, then add 1/4 cup Monterrey Jack to each. ","[Zinfandel, Cabernet Sauvignon, Malbec, Syrah]" 19709,"PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND 1/2 cup freshly ground coffee 1/2 cup coarsely ground black pepper 1/4 cup kosher salt 1/4 cup brown sugar 4 (14 to 16 ounce) rib-eye steaks 2 tablespoons vegetable oil Instructions: To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well. To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill. ","[Malbec, Syrah, Zinfandel, Cabernet Sauvignon]" 19710,"Southern Mushroom-Beef Burgers 8 ounces extra-sharp yellow cheddar cheese, shredded 4 ounces white cheddar cheese (preferably Vermont cheddar), shredded 8 ounces cream cheese, softened
4 ounces diced pimientos, drained and liquid reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives 1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper 2 1/4 pounds 80/20 Angus beef 12 ounces baby bella (cremini) mushrooms, finely chopped
2 tablespoons Worcestershire sauce
1 tablespoon onion powder 1 tablespoon smoked paprika
1 tablespoon garlic powder Kosher salt and freshly ground black pepper 6 potato buns, split
Melted butter, for brushing
1/3 cup mayonnaise 1/3 cup barbecue sauce (smoky sauces work best)
Lettuce, sliced beefsteak tomatoes, sliced red onions and bread-and-butter pickles, for serving Instructions: Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve. Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty.
Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150? F to 155? F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140? F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning). Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers. ","[Chardonnay, Pinot Noir, Cabernet Sauvignon, Merlot]" 19711,"Spicy Cornbread with Fresh Corn Cooking spray 1 1/2 cups yellow cornmeal 1/4 cup all-purpose flour 2 tablespoons sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon fine salt 1 cup milk 1 cup sour cream or 2-percent Greek yogurt 2 tablespoons unsalted butter, melted 1 large egg 1 cup fresh or frozen corn kernels 1/2 cup chopped scallions 1/2 cup grated pepper jack cheese 1 canned chipotle pepper in adobo, minced Instructions: Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Generously coat a 9-inch square baking dish or 9-inch cast-iron skillet with cooking spray. Whisk together the cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together the milk, sour cream, butter and egg in a medium bowl. Add the milk mixture to the flour mixture and whisk to combine. Fold in the corn, scallions, pepper jack and chipotle pepper. Pour the batter into the prepared baking dish and bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool in the baking dish for about 15 minutes. Loosen the edges, then slice into squares or wedges and serve warm or at room temperature. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 19712,"Chilled Chayote Soup with Cilantro Crema Fresca 3 chayotes, roughly diced 1 Spanish onion, peeled and roughly chopped 1 leek, white part only, sliced to about 1/2 cup 1 1/2 cup chicken stock or vegetable stock 1/2 cup light cream 1/4 teaspoon toasted ground fennel seed 2 bunches cilantro 1/2 cup water 1/2 cup crema fresca or creme fraiche Salt and pepper Instructions: Bring a large saucepan of water to a boil. Add chayote, onion and leek and boil until the chayote is tender, for about 10 minutes. Remove from heat and allow it to cool. In a food processor puree the chayote mixture and add chicken stock, cream, fennel seed, and season, to taste with salt and pepper. Set aside until later. In a food processor puree until smooth the cilantro with 1/2 cup of water. In a bowl mix the cilantro paste with the crema fresca thoroughly and season to taste with salt and pepper. Place chayote soup in a serving bowls and place a dollop of crema fresca on top. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 19713,"Spiked French Vanilla Malted Milkshake 1/2 cup whole milk Fresh raspberries, for garnish 1/2 cup malted milk powder, plus more for garnish 4 cups French vanilla ice cream 4 ounces raspberry liqueur, such as Chambord Raspberry Liqueur Coulis, recipe follows 1 pint fresh raspberries 1/2 cup sugar Zest of 1 lemon (2 teaspoons) 4 tablespoons raspberry liqueur, such as Chambord Instructions: Puree the milk and malt powder in a blender. Add the ice cream and liqueur. Blend until smooth and desired consistency is reached. Swirl around some Raspberry Liqueur Coulis on the inside of each glass. Pour the shake into each glass. Garnish with a dusting of malt powder and a couple raspberries. Do not operate heavy machinery while enjoying this malt. Add 1/4 cup water, the raspberries, sugar and lemon zest in a small saucepan. Bring to a boil and cook down, about 10 minutes. Remove the saucepan from the heat and cool. Puree the mixture in a blender and strain into a small bowl, discarding any solids. Add the liqueur and mix to incorporate.
","[Chardonnay, Moscato, Merlot, Pinot Grigio]" 19714,"Memphis-Style Pulled Pork Nachos 1 tablespoon vegetable oil 1 medium red onion, chopped
2 tablespoons salted butter
4 cloves garlic, crushed 1 1/2 cups ketchup
1/4 cup molasses
1/4 cup apple cider vinegar
2 tablespoons hot sauce
2 tablespoons dry mustard
2 tablespoons light brown sugar
1 pound Trisha's Pulled Pork, recipe follows 1/2 cup heavy cream, plus more if needed 1/2 teaspoon ground white pepper
12 slices white American cheese (about 6 ounces) 1 romaine heart, shredded Half a 13-ounce bag tortilla chips Half an 8-ounce bag kettle-cooked potato chips One 8-ounce bag shredded Cheddar (2 cups) Chopped red onions, for garnish Sliced scallions, for garnish
3 pounds boneless country-style pork spareribs Coarse salt and freshly ground black pepper Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, crushed
3 carrots, peeled and cut into large chunks
1 large yellow onion, quartered
One 6-ounce can tomato paste
Instructions: Preheat the oven to 450 degrees F. For the barbecue pork: In a medium saucepan, heat the oil until shimmering. Add the onion and cook until tender, about 5 minutes. Add the butter and garlic and continue to cook until the garlic is softened. Add the ketchup, molasses, vinegar, hot sauce, mustard and brown sugar and simmer until the sugar is melted and the ingredients have combined, about 5 minutes. Transfer to a blender and carefully blend until smooth. Return to the pan, add Trisha's Pulled Pork and keep over low heat to warm through. For the cheese sauce: Heat the cream and pepper in a small saucepan over low heat until it just begins to steam, about 3 minutes. Gradually add the cheese, stirring until the cheese is completely melted. Keep warm, adding a bit more cream if the sauce becomes too thick. For the nachos: In a shallow casserole dish, spread the shredded romaine and then top with the tortilla and potato chips mixed together. Spread the pork over the chips and cover with the shredded Cheddar. Bake until the cheese has melted, 8 to 10 minutes. Pour the cheese sauce over top and garnish with the red onions and scallions. Season the ribs well on all sides with salt and pepper. In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine. Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours. Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 19715,"Tortas Ahogadas al Guero 5 pounds pork shoulder, cut into 2-inch cubes 2 tablespoons salt
1 1/2 tablespoons ground cumin
1/2 tablespoon ancho cl powder
1/4 teaspoon cayenne powder
Juice of 2 limes
1 orange, halved
A few tablespoons neutral oil, if needed Butter, for buttering buns
12 bolillo buns (see Cook's Note) Habanero Slaw, recipe follows 1 bunch fresh cilantro
Ahogada Salsa, recipe follows 1 white onion 3 habanero chiles
1 tablespoon Mexican oregano
1/2 teaspoon salt
Juice of 1 lime
Two 28-ounce cans tomato-cl sauce 2 cups chicken drippings (see Cook's Note) Instructions: Add the pork to a large pot along with the salt, cumin, cl powder, cayenne, lime juice and 2 cups water. Give the orange halves a squeeze over the pork and tuck the juiced halves into the pork. Cook on high heat until it reaches a boil, then turn down the heat slightly and allow the pork to simmer until very tender, about 2 hours. (As the pork cooks, the liquid will evaporate off, and towards the end of the cooking time, the pork will begin to fry in its own fat. The carnitas are done when they are cooked through, break apart easily with a fork, and are beginning to brown. If you notice that your pork is cooked but not frying, try adding some oil.) To assemble a torta, butter both sides of a bun and press in a panini press at 350 degrees F until slightly toasted and steaming on the inside, about a minute. Fill the bun with 1/2 cup carnitas, shaking off any excess liquid from the meat. Top the carnitas with a generous helping of Habanero Slaw and a few sprigs of cilantro. Close the torta and cut crosswise on a bias. Pour 3/4 cup hot Ahogada Salsa over each torta (make sure the plates you use have a bit of a rim to contain the salsa!). Repeat with the remaining ingredients to make 11 more tortas. Best eaten with your hands! Halve the onion and slice very thinly. Seed the habanero chiles (we recommend using gloves as the seeds are very hot!) and slice very thinly. Combine onions, habanero chiles, oregano, salt and lime in a small bowl. Allow to rest in the refrigerator at least one hour (and up to one day) before using so that the onions become slightly soft and pickled. Combine the tomato-cl sauce and the chicken drippings in a medium saucepan. Whisk over medium-high heat and cook until slightly reduced, about 10 minutes. Keep warm until ready to serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 19716,"Super Chocolatey Buttons 1 stick (8 tablespoons) unsalted butter 4 ounces unsweetened chocolate, chopped 8 ounces semisweet chocolate, chopped in chip-size pieces 1 1/2 cups granulated sugar 1 cup light brown sugar 1 teaspoon pure vanilla extract 4 large eggs 2 tablespoons buttermilk 1 cup all-purpose flour (see Cook's Note) 1/2 cup cocoa powder, plus 1/2 cup for rolling 1/2 teaspoon kosher salt 1/4 cup confectioners' sugar, for rolling Instructions: Position racks in the lower and upper third of the oven. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.) Put the butter, unsweetened chocolate and 4 ounces semisweet chocolate in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.) Stir the granulated and light brown sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy. Whisk together the flour, 1/2 cup cocoa and the salt in another bowl. Add them to the egg mixture and stir until just mixed. Stir in the remaining chip-size semisweet chocolate. Cover and refrigerate the dough until firm enough to scoop, about 1 hour. Roll the dough into scant 1 tablespoon (about 3/4 inch) balls and place 1 inch apart on the baking sheets. Refrigerate until firm, about 1 hour. Preheat oven to 350 degrees F. Put the remaining 1/2 cup cocoa powder and the confectioners' sugar in two separate bowls for rolling. Roll the dough balls in the confectioners' sugar, then in the cocoa powder and place on the baking sheets. Bake until the cookies set but are soft and fudgy on the inside, 10 to 12 minutes. Cool the cookies on the baking sheets for 5 minutes, and then transfer to a rack to cool completely. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 19717,"Geoduck and Mushroom Salad 1 small geoduck clam 1 small red onion, sliced 1 cup assorted fresh mushrooms, sliced and sauteed 1/8 cup olive oil 1/8 cup rice wine vinegar 1 teaspoon stone-ground mustard Salt and freshly ground black pepper 1 tablespoon hot sauce, or to taste (recommended: Tabasco) 3 cups chopped romaine lettuce (1/2 cup per serving) 1 teaspoon freshly chopped chives 1 teaspoon freshly chopped cilantro leaves 1/8 cup chopped fresh mango Instructions: To cook the geoduck, remove the siphon (the neck part) from the shell. Bring a medium pot of salted water to a boil, add the geoduck and cook for about 20 seconds. Immediately immerse in iced water. Drain and remove the outer skin and discard. Cut in half lengthwise and thinly slice on a bias (the thinner the better as it will marinate and pick up more flavor). In a stainless steel bowl mix together the prepared geoduck, onions, and mushrooms. Cover and set aside in refrigerator for about 20 minutes. In a small bowl add the oil, rice wine vinegar and mustard and combine well. Adjust the seasoning with salt and pepper, to taste. At this point carefully add hot sauce to your liking. (Remember the more you add the hotter it gets.) To finish, add a little dressing to the geoduck salad and let marinate for a further 20 minutes in the refrigerator. Toss the chopped romaine lettuce, chives, cilantro and mango in a serving bowl and top with the geoduck salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19718,"Fiesta Chicken and Black Bean Enchiladas 8 Mission? Life Balance? Flour Tortillas Nonstick cooking Spray 1/4 cup chicken broth 1 skinless, boneless chicken breast (approximately 1 pound) 1 medium onion, diced (approximately 1 1/2 cup) 1 red pepper, stemmed, seeded, and diced 1 can black beans, drained and rinsed 1 cup corn kernels 1/4 cup packed chopped fresh cilantro 1 can diced green chilies (4 ounces) 2 cups + 1/4 cup low-fat sharp cheddar cheese, grated 2/3 cup fat-free sour cream 2/3 can red Enchilada sauce Tabasco, Salt, Pepper to taste Instructions: 1.Heat oven to 350F. Spray an 8\x11\x2\ baking dish with cooking spray. 2.Pour chicken broth into a small frying pan, heat to simmer, add chicken breast, cover and simmer until no longer pink, turning once (approximately 25 minutes). Cool and shred. 3.In same frying pan, add onions and red pepper. Saute over medium heat until soft, approximately 5 minutes. Remove from heat. 4.In a large bowl, place chicken, onion-pepper mixture, beans, corn, cilantro, chilies, 2 cups of the cheese, and sour cream. Toss until thoroughly blended. Add tabasco, salt and pepper to taste. 5.Place 1/8 of mixture into center of each tortilla, roll and place in baking dish. When all 8 rolls are completed, pour Enchilada sauce over top and sprinkle with remaining 1/4 cup cheese. Bake for 35 minutes, or until sauce bubbles and enchiladas are heated through. Makes 4 generous servings of 2 enchiladas each. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 19719,"Gnocchi alla Vodka 4 medium (about 1 kilogram/2 1/4 pounds) russet potatoes 2 egg yolks 1 cup (135 grams) all-purpose flour, plus 1/2 cup for dusting 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper Pinch freshly grated nutmeg 3 tablespoons (42 grams) unsalted butter 1 large shallot, finely minced Kosher salt Freshly ground black pepper 3 garlic cloves, finely minced 2/3 cup or one 156-milliliter can tomato paste 1/4 cup (60 milliliters) vodka 1/2 cup (125 milliliters) 35% cream 1/2 cup (50 grams) finely grated Parmigiano-Reggiano cheese, plus extra for serving 2 tablespoons finely chopped basil, plus extra for serving Instructions: For the gnocchi: Preheat your oven to 450 degrees F (230 degrees C) and place the potatoes onto a rimmed baking sheet. Pierce the potatoes a few times with a fork then bake in the oven for 45 minutes, or until fork tender, flipping halfway through. Cut the potatoes in half and allow them to cool until cool enough to handle. Remove the potato flesh from the skins and, using a potato ricer or masher, rice or thoroughly mash the potatoes until smooth. Transfer the potatoes to a large bowl and allow them to cool to room temperature. Lightly beat the egg yolks, drizzle them over the potatoes and lightly mix together. Add the flour and season with salt, pepper and nutmeg. Mix just until a soft, not too sticky dough comes together, adding more flour if needed. Do not overwork the dough as that will lead to dense gnocchi. Lightly dust a rimmed baking sheet with flour and divide the dough into four pieces. On a lightly floured work surface, roll each piece into roughly a 2-centimeter (1-inch) thick log. Cut each log into roughly 2-centimeter (1-inch) lengths and transfer them onto the prepared baking sheet and set aside until ready to cook. For the sauce: Melt the butter in a large high-sided pan over medium heat. Add the shallot, season with salt and pepper and cook until lightly golden brown, 2 to 3 minutes. Stir in the garlic and cook for 30 seconds before adding the tomato paste. Cook for 2 minutes, then add the vodka. Allow the vodka to cook down for 1 to 2 minutes to allow the alcohol to cook off, then turn the heat down to low and stir in the cream. Keep the sauce warm over low heat while you cook the gnocchi. Bring a large pot of salted water to a boil over high heat. Cook the gnocchi in two batches for 3 to 4 minutes each, or about 1 minute after they have floated to the surface. When the gnocchi are cooked, transfer them directly into the sauce using a slotted spoon. When all of the gnocchi are cooked, gently stir about 1/4 cup of the gnocchi cooking liquid into the sauce and finish with the Parmigiano-Reggiano cheese and chopped basil. Season with salt and pepper. If the sauce is a little thick, stir in another few tablespoons of cooking liquid. Serve immediately scattered with more Parmigiano-Reggiano, fresh basil and freshly ground black pepper. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 19720,"Pain Perdue with Fresh Peaches and Vanilla Butter 2 ripe peaches, skin removed, pitted and sliced into eighths 2 ripe white peaches, skin removed, pitted and sliced into eighths 2 tablespoons granulated sugar 2 tablespoons light brown muscovado sugar 3 tablespoons peach eau de vie 4 tablespoons unsalted butter 2 teaspoons vanilla extract 1 tablespoon chiffonade mint leaves 4 large eggs 1/4 cup sugar 1 teaspoon ground cinnamon 1/4 teaspoon fine salt 1/4 teaspoon ground nutmeg 2 cups whole milk, plus more if needed 1/2 cup heavy cream 2 teaspoons vanilla extract 8 (3/4-inch thick) slices day old brioche 4 tablespoons unsalted butter 4 tablespoons canola oil 3 cups feuilletine, crushed Vanilla Bean Butter, to top, recipe follows Maple syrup, to serve 1/4 cup chopped fresh mint leaves, to garnish 1/2 cup (1 stick) unsalted butter, slightly softened 1 vanilla bean, halved horizontally, and seeds scraped 1 tablespoon sugar Pinch fine sea salt Instructions: Preheat the oven to 350 degrees F. For the caramelized peaches: Combine the peaches, granulated sugar, muscovado sugar and peach eau de vie in a large bowl. In a heated pan, add the butter and vanilla extract. Toss in the peaches and cook just to heat through, about 5 minutes. Toss again with the mint. Set aside and keep warm. For the pain perdue: Whisk together the eggs and sugar in a large baking dish until combined. Add the cinnamon, salt, nutmeg, milk, cream and vanilla extract and whisk until smooth. Add the bread, in batches and let soak on each side for 1 to 2 minutes until soaked through. While the bread is soaking, heat 2 tablespoons of the butter and 2 tablespoons of the oil on a large griddle over medium-high heat until butter is melted and oil begins to shimmer. Spread the feuilletine crushed wafers in a large baking dish and dip the bread on each side in the mixture, pressing gently to adhere. Place the bread on the hot griddle and cook each side until golden brown. Transfer to a baking sheet and bake in the oven to completely heat through, about 5 minutes. Serve 2 pieces per person, topped with a dollop of the vanilla butter and spoonfuls of the caramelized peaches. Top with maple syrup and mint and serve. Vanilla Bean Butter: Stir together the butter, vanilla bean seeds, sugar, and salt in a small bowl until combined. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19721,"Bratwurst and Onions in Beer 3 cups thinly sliced yellow onions 1 (12-ounce) bottle amber beer 3 tablespoons apple cider vinegar 1 teaspoon kosher salt 1 teaspoon yellow mustard seeds 1/2 teaspoon celery seed 1 fresh bay leaf A few grinds black pepper 6 uncooked bratwurst 1/2 teaspoon crushed red pepper 2 tablespoons olive oil 1 tablespoon chopped fresh parsley 2 tablespoons softened butter 6 potato rolls Instructions: Prepare a charcoal grill. Combine the onions, beer, vinegar, salt, mustard seeds, celery seed, bay leaf, and black pepper in a 4-quart saucepan, bring to a simmer, and simmer gently over medium-low heat for 20 minutes. Add the bratwurst and simmer gently until cooked through, 8 to 10 minutes. Remove the bratwurst and set aside. Strain the poaching liquid reserving the onions. Let cool. Remove the bay leaf, add crushed red pepper, olive oil, and chopped fresh parsley. Set aside to use as a relish. Place the bratwurst on the grill and cook over medium-high until charred. Butter the rolls and toast on the grill just before serving. ","[Hefeweizen, Riesling, Pinot Grigio, Gavi]" 19722,"Moroccan Lemon Chicken 2 tablespoons olive oil 4 bone-in, skin-on chicken breast halves
1 1/4 teaspoons kosher salt 1 shallot, chopped
1 preserved lemon, inside discarded, skin thinly sliced 1/2 cup pitted mixed marinated olives, halved
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup white wine
1 cup low-sodium chicken broth
4 sprigs oregano
2 tablespoons chopped Italian parsley
Chive blossoms, for garnish, optional Instructions: Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce. In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley. Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using. ","[Ros, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19723,"Fudgy Chocolate Chip-Toffee Bars 1/2 cup LAND O LAKES? Butter, melted 2 cups graham cracker crumbs (32 squares) 1 bag (8 oz) Heath(R) Bits 'O Brickle? toffee bits (1 1/2 cups) 1 roll (16.5 oz) Pillsbury? refrigerated chocolate chip cookies 1 bag (12 oz) Hershey's? semi-sweet chocolate baking chips (2 cups) 1 can (14 oz) Eagle Brand? Sweetened Condensed Milk 1 tablespoon LAND O LAKES? Butter 1 teaspoon McCormick? Pure Vanilla Extract Instructions: Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. In medium bowl, stir 1/2 cup melted butter, 1 1/2 cups of the cracker crumbs and 3/4 cup of the toffee bits. Press mixture evenly in bottom of pan. Refrigerate about 15 minutes or until firm. Meanwhile, let cookie dough stand at room temperature 10 minutes to soften. In 2-quart saucepan, heat chocolate chips, milk and 1 tablespoon butter over medium heat, stirring frequently, until chips are melted and mixture is smooth. Remove from heat; stir in vanilla. Spread mixture over cracker crust. In medium bowl, break up cookie dough. Mix in remaining 1/2 cup cracker crumbs with wooden spoon until well blended. Crumble mixture evenly over chocolate layer. Sprinkle with remaining 3/4 cup toffee bits. Bake 25 to 35 minutes or until golden brown. Cool completely, about 2 hours. For a firmer bar, refrigerate 30 minutes longer. For bars, cut into 8 rows by 4 rows. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]

" 19724,"Sunny's Strawberry Fool 2 pints strawberries, hulled and sliced 2 tablespoons orange juice 1/2 cup sugar 2 cups heavy cream, have very cold or in ice bath 1 tablespoon honey 1 teaspoon sugar 1/2 teaspoon vanilla extract 8 cinnamon graham crackers, broken into planks Instructions: In a bowl, toss together the strawberries, orange juice, and sugar. Let rest at room temperature for 30 minutes, tossing a few times while it rests. To make the whipped cream: In a large bowl, whisk the heavy cream until soft peaks form. Add the honey, sugar, and vanilla. Continue to whisk until medium stiff peaks form. Remove the strawberries from the bowl with a slotted spoon and add to the whipped cream. With a rubber spatula, gently fold the strawberries into the whipped cream. Pour into a serving glass or dish and serve with graham crackers, either crumbled over the top or use them as a scoop. ","[Chardonnay, Moscato, Riesling, Vinho Verde]" 19725,"Blackberry Pie 6 cups blackberries 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon lemon zest plus 1 tablespoon lemon juice One 14.1-ounce box refrigerated rolled pie crusts (2 crusts) All-purpose flour, for dusting 1/4 cup cornstarch 1 tablespoon unsalted butter, cut into small pieces 1 large egg, lightly beaten 1 tablespoon turbinado or raw sugar Instructions: Toss together the berries, granulated sugar, vanilla and lemon zest and juice in a large bowl. Let stand at room temperature for 20 minutes. Preheat the oven to 400 degrees F.
Meanwhile, unroll one pie crust and press it into a 9-inch pie plate. Roll out the other crust on a floured cutting board. Using a 2-inch round biscuit cutter, cut the entire crust into rounds, rerolling until all the dough is used (about 28 rounds).
Sprinkle the cornstarch over the berry mixture and toss to combine. Pour the berry mixture into the crust and spread into an even layer. Dot the top with the butter pieces. Brush the border of the dough lightly with the egg wash. Place the rounds around the border of the pie plate, overlapping them slightly and using the egg wash as an adhesive when necessary. There will be empty space in the center. Crimp the edge of the pie. Brush the entire crust with the egg wash and sprinkle with the turbinado sugar.
Put the pie plate on a baking sheet and bake until the center is set and the crust is golden brown, 45 to 50 minutes. Put on a wire rack to cool completely. Serve at room temperature.
","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 19726,"Grilled Shrimp with Zucchini, Almonds and Panelle Salt 1/2 cup chickpea flour 1/2 teaspoon ground cumin 1/4 teaspoon cayenne pepper 1 lemon, zested 1 cup canned or cooked chickpeas, crushed For the salad: 8 giant (U-10) head-on shrimp, deveined Extra-virgin olive oil Kosher salt 1 zucchini, green part only julienned 2 cups baby washed arugula 1/2 cup sliced almonds, toasted 2 lemons, juiced Instructions: In a small saucepan, bring 2 cups of well salted water to a boil over high heat. Remove the pan from the heat and whisk in the chickpea flour. Return saucepan over low heat and cook for 3 to 4 minutes, until the whisk leaves track marks in the mixture. Be sure to whisk out the lumps. If the mixture thickens too quickly, add more water. Stir in the remaining ingredients. Spread the mixture out in a lightly oiled pie plate or another wide flat baking dish. Chill until the mixture has set. This can be done up to a few days in advance. Cut into desired shapes and pan-fry or deep-fry. Preheat the grill to medium. Carefully toss the shrimp with olive oil and season with salt. Place the shrimp on the preheated grill and grill until the shrimp are cooked through, about 2 to 3 minutes on each side. While the shrimp are grilling, coat a saute pan generously with olive oil and bring to a high heat. Cut triangles of the panelle and fry on both sides in the preheated oil. When crispy on both sides remove and blot on paper towels. Sprinkle with salt. In a large bowl, toss the zucchini, arugula and almonds with lemon juice and olive oil. Season with salt and make sure it tastes delicious. Place the salad on pretty serving plates and arrange the grilled shrimp and panelle on the salad. Shrimpy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 19727,"Almost-Famous Hushpuppies 1/3 cup minced onion 1 1/2 cups all-purpose flour 1/2 cup yellow cornmeal 1 teaspoon baking powder 1 1/2 teaspoons kosher salt, plus more for sprinkling 1 1/2 teaspoons sugar 2 teaspoons onion powder 1 large egg 1 cup whole milk Vegetable oil, for frying Instructions: Combine the onion, flour, cornmeal, baking powder, salt, sugar and onion powder in a bowl. Whisk the egg and milk in another bowl. Whisk the egg mixture into the flour mixture until smooth. Cover and chill 30 minutes. Heat 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Working in batches, carefully drop heaping tablespoonfuls of batter into the hot oil. Fry, stirring occasionally, until golden, about 8 minutes per batch (return the oil to 350 degrees F between batches). Transfer to a paper towel-lined baking sheet using a slotted spoon. Sprinkle with salt. Let rest a few minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19728,"5-Alarm Bacon-Wrapped Turkey 1 cup kosher salt 1/4 cup sugar 1 1/2 tablespoons freshly ground black pepper 1 1/2 tablespoons dried sage 1 tablespoon chipotle cl powder 1 tablespoon crushed fennel seed 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon crushed red pepper flakes
One 12-pound fresh turkey 1 1/2 pounds sliced bacon 5 to 6 sprigs fresh rosemary 1 onion, roughly chopped 1 carrot, roughly choped 1 stalk celery, roughly chopped Instructions: For the 5-alarm dry brine: Mix together the salt, sugar, pepper, sage, cl powder, fennel seed, garlic powder, onion powder and red pepper flakes. If not using right away, store in an airtight container for up to 2 months. For the turkey: Measure out 1 tablespoon of the 5-Alarm Dry Brine per 5 pounds of turkey (a 12-pound turkey will take 2 1/2 tablespoons). Rub the measured brine all over the exterior of the turkey. Add an additional tablespoon of the brine to the inside of the bird, rubbing it on the underside of the breast. Let the turkey sit at room temperature for 30 minutes, then pat the turkey dry with paper towels. Preheat the oven to 375 degrees F. Place one strip of bacon down the center of the turkey breast, making sure that at least 1 inch of the bacon hangs over the breast on both the neck and cavity side. Continue to layer the bacon vertically along the breast of the turkey with a slight overlap, making sure to maintain the overhang on both ends. The bacon on the far edges of the breast may not reach the end of the cavity, so tuck those pieces in the crease between the thigh and the body. Gather all of the bacon ends on the neck side and pierce the ends through with a single sprig of rosemary. Use the same rosemary to pin the bacon to the breast near the wishbone. On the cavity side use 1 onion cut into quarters to secure the bacon against the back side of the breast. Arrange the carrots, celery and remaining sprigs rosemary in a roasting pan and rest a rack on top. Carefully transfer the turkey to the rack. Roast the turkey until an instant-read thermometer inserted into the thickest part of the thigh (avoid touching bone) registers 160 degrees F, 1 hour 30 minutes to 2 hours. (Upon resting, the temperature should raise to a minimum of 165 degrees F.) If the turkey is browning too quickly, reduce the oven temperature to 350 degrees F and tent the pan with aluminum foil. Let the turkey rest for 30 minutes before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19729,"Pecan Pralines 2 cups pecan halves and pieces, toasted 1 1/2 cups granulated sugar
3/4 cup light brown sugar
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter 2 tablespoons light corn syrup
1 teaspoon vanilla extract
Instructions: Line a baking sheet with parchment. Combine the pecans, granulated sugar, brown sugar, cream, butter, corn syrup and vanilla in a large Dutch oven fitted with a candy thermometer. Bring to a boil over medium heat, stirring constantly with a wooden spoon. Cook until the candy thermometer registers 236 degrees F, 6 to 8 minutes. Remove from the heat and continue stirring for 1 minute; the mixture will begin to thicken. Working quickly, carefully pour the praline mixture onto the prepared baking sheet and spread thin before it starts to set. Allow to cool and harden for at least 10 minutes. Break into serving-size pieces. Store in an airtight container. ","[Chardonnay, Riesling, Moscato, Port]" 19730,"Pools Brew Red Chili 3 tablespoons vegetable shortening 3 1/2 pounds tri-tip roast (excess fat trimmed), cut into 1-inch cubes 3 cups low-sodium beef broth 3 cups low-sodium chicken broth 1 1/2 cups tomato sauce 3 pitted prunes Tabasco sauce (optional) 1 1/2 tablespoons paprika 2 teaspoons onion powder 1 1/2 teaspoons garlic powder 3 teaspoons beef bouillon 1 1/2 teaspoons chicken bouillon 1/2 teaspoon seasoned salt 2 1/4 teaspoons New Mexico chili powder 2 1/4 teaspoons ground New Mexico cl pepper 1 1/2 tablespoons ground cumin 3/4 teaspoon garlic powder 1/2 teaspoon seasoned salt 2 1/4 tablespoons chili powder 2 1/4 tablespoons Texas-style chili powder 2 1/4 teaspoons ground New Mexico hot cl pepper 2 1/4 teaspoons New Mexico light chili powder 3 teaspoons Texas-style chili powder 1 1/2 teaspoons ground cumin Heaping 1/4 teaspoon garlic powder Instructions: Melt the shortening in a large wide pot over medium heat. Working in batches, add the beef and cook until browned on all sides, about 5 minutes. Transfer to a colander to drain, then rinse with water and return to the pot. Add the beef broth, chicken broth, tomato sauce, prunes, 10 cups water and Spice Group 1 to the pot. Bring to a boil, then reduce the heat to medium and cook, stirring occasionally, until the meat is tender, about 2 1/2 hours. Stir in Spice Group 2 and cook 15 minutes, then stir in Spice Group 3 and cook 15 more minutes. Season with salt and add Tabasco sauce to taste. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19731,"Caramel Apples 4 medium apples 2 cups sugar 1 tablespoon corn syrup 1/2 cup water 1 cup or 2 sticks butter, cut in pieces and at room temperature 1 cup heavy cream Pinch salt 2 packages caramels, 28 ounces 1/2 cup water 8 apples Sticks to pierce apples (chopsticks are fine) Instructions: Fill a bowl with water, to chill caramel if it starts to burn. Insert a stick into apples. Place sugar, syrup, and water in a saucepan and stir with a wooden spoon to combine. Then, do not stir until the color is a deep amber. Remove from heat. Using a clean wooden spoon, beat in butter then stir in cream and salt. Dip apples and place on waxed paper until hard.; In a crock pot combine caramel and water. Cover and cook on high for about 1 to 1 1/2 hours. Turn control to low; dip apples and cool on waxed paper.; ","[Chardonnay, Riesling, Moscato, Merlot]" 19732,"Fried Chicken with Ancho Honey 1 quart buttermilk, plus 2 cups Kosher salt 2 teaspoons chili de arbol powder, or 2 tablespoons hot sauce 2 chickens (3 to 4 pounds each), cut up into 8 pieces each 3 cups all-purpose flour 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon sweet paprika 2 teaspoons cayenne pepper Freshly ground black pepper Peanut oil, for deep-frying Ancho honey, recipe follows 1 cup honey 2 tablespoons ancho chili powder Salt Instructions: Whisk together 1 quart of the buttermilk, 2 tablespoons salt, and the chili de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight. Place the remaining 2 cups of buttermilk in a bowl. Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters and season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats. Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than halfway up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces. Serve hot, drizzled with the ancho honey. Whisk all ingredients together in a bowl. Season with salt, to taste. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]

" 19733,"Marla's Oxtails 5 pounds oxtails 2 tablespoons vinegar 5 cloves garlic 3 stalks scallions 3 sprigs fresh thyme 1 small onion 1 small fresh tomato 1/2 bunch fresh cilantro Salt and ground pepper 3 tablespoons vegetable oil 3 tablespoons sugar Red beans and rice or white rice, for serving Instructions: Cut and trim the oxtails. Wash with water and vinegar.
Combine the garlic, scallions, fresh thyme, onion, tomato, cilantro and some salt and pepper in a food processor or blender. Rub the paste into the oxtails and marinate overnight in the refrigerator.
Place the oxtails into a pressure cooker and cook according to manufacturer's directions until the meat is almost falling off the bones, 45 to 60 minutes.
Heat the oil in a heavy skillet. Add the sugar and let it melt until it gets to a brilliant brown color. Add the oxtails to the skillet (be careful, the sugar may splatter). Let it cook for another 20 minutes. Taste for salt. Serve with red beans and rice or over white rice. ","[Barolo, Cabernet Sauvignon, Malbec, Syrah]" 19734,"cl con Queso 1 1/4 pounds white American cheese, diced or shredded 2/3 cups milk 1/2 cup diced onion 1/4 cup diced Anaheim chiles 1/4 cup chopped canned sliced jalapenos 1/4 cup diced canned whole, peeled tomatoes 1 teaspoon chopped fresh garlic 3/4 teaspoon ground cumin 1/8 teaspoon freshly ground black pepper Serving Suggestions: Tortilla chips Instructions: Heat the cheese and milk in double boiler until melted and smooth. Add the remaining ingredients and continue to cook, stirring occasionally, for 20 minutes. Transfer the fondue to a lit and warm fondue pot or small chafing dish. Serve immediately with tortilla chips. ","[Riesling, Sauvignon Blanc, Vermentino, Gavi]" 19735,"Margarita Granita 2 cups water 1 cup sugar 2/3 cup fresh lime juice 3 tablespoons agave nectar 6 tablespoons tequila blanco (silver) 1 teaspoon grated lime peel Instructions: Stir the water and sugar in heavy medium saucepan over medium heat until the sugar dissolves. Increase the heat and bring to a boil. Pour into medium bowl. Stir in the lime juice, agave nectar, tequila and lime peel. Refrigerate until cold, about 2 hours. Transfer the mixture to a container; cover and freeze until firm, about 2 hours. (Can be prepared 2 days ahead and kept frozen.) Freeze 4 margarita glasses for 1 hour. Scrape the granita into the frozen glasses and serve immediately. ","[Tequila Sunrise, Sauvignon Blanc, Pinot Grigio, Moscato]" 19736,"Glazed Carrots 1/2 cup chicken broth 1/2 cup water 1 tablespoon unsalted butter 1 tablespoon packed light brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon salt, plus more for seasoning 3/4 pound carrots, cut on the bias into coins 1 teaspoon freshly squeezed lemon juice 2 teaspoons minced fresh parsley leaves Freshly ground black pepper Instructions: In a small skillet, combine the broth, water, butter, brown sugar, cumin, and 1/2 teaspoon salt and bring to a boil over medium heat. Stir until the sugar is dissolved. Add the carrots, reduce the heat and simmer, covered, until just tender, about 4 to 5 minutes. Uncover the pan and let the liquid cook down until it reduces to a glaze, about 2 to 3 minutes. Toss the carrots to generously coat them with the glaze. Stir in the lemon juice and parsley and season with salt and pepper to taste. Transfer to a serving bowl and serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19737,"Fried Green Bean Casserole 3 tablespoons unsalted butter 3 tablespoons all-purpose flour 1 1/2 cups milk, plus more as needed 1 cup low-sodium chicken stock or mushroom stock Kosher salt and freshly ground black pepper Vegetable oil, for frying 2 cups pancake mix, prepared according to package directions 2 large shallots, sliced 1/4-inch thick 8 ounces large cremini mushrooms, sliced 1/2-inch thick 1 pound green beans, trimmed Instructions: Heat the butter in a large saucepan over medium heat until melted, 2 to 3 minutes. Whisk in the flour and cook until the flour is lightly toasted and smells nutty, 2 to 3 minutes. Whisk in the milk, stock and a large pinch of salt and pepper. Bring to a boil and then reduce to a strong simmer, whisking constantly. Cook until the gravy is thickened and deeply flavorful, about 10 minutes, whisking occasionally. The gravy will thicken quickly but by cooking it further, the flavors concentrate and the gravy becomes extra savory. Season with additional salt and pepper. Turn off the heat and cover to keep warm while you prepare the fried vegetables. Fill a large Dutch oven halfway with oil and heat to 375 degrees F over medium-high heat. Set a cooling rack over a baking sheet. Thin the prepared pancake mix with additional milk until the consistency of thick pancake syrup (4 to 8 tablespoons of milk depending on the brand you use). Separate the sliced shallots into individual rings. Combine the vegetables in a large bowl, and then add 1/3 of the vegetables to the batter. Stir to coat. Use a slotted spoon to lift the vegetables out of the batter, allowing any excess batter to fall away, then add to the hot oil. Fry until deep golden brown, about 2 minutes, using a clean slotted spoon to break up the vegetables as they fry. Remove the fried vegetables the cooling rack; do not stack the vegetables on top of each other. Season liberally with salt. Repeat with the remaining vegetables in two batches. Transfer the fried vegetables to a large platter. Drizzle with half of the hot gravy. If the gravy gets too thick at any point, thin it out with a little more milk. Serve the fried vegetables immediately alongside the remaining gravy.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19738,"Tapioca Cake Butter-flavored baking spray 1 (18.25-ounce) box vanilla cake mix (recommended: Betty Crocker) 1/3 cup canola oil 3 eggs 1 1/4 cups white cranberry juice 1 (3-ounce) box cool n' serve tapioca pudding (recommended: Jell-O) 1 (14-ounce) can light coconut milk (recommended: Thai Kitchen)
1 teaspoon coconut extract
1/2 cup shredded coconut
For the frosting: 3 (12-ounce) cans fluffy white frosting (recommended: Betty Crocker) 2 teaspoons coconut extract Fresh blueberries 1 1/2 cups shredded coconut 3 recipes Blueberry Sauce, recipe follows 2 cups frozen blueberries 1/3 cup blueberry vodka (recommended: Stoli) 1/4 blueberry jelly 1 tablespoon cornstarch
1/2 orange, zested Instructions: Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round baking pans with butter flavor baking spray; set aside. In a large bowl, combine cake mix, oil, eggs, and white cranberry juice. Use an electric mixer to beat cake batter on low speed for 30 seconds. Scrape down sides of bowl and beat for 2 minutes on medium speed. Divide batter evenly into prepared pans. Bake in preheated oven for 32 to 35 minutes, or until tester comes away clean. Meanwhile, make cake pudding filling: combine pudding mix, coconut milk, 1 teaspoon coconut extract, and 1/2 cup shredded coconut in a medium saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and let cool. In a small bowl, mix together frosting and 2 teaspoons of coconut extract; set aside. For assembly: With a serrated knife, cut cake layers in half horizontally; set aside. Fill pastry bag or zip-top bag with a third of the frosting; set aside. Place 1/2 of a cake layer on serving plate and pipe a ring of frosting around top edge. Fill middle of ring with 1/3 of pudding. Repeat with 2 more layers. Place final cake layer on top. Frost outside of cake with remaining frosting. Top frosted cake with blueberries and shredded coconut and serve with Blueberry Sauce. Combine all ingredients in saucepan. Cook and stir over medium heat for 3 to 6 minutes or until jelly is dissolved and sauce has thickened. ","[Chardonnay, Riesling, Moscato, Sparkling wine]

" 19739,"Moonshine Sauteed Apple and Peanut Butter Trifle 3/4 cup all-purpose flour 3/4 cup rolled oats
3/4 cup roasted peanuts, chopped 3/4 cup granulated sugar
1/4 cup peanut oil
3 tablespoons unsalted butter 3 ounces moonshine
3 tablespoons light brown sugar
1 teaspoon pumpkin pie spice
3 large Pink Lady apples, cheeks removed and cut into 1/2-inch slices
1 pound cream cheese, softened 1 1/2 cups creamy peanut butter
1 cup confectioners' sugar
1 cup whole milk, at room temperature
2 cups heavy whipping cream, cold
Instructions: Preheat the oven to 350 degrees F. For the crumble: In a large bowl combine the flour, oats, peanuts, granulated sugar and peanut oil. Pour onto a cookie sheet and bake until golden brown and crunchy, about 15 minutes. Cool completely. For the apples: Meanwhile, melt the butter in an enameled cast-iron skillet over medium heat until golden, about 2 minutes. In a large bowl, combine the moonshine, brown sugar, pumpkin pie spice and apples. Toss to coat the apples. Add the mixture to the skillet and cook, stirring occasionally, until the apples are caramelized and tender, 8 to 12 minutes. Remove from the heat and cool completely. For the filling: In a stand mixer fitted with the paddle attachment, beat together the cream cheese, peanut butter, confectioners' sugar and milk until smooth and creamy. In another large mixing bowl or with a stand mixer, whip the cream until it forms stiff peaks. Fold two-thirds of the whipped cream into the peanut butter mixture until no white streaks remain. Reserve the remaining whipped cream for garnish. Build the trifle: In a large trifle dish, put one-third of the apples on the bottom. Top with one-third of the crumble and one-half of the peanut butter filling. Repeat to create a second layer. Add the remaining apples, then the reserved whipped cream, and finish with the remaining crumble topping. Store covered in the refrigerator until you are ready to serve. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19740,"Iced Lemon Cookies 4 cups sugar 1/2 cup lemon zest, about 6 to 8 lemons 4 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons salt 2 cups (4 sticks) unsalted butter, cut into 1-inch cubes, chilled 5 egg yolks 2 teaspoons vanilla extract 3/4 cup lemon juice Lemon Icing, recipe follows Instructions: Preheat oven to 350 degrees F. In a food processor work bowl, add sugar and lemon zest. Process until sugar and zest are well mixed, about 20 seconds. Scrape into a large mixing bowl. Reserve about 1/2 cup of lemon sugar in a separate bowl for later use. Add flour, baking powder and salt into food processor and pulse briefly to mix. Add cold butter into food processor with flour mixture and process with short pulses until mixture resembles cornmeal and no large lumps of butter remain, about 10 pulses. Pour this mixture into the sugar and lemon mixture in the large mixing bowl and set aside. In a medium bowl, mix egg yolks, vanilla extract and lemon juice together. Using an electric mixer with a paddle attachment, pour in the lemon/sugar and flour/butter mixture and stir until combined, about 15 seconds. Then, while the mixer is still running, slowly add egg/lemon juice mixture and mix until well combined and dough pulls away from the sides of the bowl, about 15 to 30 seconds. Scrape the dough into a large bowl and refrigerate until cold, but not solid, about 30 minutes. Use an ice cream scoop to scoop the dough onto parchment-lined cookie sheets. Take the dough balls and roll the tops into the reserved lemon sugar. Use the bottom of a water glass to press the cookies flat, about 1/4-inch thick. Bake the cookies until slightly browned, about 15 minutes. Remove the parchment paper with the cookies from the tray to a cooling rack and cool completely, about 1 hour. Once the cookies have completely cooled, ice with Lemon Icing. 1 pound (2 cups) confectioners' sugar 6 tablespoons lemon juice In a medium bowl, whisk sugar and lemon juice together until smooth. Spoon onto cooled cookies, and spread evenly with the back of a spoon. Let stand on a cooling rack until the glaze is set, about 1 hour. Yield: enough for 3 dozen cookies ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19741,"Turkey Black Bean cl with Ancho Vinaigrette 4 ancho chiles, stemmed and seeded 1/2 cup freshly squeezed orange juice 1/4 cup freshly squeezed lime juice 1 teaspoon salt 2 tablespoons extra virgin olive oil 2 cups dried black beans 8 cups water 2 to 3 whole arbol chiles 3 bay leaves 2 tablespoons vegetable oil 1 pound coarsely ground turkey 1 large onion, diced 1 to 2 teaspoons salt 1/2 teaspoon freshly ground black pepper 3 cloves garlic, minced 2 to 3 poblano chiles, stemmed, seeded and diced 1 1/2 tablespoons chili powder 1/2 teaspoon cayenne pepper 2 to 3 cups chicken stock Instructions: To make the salsa, toast the chiles directly over a medium gas fame or in a castiron skillet until soft and brown, turning frequently to avoid scorching. Chop the chiles and combine in a bowl with the orange and lime juices, salt, and olive oil. Mix well and let sit at least 30 minutes or as long as 2 hours in the refrigerator before serving. The salsa will keep up to 2 days in the refrigerator. For the chili, place the beans in a soup pot with the water, arbol chilies and bay leaves. Bring to a boil, reduce to a simmer and cook covered until tender but not falling apart, 1 to 1 1/2 hours. Drain thoroughly and remove chiles and bay leaves. In a large, heavy pot heat the vegetable oil and cook the turkey, stirring often, until uniformly browned. Add the onions, salt and pepper and saute over moderate heat, stirring occasionally, until the onions are just golden and clear, about 10 minutes. Add the garlic, diced poblanos, chili powder, cumin and cayenne and stir together for 2 to 3 minutes, or until the aromas are released. Add the black beans and chicken stock and simmer, uncovered, for 30 to 40 minutes, or until the flavors have blended and cl has thickened. Serve in warm bowls with a dollop of the ancho cl salsa on top. ","[Pinot Noir, Tempranillo, Garnacha, Barbera]" 19742,"Rice and Tomato Soup 1 jar tomato sauce 3 cups water, or more as needed 1 cup basmati rice (or a handful of rice) Parmesan Instructions: I like to make an unfussy rice and tomato soup (for myself, too, sometimes, especially when I'm trying to balance out my characteristic gluttony) by diluting a good, bought tomato sauce with water, adding a handful or so of basmati rice, and cooking until the rice is tender, about 8 to 10 minutes. With children it makes more sense to leave the soup fairly solid, but you can add water from a boiled kettle toward the end of cooking time if you want a thinner soup rather than liquid tomato-rice stew. Grate Parmesan on top and eat - with bibs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19743,"Fried Chai-Apple Hand Pies Two 17.5-ounce boxes frozen puff pastry sheets (4 sheets) 2 tablespoons unsalted butter 3/4 pound apples (about 2 large apples), chopped into 1/4-inch pieces 1/4 cup maple syrup 1 teaspoon pure vanilla extract Juice of 1/2 small lemon (about 1 1/2 tablespoons) Pinch salt 3/4 cup granulated sugar 3 teaspoons ground cinnamon 2 teaspoons cornstarch 1 1/2 teaspoons ground allspice 1 teaspoon ground cardamom 1 teaspoon ground cloves Vegetable oil, for frying All-purpose flour, for dusting Instructions: Remove the puff pastry from the freezer and let it sit on the countertop for 30 minutes to defrost. Put the butter in a medium saucepan and place over medium heat. Once the butter is melted, add the apples, maple syrup, vanilla, lemon juice, salt, and 1/4 cup of the sugar and 1 teaspoon of the cinnamon. Stir and cook until the apples are tender, 8 to 10 minutes. Combine the cornstarch and 2 teaspoons water in a small bowl and mix until a smooth paste forms. Pour the cornstarch mixture into the apples and continue cooking until the apples become glossy and a thick sauce forms, 3 to 5 minutes. Transfer the apples to a heatproof bowl to cool, about 15 minutes. Meanwhile, prepare the sugar coating by mixing together the remaining 1/2 cup sugar and remaining 2 teaspoons cinnamon with the allspice, cardamom and cloves in a medium bowl. Set aside. Line a sheet pan with a wire rack and set aside. Fill a large Dutch oven with 4 inches of vegetable oil and place over medium heat. Clip a deep-fry thermometer to the side of the pot and heat to 375 degrees F. While the oil is heating, begin to prepare the hand pies. Lightly dust a clean surface with flour and place the puff pastry sheets on it. Cut each sheet into 6 even pieces, resulting in 24 total squares. Place a tablespoon of apple filling in the center of 12 pastry squares; don\u2019t overfill the squares or place the filling too close to the edges. Top each square with a remaining pastry square. Crimp the edges with your fingers or a fork to seal and ensure the filling doesn't seep out when frying. Once the oil reaches 375 degrees F, begin to fry the hand pies. Depending on the size of your Dutch oven, fry 3 to 4 hand pies at a time. Cook until golden brown, 2 to 3 minutes per side. Remove the pies from the oil with a slotted spoon and transfer to the prepared sheet pan to drain. While still hot, generously sprinkle the pies on both sides with the spiced sugar. Allow the pies to cool for at least 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19744,"Bollito Misto 4 pounds beef brisket or top round Salt and freshly ground pepper 4 cups beef stock or broth About 4 cups water, enough to cover the beef 2 onions, peeled and quartered 4 celery stalks, cut in 1/2 1 bay leaf 4 carrots, peeled and cut into thirds 1 pound small boiling potatoes 1/4 teaspoon salt 1/2 teaspoon freshly ground black pepper Gorgonzola Sauce, recipe follows Spicy Salsa Verde, recipe follows 4 ounces Gorgonzola 2 cups mayonnaise 1 tablespoon Dijon mustard 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup chopped parsley leaves, about 1 bunch 2 shallots, chopped 2 tablespoons chopped capers 2 cloves garlic, minced 2 teaspoons hot sauce, or 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 tablespoons sherry vinegar 1 1/2 cups extra-virgin olive oil Instructions: Heat a large braising pot over medium-high heat. Season the beef with salt and pepper. Sear the beef, browning it on both sides, about 5 minutes a side. Carefully add the stock and enough water to just cover the meat. Add the onion, celery, and bay leaf. Bring the liquid to a boil. Lower the heat to a simmer, cover, and cook for 1 hour. Add the carrots and potatoes and cook until the meat is tender, about another hour. Carefully lift out the meat, place on a cutting board, and cover with foil. Strain the vegetables from the stock. Discard the celery, onion, and bay leaf. Arrange the carrots and potatoes on a platter and cover with foil to keep warm. Continue cooking the stock uncovered over medium heat until reduced by half, about 20 minutes. Meanwhile, slice the meat against the grain, on an angle. Arrange the meat alongside the carrots and potatoes on the platter. When the stock has reduced, season with salt and pepper, to taste, and transfer to a gravy dish. Serve the Bollito Misto with the gravy and bowls of the Gorgonzola Sauce and the Salsa Verde. Put all the ingredients in a food processor and combine until smooth. Serve in a side dish. In a bowl, stir all the ingredients together until combined. Serve in a side dish. ","[Barolo, Barbaresco, Chianti, Rioja]" 19745,"Tzatziki 1 cucumber, seeded and diced 1/4 red onion, diced, about 2 tablespoons 1 clove garlic, chopped 2 cups plain nonfat yogurt 1 teaspoon lemon zest 1 tablespoon lemon juice 2 teaspoons salt Freshly ground black pepper Pita wedges, served on the side Instructions: Put the cucumber, red onion and garlic in the bowl of a food processor and pulse until minced. Put the yogurt into a mixing bowl. Add the cucumber mixture, the lemon zest and juice, salt and red pepper flakes and mix with a rubber spatula until well combined. Transfer to a decorative bowl and serve with pita wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 19746,"Roasted Rainbow Carrots 3 bunches baby rainbow carrots 1 tablespoon olive oil Kosher salt Chopped chives, for serving Instructions: Preheat the oven to 450 degrees F.
Toss the carrots, olive oil and 1/2 teaspoon salt on a baking sheet; arrange in a single layer. Roast, turning once, until tender and slightly browned, 15 minutes. Sprinkle with salt and chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19747,"Green Beans Slow-Cooked with Bacon and Onions 2 tablespoons extra-virgin olive oil 4 to 6 slices bacon, chopped 1 large onion, chopped 3 pounds fresh green beans 2 quarts chicken stock or water Kosher salt and freshly ground black pepper Instructions: Heat a heavy bottomed pot over medium high heat. Add the olive oil, bacon, and onions and cook until the onion is soft, about 5 to 10 minutes. Stir in the green beans and chicken stock; season with salt and pepper. Reduce the heat to low, and cook the green beans until they are soft but not mushy, about 30 to 45 minutes. Taste and adjust seasoning. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19748,"Secret Sauce Recipe Sugar, to taste Ketchup, to taste Vinegar, to taste Mustard, to taste Variety of seasonings Instructions: Combine all ingredients. Store in an airtight container and refrigerate until use. ","[Chardonnay, Riesling, Merlot]" 19749,"Braised Pork Chops with Sage 1/4 cup sugar Kosher salt 4 bone-in pork rib chops (8 ounces each), excess fat trimmed 1/4 cup all-purpose flour Freshly ground pepper 2 tablespoons extra-virgin olive oil 3 large sprigs sage 3 cloves garlic, smashed 1 lemon, sliced into 6 rounds and halved crosswise 4 whole pickled pepperoncini, drained 1 1/2 cups grape tomatoes 1 cup low-sodium chicken broth 2 cups prepared couscous, for serving 1 tablespoon chopped fresh parsley Instructions: Combine the sugar and 1/4 cup salt in a shallow bowl; whisk in 3 cups water. Pierce the pork all over with a fork, then add to the bowl and soak 10 minutes. Remove and pat dry. Put the flour on a plate. Season the pork with pepper, then dredge in the flour. Heat the olive oil in a large cast-iron skillet over medium-high heat; add the pork and cook, undisturbed, until golden on the bottom, 5 minutes. Add the sage to the skillet; flip the pork chops so they rest on top of the sage. Scatter the garlic, lemon slices and pepperoncini around the pork. Cook, undisturbed, until golden on the other side, about 5 more minutes. Add the tomatoes, chicken broth and 1/2 cup water to the skillet and reduce the heat to medium low. Simmer, flipping the pork halfway through, until the liquid is reduced by half and the meat is tender, about 15 minutes. Serve with the couscous; top with the parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]

" 19750,"Sweet Potato Salad 4 large sweet potatoes (about 3 1/4 pounds), peeled and cut into 1-inch cubes Salt 1/2 cup mayonnaise 1/2 cup plain Greek yogurt 1/2 cup diced scallions (about 6) 1 red bell pepper, finely diced 2 tablespoons minced fresh chives 1 to 2 teaspoons orange zest 2 teaspoons apple cider vinegar 1/2 teaspoon hot sauce, such as Tabasco Freshly ground pepper Instructions: Place the potatoes in a large saucepan over high heat and cover with water. Add 2 teaspoons salt and bring to a boil. Boil until just tender, about 5 minutes. Drain and set aside to cool, 15 to 20 minutes. Meanwhile, in a medium bowl, mix the mayonnaise, yogurt, scallions, bell pepper, chives, orange zest, vinegar and hot sauce. Add the cooled potatoes to the mixture and toss gently until fully coated. Season with salt and pepper. Refrigerate and serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Ros]" 19751,"Caramelized Green Olives 2/3 cup date jam 3 tablespoons water 1 tablespoon butter or pareve margarine Dash powdered ginger 2 cups pitted, good-quality cured green olives (about 1 pound) Instructions: Preheat the oven to 350 degrees F. Put the date jam, water, and butter or margarine in a small saucepan. Simmer just long enough to dissolve. Add the ginger. Spread the olives in a cake pan large enough to fit them in 1 layer. Sprinkle the olives with a few tablespoons of their own juice. Cover with the jam mixture mixture. Bake for about 40 minutes, stirring occasionally, until the sugar in the jam has caramelized. Serve warm or at room temperature as an accompaniment to a meat meal ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19752,"Raspberry Cake Bars 1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury) 3/4 teaspoon lemon extract 1/2 cup seedless raspberry jam 1/4 cup chopped pecans Instructions: Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides. Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19753,"Shrimp and Plantains on Skewers with Mango Mayonnaise 2 pounds medium size shrimp (about 36) peeled and deveined 1 recipe marinade, recipe follows Vegetable oil 3 large ripe yellow plantains, peeled, each cut into 12 slices Mango Mayonnaise, recipe follows 2 tablespoons sesame oil 1 tablespoon hoisin sauce 1 tablespoon oyster sauce 2 teaspoons honey 1/4 cup minced scallions 1 tablespoon grated fresh ginger 1 teaspoon minced garlic 1/8 teaspoon salt 1/8 teaspoon ground black pepper Few drops hot pepper sauce 1 cup mayonnaise 1/2 cup mango puree (fresh or frozen, thawed) 1/4 cup sour cream 2 tablespoons fresh lime juice 1/4 teaspoon salt 1/4 teaspoon ground black pepper Instructions: Place the shrimp in a shallow dish or plastic container and pour the marinade over them. Cover and marinate for 4 to 6 hours in the refrigerator. Preheat the broiler. Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool. Heat just enough oil to cover the bottom of a large skillet and cook the plantain slices for 1 minute on each side or until golden and tender. Set aside to cool. Thread 2 shrimp and 2 plantain slices onto each small skewer and serve with Mango Mayonnaise as a dipping sauce. Mix the marinade ingredients together in a small bowl. Stir together all the ingredients in a medium-size bowl. Cover and chill until needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19754,"Rice Flake Crisped Black Sea Bass Mushrooms, Pea Greens and Cumin Pepper Curry 4 (6-ounce) portions black sea bass Egg wash 1 cup rice flakes 1 cup shiitakes 1 cup oyster mushrooms 2 tablespoons canola oil Oil for deep frying, at 350 degrees 1 cup eggplant, small dice Wondra flour, to coat 1 tablespoon shallots 1 teaspoon black cumin 1 tablespoon butter 3 cups pea shoots 1 tomato, diced Salt and pepper, to taste Sauce, recipe follows 4 tablespoons white onion, finely chopped 1 tablespoon garlic, chopped 1 tablespoon ginger, chopped 1/4 teaspoon turmeric 1 dried chili, ground 1 tablespoon coriander seed, ground 1 tablespoon cumin, ground 1/2 teaspoon black pepper, ground 2 1/2 cups fish fumet 2/3 cup coconut milk 3 tablespoons tamarind Instructions: Score the skin of the bass (if whole fillet) and coat with egg wash that is seasoned with salt and pepper. Cover with rice flakes on skin side. Cook fish in saute pan with 1 tablespoon of oil, rice flake side down until golden brown, flip and continue until done (golden brown). Saute mushrooms and 1 tablespoon of oil in saute pan over medium-high heat. Season with salt and pepper and reserve. Dredge eggplant in Wondra flour, deep fry in oil until golden and reserve. Saute shallots with black cumin in butter until translucent, add the reserved mushrooms and saute. Add pea shoots to wilt, then the tomato dice, reserved eggplant and toss. Place vegetable in center of plate and top with the bass and drizzle with the sauce. Serve. In a medium saucepan, sweat onion, garlic and ginger. Make a paste with spices and water to moisten. Add to onion mix and sweat. Add fish fumet and simmer for 30 minutes. Finish with coconut milk and tamarind. Do not boil. Simmer until flavors are balanced. Pass through fine mesh strainer
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19755,"Buffalo Turkey Dip 1/2 cup salad dressing spread 1/2 cup sour cream 1/4 cup finely crumbled blue cheese, plus more for serving 1/2 cup Buffalo-style hot sauce 1/4 cup milk Two 8-ounce packages cream cheese, at room temperature 2 1/2 cups chopped oven-roasted turkey (skin removed) 2 stalks celery, finely chopped, plus celery sticks, for serving 1 medium carrot, finely chopped, plus carrot sticks, for serving 1 tablespoon finely chopped fresh flat-leaf parsley Tortilla chips, for serving Instructions: Preheat the oven to 375 degrees F. Combine the salad dressing spread, sour cream, blue cheese, hot sauce, milk and cream cheese in a food processor and process until smooth. Transfer the mixture to a medium bowl and stir in the turkey.
Scoop the turkey mixture into an 8-inch square baking dish and smooth the top. Bake until the mixture is warmed through and barely beginning to brown at the edges, 25 to 30 minutes. Transfer the dip to a rack and let cool for 5 minutes.
Scatter the chopped celery and carrots over the top, then sprinkle with the parsley and more blue cheese. Serve warm with tortilla chips and celery and carrot sticks for dipping. ","[Zinfandel, Syrah, Malbec, Tempranillo]" 19756,"Chicken with Roasted Peppers 6 whole chicken legs with thighs Coarse salt and freshly ground black pepper to taste 3 tablespoons olive oil 3 tablespoons unsalted butter 2 medium onions, thinly sliced 1 teaspoon coarse salt 1 teaspoon freshly ground black pepper 2 garlic cloves, minced 1 teaspoon paprika 2 red bell peppers, roasted, peeled, seeded and chopped 2 yellow bell peppers, roasted, peeled, seeded and chopped 2 poblano chiles, roasted, peeled, seeded and chopped 1 tomato, peeled, seeded and diced 1 1/4 cups chicken stock Instructions: Preheat grill or broiler. Season chicken to taste with salt and pepper, and lightly brush with olive oil. Grill or broil, skinside down first, about 10 minutes per side. Melt butter in a medium skillet over moderate heat. Cook onions with salt and pepper until soft and clear. Add garlic and paprika, and cook an additional minute, stirring constantly. Add remaining ingredients, bring to a boil, reduce to a simmer, and cook, uncovered, about 5 minutes. Place chicken over individual beds of bulgur wheat, rice or pasta. Ladle on sauce and serve. ","[Syrah, Tempranillo, Garnacha, Barbera]" 19757,"Tarte Flambe with Softly Scrambled Eggs and Goat Cheese 1/2 cup creme fraiche
2 tablespoons chopped fresh flat-leaf parsley leaves, plus more for serving
2 tablespoons chopped fresh chives, plus more for serving
1 tablespoon chopped fresh tarragon leaves, plus more for serving
Kosher salt and freshly ground pepper Kosher salt and freshly ground pepper
1 pound store-bought pizza dough
2 tablespoons canola oil, plus more for brushing 4 tablespoons unsalted butter
1 large Vidalia onion, halved and thinly sliced Pinch of sugar 1/2 pound double-smoked bacon, cut crosswise into lardons (short thick matchsticks) 2 cups grated sharp white cheddar cheese 1 Fresno cl pepper, finely diced 6 large eggs
2 ounces soft goat cheese, cut into small pieces and frozen for 5 minutes Instructions: Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes. Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper. Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno cl and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese. Divide the scrambled eggs between the two pizzas and garnish with more herbs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19758,"Green Gimlet 3 ounces Super Green Juice, recipe follows 2 ounces gin 1/2 ounce Simple Syrup, recipe follows Cucumber slice, for garnish 1 to 2 large, juicy lemons, peel and pith removed 1 medium Granny Smith apple, peeled and cored 2 romaine leaves 1/2 large cucumber 1 cup loosely packed hearty greens, such as spinach or kale 1 cup granulated sugar Instructions: Combine the Super Green Juice, gin and Simple Syrup in a cocktail shaker filled with ice. Shake vigorously for 8 to 10 seconds. Strain into a martini glass. Garnish with a cucumber slice. Juice, in this order, the lemons, apple, romaine, cucumber and greens, following your juicer's specific settings for each. Serve the juice immediately over ice, if desired. Bring the sugar and 1 cup water to a boil in a small saucepan. When the sugar is completely dissolved, remove the saucepan from the heat and cool the syrup to room temperature. Refrigerate, covered, for up to 1 month. ","[Gin, Cucumber, Citrus, Sparkling Wine]

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

Chicken: 4 boneless, skinless chicken breasts Salt and pepper 2 cloves garlic," 19759,"Congee with Chinese Crullers & Sauteed Greens Neutral oil, such vegetable 1 medium shallot, finely chopped
2-inch piece of fresh ginger, sliced in half lengthwise
1 cup (230g) jasmine rice
7 cups (1680g) chicken broth or vegetable broth
Kosher salt
Sauteed Greens, recipe follows Toasted sesame seed oil Sriracha
Freshly ground black pepper
Crullers, recipe follows 2 1/4 cups (300g) all-purpose flour 1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon kosher salt
1/2 cup (120g) buttermilk, at room temperature
1 tablespoon coconut oil, softened but not melted
1 large egg, at room temperature
3 quarts neutral oil for frying, such as vegetable 1 tablespoon neutral oil, such as vegetable 3 dried red chili peppers (such as chili d\u2019arbol), stemmed
4 cloves garlic, thinly sliced
2 bunches (1 1/2 to 2 pounds) mustard greens, rinsed and stems removed, roughly chopped
Salt
Freshly ground black pepper
1 teaspoon toasted sesame oil
1 teaspoon unseasoned rice vinegar
Toasted white sesame seeds
Instructions: Heat a drizzle of oil in a large pot over medium heat. Sweat the shallot and ginger, stirring, until fragrant, 1 to 2 minutes. Add the rice and broth. Bring to a boil, then turn down to a simmer and cover. Cook until the rice has broken down and the mixture is thick and porridge-like, about 1 hour. Stir with a rubber spatula occasionally so the bottom doesn\u2019t stick. Remove the ginger and season to taste. Divide the congee into bowls. Top with a pile of Sauteed Greens (recipe follows), a drizzle of toasted sesame oil, a drizzle of sriracha and a couple turns of black pepper. Serve with Crullers (recipe follows) on the side. Whisk together the flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer or a large mixing bowl. Add the buttermilk, coconut oil and egg and knead with the dough hook for 7 to 10 minutes until the dough is smooth and elastic. Wrap with plastic and allow to rest in the refrigerator for 3 hours. Remove the dough from the refrigerator 1 hour before ready to use and allow to come to room temperature. Heat the neutral oil in a heavy bottomed pot to 375 degrees F. Roll out the dough on a lightly floured surface into a 20-by-6-inch rectangle that is about 1/4-inch thick. Cut into 12 vertical strips just over an inch wide, then cut each strip in half horizontally. Layer one half on top of the other and using a chopstick, press down in the center to adhere. Cover with plastic while you shape the others. When the oil is up to temperature, take one piece of dough and, holding both ends, stretch gently to triple the length (it should stretch very easily). Drop in the oil and fry for 30 seconds to 1 minute per side, or until lightly golden and puffy, gently turning with a spider. Remove to a rack and repeat in batches of 2 or 3, allowing oil to come back to temperature between each batch. Heat the oil in a large skillet or wok over medium heat. Add the dried chili peppers and garlic and toss around, cooking until fragrant and lightly toasty, 1 to 2 minutes. Add the mustard greens, a big pinch of salt and a couple turns of black pepper and cook for 4 to 5 minutes or until wilted, tender, and bright green. Add the sesame oil, rice vinegar and sesame seeds. Toss to combine. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19760,"Peasant's Zuppa Di Pesce 4 tablespoons extra-virgin olive oil 4 cloves garlic, crushed 2 cloves shallot, crushed Two 1/2- to 3/4-pound whole red mullets, cut in half, scaled with head and tails removed One 1 1/4-pound whole orata (or any type of bass), cut in 4 equal parts, scaled with head and tails removed 1 large whole skate wing, cut in 4 equal parts 1 dozen Manila clams 4 razor clams (optional) 1 dozen mussels 4 langoustines, tails split (or 4 jumbo shrimp) 8 small whole seppie, remove beak (or 2 tubes of calamari, sliced into rings) 4 small baby octopus, remove beak 2 cups dry white wine 2 cups water One 8-ounce can peeled Italian tomatoes (or 1 pint vine-ripe cherry tomatoes) 4 sprigs fresh thyme Salt and pepper 2 pinches dried oregano 1/2 cup fresh chopped parsley 6 basil leaves, chopped Instructions: In a large saute pan (approximately 16-inches), add oil, garlic, and shallots. Saute until garlic and shallots are a very light golden color. Add all the fish to pan along with the wine, water, tomatoes, thyme, salt, pepper, and oregano. Cover pan and let simmer until clams and mussels open, approximately 20 minutes. Add parsley and basil and divide evenly into 4 soup bowls. At Peasant, Frank floats crostini (toasted bread rubbed with olive oil, garlic, Parmigano, oregano, salt and pepper) on top of each serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19761,"Yuca with Garlic-Citrus Sauce: Yucca con Mojo 2 large cassavas or yucca, peeled and cut into 1-inch by 3-inch wedges 1 red onion, halved and sliced thinly into half moons 2 garlic cloves 1/2 bunch Italian parsley 1/2 bunch cilantro 2 limes, juiced 1/2 cup extra-virgin olive oil Instructions: In a pot of boiling water, cook the yucca until tender, but not falling apart and losing its shape, about 10 minutes. Remove the yucca from the water, and dunk into an ice bath to stop the cooking process (shocking) and set aside. Meanwhile, make the mojo. In a blender, place half of the red onion, garlic, parsley, cilantro, and lime juice. Start to puree and slowly drizzle in the olive oil. When well pureed, season with salt and pepper and set aside. Julienne the remaining half of the onion. Heat 2 inches of oil in a deep cast iron skillet to 375 degrees F. Begin frying the partially cooked yucca until golden brown, about 5 minutes. When uniform in color, remove the yucca from the oil and place in a bowl. Season with salt and pepper. Pour the mojo over the yucca, and garnish with the other half of the red onion. ","[Chardonnay, Vermentino, Sauvignon Blanc, Albari?o]" 19762,"Simple Tomato Sauce 1/2 cup extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped Sea salt and freshly ground black pepper 2 (32-ounce) cans crushed tomatoes 2 dried bay leaves 4 tablespoons unsalted butter, optional Instructions: In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors. Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce. If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19763,"Red Snapper Cooked en Papillote with Julienned Vegetables 6 whole baby red snappers, 8 to 12 ounces each, cleaned and scaled Salt Freshly ground black pepper 24 small sprigs fresh tarragon or basil 1 carrot, cut into thin julienne strips 1 small leek, thoroughly washed, cut into thin julienne strips 1 small turnip, cut into thin julienne strips Extra-virgin olive oil 2 lemons, thinly sliced Instructions: On the thickest part of each side of the snappers, cut a 1/2-inch-thick incision along its length. Season the snappers inside and out with salt and pepper and tuck 3 tarragon sprigs inside each fish's body cavity. Cut 6 pieces of aluminum foil, each large enough to completely enclose each fish. Preheat the oven to 450 degrees F. Arrange half of the julienned vegetables in beds in the center of each piece of foil and place a fish on top. Drizzle the fish generously with olive oil. Arrange the remaining vegetables on top, then cover with lemon slices and the remaining herbs. Close the foil around each fish, double pleating the edges together to form airtight packages. Place the packages on a baking sheet and bake them until they have puffed up like balloons, about 15 minutes. Serve each foil package on a dinner plate. Let each guest carefully open the package to eat the fish, easing the fillets off the bone along the top incision and then pulling out the spine and ribs in a single piece. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19764,"Broken Lasagna with Butternut Squash and Kale Kosher salt 2 tablespoons extra-virgin olive oil 12 sage leaves (6 whole, 6 chopped) 3 cups cubed butternut squash (about 1 pound) 2 small shallots, sliced Freshly ground pepper 1 cup heavy cream 12 ounces lasagna noodles, broken into large pieces 4 cups baby kale 1/2 cup grated parmesan cheese Instructions: Bring a large pot of salted water to a boil. Heat a large skillet over medium-high heat and add the olive oil. Add the whole sage leaves and fry until crisp, 30 seconds to 1 minute. Remove with a slotted spoon and drain on paper towels; season with salt. Add the squash and shallots to the skillet and cook, stirring occasionally, until lightly browned, 3 to 4 minutes. Add the chopped sage and season with 1/2 teaspoon salt and a few grinds of pepper. Add 1 cup of the boiling water and the heavy cream and bring to a simmer. Cook until the squash is tender and the sauce is reduced by half, 8 to 10 minutes. Meanwhile, add the broken lasagna noodles to the boiling water and cook, stirring frequently, until tender, about 12 minutes. Reserve 1 cup cooking water, then drain. Add the noodles and kale to the skillet with the squash and toss to coat, adding the reserved cooking water as needed to loosen. Remove from the heat, add 1/4 cup grated parmesan and toss. Divide the noodles among bowls. Top with fried sage leaves and the remaining 1/4 cup parmesan. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 19765,"Cranberry Bog Turkey Burgers, served with Corn on the Cob with Chive Butter 1 1/3 pounds (the average weight of one package from meat case) ground turkey breast 1 small McIntosh apple, finely chopped 1 small white onion, chopped 1 rib celery from heart of the stalk, finely chopped 1 rounded teaspoon poultry seasoning Salt and pepper Vegetable oil, for drizzling 4 sandwich size sourdough English muffins 1 cup prepared whole berry cranberry sauce 1/2 cup mayonnaise or reduced fat mayonnaise 8 leaves Bibb lettuce, cleaned 4 ears corn, shucked 4 tablespoons butter 20 blades fresh chives, finely chopped Instructions: Combine turkey, apple, onion, celery, poultry seasoning, salt, and pepper in a bowl and form into 4 large patties. Preheat a large skillet or a grill pan to medium high heat. Drizzle skillet or brush grill with vegetable oil and cook patties 5 to 6 minutes on each side. Toast split English muffins. Mix together cranberry sauce and mayonnaise. Spread muffin halves with cran-mayonnaise and pile in burgers and Bibb lettuce. Serve burgers with corn on the cob and berry desserts. Bring a large pot of water to a boil. Add salt and corn and cook for 5 to 6 minute. Drain ears and spread with butter. Sprinkle ears with a generous coating of chopped chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19766,"Waffle Chicken Fingers 1/2 cup pure maple syrup 2 tablespoons hot sauce 1 large egg 1/4 cup buttermilk 1 tablespoon yellow or Dijon mustard Kosher salt and freshly ground pepper 2 large skinless, boneless chicken breasts, each cut into 8 strips
8 thawed frozen whole-wheat or regular waffles, torn into pieces Vegetable or peanut oil, for frying Instructions: Make the dipping sauce: Whisk the maple syrup and hot sauce in a bowl. Make the chicken fingers: Whisk the egg, buttermilk, mustard and 1/2 teaspoon each salt and pepper in a large bowl. Add the chicken and toss to coat. Pulse the waffles in a food processor to make fine crumbs. Transfer the crumbs to a baking sheet. Heat 1/2 inch of vegetable oil in a large skillet or heavy-bottomed pot until hot but not smoking. Remove the chicken from the egg mixture, shaking off any excess, and coat with the waffle crumbs, pressing firmly to adhere. Fry the chicken in batches, adjusting the heat if necessary, until golden brown and cooked through, about 2 minutes per side. Transfer to a rack set over a baking sheet to drain. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Riesling, Zinfandel]" 19767,"Mushroom Pommes Anna 3 tablespoons olive oil 2 shallots, finely chopped 3 cloves garlic, finely chopped 1 cup dry white wine 2 pounds cremini mushrooms, finely chopped 3 tablespoons finely chopped fresh thyme Salt and freshly ground pepper 2 sticks unsalted butter, clarified 4 large potatoes, peeled and sliced thinly on a mandoline Salt and pepper Mushroom Duxelle Instructions: For the Mushroom Duxelle: Heat olive oil in a large saute pan over high heat until almost smoking, add the mushrooms and cook until golden brown and dry. Add the shallots and garlic and cook until soft. Add the wine and cook until reduced. Add the thyme and season with salt and pepper to taste. For the Potatoes: Preheat oven to 400 degrees F. Pour 2 tablespoons of the clarified butter into an iron skillet and heat over high heat. Arrange potatoes slices in the pan in concentric circles, overlapping the slices, drizzle each layer with butter, season with salt and pepper and spread some of the mushroom duxelle over the entire surface. Repeat to make 4 to 5 layers. Heat the pan on top of the stove until the butter bubbles. Transfer the pan to the oven and bake until the potatoes are golden brown and soft, 20 to 25 minutes. Press the potatoes with a pot lid during the baking once or twice to keep them flat. Remove from the oven and pour out excess butter. Let sit 10 minutes before inverting onto a round platter. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19768,"Russet-wrapped Rockfish with Daikon Radishes and Horseradish Cream Sauce 4 rockfish fillets, 6 ounces each 4 russet potatoes, peeled and sliced thin lengthwise Vegetable oil, for frying Salt and freshly ground pepper Salt and freshly ground pepper
Horseradish cream sauce, recipe follows 1 teaspoon unsalted butter 1 shallot, finely diced 1/4 cup dry white wine 1 cup heavy whipping cream 1/2 cup grated fresh horseradish Salt and freshly ground pepper Red and daikon radishes, for garnish Instructions: Bring a medium sized saucepan of salted water to a rolling boil. Slowly add the sliced potatoes to the pan. Cook until the potatoes are slightly translucent and soft. Do not overcook. Strain the water from the pan and let the potatoes cool. Wrap the tender potato slices around each fish fillet, until the fish is completely covered. Wrap each fillet tightly in plastic wrap so that the potatoes stick to the fish. Heat enough vegetable oil to cover the bottom of a medium sized skillet over medium-high heat. Unwrap the fish fillets from the plastic wrap and brown each side of the fish. Reduce the heat and continue cooking the fish over medium-low heat until the bottom side is brown and the fish is cooked through. Top with Horseradish Cream Sauce. Melt the butter in a medium pan, then add the shallots and saute until tender. Slowly add the wine to the shallots. Reduce the mixture until it is nearly dry. Add heavy cream and allow the sauce to simmer until it is thick enough to coat a spoon, about 15 minutes. Pour the cream sauce into a blender and add grated horseradish. Blend the ingredients together and then strain through a fine sieve. Add salt and freshly ground pepper, to taste. Slice radishes and use for garnish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19769,"Peach Streusel Slab Pie 2 sticks (1 cup) unsalted butter, at room temperature and cut into small pieces, plus more for greasing the baking sheet 3 cups all-purpose flour 2/3 cup confectioners' sugar 1/2 teaspoon kosher salt 3 pounds peaches (about 6 peaches), cut into 1/2-inch wedges 1 1/2 cups firmly packed light brown sugar Juice of 1 lemon 3 tablespoons cornstarch 2 teaspoons pure vanilla extract 1 teaspoon ground cinnamon 1/2 teaspoon kosher salt 1/4 teaspoon freshly grated nutmeg 3/4 cup all-purpose flour 1/2 cup sliced skin-on almonds 1/2 cup firmly packed light brown sugar 6 tablespoons unsalted butter, melted 1/4 teaspoon kosher salt Instructions: Adjust a rack to the bottom third of the oven and preheat the oven to 375 degrees F. Grease the bottom and sides of a rimmed 10-by-15-inch baking sheet with butter. For the dough: Combine the butter, flour, confectioners' sugar and salt in a food processor and process until the mixture comes together in a solid mass (this may take a few minutes). Drop pieces of the dough all over the prepared baking sheet. Use your fingers to press the dough evenly along the bottom and about 1/2 inch up the sides of the pan, filling any gaps. Set aside. For the filling: Toss together the peaches, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, salt and nutmeg in a large bowl until the cornstarch dissolves. Transfer the filling onto the crust and spread in an even layer. Bake for 30 minutes. For the streusel: While the pie bakes, make the strussel topping by combining the flour, almonds, brown sugar, melted butter and salt in a small bowl until evenly moistened. Remove the pie from the oven and sprinkle the streusel evenly over the filling. Return the pie to the oven and bake until the topping is golden brown and the filling is bubbly, 25 to 30 minutes more. (If the crust browns too quickly during baking, cover the pie loosely with foil.) Let the pie cool. Serve warm or at room temperature. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19770,"Baby Bok Choy with Oyster Sauce 3 tablespoons oyster sauce 2 teaspoons low-sodium soy sauce 2 teaspoons rice vinegar 1 teaspoon toasted sesame oil Pinch of sugar 1 1/2 pounds baby bok choy (3- to 4-inch heads), bottoms trimmed 2 tablespoons vegetable oil 3 cloves garlic, roughly chopped 1 tablespoon roughly chopped fresh ginger Instructions: Stir the oyster sauce, soy sauce, rice vinegar, sesame oil and sugar in a bowl until well combined; set aside. Wash the bok choy well to remove any grit and drain in a colander, leaving some water clinging to the leaves. Halve any large heads lengthwise. Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half each of the garlic and ginger and cook, stirring, until just softened, about 30 seconds. Add half of the bok choy and stir to coat. Cook until the bok choy is crisp-tender at the stem, 4 to 5 minutes; add water, 1 tablespoon at a time, to keep a bit of moisture in the skillet and prevent the garlic from burning. Remove to a platter. Add the remaining 1 tablespoon vegetable oil to the skillet and repeat with the remaining garlic, ginger and bok choy. When tender, return the first batch of bok choy to the skillet and heat through. Transfer all the bok choy to the platter and drizzle with the sauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19771,"Kale Caesar Salad 1/4 cup mayonnaise 2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly grated Parmesan 1 tablespoon olive oil
2 teaspoons Dijon mustard
1 teaspoon anchovy paste
1/2 teaspoon coarsely ground fresh black pepper
1/2 teaspoon kosher salt
1 clove garlic, grated
3 tablespoons olive oil 3 slices sourdough bread, diced into 1/4-inch pieces
1/2 teaspoon kosher salt
2 tablespoons plus 1/4 cup freshly grated Parmesan One 5-ounce container baby kale
Instructions: For the dressing: Whisk together the mayonnaise, lemon juice, Parmesan, olive oil, mustard, anchovy paste, pepper, salt and garlic in a large bowl. Set aside to let the flavors marry. For the salad: Heat a large skillet over medium heat. Add the oil and heat another 30 seconds, then add the bread cubes. Cook, tossing often, until the bread cubes are beginning to brown and get crispy, about 6 minutes. Season with the salt and 2 tablespoons Parmesan and cook until the cubes are evenly golden and crispy, another 3 minutes. Remove to a paper towel-lined plate and reserve. Add the baby kale to the bowl with the dressing. Toss gently to coat. Add the toasted bread and the remaining 1/4 cup Parmesan to the salad and toss once again. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19772,"Warm Basil Gnocchi Salad with Carpaccio of Tomatoes 2/3 cup extra-virgin olive oil 5 tablespoons fresh lemon juice Gray salt and freshly ground black pepper 2 1/2 pounds vine-ripened tomatoes, preferably a mixture of red, yellow, orange and variegated 10 handfuls salad greens 1/2 recipe Gnocchi, recipe follows About 3 1/2 ounces ricotta salata cheese or Parmesan Instructions: In a medium or large bowl, whisk together the olive oil, lemon juice, and salt and pepper to taste. Taste for balance and adjust with olive oil or lemon as necessary. Using a mandoline or sharp chef's knife, slice the tomatoes as thinly as possible and arrange on a large platter. Season with salt and pepper and spoon a little of the vinaigrette over the tomatoes. Toss the lettuce with a little more of the dressing and arrange on top of the tomatoes. When the gnocchi has drained, place in the bowl with the remaining vinaigrette. Toss gently, then scatter the gnocchi on the salad. Using a vegetable peeler, shave the cheese over the salad and serve immediately. 2 pounds russet potatoes Coarse salt 4 egg yolks 1/2 cup freshly grated Parmesan 1/2 teaspoon salt Pinch freshly ground black pepper Pinch freshly grated nutmeg 1 to 1 1/4 cups unbleached all-purpose flour, plus more for dusting or use store bought gnocchi (1 pound fresh or frozen) Preheat oven to 375 degrees F. Bake potatoes until very soft on a bed of coarse salt in a baking dish, about 45 minutes. (The salt keeps the potatoes from touching the dish and developing a hard spot.) Cool potatoes until warm, then halve lengthwise and scoop out the flesh. Pass the flesh through a food mill or ricer, or push it through a coarse sieve. You should have about 4 cups. In a bowl, combine potato, egg yolks, Parmesan, salt, pepper, and nutmeg. Work the mixture with a wooden spoon until smooth. Add 1 cup of the flour and knead very gently, patting and pressing the dough with your hands until all the flour is incorporated. Add some or all of the additional 1/4 cup flour if the dough feels too moist, it should be soft but shouldn't stick to your hands. Transfer dough to a work surface and roll into a log about 3 inches in diameter. Cut the log into 8 equal pieces. Give each piece a quarter-turn so that you are rolling the dough in a different direction, then roll into ropes, a generous 1/2-inch in diameter, as if making breadsticks. Flour the ropes generously, and then cut crosswise at 1/2-inch intervals. You can shape the gnocchi on a ridged butter paddle or on the back of a fork, or you can cook them as is. Let them dry at room temperature for at least 20 minutes before cooking Bring a large pot of water to a boil and add salt. Add the gnocchi and cook for about 90 seconds from the time they rise to the surface. Remove with a skimmer, drain well. Cook's Note: Although you need only a half batch of gnocchi for this recipe, take the time to make a whole batch, freeze half, and reap the rewards of your effort later. A carpaccio is paper thin slices of a food such as tomatoes that can turn a simple supper into an elegant meal. ","[Chardonnay, Pinot Grigio, Vermentino, Barbera]" 19773,"Salt and Pepper-Fried Squid with Spicy Lemongrass Dipping Sauce 1 pound baby or medium squid (tentacles optional), skinned and cleaned Vegetable oil, for deep-frying 2 tablespoons coarse sea salt 1 tablespoon freshly ground black pepper 1/2 cup cornstarch 1 or 2 limes, cut crosswise into 8 wedges Instructions: Slice clean, dry squid into 1/8-inch rings. If using medium-size squid, cut open squid and make a light crisscross pattern on the outside with a paring knife, then cut into approximately 1-inch pieces. Heat oil in wok over medium heat to about 375 degrees. Mix salt, pepper, and cornstarch in a plastic bag. Add the squid, seal the bag, and shake it to coat each piece evenly. Put a few squid pieces at a time the palm of your hand and shake off the excess cornstarch mix. Working in batches, deep-fry the squid until the rings turn golden and crisp, about 1 minute, or if using 1-inch square pieces, until they curl up and crisp, about 1 minute. Drain on paper towels and serve with lime wedges on the side. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 19774,"Grilled Zucchini Ribbon Salad 6 to 8 large zucchini, roughly 4 pounds 1 cup extra-virgin olive oil, divided Sea salt, preferable gray salt and freshly ground black pepper 6 cloves minced garlic 1/2 teaspoon red chili flakes 2 lemons juiced 2 tablespoon freshly chopped parsley leaves 2 tablespoon freshly chopped basil leaves 6 tablespoons toasted pine nuts, optional Shaved Parmesan, to taste Instructions: Prepare a charcoal grill, or heat a gas grill to high. Wash the zucchini and trim the ends. Using a mandolin or vegetable peeler thinly slice the zucchini lengthwise. Toss the zucchini with 1/3 of the olive oil, gray salt and pepper, to taste. Quickly grill the zucchini ribbons on 1 side, until lightly marked and wilted, about 1 to 2 minutes. Remove to a plate or a baking dish and let cool slightly. When slightly cooled toss zucchini in a bowl with the remaining ingredients except nuts, if using and Parmesan. Spread onto a serving platter, top with pine nuts, if desired and shave Parmesan over the top. Eat and enjoy. ","[Vermentino, Sauvignon Blanc, Pinot Grigio, Barbera]" 19775,"Edamame Salad 2 cups of Edamame 2 Tbsp of olive oil Lemon zest (whole lemon) Lemon juice (half lemon) Salt Pepper Pecorino cheese Mint Instructions: Part boil edamame and drain. In a bowl, whisk together olive oil, lemon zest, lemon juice and salt and pepper.
Add edamame to bowl and mix. To serve, add shaved pecorino cheese and roughly chopped mint. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 19776,"Celery Root Remoulade 2 bulbs celery root (about 1 1/2 pounds), peeled and quartered 1 bunch radishes (about 6), trimmed Finely grated zest and juice of 1/2 lemon 1/2 cup mayonnaise 1/4 cup sour cream 2 tablespoons Dijon mustard 1/8 teaspoon cayenne Kosher salt and freshly ground black pepper 1/4 cup fresh flat-leaf parsley leaves, roughly chopped 2 scallions, white and green parts, thinly sliced Instructions: Coarsely shred the celery root and radishes into a large bowl and immediately toss with the lemon zest and juice. Stir in the mayonnaise, sour cream, mustard, cayenne, 3/4 teaspoon salt and a few grinds of pepper. Transfer to a serving dish and scatter the parsley and scallions over top. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19777,"Chocolate Covered Raspberry 1 ounce raspberry liqueur (recommended: Chambord) 1 ounce bourbon, (recommended: Maker's Mark) 1 ounce chocolate liqueur, (recommended: Godiva) 1/2-ounce heavy cream Ice Fresh raspberry, for garnish Instructions: In a cocktail shaker, add the raspberry liqueur, bourbon, chocolate liqueur, heavy cream, and ice. Shake and strain into a martini glass. Garnish with a fresh raspberry and serve. ","[Port, Tawny Port, Moscato, Vin Santo]" 19778,"Potato Chip Chocolate Chip Cookies 2 sticks (1 cup) unsalted butter, softened 3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup semisweet chocolate chips
4 cups crushed potato chips (8 ounces), such as Lay's Instructions: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment. In the bowl of a stand mixer, cream together the butter, granulated sugar and brown sugar on medium-high speed until light and fluffy, 3 to 5 minutes. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour, baking soda and salt, then mix on low speed until just combined. Stir in the chocolate chips and 2 cups of the crushed potato chips. Put the remaining 2 cups crushed potato chips in a shallow bowl. Roll the dough into 2-inch balls, then roll them in the remaining potato chips so they are completely coated. Place the cookies 2 inches apart on the prepared baking sheets and bake until golden, 12 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 19779,"Crispy Baked Rosemary-Garlic Chicken Legs 12 chicken legs 2 cloves garlic, minced 4 stems rosemary, leaves picked and roughly chopped 4 cups panko bread crumbs Kosher salt and freshly ground black pepper 2 eggs 2 cups milk 3 cups all-purpose flour Extra-virgin olive oil Lemon wedges, for serving Instructions: Preheat the oven to 350 degrees F. Put a sheet tray in the oven to preheat. Wash and trim the chicken legs of any excess fat. Mix the garlic, rosemary and panko together in a shallow rimmed dish and season well with salt and pepper. Alternately, crush the garlic and rosemary with some olive oil and salt in a mortar and pestle. Crack the eggs into a similar dish, add the milk and whisk to combine. Season with salt and pepper, to taste. In another dish add the flour and season with salt and pepper, to taste. Take the chicken legs and 1 at a time, dredge in the flour, then the egg wash and then coat well with the rosemary-garlic panko bread crumbs. Lay the chicken legs out on a tray lined with parchment paper, as you work. Refrigerate the legs for about 15 to 20 minutes for the breading to set. Remove the hot sheet tray from the oven and drizzle with a good amount of olive oil. Arrange the chicken legs carefully on the tray, spacing them out evenly (the chicken will sizzle when added to the hot oil). Roast until the chicken legs are golden and crispy, about 35 to 40 minutes Remove the chicken from the oven to a serving platter. Season with salt and serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19780,"Lemon Marinated Carne Asada 1 1/2 pounds meat, any cut desired (beef or pork) 1/2 red onion, diced 1 lemon Seasoning salt, to taste Instructions: Combine all ingredients and marinate overnight in the refrigerator. Grill over medium heat and enjoy with your choice of salsa and tortilla. ","[Malbec, Tempranillo, Garnacha]" 19781,"Buzz Buzz Shrimp with Fresh Pineapple Slaw 2 cups orange juice 2 cups sugar 1/2 cup sambal 1/2 cup soy sauce 2 tablespoons rice vinegar 1 1/2 teaspoons ginger pure 2 teaspoons xanthan gum 1 small shallot, rough cut (about 2 tablespoons) 1 bunch fresh cilantro, stems and all, chopped 1/2 cup rice wine vinegar 2 teaspoons Dijon mustard 1 1/2 teaspoons lime juice Pinch salt 1 cup vegetable oil One 20-ounce can pineapple tidbits in 100 percent juice, drained Two 10-ounce bags shredded cabbage for slaw 1/2 cup tightly packed chopped fresh cilantro 2 teaspoons honey 1/8 teaspoon salt 2 to 3 scallions, cut on the bias (about 1/2 cup) 1/2 small red bell pepper, ribs and seeds removed, small dice 2 cups all-purpose flour 2 cups milk 2 cups seafood breading 1 pound small, peeled shrimp (90 to 110 count) Oil, for deep-frying Sesame seeds, for sprinkling, optional Instructions: For the bang-bang sauce: Combine the orange juice, sugar, sambal, soy sauce, vinegar, ginger pure and 2 cups water in a medium pot. Bring to a boil over medium-high heat, then reduce the heat to medium and maintain a simmer for 45 minutes. Sprinkle in the xanthan gum while blending the sauce with an immersion blender. Continue to blend for 5 minutes, making sure there are no lumps of xanthan gum. Return the sauce to a simmer and cook for 30 more minutes. For the cilantro-lime vinaigrette: Meanwhile, in a blender, add the shallot, cilantro, vinegar, Dijon, lime juice and salt. Blend until smooth. While the motor is running, slowly drizzle in the vegetable oil. Set aside. For the pineapple slaw: Combine the pineapple, cabbage, cilantro, honey, salt, scallions, bell peppers and 3/4 cup cilantro lime vinaigrette in a bowl and toss together well. Set aside in refrigeration. For the fried shrimp: Put the flour in one bowl, the milk in another bowl and the seafood breading in a third bowl. Rinse and pat the shrimp dry. Preheat the oil in a deep-fryer to 350 degrees F. Toss the shrimp with the flour. Shake off all the excess flour and drop into the milk. Strain the shrimp from the milk and add to the seafood breading bowl. Shake off the excess breading, then add to the fryer. Cook, in batches if necessary, until the shrimp are golden brown, 3 to 4 minutes. Drain well and add place in a clean bowl. Toss the shrimp with 1 to 1 1/2 cups warm bang-bang sauce. Serve with the pineapple slaw and garnish with the sesame seeds, if using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 19782,"Chicken Skewers Marinated with Salad Dressing 1 red onion, medium dice 1 red pepper, medium dice 1 yellow pepper, medium dice 1 green pepper, medium dice 3 pounds boneless skinless chicken breasts, cut into medium sized cubes Bamboo skewers soaked for 30 to 60 minutes 1 bottle vinaigrette or marinade of your choice Instructions: Place the onions, peppers and chicken onto the skewers, alternating between vegetables and chicken. Repeat process until all of the skewers are assembled. Place completed skewers in a shallow baking dish and cover with vinaigrette or marinade. Refrigerate for 1 to 2 hours. Preheat oven to 425 degrees F and transfer skewers to a sheet pan. Place in oven and cook for 8 to 10 minutes. Serve immediately. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Ros]" 19783,"Bar Americain Sweet Potato Chowder 2 tablespoons unsalted butter 1/2 medium Spanish onion, coarsely chopped 2 cloves garlic, coarsely chopped 2 medium sweet potatoes, roasted, peeled and pureed (with a ricer or food processor)*see Cook's Note Salt and freshly ground black pepper 1/2 cup dry white wine 2 to 3 cups bottled or canned clam juice 1 tablespoon unsalted butter 1 medium sweet potato, peeled and cut into small dice 1 teaspoon sugar Salt and freshly ground black pepper 4 slices slab apple wood smoked bacon, cut into small dice 1 cup dry white wine 12 fresh littleneck clams, scrubbed Sweet potato chowder base 2 teaspoons honey 1/3 cup coarsely chopped fresh clams (steamers or cherrystone) 1/4 cup heavy cream 1 tablespoon finely chopped fresh tarragon leaves Instructions: Heat the butter in a medium saucepan or Dutch oven over medium heat. Add the onions and garlic and cook until soft. Stir in the sweet potato puree and salt and pepper and cook until the puree is slightly thickened (you are making a sort of sweet potato roux). Increase the heat to high, add the wine and cook until completely reduced. Add the clam juice and cook for 15 to 20 minutes, stirring occasionally. If the mixture appears to be too thick, thin with a little extra clam juice or water, season with salt and pepper. Strain the mixture into a bowl and return to the pan. Heat the butter in a small saute pan over medium high heat. Add the potatoes and cook until golden brown and caramelized. When the potatoes are almost cooked through, sprinkle with the sugar and toss until the sugar is dissolved and the potatoes are cooked through. Remove with a slotted spoon to a plate lined with paper towels. Heat a pan over medium heat, add the bacon and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Bring wine to a boil in a medium saucepan, add the clams, cover and cook until all clams open, discarding any that do not, about 4 to 5 minutes. Remove the clams with a slotted spoon and place in a bowl. Bring sweet potato chowder base to a simmer. Add the cooked bacon, sweet potatoes and honey and cook for 1 minute. Add the chopped clams and cook for 2 minutes. Add the heavy cream and cook an additional minute or until just heated through. Ladle into bowls and garnish each bowl with 3 clams in the shell and a sprinkling of fresh tarragon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19784,"Smoked Salmon Tea Sandwiches 2 1/2 pounds unsalted butter, room temperature 1 1/4 teaspoons minced garlic 5 tablespoons minced scallions (white and green parts) 5 tablespoons minced fresh dill 5 tablespoons minced fresh flat-leaf parsley 5 teaspoons freshly squeezed lemon juice 5 teaspoons kosher salt 1 1/4 teaspoons freshly ground black pepper 5 loaves dense 7-grain or health bread, unsliced 40 slices smoked salmon Instructions: For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
Lay out 40 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 20 of the slices. Top with the other 20 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 40 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 20 small triangles.) Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19785,"Hot Choco Loco 3 ounces semisweet chocolate, shaved or chopped 4 cups milk 1 cinnamon stick 2 jalapenos, stemmed and quartered lengthwise 1/4 teaspoon vanilla extract 1/2 cup mini marshmallows Instructions: Put the chocolate into a bowl or liquid measuring cup and put a fine mesh sieve over the rim. Add the milk, cinnamon stick and jalapenos, seeds included, to a medium pot over low heat. Bring to a simmer and let steep for 15 minutes. Stir in the vanilla. Pour the milk mixture into the sieve over the chocolate and discard the solids. Quickly stir the milk and chocolate together and pour it evenly into 4 mugs. Top with marshmallows and serve. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 19786,"Roasted Brussels Sprouts with Pomegranate, Feta and Cilantro Two 12-ounce bags fresh Brussels sprouts halves 2 tablespoons extra-virgin olive oil 3/4 teaspoon kosher salt 1/8 teaspoon cracked black pepper 1/2 cup feta crumbles 1/3 cup pomegranate seeds 2 tablespoons chopped cilantro Instructions: Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. In a large bowl, toss the Brussels sprouts with the oil, salt and pepper. Spread out in a single layer on the prepared baking sheet. Bake for 15 minutes, then stir and flip. Bake until the Brussels sprouts are browned, another 10 to 12 minutes. Remove from the oven and transfer to a serving bowl. Top with the feta, pomegranate seeds and cilantro. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19787,"Homemade Ricotta 4 cups whole milk 2 cups heavy cream 1 teaspoon kosher salt 3 tablespoons good white wine vinegar Instructions: Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth. Pour the milk and cream into a stainless-steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey). Pour the mixture into the cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side, but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19788,"Reuben 2 slices rye bread 1 tablespoon unsalted butter 1/4 pound corned beef, thinly sliced 1/2 cup sauerkraut 2 slices Swiss cheese Thousand island Dressing Instructions: Spread butter on one side of each slice of rye bread. Place corned beef, sauerkraut and cheese on one slice of bread and top with other slice. Grill, butter side down, on skillet or griddle until bread is toasted and cheese is melted. Serve with thousand island dressing. ","[Chardonnay, Riesling, Pinot Grigio]" 19789,"Amarone Braised Beef Short Ribs with Taleggio Polenta and Mission Fig Glaze 2 tablespoons olive oil 6 large bone-in short ribs
1 tablespoon kosher salt, plus more to taste
1 teaspoon fresh ground black pepper, plus more to taste
3 ribs celery, finely chopped
2 large carrots, finely chopped
1 large onion, finely chopped
6 cloves garlic
1 bottle Amarone wine, plus some for tasting while cooking
6 fresh rosemary sprigs
6 fresh thyme sprigs
3 cups beef stock
6 cups chicken stock 2 cups fine-ground cornmeal polenta
2 teaspoons kosher salt 2 teaspoons fresh ground black pepper
1/2 cup grated Parmesan
1 cup grated Taleggio cheese
2 teaspoons olive oil 4 shallots, minced
4 cups balsamic vinegar
1 cup Tuscan herb mix (dried thyme, rosemary and sage)
2 cups black mission figs, cut in quarters
1 cup brown sugar
1 cup Amarone wine
2 teaspoons olive oil 6 to 8 cups kale leaves
1/2 teaspoon kosher salt
Instructions: For the short ribs: Heat one tablespoon of the olive oil in a heavy-bottom pot or Dutch oven over high heat. When the oil begins to smoke slightly, place the short ribs in the pot and sprinkle with salt and pepper. Roast on all sides until well browned, about 15 minutes total. Remove from the pot and reduce the temperature to medium. Add the remaining tablespoon of olive oil to the same pot and add the celery, carrots and onion and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Add the wine and raise the heat level to high, bring to a boil and cook until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add the bundle to the pot. Place the roasted ribs on top of the vegetables in the pot and add the beef stock. Bring to a simmer over high heat. Cover the pot and simmer until the meat is very tender, about 2 1/2 hours. Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Continue to cook the vegetables and sauce over medium heat for 20 minutes until reduced to the desired consistency. Put the ribs back in the pot and heat through. For the polenta: Bring the chicken stock to a boil in a large saucepan over high heat. Reduce the heat to medium-low and very slowly whisk in the cornmeal polenta, whisking constantly to make sure there are no lumps. Switch to a wooden spoon and add the salt and pepper and simmer, stirring almost constantly, until the polenta thickens, about 30 minutes. When the polenta is thick and difficult to stir, quickly turn off the heat, add the grated cheeses and fold together. Be sure to scrape the bottom of the pan thoroughly while combining. For the mission fig glaze: Heat the olive oil in a heavy-bottomed saucepot over low heat and saute the shallots until just translucent, a few minutes. Add the vinegar and herbs and increase the heat to medium-high. Reduce by half, stirring constantly. Add the figs, sugar and wine and further reduce by a third, continuing to stir throughout. Remove from the heat when you have about 3/4 cup liquid remaining. Pour the glaze through a fine-mesh strainer into a small bowl, discarding the solids. Heat the olive oil in a large heavy pot or skillet over medium-high heat. Thoroughly wash the kale and remove the stems. Tear the leaves into large bite-size pieces and dry them, either in a salad spinner or on paper towels. Drop 5 to 7 pieces of kale in the hot oil and fry until crisp, 60 to 90 seconds. Drain on a wire rack set over paper towels and season with kosher salt while hot. Repeat with the remaining kale until all the pieces are crisp. To serve, spoon some polenta on each serving plate. Place a hot short rib from the cooking liquid on the polenta and spoon over some of the reduced liquid. Drizzle with the fig glaze. Top with some crispy kale. ","[Barolo, Barbaresco, Brunello di Montalcino, Nebbiolo]" 19790,"Grilled Peach Salad with Balsamic Bacon Vinaigrette Nonstick cooking spray 5 slices bacon, chopped 1 shallot, finely chopped 1 teaspoon Dijon mustard 1/4 cup balsamic vinegar 1 teaspoon sugar Kosher salt and freshly ground black pepper 3 firm, ripe large peaches, pitted and quartered Extra-virgin olive oil 5 ounces baby spinach 1/2 red onion, thinly sliced Instructions: Preheat the grill to medium-high heat and spray with nonstick spray. Cook the bacon in a skillet over medium heat until crisp. Remove to a paper towel lined plate Add the shallots to the skillet and saute until tender. Stir in the mustard, vinegar and sugar and season with salt and pepper, to taste. Brush the peaches with olive oil and season with salt and pepper. Grill until golden and has grill char marks, about 1 to 2 minutes on each side. Add the spinach and the sliced red onion to a large serving bowl. Add the peaches, the vinaigrette and the chopped bacon. Toss and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19791,"Sweet Potato and Vegetable Tian 1 red onion, cut vertically into sixths, sections separated 1 green bell pepper, cut into 1 1/2inch chunks 12 ounces mushrooms, large ones quartered, medium ones halved 2 plum tomatoes, cored and cut into sixths 3 mediumlarge sweet potatoes or yams, peeled, quartered lengthwise, and sliced 1/4inch thick 4 garlic cloves, thinly sliced 2 teaspoons chopped fresh rosemary, or 3/4 teaspoon crumbled dried 1/2 teaspoon salt Generous seasoning freshly ground black pepper 1/3 cup olive oil 3 slices homemadetype white bread 1 tablespoon olive oil Instructions: Preheat the oven to 375 degrees. Combine all the vegetables, garlic, and rosemary in a large mixing bowl. Sprinkle on the salt, pepper, and 1/3 cup olive oil and toss to coat thoroughly. (The vegetables may be prepared to this point up to 4 hours in advance.) Drop the vegetables into a shallow 2 1/2 quart ovenproof casserole and press them down evenly. Bake 45 minutes. To make the topping, break up the bread and make coarse crumbs in a food processor. Scrape them into a small bowl and drizzle on the 1 tablespoon olive oil. Use your fingers to rub the oil evenly into the crumbs. Remove the tian from the oven. Sprinkle the crumbs all over the top. Return the dish to the oven and bake 15 more minutes, or until the vegetables are very tender. Let sit 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19792,"Ricotta Pancakes with Banana-Pecan Syrup 2 tablespoons unsalted butter 1/2 cup chopped pecans 2 small bananas, thinly sliced (3/4 cup) 1 cup cane or maple syrup 2 cups unbleached all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sugar 1/2 teaspoon salt 2 large eggs, separated 2 cups milk 4 ounces ricotta, well drained (1/2 cup) Butter or vegetable oil Instructions: For the Banana-Pecan Syrup: Melt the butter in a medium skillet over medium heat. Add the nuts and saute for about 1 minute, or until fragrant. Add the bananas and cook, stirring, for about 2 minutes. Add the syrup and cook for about 1 to 2 minutes, or until the syrup is hot and slightly thickened. Remove from the heat and set aside in a warm place. For the Ricotta Pancakes: Sift the flour, baking powder, baking soda, sugar, and salt together onto waxed paper or a plate. Beat the egg whites in a medium bowl with an electric mixer or whisk until stiff but not dry. Beat the egg yolks, milk, and ricotta together in a large bowl until well blended and smooth. Add the dry ingredients and mix gently with a large spoon. Stir a spoonful of the egg whites into the batter to lighten it, then fold in the remaining egg whites with a rubber spatula. Warm a serving platter in a 200 degree F oven. Heat a nonstick flat griddle or large nonstick skillet over medium high heat until hot. Grease with butter or vegetable oil. Pour 1/4 to 1/3 cup batter per pancake onto the pan and cook for about 2 minutes, or until bubbles form on the surface, then flip the pancakes over using a large wide spatula. Cook on the other side for 2 minutes, or until golden brown. Transfer the pancakes to the warm platter. Serve immediately or hold in the oven while you cook the rest of the pancakes. Serve the pancakes on heated plates topped with the syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19793,"Harissa-Eggplant Puree and Couscous 1/2 cup sliced shallots 1 tablespoon minced garlic 1 tablespoon harissa 2 tablespoons honey 1 teaspoon toasted ground cumin 2 large eggplants, roasted with skin on at 375 degrees for 45 minutes until meat is soft, pulp scooped out 2-3 tablespoons butter Salt and black pepper, to taste 2 tablespoons scallions 2 tablespoons cilantro 2 cups couscous 2 tablespoons virgin olive oil 1/4 cup sliced scallions, green and white 1/3 cup dried currants 4 1/4 cups boiling water Salt and black pepper, to taste Instructions: In a hot skillet, brown the shallots and garlic. Add harissa, honey, cumin and eggplant pulp. With hand blender, puree, season and add butter. Check for seasoning. Transfer to bowl and add scallions and cilantro. Keep; Mix couscous, olive oil, scallions, currants, salt and pepper. Boil water and add to bowl and quickly stir together. Immediately cover bowl with plastic wrap. Let stand 30 minutes. With the back of a fork, fluff couscous. Check for seasoning. PLATING In a large pasta bowl, using an o-ring, mold some couscous topped with eggplant. Surround with vegetables. ","[Ros, Pinot Grigio, Vermentino, Sauvignon Blanc]" 19794,"Tempura Stuffed Sandwiches and Spinach Salad with Pomegranate Dressing 3 eggs 1/2 pound bacon 1 pound fresh spinach, stems removed, soaked in salt water to remove grit, and dried 2 avocados, slipped from skin and sliced 2 tablespoons balsamic vinegar 1 pomegranate, peeled and seeds removed from pith 1 tablespoon honey 1/2 teaspoon salt 1/8 teaspoon ground black pepper 3/4 cup olive oil 3 to 4 liters canola oil, as needed, for deep-frying 1 1/2 cups all-purpose flour 3/4 cup cornstarch 4 1/2 teaspoons baking powder 1 1/2 cups seltzer water 4 frozen, store-bought, stuffed sandwiches, sliced on the bias Instructions: For the salad: Boil eggs for about 10 minutes until they are hard-boiled. Rinse with cold water and set aside until cool enough to handle. Peel hard-boiled eggs and chill. Fry bacon and drain on paper towels. For the vinaigrette: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate seeds, honey, salt and pepper. Leaving the blender running, add the olive oil in a slow, thin stream. Strain through a fine mesh strainer and set aside until needed. For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods. In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the stuffed sandwiches in the batter to coat. Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil. Fry until golden brown and drain on paper towels. Chop eggs and gently toss with spinach, crumbled bacon, and avocado with enough of the dressing to coat. Arrange salad on plates with tempura fried stuffed sandwiches. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 19795,"Yogurt Creme Brulee with Fresh Fruit and Granola 16 ounces plain 2% Greek yogurt 1 teaspoon pure vanilla extract or 12 vanilla bean, split lengthwise, seeds scraped 1 pint fresh blueberries, raspberries, blackberries, or strawberries (or a combination) Granulated sugar 2 teaspoons fresh lemon juice 1/2 cup granola 8 teaspoons turbinado sugar Instructions: Mix together the yogurt and vanilla in a medium bowl until combined. Cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Put the berries in a small saucepan, add 1/4 cup water, and simmer until just softened, about 5 minutes. Add granulated sugar to taste and stir in the lemon juice. Let cool slightly.
Divide the fruit among four 8-ounce ramekins and top with the granola. Fill the ramekins to the top with the yogurt (discard the vanilla bean if using). Cover and put in the freezer for 5 minutes.
Sprinkle 2 teaspoons of turbinado sugar over each ramekin. Caramelize the sugar with a blowtorch by slowly sweeping the flame back and forth. Let the sugar harden, about 2 minutes, before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Moscato]" 19796,"Lobster Enchiladas with Spicy Zucchini Sauce 5 tablespoons olive oil, divided 2 zucchini, diced 2 jalapenos, diced 1 clove garlic, chopped 1/2 yellow onion, diced 2 cups vegetable stock Kosher salt and freshly ground black pepper 6 leaves Swiss chard, stems removed 1 tablespoon ground coriander 1 tablespoon ground cumin 1 tablespoon onion powder 4 cooked lobster tails, cut into 2-inch pieces 1/2 lime, juiced 3 ounces feta cheese Instructions: Bring a large pot of water to a boil.
In a saute pan over medium heat, add 3 tablespoons olive oil and saute the zucchini, jalapenos, garlic and onions until they begin to caramelize, about 5 minutes. Then add the vegetable stock and lower the heat. Season the mixture with salt and pepper and simmer 20 minutes. Puree in a blender and adjust seasoning, if necessary. (See Cook's Note.) Hold warm over low heat.
Salt the boiling water generously and blanch the Swiss chard leaves just until limp, 2 to 3 minutes. Remove and drain.
In a saute pan over medium-high heat, add the remaining 2 tablespoons olive oil, the coriander, cumin and onion powder. Cook until fragrant, about 20 seconds. Then add the lobster, lime juice and season with salt and pepper. Cook another 30 seconds to 1 minute, just so the flavors combine. Be careful not to overcook the lobster.
To assemble, place a spoonful of lobster in each blanched Swiss chard leaf and roll up like an enchilada. Then pour the sauce over the top and garnish with the feta cheese.
","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

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

recipe: Crispy Chicken Thighs with Lemon and Capers 1 1/2 pounds chicken thighs 1/4 cup all-purpose flour" 19797,"Porch Swing Iced Tea 1 shot citrus vodka Iced tea Lemon wheel Instructions: Special Equipment: 1 highball glass Fill highball glass with ice cubes. Pour in vodka and your favorite iced tea.Garnish with lemon wheel and serve. ","[Vodka, Iced Tea]" 19798,"Citrus Cocktail 1 lemon 1 lime 1 cara cara orange 1 Ruby Red grapefruit
12 ounces chilled vodka, such as Tito's
6 teaspoons granulated sugar
Three 12-ounce cans citrus soda, such as Fresca
Instructions: Wash and dry the lemon, lime, orange and grapefruit. Cut the fruit in half and cut each half into thin slices. Divide the fruit slices among 6 mason jars, then add 2 ounces of vodka and 1 teaspoon of sugar to each. Screw the lids of the jars on tightly, then shake each jar. When ready to serve, top each with 6 ounces of citrus soda. ","[Vodka, Prosecco, Sauvignon Blanc, Pinot Grigio]" 19799,"Polenta Crackers with Roasted Wild Mushrooms 3/4 cup all-purpose flour, plus more for dusting 1/2 cup yellow cornmeal
1/3 cup grated Parmesan
3/4 teaspoon finely chopped fresh tarragon
Pinch cayenne
Kosher salt
4 tablespoons cold unsalted butter, cut into 1/2-inch pieces
1/4 cup heavy cream, plus more as needed
1 pound mixed wild mushrooms such as shiitake, oyster and cremini, sliced 3 tablespoons olive oil
Kosher salt and freshly ground black pepper 1 tablespoon fresh lemon juice
1 tablespoon chopped fresh tarragon Instructions: For the crackers: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the flour, cornmeal, Parmesan, tarragon, cayenne and 1 teaspoon salt in a food processor and pulse to combine. Add the butter and pulse until incorporated. Add the heavy cream and process until the dough comes together. If the dough is too dry, add a little more cream, 1 teaspoon at a time, until the dough comes together. Lightly flour a sheet of parchment paper and place the dough on top. Shape the dough into a rectangle with your hands, then lightly flour the dough and roll it out with a rolling pin until it is a little less than 1/4 inch thick (about a 15-by-12-inch rectangle). Poke all over with a fork. Cut the dough into squares or rectangles and carefully transfer them to the prepared baking sheet. Bake until light golden brown, 10 to 12 minutes. Cool completely on a rack. For the mushrooms: Increase the oven temperature to 450 degrees F. Line a baking sheet with foil. Toss the mushrooms with the oil, 3/4 teaspoon salt and a few grinds of pepper on the prepared baking sheet. Roast, stirring once or twice, until tender and well browned, 20 to 25 minutes. In a small bowl, combine the lemon juice, tarragon and a pinch of salt and pepper. Transfer the mushrooms to a bowl and top with the tarragon-lemon juice mixture. Serve the crackers with the mushrooms on the side for topping. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 19800,"Roasted Root Vegetables 1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled 3 large Yukon gold potatoes (1 1/2 pounds), scrubbed 1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed 1 medium red onion 2 large parsnips (about 8 ounces) 1 head garlic, cloves separated, and peeled (about 16) 2 tablespoons extra-virgin olive oil, plus more for drizzling 1 1/2 teaspoons kosher salt Freshly ground black pepper Instructions: Place 2 baking sheets in the oven and preheat to 425 degrees F. Cut all the vegetables into 1 1/2-inch pieces. Cut the onions through the base core to keep some of the layers in chunky pieces. Toss all the vegetables with garlic, olive oil and salt in large bowl. Season generously with pepper. Carefully remove the heated baking sheets from the oven, brush or drizzle with olive oil. Divide the vegetables evenly between the 2 pans, spreading them out to assure they don't steam while roasting. Roast the vegetables until tender and golden brown, stirring occasionally, about 45 minutes to 1 hour. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19801,"Quick Caramelized Apple Tart All-purpose flour, for rolling the pastry 1 sheet frozen puff pastry, thawed in the refrigerator
2 tablespoons (1/4 stick) unsalted butter
1/2 cup sugar
4 medium Golden Delicious apples, peeled, cored, and cut into eighths
Instructions: Preheat the oven to 425 degrees F. On a floured work surface, roll the puff pastry into a 12-inch square, about 1/8 inch thick. Invert a 10-inch ovenproof nonstick skillet over the pastry. Using the skillet as a guide, cut a 10-inch round of pastry. Transfer to a plate and chill in the refrigerator while you prepare the apples. Heat the same skillet over medium heat. Melt the butter and then sprinkle over the sugar and add the apples on top. Once the sugar begins to melt, adjust the heat so the juices bubble rapidly. Cook, stirring, until the apples are tender and juices are light golden brown, 10 to 12 minutes. Remove from the heat. Using a fork, nudge the apples into 2 concentric circles (it doesn't have to be perfect) in the skillet. Top with the chilled pastry round and tuck the edges in. Gently prick the pastry in 4 or 5 places with a fork. Bake for 10 minutes at 425 degrees F, until the pastry is puffed and light golden. Reduce the oven temperature to 375 degrees F and bake until the pastry is a deep golden brown, 10 to 12 minutes more. Remove from the oven and let sit 10 minutes. To unmold, place a serving plate over the skillet and quickly but carefully flip the pan. The tart will unmold onto the plate, and if a few apple slices stick to the pan, return them to the tart. Let cool at least 20 minutes before serving to allow the syrup to sink into the tart. Serve slightly warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19802,"Bajan Cou-Cou 8 ounces cornmeal 4 ounces okra 1/2 teaspoon salt 1/2 teaspoon pepper Instructions: Soak cornmeal in water. Grate okra and cook in boiling water. When water is of a slimy consistency strain off okra and reserve. Place saucepan on medium heat, add cornmeal and stir continuously until hot. When cornmeal begins to tighten, add okra water still stirring until cornmeal is cooked. Stir in okra and season, to taste, with salt and pepper.; ","[Viognier, Vermentino, Tempranillo]" 19803,"Black Sesame Buckeyes 1/2 cup (112g) black sesame paste 1/4 cup (57g) unsalted butter, softened
1/4 teaspoon vanilla extract
2 shakes of ground cinnamon
2 big pinches kosher salt
1 1/2 cups (180g) powdered sugar
1/2 cup chopped white chocolate or white chocolate chips
2 teaspoons refined coconut oil
Flaky salt, optional for garnish, optional Black sesame seeds, for garnish, optional
Toasted white sesame seeds, for garnish, optional Instructions: Line a baking sheet with parchment paper and set it aside. In the bowl of a stand mixer fitted with a paddle attachment, combine the black sesame paste, butter, vanilla, cinnamon and salt and beat on medium speed until smooth and creamy, 1 to 2 minutes. Stop the mixer, scrape down the sides with a rubber spatula, add the powdered sugar, and turn the mixer back on to low speed to incorporate. Once you're reasonably confident that powdered sugar won't fly everywhere you can increase the speed to medium and continue mixing, scraping down the sides of the bowl as needed, until everything is combined and you have a soft dough. Roll 1-inch balls of the dough until very smooth and place them on the parchment paper. Freeze for 20 minutes. In a small bowl or mug, combine the chocolate and coconut oil and microwave in 30-second increments, stirring after each, until smooth and melted. Alternatively, you can melt the chocolate in a mixing bowl set over a small pot of barely simmering water, stirring until just melted. Working one at a time, pick up the frozen balls by poking the tops with a toothpick or wooden skewer and then dip them into the chocolate about 3/4 of the way, leaving the top exposed. Scrape excess chocolate off the bottom, transfer back to the baking sheet, take the toothpick out and then smooth over the hole with a knife. Sprinkle with flaky salt and black and white sesame seeds, if desired. Allow the chocolate to set before serving. Store in an airtight container in the fridge for up to 1 week. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19804,"Avocado Stuffed with Crab-Mango Salad 1 lime, zest finely grated, lime cut in 1/2 2 tablespoons olive oil 2 tablespoons chopped cilantro leaves 1/2 mango, peeled and cut into 1/4-inch dice (about 1 cup) 1/3 cup diced (1/4-inch) red bell peppers 1/3 cup diced (1/4-inch) red onion 1/2 jalapeno, stemmed and cut into small dice (about 2 tablespoons) 1/2 pound jumbo lump crabmeat 3 Hass avocados Instructions: Squeeze the juice from 1 half of the lime into a bowl. Add the olive oil and cilantro and whisk well. Add the mango, red pepper, onion, jalapeno, and lime zest and toss to coat. Gently stir in the crabmeat to keep it from breaking up. Set aside while preparing the avocados. Cut the avocados in half and remove pit. Squeeze the remaining lime half over the avocado flesh, using the lime half to spread it evenly, in order to keep them from turning black. Toss the crab salad, check for seasoning, and mound into the avocado halves, dividing it evenly. (Use an ice cream scoop for neat, even rounds, if that's your thing.) Serve right away. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19805,"Raspberry and Blueberry Almond Tart 1 sheet frozen puff pastry (from a 17 1/4-ounce package), thawed 1 egg, beaten to blend 3/4 cup whipping cream or heavy cream 1/4 cup powdered sugar 2 tablespoons amaretto liqueur 1/4 cup sliced almonds, toasted and coarsely crumbled 1 (6-ounce) basket fresh raspberries 1 (6-ounce) basket fresh blueberries Unsweetened cocoa powder, for dusting Instructions: Preheat the oven to 400 degrees F. Cut a 3/4-inch wide strip off each side of the pastry and reserve. Roll out the pastry sheet on a lightly floured work surface to a 10-inch square and transfer to a sheet pan or cookie sheet. Brush the edges of the square with the egg. Working with 1 strip at a time, stand the strips along the edges of the pastry square and crimp where they meet. You want to create a shallow box, where the pastry square is the base and the 4 strips are the walls. Overlap the strips at the corners, stretching them, if necessary, to complete the walls of the box. Brush the border with the egg. Pierce the center of the pastry all over with fork. Bake until the pastry is golden brown, about 20 minutes. Transfer to a rack and cool completely. Using an electric mixer, beat the cream to soft peaks. With the mixer still running, gradually add the sugar and continue to beat to stiff peaks. Add the liqueur and beat until just well blended; be careful not to overmix or the whipped cream will turn into a buttery consistency and start to separate. Using a large spatula, fold in the nuts. Spoon the cream mixture into the prepared pastry crust. Arrange the berries over the cream. Sift the cocoa powder over and serve. Note: You can use any fruit that's in season (orange segments, berries, plums, bananas, grapes). Blueberries make a good substitute for the raspberries, and sliced peaches or nectarines are delicious as well. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 19806,"Herbed Spicy Sausage and Fennel Baked Pasta Kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 4 garlic cloves, thinly sliced Pinch crushed red pepper flakes One 28-ounce can plum tomatoes, crushed by hand One 15-ounce can plum tomatoes, crushed by hand 4 large fresh basil sprigs plus 1 cup chopped fresh basil 1 cup chopped fresh flat-leaf parsley 1 pound dried rigatoni 3/4 pound spicy Italian sausage, casing removed 1 head fennel, quartered, cored, and thinly sliced 3 cups shredded Italian fontina cheese 1 cup grated Parmesan Instructions: Preheat oven to 450 degrees F. Bring a large pot of salted water to a boil. Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of the tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard basil and stir in the chopped basil and parsley. Season with salt and pepper. While the sauce simmers, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the fennel to the skillet and cook, stirring occasionally and reducing the heat slightly if necessary, until golden and tender, about 5 minutes. Add the fennel to the bowl with the sausage. Cook the rigatoni in the water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl. Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 19807,"Samosa 20 bay leaves 10 cinnamon sticks 1/2 cup whole cloves 1/2 cup coriander seeds 1/2 cup black mustard seeds 1/2 cup whole black peppercorns 1/2 cup curry powder 5 tablespoons red cl powder 5 tablespoons ground black pepper 3 tablespoons kosher salt 5 jalapeno peppers 5 serrano peppers 1 bunch cilantro 1 bunch mint 1 cup water 1/2 cup lemon juice 2 tablespoons kosher salt 1 tablespoon ground black pepper 1 cup plum sauce 1 cup tamarind paste 3 tablespoons red food coloring 3 tablespoons brown sugar 2 tablespoons ground cumin 2 tablespoons ground black pepper 1 teaspoon kosher salt 1/2 cup vegetable oil 1/2 cup ground coriander 1/2 cup ground cumin 4 cups diced boiled potatoes 1/2 cup curry powder 1/2 cup Garam Masala 1/2 cup crushed red cl flakes 5 tablespoons kosher salt 1/2 cup diced onion 1/2 cup peas Vegetable oil, for deep frying 1 tortilla 1/2 cup all-purpose flour 1/4 cup water Instructions: For the garam masala: Combine the bay leaves, cinnamon sticks, cloves, coriander seeds, mustard seeds, and peppercorns in a saucepan over medium heat. Toast the spices until fragrant, stirring, for 7 to 8 minutes. Let cool, and then grind in a spice blender until it becomes a fine powder. For the Curry Fried Chicken powder: Combine the curry powder, red cl powder, pepper and salt in a bowl. Add 1 cup of the freshly ground Garam Masala and stir to combine. For the mint chutney: Add the cl peppers, cilantro, mint, water, lemon juice, salt and pepper to a blender and blend until smooth, about 5 minutes. For the plum tamarind chutney: Add the plum sauce, tamarind paste, red food coloring, brown sugar, ground cumin, pepper and salt to a blender and blend until combined, 3 to 4 minutes. For the filling: Add the oil to a large pot and let it heat over medium heat. Add the ground coriander and cumin and let fry and toast for 2 minutes. Then add the potatoes, curry powder, Garam Masala, crushed red cl flakes and salt. Mix until combined, 4 to 5 minutes. Let it sit and cool, then add the onions and peas and mix to combine. For the tortilla: Cut the tortilla into quarters. Fold and roll one of the quarters into a cone shape. Whisk the flour and water in a bowl to create a paste. Use to paste to glue the cone together. Fill the cone with 2 tablespoons of the filling, fold the top of the cone to seal and make a triangle shape. Heat about 3 cups of oil in a wok over high heat (enough so the samosas will float). Fry the samosas until golden brown, 2 to 3 minutes. Serve with the Mint Chutney and Plum Tamarind Chutney. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19808,"Herb Oil 1/2 bunch parsley 1/2 cup packed fresh basil 1/2 bunch fresh thyme 1/2 cup packed fresh oregano 1/2 orange, zested 1 whole dried arbol cl 1 teaspoon whole black pepper corns 2 cups canola oil 1 cup extra-virgin olive oil Instructions: In a 1-quart mason jar, place all of the herbs, zest, cl and peppercorns. Pour both oils into a saucepan and heat to 200 degrees F. Pour the hot oils into the jar and cover with a kitchen towel. Let stand overnight. Place cheesecloth over the top of the jar and replace the outer rim of the lid. Invert and strain oil into desired container. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 19809,"Egyptian Spinach Pie with Hazelnut Dukkah Crust 1/4 cup raw hazelnuts 1 tablespoon coriander seeds 2 teaspoons cumin seeds 2 tablespoons sesame seeds 4 tablespoons unsalted butter 4 medium shallots, finely diced 4 cloves garlic, minced 4 pounds fresh spinach (not baby), stemmed and sliced 1/4 cup minced fresh dill Pinch of freshly grated nutmeg Kosher salt and freshly ground pepper 8 ounces mozzarella cheese, freshly grated 8 ounces cheddar cheese, freshly grated 1 17-ounce package frozen puff pastry (2 sheets), thawed 1 large egg, beaten with 1 tablespoon water 1 tablespoon sumac Instructions: Make the dukkah: Preheat the oven to 350? F. Pour the hazelnuts onto a baking sheet, then slip into the oven and toast until golden brown and fragrant, about 12 minutes. Pour the nuts onto one half of a clean kitchen towel, then fold over the other half. Rub gently to remove the skins. Pour the nuts onto a cutting board, finely chop and set aside. Set a cast-iron skillet over medium heat. Add the coriander seeds and toast, 1 to 2 minutes. Add the cumin seeds and sesame seeds and cook, stirring often, until fragrant and slightly darker in color but not burned, 2 to 3 minutes. Stir the seeds with the hazelnuts, then coarsely grind with a mortar and pestle. Set aside. Make the pie: Increase the oven temperature to 400? F. Set a large skillet over medium heat. Add the butter and cook until melted and browned just a little. Add the shallots and garlic; cook, stirring, until softened, about 3 minutes. Rinse the spinach. Drain, but don\u2019t worry about getting all the water off. Add the spinach to the shallot-garlic mixture in batches, stirring, until all of the spinach is wilted, 7 to 8 minutes. Stir in the dill and nutmeg; season with salt and pepper. Drain off any excess liquid. Remove from the heat and let cool slightly. Add the mozzarella and cheddar to the spinach. Stir well and let cool. (You can pop it into the fridge to hurry this along!) Place one puff pastry sheet in the bottom of an 8-inch square baking dish or 9-inch pie plate. Spoon in the spinach filling, using the back of a spatula to level it out. Layer the other puff pastry sheet on top, and then crimp the edges, cutting off any excess. Brush the beaten egg on the puff pastry and sprinkle with the dukkah spice blend. Put the pie on a baking sheet and bake until deep golden brown, 30 to 40 minutes. Sprinkle with the sumac. Let cool 10 minutes before cutting into the pie. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 19810,"Openly Crabby 1/2 pound jumbo lump crabmeat, picked through 2 tablespoons mayonnaise 2 teaspoons dijon mustard 1/4 teaspoon paprika 1/4 teaspoon cayenne pepper 2 teaspoons fresh lemon juice 1 scallion, thinly sliced Kosher salt 4 slices Texas toast 4 tablespoons unsalted butter, melted 3 ounces monterey jack cheese (half grated, half thinly sliced) 1 bunch asparagus, trimmed and halved lengthwise Freshly ground black pepper Instructions: Mix the crabmeat with the mayonnaise, mustard, paprika, cayenne, lemon juice, scallion and a pinch of salt in a bowl. Set aside. Preheat the broiler. Brush both sides of the Texas toast with half of the melted butter. Place on a baking sheet and broil until golden brown on top, about 3 minutes. Remove from the oven and flip the bread; top with the crab mixture, spreading it almost to the edges. Sprinkle with the grated cheese. Toss the asparagus with the remaining melted butter in a medium bowl and season with salt and black pepper. Arrange side by side on the toast, then arrange the cheese slices across the middle of the asparagus. Return to the broiler until the asparagus is tender and the cheese melts, about 4 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19811,"Bacon, Spinach and Cream Potatoes 3 pounds Idaho potatoes, peeled and sliced Salt Extra-virgin olive oil 4 strips center cut bacon, chopped 1 medium onion, quartered and thinly sliced 1 cup cream 2 boxes frozen chopped spinach, defrosted and wrung out in a kitchen towel Salt and pepper 1/4 teaspoon freshly grated nutmeg, eyeball it Instructions: Place potatoes in a pot and cover with water. Bring up to a boil, salt water and cook until tender, 12 to 15 minutes. To a small skillet over medium heat add a little extra-virgin olive oil and bacon and brown, 7 to 8 minutes. Add onions and cook until soft, 5 minutes more. Drain the potatoes and place back in the hot pot. Add bacon, onions and defrosted spinach to potatoes, mash to combine then add cream. Mash until smooth and season the mixture with salt, pepper and nutmeg. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19812,"Grilled Rosemary Ginger Pork Tenderloin and Peaches 2/3 cup olive oil 1/3 cup sherry vinegar 1 1/2 tablespoons peeled, grated fresh ginger 1 tablespoon coarsely chopped rosemary leaves, plus 4 sprigs for garnish 2 teaspoons sugar substitute (recommended: Splenda) 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon crushed red pepper flakes 2 (12-ounce) pork tenderloins, trimmed 2 firm-ripe peaches, pitted and halved 4 yellow grape or Compari tomatoes, cored and halved 12 radicchio leaves 6 cups cut romaine lettuce (about 1 large head) 1/4 cup crumbled Gorgonzola Instructions: Whisk together the oil, vinegar, ginger, rosemary, sugar substitute, salt, pepper, and pepper flakes in a bowl. Transfer half of the marinade to a gallon-sized sealable plastic bag with the pork. Marinate the pork in the refrigerator for at least 2 hours and up to 12 hours. Refrigerate the remaining marinade. When ready to cook, build a charcoal fire or preheat gas grill Remove pork from the bag and discard the used marinade. Place the tenderloins on the grill and cook, turning once, until cooked medium rare or when an instant-read thermometer stuck in the thickest part reads 145 degrees F, about 10 minutes. Transfer the pork to a cutting board, cover loosely with foil, and let rest for 5 minutes. Cut each tenderloin into 8 slices on the diagonal. Meanwhile, toss peach and tomato halves in a bowl with the unused reserved marinade. Place them cut side down on the grill, and cook until lightly browned but still firm, about 4 minutes. Transfer to the cutting board and cut each peach half into thirds. To serve, fan 3 radicchio lettuce leaves on each of 4 plates. Place 1/4 of the romaine in the center of each. On 1 side of each plate, place 4 slices of pork and on the other side, place 3 wedges of peach and 2 tomato halves. Sprinkle with the cheese and drizzle each plate with 2 tablespoons of the reserved marinade. Garnish each plate with a rosemary sprig and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 19813,"Chicken Cigars 1 1/2 pounds ground chicken breast 2 teaspoons ground cumin 2 teaspoons paprika 2 teaspoons poultry seasoning 2 teaspoons chili powder 2 teaspoons grill seasoning (recommended: Montreal Seasoning by McCormick), half a palm full 2 tablespoons chopped parsley leaves, a handful 4 sheets phyllo dough 4 tablespoons butter, melted Instructions: Preheat oven to 425 degrees F. Place chicken in a bowl and mix with spices and parsley. Place a piece of phyllo on a nonstick cookie sheet, butter it and top with a second sheet. Divide the chicken in half. Form a 1-inch thick log the length of the long side of the phyllo dough. Roll the log in phyllo tightly. Cut the chicken filled phyllo into 4 \cigars\ and brush with a dab more butter. Repeat to make a total of 8 chicken and phyllo roll-ups. Bake 12 to 15 minutes until golden. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 19814,"Easy Joe's Coconut Mousse Cake 1 cup shredded sweetened coconut One 16-ounce packet pecan shortbread cookies 1 stick butter, melted 1 pound cream cheese 1 cup raw cane sugar One 15-ounce can cream of coconut, such as Coco Lopez 1 1/2 ounces (1 shot) coconut rum, such as Malibu 3 teaspoons powdered gelatin 2 cups heavy whipping cream Instructions: For the crust: In a food processor, mix the shredded coconut and pecan cookies. Slowly add the melted butter. Place the mixture into a 10-inch springform tin to form the crust. For the filling: In a mixer, soften the cream cheese and raw cane sugar until smooth. Slowly add the cream of coconut and rum. In a small bowl, mix the powdered gelatin and 1/4 cup water until firm and then microwave until it liquefies. Add the gelatin mixture to the cream cheese mixture. Add the heavy whipping cream until fully mixed. Pour into the prepared springform tin. Chill in the refrigerator for at least 2 hours. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 19815,"Chocolate Tiramisu 10 ounces best-quality semisweet chocolate (8 ounces coarsely chopped and 2 ounces peeled into shavings) 2 cups heavy cream 8 ounces mascarpone 2 cups espresso or very strong coffee, cooled 1/3 cup coffee liqueur (recommended: Kahlua) About 44 ladyfingers (available at supermarkets and Italian bakeries) Powdered sugar Instructions: Place the chopped chocolate in a large bowl. In a saucepan, bring the cream to a simmer over medium-high heat. Quickly pour the hot cream over the chocolate and let sit for 1 minute; then whisk together until the chocolate is melted. Whisk in the mascarpone, then strain into a bowl big enough to whip the mixture in the next day. Cover and refrigerate at least 6 hours or overnight. Remove the chocolate mixture from the refrigerator and whip until fluffy and slightly stiffened, being careful not to overwhip (like heavy cream, the mixture can turn to butter if whipped too long). Refrigerate. Combine the espresso and coffee liqueur in a shallow dish. (I wear rubber gloves for the next step to keep my fingers from getting stained). Pick up 1 ladyfinger, then place it in the espresso for just as long as it takes you to pick up the next 1 and place it in the espresso (about 10 seconds). Fish the first 1 out and place it in the bottom of a 9 by 13-inch baking dish. Repeat with the remaining ladyfingers, arranging them in rows in the bottom of the dish and continuously adding and removing the ladyfingers from the espresso mixture. (This will allow them to soak for the perfect amount of time without getting soggy--they should be wet on the outside but still have an unsoaked core at the center.) When you have made a complete layer of ladyfingers, spread half of the chocolate mixture over the ladyfingers and cover lightly with some of the chocolate shavings. Repeat, making 1 more complete layer of ladyfingers, chocolate, and shavings. Cover and refrigerate until ready to serve, at least 2 hours. Serve cold, dishing out spoonfuls with a large serving spoon. Sprinkle with powdered sugar, if desired. ","[Pinot Noir, Barolo, Tempranillo, Syrah]

" 19816,"Grilled Flat Iron Steak with Blue Cheese Butter and Grilled Grapes 2 cloves garlic, crushed 1 tablespoon fresh rosemary, chopped 1 tablespoon fresh oregano, chopped 1/4 teaspoon kosher salt 1 teaspoon cracked black pepper 1/2 cup extra-virgin olive oil 1 1/2 pounds flat iron or flank steak 1 small bunch (1/2 pound) champagne grapes, broken into clusters 3 tablespoons softened unsalted butter 1 heaping tablespoon crumbled blue cheese 1 tablespoon fresh chives, chopped 1/8 teaspoon cracked black pepper Pinch of salt Instructions: In a resealable plastic bag combine garlic, rosemary, oregano, kosher salt, black pepper and olive oil. Place the steak in the bag and massage bag to mix ingredients and distribute into the steak. Squeeze the excess air from the bag and seal. Marinate for at least 30 minutes at room temperature. Preheat grill or grill pan to medium-high heat and lightly oil grate. Remove steak from the marinade, shake off excess and discard the remaining marinade. Cook the steak on the preheated grill to desired degree of doneness, about 4 minutes per side for medium-rare. Allow the steak to rest in a warm place for 5 minutes before slicing thinly across the grain. While steak is grilling place grape clusters on hot grill; cook 4 to 5 minutes or until the grapes begin to char and soften, turning occasionally. In a small bowl mash together the butter, blue cheese, chives, 1/8 teaspoon of black peppe and salt; set aside. Serve rested steak with a dollop of blue cheese butter alongside grilled grapes. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 19817,"Football Party Cupcakes : Food Network 3 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon fine salt 3 sticks unsalted butter, melted and cooled slightly 1 3/4 cups granulated sugar 3/4 cup sour cream 1 tablespoon pure vanilla extract 5 large eggs 1/2 cup mini chocolate chips 3 sticks unsalted butter, at room temperature 1 cup creamy peanut butter 1/2 teaspoon pure vanilla extract 1/4 teaspoon kosher salt 3 cups confectioners' sugar 2 1/2 cups dark green sprinkles 15 large marshmallows 2 tablespoons mini chocolate chips 8 chocolate cream covered cookie sticks, such as Pocky sticks One 4.25-ounce tube white decorators' icing 2 small chocolate chewy candies, such as midgie-size Tootsie Rolls, unwrapped 22 fruit-flavored gummy candies in 2 different colors, or 11 chocolate-covered raisins or peanuts and 11 yogurt-covered raisins or peanuts Instructions: For the cupcakes: Preheat the oven to 350 degrees F. Line two 12-cup standard muffin tins with cupcake liners. Whisk together the flour, baking powder, baking soda and salt in a small bowl. Set aside. Combine the butter, granulated sugar, sour cream, vanilla and eggs in a large bowl and whisk until smooth. Stir in the flour mixture until just combined. Stir in the chocolate chips. Divide the batter evenly among the muffin cups, filling each about three-quarters full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 21 to 23 minutes, rotating the pans once about halfway through baking. Cool the cupcakes in the pans for 5 minutes, and then transfer to a wire rack to cool completely. For the frosting: Beat the butter, peanut butter, vanilla and salt using an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the confectioners' sugar and continue to beat until smooth and fluffy, about 2 minutes more. For the assembly and decorating: Put 1 cup of frosting in a piping bag fitted with a large round tip and set aside. Put the jimmies in a shallow bowl. Frost a cupcake, using about 2 tablespoons of the remaining frosting per cupcake, and then gently dipping the top into the jimmies, turning the cupcake until the top is coated. Repeat with the remaining cupcakes. Arrange the cupcakes in 4 rows on a large serving plate or cutting board. Fit a marshmallow between each cupcake, 5 marshmallows per row, to fill in the gaps between the cupcakes in the rows. Using the frosting in the piping bag, pipe thick cross shapes between where the cupcakes meet one another and over the marshmallows so there are no visible gaps between the cupcakes. Coat with sprinkles. To make goal posts for the cupcake \field,\ microwave the chocolate chips in a small microwave-safe bowl until just melted, 30 to 45 seconds. Keep 2 cookie sticks whole for the bases of the posts. Cut off and discard (or eat!) the bottom third of the remaining cookie sticks. Dip the top of one of the longest cookie sticks into the melted chocolate and adhere it to the middle of one of the cut cookie sticks so that they form a capital T shape. Next, dip the cut ends of two short sticks into chocolate and adhere them to either side of the cross on the T. Lay the goal post on a flat surface and repeat with the remaining 4 cookie sticks to make the second goal. Allow goals to fully harden, 15 to 20 minutes, or place in the refrigerator for 10 minutes. Using the decorators' icing, pipe 10 lines across the cupcake field to represent yard lines. Pipe out the number 50 in the middle for the 50-yard line. Heat the Tootsie Rolls in the microwave on high in 5-second intervals until they are soft and pliable. Mash them together and form into a football. Use the icing to pipe the lacing on the football; use a toothpick if necessary to help define the lacing. Place the football on the field. Place the gummy candies on the field to represent players and then stick the goal posts into cupcakes at each end of the field. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19818,"Jalapeno Lime Oyster Shooters 1/2 cup lime juice 1/2 cup water 1 teaspoon sugar 1 teaspoon salt 2 jalapeno peppers, seeded and finely diced 12 oysters, shucked 1/2 red pepper, finely diced, for garnish Instructions: Put the lime juice, water, sugar, salt, and diced jalapenos into an 8 by 8-inch metal cake pan and stir until the sugar and salt are dissolved. Put the pan in the freezer and stir with a fork every half hour to break up the ice crystals. After 3 to 4 hours, depending on your freezer, the pan will be full of jalapeno ice flakes. Put your shot glasses in the freezer while this is going on. To serve, fill a shot glass almost to the top with the jalapeno ice, top with an oyster, and garnish with some diced red pepper. ","[Riesling, Sauvignon Blanc, Vermentino, Albari?o]" 19819,"Instant Pot Turkey Stock 2 to 3 tablespoons canola oil 3 turkey wings (about 3 pounds) cut into 2 pieces at the drumette joint
1 turkey neck (or another turkey wing) 4 large cloves garlic, peeled 2 stalks celery, cut in half crosswise 1 medium carrot, cut in half crosswise 1/2 large onion 5 fresh sage leaves 3 bay leaves 2 small sprigs (or 1 large) fresh rosemary 2 sprigs fresh thyme 2 teaspoons black peppercorns Kosher salt Instructions: Preheat a 6-quart Instant Pot? using the saute setting on high (see Cook's Note). Add 2 tablespoons oil to the pot and brown your turkey pieces in batches, adding more oil as needed, until golden brown on all sides, 3 to 5 minutes per side. Add all the browned turkey pieces back to the pot along with the garlic, celery, carrot, onion, sage, bay leaves, rosemary, thyme, peppercorns, 2 quarts water and 2 teaspoons salt. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high 45 minutes. After the pressure cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Strain the stock through a fine mesh strainer and skim any fat off the top before using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19820,"Crazy-Good Corn Chips 2 (6-inch) corn tortillas 1/8 teaspoon salt Salsa, as dip, optional Instructions: Preheat the oven to 400 degrees F. Cut each tortilla in 1/2. Cut each 1/2 into 3 triangles. Spray a baking sheet lightly with nonstick spray. Place tortilla triangles close together on the sheet. Cover triangles with a 1-second spray of nonstick spray (optional). Evenly sprinkle with salt. Bake in the oven until crispy, about 8 minutes, carefully flipping about halfway through bake time. Serve with salsa for dipping, if using. Enjoy! ","[Viognier, Vermentino, Sauvignon Blanc, Grner Veltliner]" 19821,"Spicy Tuna Roll with Cucumber 6 ounce tuna fillet, without skin 1 Japanese cucumber (or 1/2 Western variety, peeled and seeded) 4 cups sushi rice, cooked 1 tablespoon white sesame seeds, toasted 2 sheets nori seaweed 1 teaspoon rice vinegar 3 tablespoons water Bamboo mat 1 tablespoon finely grated wasabi horseradish 2 teaspoons spicy chili oil Sweet-vinegared ginger, well drained, for garnish Instructions: With a sharp knife, cut tuna fillet crosswise at a slight angle and into slices about 1/4 inch thick. Wrap in a clean kitchen towel and set aside. Cut the cucumber into narrow strips about 4 inches long. Mix the sushi rice with the sesame seeds. Just before rolling sushi, toast the nori by passing the shiny side over a high flame. The color of the nori will change from brownish black to dark green. (Without toasting, the nori will be gummy and hard to chew.) Cut toasted nori sheets in half crosswise. Lay a 1/2 a sheet of the nori, shiny side down, on a bamboo rolling mat. Combine the rice vinegar and water in a mixing bowl, and moisten your hands with this hand vinegar to keep the rice from sticking to your hands as you work. Spread about 1 cup of the sushi rice on 3/4 of the nori closest to you, in a layer about 1/4 inch thick, spreading it to the edges. Smear a thin line of the wasabi across the center of the rice, and sprinkle with 1/2 teaspoon of chili oil. Lay 1/4 of the cucumber strips and 1/4 of the tuna slices evenly along the wasabi. To roll, hold the line of ingredients in place with fingertips, and use thumbs to push up and turn the end of the bamboo mat so that the edge of the nori is lifted up and meets the far edge of the sheet. Correct the shape by gently but firmly pressing the bamboo mat around the roll for about 30 seconds to shape it. Make 3 more rolls. Use a wet knife to cut each roll into 1-inch rounds. Arrange sushi on a platter or individual plates and garnish with the vinegared ginger. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19822,"Grilled Stuffed Jalapeno Chiles 8 whole fresh jalapenos 1 cup shredded mozzarella
1 teaspoon chopped fresh oregano
Salt and freshly ground black pepper
8 slices center-cut smoked bacon
Instructions: Preheat a gas or charcoal grill or stovetop grill pan over high heat. Grill the jalapenos until browned or blistered on all sides and slightly softened, 3 to 5 minutes. Set aside to cool. Meanwhile, mix the cheese and oregano in a small bowl. Season with salt and pepper. To remove the seeds from the jalapenos, make a crosswise cut at the stem end of each jalapeno, then slice lengthwise down the middle, being careful not to cut the jalapeno completely in half. Peel open the sides of each jalapeno and, using a spoon, gently scrape out the seeds and veins. Fill the cavities with 1 tablespoon of the cheese-oregano mixture. Wrap 1 slice of bacon tightly around each stuffed jalapeno to seal in the cheese. Grill, starting the poppers on the side where the bacon-wrapping ends, until the bacon is crisp and fully cooked, about 5 minutes. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19823,"Cornbread Topped Cast-Iron Skillet Chili 1 tablespoon vegetable oil 1 1/2 pounds beef chuck, cut into 1/2-inch cubes Kosher salt and freshly ground black pepper 3/4 cup fine cornmeal, plus 1 tablespoon for dusting beef 3/4 cup all-purpose flour, plus 1 tablespoon for dusting beef 1 tablespoon olive oil 1 medium onion, finely chopped 3 cloves garlic, sliced 3 to 4 tablespoons chili powder
2 teaspoons ground cumin 3 cups low-sodium chicken broth Two 10-ounce cans diced tomatoes with chiles, drained One 14.5-ounce can kidney beans, drained and rinsed 4 tablespoons sugar 3/4 teaspoon baking soda 1 large egg 1/2 cup milk 1/4 cup sour cream, plus more for serving 3 tablespoons unsalted butter, melted 3/4 cup (about 3 ounces) shredded Cheddar cheese Instructions: Heat the oil in 12-inch cast-iron skillet over high heat until very hot. Sprinkle the beef with salt and pepper and toss with 1 tablespoon of the flour and 1 tablespoon of the cornmeal. Add the beef to the skillet and cook, stirring occasionally, until the meat is browned, 6 to 10 minutes. Reduce heat to medium. Add the onion and garlic and cook, stirring often, until onion is soft, about 8 minutes. Add the chili powder (use less if you like milder chili) and cumin and cook until fragrant, about 1 minute. Add the chicken stock, tomatoes, beans and 1 tablespoon of the sugar and bring to simmer. Cook until the meat becomes tender and the sauce has thickened, about 30 minutes. If the liquid reduces to less than three-quarters of the way up the sides of the meat, stir in a little water.
Meanwhile, position a rack in the center of the oven and preheat to 400 degrees F. Whisk the remaining 3/4 cup cornmeal, 3/4 cup flour, 3 tablespoons sugar, baking soda and 1 teaspoon salt together in a medium bowl. Whisk the sour cream, milk and egg together in another bowl. Add the wet ingredients to the dry ingredients, whisking until well combined. Stir in the melted butter and Cheddar cheese. Drop oval-shaped spoonfuls of batter on top of the chili, leaving space in between. The batter will not completely cover the chili.
Bake until the cornbread is golden brown and springs back when touched, and the chili is hot and bubbly, about 17 minutes. Remove the skillet from the oven and serve with more sour cream. ","[Syrah, Zinfandel, Tempranillo, Garnacha]

" 19824,"Roasted Asparagus Bundles wrapped in Prosciutto with Seasoned Bread Crumbs Unsalted butter, for baking dish 1 large bunch asparagus, about 1 1/2 pounds, trimmed to even lengths and blanched for 4 minutes in boiling, salted water Gray salt and freshly ground pepper Seasoned bread crumbs, recipe follows 8 thin slices prosciutto 2 tablespoons extra-virgin olive oil Instructions: Preheat the oven to 400 degrees F. Butter a shallow baking dish that is long enough to hold the asparagus. Season the asparagus with salt and pepper, to taste. Divide the asparagus into 8 equal bundles. Arrange 2 slices of the prosciutto on a work surface so they slightly overlap each other. Place an asparagus bundle on top and roll up carefully in the prosciutto. Arrange in the prepared baking dish. Flatten the top of each bundle slightly and sprinkle with 1/4 of the seasoned bread crumbs. Drizzle with the olive oil. Roast in the oven until heated through and crisp, about 10 minutes. Serve at once on a platter with the sliced ham. 1 1/2 teaspoons extra-virgin olive oil 2 cloves minced garlic 1/4 cup fine dried bread crumbs Pinch gray salt Freshly ground pepper 1 tablespoon finely chopped fresh parsley leaves 1 teaspoon freshly grated lemon zest 1 tablespoon freshly grated Parmesan To make the seasoned bread crumbs, heat the olive oil in a small skillet over medium-high heat until hot. Tilt the pan and then add the minced garlic and saute briefly until pale gold. Add the bread crumbs, season with salt and pepper, and lower the heat to medium. Cook, stirring occasionally, until the bread crumbs are toasted, about 3 minutes. Pour into a small bowl and add the parsley, lemon zest, and Parmesan. Toss well. (The crumbs keep, tightly sealed and refrigerated, for several days.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]

" 19825,"The A.J. 1 1/2 ounces vodka 1 ounce applesauce
1/2 ounce cinnamon-flavored whiskey, such as Fireball 1/2 ounce fresh lime juice
1/2 ounce Simple Syrup, recipe follows Ginger peel, for garnish Ground cinnamon, for dusting
1 cup sugar 1 cup water Instructions: Fill a pint glass with ice. Add the vodka, applesauce, whiskey, lime juice and Simple Syrup. Cover the glass with a shaker tin and shake vigorously for 8 to 10 seconds. Strain into a chilled martini glass. Dust the ginger peel with cinnamon and use to garnish the drink. Put the sugar and water in a small saucepan. Cook over low heat, stirring, until the sugar dissolves. (Alternatively, heat in the microwave.) Store in a sealed container in the refrigerator. ","[Riesling, Moscato, Cava, Prosecco]" 19826,"Scallops and Rice Noodles 1/2 tablespoon ginger 3 tablespoons soy sauce 1/3 cup chili sauce 1/4 cup ketchup 1/2 cup brown sugar 3/4 teaspoon garlic salt 1/3 cup clam juice, as needed 1/2 cup vegetable oil, plus 2 more cups for frying noodles 24 dry scallops 2 teaspoons cornstarch Salt and freshly ground black pepper 7 carrots, cut into thin sticks 1/4 cup sweet red pepper strips 1/4 cup broccoli florets 2 onions, finely chopped 1 pound rice noodles Sliced lemons, for serving Instructions: Into a bowl, mix together ginger, soy sauce, chili sauce, ketchup, brown sugar, garlic salt and 1/3 cup clam juice, until smooth. Reserve. Preheat a wok with 2 tablespoons of the oil. Coat scallops with cornstarch and add to the wok. Stir-fry scallops for approximately 1 minute and sprinkle with salt and pepper, to taste. Stir in reserved ginger mixture cook for 1 to 2 minutes more. Remove scallops from sauce arrange on a serving dish. Reserve the sauce separately. Heat the remaining 1 tablespoon oil in the wok and add the carrot sticks, sweet pepper strips, broccoli florets and chopped onions for 4 to 6 minutes or until brown. Season with salt and pepper, to taste. Keep warm, in the wok. In another wok or deep pan, deep-fry rice noodles in 2 cups hot oil, for 3 minutes. Drain noodles. Arrange noodles in a bowl or on a plate, top with cooked vegetables and finish with scallops. If desired, mix a little more clam juice to the sauce, before pouring over the scallops and noodles. Serve with lemon slices. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling wine]

" 19827,"Eva's Potatoes 1 tablespoon butter 2 tablespoons olive oil 1 yellow onion, sliced 2 cloves garlic, chopped 3 russet potatoes, peeled and cut into 1/4-inch slices Salt and pepper 1 tablespoon paprika 1/4 cup white wine 1 cup chicken stock Instructions: Slice the potatoes on a mandoline and set aside. Heat a large saute pan and add the butter and olive oil. Add the onions and garlic and saute until translucent, about 3 minutes. Add the potatoes and spread out evenly. Season with salt and pepper and paprika. Deglaze with white wine and add the chicken stock. Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender. Add more chicken stock, if needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19828,"Whole Fried Artichoke with Meyer Lemon Aioli 4 large artichokes 2 quarts canola or peanut oil 1/2 bunch parsley, finely chopped Meyer Lemon Aioli, recipe follows 2 garlic clove 1/2 teaspoon salt 1 egg yolk 1 Meyer lemon, zested and juiced 1 cup olive oil Instructions: To clean the artichokes peel off the outer tough green leaves. With a sharp knife cut across the top of the artichoke about a 1/2-inch to remove the sharp spines. With a long narrow spoon scoop out the center choke of the artichoke. With a small knife or a vegetable peeler, pare down the outside dark green exterior of the base and stem. Place in acidulated water and repeat process with other artichokes. Drain artichokes well. Put oil in a tall pot and over medium heat fry the artichokes until they are slightly golden in color. Remove artichokes from oil and drain on paper towels. Turn temperature of oil up to medium high. Return artichokes to the oil and fry until they are completely opened and deep golden brown. Remove from oil, place face down on paper towels to let all the oil drain. Season with salt and pepper garnish with parsley leaves and serve warm with the aioli. In a mortar, pound the garlic and salt to form a paste. Stir in the egg yolk, lemon zest, and juice until integrated. Add the olive oil in a slow trickle to the side of the mortar until completely combined. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19829,"Apple Pie Protein Shake 1 large sweet apple, such as Honeycrisp, cored and sliced 1 cup ice 1/2 cup low-salt or unsalted low-fat cottage cheese 2 tablespoons raw cashews 1/2 teaspoon apple pie spice, plus more for garnish 1/2 teaspoon vanilla extract Instructions: Blend the apple slices, ice, cottage cheese, cashews, apple pie spice, vanilla extract and 1/4 cup water in a blender on high speed until smooth and thick, about 5 minutes. Pour into a tall glass, sprinkle with more apple pie spice and serve immediately. ","[Chardonnay, Riesling, Gewrztraminer]" 19830,"Applegurt 1/2 cup plain yogurt 1/2 cup unsweetened applesauce 1 tablespoon honey 1/2 cup granola or whole grain cereal (recommended: Grape Nuts) Instructions: Mix together yogurt, applesauce and honey. Chill for 20 minutes. Top with granola. ","[Chardonnay, Riesling, Gewrztraminer]" 19831,"Chocolate Blitz Shake 1 (1.3-ounce) milk chocolate singles bar, broken into small pieces 1 1/2 cups vanilla ice cream 1/2 cup milk 1 teaspoon almond extract Pinch ground cinnamon 1 cup candy covered dark chocolate, frozen Instructions: Cook's Note: For the best results, chill the blender jar and glasses in the freezer for 1 hour before making. Place the milk chocolate bar in a microwave-safe bowl. Using the defrost setting, microwave for 1 to 2 minutes, stirring every 30 seconds, until melted. Allow to cool. Blend the ice cream, milk, melted chocolate, almond extract, and cinnamon in a blender jar (preferably chilled) until the mixture is combined. Add the frozen candy covered chocolate and pulse several times to chop them into small bits and blend them into the ice cream mixture. Serve in chilled juice-size glasses with spoons. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 19832,"Nut-Free Ranch-Flavored Crispy Cereal Snack Mix 6 tablespoons buttermilk powder (see Cook's Note) 1 tablespoon garlic powder 1 tablespoon onion powder Kosher salt 1/8 to 1/4 teaspoon cayenne pepper 4 cups crispy rice cereal 2 cups roasted salted green peas (see Cook's Note) 1 1/2 cups bagel chips, broken into pieces 1 1/2 cups bite-sized pretzels 4 tablespoons unsalted butter Zest of 3 lemons 2 tablespoons dried chives 2 tablespoons dried parsley 2 tablespoons distilled vinegar Instructions: Combine the buttermilk powder, garlic powder, onion powder, 2 teaspoons salt and the cayenne in a small bowl. Toss together the cereal, peas, bagel chips and pretzels in a large microwave-safe bowl. Microwave the butter, lemon zest, chives and parsley in a microwave-safe small bowl on high for 30 seconds; stir, then microwave until the butter is melted, about 15 seconds more. Stir in the vinegar. Pour the mixture over the cereal mixture, and toss well to coat. Sprinkle the buttermilk powder mixture on top, and toss well to coat. Microwave the snack mix on high for 2 minutes; stir, then microwave for 3 minutes more, stirring well every 45 seconds or so. Spread the mixture on a large rimmed baking sheet, and let cool and dry for 10 minutes before packing into airtight containers. The mix will keep for 2 days at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19833,"Cheesy Bacon Hash Brown Bake 2 Cups Ore-Ida? Southern Style Hash Browns 8 Slices Oscar Mayer bacon, chopped 1/2 Pound fresh Mushrooms, sliced 1 Medium red pepper, chopped 1 Medium green pepper, chopped 1 Small onion, chopped 12 Large eggs 1/3 Cup Breakstone's or Knudsen Sour Cream 12 Ounces Velveeta? Pasteurized Prepared Cheese product, sliced Instructions: 1.Heat oven to 350F 2.Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min. 3.Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with nonstick cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and Velveeta?. 4.Bake 40 min. or until center is set and casserole is heated through. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19834,"Veal Osso Buco 4 tablespoons extra-virgin olive oil 4 veal shanks 1/2 cup all-purpose flour 1/2 cup (1/4-inch pieces) celery 1/2 cup (1/4-inch pieces) carrots 1 onion, finely chopped 6 cloves garlic, finely chopped 2 cups beef stock 1 1/2 cups dry Marsala wine 1 can tomatoes (recommended: San Marzano) Salt and freshly ground black pepper 4 stalks fresh thyme 2 cups chopped flat-leaf parsley 2 tablespoons grated lemon zest 4 large cloves garlic, minced Rice, risotto, or mashed potatoes, for serving Instructions: Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. Dredge the veal shanks in flour, shake off the excess and sear them in the Dutch oven until they are well browned, about 5 to 8 minutes. Set the shanks aside on a plate. Add the remaining olive oil, to the pot over medium heat and stir in the celery, carrots and onions. Cook for 4 minutes until the onions begin to brown. Stir in the garlic. Pour in the beef stock and deglaze the pan by scraping the brown bits from the bottom, using a wooden spoon. Add the veal shanks to the pan followed by the Marsala wine, tomatoes, salt and pepper, to taste, and the thyme. Simmer for 10 minutes, then cook slowly over low heat for 1 hour and 45 minutes. Gremolata: Combine the parsley, lemon zest, and garlic in a food processor. Roughly chop and set aside. Arrange the veal shanks on a bed of rice, risotto, or mashed potatoes. Garnish each serving with a tablespoon of gremolata and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 19835,"Pomegranate Molasses Ginger Spritzer 2 tablespoons pomegranate molasses 1 ounce white tequila
1/2 ounce orange liqueur
Juice of 1 lime plus 1 lime slice, for serving
1/2 cup good-quality ginger ale
Instructions: Add the pomegranate molasses, tequila, orange liqueur and lime juice to a cocktail shaker and shake until combined. Pour into a rocks glass over crushed ice. Add the ginger ale, drop in a lime slice and serve. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 19836,"Pot Pie a la Dinde (Turkey Pot Pie) 4 tablespoons butter, plus 2 tablespoons butter 1 small onion, cubed 1/2 cup red and green cubed peppers 1/2 cup cubed, blanched carrots 1/2 cup sliced celery 2 tablespoons flour 3 cups milk Salt and pepper 1 pinch dried herbs de Provence 2 tablespoons Dijon mustard 1/2 cup thawed corn 1/2 cup small cherry tomatoes 2 pounds lean turkey breast 1 sheet doughboy frozen dough 1 egg yolk Instructions: Melt 4 tablespoons of butter in a large saucepan and add the cubed onion, sweat until transparent without coloration. Add the peppers, carrots, and celery and sweat for 1 to 2 minutes on medium heat. Sprinkle the flour on the vegetable/butter mixture and mix well until the flour seems to disappear. Cook for one or two minutes to remove the raw flour taste and add the cold milk a little at a time while whisking energetically. Add salt, pepper, dry herbs, mustard and mix well. Add the thawed corn and the tomatoes at the last minute and set aside. Cube the turkey meat in medium sized cubes and season with salt and pepper. Melt one tablespoon of butter in a frying pan and sear the meat on medium heat until you get a golden color. Remove the turkey, let it drain on paper towels and add it to the vegetable and the sauce. Melt the brown bits from the frying pan with some water and add to the sauce. Check the seasoning and set aside. Butter an oven-proof dish with the remaining butter, add the turkey/vegetable/sauce mixture. Roll the dough out, cut some slits on top, both for decor and to allow the steam to escape when baking. Place the dough on the stew making sure it comes slightly up the sides of the dish. Place the yolk of the egg in a small dish and add 1 tablespoon cold water, mix and brush the top of the crust. Bake in an oven pre-heated to 400 degrees. Cook for 30 to 40 minutes until the crust is nice and brown and then serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19837,"The Lab Rack 1 ounce Bloody Mary mix 1 ounce vodka
1 ounce silver rum 1/2 ounce blue curacao
Splash lemon-lime soda
3/4 ounce peach schnapps 3/4 ounce Irish cream liqueur
Dash grenadine 1 ounce gin 1 ounce grapefruit juice
Instructions: For the blood count: Combine the Bloody Mary mix and vodka in a test tube. Set the test tube in a beaker. For the electron: Combine the rum, curacao and soda in a second test tube. Transfer the test tube to the beaker. For the experiment: Pour the peach schnapps into a third test tube. Add the Irish cream liqueur and grenadine. Transfer the test tube to the beaker. For the oxygen: Pour the gin and grapefruit juice into a fourth test tube. Set the test tube in the beaker. Serve the beaker. The Lab Rack is intended as a shareable cocktail. ","[Gin, Vodka, Rum, Peach Schnapps]" 19838,"Triple Berry Banana Yogurt Smoothie 8 ounces frozen mixed berries 2 small bananas, peeled, cut into 2-inch pieces, and frozen 6 ounces vanilla yogurt, preferably whole milk 1 cup whole milk 1 to 2 tablespoons honey Instructions: Add all ingredients to blender and puree until smooth. Pour into glasses and serve immediately. ","[Chardonnay, Moscato, Riesling]" 19839,"Thyme Pasta Frittata 6 eggs 3 tablespoons whipping cream 1 cup grated Parmesan 3 cups cooked and cooled penne pasta 3 tablespoons coarsely chopped fresh thyme leaves 2 tablespoons chopped fresh flat-leaf parsley 1 lemon, zested 1/2 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil Instructions: In a large bowl, whisk together the eggs and cream. Stir in the cheese, pasta, 2 tablespoons of the thyme, parsley, lemon zest, salt, and pepper. In a 10-inch nonstick skillet, heat the oil over medium heat. Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges begin to brown. Remove the pan from the heat. Using a spatula, slide the frittata onto a dinner plate. Carefully invert the frittata back into the skillet and continue to cook until firm, 5 to 6 minutes Garnish with the remaining thyme. Cut into wedges and serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19840,"Brown Gravy 1 ounce beef fat or cooking oil (I like to use the fat rendered from Beef Stock, recipe follows) 6 mushrooms, sliced 2 cloves garlic, chopped 1 stalk celery, diced 1/2 carrot, diced 1/2 medium onion, diced 1 1/2 teaspoons oregano leaves 1 1/2 teaspoons salt 1/2 teaspoon ground black pepper Beef Stock, recipe follows 4 ounces clarified butter 4 ounces all-purpose flour 1 teaspoon beef bouillon, or to taste 1 pound beef bones 1/4 pound fresh mushrooms 1 ounce beef bouillon 1 tablespoon dried oregano 1 tablespoon fresh oregano 1 tablespoon salt 1/4 teaspoon ground black pepper 3 stalks celery 2 cloves garlic, mashed 1 bay leaf 1 carrot 1 onion 1/2 bunch parsley stems Instructions: Put beef fat or oil in the bottom of a medium saucepan and add mushrooms, garlic, celery, carrot, onion, oregano, salt and pepper. Saute until onions are translucent, about 10 minutes or so, then add Beef Stock and bring to a boil. In a separate pan, heat clarified butter on low to medium heat, then add flour and cook, stirring constantly with a whisk, about 15 minutes. Once your gravy boils, add the hot roux and stir constantly with a whisk until it reaches a nice gravy consistency. (You may add more or less roux depending on how thick you like your gravy.) Taste and add bouillon as desired. Preheat the oven to 350 degrees F. Roast beef bones on a sheet pan for 1 hour. Place bones and any liquid fat and caramelized fat stuck to the sheet pan in a stockpot. Add approximately 1 1/2 gallons of water and the mushrooms, bouillon, dried and fresh oregano, salt, pepper, celery, garlic, bay leaf, carrot, onion and parsley and cook on low heat until it comes to a simmer. Simmer for 36 hours, adding more water when necessary. (Water will be evaporating constantly. Let stock reduce down to 1/2 gallon on the final day. If it yields a little less, it's ok to add water so that your exact yield is 1/2 gallon.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19841,"Peanut Butter Incredibles 1 1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the pan 1 cup chunky peanut butter, such as Jif
2 cups confectioners' sugar
1 1/2 cup fine graham cracker crumbs
1 cup butterscotch chips
One 12-ounce bag semisweet chocolate chips
Instructions: Grease a 13-by-9-inch baking dish with butter. Melt the butter in a medium saucepan over low heat. Stir in the peanut butter until smooth. Add the sugar, then the graham cracker crumbs, and stir well to blend. Press the mixture over the bottom of the prepared baking dish. Melt the butterscotch chips and chocolate chips in separate bowls in the microwave on high in 30-second increments, stirring each time, until the mixtures are melted and smooth, about 2 1/2 minutes total. Pour the melted chocolate over the crust and spread evenly. Dollop the melted butterscotch evenly over the chocolate and drag a butter knife or skewer through it to make a marbled effect. Refrigerate until the topping has set, 20 minutes. Slice into bars and store at room temperature. ","[Chardonnay, Riesling, Moscato, Merlot]" 19842,"Sunny's 1, 2, 3 Spicy Bean Dip Two 15-ounce cans black beans, one rinsed and drained 3 tablespoons plain Greek yogurt
1 tablespoon cl garlic sauce, plus additional for garnish (I like sambal oelek)
Kosher salt and freshly ground black pepper
Olive oil, for drizzling
Nut crackers (I like Blue Diamond Nut Thins), pita chips or any other dippable snacks
Instructions: Combine drained and rinsed beans, undrained beans, yogurt, cl garlic sauce, a pinch of salt and a few grinds of pepper in a food processor. Blend until smooth while drizzling in a bit of olive oil to help the process along and to get the desired thickness. Pour the dip into a serving bowl and garnish with a drizzle of olive oil and a dollop of cl sauce in the center. Serve with nut crackers, pita chips or any dippables. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19843,"Pineapple Honey Lemonade 8 ounces pineapple divided into 8 pieces (4 to be muddled, 4 for garnish) 8 teaspoons honey simple syrup, recipes follows 4 heaping teaspoons chopped mint leaves, plus 4 sprigs for garnish Ice 2 lemons, juiced 16 ounces seltzer 4 ounces limoncello, optional 4 tablespoons water 4 tablespoons honey Instructions: Add a piece of pineapple, 2 teaspoons simple syrup, and 1 teaspoon chopped mint to each of 4 tall glasses and muddle. Fill half of each glass with ice.
In a pitcher, mix together the lemon juice, seltzer and limoncello, if using. Divide the mixture among the glasses and garnish with fresh pineapple and mint sprigs. Heat the water and honey in a small pot over low heat. When the mixture is hot remove it from the heat and let cool. ","[Sauvignon Blanc, Moscato, Prosecco, Vinho Verde]" 19844,"Mashed Jerusalem Artichokes 3 cups peeled and diced Jerusalem artichokes 1/2 cup heavy cream 2 tablespoons unsalted butter 1/2 teaspoon salt 1/4 teaspoon ground white pepper Instructions: Place the Jerusalem artichokes in a 2-quart saucepan, and cover with water. Set over high heat and bring to a boil. Once the water comes to a boil simmer for 15 minutes, or until easily pierced with a knife. Remove from the heat, drain, and place the Jerusalem artichokes in a food processor with the heavy cream, butter, salt and white pepper. Process for 10 to 15 seconds, or until a smooth puree is formed. Remove from the bowl of the food processor, and place in a heat resistant bowl set over a water bath to keep warm for serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19845,"Manhattan Floating Island 4 eggs, separated 1/2 cup sugar, plus 1 tablespoon 1 cup heavy cream 1 teaspoon vanilla extract 4 tablespoons whiskey 1/8 teaspoon cream of tartar 1/4 teaspoon salt 1/2 cup raspberries 1/2 cup blackberries 3 tablespoons powdered sugar Instructions: Preheat oven to 350 degrees F. In a bowl whisk egg yolks and 1/2 cup sugar until it is a pale yellow, set aside. In a medium saucepan heat heavy cream, over low heat, to just a boil. Slowly add cream to yolks, whisking constantly to avoid curdling. Transfer yolk mixture back to saucepan. Cook until custard thickens and coats the back of a spoon, then add vanilla and whiskey. Keep custard over low heat to keep warm, but do not allow eggs to curdle. In a clean medium bowl whisk the egg whites, remaining 1 tablespoon of sugar, cream of tartar and salt until stiff peaks form. Drop heaping spoonfuls of the meringue onto a parchment lined baking sheet. Bake 8 minutes, or until peaks are golden. To assemble, divide custard into 4 shallow bowls. Top each with a meringue peak, sprinkle with berries and powdered sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling Brut]" 19846,"Fluffy Boiled Icing 1 1/2 cups sugar 2/3 cup water 1/8 teaspoon cream of tartar 3 egg whites Pinch salt 1 teaspoon vanilla Instructions: In a heavy saucepan combine sugar, water and cream of tartar. Slowly bring mixture to a boil, stirring sides of the saucepan with a brush dipped in water to remove any sugar crystals. Cover and boil for about 3 minutes or until a candy thermometer registers 245 degrees. Beat egg whites with pinch of salt until glossy and peaked. Slowly pour in syrup as you continue to beat the whites. Beat until cool and frosting is soft and fluffy. Fold in vanilla. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 19847,"Chicken Tikka Masala Marinade: 1 cup plain yogurt, whisked until smooth 3 tablespoons Ginger-Garlic Paste, recipe follows (or 1 tablespoon grated fresh ginger and 3 cloves garlic put through a garlic press or finely minced) 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper

1 pound boneless, skinless chicken thighs, poked with a fork, and cut into large bite-sized chunks Oil, for grilling 1 jar Patak's? Tikka Masala Sauce Minced fresh cilantro, for garnish Cooked rice, naan, or crusty piece of bread, for serving Instructions: For the marinade: In a large bowl, mix together the marinade ingredients. Add the chicken and toss to coat. Marinate at least 30 minutes, or in the refrigerator up to overnight. When you're ready to make the curry, warm the sauce in a large skillet over medium heat. Meanwhile, fire up your grill. When it is nice and hot, lightly brush it with oil. Place the chicken on the grill, shaking off some of the excess marinade. Cook until it's charred, about 2 minutes on each side. (Don't worry that the chicken will still be a little uncooked, it finishes cooking in the sauce). When chicken is ready, bring sauce to a boil. Add the chicken, take the heat down to a simmer and cook for about 10 minutes. Garnish with minced fresh cilantro, and serve over rice, with naan, or a crusty piece of bread! ","[Sauvignon Blanc, Pinot Grigio, Riesling, Chenin Blanc]" 19848,"Guacamole with Margarita Coulis 2 medium avocados 3 teaspoons lemon juice 1/2 cup diced red onion 1/8 cup chopped cilantro 12 drops hot sauce (recommended: Tabasco brand) 1/2 teaspoon ground cumin Seasoned salt Coulis, recipe follows 3 teaspoons water 2 teaspoons cornstarch 2 tablespoons 100 percent Agave Tequila 1/2 cup cilantro leaves 2 teaspoons Grand Marnier 1 teaspoon lime juice 1/2 teaspoon avocado honey Instructions: Mash avocados lightly. Add lemon juice, onion and cilantro and mix well. Add spices and stir together. Place coulis in a plastic bag. Snip a tiny hole in 1 corner and pipe a spiral of sauce on top of the guacamole. In a small bowl, mix water and cornstarch. Microwave on high for 15 seconds. Stir and microwave for 15 seconds more or until mixture is thick and clear. Puree all of the ingredients together. ","[Chardonnay, Sauvignon Blanc, Vermentino, Rioja]" 19849,"Snow City Spicy Noodles 1 pound thin spaghetti 1/4 cup sesame oil 1/4 cup soy sauce 2 tablespoons chili oil 2 tablespoons balsamic vinegar 1/4 cup toasted sesame seeds 1 cup green onions, sliced on a diagonal Cooked vegetables, chicken, beef or shrimp, for serving, optional 2 tablespoons sugar Instructions: Cook the spaghetti in boiling water until just tender. It should be firm to the bite but not crunchy. Do not overcook. Drain the pasta, rinse with cold water and drain thoroughly again. Allow the pasta to cool. Whisk together the sesame oil, soy sauce, chili oil, sugar and balsamic vinegar in large bowl. Mix in the cooled pasta until well coated, and then mix in the sesame seeds. Let soak in the sauce for at least 6 hours. For best results, let soak for 24 hours. Drain. Toss in fresh veggies or chicken, beef or shrimp for a complete meal. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 19850,"Honey-Teriyaki Chicken Fingers with Sesame Seeds with Sesame Cellophane Noodles and Snap Peas Nonstick cooking spray 1/2 cup reduced-sodium soy sauce 2 tablespoons honey 1 tablespoon blackstrap molasses 1 teaspoon finely grated fresh ginger 2 cloves garlic, minced 1 teaspoon liquid smoke seasoning 1/4 teaspoon freshly ground black pepper 6 boneless, skinless chicken breast halves, cut into thin strips 1/4 cup sesame seeds, lightly toasted 8 ounces cellophane noodles, soaked in hot water until tender 1/4 cup chopped fresh cilantro leaves 2 teaspoons sesame oil 4 cups snap peas, steamed Instructions: Coat a stove-top grill pan or griddle with cooking spray and set over medium-high heat to preheat. In a shallow dish, whisk together soy sauce, honey, molasses, ginger, garlic, liquid smoke seasoning, and black pepper. Add chicken strips and turn to coat. Place chicken on hot grill and cook 5 to 7 minutes, until cooked through, turning once during cooking. Remove chicken from grill pan and roll in toasted sesame seeds. Drain cellophane noodles and toss with cilantro and sesame oil. Serve chicken with noodles and snap peas. Serve 4 of the chicken breast halves (about 6 strips per serving) with this meal, with all of the noodles and snap peas, and reserve extra chicken for another meal. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]

" 19851,"Pizza Roses Nonstick cooking spray, for spraying the pan One 13.8-ounce package pizza crust dough, such as Pillsbury All-purpose flour, for rolling the dough 1/2 cup pizza sauce
1/2 cup finely shredded mozzarella or Italian cheese blend
Two 6-ounce bags sliced pepperoni
Instructions: Preheat the oven to 400 degrees F. Spray a 12-count muffin pan with nonstick cooking spray. Unroll the pizza dough onto a floured work surface. Using a rolling pin, roll out the dough slightly so that it is a uniform rectangle about 11 inches by 15 inches. Slice the pizza dough widthwise into twelve 1 1/2-inch-wide strips. Separate the strips on the work surface. Spread a thin layer of pizza sauce onto each strip and sprinkle with a thin layer of cheese. Place about 7 slices of pepperoni slightly overlapping down the center of each pizza dough strip so that the top halves of the pepperoni slices hang over the edge of the dough strip. Carefully roll up each strip into a tight roll so it looks like a rose bud, then transfer to the prepared muffin pan. Bake until the crust is golden and the pepperoni is slightly crispy, 15 to 18 minutes. Let cool in the pan about 3 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 19852,"Spritzer Slushy 2 cups freshly squeezed orange juice (from 4 to 6 oranges) 3 tablespoons freshly squeezed lemon juice (from 1 to 2 lemons) 1/3 cup sugar
1/4 teaspoon kosher salt
2 cups bitter orange liqueur, such as Aperol
One 750-ml bottle prosecco
Instructions: In a small saucepan, combine the orange juice, lemon juice, sugar and salt. Warm over medium heat to just below a simmer, stirring occasionally with a wooden spoon to help dissolve the sugar. Once the sugar is dissolved, remove the saucepan from the heat and stir in the liqueur. Set aside to cool completely. Pour into an 8-inch baking dish and freeze until completely frozen, at least 4 hours and up to overnight. Scrape the surface of the frozen mixture with a fork to form large shards of ice. Spoon about 1/2 cup into coupe glasses and top with prosecco. ","[Prosecco, Moscato, Vinho Verde, Cava]" 19853,"Curry-Spiced Minestrone 2 tablespoons olive oil 1 large onion, finely chopped 1 red bell pepper, seeded and finely chopped
3 stalk celery, finely chopped 2 medium carrots, peeled and finely chopped
2 cloves garlic, finely chopped 1 teaspoon dried thyme 2 tablespoons curry powder Salt and ground black pepper 1/4 cup dry sherry, optional 2 quarts chicken stock 5 to 6 small red potatoes, chopped 1 bunch kale, stemmed, leaves chopped 1 pound ground beef 1/2 teaspoon nutmeg 2 (15-ounce) cans small beans (such as pinto or kidney), drained and rinsed 1 tablespoon Dijon mustard 1/2 cup grated Parmesan cheese, to garnish, optional Instructions: Place a large pot over medium heat with the olive oil. Add the onion, bell pepper, celery, carrots, garlic, thyme and curry powder to the pot. Season the vegetables with salt and pepper and sweat until tender, 5 to 6 minutes. Add the sherry to the pot, if using, and cook for 1 minute to reduce. Add the chicken stock, potatoes and kale to the pot and bring the liquids up to a boil. While the soup is coming up to a boil, in a medium mixing bowl combine the ground beef, nutmeg and some salt and pepper. Mix together to evenly incorporate the seasonings and then portion the beef into meatballs about 1 tablespoon in size. When the soup has reached a boil, add the meatballs, beans and mustard to the pot, season the broth with salt and pepper, and place a lid on the pot. Simmer the soup, gently stirring occasionally, until the meatballs and potatoes are cooked through, about 10 minutes. Serve the soup garnished with Parmesan cheese, if using. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 19854,"Grilled Pork Chops and Greens with Red Pepper Sauce 1 large leek, halved lengthwise and crosswise 5 tablespoons extra-virgin olive oil 2 large jarred roasted red peppers 2 tablespoons raw almonds 1 lemon (1/2 juiced, 1/2 sliced into wedges) 1/2 teaspoon sugar 1/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 1 large bunch collard greens, stems removed and leaves cut into large pieces 4 bone-in pork chops (1/2 inch thick; about 6 ounces each) 2 tablespoons chopped fresh chives Instructions: Preheat a grill to medium. Brush the cut sides of the light-colored half of the leek with 1 tablespoon olive oil. Grill, covered and turning occasionally, until slightly charred and tender, about 8 minutes (reduce the heat or move the leek if it gets too dark). Transfer the grilled leek to a blender along with the roasted peppers, almonds, lemon juice, sugar, paprika, 1/2 teaspoon each salt and pepper and 2 tablespoons each olive oil and water. Puree until smooth. Wash the collards, leaving a lot of excess water on the leaves. Transfer to a large bowl and drizzle with the remaining 2 tablespoons olive oil; season with salt and pepper and toss. Grill the collards and the dark green half of the leek, turning often, until wilted and slightly charred, 8 to 10 minutes. Remove to a cutting board and tent the collards and leek with foil to steam. Season the pork chops with salt and pepper. Grill until well marked and cooked through, about 4 minutes per side. Thinly slice the collards and leek; toss together. Divide the red pepper sauce among plates and top with the greens and pork chops. Sprinkle with the chives. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19855,"Baked Chicken Thighs with Charred Carrots 6 chicken thighs Salt, pepper and nutmeg 2 large, sweet, juicy carrots, julienned 2 tablespoons chopped parsley 1 teaspoon butter Chicken demi-glace sauce Instructions: Preheat oven to 300 degrees F. Season chicken thighs all over with salt, pepper and nutmeg. Place skin-side down in a roasting pan and cover tightly with foil. Bake for 45 minutes. Remove foil, turn chicken pieces skin-side up and bake for 1 hour. When ready to serve, broil chicken thighs for 10 to 15 minutes, until dark brown and crisp. Meanwhile, heat a cast-iron skillet over very high heat. Add carrots, cover and cook for 10 minutes, uncovering and stirring frequently, until charred and softened. Transfer to a serving bowl and toss with parsley and butter; season with salt, pepper and nutmeg. Heat demi-glace sauce to a simmer. Serve chicken and carrots, drizzled with sauce. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Barbera]" 19856,"Foil-Packet Salmon with Mushrooms and Spinach 2 cups thinly sliced shiitake mushroom caps 4 cups baby spinach Kosher salt and freshly ground pepper 4 6-ounce skinless salmon fillets Extra-virgin olive oil, for drizzling 1/4 cup dry white wine (or use water) 4 tablespoons unsalted butter, at room temperature 3 scallions, sliced 2 teaspoons grated fresh ginger 1/2 teaspoon toasted sesame oil Instructions: Lay out four 18-inch-long sheets of heavy-duty foil. Mound 1/2 cup mushrooms and 1 cup spinach in the center of each; season with salt and pepper. Top each with a salmon fillet, season with salt and pepper and drizzle with olive oil. Drizzle each with 1 tablespoon wine (or water). Bring the short ends of the foil together and fold twice to seal; fold in the sides to form a packet, leaving room inside for steam. Preheat a grill to medium high. Grill the foil packets until the fish is just cooked through, 10 to 12 minutes. (Alternatively, you can bake the foil packets in a 450? F oven until the fish is just cooked through, 12 to 15 minutes.) Let the packets sit 5 minutes. Meanwhile, combine the butter, scallions, ginger, sesame oil and 1/4 teaspoon salt in a mini food processor. Pulse until smooth. Carefully open the foil packets. Top with the flavored butter. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19857,"Argentine Chili With Chimichurri 1 tablespoon extra-virgin olive oil 2 pounds lean ground sirloin, patted dry 1/4 to 1/3 pound Spanish-style chorizo, casing removed and chopped or crumbled (recommended: Gaspar's or Trois Petit Cochons) 1 onion, finely chopped 4 large cloves garlic, very thinly sliced 2 small cl peppers, red preferably, very thinly sliced Salt and freshly ground black pepper 1 sprig fresh chopped oregano, leaves chopped or 1 teaspoon dried, scant 1/3 palmful 1 rounded tablespoon smoked sweet paprika, a slightly mounded palmful 1 rounded tablespoon ground arbol or ancho chili powder, a slightly mounded palmful 2 tablespoons tomato paste 2 cups beef stock 1 cup packed herbs, coarsely chopped, including any mixture of: parsley, thyme, rosemary, oregano, basil or cilantro leaves 2 large shallots or 1 small onion, chopped 1 large clove garlic, grated or finely chopped Salt and freshly ground black pepper 3 tablespoons red wine vinegar About 1/4 to 1/3 cup extra-virgin olive oil Crusty warm bread, for serving Instructions: Heat a heavy pot or Dutch oven over high heat. Add the extra-virgin olive oil, a turn of the pan, and the meat and brown until crispy, 8 to 10 minutes. Add the chorizo and render the fat a bit, then add the onions, garlic and chiles and season with salt and lots of black pepper, to taste. Cook for 5 to 6 minutes more to soften the onions, then add the oregano, paprika, and chili powder. Once the onions are tender add the tomato paste and stir for 1 minute. Stir in the stock, lower the heat, and simmer for a few minutes to combine the flavors. Can be cooled and refrigerated for a make-ahead meal and reheated over medium-low heat with a little extra broth or water to reconstitute. The chili also freezes well. Put the herbs, shallots, garlic, salt and pepper, to taste, vinegar and oil in food processor bowl. Pulse-process until finely chopped but still a loose sauce. Sauce can be made fresh or refrigerated for a few days in airtight container. Transfer the hot chili to serving bowls and topped with Chimichurri sauce. Serve with lots of crusty warm bread. You can also top with finely chopped seeded tomatoes, if desired. ","[Malbec, Tempranillo, Garnacha, Barbera]" 19858,"Salad of Frisee, Radicchio, Pears, Pomegranate and Persimmons 1/2 cup dry Riesling or Gewurztraminer 1 tablespoon sherry vinegar 3 tablespoons extra?virgin olive oil Salt and freshly ground black pepper 2 large bunches frisee, ends trimmed 1 small head radicchio, torn into 2-inch pieces 1 Fuyu persimmon, cut into thin slices 1 Red Bartlett pear, halved, cored, and cut into thin slices 6 figs, halved 1 small pomegrante, peeled, seeds removed and separated 1/2 cup walnut halves, toasted Instructions: In a small saucepan over high heat, reduce the wine until 1 to 2 tablespoons remain. Let cool. In a small bowl, whisk together the vinegar, reduced wine, and olive oil and, season, to taste, with salt and pepper. Place the frisee, radicchio, persimmon slices, pear slices, and figs in a bowl. Add the vinaigrette and gently toss together. Place on individual salad plates. Garnish with pomegranate seeds and walnut halves and serve immediately. ","[Riesling, Gewrztraminer, Pinot Gris, Gavi]" 19859,"Irresistible Air Fryer Chicken Tenders 1 pound boneless skinless chicken tenders 3 cups buttermilk
1 tablespoon hot sauce
1/4 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper
4 cups nacho cheese chips
2 cups panko breadcrumbs
Nonstick cooking spray, for the tenders
Hot Honey Mustard, for dipping, recipe follows 1/2 cup mayonnaise 1/2 cup yellow mustard
1/4 cup hot honey
5 dashes hot sauce
Instructions: Place the chicken tenders in a large resealable plastic bag. Pour in the buttermilk, hot sauce, Worcestershire sauce, 1 teaspoon salt and a pinch of pepper. Seal the bag and massage the chicken to bring the marinade together. Refrigerate for at least 2 hours and up to overnight. When ready to cook, preheat a 2.5-liter air fryer to 375 degrees F.
Put the chips in a second resealable plastic bag and crush with a rolling pin. Pour the chip crumbs into a shallow baking dish. Stir in the panko breadcrumbs and 1/2 teaspoon each salt and pepper.
Lift a chicken tender out of the marinade with tongs and allow the excess to drip off. Dredge the chicken in the breadcrumb mixture, using your dry palm to press the breadcrumbs into the chicken until it is evenly coated. Repeat this process until all the tenders are breaded. Place the chicken tenders in the basket of the air fryer in one layer, making sure they don't touch. Spray the chicken generously with nonstick cooking spray.
Cook until crispy on one side, about 8 minutes. Gently flip the chicken and spray with nonstick cooking spray again. Cook until crispy and deeply golden, 8 minutes more. If using a smaller air fryer, work in batches as needed.
Place on a serving platter and serve warm with Hot Honey Mustard for dipping. Whisk together the mayonnaise, mustard, hot honey and hot sauce in a small bowl until incorporated. If making ahead, store in an airtight container in the refrigerator for up to 3 weeks. The sauce gets better with time! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19860,"Broiled Bananas 4 bananas, not too ripe 1/4 cup (packed) brown sugar 1 tablespoon lime juice Sour cream and 1/2 cup chopped toasted pecans, optional Instructions: Preheat the broiler,. Peel bananas and slice crosswise into 1/2-inch thick slices. Mix the sugar and lime juice and toss with bananas. Spread bananas in shallow baking pan and broil until sugar has melted into a glaze, about 3 to 5 minutes. Serve immediately with sour cream and chopped pecans if desired. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 19861,"Red Wine-Braised Short Ribs 5 pounds very meaty bone-in beef short ribs, cut into 2-inch chunks Good olive oil
Kosher salt and freshly ground black pepper
3 cups chopped leeks, white and light green parts (3 leeks)
3 cups chopped celery (5 to 6 ribs)
2 cups chopped yellow onions (2 onions)
2 cups chopped unpeeled carrots (6 carrots)
1 1/2 tablespoons minced garlic (5 cloves)
1 (750-milliliter) bottle Burgundy, Cotes du Rhone, Chianti, or other dry red wine
4 cups beef stock, preferably homemade or College Inn
1 cup canned crushed tomatoes, such as San Marzano
1 (11.2-ounce) bottle Guinness draught stout
6 sprigs fresh thyme, tied with kitchen string
Toasted baguette, for serving
Instructions: Preheat the oven to 425 degrees F. Place the short ribs on a sheet pan, brush the tops with olive oil, and sprinkle with 1 1/2 tablespoons salt and 1 1/2 teaspoons pepper. Roast for 20 minutes and remove from the oven. Reduce the temperature to 325 degrees F. Meanwhile, heat 1/4 cup olive oil in a large (12-inch) Dutch oven, such as Le Creuset, over medium heat. Add the leeks, celery, onions, and carrots and cook over medium to medium-high heat for 20 minutes, stirring occasionally. Add the garlic and cook for one minute. Add the wine, bring to a boil, lower the heat, and simmer over medium heat for 10 minutes, until the liquid is reduced. Add the stock, tomatoes, Guinness, thyme, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Place the ribs in the pot, along with the juices and seasonings from the sheet pan. Bring to a boil, cover, and cook in the oven for one hour. Uncover and cook for one more hour, until the meat is very tender. Remove the short ribs to a plate with a slotted spoon and discard the thyme bundle and any bones that have separated from the meat. Simmer the sauce on the stove for 20 minutes, until reduced. Skim some of the fat off the top and discard. Return the ribs to the pot, heat for 5 minutes, and taste for seasonings. Serve hot in shallow bowls, with a toasted baguette and extra sauce on the side. ","[Burgundy, Chianti, Cotes du Rhone]" 19862,"Grilled Chopped Vegetable Salad Kosher salt and freshly ground black pepper 2 large carrots, peeled, trimmed and cut into 2-inch pieces
8 ounces green beans, trimmed
2 large or 6 small portobello mushrooms, cleaned, stemmed and gills removed
1 zucchini, cut lengthwise into thirds 1 yellow squash, cut lengthwise into thirds
1 head radicchio, quartered
6 tablespoons extra-virgin olive oil 1 head Bibb lettuce, outer leaves removed
1 small shallot, finely chopped
1 lemon, zested and juiced
Freshly grated Parmesan, for garnish
Instructions: Bring a large pot of water to a boil over medium-high heat; prepare a bowl of ice water. Season the boiling water with salt. Add the carrots and cook for 1 minute. Add the green beans to the pot with the carrots and continue cooking both for 3 minutes. Drain the vegetables in a colander, then immediately transfer to the bowl of ice water to stop the cooking. Remove from the water and pat dry. Preheat a large (2-burner) grill pan over medium-high heat. Put the carrots and green beans on a baking sheet with the mushrooms, zucchini, squash and radicchio. Drizzle 3 tablespoons of the olive oil on the vegetables and toss to coat. Season lightly with salt and pepper. Grill the vegetables, in batches if necessary, until tender and well-marked, turning them over halfway (about 3 minutes for the green beans and carrots and 8 minutes for the mushrooms, radicchio, zucchini and squash). Transfer the vegetables to a cutting board and chop into bite-size pieces. Slice the radicchio crosswise into shredded pieces. Add the smaller, whole leaves of Bibb lettuce to a large serving bowl. Top with the chopped vegetables. Whisk together the shallot, lemon zest and juice and some salt and pepper in a small bowl. Add the remaining 3 tablespoons olive oil and whisk until emulsified. Drizzle the vinaigrette over the salad. Top with grated cheese. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19863,"Pasta with Herbed Tomato Butter and Parmesan Cheese Kosher salt 1 pound linguine or other long flat pasta 2 tablespoons tomato powder 2 teaspoons dried Italian seasoning 1 cup freshly grated Parmesan, plus more for serving 8 tablespoons unsalted butter, cubed, at room temperature Chopped fresh parsley and crushed red pepper flakes, for serving, optional Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 1/2 cups of the pasta water, then drain. Combine the tomato powder, Italian seasoning, 1/2 teaspoon salt and 1/2 cup of the pasta water in a large bowl and stir until smooth. Add the hot pasta to the bowl and toss twice to coat. Add the Parmesan and butter and continue to toss, adding up to 1 cup more of the pasta water to loosen the sauce. Top with more Parmesan and some parsley and crushed red pepper, if using. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19864,"Janette's Lighter Apple Rum Raisin Pie 2 cups all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon sugar 1/2 teaspoon ground cinnamon 1/4 cup vegetable oil 1/4 cup low-fat vanilla yogurt 1/2 teaspoon apple cider vinegar 1/2 cup raisins 1/2 cup water 1 teaspoon rum extract 1/2 cup apple juice 2 pounds apples, peeled, cored and sliced 1 tablespoon lemon juice 1/3 cup light brown sugar 1 tablespoon granulated sugar 3 tablespoons all-purpose flour 3/4 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg Instructions: To make the crust, sift the flour, baking soda, sugar, and cinnamon into a medium-size mixing bowl. Add the oil, yogurt, and vinegar and stir gently just until combined. Press the dough into a ball and divide in 1/2. Flatten each piece into a disk, wrap in waxed paper and refrigerate for 1 hour.
To make the filling, put the raisins in a medium-size bowl and pierce them with a fork so they will soak up the rum flavoring. Add the water and rum extract and stir to combine. Let stand at least 1 hour. Drain and return raisins to the bowl. In a saucepan, combine apple juice, apples, lemon juice, light brown sugar, granulated sugar, flour, cinnamon, and nutmeg. Cook over medium heat until the mixture has thickened, about 3 minutes. Add raisins and remove from the heat.
Preheat the oven to 425 degrees F.
On a lightly floured surface, roll out 1 piece of dough and fit it into a 9-inch pie plate. Add the filling. Roll out the remaining dough, fit it over the top of the pie, pinching the edges together to seal. Trim and crimp the edges. Pierce the top of the pie in a few places with a fork to make steam vents.
Bake for 10 minutes at 425 degrees F. then reduce the oven to 325 degrees F. and bake until apples are tender and crust is browned, about 45 minutes. Place on a rack to cool. Cut into wedges and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 19865,"Christmas Tree Cupcakes 1 cup all-purpose flour 1/2 cup malted milk powder (original, not chocolate-flavored) 1/2 teaspoon baking soda 3/4 cup whole milk 1/2 cup unsweetened cocoa powder 1/2 cup granulated sugar 3/4 cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract 4 tablespoons salted butter, at room temperature 6 ounces cream cheese, at room temperature 1 teaspoon pure vanilla extract 2 cups confectioners' sugar White nonpareils, for decorating (optional) Candy-melt trees, for decorating
Instructions: Make the cupcakes: Preheat the oven to 350?. Line a 12-cup muffin pan with paper or foil liners. Whisk the flour, malted milk powder and baking soda in a medium bowl. Heat the milk until hot but not boiling; pour over the cocoa powder in a large bowl and whisk until smooth. Let cool slightly. Whisk the granulated sugar, vegetable oil, egg and vanilla into the cocoa mixture until smooth. Whisk in the flour mixture until just combined. Divide the batter among the prepared muffin cups. Bake until the tops spring back when gently pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely. Meanwhile, make the frosting: Beat the butter, cream cheese and vanilla in a large bowl with a mixer on medium speed until creamy, 1 to 2 minutes. Gradually beat in the confectioners' sugar on medium-low speed until smooth, then increase the speed to medium high and beat until thick and fluffy, 1 to 2 more minutes. Spread the frosting on the cupcakes and sprinkle with white nonpareils. Stick a candy-melt tree into the center of each cupcake. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 19866,"Citrus Trio Butter Dipping Cookies 1 cup unsalted butter, cool but not straight from the fridge 4 ounces cream cheese, cool but not straight from the fridge 1 cup sugar 1 teaspoon vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder Dash salt Finely grated zest from 1 lime Finely grated zest from 1 orange Finley grates zest from 1emon 1 cup margarine (2 sticks), cool but not straight from the fridge 4 ounces vegan cream cheese, cool but not straight from the fridge 1 cup sugar 1 1/2 teaspoons vanilla extract 1 3/4 cups all-purpose flour 1/4 teaspoon baking powder Dash salt Finely grated zest from 1 lime Finely grated zest from 1 orange Finley grated zest from 1 1emon Instructions: Enjoy these cookies inspired by delicious langues-de-chat, delicate French tea cookies. I love these with coffee, tea, or even with rich hot chocolate \u2014 perfect for dipping as you sip! Or, you could even dip the cookies into melted chocolate or caramel. Preheat the oven to 350 degrees F. Add the butter, cream cheese, sugar and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters. Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips, about 2 inches apart, on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches. Remove from the oven, and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive! Cook's Note: To butter cookie purists: these are also delicious without the zest! *Note: This recipe has been updated as of December 8, 2009. Preheat the oven to 350 degrees F. Add the margarine, vegan cream cheese, sugar, and vanilla to the bowl of a stand mixer. Beat on medium-high speed until creamy, about 1 minute. (The mixture will look a little separated at this point. No worries, it comes together - scrape down the sides of the bowl.) In a separate bowl, whisk together the flour, baking powder and salt. On the lowest speed, gradually add the flour mixture into the butter mixture, just until blended. Divide the batter into 3 bowls, and gently stir in the different zests among the bowls, making 3 citrus flavored batters. Scrape each batter into a pastry bag fitted with a 1/4-inch tip, or a sturdy plastic bag with the corner snipped off. Pipe 2-inch long strips about 2-inches apart on a cold unlined baking sheet. Bake for 12 to 14 minutes, or until golden brown. Repeat with the other batches. Remove from the oven and let cool on the baking sheet for a few minutes before removing with a spatula to cool completely on baking rack. Serve with tea or coffee, or just nibble...addictive! Note: This recipe has been updated as of December 8, 2009. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19867,"Thin and Lacy Pancakes 2 cups milk 2 large eggs 4 tablespoons unsalted butter, melted and cooled, plus more for brushing 1/2 teaspoon pure vanilla extract 1 1/4 cups all-purpose flour 3 tablespoons sugar 1/4 teaspoon salt Butter and maple syrup or jam, for serving Instructions: Whisk the milk, eggs, melted butter and vanilla in a large bowl until combined. Add the flour, sugar and salt; whisk until the batter is smooth, with no lumps. Heat a medium nonstick skillet over medium heat; lightly brush with butter. Add 1/4 cup batter; swirl the skillet to coat the bottom with a thin layer of the batter. Cook until set on top and lightly browned around the edge, about 1 1/2 minutes. Gently lift and flip the pancake with a rubber spatula; cook until just browned on the other side, about 15 more seconds. Transfer to a plate and repeat with the remaining batter (do not brush the skillet with more butter). Fold into quarters and serve with butter and syrup or jam. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 19868,"Chicken Stroganoff 1 tablespoon unsalted butter 8 ounces cremini mushrooms, sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breasts, cut into chunks
1 tablespoon olive oil
1 yellow onion, thinly sliced
3 tablespoons all-purpose flour
3 cups chicken broth
1 tablespoon Worcestershire sauce
1 packet French onion soup mix
1/3 cup sour cream, plus more for serving
Cooked wide egg noodles, for serving 3 tablespoons minced fresh chives
Instructions: In a large skillet, melt the butter over medium heat. Add the mushrooms and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Season with salt and pepper. Remove from the skillet and set aside. Season the chicken with salt and pepper. Return the skillet to the stove, add the olive oil and increase the heat to medium high. Add the chicken, working in batches if necessary, and cook until it begins to brown on each side, about 5 minutes. Add the onions and cook until tender, 3 to 4 minutes. Stir in the flour and cook for an additional 2 minutes. Stir in the broth, scraping up any browned bits with a wooden spoon. Stir in the Worcestershire sauce, soup mix and cooked mushrooms. Reduce the heat to low and simmer until the broth is thickened to a gravy, about 7 minutes. Stir in the sour cream. Serve over egg noodles with a dollop of sour cream and garnish with fresh chives. ","[Burgundy, Pinot Grigio, Chianti, Tempranillo]" 19869,"Lemonade Jello 1 envelope unflavored gelatin 1/3 cup cold water 1 1/3 cup hot water 1/3 cup fresh lemon or lime juice 4 tablespoons sugar (or 6 packets low-calorie sweetener) Instructions: Soak the gelatin in the cold water for 3 minutes. Add the hot water and stir until the gelatin is dissolved. Add the juice and sugar and stir until the sugar is dissolved. Refrigerate until set, about 3 hours, or longer. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19870,"Choco-Peanut Butter Cups 1 roll (18 oz) Pillsbury(r) refrigerated peanut butter cookies 1 cup white baking chips (6 oz) 1 1/2 cups creamy peanut butter 1 cup semi-sweet chocolate chips (6 oz) 4 Nature Valley(r) oats 'n honey crunchy granola bars (2 pouches from 8.9-oz box), crushed (3/4 cup) Instructions: Heat oven to 350 degrees F. Grease 24 mini muffin cups with cooking spray or shortening. Cut cookie dough into 24 slices. Press 1 slice in bottom and up side of each mini muffin cup, forming 1/4-inch rim above top of cup (dust fingers with flour if necessary). Bake 10 to 15 minutes or until edges are deep golden brown. Cool in pans on wire racks 5 minutes. With tip of handle of wooden spoon, press dough down in center of each cup to make room for 2 tablespoons filling. Meanwhile, in 2-quart saucepan, melt white chips and 3/4 cup of the peanut butter over low heat, stirring constantly. Divide mixture evenly into cookie cups (about 1 tablespoon each). Refrigerate 10 minutes. In same 2-quart saucepan, melt chocolate chips and remaining 3/4 cup peanut butter over low heat, stirring constantly. Divide chocolate mixture evenly on top of peanut butter mixture in each cup (about 1 tablespoon each). Sprinkle crushed granola bars over top of each. Refrigerate until set, about 1 hour. Remove from muffin cups before serving. High Altitude (3500-6500 ft): Break up cookie dough into bowl; knead or stir 1/4 cup flour into dough. Divide dough into 24 pieces; press 1 piece in each cup.
Contest Name: 42nd Bake-Off(r) Contest (Orlando, 2006) Contestant Name: Ronna Farley City: Rockville State: MD Prize Value: $10,000 Simple Snacks Category Winner ","[Chardonnay, Riesling, Pinot Grigio, Sparkling Brut]

" 19871,"Soy Sauce Ddukbokki 24 ounces dduk (about 4 cups) 1/4 cup soy sauce 1 tablespoon minced garlic 1 tablespoon rice wine vinegar 1 tablespoon vegetable oil 12 ounces thinly sliced rib-eye steak (bulgogi-style) 1/2\u202flarge onion, thinly sliced 1 red bell pepper, thinly sliced 8 shiitake mushrooms, sliced 1 tablespoon oyster sauce 1/2 teaspoon ground black pepper 6 scallions, sliced into 1-inch pieces 1 teaspoon sesame oil Toasted sesame seeds, for topping Instructions: Soak the dduk in cold water for 30 minutes, breaking up any logs that are stuck together. Drain and set aside. Combine the soy sauce, garlic, rice wine vinegar and 1 cup of water in a small bowl. Heat the vegetable oil in a large saute pan, wok-style pan or wok over medium heat. Add the rib-eye steak and cook, stirring frequently, until no longer pink, 2 to 3 minutes. Use chopsticks to shred large pieces of beef into smaller pieces. Add the dduk and onions and stir to combine. Add the soy sauce mixture and cook, stirring occasionally to prevent sticking, until the dduk is soft and the liquid has mostly evaporated, 8 to 10 minutes. Add the bell peppers, mushrooms, oyster sauce and black pepper. Cook, adding in a bit of water if the dduk starts to stick, until the vegetables soften, 4 to 5 minutes. Add the scallions and cook until softened, 2 to 3 minutes. Remove from heat and stir in the sesame oil. Sprinkle with sesame seeds and serve immediately. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Shiraz]" 19872,"Steamed Halibut with Sothi 2 tablespoons vegetable oil 2 shallots, sliced 1/2 cup sliced onion 2 tablespoons ghee or clarified butter 1 clove garlic, sliced 1 tablespoon minced ginger 1 green cl, minced 1 1/2 tablespoons hot curry powder 3 fresh curry leaves* (See Cook's Note) 1/2 teaspoon mustard seeds 1/2 teaspoon fennel seeds 1/2 teaspoon ground turmeric Pinch saffron 2 cups fish stock, recipe follows 13 1/2 ounces canned coconut milk* 2 tomatoes, cut in quarters 1 teaspoon kosher salt 1 tablespoon lime juice 1/2 cup heavy cream 2 cups basmati rice Kosher salt 6 star anise 2 stalks lemon grass, white part only, chopped 2 (1-inch) pieces fresh ginger, sliced 2 oranges, sliced 2 pounds halibut, cut into 6 portions, skin and bones removed 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper Instructions: For the sothy: In a large saucepan heat the vegetable oil over medium high heat. Add the shallots and onion and saute until lightly browned, about 5 minutes. Reduce the heat to medium add the ghee, garlic, ginger, and cl cook for 2 to 3 minutes until fragrant. Add the curry powder, curry leaves, mustard seeds, fennel seeds, turmeric, and saffron and stir for 2 minutes. Pour in the fish stock, coconut milk, tomatoes, and kosher salt. Cook sauce, uncovered, for 15 minutes. Reduce the heat to low and add the lime juice and cream. Keep warm until ready to serve. For the rice: Rinse the rice until the water runs clear then soak in warm water for 10 minutes and drain. In a large pot of boiling, salted water cook the rice for 6 minutes. Strain the rice and keep warm. For the fish: In a pot that fits the steamer basket place the star anise, lemongrass, and ginger and fill with water. Bring water to a boil over high heat. Line the bottom of the steamer basket with the orange slices. Season the halibut with salt and pepper and arrange on top of the orange slices. Place the basket on top of the pot, cover, and steam for 8 minutes. Serve the halibut with the rice and Sothy on the side. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 19873,"Charred Green Bean Salad Kosher salt and freshly cracked black pepper 1 pound green beans, end trimmed Juice and zest of 1 lemon 1 clove garlic, grated 1 tablespoon Dijon mustard 2 teaspoons fresh oregano, finely chopped 1/3 cup olive oil 1/3 cup crumbled feta 1/4 cup sliced toasted almonds Instructions: Prepare a grill for indirect heat. If using a charcoal grill, build the hot coals on one side only. If using a gas grill, heat one side only to medium-high heat. Bring a large pot of salted water to a boil. Add the green beans and cook at a rapid boil until tender, 2 to 3 minutes. Transfer the green beans to an ice bath, then dry on a kitchen towel. Add the green beans to a grill basket and place over indirect heat to char them slightly, about 5 minutes. You do not have to cover the grill. When they reach the char level you are looking for, transfer them to a serving platter. Whisk together the lemon juice, garlic, mustard and oregano in a medium bowl. Slowly drizzle in the olive oil while whisking constantly, then season with salt and pepper. Pour the oregano vinaigrette over the green beans while still warm, then sprinkle with the feta and almonds. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19874,"Dirty Rice Dressing 1 pound chicken livers 2 tablespoons chicken bouillon granules 2 large eggplant, diced 1 pound ground beef 1 pound breakfast sausage 3/4 stick butter 5 stalks celery with leaves, chopped 1 medium onion, chopped 1 bell pepper, chopped Cajun seasoning mix 2 to 4 cups uncooked long grain rice 1 cup green onion tops, chopped Instructions: Begin by putting the chicken livers into boiling water and cook until tender. Remove from the water and put in a food processor and process to a pate-like texture. Set aside. In a separate pot, add the bouillon granules to boiling water, and then add the eggplant. Reduce the heat to medium and cook until tender, about 10 minutes. Brown the meat in a lightly greased, heavy cast-iron pot. Pour off the excess grease. Remove the meat and melt the butter. Add the celery, onions and bell peppers and saute until tender. Add back the chicken livers, meat mixture and cooked eggplant. Add Cajun seasoning to taste. Slowly simmer for 1 1/2 hours. Meanwhile, cook the rice according to package directions and add to the dressing a bit at a time until you achieve the balance that you like of rice to dressing mix. At the very end, add the chopped green onion tops. Simmer for a few minutes longer. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 19875,"Chimichurri Sauce 6 cloves garlic, sliced 2 shallots, sliced 2 cups packed fresh flat-leaf parsley 1/4 cup fresh oregano leaves 2 teaspoons kosher salt 1 teaspoon crushed red pepper flakes 1 cup extra-virgin olive oil 1/2 cup red wine vinegar 1/4 cup water Instructions: Pulse the garlic, shallots, parsley, oregano, salt, and red pepper in a food processor until roughly chopped. Add the oil, vinegar, and water and pulse to make a textured sauce. Transfer to a serving bowl. ","[Malbec, Tempranillo, Garnacha, Barbera]" 19876,"Grilled Sardines with San Pedro Barbecue Sauce 1/4 cup extra-virgin olive oil 8 to 10 cloves garlic, minced 8 fresh sardines, cleaned 2 per person for appetizer servings 2 large lemons, juiced, plus lemon wedges to garnish 1/2 bunch Italian parsley, finely minced, to garnish Instructions: Preheat a grill. Mix oil, garlic and lemon juice, then grill fish, using sauce as barbecue sauce and brushing on during grilling. Grill until fish is done, when fish is about to flake and turn opaque. Sprinkle with finely chopped Italian parsley, garnish with lemon wedges and serve. ","[Ros, Vermentino, Gavi, Albari?o]" 19877,"Individual Lime Cheesecakes 1 block (8 ounces) cream cheese (recommended: Philadelphia), softened 1/2 cup sugar 3 tablespoons lime curd (recommended: Dickensons) 6 mini graham cracker crusts (recommended: Keebler) Whipped topping (recommended: Cool Whip) Sugared lime slices, for garnish Instructions: In a medium mixing bowl, beat the cream cheese and sugar with an electric mixer until creamy. Beat in the lime curd on low speed until just combined. Spoon the mixture into the graham cracker crusts. Place on a small baking sheet in the freezer for 10 minutes. Serve with a dollop of whipped topping and 1/4 of a slice of lime that has been sprinkled with sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19878,"Daube of Beef Short Ribs with Horseradish Potato Puree 1/4 cup olive oil 2 large onions, chopped 2 medium carrots, chopped 2 medium celery ribs, chopped 2 tablespoons minced garlic 2 tablespoons dried rosemary 2 tablespoons dried thyme 2 tablespoons coarsely cracked black peppercorns 3 (3-inch) strips orange zest (removed from orange with a vegetable peeler) 2 (750 ml) bottles hearty red wine, such as Zinfandel 8 (1-pound each) meaty single-rib portions beef short ribs, sawed crosswise in half by the butcher 2 quarts veal stock 1 1/2 cups pitted Nicoise olives 4 anchovy fillets, chopped 6 medium (1 1/2 pounds) Yukon gold potatoes, scrubbed 3 tablespoons fine sea salt, plus more to taste 6 ounces (1 1/2 sticks) unsalted butter 1/2 cup extra-virgin olive oil 1/4 cup peeled, grated fresh horseradish 1/2 cup freshly grated Parmigiano-Reggiano cheese (optional) Freshly ground black pepper, to taste Instructions: In a large nonreactive pot, heat the oil over medium heat. Add the onion, carrot, and celery and cook until the vegetables are softened, about 6 minutes. Stir in the garlic, rosemary, thyme, peppercorns and orange zest. Add the wine and bring to a boil over high heat. Reduce the heat to low and simmer for 10 minutes. Cool the marinade completely. Place the short ribs in a large nonreactive bowl and add the cooled marinade. Cover and refrigerate at least overnight, preferably 24 hours. Strain the marinade into a large nonreactive pot and discard the solids. Bring the marinade to a boil over high heat. Boil until reduced by one-fourth, 20 to 30 minutes. Preheat the oven to 325 degrees F. Place the short ribs in a large, flameproof nonreactive casserole (such as enameled cast iron). Add the reduced marinade and the veal stock. Bring to a boil over high heat. Cover and bake until the beef is very tender and pulling from the bones, 3 1/2 to 4 hours. Transfer the beef to a platter and cool. Discard the bones, trim away any excess fat, and return the beef to the casserole. Meanwhile, skim off and discard the fat on the surface of the cooking liquid. Strain the sauce into a large nonreactive pot and bring to a boil over medium heat-high. Add the olives and anchovies. Cook, skimming often, until the sauce reduces and is thick enough to coat a wooden spoon, about 30 minutes. Pour the sauce over the short ribs. (The short ribs can be prepared up to 1 day in advance, cooled, covered, and refrigerated.) Assembly: Bring the short ribs and sauce to a simmer over medium heat and cook until the short ribs are heated through, about 10 minutes. Spoon a portion of the potato pure onto the centers of 8 warmed dinner plates, and top each with the short ribs. Spoon the sauce around the potatoes. Place the potatoes in a large pot, add enough cold water to cover by 2 inches, and bring to a boil over high heat. Add the 3 tablespoons of salt and cook until the potatoes are tender when pierced with the tip of a sharp knife. Drain and rinse under cold water until easy to handle. Peel the warm potatoes. Pass the potatoes through a potato ricer into a large bowl. Beat in the butter, olive oil, horseradish, and optional cheese. Season with salt and pepper. (The potato pure can be made about 20 minutes ahead, placed in a heatproof bowl, loosely covered, and kept warm over a pot of simmering water ","[Cabernet Sauvignon, Syrah, Malbec, Barolo]" 19879,"Sugarcane Chicken Skewers with Sango Sauce 1 (12-inch) piece fresh sugarcane stick 1 pound chicken fillets, or the breast cut into 1/2-inch thick strips 1 teaspoon chopped garlic 2 tablespoons olive oil Olive oil, for cooking 1 white onion, chopped 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 cubanella pepper, chopped 2 cloves garlic 4 cups chicken stock 1 green plantain, peeled and chopped
1 cup shelled and toasted peanuts Instructions: Cut the sugarcane half, forming 2 (6-inch) canes. Then, cut the sugarcane lengthwise, into quarters, forming 8 skewers, about 1/8 of an inch thick.
Thread each piece of chicken onto a single sugarcane skewer. Repeat the process with rest of skewers and chicken. Place the skewers in a shallow bowl. In a small bowl, combine the oil and garlic, mix well, and then pour the mixture over the chicken skewers let to marinate, covered and refrigerated, for at least 2 hours.
Meanwhile, make the sauce. In a saucepot, over medium heat, pour a little oil. Saute the onion, peppers, and garlic slowly, cooking for about 10 minutes. Then, add the chicken stock, green plantains, and peanuts. Cook this mixture until the plantains have become tender, about 20 minutes. Remove the pot from the heat, and then, using an immersion blender or a food processor, puree the sauce. Preheat a grill or the broiler.
Grill the chicken skewers until they are firm to the touch and cooked through, about 3 minutes per side. Serve with a side dish of the Sango Sauce, for dipping. ","[Chardonnay, Vermentino, Sauvignon Blanc, GSM]" 19880,"Cloud Eggs Nonstick cooking spray 4 large eggs Kosher salt 4 slices buttered brioche toast, for serving Instructions: Preheat the oven to 350 degrees F. Line a baking sheet with parchment and coat with nonstick cooking spray. Coat 4 small bowls with nonstick cooking spray. Separate the eggs and put the whites into a medium bowl and the yolks in the small bowls (1 yolk per bowl). Add a large pinch of salt to the egg whites and beat with an electric mixer on low speed until stiff peaks form, 2 to 3 minutes. Dollop 4 large spoonfuls of the egg whites onto the prepared baking sheet and make a small well in the middle of each with the back of a spoon. Bake the whites until they are firm, no longer wet and just beginning to turn brown, about 6 minutes. Gently pour 1 yolk into the well of each white. Bake until the edges of the yolk just start to set while still being runny, 3 to 4 minutes. Season with salt. Serve on top of buttered brioche toast. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19881,"Orange and Olive Oil Cake 1 1/3 cup plus 2 teaspoons all-purpose flour 1 1/3 cup plus 1/2 teaspoon sugar 3 large eggs 3/4 cup milk 1/2 cup extra-virgin olive oil, plus more for greasing 1/4 cup heavy cream 2 tablespoons orange zest (from 3 to 4 oranges) 1 teaspoon instant yeast 1/2 teaspoon sea salt 1 orange 3 cups fresh squeezed orange juice 1/2 cup sugar 1/3 cup pine nuts 16 orange segments (from about 2 oranges) Creme fraiche Instructions: For the cake: Preheat the oven to 400 degrees F. In a small bowl, combine the 2 teaspoons flour and 1/2 teaspoon sugar. Brush an 8-inch round cake pan with olive oil and then dust with the flour-sugar mix. With a stand mixer fitted with the whisk attachment, beat the eggs on high speed with the 1 1/3 cup sugar until they turn opaque, 3 to 4 minutes. Switch to the paddle attachment and add the milk, the 1/2 cup olive oil, the cream and orange zest. Mix the 1 1/3 cup flour, the yeast and salt together and incorporate into the batter, scraping down the sides as needed. Combine well, 2 to 3 minutes. Allow the batter to rest in a warm place 10 to 15 minutes. Pour the batter into the prepared cake pan and bake until toothpick inserted comes out clean, 30 to 35 minutes. Remove from oven allow to cool in the pan 10 minutes. Run a small knife around the edge of the pan, turn the pan over, tapping if necessary to release the cake, and place on a rack and allow to cool completely. Once cool, invert and place on a rimmed cake plate. For the syrup: Remove the zest from the orange using a peeler, avoiding the pith, and place in a medium saucepan with the orange juice and sugar. Cook over medium heat until a thick syrup forms, 45 minutes to 1 hour. Strain and discard the zest strips. Pour 1/2 the syrup over the cooled cake, and then pierce the surface with a fork to allow the syrup to soak into the cake. Return the remaining syrup to the stove and continue to reduce until very thick and syrupy, an additional 15 to 20 minutes. For the toppings: In a small skillet, lightly toast the pine nuts over medium heat until just starting to color, 3 to 4 minutes. Roughly chop the pine nuts. Arrange the segmented oranges around the outside edge of the cake and place a small fan of them in the center. Garnish with the pine nuts and drizzle with the reduced syrup. Cut into slices and serve with creme fraiche. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19882,"Chicken Noodle Casserole 6 tablespoons unsalted butter, plus more for greasing dish Kosher salt 12 ounces extra-wide egg noodles 10 ounces white mushrooms, halved or quartered Freshly ground pepper 1/3 cup all-purpose flour 1 1/2 cups frozen pearl onions, thawed 1 medium carrot, halved lengthwise and sliced thinly across 1 large stalk celery, sliced thinly 2 sprigs fresh thyme 1/2 cup dry white wine or vermouth 4 cups chicken broth 1 cup heavy cream 2 cups shredded rotisserie chicken, skin and bones discarded 2 tablespoons chopped parsley
1 cup shredded Gouda (about 4 ounces) Instructions: Preheat the oven to 375 degrees F. Butter a 3-quart casserole dish. Bring a large pot of generously salted water to a boil. Add the egg noodles and cook until al dente, about 4 minutes. Strain. Meanwhile, heat 2 tablespoons of the butter in a large Dutch oven or pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned all over, about 3 minutes. Season with 1/2 teaspoon salt and a few grinds of pepper. Transfer to a small bowl and set aside. Lower the heat to medium and melt the remaining 4 tablespoons butter in the Dutch oven. Whisk in the flour to form a loose paste. Stir in the onions, carrots, celery and thyme and season with 1/2 teaspoon salt and a few grinds of pepper. Cook for 5 minutes to soften, then add the wine. Whisk for 30 seconds, then add the chicken broth and heavy cream. Bring to a boil, reduce heat and simmer for 10 minutes. Remove the thyme sprigs; fold in the noodles, mushrooms, chicken and parsley and season with salt and pepper. Transfer to the buttered casserole dish and top with the Gouda. Bake until bubbly and brown on top, 40 to 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19883,"Beef Lo Mein 12 ounces soba noodles 2 teaspoons sesame oil 2 teaspoons minced fresh ginger 2 cloves garlic, minced 12 ounces grilled beef, cut into 1/4-inch pieces 8 grilled scallions, chopped 1 cup snap peas 1/3 cup shredded carrots 3/4 cup reduced-sodium beef broth 1/4 cup reduced-sodium soy sauce 1/4 cup chopped fresh cilantro leaves Instructions: Cook soba noodles according to package directions. Meanwhile, heat the sesame oil in a large skillet. Add ginger and garlic and saute 1 minute. Add beef, scallions, snap peas and carrots and saute 1 minute. Add broth and soy sauce and bring to a simmer and cook 5 minutes, until carrots are soft. Drain noodles and add to sauce. Toss together with cilantro. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 19884,"Spring Frittata Sliders 3 strips applewood smoked bacon, diced (about 1/2 cup) 1 leek, white and light green parts, halved vertically then sliced into thin half-moons, washed 3 asparagus spears, sliced into thin rounds on a slight diagonal 1 small jalapeno, seeds and ribs removed, flesh minced 3/4 cup sour cream 2 tablespoons minced fresh parsley 1 tablespoon minced fresh basil 1 tablespoon minced fresh chives
Kosher salt and freshly cracked black pepper 12 large eggs 1/2 cup half-and-half 6 tablespoons unsalted butter 1/2 cup halved grape tomatoes 1/4 cup frozen petit peas, defrosted 2 tablespoons diced roasted yellow peppers 3 tablespoons garlic-and-herb goat cheese Mini potato rolls, split 1 cup baby arugula leaves Instructions: Mix the sour cream and herbs together, season with salt and pepper and set aside.
Put the bacon in a large nonstick skillet over medium-low heat and cook, stirring occasionally, until crisp and the fat has rendered out, 7 to 8 minutes. Remove the bacon from the skillet to a paper towel-lined bowl and set aside.
In the leftover bacon drippings, cook the leeks with a pinch of salt over medium-low heat until soft, about 6 minutes. Add the asparagus and jalapenos, season again with salt and cook, stirring until just tender, another 1 to 2 minutes. Remove from the skillet and set aside. Whisk the eggs and half-and-half together, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Wipe out the skillet and set over medium-low heat. Add 2 tablespoons butter and swirl around to coat the skillet. Once melted, add the egg mixture.
Sprinkle the bacon, sauteed vegetables, tomatoes, peas and roasted yellow peppers on top, making sure to evenly distribute everything over the eggs. Using your fingers, pinch off pieces of the goat cheese and sprinkle evenly around. Turn the heat to low and cover the pan. Let the frittata cook until the eggs are firm and no longer jiggly in the middle, 25 to 30 minutes.
Meanwhile, butter the potato buns with the remaining 4 tablespoons butter and toast until lightly golden.
Allow the frittata to rest for 10 minutes before slicing. Slide out onto a cutting board. Then, slice the frittata into squares the same size as your rolls. If you are looking for a fancier presentation, use a similar-size cookie cutter and punch out rounds of the frittata.
Place some of the herbed cream on the bottom of your bun, top with a piece of frittata, pile on some baby arugula and add the top bun. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19885,"Pickled Grapes with Jicama and Celery Seed 1 cup distilled white vinegar 1 1/2 cups cider vinegar 1/2 cup white grape juice 1 cup white sugar 1/2 cup brown sugar 1 teaspoon celery seed, bruised with a rolling pin 3/4 teaspoon ground turmeric 2 teaspoons yellow mustard seed, slightly crushed with a rolling pin 7 whole cloves 1 teaspoon salt Piece fresh ginger the size of your little finger, peeled and cut into rounds about the thickness of a dime 3 red or green jalapeno peppers or other small chiles of your choice, thinly sliced 4 cups mixed red and green seedless grapes 1 medium jicama, peeled and cut into cubes about 3/8-inch thick (about 2 cups) Instructions: In a large, nonreactive saucepan, combine the vinegars, grape juice, white and brown sugars, celery seed, turmeric, mustard seed, cloves, and salt, and bring to a boil over medium-high heat. Turn the heat to low and simmer for 3 minutes, stirring several times to dissolve the sugars. Remove from the heat, add all the remaining ingredients, and mix well to combine. Cool to room temperature, then cover and refrigerate. These pickles will keep, covered and refrigerated, for 2 to 3 months. ","[Riesling, Gewrztraminer, Pinot Grigio, Vermentino]" 19886,"Bean Soup with Rice 1 3/4 pounds fresh white beans 1 onion, chopped 2 garlic cloves, chopped 1 small stick celery, chopped 1 bunch parsley, leaves removed and chopped 1 bunch basil, leaves removed and chopped 1 small hot chili 3 tablespoons extra-virgin olive oil 2 ounces bacon, finely diced 1 pound ripe tomatoes, seeded and diced Salt Pepper 16 ounces rice, cooked Instructions: Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done. Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 19887,"The Original Beauty Kosher salt 1 tablespoon Old Bay Seasoning 1 tablespoon paprika 1 tablespoon chili powder 1 tablespoon garlic salt For the special sauce: 1 cup mayonnaise 1 cup ketchup 1/2 teaspoon yellow mustard 1 canned chipotle cl in adobo sauce, finely chopped For the toppings: 2 tablespoons extra-virgin olive oil 8 ounces white button mushrooms (about 15), thinly sliced 1 small onion, thinly sliced Kosher salt and freshly ground pepper For the burgers: Vegetable oil, for the grill 2 pounds ground beef chuck 4 slices Swiss cheese 4 sweet Hawaiian hamburger buns, split Instructions: Make the spice blend: Combine 2 tablespoons kosher salt, the Old Bay, paprika, chili powder and garlic salt in a small bowl; set aside. Make the special sauce: Whisk the mayonnaise, ketchup, mustard, chipotle and 1 1/2 teaspoons of the prepared spice blend in a medium bowl until smooth; refrigerate until ready to use. Make the toppings: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on the bottom, about 2 minutes. Add the onion and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Remove from the heat and cover to keep warm. Grill the burgers: Preheat a grill to medium and brush the grates with vegetable oil. Form the beef into four 1-inch-thick patties and season generously with the spice blend. Grill until the bottoms are sizzling and browned, 5 to 6 minutes. Flip and cook 5 more minutes for medium. Top the burgers with the mushrooms and onions, then top each with a slice of cheese; let melt, about 1 more minute. Meanwhile, lightly toast the buns on the grill. Spread the special sauce on the buns. Sandwich with the burgers. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19888,"Halibut Veracruz 3 tablespoons vegetable oil 1 cup thinly sliced yellow onion 3 cloves garlic, thinly sliced 2 cups diced tomato 1 medium jalapeno, diced 1 cup dry white wine 2 tablespoons butter 4 (8-ounce) halibut fillets 1 teaspoon kosher salt 1/2 cup Spanish olives, cut into thin rounds, plus 2 tablespoons olive juice from bottle 2 medium avocados, peeled and sliced 2 tablespoons fresh lime juice 2 tablespoons freshly chopped cilantro leaves Instructions: Preheat oven to 350 degrees F. Heat oil in a medium skillet over medium heat. Add onion and garlic, and cook until lightly colored, about 3 minutes. Add tomato, jalapeno and white wine. Cook until wine is reduced by 2/3, about 5 to 7 minutes. While sauce is reducing, heat butter in a separate skillet over medium heat. Season fish with kosher salt. When butter is melted, add halibut to the pan. Cook for 2 minutes, flip over and then transfer pan to preheated oven and bake until cooked through, about 10 minutes. Remove sauce from heat when reduced and stir in olives and olive juice. To serve, divide sauce equally among 4 dinner plates. Place halibut (first caramelized side up) in the center of each plate on top of the sauce. Place avocado slices on top of fish, sprinkle with lime juice and cilantro, as garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19889,"Mesclun with Prosciutto Grissini 8 grissini breadsticks 8 very thin slices prosciutto 2 teaspoons minced shallot 1 teaspoon Dijon mustard 1 tablespoon white balsamic vinegar 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup canola oil or olive oil 5 ounces mesclun greens 1/2 cup thinly sliced fennel bulb 1/4 cup pine nuts, toasted Instructions: Wrap each grissini in a piece of prosciutto, on a slight diagonal to cover as much of the breadstick as possible. Set aside. In a medium bowl, mix the shallot, mustard, vinegar, salt, and pepper together. Gradually whisk in the oil in a slow stream. Place the mesclun greens and fennel in a large bowl and toss evenly with the dressing. Distribute among 4 serving plates and sprinkle with pine nuts. Take 2 prepared grissini and place them on top of each salad forming an \x. Serve immediately. Cook's Note: Grissini are pencil-thin breadsticks that can found at specialty and Italian food markets. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19890,"Tortilla de Patata and Cebolla 3/4 cup olive oil 2 pounds potatoes, peeled and thinly sliced 2 onions, finely diced 6 eggs, lightly beaten in a large bowl Salt and freshly ground black pepper Instructions: Heat the oil in a large skillet, cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done, it should still be soft inside, and about 1-inch thick.
Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve. ","[Rioja, Tempranillo, Garnacha]" 19891,"Baked Jerusalem Artichokes with Bread Crumbs, Thyme and Lemon 1/2 pint creme fraiche or double cream 1 lemon, juiced 2 cloves garlic, peeled and finely chopped 1 good handful fresh thyme, picked and chopped 1 to 2 handfuls grated Parmesan cheese 3 handfuls Jerusalem artichokes, peeled and sliced as thick as a pencil 2 good handfuls stale bread crumbs Salt and freshly ground black pepper Olive oil Instructions: Preheat your oven to 230C/450F.Gas 8. In a bowl mix together your creme fraiche, lemon juice, garlic, half the thyme and most of the Parmesan, and season well to taste. Thin out with around 6 to 8 tablespoons of water and throw in the sliced Jerusalem artichokes. Mix well and place everything in an ovenproof baking dish. Cover with tin foil and bake for 35 minutes. Mix the bread crumbs, the remaining thyme and some salt and pepper with a touch of olive oil. Remove the artichokes from the oven, discard the foil and sprinkle the remaining Parmesan over the top. Then sprinkle the flavored bread crumbs over the Parmesan. Use up all the bread crumbs. Bake in the oven for about15 minutes until the bread crumbs are golden. If you're in a pokey pokey kind of mood you can poke the artichokes about a bit so some of the bread crumbs fall underneath them. This makes it look more rustic instead of like a crumble. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]

" 19892,"Penne with Eggplant Sauce Kosher salt 12 ounces penne (or other short pasta) 1/4 cup extra-virgin olive oil, plus more for drizzling 2 small Japanese eggplants (about 1 pound), cut into 3/4-inch cubes Freshly ground pepper 5 cloves garlic, thinly sliced 1 28-ounce can whole plum tomatoes, crushed by hand 1/2 teaspoon dried oregano 1/2 cup ricotta cheese 1/2 cup torn fresh basil Instructions: Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain the pasta. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of the eggplant, season with salt and pepper and cook, stirring occasionally, until golden and tender, about 4 minutes; transfer to a plate using a slotted spoon. Repeat with the remaining eggplant, adding another 1 tablespoon oil to the skillet. Add the remaining 2 tablespoons olive oil and the garlic to the skillet. Reduce the heat to medium and cook, stirring, until the garlic is just golden, about 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the sauce is slightly thickened, about 5 minutes. Add the pasta, eggplant and the reserved pasta cooking water to the skillet; cook, tossing, 1 minute. Season with salt and pepper. Serve topped with the ricotta and basil. Drizzle with olive oil. ","[Barolo, Barbaresco, Chianti, Garnacha]

" 19893,"Sticky Buns Sticky bun dough, recipe follows Cinnamon filling, recipe follows Sticky topping, recipe follows 1/2 cup milk, lukewarm 1/2-ounce fresh yeast (compressed) or 1 1/4-ounce package active dry yeast 1/4 cup sugar 2 large eggs, at room temperature 1/2 teaspoon salt 3 cups all-purpose flour 4 tablespoons unsalted butter 2 tablespoons (1/4 stick) unsalted butter, melted 1/4 cup sugar 1 tablespoon cinnamon 4 tablespoons (1/2 stick) unsalted butter 3/4 cup dark brown sugar, packed 3/4 cup pecan pieces Instructions: Dough: Combine the milk, yeast and sugar in the bowl of an electric mixer and let rest for a few minutes to proof. Mix the eggs and salt into the yeast mixture. With a dough hook, blend in the flour. Then blend in the butter by the tablespoonful. With the dough hook, knead the dough for 7 minutes, or until springy and elastic. Transfer the dough to a lightly oiled bowl, covered with plastic wrap, and set aside in a warm place until doubled in volume, about 50 minutes. Filling: Punch down the dough. On a lightly floured surface, roll it out into an 8 by-18-inch rectangle. Brush with the melted butter and sprinkle on the sugar and cinnamon. Starting at a long side, roll the dough up into a log. Slice into 12 (1 1/2-inch-wide) rolls. Topping: Lightly butter the bottom of a 9 by 13-inch baking pan. In a small saucepan, combine the butter and brown sugar and cook, stirring until the sugar has dissolved. Pour the mixture into the pan and sprinkle the pecan pieces over it. Lay rolls, cut side down, in the cake pan with the topping, squeezing them in if necessary. Let rise in a warm place until doubled in volume, about 50 minutes. Preheat oven to 350 degrees with the rack set in the middle. Bake the rolls for 30 to 35 minutes, or until golden brown. Carefully invert onto a serving platter and let cool for just a few minutes. Break into individual buns and serve warm, with the sticky topping, and ice cream. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 19894,"Chiffon Pumpkin Pie with Pecan Brittle One 9-inch prepared graham cracker pie crust 1 packet unflavored gelatin One 15-ounce can pure pumpkin puree ? cup whole milk ? cup sugar 2 large egg yolks 1 teaspoon pumpkin pie spice Pinch fine salt 1? cups cold heavy cream Brittle: 2 cups sugar 1 cup toasted pecan halves, broken into peanut-size pieces 1 teaspoon kosher salt Instructions:

1. To make the pie: Preheat the oven to 350F. Bake the crust until warm and fragrant, 12 to 15 minutes. Set aside to cool.
2. Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes. Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan. Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
3. Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely. Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes. Transfer to a large bowl.
4. Beat ? cup of the cream in a large bowl until semi-stiff peaks form. Fold the whipped cream into the cooled pumpkin mixture, folding just until combined. Pour into the graham cracker crust. Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
5. For the brittle: Spray a rimmed baking sheet with cooking spray. Have a candy thermometer, a bowl of water and a pastry brush ready.
6. Put the sugar and ? cup water in a medium saucepan and place over medium-high heat. Cook without stirring, allowing the water to evaporate as the sugar begins to melt. Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges. When the sugar turns a deep caramel color and registers 300F. on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved. Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible. Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
7. Beat the remaining ? cup cream in a until stiff peaks form. Spread the cream over the top of the pie. Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 19895,"Berry-nana Smoothie 1 very ripe banana (fresh or frozen) 1 cup frozen berries, such as strawberries, raspberries, or blackberries (about 6 ounces) 1/2 cup or 1 (6-ounce) container plain, vanilla, or lemon lowfat yogurt 3/4 cup orange juice or apple juice 2 ounces soft tofu, optional 1 to 2 tablespoons honey, or to taste Instructions: Put everything in a blender and puree until smooth. Divide between 2 vacuum-sealed containers. ","[Chardonnay, Moscato, Sauvignon Blanc]" 19896,"Slow Cooker Sweet & Spicy Thai-Style Ribs One 3- to 4-pound rack pork spare or back loin ribs, halved Kosher salt and freshly ground black pepper 3/4 cup Food Network Kitchen? Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce Chopped cilantro, chopped roasted and salted peanuts and lime wedges, for serving Instructions: Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours. Preheat the broiler and line a baking sheet with foil.
Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes. Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.
","[Syrah, Zinfandel, Tempranillo, Garnacha]" 19897,"Bobby Flay's Fra Diavolo Jambalaya 2 red bell peppers 4 plum tomatoes, halved 5 cloves garlic, peeled, plus 3 cloves, thinly sliced 6 tablespoons olive oil Salt and freshly ground black pepper 1 to 2 tablespoons chipotle puree, depending on how spicy you like it 12 ounces Spanish style chorizo, sliced in 1/4-inch thick slices 1 large Spanish onion, finely chopped 3 cloves garlic, thinly sliced 1 teaspoon red pepper flakes 2 cups long-grain white rice 1/2 cup vodka 2 to 3 cups lobster stock 1 tablespoon finely chopped fresh oregano leaves 1 pound cultivated mussels, scrubbed 2 steamed lobsters (1 1/2 pounds each) meat removed 1 pound jumbo lump crabmeat 3 tablespoons chopped fresh basil leaves 1/4 cup coarsely chopped fresh parsley leaves 1/4 cup thinly sliced green onions Instructions: Preheat oven to 375 degrees F. Place the peppers, tomatoes and 5 garlic cloves on a baking sheet, drizzle with 3 tablespoons of the oil and season with salt and pepper. Roast until the peppers and tomatoes are slightly charred and the garlic is golden brown. Transfer to a food processor with the chipotle puree and process until smooth; scrape into a bowl. Heat a large saute pan over medium heat. Add the chorizo and cook until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Heat the remaining 3 tablespoons of oil in a Dutch oven over high heat. Add the onion and cook until soft. Add the sliced garlic and cook until lightly golden brown. Add the red pepper flakes and cook for 20 seconds. Stir in the rice and cook for 2 minutes. Add the vodka and cook until reduced. Add the tomato/pepper puree and enough stock to cover, season with salt and bring to a boil. Add the chorizo and oregano, cover and cook for 10 minutes. Lift the lid, add the mussels, cover again and cook until the mussels have opened, discarding any that do not, and the rice is al dente and all the liquid is absorbed. Remove from the heat and let sit 5 minutes. Fluff with a fork and stir in the lobster meat and crabmeat, fresh basil, parsley and green onions. ","[Cabernet Sauvignon, Syrah, Zinfandel, Tempranillo]" 19898,"Buffalo Chicken Sandwiches 4 large chicken cutlets (about 1 1/4 pounds total) 1 cup buttermilk 1/2 cup ranch dressing 1 1/2 ounces blue cheese, crumbled (about 1/3 cup) 1 cup self-rising flour Kosher salt and freshly ground pepper 1 cup Buffalo-style hot sauce Vegetable oil, for frying 4 brioche buns, split 2 cups shredded coleslaw mix 1/2 English cucumber, thinly sliced Potato chips, for serving Instructions: Place the chicken in a shallow bowl. Cover with the buttermilk, turning to coat. Combine the ranch dressing and blue cheese in a small bowl and refrigerate. On a large plate, stir together the flour and 1/2 teaspoon each salt and pepper. Pour the Buffalo sauce into a shallow bowl. Line a large plate with a few layers of paper towels. Add enough vegetable oil to a large skillet to come halfway up the sides. Heat over medium-high heat until a deep-fry thermometer registers 350? F. Working in batches, remove the chicken from the buttermilk, letting the excess drip off, then coat in the flour mixture and shake off any excess. Carefully add the chicken to the hot oil and fry until dark golden brown and cooked through, 4 to 5 minutes per side. Transfer the chicken to the paper towel\u2013lined plate to drain. As soon as the chicken is cool enough to handle, dip in the Buffalo sauce, coating it entirely. Place each chicken cutlet on a bun bottom and top with coleslaw and cucumber. Spread the bun tops with the blue cheese mixture and close the sandwiches. Serve with potato chips. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 19899,"Monkey Tail Banana Cake 3/4 cup unsalted butter, at room temperature 1 1/2 cups packed light brown sugar 1 1/2 cups granulated sugar 3 large eggs 6 medium-size ripe bananas, mashed 1 (16-ounce) container sour cream 2 teaspoons pure vanilla extract 4 1/2 cups all-purpose flour 1 tablespoon baking soda Salt 1 cup chopped pecans, optional 1 cup mini semisweet chocolate chips 1 (13-ounce) container chocolate-hazelnut spread (recommended: Nutella) 1 (8-ounce) block cream cheese, softened 1/2 cup confectioner's sugar 1 teaspoon pure vanilla extract 2 cups heavy whipping cream Instructions: For the cake: Preheat the oven to 350 degrees F. Grease 3 (9-inch) round cake pans with cooking spray. In large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Mix in the eggs, mashed bananas, sour cream, and vanilla until smooth.
In a separate bowl sift together the flour, baking soda, and 1/2 teaspoon salt. Add the sifted ingredients to the batter.
Stir in nuts, if using, and chocolate chips. Divide the batter evenly among the prepared pans. Bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 to 15 minutes and then turn out onto a wire rack to cool completely.
For the frosting: Prepare the frosting by whipping the cream cheese, sugar, and vanilla together until creamy. Increase the mixing speed, then slowly pour in the heavy cream and beat until smooth and thick and the frosting is the consistency of whipped cream. Store in the refrigerator until you are ready to use.
To assemble the cake, place 1 cake layer on a cake plate. Spread with 1/2 the container of chocolate-hazelnut spread and top with a thin layer of whipped cream cheese frosting, about 1/2 cup. Repeat with the second layer, using the remaining 1/2 of the chocolate-hazelnut spread and 1/2 cup whipped frosting. Top with the final cake layer and frost or decorate with the remaining whipped frosting. Garnish, as desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 19900,"Roasted Spot Prawns 16 Spot prawns, butterflied, shell on 2 pounds Crabcake mix (recipe to follow) 1 quart hot and sour vinaigrette (recipe to follow) 3 English cucumbers, junlianned and seeds removed 1 red pepper, bruniose 1 yellow pepper, bruniose 1 green pepper, bruniose 1 tablespoon ginger, chopped 1 teaspoon shallot, chopped 1 teaspoon garlic, chopped 2 tablespoons mint, chopped 2 tablespoons cilantro, chopped 1 quart Hollandaise (recipe to follow) Instructions: Preheat oven to 500 degrees. Stuff 1 tablespoon of crab mixture into each prawn. Place prawns on sheet pan with 2 ounces in water on pan. Cook for approximately 5 minutes. Meanwhile, bring vinaigrette to a boil. Add cucumbers until slightly wilted. Remove from pan and keep warm. Add peppers, ginger, shallot and garlic and reduce sauce slightly. Add mint and cilantro. Place cucumber julienne in center of plate. Add prawns in center. Top each prawn with 1 tablespoon of hollandaise. Finish by spooning vinaigrette around plate. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Gris]" 19901,"Provencal Vegetable Soup: Soupe au Pistou 4 tablespoons olive oil 3 medium leeks, dark green parts trimmed and discarded, light green and white parts thoroughly washed and cut into 1/2-inch dice 6 garlic cloves, minced 2 medium carrots, peeled and cut into 1/2-inch dice 2 stalks celery, cut into 1/2-inch dice 8 cups chicken stock Salt 1 teaspoon whole black and white peppercorns 4 small sprigs fresh thyme 4 small sprigs fresh parsley 12 green beans, trimmed and cut into 1/2-inch pieces 2 medium zucchini, cut into 1/2-inch dice 2 medium yellow summer squash, cut into 1/2-inch dice 1 ripe tomato, peeled, seeded, and cut into 1/2-inch dice 6 medium garlic cloves, peeled 6 ripe tomatoes, peeled, seeded, and chopped 4 to 6 tablespoons extra-virgin olive oil 30 fresh basil leaves, washed and dried 6 to 8 slices French bread, about 1/4-inch thick Olive oil 6 to 8 ounces fresh creamy goat cheese Instructions: In a large saucepan, heat the olive oil over medium-high heat. Add the leeks and saute just until they start to turn translucent, about 3 minutes. Add the garlic and saute about 1 minute more. Add the carrots and celery and continue sauteing until the vegetables deepen in color but have not yet begun to brown, 3 to 4 minutes more. Pour the stock into the pan, bring it to a boil, and reduce the heat to maintain a simmer. Sprinkle in a generous pinch of salt. Tie the peppercorns, thyme, and parsley in a square of cheesecloth, securing it with kitchen string. Add this bouquet garni to the pan. Stir in the beans, zucchini, summer squash, and tomato. Continue simmering until the vegetables are tender, about 30 minutes. Meanwhile, make the Pistou: Put the garlic and tomatoes in a blender or food processor with about 3 tablespoons of the olive oil. Begin processing. With the machine running, add the basil leaves, and then pour in enough extra-virgin olive oil to make a smooth, thick, but fluid paste. Transfer about 2/3 of the paste into a serving bowl to pass alongside the soup. Make the Goat Cheese Croutons: Preheat the oven to 375 degrees F. Brush the bread slices with olive oil and arrange them on a baking sheet. Bake until golden, 12 to 15 minutes. Remove them from the oven and turn on the broiler. Spread 1 side of each crouton with goat cheese and put it back on the baking sheet. Broil until the cheese is warm and slightly bubbly, about 3 minutes. Set aside. When the soup is ready, stir the remaining pistou into the saucepan, ladling some of the hot broth into the blender or processor bowl to swirl and rinse any pesto clinging inside into the pan. Remove and discard the bouquet garni. Taste the soup and adjust the seasoning with a little more salt. Ladle the soup into individual heated serving bowls. Float a crouton in the center of each bowl. With a spoon, drizzle a little more pistou over the crouton and soup in each bowl. Serve immediately, passing more pistou alongside for each person to add, to taste. ","[Rhone Blends, Pinot Grigio, Vermentino, Sauvignon Blanc]" 19902,"Pork with Clams 4 cloves garlic 2 tablespoons salt 1 1/2 pound pork loin 2 tablespoons chili sauce 4 tablespoons lard 2 pounds clams Instructions: Mix the garlic and salt and crush into a paste. Brush the meat with the paste, then chili sauce, cover and refrigerate for 24 hours. Cut the meat into 1 to 2-inch cubes. Wash the clams thoroughly in several changes of water. Fry the meat in the lard for 10 minutes, or until brown. Add the clams and cook over a high heat so they open quickly, discard any that do not open. Serve at once. ","[Rioja, Cabernet Sauvignon, Merlot, Pinot Grigio]" 19903,"Spaghetti with Tomato Sauce 8 local tomatoes 6 tablespoons olive oil
3 cloves garlic, chopped
Salt 1 pound spaghetti 2 tablespoons freshly grated Parmesan Crushed red pepper flakes, for sprinkling
Olive oil, for drizzling
Instructions: For the sauce: Using a small knife, peel the skins off the tomatoes. Chop the tomatoes by hand and drain in a colander. Combine the olive oil, garlic and some salt in a bowl. Mix together and let the mixture sit for 1 hour. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and plate the pasta. Heat the tomato mixture in a pan for just a couple of minutes until it becomes warm, not cooked. To plate: Pour the tomato mixture over the pasta and garnish with the Parmesan, some crushed red pepper flakes and a drizzle of olive oil. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 19904,"Spicy Sesame Cashews with Bacon 2 tablespoons white sesame seeds 1 tablespoon toasted sesame oil 2 teaspoons low-sodium soy sauce 1 1/2 teaspoons finely grated fresh ginger 1 teaspoon five-spice powder 1 teaspoon crushed red pepper flakes Kosher salt Vegetable oil, for oiling the baking sheet 1 large egg white 4 cups unsalted raw cashews 1 cup chopped cooked bacon Instructions: For the Asian sesame spice blend:
Mix together the sesame seeds, sesame oil, soy sauce, ginger, five-spice powder, red pepper flakes and 1 1/2 teaspoons salt in a small bowl and set aside. For the nuts:
Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet. Put the egg white in a large bowl and whisk until frothy. Add the cashews and toss to coat in the egg white. Add the spice blend and toss to coat again. Spread the nut mixture evenly on the prepared baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes. Let cool on the baking sheet, then stir in the bacon and transfer to a large bowl. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19905,"Buttercream 4 eggs, room temperature* 1/2 cup sugar 1/2 cup dark corn syrup 10 ounces butter, cubed and at room temperature Instructions: In a large mixing bowl, whip the eggs until light and fluffy. In a small saucepan bring the sugar and the corn syrup to a boil. Lubricate the inside of a metal baster with a small amount of vegetable oil and dispense it completely. Then use this to drizzle the sugar mixture into the mixing bowl with the eggs. The mixer should be on low speed until you finish drizzling in all of the sugar mixture. Once the entire mixture of the sugar is incorporated, slowly add the butter pieces. Only add more butter when you can no longer see the previously added pieces. It will go fast at first and then slow down. Continue to whip until the mixture is creamy. *RAW EGG WARNING Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19906,"Banana Cream Pie with a Pretzel Crust 1 cup all-purpose flour 3/4 cup finely crushed pretzels, butter flavored pretzels suggested, plus more for garnish 1/2 teaspoon salt 9 tablespoons butter or butter flavored shortening, room temperature 3 tablespoons ice cold water 8 ounces cream cheese, softened 1 cup powdered sugar 1 cup whipped topping, plus 3 cups 4 large bananas, sliced 1 (3-ounce) package instant vanilla pudding 1 1/4 cups milk Instructions: Crust: Preheat the oven to 425 degrees F. In a large mixing bowl, combine the flour, pretzels, salt, and butter until texture is crumbly. Add water, and mix well. Roll with rolling pin until you have a nice thin even crust, large enough for a deep-dish pie plate. Place in pie plate (crust is very fragile and will fall apart but pinches back together nicely) flute edges, poke with fork and bake for 12 minutes. Cool completely. Filling: In medium mixing bowl, combine cream cheese, powdered sugar, and 1 cup whipped topping. Spread cream cheese mixture on top of the cooled pretzel crust. Slice bananas on top of cheese mixture. Mix pudding and milk, pour immediately over bananas. Top with remaining 3 cups whipped topping. Refrigerate for 1 hour before serving and garnish with crushed pretzels. ","[Chardonnay, Riesling, Moscato, Sparkling Brut]

" 19907,"Prosciutto, Mozzarella and Fig Pizza 1 2/3 cups/9oz/250g white bread flour, plus extra for dusting 1 tsp salt 1/2 tsp active dry yeast 1/2 scant 2/3 cup/4 1/2 5fl oz /125 145ml warm water 2 tbsp/1 1/4fl oz/30ml extra-virgin olive oil, plus extra for oiling and drizzling 1 tube of good tomato paste 9oz /250g mozzarella cheese 8 slices of prosciutto, ripped up into bite-size pieces 5 figs, quartered Salt and freshly ground black pepper 1 bunch of fresh basil Instructions: Mix the flour, salt, and yeast together in a large bowl and make a well in the middle. In a pitcher, mix the water and oil together, then pour this into the well of the flour mixture and mix to make a soft but not sticky dough. Knead for 10 minutes by hand on a lightly floured counter or for 5 minutes in an electric mixer fitted with a dough hook. Bring the dough together to a smooth flat ball and place on a large, lightly floured baking sheet. Roll it out as flat as you can. Cover the pizza dough loosely with oiled plastic wrap, making sure it is airtight. Let stand in a warm but not hot place for 30 to 40 minutes. Preheat the oven to 425 degrees F (220 degrees C). Remove the plastic wrap from the dough and roll out to a 12in (30cm) circle to knock some air out, then prick holes all over the dough with a fork. Spread over the tomato paste, leaving a 1 in (2.5cm) border, followed by the mozzarella, prosciutto, and half the figs. Drizzle with oil and season with salt and pepper. Bake in the oven for 15 to 20 minutes, or until the bread is crisp and golden brown and the cheese has melted. Scatter basil over the top and arrange the remaining figs on the pizza. Drizzle with oil. Serve at the center of the table so everyone can rip off their piece of Italian gold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 19908,"Cranberry Orange Scones 4 cups plus 1/4 cup all-purpose flour 1/4 cup sugar, plus additional for sprinkling 2 tablespoons baking powder 2 teaspoons kosher salt 1 tablespoon grated orange zest 3/4 pound cold unsalted butter, diced 4 extra-large eggs, lightly beaten 1 cup cold heavy cream 1 cup dried cranberries 1 egg beaten with 2 tablespoons water or milk, for egg wash 1/2 cup confectioners' sugar, plus 2 tablespoons 4 teaspoons freshly squeezed orange juice Instructions: Preheat the oven to 400 degrees F. In the bowl of an electric mixer fitted with a paddle attachment, mix 4 cups of flour, 1/4 cup sugar, the baking powder, salt and orange zest. Add the cold butter and mix at the lowest speed until the butter is the size of peas. Combine the eggs and heavy cream and, with the mixer on low speed, slowly pour into the flour and butter mixture. Mix until just blended. The dough will look lumpy! Combine the dried cranberries and 1/4 cup of flour, add to the dough, and mix on low speed until blended. Dump the dough onto a well-floured surface and knead it into a ball. Flour your hands and a rolling pin and roll the dough 3/4-inch thick. You should see small bits of butter in the dough. Keep moving the dough on the floured board so it doesn't stick. Flour a 3-inch round plain or fluted cutter and cut circles of dough. Place the scones on a baking pan lined with parchment paper. Collect the scraps neatly, roll them out, and cut more circles. Brush the tops of the scones with egg wash, sprinkle with sugar, and bake for 20 to 25 minutes, until the tops are browned and the insides are fully baked. The scones will be firm to the touch. Allow the scones to cool for 15 minutes and then whisk together the confectioners' sugar and orange juice, and drizzle over the scones. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19909,"Cookies for Santa Sundae Two 1/2-cup scoops mint chocolate chip ice cream Two 1/2-cup scoops cookies and cream ice cream
Two 1/2-cup scoops chocolate chip cookie dough ice cream
2 tablespoons hot caramel sauce
2 tablespoons hot fudge sauce
1 waffle cone, preferably a red velvet cake cone if you can find one Marshmallow cream, for topping
1 marshmallow
1 chocolate chip cookie
1 teaspoon edible red glitter
Instructions: Place the mint chocolate chip, cookies and cream and chocolate chip cookie dough ice cream in a serving dish, then drizzle over the caramel and fudge sauces. Place the waffle cone upside down on the ice cream. Put the marshmallow cream in a piping bag (or spoon it straight from the jar) and pipe or spoon small blobs of cream around the bottom of the cone to mimic the fur trim on a Santa hat. Stick the marshmallow on the tip of the cone. Break the cookie into 2 or 3 pieces and place around the edges of the sundae. Sprinkle over the red glitter. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 19910,"Breakfast Nachos Nonstick cooking spray 8 large eggs
6 tablespoons milk
Kosher salt and freshly ground black pepper 6 slices bacon, cut into 1/2-inch thick pieces Half a 13-ounce bag corn tortilla chips
6 ounces freshly grated Cheddar (about 2 cups)
6 ounces freshly grated Monterey jack cheese (about 2 cups)
1/4 cup salsa, plus more for serving
3 tablespoons chopped fresh cilantro leaves 1 small avocado, diced 4 tablespoons sour cream, thinned with 2 tablespoons water
Hot sauce, for serving Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with heavy-duty foil, shiny-side up. Spray evenly with cooking spray. Lightly beat the eggs, milk, 1 1/2 teaspoons salt and 6 grinds of pepper in a medium bowl and set aside.
Cook the bacon, in a large nonstick skillet over medium heat, using a wooden spoon to break the bacon apart as it cooks, until golden brown and crisp, 4 to 5 minutes. Transfer the bacon with a slotted spoon to a small paper towel-lined plate. Reserve the skillet with 2 tablespoons of bacon drippings in it. Pile half the chips on the prepared baking sheet. Sprinkle half the Cheddar, half the Monterey jack cheese and half the cooked bacon over the top. Create a second layer with the remaining chips, Cheddar, Monterey jack and bacon. Bake until the cheese is completely melted, about 7 minutes. While the nachos are baking, add the eggs to the pan and put over low heat. Cook slowly, stirring occasionally with a heatproof spatula, until the eggs are set but still moist, about 5 to 7 minutes. Remove from the heat.
Serve the nachos on the hot sheet pan or transfer to a serving platter. Top with the warm eggs, salsa, cilantro, avocado and a drizzle of sour cream. Serve with hot sauce and a side of salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 19911,"Caprese Salad 3 medium vine-ripe tomatoes, cut into 1/4-inch slices 12 ounces fresh mozzarella or burrata cheese, cut into slices Olive oil, for drizzling Good-quality balsamic vinegar, for drizzling
Bunch fresh basil leaves, for topping Kosher salt and freshly ground black pepper Instructions: Fan the tomato and mozzarella rounds across a platter, alternating between the two. Coat with olive oil and drizzle with balsamic vinegar. Tear pieces of basil and sprinkle over top. Season with salt and pepper. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 19912,"Molasses Coffee Marinated Pork Chops 1 cup cool strong coffee 6 ounces molasses, by weight 2 tablespoons apple cider vinegar 1 tablespoon Dijon mustard 2 cloves garlic, minced 1 teaspoon kosher salt 1/2 teaspoon ground ginger 6 to 8 sprigs fresh thyme 1/2 teaspoon freshly ground black pepper 4 (6 to 8-ounce) bone-in, 1-inch thick pork chops Instructions: Place all of the ingredients into a 1-gallon zip top bag, seal, and shake to combine. Place in the refrigerator to marinate for at least 2 hours or up to overnight. Preheat grill to medium-high. Remove the pork chops from the marinade. Transfer the marinade to a small saucepan and place over high heat. Bring to a boil, reduce heat to medium-high, and boil gently, stirring often, until reduced to about 1/2 cup liquid, 12 to 15 minutes. Remove the thyme stems after the glaze has reduced. Meanwhile, grill pork chops 3 to 4 minutes per side or until they reach an internal temperature of 145 degrees F. Allow the pork chops to rest 4 to 5 minutes before serving with the glaze. ","[Malbec, Zinfandel, Petite Sirah, Tempranillo]" 19913,"Tagliatelle with Corn and Cherry Tomatoes Kosher salt Extra-virgin olive oil 3 cloves garlic, smashed Pinch of crushed red pepper 1 pint multicolored cherry tomatoes, halved 1 1/2 cups chicken or vegetable stock 2 ears corn, kernels cut off the cob 1/2 pound fresh tagliatelle 1/2 cup grated parmigiano-reggiano, plus more for topping 6 fresh basil leaves, chiffonade Instructions: Bring a large pot of well-salted water to a boil. Coat a large saut pan with olive oil and add the garlic and crushed red pepper. Bring the pan to a medium-high heat. When the garlic has turned a lovely golden brown color, remove it and discard. Add the tomatoes and half of the stock and season with salt. Simmer until the tomatoes have wilted and let off their juices, about 4 minutes. Add the corn and the remaining stock and simmer until the corn is cooked through, about 2 more minutes. While the corn is cooking, add the pasta to the pot of salty boiling water. Cook the pasta until the water comes back to a rolling boil plus 1 minute. Remove the pasta from the water using tongs and add it to the saut pan with the tomatoes and corn. Add about 1/2 cup of the pasta cooking water and cook until the water has evaporated and the sauce clings to the pasta. Remove the pan from the heat. Toss in the parmigiano, basil and a big drizzle of olive oil. Stir or toss the pasta vigorously. Divide the pasta among bowls, sprinkle with a little more parmigiano and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19914,"Pan Roasted Venison with a Tangerine and Roasted Jalapeno Sauce and Sweet Onion and Sage Gratin 4 (8-ounce) venison steaks Salt and freshly ground pepper 2 tablespoons olive oil Tangerine and Roasted Jalapeno Sauce, recipe follows Sweet Onion and Sage Gratin, recipe follows 2 tablespoons olive oil 1 red onion, finely diced 3 jalapenos, roasted, peeled, and chopped 1 cup red wine 6 cups home-made chicken stock 1 cup thawed tangerine juice concentrate 1/4 cup light brown sugar Salt and freshly ground pepper 2 tablespoons olive oil 1 tablespoon butter, plus more for buttering the pan 2 large sweet onions, peeled, halved and thinly sliced Salt and freshly ground pepper 8 sage leaves, cut into chiffonade 4 baking potatoes, like russets, peeled and thinly sliced on a mandoline 1 1/2 cups heavy cream Instructions: Preheat oven to 400 degrees F. Season venison on both sides with salt and pepper, to taste. Heat oil in a large saute pan over medium-high heat. Add venison and saute until golden brown. Turn over, place pan in oven, and continue cooking for about 4 to 5 minutes for medium doneness. Drizzle the venison steaks with the Tangerine and Roasted Jalapeno Sauce. Serve with Sweet Onion and Sage Gratin. Heat oil in a large saucepan over medium heat. Add onions and jalapenos and cook until onions are soft. Add wine and cook until reduced completely. Add the chicken stock and cook until reduced to 2 cups. Whisk in the tangerine concentrate and brown sugar and cook to a sauce onsistency. Season with salt and pepper, to taste. Preheat oven to 375 degrees F. Butter a 9 by 5-inch loaf pan and set aside. Heat oil and butter in a large saute pan over medium-high heat. Add onions and cook until soft and caramelized. Season with salt and pepper and fold in the sage. Place a layer of potatoes on the bottom of the loaf pan, top with a seventh of the mixture and about 3 tablespoons of the cream, season with salt and pepper and repeat to make 7 to 8 layers. Place the pan on a baking sheet and bake for 45 to 50 minutes or until the potatoes are cooked through and the top is golden brown. Let rest for 10 minutes before slicing. ","[Chardonnay, Pinot Noir, Barolo, Tempranillo]

" 19915,"Eggplant Parmesan Meatloaf 2 pounds ground beef 2/3 cup chopped fresh basil 2/3 cup finely grated Parmesan 2/3 cup jarred tomato-basil sauce, such as Giada De Laurentiis for Target 1/3 cup panko breadcrumbs 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 3 large cloves garlic, minced 2 large eggs, at room temperature 1 small onion, finely chopped 1/4 cup extra-virgin olive oil 1 medium eggplant, trimmed and cut into six to eight 1/2-inch-thick slices 1/4 teaspoon kosher salt 1/4 teaspoon finely ground black pepper 1/3 to 3/4 cup of jarred tomato-basil sauce, such as Giada De Laurentiis for Target, plus extra for serving 1/2 cup coarsely grated whole milk mozzarella Instructions: Preheat the oven to 375 degrees F. For the meatloaf: In a large bowl, mix together the ground beef, basil, Parmesan, tomato-basil sauce, breadcrumbs, salt, pepper, garlic, eggs and onions until combined. Press the mixture onto the bottom of a nonstick baking sheet. Bake until cooked through or when an instant read thermometer registers 160 degrees F when inserted into the meatloaf, 20 to 25 minutes. For the eggplant: In a large skillet, heat the oil over medium-high heat. In batches, add the eggplant slices and cook until lightly browned, 2 to 3 minutes. Turn the slices over and season with the salt and pepper. Cook for 2 to 3 minutes longer. Arrange the eggplant slices on top of the meatloaf in a single layer. Spoon 1 to 1 1/2 tablespoons of the tomato-basil sauce into the center of each eggplant slice. Top with the mozzarella and bake until the cheese is just melted, an additional 5 minutes. Cut into 6 to 8 squares and serve with additional tomato-basil sauce. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 19916,"Hot and Cold Sesame Noodles 1/2 pound spaghetti 1/4 cup Tamari dark soy, eyeball it 1/4 rounded cup smooth peanut butter, softened in microwave 15 seconds on high 2 tablespoons cider or rice wine vinegar 1 tablespoon dark sesame oil, eyeball it 2 tablespoons hot sauce 2 cups shredded cabbage and carrot mix, available in produce department 1 cup bean sprouts or pea shoots, any variety, available in produce department 3 scallions, chopped on an angle 2 tablespoons sesame seeds Instructions: Cook pasta to al dente, with a bite to it, then cold shock it to stop the cooking process by running it under cold water in colander. Drain the pasta very well. In the bottom of a large bowl, whisk together soy, peanut butter, vinegar, oil, sesame oil, and hot sauce. Add noodles and veggies and toss to combine the noodles and coat them evenly with sauce. Sprinkle scallions and sesame seeds throughout the salad and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 19917,"Chicken-Peanut Stir-Fry 1 cup basmati rice 3 teaspoons soy sauce 1 tablespoon plus 2 teaspoons cornstarch 1 tablespoon plus 1 teaspoon rice vinegar (not seasoned) 1 pound skinless, boneless chicken breasts, cut into 1-inch pieces 2 teaspoons packed light brown sugar 2 tablespoons peanut or vegetable oil 1 2-inch piece ginger, peeled and thinly sliced 1 bunch scallions (whites roughly chopped, greens thinly sliced) 1 jalapeno pepper (red or green), seeded and thinly sliced 1 small head Napa cabbage, cored and cut into 2-inch pieces 1/4 cup roasted salted peanuts Instructions: Cook the rice as the label directs. Meanwhile, whisk 2 teaspoons soy sauce and 1 tablespoon each cornstarch and rice vinegar in a bowl; add the chicken and toss to coat. Whisk the brown sugar, 1/3 cup water and the remaining 2 teaspoons cornstarch and 1 teaspoon each soy sauce and rice vinegar in a small bowl.
Heat 1 tablespoon peanut oil in a large nonstick skillet over high heat. Add the chicken and stir-fry until lightly golden, 2 to 3 minutes. Remove with a slotted spoon to a bowl.
Wipe out the skillet, return to high heat and add the remaining 1 tablespoon peanut oil. When it begins smoking, add the ginger, scallion whites and jalapeno; stir-fry 45 seconds. Add the cabbage and stir-fry until crisp-tender, 3 to 5 minutes. Stir the brown sugar mixture and add to the pan along with the chicken; stir-fry until the sauce is thick and the chicken is cooked through, 1 to 2 minutes. Stir in the scallion greens and peanuts. Serve with the rice.
Per serving: Calories 476; Fat 14 g (Saturated 3 g); Cholesterol 66 mg; Sodium 315 mg; Carbohydrate 48 g; Fiber 5 g; Protein 35 g
Photograph by Antonis Achilleos ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 19918,"Fresh Pesto 4 cups (about 4 ounces) fresh basil leaves 1/3 cup toasted pine nuts 3 cloves garlic, peeled 1/2 cup extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 1/4 cup freshly grated Pecorino Sardo or Romano Kosher salt and freshly ground black pepper
Serving suggestion: Cooked pasta. Instructions: Combine the basil, pine nuts, garlic, and oil in a food processor and blend until a paste forms. Add the Parmesan cheese, Pecorino cheese, salt, and pepper and pulse until smooth.
This is a crucial moment for your pesto, as you need to season with salt and pepper. Keep in mind that Parmigiano and Pecorino are both dry and salty cheeses, you have to taste your sauce a few times in order not to go overboard when you are seasoning it.
Cover the pesto and keep in the refrigerator until you're ready to use it.
Mix the pasta and the pesto, serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a drizzle of olive oil. ","[Chardonnay, Vermentino, Sauvignon Blanc, Chianti]" 19919,"Marinated Arctic Char with Salsa Verde 1 tablespoon extra-virgin olive oil, plus more for cooking Pinch crushed red pepper 2 sprigs fresh thyme, leaves coarsely chopped 1 clove garlic, smashed 1/2 lemon, zested 4 skin-on fillets arctic char Kosher salt Salsa Verde, for serving, recipe follows 1/3 cup white vinegar 1/4 cup extra-virgin olive oil 3 tablespoons toasted pine nuts 2 tablespoons chopped dill 2 pinches crushed red pepper Pinch kosher salt 1 clove garlic, crushed and minced 1 bunch parsley, leaves chopped 1 zucchini, green skin parts only, small dice 1/4 medium red onion, finely diced Instructions: Combine the olive oil, crushed red pepper, thyme, garlic and lemon zest in a medium bowl, and then massage over the fish. Sprinkle with salt, and set aside to marinate, 15 to 20 minutes.
Rub off any excess herbs to prevent burning. Coat a medium saute pan with olive oil and bring to high heat. When the oil is hot, add the fish skin-side down. Resist the urge to try to move the fish. Cook 3 to 4 minutes, and then gently shake the pan to allow the fish to unstick itself. Carefully flip and continue cooking until just cooked through, about 4 minutes more. Serve with the Salsa Verde. Combine the vinegar, olive oil, pine nuts, dill, red pepper, salt, garlic, parsley, zucchini and onions in a medium bowl. Taste and season with more salt, if necessary. Serve at room temperature.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19920,"10-inch French Meat Pie 5 1/4 ounces all-purpose vegetable shortening 8 1/4 ounces unbleached pastry flour 1/4 cup plus 2 tablespoons cold tap water Salt 9 ounces 1/2-inch diced potato 1 pound ground beef 9 ounces finely ground pork 9 ounces 1/4-inch diced onion 1 7/8 teaspoons beef soup base, prepared according to package instructions 3 tablespoons, plus 1 1/2 teaspoons instant potato powder 3/8 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon granulated garlic 1/4 teaspoon ground black pepper Egg wash, for topping Instructions: For the Dough: The dough can be made in advance. You will need 1 pound of dough to make this pie. Blend the shortening, flour and cold water together in the bowl of a stand mixer on low speed, using a dough hook. Mix until well blended. Remove the dough from the bowl, wrap in plastic wrap and put it on a sheet pan. The dough can be stored for up to 1 week in the refrigerator, but allow it to come to room temperature before rolling. Cut the dough in half and roll out 1 piece of dough to fit into a 10-inch pie plate. Fit the dough circle into the bottom of the pie pan, pushing it snugly against the edges. Roll out the other piece of dough and set aside until ready to use. For the Filling: Preheat the oven to 350 degrees F. Bring a medium pot of salted water to a boil over medium heat. Add the potatoes and blanch until al dente. Drain and set aside to cool. In a large skillet over medium heat, add the beef, pork, and the onions. Brown the meat, then discard the grease. Add the potatoes and moisten the mixture with the beef soup base, as needed. Use the instant potato to tighten the mixture, if needed. Season with cinnamon, nutmeg, garlic, black pepper and 1/4 teaspoon salt. Pour the filling into the dough-lined pie plate. Level it off and cover with the remaining circle of dough. Pinch the edges of the bottom layer and top layer of dough together and create the knuckle-like pie edge ridges. Trim off any excess dough using a sharp knife. Brush the top of the pie with the egg wash. Make a few slits in the top crust to allow the steam to escape. Bake until cooked through and the top of the pie is golden brown, about 45 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Merlot]" 19921,"Wild Rice Salad 1 (6-ounce) package long-grain and wild rice 2 tablespoons lemon infused olive oil 1/2 orange, zested and juiced 2 green onions, white and green parts 1/2 cup grape tomatoes Kosher salt and freshly ground black pepper Instructions: Prepare the rice according to package directions without the package of seasoning. Set aside to cool to room temperature. In a large bowl combine the onions and tomatoes. Whisk together the oil, orange zest and juice and salt and pepper, to taste, in a small bowl. Pour the oil mixture over onions and tomatoes and add the cooled rice. Toss to combine, then cover the bowl and refrigerate until ready to serve. Can be served cold or at room temperature. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 19922,"Traditional British Mushy Peas 2 cups dried split green peas 1 tablespoon baking soda Salt 2 tablespoons unsalted butter, at room temperature Fish and chips, for serving Instructions: Put the split green peas in a large pot with the baking soda and enough water to cover the peas four times over. Cover and allow to rehydrate in the fridge overnight.
Drain the peas in a colander and rinse with cold water to remove any lingering baking soda.
Return the peas to the pan and cover with cold water by 1/2-inch. Add some salt, bring to a boil and then reduce the heat to a simmer. During the simmering, discard any pea foam that forms on top using a slotted spoon. The peas are done cooking once they just lose their bite, 30 to 40 minutes. Overcooking results in soup, which isn't what we're going for.
Remove from the heat, add the butter and stir to fully incorporate. Taste and add more salt if required.
Serve immediately with fish and chips, or cool and store for up to 3 days. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 19923,"Butcher Shop Pizza 24 ounces pizza dough 8 ounces pizza sauce (about 1 cup) 12 ounces grated provolone 4 ounces sliced pepperoni 4 ounces bacon, cooked and crumbled 6 ounces cooked ham, diced 6 ounces cooked Italian sausage links, sliced into rounds 3 ounces cooked meatballs, halved if large Instructions: Preheat oven to 375 degrees F. Spread dough into a pizza pan. Top with sauce, provolone, pepperoni, bacon, ham, sausage, and meatballs. Bake about 15 to 20 minutes, rotating the pan halfway through the cooking time. Remove from pan and cook directly on the oven rack for about 5 minutes to crisp the crust. Serve. ","[Chardonnay, Chianti, Barbera, Tempranillo]" 19924,"Roast Suckling Pig 1/4 cup chopped fresh thyme Salt and fine black pepper 1 (15 pound) suckling pig Kosher salt and cracked black pepper 1/2 cup chopped garlic 1/2 cup finely chopped parsley 3 bay leaves 2 tablespoons cumin 2 cups julienne onions 6 oranges, halved 3 limes, halved 3 lemons, halved 1/2 cup olive oil 1 cup white wine Rice and Black Bean Dressing, recipe follows 2 cups cooked white rice Juice of 2 oranges
Salt and pepper 2 tablespoons olive oil 1 cup chopped onions 1/2 cup celery 1/2 pound lean ground pork 2 tablespoons chopped garlic 1 teaspoon cumin 2 tablespoons finely chopped parsley 2 cups cooked black beans Instructions: This recipe is a two day procedure. Make sure that your butcher thoroughly cleans the suckling pig. By cleaning inside and out and removes the eyeballs. With a knife make several cuts on the pig's skin so the skin doesn't burst during cooking. Prop the pig's mouth open with a small yam. Season the entire pig with kosher salt and cracked black pepper. Place the pig in a garbage bag and tie the back tightly. Place the pig in the refrigerator and chill for 12 hours. Remove from the refrigerator and rinse thoroughly. In a mixing bowl combine the garlic, parsley, thyme, cumin, bay leaves, onions, juice of the orange, lime, lemon, olive oil and wine. Whisk the marinade until incorporated. Season with salt and pepper. Place the pig back in the bag and pour the marinade over the pig. Tie the back tightly and place back in the refrigerator. Turn the pig every three hours. Refrigerate the pig for 12 hours. Remove the pig from the refrigerator and out of the bag, reserve the marinade. Stuff the cavity with the stuffing. Using a kitchen needle and thread, tie up the cavity. Tie the front legs and then back legs. Cover the tail with aluminum foil. Place the pig on a large roasting pan and pour the reserved marinade over the pig. Place the pig in the oven. Roast the pig in a preheated 350 degree oven for 20 minutes per pound, about 5 hours, basting and turning the pig every hour. For unstuffed pig, roast at 350 degrees for 15 minutes per pound. Internal temperature should be about 155 to 160 degrees for both methods. Remove the pig from the oven and allow the pig to rest for about 30 minutes before slicing. In a large saute pan, heat the olive oil. When the oil is hot, add the onions and celery. Season with salt and pepper. Saute the vegetables for 2 minutes. Add the ground pork and continue to saute for 3 to 4 minutes. Stir in the garlic, cumin, and parsley. Continue to saute for 1 minute. Remove from the heat and turn into a mixing bowl. Stir in the beans and rice. Season with salt and pepper. Moisten the stuffing with the juice of 2 oranges. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 19925,"Spicy Stir-Fried Broccoli Rabe 3 tablespoons freshly squeezed lemon juice 2 tablespoons naturally brewed soy sauce 2 tablespoons freshly chopped basil leaves 2 tablespoons extra-virgin olive oil 1 tablespoon balsamic vinegar 1 teaspoon finely grated lemon zest 1 pound firm tofu, rinsed, patted dry, and sliced 1/2 inch thick 2 pounds broccoli rabe, tough stalks trimmed 4 tablespoons extra-virgin olive oil 8 plump garlic cloves 1/2 teaspoon hot red pepper flakes Coarse sea salt Freshly milled black pepper Lemon wedges, for garnish Instructions: Preheat oven to 375 degrees F. In a bowl, combine the lemon juice, soy sauce, basil, oil, vinegar, and lemon zest. Lay the tofu slices in a baking dish that can hold them in a single snug layer. Pour the marinade over the tofu. Bake for 30 minutes, or until the tofu is nearly dry and well browned. To make the broccoli rabe, chop the tender stalks and greens into 2-inch pieces and soak them in a large basin of cold water. In a heavy, wide saute pan over medium heat, warm the oil. Add the garlic and saute gently for 3 to 5 minutes, until golden. Add the red pepper flakes and tofu and saute for 1 minute. Scoop the greens from the water and add them to the pan. Raise the heat and turn the greens over in the oil with a pair of tongs. When the greens begin to simmer, reduce the heat to low and cover. Cook for 10 to 15 minutes, until the greens are tender. Season with salt and pepper and serve drizzled with some of the liquor and garnished with the lemon wedges and garlic cloves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19926,"Shrimp and Cheddar Grits 1 bay leaf Kosher salt and freshly ground pepper 1 cup old-fashioned grits (not instant or quick-cooking) 1/4 cup heavy cream 2 tablespoons unsalted butter, cut into pieces 1/2 cup grated sharp white cheddar cheese 2 tablespoons extra-virgin olive oil 2 links fully cooked andouille sausage (about 6 ounces total), cut into 1/2-inch pieces 4 scallions, chopped (white and green parts separated) 2 stalks celery, chopped, plus 1/4 cup leaves 1 small red bell pepper, chopped 1 pound large shrimp, peeled and deveined Kosher salt 3 cloves garlic, minced 1 teaspoon chopped fresh thyme 2 tablespoons tomato paste 1 tablespoon fresh lemon juice, plus more if needed 2 teaspoons Worcestershire sauce 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley Instructions: Make the grits: Combine 4 cups water, the bay leaf, 1 teaspoon salt and a few grinds of pepper in a medium saucepan over medium heat. Bring to a simmer, then gradually add the grits, whisking constantly. Reduce the heat to medium low and cook, stirring occasionally with a wooden spoon, until tender, about 20 minutes. Discard the bay leaf. Stir in the heavy cream, butter and cheese. Remove from the heat; cover to keep warm. If the grits seem too thick, thin with water, 1 to 2 tablespoons at a time. Meanwhile, make the shrimp: Heat the olive oil in a large skillet over medium heat. Add the sausage and cook, stirring, until browned, 2 to 3 minutes. Add the scallion whites, chopped celery and bell pepper and cook, stirring, until just starting to soften, about 3 minutes. Add the shrimp and season with salt. Cook, stirring, until the shrimp are almost cooked through, about 3 minutes. Push the shrimp and vegetables to the edge of the skillet. Add the garlic, thyme and tomato paste to the center and cook, undisturbed, until sizzling, 1 minute. Add 1/2 cup water, the lemon juice and Worcestershire sauce and stir everything together. Bring to a simmer and cook until the shrimp are just cooked through and the sauce is slightly reduced, 3 minutes. Add the butter and swirl the pan until melted. Add the parsley, scallion greens and celery leaves and toss. Season with salt. Add more lemon juice, 1/2 teaspoon at a time, if needed.
Divide the grits among 4 shallow bowls. Top with the shrimp mixture. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 19927,"Salsa Verde (Green Sauce) 2 cloves garlic, unpeeled 1 or 2 serrano chiles, seeded 1/4 cup pumpkin seeds 2 poblano chiles, roasted and peeled 3/4 cup chopped parsley leaves 1/2 bunch cilantro leaves, chopped 1/4 cup olive oil Juice of 1/2 lime Sea salt, to taste Freshly ground black pepper, to taste Instructions: In a dry cast iron skillet, toast the unpeeled garlic, serranos, and pumpkin seeds until browned. Peel the garlic and place in a blender with the serranos, pumpkin seeds, poblanos, parsley, cilantro, oil, and lime juice. Blend until smooth. Season with the salt and pepper. ","[Verdejo, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 19928,"Turkey Milanese 2 tablespoons olive oil 1 pound cremini mushrooms, thinly sliced Leftover turkey gravy 1 tablespoon freshly chopped fresh thyme (leftover from turkey seasonings) Dry white wine Leftover turkey breast, cut crosswise into 1/2-inch thick slices 1 cup all-purpose flour Salt and freshly ground black pepper 2 large eggs 1 tablespoon water 1 1/2 cups dry bread crumbs Canola oil 3 tablespoons red wine vinegar 2 tablespoons pomegranate molasses 2 teaspoons Dijon mustard Salt and freshly ground black pepper 1/4 cup plus 1 tablespoon extra-virgin olive oil 4 ounces baby arugula Crumbled blue cheese or goat cheese (or any good cheese leftover from your holiday cheese plate) Instructions: Heat the oil in a large saute pan over high heat. Add the mushrooms and cook until golden brown and liquid has evaporated. Add 1 cup of turkey gravy, thyme and enough wine just to dilute slightly. Cook until heated through. Keep warm over low heat. Place the flour on a large plate and season with salt and pepper. Whisk together the eggs and 1 tablespoon of water in a bowl and season with salt and pepper. Place the bread crumbs on a plate and season with salt and pepper. Heat 1/4 cup of canola oil in a medium high sided saute pan until it just begins to shimmer. Dredge the sliced breast in the flour, tap off excess then dip in the egg wash letting any excess drip off and then dredge in the bread crumbs. Place in the oil and cook until just golden brown on both sides. Remove from pan and place on a plate lined with paper towels. Whisk together the vinegar, pomegranate molasses, mustard and salt and pepper in a large bowl. Slowly whisk in the oil until emulsified. Add the arugula to the bowl and toss with the dressing; season with salt and pepper.; Assembly: Spoon some of the mushroom gravy on 4 large plates, top with 2 pieces of the turkey. Place some of the salad on top of the turkey and sprinkle with some of the cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 19929,"Microwave Potato 1 medium to large russet potato Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter Instructions: Poke the potato 4 to 5 times on each side with a fork. Wet a clean sheet of paper towel with water and wring out any excess moisture. Wrap the damp paper towel around the potato and place on a microwave-safe plate. Microwave on high for 5 minutes. Remove the paper towel and flip the potato over. Drizzle the potato with olive oil and sprinkle with salt and pepper. Microwave on high, uncovered, 3 minutes more (see Cook\u2019s Note). Use a fork to test for doneness. If the potato is not done, cook in 1-minute intervals until the fork can easily pierce the flesh. Serve with the butter and more salt and pepper.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19930,"Tomato Green Bean Salad with Wheat Berries 1 1/2 cups (175 grams) wheat berries Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1/2 pound green beans, trimmed and cut into 1- to 2-inch pieces
3 tablespoons honey
2 tablespoons sherry vinegar
3 limes (363 grams) 1/2 cup olive oil
1 pound baby heirloom medley tomatoes (453 grams), cut in half
10 ounces cherry tomatoes (290 grams), cut in half 3 roma tomatoes (360 grams), chopped into 1-inch chunks 1 clove garlic, grated
1 large jalapeno (46 grams), thinly sliced 1 small red onion (96 grams), thinly sliced 1/2 cup basil leaves, torn if large
1/2 cup whole fresh mint leaves Instructions: Place the wheat berries and 1 teaspoon salt in a medium saucepan. Add 5 cups of water and bring to a boil, then cover and reduce to a simmer. Cook, undisturbed, for 1 1/2 hours. Uncover and continue to cook until the water has evaporated and the wheat berries are softened with just a little bite to them, about 30 minutes more. Stir in the butter and a good amount of black pepper and set aside. Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a medium bowl with ice water. Add the beans to the boiling water and cook until crisp-tender and bright green, 4 to 5 minutes. Use a slotted spoon to remove them from the hot water and immediately submerge them in the ice water to stop the cooking. Drain and set aside.
Combine the honey, sherry vinegar, zest of 1 lime, juice of all the limes, 1 teaspoon salt and a good amount of black pepper in a small bowl. Slowly drizzle in the olive oil, whisking constantly, until emulsified. Add the tomatoes, garlic, jalapeno, onion, green beans, 1 teaspoon salt and a few grinds of black pepper and toss until well combined. Set aside for at least 30 minutes, or until the wheat berries are done cooking. Fold the basil and mint into the bowl.
Spoon the wheat berries into the bottom of a serving bowl or platter, then use a slotted spoon to spoon the tomato mixture over the top. Sprinkle with a little more salt and serve with the juices left in the bowl, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 19931,"Salmon with Dill Carrots and Cabbage Kosher salt 4 carrots, thinly sliced 6 cups thinly sliced Savoy cabbage (about 1/4 head) 3 tablespoons unsalted butter Freshly ground pepper 1/4 cup sour cream 1 tablespoon whole-grain mustard 1 1/2 teaspoons champagne vinegar or white wine vinegar 1 tablespoon vegetable oil 4 6-ounce skin-on salmon fillets (preferably wild) 1 tablespoon chopped fresh dill Lemon wedges, for serving Instructions: Bring a large pot of salted water to a boil. Add the carrots and cabbage and cook until tender, 6 to 7 minutes. Drain and return to the pot. Add the butter and stir until melted; season with salt and pepper. Cover to keep warm and set aside. Meanwhile, mix the sour cream, mustard and vinegar in a small bowl; set aside. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Season the salmon with 1/2 teaspoon salt and a few grinds of pepper; add to the skillet, skin-side down, and cook until the skin is golden brown and crisp, about 4 minutes. Flip and cook until just cooked through, 1 to 2 more minutes. Stir the dill into the vegetable mixture. Serve with the salmon, mustard sour cream and lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19932,"Mini Egg Cupcakes 1 cup all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 6 tablespoons unsalted butter, at room temperature 2/3 cup granulated sugar 1 teaspoon finely grated lemon zest 1 large egg plus 1 egg yolk 1 teaspoon pure vanilla extract 1/3 cup whole milk 1 stick unsalted butter, at room temperature 2 cups confectioners' sugar Pinch of salt 1 teaspoon pure vanilla extract 1 tablespoon whole milk Yellow, pink and blue food coloring Instructions: Make the cupcakes: Preheat the oven to 350 degrees F. Line a 24-cup mini-muffin pan with paper liners. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Beat in the lemon zest. Beat in the whole egg, then the yolk, beating well after each addition; beat in the vanilla. Reduce the speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat on medium speed until combined. Divide the batter among the mini-muffin cups, filling them two-thirds of the way. Bake until the cupcakes are golden and the tops spring back when pressed, about 15 minutes. Transfer to a rack and let cool 10 minutes, then remove the cupcakes to the rack to cool completely. Meanwhile, make the frosting: Beat the butter, confectioners' sugar and salt in a large bowl with a mixer on medium speed until combined. Add the vanilla and beat on medium-high speed until creamy, about 3 minutes. Add the milk and beat until fluffy, about 1 more minute. Divide the frosting among 3 small bowls. Tint one yellow, one pink and one blue with food coloring. Drop alternating spoonfuls of the frosting into a pastry bag fitted with a 1/2-inch round tip. Pipe the frosting in a swirl onto the cupcakes. Serve in a clean egg carton. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19933,"Savory Mashed Root Vegetables 3 pounds assorted root vegetables, such as carrots, parsnips, turnips, and rutabaga, coarsely chopped 1 teaspoon salt 2 cups heavy cream 1/2 cup (1 stick) unsalted butter 1 handful fresh thyme sprigs 1 handful fresh rosemary sprigs 2 bay leaves Kosher salt and freshly ground black pepper 1 bunch fresh chives, chopped Extra-virgin olive oil Instructions: Place all the vegetables and garlic in a large pot and fill with cool water to cover; season with a teaspoon of salt. Bring to boil over medium heat and simmer for about 30 minutes, until the vegetables are very tender.
While the vegetables are cooking, combine the heavy cream, butter, and herbs in a pot and heat over low flame to melt the butter and infuse the herb flavor into the cream ? do not allow to boil. Shut off the heat, cover, and let steep until needed. When ready to use, remove the herb stems and the bay leaves.
Drain vegetables and put them into a large mixing bowl. Mash with a potato masher. Stir in the warm cream mixture and mix until the liquid is absorbed and the vegetables are smooth; season with salt and pepper. Put the mashed root vegetables in a serving bowl, garnish with chopped chives and drizzle with a healthy dose of olive oil. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19934,"Deconstructed Tamales: Trisha's Cheese Grit Cake with Tamale-Style Pulled Pork 2 tablespoons vegetable oil 1 pound Trisha's Pulled Pork, recipe follows, plus about 1 cup cooking liquid 1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 tablespoon salt, or to taste
2 teaspoons ground cumin
2 teaspoons ground black pepper
Grit Cakes, recipe follows Corn Salsa, recipe follows Sour cream, for serving
Chopped green onions, for serving
Fresh cilantro leaves, for serving
3 pounds boneless country-style pork spareribs Coarse salt and freshly ground black pepper Coarse salt and freshly ground black pepper
2 tablespoons vegetable oil
8 cloves garlic, crushed
3 carrots, peeled and cut into large chunks
1 large yellow onion, quartered
One 6-ounce can tomato paste
Nonstick cooking spray, for spraying the parchment 4 cups vegetable broth
1 cup grits
1 teaspoon salt
1 cup crumbled queso fresco 2 tablespoons vegetable oil
1 tablespoon vegetable oil 1 cup thawed frozen white corn 1 jar medium salsa (or hot, if desired)
About 1 cup vegetable broth Instructions: In a large skillet over medium heat, add the oil and heat to a shimmer. Add Trisha's Pulled Pork, the chili powder, garlic powder, salt, cumin and black pepper; stir to combine. Add enough reserved cooking liquid to coat the meat but not saturate it. Cook until the meat starts to brown and the spices become fragrant, 8 to 10 minutes. Remove from the heat and hold. Place a Grit Cake on each serving plate and top with some pork, Corn Salsa, sour cream, chopped green onions and cilantro. Season the ribs well on all sides with salt and pepper. In a large Dutch oven over high heat, heat the oil to a shimmer. Add the ribs and sear until browned on all sides, about 8 minutes. Remove the ribs and transfer to a plate. Add the garlic, carrots and onion and cook until golden and caramelized, about 10 minutes. Add the tomato paste and cook for 2 minutes. Add 1 cup of water and, using a wooden spoon, scrape up any browned bits from the bottom of the pan. Add 2 more cups of water and stir to combine. Return the ribs to the Dutch oven, cover and reduce the heat to low. Cook until fork-tender, about 3 hours. Remove the ribs from the liquid and transfer to a baking sheet to cool. Strain the cooking liquid and reserve. When cool enough to handle, use 2 forks to shred the pork. Line an 8-by-10-inch baking pan with parchment paper, leaving any excess hanging off the sides, and spray with cooking spray. In a medium saucepan over medium-high heat, combine the vegetable broth, grits and salt. Bring to a boil and cook until the grits are thickened and soft, 3 to 5 minutes. Fold in the cheese. Pour the grits into the prepared pan and chill for 30 minutes to 1 hour. Using a round cutter or a knife, cut the grits into 2 1/2-inch cakes. In a large skillet, heat the oil to a shimmer and add the cakes. Fry until golden brown, 2 to 3 minutes, then flip and continue cooking until golden brown on the other side, 2 to 3 minutes more. Remove from the skillet and drain on paper towels. In a medium skillet over high heat, heat the oil until it shimmers. Add the corn and cook until beginning to caramelize, about 4 minutes. Add the salsa and enough broth, starting with a 1/4 cup, to make it thick yet pourable. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19935,"Roasted Chicken White Chili 1 pound boneless, skinless chicken thighs 1/4 cup vegetable oil, plus more for drizzling Kosher salt and freshly ground white pepper
3 celery stalks, cut into medium dice (about 1 cup) 1 medium onion, cut into medium dice (about 2 cups) 1 yellow bell pepper, cut into medium dice (about 1 cup) 1/4 cup all-purpose flour
4 cups (1 quart) chicken stock, warmed
Two 15-ounce cans Great Northern beans
Two 4-ounce cans chopped green chiles
2 teaspoons garlic powder
2 teaspoons ground cumin
1 teaspoon minced fresh rosemary
2 green tomatoes, cut into large dice (about 2 cups) 1/2 to 1 teaspoon cayenne, depending on how much spice you like
Sour cream, for garnish
Instructions: Preheat the oven to 350 degrees F. Drizzle the chicken with some oil, season with salt and pepper and put on a baking sheet. Roast until the internal temperature registers 165 degrees F on a meat thermometer, 15 to 20 minutes. Set aside until cool enough to handle, then cut into large dice. Meanwhile, add 1/4 cup oil to a large Dutch oven and heat over medium heat. When hot, add the celery, onions and bell peppers and saute until tender, 4 to 5 minutes. Add the flour, stir to coat the vegetables and cook until the flour starts to brown, about 3 minutes. Whisk in the warm chicken stock, stirring until combined. Add the beans, chiles, garlic powder, cumin, rosemary and green tomatoes and bring to a simmer, cooking until the mixture starts to thicken, 15 to 20 minutes. Add the diced chicken and cayenne and season with salt and pepper. Cover and cook for another 10 minutes to warm through. Serve garnished with sour cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 19936,"Mexican Crullers (Churros) 1 cup water 4 tablespoons unsalted butter 2 tablespoons brown sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup all-purpose flour 4 to 5 eggs Canola oil, for frying 1/2 cup sugar 1/2 teaspoon ground cinnamon Instructions: To make the crullers: In a medium saucepan, heat 1 cup water, the butter, sugar, vanilla, and salt over medium-high heat until the edges of the liquid start to bubble. Add the flour all at once and stir briskly with a wooden spoon until well mixed and no lumps of flour remain. Remove from the heat. Add 4 of the eggs, 1 at a time, beating well with a wooden spoon after each. The dough should look soft and glossy and keep a \hook\ shape when the spoon is pulled from the dough. If not, beat in the last egg. Scrape the dough into a pastry bag fitted with a star tip. Pour enough canola oil into a deep heavy skillet (cast iron is ideal) to fill 1-inch. Heat over medium heat until the tip of the handle of a wooden spoon gives off a slow steady stream of tiny bubbles. Carefully pipe the dough into the oil, forming 6-inch crullers. Pipe only as many crullers into the oil as fit comfortably. Overcrowding the pan will result in soggy crullers. Fry, turning once, until golden brown on each side. Drain on paper towels. Repeat with the remaining dough. Put the sugar and the cinnamon in a paper bag. Crimp the top and shake well to mix. Drop a few crullers at a time into the bag and shake until coated. Best served as soon as possible. ","[Rioja, Tempranillo, Garnacha, Barbera]" 19937,"Cheeseburger Cream Puffs 1/2 cup unsalted butter, at room temperature 1/2 teaspoon kosher salt 1 cup water 1 cup all-purpose flour 4 large eggs, at room temperature, plus 1 more egg 1/2 to 1 cup shredded Gruyere 2 tablespoons white sesame seeds 8 ounces cream cheese, at room temperature One 6-ounce block processed American cheese, such as Velveeta, cubed and at room temperature 1/2 teaspoon paprika 1/2 teaspoon kosher salt 1/4 teaspoon ground white pepper 1/2 to 1 tablespoon heavy cream 1 pound 80/20 ground beef Kosher salt and freshly ground black pepper 1 tablespoon unsalted butter 1 small yellow onion, thinly sliced 4 tablespoons ketchup 3 tablespoons mayonnaise 2 tablespoons sweet relish Bacon strips, cooked, for serving, optional 1 head little gem lettuce, for serving 6 cornichons, halved, for serving Instructions: For the puffs: Preheat the oven to 400 degrees F. Line an 18-by-13-inch rimmed baking sheet with parchment paper. In a medium saucepan, bring the butter, salt and 1 cup water to a boil over medium-high heat. Decrease the heat to low. Add the flour and stir constantly until a sticky ball of dough forms, about 4 minutes. Transfer the mixture to the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until there is no longer any steam. Decrease the mixer speed to low and add 3 of the eggs, one at a time, mixing after each addition. The dough will be done once it clings to the paddle in \spokes\ as it spins in the bowl. You may need to add another egg to get this consistency. Add the Gruyere and mix to combine. Dab a small amount of the dough under the parchment paper at the four corners and in the center of the prepared baking sheet to keep the parchment paper in place. Using a 3-ounce ice cream scoop, scoop out the dough onto the parchment, 2 inches apart. You will end up with 12 scoops. In a small bowl, whisk the remaining egg with a splash of water and a pinch of salt. Brush each cream puff with the egg wash and sprinkle with the sesame seeds. Bake for 20 minutes, then rotate the baking sheet 180 degrees. Lower the oven temperature to 375 degrees F and bake until deep golden brown, about 20 minutes. Transfer the cream puffs to a wire rack and allow to cool to room temperature. For the cheese mousse: Meanwhile, add the cream cheese to a bowl, and using a hand mixer, beat until soft, about 1 minute. Add the processed cheese, paprika, salt and white pepper and beat until fluffy and smooth. Mix in the heavy cream as needed until the mixture is velvety and smooth but not too loose. Transfer to a piping bag with a large star tip. Set aside. For the burger patties: Transfer the ground beef to a cutting board. Cut into 12 squares, then roll each square into a ball. Place onto a piece of wax paper. Fold the wax paper over, leaving room for the meat to spread out. Using a rolling pin, roll the patties until paper thin. Season with salt and black pepper. Heat a large nonstick skillet over medium-high heat. Add the butter and, once melted, cook the patties for 4 minutes on the first side. Flip and continue to cook for another minute or two. Remove to a plate. Add the onions to the same skillet and cook over medium heat, stirring occasionally, until golden brown and translucent, 15 to 20 minutes. Remove from the heat. To assemble: In a small bowl, mix the ketchup, mayo and sweet relish together. Set aside. Slice the puffs in half. Spread the special sauce on the bottom half of each puff, then top with a patty, onions, bacon if using and lettuce. Before topping each burger with the top \bun,\ pipe some of the cheese mousse into it first. Top each burger cream puff with a halved cornichon secured with a toothpick. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 19938,"Sizzlin' Skillet Baked Chicken 2 Tbsp. Mrs. Dash? Original Seasoning Blend 4 boneless, skinless chicken breasts 1 Tbsp. olive oil 2 garlic cloves, slivered 1/4 red onion, sliced cooking spray Instructions: Low-Sodium Recipe

1. Preheat oven to 350 degrees F.
2. Brush chicken breasts with olive oil and Mrs. Dash? Original Seasoning Blend. Set aside.
3. Add onions and garlic to an 8-9 inch skillet. Place chicken on top of vegetables. Cover lightly with foil and place in oven. Cook 15 minutes.
4. Increase heat to 375 degrees F. Uncover skillet and turn chicken. Cook 10 minutes.
5. Remove and cover lightly with foil. Rest 5 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19939,"Sauteed Green Beans with Shallots and Garlic Kosher salt and freshly ground black pepper 1 pound green beans, trimmed 2 tablespoons extra-virgin olive oil 1 large shallot, chopped 2 cloves garlic, thinly sliced Instructions: Bring a medium saucepot of salted water to a boil. Add the green beans and cook until crisp-tender, about 4 minutes. Drain and rinse under cold water until the beans are cool. Drain well. Heat the olive oil in a large skillet over medium heat. Add the shallot and cook, stirring occasionally, until lightly browned and tender, about 2 minutes. Add the green beans and garlic and increase the heat to medium-high. Cook, stirring occasionally, until the garlic has softened and the beans are heated through, about 4 minutes. Season with salt and pepper.
   ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 19940,"Roast Halibut with Smoked Tomato Vinaigrette 1/2 cup water 4 medium ripe red tomatoes, quartered and seeded 1 large tarragon sprig, stemmed 2 shallots, peeled and sliced in rings 1/2 cup olive oil Pinch kosher salt Freshly ground black pepper 2 (4-ounce) halibut fillets Coarse salt Freshly ground black pepper 1 tablespoon canola oil, plus more as needed Handful baby greens, for garnish, optional Arugula leaves, for garnish, optional 1 shallot, finely julienned, for garnish, optional Instructions: To make the vinaigrette: Prepare a wok smoker by laying 2 layers of foil in the bottom of a wok. Add in 2 handfuls of the hickory wood chips, and set the smoker over high heat. Pour in the water. Wash, quarter, and seed the tomatoes. Pop them into a bamboo steamer.
   Arrange the tarragon and shallots around the tomatoes. Place the steamer onto your smoking wok and cover with lid or foil, and let the ingredients smoke for 20 minutes.
   Transfer the tomato-shallot mixture to a big pitcher, and blend with an immersion blender or use a regular blender. Gradually, add the olive oil in a thin stream, as you are blending to achieve a nice consistency. Season with a pinch of salt and some freshly cracked black pepper.
   To make the halibut: Preheat an oven to 375 degrees F. Liberally sprinkle your halibut fillets with coarse salt and fresh cracked black pepper.
   Add just enough oil to coat the bottom of a pan, and set it over fairly high heat.
   Add the halibut fillets to the hot pan, skin side down. Once the first sides has browned nicely, about 3 to 4 minutes, flip them over and continue cooking for another 3 minutes. Then, slide the pan into the oven for about 5 minutes to finish cooking. The finished halibut should to be firm to the touch and snowy white in color, but since it is a lean fish, it will dry out if overcooked.
   Ladle a pool of the vinaigrette into the bottom of a deep plate, top with a piece of halibut and a few baby greens, if using. Alternatively, you could use arugula tossed with sliced shallots, as a garnish. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling]

" 19941,"Oyster Sausage Herb Dressing 1/2 cup (1 stick) unsalted butter, plus more for greasing 8 cups 1/2-inch cubes Cornbread, recipe follows 4 cups 1/2-inch cubes Italian bread 1 pound breakfast sausage, crumbled 4 large stalks celery, diced (about 2 cups) 2 medium yellow onions, diced (about 4 cups) 1 tablespoon fresh sage leaves, chopped (about 5 large leaves) 1 tablespoon fresh thyme leaves, chopped (about 7 sprigs) 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon freshly grated nutmeg 2 cloves garlic, minced (about 3 teaspoons) 3/4 cup white wine 3 cups turkey or chicken broth, warmed 24 oysters, shucked, drained, oyster liquor reserved 2 large eggs, beaten 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 cup yellow cornmeal 1 cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1 cup buttermilk 4 tablespoons unsalted butter, melted 2 large eggs, lightly beaten Instructions: Preheat the oven to 300 degrees F. Butter a 3-quart baking dish. Put cubed Cornbread and Italian bread on 2 separate rimmed baking sheets and bake until very dry, about 20 minutes. Let cool and combine in a large bowl. Increase the oven temperature to 375 degrees F. Meanwhile, cook the sausage in a large skillet over medium heat until nicely browned and the fat has rendered out, 15 to 18 minutes. Transfer the sausage to a paper-towel-lined plate using a slotted spoon. Pour off all but 1 tablespoon of the sausage fat.
Melt 4 tablespoons of the butter in the skillet with the sausage fat. Add the celery and onions and cook, stirring occasionally, until the vegetables are softened, 8 minutes. Stir in the sage, thyme, red pepper flakes, nutmeg and garlic and continue cooking and stirring until the herbs are fragrant, 2 minutes. Pour in the white wine, bring to a simmer, and cook until the liquid is almost completely absorbed, 5 minutes. Remove from the heat.
Melt the remaining 4 tablespoons butter and add to the bread cubes along with the sausage, vegetables, turkey broth, oysters, oyster liquor and eggs. Season with the salt and black pepper and toss to coat.
Spread the dressing mixture into the baking dish and bake, covered with foil, 25 minutes. Remove the foil and continue baking uncovered until well browned and crusty, about 30 minutes longer. Preheat the oven to 450 degrees F. Place a large 12-inch cast-iron skillet into the oven. In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda. Combine the buttermilk, 2 tablespoons of the melted butter and the eggs in a spouted measuring cup. Whisk the buttermilk mixture into the cornmeal mixture until just combined.
Carefully remove the cast-iron skillet from the oven and pour in the remaining 2 tablespoons melted butter. Pour the cornbread batter into the skillet and spread evenly. Bake until the top is browned and a toothpick inserted into the center comes out clean, 20 minutes. Let the cornbread cool in pan for 10 minutes before turning out onto a cooling rack. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19942,"\Bettor\ Butter Lettuce Salad with Lemon Shallot Vinaigrette Juice of 1 medium lemon (about 2 tablespoons) 1 tablespoon Dijon mustard
1/2 small shallot, minced
Kosher salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
2 large heads butter, Boston or Bibb lettuce, torn into bite-sized pieces
4 radishes, thinly sliced
1 Persian cucumber, thinly sliced
1 tablespoon fresh chives, cut into 1/2-inch pieces
Instructions: Whisk the lemon juice, Dijon and shallot together in a bowl with 1/4 teaspoon salt and pepper to taste. Let stand 5 minutes to soften the bite of the shallot. Add the olive oil while whisking to emulsify. Combine the lettuce, radishes, cucumbers and chives in a salad bowl. Toss with just enough vinaigrette to coat. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 19943,"Classic Margarita Lime wedges, for rimming Salt, for garnish 3 cups tequila 2 cups fresh lime juice, plus lime slices, for garnish 1 1/2 cups orange liqueur
1/4 cup agave syrup
Instructions: For the rim: Moisten the rim of the glasses with lime wedges and dip in the salt. For the margarita: Combine the tequila, lime juice, orange liqueur and agave syrup in a large pitcher. Stir vigorously to combine. Pour over ice in the salt-rimmed glasses, garnish with a slice of lime and serve immediately. ","[Tequila, Mezcal, Cava]" 19944,"Cheese Empanadas 1 tablespoon vegetable shortening 1/2 tablespoon salt
1 cup precooked corn flour, such as Harina P.A.N. or Maseca 2 cups shredded mozzarella or any cheese that melts Vegetable oil, for frying
Instructions: Mixing by hand, combine 2 cups warm water, the shortening and salt in a medium bowl. Slowly add the flour, mixing quickly to avoid lumps. Knead until the ingredients are evenly combined. Let the dough rest for 5 minutes, then shape into small balls (about 3 ounces each). Using a hand tortilla press, place a piece of waxed paper on the bottom, center a dough ball on top and cover with another piece of waxed paper. Gently press down to flatten the ball into a thin circle (not too thin or it will crack). Alternatively, you can use a wooden board or large plate to press the dough.
Remove the top paper and add 1 tablespoon of the cheese to the middle of the pressed dough. Carefully fold one edge of the circle over the cheese to the other edge, and press the edges together to close the empanada. Using a small bowl, place it over the empanada close to the edge and press down slightly to cut the edge and evenly seal it. Repeat with the remaining dough and cheese. Set the empanadas on a large platter and refrigerate for 30 minutes. In a large heavy-bottomed saucepan, add enough vegetable oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F. Gently remove the wax paper from each empanada and fry two to four at a time (depending on the pan size) until golden brown, about 5 minutes. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 19945,"Hot Pot with Crab Wontons 2 Dungeness crabs, 1 1/2 pounds each 1 tablespoon peanut oil 2-inch piece ginger, peeled and whacked open with the flat side of a knife 2 shallots, halved 1 fresh red chili, split 2 tablespoons light miso 10 ounces shiitake mushrooms 1 handful fresh cilantro, hand-torn 1 lime, juiced 1 tablespoon peanut oil 2-inch piece fresh ginger, grated 2 shallots, finely chopped 1/2 carrot, finely chopped 1 pound Dungeness crabmeat, picked through for shells 1 green onion, finely chopped 2 tablespoons finely chopped fresh cilantro 2 tablespoons mayonnaise 1/2 lemon, juiced 1 (12-ounce) package square wonton wrappers 1 egg white, for brushing Sea salt and freshly ground black pepper Cornstarch, for dusting Instructions: To make the soup: Remove the claws from the crabs and quarter the bodies. In a large stockpot, add the oil, ginger, shallots, and cl for 2 minutes until fragrant. Then add the crabs and miso. Cover with 1 gallon of cold water and place over medium heat; simmer for 30 minutes. In the meantime, you can focus on assembling the wontons. Heat a skillet over medium flame and coat with the peanut oil; add the ginger, shallot, and carrot, saute for 2 minutes to soften. Put the lump crabmeat in a mixing bowl and scrape in the ginger mixture. Fold in the green onion, cilantro, mayonnaise, and lemon juice; season with salt and pepper. Be careful not to mash the crabmeat, you want that texture when you bite into the wonton. Lay a wonton wrapper on a flat surface and brush with the beaten egg white. Drop 1 tablespoon of the crab filling onto the center of the wrapper. Fold the wonton in half, corner to corner, to form a triangle. Press around the filling to knock out any air bubbles, then press the seam together to seal so the filling doesn\u2019t seep out. Brush the 2 side points with beaten egg white. Lay your index finger in the center so you have something to press up against, then fold the 2 sides into the center, slightly overlapping, and press the dough against your finger with your thumb to form a tight seal. Lightly dust the filled wontons with cornstarch to keep them from sticking together and place them on a cookie sheet. When these are folded they look like Pope hats. When the wontons are all filled and folded, strain the soup broth to remove the solids and pour it into the hot pot. Bring the soup to a simmer. Toss in the shiitake mushrooms and the wontons; simmer for 15 minutes until the wontons are cooked. Add the lime juice and cilantro; ladle into soup bowls and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19946,"Pad Thai 1-ounce tamarind paste 3/4 cup boiling water 2 tablespoons fish sauce 2 tablespoons palm sugar 1 tablespoon rice wine vinegar 4 ounces rice stick noodles 6 ounces Marinated Tofu, recipe follows 1 to 2 tablespoons peanut oil 1 cup chopped scallions, divided 2 teaspoons minced garlic 2 whole eggs, beaten 2 teaspoons salted cabbage 1 tablespoon dried shrimp 3 ounces bean sprouts, divided 1/2 cup roasted salted peanuts, chopped, divided Freshly ground dried red cl peppers, to taste 1 lime, cut into wedges 6 ounces extra-firm tofu, not silken 1 1/2 cups soy sauce 1 teaspoon Chinese five-spice powder Instructions: Place the tamarind paste in the boiling water and set aside while preparing the other ingredients.
Combine the fish sauce, palm sugar, and rice wine vinegar in a small bowl and set aside.
Place the rice stick noodles in a mixing bowl and cover with hot water. Set aside while you prepare the remaining ingredients. Once the other ingredients are measured out into separate bowls, drain the water from the noodles and set them aside. Cut the tofu into 1/2-inch wide strips, similar to French fries.
Press the tamarind paste through a fine mesh strainer and add to the sauce. Stir to combine.
Place a wok over high heat. Once hot, add 1 tablespoon of the peanut oil. Heat until it shimmers, then add the tofu. Cook the tofu until golden brown, moving constantly, for no longer than 1 minute. Remove the tofu from the pan to a small bowl and set aside.
If necessary, add some more peanut oil to the pan and heat until shimmering. Add 2/3 of the scallions and then the garlic, cook for 10 to 15 seconds. Add the eggs to the pan; once the eggs begin to set up, about 15 to 20 seconds, stir to scramble. Add the remaining ingredients in the following order and toss after each addition: noodles, sauce, cabbage, shrimp, and 2/3 of the bean sprouts and peanuts. Toss everything until heated through, but no longer than 1 to 2 minutes total. Transfer to a serving dish. Garnish with the remaining scallions, bean sprouts, and peanuts. Serve immediately with the ground cl peppers and lime wedges. Wrap the tofu firmly in a tea towel. Place the wrapped tofu into an 8-inch cake pan. Top with another cake pan and weigh down with a 5-pound weight. (Bags of dried beans or grains work well.) Place in refrigerator and press for 12 to 15 hours.
Place pressed tofu in a 2-cup container. Combine soy sauce and five-spice powder and pour over tofu. Cover and refrigerate for 30 minutes, turning once. Remove the tofu from the marinade and use immediately or store in the refrigerator for up to 2 to 3 days.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 19947,"Pastina with Peas and Carrots 1/2 pound (8 ounces) pastina or other small-shaped pasta, such as farfallini 2 tablespoons olive oil 1 small onion, finely diced 2 medium carrots, peeled and diced into 1/2-inch pieces 1 cup low-sodium chicken stock 1 cup frozen petite peas, thawed 1/2 cup (4 ounces) cream cheese, at room temperature 1/2 cup (4 ounces) mascarpone cheese, at room temperature Kosher salt 2 tablespoons chopped fresh basil leaves Instructions: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain, reserving about 1 cup of the pasta water. In a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring occasionally until soft, about 7 minutes. Add the carrots and stock and bring to a boil. Reduce the heat to a simmer and cook for 5 minutes. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. Stir in the cooked pasta. Remove the pan from the heat and add the cheeses. Stir until the mixture is incorporated and forms a sauce. Season with salt, to taste. Transfer to a large serving bowl and garnish with chopped basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Prosecco]" 19948,"Twice Cooked Turkey Meatloaf 2 pounds ground turkey 1 1/2 cups bread crumbs, homemade from good soft and sweet bread 2 eggs, lightly beaten 1 1/2 cups herb and oil marinated sun-dried tomatoes, pureed in a food processor, plus oil for griddle, preferably with garlic, herbs and dried tomatoes 1 tablespoon chopped fresh sage leaves Pinch salt and freshly ground black pepper Instructions: Preheat the oven to 375 degrees F. Mix all of the ingredients thoroughly in a large bowl, reserving 1/2 cup of sun-dried tomato puree. Form the mixture into a loaf and transfer it to a baking dish. Cover and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 1 hour. Remove the baking dish from the oven. Spread the reserved puree on top, then return it to the oven, and bake uncovered for 10 to 15 minutes. When ready to serve, heat up a little oil from the sun-dried tomatoes in a nonstick skillet or griddle. Cut the meatloaf into about 1-inch slices and add to the skillet. Crisp on both sides for an extra layer of texture. ","[Barolo, Barbaresco, Dolcetto, Tempranillo]" 19949,"Tuna Taco Seviche Style with Avocado-Watermelon Salsa 8 ounces sushi grade tuna steak, cut into 1/2-inch cubes 1/4 cup lemon juice 1/4 cup lime juice 1/2 teaspoon serrano pepper, minced Salt and freshly ground black pepper 1 cup 1/2-inch cubed seedless watermelon 1/2 cup cubed ripe avocado 1/2 cup chopped red onion 2 cloves garlic, minced 1/3 cup chopped parsley leaves 1/3 cup chopped cilantro leaves 1/3 cup lime juice 1 teaspoon finely chopped serrano pepper 1 teaspoon finely minced jalapeno pepper Salt and freshly ground black pepper 1/3 cup vegetable oil 2 ounces premium tequila 1 package flour tortillas 1/3 cup grated white cheddar 1 tablespoon sour cream 1 cup shredded iceberg lettuce 1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter) Instructions: To prepare the seviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula.
To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients together gently. Let it stand for 30 minutes.
To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper). Put the tortillas on the grill until they are warmed through on both sides.
To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 19950,"Risotto With Yogurt and Peas 2 cups low-fat, low-sodium chicken broth 1 2-to-3-inch piece parmesan rind 1 tablespoon extra-virgin olive oil 1/2 cup finely chopped shallots 1 cup arborio rice 1/3 cup dry white wine 1 cup frozen peas, thawed 3 tablespoons minced fresh parsley 3 tablespoons minced fresh chives 1 1/2 teaspoons minced fresh marjoram or thyme 1/2 cup grated parmesan cheese, plus more for topping (optional) 1/4 cup nonfat plain Greek yogurt Instructions: Bring the chicken broth, 3 1/2 cups water and the cheese rind to a simmer in a saucepan over medium heat. Cover, reduce the heat to low and simmer 20 minutes; discard the rind. Keep warm.
Heat the olive oil in a large saucepan over medium heat. Add the shallots and cook, stirring with a wooden spoon, until soft, about 3 minutes. Add the rice and cook, stirring, 2 more minutes. Add the wine and cook, stirring, until evaporated, about 2 minutes. Add 1/2 cup warm broth and stir constantly until absorbed. Repeat, adding the broth in 1/2-cup increments and stirring constantly, until the liquid is absorbed and the rice is just tender and creamy, 20 to 25 minutes. Add the peas and stir until heated through, about 1 minute. Remove from the heat.
Combine the parsley, chives and marjoram in a bowl. Add all but 1 tablespoon of the herbs to the risotto along with the grated parmesan and yogurt; stir vigorously until creamy, about 1 minute. Divide the risotto among bowls. Top with the reserved herbs and more parmesan.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19951,"Grilled Honey Chicken Thighs with Eggplant Mango Salad 8 skin-on, bone-in chicken thighs, trimmed (about 3 pounds) Kosher salt and freshly ground pepper 1 cup mango nectar or tropical orange juice blend Juice of 1 lime, plus wedges for serving 2 tablespoons honey 1 tablespoon soy sauce 1 tablespoon jarred jerk seasoning paste 1/4 cup extra-virgin olive oil, plus more for brushing 3 Japanese eggplants (about 1 1/4 pounds), sliced 1/2 inch thick 1 mango, thinly sliced 2 scallions, thinly sliced 1/2 cup basil leaves Instructions: Preheat a grill to medium heat. Season the chicken with salt and pepper. Combine the mango nectar, lime juice, honey, soy sauce and 1 teaspoon jerk paste in a large bowl. Add the chicken; rub to coat. Remove the chicken to a plate; brush with olive oil. Transfer the sauce mixture to a saucepan; bring to a boil. Reduce the heat; simmer until slightly thickened, 7 minutes. Keep warm over low heat. Meanwhile, transfer the chicken skin-side up to the grill, cover and cook until browned, about 15 minutes. Flip and grill until the skin is browned and crisp and the chicken is cooked through, 5 to 7 more minutes. Transfer to a plate and tent with foil to keep warm. Combine the olive oil and remaining 2 teaspoons jerk paste in a small bowl. Brush the eggplants with the jerk oil and season with salt. Grill until marked and tender, about 3 minutes per side. Transfer to a large bowl and add the mango, scallions and basil; season with salt and pepper. Pour the warm sauce over the chicken and serve with the eggplant-mango salad and lime wedges. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Garnacha]

" 19952,"Homewrecker (Household Version) 1 cup canola oil 8 all-beef weenies 2 tablespoons butter 1 onion, julienned 1 red bell pepper, seeded and julienned 4 garlic cloves, chopped Salt and freshly ground black pepper 8 hot dog buns, warmed Sliced jalapenos, sliced, stems in, 4 slices to each hot dog Jalapeno based nacho cheese Habanero sauce, 1/8 teaspoon per dog (more or less, your heat preference) Homemade chili sauce, or store-bought Mustard Cole slaw, diced with carrots, mayonnaise, salt and pepper Shredded lettuce Diced tomato Shredded cheese Instructions: Pour the oil into pan and let it get real hot. Once hot, add hot dogs and deep-fry.
In another pan, melt the butter, then add the onions and bell peppers, garlic, salt and pepper, to taste. Saute until translucent.
On a warm bun, add the fried weenie. Put some of the jalapenos and 1/2-ounce of nacho cheese over the weenie, then top with habanero sauce, followed by some of the sauteed peppers and onions. Top with chili sauce, 1 squeeze of mustard, 1 tablespoon of cole slaw mixture, and sprinkle lightly with lettuce and diced tomatoes. Top with some of the shredded cheese. Repeat with the remaining hot dogs and toppings. ","[Zinfandel, Merlot, Malbec, Syrah]" 19953,"Plum Galette Pate Sablee, recipe follows Flour, for dusting 6 to 8 large plums, (about 1 1/2 pounds), cut into 1/4-inch wedges 2 tablespoons sugar 1/2 lemon 1 egg, beaten 1 tablespoons blanched, slivered almonds, toasted, optional Special Equipment: A rimless baking sheet, pastry brush 1 1/2 cups all purpose flour 3 tablespoons sugar 1 teaspoon salt 10 tablespoons butter, cut in 1/2-inch cubes, chilled 1 egg yolk 2 tablespoons ice water Special Equipment: A food processor Instructions: Dust a clean, dry surface with a small amount of flour (take a pinch between your fingers and then throw it onto the countertop like you were shooting dice). With a rolling pin, roll the pate sablee using quick, short strokes from the middle of the dough, until you've formed a circle roughly 10-inches in diameter and about 1/4-inch thick. Every few strokes, lift and turn the dough a quarter-turn, dusting underneath with a small amount more of flour, if necessary, to prevent sticking. Place your rolling pin over the bottom quarter of the dough and lift the bottom edge of the dough up and over the pin. Roll the pin away from you slightly to help gather the dough circle onto the pin, then unroll the dough onto a parchment paper lined baking sheet. Place the baking sheet in the refrigerator to chill for 10 minutes and up to 30 minutes. Preheat the oven to 350 degrees F. Place the plum wedges in a bowl and toss with the sugar and juice of half a lemon. Remove the baking sheet from the freezer. Working from the center, arrange the plum wedges thickly over the dough, leaving about a 1 1/2-inch border all around the edges. Fold the exposed edges of dough up and over the plums so that the galette looks something like a pizza with a border of crust all around the outside. Brush the dough with the beaten egg and sprinkle with more sugar. Place on the bottom rack of the oven and bake until the crust is golden and the fruit is soft, about 1 hour. Remove from oven and allow to cool slightly on a baking rack. If using, sprinkle with the toasted almonds. When the galette is no longer hot to the touch, slide onto a cake plate or pedestal. Serve warm or at room temperature. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to combine. Add the butter and pulse the food processor on and off until the mixture resembles coarse sand with pea-sized lumps of butter still showing. Add the egg yolk and the ice water and pulse on and off until the mixture comes together but does not form a single mass. Turn the dough out onto a clean surface and gather it up into a loose ball. Working with a small bit of dough at a time, smoosh the dough across the counter away from you with the heel of your hand and then scrape it up with a pastry cutter and gather it back together, forming a second ball. Repeat with the remaining dough until all the smooshed dough is in a single ball. Flatten into a disk, wrap well in plastic wrap, and let rest in the refrigerator at least 30 minutes and up to overnight. Yield: 1 tart shell Prep Time: 15 minutes Cook Time: none Inactive Prep Time: 30 minutes Ease of preparation: intermediate ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19954,"Country Turnip Greens 8 ounces country ham, cubed (see Cook's Note) 1/3 cup apple cider vinegar
1 pound stemmed turnip greens (see Cook's Note) Freshly cracked black pepper
4 cups low-sodium chicken stock (one 32-ounce carton)
Instructions: Put the ham in a large stockpot over medium heat. Cook until the ham is crispy and the fat is rendered, about 8 minutes. Pour in the apple cider vinegar and scrape the bottom of the pot with a wooden spoon to lift up any brown bits. Meanwhile, rip the greens into large pieces to make it easier to fit all of them into the stockpot. Add the greens to the pot and season generously with black pepper. Pour in the chicken stock and stir to combine. Bring the greens to a simmer and cover the pot. Reduce the heat to medium low and cook until the greens are tender and the liquid is reduced by half, about 45 minutes. Remove the lid and continue to cook, stirring occasionally, until the liquid is nearly gone, about 10 minutes more. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 19955,"Chunky Mango Guacamole 3 ripe avocados, halved and pitted Kosher salt and freshly cracked pepper Juice of 2 to 3 limes 1/4 cup fresh cilantro, minced 2 tablespoons minced red onion 1 clove garlic, grated 1 ripe mango, peeled and diced 1/2 to 1 small habanero cl pepper (ribs and seeds removed), minced 1/4 red bell pepper, diced Instructions: Scoop the avocado flesh into a bowl. Mash the avocados and season with salt, pepper and the lime juice. Stir in the cilantro, red onion, garlic, mango, habanero pepper and red bell pepper. Taste and adjust the seasoning, if necessary. ","[Riesling, Sauvignon Blanc, Vermentino, Garnacha]" 19956,"Cremat 1 cup Spanish brandy, warmed 1 cup light rum, warmed 3 tablespoons sugar 1 stick cinnamon Peel of 1/2 of a lemon and 1/3 of an orange 4 cups strong coffee, hot 2 teaspoons coffee beans Instructions: Mix all ingredients except coffee and beans in a flameproof bowl or pot. Ignite the mixture. Let the flames burn, stirring occasionally until the alcohol burns off and the flames die out. Add the coffee slowly and the coffee beans. Or, for a more alcoholic drink, dowse the flames with the coffee slowly before they die out. Serve in mugs. ","[Brunello di Montalcino, Port, Tawny Port]" 19957,"Soft Boiled Eggs with Crispy Potato Soldiers Peanut oil, for frying 1 potato 2 organic, free-range eggs 2 tablespoons finely chopped fresh parsley 2 cloves fresh garlic, finely minced Sea salt Smoked paprika, as needed Freshly ground black pepper Instructions: Fill up a large pot halfway with peanut oil and place over medium heat. Bring a small pot of water to a rolling boil. Cut the potato into long strips like French fries.
Gently add the eggs to the boiling water and cook for 6 minutes. Drain and run the eggs under cold running water to stop the cooking process.
When bubbles start to form in the peanut oil, drop in the potato strips and cook until golden brown. Lift the potatoes out of the oil and drain on a tray lined with paper towels. Toss them in a large bowl with the parsley and garlic with a pair of tongs. Add some sea salt and smoked paprika and continue to toss.
Place the eggs in egg cups (with the large ends in) and arrange the fries on a small plate on the side. Tap the tops of the eggs and peel away the shells. Cut away the tops of the egg whites. Sprinkle with sea salt and pepper. Dip the fries into the yolks! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 19958,"Blueberry Cobbler 1/2 stick unsalted butter, melted 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup sugar 3/4 cup milk 2 cups fresh blueberries 1/3 cup water 1/2 cup sugar Instructions: Preheat oven to 350 degrees F. Pour melted butter into a shallow 1 1/2 quart baking dish. In a mixing bowl combine flour, baking powder, salt, sugar and milk. Pour evenly over the butter. In a bowl combine berries, water and sugar. Spoon evenly over batter, but do not stir. Bake 40 to 45 minutes. Batter rises to become buttery top crust. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 19959,"Spiced Poached Peaches 6 ripe peaches 5 cups cold water 1 cinnamon stick 4 star anise, left whole, plus 2 teaspoons ground star anise 4 thin slices fresh ginger 8 ounces sugar 14 ounces Greek-style yogurt Flaked toasted almonds (blanched and sliced), for garnish Instructions: Score a cross shape in the bottom of each peach. Put the peaches into a large pot of boiling water, for 30 seconds, then transfer the peaches to a large bowl filled with cold water to refresh. Set aside for another 40 to 45 seconds, then drain the peaches, and peel using a sharp knife.
Put the measured cold water, cinnamon, whole star anise, ginger slices, and sugar into a large saucepan, stir well, and bring to a boil. Reduce the heat, and simmer the mixture, stirring occasionally, until the sugar has dissolved and the mixture resembles syrup.
Add the peaches to the syrup mixture, and cover them with a disk of greaseproof or parchment paper measuring the same diameter as the pan. Cover the pan with a lid, reduce the heat to a simmer, and simmer for 15 to 20 minutes, or until the peaches are cooked through (they will be soft when pricked with a knife.) Remove the peaches, and set aside on a warm plate. Continue to boil the syrup until its volume has reduced to about 1 cup. Set aside to cool.
Brush the peaches with a little of the syrup. Stir half of the remaining syrup and the ground star anise into the Greek-style yogurt until well combined, adding more syrup as necessary, to taste.
To serve, cut each of the spiced poached peaches in half and place 2 of the peach halves onto each of the serving plates. Spoon a portion of the star anise yogurt alongside each peach. Drizzle a little syrup over each peach. Sprinkle over the toasted almonds. ","[Chardonnay, Riesling, Moscato, Vinho Verde]" 19960,"Hushpuppies 3 cups cornmeal 1 cup self-rising flour
1/2 cup sugar
2 tablespoons dried onions
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 to 1 cup hot water
Oil, for frying Instructions: Combine the cornmeal, flour, sugar, dried onions, baking powder, salt and pepper in a large bowl and mix. Next, add the hot water slowly until the mixture begins to thicken. The batter should be thick and start to rise quickly. Continue to mix and knead until the batter stops rising. Once the batter is thick enough, let it stand for 30 minutes before cooking. When ready to cook, add enough oil to a frying pan for the hushpuppies to be submerged. Heat over high heat to 350 degrees F. Use a spoon to carefully drop the batter into the oil. Make sure to spread them apart so they do not stick together. Fry until golden brown on all sides. (The hushpuppies will rise to the top of the oil, so make sure to turn them in the oil on all sides so they cook evenly.) Repeat with the remaining batter. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 19961,"Beef Bourguignon 1 tablespoon olive oil 8 slices smoked bacon, chopped
2 pounds beef chuck, cut into 1-inch cubes
Kosher salt and freshly ground black pepper 5 sprigs fresh thyme 4 medium carrots, chopped
1 large yellow onion, halved and sliced
1 tablespoon tomato paste
One 750-milliliter bottle good dry red wine, such as Cote du Rhone
2 cups beef stock
2 tablespoons unsalted butter, at room temperature 3 tablespoons all-purpose flour
Instructions: Preheat the oven to 325 degrees F. Heat the olive oil in a large Dutch oven over medium- high heat, then add the bacon and cook until crisp, about 10 minutes. Use a slotted spoon to remove the bacon to a large plate. Meanwhile, dry the beef cubes with paper towels and season them with salt and pepper. In batches in single layers, sear the beef in the hot bacon drippings, turning to brown on all sides, 3 to 5 minutes per batch. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Add the thyme, carrots, onion and tomato paste to the pot. Toss in the fat in the pan and cook, stirring occasionally, until the onions are lightly browned, about 10 minutes. Put the beef and bacon back in the pot with their juices. Add the wine plus enough beef stock to almost cover the meat. Bring to a simmer, cover the pot with a tight-fitting lid and bake for 1 1/2 hours. Put the butter and flour in a small saucepan over medium heat and whisk together constantly until the raw flavor of the flour cooks out, 2 to 3 minutes. Put the beef Bourguignon over medium heat, stir in the butter mixture and cook until the stew thickens and the meat is very tender when pierced with a fork, about 15 minutes. Remove the thyme stems and serve. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 19962,"Carrot Cake with Ginger Mascarpone Frosting 2 cups sugar 1 1/3 cups vegetable oil 3 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract 2 cups plus 1 tablespoon all-purpose flour 2 teaspoons ground cinnamon 2 teaspoons baking soda 1 1/2 teaspoons kosher salt 1 pound carrots, grated (see Cook's Note) 1 cup raisins 1 cup chopped walnuts Ginger Mascarpone Frosting, recipe follows Crystallized ginger (not in syrup), chopped, for garnish 12 ounces Italian mascarpone cheese, at room temperature 4 ounces cream cheese, at room temperature 2 cups sifted confectioners' sugar 2 tablespoons heavy cream 1/2 teaspoon pure vanilla extract 1/3 cup minced crystallized ginger (not in syrup) 1/4 teaspoon kosher salt Instructions: Preheat the oven to 400 degrees F. Grease two 9-by-2-inch round cake pans, line the bottoms with parchment paper, and grease and flour the pans. In the bowl of an electric mixer fitted with the paddle attachment, beat the sugar, oil, and eggs on medium-high speed for 2 minutes, until light yellow and thickened. Stir in the vanilla. In another bowl, sift together the 2 cups of flour, cinnamon, baking soda, and salt. With the mixer on low, slowly add the dry ingredients to the wet ones. In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, and cool completely. Place one cake on a flat serving plate, rounded-side down. Spread half the frosting on the top (not the sides). Place the second cake on top of the first cake, rounded-side up. Frost just the top of the second cake. Sprinkle with the ginger and serve at room temperature. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, cream cheese, confectioners? sugar, cream, and vanilla together for about 1 minute, until light and fluffy. Add the crystallized ginger and salt and beat for 30 seconds more.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 19963,"Pi?a Colada Cheesecake Bars 3 tablespoons unsalted butter, melted, plus more for the pan 16 to 18 shortbread cookies, finely ground (about 1 cup) 1 tablespoon sugar 2 8-ounce packages cream cheese, at room temperature 1/3 cup cream of coconut 1/3 cup sugar Pinch of salt 2 large eggs, at room temperature 1/4 cup sour cream 1 teaspoon coconut extract 1 cup chopped dried pineapple 1 8-ounce can crushed pineapple in juice 2 tablespoons cream of coconut 1 tablespoon fresh lemon juice 2/3 cup water Instructions: Make the crust: Preheat the oven to 350? F. Line an 8-inch square baking dish with foil, leaving a 2-inch overhang on two sides; lightly brush with melted butter. Toss the cookie crumbs, sugar and melted butter in a small bowl until well combined. Firmly press the mixture evenly into the bottom of the pan to make a thin layer. Bake until firm and lightly browned, about 10 minutes. Let cool at least 20 minutes. Reduce the oven temperature to 325? F. Make the filling: Combine the cream cheese, cream of coconut, sugar and salt in a large bowl and beat with a mixer on medium-high speed, scraping down the bowl a few times, until smooth and fluffy, 3 to 5 minutes. Reduce the mixer speed to medium; beat in the eggs, sour cream and coconut extract until combined. Spread the filling over the crust.
Bake until the edges are set but the center is still a little jiggly, 35 to 45 minutes. Transfer to a rack and let cool to room temperature, about 3 hours. Meanwhile, make the topping: Combine the dried and crushed pineapple, cream of coconut, lemon juice and water in a small saucepan over medium-high heat. Bring to a simmer, stirring occasionally, then reduce the heat to medium low and cook, stirring occasionally, until the dried pineapple is tender and the liquid has reduced to just a few spoonfuls of syrup, about 20 minutes. Let the topping cool, stirring occasionally, 30 to 45 minutes. Spoon the topping over the cheesecake layer and gently spread to cover. Cover with plastic wrap and refrigerate overnight. Remove the bars from the pan, peel off the foil and cut into pieces. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 19964,"Pollo al Mattone