Pinch cayenne pepper Pinch ground white pepper Instructions: Mince the garlic and then add 1/2 teaspoon kosher salt and mash with the edge of the knife until a paste is formed. Add this to a blender with the remaining ingredients. Puree and taste to adjust seasoning. Remove and place in a small bowl and refrigerate for 1 hour. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33112,"Beef Brisket 1 (6 to 8-pound) beef brisket 1 cup seasoning rub (recommended: Butch's Smack Your Lips Magic Dust) Instructions: Preheat the oven or smoker to 225 degrees F. Trim the fat evenly across the top to 1/4-inch thick. Season the brisket liberally with the seasoning rub. Cook in the oven or smoker until the internal temperature on an instant- read meat thermometer reaches 175 degrees F, about 6 to 8 hours. Remove the meat from the oven or smoker and wrap in a double layer of aluminum foil to seal in the juices. Turn the foiled meat upside down and place it back in the oven or smoker for 1 more hour. Remove and let the meat rest for 20 minutes. Slice in 1/4-inch thick slices. Serve with jalapeno peppers and/or onions on a bun or in a soft flour tortilla shell with fajita seasoning and sauce. Enjoy ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 33113,"Break Fast Bagel Board 2 tablespoons extra-virgin olive oil 1 1/2 pounds yellow onions (about 4 medium), diced Sea salt 8 ounces cream cheese, softened 1/4 teaspoon garlic powder Freshly ground black pepper 1 1/2 teaspoons minced chives 2 cups small-diced peeled Granny Smith apples (from about 2 large) 1 1/2 tablespoons unsalted butter 1/4 teaspoon sea salt 1/2 teaspoon ground cinnamon 8 ounces cream cheese, softened 2 tablespoons honey 1 tablespoon chopped walnuts 8 ounces cream cheese, softened 2 tablespoons minced lox 1 teaspoon dried dill 2 tablespoons minced red onion 2 teaspoons lemon juice 1 tablespoon everything bagel spice 1 1/2 teaspoons capers 2 tablespoons capers 2 tablespoons minced chives or dill 2 tablespoons everything bagel spice 6 bagels, sliced (see Cook's Note) 2 Roma tomatoes, sliced thin 1 English cucumber, sliced 1 medium red onion, sliced thin 1 lemon, sliced into wedges 2 hardboiled eggs, sliced 8 to 12 ounces lox Instructions: For the caramelized onion cream cheese: Heat the olive oil in a wide, thick-bottomed saut pan over medium heat. Add the onions, stirring occasionally. When the onions start to soften, after about 5 minutes, add 1/2 teaspoon salt and reduce the heat to medium low. Cook until golden brown, 45 minutes or longer, stirring often, letting the onions stick a little to brown, but being careful not to let them burn. If the onions seem dry and are sticking too much, add a little water to the pan. If they aren\u2019t browning, turn the heat up slightly. Once the onions are a golden brown, set aside to let cool. You should have 1/4 cup. Set aside a few to use as garnish. In a medium bowl, mix together the cooled caramelized onions, cream cheese, garlic powder, and salt and pepper to taste with a rubber spatula until combined. Garnish with extra caramelized onions and the chives before serving. For the apples and honey cream cheese: Heat a large pan over medium heat and add the apples and butter. Saut for 8 to 10 minutes until browned and softened. Towards the end of cooking, add the salt and cinnamon and coat evenly. Set the apples aside to cool. In a medium bowl, mixed together the cooled apples, cream cheese and honey with a rubber spatula until combined. Top with the chopped walnuts before serving. For the everything but the bagel cream cheese: Mix together the cream cheese, lox, dill, red onion, lemon juice and everything bagel spice in a medium bowl with a rubber spatula until combined. Garnish with the capers when ready to serve. For serving: Put each cream cheese flavor in a small bowl on a platter. Put the capers, chives and everything bagel spice in three other small bowls. Then lay out the bagels, tomatoes, cucumber, red onion, lemon wedges, sliced hard-boiled eggs and lox. I like to have each item in two spots for ease of serving and aesthetics. The cream cheeses can be made up to 3 days ahead of time. Store covered in the refrigerator. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33114,"Sour Cream and Onion Mashed Potatoes Kosher salt Olive or canola oil, for boiling potatoes and cooking onions 4 large onions, chopped 4 pounds russet potatoes One 15-ounce container sour cream
1/2 cup whole milk 2 tablespoons butter 1/2 cup chopped fresh chives, plus more for garnish One 15-ounce bag wavy potato chips, crushed Instructions: In a stockpot or pasta pot, bring about 2 gallons of water to a boil with a palmful of salt and a splash of oil. Meanwhile, set a large frying pan over high heat, then coat the bottom of the pan with oil. Add the onions with a pinch of salt and cook, working in batches if necessary, until browned, about 2 minutes. Return all the onions to the pan, then turn the heat to medium-low and cover. Continue to cook, stirring frequently, until the onions have turned a deep golden color, about 20 minutes. Peel the potatoes and cut into 1-inch chunks. When the water has come to a full boil, add the potatoes. Cook, uncovered, until easily pierced with a fork, about 15 minutes. Drain and return to the pot.
Using a potato masher or large whisk, begin to break down the potatoes. Add the sour cream, milk and butter and continue to mash until the desired consistency is reached. Season to taste with salt. Add the caramelized onions and chopped chives and mix well. Place in a large serving bowl and cover with foil to keep warm. Sprinkle with additional chives and crushed potato chips right before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33115,"Mexican Hot Chocolate 4 cups whole milk 1 3.2-ounce disk Mexican chocolate Mini marshmallows, for topping Instructions: Bring the milk to a simmer in a large pot over medium-high heat. Add the chocolate, reduce the heat to medium low and simmer, stirring occasionally, until the chocolate is fully melted, about 10 minutes. Pour the hot chocolate into mugs and top with mini marshmallows. Toast the marshmallows with a kitchen torch, if desired. Serve immediately. ","[Tempranillo, Malbec, Zinfandel, Syrah]" 33116,"Strawberry Margarita Ice Pops 2 cups strawberries 1 cup sugar 1 cup fruit punch 1/2 cup fresh lime juice 1/3 cup silver tequila 2 tablespoons Grand Marnier 10 lime slices Sea salt for sprinkling Instructions: To make the fresh strawberry puree, puree the strawberries in a blender or food processor with a few tablespoons of water. Pour through a fine-mesh sieve and press with a spoon to release all the juice. Combine the sugar and 1 cup of the strawberry puree in a saucepan over medium heat. Bring to a simmer, whisking so the sugar dissolves. Simmer for 1 to 2 minutes, then turn off the heat. Stir in the fruit punch, lime juice, tequila and Grand Marnier. Fill each ice-pop mold with a lime slice. Pour the strawberry mixture over top. Freeze according to your ice-pop maker's directions, for at least 4 to 6 hours. Serve with a sprinkle of sea salt. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Cava]" 33117,"Twice-Baked Potatoes with Crispy Pork Belly and Cheddar Cheese About 3 cups kosher salt 6 large russet potatoes
1/2 cup heavy cream
1/2 pound unsalted butter
2 large egg yolks
1 cup shredded aged Irish Cheddar Neutral cooking oil, for frying 1 onion, thinly sliced
1 head garlic, halved
2 teaspoons juniper berries
1 teaspoon allspice berries
1 teaspoon ground clove
1 teaspoon mustard seeds
1 teaspoon black peppercorns
2 fresh bay leaves
2 pints stout beer, such as Guinness
1/4 cup soy sauce
1/4 cup brown sugar
3 pounds pork belly, sliced into 2-by-1-inch slabs
1/4 cup chopped green onions Instructions: For the potatoes: Preheat the oven to 400 degrees F. Make a bed of salt on a quarter-sheet tray and place the potatoes on top. Bake until tender, about 1 hour. Slice the potatoes in half lengthwise, then hollow out the skins, scooping the flesh into a bowl. Add the cream, butter, egg yolks and cheese to the potato filling and mix thoroughly. For the pork belly: Meanwhile, turn the heat under a large stovetop pressure cooker to medium-high and add 2 tablespoons oil, along with the onions and garlic. Allow to sweat, about 3 minutes. Add the juniper, allspice, clove, mustard seeds, peppercorns and bay leaves and stir to combine. Pour in the beer and stir in the soy sauce and brown sugar. Bring to a simmer, then gently add the pork belly. Carefully secure the pressure cooker lid and bring to high pressure over medium-high heat. Cook at pressure for as long as it takes for the potatoes to cook, 45 minutes to 1 hour. Turn off the heat and carefully run the pressure cooker under cold water until cool enough to open. Open and remove the pork. Preheat a deep-fryer or a large Dutch oven with oil to 350 degrees F. Set aside some of the pork pieces for garnish, glazing with what is left in the pressure cooker. Fry the pieces in batches until crispy, 2 to 3 minutes. Chop the crispy fried pork into chunks, then fold them into the potato mixture. Spoon the potato mixture into the potato skins and bake until crispy and browned, about 15 minutes. Top each with any remaining pork belly pieces and green onions. ","[Pinot Noir, Barolo, Tempranillo, GSM Blend]

" 33118,"Sugared Walnut Sundaes in Chocolate Cups Ice cream of your choice (recommended: chocolate, vanilla, or coffee) Hot espresso or strong brewed coffee or decaf Whipped cream Sugared walnuts, recipe follows Sundae cups, recipe follows 3/4 cup sugar 1/3 cup water 1/4 orange, zest grated Pinch cinnamon 2 cups walnut halves 1/2 cup walnuts, toasted and coarsely chopped 4 ounces semisweet chocolate, melted Instructions: Sugared Walnuts: In a deep saucepan, combine the sugar, water, orange zest and cinnamon and bring to a boil. Add the walnuts and simmer, stirring, as the water evaporates. The glaze will be shiny and transparent at first, then turn opaque as the water cooks away. When the nuts are completely coated with sugar crystals, they are done. Spread them out on a sheet pan to cool. (To wash the saucepan, soak it overnight.) The walnuts can be made up to 2 weeks in advance and stored in an airtight container. Sundae Cups: Spread the toasted walnuts out on a plate. Dip the rims of 6 coffee cups or mugs into the melted chocolate, then into the chopped walnuts. Turn them right side up and set aside. Dip 6 teaspoons in the chocolate and sprinkle with chopped walnuts. Let the cups and spoons cool at room temperature until set, about 2 hours. The cups can be made up to 2 days in advance. To assemble sundae, scoop ice cream into each chocolate-dipped coffee cup and pour espresso over it. Top with a dollop of whipped cream and sugared walnuts. Place the cup on the saucer and rest a chocolate-dipped spoon alongside. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 33119,"Banana Speculoos Cupcakes 4 tablespoons unsalted butter 1/2 cup all-purpose flour 1/2 cup brown sugar 1/4 teaspoon salt Pinch ground cinnamon 1 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda 1 teaspoon salt 2 sticks unsalted butter, at room temperature 1 1/2 cups brown sugar 1 1/2 cups mashed bananas (very ripe)
3/4 cup sour cream 1/2 teaspoon vanilla extract 2 whole eggs, at room temperature 1 cup speculoos cookie butter, at room temperature 4 tablespoons unsalted butter, at room temperature 1/2 cup powdered sugar Instructions: For the crumble: Brown the butter over medium heat. Stir with a whisk. Once golden brown, remove from the heat immediately. Be sure to not burn it! Add the flour, brown sugar, salt and cinnamon, and continue to heat until fully combined. For the cupcakes: Preheat the oven to 345 degrees F. Line cupcake pans with 15 liners. Combine the flour, baking powder, baking soda and salt in a medium bowl. In a mixer with a paddle attachment at medium speed, combine the butter and brown sugar. Mix until fully combined. One ingredient at a time, add the bananas, sour cream, vanilla and eggs, mixing well between additions. Add the dry ingredients to the bowl and continue to mix. Do not over mix! Scoop the batter into the cupcake liners and add a generous amount of brown butter crumble on each top. Bake for 12 to 15 minutes. Check for doneness by inserting a toothpick into the cupcakes. If it comes out clean, they are done. Allow to cool. For the buttercream: In a mixer with a paddle attachment at medium speed, blend the speculoos until smooth. Add the butter and mix until fully combined. Add the powdered sugar until you reach a smooth, silky consistency. To assemble: Place the speculoos buttercream in a piping bag with a plain tip and pipe to your hearts content. There is no wrong way, have fun and enjoy! ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33120,"Cheddar Dill Cornbread 3 cups all-purpose flour 1 cup yellow cornmeal 1/4 cup sugar 2 tablespoons baking powder 2 teaspoons kosher salt 2 cups milk 3 extra-large eggs, lightly beaten 1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan 8 ounces aged extra-sharp Cheddar, grated, divided 1 cup minced fresh dill Instructions: Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't overmix! Mix in 2 cups of the grated Cheddar and the dill, and allow the mixture to sit at room temperature for 20 minutes. Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33121,"Tuna Tostadas With cl Mayonnaise 3/4 cup mayonnaise Juice of 1 lime, plus wedges for serving 3/4 to 1/2 teaspoon chipotle cl powder 8 tostadas (flat crisp tortillas) or taco shells 3/4 cup golden raisins 1/2 cup pimento-stuffed olives, halved, plus 1 tablespoon brine from the jar 1 clove garlic, lightly smashed 2 bay leaves 1 12-ounce container pico de gallo or fresh salsa (1 1/2 to 1 3/4 cups) 3 5-ounce cans solid white tuna packed in water, drained 1 cup lightly packed fresh parsley, chopped (about 1 small bunch) 1 small head romaine lettuce, thinly sliced Instructions: Preheat the oven to 450 degrees F. Whisk the mayonnaise, lime juice, cl powder and 1 tablespoon water in a small bowl; cover and refrigerate. Put the tostadas on a baking sheet and bake until crisp, 5 minutes. Heat a large skillet over medium-high heat; add the raisins and cook, shaking the pan, until plump, about 30 seconds. Add the olives, garlic and bay leaves; cook, stirring, 20 seconds. Add the pico de gallo, olive brine and 2/3 cup water. Simmer until thickened, about 8 minutes. Add the tuna to the skillet in chunks and cook, spooning the sauce on top, until heated through, about 5 minutes. Sprinkle with the parsley and remove from the heat. Discard the garlic and bay leaves. Spread about 1 tablespoon of the cl mayonnaise on each tostada. Top with the tuna and sauce, the lettuce and the remaining cl mayonnaise. Serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33122,"Eggplant Pasta with Breadcrumbs 1 large eggplant (about 1 pound) Kosher salt 1 tablespoon olive oil 1/4 teaspoon minced garlic 1/4 teaspoon red pepper flakes 1 small tomato, seeded and chopped 3 tablespoons heavy cream 1 tablespoon basil, chiffonade 2 tablespoons grated Parmesan 1/4 cup Italian breadcrumbs Instructions: Peel the eggplant, leaving 1 inch of skin at the top and bottom. Slice the eggplant lengthwise into 1/4-inch-thick slices (I would use a mandoline for this). Place the eggplant slices on a cooling rack set over the sink and sprinkle generously with kosher salt. Wait 15 minutes, flip, sprinkle again and wait another 15 minutes. Rinse thoroughly under cool water and gently squeeze out excess water. Place on paper towels and pat dry, then cut the slices into 1/4-inch-wide strips so that they resemble linguine. Heat a 10-inch saute pan over medium-high heat and add the oil. When it shimmers, add the garlic and red pepper flakes and toss for 10 seconds. Add the eggplant and toss to coat. Add the tomato and toss for 15 to 20 seconds. Add the cream and toss for another 10 seconds. Finish with the basil and Parmesan. Transfer to a serving dish. Top with the breadcrumbs, toss and serve immediately. ","[Barolo, Chianti, Tempranillo, Garnacha]" 33123,"Smoked Almond Stuffed Dates 20 whole pitted dates 20 whole smoked almonds Instructions: Cut a slit into each date. Set the nuts into the dates with the nuts resting lengthwise on the dates. The shapes of the almond and date are similar. Don't wedge the nut too deep. It should rest half-in and half-out of the date. Arrange filled fruit on a small serving plate. ","[Chardonnay, Riesling, Gewrztraminer]" 33124,"Dilled Chicken and Gnocchi Soup 3 tablespoons unsalted butter 2 carrots, thinly sliced 1 rib celery, thinly sliced 4 cloves garlic, finely chopped 6 cups low-sodium chicken broth 2 cups potato gnocchi, thawed if frozen (about 11 ounces), 2 cups frozen peas (8 ounces) 2 cups shredded cooked chicken 2 tablespoons chopped fresh dill Kosher salt and freshly ground black pepper Grated Parmesan and crusty bread, for serving Instructions: Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil. Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper. Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33125,"Honey-Almond Madeleines Butter, for greasing molds All-purpose flour, for dusting 2 large egg whites, at room temperature 1 cup yellow cake mix (recommended: Betty Crocker Supermoist Butter Recipe) 3 tablespoons unsalted butter, melted 3 tablespoons honey 2 tablespoons water 1 tablespoon lemon zest 1/2 teaspoon almond extract Instructions: Put an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Butter 12 madeleine molds liberally with butter. Dust with flour and set aside.
Batter: In a medium bowl, using an electric hand mixer, beat the egg whites until frothy. Add the cake mix, butter, honey, water, lemon zest, and almond extract. Beat the ingredients on low speed for 30 seconds. Increase the speed to high and beat until the batter is smooth, about 2 minutes. Spoon the batter into the prepared molds. Bake until the edges are golden and the center of the cookies spring back when touched, about 15 to 16 minutes. Cool for 5 minutes. Using a small rubber spatula, remove the madeleines and arrange, scalloped side up, on a wire rack. Cool for 15 minutes and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33126,"Gazpacho Vodka Cooler Two 2-inch pieces English cucumber, peeled 5 red or yellow grape tomatoes 5 fresh basil leaves 2 ounces vodka 1 tablespoon apple cider vinegar 1 tablespoon fresh lemon juice Instructions: Using a small melon baller or spoon, scoop two-thirds of the way down into one of the 2-inch pieces of cucumber, forming a cucumber shot glass. Refrigerate until ready to use.
Muddle the grape tomatoes, 4 of the basil leaves and remaining cucumber piece in a cocktail shaker until well crushed. Add the vodka, vinegar, lemon juice and some ice to the cocktail shaker and shake until well mixed. Strain into the cucumber shot glass and garnish with the remaining basil leaf. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33127,"BBQ Chicken Slaw 1 pint yellow cherry tomatoes, quartered Kosher salt and freshly ground black pepper
1 green bell pepper
2 cups shredded rotisserie chicken
2 scallions, whites sliced thinly on the bias up to the pale greens, dark green tops reserved for garnish
1/2 head red cabbage, super finely shredded on a mandoline
BBQ Vinaigrette, recipe follows 1 cup crispy bacon bits
1/4 cup smoky BBQ sauce 1/4 cup olive oil
3 tablespoons white vinegar 1 tablespoon Dijon mustard
Kosher salt and freshly ground black pepper
Instructions: Toss the cherry tomatoes in a small bowl with salt and pepper to taste. Set aside. Put the green pepper directly over a gas burner (you can also do this under the broiler). Cook, rotating every 1 to 2 minutes, until the skin begins to char. Transfer to a bowl, cover with plastic and let sit for 10 minutes. Peel off the skin, discard the core and seeds and slice the pepper into thin strips. In a large bowl, toss together the chicken, scallion whites and cabbage. Add the BBQ Vinaigrette and toss to coat. Season with salt and pepper. Transfer the slaw to a serving bowl. On top of the slaw, arrange neat little rows of the tomatoes, green pepper strips and bacon bits. Slice the reserved scallion tops and sprinkle over the slaw. In a medium bowl, whisk together the BBQ sauce, oil, vinegar and mustard until emulsified. Add salt and pepper to taste. ","[Chardonnay, Zinfandel, Merlot, Tempranillo]" 33128,"Coconut-Chia Pudding Breakfast Bowl 2/3 cup light coconut milk 2 tablespoons chia seeds 1 tablespoon pure maple syrup 1/4 cup fresh pineapple chunks 1/2 medium kiwi, peeled and sliced 3 tablespoons raspberries 1 tablespoon roasted almonds, chopped 1 tablespoon unsweetened coconut flakes Instructions: Stir together the coconut milk, chia seeds and maple syrup in a cereal bowl. Refrigerate overnight, covered, to allow the seeds to plump and the mixture to thicken into a loose pudding. Uncover the pudding, and arrange the pineapples, kiwis, raspberries, almonds and coconut flakes in neat piles on top of the pudding. Then take a photo! ","[Viognier, Gewrztraminer, Moscato, Riesling]" 33129,"Fresh Dill Noodles 2 1/2 cups all-purpose flour 3 large eggs 2 tablespoons olive oil 1 teaspoon fine sea salt 4 tablespoons chopped fresh dill Instructions: In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours. Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33130,"Grilled Bone-In Ribeye with Homemade Herb Brush 2 bone-in ribeye steaks, each about 2 inches thick 2 sprigs basil 6 sprigs rosemary 4 sprigs oregano 4 sprigs thyme 2 tablespoons vegetable oil Kosher salt and freshly ground black pepper 4 tablespoons unsalted butter 2 cloves garlic Instructions: Preheat the grill to medium-high (400 degrees F) and prepare half for indirect grilling. Remove the steaks from the refrigerator, pat them dry and let them sit at room temperature for 30 minutes before grilling. To make the herb brush: Starting with the basil, gather the herbs and work around the tip of an 8-inch-long metal skewer. Tie them tightly to the skewer with kitchen twine. Trim the ends of the kitchen twine so there are no long ends. Set aside until ready to grill. After the steaks have sat out for 30 minutes, brush both sides with the vegetable oil and season generously with salt and pepper. Transfer the meat to the hot side of the grill for 4 minutes. While the steak is grilling, melt the butter in a small cast iron skillet or saucepan on the grill. Flip the steaks after 4 minutes and baste with the butter, using the herb brush. Grill the steak for an additional 4 minutes. Transfer the steaks to the indirect heat side of the grill and baste with the butter and herb brush once again, being sure to leave about 2 tablespoons of the butter in the skillet and remove from the grill. Cook the steaks, undisturbed, over indirect heat until they register 125 to 130 degrees F with an instant read thermometer for medium-rare. In the meantime, finely chop the garlic on a large wood cutting board with a juice groove. Season the garlic with 1/2 teaspoon salt. Use the flat side of your knife to mash the garlic and salt together to create a paste. Pour the remaining butter from the skillet onto the cutting board. Use a fork to spread the mixture on the surface area of the board. Cut the kitchen twine from the herb brush and lay the herbs on top of the garlic mixture. Remove the steaks from the grill and rest them on top of the herbs and garlic mixture for 10 minutes before slicing. After 10 minutes, remove the bone from the steaks and slice against the grain. Place the meat on the herbs and serve directly from the seasoned cutting board. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 33131,"Prosciutto Bundles 14 ounces (400 grams) sliced prosciutto 7 ounces (200 grams) ready-to-eat dried figs 5 1/4 ounces (150 grams) mild soft goat cheese Instructions: Cut each slice of prosciutto into 2 to 3 strips. Slice each fig in half, and spread a teaspoon of goat cheese onto the cut half of each of the figs. Place the piece of fig cheese side down onto the center of a strip of prosciutto ham. Then roll the fig up in the prosciutto to make it into a parcel. Place the fig parcels onto a clean plate and serve. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 33132,"Pasta with Pesto and Peas 1 1/2 cups frozen peas 12 ounces cavatappi pasta
1 cup fresh basil leaves
1/4 cup fresh mint leaves
3 tablespoons pine nuts
2 cloves garlic 3/4 cup grated Parmesan cheese
Kosher salt and freshly ground black pepper 1/3 cup extra-virgin olive oil, plus more if needed 1/2 cup heavy cream
2 tablespoons butter
Instructions: Cook the peas according to the package instructions and drain. Cook the pasta until al dente according to the package instructions. Meanwhile, add the basil leaves, mint leaves, pine nuts, garlic, 1/2 cup of the peas, 1/2 cup of the Parmesan and some salt and pepper to a food processor or blender. Turn on the machine, then drizzle in the olive oil while it mixes. Continue blending until combined, adding additional olive oil if needed. Set aside. Heat the cream and butter in a small saucepan over medium-low heat. Stir in the remaining 1/4 cup Parmesan. Drain the pasta and place in a serving bowl. Pour the cream mixture over the top, followed by the pesto. Add the remaining 1 cup peas, toss and serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Ros]" 33133,"Michael Chiarello's Babyback Ribs with Espresso Barbecue Sauce 2 racks baby back ribs (about 4 to 6 ribs per person) Grey salt Freshly ground black pepper Espresso Sauce, recipe follows 4 tablespoons mashed and minced garlic 4 tablespoons extra-virgin olive oil 1 cup cider vinegar 1/2 cup soy sauce 2 cups ketchup 2 cups honey Grey salt 2 demitasse cups espresso (or about 1/2 cup of strong coffee or instant espresso) Instructions: Preheat oven to 325 degrees F. Cut each rack of ribs in half along the bone so they can be easily stacked. Lay them out on the parchment paper in which they were wrapped for easy cleanup. Salt and pepper liberally on both sides and pat spices into the meat. Make sure to over season the ribs, because part of the rub will inevitably come off in the pan. On a cookie sheet lined with aluminum foil, stack the ribs close together, about 3 layers high. Place in the oven for 2 hours, shifting the bottom layer of ribs to the top every 30 minutes until they are tender and almost falling off the bone. One half hour before serving, transfer ribs to a preheated grill (if using coals, make sure they have burnt down to an ember). Brush ribs with Espresso Sauce and close grill. Continue to turn and brush the ribs with sauce every 10 minutes, about 3 more times. Fresh ground black pepper Mash garlic with the side of a knife and then mince finely to release oils. Add olive oil to a preheated saute pan. Add the garlic and saute until it gets light brown, about 1 minute. Add cider vinegar, soy sauce, ketchup, and honey and stir well. Add a pinch of grey salt, then whisk in the coffee. Add freshly ground black pepper, to taste. Bring to a simmer and simmer for 10 minutes. Let cool and store in refrigerator for up to 2 weeks. ","[Pinot Noir, Syrah, Zinfandel, Tempranillo]" 33134,"Shellfish and Andouille Gumbo with Shrimp, Scallops, Clams and Oysters with Crispy Okra 1/2 pound andouille sausage, cut into thin rounds 2 small ribs celery, finely chopped 2 carrots, finely diced 1 large Spanish onion, finely diced 1 red bell pepper, finely diced 3 cloves garlic, finely chopped 1 stick unsalted butter 1/2 cup flour 6 to 8 cups Shrimp Stock, recipe follows Salt and freshly ground black pepper 2 tablespoon honey Freshly chopped cilantro leaves, for garnish 1/4 cup canola oil 12 scallops 12 large shrimp, peeled, deveined, and tails on 18 shucked oysters 6 ounces lump crabmeat Canola oil 1/2 pound okra, cut into 1/4-inch thick slices 1 1/2 cups yellow cornmeal Salt and freshly ground black pepper 3 cups raw shrimp shells and tails 1 large onion, coarsely chopped 1 small carrot, coarsely chopped 1/2 medium celery stalk 6 cups water 1 cup white wine 1 medium fresh tomato, or 1/2 cup canned plum tomatoes 1 bay leaf Instructions: For the gumbo base: Heat a medium skillet over high heat. Add the andouille and cook until golden brown on both sides. Remove to a plate lined with paper towels. Do not drain. In the same pan, cook the celery, carrots, onion, bell pepper and garlic until soft. Melt the butter over medium heat in a large Dutch oven. Gradually add the flour, stirring occasionally. Cook the mixture (roux) until it's a light-caramel color, about 5 to 7 minutes. Add the onion mixture and cook for about 3 minutes, without stirring. Bring the stock to a boil in a large saucepan. Whisk in about 6 cups of the stock into the roux mixture. Bring to a boil, then reduce the heat to a simmer, add the andouille sausage and continue simmering for about 20 minutes, add more stock if the mixture is too thick. Season with salt and pepper, to taste. For the seafood: Heat 2 tablespoon of the oil in a large saute pan, over high heat until almost smoking. Season the scallops with salt and pepper and sear the scallops, on one side, until golden brown, about 2 minutes. Remove and set aside on a plate. Wipe out the skillet and add the remaining olive oil. Heat over medium-high until almost smoking. Season the shrimp with salt and pepper and cook until just pink, about 3 to 4 minutes. Remove and set aside with the scallops. Add the scallops, shrimp, oysters and crab to the sauce and continue cooking until oysters are plump and cooked. For the Crispy Okra: Heat 2-inches of canola oil in a high sided saute pan over medium heat until it begins to shimmer. Line a baking sheet with paper towels. Place the cornmeal in a shallow baking dish and season with salt and pepper. Season the okra with salt and pepper and toss in the cornmeal. Fry the okra, in batches, until golden brown. Remove with a slotted spoon to the baking sheet and season with salt. Divide the seafood among 4 shallow bowls, ladle in some of the sauce and sausage and add the honey and garnish with the fried okra and chopped parsley and cilantro. In a large saucepan over high heat, heat the oil until amost smoking and saute the shrimp shells and tails, onion, carrot and celery for 5 minutes, stirring. Add the water, wine, tomato and bay leaf. Reduce to medium, partly cover, and simmer 40 minutes. Strain though cheesecloth or a fine strainer. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33135,"Citrus Gelato 3/4 cup sugar 1/8 teaspoon fine salt 6 large eggs yolks 1 1/2 cups heavy cream 1/2 cup whole milk 1/4 cup buttermilk 1 orange, zested, orange reserved Zest of 1 lemon Zest of 1 lime 1 tablespoon white rum or vodka Instructions: Whisk the sugar, salt and yolks in a heavy medium stainless steel or enamel saucepan. Gradually whisk in the cream. Then whisk in the milk, buttermilk and citrus zests. Using a wooden spoon, stir the custard constantly over medium heat until it thickens enough to coat the back of the spoon and a thermometer registers between 180 and 185 degrees F, 8 to 10 minutes.
Immediately scrape the custard into a 4-cup measuring cup; mix in the rum. Refrigerate uncovered until cold, about 3 hours, stirring occasionally to prevent a skin from forming. Cover until ready to freeze (can be made 1 day in advance). Freeze the custard in an ice cream machine according to manufacturer's instructions. While the custard is freezing in the ice cream machine, peel and trim the ends from the zested orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments onto a cutting board. Cut the segments into 1/2-inch pieces. During the last 10 minutes of freezing time, add the orange segments. Transfer to a container; cover and freeze until ready to serve. ","[Prosecco, Moscato, Vinho Verde, Sauvignon Blanc]" 33136,"Coffee-Caramel Tres Leches Cake 2 tablespoons instant coffee 1 1/2 cups sugar 1 12-ounce store-bought pound cake, halved lengthwise 2 large eggs plus 4 egg yolks 1 14-ounce can sweetened condensed milk 1 12-ounce can evaporated milk 1 cup chilled heavy cream Instructions: Preheat the oven to 350 degrees F. Dissolve the instant coffee in a bowl with 1/3 cup warm water. Cook the sugar in a medium skillet over medium-high heat, stirring occasionally, until it begins to melt. Continue cooking, swirling the pan but not stirring, until the sugar turns amber, about 7 minutes. Remove from the heat (don't worry if a few lumps of sugar remain). Carefully stir in the coffee mixture until smooth. Pour the caramel into an 8-inch-square baking pan; tilt the pan to coat the bottom and halfway up the sides. Let cool until the caramel is no longer sticky, about 10 minutes. Lay the cake halves, cut-side down, next to each other on top of the caramel in the prepared pan. Poke the cake all over with a fork. Whisk the eggs and yolks in a bowl until foamy. Slowly whisk in the condensed milk and evaporated milk until smooth. Pour the egg mixture over the cake, gently pressing on the cake so it soaks up the liquid. Cover the pan with foil and bake until set, 50 minutes to 1 hour. Transfer to a rack, remove the foil and let cool 30 minutes. Run a knife around the edge of the pan to loosen the cake, then invert it onto a plate and unmold, letting the caramel drip onto the plate. Refrigerate until cold, about 2 hours. (The cake can be refrigerated, covered, up to 3 days.) Beat the cream with a mixer until soft peaks form. Slice the cake; top with the whipped cream. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33137,"5-Ingredient Instant Pot Mac and Cheese 1 pound elbow macaroni Kosher salt
One 12-ounce can evaporated milk 3 tablespoons unsalted butter 3 cups shredded mild or medium Cheddar
Instructions: Combine the macaroni, 4 cups water and 1 tablespoon salt in a 6- or 8-quart Instant Pot? multi-cooker (see Cook's Note). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure cook cycle is complete follow the manufacturer's guide for quick release and wait until the cycle is complete. Being careful of any remaining steam, unlock and remove the lid and switch to the low saute setting.
Stir in the evaporated milk, butter and 1/4 cup water. Then add the Cheddar, a little at time, while constantly stirring, until the cheese is completely melted. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33138,"Meat Loaf and Potato Cupcakes 1 pouch Betty Crocker? roasted garlic mashed potatoes (from 6.6-oz box) Water, butter and milk called for on potato box for 1 pouch ? cup shredded Cheddar cheese (2 oz) Meat Loaf Mixture: 1 lb extra-lean (at least 90%) ground beef ? cup Progresso? Italian style bread crumbs 2 tablespoons chopped onion 2 tablespoons milk ? teaspoon pepper 1 egg Sauce: ? cup ketchup 1 tablespoon packed brown sugar 2 teaspoons ground mustard ? teaspoon ground nutmeg Chopped fresh parsley, if desired Instructions: 1.) Heat oven to 375F. Place foil baking cup in each of 12 regular-size muffin cups. 2). In 2-quart saucepan, make 1 pouch potatoes as directed on box. Stir in cheese. Set aside. 3.) In large bowl, mix meat loaf mixture ingredients. Press about 3 tablespoons meat mixture in each muffin cup. 4.) In small bowl, mix all sauce ingredients except parsley. Spread about 2 teaspoons sauce over meat loaf mixture in each muffin cup. Place potato mixture in decorating bag fitted with #847 or desired tip. Pipe potatoes on cupcakes. 5.) Bake 14 to 16 minutes or until meat thermometer inserted in center of cupcake reads 160F. Sprinkle with parsley; serve immediately.

• Skip the homemade sauce and just use, ketchup or barbecue sauce.
• Skip the potato piping. Just spoon the potatoes over the sauce.
• Make sure to use extra-lean ground beef so there is less fat in foil baking cups after baking. ","[Cabernet Sauvignon, Merlot, Pinotage, Zinfandel]

" 33139,"Pork Tacos With Black Beans 2 1/2 tablespoons vegetable oil 2 cloves garlic, minced 1 15-ounce can black beans (do not drain) 1/2 cup shredded mozzarella cheese (about 2 ounces) 1 pound ground pork 1 small red onion, finely chopped 1 teaspoon ground cumin 1/2 teaspoon cayenne pepper Kosher salt 1 bell pepper (any color), cut into 1/2-inch pieces 1 zucchini, quartered and cut into 1/2-inch pieces Freshly ground black pepper 12 corn tortillas, warmed Instructions: Heat 1/2 tablespoon vegetable oil in a small saucepan over medium heat. Add half of the garlic and cook, stirring, until golden, about 1 minute. Add the beans and bring to a simmer. Remove from the heat, sprinkle with the cheese and cover to keep warm. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add the pork, the remaining garlic, half of the red onion, the cumin, cayenne and 1/2 teaspoon salt. Cook, stirring, until the pork is browned, about 5 minutes; transfer to a bowl with a slotted spoon. Heat the remaining 1 tablespoon vegetable oil in the skillet. Add the bell pepper, zucchini and 1/4 teaspoon salt and cook until crisp-tender, about3 minutes. Return the pork to the skillet; add a splash of water, and salt and pepper to taste. Fill the tortillas with the pork and vegetable mixture. Serve with the beans. Sprinkle with the remaining chopped onion. ","[Syrah, Tempranillo, Garnacha, Barbera]" 33140,"Make-Ahead Chicken Tetrazzini Kosher salt and freshly ground black pepper 8 ounces ziti
2 tablespoons unsalted butter
1 tablespoon canola oil
2 boneless, skinless chicken breasts 2 cups small cauliflower florets
1/2 medium onion, chopped
1 pound cremini mushrooms, sliced
1 clove garlic, minced
2 tablespoons all-purpose flour
1/3 cup dry white wine
1 cup chicken broth
2/3 cup heavy cream
4 ounces cream cheese, at room temperature 3/4 cup grated Parmesan cheese
1 cup frozen peas, thawed
2 sprigs fresh thyme, leaves only One 4.5-ounce can diced green chiles
Instructions: Bring a large pot of salted water to a boil. Add the ziti and cook until al dente (if a range is given on the box, choose the shortest time, otherwise, cook it 1 minute less than the suggested time). Drain the pasta and return it to the pot. Meanwhile, melt the butter with the canola oil in a large high-sided skillet over medium-high heat. Sprinkle the chicken with salt and pepper, then add to the hot skillet and cook, turning once, until golden brown and just cooked through, about 7 minutes per side. Transfer to a plate. Reduce the heat to medium and add the cauliflower, onion and mushrooms to the skillet along with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions have softened and the mushrooms are tender, about 6 minutes. Add the garlic and cook for 1 minute. Sprinkle the flour over top and cook, stirring, until all of the flour has moistened, about 1 minute. Add the wine and simmer, stirring, until reduced by about half. Add the chicken broth and 1/4 cup water, increase the heat to medium high and cook, stirring constantly, until simmering and slightly thickened. Add the heavy cream, cream cheese and 1/2 cup Parmesan; stir to combine. Pour all of the sauce and vegetables into the pot with the pasta. Add the peas, thyme and green chiles. Chop the chicken into bite-sized pieces and add to the pot. Season with salt and pepper. Transfer the mixture to a 9-by-13-inch baking dish and sprinkle the top with the remaining 1/4 cup Parmesan. If not serving right away, let cool. Cover and refrigerate up to overnight. When ready to bake, preheat the oven to 425 degrees F. Bake until hot and bubbling, about 45 minutes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33141,"Roasted Beets with Snails on Toast 3 tablespoons good extra-virgin olive oil, plus more as needed 6 large beets, peeled and diced into medium cubes
Kosher salt and freshly ground black pepper
2 shallots, thinly sliced
3 tablespoons minced garlic
3 teaspoons minced fresh oregano 1/2 cup dry white wine
2 dozen extra-large canned snails, drained
1 loaf country bread, cut into medium-thick slices
Instructions: Preheat the oven to 400 degrees F. Add the olive oil to a large ovenproof skillet over medium heat until shimmering, then add the beets, salt and pepper. Cook until slightly soft, about 6 minutes. Add the shallots, garlic, oregano and wine, then transfer to the oven and roast, 12 to 15 minutes. Add the snails and continue to roast until the snails heat through, about 5 minutes Meanwhile, place the bread on a baking sheet. Brush with olive oil on one side, then toast in the oven, 4 to 5 minutes. Sprinkle the toasted bread with salt. Spoon the beets and snails on the toast and enjoy! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33142,"How to Cook Cornish Hens | Roasted Cornish Game Hens 1 tablespoon salt 2 tablespoons lemon-pepper 1 tablespoon dried basil 1 tablespoon poultry seasoning 2 tablespoons olive oil 6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly 1 green bell pepper, large dice 2 stalks celery, large dice 1 onion, large dice Instructions: Preheat oven to 375 degrees F. In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33143,"Fritto Misto with Two Mustard Sauce 1/3 cup honey mustard 1/3 cup Dijon mustard 1/4 cup Champagne vinegar 2 teaspoons black or yellow mustard seeds, toasted 1 teaspoon minced shallots Sea salt 1 cup uncooked Arborio rice 1 cup semolina 3 cups all-purpose flour 2 tablespoons salt 1 teaspoon freshly ground pepper 1 pound cleaned calamari (not giant squid) 2 cups assorted mushrooms of your choice, cleaned, trimmed, and sliced if large 1 medium fennel bulb, sliced lengthwise 1/8-inch thick 1 lemon, very thinly sliced (discard ends) Buttermilk, for moistening Peanut or canola oil, for deep-frying Instructions: Sauce: Whisk together mustards, vinegar, mustard seeds, and shallots. Add salt, to taste. Batter: Grind the rice in a blender until very fine. In a bowl, stir together the ground rice, semolina, flour, salt, and pepper. Fritto Misto: Heat several inches of oil to 375 degrees F in a deep fryer or a wide, deep, heavy pot. Preheat the oven to 200 degrees F. Slit the calamari bodies open so they lie flat. Place calamari (bodies and tentacles), mushrooms, fennel, and lemon in separate bowls. Toss each with enough buttermilk to moisten them. Dip the calamari generously in the rice batter, using enough to fully coat. Working in batches (it's important not to overcrowd the pot), fry until golden brown and crisp, and then transfer to a tray lined with paper towels. Season immediately with salt. Transfer to a low oven to keep warm. Repeat with remaining calamari. Coat and fry the mushrooms, fennel, and lemon slices in the same way, working in batches and transferring them to the low oven as they are done. Put a generous pool of mustard sauce on each plate, then top with an assortment of fried squid, mushrooms, fennel, and lemon. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33144,"Chicken Gloria 4 whole brandied apricots 1 teaspoon brown sugar 2 tablespoons brandy 1/4 cup chicken stock Clarified butter 1 whole large boneless chicken breast, skin on 1/2 medium onion, thinly sliced Sprig rosemary 12 juniper berries, crushed Salt, to taste Cayenne pepper, to taste 1 cup button mushrooms Lemon, juiced, to taste 2 (1/4-inch) slices smoked ham Instructions: Heat clarified butter in medium pan. Add chicken, skin side down, and fry gently. Add onion, rosemary, juniper berries, salt and cayenne. Turn chicken, reduce heat, cover pan, and cook for 6 minutes. Heat additional clarified butter in a separate pan on moderate heat. Add mushrooms, lemon juice, salt and cayenne. Saute for 2 minutes. Place ham slices on warmed serving dish. Cover with chicken. Remove rosemary and juniper berries from sauce and discard. Stir in apricots and brown sugar. Increase heat to high and add mushrooms. Add brandy and flame. Once flames die down, add stock. Remove apricots and mushrooms and arrange them around chicken. Bring sauce to boil and reduce until thick. Strain over chicken to serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33145,"Sunny's Quick Cranberry Steak Pan Sauce 3/4 cup cranberry juice or cranberry juice blend 2 tablespoons coarse-ground Dijon mustard
2 tablespoons Worcestershire sauce
1 shallot, finely grated on a rasp grater Kosher salt and coarsely ground black pepper 2 tablespoons unsalted butter
1 to 2 teaspoons agave nectar, if needed
Instructions: In a pan, preferably the pan you just made a steak or 2 in (leave the bits and residue from the steak), add the cranberry juice, mustard, Worcestershire sauce, shallots, a pinch of salt and a few grinds of pepper, then a few more grinds of pepper. Simmer on medium heat, stirring with a wooden spoon, until the liquid reduces slightly and thickens, about 5 minutes. Strain the sauce with a fine-mesh sieve. While still warm, whisk in the butter until melted. Taste and add a squirt of agave nectar at a time to mellow the tart flavor of the cranberry juice. Serve warm. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33146,"Orange Pumpkin Pancakes with Vanilla Whipped Cream, Cinnamon Maple Syrup and Thick-Cut Bacon 2 cups all-purpose flour 3/4 cup sugar 1 heaping teaspoon baking powder 1/2 teaspoon salt, plus a pinch for egg whites 7 1/2 ounces canned pumpkin 3/4 cup milk 4 eggs, separated 1 orange, zested and juiced Butter, for cooking pancakes Powdered sugar, for dusting Cinnamon Maple Syrup, for serving, recipe follows Vanilla Whipped Cream, for serving, recipe follows Thick-Cut Bacon, for serving, recipe follows 1 cup grade B maple syrup 1 cinnamon stick 1 1/2 cups heavy cream, chilled 1 teaspoon vanilla extract 1 tablespoon sugar 4 slices thick-cut bacon (4 ounces) Instructions: Sift together the flour, sugar, baking powder and salt in a large bowl. Combine the pumpkin, milk, egg yolks, orange juice and zest in another bowl, mixing until homogenous. Make a well in the dry ingredients. Pour the wet ingredients into the well and mix until combined. Preheat the griddle. Beat the egg whites with a pinch salt in a separate bowl, using a whisk or electric mixer, until the whites form stiff peaks. Fold the egg whites into the batter in thirds. Do this quickly and gently, so the pancakes will be light and fluffy. Melt small pats of butter onto the griddle, and then spread them around with a paper towel to remove any excess. Spoon or ladle the batter onto the griddle to the desired size of the pancake. When the top of the pancakes are full of holes (look like bubbles have risen to the surface and burst), flip and cook until the bottoms are golden brown. Transfer the pancakes to serving plates, dust with powdered sugar and serve with Cinnamon Maple Syrup, Vanilla Whipped Cream and Thick-Cut Bacon on the side. Heat the maple syrup with the cinnamon stick in a small saucepan over medium heat. When the syrup is hot, remove from the heat and allow the flavors to steep, about 30 minutes. Yield: 1 cup. Beat the cream and vanilla in a mixing bowl, using a whisk or hand beater, until the cream starts to thicken. Sprinkle in the sugar and beat until the cream is very light and fluffy and holds soft peaks. Yield: 3 cups. Place the bacon in a medium saute pan over medium heat. Cook until the fat starts to render out and the bacon turns golden brown and crispy, 4 to 6 minutes. Transfer the bacon to a paper-towel-lined plate to drain. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33147,"Steamed Mussels 4 pounds mussels 2 tablespoons olive oil 1 shallot, minced 2 garlic cloves, shaved 4 sprigs fresh thyme 1/2 cup dry white wine 1 lemon, juiced 1 cup chicken broth, low-sodium Pinch red pepper flakes 1 tomato, peeled, seeded and cut in large dice 1/2 cup roughly chopped parsley 2 tablespoons unsalted butter Instructions: Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33148,"Frozen Beergaritas 3/4 cup silver tequila 1/2 cup fresh lime juice (from about 5 limes), plus wedges for garnish 1/2 cup fresh orange juice (from 1 orange) 1/3 cup sugar Kosher salt Two 12-ounce bottles Mexican pilsner, well chilled Instructions: Stir together the tequila, lime juice, orange juice and sugar until the sugar dissolves. Pour the mixture into a baking dish and freeze until hard, about 5 hours. Scrape the mixture with a fork to break it into small ice crystals. Spread 2 tablespoons salt on a small plate. Moisten the rims of 4 large martini glasses with a lime wedge and invert onto the salt. Distribute the frozen margarita among the glasses, and then top each with half a beer. Garnish with a lime wedge and serve. ","[Tequila, Lager, Cream Ale]" 33149,"Minestrone 1/4 cup extra-virgin olive oil 2 ounces pancetta, minced 5 cloves garlic, roughly chopped 3 medium carrots, roughly chopped 2 stalks celery with leaves, roughly chopped 1 medium Spanish onion, roughly chopped 1/2 medium zucchini, roughly chopped 1/4 head Savoy cabbage, cored and shredded 7 drained and roughly chopped canned whole peeled tomatoes 9 cups low-sodium chicken broth or stock 1/3 cup tubetti or other small pasta such as orzo, or broken spaghetti One 16-ounce can cannellini beans, with liquid 3 tablespoons minced fresh marjoram 2 tablespoons finely chopped fresh flatleaf parsley Kosher salt and freshly ground black pepper 1/2 cup freshly grated Parmesan, plus more for serving Instructions: Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Reduce the heat to medium and add the garlic, carrots, celery and onions. Cover and cook, stirring occasionally, until the vegetables soften, about 12 minutes. Add the zucchini, cover and cook, stirring occasionally, about 3 minutes. Add the cabbage and cook, stirring, until wilted, about 3 minutes more. Stir in the tomatoes and broth and bring to a boil. Stir in the pasta; lower the heat to a simmer and cook until the pasta is tender, about 8 minutes. Mash half the beans in a small bowl with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes. Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper. Divide among warm soup bowls and sprinkle with the Parmesan. Serve immediately with more cheese at the table. ","[Barolo, Barbaresco, Chianti, Rioja]" 33150,"Broccoli Pasta 1 bunch broccoli (about 1 pound), trimmed and cut into large florets 4 tablespoons (1/2 stick) unsalted butter Kosher salt and freshly ground pepper 12 ounces spaghetti 2 cloves garlic, minced 2 tablespoons olive oil 1/2 cup grated Parmesan cheese Instructions: Set up a steamer basket in a 3-quart saucepan. Add enough water to come up to the bottom of the basket. Bring the water to a boil. Add the broccoli florets to the basket, cover and cook until the broccoli is soft and nearly falling apart but still holds its shape, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil. Transfer the broccoli to a large bowl. Add 2 tablespoons butter and gently toss; season with salt and pepper, then mash. Cook the spaghetti according to label directions, then reserve 1 cup cooking water and drain. In a large skillet, cook the garlic in the remaining 2 tablespoons butter and the olive oil for 30 seconds. Add the mashed broccoli, the Parmesan and half of the reserved cooking water. Cook, stirring, until saucy. Season with salt and pepper. Toss with the spaghetti, adding more cooking water as needed. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 33151,"Southeast Asian Fish Soup 3 cups water 3 (8-ounce) bottles clam juice 4 scallions, thinly sliced, white and green parts separated 2 stalks lemongrass, tops trimmed, tender stalks cut into 2-inch pieces and smashed 1-inch piece fresh ginger, peeled and minced (2 tablespoons) 1 clove garlic, minced 1 teaspoon Asian chili paste, such as sambal oelek 1 tablespoon fish sauce 1 1/2 pounds red snapper fillet, or other white fleshed fish, skin removed 4 white mushrooms, sliced 2 carrots, shredded 1 cup cilantro leaves and stems, roughly chopped Kosher salt Lime wedges, for serving Instructions: Bring the water and clam juice to a boil over high heat in a large soup pot with the scallion whites, lemongrass, ginger, garlic, and chili paste. Cover and adjust the heat to maintain a simmer, and cook for 10 minutes. Add the fish sauce. Slice the fish into large chunks and add to the broth with the mushrooms and carrots. Cook over medium heat, uncovered, until the fish is opaque and cooked through, about 4 minutes. (Remove and discard lemongrass.) Stir in the cilantro and scallion greens and season with salt. Spoon into warm bowls and serve with lime wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 33152,"Potato Omelette 8 strips bacon, cut into paper clip-size pieces 2 tablespoons butter 1 onion, chopped 1 clove garlic, chopped Dash of balsamic vinegar 1 tablespoon oil or duck or pork fat, plus more if needed 3 medium waxy potatoes, peeled and diced 5 eggs Salt and pepper Instructions: Fry the bacon in a small frying pan until crisp, and remove to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the pan. Add the butter to the pan, heat to medium and gently fry the onions until soft, about 5 minutes. Add the garlic and cook for 1 minute. Remove all to a plate. Deglaze the pan with a splash of vinegar and reduce until it's almost gone.
Add the tablespoon of oil or fat and get the pan quite hot this time. Saute the potatoes, stirring only occasionally, until they are soft when pierced with a fork and very crisp and golden on the outside, a good 20 minutes. Return the onions, garlic and bacon to the pan.
Gently stir the eggs with a fork, sprinkle with salt and pepper and pour them over the potatoes. Cook until the eggs are set on the bottom, but still a bit slithery on top - or, as the French say, \baveux\ (drool-like). Cover the omelette and continue cooking until the top sets, no more than a minute because you still want it a little runny on top - or, I do anyway. Run a spatula around the edge and slip the omelette out onto a large plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33153,"Pot Roast and Arugula Panini 8 slices seven-grain bread, about 1/4-inch thick 2 1/2 tablespoons Dijon mustard 8 ounces creamy Havarti, thinly sliced 2 cups (about 12 ounces) leftover shredded pot roast, at room temperature, from Sunday Pot Roast with Mushroom Gravy recipe 1 cup baby arugula leaves Kosher salt and freshly ground black pepper Instructions: Heat a large well-seasoned cast iron skillet over medium-low heat. Lay the bread slices on a work surface and spread about a teaspoon of mustard on each slice. Divide the sliced cheese among all 8 slices. Evenly spread the meat over 4 cheese-topped bread slices, followed by 1/4 of the arugula. Season with salt and pepper and cover with the remaining 4 slices of bread. Working in 2 batches, if necessary, put 2 of the sandwiches into the skillet. Weight the sandwiches down with a bacon press or cover them with a sheet of parchment and set a slightly smaller skillet directly on top. Put a can of tomatoes or a brick in the top skillet to weigh the pan down. Cook until the sandwich bottoms are golden and cheese is beginning to melt, 5 to 6 minutes. Remove the bacon press or top skillet, flip the sandwiches, return the press or parchment and top skillet to the pan and cook until golden brown, an additional 3 to 4 minutes. Repeat with the remaining 2 sandwiches. Slice the panini on a diagonal and arrange on a serving platter. Serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Tempranillo]

" 33154,"Crispy Smoked Mozzarella with Honey and Figs 6 sheets phyllo dough 6 ounces smoked mozzarella, cut into 6 equal pieces Vegetable oil, for frying 8 ounces dried figs, stemmed and quartered 3/4 cup honey, plus more for drizzling 3 teaspoons black sesame seeds Instructions: In a large pot, heat the vegetable oil over medium heat to 350 degrees F. Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo. Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels. Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying. To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33155,"Chorizo and Egg Tostadas 1 1/4 cups diced cherry tomatoes (about 8 ounces) 1/2 small red onion, finely diced 2 tablespoons pickled jalape?os, finely chopped, plus 1 tablespoon brine 1/2 cup packed fresh cilantro, chopped, plus more for serving 1 tablespoon fresh lime juice, plus wedges for serving 2 tablespoons extra-virgin olive oil Kosher salt 8 tostada shells 1 14.5-ounce can refried beans 1/2 pound fresh chorizo, casings removed 1 cup shredded pepper Jack cheese (about 4 ounces) 8 large eggs Freshly ground pepper Instructions: Preheat the oven to 425? F. Combine the tomatoes, red onion, jalape?os and brine, cilantro, lime juice, 1 tablespoon olive oil and 1/4 teaspoon salt in a medium bowl. Set aside. Arrange the tostadas on 2 baking sheets and bake until golden brown, rotating the pans halfway through, about 5 minutes. Remove from the oven. Divide the refried beans among the tostadas (about 2 heaping tablespoons each); spread evenly, leaving a 1/8-inch border. Crumble the chorizo on top of the beans. Return the tostadas to the oven and cook until the chorizo is cooked through, about 10 minutes. Top with the cheese and continue baking until melted, 1 to 2 more minutes. Meanwhile, heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the eggs and cook until the whites are partially set, 2 to 3 minutes. Cover and cook until the whites are fully set but the yolks are still runny, 2 to 3 more minutes. Season with salt and pepper. Divide the tostadas among plates. Top with the tomato mixture, fried eggs and more cilantro. Serve with lime wedges. ","[Rioja, Tempranillo, Garnacha, Barbera]" 33156,"Penne with Roasted Tomatoes, Garlic, and White Beans 3 large tomatoes, cut into wedges 4 cloves garlic, unpeeled 2 tablespoons olive oil 1/4 teaspoon salt Freshly ground black pepper 1(15 ounce) can cannellini beans 1/2 pound penne pasta 1/4 cup fresh basil leaves, torn 2 tablespoons freshly grated Parmesan Instructions: Preheat the oven to 450 degrees F. Slice each tomato into 8 wedges and discard the seeds. Put the tomato wedges and garlic into a 9 by 13-inch roasting pan. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and a few turns of pepper. Roast in the oven, uncovered, for 40 minutes. Drain the beans into a large colander in the sink. Cook the pasta according to the directions on the package. Drain the pasta into the colander containing the beans, so the hot pasta water will warm the beans. Return drained pasta and beans to the pasta pot. When the tomatoes are done, pick out the garlic cloves, squeeze the garlic out of the skin into a small bowl and mash with a fork. Pour the roasted tomatoes into the pasta pot, add the garlic, the remaining 1 tablespoon of olive oil, the basil and additional salt and pepper, to taste. Toss to combine. Serve topped with the Parmesan. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 33157,"Caramel Boings 2 cups sugar 1/2 cup water Vegetable oil Bowl of ice water Instructions: Place the sugar in a saucepan. Pour the water around the edge of the pan carefully to avoid any splashing up of the water or sugar crystals onto the walls of the pan. Draw your finger through it in an \X\ to let the water infiltrate the sugar completely. Bring the sugar water to a boil and, without stirring, continue to cook until amber colored. Meanwhile, oil the sharpening steel very lightly with vegetable oil. Test the color of the caramel periodically by placing a drop of it on a white plate. When it?s slightly lighter than you want it to be, stop the cooking by placing the bottom of the pot in a bowl of ice water. Swirl it a bit to distribute the cooling. When the caramel has cooled enough to slowly fall from a spoon, gather up a glob (about 1 tablespoon) on the dessert spoon and hold it over the saucepan. Let it drop and, once you have a strand falling from the spoon, hold the sharpening steel over the sauce pan and wind the strand around it. Work your way up the steel, forming a spring, and when you reach the end of the steel, pinch the end of the caramel to cut it off. Let cool slightly, about 30 seconds, then slide it off the steel. Place in an airtight container with folded parchment paper in between each boing. ","[Riesling, Moscato, Vin Santo, Tawny Port]" 33158,"Ice Cream Sandwiches 1/2 cup all-purpose flour 1/2 cup Dutch process cocoa powder 1/2 teaspoon fine salt 1/4 teaspoon baking powder 6 tablespoons unsalted butter, softened 2 tablespoons shortening 1 cup sugar 2 large eggs 1 teaspoon vanilla extract 2 (1-pint) containers ice cream (any flavor) Instructions:

1. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking powder. In another bowl, beat the butter, shortening, and sugar together with an electric mixer until fluffy. Beat in the eggs and vanilla, beating until smooth. With a spoon, stir in the flour mixture, stirring just until you have a smooth dough.
3. Using a 2 tablespoon cookie dough scoop, drop 6 mounds of dough on each baking sheet, leaving a couple inches between each cookie. Bake until the cookies are firm around the edges and soft in the middle, about 15 minutes. (For even baking, rotate the pans from top to bottom and back to front halfway through baking.) Using a spatula, transfer the cookies to a wire rack and cool completely.
4. Meanwhile, turn the ice cream pints on their sides and use a serrated knife to slice through the containers, cutting each into 3 even rounds. Place the ice cream disks on a baking sheet and freeze until ready to assemble the sandwiches.
5. To assemble, peel the cardboard from the ice cream disks and sandwich each disk between 2 cookies. Serve the sandwiches immediately, or wrap individually in plastic wrap and freeze up to 1 week. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 33159,"No-Boil Smoker Macaroni and Cheese 4 tablespoons unsalted butter 4 tablespoons all-purpose flour 1 teaspoon smoked paprika 3 cups whole milk 1 cup heavy cream 1 to 2 tablespoons adobo sauce from canned chipotles in adobo 1 1/2 teaspoons kosher salt 8 ounces mild yellow Cheddar, shredded (about 2 cups) 8 ounces smoked Gouda, shredded (about cups) 8 ounces processed cheese, such as Velveeta, cubed 1 pound elbow macaroni Instructions: Prepare a grill for medium indirect heat (about 375 degrees F if your grill has a thermometer; for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of the grill). Prepare a smoker tube with smoking pellets according to the manufacturer\u2019s instructions and set on the grill to begin smoking (see Cook's Note). Melt the butter in a medium saucepan over medium heat. Stir in the flour to make a smooth paste. Cook, stirring, until the mixture smells nutty but hasn\u2019t browned, about 2 minutes. Whisk in the smoked paprika, then whisk in the milk and cream. Bring to a simmer and cook until thickened and smooth, about 5 minutes. Whisk in the adobo and salt. Off heat, whisk in half of the shredded Cheddar and Gouda and all of the processed cheese cubes to make a smooth sauce. Spread the uncooked macaroni in a disposable 9-by-13-inch foil baking tin and pour the sauce over. Stir to coat the pasta in the sauce. Sprinkle with the remaining shredded cheese. Cover tightly with foil and place on the indirect part of the grill. Close the grill. Cook until the pasta is al dente, about 30 minutes. Remove the foil, close the grill and cook 10 minutes more. If cooking on a gas grill, turn off the grill, close the lid and let rest in the grill with the smoker tube for 10 minutes more before serving. (On a charcoal grill, just remove the baking tin and serve.) ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33160,"Ham Steak and Frites 3 pounds russet potatoes 1 gallon vegetable oil, for frying 24 cloves garlic
   3 sprigs fresh rosemary
   2 tablespoons unsalted butter 1 onion, cut into 1/8-inch julienne strips 4 Granny Smith apples, peeled and cut into large dice 1/2 teaspoon cinnamon
   1 tablespoon chopped fresh thyme
   1/2 cup cider vinegar
   1/2 cup brown sugar
   Salt and black pepper Six 8-ounce ham steaks 1 tablespoon black pepper 1/4 cup grape seed oil
   Instructions: For the rosemary garlic French fries: Leaving the skin on, cut the potatoes into fries that are 1/4-inch thick and 1/4-inch wide and as long as the potato. As soon as they are cut, transfer the fries into a deep container that will hold them all and run cold water over the top. Run the water until the water overflowing out of the container runs clear. In a 2-gallon pot, heat the oil to 250 degrees F. Line a baking sheet with paper towels. Strain the potatoes and pat dry. In batches, fry the french fries plus 4 to 6 garlic cloves until the fries are tender but do not have color, about 4 minutes. Transfer to the lined baking sheet and allow the oil to drain off. Refrigerate for at least 1 hour. When ready to serve, heat the oil up to 350 degrees F. Fry the french fries and the garlic until the fries are golden brown and crispy, 7 to 8 minutes. With about 30 seconds left of cooking, add the rosemary sprigs. Transfer the fries and garlic to a bowl, season with salt and pepper and toss. Remove the rosemary sprigs. For the apple chutney: In a saute pan over high heat melt the butter. Add the onions and saute until caramelized and brown, about 15 minutes. Add the apples and saute until the apples are tender. Add the cinnamon and chopped thyme and saute for 1 minute. Add the vinegar and brown sugar and bring the mixture to a boil. Reduce the heat to a simmer and cook the chutney until the liquid reduces by half and glazes the apples, about 20 minutes. Season to taste with salt and pepper. For the ham steaks: Heat a skillet on high heat until smoking hot and reduce the heat to medium-high. Season the ham steaks with pepper. Coat the skillet with the oil. Place the ham steaks in the skillet and cook until the first side is seared. Flip the steaks and add 1 cup water to the skillet. Cover and cook 2 to 3 minutes. Remove from the heat and allow them to rest. For plating: Arrange the ham steaks in the center of 6 plates. Top the steaks with 3 to 4 ounces of the apple chutney, then top with piles of the rosemary-garlic fries. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33161,"Cacio e Pepe with Crispy Pancetta 4 tablespoons kosher salt 1 pound linguine
8 ounces pancetta, cut into 1/4-inch dice
1/2 cup cream
2 tablespoons unsalted butter
2 tablespoons fresh ground black pepper
1/4 cup grated Parmigiano Reggiano, plus more for garnish
1/4 cup grated Pecorino Romano, plus more for garnish
1/2 cup flat-leaf parsley leaves
Instructions: Fill a large pasta pot with water and bring to a boil over medium-high heat. Add the salt and the linguine and cook until al dente, 10 to 12 minutes. While the water is coming to a boil, add the diced pancetta to a large, deep saute pan. Cook until golden brown and crispy, 6 to 8 minutes. Using a slotted spoon, remove the pancetta to a paper-towel-lined plate to drain. To the same saute pan, add the cream, butter and 1 tablespoon of the black pepper. Bring to a simmer and cook until reduced by a third, about 5 minutes. Stir in the Parmigiano and the Pecorino until smooth; the sauce will be a little thick. Keep warm over low heat. With tongs, remove the linguine from the pot and add it directly to the sauce; toss along with 1 cup of the pasta cooking water to thin the sauce out. Transfer to a large serving platter and garnish with more Parmigiano and Pecorino, the remaining 1 tablespoon pepper, and the parsley. Taste and adjust the seasoning as needed. Serve immediately. ","[Chardonnay, Barolo, Dolcetto, Tempranillo]" 33162,"Long Island Iced Tea 6 ice cubes 1/2 jigger gin 1/2 jigger vodka 1/2 jigger white rum 1/2 jigger tequila 1/2 jigger Cointreau 1 jigger fresh lemon juice 1/2 teaspoon sugar syrup (see note) Cola Lemon slice, to decorate Instructions: Put the ice cubes in a mixing glass. Add the gin, vodka, rum, tequila, Cointreau, lemon juice and sugar syrup. Stir well, then strain into a tall glass filled with ice cubes. Add enough Coca Cola to fill the glass, and decorate with the slice of lemon. Note: To make sugar syrup, heat 1 cup sugar and 1 cup water in a small saucepan until the sugar dissolves. ","[Gin, Vodka, Rum, Tequila]" 33163,"Chicken with Tabbouleh 1 1/2 cups boiling water 1 cup bulgur wheat 1/4 cup freshly squeezed lemon juice (2 lemons) Olive oil Kosher salt 1 whole (2 split) chicken breast, bone in, skin on Freshly ground black pepper 1 cup minced scallions, white and green parts (1 bunch) 1 cup chopped fresh mint leaves (2 bunches) 1 cup chopped fresh flat-leaf parsley (1 bunch) 1 hothouse cucumber, unpeeled, halved lengthwise, seeded, and medium-diced 2 cups halved cherry tomatoes Instructions: Preheat the oven to 350 degrees F. In a heat-proof bowl, pour the boiling water over the bulgur wheat. Add the lemon juice, 1/4 cup olive oil, and 1 1/2 teaspoons of salt. Stir. Cover the bowl with plastic wrap and allow the bulgur to stand at room temperature for about 1 hour. Place the chicken breast on a baking sheet and rub it with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until just cooked. Set aside until cool enough to handle. Remove the chicken meat from the bones and discard the skin. Cut the chicken into medium dice and add to the tabbouleh. Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and 1 teaspoon pepper. Season, to taste, and serve immediately or cover and refrigerate. The flavors will improve as it sits. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33164,"BLT Ranch Burgers 1 cup (240 ml) mayonnaise 1/2 cup (120 ml) plain yogurt 1/4 cup (60 ml) buttermilk 2 tablespoons minced fresh chives 2 tablespoons minced fresh flat-leaf parsley 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder 1 pound (455 g) lean ground beef 1 tablespoon Worcestershire sauce 1 large egg, lightly beaten 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 8 pieces cooked bacon, cut in half 1 ripe tomato, sliced Bibb lettuce leaves 4 potato buns, buttered and toasted Instructions: Make the dressing: Combine all the dressing ingredients and mix well. Refrigerate until ready to serve.
Make the burgers: Preheat an outdoor grill to medium-high.
In a bowl, combine the beef, Worcestershire sauce, egg, salt, and pepper. Shape into four patties.
Grill the patties for about 3 minutes per side for medium doneness.
Place each patty on a bun and top with bacon, tomato, lettuce, and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33165,"Chicken Fajitas 1 cup packed cilantro leaves, plus extra for serving 1/4 cup lime juice, about 2 limes 1/4 cup low-sodium chicken broth 3 scallions, cut into 1-inch pieces 2 cloves garlic 1 jalapeno, seeded if desired 1 tablespoon honey Kosher salt 1 1/2-pounds boneless skinless chicken breasts 1 red onion, sliced into 1/2-inch thick rounds 2 orange and/or yellow bell peppers, quartered, seeds removed 1 ripe avocado, halved, seeded and peeled 1 1/2 teaspoons olive oil 1/8 teaspoon ground cumin 1/8 teaspoon ground coriander 1/4 cup fat-free Greek Yogurt 12 corn tortillas Instructions: Put the cilantro, lime juice, broth, scallions, garlic, jalapeno, honey, and salt in a blender, puree until smooth. Reserve 2 tablespoons; do not wash out the blender. Put chicken breasts in a medium bowl and the peppers and onions in another. Divide the remaining cilantro puree evenly between the chicken and the peppers and onions. Toss well to coat the chicken and vegetables and let stand, at room temperature, for 30 minutes. Add the avocado, 1/2 cup water, and the reserved 2 tablespoons cilantro sauce to the blender. Puree until smooth and season with salt. Set aside. Heat the oil in a small skillet set over medium heat until hot. Add the cumin and coriander and continue to cook until fragrant, about 30 seconds to 1 minute. Pour the spices over the yogurt and set aside for the flavors to blend. Stir before serving. Preheat a grill for medium-high/direct heat cooking. Oil the grill grates. Grill the chicken and vegetables, turning, until the vegetables are tender and the chicken reaches an internal temperature of 160 degrees F, about 5 to 8 minutes for the vegetables and 12 to 15 minutes for the chicken. Let chicken rest 5 minutes. Place the tortillas on the grill until just warmed through, about 30 seconds. To assemble the fajitas: slice the onions and peppers into thin strips and then slice the chicken. Place some peppers, onions, chicken and cilantro in a tortilla topped with the spiced yogurt and the avocado sauce. ","[Syrah, Tempranillo, Garnacha, Zinfandel]" 33166,"Raspberry Coconut Bars 1 cup butter, softened 1 cup sugar 1 tsp. vanilla extract 1/4 tsp. salt 3 large eggs, divided 2 cups plus 2 tablespoons Pillsbury BEST? All Purpose Flour 3/4 cup Smucker's? Seedless Red Raspberry Jam 1 (14 oz.) Eagle Brand? Sweetened Condensed Milk 4 oz. cream cheese, softened 1 tbsp. lemon juice 2 1/2 cups sweetened coconut flakes, divided Instructions: HEAT oven to 350 degrees F. Beat butter, sugar, vanilla and salt in large bowl with electric mixer on medium speed until fluffy. Beat in 2 eggs, one at a time, until blended. Gradually beat in 2 cups flour until blended. SPREAD evenly in 13 x 9-inch baking pan. Spoon jam over crust, spreading evenly. BEAT sweetened condensed milk, cream cheese, lemon juice and remaining 1 egg and 2 tablespoons flour in medium bowl with electric mixer on medium speed until smooth. Stir in 1 1/2 cups coconut. Spoon evenly over jam layer. Sprinkle with remaining 1 cup coconut. Cover with foil. Bake 30 minutes. Uncover and bake an additional 15 to 20 minutes or until edges are golden brown and bottom crust is completely baked. Cool completely in pan on wire rack. ","[Chardonnay, Sauvignon Blanc, Moscato, Riesling]" 33167,"Parmesan Tuiles 1 cup freshly grated Parmigiano-Reggiano cheese Instructions: Preheat an empty medium nonstick skillet over medium heat for 2 minutes. Sprinkle a scant 3 tablespoons of the cheese into the skillet, making an oval about 4 by 2-inches. Cook until the cheese melts and is golden brown, 1 to 2 minutes. Carefully remove with a spatula, and drape over a wooden rolling pin. Repeat with the remaining cheese. The tuiles will crisp as they cool. Serve as a garnish for salads and sandwiches. ","[Chardonnay, Pinot Grigio, Vermentino]" 33168,"Homemade Marinara Sauce 1 tablespoon olive oil 1/4 cup grated yellow onion
3 garlic cloves, minced
Pinch crushed red pepper flakes
One 28-ounce can crushed tomatoes
8 fresh basil leaves, chopped
1 bay leaf
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions: In a large skillet, combine the oil, onion, garlic and red pepper over medium heat. Cook, stirring, 3 to 4 minutes. Add the tomatoes, basil, bay leaf, salt and pepper. Bring to a low simmer and then reduce heat to low. Cover and cook about 15 minutes, stirring occasionally. Discard the bay leaf. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33169,"Andouille Cornbread Stuffing 1 tablespoon olive oil 1/4 cup chopped onion 4 ounces (1/2 cup) chopped Andouille sausage 1/4 cup chopped green onion 2 tablespoons chopped celery 2 tablespoons chopped green bell pepper 1 tablespoon minced garlic 1 cup day old cornbread, crumbled 3/4 cup chicken stock Creole spice-recipe enclosed Salt and pepper 2 medium green peppers, tops removed and cavity cleaned out Instructions: Preheat oven to 350 degrees. In a large skillet heat oil over high heat. Add the onion and Andouille, and saute for 1 minute. Add the green onions, celery, chopped bell pepper, and garlic, cook 1 minute. Then stir in the cornbread and stock, season with creole spice, salt and pepper, and cook, stirring for 2 minutes. Fill the cavity of the whole peppers and place in a baking dish and bake for 25 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvedre)]" 33170,"Peach Ginger Glazed Ham One 8- to 10-pound bone-in, smoked, fully-cooked ham, butt or shank portion 1 teaspoon coriander seeds One 13-ounce jar peach preserves 1/4 cup fresh lemon juice (about 1 lemon) One 3-inch piece ginger, sliced Instructions: Let the ham sit at room temperature 30 minutes. Preheat the oven to 325 degrees F. Trim off any skin from the ham if needed. Score the ham through the fat in a diagonal crosshatch pattern without cutting into the meat. Place the ham, flat-side down, on a rack in a roasting pan. Pour 1/4 inch of water into the bottom of the pan. Roast the ham until it reaches an internal temperature of about 130 degrees F, about 2 1/2 hours or 15 minutes per pound. Meanwhile, toast the coriander seeds in dry skillet until fragrant, about 1 minute. Cool and crack in a mortar and pestle or on a cutting board with a small pan. Combine the peach preserves, lemon juice, ginger and coriander in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to low and simmer gently until thickened, 10 to 15 minutes. Strain into a small bowl. Remove the ham from the oven when it has reached 130 degrees F internally. Increase the oven temperature to 425 degrees F. Spoon or brush some of the glaze all over the ham. Add water as needed to the bottom of the pan. Return the ham to the oven and roast, basting every 10 minutes with the remaining glaze, until glossy, glazed and well browned, about 45 minutes more. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33171,"Duff's Meat Sauce 2 tablespoons extra-virgin olive oil 1/2 onion, grated
3 to 4 cloves garlic, minced
Kosher salt
1 pound ground beef
One 28-ounce can crushed tomatoes
One 6-ounce can tomato paste
Leaves from 2 sprigs fresh basil, cut into thin ribbons
Leaves from 1 sprig fresh oregano, minced
Crushed red pepper flakes, optional
Instructions: Heat the oil in a medium saucepan over medium-high heat. Add the onions and garlic, season with a pinch of salt and cook, stirring occasionally, until the onions are translucent and beginning to brown, 2 to 3 minutes. Add the ground beef, season with another pinch of salt and pepper flakes (if using) and cook, stirring and breaking up the beef with a wooden spoon, until cooked through, about 5 minutes. Stir in the crushed tomatoes and tomato paste, season with salt and bring to a boil. Lower the heat to a simmer and cook, stirring occasionally, until the sauce is slightly reduced, 15 to 20 minutes. Add the basil and oregano and simmer a few minutes more to infuse their flavor. Taste and adjust the seasoning. Serve with fresh pappardelle or your favorite pasta. ","[Barolo, Barbaresco, Chianti, Montepulciano]" 33172,"Venetian Shrimp and Scallops 1 pound sea scallops 1/4 cup flour, seasoned with salt and pepper 1 tablespoon (1 turn around the pan) extra-virgin olive oil 2 tablespoons butter 2 cloves garlic, chopped 1 large shallot, finely chopped 1/2 teaspoon crushed red pepper flakes 1 cup dry white wine 1 cup chicken broth or stock 1 (14-ounce) can diced tomatoes in juice 1/4 teaspoon saffron threads 1 pound large shrimp, peeled and deveined 12 leaves fresh basil, shredded or torn 1 lemon, zested Hot, crusty bread, for plate mopping Serving Suggestions: Asparagus with Prosciutto Dessert Suggestions: Lemon sorbet dessert cups Instructions: Lightly coat the sea scallops in flour seasoned with salt and pepper. Discard remaining flour. Preheat a large skillet over medium high heat. Add oil (1 turn around the pan) and butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan. Add an additional drizzle of olive oil to the pan and add the garlic, shallots, and crushed red pepper flakes. Reduce heat a little and saute garlic and shallots 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add stock, tomatoes and saffron threads. When liquids come to a bubble, add shrimp and cook 3 minutes. Return scallops to the pan and cook shrimp and scallops 2 to 3 minutes longer. Transfer shrimp and scallops to a warm serving dish and top with basil and lemon zest. Pass plenty of bread to enjoy the juices. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33173,"Gina's Corn Souffle 5 tablespoons butter, plus more for baking dish 1/2 medium onion, chopped fine 2 cloves garlic, minced 3 cups fresh whole corn kernels (thawed, if frozen) Kosher salt and freshly ground black pepper 1 teaspoon smoked paprika 1/4 teaspoon cayenne pepper 1/4 cup all-purpose flour 2 cups half-and-half 5 large eggs 1 cup grated extra-sharp white Cheddar Instructions: Preheat the oven to 400 degrees F. Coat the bottom and sides of a round 2 quart souffle dish with butter. Melt the butter in a medium-sized saucepan over medium heat. Add the onion and garlic and saute until tender, about 3 minutes. Stir in the corn, salt and pepper, to taste, the smoked paprika and cayenne. Saute for 1 more minute. Add the flour and stir until it becomes light blonde in color, about 2 more minutes. Add the half-and-half and whisk until the mixture becomes smooth and thickened. Remove from the heat. Beat the eggs in a large bowl. Temper the eggs into the corn mixture, then stir in the cheese. Pour the mixture into the buttered souffle dish. Bake for 35 minutes. Remove from the oven and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 33174,"Quick Pickles 1/2 cup white vinegar, eyeball it 2 rounded teaspoons sugar 1 teaspoon mustard seed 1 teaspoon salt 1 clove cracked garlic 1 teaspoon dried dill or 2 tablespoons fresh dill leaves, chopped or snipped 1 bay leaf 4 kirby cucumbers, cut into 1-inch slices on an angle Instructions: Heat small saucepan over medium high heat. Add vinegar, sugar, mustard seed, salt, and garlic to the pan and cook until it begins to simmer and sugar dissolves. Toss the dill, bay leaf, and sliced cucumbers together in a heat-proof bowl. Pour the simmering liquid over the cucumbers and stir to evenly coat. Allow to cool to room temperature or chill before serving. ","[Chenin Blanc, Sauvignon Blanc, Riesling, Gruner Veltliner]" 33175,"Marmalade Muffins 2 oranges 1/2 pound (2 sticks) unsalted butter, softened, plus more for the muffin tins 1 cup granulated sugar 2 large eggs 2 cups all-purpose flour 1 cup buttermilk 1 teaspoon baking soda 1 cup firmly packed brown sugar Instructions: Preheat the oven to 375 degrees F. Begin by grating the zest from the oranges. (If you don't have a Microplane zester, please rush out to the nearest cooking-supply store and purchase one. Thank you.) Cream the butter and granulated sugar in a bowl with a mixer. Crack in the eggs and mix until well combined, about 4 minutes. Sift the flour onto a sheet of wax paper. Add it to the bowl. Gently stir with the mixer using as few strokes as possible so the muffins aren't tough. In a small measuring cup or bowl, combine the buttermilk and baking soda. Add the buttermilk mixture to the batter and mix until just combined. Add the orange zest and mix until just combined, being careful not to overmix. Grease 36 mini-muffin cups and fill each two-thirds full with batter. I like to use a small cookie scoop to put the muffin batter in the tins. Bake for 12 to 17 minutes, until light brown. Watch to make sure they don't get too brown. Now, while the muffins are baking, prepare the glaze: Juice the 2 oranges whose zest you just stole. Add the orange juice and brown sugar to a medium bowl and stir together until just combined, but don't worry about dissolving the brown sugar completely. You want the glaze to be grainy and textured. As soon as the muffins are done, drizzle the glaze all over the top. Be sure to thoroughly coat each muffin. Don't worry if the glaze drips all over the pan; that means more for you to lick up later. Serve the muffins warm on a beautiful platter. Watch your guests' eyes roll back in their heads as they savor each bite. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33176,"Birthday Battenberg Nonstick cooking spray, for the pan 2 2/3 cups (347 grams) all-purpose flour
2 1/4 teaspoons baking powder
1 teaspoon kosher salt
1 cup (240 grams) heavy cream
1/4 cup (60 grams) sour cream
3/4 cup (169 grams) unsalted butter, softened
6 tablespoons (75 grams) refined coconut oil
1 1/2 cups (300 grams) granulated sugar
3 large eggs
2 teaspoons vanilla extract
Yellow and red food coloring
3 tablespoons (36 grams) rainbow sprinkles (classic cylinders are ideal, not nonpareils), plus more for the marzipan
14 ounces marzipan, plus more for decorations as desired Blue food coloring
Powdered sugar, for dusting
6 tablespoons (120 grams) raspberry jam
Instructions: For the cake batter: Preheat the oven to 350 degrees F. Turn an 8-inch square baking pan into a Battenberg pan: first, fold a long piece of foil onto itself a couple of times to a create a foil barrier to divide your pan in half, making sure that the barrier is at least the height of the pan or even a little more. Then, spray the pan and each side of the foil with cooking spray (to help the parchment stick) and line each half of the pan with two overlapping pieces of parchment paper, one going widthwise and one going lengthwise, with enough overhang to come all the way up the sides and then some. Get your scissors out and trim the parchment so that it lays nicely and doesn't curl around the corners and make you go crazy. Sorry, I know this is a lot of parchment paper (I reuse parchment all the time!). Okay, set this aside. In a medium bowl, sift together the flour and baking powder, then lightly stir in the salt and set aside. In a large measuring cup, whisk together the heavy cream and sour cream and set aside. In a stand mixer fitted with a paddle, cream together the butter, coconut oil and granulated sugar on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each and periodically scraping the sides of the bowl with a rubber spatula. Add the vanilla and mix to combine. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, mixing until 80 percent combined. Divide the mixture in half. In the first half, add a few drops of yellow food coloring and fold in the sprinkles as you mix until the batter is combined. Pour into one side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. In the second half of the batter, add a few drops of red food coloring and fold it in as you mix until the batter is combined. Pour into the other side of the pan and use a small offset spatula or a spoon to carefully spread it out evenly. Bake until the tops of the cakes are browned and a toothpick inserted into the center comes out with a few crumbs on it; begin checking for doneness at 45 minutes. Let cool in the pans for 10 minutes, then use the parchment wings to lift them out of the pans and onto a wire rack to cool completely. Level the cakes and trim off the sides if they're uneven. Halve each cake crosswise to yield 4 equal rectangles that are as wide as they are thick (measure the thickness of the cake once it's leveled, then turn your ruler 90 degrees to measure that same amount on top of the cake and score with an accordion pastry cutter). Enjoy a bite of cake scraps and set these aside. To assemble: Knead the marzipan with the blue food coloring to get your desired color, dusting with powdered sugar if it gets too sticky. On a silicone mat (or a big piece of parchment or a counter dusted with powdered sugar, but I strongly recommend a silicone mat so that you don't get powdered sugar all over what will eventually become the outside surface of the marzipan), roll the marzipan out into a rectangle that's about 7 1/2 inches wide by 13 inches long, dusting the top with powdered sugar as needed to prevent sticking, and rolling in a scattering of sprinkles at the end. Trim the edges so they're straight. Brush all over with a thin layer of jam and place a rectangle of pink cake at one end. Brush the exposed surfaces with a thin layer of jam. Squish a rectangle of sprinkle cake right next to it and brush the exposed surfaces with a layer of jam. Stack the other two rectangles of cake on top, brushing with jam, to form a checkerboard pattern. Carefully roll it onto its side, pressing the marzipan all over so that it sticks, then continue to roll until the cake is covered. Trim off any excess marzipan, then decorate with additional marzipan decorations as desired. Wrap in firmly plastic wrap and let set in the fridge for a couple of hours. Let come to room temperature and enjoy! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33177,"Swiss Chard and Ricotta Stuffed Roasted Peppers 4 large red bell peppers Kosher salt Freshly ground black pepper Vegetable oil, for rubbing the peppers 3 tablespoons unsalted butter, plus more for the baking dish 4 cups diced eggplant 2 cups sliced onion 1 pound fresh Swiss chard, cleaned and roughly chopped 1 cup ricotta cheese 1/2 cup dry bread crumbs 1/2 pound fresh basil, leaves picked 1/2 cup pine nuts, toasted 1/4 cup grated Parmesan 3 garlic cloves 1/2 cup extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Cut out the stems from peppers and discard. Remove the seeds and clean out the white ribs. Season them inside with salt and pepper. Rub the outsides of the peppers with vegetable oil and place them, stem side down, onto a baking sheet. Bake them for 30 minutes, or until the skins are wrinkled and slightly charred. Remove the peppers from the oven and put them into a large bowl. Cover the bowl with plastic wrap and let them steam until they are cool enough to handle, about 10 minutes. Peel the skin from the peppers, making sure to keep them whole, and set aside. While the peppers are baking and steaming, make the pesto: Bring a large pot of water to a boil. Have a bowl of ice water ready. When the water is boiling, add the basil leaves. After 5 seconds (yes, 5 seconds) remove the basil and immediately put it into the ice water. (This will keep the pesto green.) When it is cold, drain the basil and squeeze out any excess water. Put the basil into a food processor or blender and add the pine nuts, cheese, and garlic. Turn on the processor and slowly add the olive oil until the mixture is smooth. Refrigerate until ready to use. In a large skillet over high heat, melt 2 tablespoons of the butter. Cook the eggplant until beginning to soften, about 5 minutes. Add the onions and cook until softened and lightly browned, about 10 minutes more. Transfer them to a cutting board, let them cool a bit, and chop them finely with a knife. Add 1 tablespoon butter to the same pan over medium-high heat. When it is melted, add the Swiss chard, cover the pan, and let the chard wilt for about 1 minute. Transfer the chard to a bowl. Add the vegetables, ricotta, 1 tablespoon of the pesto, and season with salt and pepper. Mix well, taste, and adjust the seasoning. Stuff this mixture into the peppers, being careful to keep them whole. Place them on their sides into a lightly buttered baking dish. Sprinkle each pepper evenly with bread crumbs and bake until the tops are golden brown, about 10 minutes. Serve immediately garnished with extra pesto. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33178,"Grilled Flatbread with Wild Mushrooms 1 teaspoon granulated sugar One packet (2 1/2-teaspoons) instant yeast
4 cups plus 3 tablespoons (18 1/2 ounces) all-purpose flour
2 teaspoons kosher salt
2 tablespoons olive oil, plus more for oiling the bowl
4 tablespoons (2 ounces) unsalted butter 1 pound (about 4 cups) baby portobello, cremini or baby bella mushrooms, sliced 1 pound oyster or white button mushrooms, coarsely chopped (about 4 cups)
6 sprigs fresh thyme
1 dried bay leaf, broken in half
Kosher salt
All-purpose flour, for dusting Olive oil, for brushing
1 cup (4 ounces) shredded truffled Pecorino, preferably Boschetto
1/2 cup (about 2 ounces) freshly grated Parmigiano-Reggiano Chopped fresh chives, for garnish
Instructions: For the dough: Stir together the sugar in 2 cups warm water in a medium bowl until dissolved. Sprinkle the yeast over the water, cover with a clean kitchen towel and let sit until the mixture becomes slightly foamy, about 5 minutes. If the mixture doesn't become foamy, it means the yeast is dead; throw the mixture out and start over with a new packet of yeast. Add the flour and salt to the bowl of a stand mixer fitted with the dough hook and mix on low speed until combined. Add the yeast mixture and the olive oil and knead on low speed for 4 minutes. Raise the mixer speed to medium-low and knead until the dough starts to pull away from the sides of the bowl, about 6 minutes. Raise the mixer speed to medium and mix until the dough is smooth, pliable, and elastic, 5 minutes more. Lightly oil a large, clean bowl and transfer the dough to the bowl. Cover with a clean kitchen towel and let rest in a warm place until doubled in size, about 1 hour. For the mushrooms: Meanwhile, melt 2 tablespoons of the butter in a large saute pan over medium-high heat. Add half of the portobello mushrooms, half of the oyster mushrooms, 3 sprigs thyme and half of the bay leaf to the pan. Cook, stirring occasionally, until the mushrooms no longer give off liquid and are golden brown, about 5 minutes. Add a pinch of salt, stir and transfer the mushrooms to a large bowl. Return the pan to the stovetop over medium-high heat and add the remaining 2 tablespoons butter. When it has melted, add the remaining mushrooms, thyme and bay leaf. Cook the second batch in the same manner as above. Add a pinch of salt, stir and transfer the mushrooms to the bowl with the first batch. Set aside. To assemble: Preheat the oven to 450 degrees F. Line 2 rimmed baking sheets with parchment paper. If you'd like to grill your crust first, preheat a grill for cooking over medium heat. Dust your work surface with flour and cut the dough in half. Using your fingertips, press out each piece into an oval roughly 12 inches long and 4 inches wide. If grilling crust first, brush the dough with olive oil and place on the grill. Grill until cooked through and well-marked on each side, 3 to 4 minutes per side. Remove from the heat and transfer the flatbreads to the prepared pans. If not grilling, simply transfer one piece of dough to each of the prepared pans and brush with olive oil. Divide the mushrooms evenly between the two crusts and top with the truffled Pecorino and the Parmigiano-Reggiano. Bake until the cheese has melted and the flatbreads are golden brown, 8 to 10 minutes if the crusts were grilled and 17 to 20 minutes if not (if your oven can't accommodate both flatbreads on the center rack, use the upper and lower racks and rotate and switch their positions halfway through). Garnish with chives and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 33179,"Pumpkin Parmigiana 5 pounds ripe plum tomatoes Kosher salt 4 cloves garlic 1/4 cup extra-virgin olive oil Pinch cl flakes 1/4 bunch fresh basil 1 medium sugar pumpkin (about 2 1/2 pounds) 6 tablespoons extra-virgin olive oil 1 1/3 cups freshly grated Parmesan 15 fresh basil leaves, torn Kosher salt and freshly ground black pepper Instructions: For the pomodoro sauce: Bring a pot of water to a boil; prepare an ice water bath. In 2 batches, blanch the tomatoes in the boiling water for about 1 minute, then shock in the ice water. Remove and discard the skins. Seed the tomatoes. Strain the seeds from the liquid through a fine-mesh strainer; reserve the liquid and discard the seeds. Put the peeled tomatoes, tomato liquid and a large pinch of salt in a large bowl. Mix the salt into the tomatoes and set aside. Put the garlic in a saucepan and cover with the olive oil. Cook over very low heat until the garlic is golden and soft, about 15 minutes. Strain and reserve the oil. Add the infused garlic oil and cl flakes to a large, heavy-bottomed stockpot. Turn the heat to low and slowly bloom the cl flakes, about 2 minutes. Add the salted tomatoes and liquid to the stockpot and increase the heat to medium high. Bring to a slight boil and skim any foam that rises to the top. Lower the heat to a simmer. Smash the tomatoes with a potato masher. Cook until reduced by one-fourth, 25 to 30 minutes. Adjust the seasoning with salt. Remove from the heat and submerge the basil in the sauce to infuse it as it cools down. Set aside 2 cups of the sauce for the parmigiana; reserve the remaining 4 to 5 cups sauce for another use. It will keep in the refrigerator for up to 3 days and in the freezer for 3 months. For the pumpkin parmigiana: Preheat the oven to 325 degrees F. Peel the pumpkin, cut it in half and scoop out the seeds. Place it cut-side down on a cutting board and slice it crosswise into half-moons approximately 1/4 inch thick.
Coat the bottom of a glass or ceramic deep-dish pie plate with 1/2 cup pomodoro sauce and arrange one-third of the pumpkin pieces in a single layer on top of it. Drizzle with 2 tablespoons olive oil, sprinkle with 1/3 cup Parmesan and scatter one-third of the basil leaves over the top. Season with salt and pepper. Spoon 1/2 cup sauce to cover this layer, then repeat two more times, layering the pumpkin pieces, oil, Parmesan, basil, salt and pepper and sauce until just below the lip of the pie plate. Scatter the remaining 1/3 cup Parmesan on top.
Cover the dish with foil and bake until barely tender, about 30 minutes. Remove the foil and bake until browned on top and most of the liquid around the sides has evaporated, an additional 30 minutes. Let sit for 15 minutes before serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 33180,"Candied Orange 6 thick-skinned Valencia or navel oranges 4 1/2 cups sugar, plus extra for rolling 1 1/2 cups water Instructions: Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan. Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store. Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate. ","[Riesling, Gewrztraminer, Moscato, Vinho Verde]" 33181,"Steak with Avocado Sauce and Tomato Salad 1 1/4 pounds beef eye round roast (in 1 piece) 2 tablespoons extra-virgin olive oil 1 tablespoon Mexican-style chili powder Kosher salt 1 cup cherry or grape tomatoes, halved 7 to 8 canned hearts of palm, thickly sliced 2 tablespoons lime juice, plus lime wedges for garnish Freshly ground pepper 1 ripe Hass avocado 1/3 cup fresh cilantro 1 large clove garlic Flour tortillas, warmed, for serving (optional) Instructions: Slice the roast crosswise into 3 even steaks. Heat a cast-iron skillet over medium-high heat. Brush the steaks all over with 1 tablespoon olive oil, season with the chili powder and add salt to taste. Cook until a thermometer inserted into the side registers 125 degrees for medium-rare, 4 to 5 minutes per side. Let rest for 5 minutes. Meanwhile, toss the tomatoes and hearts of palm in a bowl with the remaining 1 tablespoon olive oil, 1 tablespoon lime juice, and salt and pepper to taste. Halve and pit the avocado; scoop the flesh into a blender or food processor. Add the cilantro, garlic, the remaining 1 tablespoon lime juice and 1/2 cup water; puree. Season with salt. Thinly slice the steaks. Serve with the avocado sauce, tomato salad and tortillas for wrapping, if desired. Garnish with lime wedges. Per serving: Calories 325; Fat 17 g (Sat. 3.3 g; Mono. 10.2 g; Poly. 1.8 g); Cholesterol 58 mg; Sodium 337 mg; Carbohydrate 9 g; Fiber 5 g; Protein 35 g Photography by Antonis Achilleos ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 33182,"Spicy Turkey Meatballs and Spaghetti 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed 2/3 cup whole milk 2 pounds ground turkey (85-percent to 92-percent lean) 1/2 pound sweet Italian pork sausage, casings removed 4 ounces thinly sliced prosciutto, finely chopped 1 cup freshly grated aged Asiago cheese 1/2 cup minced fresh parsley 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 3 tablespoons good olive oil, plus extra for brushing the meatballs 2 extra-large eggs, lightly beaten 3 (24-ounce) jars good marinara sauce, such as Rao's 2 pounds dried spaghetti, such as De Cecco Freshly grated Parmesan (or Asiago) cheese, for serving 3 cups (1-inch diced) bread cubes from a round rustic bread, crusts removed 2/3 cup whole milk 2 pounds ground turkey (85-percent to 92-percent lean) 1/2 pound sweet Italian pork sausage, casings removed 4 ounces thinly sliced prosciutto, finely chopped 1 cup freshly grated aged Asiago cheese 1/2 cup minced fresh parsley 1 teaspoon dried oregano 1 teaspoon crushed red pepper flakes Kosher salt and freshly ground black pepper 3 tablespoons good olive oil, plus extra for brushing the meatballs 2 extra-large eggs, lightly beaten 3 (24-ounce) jars good marinara sauce, such as Rao's 2 pounds dried spaghetti, such as De Cecco Freshly grated Parmesan (or Asiago) cheese, for serving Instructions: Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side. ","[Sangiovese, Barbera, Dolcetto, Nebbiolo]" 33183,"Blueberry-Lemon Pie with a Butter Crust 2 1/2 cups all-purpose flour, plus more for dusting 3/4 teaspoon fine sea salt
9 ounces (2 sticks plus 2 tablespoons) cold unsalted butter, cut into cubes
1 teaspoon apple cider vinegar 6 cups blueberries 3/4 cup sugar, plus more for dusting the pie 5 tablespoons cornstarch
Grated zest and juice of 1 lemon
2 tablespoons cold unsalted butter, cut into thin pats
Heavy cream, for brushing the pie Ice cream, for serving
Instructions: For the flaky butter pie crust: Mix the flour and salt in a large bowl. Add the butter and cut it in with a pastry blender until the largest pieces are the size of small peas and the mixture begins to clump on the pastry blender. Shuffle through the mixture with your hands, pinching chunks of fat to flatten them. Stir the vinegar and 5 tablespoons ice water together in a bowl. Add the liquid to the flour mixture and stir with a fork. Pinch a clump of dough in your hands: If it feels moist and clumps together easily, it's probably hydrated enough. If it feels really crumbly, add another tablespoon or two of ice water until you can form a baseball-size clump of dough, packing it on as if you were making a snowball. Divide the dough in half and form each half into a flat disk. Wrap both disks in plastic wrap and refrigerate for at least 1 hour and up to 2 days. Thirty minutes before you're ready to roll out the dough, remove it from the refrigerator and let it sit at room temperature to soften. Preheat the oven to 375 degrees F. For the blueberry filling: In a bowl, toss the blueberries with the sugar, cornstarch and lemon zest and juice and mix until combined. Dust a worktop and rolling pin with flour. Roll out one dough disk a little less than 1?4 inch thick, about 14 inches in diameter. Fold the dough in half and transfer it to a 9- or 10-inch pie plate. Unfold. Press the dough into the corners, leaving the overhang for now. Refrigerate the first crust while you roll out the second disk of dough. Remove the bottom crust from the refrigerator and fill it with the berry mixture. Tuck the pats of cold butter beneath the top layer of berries. Top with the second piece of dough, and trim both to a 1/2-inch overhang around the pie. Tuck the overhang into a roll and crimp the edge, pressing down to hook some of the dough over the edge of the dish, holding the pie. Cut a hole in the center of the pie, as well as some decorative vents. Brush the top of the pie with cream and dust it with sugar. Bake for 20 minutes. Reduce the temperature to 350 degrees F and bake for another 20 minutes. Cover the edges of the pie with foil and continue to bake until the center juices bubble and thicken, 25 to 35 minutes more. Let the pie cool until it is just warm to the touch before slicing and serving. Top with ice cream. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33184,"Creamy Parmesan Caesar Salad Pizza 2 tablespoons extra-virgin olive oil 1 1/2 pounds prepared pizza dough, at room temperature Kosher salt
2 large ripe beefsteak tomatoes, cut into 6 to 8 thin slices 1/4 cup finely grated Parmesan 2 romaine hearts, cut into 1/2-inch thick and 1-inch wide pieces (about 8 cups) 1/2 cup Food Network Kitchen? Inspirations Creamy Parmesan Caesar Dressing
1 cup shaved Parmesan ribbons (2 ounces) and 1 tablespoon coarse black pepper, for serving Instructions: Preheat the oven to 450 degrees F. Drizzle 1 tablespoon of the oil in a 10- by 15-inch baking dish or on a rimmed baking sheet. Place the balls of dough side by side in the baking dish and pinch the edges together to make one large piece of dough. Press and stretch the dough so it fills the dish. (If using a baking sheet, press and stretch the dough into a 10- by 15-inch rectangle.)
Brush the dough with the remaining 1 tablespoon oil. Sprinkle with salt. Arrange the tomato slices on the dough in a single layer, making sure that each bite will have a piece of tomato. Sprinkle with the Parmesan. Bake the pizza until the crust is golden brown, 25 to 30 minutes.
Right before serving, toss the romaine with the Creamy Parmesan Caesar Dressing in a large bowl. Season with salt and pepper. Top the pizza with the salad. Sprinkle with Parmesan ribbons and coarse black pepper. Cut into pieces and serve.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33185,"Hung Chong Chinese Chive and Oil Stir-Fry 1/2 bunch Chinese chives (about 7 ounces) 2 tablespoons peanut oil Instructions: Wash the inside and outside of the wok with hot water, using a stainless-steel scrubber and liquid dishwashing soap. Rinse with hot water. Dry the wok with paper towels, and then place over low heat 1 to 2 minutes until the pan is totally dry. Cut the chives into 2-inch pieces. Open the window and turn the exhaust fan on high. Heat the wok over high heat until a bead of water vaporizes with 1 to 2 seconds of contact. Swirl in the oil and add the chives. Reduce the heat to medium and stir-fry 5 minutes, pushing the mixture up the sides of the wok to the edge. If the mixture becomes dry, add additional tablespoons of oil. Remove from the heat. Cool. Discard the chives. The wok is seasoned and ready for cooking. Wash wok with hot water. Dry over low heat, 1 to 2 minutes. ","[Sauvignon Blanc, Pinot Grigio, Vermentino, Albari?o]" 33186,"Pear Almond Crisp Shot 4 tablespoons cashew or almond butter 1 pear, cored and chopped 2 teaspoons lemon juice 1 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon cardamom 1/2 cup rolled oats 1/4 cup unsweetened coconut flakes 2 tablespoons chopped almonds 2 tablespoons chopped cashews 1 tablespoon honey 1 teaspoon cinnamon Instructions: For the bottom layer: Place 1 tablespoon of cashew or almond butter in the bottom of each of 4 shot glasses or ramekins and freeze about 1 hour.
For the middle layer: Preheat the oven to 375 degrees F. Remove the shot glasses from the freezer.
Mix the chopped pear with the lemon juice, cinnamon, nutmeg and cardamom in a small bowl. Evenly distribute the mixture among the shot glasses.
For the topping: Combine the oats, coconut flakes, almonds, cashews, honey and cinnamon in a medium bowl. Layer evenly on top of the pear mixture in each glass.
Bake directly on the oven rack (or on a baking sheet) until bubbling slightly and beginning to brown, 20 to 25 minutes. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33187,"Arkansas BBQ Burger Four 6-ounce Angus beef patties 3 tablespoons oil Four 1/4-inch-thick slices bologna
4 brioche buns 4 slices provolone 4 romaine lettuce leaves
8 thick slices Roma tomatoes 1 1/2 cups BBQ sauce
Instructions: Cook the beef patties in the oil on a griddle over medium-high heat, 4 minutes per side. Set patties aside and fry the bologna over medium heat, 2 minutes per side. Build the burgers on the brioche buns, topping each patty with provolone, lettuce, tomato slices and some BBQ sauce. ","[Zinfandel, Cabernet Sauvignon, Merlot, Malbec]" 33188,"Curried Chicken and Rice Casserole 1 10-ounce box frozen chopped spinach, thawed and squeezed dry Golden raisins, for topping 1 cup basmati rice 1 1/2 cups coconut water Kosher salt 2 tablespoons unsalted butter 1/3 cup unsweetened shredded coconut 2 bunches scallions, roughly chopped 1 cup roughly chopped fresh cilantro 1 tablespoon fresh thyme 5 cloves garlic 1/2 habanero cl pepper, seeded 2 tablespoons curry powder 2 teaspoons turmeric 1 teaspoon ground cumin Freshly ground pepper 3 pounds skinless, boneless chicken thighs, cut into 2-inch pieces 1/4 cup extra-virgin olive oil 4 carrots, chopped 2 15-ounce cans chickpeas, drained and rinsed Instructions: Preheat the oven to 425 degrees F. Combine the rice, coconut water, 1/2 cup water and 1/2 teaspoon salt in a large saucepan. Bring to a boil, then reduce the heat to low and cover; cook until the rice is tender, about 20 minutes. Remove from the heat; let stand, covered, 5 minutes. Transfer to a bowl and toss with the butter and coconut; set aside. Meanwhile, combine the scallions, cilantro, thyme, garlic, habanero and 1/2 cup water in a food processor or blender; puree to make a smooth paste. Transfer 1 tablespoon to a small bowl; stir in the curry powder, turmeric, cumin, 1 teaspoon pepper and 1/4 cup water. Transfer the remaining paste to a large bowl and add the chicken and 1 teaspoon salt; toss to coat. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the curry-scallion paste; cook, stirring, until the paste darkens and starts to separate, about 5 minutes. Add the chicken to the pot. Reduce the heat to medium; cover and cook, stirring occasionally, until almost cooked through, 15 minutes. Increase the heat to medium high. Uncover and cook, stirring occasionally, until thickened, 15 more minutes. Stir in 1 1/2 cups water, the carrots, chickpeas and spinach. Bring to a boil, then reduce the heat to medium. Simmer until the chicken is tender, 15 more minutes. Transfer the chicken mixture to a 9-by-13-inch baking dish and top with the rice mixture. Bake until golden brown and bubbling, about 25 minutes. Top with golden raisins. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33189,"Broiled Citrus Salad with Cointreau and Brown Sugar 2 quarts jarred citrus salad, drained 3 ounces Cointreau or other orange liqueur 1/3 cup brown sugar, 3 handfuls Several sprigs fresh mint, for garnish Instructions: Arrange drained citrus in a flameproof casserole dish. Douse fruit with liqueur. Top fruit with 3 handfuls of brown sugar sprinkled evenly over the top. Place casserole under a hot broiler 6 inches from heat source for 7 or 8 minutes until sugar just begins to brown and bubble. Garnish warm casserole with torn or chopped fresh mint leaves and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33190,"Chicken Mangalorean 2 cloves garlic 1 (1 1/2-inch) piece ginger root 2 1/2 teaspoons oil, divided 2 onions, finely diced 2 tomatoes chopped 1 (4-inch) cinnamon stick broken in 1/2 6 cardamom pods 10 whole cloves 1/2 teaspoon cumin seeds 1/2 teaspoon ground coriander 1/2 teaspoon turmeric 1 1/2 teaspoons salt 2 pounds boneless skinless chicken thighs cut in 2-inch pieces 1/2 (13.5-ounce) can coconut milk 1/2 cup water 1 teaspoon black mustard seeds 4 to 5 dried red chiles 15 to 20 curry leaves Instructions: Combine the garlic and ginger with about one1 tablespoon water in a small food processor and process to a paste. Set aside. Heat 1 teaspoon oil in a Dutch oven over medium-high heat. Add onions, tomatoes, garlic and ginger paste, cinnamon, cardamom, cloves, cumin, coriander, turmeric and salt. Cook 10 minutes, stirring occasionally. Add the chicken and stir. Cook 15 minutes uncovered, stirring occasionally. Cover and cook 5 minutes. Add the coconut milk and water. Cover and cook 10 minutes. Meanwhile, heat the remaining 1 1/2 teaspoons oil in a skillet over high heat until very hot. Add the mustards seeds (be careful - they'll pop out the skillet), chiles and curry leaves. The oil should be hot enough so the curry leaves crackle and turn black right away. The chiles should also turn black. Cook no more than 3 minutes. Pour this mixture into the chicken. Simmer 5 minutes longer and serve. ","[Syrah, Cabernet Sauvignon, Malbec, Tempranillo]" 33191,"Hickory Grilled Cowboy Rib-Eye and Tomato and Wild Mushroom Ragout on Arugula Salad 1/4 cup salt 1/4 cup brown sugar 1 tablespoon chipotle powder 1/2 tablespoon black pepper 1 tablespoon garlic, minced 2 pound rib eye, 3 inches thick 2 teaspoons olive oil 8 garlic cloves, minced 1 tablespoon shallots, minced 8 tomatoes, halved and cored 3 portobellos, sliced 1/2-inch thick 6 shiitakes, sliced 1/2 teaspoon thyme leaves Salt and pepper 2 bunches arugula 1 1/2 cups sour cream 1/3 cup fresh horseradish, grated 1/4 cup minced parsley 1/2 teaspoon chipotle powder Kosher salt, to taste Instructions: In a small bowl, mix salt, sugar, chipotle powder, pepper and garlic. Rub vigorously into the steak. Place the steak in a sealed container and refrigerate overnight. Place steak over medium high hickory smoke fire and sear for 10 minutes on each side. Remove from heat and allow to sit for 10 minutes. Slice into 1/2-inch slices. Place on arugula and add ragout. Top steak with horseradish sour cream.; In a saucepan place 1 teaspoon oil, garlic and shallots. Lightly brown. In a large bowl, toss tomatoes, mushrooms, 1 teaspoon oil and thyme and season with salt and pepper. Place tomatoes, skin side up, on medium hot grill for 8 minutes. Roughly chop tomatoes and add to the mushrooms.; In a medium mixing bowl combine all ingredients. Mix well.; ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33192,"Blueberry Corn Muffins with Vanilla Butter 1 cup yellow cornmeal 1/2 cup all-purpose flour 1 tablespoon baking powder 1 teaspoon salt 2 tablespoons sugar 1 cup buttermilk 1/2 cup milk 1/2 teaspoon baking soda 1 whole egg 1/2 teaspoon vanilla extract 1/4 cup shortening, melted 8 ounces dried blueberries 1 stick butter, softened 2 tablespoons sugar 1 whole vanilla bean Instructions: Preheat the oven to 400 degrees F.
For the muffins: Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you'd like).
Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so.
For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.) ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33193,"Smoky Panzanella with Market Vegetables 1 loaf French bread, cut or torn into 1-inch cubes (about 6 cups) Extra-virgin olive oil Kosher salt and freshly cracked black pepper 1 yellow bell pepper, seeded and cut into 1-inch dice 1 orange bell pepper, seeded and cut into 1-inch dice 1/4 cup red wine vinegar 1/2 teaspoon Dijon mustard 1 clove garlic, grated or pressed 1/2 cup olive oil 8 ounces smoked mozzarella, cut into 1/3-inch dice 8 ounces sugar snap peas, trimmed and sliced into thirds on the bias 8 ounces cherry heirloom tomatoes, halved 1 cup fresh basil leaves, torn Instructions: Preheat the oven to 400 degrees F. In a large mixing bowl, toss the cubed bread with enough extra-virgin olive oil to coat liberally, and season with salt and pepper. Arrange the bread cubes in an even layer on one side of a large baking sheet. In the same mixing bowl, toss the diced peppers with some extra-virgin olive oil, salt and pepper and place them on the other side of the baking sheet. Place the baking sheet into the oven to bake until the bread is crispy and golden brown and the peppers have softened, 10 to 12 minutes. Keep an eye on it so the bread doesn't burn! Meanwhile, make the vinaigrette. In a small mixing bowl, combine the vinegar, mustard and garlic. Slowly drizzle in the olive oil while whisking. Season the vinaigrette with salt and pepper. Once the bread is toasted, combine the bread and peppers with the smoked mozzarella, snap peas and tomatoes (you can use the same bowl you tossed the bread and peppers in). Toss the salad with the vinaigrette and add the torn basil leaves. Let stand for 10 minutes before serving to allow the flavors to develop. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33194,"Hot Roast Snapper with Coconut, cl and Lime Salsa 1 (6 1/2 pound) pink or grey-skinned snapper, gutted and scaled 1 lime 2 1/4 cups fresh coconut flesh 1/4 teaspoon granulated sugar 8 limes, (2 zested and 8 juiced) 2 red chiles, seeded and cut into fine slivers 1 small bunch fresh cilantro leaves, coarsely chopped 1 small bunch fresh cilantro, finely chopped 1 small bunch fresh flat-leaf parsley, finely chopped 1 hot red cl, preferably Scotch Bonnet, seeded and finely chopped (wear gloves) 8 fresh thyme sprigs, stemmed 2 limes, (1 zested and 2 juiced) 1 (1 1/2-inch) piece fresh ginger, very finely chopped 5 to 6 tablespoons olive oil Kosher salt and freshly ground black pepper Instructions: For the snapper: Preheat the oven to 400 degrees F. Using a very sharp knife, score 3 deep slashes on each side of the snapper. Squeeze the lime juice all over the fish. Stuff the prepared ginger-herb mixture into the slits as well as into the cavity of the snapper. Set the fish on a baking sheet lined with aluminum foil, and slide it into the preheated oven. Roast, uncovered, for 45 minutes, by which time the flesh closest to the bone of the thickest area should be perfectly white, and not at all glassy. For the salsa: Meanwhile, use a potato peeler to make wafer-thin shavings of the coconut flesh. Mix the sugar with the lime juice, stirring until it dissolves, and toss with the coconut, and the lime zest, chiles, and cilantro leaves. Serve the salsa with the snapper ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]

" 33195,"Grilled New Potatoes and Zucchini with Radicchio, Goat Cheese and Aged Sherry Vinaigrette 2 pounds small red new potatoes, parboiled until soft 2 medium zucchini, scrubbed Canola oil Salt and freshly ground black pepper Salt and freshly ground black pepper1 large head radicchio, quartered 1/2 cup aged sherry wine vinegar 1 small shallot, finely chopped 1 tablespoon Dijon mustard 2 teaspoons honey 3/4 cup extra-virgin olive oil 4 ounces goat cheese, crumbled Chopped chives Instructions: Heat the grill to high. Slice the potatoes in half and zucchini into 1/4-inch thick slices; brush both sides with oil and season with salt and pepper, to taste. Grill the potatoes and zucchini until golden brown on both sides and just cooked through, about 3 to 4 minutes per side. Brush radicchio with oil, put on the grill and cook until lightly charred. While the potatoes, zucchini and radicchio are grilling, whisk together the vinegar, shallot, mustard and honey in a medium bowl until combined. Slowly whisk in the olive oil until emulsified and season with salt and pepper, to taste.
Put the potatoes, zucchini and radicchio in a bowl and gently toss with 1 cup of the vinaigrette. Season with salt and pepper, to taste. Transfer the potato mixture to a platter and top with the goat cheese. Drizzle with more of the dressing and sprinkle with chopped chives. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 33196,"Rice, Red Lentil, and Wheat Berry Salad 1/3 cup wheat berries 1 teaspoon canola oil 1/4 teaspoon salt 3/4 cup red lentils, rinsed in a strainer 3/4 cup basmati or jasmine rice, rinsed in a strainer 1/4 cup lemon juice 2 large garlic cloves, put through a press or minced 1/4 teaspoon salt Generous seasoning freshly ground pepper 1/3 cup olive oil 1 carrot, minced 1 red bell pepper, very finely diced 1/2 cup minced fresh parsley Instructions: Soak the wheat berries overnight, or, as an alternative, place them in a saucepan half filled with water and boil them for 2 minutes, then remove them from the heat and let sit 1 hour. In either case, drain them, then refill the saucepan halfway with water and cook the wheat berries, partially covered, for 1 hour. When done, the wheat berries will be tender but slightly crunchy. Drain them thoroughly and let them cool. Bring 2 cups of water, the canola oil, and salt to a boil in a mediumsize saucepan. Stir in the lentils and rice and reduce the heat to low. Cover the pan and cook for 17 minutes, or until all the liquid is absorbed. Do not stir the mixture at all while it is cooking. Carefully spoon the mixture into a large bowl and let cool to room temperature. Meanwhile combine the dressing ingredients in a jar with a tightfitting lid and shake vigorously. Set aside. When the rice mixture is completely cooled, use a large spoon to break up any clumps that have formed. Carefully stir in the wheat berries, carrot, red pepper, and parsley. Pour the dressing on the salad and toss. Let marinate at least 20 minutes before serving. (Note The rice greedily soaks up the dressing, so if you want to make this salad 2 to 24 hours in advance, pour on only half the dressing at first, then add the remainder about 20 minutes before serving.) ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33197,"Big-Batch Swedish Meatballs 1 tablespoon butter 1 tablespoon minced onions 2/3 cup fresh bread crumbs 1 cup water 3/4 pound lean ground beef 3/4 pound lean ground pork 2 large egg yolks 1 teaspoon salt 1/4 teaspoon ground black pepper 1/4 teaspoon grated nutmeg 1/4 teaspoon ground allspice 4 tablespoons butter 2 tablespoons all-purpose flour 2 cups beef stock Instructions: In a small, heavy skillet over medium-high heat, melt 1 tablespoon butter. Add the onions and saute, stirring often until soft, about 1 to 2 minutes. Remove from the heat and set aside. In the large bowl of an electric mixer, combine the bread crumbs and water. Let stand until soft, about 1 to 2 minutes. Add the reserved onions along with the beef, pork, egg yolks, salt, pepper, nutmeg, and allspice. Beat on low speed until smooth. Turn the mixer to high speed and beat until the mixture is light in color and fluffy, about 10 minutes. Using 2 spoons dipped in cold water, shape the meat into 1-inch balls. In a large skillet over medium heat, melt 4 tablespoons butter. Cook the meatballs in batches of about 15 to 20 at a time and brown on all sides. Remove with a slotted spoon and drain briefly on paper towels before removing to a warmed serving platter. Cover to keep warm. When all the meatballs are cooked, reduce the heat to low and add the flour to the skillet. Cook, stirring, until lightly browned. Slowly add the beef stock. Cook, whisking, until the gravy is thick and smooth. Strain, if desired. Pour the gravy over the meatballs and serve hot. ","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 33198,"Pate a Choux Centerpiece Generous 1/2 cup water Pinch salt Pinch granulated sugar 3 1/2 tablespoons unsalted butter, cubed 1/2 cup bread flour 2 to 3 large eggs 2 1/2 cups granulated sugar Scant 2/3 cup light corn syrup Scant 1/2 cup water Instructions: How to Make a Cornet, method follows Make the centerpiece: Use a marker to trace the shapes of the centerpiece on a sheet of parchment paper in a sheet pan. Depending on how well you space your drawing for the entire centerpiece, you will need 4 to 5 set ups of parchment paper lined sheet pans. Starting with the centerpiece layers, draw 3 round bases of gradual size: draw the first circle 8 inches in diameter, the second circle about 5 inches in diameter and the third circle about 3 inches in diameter. Fill each circle by drawing a crosshatch pattern spacing your lines 1/2 to 3/4-inch apart. Turn the traced paper over so the ink does not transfer to the pate a choux. Place the pate a choux in a piping bag with a 1/4-inch straight tip and trace the base shapes you drew. To make the supports for the base: Using the same technique used to trace the 3 round bases, draw 5 curled lines that resemble a decorative letter S about 6 inches tall. These will sit between the largest and middle-sized base. Then make the same shape in a smaller size, about 3 inches tall, you will need 3 of the smaller S shapes. Turn the traced paper over so the ink does not transfer to the pate a choux. Trace the S shapes with the piping bag filled with the pate a choux. To make the butterflies: begin by making the butterfly wings, draw the shape of a teardrop about 2 1/2 to 3 inches long. Draw a second tear drop, the same size as the first, they should be connected, round end to round end in order to create a wing shape. Draw 10 sets of wings, this will give you 5 butterflies. Place more pate a choux in a paper cornet (see How to Make a Cornet). Trim the tip so you can draw a very fine line. Trace the outline of the butterfly wings with the pate a choux. Then, in a freeform style, draw a narrower teardrop shape within the boundaries of each of the larger teardrops. Make sure the smaller teardrops connect with the larger teardrops at both ends. To make the body of the butterfly, using the same cornet, pipe 2-inch strips making a thick end (the head) and gradually tapering off. To make the antennae simply pipe a 1 1/2-inch V shape. You will need 5 sets of bodies and 5 sets of antennae. Bake the pate a choux in the oven at 320 degrees F for about 20 minutes. How to Make a Cornet: The Cornet: A cornet is a small piping bag made from parchment paper. It is usually used to make fine decorations. Cut an 8 by 12 by 14 1/2-inch triangle from a sheet of parchment paper. Hold the middle of the long side of the triangle between 2 fingers of 1 hand. Take the tip of the triangle on the short, wide end and roll it toward the other tip of that same end while simultaneously pulling it in an upward motion. The tip of a cone will form where your thumb and finger hold it on the long side. Release your grip from the long side, so that you are now holding the 2 corners where they meet. The paper will already resemble a partially formed cone. Roll the remaining tail until it is completely rolled into a cone. There will be 1 point sticking up from the open end. Fold it inside toward the center, and crease the fold. Now you should have a cornet. To close the cornet once it has been filled, fold it away from the seam; this will keep the seam from opening. Use a pair of scissors or a sharp paring knife to cut an opening at the tip of the cornet to the desired size. Prepare the pate a choux: Place the water, salt, granulated sugar, and butter in a 4-quart heavy-bottomed saucepan, set it over medium-high heat, and bring to a boil. The butter should be completely melted by the time the mixture boils. Remove the saucepan from the heat. Add the bread flour all at once and incorporate it thoroughly with a wooden spoon. Return the saucepan to the stove and cook over medium heat for about 3 minutes to dry out the paste. As it cooks, push the paste from side to side with the wooden spoon. Turn it onto itself to allow every side to touch the bottom of the saucepan, which helps it dry. Keep the paste moving, or it will burn. The paste will dry out and leave a thin film on the bottom of the saucepan. Remove the saucepan from the heat and transfer the paste to a large mixing bowl. Mix with an electric mixer set on low speed for about 2 minutes to release some of the steam. Continue to mix and slowly add the eggs 1 at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated. Once each egg is well incorporated, the paste will become smooth again. The number of eggs used will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 2 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about 1foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes 5 to 7 seconds to fall into the bowl, it is ready. If it appears rough, dry, and falls into the bowl in 1 big ball, it needs more eggs. Add another egg and check the consistency again after it is well incorporated. To make the caramel: Place the sugar, corn syrup and water in a 1-quart heavy-bottomed saucepan and cook over medium-high heat until light golden brown. Pour the caramel into a heatproof bowl to hold the temperature of the sugar. Put a towel under the bowl to keep it from tipping and to protect your hands from the heat of the glass. Assemble the centerpiece: The caramel acts as glue. Dip the bottom of the first large S into the caramel and stick it to the largest base going from the out side rim of the circle, towards the center of the circle. In other words, the base supports should almost meet each other in the center of the circle. This creates a structure for the next layer to rest on. You will have to hold each S support in place in order for the caramel to harden and actually stick, keeping the S shape in the right position. Repeat using the other 4 pieces, spacing them evenly. Dip the bottom of the first small S into the caramel and stick it to the medium-sized base. Repeat using the other pieces, again spacing them evenly. Place the medium size base on the large S supports. Top the small S supports with the smallest base. You will have a 3 tiered structure. To assemble the butterflies: using the caramel as glue, connect 2 sets of the wings together. Do this along length of the wings. Adjust the wings to sit at a slight angle, as though the wings are in mid-flight. Do this with all 10 wing sets, creating 5 total butterflies. Using a paring knife dipped in the caramel to spread it might be easier than dipping the wings or bodies in the bowl of caramel. You may need to prop the wings up while they harden. You can do so using 2 rolling pins or 2 thick books lying with about 2 inches between them. The space between them is where the glued center juncture will rest on the work surface and you will be able let the wings harden on a slight angle; this way you will not have to hold them in place until they harden. Using more caramel, glue the bodies to the area where you glued the wings together. Place the fatter end of the body at the top section where the wings are joined. Glue the antenna to the fatter part of the bodies. If at some point during the gluing process the caramel has become to stiff to use; place the caramel in the microwave oven at 30-second intervals, until it loosens up for you to use it again. Once the butterflies have been assembled and the caramel has hardened, you can then glue them wherever you like on the 3-tiered centerpiece. Place the centerpiece on a large tray. Display the Bomboloni and the Cloud Puffs around the centerpiece. Voila! ","[Champagne, Prosecco, Cava, Sparkling Shiraz, Sparkling Pinot Grigio]" 33199,"Goat Cheese and Herb Stuffed Chicken Breasts 4 skin-on boneless chicken breasts Kosher salt and freshly ground black pepper 1 large egg white
8 ounces goat cheese, crumbled
2 tablespoons finely minced fresh parsley 2 tablespoons chopped fresh tarragon 1 tablespoon finely minced shallots
1 tablespoon Dijon mustard
Zest of 2 lemons
2 tablespoons canola oil
2 tablespoons butter
2 cloves garlic, smashed 2 sprigs fresh thyme
Instructions: Preheat the oven to 375 degrees F. Using a paring knife, make an incision in the side of each chicken breast, passing the knife though horizontally to make a slit but not cutting through the other side of the breast. With the paring knife inserted, rotate the knife to carve out a bit more space and create a pocket. Season the outside and inside of the chicken with salt and pepper. Lightly beat the egg white in a bowl to break it up, then add the goat cheese, parsley, tarragon, shallots, mustard and lemon zest and mix until incorporated. Transfer the mixture to a resealable plastic bag (or piping bag). Snip off a corner of the plastic bag and pipe the mixture into each chicken breast until filled. Heat the oil in a large ovenproof saute pan over medium-high heat until hot and glistening. Add the chicken breasts skin-side down and cook until the skin turns a dark golden brown, 8 to 10 minutes. Add the butter, garlic and thyme, then flip and transfer the pan to the oven; cook the chicken until the internal temperature reaches 160 degrees F, about 10 minutes. Allow the chicken to rest for 5 minutes before slicing and serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33200,"Negroni Sbagliato 1 ounce Campari 1 ounce sweet vermouth
1 ounce Prosecco, or more to taste
Orange peel Instructions: Pour the Campari and sweet vermouth into an ice-filled glass and stir. Top with Prosecco, garnish with orange peel, and serve. ",[Prosecco] 33201,"Crunchy Toffee Buckeyes 1 cup peanut butter 1 teaspoon vanilla extract Pinch kosher salt
1 cup confectioners' sugar
3/4 cup chopped toffee candy bars, such as Heath (3 bars)
12 ounces semisweet chocolate, chopped
Instructions: Combine the peanut butter, vanilla and salt in a large bowl. Beat with an electric mixer, adding about 1/2 cup confectioners' sugar at a time, until all the sugar is incorporated and the mixture is stiff and dry to the touch. Mix the toffee by hand. Roll the mixture into 1-inch balls (about 32) and place on plates. Insert a toothpick into the center of each ball and freeze until firm, 1 hour. Once the balls are frozen, put the chopped chocolate in a small, heat-safe bowl. Set the bowl over a saucepan filled with 1/2 inch of barely simmering water (make sure the bottom of the bowl does not touch the water) and heat, stirring, until melted. Remove the balls from the freezer and, one at a time, dip them in the chocolate, leaving a small round of peanut butter still visible. Let the excess chocolate drip off before returning the balls to the plate. Refrigerate until ready to serve. Remove the toothpick before serving. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33202,"Squacho Cheese Sauce (Butternut Squash Nacho Cheese Sauce) One 4-ounce block pepper jack cheese One 4-ounce block sharp Cheddar 1 tablespoon cornstarch
2 tablespoons butter
4 cups diced butternut squash (about 1 medium butternut squash; 1-inch dice)
1 teaspoon chipotle powder
1 teaspoon kosher salt, plus more as needed 1 cup whole milk
Tortilla chips, for serving
Scallions and banana peppers, for garnish
Instructions: Grate both the pepper jack and Cheddar cheese and toss with the cornstarch in a bowl. Set aside. Heat a large saucepan over medium heat and add the butter. When melted, add the squash, chipotle powder and salt and saute until the squash caramelizes a bit, about 5 minutes. Add 1 cup water, cover, bring to a simmer and simmer until very tender, another 10 minutes. Remove from the heat, add the milk and use an immersion blender to blend until silky and smooth. Add the cheese mixture, return to the heat and cook, whisking, until the cheese melts. Season with additional salt as needed. Serve with tortilla chips and garnish with scallions and banana peppers. ","[Chardonnay, Riesling, Gouda, Chenin Blanc]" 33203,"Pineapple Upside-Down Nutty Spice Cake 14 tablespoons butter, melted 1 1/2 cups dark brown sugar 1/2 cup pineapple juice 12 ounces pineapple rings 5 to 10 maraschino cherries 1 1/4 cup all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt 1/4 teaspoon ground cloves 1/2 teaspoon ground cinnamon 1/2 cup sugar 1 egg 1/2 cup milk 1 teaspoon vanilla extract 1/4 cup walnuts, chopped Instructions: Heat oven to 400 degrees F. In a cast iron skillet on medium heat add 6 tablespoons butter, the brown sugar and pineapple juice. Simmer for a few minutes until sugar dissolves then remove from heat. Arrange pineapple slices and cherries in sugar glaze filling in spaces with cherries. In a large bowl sift flour, baking powder, salt, cloves, cinnamon and sugar. In a smaller bowl whisk egg, milk, vanilla and remaining butter. Pour wet ingredients over dry and blend until just combined, fold in walnuts. Pour cake batter into the cast iron skillet. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let rest for 5 minutes before turning out onto a platter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33204,"Lobster, Shrimp and Andouille Sausage over Pasta 1 pound baby shells pasta 3 tablespoons extra-virgin olive oil 1/2 pound mushrooms, thickly sliced 1 whole white onion, sliced 1 tablespoon minced fresh garlic 1 tablespoon dried herbes de Provence Sea salt 8 ounces cooked lobster meat 8 medium shrimp, peeled and deveined 1 pound andouille sausage, cut into pieces 1 tablespoon white wine 4 medium fresh tomatoes, quartered 1 cup chopped fresh basil leaves 1/2 cup heavy cream Instructions: Cook the pasta in a large pot of boiling, salted water according to package directions until it is al dente. While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the mushrooms, onion, garlic, herbes de Provence, salt, to taste, and cook until softened, about 3 to 4 minutes. Add the lobster, shrimp, and sausage, reduce the heat to low, and cook until the shrimp turn pink, about 2 to 3 minutes. Add the white wine and tomatoes and cook over medium-high heat for 3 minutes. Add the basil and cream and cook on high heat for 3 to 4 minutes. Stir in the pasta, taste and adjust seasoning. Serve in large pasta bowls. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33205,"Steak Sandwich...Knife and Fork Required 1 sheet puff pastry, defrosted, kept chilled (recommended brand: Pepperidge Farm puff pastry sheets, 1 box comes with 2 sheets 9 1/2 by 9 1/2 inches) Salt and pepper 1 1/2 to 2 pounds beef skirt steaks 2 tablespoons extra-virgin olive oil, plus some for drizzling 2 cloves garlic, chopped 2 springs rosemary, leaves removed and finely chopped 1 small bunch thin asparagus 1/2 cup crumbled blue cheese 1 large bunch arugula, trimmed of stems, cleaned and roughly chopped 3 tablespoons balsamic vinegar, eyeball it Instructions: Preheat oven 400 degrees F. Preheat a grill pan or outdoor grill on high. With a sharp knife, cut the thawed but chilled puff pastry sheet in to 4 squares and arrange on a cookie sheet and sprinkle with a little salt and pepper. Cook the puff pastry according to package directions, or until golden brown all over, about 12 to 15 minutes. While the puff pastry is cooking, season the skirt steak with extra-virgin olive oil, garlic, rosemary, salt and pepper. Grill meat 3 to 4 minutes on each side. Remove meat and let it rest 5 minutes to allow juices to redistribute. While the steak is cooking, trim the woody ends off a small bunch of asparagus. Drizzle with extra-virgin olive oil and season with salt and pepper. As soon as the steak is off the grill and resting, add the asparagus to the grill. Grill the spears turning frequently until the asparagus is tender, about 4 to 5 minutes. Remove the asparagus from the grill and cut into large 2-inch pieces. In a bowl, toss together the grilled chopped asparagus, crumbled blue cheese, and chopped arugula. Season the mixture with balsamic vinegar, salt and pepper. Slice the rested steak thinly across the grain. Top each golden brown puff pastry square with some steak slices. Top the steak with the asparagus salad and serve. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33206,"Slow Roasted Duck 2 (3 1/2 pound) Aylesbury ducks (1.5 kilograms) (can substitute Pekin ducks) Salt and freshly ground black pepper 9 ounces (255 grams) fresh ginger 2 long stalks baby rhubarb 2 handfuls fresh sage 1 bulb garlic, cloves removed and chopped in half 2 red onions, roughly sliced 2 wineglasses Marsala or Vin Santo 1 cup (285 milliliters) vegetable, chicken, or duck stock Instructions: Preheat the oven to 350 degrees F (180 degrees C). Season the ducks generously, putting some salt in the cavity as well. Make sure you save the fat and the giblets for the gravy. Coarsely grate half the ginger and rhubarb. Mix this in a bowl with half the sage and all the garlic and onion, and stuff the mixture inside the cavity of the ducks, ensuring there is an air cavity. Place the ducks on a tray on top of the chopped up giblets and roast in the oven for one hour. Turn the temperature down to 300 degrees F (150 degrees C) and cook for another 1 1/2 hours until crisp and tender. The ducks are ready when the skin is crisp and the leg bones can be easily removed. During this time you will need to drain the fat maybe 3 times into a bowl, this will separate into a clear fat which you can keep for roasting. Once cooked allow the ducks to rest on a warmed plate while you make the sauce. Drain off any remaining fat from the roasting tray. Pull out all the stuffing and any juices from the inside of the duck and put in the roasting tray and warm this on a low heat. Add the Marsala and loosen all the sticky goodness from the bottom of the tray, and reduce. Add the stock and reduce to a good taste and consistency. Pass the sauce trough a coarse sieve. Remove the breasts from the ducks with a knife and, using your hands, remove the thighs. Arrange the breasts and thighs on a large serving plate. Finely slice the remaining ginger and fry off in a little hot oil (or you can use the duck fat) in a non-stick pan. As the ginger begins to color, add the rest of the rhubarb, finely sliced, and the rest of the sage. Fry until crisp. Sprinkle this over the duck and drizzle with the sauce. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 33207,"Slow-Cooker Chicken Wings 3 pounds chicken wings, split Kosher salt 1/4 cup honey 1/4 cup hoisin sauce 3 tablespoons low-sodium soy sauce 2 tablespoons oyster sauce 1 tablespoon minced fresh ginger 1/4 teaspoon Chinese five-spice powder 2 scallions, thinly sliced on a bias, for serving Instructions: Put the chicken wings in a 6-quart slow cooker and sprinkle with 1 teaspoon salt. Mix together the honey, hoisin, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl or measuring cup. Pour the sauce over the wings and toss to mix. Cover and cook on high, stirring occasionally, until the wings are cooked through and tender and the sauce is slightly thickened, about 2 hours and 30 minutes. Preheat the broiler to high. Line a baking sheet with aluminum foil. Transfer the wings to the baking sheet using tongs or a slotted spoon. Drizzle about 1/2 cup of the sauce over the wings; discard any remaining sauce. Broil, flipping the wing halfway through, until golden, about 6 minutes. Sprinkle with the scallions and serve warm.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33208,"Tomato Stuffed Peppers Nonstick cooking spray 4 large red peppers 2 cloves garlic, thinly sliced 3 tablespoons chopped kalamata olives 4 medium tomatoes 2 tablespoons olive oil Freshly ground black pepper Instructions: Preheat oven to 375 degrees F. Spray a large, shallow baking dish with cooking spray. Cut the peppers in half lengthwise, removing the seeds but leaving the stem. Although the stem is not edible it looks good in this dish and helps the pepper retain its shape. Place the peppers cut side up in the baking dish. Divide the sliced garlic and the olives evenly among the peppers. Cut each tomato into 8 wedges and put 4 wedges into each pepper. Drizzle each stuffed pepper with a little oil and season with a few grinds of pepper. Roast the peppers for about 50 minutes or until they are tender and beginning to brown around the edges. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33209,"Compromise Clam Chowder 36 large clams (such as Quahogs), or 2 cups shucked fresh clams 2 cups fresh clam juice, from clams, or bottled clam juice 4 tablespoons butter 3 leeks, white parts only, thinly sliced into rounds 2 celery ribs, minced 1/2 green bell pepper, minced 4 tablespoons flour 2 cups fish or chicken stock 2 medium potatoes, peeled and diced 1 (28-ounce) can tomatoes 1 heaping tablespoon fresh thyme leaves or 1 teaspoon dried, plus 6 sprigs for garnish Instructions: If using fresh clams, shuck them over a bowl to catch their juices. Measure 2 cups of juices, transfer to a small saucepan and heat just to boiling. Meanwhile, in a soup pot heat butter over medium-high heat, add leeks, celery and pepper and saute, stirring, for 10 minutes, without browning. Reduce heat and whisk in flour. Cook, stirring constantly, for 2 minutes. Whisk in boiling clam juice and fish or chicken stock and heat to simmering. Add potatoes. Squeeze tomatoes with your hands into soup pot. Stir in thyme leaves. Simmer for 20 minutes. In a food processor blend 2/3 cup of clams to a puree; coarsely chop remaining 1 1/3 cups clams. When ready to serve, reduce soup to barely simmering and vigorously stir in pureed clams. In a small saucepan combine coarsely-chopped clams with a ladleful of chowder and heat for 20 seconds over low heat. Divide chowder among soup bowls and top each portion with some chopped clams. Garnish with thyme sprigs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33210,"Margarita Shrimp and Scallops 4 limes, juiced 2 tablespoons extra-virgin olive oil 4 tablespoons gold tequilla 1 tablespoon orange flavored liqueur (recommended: Triple Sec) 2 tablespoons finely chopped cilantro leaves Pinch salt and freshly ground black pepper 12 (U-15) shrimp and 6 very large sea scallops, cut in 1/2 or 12 smaller sea scallops 12 bamboo skewers, soaked in water for 30 minutes 1/4 cup pomegranate seeds 1 medium mango, peeled and flesh diced 1 tomato, seeded and diced 2 scallions, green part only, diced 1 jalapeno, seeded and diced 1 tablespoon freshly chopped cilantro leaves 1 tablespoon diced Vidalia onion 10 mint leaves, chopped 2 limes, juiced 2 tablespoons extra-virgin olive oil, plus more for garnish 1 tablespoon mirin Pinch salt and freshly ground black pepper Pink salt, for garnish Instructions: First preheat the grill to medium. Add all the marinade ingredients to a large bowl and stir to combine. Add the shrimp and scallops and set the bowl aside. Next, add all the salsa ingredients to a serving bowl and mix well. Remove the shrimp and scallops from the marinade. Put a scallop in the \U\ (curved part of the shrimp) of the shrimp and skewer, first through the scallop and then through the shrimp. Arrange the skewers on the hot grill and cook approximately 2 1/2 to 3 minutes on 1 side, then turn and grill for 2 1/2 minutes on the other side. When done, remove the skewers from the grill to a serving dish. Drizzle with some extra-virgin olive oil and sprinkle with pink salt. Serve with the salsa and enjoy! ","[Riesling, Sauvignon Blanc, Vermentino, Ros]" 33211,"Rib Steak, Bordeaux-style: Entrecote Bordelaise 1 (2-pound) entrecote or rib steak at room temperature 1 tablespoon olive oil Essence, recipe follows Salt Freshly ground black pepper 6 tablespoons unsalted butter, cut into pieces 1/2 cup finely chopped shallots 1 cup red Bordeaux 1 sprig thyme 1 cup beef broth 4 ounces beef marrow, poached and cut into pieces Watercress, garnish Blue Cheese Mashed Potatoes, recipe follows 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme 4 large Idaho potatoes (about 3 pounds) 1 3/4 teaspoons salt 1/2 cup heavy cream 6 ounces Roquefort, or other French blue cheese such as Bleu d'Avergne or Fourme d'Ambert 2 tablespoons minced fresh parsley leaves 4 tablespoons unsalted butter 1/4 teaspoon freshly ground black pepper Instructions: Preheat the grill or broiler. Rub the steak on both sides with the oil and season with Essence, salt, and pepper. Place on the grill (or on a broiler pan) and cook until medium-rare, about 8 minutes per side. Remove from the grill and let rest for 5 minutes. Slice thinly on the diagonal. While the meat is cooking, in a saucepan, melt 1 tablespoon of the butter over medium heat. Add the shallots and cook, stirring, for 3 minutes. Add the wine, bring to a boil, and cook until reduced by 1/2. Add the thyme and beef stock and bring to a boil. Simmer until reduced by 1/2. Lower the heat and whisking, add the remaining butter 1 piece at a time. Remove the thyme and stir in the marrow. Remove from the heat and adjust the seasoning, to taste. Arrange the meat on 4 plates and drizzle with the sauce. Garnish the plates with watercress and serve with Blue Cheese Mashed Potatoes. Combine all ingredients thoroughly and store in an airtight jar or container. Recipe from \New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993. Peel and quarter the potatoes lengthwise, then cut into 1-inch wedges. Put in a heavy medium saucepan with 1 teaspoon of the salt and add enough cold water to cover by 1-inch. Bring to a boil over high heat. Reduce the heat to medium-low. Simmer until the potatoes are fork-tender, about 25 minutes. Drain in a colander. Return the potatoes to the saucepan. Add the cream, butter, the remaining 3/4 teaspoon salt, and the pepper. With the heat on medium-low, mash and stir the mixture until well blended, 4 to 5 minutes. Mix in the blue cheese and parsley and mash to incorporate. Serve immediately. ","[Cabernet Sauvignon, Merlot, Syrah, Malbec]" 33212,"Reuben Sandwich Russian dressing (recipe follows) 2 pieces Jewish Corn Rye, thinly sliced 6 ounces corned beef 3 ounces Swiss cheese 1/2 cup sauerkraut, rinsed and drained RUSSIAN DRESSING: 1/2 cup mayonnaise 1/2 cup chili sauce 1 tablespoon drained horseradish 1 tablespoon pickles, sweet and sour, chopped 1 teaspoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon salt 1/8 teaspoon pepper Instructions: Make the Russian Dressing (recipe follows). If the bread is not fresh. put the bread slices in a steamer until they soften. On a board, lay down one slice of bread. Top with half of the corned beef and a small layer of cheese. Remove the layers of beef and cheese from the bread and put them in a steamer. Repeat this process with the remaining corned beef and another small layer of cheese. Steam the beef until it is warm and the cheese has melted. Heat the drained sauerkraut in a saucepan. Top a slice of bread with some Russian Dressing, some sauerkraut, a layer of corned beef and cheese, more Russian Dressing, the second layer of corned beef and cheese, sauerkraut, Russian Dressing and the second slice of bread. In a medium bowl combine all ingredients until blended. Suggested drink: Paulaner Heffeweissen ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33213,"Eggs Benedict Deviled Eggs 2 tablespoons panko breadcrumbs 1 teaspoon grapeseed oil
4 slices Canadian bacon, diced
6 hard-boiled eggs, halved lengthwise 2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/8 teaspoon hot sauce, such as Tabasco
1 green onion, finely chopped
Instructions: Put the breadcrumbs in a small nonstick skillet over medium heat and toast, tossing once or twice, until golden brown, about 3 minutes. Transfer to a small plate and cool. Line a baking sheet with paper towels. Put the oil and Canadian bacon in a medium nonstick skillet over medium-high heat and cook, stirring once or twice, until the bacon is golden around the edges, about 3 minutes. Transfer the bacon to the baking sheet to cool slightly. Scoop the egg yolks into a medium bowl and mash lightly with a fork. Add the bacon, mayonnaise, mustard, hot sauce and green onion and stir to combine. Spoon a heaping teaspoon of the filling into each egg white half and sprinkle with some of the toasted breadcrumbs. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33214,"White Chocolate Mousse 1 1/2 cups heavy cream 5 ounces white chocolate, coarsely chopped 1/2 cup egg whites (from about 4 eggs) 2 tablespoons sugar Chocolate Bag, recipe follows 8 ounces semisweet chocolate Mixed berries Mint sprigs Instructions: Two days before you plan to serve the dessert, in a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Place the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Strain into another bowl, cover, and refrigerate overnight. The next day, remove the mixture from the refrigerator and, using a mixer fitted with a whisk attachment or a hand mixer, whip it into fluffy, soft peaks. Return to the refrigerator. In a clean dry bowl, whip the egg whites until soft peaks form, then add the sugar and continue whipping until glossy and stiff, about 30 seconds more. Fold into the white chocolate mixture, and then spoon the mixture (or pipe through a pastry bag) into glasses or chocolate bags. Melt chocolate over hot water. Using a thin small clear 4-sided cellophane bag cut the top off to desired height. Un-crease the bag so it stands up and open. Using a paintbrush, coat the inside of the bag well with chocolate. Put in the freezer to set up until very hard, about 30 minutes. Cut the bag a little and pull it away from the chocolate. Store chilled until ready to serve. To serve, fill it with white chocolate mousse then lay it on a plate on its side so it looks like it's spilling over. Garnish it with a cascade of mixed berries and a mint sprig. You can fill it with truffles, too. Notes about the recipe: Ganache is a word that we've been seeing on more and more dessert menus. It has a rich, fancy, very French sound, but ganache is essentially just a combination of chocolate and water or cream. Depending on the proportions, the mixture can be used in a variety of ways: as a glaze, a filling, or a candy center, to name just the ways we use it in this book. With enough cream added, it becomes whip-able, and that's the foundation of this white-chocolate mousse. White chocolate is devastatingly popular, but it's also not exactly chocolate. It's mostly cocoa butter, extracted from cocoa beans and enhanced with sugar and vanilla. White chocolate is not the same thing as the \confectionery coating\ or \white coating\ you see in the market; real white chocolate contains cocoa butter. Note that you'll need two days for making this dessert. ","[Pinot Grigio, Sauvignon Blanc, Riesling, Gewrztraminer]

" 33215,"Mount Saint Melon 3 limes 4 cups cubed watermelon, plus wedges for serving 1 cup prosecco 1/4 cup Campari 1 cup peach nectar 3/4 cup sugar Instructions: Remove wide strips of zest from one of the limes, using a vegetable peeler. Combine with the sugar and 3/4 cup water in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Turn off the heat and let cool to room temperature. Discard the strips of zest. Finely grate the zest from the remaining 2 limes and set aside. Juice all 3 limes and blend the juice, watermelon, prosecco, Campari and sugar syrup in a blender until smooth, about 1 minute. Pour into a 9-by-13-inch glass baking dish and freeze, 2 hours. Use a fork to scrape the ice crystals toward the center of the pan, then continue freezing, scraping every 45 minutes, until the mixture is no longer slushy, about 4 more hours. Scoop into paper cones or cups. Drizzle with the peach nectar and sprinkle with the grated lime zest. Garnish with watermelon wedges. ","[Prosecco, Moscato, Vinho Verde, Cava]" 33216,"Poulet Saute Chasseur 2 (11/2 pound) chickens, quartered 1 1/2 ounces clarified butter for browning Salt and pepper to taste 10 1/2 cups brown veal stock or brown chicken stock, enriched with browned trimmings 3 ounces carrots, medium chop 3 ounces onions, medium chop 2 tablespoons tomato paste 1 Bouquet Garni (thyme, parsley stems, peppercorns, bay leaf, all wrapped in cheesecloth) 9 ounces sliced mushrooms 1 shallot, small dice 2 ounces cognac 2 ounces white wine 20 ounces enriched stock 1 tablespoon tomato concasse 3 ounces unsalted butter Salt and pepper to taste 1 tablespoon finely chopped tarragon 1 tablespoon finely chopped chervil Instructions: Preheat the oven to 375 degrees. Quarter the chickens. Be careful to leave the breasts covered with skin. Be sure the oyster is left attached to the leg. Remove the thighbone and carefully cut off the drumsticks. Reserve until needed. In a large heavy bottomed stock pot, brown the bones and trimmings from the chickens with the chopped carrots and onions. Pour off the excess fat and moisten with the chicken or veal stock. Add the tomato paste and the bouquet garni. This produces an enriched stock for the sauce. Cook at a low simmer for 40 to 45 minutes, then strain and skim off any excess fat. Next gather all ingredients for the sauce, and measure out the wine and cognac. To assemble the dish, season the chicken with salt and pepper. In a large saute pan heat clarified butter and brown the chicken skin side down. When the chicken is browned, remove it from the pan and into a 375 degree oven. Remove excess fat from the pan, return the pan to the heat and saute the mushroom slices. After 2 minutes add the chopped shallots and saute for a couple of minutes longer. Remove the pan from the heat and add the Cognac. Return the pan to the heat and ignite the Cognac. When the flames have died down add the white wine. Reduce by half. Strain the reinforced stock and skim off any fat that has floated to the top. Add the stock to the mushroom mixture and continue reducing. Add the tomato concasse. When the sauce begins to thicken and coats the back of a spoon, swirl in the butter. Once the butter is incorporated and the chopped chervil and tarragon to taste. To assemble the dish, remove the chicken pieces from the oven. Remove the breastbone from the chicken breast. The advantage to removing the breastbone after cooking is that it helps the breast keep its shape and remain moist during cooking. Since breast tend to cook more quickly than thighs, removing the thighbone and leaving the breastbone intact during cooking ensures that the two are done at the same time. Place 1 piece of white meat and 1 piece of dark on a clean plate and cover with the sauce. Garnish with chopped chervil and tarragon and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33217,"Tahini Banana Bread Nonstick cooking spray, for the pan 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon kosher salt 1 cup granulated sugar 2 large eggs 2/3 cup plus 2 tablespoons tahini 4 very ripe bananas, mashed (about 1 cup) 1/2 cup vegetable oil 1 teaspoon pure vanilla extract 1 teaspoon ground cinnamon 1 teaspoon black sesame seeds 1 teaspoon white sesame seeds 3 tablespoons confectioners' sugar Instructions: Preheat the oven to 325 degrees F. Spray a 9-by-5-inch glass loaf pan with cooking spray. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Add the granulated sugar, eggs and 2/3 cup tahini to the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed until creamy, 3 to 4 minutes. Reduce the speed to low and add the bananas, oil, vanilla and cinnamon. Add the flour in 3 batches, making sure it is well combined after each addition.
Pour the batter into the prepared pan. Mix the black and white sesame seeds in a small bowl and sprinkle on top. Bake until deep golden brown and a skewer inserted into the center comes out clean or mostly clean with some moist crumbs clinging to it, about 1 hour and 20 minutes. Let cool in the pan for 15 minutes, then remove to a wire rack to cool completely, about 1 hour.
Stir together the confectioners' sugar, 4 teaspoons warm water and the remaining 2 tablespoons tahini in a small bowl until smooth. Drizzle the top of the bread with the glaze. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]

" 33218,"Marinated Pazzo Berries with Balsamic Vinegar 2 cups strawberries, stemmed and quartered 6 tablespoons balsamic vinegar 1/2 cup superfine sugar Sea salt, preferably gray salt, and freshly ground black pepper 6 large Italian biscotti, broken into small pieces 4 ounces marscarpone cheese, stirred to a smooth consistency Instructions: Place the strawberries in a bowl. In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar. Pour the marinade over the berries and gently toss to coat. Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately. ","[Barolo, Chianti, Barbaresco, Valpolicella]" 33219,"Fried Artichokes 5 medium-size artichokes Juice of 1 lemon 1 cup all-purpose flour Kosher salt and freshly ground black pepper Vegetable oil, for frying Fish Tacos, recipe follows, for serving 1 1/2 pounds mixed heirloom tomatoes, not overly ripe, medium dice 3 tablespoons capers, rinsed and chopped 3 tablespoons extra-virgin olive oil Juice of 1 lemon 1/2 bunch fresh cilantro, stems removed, coarsely chopped 1/2 small red onion, diced small (about 1/2 cup) Sea salt and freshly ground black pepper 1 bunch radishes, scrubbed clean, tops trimmed 8 ounces (1 package) marinated white anchovy fillets (boquerones), sliced into strips 1/4 cup packed fresh flat-leaf parsley leaves, chopped 2 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 1 cup all-purpose flour 1/2 cup medium ground semolina flour 1 teaspoon baking powder 1/2 teaspoon sea salt Freshly ground black pepper 1 bottle lager beer Canola oil, for frying (you'll need at least 4 to 8 cups) 2 pounds tilapia Twelve 4-inch soft corn tortillas, or smallest size available 2 cups shredded lettuce, for serving 1 avocado, sliced, for serving Lemon wedges for serving Instructions: Using a paring knife, remove the outer leaves, and trim the artichoke down to the choke. Use a vegetable peeler to remove the woody outermost layer of the stem. Use a spoon to remove the inedible hairy leaves and slice into quarters. Place the artichokes in a bowl of water with some lemon juice to keep the artichoke from oxidizing or turning brown. Add the flour to a casserole dish and whisk in some salt and pepper. Heat the vegetable oil in a high-sided skillet or Dutch oven. Dredge the artichokes in the flour, shaking off the excess. Once the oil is hot, slip the artichokes in the hot oil and fry for about 4 to 5 minutes, using tongs to flip them from time to time. Transfer the artichokes and let drain on a paper towel-lined platter and sprinkle with salt. Serve with Fish Tacos. For the pico de gallo: Mix together the tomatoes, capers, olive oil, lemon juice, cilantro and onions in a large bowl. Season with salt and pepper. For the radishes: Slice the radishes in half lengthwise, then into thin half-moons (and a few into quarter moons, if you want, for varied texture). Toss the radishes together with the anchovies, parsley and olive oil in a large bowl. Season with salt and pepper.
For the fish tacos: Preheat the oven to 350 degrees F. Whisk together the flour, semolina flour, baking powder, sea salt and some pepper in a large bowl. Slowly whisk in the beer and set aside.
Add enough canola oil to a large cast-iron or other low-sided skillet to come halfway up the sides. Heat the oil to 350 degrees F. (Use a deep fry thermometer to be sure - or do it the grandma way and add a piece of bread to see if it fries and browns - if it does, it's ready).
Slice the tilapia into 1/2-inch strips or \finger-size pieces.
When the oil is hot, dip each piece of tilapia into the batter using tongs, allowing excess to drip off. Carefully add to the hot oil one piece at a time. Fry in batches until golden brown and the fish is cooked through, 3 to 5 minutes. Remove from the oil with a slotted spider or skimmer and drain on a paper-towel-lined baking sheet.
Meanwhile, warm the tortillas by wrapping them in foil and placing them in the oven for 10 minutes. To serve, place one piece of fish on a warmed tortilla. Top with shredded lettuce and an avocado slice. Serve with a lemon wedge, pico de gallo and radishes with anchovies. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33220,"Salsa de Pimentos (Pimento Sauce) 2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced Instructions: 2 red bell peppers, roasted, peeled, and cut in chunks 4 hardcooked egg yolks 1 cup half and half 1 teaspoon paprika 2 tablespoons olive oil 1 tablespoon anchovy paste 1/2 teaspoon sea salt 1/4 teaspoon freshly ground black pepper 3 tablespoons lemon juice Dash of Tabasco 20 stuffed olives, thinly sliced In a blender, combine the red peppers, egg yolks, half and half, paprika, oil, anchovy paste, salt, and pepper. Blend until smooth. Pour into a bowl and add the lemon juice, Tabasco, and olives. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 33221,"Sunny's Herbed Lemon Pepper Chicken Glaze 1 lemon 1/2 cup chopped white onion
1/4 teaspoon red cl flakes
1 tablespoon olive oil
Kosher salt and coarsely ground black pepper
3 cloves garlic, minced
1/2 cup lemon curd
1/4 cup chicken stock
1 tablespoon Worcestershire sauce
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1/2 cup finely chopped fresh parsley
Instructions: Zest the lemon, then cut it in half and supreme/section it. Squeeze the juice of the remaining lemon center into a small bowl. In a medium pot on medium heat, add the onions, red cl flakes, olive oil, a nice pinch of salt and plenty of coarsely ground black pepper. Cook, stirring, until the onions are tender, 5 to 8 minutes. Add the garlic, lower the heat and stir the garlic into the onions until lost and fragrant. Add the lemon zest and juice, lemon curd, chicken stock, Worcestershire, rosemary and thyme to the pot. Bring to a simmer and cook, stirring, until thickened, another 3 to 5 minutes. Gently stir in the parsley and lemon sections. Season with salt and pepper. Use 1/4 cup to glaze a whole chicken while grilling. Drizzle the remaining glaze over the chicken when serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33222,"Cheesy Beer Dip 1 cup of Mexican beer 12 ounces Monterey Jack cheese, cubed 2 tablespoons flour Bottled salsa Instructions: Add beer to sauce pan and heat to a simmer. In a bowl toss cheese with flour. Add cheese to simmering beer and stir until melted and smooth. Add 1/2 cup salsa and stir together. Serve warm with chips. ","[Lager, Brown Ale, Cream Ale]" 33223,"Maryland Style Crabcakes 1 pound fresh jumbo lump crabmeat 1 sweet red pepper, seeded and finely diced 1 sweet yellow pepper, seeded and finely diced 1 tablespoon finely chopped fresh garlic 1 to 2 jalapeno peppers, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup mayonnaise 1 cup fresh white bread crumbs 3 tablespoons Maryland style \Old Bay\ brand seasoning powder 1 teaspoon each of salt and freshly ground black pepper Olive oil or vegetable oil for sauteing Instructions: Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes. Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling. Preheat the oven to 375 degrees. Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33224,"Sausage-and-Biscuit Pigs in Blankets Twelve 4-inch links breakfast sausage 1 tablespoon vegetable oil 1 1/4 cups all-purpose flour, plus more for work surface 1 teaspoon baking powder 1/2 teaspoon sugar 1/4 teaspoon baking soda Kosher salt 3 tablespoons unsalted butter, frozen in 1 piece 2 tablespoons finely chopped scallion greens 1/2 cup buttermilk 1 teaspoon cracked black pepper Maple syrup, for serving Instructions: Position an oven rack in the center of the oven, set a baking sheet on it and preheat to 400 degrees F. Toss the sausage links with the oil in a large bowl. Add the sausages to the hot baking sheet, and spread out in 1 layer. Roast, turning halfway through, until lightly browned in spots and cooked through, about 15 minutes. Let cool completely. Cut each sausage in half crosswise. Meanwhile, whisk together the flour, baking powder, sugar, baking soda and 1/4 teaspoon salt in a large bowl. Grate the frozen butter on the large holes of a box grater, and add to the bowl, along with the scallions. Add the buttermilk, and mix together gently with a fork. When a shaggy dough forms, turn it out onto a floured surface. Working quickly, roll the dough out into a 14-by-8-inch rectangle about 1/8 inch thick. Trim each side by about an inch, to yield a 12-by-6-inch rectangle with clean edges. Cut twelve 1-inch-wide strips, then cut those strips in half crosswise. (You should have 24 strips, each about 1 inch by 3 inches.) Wrap a biscuit strip around the belly of each sausage half, and place, seam-side down, at least 1 inch apart on a clean baking sheet. Sprinkle a small pinch of cracked black pepper on top of each one. (Refrigerate up to overnight if not baking right away.) Bake until golden brown, 15 to 18 minutes. Serve with maple syrup on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 33225,"Cafe Con Leche 12 ounces whole milk 12 ounces freshly brewed espresso Sugar, if desired Instructions: Bring milk to a simmer in a medium saucepan. Fill large coffee cups halfway with espresso and fill to the top with some of the hot milk. Add sugar, if desired. The ratio of espresso to milk is 1 to 1.; ","[Chianti, Barbera, Dolcetto]" 33226,"Southern Pound Cake 1 cup (2 sticks) unsalted butter, softened, plus more for greasing 1 cup light brown sugar
1 cup granulated sugar
5 large eggs
2 teaspoons vanilla extract
3 tablespoons sour cream
2 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 quart fresh blackberries 1 quart fresh blueberries
1 quart fresh raspberries
1 1/2 cups granulated sugar
1 tablespoon unsalted butter
1 tablespoon vanilla extract
Sweetened whipped cream, for serving
Powdered sugar, for dusting
1 fresh mint sprig, for garnish
Instructions: Preheat the oven to 325 degrees F. Grease a 9-by-5-inch loaf pan with butter. Add the brown sugar, granulated sugar and butter to the bowl of a stand mixer fitted with a paddle attachment and stir on medium speed until creamed and fully combined. Add the eggs, one at a time, until completely combined. Add the vanilla extract and sour cream and stir until combined. Combine the cake flour, baking powder, baking soda and salt in a large bowl with a whisk. Slowly add the dry mixture to the wet mixture in the stand mixer until just combined. Pour this mixture into the prepared loaf pan. Bake until golden brown and cooked through, about 1 hour. Remove from the oven and allow to cool to room temperature. For the mixed berry compote: Meanwhile, add the blackberries, blueberries, raspberries, granulated sugar, butter and vanilla extract to a medium saucepan and turn the heat on to medium-high. Cook until thickened and syrupy, 15 to 20 minutes. Remove from the heat and keep warm or let cool to room temperature until ready to serve. Remove the pound cake from the loaf pan. Cut slices just under 1 inch thick and shingle the slices on a large platter. Top with the compote and whipped cream and dust with powdered sugar. Garnish with the mint and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33227,"Almond Tuiles 1 1/4 cups almond flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1 stick unsalted butter, softened 3/4 cup sugar 1 large egg 1/2 teaspoon vanilla extract Passion fruit or mango sorbet, for serving Instructions: Whisk the almond flour, salt and baking soda in a bowl. Beat the butter and sugar in a separate bowl with a mixer until light and fluffy. Beat in the egg and vanilla until smooth, then mix in the dry ingredients. Refrigerate the dough until firm, about 30 minutes. Preheat the oven to 350 degrees F. Line 2 baking sheets with silicone mats or parchment paper. Drop heaping teaspoonfuls of dough about 3 inches apart on the prepared sheets. Bake until golden and crisp, about 8 minutes. Let the cookies cool about 2 minutes on the baking sheets. One at a time, gently lift each cookie with an offset spatula. Immediately wrap it around the handle of a wooden spoon to curl. Once it sets, slide the cookie off the handle and let cool on a rack. Repeat with the remaining dough, allowing the baking sheets to cool between batches. (Don't make too many cookies at once; they need to be shaped while still warm.) Serve with sorbet. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33228,"Loaded Skillet Cornbread 1 1/2 cups stone-ground yellow cornmeal 1 teaspoon fine salt 3/4 teaspoon baking soda 2 tablespoons maple syrup 2 large eggs 1 3/4 cups buttermilk 5 tablespoons unsalted butter, melted 4 ounces andouille sausage, small diced 2 1/2 tablespoons fig jam 8 ounces sharp cheddar, grated Instructions: Preheat the oven to 425 degrees F and heat up an 8-inch cast-iron skillet. You will need two medium bowls for the cornbread batter. In one bowl, whisk together the cornmeal, sea salt and baking soda. In the other bowl, whisk together the maple syrup, eggs, buttermilk and 4 tablespoons of the melted butter. Pour the wet ingredients into the dry and stir to combine?it will look lumpy and kinda thick. When the cast-iron skillet is very hot, add the remaining 1 tablespoon butter and then pour in the batter. Scatter the sausage over the top; add the jam in even, teaspoon-size dollops; sprinkle with the cheddar. Bake on the middle rack until the center is set and the cheese is melted, 35 to 40 minutes. If you want the cornbread extra brown, put it under the broiler for 2 minutes. ","[Rhone Blends, Zinfandel, Tempranillo, Garnacha]

" 33229,"Mustard-and-Herb-Crusted Salmon with Warm Asparagus Salad Kosher salt and freshly ground black pepper 1/2 cup panko
1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
1 sprig fresh tarragon leaves, plus 2 tablespoons coarsely chopped fresh tarragon
2 tablespoons olive oil
2 teaspoons brown sugar
2 teaspoons Dijon mustard
3 tablespoons fresh lemon juice, plus lemon wedges for serving
Four 6-ounce skinless center-cut salmon fillets (about 1 1/2 inches thick)
1 pound thin asparagus, trimmed and cut into 1 1/2-inch pieces
2 cups shelled English peas or thawed frozen peas (about 10 ounces)
2 tablespoons unsalted butter
4 radishes, thinly sliced (about 4 ounces) (see Cook\u2019s Note) Instructions: Preheat the oven to 425 degrees F and line a baking sheet with aluminum foil. Bring 8 cups of salted water to a boil in a covered large saute pan. Fill a large bowl with ice water and set a mesh strainer on top of the ice.
Pulse the panko, parsley, the leaves from 1 sprig fresh tarragon and 1/4 teaspoon each salt and pepper in a mini food processor until the herbs are coarsely chopped. Drizzle in 1 tablespoon of the oil and pulse until the mixture is combined. Transfer to a plate.
Combine the brown sugar, mustard, 1 tablespoon of the lemon juice and remaining 1 tablespoon oil in a small bowl. Brush the tops and sides of the salmon generously with the mustard mixture and sprinkle with salt and pepper. Press a salmon fillet, top-side down, into the panko mixture. Place, panko-side up, on the prepared baking sheet. Repeat with the remaining fillets and bake until the panko is toasted and the salmon is just cooked through, 8 to 10 minutes.
Meanwhile, put the asparagus and peas in the saute pan of boiling water and cook until almost crisp-tender, about 3 minutes. Transfer the vegetables to the prepared ice bath with a slotted spoon and let cool, about 1 minute.
Meanwhile, heat a second large saute pan over medium-high heat and add the butter, swirling, until melted. Drain the cooled vegetables and add to the pan. Season with salt and pepper. Cook, stirring occasionally, until tender, 3 to 5 minutes. Remove from the heat, add the radishes, the remaining 2 tablespoons lemon juice and 2 tablespoons tarragon. Toss to combine, taste and adjust the seasoning. Serve the salmon with the asparagus salad and a lemon wedge. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33230,"French Onion Soup Topped French Bread Pizzas and Salad with Dijon Vinaigrette 1 stick (8 tablespoons) butter 1 teaspoon dried thyme 6 large yellow onions, very thinly sliced 2 fresh bay leaves Kosher salt and freshly ground pepper 1/3 cup dry sherry Two 10-ounce cans beef consomme 1 large or 2 medium loaves French bread, split horizontally and then halved crosswise to make 4 pieces 2 cups shredded gruyere 12 ounces ripe Camembert, sliced 2 tablespoons white wine vinegar or white balsamic vinegar 1 tablespoon honey or 1 teaspoon superfine sugar 2 teaspoons fresh lemon juice 1 small shallot, grated 1 tablespoon Dijon mustard 1/3 cup EVOO Kosher salt and freshly ground pepper 6 to 8 cups chopped earthy or crisp greens, such as spinach, escarole and romaine hearts Instructions: For the pizzas: Heat the butter in a large high-sided skillet over medium heat. Add the thyme, onions and bay leaves and season with salt and pepper. Cook low and slow until deep caramel in color and very sweet, 35 to 40 minutes. Deglaze with the sherry, stirring and scraping up any browned bits from the bottom of the skillet with a wooden spoon. Stir in the consomme. Preheat the oven to 400 degrees F. Toast the bread in the oven. Top with the onion mixture and the cheeses. Return to the oven and bake until the cheese is melted and lightly browned. For the salad: Combine the vinegar, honey, lemon juice and shallost in a large bowl and let sit for 5 to 10 minutes. Whisk in the mustard and then the EVOO; season with salt and pepper. Add the greens and toss to coat with the dressing. Serve the pizzas with the salad. Cook's Note: The onion topping can be covered and refrigerated for a make-ahead meal. Reheat with a splash of water to loosen. ","[Chardonnay, Sauvignon Blanc, Pinot Gris, Barbera]

" 33231,"Couch Potato Cookies 2 sticks Salted Butter 3/4-cup Sugar 1-1/2 cups Flour 1/2 tsp Vanilla 1/2 tsp Coconut extract 1/2 tsp Butter extract 1/2 tsp Lemon extract 2 cups crushed potato chips 1 cup chopped pecans Powdered sugar Instructions: Cream together the butter and the sugar. Add flour gradually and stir well. Add vanilla, coconut, butter and lemon extract along with the crushed potato chips. Mix well. Fold in the pecans. Drop onto ungreased cookie sheets and flatten with the palm of your hand. Sprinkle with powdered sugar and bake at 350 degrees F. for 8 to 10 minutes. Makes about 3 dozen cookies. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33232,"Seafood Salad 2 tablespoons olive oil 2 garlic cloves, minced 1/2 cup freshly squeezed lemon juice 1/2 teaspoon red pepper flakes 3 stalks celery thinly sliced 1 pound scallops 1/2 pound shrimp, peeled and deveined 1/2 pound squid with tentacles, cleaned 1/4 cup flat-leaf parsley, roughly chopped Coarse salt Cracked black pepper Instructions: Place olive oil in 12-inch nonstick pan, turn heat to medium high and cook until bubbly but do not color. Add the garlic and cook for 30 seconds. Add the lemon juice, pepper flakes, celery, and scallops. Cook for 1 minute. Add the shrimp and squid. Cook until shrimp is pink in color and seafood is cooked through, about 5 minutes. Add parsley. Season with salt and pepper, to taste. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33233,"Slow Cooker Chicken Stroganoff 2 cups low-sodium chicken broth 1/4 cup all-purpose flour 1 tablespoon tomato paste One 1-ounce package dry onion soup mix Kosher salt and freshly ground black pepper 8 ounces button mushrooms, quartered 6 boneless, skinless chicken thighs (about 1 3/4 pounds) 12 ounces egg noodles 4 tablespoons butter, cut into pieces 4 ounces cream cheese, at room temperature
Chopped fresh parsley, for serving Instructions: Whisk together the broth, flour, tomato paste, onion soup mix, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl until combined. Add to a 6-quart slow cooker and top with the mushrooms and chicken. Cover and cook on high for 4 hours. When ready to serve, bring a large pot of water to a boil; salt the water generously. Add the noodles and cook until al dente according to the package directions. Drain and toss in a large bowl with the butter until the butter is melted and the noodles are completely coated.
Transfer the chicken to a small bowl and shred with 2 forks. Whisk the cream cheese into the sauce until completely incorporated; stir in the chicken and noodles. Top with parsley before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33234,"Tea-Glazed Grilled Salmon 1 cup brewed Earl of Harlem Ambessa tea 1 cup sugar 8 green cardamon pods 2 whole star anise 6 salmon fillets (5 to 6 ounces each) Instructions: Make an aromatic simple syrup by boiling the tea with the sugar and spices until the sugar is dissolved. Strain and cool.
Brush some of the syrup over salmon fillets half an hour before grilling, reserving some for serving.
Grill over medium heat until the flesh of the fish just begins to flake, about 7 minutes. It should yield slightly to the touch. Flip over after establishing nice grill marks, about halfway through. Top with some more syrup just before removing from the grill. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33235,"Salmon with Potatoes and Herb Salad 1 pound medium red bliss potatoes 1/4 cup extra-virgin olive oil
Kosher salt
1 tablespoon red wine vinegar 2 tablespoons extra-virgin olive oil 4 6- to 7-ounce salmon fillets, skin on
1 tablespoon unsalted butter, cut into small pieces Kosher salt
1/2 teaspoon cayenne pepper Juice of 1 large lemon 10 sprigs flat-leaf parsley, stemmed 6 sprigs tarragon, stemmed
1/2 cup arugula
2 to 3 small red radishes, thinly sliced Instructions: Make the potatoes: Preheat the oven to 350 degrees F. Toss the potatoes with 1 tablespoon olive oil and a generous pinch of salt. Arrange on a baking sheet; bake 35 to 40 minutes, or until tender when pierced with the tip of a knife. Remove and let cool. Increase the oven temperature to 375 degrees F. In a cast-iron skillet, heat the remaining 3 tablespoons olive oil over medium heat until hot. On a flat surface, smash and break the potatoes with the back of a wooden spoon. Season with salt. Add to the skillet and cook until browned (do not stir them!), 4 to 5 minutes. Flip the potatoes and cook 3 to 5 additional minutes. Season with salt and sprinkle with the red wine vinegar. Meanwhile, make the salmon: Line a rimmed baking sheet with foil; drizzle with 1 tablespoon olive oil. Arrange the salmon skin-side down on the baking sheet. Dot with the butter and drizzle with the remaining 1 tablespoon olive oil. Season thoroughly with salt. Use a fine-mesh strainer to sprinkle the cayenne over the fish. Bake, undisturbed, 6 to 8 minutes. (For well-done, bake an additional 5 minutes.) Remove from the oven. Make the salad: Toss the parsley, tarragon, arugula and radishes. Serve the salmon and potatoes with the herb salad. Squeeze the lemon juice over the fish. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33236,"Limoncello 2 pounds lemons 35 ounces vodka 2 pounds sugar 35 ounces water Instructions: Peel all the skins off of the lemons. Only the yellow part should be peeled. Add the lemon peels to the alcohol, and keep for 3 to 4 days in a cool place. Once the alcohol has been infused with the lemon peels, remove the peels from the alcohol. In a separate bowl or glass container, mix the sugar and water together. Add the infused alcohol to the sugar and water mixture. This will turn a beautiful bright yellow color. Keep the limoncello in the freezer. Serve it with any dessert or special occasion. ","[Prosecco, Moscato, Vinho Verde]" 33237,"Tina's Chocolate Gravy 1 cup sugar 3 1/2 tablespoons cocoa powder 3 tablespoons self-rising flour 1 1/2 cups whole milk 1 tablespoon butter Hot buttered biscuits or ice cream, for serving Instructions: Mix the sugar, cocoa powder and flour together until there are no lumps. Add the milk and stir to combine. Melt the butter in large saute pan. Add the flour mixture and cook on medium heat, stirring continually until it thickens. Serve over hot buttered biscuits or even ice cream. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 33238,"Polpette Napoletane 2 slices stale white bread, crusts removed 1 cup milk 1 small bunch flat-leaf parsley, finely chopped 1 clove garlic, finely chopped 9 ounces minced beef and pork, equal amounts 2 fresh eggs 2 ounces pecorino, grated Salt and freshly ground black pepper 1 buffalo mozzarella, drained and chopped into little pieces Unseasoned bread crumbs Extra-virgin olive oil, for frying Tomato sauce, recipe follows Serving suggestion: steamed broccoli Extra-virgin olive oil 1 clove garlic 3 (12-ounce) tins peeled cherry tomatoes Instructions: Put the bread in a small mixing bowl, cover with milk, and leave to soak. Chop the parsley and garlic together. Put meat into a large mixing bowl. Squeeze the milk out of the bread and add to meat. Add parsley and garlic. Use your hands to mix the ingredients. Break eggs into the mixture to bind it. Keep mixing. Add the pecorino. Season with salt and freshly ground black pepper. Shape meatballs by hand, make a hole in the top and insert a small piece of mozzarella. Cover it up and pat meatball into shape. Roll them in bread crumbs. Pour olive oil into a frying pan and when it's really hot, fry the meatballs for 5 minutes, or until they have formed a crust. Then turn over. When golden brown and crusty on both sides remove the meatballs from the pan and drain on paper towels. Add the meatballs to the tomato sauce, cover and cook very slowly on low heat for 45 minutes, until the sauce is reduced by half. Pour enough oil into a saucepan to cover the surface. Add garlic and 3 tins of tomatoes, mashing them slightly. Boil the sauce for 5 minutes and simmer for another 3 minutes. Cooking Time: 8 minutes ","[Barolo, Barbaresco, Dolcetto, Aglianico]" 33239,"Shrimp and Corn Soup 1/2 cup (1 stick) unsalted butter 1/2 onion, chopped 1 stalk celery, chopped 1/4 red bell pepper, chopped 1/4 cup all-purpose flour
1 cup chicken broth
1 1/2 cups heavy whipping cream
1 1/2 cups whole milk
One 15-ounce can cream-style corn
1 cup corn kernels (from 2 medium ears corn)
1 pound small shrimp (30/40s), peeled and deveined 2 teaspoons Cajun Select Seasoning, recipe follows Splash liquid crab boil
1/4 cup green onions sliced on a bias
Kosher salt and freshly ground black pepper
Paprika, for garnish
2 tablespoons granulated garlic 2 tablespoons paprika
2 tablespoons kosher salt 1 tablespoon cayenne pepper 1 tablespoon onion powder 1 tablespoon ground black pepper
1 tablespoon sugar
1 teaspoon dried basil
1 teaspoon ground celery seed
1 teaspoon dried oregano
Instructions: Melt the butter in a large heavy-bottomed saucepan over medium-high heat. Add the onion, celery and bell pepper and saute until the onions are translucent, about 3 minutes. Sprinkle in the flour and mix well. Cook, stirring constantly, until the roux is blonde in color, 3 to 5 minutes. Pour in the broth gradually, stirring constantly. Stir in the whipping cream, milk, creamed corn and corn kernels. Cook over medium-low heat, stirring frequently, for 10 minutes. Sprinkle the shrimp with the Cajun seasoning and add to the pan. Add the liquid crab boil, then fold in half the green onions and simmer until the shrimp turn bright pink. Season to taste with salt and pepper. Ladle into soup bowls, then sprinkle with paprika and the remaining green onions. Blend together the granulated garlic, paprika, salt, cayenne, onion powder, black pepper, sugar, basil, celery seed and oregano in a bowl until combined. Store in an airtight jar for up to 6 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33240,"Roast Loin of Pork 2 ounces dried ancho chili peppers, soaked in 1/2 cup hot water until softened, seeds carefully removed , pureed until smooth 1 cup ketchup 1/2 cup honey 1/2 cup red wine vinegar 3 tablespoons Worcestershire sauce 1 tablespoon coarsely ground black pepper 1 tablespoon ground cumin seed 3 garlic cloves, finely chopped, about 1 tablespoon 1/4 cup good Kentucky Bourbon 1 (4 to 5 pound) centercut loin of pork Salt and pepper 1 carrot roughly chopped 1 onion roughly chopped 1 celery stalk roughly chopped 1/2 cup dry white wine 3 tablespoons flour 3 tablespoons rendered pork fat 2 cups hot chicken broth Instructions: Preheat oven to 425 degrees. In a saucepan over medium heat combine the pureed ancho chili, ketchup, honey, vinegar, Worcestershire, black pepper, ground cumin and garlic. Bring the ingredients to a simmer and allow to cook for 20 minutes before removing from the heat. Add the bourbon to the finished glaze and allow to cool. Season the roast with salt and pepper, put the roast into a roasting pan and brush with the ancho marinade. Place the roasting pan into the oven and cook for 20 minutes before turning the heat down to 350 degrees. Brush the roast at frequent intervals during the cooking process to keep the roast moist as well as perfumed with the spice mixture. Add the roughly cut vegetables, and continue to cook until the roast reaches an internal temperature of 150 degrees, about 1 1/2 to 2 hours. Remove the roast from the pan and allow to stand for 20 minutes before carving. While the roast is resting make a pan gravy. Pour off all of the rendered pork fat reserving 3 tablespoons, leave the rough cut vegetables in the pan, and place the roasting pan on the stove top. Turn the burner on underneath the roasting pan and keep the vegetables hot. Carefully deglaze the pan by adding the wine and allowing most of the liquid to cook off before adding the hot chicken broth. Reduce the heat to a simmer. Meanwhile in a small saucepan combine the 3 tablespoons of pork fat with the flour and cook gently to make a light brown roux , cooking about 3 to 4 minutes. Using a wire whisk add the roux to the simmering stock and whip the ingredient together to avoid lumping. Add any remaining marinade to the gravy and cook for 5 minutes before straining through a fine mesh strainer. Serve the roast, by carving at the table, with ancho gravy on the side. ","[Chardonnay, Pinot Noir, Rioja, Syrah]

" 33241,"Southern-Style Collard Greens 1 tablespoon olive oil 1 tablespoon butter 1/2 large onion, chopped 1 teaspoon red pepper flakes 1 clove garlic, finely chopped 1 pound collard greens, chopped 3 cups vegetable stock 2 tomatoes, seeded and chopped Salt and freshly ground black pepper Instructions: In a large pot over medium heat, heat oil and butter. Saute the onions until slightly softened, about 2 minutes, then add the red pepper flakes and garlic, cook another minute. Add collard greens and cook another minute. Add the vegetable stock, cover and bring to a simmer. Cook until greens are tender, about 40 minutes. Add tomatoes and season with salt and freshly ground black pepper. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 33242,"Korean Short Rib Tacos 4 pounds (1.8 kg) boneless beef short rib, cut into 3-inch chunks Kosher salt and cracked black pepper
1/2 cup (100 g) all-purpose flour, for dredging
1/4 cup (50 g) butter
2 tablespoons vegetable oil, such as canola or grapeseed
2 shallots, unpeeled, large dice
1 carrot, large dice
1 celery rib, large dice
One (750 milliliter) bottle dry red wine, such as cabernet sauvignon or merlot
4 cups (946 ml) beef broth
2 bay leaves
2 sprigs flat-leaf parsley
2 sprigs fresh thyme
3 tablespoons soy sauce 3 tablespoons sugar
2 tablespoons gochujang
2 teaspoons sesame oil
12 small corn tortillas 1 tablespoon vegetable oil
2 pounds Brussels sprouts, thinly sliced
1/2 yellow onion, chopped
Kosher salt and cracked black pepper
Shredded short rib, from above
2 limes, cut into wedges, for garnish
Instructions: For the Braised Short Ribs: Preheat the oven to 325 degrees F (165 degrees C). Season the beef pieces with some salt and pepper. Dredge the beef lightly with the flour and shake off excess; set aside. Heat 1 tablespoon butter and 1 tablespoon vegetable oil in a roasting pan over medium-high heat. Brown the short rib pieces on all sides, about 10 minutes. Use more butter and oil as needed to give a golden brown and delicious surface to each piece of beef.
Melt another tablespoon of butter in the pan. Stir in the shallots, carrots, and celery. Cook and stir until the vegetables have softened, about 10 minutes. Add the red wine, scrape up the brown bits in the pan, and reduce the wine volume by half. Stir in the beef broth, bay leaves, parsley and thyme. Add beef broth up to half the height of the contents of the pot, do not submerge. Bring the pot to a boil, cover with a tight fitting lid or aluminum foil, then transfer to the preheated oven until the short rib is very tender, about 2 1/2 to 3 hours. Once the short rib is tender, remove from the oven and allow to cool slightly. Strip the meat with a fork, cover and keep warm for the assembly stage.
For the Korean Taco Sauce: Whisk the soy sauce, sugar, gochujang and sesame oil together until the sugar has dissolved and the mixture is smooth. You can make this a few days in advance and store tightly covered in the refrigerator.
To Assemble the Tacos: Heat some tortillas in a dry skillet. In the same pan, add the vegetable oil, then briefly saute the Brussels sprouts, chopped onions and some salt and pepper. Add some shredded short rib and Korean Taco Sauce. Do not overcook.
Spoon some of the taco filling into each tortilla. Serve with the Korean Taco Sauce and a lime wedge. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 33243,"Cherry Tomato Salad With Buttermilk-Basil Dressing 6 cups red and yellow cherry tomatoes, halved if large Kosher salt and freshly ground pepper 2/3 cup buttermilk 1/4 cup sour cream 3 tablespoons thinly sliced fresh basil leaves 1 shallot, minced 2 cloves garlic, minced Instructions: Put the cherry tomatoes in a large serving bowl. Season with salt and pepper and toss. In another bowl, whisk the buttermilk, sour cream, basil, shallot and garlic. Season with pepper. Drizzle the dressing over the tomatoes and toss. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33244,"Seared Tuna with cl-Pineapple Sauce 1 1/2 cups jasmine rice Kosher salt 2 tablespoons plus 1 1/2 teaspoons coconut oil, melted 1 tablespoon plus 1 teaspoon white wine vinegar 2 scallions, thinly sliced (white and green parts separated) 1/2 to 1 Fresno cl pepper, minced (remove seeds for less heat) 3/4 cup pineapple juice Juice of 1 lime 1 1/2 cups thinly sliced red cabbage 2 tuna steaks (about 1 1/4 pounds total) 1 avocado, thinly sliced 1/2 cup salted corn nuts, lightly crushed Instructions: Combine the rice, 2 1/2 cups water and a big pinch of salt in a medium saucepan; bring to a simmer over medium-high heat. Stir, then cover, reduce the heat to low and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Add 1 1/2 teaspoons coconut oil, 1 tablespoon vinegar and the scallion whites to the rice and stir; set aside to cool slightly. Meanwhile, combine the cl pepper, pineapple juice and lime juice in a large nonstick skillet over medium-high heat and bring to a simmer. Reduce the heat to medium and cook until reduced to a thin glaze, about 10 minutes. Transfer the sauce to a small bowl and wipe out the skillet. Toss the cabbage, the remaining 1 teaspoon vinegar and a pinch of salt in another small bowl; set aside. Season the tuna with salt on both sides. Heat the remaining 2 tablespoons coconut oil in the reserved skillet over high heat until almost smoking. Add the tuna and cook until well browned, 1 to 2 minutes per side. Transfer to a cutting board. Divide the rice among shallow bowls. Slice the tuna and lay over the rice along with the cabbage and avocado; drizzle the sauce on top. Sprinkle with the scallion greens and corn nuts. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]" 33245,"Persimmon-Ginger Bread 2 1/2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking soda 2 1/2 sticks (20 tablespoons) unsalted butter, at room temperature, plus more for buttering the pan 1 1/3 cups packed dark brown sugar 1/2 cup sour cream
1 tablespoon vanilla extract 1 tablespoon apple cider vinegar
1 teaspoon freshly grated ginger 1/2 teaspoon orange zest 1/2 teaspoon freshly grated nutmeg 2 large eggs, lightly beaten 1 1/2 cups hachiya persimmon puree (from about 3 large very ripe persimmons) (see Cook's Note) Kosher salt 1/2 cup granulated sugar Instructions: Preheat the oven to 350 degrees F. Butter a 9-by-5-inch loaf pan. Line with enough parchment so there is a 2-inch overhang on the 2 long sides of the pan (this will help you lift the bread out of the pan). Sift the flour and baking soda into a medium bowl. Melt 1 stick of butter in a medium saucepan over medium heat until brown, nutty and fragrant, 5 to 8 minutes. Transfer to a large heat-proof bowl, cool for 5 minutes. Add the dark brown sugar, sour cream, vanilla, vinegar, ginger, orange zest, nutmeg, eggs, 1 cup of the persimmon puree and 1 1/4 teaspoons salt and whisk until completely combined.
Fold the flour mixture into the butter mixture. Transfer the batter to the prepared pan and bake until the bread is deep golden brown and a toothpick inserted in the center comes out clean, 1 hour 5 minutes to 1 hour 15 minutes. Cool the bread in the pan for 15 minutes. Use the parchment to help lift the bread out and cool completely on a rack.
Meanwhile, process the granulated sugar, remaining 1 1/2 sticks butter, 1/2 cup persimmon puree and 1/4 teaspoon salt in a food processor until light and creamy.
Serve slices of bread warm and slather with persimmon butter. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33246,"Bananas Foster 2 tablespoons unsalted butter 1/4 cup (1.75 ounces) dark brown sugar 1/4 teaspoon ground allspice 1/2 teaspoon freshly ground nutmeg 1 tablespoon banana liqueur 2 under ripe bananas, sliced in half lengthwise 1/4 cup dark rum 1/2 teaspoon finely grated orange zest Instructions: Melt butter in a 10-inch heavy skillet over low heat. Add brown sugar, allspice and nutmeg and stir until sugar dissolves. Add banana liqueur and bring sauce to simmer. Add bananas and cook for 1 minute on each side, carefully spooning sauce over bananas as they are cooking. Remove bananas from pan to a serving dish. Bring sauce to a simmer and carefully add the rum. If the sauce is very hot, the alcohol will flame on its own. If not, using stick flame, carefully ignite and continue cooking until flame dies out, approximately 1 to 2 minutes. If sauce is too thin, cook for 1 to 2 minutes until it is syrupy in consistency. Add orange zest and stir to combine. Immediately spoon the sauce over bananas and serve. Serve with waffles, crepes, or ice cream. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 33247,"Mussels in a Sherry Marinade 1 cup dry white wine 1 cup medium-dry sherry 3 tablespoons olive oil 1 onion, sliced 1 lemon, sliced 3 to 4 sprigs thyme 3 to 4 bay leaves 1 dried red cl pepper 4 whole cloves 1 teaspoon black peppercorns 1 teaspoon salt 4 1/2 pounds mussels Instructions: Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the cl pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter. Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid. Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the cl pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth. Alternative: Serve the mussels at once, while still piping hot. Discard the cl pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread. ","[Rioja, Pinot Grigio, Sauvignon Blanc, Albari?o]" 33248,"Emeril's Three Cheese Risotto 1 tablespoon olive oil 1 cup chopped onions Salt and white pepper 6 cups chicken stock 2 teaspoons chopped garlic 1 pound Arborio rice 1 tablespoon butter 1/4 cup heavy cream 1/4 cup grated Parmigiano-Reggiano cheese 1/4 cup grated Romaino cheese 1/4 cup grated Asigo cheese 2 tablespoons chopped chives Instructions: In a large saute pan, over medium heat, add the olive oil. When the oil is hot, add the onion and season with salt and pepper. Saute for 3 minutes, or until the onions are slightly soft. Add the stock and garlic. Bring the liquid to a boil and reduce to a simmer. Cook for 6 minutes. Add the rice and simmer for 18 minutes, stirring constantly, or until the mixture is creamy and bubbly. Add the butter, cream, cheese and chives. Reseason with salt and pepper. Simmer for 2 minutes and serve immediately. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33249,"Baked Beet and Sweet Potato Chips Olive oil cooking spray, for the baking sheets and vegetables 2 teaspoons kosher salt
1 teaspoon dried dill
1/2 teaspoon garlic powder
Freshly ground black pepper
2 medium beets, very thinly sliced
1 medium sweet potato, very thinly sliced
Instructions: Preheat the oven to 375 degrees F. Spray 2 baking sheets with olive oil cooking spray. Combine the salt, dill, garlic powder and a generous grinding of black pepper in a small bowl and stir to combine. Put the beets and sweet potatoes in a large bowl and spray with olive oil spray. Toss and spray again. Season with the seasoning mix. Arrange on the baking sheets; they can be close but shouldn\u2019t touch. Bake, rotating the baking sheets from top to bottom about halfway through, until lightly browned and crisp almost to the center (they will crisp all the way as they cool), about 24 minutes. Remove the chips to cool. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33250,"Grilled Corn with Roasted Jalapeno Butter 2 jalapeno peppers 2 sticks (1 cup) unsalted butter, at room temperature
2 tablespoons lime juice
1 tablespoon honey
1 teaspoon garlic powder
Kosher salt and freshly ground black pepper 6 ears corn, shucked Instructions: Prepare a grill for medium-high heat or turn on a gas burner. Place the jalapenos directly on the grill or burner and cook, turning, until charred on all sides, about 10 minutes. Transfer to a resealable plastic bag and let steam for a few minutes. Use a paper towel to rub the skins off the peppers, then remove the stems and seeds and finely dice. Mix the diced jalapenos, butter, lime juice, honey and garlic powder in a food processor or by hand until well blended. Season with salt and pepper. Spread a generous amount of jalapeno butter on each ear of corn, then wrap the corn in foil. Place the corn on the grill or in a grill pan and cook on one side for 5 to 10 minutes. Flip and cook for another 5 to 10 minutes, until the kernels are bright yellow and you start to see grill marks. ","[Riesling, Vermentino, Sauvignon Blanc, Pinot Grigio]" 33251,"No Recipe Recipe: Simple Gravy 6 tablespoons butter 6 tablespoons all-purpose flour Chicken broth A few fresh sage leaves Apple juice Salt and freshly ground black pepper Nutmeg Instructions: Melt the butter in a medium saucepan over medium heat. When it foams, whisk in the flour until combined. Cook until the flour loses its raw flavor and turns peanut color, about 3 to 5 minutes. Whisk in the chicken broth until the mixture is smooth. Bring to a simmer, then reduce the heat to low and cook until it becomes a light tan color. Meanwhile, remove the turkey from roasting pan and set aside to rest. Discard all but 1 tablespoon of the drippings from roasting pan. Put the pan on the stovetop over medium heat. When pan juices are hot, add the sage leaves and fry until fragrant, about 1 minute. Remove the neck bone. Add a big splash of apple juice and scrape up the browned bits at the bottom of the pan. Strain this liquid into the thickened chicken broth mixture and season with salt, pepper and nutmeg. Whisk to combine. Bring to a simmer and cook for a few minutes until thick and creamy, about 3 to 5 minutes. Serve with your turkey and sides. ","[Burgundy, Pinot Grigio, Chianti, Tempranillo]" 33252,"Thandai 1/3 cup blanched almonds 2 tablespoons raw slivered pistachios (see Cook's Note), plus more for garnish 2 tablespoons white poppy seeds (posto) 2 tablespoons raw pumpkin seeds 2 tablespoons cardamom seeds 2 tablespoons rose petals, plus more for garnish 1 tablespoon fennel seeds 1/2 teaspoon whole white peppercorns 3 cups whole milk or refrigerated almond milk 1/2 cup sugar 1/4 teaspoon saffron 2 tablespoons rosewater Instructions: Soak the almonds and pistachios in boiling water to cover for 1 hour. Combine the poppy seeds, pumpkin seeds, cardamom seeds, rose petals, fennel and white pepper in a spice mill or grinder and finely grind. Transfer to a heatproof bowl, add just enough boiling water to moisten the mixture (about 1/4 cup) and let it soak for 1 hour. Drain the nuts, add them to a blender and grind until smooth. Add a few tablespoons of water as needed to get a smooth consistency. Add the soaked spice mixture and grind again until well mixed and smooth. Heat the milk in a saucepan over medium-high heat, stirring often, until it comes to a boil, about 10 minutes. Add the sugar and ground nut-spice mixture and bring to a gentle boil. Cover and let the mixture steep for at least 1 hour. You can also refrigerate the mixture overnight. Soak the saffron in the rosewater in a small bowl and mash with the back of the spoon so the saffron releases its color and turns the rosewater a deep orange. Line a strainer with a folded cheesecloth or muslin cloth and set over a large bowl. Pour the cooled mixture through the strainer. Gather the ends of the cloth and squeeze out as much of the aromatic milk as possible. Add the saffron-infused rosewater and mix well. Refrigerate until ready to serve. Serve the thandai cold and garnish with rose petals and slivered pistachios. You can also serve it over ice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33253,"Shrimp Spring Rolls 1/3 cup sugar 1 1/2 teaspoons ketchup 1 1/2 teaspoons rice wine vinegar 1 1/2 teaspoons Sriracha 3/4 teaspoon cornstarch 1 tablespoons vegetable oil 2 teaspoons grated ginger 2 cloves garlic, minced 1 cup finely chopped green cabbage 1/2 carrot, shredded (about 1/2 cup packed) 6 ounces small shrimp, finely chopped 3 scallions, thinly sliced on the diagonal 2 tablespoons mirin 1 tablespoons soy sauce Kosher salt and freshly ground black pepper 1/2 teaspoon toasted sesame oil 1/2 cup mung bean sprouts 9 large sheets spring roll pastry wrappers, cut into quarters (See Cook's Note) 1 large egg, beaten Peanut or canola oil, for frying Instructions: For the sauce: Whisk together 1/3 cup water, the sugar, ketchup, vinegar, Sriracha and cornstarch in a small saucepan over medium-high heat, and bring to a boil. Remove from the heat when the sauce begins to thicken, 30 to 45 seconds. Let cool. For the spring rolls: Meanwhile, heat a large skillet or wok over medium-high heat. Add the oil, ginger and garlic, and cook, stirring constantly, until aromatic, about 30 seconds. Add the cabbage and carrots, and cook, stirring, until wilted, about 1 minute. Add the shrimp, scallions, mirin, soy sauce, 1/4 teaspoons salt and a few cracks of black pepper, and cook, stirring, until the shrimp turn pink, about 2 minutes. Remove from the heat, and stir in the sesame oil. Let the mixture cool for 15 minutes. Fold in the bean sprouts. When completely cool, roughly chop the mixture and set aside. Put 1 spring roll wrapper on a work surface with a point facing you (it should be a diamond shape). Put about 1 tablespoon of the shrimp mixture in the center of the wrapper, and spread to make a 1-inch log. Fold the bottom of the wrapper over the filling, rolling tightly to keep the spring rolls firm. Fold the sides of the wrapper over the filling. Brush the top edge of the wrapper with egg. Roll up tightly, pressing to seal the edge. Put finished rolls, seam-side down, on a plate or baking sheet until ready to fry. Repeat with the remaining wrappers and filling. Fill a large heavy-bottomed pot or Dutch oven with 3 inches of oil, and attach a deep-fry thermometer to the side. Heat the pot over medium-high heat to 375 degrees F. Fry the spring rolls in batches, 4 or 5 at a time, until lightly golden, about 2 minutes. Remove with a slotted spoon to a paper towel-lined plate to absorb excess oil. Serve with the dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33254,"Cocoa Pork 5 to 6-pound boneless pork shoulder, trimmed of excess fat 2 tablespoons vegetable oil 2 tablespoons kosher salt 3 tablespoons unsweetened cocoa powder 3 tablespoons packed light brown sugar 1 tablespoon grated orange zest 1 teaspoon freshly ground black pepper 1/4 teaspoon ground clove 3 medium yellow onions, quartered 1/3 cup freshly squeezed orange juice 1/4 cup red wine vinegar Instructions: In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate. Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour. Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours. Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving. Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve. ","[Malbec, Syrah, Tempranillo, Barbera]" 33255,"Triple Chocolate Boston Cream Pie 4 tablespoons unsalted butter, melted, plus more for the pan 1 1/4 cups all-purpose flour 3/4 cup Dutch-process cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon kosher salt 1 1/4 cups sugar 2 large eggs, at room temperature 1/2 cup buttermilk 1/2 cup warm coffee 1 1/2 ounces chopped bittersweet chocolate 1 tablespoon unsalted butter 3 tablespoons sugar 2 tablespoons cornstarch Pinch kosher salt 2 large egg yolks 1 cup whole milk 1 tablespoon Dutch-process cocoa powder 1/3 cup chopped bittersweet chocolate 1/4 cup heavy cream Pinch kosher salt Instructions: For the cake: Preheat the oven to 350 degrees F. Butter an 8-by-2-inch round cake pan and line it with parchment. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt. In a large bowl, whisk together the sugar, melted butter and eggs. Alternate whisking the flour mixture and the buttermilk and coffee into the sugar and egg mixture, starting and ending with the flour mixture. Transfer the batter to the prepared pan. Bake until a toothpick inserted into the center comes out with moist crumbs attached, about 40 minutes. Transfer to a rack to cool for 20 minutes, then flip the cake out onto the rack to cool completely, about 1 hour. For the custard: Put the chocolate and butter in a medium bowl and set a fine-mesh sieve over it. In another medium bowl, whisk the sugar, cornstarch, salt and egg yolks together until smooth. Bring the milk and the cocoa powder to a simmer in a small pot. While whisking, add about 1/4 cup of the hot milk mixture to the yolk mixture. Repeat this process until the two are completely combined. Return the mixture to the pot and heat over medium while stirring constantly. Bring the custard to a boil and cook, whisking constantly, for 1 to 2 minutes. Immediately pour the custard through the sieve into the bowl with the chocolate. After the butter and chocolate have melted, whisk until smooth. Cover with a piece of plastic wrap, making sure the plastic touches the surface of the custard, and chill until completely cold, about 1 hour. For the glaze: Put the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan and pour it over the chocolate. Let the mixture stand until smooth and then whisk it to combine. Whisk in the salt. Chill the glaze, stirring occasionally, until it is thick enough to spread over the top of the cake, 20 to 30 minutes. To assemble the cake, cut it in half crosswise. Spread the chocolate custard evenly over the bottom half, and replace the top half. Spread the glaze evenly over the top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 33256,"Dos Leches Strawberry Cake 2 cups heavy whipping cream, chilled 2 tablespoons confectioners' sugar
Zest of 2 limes, plus zest of 1 lime for garnish
2 frozen prepared pound cakes One 14-ounce can sweetened condensed milk
2 pounds strawberries, 8 sliced and reserved for garnish, remaining cut into small dice
Instructions: Whip the cream in a bowl using a whisk or hand mixer. Just before soft peaks are formed, add the confectioners' sugar and lime zest. Whip to soft peaks. Remove the pound cakes from the freezer and cut each in half vertically with a serrated knife. Then cut each of the halves horizontally. Cut rounds out of each block of cake using a 3-inch cutter. Then cut each round in half horizontally, so you're left with 16 equal-sized rounds. For building the cakes: Set a round of pound cake down, pour over some sweetened condensed milk, layer on some diced strawberries and a dollop of whipped cream. Top with another layer of cake and garnish with a sliced strawberry fanned out on top and some lime zest sprinkled over. Repeat for the remaining cakes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33257,"Grilled Skirt Steak Gyros 1/3 cup extra-virgin olive oil 3 cloves garlic, minced 1 teaspoon dried mint (optional) 1 teaspoon dried oregano 1/2 teaspoon paprika Kosher salt and freshly ground pepper 1/2 cup 2% plain Greek yogurt 1 green bell pepper, seeded and sliced into 1/2-inch-thick rings 1 onion, sliced into 1/2-inch-thick rounds 1 pound skirt steak 4 pocketless pitas 1 tomato, chopped 1 bunch watercress, roughly chopped Instructions: Preheat a grill to medium high. Make the marinade: Whisk the olive oil, garlic, mint (if using), oregano, paprika, 1 teaspoon salt, and pepper to taste in a large bowl. Transfer 1 tablespoon of the marinade to a small bowl; mix in the yogurt and 2 tablespoons water. Add the bell pepper and onion to the bowl with the remaining marinade and toss; remove to a plate with a slotted spoon. Add the steak to the bowl and toss. Grill the bell pepper, onion and steak, turning once, until lightly charred, about 4 minutes per side for the vegetables and 4 to 8 minutes per side for the steak (depending on the thickness). Set aside to rest, about 5 minutes. Meanwhile, grill the pitas until marked, about 1 minute per side. Slice the steak against the grain. Fill the pitas with the steak, grilled vegetables, tomato and watercress. Drizzle with the yogurt sauce. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 33258,"Chinese Checkerboard Cake 1 baked 12-inch round cake 4 cups white frosting 1/2 cup each purple, blue, orange, yellow, green and pink frosting 1 cup red frosting 60 gumballs, 10 of each frosting color Instructions: Frost the cake white. Using a ruler and a knife, lightly mark a six-pointed star. Frost each section a different color and frost the center red. Let the cake sit for a few hours so the frosting forms a crust. Use a marble to make indentations, then set in the gumballs. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33259,"Chocolate Pecan Pie 3 large eggs 1/2 cup dark brown sugar 1 cup white sugar 3/4 cup dark Karo syrup 1 teaspoon vanilla extract 2 tablespoons sweet butter 2 ounces bourbon 4 ounces semi-sweet chocolate 1/4 cups shelled pecans 1- (9- inch) unbaked deep dish pie crust 2 cups all purpose flour 1 teaspoon salt 1 teaspoon sugar 3/4 cup shortening 6 tablespoons ice water (some brands of flour may require more water) Instructions: In a large bowl, mix together eggs, dark brown and white sugar, syrup, and vanilla. Set aside. In a double boiler, melt butter, bourbon, and chocolate together. Allow to cool down about 2 minutes. Fold chocolate mixture into egg mixture. Add pecans and pour into pie crust. Bake at 350 degrees for 45 to 55 minutes or until knife inserted halfway between center and edge comes out clean. In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture one tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into two equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about twenty (20) minutes. Lightly flour rolling surface and roiling pin. Take one dough ball and roll crust into a circle. Trim 1 inch larger than upside down pie- plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling.
","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33260,"Quick and Easy Beef and Rice Noodle Soup 2 quarts beef stock 1 tablespoon beef soup base, such as Better Than Bouillon 1 tablespoon fish sauce
1 tablespoons hoisin sauce, plus more if desired
4 scallions, 2 sliced in half and 2 sliced thinly on the bias 2 inches fresh ginger, peeled and cut into thin rounds
2 whole cloves
2 whole star anise pods
1 cinnamon stick
1 to 2 tablespoons soy sauce 8 ounces thin rice noodles, cooked according to package instructions
4 ounces shaved beef
1 cup bean sprouts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves
1 jalapeno, sliced thin (seeds and ribs can be scooped out)
1 lime, cut into wedges
Instructions: Bring the stock to a very light simmer in a large pot, then add the beef base, fish sauce, hoisin, scallion halves, ginger, cloves, star anise, cinnamon stick and 1 tablespoon of the soy sauce. Simmer for 30 minutes. Using a spider or strainer, remove all the solids, leaving you with just the broth. Taste and adjust the seasoning with the additional tablespoon of soy sauce if it needs more salt, or hoisin if it needs more sweetness. Bring the broth back to a light simmer. Meanwhile, set up your bowls. On the bottom, divvy up the rice noodles, then top with the shaved beef. Pour in some simmering broth. Garnish with the bean sprouts, cilantro, mint, scallions sliced on the bias, jalapenos and lime wedges. Drizzle with extra hoisin if desired. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Tempranillo]" 33261,"Roasted Red Pepper Hummus Two 15-ounce cans chickpeas, drained and rinsed 1/2 cup roasted red peppers (jarred in water or oil both work)
3 tablespoons tahini
1 clove garlic, chopped
3 to 4 tablespoons lemon juice
Kosher salt
1/4 cup olive oil
Pita chips, celery and carrot sticks and halved radishes, for serving
Pita chips, celery and carrot sticks and halved radishes, for serving Instructions: In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt. Pulse a few times to chop up the chickpeas. With the motor running, pour in the olive oil and process until a smooth paste forms. Transfer to a serving bowl and serve with pita chips, celery sticks, carrots sticks and radishes. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33262,"Pan Perdu with White Truffle 1.1 ounces yeast 8.8 ounces bread flour (1 1/3 cups) 8.8 ounces all-purpose flour (1 1/3 cups) 1 cup sugar, plus 6 tablespoons 2 teaspoons salt 6 large eggs 3 sticks unsalted butter, at room temperature, plus extra for frying toast 1 cup milk 1 1/2 cups half-and-half Honey, for frying toast 2/3 cup port 3 1/4 cups sangria 2 vanilla bean split and seeds scraped .2 ounce pectin 1/2 pounds figs, bottoms cut off Truffle shavings, for garnish Instructions: For the brioche: In a standing mixer bowl with hook attachment, add the yeast. Add the flour on top, then add 5 tablespoons sugar and salt. Slightly beat 4 eggs and add to the bowl and mix until dough comes together and becomes elastic. Add the butter and mix until the dough slaps the sides of the bowl. Wrap with plastic wrap and refrigerate overnight. Roll into a single loaf and place in a loaf pan. Proof until double in size, about 45 minutes. Preheat the oven to 350 degrees F. Bake the loaf until golden brown and a skewer inserted in the middle comes out clean, about 45 minutes to 1 hour. For the French toast batter: In a medium saucepan, add the milk, half-and-half, and 1/2 cup of sugar, cook on medium-low heat. In a large bowl, whisk together the remaining 2 eggs and 1/2 cup of sugar. When the milk mixture simmers, whisk a little milk mixture into the eggs to temper it. Whisking constantly, pour the remaining milk mixture into the eggs. Transfer the bowl of batter to an ice bath to cool. In a large skillet, heat some butter and a little honey on medium heat. Slice the brioche into serving slices. Dip the brioche in the batter and fry in butter and honey to a golden brown on both sides. For the port poached figs: In a medium saucepan, combine the port, sangeria, vanilla beans and seeds together, bring to a simmer on medium-low heat. In a small bowl, mix 1 tablespoon sugar with the pectin and add to the boiling liquid. Cook for 5 minutes to activate the pectin and thicken the juice. Place the figs in a large bowl and pour the port mixture over the figs and let macerate for at least 24 hours, refrigerated. To serve, spoon 2 figs onto each dish and drizzle the fig sauce. Place slices of cooked briohe on the side and garnish top with truffle shavings. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33263,"Grilled Venison Hoagies with Coffee Barbecue Sauce 1/4 cup olive oil 2 tablespoons honey 1 tablespoon cider vinegar 1 tablespoon ancho chili powder 1 tablespoon ground black pepper 1 tablespoon finely chopped garlic 1 teaspoon ground coriander 1 teaspoon ground toasted cumin seed 1/2 teaspoon cayenne pepper 2 pounds venison steaks, cut from the leg, 5 to 6-ounce portions 6 Italian or Portuguese sandwich rolls 2 tablespoons olive oil 2 cups shredded iceberg lettuce 1 cup spicy bread and butter zucchini pickles 2 to 3 fresh jalapeno peppers, seeded and thinly sliced Coarse salt to taste 1 cup coffee barbecue sauce, recipe follows 1\2 cup very strong black coffee, espresso preferred 1 cup ketchup 1/4 cup red wine vinegar 3/4 cup firmly packed dark brown sugar 1 onion, peeled and chopped, about 1 cup 2 cloves garlic, peeled and crushed 2 tablespoon dark molasses 3 fresh hot chili peppers, such as jalapeno, seeds removed 2 tablespoons hot dry mustard mixed with 1 tablespoon water 2 tablespoons Worcestershire sauce 2 tablespoons ground cumin 2 tablespoons ancho chili powder Instructions: Combine the olive oil, honey, vinegar, chili powder, black pepper, garlic, coriander, cumin and cayenne in a flat dish and mix well to form a paste. Coat the venison steaks uniformly with this seasoning mixture and allow to marinate overnight, refrigerated.
Preheat an outdoor hardwood charcoal grill for about 20 to 30 minutes or until the coals have turned white.
Cut the rolls in half, brush some olive oil on the inside of the rolls and toast the rolls briefly over the grill.
Divide the lettuce evenly between the rolls, top with equal amounts of pickles and jalapeno peppers.
Season the venison steaks with coarse salt and lay them out on the grill, trying not to overcrowd the grilling surface. Depending on the size of your grill you may need to do this in two batches. Cooking quickly over a hot fire, 3 to 4 minutes on each side for medium-rare steak sandwiches. The venison will also cook very quickly because of its naturally lean texture. Be careful of flare ups from the oil in the marinade.
Finish the hoagie by placing a venison steak on each roll and top the venison off with some coffee barbecue sauce. Combine all ingredients in a saucepan and simmer over low heat for 20 minutes. Cool, then puree in a blender or food processor until smooth. You may leave this chunky or strain through a wire mesh for a smoother textured sauce. This can be stored in the refrigerator for up to 2 weeks in a covered container. Yield: 1 1/2 cups ","[Sangiovese, Pinot Noir, Tempranillo, Garnacha]" 33264,"Espresso Chocolate Chip Angel Food Cake 2 teaspoons instant espresso powder 1 1/3 cups cake flour, sifted 1/8 teaspoon salt 1 3/4 cups (about 12 large) egg whites 1 teaspoon cream of tartar 1 3/4 cups granulated sugar 1 1/2 teaspoons vanilla extract 1 1/3 teaspoons freshly squeezed lemon juice 3/4 cup chocolate chips, coarsely chopped Instructions: Preheat the oven to 350 degrees F. Sift together the espresso powder, cake flour, and salt. Set aside. Put the egg whites in the bowl of an electric mixer. Using the whisk attachment, whip the egg whites on medium speed until frothy. Add the cream of tartar. Increase to high speed and slowly pour in the sugar. Continue whipping until the whites are stiff but still shiny, about 3 minutes. Reduce to low speed and add the vanilla extract and lemon juice. Add the reserved flour mixture. When the flour mixture is almost completely incorporated, remove the bowl from the machine and fold in the chocolate chips. Make sure that the chocolate chips are spread throughout the batter and that the flour is evenly mixed into the egg whites. Do not over mix. Pour the batter into the prepared pan and cut through it a few times with a dull knife to break up any air pockets. Bake until a skewer inserted in the middle comes out clean, 40 to 45 minutes. Invert the cake on a rack and let it cool upside down in the pan. Unmold the cake and slice it with a serrated knife. ","[Barolo, Cabernet Sauvignon, Malbec, Pinot Noir]

" 33265,"Chocolate Bread Pudding with White Chocolate Sherbet 1/2 recipe brioche or 1/2 large bakery challah (about 8 ounces bread) 2 cups half-and-half 2 cups heavy cream 1 pinch salt 1 vanilla bean, split lengthwise 6 ounces semisweet chocolate, chopped 6 eggs 1 cup granulated sugar 1 cup dried cherries Confectioners' sugar White chocolate sherbet, recipe follows 3 ounces white chocolate 1/4 cup sugar 1 1/2 cups milk 3/4 cup water 1/2 vanilla bean, split Instructions: Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1-inch cubes. You should have about 3 1/2 cups of cubes. Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes. Watch carefully to make sure they do not brown too much; set aside to cool. Leave the oven on. In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse 10 minutes. Add the chopped chocolate and whisk until it melts completely. In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Add the bread cubes and dried cherries, toss well, and let soak until almost all liquid is absorbed, about 30 minutes. Fold the mixture occasionally to ensure even soaking. Divide the soaked bread among 6 ungreased individual baking dishes or 1 large baking dish. Arrange the puddings in a hot water bath. Bake until set and browning on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding. Serve warm or chilled, dusted with confectioners' sugar and with the White Chocolate Sherbet. White Chocolate Sherbet: Place all the ingredients in a bowl over hot water and whisk to melt the chocolate and until smooth. Strain, then chill. Spin according to ice cream maker's instructions. ","[Chardonnay, Pinot Grigio, Riesling, Moscato]

" 33266,"Raspberry Parfait 6 tablespoons raspberry jam 2 tablespoons water 1 (10-ounce) pound cake 3/4 cups heavy cream 2 tablespoons sugar Instructions: In a small bowl, whisk together jam and water, set aside. Cut the pound cake into thin slices about 1/8-inch thick. Take one of the wine glasses that you will use to serve the dessert in and cut out a circle from each slice of cake by pressing the rim of the glass into the cake. When you're done, wash the glass. In a large mixing bowl, whip the heavy cream with a whisk or electric mixer until it just begins to hold soft peaks when you pull the beaters out. Sprinkle in the sugar and continue beating to soft peaks. Drop a couple of large spoonfuls of the cream into 2 wine glasses then press in a cake round followed by a thin layer of raspberry sauce. Repeat until you've almost filled the glass. End with a layer of cake, then cream and then drizzled berry sauce over the top. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 33267,"Gingerbread Cupcakes with Pumpkin Cream Cheese Frosting 1 box prepared gingerbread mix, prepared to package directions for cake 8 ounces cream cheese, softened 1/2 cup canned pumpkin puree 1/4 teaspoon grated nutmeg 1 orange, zested 1/2 teaspoon vanilla extract 3 1/2 cups powdered confectioners' sugar Shaved crystalized ginger, for garnish Instructions: Preheat the oven to 375 degrees F. Divide prepared cake mix into nonstick muffin tins and bake for 20 minutes. The batter will make 8 to 10 muffins, depending on the size of your tin. Turn muffins out of tins to quick cool. Beat cream cheese, pumpkin, nutmeg, orange zest and vanilla with hand mixer at medium speed. Beat in sugar until frosting is fluffy. Frost cupcakes and top with crystalized ginger. ","[Chardonnay, Riesling, Gewrztraminer, Moscato]" 33268,"Garlic Chicken with Israeli Couscous 2 whole garlic bulbs Grated zest and juice of 1 lemon 1 tablespoon cumin seed, toasted and ground Pinch of crushed red pepper Kosher salt Extra virgin olive oil 1 4-pound chicken, cut into 8 to 10 pieces Kosher salt 2 cups Israeli couscous Extra virgin olive oil 1 onion, sliced 4 celery ribs, sliced thinly on a severe bias Pinch of crushed red pepper 1/2 cup tomato paste 1 cup dry white wine 1 large pinch of saffron 2 medium zucchini, green part only (discard the starchy, seedy center), cut into 1/2-inch dice 1/2 cup pine nuts, toasted 1 thyme bundle 1 bay leaf 1 1/2 to 2 cups chicken stock 4 scallions, white and green parts, sliced very thinly on the bias 1 bunch of fresh cilantro, leaves and stems finely chopped, plus a few whole leaves for garnish Instructions: For the chicken: Preheat the oven to 375 degrees F.
Place the garlic bulbs in the oven and roast until soft, about 30 minutes. Remove and let cool. When the bulbs are cool enough to handle, slice off the tops and squeeze the cloves into the bowl of a food processor.
Add the lemon zest and juice, cumin, and crushed red pepper to the garlic. Season the mixture with salt and puree until smooth. While the machine is running, drizzle in 1/4 cup olive oil. Taste and reseason if needed.
Place the chicken in a large dish or on a baking sheet and massage the garlic mixture onto the skin of each piece-really lube it up! Let the chicken sit at room temp for up to 2 hours or, if longer than 2 hours, in the fridge. HINT, HINT: This can be done WAY ahead of time!
For the couscous:
Bring a medium pot of salted water to a boil-taste the water to make sure it is salty like the ocean! Add the couscous and cook until it's two-thirds of the way done, 5 to 6 minutes. Strain and reserve.
Coat a large saute pan with olive oil, toss in the onion and celery, and bring to medium-high heat. Season with salt and crushed red pepper and cook until soft, 7 to 8 minutes.
Stir in the tomato paste, white wine, and saffron and cook for 3 to 4 more minutes.
Toss in the zucchini, reserved couscous, pine nuts, thyme bundle, and bay leaf and stir to combine. Add 1 1/2 cups chicken stock and stir. The couscous should be a little soupy. If it isn't, add the remaining 1/2 cup chicken stock. Taste and reseason if needed. Remove and discard the bay leaf and the thyme bundle. Transfer the mixture to a large baking dish-one big enough to hold the chicken as well-and reserve.
To assemble:
Preheat the oven to 375 degrees F.
Coat a large saute pan with olive oil and bring it to medium-high heat. Working in batches, brown the chicken on all sides. Be patient, this may take up to 6 to 8 minutes. BE SURE not to crowd the pan. If you do, the chicken will steam and get soggy rather than brown and crispy . . . not yummy.
Nestle the browned chicken skin side up in the prepared couscous. Cover with foil and place in the oven. Roast the chicken for 20 minutes, remove the foil, and roast for another 15 minutes.
When the chicken is cooked through, remove from the oven and top with the chopped scallions and cilantro to serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33269,"Grilled Leg of Lamb 2 pounds (2 pints) plain yogurt (regular or low-fat) 1/2 cup good olive oil, plus more for brushing grill 1 lemon, zested 1/2 cup freshly squeezed lemon juice (3 lemons) 3/4 cup fresh whole rosemary leaves (2 large bunches) 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 (5-pound) butterflied leg of lamb (9 pounds bone-in) Instructions: Combine the yogurt, olive oil, lemon zest and juice, rosemary, salt, and pepper in a large non-reactive bowl. Add the lamb, making sure it is covered with marinade. Marinate in the refrigerator, covered, overnight or for up to 3 days. Bring the lamb to room temperature. Prepare a charcoal grill with hot coals. Scrape the marinade off the lamb, wipe the meat with paper towels, and season it generously with salt and pepper. Brush the grill with oil to keep the lamb from sticking, and grill on both sides until the internal temperature is 120 to 125 degrees for rare. This will take 40 minutes to 1 hour, depending on how hot the grill is. Remove the lamb to a cutting board, cover with aluminum foil, and allow to rest for 20 minutes. Then slice and serve. ","[Chardonnay, Pinot Noir, Syrah, Tempranillo]" 33270,"Old-Fashioned Cupcakes 1 3/4 cups cake flour (not self-rising) 1 1/4 cups unbleached all-purpose flour 2 cups sugar 1 tablespoon baking powder 3/4 teaspoon salt 2 sticks unsalted butter, cut into cubes 4 large eggs 1 cup whole milk 1 teaspoon pure vanilla extract Old Fashioned Frosting, recipe follows 2 sticks butter, room temperature 8 cups confectioners' sugar 1/2 cup milk 2 teaspoons vanilla extract or other flavoring Instructions: Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside. Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour. Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix. Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes. Cool and decorate with Old Fashioned Frosting. Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*. (See Cook's Note) ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 33271,"Roast Turkey with Basil-Shallot Butter One 10- to 12-pound turkey Kosher salt and freshly ground black pepper 1 stick (8 tablespoons) unsalted butter, at room temperature 2 tablespoons minced fresh basil leaves 1 1/2 teaspoons freshly squeezed lemon juice 1 shallot, minced 3 parsley sprigs 2 lemons, quartered Instructions: Let the turkey sit at room temperature for about 1 hour. Preheat the oven to 400 degrees F. Remove the packet of neck and giblets from the turkey and set aside. Cut away any fatty pieces near the cavity or neck and discard. Pat the turkey dry inside and out with paper towels and sprinkle liberally with salt and pepper inside and out. Combine the butter, basil, lemon juice, shallot, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a rubber spatula. Loosen the skin over the turkey breast and push half of the butter mixture under the skin and over the breast meat. Rub the skin with the rest of the butter mixture. Stuff the cavity with the parsley and lemons. Tie the legs together with twine. Tuck the wings under the body and put the turkey breast-side up on a rack in a roasting pan. Roast until the turkey begins to turn golden, about 25 minutes. Loosely tent the breast with foil, then reduce the oven temperature to 325 degrees F. Continue roasting, basting with pan drippings every 30 minutes, until an instant-read thermometer inserted in the thigh joint reaches about 155 degrees F. Remove the foil and continue roasting until it reaches 165 degrees F, about 30 minutes longer. Transfer the turkey and rack to a cutting board and let rest about 30 minutes. Discard the parsley and lemons from the cavity before carving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33272,"Spiked Orange Smoothie 8 ounces frozen orange juice concentrate 1-ounce sugar-free, fat-free vanilla pudding mix (recommended: Jell-o) 1 (4-ounce) orange cream yogurt (recommended: Yoplait Orange Creme) 1 cup lowfat milk 1 cup vanilla flavored vodka 1/4 cup orange flavored liqueur 2 cups ice cubes Instructions: Combine all ingredients in a blender. Blend until smooth. Divide among glasses. ","[Chardonnay, Moscato, Sauvignon Blanc]" 33273,"Shrimp Potstickers 2 egg whites 1 tablespoon cornstarch 1/2 pound rock shrimp, drained and chopped 2 cloves garlic, minced 1 shallot, minced 1 tablespoon cornstarch 2 tablespoons chopped parsley leaves 1/2 cup chopped napa cabbage 2 tablespoons mascarpone cheese 1 lemon, juiced 1 teaspoon ground black pepper 12 potsticker skins or won ton wrappers 2 tablespoons peanut oil Ponzu Dipping Sauce 1/3 cup soy sauce 2 oranges, juiced (about 1/4 cup) 1 tablespoon rice wine vinegar Pinch red pepper flakes 2 tablespoons sliced scallions Instructions: Whip the egg whites and cornstarch together in a small bowl.; In a large bowl, mix all filling ingredients together. Lay 12 wrappers on flat surface. Place approximately 1 tablespoon of filling in center of each. Wet edges with egg wash, bring all sides to the center and pinch together. Steam potstickers in a steaming pan for 6 to 8 minutes. Do not stack. Handle carefully when ready to remove from the pan. In a large skillet heat peanut oil and sear potstickers until golden and crisp. Mix all ingredients in a small bowl and serve with potstickers; ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33274,"Guava Cheese Turnovers (Guava Pastelillos) 1 (1-pound) package frozen puff pastry, thawed 1 tablespoon granulated sugar 1 (8-ounce) package cream cheese, cut into 8 equal pieces 8 (1 by 1-inch) squares guava paste (about 4 ounces) 1 egg, beaten with 1 teaspoon water 1/4 cup confectioners' sugar 1 teaspoon milk 1/4 teaspoon vanilla extract Instructions: Preheat oven to 400 degrees F. Sprinkle the sugar on your work surface to prevent the dough from sticking. Roll out each sheet of puff pastry to an 8 by 8-inch square. Using a pizza cutter or sharp knife, cut each sheet into 4 squares. Make the turnovers: Set a pastry square in front of you with 1 of the corners pointing toward you. Place 1 piece of cream cheese diagonally over the center of the bottom of the square. Top with a piece of guava paste. Brush the edges of the square with beaten egg. Fold the upper half of the square over the filling to make a neat triangle. Crimp the edges with a fork. Repeat with the remaining turnovers, placing them on a parchment paper-lined baking sheet as you go. Bake for 20 minutes or until golden brown and puffy. While the turnovers are baking, mix the confectioners' sugar with the milk and vanilla, stirring to dissolve any lumps. Set aside. Cool the turnovers on a rack for 10 to 15 minutes, then drizzle the glaze over them. Serve warm or at room temperature. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33275,"Ghost Cakes One 16-ounce box angel food cake mix 2 cups powdered sugar 2 tablespoons white chocolate liquor 2 teaspoons vanilla extract 1/4 cup raw sugar, for garnish Instructions: Make the angel food cake batter according to package instructions. Place in the mini Bundt pan and bake according to package instructions. In a medium bowl, whisk together the powdered sugar, liqueur and vanilla until very smooth. Place the angel food cakes on a cooling rack set atop a sheet tray. Using a spoon, pour enough glaze over the top of the cakes to drip partly down the sides. Sprinkle with raw sugar to garnish. Allow the glaze to set about 30 minutes before removing the cakes from the rack to serve. Special equipment: 12 count mini Bundt pan. ","[Prosecco, Moscato, Vinho Verde, Cava]" 33276,"Good-on-Everything Green Sauce 1 cup loosely packed fresh flat-leaf parsley leaves 1 cup loosely packed baby spinach 1 cup 2-percent or whole milk plain Greek yogurt 1/4 cup chopped fresh chives 3 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice Dash of hot sauce 1 clove garlic, smashed Kosher salt Instructions: Combine the parsley, spinach, yogurt, chives, olive oil, lemon juice, hot sauce, garlic and 1 teaspoon salt in a blender or food processor until smooth and bright green. Transfer to a bowl or container, cover and chill for at least 1 hour before serving. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 33277,"Granita and Watermelon Parfait 1/4 of a large watermelon, cut into chunks 1 1/2 cups water 1 cup sugar 2 cups watermelon juice 1 quart cream 2 cups milk 5 tablespoons sugar 5 gelatin sheets Instructions: To make the granita, bring water and sugar to a boil, remove from the heat and allow to cool. Mix with the juice and pour into a loaf pan. Place in freezer and stir with a fork every hour or so until mixture resembles frozen slush. To make the panna cotta, scald cream and milk together with sugar. Soften the gelatin in cold water, drain well, and add to hot milk. Strain and cool. To assemble: In a tall parfait glass, layer the watermelon chunks, the cream, more chunks and finally the granita. Asti, Michele Chiarlo ","[Asti, Moscato, Prosecco, Vinho Verde]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Honey 1 (8 oz) round of brie cheese 1/4 cup fig jam 1/4 cup honey 1/4 cup chopped" 33278,"Asian Pork Tenderloin 1/4 cup coarsely chopped green onions 1/4 cup coarsely chopped shallots 1/2 cup soy sauce 1/4 cup pineapple juice 1/4 cup loosely packed fresh cilantro leaves 2 tablespoons coarsely chopped fresh ginger 2 tablespoons honey 2 tablespoons rice wine vinegar 2 tablespoons Emeril's Asian Essence 2 tablespoons chopped garlic 1 tablespoon sesame oil 1 tablespoon crushed red pepper 2 pork tenderloins (about 2 pounds total) Sesame Snow Peas, recipe follows 2 teaspoons sesame oil 1 pound snow peas, cleaned 1 tablespoon black and white sesame seeds 1 lemon, juiced and zested Salt and pepper 1 tablespoon chopped fresh parsley leaves Instructions: Combine all the ingredients except the tenderloins in a food processor and pulse several times to puree. Put the tenderloins in a large plastic storage bag and pour in the marinade. Seal the bag and refrigerate for 1 hour. Preheat the oven to 400 degrees F. Heat a large nonstick ovenproof skillet over high heat. When the skillet is hot, add the tenderloins and sear, turning to ensure even browning, about 4 minutes. Transfer to the oven and cook for 18 to 20 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the oven and let rest for 5 minutes. Alternatively, heat a grill to medium-hot. Grill the tenderloins, turning several times, for 25 minutes, or until an instant-read thermometer inserted in the thickest part reads 145 degrees F. Remove from the grill and let rest for 5 minutes. In a large saute pan over high heat, add sesame oil and heat. Add the snow peas and stir-fry for 3 minutes. Add the sesame seeds and toss well. Add the lemon juice and zest and season with salt and pepper. Garnish with parsley. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33279,"Hot Fudge Sauce 1 cup heavy cream 1 cup light corn syrup
1/3 cup packed dark brown sugar
4 tablespoons salted butter
2 tablespoons cocoa powder
Pinch of kosher salt
8 ounces dark chocolate, chopped
1 tablespoon vanilla extract
Instructions: Combine the cream, corn syrup, sugar, butter, cocoa and salt in a pot and bring to a boil over medium heat. Cook, stirring, until smooth. Remove from the heat and add the chocolate and vanilla. Stir until combined and smooth. Serve warm over your favorite ice cream or sundae! ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 33280,"Oven Fried Chicken 1/2 sleeve (about 20) whole-grain salted crackers, pulsed in a food processor until fine (about 1/2 cup) 2 1/2 cups corn cereal flakes, pulsed in a food processor to fine crumbs (about 1/2 cup) 2 tablespoons sesame seeds 3/4 teaspoon cayenne pepper 1/2 teaspoon garlic powder 2 egg whites 1 cup lowfat, plain yogurt 1 tablespoon Dijon mustard 1/2 teaspoon salt Olive oil cooking spray 4 medium sized skinless chicken breasts and 4 skinless chicken thighs, rinsed and patted dry (about 3 1/2 pounds chicken) Instructions: Preheat oven to 375 degrees F. Lightly spray a baking sheet with olive oil. Combine the crackers and corn cereal crumbs, sesame seeds, cayenne, and garlic powder in a shallow bowl. Reserve. In a large bowl, combine egg whites, yogurt, Dijon mustard, and salt. Add the chicken pieces and coat thoroughly with the yogurt mixture. One at a time, dip the chicken pieces in the cracker mixture, packing crumbs onto chicken. Arrange the chicken on a baking sheet and spray lightly with olive oil cooking spray. Bake for 45 to 50 minutes, or until juices run clear when chicken is pierced with a knife. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33281,"Creamy Skillet Chicken 1/4 cup all-purpose flour Kosher salt Freshly ground black pepper Four 6-ounce boneless, skinless chicken breasts 4 tablespoons vegetable oil One 8-ounce container sliced mushrooms 2 cloves garlic, minced 4 ounces cream cheese, cut into chunks 1 cup half-and-half One 10-ounce package of baby spinach (about 8 cups) Warm egg noodles, for serving Instructions: Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the flour. Shake off any excess and set aside. Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken to the skillet and cook, undisturbed, until deeply golden, about 3 minutes. Turn the chicken and cook, undisturbed, until the other side is deeply golden brown, about 3 minutes. Remove the chicken to a plate. Add the remaining 1 tablespoon oil to the skillet. Add the mushrooms and cook, stirring occasionally, until they begin to brown and release their liquid, about 5 minutes. Add the garlic and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the cream cheese and stir until melted. Then pour in the half-and-half. Use a wooden spoon to scrape any browned bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 15 to 20 minutes. Transfer the chicken to a serving platter filled with warm egg noodles. Add the spinach to the skillet, cover and cook until wilted, about 5 minutes. Stir to combine and season with salt and pepper. Pour the creamy spinach sauce over the chicken and noodles. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33282,"Taro Infused with Lemon Grass and Ginger 3 pounds taro, peeled and cubed 2 cups milk 1 cup macadamia nuts, toasted and smashed 1 stalk lemon grass, split 2-inch piece ginger root 2-inch piece galangal root Salt and pepper, to taste Instructions: Boil the taro in water for 1 hour or until tender. In another saucepan, combine remaining ingredients over low heat. Cover and let steep while the taro cooks. Drain the taro and transfer to a mixing bowl. Pass the infused milk through a sieve to remove the solids and add to the bowl of taro. Mash the taro as you would potatoes. Season with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 33283,"Frozen Margarita Pops 1/2 cup tequila 6 lime all-fruit frozen pops Margarita salt or kosher salt Instructions: Pour the tequila into a tall and narrow glass. Remove the frozen pops from their wrappers and submerge them 1 at a time in the glass of tequila, tilting the glass to completely moisten the entire popsicle. Sprinkle each side of the frozen pops with some salt and then arrange the pops on a plate and serve immediately. ","[Tequila, Mezcal, Sauvignon Blanc, Pinot Grigio]" 33284,"Blistered Shishito Peppers with Browned Butter, Lemon and Parmesan 2 tablespoons unsalted butter 8 ounces shishito peppers (about 6 cups) 1 teaspoon freshly squeezed lemon juice 1/2 cup finely grated Parmesan Kosher salt Instructions: Preheat the broiler with an oven rack set about 4 inches from the heat source. Have a large mixing bowl ready.
Melt the butter in a small saucepan over medium heat until light brown specks start to form and the butter starts to smell nutty, swirling the pan occasionally, about 5 minutes. Pour immediately into the mixing bowl, being sure to scrape the brown bits from the bottom of the pan.
Spread the shishito peppers in a single layer on a baking sheet. Broil the peppers until lightly blistered and just starting to soften, shaking the baking sheet occasionally, 3 to 5 minutes.
Transfer the hot peppers to the bowl with the browned butter. Lightly toss with the lemon juice, cheese and a sprinkle of salt. Serve immediately.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33285,"Spiced Caramelized Pecans 3 cups peanut oil 2 cups pecan halves 1 teaspoon kosher salt 1/2 teaspoon cayenne pepper 1 cup sifted confectioners' sugar Instructions: In a deep-fryer or a deep pot, heat the oil to 350 degrees. (A deep-frying thermometer can be clipped to the side of the pan so that you can tell when the proper temperature has been reached). Meanwhile, in a large saucepan bring 2 quarts of water to a boil. Add the pecans and boil for 2 minutes. Drain in a large strainer, shaking off all excess water. Sprinkle the salt and cayenne pepper over the nuts and then coat with the confectioners' sugar, a little at a time, allowing the sugar to melt into the pecans. Toss the nuts by shaking the strainer, adding a little more sugar each time, until all the sugar is used and all the nuts are coated. Do not use hands or a spoon to toss. The nuts should have a glaze of sugar. Carefully add the nuts to the heated oil, keeping the oil at 350 degrees F. Cook until golden brown, about 3 minutes, stirring occasionally. Remove with a slotted spoon to a baking tray to cool. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33286,"Crispy Breakfast Pita 6 6-inch pita breads Extra-virgin olive oil 6 large eggs 3/4 cup (6 ounces) mascarpone cheese Grated zest of 1/2 large lemon Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
3 tablespoons fresh lemon juice 3 packed cups (3 ounces) arugula or baby spinach 8 ounces thinly sliced prosciutto Instructions: Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated. Spread each pita with 2 tablespoons of the mascarpone mixture. Divide the prosciutto on top. Divide the arugula and mound on top of the prosciutto. Carefully place a fried egg on top of each pita. Season the eggs with a pinch of salt and pepper, and serve.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33287,"Crisp Chewy Meringues 4 egg whites Pinch salt 1 teaspoon vanilla (or orange flower water, or maple extract) 1/8 teaspoon cream of tartar 2/3 cup sugar 2/3 cup icing sugar (confectioners' sugar) 1 tablespoon cornstarch Instructions: Using a whisk or electric mixer, whip the egg whites and salt into peaks. Add the vanilla, and continue beating to stiff peaks. Stir the cream of tartar into the regular sugar and whisk into the whites very gradually, a spoonful at a time, until the meringue is stiff and the sugar has dissolved. Sift together the icing sugar and cornstarch. Sift over the meringue and gently fold until fully incorporated. Pipe or spoon the meringues onto a parchment-lined baking sheet. Bake at 225 degrees F/110 degrees C until cream-coloured and crisp on top when tapped, 1 to 1 1/2 hours. Remove the meringues from the oven. Cool on the trays. Store in an air-tight container. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33288,"Chili Verde 1 teaspoon dried oregano, crumbled 1 tablespoon ground cumin 3 tablespoons green cl powder 1 (19-ounce) can green enchilada sauce 32 ounces canned tomatillos with their liquid 1 (7-ounce) can hot salsa verde 3 1/2 pounds pork sirloin, cubed Lard or oil, as needed, to brown 2 cups finely minced onions 1 1/2 tablespoons pressed fresh garlic 2 pounds diced green chiles, fresh or frozen 2 cups very finely minced mixed fresh green peppers 1 teaspoon lime juice 1/2 cup finely chopped cilantro leaves Salt Instructions: In a small bowl, combine oregano, cumin, and cl powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently. Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer. After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed. Just before serving, add lime juice and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33289,"Cool Cucumber Soup 2 14-ounce English (seedless) cucumbers 1/2 clove garlic, minced Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1 small scallion, trimmed and chopped
1 cup buttermilk 1 cup creme fraiche 1 teaspoon minced fresh mint 1 teaspoon minced fresh dill 1 teaspoon minced flat-leaf parsley Large pinch cayenne pepper Freshly squeezed lemon juice, optional Sliced cucumbers and scallions, for garnish
Sliced cucumbers and scallions, for garnish Instructions:

1. Peel cucumbers, trim ends, and cut in half lengthwise. Scrape out centers and coarsely chop. Crush garlic and 1/4 teaspoon salt into a paste with flat side of a chef's knife. Combine cucumber, scallion, garlic, 1 1/4 teaspoons salt, buttermilk, and creme fraiche in a blender and process until completely smooth. Add half of each herb and all of cayenne. Pulse to combine.
2. Transfer soup to a bowl, cover, and refrigerate until thoroughly chilled, about 1 hour. Season with salt and pepper, to taste, and lemon, if desired. Divide among 4 soup bowls; garnish with sliced cucumber, scallion and the remaining herbs. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33290,"Fresh Raspberry Mini Corn Muffins Baking spray with flour, such as Pam 3 cups all-purpose flour
   1 cup granulated sugar
   1 cup fine cornmeal, such as Indian Head
   2 tablespoons baking powder
   1 tablespoon kosher salt
   2 cups whole milk
   2 extra-large eggs
   1/2 pound (2 sticks) unsalted butter, melted
   12 ounces firm fresh raspberries
   2 tablespoons turbinado sugar, such as Sugar in the Raw
   Instructions: Preheat the oven to 375 degrees F. Arrange two racks evenly spaced in the oven. Generously spray two mini muffin pans (24 mini muffins each) with the baking spray, including the tops of the pans. In a large bowl, whisk together the flour, granulated sugar, cornmeal, baking powder, and salt. In a separate bowl whisk together the milk, eggs, and butter. Make a well in the middle of the dry ingredients, pour the wet ingredients into the well, and stir with a rubber spatula, just until combined. (Don\u2019t worry if it\u2019s a little lumpy.) Set the batter aside for 15 minutes. When the batter has rested, fold the raspberries into the batter with the spatula. With a small (1 3/4-inch) ice cream scoop (you can also use a spoon), fill each muffin cup with a rounded scoop of batter, making sure each one contains some raspberries. Sprinkle the full 2 tablespoons of turbinado sugar on the muffins. Bake for 20 minutes, until the muffins spring back when gently touched and a cake tester comes out clean. Serve warm or at room temperature. Make ahead: Prepare the batter completely, cover, and refrigerate. Scoop and bake the next day. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33291,"Macadamia Nut-Crusted Fresh Catch with Mango-Passionfruit Sauce 1/2 cup dry white wine 1 teaspoon lemongrass 1 teaspoon peeled and minced fresh ginger 1/4 cup heavy cream 1 mango, pureed 1 passionfruit, pureed 1/2 cup cold unsalted butter, cut into small pieces Salt and freshly ground white pepper 2 cups lightly toasted macadamia nuts, pieces 2 cups panko (Japanese bread crumbs) 1 cup fresh basil leaves 4 fresh fillets, your choice, about 6 ounces each 2 cups mayonnaise 1 tablespoons Sambal Instructions: For the Mango-Passionfruit sauce: In a saucepan, combine the wine, lemongrass and ginger. Simmer over medium heat for 5 minutes, until thick and syrupy. Add the cream, mix well, and remove from the heat. Pour into a blender and blend until smooth. Return to the saucepan, add the fruit purees and simmer over low heat for 8 minutes, until the mixture thickens slightly. Add the butter, a piece at a time, and stir until incorporated before adding the next piece. Be careful not to boil the sauce, or it will separate. Season with salt and pepper and keep warm. For the fish coating: To prepare the coating, place the nuts, panko, and basil in a food processor and process until fine. Spread on a plate. For the dressing: In a bowl, combine the mayonnaise and chili paste and mix well. Lightly season the fish with salt and pepper. Evenly spread a light coat of the cl mayonnaise on 1 side of each fish fillet. Coat the same side evenly with the coating. Preheat the oven to 450 degrees F. In an ovenproof saute pan or skillet, pour in just enough oil to coat the bottom and heat over medium heat. (Be careful not to heat the pan too hot or the macadamia nuts will burn.) Add the fish, crust side down, and saute for 3 minutes, until golden brown. Turn the fish and place in the oven for 5 minutes, until cooked through and firm to the touch. Place the fillets on warmed individual plates. Serve with the mango passion fruit sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]

" 33292,"Herb Roasted Chicken with a Mix of Roasted Baby Root Vegetables 1 (3 1/2 to 4-pound) whole chicken 1 1/2 tablespoons salt 2 teaspoons black pepper 1 tablespoon minced garlic 1 tablespoon chopped thyme leaves 1/2 tablespoon chopped sage leaves 2 tablespoons chopped parsley leaves (reserve the parsley stems) 1/2 cup olive oil 1 lemon, quartered 2 bay leaves 1/4 pound baby turnips, peeled and stem ends trimmed 1/4 pound baby red carrots, peeled and stem ends trimmed 1/4 pound orange carrots, peeled and stem ends trimmed 1/4 pound baby golden beets, peeled and stem ends trimmed 1/4 pound baby beets, peeled and stem ends trimmed 1/4 pound fingerling potatoes, halved 1 1/2 teaspoons salt 1/2 teaspoon black pepper 1/4 cup olive oil Instructions: Preheat the oven to 475 degrees F. Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving. For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33293,"Mahana Cocktail One 16-ounce bag frozen pineapple, not thawed, or one 3 1/2-pound pineapple, trimmed, skinned, cored and cut into 1-inch pieces 1 cup ice cubes 1 cup vanilla-flavored vodka 2/3 cup orange liqueur 1/4 cup dark brown sugar Fresh pineapple slices Paper cocktail umbrellas Instructions: Blend the pineapple, ice, vodka, liqueur and sugar until smooth and frothy in a blender. Pour into chilled glasses and garnish with pineapple and paper umbrellas. ","[Vodka, Orange Liqueur, Rum]" 33294,"Bean-Hole Stew 2 pounds navy beans, soaked overnight 2 medium onions, chopped 2 carrots, chopped 1/2 pound bacon, chopped 1 smoked ham hock 1/2 cup ketchup 1/4 cup dark brown sugar 3 tablespoons dry mustard 3 tablespoons hot sauce 2 teaspoons kosher salt 2 teaspoons freshly ground black pepper Instructions: Dig a hole in the ground 3 feet deep and line it with rocks. Build a fire in the hole and let it burn down to large embers and ash. (This can take half a day before enough coals are produced to cook the beans properly.). Put the beans into an 8-quart cast iron pot and add all the other ingredients. Add enough water to cover the beans and give it a good stir. Put the lid on and wrap the edge of the lid with aluminum foil to prevent dirt and ashes from getting into the pot. Place the pot in the hole. Shovel some of the embers and ashes on top of the pot and cover it with dirt. Cook for 6 to 8 hours. Dig up the pot, brush off the dirt and ashes, and remove the lid. Be sure to wear oven mitts or leather gloves, as the pot will still be very hot. Alternately, the beans can be cooked in a slow cooker for 6 to 8 hours. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33295,"Air Fryer Eggplant Parm 3/4 cup all-purpose flour Kosher salt and freshly ground black pepper
2 large eggs
1 1/4 cups panko or plain dried breadcrumbs
3/4 cup grated Parmesan, plus more for serving
2 tablespoons dried Italian herb seasoning
3 teaspoons garlic powder
One 1-pound eggplant, peeled and very thinly sliced crosswise
2 cups jarred tomato sauce
3 tablespoons chopped fresh basil leaves, plus more leaves for serving if desired
16 ounces fresh pre-sliced mozzarella
Extra-virgin olive oil, for serving, optional
Instructions: Preheat a 6-quart air fryer to 375 degrees F. Line a baking sheet with parchment paper. Whisk together the flour, 1/4 teaspoon kosher salt and a couple grinds of pepper in a shallow bowl. Whisk together the eggs and a splash of water in a second shallow bowl. Whisk together the panko, Parmesan, dried Italian herb seasoning, 2 teaspoons garlic powder, 1/4 teaspoon salt and a couple grinds of pepper in a third shallow bowl.
Dip the eggplant slices into the flour mixture and shake off any excess. Place into the egg wash and flip to evenly coat. Allow any excess egg to drip off, then press in the panko mixture, making sure both sides are evenly coated. Place on the prepared baking sheet.
Gently place half of the breaded eggplant into the air fryer basket, shingling to create a single layer. Cook, shaking the tray halfway through to separate any rounds that may have stuck together, until golden brown and crispy, 13 to 15 minutes. Place the cooked eggplant on the prepared baking sheet, then repeat with the remaining uncooked breaded eggplant.
Meanwhile, stir together the tomato sauce, the remaining 1 teaspoon of garlic powder and the chopped basil in a small saucepan and cook over medium-low heat until simmering and warmed through, about 5 minutes.
Line the air fryer basket with parchment, then add half of the cooked eggplant in a single layer. Cover the eggplant to the edges with 1 cup of the seasoned tomato sauce. Top with 8 ounces of the mozzarella. Repeat with the remaining cooked eggplant, 1 cup seasoned tomato sauce and 8 ounces mozzarella to create a second layer. Cook until the edges are deeply golden brown and the cheese melts, 5 to 7 minutes.
Remove to a serving platter. Drizzle with olive oil and garnish with fresh basil leaves if desired. Serve immediately, although it will be even better the next day! ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33296,"Sloppy Joe Pockets 2 tablespoons vegetable oil 1/2 medium onion, finely chopped
2 cloves garlic, finely chopped
1/2 pound lean ground beef
2 teaspoons sloppy joe or chili seasoning mix
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons tomato paste
1 teaspoon Worcestershire sauce
2 tablespoons chopped fresh flat-leaf parsley
Two 8-ounce tubes crescent roll dough, unseparated
About 1/2 cup shredded sharp Cheddar
Instructions: Preheat the oven to 350 degrees F. Heat the oil in a medium skillet over medium-high heat. Add the onions and cook, stirring, until softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds. Add the ground beef, seasoning mix, salt and pepper, and cook, stirring and breaking up any clumps, until brown, 3 to 5 minutes. Add the ketchup, tomato paste and Worcestershire sauce and cook, stirring, 1 minute. Add 3/4 cup water and simmer, stirring occasionally, until most of the water has evaporated, about 4 minutes. Stir in the parsley and season with salt and pepper. Transfer to a bowl and let cool to room temperature. Unroll the tubes of crescent dough but do not separate along the perforations. Pinch the seams of two of the triangles together to make a rectangle and then cut that rectangle off from the rest of the roll at the seam. Repeat with the remaining dough. Lay the rectangles of dough out on a work surface and cut each in half to make 2 squares. You will have 16 squares. Put 1 rounded tablespoon of the sloppy joe filling in the center of each. Mound a rounded 1/2 teaspoon of Cheddar on top of the beef (there will be cheese leftover). Gather the edges of the dough up over the filing to make a little pouch and pinch to seal each edge. Arrange the pouches on a parchment-line baking sheet and mound a little cheese on top of each. Bake the pouches until the dough is golden brown and cooked through, about 20 minutes. Serve warm. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 33297,"Cheese Fondue 1 pound 4 ounces (600 grams) chopped or grated cheese, use a mixture such as Gruyere, Emmental, Brie and Camembert 1 1/4 cups (300 ml) white wine 2 teaspoons cornstarch 3 tablespoons Kirsch 1 garlic clove, peeled Good grinding pepper Good grating nutmeg Carrot batons Trimmed radishes Radicchio, cut into spears or skinny wedges Chicory cut into spears or skinny wedges Cubes toasted sourdough Instructions: Whatever else you wish to dip Put the chopped or grated cheese into the fondue pot with the wine and heat until boiling on the stove, by which time the cheese should have melted. Turn the pot down to a simmer. Whisk together the cornstarch with the Kirsch in a small bowl, and add to the fondue pot along with the garlic clove. Season with the pepper and nutmeg and move the fondue pot onto a flame at the table. Serve with various vegetables to dip. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33298,"Round 2 Recipes -Beef Kebob Pita Pockets Nonstick cooking spray Leftover beef from Beef Kebabs, about 6 cubes, recipe follows 1/2 cucumber, diced 1/4 cup leftover yogurt marinade from Beef Kebabs, recipe follows 2 pita pockets 1/2 cup leftover Spicy Couscous from from Beef Kebabs, recipe follows 2 tablespoons canola oil 1 tablespoon garlic, chopped 1/2 cup plain yogurt 1 teaspoon ground cumin 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 teaspoon hot sauce 3 pounds bottom round steak, cut into 1-inch cubes 1 large yellow onion, chopped in large chucks slightly large than beef cubes 8 bamboo skewers, soaked in water for about 20 minutes 2 tablespoons canola oil 2 teaspoons minced garlic 1 teaspoon crushed red pepper flakes 2 cups chicken broth 1 (10-ounce) box couscous Salt and freshly ground black pepper Instructions: Heat a grill pan over medium-high heat and spray pan with nonstick cooking spray. Grill kebabs 3 minutes per side until medium-rare. In a small bowl combine cucumbers and leftover reserved yogurt marinade. Slice the top off the pita pockets. Fill the pockets with the beef, couscous and yogurt cucumber mixture. Place on serving dishes and serve. In a large bowl whisk together canola oil, garlic, yogurt, cumin, salt, pepper and hot sauce. Reserve half the marinade, in a covered bowl, and refrigerate. Add beef cubes to remaining marinade, cover and refrigerate for anywhere from 30 minutes to overnight. Preheat grill pan or outdoor grill to medium high heat. Be sure to oil the grill surface before grilling the kebabs. Thread beef cubes and onion pieces onto skewers, alternating 3 pieces of beef and onion per skewer. Set aside extra beef cubes. Place skewers on the grill pan and cook 3 to 4 minutes on each side for medium-rare. Place kebabs on a serving platter along with Spicy Couscous. Drizzle with some of the reserved marinade and serve. Heat oil in a medium saucepan over medium-low heat. Saute garlic with red pepper flakes for 2 minutes being careful not to burn garlic. Add the chicken broth, turn up heat to medium-high and bring to a boil. Stir in couscous, cover and remove from the heat. Let stand 5 minutes. Season with salt and pepper and fluff with fork. Transfer to a serving bowl and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 33299,"Ambrosia 1/2 cup heavy cream 1 tablespoon sugar 4 ounces sour cream 6 ounces homemade mini marshmallows, approximately 3 cups 1 cup clementine orange segments, approximately 6 clementines 1 cup chopped fresh pineapple 1 cup freshly grated coconut 1 cup toasted, chopped pecans 1/2 cup drained maraschino cherries Instructions: Place the cream and sugar into the bowl of a stand mixer with the whisk attachment and whip until stiff peaks are formed. Add the sour cream and whisk to combine. Add the marshmallows, orange, pineapple, coconut, pecans and cherries and stir to combine. Transfer to a glass serving bowl, cover and place in the refrigerator for 2 hours before serving. ","[Chardonnay, Moscato, Riesling, Sauvignon Blanc]" 33300,"Bacon-Wrapped Stuffed Figs 24 dried figs (about 10 ounces) 3 ounces fresh goat cheese, at room temperature 1 tablespoon prepared pesto 1 tablespoon fresh lemon juice, plus 1 teaspoon lemon zest Kosher salt and freshly ground black pepper 12 slices bacon, halved crosswise Instructions: Position an oven rack in the center of the oven, and preheat the broiler. Slice the figs about 3/4 of the way down the center lengthwise, and open each like a book; set aside. Combine the goat cheese, pesto, lemon juice and zest and 1/4 teaspoon each salt and pepper in a small bowl with a rubber spatula. Fill each fig with about 1 teaspoon of the cheese-pesto mixture. Wrap each stuffed fig with a slice of bacon, and secure with a toothpick. Put the figs, seam-side down, on a rimmed baking sheet. Broil, turning once, until the bacon is cooked through and crispy, about 4 to 5 minutes per side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33301,"Pea and Peanut Pulao with Pickled Beet Raita 1 cup basmati rice 1 tablespoon ghee 1 teaspoon cumin seeds 3 green cardamom pods, crushed 1 bay leaf 1/2 onion, finely diced Kosher salt 1 cup frozen peas 1/2 cup salted roasted peanuts Handful of minced fresh mint 1 lemon wedge Pickled Beet Raita, for serving (recipe follows) 1 24-ounce container whole-milk yogurt 8 ounces pickled beets, grated or thinly sliced 1 Persian cucumber, grated Handful of pomegranate seeds 2 to 3 tablespoons thinly sliced fresh mint Kosher salt 1/2 teaspoon cumin seeds, toasted and ground 2 pinches of ground black lime Instructions: Put the rice in a strainer and rinse under cool water three or four times, until the water runs clear. Place the strainer in a bowl of water and let the rice soak, about 20 minutes. Drain the rice well. Meanwhile, warm the ghee in a medium saucepan over medium heat. Add the cumin, cardamom and bay leaf and cook until the spices sizzle and become aromatic, about 1 minute. Then add the onion and cook until translucent, about 5 minutes. Add the drained rice to the pot. Cook until the water evaporates from the rice grains and you can hear a gentle snap, crackle and pop, 1 to 2 minutes. (The rice will smell ever so slightly nutty.) Pour in 1 3/4 cups hot water and season with a big pinch of salt. Cover the pot, turn down the heat to low and cook 15 minutes. (Don\u2019t take the lid off while cooking!) Meanwhile, pour the peas into a microwave-safe bowl, cover with water and microwave 2 minutes. Set aside. Remove the rice from the heat and fluff with a fork. Place a clean kitchen towel over the top and pop the lid back on. If the rice felt a little wet when you fluffed it, return the pot to the burner for 3 to 5 minutes \u2014t he residual heat will cook off the excess water. If the rice felt pretty good, let the pot sit off the heat, undisturbed, 5 minutes. Remove the lid and kitchen towel from the rice. Sprinkle with the peas, peanuts and mint. Squeeze the lemon wedge on top and season with a little more salt; stir well with a fork. Serve with the raita. Combine the yogurt, beets, cucumber, pomegranate seeds and mint in a bowl. Season with a big pinch of salt, the cumin and black lime. Refrigerate until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33302,"Sweet Corn Chowder 2 teaspoons olive oil 1 medium onion, chopped fine 2 cups cooked corn kernels (from 2 large ears) 2 medium Yukon gold potatoes, diced 3/8 inch thick 6 fresh sage leaves, chopped Generous pinch of cl pepper flakes, plus more for garnishing 1/2 teaspoon sea salt, plus more as needed 3 cups vegetable stock or Corn Broth, recipe follows 5 cooked ears of corn 1 teaspoon kosher salt 10 whole peppercorns, black or white 2 cloves garlic, smashed 1 dried bay leaf 1 medium onion, peeled and cut in half Instructions: Heat the oil in a 4-quart pot until shimmering. Add the onion and saute until lightly golden, 1 to 2 minutes. Add the corn, potatoes, sage and cl pepper flakes; saute for 1 minute. Season with salt. Stir in the broth and bring to a boil. Reduce the heat to medium low and simmer until the potatoes are tender when pierced with a fork, about 5 minutes.
Carefully pour half the mixture into a blender and puree until smooth-remember the soup is hot, so be careful. Stir the pureed mixture back into the pot with the remaining soup. Taste the soup and add more salt, if desired. Ladle into bowls, garnish with a few cl flakes and serve hot.
Using a sharp knife, cut the kernels off the cob (see Cook's Note); reserve the kernels for a later use. Using the side of a spoon or a butter knife, scrape down the sides of the cobs into a deep stockpot to release the \milk\ and loosen any bits of corn. Add 8 cups water to the pot, along with the salt, peppercorns, garlic, bay leaf and onion. Bring to a boil over medium-high heat. Reduce the heat to medium low and let the broth cook for 20 minutes. Let cool slightly. Pour the broth through a fine-mesh sieve to strain out the vegetables and bits of corn (a pot lined with cheesecloth works well too). The broth is now ready to use as a base for soups, stews and sauces. If not using immediately, transfer to glass jars and let cool completely. Store tightly covered in the fridge for up to 1week, or in the freezer for up to 2 months. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33303,"Warm Lobster and Crab Cocktail 2 (1 pound) lobsters 1 cup buerre blanc, warm (recipe follows) 2 tablespoons butter 3 ounces crabmeat 10 chives, sliced thin 2 ounces leek sauce (recipe follows) Blood orange sauce (recipe follows) 1 chopped shallot 2 ounces white wine 2 ounces cream 8 ounces cold cubed butter 2 ounces lobster stock 1 cup tightly packed chopped green leeks 1 tablespoon and 1 teaspoon cold cubed butter 1/4 cup ice cubes 5 large blood oranges Instructions: Remove the claws and tails from the lobsters. The bodies may be used for stock. Boil the claws for 4 minutes and the tails for 3 minutes, until they are just barely cooked with some translucency left in the middle. Remove the claws and tails from the shell, cut the tails into 3 even medallions. Put the 6 medallions and 2 claws in a small saucepan with the buerre blanc Warm the butter in a small saucepan and fold in the crabmeat and chives. Season with salt and pepper. Arrange 3 medallions on each serving plate, and put a spoonful of the crabmeat in the center. Top with a claw. Warm the green leek and blood orange sauces separately, and spoon each sauce around the lobster and crab. Reduce the shallots and white wine until almost dry in small saucepan. Add cream and reduce by half. Whisk in butter. Hold warm; In a medium saucepan bring the lobster stock to a boil. Stir in the leeks until all are submerged and cook 1 1/2 minutes until tender. Transfer to a blender and add the cubed butter. Blend until the butter is melted. Then add the ice cubes with the blender running. Blend until smooth. Pass through a chinois and season with salt and pepper. Finish cooling in ice bath. Juice the oranges and pass through a chinois. In a small saucepot, reduce to a syrupy consistency. Hold at room temperature ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33304,"Crab Spaghetti with Zucchini and Basil Kosher salt 1 pound spaghetti
3 tablespoon extra-virgin olive oil, plus more for garnish
1 medium zucchini, diced
1 teaspoon red pepper flakes
4 cloves garlic, sliced
1 small habanero, stemmed, seeded and chopped
1/2 cup white wine
2 tablespoons unsalted butter, at room temperature
8 ounces jumbo lump crabmeat
1/2 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil leaves, plus more for garnish
Zest of 1 lemon
Freshly ground black pepper
1/4 cup chopped fresh dill Instructions: Bring a large pot of water to a boil and season generously with salt. Add the spaghetti, stir and cook until al dente, 6 to 8 minutes. Reserve 1/2 cup of the pasta water, then drain the spaghetti. Meanwhile, add the olive oil to a large skillet over medium-high heat. Add the diced zucchini and cook until lightly browned but still slightly firm, 4 to 5 minutes. Add the red pepper flakes, garlic and habanero and cook for 1 minute. Add the wine, 1 tablespoon of the butter and the reserved pasta water and cook for another minute. Turn off the heat, add the crab and gently stir to mix everything. Add the drained spaghetti, then add the parsley, basil and lemon zest. Add the remaining 1 tablespoon butter, some salt and pepper and a drizzle of olive oil and stir to combine. Transfer to a serving bowl and garnish with the dill and more basil. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33305,"Smoked Red Pepper Dip with Grilled Crudite 2 large red bell peppers 1 bunch asparagus, trimmed 2 cups large button mushrooms, trimmed 5 tablespoons extra-virgin olive oil Kosher salt and freshly ground black pepper
1 small head broccoli, cut into florets and blanched
1 bunch carrots, peeled and cut into 4-inch by 1/2-inch sticks
8 ounces feta, drained and chopped 1/4 cup Greek yogurt
2 teaspoons lemon juice
1/2 teaspoon smoked paprika 1 clove garlic, minced
Instructions: Preheat a grill to medium-high heat or heat a grill pan over medium-high heat. Grill the peppers, turning occasionally, until the skin is charred and blistered all over, about 20 minutes. Transfer to a medium metal or glass bowl, cover with plastic wrap and let the peppers steam for 10 minutes. Meanwhile, place the asparagus, mushrooms and 3 tablespoons of the oil in a large mixing bowl. Season with salt and pepper and toss to combine. Grill the vegetables, flipping once, until they have lightly charred grill marks, about 1 to 2 minutes per side. Arrange on a serving platter with the broccoli and carrots. When the peppers are cool enough to handle, peel off the skin, remove the seeds and coarsely chop the flesh. Transfer to a food processor, add the feta, yogurt, lemon juice, paprika and garlic and pulse until a thick paste starts to form. With the motor running, stream in the remaining 2 tablespoons oil until you have a smooth, thick dip. Adjust the seasoning, as needed. Transfer the dip to a serving bowl and serve with the crudite. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33306,"Whole Grilled Local Snapper 6 shoots green garlic 2 tablespoons fresh thyme leaves 1 tablespoon Meyer lemon peel, minced 3 tablespoons extra-virgin olive oil 2 tablespoons Meyer lemon juice Salt and freshly ground white pepper, to taste Three 1 1/2- to 2-pound whole red snappers, scaled and gutted Instructions: Slice the tender portion of the green garlic thin and discard the tough stem ends. In a mortar and pestle, crush the sliced green garlic to puree, add the thyme leaves, the lemon peel, and olive oil and work into a paste. Add the juice and season with salt and pepper. Slash the fish three times on both sides all the way to the bone and rub the marinade on the fish and season well. Grill over medium-low heat, turning half way through. Grilling time should take 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33307,"Battered Fried Chicken and Waffles with Bourbon-Tangerine Syrup 4 cups nonfat Greek yogurt 1 1/4 cups milk 2 teaspoons cl de arbol powder Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper Two whole 3-pound chickens, each cut into eight pieces
Canola oil, for brushing and frying
4 cups all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
Buttermilk Waffles, recipe follows Tangerine Pink Peppercorn Butter, recipe follows Sorghum-Bourbon-Tangerine Syrup, recipe follows Blackberry-Pomegranate Relish, recipe follows 1 1/2 cups unbleached all-purpose flour 1 1/2 tablespoons cornmeal
1 1/2 teaspoons baking soda
1/2 teaspoon fine sea salt
2 large eggs, separated
1 3/4 cups buttermilk
8 tablespoons unsalted butter, melted
2 cups tangerine juice 2 tablespoons bourbon
1 cup (2 sticks) unsalted butter, softened
1 tablespoon clover honey 2 teaspoons pink peppercorns, coarsely crushed
Pinch salt
1 cup sweet sorghum syrup, such as Bourbon Barrel Sorghum Syrup Finely grated zest of 1 tangerine, plus 1/4 cup tangerine juice
1 pint blackberries, sliced lengthwise 1/2 cup pomegranate seeds
1/4 cup chopped fresh mint leaves
Instructions: Whisk together 2 cups of the yogurt and 1/2 cup plus 2 tablespoons of the milk, 1 teaspoon of the cl de arbol, 2 teaspoons kosher salt and 1/2 teaspoon black pepper in a large bowl until combined. Add the chicken and toss to coat evenly in the marinade. Cover and refrigerate for at least 4 hours and up to 24 hours. Preheat the oven to 400 degrees F. Remove the chicken from the marinade and rinse under cold water to remove the marinade. Pat dry on paper towels. Combine 2 teaspoons kosher salt, the remaining 1 teaspoon cl de arbol and 1/2 teaspoon black pepper in a small bowl. Put the chicken pieces on a large baking sheet and brush on both sides with canola oil. Season on both sides with the salt mixture and bake until lightly golden brown and the internal temperature registers 145 degrees F on an instant-read thermometer, about 25 minutes. Transfer to the refrigerator until cool enough to handle, about 20 minutes. Whisk together the flour, garlic powder, onion powder, 1 tablespoon kosher salt and 1/2 teaspoon black pepper in a large baking dish until combined. Whisk together the remaining 2 cups of yogurt and 1/2 cup plus 2 tablespoons of milk in a medium bowl. Season with 1 teaspoon kosher salt and pinch of black pepper. Working in batches, dip the chicken pieces in the yogurt mixture, then dredge in the flour mixture, tapping off excess flour. Heat 2 inches of canola oil in a large cast iron pan over medium heat until it begins to shimmer. Fry the chicken in batches until golden brown on both sides and just cooked through, about 5 minutes per side. Remove to a baking rack set over a baking sheet. Repeat with the remaining chicken. Place a Buttermilk Waffle on a plate, spread with the Tangerine Pink Peppercorn Butter, top with some fried chicken and drizzle with the Sorghum-Bourbon-Tangerine Syrup. Garnish with the Blackberry-Pomegranate Relish. Preheat a waffle iron. Preheat the oven to 225 degrees F to keep the waffles warm, if desired. Whisk together the flour, cornmeal, baking soda and salt in a medium bowl. Whisk the egg yolks with the buttermilk and butter in another medium bowl. Beat the egg whites until they just hold a 2-inch peak. Add the liquid ingredients to the dry ingredients in a thin steady stream while gently mixing with a rubber spatula; be careful not to add the liquid faster than you can incorporate it. Towards the end of mixing, use a folding motion to incorporate the ingredients; gently fold the egg whites into the batter. Spread the appropriate amount of batter onto the waffle iron. Following the manufacturer?s instructions, cook the waffles until golden brown, 2 to 5 minutes. Serve immediately or keep warm in the oven.
Prepare an ice bath. Combine the tangerine juice and bourbon in a small saucepan, bring to a boil and cook until reduced to 1/2 cup. Transfer to a small bowl, place the bowl inside the ice bath and stir until cold. Put the butter in a medium bowl, add the tangerine juice mixture, honey, peppercorns and salt and stir until combined.
Combine the sorghum syrup and tangerine zest and juice in a small saucepan and bring to a simmer. Serve warm.
Combine the blackberries, pomegranate seeds and mint in a bowl. Cover and let sit at room temperature for 30 minutes.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33308,"Chipotle Chicken Fajitas 1 pound (about 6) boneless, skinless chicken thighs, cut lengthwise into strips about 1-inch wide 1 chipotle en adobo, minced (about 1 tablespoon) 2 teaspoons kosher salt 1 tablespoon vegetable oil 1 medium red onion, quartered and sliced crosswise 1/2-inch thick 3 medium cloves garlic, thinly sliced (about 2 tablespoons) 2 medium bell peppers, stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips 1/2 cup low-sodium chicken broth or water 2 teaspoons roughly chopped fresh oregano 6 to 8 flour tortillas, warmed, for serving Pico de Gallo salsa, optional for serving Guacamole, optional for serving Sour cream, optional for serving Instructions: Place chicken in a bowl, add chipotle, and salt and toss until meat is well coated. Set aside. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side. Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch. Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes. Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes. Stir in oregano, taste, and adjust seasoning, as necessary. Serve immediately over steamed rice or potatoes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33309,"Mandy Patinkin's Mom's Potato Latkes 6 large white potatoes 1 large onion 2 eggs (or 1/2 cup egg substitute) 2 egg whites 2/3 cup flour or matzo meal 1 teaspoon baking powder 1/2 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon white pepper Peanut oil for frying Instructions: Peel potatoes and onion. (If not using immediately, place in cold water.) Grate with the shredding blade of food processor. Put grated potatoes in a large strainer and press out liquid. Pour cold water over the potatoes and press out liquid once more. Transfer to large mixing bowl. Add onions. Beat eggs and egg whites until thick. Add to potatoes and onions. Add flour or matzo meal, baking powder, and seasonings. Mix well. Heat oil in frying pan. When ready, drop batter by large soup spoonfuls to form oval shapes. Fry over moderate to high heat until brown on one side; turn to brown other side. Remove from frying pan and drain on paper towels. Serve with sour cream or applesauce. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33310,"Cranberry-cl Sauce 1 cup sugar 4 cups fresh or frozen cranberries 1/4 cup grated orange zest (from about 3 oranges) 2 dried guajillo cl peppers, stemmed and seeded 2 dried ancho cl peppers, stemmed and seeded Kosher salt Instructions: Place the sugar and 1 cup water in a medium saucepan over high heat and bring to a boil, stirring until the sugar dissolves. Add the cranberries to the saucepan and return to a boil. Turn down the heat to low and let simmer until the cranberries start bursting, about 10 minutes. Add the orange zest to the sauce. Meanwhile, bring 1 cup water to a boil in a small saucepan over medium heat. Add the guajillo and ancho chiles and simmer until the chiles soften, about 5 minutes. Turn off the heat. Transfer the chiles to a blender using a slotted spoon; blend until they become paste-like, adding some of the water from the pan to loosen. Add the cl paste to the cranberry sauce, season with a pinch of salt and stir. Heat and serve as a great twist to a Thanksgiving classic! ","[Rioja, Tempranillo, Garnacha, Barbera]" 33311,"Carrot Cupcakes 1 pound carrots, peeled 1/2 cup crushed pineapple, drained of excess juice 4 large eggs 1 1/2 cups sugar 2/3 cup brown sugar 1 cup oil 2 teaspoons vanilla extract Zest of 1 orange 2 1/4 cups all-purpose flour 1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1 1/4 cups ground walnuts, lightly toasted (or shredded coconut) 1 cup raisins (or chopped dried cherries) 12 ounces cream cheese, softened 6 ounces (12 tablespoons) unsalted butter, softened 3 cups confectioners' sugar Pinch salt 1 teaspoon vanilla extract 1 teaspoon lemon zest 1 teaspoon orange zest Instructions: Preheat oven to 350 degrees. Prepare muffin tins with papers. To mix the carrot cake: Grate the carrots using the grater attachment on a food processor. Then chop them into smaller pieces with the medal blade attachment in the food processor, so the texture of the cake will be finer.
Before measuring the pineapple, press it through a strainer to get rid of the excess juice.
In a large bowl, whisk together the eggs, sugar, brown sugar, oil, vanilla extract, and orange zest.
In a separate bowl, mix together the flour, baking powder, baking soda, salt, and spices with a whisk. Add the dry ingredients to the egg mixture. Add the finely chopped carrots, pineapple, walnuts, and raisins.
Fill the muffin cups about 2/3 full. Bake for about 25 to 30 minutes or until a tester comes out clean. Allow the cupcakes to cool on a rack.
To make the cream cheese frosting: Cream together the cream cheese and butter in a stand mixer, fitted with the paddle attachment, on medium speed. Turn down the speed and add the sugar. Once the sugar is incorporated add the salt, vanilla and zest. Use a pastry bag fitted with a large star tip to decorate the cupcakes with the frosting. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33312,"Light Italian Dressing 1 medium tomato, halved 1 tablespoon red wine vinegar 1 tablespoon fresh lemon juice 2 teaspoons dijon mustard Pinch of sugar 2 tablespoons extra-virgin olive oil 1/2 small clove garlic, minced 1/8 teaspoon dried oregano 1/8 teaspoon dried basil Kosher salt and freshly ground pepper Instructions: Rub the cut sides of the tomato along the coarse holes of a grater into a bowl; discard the skins. Whisk in 1/4 cup water, the vinegar, lemon juice, dijon mustard, sugar, olive oil, garlic, oregano, basil, 1/4 teaspoon salt, and pepper to taste. ","[Bardolino, Chianti, Vermentino, Gavi]" 33313,"Steamed Baby Cauliflower 1 cup water 1 rib celery with leaves, cut into several pieces 1 lemon, cut in 1/2 1 head garlic, cut in 1/2 3 pounds assorted colored baby cauliflower, such as yellow, orange, and purple 1 lemon, juiced 1 teaspoon minced garlic 1/4 cup extra-virgin olive oil Salt and pepper Instructions: Heat water, celery, lemon, and garlic together in a saucepan. Place cauliflower in a steamer basket and set over water. Steam cauliflower for 5 to 7 minutes or until fork tender. Meanwhile, combine all dressing ingredients in a small bowl. Season, to taste, with salt and pepper. Transfer cauliflower to a large bowl and toss with dressing. Serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33314,"Danish Braid 1/2 batch Danish pastry 1 cup almond frangipane, recipe follows 1 egg white Sliced almonds Water icing, recipe follows Instructions: Roll the dough to a 12-inch square and place on paper-lined sheet pan. Mark dough into 3 strips, each 4 inches wide and 12 inches long. Slash the two outermost strips diagonally at 1/2-inch intervals, making downward slashes. Spread the filling on the center strip. Fold the slashed pastry over the center strip, alternating a slash from each side. Proof 50 percent. Brush the egg white on the pastry and strew with the sliced almonds. Bake it at 400 degrees about 15 minutes. Cool and drizzle with warm water icing. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33315,"Fermented Dills 35 to 40 fresh pickling cucumbers, each no longer than 6 inches 2/3 cup pickling salt
1/4 head of fresh green cabbage, cut into 2-inch squares
8 cloves garlic
8 fresh grape or black currant leaves, each the size of a silver dollar
12 dried red chiles, optional
4 large heads of crown dill, stems trimmed
Instructions: Cover the cucumbers with cold water, scrub off their prickly spines and drop them into a colander. Combine 13 cups water with the pickling salt in a large saucepan and bring to a boil, whisking to dissolve the salt. Into the bottom of each sterilized 1-quart jar, drop a layer of cabbage leaves, 1 garlic clove, 1 small grape leaf, 2 red chiles if using and a tuft of crown dill. Pack the jar with cucumbers, standing them upright and getting in as many as you can. Top each jar with another garlic clove, grape leaf, red cl and another tuft of crown dill. Pour hot brine into each jar, leaving 1/8-inch headspace. Wipe the jar rims with a cloth dipped in boiling water. Screw the sterilized lids on tight, as tight as you possibly can. Once they cool, transfer the jars to a warm place (75 degrees F or so) and let the pickles ferment for 1 week. This is the warm jump-start period for the longer ferment; the brine should get cloudy and the lid tops should become tight with pressure. Then transfer the jars to a cooler place (a root cellar would be great, but any place a few degrees cooler than room temperature is fine) and wait at least 6 weeks and up to 6 months before consuming. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33316,"Pan-Seared Barramundi with \Caruru
8 smoked shrimp, chopped, and shells reserved Pinch salt 1 red onion, diced 4 cloves garlic, slivered 1 cl, minced 2 tablespoons grated ginger 1 stalk lemongrass, minced 2 to 3 tablespoons butter, plus 2 tablespoons butter 1 red pepper, diced 1 cup chopped okra 2 tomatoes, diced 1 bunch cilantro, leaves chopped, plus additional sprigs for garnish 1 lime, juiced 1/2 cup crushed cashews Oil, for searing 4 (5-ounce) barramundi fillets, skin on (may substitute sea bass or halibut) Instructions: Preheat the oven to 500 degrees F. Toast the shrimp shells in a dry saucepan over medium-low heat until fragrant and color has developed. Cover the shells with water, add a pinch of salt, and simmer for 45 minutes over low heat, to form a stock. Strain the stock through a sieve and set aside. In a large pot over low heat, sweat the onion, garlic, cl, ginger, and lemongrass in 2 to 3 tablespoons butter for 2 minutes. Add the red pepper and sweat for 1 minute more. Add the okra and shrimp stock. Simmer the mixture for 30 minutes, adjusting the seasoning as desired. Fold in the tomatoes, chopped cilantro, remaining 2 tablespoons butter, lime juice, and cashews. Remove from heat and reserve. Heat a large oven-safe skillet over medium-high heat. Add enough oil to thinly coat the bottom of the skillet, and let oil heat. Add the fish, skin side down, and sear for 3 minutes. Then place the skillet in the oven and roast the fish for several minutes, or until it reaches your desired level of doneness. Divide the reserved stew mixture among 4 bowls, and top each with 1 fish fillet, skin side up. Garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33317,"Rosemary Roasted Potatoes 1 1/2 pounds small red or white-skinned potatoes (or a mixture) 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Instructions: Preheat the oven to 400 degrees F. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning. Remove the potatoes from the oven, season to taste, and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33318,"Vietnamese Shrimp and Glass Noodle Salad 2 cloves garlic, minced or crushed 2 fresh long red chiles, seeded and finely diced or julienned 2 tablespoons finely minced fresh ginger 4 tablespoons fish sauce (nam pla) 1 lime, juiced 4 tablespoons water 1 tablespoon sugar 2 teaspoons groundnut oil 1 teaspoon sesame oil 8 ounces cooked small shrimp 6 ounces glass noodles 4 ounces sugar snap peas 4 ounces bean sprouts 3 scallions, sliced into thin circles 1/2 cup finely chopped fresh cilantro leaves, to garnish Instructions: To make the Vietnamese Dressing, simply mix all the ingredients together. This will keep very well in a tightly sealed jar in the refrigerator for at least a week. To make the salad, marinate the shrimp in 1/2 cup of the Vietnamese Dressing. While this is going on, soak the noodles in freshly boiled water according to packet instructions. Once re-hydrated, refresh the noodles in cold water, then drain. Put the sugar snaps and bean sprouts into a colander and pour over freshly boiled water from a kettle. Rinse them with cold water and drain well, just shaking the colander, so they're not actually wet. In a large bowl, mix the marinated shrimp with the drained noodles, scallions, sugar snaps, and bean sprouts. Dress with 2 tablespoons more of the Vietnamese Dressing; add more dressing, to taste, if desired. Sprinkle over the chopped cilantro and toss everything together well before arranging onto a large plate. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 33319,"Charred Rapini cl Honey 3 tablespoons honey 1 teaspoon cl flakes 1 tablespoon white wine Charred Rapini 1 bunch rapini (broccoli rabe), bottoms removed, blanched in salted water and coarsely chopped 2 cups cipollini onions, cooked in boiling water until tender and peeled 2 cloves garlic, finely chopped 3 tablespoons olive oil 1/2 cup walnuts, toasted Instructions: For the cl honey: Put honey in a small pot over low heat, once the honey achieves a thin consistency, add the cl flakes, stir and remove from the heat. Add the white wine and set aside. For the charred rapini (broccoli rabe): Preheat a grill. In a bowl, lightly toss the rapini (broccoli rabe), cipollini onions, garlic, and olive oil. Put the rapini and onions on a grill, turning over to ensure all sides are charred. Remove from the grill, put in a serving dish, garnish with toasted walnuts and drizzle cl honey. ","[Rioja, Barolo, Syrah, Tempranillo]" 33320,"Smokey Sausage Cups 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 6 ounces kielbasa, diced (about 1 1/2 cups) 2 tablespoons orange marmalade 1 tablespoon Dijon-style mustard Chopped fresh parsley Instructions: Heat the oven to 400 degrees F. Unfold the pastry on a lightly floured surface. Roll the pastry sheet into a 10x15-inch rectangle. Cut the pastry sheet into 24 (2 1/2-inch) squares. Press the pastry squares into 24 (1 3/4-inch) mini muffin-pan cups. Stir the kielbasa, marmalade and mustard in a medium bowl. Spoon about 1 tablespoon kielbasa mixture into each pastry cup. Bake for 15 minutes or until the pastries are golden brown. Sprinkle the pastries with the parsley before serving. ","[Chianti, Tempranillo, Garnacha, Zinfandel]" 33321,"Overnight Cinnamon Rolls 4 large egg yolks, room temperature 1 large whole egg, room temperature 2 ounces sugar, approximately 1/4 cup 3 ounces unsalted butter, melted, approximately 6 tablespoons 6 ounces buttermilk, room temperature 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting 1 package instant dry yeast, approximately 2 1/4 teaspoons 1 1/4 teaspoons kosher salt Vegetable oil or cooking spray 8 ounces light brown sugar, approximately 1 cup packed 1 tablespoon ground cinnamon Pinch salt 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons 2 1/2 ounces cream cheese, softened, approximately 1/4 cup 3 tablespoons milk 5 1/2 ounces powdered sugar, approximately 1 1/2 cups Instructions: For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours. Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use. Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven. Preheat the oven to 350 degrees F. When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes. While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]" 33322,"Manila Clam and White Bean Ragout with Parsley Sauce 1 (7 ounce) grouper fillet, skinless Kosher salt Fresh ground black pepper 1- ounce olive oil 1-ounce olive oil 1 teaspoon shallots, chopped 1/2 teaspoon garlic, chopped 1 teaspoon roasted red peppers, finely diced and Sauteed 1/2 cup navy beans, fully cooked 1/2 cup white wine 1 teaspoon fresh lemon juice 7 Manila clams 1 teaspoon Italian parsley, chopped Kosher salt Freshly ground black pepper 1 bunch Italian parsley leaves 6 ounces olive oil Kosher salt Freshly ground black pepper Instructions: Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking; Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables. Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.; Blanch parsley in boiling salted water. Shock parsley in ice water; drain. Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper. Plate Presentation: Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33323,"Garden Focaccia 2 cups plus 2 tablespoons warm water 2 teaspoons honey
One .25-ounce package active dry yeast
3/4 cup extra-virgin olive oil, plus extra for greasing
5 1/2 cups all-purpose flour
2 tablespoons kosher salt
2 ounces unsalted butter, melted
Chives, cut into batons (3- to 4-inch-long pieces) Fresh dill sprigs
Fresh parsley sprigs
Olives, pitted and halved
Cherry tomatoes, halved
Red and yellow bell peppers, seeded and sliced
Mixed baby bell peppers, sliced into rings
Pearl onions or shallots, sliced
Capers, drained
Fleur de sel or other sea salt
Instructions: Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes. Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute. Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes. Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof. Preheat the oven to 450 degrees F. Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun\u2014even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer. Allow to cool in the pan for 30 minutes before serving. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 33324,"A Stuffed Picnic: Tuna and Artichoke Stuffed Tomatoes, Red Pepper, Feta and Chick Pea Stuffed Zucchini, Nut and Brown Sugar Stuffed Macintosh Apples 6 medium McIntosh apples 2 wedges lemon 6 tablespoons butter, softened 1 cup dark brown sugar 1/4 teaspoon freshly grated or ground nutmeg 1/2 teaspoon ground cinnamon 1/2 cup walnut pieces 1/2 cup all-purpose flour 1/4 cup oatmeal 2 cans Italian tuna in olive oil, drained and flaked 1 can artichoke hearts in water, drained and chopped 2 ribs celery, chopped 1/2 medium red onion, chopped 1/2 cup pitted kalamata olives, a couple of handfuls, chopped 3 tablespoons chopped flat-leaf parsley, a handful 1 lemon, zested and juiced Extra-virgin olive oil, for drizzling Salt and pepper 6 vine ripe tomatoes, red, yellow, or mixed 1 (15-ounce) can chick peas, drained 2 roasted red peppers, drained 8 ounces feta cheese, crumbled 1 clove garlic, cracked from skin 1/2 lemon, juiced Salt and coarse black pepper 2 medium zucchini squash, washed Instructions: Preheat oven to 425 degrees F. Trim a thin slice off of the bottom of each apple. Cut the tops off apples and trim way skin of tops of apples, trim should be 1/2-inch wide. Hollow out the apples with a small paring knife, carving out a cavity for the filling. Rub the tops and cavities with wedges of lemon to retard browning. Combine butter, sugar, nutmeg, cinnamon, nuts, flour and oatmeal in a bowl -- mixture should be crumbly -- and then pack into apples. Place apples in a shallow baking dish and add 1/4-inch of water to the dish. Bake apples 17 to 20 minutes, until filling bubbles and apples are tender but not soft. Remove from oven. Serve warm or room temperature. For stuffed tomatoes, mix tuna and next 7 ingredients to combine. Season with salt and pepper, to taste. Cut a thin slice off the bottom of each tomato to stabilize it. Seed and hollow out the tomato with a spoon over garbage bowl or into sink with disposal system. Season tomatoes with salt and pepper, then fill with salad, mounding the tuna up. The tomatoes are ready to serve or chill. For zucchini, combine chick peas and next 4 ingredients in a food processor and process until smooth. Season with salt and pepper. Cut each zucchini in half lengthwise. Hollow out seeds, making room for filling, using a soup spoon. Fill squash with chick pea and red pepper cheese using a rubber spatula. Cut the zucchini into 2 inch pieces. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gavi]

" 33325,"Jack-O-Lantern Cupcakes 1 dozen store-bought, un-iced cupcakes (pumpkin if they have seasonal flavors) 1 can dark chocolate frosting 1 box prepared orange fondant (recommended: Wilton)
Instructions: Frost all of the cupcakes with a smooth even layer of the chocolate frosting. Wipe off the spatula frequently, and dip it in warm water, if necessary, to get the frosting as smooth as possible.
Roll out the orange fondant to 1/4-inch thickness. Using a round biscuit cutter, cut out 12 rounds from the fondant. Using small cutters, cut a jack-o-lantern face of your design in each round. Lay the rounds on top of the cupcakes. Arrange the cupcakes on a serving a platter and serve. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 33326,"Cobb Fries One 28-ounce bag frozen waffle-cut fries 1/4 cup half-and-half
8 ounces processed cheese product
2 cups shredded romaine
4 slices cooked thick-cut bacon, chopped
2 hard-boiled eggs, chopped
1 grilled chicken breast, chopped (about 1 1/2 cups) 1 avocado, diced
1/2 cup cherry tomatoes
2 ounces blue cheese, crumbled
Instructions: Cook the fries according to the instructions on the package. In a medium cast-iron skillet over medium-high heat, heat the half-and-half until hot. Add the cheese and heat, stirring, until completely melted. Add the cooked fries and toss to coat. Arrange the lettuce, bacon, hard-boiled eggs, chicken, avocado, tomatoes and blue cheese in rows on top of the fries to resemble a Cobb salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 33327,"Chipotle Smashed Sweet Potatoes 2 large sweet potatoes, peeled and cubed 2 tablespoons unsalted butter 1/2 teaspoon kosher salt 1 chipotle cl pepper in adobo sauce, chopped 1 teaspoon adobo sauce, from the pepper can Instructions: Put the sweet potatoes in a steamer basket and put the steamer in a large pot of simmering water that is 1 inch from the bottom of the basket. Cover and steam over medium-high heat for 20 minutes, or until the sweet potatoes are fork-tender. Remove the steamer basket, pour the water out of the pot and dump the sweet potatoes into the pot. Add the butter and salt and mash with a potato masher. Add the cl and sauce and continue mashing to combine. Serve immediately. ; ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33328,"Sweet Potato Souffle 3 large sweet potatoes cooked and whipped 1 cup sugar 2 eggs beaten 1/2 teaspoon salt 1 stick butter 1/2 cup evaporated milk 2 teaspoons vanilla 1 bag marshmallows 1/2 cup chopped pecans Instructions: Peel and cook potatoes until tender. Drain potatoes and whip. Add sugar, eggs, salt, butter, milk and vanilla. Mix well and put in a greased 1 1/2 quart casserole. Bake in a preheated 325 degree oven for 25 minutes. Place marshmallows and pecans on top and return to oven for about 5 minutes or until brown on top. ","[Chardonnay, Riesling, Moscato, Sparkling wine]" 33329,"Nashville Hot Fried Chicken Sandwich 1/4 cup kosher salt 4 cups cold water 6 boneless skin-on chicken thighs
1/2 cup canola oil or canola-olive oil 3 tablespoons cayenne
1 tablespoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Canola oil, for frying
2 teaspoons granulated garlic
1 tablespoon kosher salt
1 1/2 tablespoons ground black pepper
4 cups self-rising flour
1 cup mayonnaise (preferably Duke's)
6 challah or brioche burger buns
Thinly-sliced iceberg lettuce, pickles and pickled jalapeno, for serving
Instructions: For the chicken brine: Dissolve the salt in the water and pour over the chicken thighs in an airtight container or large zip top bag and refrigerate for 4 to 12 hours. For the Nashville hot sauce: Start to heat the oil in a small saucepot over medium-high heat until nice and hot, but not smoking. Pour into a heatproof container and stir in the cayenne, brown sugar, chili powder, garlic powder and paprika. Heat a medium saucepot half full of oil or an electric deep-fryer to 325 degrees F. Meanwhile, remove the chicken from the brine. Pat dry and sprinkle with the granulated garlic, salt and black pepper on both sides. Then dredge the chicken through the flour evenly, one piece at a time. After all the chicken is dredged, check the temperature of oil and let the chicken rest for 10 to 15 minutes. Assuming the oil is ready, flour the chicken a second time, shake off any excess and fry until the internal temperature is 165 degrees F, 8 to 9 minutes. Remove the chicken to a wire rack and brush generously with Nashville hot sauce. Build sandwiches starting with mayonnaise on each side of the bun, then lettuce, if desired, the spicy chicken, pickles, jalapenos and the top bun. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33330,"Red Pepper Hummus 12-ounce jar flame roasted red peppers 14-ounce can chickpeas 1 teaspoon paprika 2 tablespoons cream cheese (recommended: Philadelphia) 2 tablespoons garlic oil 1 teaspoon lime juice Salt Instructions: Drain the peppers and chickpeas and put them into a food processor. Add the paprika, cream cheese, oil and lime juice. Whiz to a hummus-like puree, and then add salt and perhaps more lime juice, to taste. ","[Rioja, Tempranillo, Garnacha, Pinot Noir]" 33331,"Orzotto 2 tablespoons extra-virgin olive oil 1 small onion, diced 1 1/2 cups orzo or pearl barley 1/2 cup dry white or red wine 3 cups chicken stock, beef stock, or low-sodium broth 1/2 to 1 cup vegetables 1/3 cup grated cheese Fresh herbs or other aromatics 1/4 cup heavy cream Vinegar or lemon juice Salt and freshly ground black pepper Orzotto Variations, recipes follow Instructions: In a heavy-bottomed medium saucepan, heat the olive oil. Add the onion and saute until fragrant and translucent. Add the orzo or barley and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed. Gradually add the stock, stirring frequently. Bring to a simmer and cover; cook for 8 to 10 minutes until the liquid is almost absorbed and orzo or barley is tender. Remove from heat. Stir in the vegetables, grated cheese, fresh herbs or aromatics, heavy cream, and vinegar. Season the orzotto with salt and pepper and serve. Orzotto Variations: Lemon-Asparagus Orzotto: add 1/2 cup steamed diced fresh asparagus, 1 tablespoon lemon juice, and zest from 1/2 lemon. Mushroom-Orzotto: 1 cup wild or culitvated mushrooms. Substitute chicken or beef stock with mushroom stock. Add 3/4 teaspoon fresh chopped thyme leaves and 1/2 cup Parmesan cheese. Sweet Corn with Bacon Orzotto: Add 1/2 cup sweet corn, 1 tablespoon sugar, and 1/2 cup cooked and crumbled bacon. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Gavi]" 33332,"Quick Chocolate Banana Cream Pie 1 frozen pie shell, pricked several times with tines of a fork 1 package instant chocolate pudding, prepared to package directions 2 ripe bananas, sliced thin on an angle 1 can spray whipped cream 1 dark chocolate candy bar Instructions: Preheat oven to 425 degrees F. Bake pie shell 10 to 12 minutes, until golden. Remove from oven and let cool. Line the baked and cooled pie shell with a layer of chocolate pudding, half of the prepared amount. Add a layer of bananas. Top with remaining prepared instant chocolate pudding and remaining bananas. Cover the top with a giant swirl of whip cream from the spray can, starting at the center and working out. Shave a chocolate bar with a vegetable peeler and top pie with shavings. Serve immediately. ","[Chardonnay, Merlot, Cabernet Sauvignon, Port]" 33333,"Fluffy Pancakes 1 1/2 cups all-purpose flour 3 tablespoons confectioners' sugar 2 teaspoons baking powder 1/2 teaspoon kosher salt 1 1/4 cups milk 1 large egg yolk, plus 3 egg whites 4 tablespoons unsalted butter, melted and cooled, plus more for brushing 1/2 teaspoon pure vanilla extract
Butter and maple syrup, for serving Instructions: Whisk the flour, confectioners' sugar, baking powder and salt in a large bowl. Whisk the milk, egg yolk, melted butter and vanilla in a medium bowl until combined. In a separate large bowl, beat the 3 egg whites with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Stir the milk mixture into the flour mixture with a rubber spatula until just combined (it's OK if there are a few lumps). Stir in one-third of the beaten egg whites, then gently fold in the rest until just combined (do not overmix). Heat a griddle or large nonstick skillet over medium-low heat; lightly brush with butter. Pour 1/4 cup batter onto the griddle for each pancake; cook until bubbles form on top and the bottom is lightly browned, about 3 minutes. (If the pancakes are browning too quickly, reduce the heat to low.) Flip and continue cooking until golden on the other side, about 1 more minute. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as necessary. Serve with butter and syrup. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33334,"Maple Glazed Ribs 2 racks baby back ribs Salt Pure maple syrup, to coat (recommended: Parker's Maple Barn Pure Maple Syrup) Instructions: Preheat oven to 350 degrees F. Place ribs in a roasting pan and sprinkle with salt. Bake for approximately 25 minutes. After the ribs are golden brown, remove from the oven and baste with pure maple syrup. Lower the oven temperature to 250 degrees F. Tightly wrap the ribs with a foil tent, making sure not to put any holes in the foil in order to maintain moisture and flavor. Return to the oven for approximately 10 hours. When you open the foil to check the ribs (carefully avoiding the steam), you should be able to place a fork into the meat and it should immediately break off the bone. If there is any resistance or hardness, continue cooking in the oven for up to 2 hours longer. After cooking is complete, coat with another layer of maple syrup. If not serving immediately, wrap in plastic to keep moist until ready to use. To serve, cut each rack in half. This method of slow cooking Maple Glazed Ribs assures the most tender, moist and delicious maple-flavored ribs! ","[Burgundy, Merlot, Malbec, Zinfandel]" 33335,"Pickled Okra 2 pounds young, small to medium okra pods 4 small dried chiles, split in 1/2 2 teaspoons mustard seeds 12 sprigs fresh dill 4 cloves garlic, whole 1 teaspoon whole peppercorns 1/4 cup kosher salt 2 cups rice wine vinegar 2 cups bottled water Special Equipment: 4 pint-sized canning jars, sterilized* Instructions: Wash the okra and trim the stem to 1/2-inch. Place 1 cl, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 4 sterilized pint canning jars. Divide the okra evenly among the 4 jars, standing them up vertically, alternating stems up and down. In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving space between the top of the liquid and the lid. Seal the lids. Set in a cool dry place for 2 weeks. *Tips on Sterilizing Jars Properly-handled sterilized equipment will keep canned foods in good condition for years. Sterilizing jars is the first step of preserving foods. Sterilizing Tips: Jars should be made from glass and free of any chips or cracks. Preserving or canning jars are topped with a glass, plastic, or metal lid, which has a rubber seal. Two piece lids are best for canning, as they vacuum seal when processed. To sterilize jars, before filling with jams, pickles, or preserves, wash jars and lids with hot, soapy water. Rinse well and arrange jars and lids open sides up, without touching, on a tray. Boil the jars and lids in a large saucepan, covered with water, for 15 minutes. Use tongs when handling the hot sterilized jars, to move them from boiling water. Be sure the tongs are sterilized too, by dipping the ends in boiling water for a few minutes. As a rule, hot preserves go into hot jars and cold preserves go into cold jars. All items used in the process of making jams, jellies, and preserves must be clean. This includes any towels used, and especially your hands. After the jars are sterilized, you can preserve the food. It is important to follow any canning and processing instructions included in the recipe and refer to USDA guidelines about the sterilization of canned products. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33336,"Holiday Pie-Spiced Walnuts with Cherries 6 tablespoons sugar 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground allspice 1/2 teaspoon ground ginger 1/4 teaspoon ground cloves 1/4 teaspoon grated nutmeg Kosher salt Vegetable oil, for oiling the baking sheet 1 large egg white 4 cups unsalted raw walnuts 1 cup dried cherries Instructions: Mix together the sugar, cinnamon, allspice, ginger, cloves, nutmeg and 1 1/2 teaspoons salt in a small bowl and set aside. Preheat the oven to 350 degrees F. Lightly oil a rimmed baking sheet with the oil. Put the egg white in a large bowl and whisk until frothy. Add the walnuts and toss to coat in the egg white. Add the spice blend and toss to coat. 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 dried cherries and transfer to a large bowl. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33337,"Lemon Meringue Pie 1 1/2 cups flour 3 tablespoons sugar 1/4 teaspoon salt 1 stick (1/2 cup) butter 1 large egg 2 to 3 tablespoons ice water, if necessary 1/2 cup water 1/2 cup sugar 1/4 teaspoon salt 1/2 cup lemon juice 2 tablespoons grated lemon zest 1/4 cup cornstarch 6 egg yolks 1 tablespoon butter 2/3 cup egg whites, at room temperature 2/3 cup superfine sugar 1/4 cup confectioners sugar, in a sifter Instructions: To make Pate Sucree: In a food processor (or large bowl) sift together flour, sugar and salt. Add butter and either pulse a few times or work the butter gradually into the flour mixture with your fingers until the pieces are the size of walnuts. Add egg, pulse a few more times or mix into the mixture until the mixture holds together when you squeeze it with your finger. Add the water if necessary to reach the proper consistency. Turn the dough out onto a board and form it into a round disk. Refrigerate 1 to 2 hours. After the dough has chilled, remove from refrigerator and roll it a little larger than a 9-inch pie pan and about 1/8-inch thick. Place the dough in the pan. Trim the edges with a knife. Refrigerate again for 1 to 2 hours. Preheat the oven to 375 degrees. Dock the dough with a fork. Line the dough in the pan with aluminum foil, fill with dried rice or beans. Bake for 15 minutes. Remove the foil and weights. Bake 10-15 minutes more until the crust it lightly browned. Cool to room temperature. To make the filling: In a saucepan, add 1/2 cup water, 1/2 cup sugar, salt, lemon juice, lemon zest and bring to boil. In a medium bowl, whisk together 1/2 cup sugar and cornstarch. In another bowl mix the egg yolks and 1/2 cup water together and add to the cornstarch mixture. When the lemon juice boils add a little of it into the yolks whisking. Then add the egg mixture back into the saucepan and over medium heat whisk constantly until the mixture thickens. Remove pan from heat. Add butter, stir until melted and incorporated. Pour immediately into pre-baked crust. Cool to room temperature. To make Meringue topping: Preheat oven to 325 degrees. In the bowl of an electric mixer beat the egg whites until they begin to foam. Reduce the speed of the mixer. Gradually add the sugar, a tablespoon at a time, until it dissolves into the egg whites. You should feel no grit. It should take about 3 minutes. Then increase the speed and beat until medium stiff peaks. Dollop the meringue on top of the pie, beginning at the crust. Swirl with the back of a teaspoon to make peaks. Or, pipe a lattice design across the top. Sift a little confectioners sugar over the top. Bake for 20 minutes (checking and turning the pan every 5 minutes) until the crust is golden all over. Cool to room temperature before serving. Suggested drink: Asti, Bera ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33338,"Larry's Caldwell Cafe Hot Wings 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon pepper 2 teaspoons cayenne pepper 40 to 50 chicken wings, third joint removed Sauce, recipe follows Nonstick cooking spray 1 bottle (18-ounces) World Harbors Afterglow Hot Zings Sauce & Marinade 1 jar (13-ounces) Nance's Chicken Wing Sauce 1/2 cup cider vinegar 1/2 cup brown sugar 1 stick butter 1/2 cup hot pepper sauce, optional Instructions: Combine flour, salt, pepper and red pepper in a plastic, sealable bag. Shake the wings 6 at a time until well coated. Shake off excess flour and place on a baking pan that has been sprayed with nonstick cooking spray. Bake in a preheated 425 degree F oven for 35 minutes.When chicken has cooked for 35 minutes, remove from oven and brush sauce generously over wings. Return to oven for 10 minutes. Remove from oven and turn wings. Brush with sauce and return to oven for 5 minutes. Serve with remaining sauce. Combine all ingredients in saucepan over medium heat and stir until mixture comes to a boil. Reduce heat and cook until thickened, about 20 to 30 minutes. This amount of sauce is enough for 40 to 50 chicken wings. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33339,"Giant Pizza Slice Cake Nonstick cooking spray One 15.25-ounce box yellow cake mix, such as Duncan Hines One 3.4-ounce package instant vanilla pudding mix 4 large egg whites 1/2 cup vegetable oil 2 1/4 cups sugar 2 tablespoons lemon juice
Pinch fine salt 12 large egg whites 9 sticks (2 pounds and 4 ounces)) unsalted butter, cut into 1 1/2-inch chunks, at room temperature
1 tablespoon vanilla extract Red, yellow, orange and ivory gel food coloring, for decrorating
1 tablespoon alcohol spirits, such as vodka 5 red cherry, strawberry or raspberry flavored fruit leather rollups, such as Fruit Roll-Ups Instructions: For the cake: Preheat the oven to 350 degrees F. Coat a 18-by-13 rimmed sheet pan with cooking spray, then line with parchment and spray the parchment. Combine the cake mix and pudding mix in a stand mixer fitted with the paddle attachment and mix on low speed to blend. With the speed still on low and add the egg whites, 3/4 cup water and vegetable oil and mix until combined. Raise the speed to medium and mix until increased in volume, lighter in color and smooth, about 5 minutes. Pour the batter into the prepared baking sheet; smooth into an even layer using an offset spatula. Bake until golden on top and the edges pull away from the pan, about 15 minutes. Transfer to a rack and let cool completely on the baking sheet, then refrigerate until firm, about 15 minutes.
For the Swiss buttercream: Meanwhile, bring a few inches of water to a boil in a saucepan that can hold a heatproof stand mixer bowl above the water without the bottom of the bowl touching. Add the sugar, lemon juice, salt and egg whites to the mixing bowl, and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar completely dissolves. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes. Toss in a couple of chunks of butter at a time, making sure the pieces are incorporated before adding more. After all the butter is added, continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together to form a smooth and spreadable consistency. Slowly drizzle in the vanilla while beating until smooth and light. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.) Transfer half of the buttercream to a large microwave-safe bowl. Stir in drops of yellow, orange and ivory food coloring with a rubber spatula to tint the color of \yellow cheese.\ Transfer a quarter of the remaining buttercream to a second microwave-safe bowl. Stir in drops of red and ivory food coloring for the \tomato sauce.\ Add the remaining buttercream to a third bowl and tint ivory for the crumb coat (the first layer of frosting on the cake), \filling\ and \crust.
To assemble the cake: Lightly coat the cake with cooking spray, then cover with parchment and invert onto a cutting board.
Cut cake into triangles: With the cake oriented vertically (one of the short sides nearest you) run a sharp paring knife from one of the corners nearest you to the center of the far short edge of the cake. Do the same from the other near corner to divide the cake into one large triangle and two smaller adjoining triangles. With a large offset spatula, carefully lift the large triangle onto a cake board. Coat the top and sides with a thin layer of ivory buttercream. Flip the two smaller triangles, side-by-side with the cut-sides facing out, onto the larger triangle to form a second cake layer.
Using a serrated knife, trim 1 1/2-inches from the short side (the \crust\ end) of the cake, angling the knife to reproduce the curve of a pizza pan. Gather up the cake scraps and squeeze them into a dough. Roll the dough into a rough 1-inch log and press it into crust end of the cake to form the raised lip of the pizza crust. Using an offset spatula, spread a thin crumb coat layer of ivory buttercream all over the cake. Chill until firm, about 20 minutes.
Generously frost the sides and crust with more ivory buttercream. Pipe a small mound of buttercream onto the crust to look like a dough bubble. Refrigerate until firm, about 10 minutes. Dilute 2 drops ivory food coloring with the alcohol spirits. Dip a pastry brush in the mixture and using a light hand, brush the crust and sides of the cake light brown.
Microwave the red buttercream in 15 second intervals, stirring in between, until slightly melted. Transfer to a pastry bag without a tip and pipe an irregular \sauce\ along the base of the crust and slightly up the lip.
Set aside a quarter of the yellow buttercream. Microwave the remaining in 15 second inncrements, stirring in between, until melted. Whisk the reserved yellow buttercream back in until blended. Transfer to a pastry bag without a tip and pipe a thick, wavy layer of \cheese\ onto the top of the pizza slice, overlapping the tomato sauce in spots. Pipe cheese over the edges of the slice to look like drips of melted cheese. Spread the fruit rollups flat on a cutting board and stamp out \pepperoni\ circles using a 2-inch round cutter sprayed with cooking spray. Top the pizza with as much pepperoni as you like.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33340,"Lemon Sugar Cookie Snowflakes 3 cups confectioners' sugar 2 cups salted butter, at room temperature 1 tablespoon lemon extract 1 tablespoon pure vanilla extract 2 eggs
5 cups all-purpose flour, sifted
3 tablespoons Meyer lemon zest 1 to 2 pounds pure white modeling chocolate, such as Sweetastic Serving suggestions: nonpareils, sanding sugar, crystal sugar or other decorations 1/2 cup light corn syrup 1 teaspoon almond extract
Instructions: For the cookies: Preheat the oven to 400 degrees F. Line two baking sheets with parchment paper. In the bowl of a stand mixer fitted with the paddle attachment, cream together the confectioners' sugar and butter. Add the lemon extract, vanilla extract and eggs, and mix until the eggs are incorporated. Add the flour, 1 cup at a time, mixing between each addition, and then add the zest. The dough should be soft, but not sticky. Roll out the dough between two sheets of parchment paper to about 1/4-inch thick. Use snowflake cookie cutters to cut out the cookies (25 to 30 cookies depending on the size) and place on the prepared sheets. Bake for 7 to 10 minutes. Transfer the cookies to cooling racks and cool to room temperature before decorating. Roll out the modeling chocolate using a pasta roller or heavy rolling pin to 1/8-inch thick. Using the same snowflake cookie cutter (wiped clean with a paper towel), cut out the snowflake shapes. For the syrup: Warm the corn syrup in the microwave, 20 to 30 seconds, then stir in the almond extract. Using a pastry brush, paint the top of a cookie with the syrup and immediately, but carefully, place a modeling chocolate snowflake on top. Position the modeling chocolate carefully before setting on a cookie, as it will stick very quickly. Rub your fingers over the edges gently to secure the modeling chocolate. Repeat for the remaining cookies. Use the remaining syrup to decorate the cookies. Paint a design, the edges or the entire surface of the cookies, and top with nonpareils, sanding sugar, crystal sugar or other decorations. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]

" 33341,"Ravioli and Vegetable Soup 1 tablespoon extra-virgin olive oil 1 small onion, diced 3 medium carrots, halved lengthwise and sliced
3 stalks celery, sliced 1 teaspoon chopped fresh thyme 2 cups fat-free low-sodium beef or vegetable broth 1 9-ounce package small cheese ravioli 1 small bunch escarole or 5 cups spinach, roughly chopped Kosher salt and freshly ground pepper 3 tablespoons grated parmesan cheese 8 slices whole-wheat baguette Instructions: Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the broth and 3 cups water and increase the heat to high. Cover and bring to a boil, then add the ravioli. Reduce the heat to medium and simmer until the ravioli are tender (see label for approximate cooking time).
Add the escarole to the soup and cook, stirring, until wilted. Season with salt and pepper. Ladle the soup into bowls and sprinkle with the cheese. Serve with the bread.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33342,"Butter Chicken 3 pounds chicken, cut into pieces Water Blade of mace, or a pinch ground mace 1 teaspoon salt 4 tablespoons butter 2 tablespoons chopped parsley 1 tablespoon lemon juice 1 lemon, peel grated 1 cup broth in which the chicken was cooked Freshly ground pepper 1/2 cup heavy cream 1 lemon, cut into very thin slices, for garnish Instructions: Gently poach the chicken in enough water to barely cover the pieces, together with the mace and salt. When done, cool to touch; remove the meat from the bones and cut into bite-size pieces. Melt the butter, add the chicken pieces, stir and fry for a few minutes. Add parsley, lemon juice, grated peel, and broth. Add some freshly ground, preferably white, pepper. Gently simmer for 10 minutes. Add cream and reheat the sauce but do not boil. If desired, the sauce could be further thickened with cornstarch or flour, but it is very good this way. Garnish your dish with the lemon slices. Serve with boiled potatoes, a mixture of peas and snow peas, and a salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33343,"Risotto with Italian Sausage 1/4 cup butter, cut in cubes 1/4 cup olive oil 1 tablespoon chopped garlic
2 cups Arborio rice
5 cups chicken stock, plus more if needed
4 large pinches saffron
1/2 cup grated Parmesan, plus more for garnish 4 links mild Italian sausage
Fresh chopped parsley, for garnish
Instructions: Add the butter and olive oil to a medium skillet (cast iron works great). We use nonstick for convenience at the restaurant. When the pan is hot and the butter is melted, add the garlic and then add the rice. Stir the rice and garlic to coat with the oil and butter. Once completely coated, stirring for about a minute, add some of the stock until the rice is slightly covered. Continue to add the stock slowly as the stock is absorbed by the rice. Reduce to medium heat and stir occasionally to prevent sticking to skillet. Once the rice has cooked for 5 to 10 minutes, add the saffron. Continue to add the stock slowly, covering the rice with stock, allowing it to absorb into the rice while cooking and then recovering the rice with stock. This process will be repeated until the rice is cooked to desired tenderness. As the saffron is slowly absorbed into the rice, the risotto will turn a brilliant yellow. If you use stringy style saffron it should all be broken down and absorbed by the time the risotto is finished. (The powder version takes less time to absorb.) Slowly reduce the amount of chicken stock that is added as you reach the desired tenderness, about 45 minutes. Once this magical point is reached, stir in the cheese. Add the sausage to a medium pot of boiling water. Cook for 12 to 15 minutes depending on size and style of sausage. (Don't pierce the sausage.) Place the desired serving size of risotto on a plate or pasta bowl. Garnish by sprinkling a medium circle of cheese in the middle of the risotto and sprinkle a smaller circle of parsley on top for color. Peel the sausage, slice lengthwise in half and line the boarder of each side of the risotto with the sausage. (Optionally, cut the sausage in 1/4-inch pieces on the bias and add to the risotto before plating.) ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 33344,"Champagne and Strawberry Shots 1/2 cup cold ginger ale One 1/4-ounce envelope unflavored gelatin 1/4 cup sugar 3/4 cups cold champagne 40 large strawberries Mint leaves, for garnish Instructions: Put the ginger ale in a saucepan, sprinkle the gelatin evenly over the top and let it absorb the liquid for 2 minutes. Bring the ginger ale just to a boil and whisk until gelatin is fully dissolved. Remove from the heat and whisk in the sugar until dissolved.
Transfer the gelatin to a large bowl and stir in the champagne. Refrigerate until cooled and thickened slightly (almost to the consistency of a gel but still runny-you can check a few times to see), 15 to 20 minutes.
Meanwhile, slice off the bottom tip of each strawberry so there is a flat edge for it to stand upright; be careful to not cut off so much that there is a hole at the bottom once the strawberry is cored.
Use a strawberry huller or small melon baller to core out the strawberry, again, making sure you don't dig so deep that you create a hole in the bottom.
Spoon the champagne mixture into the strawberries and stand them in a baking dish. Refrigerate until firm, about 1 hour. Garnish with mint leaves and serve. ","[Bubbly wines such as Prosecco, Cava, and Sparkling Shiraz]" 33345,"Chilaquiles in Green Sauce 4 green jalapenos 1 pound tomatillos 2 cloves garlic 1 teaspoon salt 2 cups olive oil 2 cups chicken broth 4 epazote leaves 10 corn tortillas 2 ounces sour cream 1 chicken breast, boiled and shredded 2 ounces queso fresco Mexican cheese, crumbled 1/2 white onion, sliced 1 avocado, sliced eggs refried beans steak Instructions: Sauce preparation: Fill a medium saucepan halfway with water and boil the jalapenos over high heat for 15 minutes. Add the tomatillos and let them boil for another 5 minutes. Remove from the heat, drain and add cold water. Set aside to cool down for 15 minutes. Then drain and pour into a blender filled with 2 cups water. Add the garlic and salt and blend for about 3 minutes. Strain.
In a medium saucepan over low heat, add 2 tablespoons of the olive oil and heat for 2 minutes. Then add the blended ingredients, chicken broth and epazote leaves. Then boil for 15 minutes.
Tortilla preparation: Heat the remaining olive oil in a frying pan over low heat. Cut the tortillas in 4 equal pieces and lightly fry them until golden. Add the tortillas to the sauce while boiling for 10 minutes. Stir until cooked through.
Directions to assemble: Place the tortillas on a plate (5 tortillas each plate). Layer each serving with half the sour cream, shredded chicken, queso fresco, onions and avocados. Serve with 2 eggs any style, refried beans and/or steak. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]

" 33346,"Salmon Strudel 12 ounces salmon cut into 2-ounce portions 4 ounces olive oil 1 orange, zested 1 lemon, zested 1 tablespoon chopped dill 12 grape leaves 6 sheets filo dough 4 ounces melted butter Salt and pepper, to taste Instructions: Marinate salmon in olive oil, orange and lemon zest and dill for 6 hours. Wrap each piece of fish tightly in grape leaves. Lay out 1 piece of filo and butter lightly with pastry brush. Place fish at one end and fold outer edges of filo over salmon. Begin rolling salmon in filo buttering between each roll. Repeat process with remaining salmon and bake in a preheated 450 degree oven until golden brown, about 6 to 8 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 33347,"Glogg 5 cinnamon sticks; broken into pieces 20 whole cloves 1 piece ginger 1 teaspoon cardamom seeds, crushed 1 orange, peel removed and reserved 3 drops vanilla extract 1/2 cup cognac 1 bottle red wine 1 cup sugar Raisins, for garnish Blanched whole almonds, for garnish 3 cinnamon sticks 10 whole cloves 1 piece fresh ginger 1 orange, peel removed and reserved 1 teaspoon cardamom seeds, crushed 3/4 cup vodka 1 bottle red wine 3/4 cup sugar Raisins, for garnish Blanched whole almonds, for garnish Instructions: Family recipe and Modern recipe: Place all spices, vodka or cognac, depending on recipe, in a glass jar overnight. Strain the liquid through a fine sieve into a saucepot. Add the wine and sugar. Heat very slowly until hot and the sugar has dissolved. Make sure that the brew does not boil. Serve in small cups or mugs and garnish with raisins and almonds. ","[Merlot, Cabernet Sauvignon, Syrah, Malbec]" 33348,"Matzo-rella Sticks 3 large eggs 3 tablespoons extra-virgin olive oil 1/4 cup seltzer, plus more if needed 3/4 cup matzo meal, plus more if needed 1/4 cup grated Parmesan 1/2 teaspoon baking powder 1/2 teaspoon garlic powder 1/2 teaspoon dried oregano 1/2 teaspoon dried parsley Salt and freshly ground black pepper 1/2 cup matzo meal 1/4 cup grated Parmesan 1/4 teaspoon garlic powder 1/4 teaspoon dried oregano 1/4 teaspoon dried parsley Salt 1/4 cup potato starch 6 or 7 string cheese sticks (or one 8-ounce block of low-moisture mozzarella, cut into 4-by-1/2-inch sticks), unwrapped and refrigerated until ready to use Oil for frying, such as canola Salt 1 cup homemade or store-bought Marinara Sauce, recipe follows 1 tablespoon extra-virgin olive oil 1/4 cup diced white onion
2 cloves garlic, minced
1 tablespoon tomato paste
One 14.5-ounce can (no salt added) diced tomatoes
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried red pepper flakes, optional
Salt
Instructions: For the matzo ball batter: Whisk together the eggs, oil and seltzer in a medium bowl. Add the matzo meal, Parmesan, baking powder, garlic powder, oregano, parsley, 1/2 teaspoon salt and 1/8 teaspoon pepper and mix just until combined; do not overmix. The batter will be wet and sticky. Cover and refrigerate for 30 minutes or up to 4 hours so the matzo meal can absorb the liquid. For the matzo coating: When the batter is almost ready, mix together the matzo meal, Parmesan, garlic powder, oregano, parsley and 1/2 teaspoon salt in a shallow bowl or on a plate.
For the assembly: Place the potato starch in a shallow bowl or on a plate. Put some water in a small bowl.\u202fCoat 1 cheese stick in the potato starch. Wet your fingers with some water to prevent the matzo ball batter from sticking to your skin, then coat the cheese stick with 1/8 to 1/4 inch of the batter. Make sure the cheese is completely covered so it doesn\u2019t leak out during frying.\u202fThe batter should stick to the cheese easily and form a smooth matzo ball log. If it\u2019s not sticking well, stir in a little more seltzer. If it\u2019s too sticky, add a little more matzo meal.
Roll the stick in the matzo coating while shaping it into a cylinder, then set on a plate. Repeat with the other cheese sticks. You should have enough batter for 6 or 7 cheese sticks. Refrigerate the coated sticks.
Meanwhile, heat 2 inches of oil in a heavy-bottomed medium pot to 350 degrees F. Fry 2 or 3 coated sticks at a time, leaving the rest in the refrigerator, until golden brown, about 5 minutes. (Don\u2019t overcrowd the pot or the oil temperature will lower too much.) You can test one to make sure the fry time is perfect; Stick a toothpick into one end of the stick. If there is no resistance from the cheese, then it is melted. And if you cut the stick, the cheese should be stringy, but not completely melted. Sprinkle with a little salt, then repeat with the remaining coated sticks. Serve hot with the Marinara Sauce.
Heat the olive oil over medium heat in a medium saucepan. Add the onions and cook, stirring occasionally, until translucent, 4 to 5 minutes. Making sure they do not burn. Add the garlic, reduce the heat to low and cook until fragrant, about 1 minute more. Add the tomato paste and cook, stirring often, until it darkens slightly, 1 to 2 minutes. Add the diced tomatoes, basil, oregano, pepper flakes, 1/2 teaspoon salt and 1/4 cup water and mix to combine. Bring to a simmer, cover, then reduce the heat to medium low and cook, stirring occasionally, until the tomatoes are soft, 30 to 40 minutes.
Serve the sauce as is or, for a smoother texture, blend with an immersion blender. The sauce will keep, covered in the refrigerator, for up to 5 days.\u202f
","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33349,"Crawfish Bisque 1/4 cup olive oil 10 pounds crawfish, boiled, peeled and shells and tail meat reserved
10 pounds crawfish, boiled, peeled and shells and tail meat reserved 2 tablespoons all-purpose flour 4 cloves garlic, chopped 2 onions, chopped 2 stalks lemongrass, chopped 1 stalk celery, chopped 1 bulb fennel, chopped 1 thumb ginger, chopped 1/4 cup white rice 1 tablespoon tomato paste 1 teaspoon crushed red pepper flakes 1 bay leaf 1 sprig thyme 1/4 cup brandy 6 cups crawfish stock 2 cups heavy cream 1 lime, zested Salt and freshly ground black pepper Hot sauce, such as Tabasco Instructions: Heat the olive oil in a large soup pot set over high heat. Crush the crawfish shells and add to the pot, cook for 15 minutes while stirring frequently.
Add the flour to the pan and stir, then add the garlic, onions, lemongrass, celery, fennel and ginger. Reduce the heat to medium and cook for 15 minutes.
Add the rice, tomato paste, red pepper flakes, bay leaf and thyme. Stir and cook for another 5 minutes. Add the brandy and cook for several minutes while stirring. Add the stock and the cream, and stir. Increase the heat to medium-high and bring the soup to a boil, then reduce the heat to a slow simmer. Simmer for 25 minutes and then remove from the heat.
Puree in a blender and strain through fine mesh strainer. Fold the crawfish tails into the bisque and add the lime zest, some salt and pepper and hot sauce. Serve hot. ","[Chardonnay, Sauvignon Blanc, Chenin Blanc, Pinot Gris]" 33350,"Stir-Fried Chinese Vegetables 4 tablespoons peanut oil or vegetable oil 1 tablespoon minced fresh ginger 1 tablespoon minced garlic 1/4 teaspoon crushed red chili flakes 1/2 red onion, trimmed and cut into 4 wedges, layers separated 2 heads baby bok choy, trimmed, cut lengthwise in quarters 1/4 pound Chinese broccoli, stems and leaves separated, each cut into 1-inch pieces 1/4 pound Chinese long beans, trimmed and cut into 1-inch pieces 6 scallions, trimmed, 5 cut diagonally into 1-inch pieces, 1 thinly sliced and reserved separately 1/4 head Napa cabbage, leaves cut crosswise into 1-inch-wide strips 2/3 cup good-quality chicken stock or broth, vegetable broth, or water, heated 1 tablespoon soy sauce 1 tablespoons cornstarch, dissolved in 1 tablespoon cold water 2 teaspoons toasted sesame seeds Instructions: Heat a large wok over high heat. Add 2 tablespoons of the oil. When the oil is hot, add the ginger, garlic, and chili flakes and stir-fry just until they are aromatic, about 30 seconds. Scoop out the aromatics and set them aside. Add the remaining oil to the wok. When it is hot, add the onion pieces and stir-fry until they turn glossy and bright, 1 to 2 minutes. Add the bok choy and the Chinese broccoli stem pieces. Stir-fry 1 to 2 minutes more. Add the long beans and the 1-inch scallion pieces. Continue stir-frying until they are bright green and glossy, 1 to 2 minutes more. Add the Napa cabbage and the Chinese broccoli leaves, along with about 1/3 cup of the hot stock and the reserved aromatics. Continue stir-frying until the vegetables are all tender-crisp, about 2 minutes more. Add the remaining stock, soy sauce, and cornstarch mixture and stir-fry until the vegetables all look lightly glazed with sauce, about 1 minute more. Transfer the stir-fried vegetables to a heated serving dish. Garnish with the sliced scallions and sesame seeds and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33351,"Lemon-Mustard Chicken with Chive Mashed Potatoes 1 1/2 pounds Yukon gold potatoes, peeled and quartered Kosher salt 1/2 cup sour cream 3 tablespoons unsalted butter, at room temperature 2 tablespoons chopped fresh chives Freshly ground pepper 8 skin-on, bone-in chicken thighs (about 2 1/2 pounds) 1 tablespoon dijon mustard Juice of 1 lemon 2 cloves garlic, grated 1 tablespoon extra-virgin olive oil 1 teaspoon chopped fresh thyme 1 bunch broccolini, trimmed Instructions: Preheat the oven to 450 degrees F. Put the potatoes in a saucepan and cover with cold water; season with salt. Bring to a boil, then reduce the heat to medium and simmer until tender, 15 minutes. Reserve 1/4 cup cooking water, then drain the potatoes; return to the pot. Add the sour cream, butter and reserved cooking water and mash with a masher or fork. Stir in the chives and season with salt and pepper. Cover to keep warm. Meanwhile, place the chicken skin-side up on a rimmed baking sheet; season with salt and pepper. Bake 20 minutes; remove from the oven. Mix the mustard, lemon juice, garlic, 2 teaspoons olive oil and the thyme; brush on the chicken and push to the sides of the pan. Toss the broccolini with the remaining 1 teaspoon olive oil in the middle of the pan; season with salt and pepper. Bake until the chicken is cooked through and the broccolini is tender, 10 minutes. Serve with the potatoes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33352,"Brick Cornish Hens Kosher salt 1 lemon, halved 6 sprigs tarragon 6 sprigs parsley 5 cloves garlic, smashed 2 bay leaves 2 teaspoons black peppercorns 2 organic Cornish game hens (1 1/2 to 1 3/4 pounds each) Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 4 to 5 sprigs thyme 6 cloves garlic (unpeeled), smashed Romesco and chimichurri sauces, for serving (see right) Instructions: Make the brine: Bring 1 1/2 gallons water and 1/3 cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely. Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone firmly to flatten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours. Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes. Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully flip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165 degrees F, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces. Romesco Sauce Toss 1/2 pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and 1/4 teaspoon kosher salt; spread on a baking sheet. Roast at 350 degrees F until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, 3/4 cup chopped roasted red peppers, 1/4 cup sherry vinegar, 1 tablespoon honey, 1/2 teaspoon kosher salt and a pinch of red pepper flakes in a blender; blend until smooth. Transfer to a bowl; stir in 1/2 cup chopped toasted almonds. Slowly drizzle in 1/3 cup olive oil, whisking. Basil Chimichurri Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350 degrees F until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch finely chopped parsley, 1/4 bunch finely chopped oregano, 1/3 cup sherry vinegar, 2 finely chopped shallots, 1/2 teaspoon kosher salt, and pepper to taste. Slowly drizzle in 1/3 cup olive oil, whisking. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33353,"Flatbread Salad Pizza 1 tablespoon sherry vinegar 3 medium roasted garlic cloves 1 teaspoon honey 1/2 teaspoon table salt 1/4 teaspoon freshly ground black pepper 3 tablespoons olive oil 10 ounces mixed winter greens (arugula, radicchio, endive, escarole), rinsed and torn into bite-sized pieces 4 ounces store-bought flatbread crackers or lavash 2 ounces aged pecorino, shaved into paper thin slices Instructions: Combine the vinegar, garlic, honey, salt, and pepper in a small bowl and whisk until salt is dissolved. Whisking constantly, slowly pour in the oil until completely incorporated. Taste and adjust the seasoning as desired. Pour the dressing on the greens and toss to coat. Put the salad on the flatbread, scatter the cheese on top, and serve. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 33354,"Pina Colada Shots Four 3-ounce packages pineapple-flavored gelatin 1 1/2 cups cold coconut milk 1 1/2 cups cold spiced rum Green food coloring, for dyeing Instructions: Put the gelatin in a medium bowl. Whisk in 2 cups boiling water until the gelatin is fully dissolved. Cool the mixture to room temperature and then whisk in the coconut milk and rum. Pour the mixture into a 13-by-9-inch baking dish. The coconut milk solids will rise to the top to make a skin. Refrigerate overnight.
Dip the pan in warm (not hot) water for 15 seconds to loosen the gelatin. Use the cookie cutter to cut out pineapple shapes. Gently lift them out of the pan and onto a plate or baking sheet.
Mix 3 or 4 drops of green food coloring with about 1 tablespoon water. Dip a piece of paper towel in the food coloring and gently dab the \leaves\ of the pineapple shapes to die them light green. Refrigerate again to dry the food coloring, about 30 minutes; serve. ","[Sauvignon Blanc, Moscato, Pinot Grigio, Sparkling wine]" 33355,"Grilled Salad with Herbed Vinaigrette 2 tablespoons white wine vinegar 1 fillet anchovy, minced, optional 1 teaspoon Dijon mustard 1 teaspoon kosher salt, plus more for seasoning Freshly ground black pepper 1/3 cup extra-virgin olive oil, plus more for brushing 1/4 cup roughly chopped parsley leaves 3 tablespoons chopped tarragon leaves 4 portobello mushrooms, stems removed and discarded 4 ripe plum tomatoes, halved 1 head romaine, quartered, root end attached Instructions: Preheat an outdoor grill to medium heat. Whisk the vinegar with the anchovy, if using, mustard, salt, and pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Whisk in the parsley and tarragon and set aside. Lay the romaine, mushrooms, and tomatoes out on a sheet pan and lightly brush them with olive oil and season with salt and pepper. Place the mushrooms on the grill smooth side down. Grill until juices collect in the cap and mushrooms soften, about 3 minutes. Turn them over and cook until slightly charred around the edges and the center is very tender, about 3 minutes more. Put the tomatoes on the grill skin side down and grill until juicy and charred, about 6 minutes. Grill the romaine, turning to slightly char all sides, until the core end is tender, about 5 minutes. Divide the wedges of romaine, mushroom caps, and tomatoes among 4 plates. Drizzle the vinaigrette over the salads and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33356,"Grilled Chicken Wrap with Chipotle Mayo Grapeseed oil, for oiling pan, optional Four 4- to 5-ounce boneless chicken breasts 1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup mayonnaise 1 tablespoon lemon juice
1 teaspoon chipotle puree from canned or jarred chipotles
1 teaspoon salt
Four 10-inch tortillas 1 cup shredded romaine or iceberg lettuce
8 tomato slices, 1/4 inch thick 1 avocado, sliced Instructions: For the chicken: Heat a seasoned grill or nonstick pan until warmed and add some oil if using. Sprinkle the chicken breasts with the salt and pepper. Cook the breasts for 2 minutes on the first side, and then flip and cook for 2 minutes more. Flip again to the first side and cook 2 minutes. Flip one last time and cook for 2 minutes more (the total cooking time will be 8 minutes). Allow the chicken to rest and cool before slicing on the bias, cutting four to five slices from each breast. For the mayo: Whisk together the mayonnaise, lemon juice, chipotle puree and salt in a medium bowl, mixing well. For the wraps: Apply about 1 tablespoon of the mayo to the center of each tortilla. Next, add some lettuce, sliced chicken, tomato and avocado, and then fold the ends in to the center to seal. Finally, bring the flap side of each tortilla over and roll to create sealed sandwich wraps. Slice on the bias and serve. ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33357,"Caprese Tart Butter, for brushing pie tin Cornmeal, for sprinkling Pie dough (store bought, about 6 large pieces of dough) 1/4 cup Parmesan 2 tablespoons extra-virgin olive oil 4 medium-sized round vine ripened tomatoes, sliced Salt and freshly ground black pepper 1 1/2 pounds fresh mozzarella, cut into 1/3-inch slices 10 basil leaves, for garnish Instructions: Special equipment: 12 individual tartlet pans with removable bottoms Preheat oven on to 375 degrees F. To assemble tartlets: Take the tart pans and brush with butter and liberally sprinkle with cornmeal. Roll out dough to 1/8-inch thickness and cut into 12 individual tarts. Dough circles should be larger than the pan to fit properly. Lay the dough rounds in the pans and press down to fill in the corners. Trim excess dough. Brush bottoms of dough shell with olive oil and sprinkle with the cheese. Bake for 6 minutes until bottom is cooked but blonde. Sprinkle the tomato slices with salt. Layer the tomato slices and mozzarella slices into the pan, overlapping the pieces in a circle, until all the ingredients are used. Season with salt and pepper. Bake tarts for 15 minutes. Remove from the oven and let cool. Right before serving, garnish top with torn basil. Serve warm or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33358,"Chicken and Summer Vegetable Stew with Couscous 3 cloves garlic, smashed 2 large rainbow carrots, peeled and cut into 1-inch chunks 1 medium yellow onion, cut into 6 wedges, root end kept intact 1 cinnamon stick, snapped in half 1/3 cup golden raisins 1 tablespoon chopped peeled fresh ginger 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1 teaspoon sugar 1 teaspoon ground turmeric Kosher salt and freshly ground black pepper 1 pound boneless skinless chicken thighs, cut into bite-size pieces One 15 1/2-ounce can chickpeas, rinsed and drained 12 ounces assorted color cherry tomatoes 1 large zucchini, quartered lengthwise and cut into 1-inch chunks 1 tablespoon unsalted butter 1 teaspoon kosher salt 1 1/2 cups couscous 1/2 cup cilantro leaves, roughly chopped 1/2 cup parsley leaves, roughly chopped 1/4 cup sliced almonds 1/4 cup salted shelled pistachios, crushed 1/4 cup golden raisins Harissa and plain yogurt, for serving Instructions: For the chicken stew: Put the garlic, carrots, onion, cinnamon, raisins, ginger, cumin, paprika, sugar, turmeric, 1 tablespoon salt and several grinds of black pepper in a large saucepan or Dutch oven with a tight-fitting lid. Add 2 cups water and bring to a boil over high heat; cover, reduce the heat and simmer until the carrots start to get tender, about 15 minutes. Add the chicken, chickpeas, tomatoes and zucchini and stir to combine. Return to a boil over high heat, cover, reduce the heat and simmer until the stew is slightly thickened and fragrant and the vegetables are tender enough to cut with the side of a fork, but still hold their shapes, about 15 minutes. (If the vegetables are fork-tender a bit sooner, remove them to a bowl while the liquid reduces then return them to the pot when ready to serve.) Remove and discard the cinnamon sticks. For the couscous: Bring 1 1/2 cups water to a boil with the butter and salt in a small saucepan. Stir in the couscous, remove from the heat, cover and set aside until the water has been absorbed and the couscous is plump, about 5 minutes. Fluff with a fork and keep warm. For the topping: Combine the cilantro, parsley, almonds, pistachios and raisins in a medium bowl. To serve, divide the couscous among bowls, top with the stew and sprinkle with the herb topping. Serve with harissa and yogurt on the side. ","[Syrah, Tempranillo, Garnacha, Barbera]" 33359,"Sunny's Creamy 5-Cheese Mac 'n' Cheese 2 tablespoons salted butter 1 tablespoon all-purpose flour 1 1/2 teaspoons hot Hungarian paprika 1 teaspoon ground mustard 3 cloves garlic, grated on a rasp 4 finely chopped scallions, white and green parts 1 teaspoon hot sauce, such as Frank's or Cholula 8 ounces whipped chive-flavored cream cheese Kosher salt and freshly ground black pepper 2 cups heavy cream 2 cups reserved pasta water 8 ounces sharp Cheddar, shredded from the block 8 ounces Gouda, shredded from the block 8 ounces mozzarella, shredded from the block 3 ounces Pecorino Romano, shredded on a box grater 1 pound elbows, cooked al dente in salted water, 2 cups pasta water reserved 8 ounces sharp Cheddar, shredded from the block 8 ounces mozzarella, shredded from the block Instructions: Preheat the oven to 375 degrees F. Butter the bottom and sides of a deep 13-by-9-inch baking dish. Make the sauce. In a large bowl, mix the ingredients in order, combining completely between additions. Start by adding the flour, paprika, ground mustard, garlic, scallions, hot sauce, cream cheese, a pinch of salt and more grinds of black pepper than normal. Mix this until combined completely. In a liquid measure, mix the heavy cream and pasta water together and add slowly to the bowl while whisking. Add the Cheddar, Gouda, mozzarella and Pecorino Romano cheeses. Bake. Add the pasta to the bowl of liquid and stir until the liquid seeps into the elbows and everything is distributed evenly. Pour into the prepared dish. Level with the back of your spoon. Toss together the Cheddar and mozzarella in a small bowl and sprinkle evenly over the top. Bake until the edges are bubbly and the top is golden brown, 35 to 40 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 33360,"The Avocado Project 3 ounces agave 1 ripe avocado 1/2 teaspoon ascorbic acid 1 1/2 ounces rum, such as Banks 5 Island Blend 1 ounce fresh lime juice Salt, for serving Instructions: Combine the agave and avocado in a bowl and mash until smooth. Add the ascorbic acid and stir to combine (this will keep the avocado from turning brown). Press the avocado mixture through a fine-mesh strainer for a smooth puree.
Add the rum, lime juice and 2 heaping spoonfuls of the avocado puree to a small cocktail shaker. Add some ice and shake long and hard. Pour through a fine-mesh strainer into a coupe glass. Garnish with a small pinch of salt. ","[Rum, Cacha?a, Mezcal]" 33361,"Red Ale and Strawberry Stack Cake Unsalted butter, for greasing the pans 3 cups all-purpose flour, plus more for the pans (see Cook's Note) 1 tablespoon baking powder 1 teaspoon kosher salt 2 cups granulated sugar 1 cup vegetable oil 1 teaspoon vanilla extract 3 large eggs One 12-ounce bottle red ale 3 sticks (1 1/2 cups) unsalted butter, at room temperature 3 cups confectioners' sugar 1 1/2 tablespoons milk 2 1/4 teaspoons fresh lemon juice 1 1/2 teaspoons vanilla extract 3/4 teaspoon kosher salt 1 pound strawberries, cored and cut into 1/4-inch slices 1 teaspoon granulated sugar Instructions: For the cake: Preheat the oven to 350 degrees F. Butter three 8-inch round cake pans, then line the bottoms with parchment paper and butter and flour the paper (see Cook's Note). Whisk the flour, baking powder and salt in a bowl until evenly combined. Combine the sugar, oil, vanilla and eggs in another bowl. Pour 1 tablespoon red ale into a small bowl and reserve. Pour the remaining red ale into the egg mixture and whisk until smooth. Pour the egg and beer mixture over the flour mixture and whisk until the batter is just combined. Divide the batter among the prepared pans, shaking the pans to distribute the batter evenly, then bake until a cake tester inserted in the center of the cakes comes out clean, 30 to 35 minutes. Let the cakes cool in the pans for 20 minutes, then invert them onto a cooling rack and remove the parchment paper. Flip the cakes right-side up again and let cool completely. For the frosting and fruit: Meanwhile, combine the butter, confectioners' sugar, milk, lemon juice, vanilla and salt in a bowl and beat with an electric mixer on medium speed until lightened and creamy, about 3 minutes. In another bowl, toss the strawberries with the granulated sugar and the reserved red ale and refrigerate 15 minutes to 1 hour. Place a cake layer on a cake plate, then spread 1 cup of the frosting over the cake with an offset spatula or butter knife. Spoon about a quarter of the strawberries over the frosting, arranging them evenly over the top. Repeat with the second cake layer, another 1 cup frosting and third of the remaining strawberries. Top with the last cake layer and the remaining 1 cup frosting. (If not serving immediately, wrap the cake in plastic wrap and let stand at room temperature for up to 1 day.) When ready to serve, pile the remaining strawberries on top of the cake. ","[Pinot Noir, Chianti, Tempranillo, Garnacha]

" 33362,"Al Fredo's POPcorn 3 tablespoons vegetable oil, 3 turns of the pan 1/2 cup popping corn 4 tablespoons butter 1 clove garlic, cracked away from skin 1 cup Parmesan Salt and black pepper Instructions: Place oil in a heavy pot with lid and heat over medium high heat. Add corn and pop, shaking the pan until popping slows to 2 or 3 seconds between pops. Melt butter with garlic in microwave 15 seconds on high. Discard garlic clove. Pour butter over corn and add cheese to corn. Turn to coat. Season corn with salt and black pepper, to taste. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33363,"Cranberry Clafoutis 3 large eggs plus 3 egg yolks 1 cup turbinado sugar 2 cups half-and-half 1/2 cup all-purpose flour 3 tablespoons Grand Marnier or other orange-flavored brandy 1 1/2 teaspoons vanilla extract Pinch of salt Unsalted butter, for the baking dish 2 1/2 cups fresh or frozen cranberries, halved Confectioners' sugar, for dusting Instructions: Combine the eggs, egg yolks, 1/2 cup turbinado sugar, the half-and-half, flour, Grand Marnier, vanilla and salt in a blender. Pulse until the sugar has dissolved and the batter is smooth, about 1 minute. Let sit at room temperature, 30 minutes. Meanwhile, position a rack in the upper third of the oven and preheat to 425 degrees F. Butter the bottom and side of an 11-inch ceramic tart pan or pie plate and set on a baking sheet. Toss the cranberries with 5 tablespoons turbinado sugar in a small bowl; spread in the bottom of the prepared tart pan. Bake until the mixture starts to caramelize, about 20 minutes. Remove from the oven and reduce the temperature to 375 degrees F. Carefully pour 1 cup of the prepared batter into the hot pan and let sit 5 minutes, then pour in the remaining batter. Sprinkle the remaining 3 tablespoons turbinado sugar on top. Bake until puffed and almost set, about 30 minutes. Transfer to a rack and let cool 20 minutes. Dust with confectioners' sugar. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33364,"Baked Fontina 1 1/2 pounds Italian Fontina Val d'Aosta cheese, rind removed and 1-inch-diced 1/4 cup good olive oil 6 garlic cloves, thinly sliced 1 tablespoon minced fresh thyme leaves 1 teaspoon minced fresh rosemary leaves 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 crusty French baguette Instructions: Preheat the broiler and position the oven rack 5 inches from the heat. Distribute the cubes of Fontina evenly in a 12-inch cast-iron pan. Drizzle on the olive oil. Combine the garlic, thyme, and rosemary and sprinkle it over the cheese and olive oil. Sprinkle with the salt and pepper and place the pan under the broiler for 6 minutes, until the cheese is melted and bubbling and starts to brown. Serve the baked Fontina family-style-right out of the oven in the cast-iron pan with crusty chunks of bread for everyone to dip. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 33365,"Rainbows and Unicorns Sundae Heaping 1/2 cup white chocolate chips 1/4 cup heavy cream
Red food coloring, for the ganache Blue food coloring, for the ganache 1 large scoop store-bought orange sherbet
1 large scoop store-bought strawberry ice cream
4 Rainbow Crispy Treats, recipe follows 2 tablespoons marshmallow cream
1 tablespoon mini gummy bears
4 tablespoons store-bought whipped cream
1 tablespoon pearl sprinkles
1 1/2 teaspoons small gold and silver dragee
1 maraschino cherry
4 tablespoons salted butter, plus more for the cake pan One 10-ounce bag regular marshmallows
1/4 teaspoon kosher salt
4 cups fruit-flavored cereal, such as Fruity Pebbles 2 cups rice cereal
One 10-ounce bag mini rainbow marshmallows
1/4 cup rainbow sprinkles
4 ounces white chocolate Instructions: Add the white chocolate chips to a heatsafe bowl. Heat the cream in a saucepan until warm and bubbles begin to form around the edges. Pour the warmed cream over the chocolate chips in the bowl and allow it to sit for 2 minutes. Stir the mixture until smooth and divide between 2 small bowls. Color one bowl with a drop of red food coloring to turn the ganache red. Color the other bowl with a drop of blue food coloring to turn the ganache blue. Set the ganache aside while you make the sundae. Place the orange sherbet scoop in a glass ice cream dish or bowl followed the strawberry ice cream scoop. Add 2 Rainbow Crispy Treats on top. In the center of the bowl, use 2 spoons to dollop the marshmallow cream onto the ice cream. Nestle in 2 more Rainbow Crispy Treats. Spoon the gummy bears onto the marshmallow cream followed by the whipped cream. Top the whipped cream with the pearl sprinkles and the gold and silver dragee. Using a spoon, drizzle the red ganache over the whipped cream followed by the blue ganache. Top the sundae with a cherry! Thoroughly grease a straight-sided 9-inch square cake pan with butter. Melt the butter in a large, heavy-bottomed pot set over medium heat. Cook, swirling the butter around in the pot, until it foams and turns a medium golden brown, 3 to 4 minutes. Add the regular marshmallows and stir until they're completely melted. Add the salt and give it another stir. Remove the pot from the heat and pour in the cereal. Gently fold it into the marshmallow until well combined. Next, add the mini rainbow marshmallows and fold them into the mix. Some will melt, but some will remain whole; that is the way you want it. Turn the mixture into the buttered cake pan and press flat using a wooden spoon or spatula. Sprinkle with the rainbow sprinkles over the top while it is still warm. Let cool completely, about 20 minutes. When the crispy treats are cool, place the white chocolate in a heatproof bowl set over boiling water. Heat, stirring, until the chocolate is melted and completely smooth. Set aside for a minute to cool. Drizzle the white chocolate over the cooled crispy treats and let the chocolate set for 5 minutes. Cut into 1 1/2-inch squares. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33366,"Chocolate Chunk Cookies 1/2 pound unsalted butter, at room temperature 1 cup light brown sugar, packed 1/2 cup granulated sugar 2 teaspoons pure vanilla extract 2 extra-large eggs, at room temperature 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 1/2 cups chopped walnuts 1 1/4 pounds semisweet chocolate chunks Instructions: Preheat the oven to 350 degrees. Cream the butter and two sugars until light and fluffy in the bowl of an electric mixer fitted with the paddle attachment. Add the vanilla, then the eggs, one at a time, and mix well. Sift together the flour, baking soda, and salt and add to the butter with the mixer on low speed, mixing only until combined. Fold in the walnuts and chocolate chunks. Drop the dough on a baking sheet lined with parchment paper, using a 1 3/4-inch-diameter ice cream scoop or a rounded tablespoon. Dampen your hands and flatten the dough slightly. Bake for exactly 15 minutes (the cookies will seem underdone). Remove from the oven and let cool slightly on the pan, then transfer to a wire rack to cool completely. ","[Merlot, Cabernet Sauvignon, Malbec, Pinotage]" 33367,"New Orleans-Style BBQ Shrimp 1/2 cup extra-virgin olive oil 8 tablespoons unsalted butter 12 cloves garlic, peeled and smashed (about 1 head) 2 bay leaves 4 sprigs thyme 1 pound large shrimp, shell on and deveined 1 teaspoon Worcestershire sauce 1 tablespoon kosher salt 1 tablespoon sweet paprika 1/2 to 3/4 teaspoon cayenne pepper 2 tablespoons dry sherry 3 lemons, cut into wedges Crusty bread, optional Instructions:

1. Preheat oven to 350 degrees F.
2. Heat olive oil, butter, garlic, bay leaves, and thyme in a large ovenproof skillet over medium heat until butter melts and garlic and herbs are fragrant, about 5 minutes.
3. Toss shrimp, Worcestershire sauce, salt, paprika, and cayenne in a bowl. Add to skillet along with sherry and transfer to oven. Bake until shrimp curl and are pink, about 10 minutes. Transfer to a serving dish and serve with lemon wedges and bread. ","[Zinfandel, Malbec, Syrah, Rioja]" 33368,"Cheeseburger Potato Soup 4 sesame seed burger buns, cut into 3/4-inch pieces 1 tablespoon flavorless oil
   Kosher salt and freshly ground black pepper
   3 slices bacon 1 pound ground beef (93 percent lean)
   Kosher salt and freshly ground black pepper
   1 medium onion, finely chopped
   2 large carrots, finely chopped
   2 stalks celery, finely chopped
   3 cloves garlic, finely chopped
   2 teaspoons mustard powder
   2 pounds russet potatoes, diced
   6 cups low-sodium chicken stock
   1/3 cup chopped fresh parsley
   1/4 cup heavy cream
   10 ounces shredded Swiss cheese 2 tablespoons pickle brine plus 1/2 cup chopped pickles Ketchup, for garnish
   Mayonnaise, for garnish
   Instructions: For the toasted sesame buns: Set the oven to broil. Toss the sesame bun chunks on a sheet pan with the oil and a pinch of salt and pepper. Broil until golden brown, about 5 minutes. For the cheeseburger potato soup: In a large Dutch oven, cook the bacon over medium heat until crispy, about 7 minutes. Remove to a paper towel lined plate to cool, then roughly chop. Set aside. Add the beef and a pinch of salt to the Dutch oven and cook, breaking up with a spoon, until browned, 4 to 5 minutes (it will continue to cook through). Add the onion, carrot, celery and a good pinch of salt and pepper and cook until translucent, about 10 minutes. Add the garlic and mustard powder and cook for another minute. Add the potatoes, stock, parsley, 1 1/2 teaspoons salt and a bunch of turns of pepper and bring to a boil, then simmer until the potatoes are tender (pierce with a fork to check), 30 to 40 minutes. Add the heavy cream and 8 ounces cheese and stir until the cheese is melted. Finish the soup with the pickle brine. Taste and adjust for seasoning as desired. Ladle the soup into bowls, then top with some of the remaining shredded cheese, pickles, bacon, a drizzle of ketchup, mayo if you're freaky, and toasted sesame buns. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33369,"Tri Tip 1 pound tri-tip steak Any kind of seasoning, to your taste 1 cup Worcestershire sauce Instructions: Remove fat from the trip tip. On the side that you have removed the fat sprinkle your favorite seasoning. Place in a sealable plastic bag and add Worcestershire sauce. Let it marinate overnight in the refrigerator. Remove tri tip from the marinade and grill over high heat until desired doneness. ","[Cabernet Sauvignon, Malbec, Syrah/Shiraz]" 33370,"Individual Peach Crostatas 1 1/2 cups (7.5 ounces) all-purpose flour 1 tablespoon cornmeal
1/4 cup sugar
1 teaspoon kosher salt
1/4 teaspoon baking soda
1/2 teaspoon baking powder
Zest of 1 lemon
4 ounces (1 stick) unsalted butter, cut into small pieces and chilled
6 tablespoons heavy cream
1 tablespoon Marsala
2 tablespoons grated Pecorino Romano (optional)
8 medium ripe but firm yellow peaches, cut into 8 wedges each 1/2 cup sugar
3 tablespoons unsalted butter, melted
1 tablespoon cornstarch
2 tablespoons grated Pecorino Romano (optional)
Instructions: For the pastry: In a large bowl or in the bowl of a food processor, combine the flour, cornmeal, sugar, salt, baking soda, baking powder, and lemon zest. Cut the butter into the dry ingredients until the mixture is crumbly by either pulsing it in the processor or using a pastry blender, a couple of knives, or your fingertips. If using a food processor, be sure not to overmix, which will cause the butter to soften too much. Add the heavy cream, Marsala, and the cheese, if you're using it. Pulse briefly just until moist clumps form or stir with a fork until just combined. Divide the dough into 4 pieces, shape them into discs, wrap well in plastic wrap, and refrigerate for at least 1 hour and up to a day. For the filling: Combine the peaches, sugar, butter, and cornstarch in a large bowl; set aside.
To bake the crostatas: Heat the oven to 375 degrees F. Line two baking sheets with parchment paper and flour a work surface well. Shape the tarts by rolling each dough disc into a circle 7 inches across and between 1/8 and 1/4 inch thick (they don't have to be perfectly round).
Top the dough rounds with the peaches, leaving a 1-inch border of dough empty. If using the pecorino, sprinkle about 1/2 tablespoon over each crostata. Fold the edges of the rounds up and over the peaches, pleating loosely. Carefully transfer the tarts to the parchment-lined baking sheets. Bake the crostatas until the dough turns a deep golden brown, 25 to 30 minutes. Cool slightly and serve with additional grated pecorino, if you like. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]" 33371,"Zuppa di Cozze: Mussel Soup 1/4 cup/58 ml extra-virgin olive oil 2 cloves garlic, crushed Dried cl peppers, crushed, to season, optional 2 large tomatoes, diced 3 pounds/1.36 kg fresh mussels, cleaned and beards removed *(See Cook's Note) 1 1/2 cups/352 ml white wine Salt Bunch fresh flat-leaf parsley, finely chopped 8 slices country bread, toasted and lightly rubbed with garlic Instructions: Heat up extra-virgin olive oil in a deep saucepan. Add the garlic and cl peppers and cook until the garlic is golden. Then add the tomatoes, and saute for approximately a minute. Add the mussels, wine, salt and stir. Cover with a lid, allowing the mussels to steam open. Cook until all the mussels are fully opened. Discard any unopened mussels. Sprinkle the mixture with parsley, add more salt, if needed, and stir well. Serve immediately with toasted bread. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33372,"Fiesta Tomato Wedge Salad 3 pounds mixed tomatoes (different colors), sliced into wedges 1/2 cup olive oil
2 tablespoons lime juice
1 teaspoon chili powder 1 teaspoon ground cumin 2 cloves garlic, minced
Kosher salt and freshly ground black pepper 1/2 bunch fresh cilantro, leaves only Instructions: Put the tomato wedges in a large bowl. Mix the olive oil, lime juice, chili powder, cumin, garlic and some salt and pepper in a mason jar and drizzle over the tomato wedges. Scatter over the cilantro. Toss to combine. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 33373,"Chess Pie One 9-inch deep-dish pie shell, blind baked according to package directions and cooled 1 1/2 cups granulated sugar
4 large eggs
1 stick (8 tablespoons) unsalted butter, melted
1/3 cup whole milk
1 tablespoon all-purpose flour
1 tablespoon finely ground yellow cornmeal
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
3/4 cup heavy cream 2 tablespoons confectioners' sugar
1 teaspoon vanilla paste
Instructions: For the pie: Preheat the oven to 350 degrees F. Place the blind-baked pie shell on a rimmed sheet pan. In a large bowl, whisk together the granulated sugar and eggs until combined. Add the butter, milk, flour, cornmeal, vinegar, vanilla and salt. Whisk until well blended. Pour the filling into the prepared pie shell and bake until the center of the custard is just set and the edges are slightly puffy, 45 to 50 minutes. Let cool completely For the whipped cream: Beat the cream with the confectioners' sugar and vanilla until soft peaks form. Chill until ready to serve. Slice the pie and serve with a dollop of whipped cream. ","[Chardonnay, Riesling, Sparkling wine, Moscato]" 33374,"Indian Pudding 4 cups milk 1/3 cup yellow cornmeal 1/2 cup molasses or 1/4 cup molasses plus 1/4 cup dark corn syrup 1 teaspoon salt 1 teaspoon grated ginger or lemon rind 1 tablespoon butter Cream, as an accompaniment Instructions: Preheat oven to 300 degrees F. Place milk in a saucepan and slowly sprinkle the cornmeal over it and whisk in. Cook on medium heat for 20 minutes, whisking occasionally to make sure it's not burning or sticking on the bottom of the pan. Whisk in the molasses, salt, ginger or lemon, and butter and pour into an 8-cup buttered casserole (or \pudding) dish. Bake for 1 1/2 to 2 hours until set. Serve with cream, whipped or poured. ","[Chardonnay, Riesling, Gewrztraminer, Chenin Blanc]" 33375,"Spicy Cranberry Chutney 8 cups fresh or frozen cranberries (2 pounds) 2 shallots, minced 2 jalapeno peppers, seeded and minced 2 cloves garlic, minced 1 1/2 cups packed light brown sugar 1 1/2 cups granulated sugar 1 1/2 cups red-wine vinegar 2 tablespoons minced fresh ginger 2 tablespoons whole mustard seeds 1 tablespoon freshly grated orange zest 1 tablespoon freshly grated lemon zest 2 teaspoons salt Instructions: What could be better with a simple roast or grilled vegetables than a spicy fruit chutney? Nothing, except knowing it was a gift from someone you cherish. Consider including a decorative serving spoon, tied to the side of the jar with raffia.; Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate. Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions. Per tablespoon: 35 calories; 0 g fat (0 g saturated fat, 0 g mono unsaturated fat); 0 mg cholesterol; 9 g carbohydrates; 0 g protein; 1 g fiber; 58 mg sodium; 15 mg potassium Exchanges: 1/2 other carbohydrate ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33376,"Taco Mac 'n' Cheese 2 pounds lean ground beef Two 1-ounce packets taco seasoning 1 recipe Perfect Cheese Sauce, recipe follows 1 pound elbow macaroni, cooked 1/2 cup grated Cheddar 1/3 cup sour cream 1 cup shredded iceberg lettuce 1 cup diced tomato 3 tablespoons unsalted butter 1/4 cup all-purpose flour 1 tablespoon taco seasoning 3 cups milk, heated 4 ounces cream cheese, softened 2 cups grated sharp Cheddar 1/2 cup grated Parmesan Instructions: Preheat the oven to 450 degrees F. Place a large saute pan over high heat, add the ground beef and taco seasoning, reserving 1 tablespoon of the mix for the Perfect Cheese Sauce. Mix thoroughly. Cook, stirring often using a wooden spoon or spatula to break the meat into small crumbles. Continue cooking until the meat releases its liquid, and then cook further until all the liquid has evaporated and the meat begins to brown, about 10 minutes. Combine the Perfect Cheese Sauce and cooked pasta in a large bowl. Pour in the cooked meat and stir to combine. Pour into a 9- by 13-inch baking dish. Level the pasta with the back of a spoon or spatula. Scatter the grated Cheddar over the pasta. Bake until browned and bubbling, 10 to 12 minutes. Remove and let cool 5 minutes. Immediately before serving, scatter the sour cream, lettuce and fresh tomato over the mac 'n' cheese. Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more. Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese. Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33377,"SNS Smokehouse Chili 3 tablespoons vegetable oil 2 pounds ground beef
6 cloves garlic, minced
2 onions, diced
2 jalapeno peppers, seeded and diced
1 red bell pepper, diced
1/4 cup chili powder
2 tablespoons ground cumin
2 teaspoons kosher salt
1 teaspoon ground black pepper
Two 14-ounce cans diced tomatoes, with their juices 2 pounds cooked brisket ends, roughly chopped, see Cook's Note
1 pound cooked pastrami ends, roughly chopped 1 pound smoked beans Serving suggestions: sour cream, shredded Cheddar cheese and diced red onions Instructions: Heat the vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the ground beef and cook, stirring occasionally, until browned, about 10 minutes. Add the garlic, onions, jalapenos and red bell pepper and cook, stirring occasionally, until the vegetables have softened, about 4 minutes. Stir in the chili powder, cumin, salt and pepper. Evenly coat the ground beef mixture and cook to toast the spices for about a minute. Add the tomatoes and bring the mixture up to a simmer. Stir in the brisket, pastrami and smoked beans. Cook, uncovered, stirring occasionally, to thicken and bring the flavors together, about 35 minutes. Serve bowls of chili hot with some sour cream, Cheddar, and red onion. ","[Zinfandel, Syrah, Tempranillo, Malbec]" 33378,"Cowboy Fruit Salad 1/4 cup sugar 1 jalapeno, cut lengthways and seeded Zest and juice of 1/2 lime
1 cup hulled and halved strawberries 1 cup cubed honeydew melon
1 cup green seedless grapes, halved lengthwise
1 cup red seedless grapes, halved lengthwise
1/4 cup fresh mint leaves, chopped
Instructions: For the spicy syrup: Put the sugar, jalapeno and 1/2 cup water in a pan and bring to a boil, stirring until the sugar has dissolved. Reduce the heat and simmer until the liquid has reduced to a thin syrup, about 10 minutes. Remove the jalapeno. Let the syrup cool, then add the lime zest and juice. For the cowboy fruit salad: Add the strawberries, melon and green and red grapes to a bowl, pour over all of the syrup and toss. Sprinkle over the mint leaves. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 33379,"Rum Glazed Turkey 4 tablespoons butter, plus 12 tablespoons melted 1 cup diced onion 1/2 cup diced carrots 1/2 cup diced celery 2 tablespoons chopped fresh parsley leaves 1 teaspoon chopped fresh sage leaves 8 ounces roasted, peeled and coarsely chopped chestnuts 2 apples, peeled cored and diced 1/2 cup dried cranberries 1 cup sauteed mushrooms 1 1/2 pounds sourdough bread, crusts removed, cut into 1-inch cubes and toasted 2 eggs, lightly beaten 1 cup chicken stock Kosher salt and freshly ground black pepper 1 (22-pound) fresh turkey, giblets removed, rinsed well inside and out, patted dry 2 sticks butter, softened, divided 2 cups brown sugar, divided 1/2 teaspoon ground cinnamon 1/4 teaspoon freshly ground nutmeg 1/2 cup dark rum Kosher salt and freshly ground black pepper Instructions: Preheat oven to 375 degrees F.
In a large skillet over medium-high heat, melt 4 tablespoons of the butter. Add onions, carrots and celery and saute until tender. Transfer to a large mixing bowl and toss with parsley, sage, chestnuts, apples, dried cranberries, mushrooms and bread. Pour eggs, stock and remaining 12 tablespoons of melted butter over, season with salt and pepper and toss again well. If the stuffing is too dry add a bit more stock or water. It should not be saturated or soggy, though.
Place the turkey on a rack in a roasting pan. Rub the cavity opening with salt and pepper. With your fingers, carefully separate as much of the turkey's skin from the breast, as you can, trying not to puncture any holes in the skin as you go.
In a small mixing bowl stir together 8 tablespoons of the softened butter with 1 cup of the brown sugar. Smear about half of the softened butter and sugar mixture over the breast under the skin. Rub the remaining butter and sugar mixture all over the turkey.
Loosely stuff the turkey with the cooled chestnut stuffing. If there is extra stuffing bake it in a buttered baking dish next to the turkey in the oven.
Roast the stuffed turkey about 3 to 3 1/2 hours, basting often during the last hour of cooking with the buttered rum glaze, or until an instant-read thermometer inserted into the thickest part of the turkey leg registers 155 degrees F; it will continue cooking for another 20 minutes or so out of the oven. If the turkey skin starts to get too dark, tent it with foil while it roasts.
While turkey is cooking, in a small saucepan combine remaining 8 tablespoons of the butter with 1 cup of the brown sugar, ground cinnamon, freshly ground nutmeg, dark rum and a little salt and pepper. Bring to a boil then lower and simmer for 10 minutes until slightly thickened and syrup-like, stirring often.
Transfer the turkey to a carving board to rest and loosely tent with foil and allow to cool. Brush the outside of the turkey with syrup mixture to get a glazed look. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33380,"Chocolate Doughnut Holes 2 1/2 cups all-purpose flour, plus more for dusting 3/4 cup Dutch-process cocoa powder 2 teaspoons baking powder 1 teaspoon salt 1/2 teaspoon ground cinnamon 3 tablespoons unsalted butter, at room temperature 1 cup sugar 2 large eggs 1 teaspoon pure vanilla extract 1 teaspoon finely grated orange zest 3/4 cup sour cream Nonstick cooking spray Vegetable oil or shortening, for frying 4 ounces semisweet chocolate, chopped 1/2 cup heavy cream 1 tablespoon light corn syrup 1/2 teaspoon pure vanilla extract Orange and black nonpareils, for decorating Instructions: Make the doughnut holes: Whisk the flour, cocoa powder, baking powder, salt and cinnamon in a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla and orange zest until light and fluffy, about 2 more minutes. Reduce the speed to low and gradually beat in the flour mixture, alternating with the sour cream, until a sticky dough forms, about 2 minutes. Cover the dough with plastic wrap; refrigerate at least 3 hours or overnight. Coat a baking sheet with cooking spray. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340 degrees F. Meanwhile, roll out the dough until 1/2 inch thick on a floured surface. (The dough will be sticky.) Cut out rounds using a 1-inch-round cookie cutter, dipping the cutter in flour each time. Place the rounds on the prepared baking sheet. Set a rack on another baking sheet. Working in batches, carefully fry the doughnut holes until puffed and browned, 30 seconds per side. Transfer to the rack using a slotted spoon or wire strainer. Make the glaze: Line a baking sheet with parchment paper. Put the chocolate in a small heatproof bowl. Bring the heavy cream to a boil in a small saucepan and immediately pour over the chocolate; cover and let stand 5 minutes. Whisk until the chocolate is melted and smooth, then whisk in the corn syrup and vanilla. Set aside until cooled and thickened, about 5 minutes. Dip the doughnut holes in the glaze, transfer to the prepared baking sheet and sprinkle with nonpareils. Let sit at least 1 hour before serving. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 33381,"Zesty Bloody Mary 4 oz. Stirrings Bloody Mary Cocktail Mixer 1 oz. pickle juice 1.5 oz. Smirnoff No.21 Vodka 1 spear(s) pickle 1 cup(s) ice Instructions: Mix together in a tall glass with plenty of ice. Garnish with pickle spear.; ","[Chardonnay, Sauvignon Blanc, Riesling]" 33382,"Pork Cutlets Parmigiana 1/3 cup plain dry bread crumbs 3 Tbsp. grated Parmesan cheese 3/4 lb. boneless pork or pork tenderloin, thinly sliced and pounded 1/4 inch thick 1 egg, slightly beaten 1 jar Bertolli? Tomato & Basil Sauce 8 ounces penne pasta, cooked and drained Instructions: Preheat oven to 425degrees. Combine bread crumbs and 1 tablespoon Parmesan cheese in large bowl. Dip pork in egg, then bread crumb mixture, coating well. Arrange pork on greased baking sheet. Bake, turning once, 18 minutes or until pork is done. Meanwhile, heat Sauce in 2-quart saucepan. To serve, spoon sauce over hot penne. Top with pork, then sprinkle with remaining 2 tablespoons cheese. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33383,"Filet Mignon Crostini with Rosemary Pesto One 12-ounce filet mignon steaks Salt and freshly cracked black pepper 1 tablespoon olive oil 12 slices French baguette, sliced on the bias 1/2-inch thick, toasted Olive oil, for drizzling on crostini Salt and freshly cracked black pepper 4 ounces gorgonzola dolce Rosemary Pesto, recipe follows 10 to 12 cherry tomatoes, sliced into rounds Sea salt, for garnish 1 1/2 cups packed fresh basil leaves 2 tablespoons chopped fresh rosemary 1/4 cup grated Romano cheese 1/4 cup pine nuts, toasted 3 cloves garlic, cooked in boiling water for 5 minutes Salt and freshly cracked black pepper 1/2 cup extra-virgin olive oil Instructions: Preheat the oven to 350 degrees F. Heat a cast-iron skillet over medium-high heat. For the filet mignon: Sprinkle both sides of the steak with ample amounts of salt and pepper. Add the olive oil to the skillet and then add the steaks. Sear each side until a nice char appears and the steak is medium-rare (125 to 130 degrees F), 5 to 6 minutes. Let the meat rest for 10 to 15 minutes. For the crostini: Drizzle each side of the baguette slices with olive oil and sprinkle with salt and pepper. Place on a baking sheet and toast in the oven until lightly golden, 7 to 10 minutes. Once toasted, schmear a thin layer of gorgonzola on each crostini.
For the crostini build: Thinly slice the rested steak and top each gorgonzola-schmeared crostini with slice or 2 of filet. Spoon a bit of Rosemary Pesto on top and garnish with the tomato slices and sea salt. Seal the deal with a little Dean Martin and a good glass of wine. In a food processor, process the herbs, Romano cheese, nuts, garlic and some salt and pepper until smooth. Scrape down the sides of the bowl with a spatula and, with the motor running, stream in the olive oil. Taste and adjust the seasoning as necessary. ","[Chardonnay, Pinot Grigio, Barbera, Tempranillo]" 33384,"Chocolate-Peanut Pudding 2 cups whole milk 1/2 cup sugar 2 tablespoons cornstarch 1/8 teaspoon kosher salt 1 large egg 1 tablespoon unsalted butter 1 tablespoon pure vanilla extract 1/2 cup semisweet chocolate chips About 3/4 cup chopped toasted peanuts Instructions: Bring 1 cup of the milk to a boil in a medium saucepan over medium heat. Meanwhile, combine the sugar, cornstarch and salt in a medium bowl. Whisk in the remaining 1 cup milk a little at a time, to avoid lumps, then whisk in the egg. When the milk is boiling, remove the saucepan from the heat and gradually whisk in the sugar-milk mixture, stirring constantly. Return to medium-low heat and cook, whisking constantly, until the pudding comes to a simmer and is thick and creamy, 5 to 7 minutes. Remove from the heat and whisk in the butter and vanilla until smooth. Add the chocolate chips and stir until completely melted. Divide the pudding among 4 to 6 1/2-cup ramekins or serving glasses, layering each with 1 to 2 tablespoons of the peanuts and garnishing with peanuts on top as well. Cover with plastic wrap and refrigerate until fully set, about 2 hours. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 33385,"Tomato Mussel Soup 3 tablespoons olive oil 1/2 cup each finely diced onions, carrots and celery 2 cloves minced garlic 2 pounds large mussels 1/2 cup dry white wine 2 cups canned Italian plum tomatoes, chopped, juices reserved Chiffonade of basil Salt and pepper Instructions: Heat olive oil in a large enameled casserole. Add onions, carrots, celery and garlic. Cover and simmer, stirring on occasion, for 10 minutes or until really tender. Add the white wine and reduce by half. Add the tomatoes and their juices and simmer for 20 minutes to mellow the flavor. Add the mussels, cover the casserole and cook over high heat until they open. Discard unopened mussels. Spoon mussels and their liquid in deep bowls and garnish with basil. Could also serve over pasta or rice or with a potato salad. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33386,"Bobby's Signature Mojito 2 lime wedges 6 mint leaves 4 Thai basil leaves 1 tablespoon Ginger Simple Syrup, recipe follows 1-ounce club soda 1-ounce white rum Fine sugar Ice Coconut milk 1/2 cup sugar 1/2 cup water 1 (2-inch) piece ginger, thickly sliced Instructions: Place the lime, mint and Thai basil in a cocktail shaker and muddle well. Add Ginger Simple Syrup, club soda, and rum and shake well. Rim a glass with fine sugar and fill with ice. Pour drink over ice. Float coconut milk on top of the drink. Combine all ingredients in a small saucepan. Bring to a boil and cook until the sugar is dissolved. Remove from the heat and cool. Once cool, strain out the ginger. ","[Grenache, Sauvignon Blanc, Pinot Grigio, Ros]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Grilled Steak with Chimichurri Sauce 1 1/2 pounds flank steak 1/4 cup plus 2 tablespoons extra-virgin olive oil " 33387,"Pan-Fried Cod with Slaw 1/2 cup mayonnaise 2 tablespoons apple cider vinegar 1 tablespoon whole-grain mustard, plus more for serving 1 tablespoon sugar 1/4 to 1/2 teaspoon caraway or celery seeds Kosher salt and freshly ground pepper 1/2 head light-green cabbage, thinly sliced (about 6 cups) 1 small carrot, shredded 1 gala apple, julienned 1 bunch scallions, white and green parts, thinly sliced 1 large egg 1/2 cup milk 4 6-ounce cod or other white-fleshed fish fillets 1/3 cup all-purpose flour 1/3 cup cracker meal or crushed saltine crackers 1/4 teaspoon cayenne pepper Kosher salt Vegetable oil, for shallow frying Instructions: Prepare the slaw: Whisk the mayonnaise, vinegar, mustard, sugar, caraway seeds, 1 1/2 teaspoons salt, and pepper to taste in a large bowl. Toss in the cabbage, carrot, apple and scallions; cover and refrigerate. Prepare the fish: Whisk the egg and milk in a medium bowl; add the cod and set aside to soak. Mix the flour, cracker meal, cayenne pepper and a pinch of salt on a plate. Heat 1 inch of oil in a heavy-bottomed skillet over medium-high heat. Remove the fish from the milk mixture and dredge in the flour mixture, turning to coat. Fry in the hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain; season with salt and pepper. Serve with the slaw and extra mustard. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33388,"Mango Margarita 1/2 cup ripe mango puree 8 ounces tequila
4 ounces orange liqueur, such as Cointreau
2 ounces key lime juice
1/2 cup crushed ice Instructions: Put 4 to 6 coupe glasses into the refrigerator to chill. Add the mango puree, tequila, orange liqueur and key lime juice to a large stainless-steel cocktail shaker. Add the crushed ice and shake vigorously for 30 seconds. Pour the cocktail into the chilled glasses and serve immediately. ","[M Sauvignon Blanc, Moscato, Pinot Grigio]" 33389,"Jiggly Aquarium Pops 3 cups lemon-lime soda, such as Sprite 1 cup Kool-Aid? Berry Blue drink (not from powder) 2 tablespoons granulated sugar Two .25-ounce packages unflavored powdered gelatin One 10.75-ounce frozen pound cake, thawed 1/2 cup tiny rainbow crunchy candy, such as Nerds 2 strips green pull-and-peel licorice, cut into 1 1/2-inch pieces 16 mini red gummy fish Instructions: Bring the soda, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin, whisking continuously until dissolved. Pour the gelatin mixture into a medium bowl and refrigerate until it just begins to thicken (it should be thick, but still liquid and pourable), about 1 hour. Slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into the cake slices to make a circle that fits snugly in the mold. Return the push part to each tube. Spoon 1 tablespoon of the tiny crunchy candy into each mold.
To make the seaweed, fold each licorice piece in half and then twist the folded part so that the 2 ends are sticking up and resemble aquarium seaweed.
Reserve 1/2 cup of the gelatin mixture in a small microwave-safe bowl. Using the remaining mixture, fill each mold halfway (about 1 1/2 tablespoons). Press a piece of licorice seaweed into each mold. Press in 2 fish per mold. Fill each mold the rest of the way with the gelatin mixture (about 1 1/2 tablespoons), leaving about 1/4 inch at the top; tap to remove any air bubbles. Microwave the reserved gelatin mixture until liquid, about 30 seconds. Spoon 1 teaspoon into each mold and refrigerate until completely set, about 3 hours.
","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33390,"Baked Alaska 1 pound cake, sponge cake or genoise baked in an 8-inch loaf pan About 1/2 gallon chocolate or coffee ice cream softened just enough so you can shape it 1/2 cup dry cherries or candied fruit, optional 4 egg whites, about 1/2 cup 3/4 cup granulated sugar 1/2 teaspoon cream of tartar Pinch salt Instructions: Cut a piece of cardboard the size of the cake. Wrap in aluminum foil. Set aside. Line the loaf pan with plastic wrap so it hangs well out over the edge. (The plastic wrap will be used to help lift the ice cream and cake loaf from the pan when it comes time to frost with meringue, bake and serve.) Spoon the ice cream into the loaf pan. Scatter the dry cherries or candied fruit, if you are using, as you layer the ice cream into the loaf pan. Press down on the ice cream to make it as even as possible. Fill the pan about 3/4 full or to within 1-inch of the top edge of the loaf pan. Place one slice of cake on the ice cream. Place the cardboard on top. Bring the pieces of plastic wrap up over the top of the ice cream loaf to cover, then place in the freezer. The Baked Alaska may be prepared up to two weeks ahead to this point and stored in the freezer before serving. About 30 minutes before you plan to serve the dessert, place the ice cream loaf in the refrigerator to temper slightly if it is very firm. Turn on your broiler. Place the egg whites and sugar in the bowl of an electric mixer. Whisk to combine. Place the bowl over a pan of simmering water. Whisk gently until sugar dissolves completely (there should be no gritty feeling when you rub some of the mixture between your thumb and index finger), and the egg whites are uniformly hot (about 130 degrees). Remove the bowl from the pan and return to the electric mixer. Whip on medium speed until the meringue is cool and increased in volume. It should be stiff but not dry and lumpy. Unmold the ice cream loaf onto an oven proof serving platter. Top the loaf with another slice of the cake. Frost the cake with the meringue about 1-inch thick. Seal the ice cream loaf completely with meringue. Use a pastry bag fitted with a star tip to pipe additional meringue along the edges for a decorative effect. Immediately place the cake in the oven. Watch the meringue very closely. As it browns, move the pan so that it colors evenly. It should bake no more than 5 or 6 minutes. Serve at once with red fruit or caramel sauce ","[Chardonnay, Sauvignon Blanc, Riesling, Sparkling wine]

" 33391,"Poblano Pineapple Picante 1 Poblano cl 2 sprigs fresh cilantro 2 ounces tequila blanco 2 ounces pineapple juice 3/4 ounce fresh lime juice 3/4 ounce agave nectar Instructions: Cut about an inch off the top and bottom of the Poblano and remove the seeds, leaving body intact. Place the chiles in the freezer for at least 1 hour and up to 24 hours. In a mixing glass, muddle the cilantro, add the rest of the ingredients, add ice and shake 12 to 14 times. Place the frozen poblano in a pint glass and pour the drink over it. (Alternatively, this cocktail can be served in a martini glass.) ","[Tequila, Mezcal, Pinot Grigio, Sauvignon Blanc]" 33392,"Grilled Turkey Sliders with Tomato Jam 1 1/4 pounds ground turkey (not lean) 1/4 cup part-skim ricotta cheese 1 tablespoon Dijon mustard 1 shallot, finely minced 2 tablespoons chopped fresh basil Kosher salt and freshly ground black pepper Olive oil, for greasing grill grates 12 slider rolls Romaine lettuce, torn into bite-size pieces Tomato Jam, recipe follows 1 pound plum tomatoes, cored and chopped 1 tablespoon olive oil 1 tablespoon red wine vinegar 1/4 cup plus 1 tablespoon firmly packed light brown sugar 1/2 teaspoon ground cumin 1/2 teaspoon ancho cl powder 1/4 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice Instructions: Preheat the grill to medium-high heat. Mix the ground turkey, ricotta, mustard, shallot, basil, salt, and pepper together in a large bowl. Form into 12 small 1/2-inch thick patties. Brush the grill grates with olive oil with a clean tea towel to keep the turkey from sticking. Grill the patties for 4 minutes, and then flip and continue to cook the other side for another 3 minutes. Place the rolls on the warmer rack to toast during the last 3 minutes of grilling. To assemble burgers, place a patty between the buns and top with lettuce and Tomato Jam. Add all the ingredients to a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have dissolved and what remains is a thick jam-like consistency, about 1 hour. Cool before serving. The jam can be stored in an airtight mason jar for up to 2 weeks in your refrigerator. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 33393,"Tex-Mex Turkey Chili with Black Beans, Corn and Butternut Squash 1/4 cup Mazola? Corn Oil 1 pound ground turkey 1 cup diced onion 1 teaspoon minced garlic 2 tablespoons chili powder 1 tablespoon ground cumin 1 tablespoon chicken flavor bouillon powder (jar) OR tomato flavor bouillon packets 1 can (15 ounces) black beans, rinsed and drained 1 can (11 ounces) Mexi-corn, drained 1 bag (12 ounces) frozen diced butternut squash, thawed 1 can (28 ounces) crushed tomatoes OR tomato sauce 1 cup water 1/3 cup ketchup Garnishes: shredded Mexican cheese, fresh cilantro, lime wedges and avocado slice Instructions:

1. Heat oil in large 4 to 6-quart saucepan over medium heat and add turkey. Brown turkey for 5 to 7 minutes, breaking apart. 2. Add onions, garlic, chili powder, cumin and bouillon powder and cook for 3 to 5 minutes or until onions soften. Stir in vegetables, tomatoes, water and ketchup. Bring to a boil; reduce heat to low and simmer for 10 minutes. To serve, ladle into bowls and top with desired garnishes. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 33394,"Vertical-Roasted Chicken with Poultry Rub 1 tablespoon garlic powder 2 teaspoons salt 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon paprika 1/2 teaspoon crushed red pepper 1/2 teaspoon poultry seasoning 1/8 teaspoon ground cumin 1/8 teaspoon ground thyme 1/8 teaspoon finely ground black pepper 1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry 2 teaspoons olive oil Chicken stock, or water Steamed long-grain white rice, accompaniment Steamed assorted vegetables, accompaniment Instructions: Poultry Rub: In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months. Chicken: Preheat the oven to 350 degrees F. Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity. Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes. Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving. To serve, carve the chicken into pieces. Serve hot with the rice and vegetables. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 33395,"Back in Business Banana Bread Pudding 1 tablespoon butter 4 cups vanilla wafer cookies 1/2 cup chopped dried apricots 1/2 cup chopped white raisins 1/2 cup sugar 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 bananas 3 eggs 3 cups milk 1 teaspoon vanilla extract 1/4 cup amaretto, whiskey, or warm water 1/2 cup apricot jelly 1/3 cup water 1 tablespoon cornstarch 1 tablespoon sugar 4 egg whites, at room temperature 1/2 teaspoon vanilla extract 1/4 teaspoon cream of tartar (make sure it is a fresh container, i.e. not stale) 1/2 cup sugar Instructions: Grease a 2-quart baking dish with butter. In a large bowl, mix the vanilla wafers, apricots, raisins, sugar, salt, cinnamon, and nutmeg. Slice the bananas and fold into the dry ingredients. Transfer to the baking dish, distributing evenly. In another bowl, mix eggs, milk, vanilla and amaretto, whiskey or warm water. Preheat oven to 350 degrees F. Pour the milk and egg mixture over the dry ingredients. Let the baking dish stand for about 20 minutes to allow the liquid to absorb. Prepare a bain marie by placing the baking dish into a larger pan or dish, placing the arrangement into the preheated oven, and then pouring hot water into the outer dish (without splashing any into the custard dish). Bake until the pudding firms and puffs up and a toothpick inserted in the center comes out clean, about 1 hour. Remove from oven and from water bath. Spread apricot jelly over the top of pudding and let rest. Increase oven heat to 425 degrees F. To make the meringue topping, make a slurry with 1/3 cup water gradually whisked into a small saucepan to which you have added cornstarch and sugar. Bring to a boil over medium heat, whisking constantly. As it thickens and becomes translucent, cover and remove it from the heat. In a scrupulously clean large metal or glass bowl, with scrupulously clean beaters, beat the egg whites (they must be at room temperature) until foamy. Add vanilla and cream of tartar and beat until soft peaks form. Very gradually beat in sugar on high until glossy and stiff peaks form, but do not allow it to get dry. Reduce the speed of the beater to low and gradually add the cornstarch slurry. When it has all been added increase speed to medium for about 10 seconds. Spread the meringue over the bread pudding, swirling it decoratively with the back of a spoon, and being sure to anchor the meringue to the sides of the baking dish. Bake until the meringue browns, 5 or 10 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33396,"Lemon-Basil Granita 1 cup sugar 2 cups loosely packed fresh basil leaves, plus small leaves for garnish
   1/3 cup fresh lemon juice (from 2 to 3 lemons) 1/4 cup vodka, optional
   Instructions: Combine the sugar with 3 cups water in a medium saucepan. Warm the mixture over medium-high heat, stirring until the sugar dissolves completely. Remove from the heat, and cool to room temperature. Add the basil to the sugar syrup and muddle the leaves with the base of a wooden spoon. Let steep for 1 hour. Strain the mixture into a 9-by-13-inch glass baking dish (discard the basil). Stir in the lemon juice and vodka, if using. Freeze until the mixture begins to set, about 2 hours. Scrape with a fork to form small crystals in the ice every 30 minutes to an hour until the mixture is fully frozen, about 1 hour more. Serve the granita in chilled glasses, garnished with the small basil leaves. ","[Prosecco, Sauvignon Blanc, Vermentino, Albari?o]" 33397,"Macaroons 1/2 pound finely ground almonds 1/2 pound sugar 1/2 teaspoon pure almond extract 3 unbeaten egg whites Instructions: Preheat oven to 325 degrees. Combine almonds, sugar and almond extract. Add egg whites until all ingredients are thoroughly mixed. Line a cookie sheet with parchment paper. Put the batter into a pastry bag and squeeze out small thick drops about the size of a halfdollar, 2 inches apart. Bake 25 to 30 minutes. Cool. ","[Chardonnay, Sauvignon Blanc, Riesling]" 33398,"Mama Lachute's Blackberry Dumplings 3 pints fresh blackberries, rinsed well and drained 3 cups sugar 4 cups water, divided 1/2 lemon, juiced 1 teaspoon vanilla extract 4 tablespoons butter 2 1/2 cups all-purpose flour 2 tablespoons sugar 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/2 teaspoon baking soda 6 tablespoons butter Scant 1 teaspoon dry quick-rise yeast 1 1/2 tablespoons warm water 1 cup buttermilk Whipped cream or Vanilla ice cream, for serving, optional Instructions: For the blackberry filling: In a medium saucepan, combine the blackberries with the sugar, 3 cups of the water and lemon juice. Cook until the berries are soft and a heavy syrup has formed, about 15 minutes. Remove from the heat and strain off the syrup from the berries. Set the berries aside with 1/2 cup of the syrup and return the remaining syrup to the saucepan. Add the remaining 1 cup water, the vanilla, and the butter to the syrup in the saucepan. Bring to a boil over medium-high heat. For the dumpling dough: In a large bowl, sift together the flour, sugar, baking powder, salt, and baking soda. Using a pastry blender, 2 knives, or your fingertips, cut in the 6 tablespoons butter until the mixture resembles coarse crumbs. In a small bowl, dissolve the yeast in the warm water. Add the yeast mixture and the buttermilk to the flour mixture, stirring only until just incorporated. Do not overwork the dough. Drop the biscuit dough, by the tablespoonful, in batches, into boiling syrup and cook until the dumplings float to the surface and they are cooked through, about 5 minutes. Remove the dumplings from the syrup and place in small bowls. Ladle some of the hot syrup and cooked berries over the top of the dumplings. Serve garnished with a dollop of whipped cream or a small scoop of ice cream. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33399,"Deep-Fried Turkey 6 quarts hot water 1 pound kosher salt 1 pound dark brown sugar 5 pounds ice 1 (13 to 14-pound) turkey, with giblets removed Approximately 4 to 4 1/2 gallons peanut oil* (See Cook's Note) Instructions: Place the hot water, kosher salt and brown sugar into a 5-gallon upright drink cooler and stir until the salt and sugar dissolve completely. Add the ice and stir until the mixture is cool. Gently lower the turkey into the container. If necessary, weigh down the bird to ensure that it is fully immersed in the brine. Cover and set in a cool dry place for 8 to 16 hours. Remove the turkey from the brine, rinse and pat dry. Allow to sit at room temperature for at least 30 minutes prior to cooking. Place the oil into a 28 to 30-quart pot and set over high heat on an outside propane burner with a sturdy structure. Bring the temperature of the oil to 250 degrees F. Once the temperature has reached 250, slowly lower the bird into the oil and bring the temperature to 350 degrees F. Once it has reached 350, lower the heat in order to maintain 350 degrees F. After 35 minutes, check the temperature of the turkey using a probe thermometer. Once the breast reaches 151 degrees F, gently remove from the oil and allow to rest for a minimum of 30 minutes prior to carving. The bird will reach an internal temperature of 161 degrees F due to carry over cooking. Carve as desired. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33400,"Cuban Pizza 1 pound whole-grain flour, plus more for dusting 10 ounces very cold water
   2 teaspoons active dry yeast
   1 tablespoon sea salt
   1/2 cup orange juice 1/2 cup diced white onion
   1/4 cup whole garlic cloves
   1/4 cup fresh lemon juice
   1/4 cup lime juice
   1/8 cup dried oregano
   1 1/2 tablespoons toasted ground cumin
   5 1/2 tablespoons kosher salt
   1 tablespoon toasted and ground black peppercorns
   1/8 cup extra-virgin olive oil
   One 5-pound pork butt
   2 English cucumbers 2 fresh dill sprigs, minced
   2 cups white distilled vinegar
   2 tablespoons salt
   1/4 teaspoon ground turmeric
   2 teaspoons toasted black peppercorns
   1 1/2 teaspoons toasted mustard seeds
   4 garlic cloves, crushed
   1/2 cup ice
   Oil, for oiling dough 150 grams 50/50 shredded mozzarella and provolone blend
   100 grams shaved ham
   1 cup mayonnaise
   1 cup yellow mustard, preferably French's
   Instructions: For the pizza dough: Pour the flour, water and yeast into the bowl of a stand mixer and mix for 2 1/2 minutes. Scrape the bottom of the bowl and mix for another 2 1/2 minutes. Throw sea salt on top of the mixed dough; cover with plastic wrap and let rest for 30 minutes. Uncover and mix in 1-minute increments until the dough passes the \window test\ to verify gluten development (see Cook's Note). Leave the dough in the mixing bowl. Cover and refrigerate until it doubles in size, about 2 hours. For the Cuban pork: Process the orange juice, white onion, garlic, lemon juice, lime juice, oregano, cumin, salt and pepper in a blender. Continue to blend, streaming in the oil. Transfer to a bowl and add the pork. Marinate overnight, refrigerated. Preheat the oven to 250 degrees F. Pour the pork and marinade into a Dutch oven and braise in the oven, covered, for 12 hours. Let meat rest, then shred. For the pickles: Slice cucumbers 1/4-inch thick. Place in a storage container along with the dill. Combine the vinegar, salt and turmeric in a medium saucepan. Make a sachet with the pepper, mustard seeds and garlic and add it to the saucepan. Bring to a boil, then remove the pan from heat. Add the ice and allow to cool fully before removing the sachet and pouring the liquid over the cucumbers. Make sure all ingredients are submerged in the brine and refrigerate. Let sit at least 24 hours before using. For the pizza: Preheat a wood-fired pizza oven to 750 degrees F or a regular oven to the highest it will go, 500 to 550 degrees F. Place a pizza stone in the regular oven, if you have one. Oil a 300-gram ball pizza dough (save the rest for another use) and stretch into a pizza round, then top with 100 grams Cuban pork. Top with shredded cheese and shaved ham. Bake, checking occasionally, until the crust is cooked through, about 8 minutes. Let cool 1 to 2 minutes. Stir together mayo and mustard in a bowl. Top pizza with pickles and Dijon mayo. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33401,"Best Black Beans 1 (15-ounce) can, no-salt added black beans 1 (10-ounce) can diced tomatoes with chiles in sauce (recommended: Ro'tel) 1 tablespoon lime juice 1 teaspoon crushed garlic (recommended: Christopher Ranch) 1/2 cup frozen chopped onion (recommended: Ore-Ida) 1/4 cup finely chopped fresh cilantro leaves Instructions: Combine all ingredients in a medium saucepan. Stir thoroughly. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 10 minutes. Place in a serving dish and serve hot. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33402,"Garlic and Rosemary Pork Tenderloin with an Orange Juice Reduction, Sweet Potato Puree and Steamed Asparagus with Julienne Roasted Red Pepper 3 pork tenderloins, cleaned 3 tablespoons chopped rosemary leaves 3 tablespoons chopped tarragon leaves Salt and pepper Chicken stock, for sauteing 2 garlic cloves, chopped 1 tablespoon vegetable oil Sweet Potato Puree, recipe follows Steamed asparagus, recipe follows Orange juice reduction, recipe follows Julienne roasted red pepper, recipe follows 1/2 can pumpkin pie filling 1/2 can sweet potatoes 1 tablespoon honey 1 1/2 tablespoons tarragon leaves, chopped Salt and pepper Several stalks asparagus 2 tablespoons butter 2 tablespoons shallots, chopped 1 tablespoon garlic, chopped 1 tablespoon salt 1/2 tablespoon pepper 1 (12-ounce) can frozen orange juice concentrate 1 1/2 tablespoons chopped tarragon leaves 1 teaspoon sugar 1 red bell pepper Salt and pepper Instructions: Season the pork tenderloin on both sides with rosemary, tarragon, salt and pepper. In a large pan, add chicken stock, garlic, oil, salt and pepper. Allow the stock to simmer over medium heat. Cut the seasoned, raw pork into medallions and then place them into the simmering stock. Cook the meat until the medallions are medium rare. Remove from the pan.
   In the final presentation, place the potato puree in the middle of the plate with the asparagus above it. Lay the pork against the puree and the orange juice sauce below the pork. Garnish with the red pepper strips. Place the pumpkin pie filling and sweet potatoes into a food processor. Add honey, tarragon, and salt and pepper to the food processor and blend into the potato mixture. In a large pot, bring just enough water to cover the asparagus to a boil. Add the asparagus to boiling water and blanch the stalks until they are al dente. Heat a medium saute pan and melt 2 tablespoons of butter in the pan. Add the blanched asparagus to the pan and saute with shallots and garlic. Cook until the asparagus spears are tender. Pour the entire can of frozen orange juice into a medium saucepan and heat the juice over medium heat. Reduce the liquid by 1/2. Add freshly chopped tarragon to the orange juice reduction and stir well. Over an open flame, roast the entire red pepper until the skin blackens. Once the entire pepper is blackened, wrap it in plastic wrap. Allow it to stand in the wrap for approximately 10 minutes. Remove the pepper from the wrap and wipe away the black skin. Julienne the pepper and use, as garnish, on the plate. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33403,"Yellow Cake with American Buttercream 1 stick (8 tablespoons) plus 3 tablespoons butter, at room temperature, plus more for greasing 3 cups cake flour 3/4 teaspoon salt 1/2 teaspoon baking powder 1 3/4 cups granulated sugar 1 1/2 teaspoons vanilla extract 2 eggs 1 1/4 cups whole milk 4 sticks (2 cups) butter, at room temperature 2 teaspoons vanilla extract Pinch salt 5 to 6 cups sifted confectioners' sugar 1/4 cup milk or cream, plus more if needed Instructions: For the cake: Preheat the oven to 350 degrees F. Grease the bottom of two 8-inch round cake pans and line with waxed paper or parchment paper. Sift together the flour, salt and baking powder, then set aside. In a large bowl using an electric mixer, cream the granulated sugar and butter together until light and fluffy. Add the vanilla and eggs, and beat until thoroughly mixed. Alternate adding the flour mixture and the milk, a little at a time, beating well after each addition. Continue beating for 1 minute. Spread the batter evenly into the prepared pans. Bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cakes in the pans on a wire rack for 10 minutes. Remove the cakes from the pans and cool completely on the wire rack. For the buttercream: In a stand mixer fitted with a whip attachment, beat the butter with the vanilla and salt. A little at a time, mix in 5 cups of the confectioners' sugar and the milk and whip until smooth, adding more milk or up to 1 cup more confectioners' sugar if needed. Frost the top of one cake and place the second cake on top. Then spread the frosting over the top and sides of the cake. Serve at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Moscato]" 33404,"Grilled Pizza Canola oil, for frying 1/2 teaspoon fennel seed Red pepper flakes 1 pound ground pork Garlic powder Onion powder Paprika Cayenne pepper Kosher salt and freshly cracked black pepper 1 tablespoon chopped fresh parsley leaves, plus more for garnish 1 store-bought pizza dough 3 tablespoons extra-virgin olive oil 1 jar favorite pizza sauce 2 cups grated mozzarella cheese Instructions: Special equipment: 3-inch biscuit cutter Preheat the grill over medium heat. Coat a large saute pan over medium heat with canola oil. Add the fennel seeds, red pepper flakes, to taste, and the pork, and brown for about 3 minutes. Add garlic powder, onion powder, paprika, cayenne pepper, and salt and pepper, to taste. Cook for a few more minutes, then stir in the parsley. Stretch out the dough to make it wider. On a floured surface, roll the dough into a thin disk. Using a biscuit cutter, cut out circles and brush 1 side with olive oil. Season with salt and pepper, to taste. Put the dough circles on the grill, oil side down. Brush more oil on other side and season again with salt and pepper. Grill for 1 to 2 minutes on each side. When cooked remove them from the grill. Top each mini pizza with desired amount of the pizza sauce, pork mixture and cheese. Return the pizzas to the grill and close the lid. Cook until the cheese melts and the pork mixture is warmed through, about 1 to 2 minutes. Transfer to a serving platter, garnish with fresh chopped parsley and serve. ","[Barolo, Barbaresco, Chianti, Tempranillo]" 33405,"Wholehearted Pork Green Chili 2 pounds tomatillos 5 cloves garlic 2 jalapenos, stems removed
   2 limes, halved 1 medium red onion, large diced
   2 teaspoons ground coriander
   2 teaspoons ground cumin
   2 teaspoons salt
   1/2 cup olive oil
   1 cup fresh cilantro with stems
   1 pound ground pork Olive oil, for cooking 2 cups light beef broth
   2 teaspoons ground coriander
   2 teaspoons ground cumin
   2 teaspoons salt
   2 teaspoons lime juice
   Sliced jalapeno, sliced green onions and chopped fresh cilantro, for garnish Instructions: For the base mix: Preheat the oven to 350 degrees F. Shuck and wash the tomatillos, then place on a large baking sheet with the garlic, jalapenos, limes and onion. Sprinkle the coriander, cumin and salt over the veggies, then pour the oil over all of it. Roast until browned, about 45 minutes. Remove the limes and squeeze the juice over the veggies, then pour the ingredients into a food processor. Add the cilantro and blend well. Set base aside. For the final dish: Brown the pork in just enough olive oil to coat the bottom of a large stockpot on medium-high heat, stirring frequently, until fully cooked. Add the base mix, beef broth, coriander, cumin and salt. Allow to come to a simmer, then add the lime juice. Garnish with sliced jalapeno, green onion and cilantro. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33406,"Mashed Yucca 1 1/4 pounds fresh or frozen yucca 1 teaspoon salt 4 tablespoons unsalted butter 6 to 8 garlic cloves, minced 1/2 cup white vinegar 1/2 teaspoon freshly ground black pepper 1 bunch Italian parsley, leaves chopped Instructions: Wash and peel the fresh yucca or thaw the frozen. Place in a small saucepan, and add water to cover and 1/2 teaspoon of the salt. Bring to a boil, reduce to a simmer and cook, covered, until tender, about 30 minutes. Drain in a colander and set aside to cool. Preheat the oven to 350 degrees . When the yucca is cool enough to handle, pull each root apart and remove the large fibrous veins near the center, keeping the flesh in large chunks. Melt the butter in a large skillet over medium-low heat. Cook the garlic until tender but not brown. Add the vinegar, the remaining 1/2 teaspoon salt and the pepper. Bring to a boil and add the yucca. Stir and mash with a wooden spoon until a lumpy mixture is formed. Transfer to a baking dish. Cover and bake 10 minutes. Garnish with the chopped parsley and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33407,"Kimchi and Tenderloin Stir-Fry 1/4 cup soy sauce 1/4 cup mirin 1 teaspoon garlic chili sauce 2 teaspoons peeled and diced ginger 2 garlic cloves, chopped 1 tablespoon honey or agave syrup 1 pound pork tenderloin, silver skin removed, cut in 4 by 1/2-inch strips 1/4 cup green onions, sliced on the bias 1/4-inch thick 2 cups fresh spinach, washed, stems trimmed 1 jar store-bought kimchi 1/3 cup chopped cilantro leaves 1 tablespoon canola oil 1/2 teaspoon hot chili oil, optional 4 cups prepared brown rice (2 cups raw) Instructions: Combine the soy, mirin, garlic chili sauce, ginger, garlic and honey or agave in a non reactive dish or resealable bag. Add the pork and let sit at room temperature for 20 minutes or refrigerate up to 1 hour. While the pork is marinating, chop the vegetables and set aside. Strain the kimchi reserving the liquid. Drain the liquid from pork and reserve. Heat a wok or large heavy skillet over medium-high heat. Add the canola oil and when smoking, add the pork and cook until just crisp, about 3 to 5 minutes, being careful not to overload the wok or pan, or the meat will steam. Remove the pork to plate and keep warm. Add the onions, spinach and kimchi and 1/2 of each reserved liquids (the pork marinade and kimchi liquid). Add more if you like extra sauce. Cook until pork is still tender and spinach is just wilted, about 3 to 4 minutes more. Transfer the pork mixture to a serving dish. Garnish with cilantro and a drizzle of hot chili oil, if using. Serve with rice. ","[Syrah, Shiraz, Malbec, Tempranillo]" 33408,"Galician Soup 1 cured ham (front leg from knee joint to hoof) 2 ham bones
   1/2 kilogram (about 1 pound) dried beans, such as cannellini
   3 kilograms (about 6 1/3 pounds) potatoes, peeled
   3 links Spanish cured chorizos, skins pierced all over
   1 head cabbage Olive oil, for cooking
   3 cloves garlic (skin on)
   Sweet paprika, to taste
   Instructions: Soak the ham in water for 24 hours. Boil the ham in fresh water for 2 to 3 hours. Discard the ham and add the ham bones to the broth. Simmer 2 to 3 hours more. Meanwhile, in another pot, add the beans and several inches of water to cover and boil until they're just done. Discard the ham bones and add the potatoes, chorizos, cabbage and beans to the broth and cook another 1 1/2 to 2 hours. In another pan, heat the olive oil over high heat and add the garlic. Turn off the heat and let to cool; add the sweet paprika. Pour the paprika oil into the main pot. Discard the chorizos and serve the soup hot from the pot. ","[Rioja, Tempranillo, Garnacha, Cava]" 33409,"Bolognese Pasta 2 cups packed fresh basil leaves 1/2 cup grated Parmesan or Romano 3 to 4 cloves garlic, minced
   1/2 cup extra-virgin olive oil
   1 teaspoon salt
   1/2 teaspoon cracked black pepper 1 pound ground beef 1 pound ground pork
   3 slices bacon, chopped
   1/2 cup dried onion
   1/4 cup minced garlic
   1/4 cup dried fennel seeds
   2 teaspoons salt
   1 teaspoon oregano 1 teaspoon cracked black pepper
   1 tablespoon extra-virgin olive oil 1 medium onion, diced
   1 carrot, diced
   3 stalks celery, diced
   1 tablespoon all-purpose flour
   1/4 cup white wine
   3 cups store-bought tomato marinara sauce
   1 cup beef or chicken stock
   1 bay leaf
   Salt and cracked black pepper 1 pound dry linguine or spaghetti Salt 1/2 cup sour cream, thinned with milk or heavy cream and seasoned with salt and pepper
   Grated Parmesan or Romano, for serving Chopped fresh basil, for serving, optional Instructions: For the basil pesto: Place basil leaves, grated cheese and garlic in the blender (with basil on the bottom). Add half of the oil and turn the blender on to medium, then add the rest of the oil and blend until smooth. Remove from blender and place in a bowl; check flavor and season with salt and pepper. For the Italian sausage: In a large mixing bowl, mix the three meats together. In a smaller bowl, mix the dried onion, garlic, fennel seeds, salt, oregano and black pepper together. Sprinkle the seasonings over the meat and mix until everything is incorporated. Preheat the oven to 275 degrees F. Line a sheet pan with nonstick wax paper and press the meat onto it, spreading it evenly in a 1/2-inch layer. Bake for 25 to 30 minutes. Remove from the oven and let chill completely in the fridge. Crumble up the sausage. For the bolognese meat sauce: Heat the olive oil in a large saucepan over medium-low heat, then add the onions, carrots and celery. Cook until the vegetables start to soften, then add 3 cups crumbled Italian sausage and cook for 1 minute. Add the flour and stir into the sausage, then cook for another couple of minutes, stirring occasionally. Add the wine to the pan and cook until evaporated. Add the marinara sauce, beef/chicken stock and bay leaf, then turn the heat to low and let simmer for 30 minutes. Give the sauce a taste and season with salt and pepper if desired. For the pasta: Cook the pasta according to the package directions in salted water (do not rinse the pasta with cold water when it is finished). Drain, then return it the cooking pot and toss it with the basil pesto. Place 1 cup pasta in a bowl, then top with 1/2 cup meat sauce, a tablespoon of the sour cream mix and grated Parmesan. If you wish, top with chopped fresh basil. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 33410,"Zucchini Noodles 2 zucchini 1 tablespoon butter
   1 tablespoon olive oil
   Kosher salt and freshly ground black pepper 1/4 cup shredded Parmesan
   3 Roma tomatoes, diced
   2 cloves garlic, minced
   3 fresh basil leaves, cut into chiffonade Instructions: Using a vegetable peeler, peel the zucchini into long ribbons. Set a nonstick skillet over medium-high heat and heat the butter and olive oil. Add the zucchini and toss around in the skillet for 1 to 2 minutes. Sprinkle in some salt and pepper. Add the Parmesan, tomatoes and garlic and toss to heat through. Sprinkle over the basil and serve within a few minutes, before the zucchini gets too soft! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33411,"Pizza Tacos 2 tablespoons extra-virgin olive oil 4 ounces white mushrooms, thinly sliced 8 ounces sweet Italian sausage (preferably without fennel seeds), casings removed 2 ounces sliced pepperoni, halved (about 1/2 cup) 1/4 teaspoon dried oregano 1 cup pizza sauce 8 corn tortillas 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese 1/4 cup thinly sliced fresh basil 2 tablespoons extra-virgin olive oil 4 ounces white mushrooms, thinly sliced 8 ounces sweet Italian sausage (preferably without fennel seeds), casings removed 2 ounces sliced pepperoni, halved (about 1/2 cup) 1/4 teaspoon dried oregano 1 cup pizza sauce 8 corn tortillas 1 cup shredded mozzarella cheese 1/2 cup ricotta cheese 1/4 cup thinly sliced fresh basil Instructions: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on one side, then stir and continue cooking until browned on the other side, about 3 minutes. Remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. Add the pepperoni and oregano and cook until the pepperoni is crisp around the edges, about 1 minute. Stir in the pizza sauce and reserved mushrooms. Bring to a simmer and cook 5 more minutes.
   Warm the tortillas as the label directs. Divide the sausage mixture among the tortillas. Top with the mozzarella, ricotta and basil.
   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on one side, then stir and continue cooking until browned on the other side, about 3 minutes. Remove to a plate. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the skillet. Add the sausage and cook, breaking it up with a wooden spoon, until browned, 3 to 5 minutes. Add the pepperoni and oregano and cook until the pepperoni is crisp around the edges, about 1 minute. Stir in the pizza sauce and reserved mushrooms. Bring to a simmer and cook 5 more minutes.
   Warm the tortillas as the label directs. Divide the sausage mixture among the tortillas. Top with the mozzarella, ricotta and basil.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33412,"Hoisin Five-Spice Pork Chops 1/2 cup chopped fresh pineapple 1/2 cup soy sauce 1/2 cup ketchup 1/2 cup packed light brown sugar 1/3 cup Chinese rice wine or dry sherry 1/4 cup honey 3 tablespoons hoisin sauce 1 tablespoon Chinese five-spice powder 1 2-inch piece ginger, sliced into thin rounds 6 bone-in pork sirloin chops (1/2 inch thick; about 2 1/2 pounds total) Vegetable oil, for brushing Instructions: Pulse the pineapple, soy sauce, ketchup, brown sugar, rice wine, honey, hoisin sauce and five-spice powder in a blender or food processor until smooth. Transfer to a medium saucepan and add the ginger. Bring to a simmer over medium heat, stirring occasionally, about 3 minutes. Transfer to a large bowl and let cool. Add the pork chops, turning to coat; cover and refrigerate at least 4 hours or overnight. Preheat a grill to medium high and lightly brush the grates with vegetable oil. Remove the pork chops from the marinade, letting the excess drip off; transfer to a baking sheet and let rest 15 minutes before grilling. Transfer the marinade to a saucepan. Cook the marinade over medium heat, stirring occasionally, until it boils and thickens slightly, about 7 minutes. (You can also do this in a cast-iron skillet on the grill.) Strain through a fine-mesh sieve and set aside. Transfer the pork chops to the grill and cook until marked, about 6 minutes. Flip and continue grilling until cooked through, 3 to 4 more minutes. Remove the pork from the grill and let rest 5 minutes. Serve with the sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33413,"Hue Pancake: Banh Khoai 4 ounces/ 100 g pork liver 1 tablespoon vegetable oil 3 cloves garlic, finely diced (1 tablespoon) 1 tablespoon finely diced red shallots 2 ounces/50 g minced pork 1/2 cup hoisin sauce (salty variety) 2 tablespoons sugar 1/2 tablespoon shrimp paste, mixed with 2 tablespoons water 1/2 cup pork stock 1 tablespoon peanut butter 1 tablespoon corn flour, diluted with water 3 tablespoons crushed roasted peanuts 2 tablespoons toasted sesame seeds Vegetable oil, for stir-frying 2 cloves garlic, minced 7 ounces/200 g school prawns, legs and heads trimmed 7 ounces/200 g boneless pork belly, fat trimmed, thinly sliced 17 1/2 ounces/500 g bean sprouts 1/2 cup spring onions, sliced 3 1/2 ounces/100 g rice flour 5 1/4 teaspoons/25 g plain (all-purpose) flour 1 teaspoon turmeric powder 1/2 teaspoon salt 1/2 teaspoon bicarbonate of soda (baking soda) 5 fluid ounces /150 ml coconut milk 5 fluid ounces/150 ml soda water 2 eggs beaten Lettuce 1 bunch fresh perilla leaves 1 bunch fresh mint leaves 1 bunch Vietnamese mint leaves 1 bunch Vietnamese fish mint 1 star fruit, sliced Instructions: For the dipping sauce: Place the liver on a chopping board. With a heavy knife in each hand chop the liver in a fast motion mincing it finely. In a medium heated small saucepan, add oil, garlic, shallots, and cook the liver and minced pork for 4 minutes. Add hoisin sauce, sugar, shrimp paste, and pork stock, then stir until the sugar is dissolved. Bring to the boil, then add peanut butter, corn flour and stir until sauce thickens. Once thickened, add peanuts and sesame seeds. Turn off heat and set aside. Place a frying pan over medium heat, add 1 tablespoon oil, 1 teaspoon minced garlic, and the prawns and stir-fry for 3 minutes. Remove the prawns and set aside. Wipe the pan clean, then repeat this process with the pork belly. Set aside. To make the batter: Combine the rice flour, plain flour, turmeric, salt, bicarbonate of soda, coconut milk, and soda water. Whisk well and set aside for 10 minutes. Wash the lettuce leaves and herbs and arrange them on a large platter. Place a small, about 8 inches/20 cm heavy-based nonstick frying pan over medium heat. Add 2 tablespoons oil. Once the oil is hot, add a thin layer of batter to the pan, swirling to coat the base of the pan. Add 1 tablespoon beaten egg, then add some prawns, pork, spring onions, and bean sprouts. Fry for 2 minutes or until the base is crisp and browned. Repeat this process with the remaining batter and filling ingredients. Fold the pancake in half to make it 'smile', and eat with lettuce, perilla, mint leaves, and star fruit. Dip into Hue Hoisin dipping sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33414,"NewFoundLand Cod Cakes Oil, for cooking 8 ounces boiling potatoes
   1 small parsnip
   2 ounces Spanish onions
   8 ounces cod
   2 ounces butter
   2 tablespoons chopped fresh parsley
   1 tablespoon dried savory, preferably Mt. Scio Farm Salt and pepper 1/2 cup seasoned flour
   1 cup egg wash
   1/2 cup panko breadcrumbs
   Instructions: Bring oil to 360 degrees F in a deep-fryer. Peel potatoes and parsnip, then cover with water in a saucepan and bring to a boil. Finely dice onions and cook with potato and parsnip. Cook cod in seasoned water until fully cooked, about 8 minutes. Remove the cod. Strain the potatoes, parsnip and onion out, then mash them with the butter, herbs and salt and pepper. Fold in cod and form into 2-ounce cakes. Coat cakes in flour, then dip in egg wash, and finally in panko. Deep-fry cod cakes until golden brown, about 3 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33415,"Filthy Martini 0.25 oz. Stirrings Dirty Martini 1.5 oz. Smirnoff No.21 Vodka 1 teaspoon(s) dried coriander spice 1 piece(s) gherkin stuffed olive Instructions: Rim martini glass with dried coriander spice. In a cocktail shaker combine Stirrings Dirty Martini and Smirnoff No. 21 Vodka with plenty of ice. Cover and shake vigorously. Strain into the rimmed martini glass. Garnish with gherkin stuffed olive.; ","[Grenache, Pinot Grigio, Sauvignon Blanc]" 33416,"Beef Stew with Fluffy Pita 1 (2 1/2 pound/1130 grams) boneless beef chuck, excess fat trimmed and cut into 1-inch cubes Kosher salt Freshly ground black pepper
   2 tablespoons plus 1/4 cup all-purpose flour 1/4 cup (60 grams) extra-virgin olive oil, divided
   1 medium yellow onion, chopped
   4 medium carrots, cut into 1-inch chunks
   2 tablespoons tomato paste
   1 tablespoon fresh thyme leaves (or 4 sprigs)
   2 cups dry red wine
   3 cups low-sodium beef stock
   2 dried bay leaves
   1 cup (120 grams) frozen pearl onions, thawed
   1/2 cup fresh parsley leaves
   Fluffy pita, for serving, recipe follows 1 1/2 cups warm water 2 1/4 teaspoons instant yeast
   1 1/2 tablespoons sugar
   1 1/2 teaspoons kosher salt
   3 tablespoons olive oil
   3 3/4 cups (450 grams) bread flour, plus more for dusting
   Instructions: Add the beef to a large mixing bowl. Season all over with 1 teaspoon salt and a generous amount of black pepper. Toss the beef in with 2 tablespoons of the flour to coat. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat. When the oil is hot, brown the beef on all sides, in batches, 4 to 6 minutes per batch. Remove the browned beef to a bowl and set aside. Add 1 tablespoon of olive oil into the pot. Add the onions and carrots. Stir to coat the vegetables in the oil and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion begins to wilt, 4 to 6 minutes. Add the tomato paste and thyme and stir to coat the vegetables. Add the remaining flour and stir to combine. Let the flour toast for a minute, then pour in the wine. Bring to a boil over medium heat and cook until slightly thickened and reduced, 3 to 5 minutes. Add the beef stock and bay leaves and adjust the heat so the sauce is at a moderate simmer. Return the beef and juices to the pot. Cover and reduce to a simmer, stirring occasionally, until the beef is fork tender, 2 to 2 1/2 hours, removing the lid in the last 15 minutes to reduce the sauce. When the beef is almost done, heat a medium skillet over medium heat and add the remaining tablespoon of the olive oil. When the oil is hot, add the pearl onions, 1/4 teaspoon salt and a few grinds of pepper. Cook, tossing occasionally, until browned all over, 3 to 4 minutes. Add to the stew in the last 15 minutes of cooking, Remove and discard the bay leaves (and thyme stems if using sprigs). Serve and garnish with parsley leaves and pita on the side. In the bowl of a stand mixer fitted with a dough hook, mix together the water, yeast and sugar just to dissolve. Add the salt and oil, and then gradually add the flour. Increase the speed to medium-high and mix for 7 to 10 minutes, adding just enough additional flour so that the dough no longer sticks to the bowl. Do not add too much flour. The dough should be smooth and slightly sticky. Lightly coat a clean large bowl with oil or cooking spray and then place the dough in the bowl and turn it once or twice to coat it in oil. Cover the bowl with plastic wrap and let it rise at room temperature for 2 hours, or until it has doubled in size. Turn the dough onto a clean work surface and divide it into 8 equal pieces. Mold each piece into a ball by stretching the top and tucking the edges under. place the balls 1-inch apart on a piece of parchment paper, cover them with plastic wrap, and let them rise for 30 minutes. Set an oven rack in the middle position. Preheat the oven to 500 degrees F. Line two baking sheets with parchment. With a rolling pin, roll out the balls of dough into 6-inch circles. Place them on the baking sheets and bake for about 5 minutes, or until they're puffy and just starting to brown. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 33417,"Sunny's Tex-Mex Chili Mac Skillet 2 tablespoons olive oil 3 tablespoons chili powder
   1 tablespoon ground cumin
   1 pound ground beef (80 percent meat/20 percent fat)
   1 teaspoon kosher salt
   Freshly ground black pepper
   2 cups marinara sauce (pick one with personality!)
   One 8.5-ounce bag microwaveable pasta, such as rotini, elbows or penne
   2 cups shredded Mexican cheese blend 2 jalapenos, thinly sliced into rounds
   Greek yogurt or sour cream and sliced scallions, for garnish
   Instructions: Preheat the oven or a grill to 375 degrees F. Add the olive oil, chili powder and cumin to a large cast-iron pan over medium heat. Toast and stir until the spices are fragrant, about 2 minutes. Add the beef, salt and a few grinds of black pepper and cook, breaking the beef into bits while browning, until fully cooked, 8 to 10 minutes. Add the marinara sauce and stir to coat. Add the pasta straight from the bag and stir. Level the contents of the pan and top with the cheese, then arrange the jalapeno slices around the pan on top. Bake or grill with the lid closed until the cheese melts and is golden on the edges, 10 to 15 minutes. Top with the Greek yogurt and scallions. Serve warm. ","[Malbec, Tempranillo, Zinfandel, Barbera]" 33418,"BBQ Shrimp 2 pounds raw jumbo shrimp (with heads, if possible), preferably Carolina shrimp, peeled and deveined with tails intact, shells and heads reserved 2 tablespoons Cajun seasoning 2 tablespoons canola oil
   1/2 yellow onion, chopped
   2 cloves garlic, minced
   1/4 cup dry sherry
   2 teaspoons dried rosemary
   1 bay leaf
   3 cups reduced-sodium chicken or seafood stock
   3 tablespoons fresh lemon juice (from about 1 large lemon)
   3 tablespoons Worcestershire sauce
   1/2 cup (1 stick) unsalted butter
   Chopped fresh parsley, for sprinkling
   Thick slices French bread, grilled
   Instructions: Toss the shrimp with 1 tablespoon Cajun seasoning in a medium bowl. Cover and refrigerate 30 minutes. Meanwhile, heat the oil in a very large cast-iron skillet over medium heat. Add the onion, garlic and reserved shrimp heads and shells. Cook until the onion and garlic are tender, about 5 minutes. Add the sherry and cook until the liquid evaporates, about 1 minute. Add the rosemary, bay leaf, stock, lemon juice, Worcestershire sauce and remaining tablespoon Cajun seasoning. Bring to a boil, then reduce the heat to low and simmer until the sauce reduces by half, 15 to 20 minutes. Pour the sauce through a wire mesh strainer over a liquid measuring cup. Reserve the strained liquid and discard the solids. Melt the butter in the skillet. Add the shrimp and cook, stirring occasionally, until they begin to turn pink, 3 to 4 minutes. Add the reserved sauce and cook until the shrimp are done, 2 to 3 more minutes. Sprinkle with the parsley and serve with the grilled bread. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33419,"Chocolate Chip Cookie Dough 1 cup all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt 1/2 cup packed light brown sugar 1/4 cup granulated sugar 4 tablespoons unsalted butter, at room temperature 2 tablespoons plain yogurt 1/2 teaspoon alcohol-free vanilla extract 1/3 cup semisweet mini chocolate chips Instructions: Microwave the flour in a small microwave-safe bowl for 1 minute. Remove and stir well. Microwave for an additional minute or until the temperature reaches 180 degrees F. Sift into a medium bowl, then whisk in the baking soda and salt (see Cook's Note). Beat the brown sugar, granulated sugar, butter, yogurt and vanilla extract with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the flour mixture and mix on low speed until well incorporated. (Turn off the beaters and use your hands to help combine if needed.) Fold in the chocolate chips with a rubber spatula or mix them in with your hands. Refrigerate in an airtight container for up to 5 days.
   ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 33420,"Fusilli Carbonara with Fines Herbes 6 quarts water 1 1/2 tablespoons plus 1/4 teaspoon salt 4 large egg yolks 1/3 cup heavy cream 1/4 cup finely chopped fresh chervil if available 1/4 cup finely chopped fresh chives 1/4 cup finely chopped fresh parsley 2 tablespoons finely chopped fresh tarragon Freshly ground black pepper 12 ounces dried fusilli; spaghetti, or gemelli 1/2 cup freshly grated Parmigiano-Reggiano Instructions:
2. Setting up. Fill a large (8-quart) pot with the water, add 1 1/2 tablespoons of the salt, and bring to a boil over high heat. Whisk together the egg yolks and cream in a large stainless-steel mixing bowl. Stir in the herbs, the remaining 1/4 teaspoon salt, and a generous grind of pepper.
3. Pasta. When the water is at a boil, stir in the fusilli and cook at a steady boil until tender but still firm, 8 to 12 minutes. While the pasta is cooking, warm the egg yolk mixture by briefly holding the bowl over the pot of boiling water and whisking rapidly. Heat the mixture just to lukewarm; don't let the eggs cook. When the pasta is done, drain and add it to the egg mixture. Sprinkle with cheese and toss well. The egg yolks will cook from the heat of the pasta and form a thick sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33421,"Fruit Salad with Limoncello 7 ounces Greek yogurt, such as Fage Total 1/3 cup good bottled lemon curd 1 tablespoon honey 1/4 teaspoon pure vanilla extract 2 cups sliced strawberries (1 pint) 1 cup raspberries (1/2 pint) 1 cup blueberries (1/2 pint) 2 tablespoons sugar 3 tablespoons limoncello liqueur 1 banana, sliced Fresh mint sprigs Instructions: For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature. For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture. Serve bowls of fruit with a dollop of lemon yogurt on top. Top with a sprig of fresh mint. ","[Prosecco, Moscato, Vinho Verde, Cava]" 33422,"Skillet Pork and Potatoes 2/3 cup jarred Peppadew peppers, sliced, plus 3 tablespoons brine from the jar 1/2 cup chopped fresh parsley 1 teaspoon chopped fresh rosemary Kosher salt and freshly ground pepper 8 thin-cut boneless pork loin chops (about 1 1/2 pounds), trimmed 12 ounces new potatoes, sliced 1/4 inch thick 2 tablespoons extra-virgin olive oil 1 large white onion, sliced 12 ounces sliced cremini mushrooms (about 3 1/2 cups) 1 pint assorted cherry tomatoes 3 cloves garlic, thinly sliced 1/2 cup low-sodium chicken broth Instructions: Combine one-third of the Peppadews, half of the parsley, the rosemary, 1 teaspoon salt and a few grinds of pepper in a bowl; rub all over the pork. Set aside while you prepare the potatoes. Combine the potatoes and 1/4 cup water in a large microwave-safe bowl. Cover with plastic wrap and pierce a few times with a knife to vent; microwave until tender, about 8 minutes. Heat a large skillet over medium-high heat; add the olive oil. Working in batches, add the pork and cook until browned, 1 1/2 minutes. Flip and cook until browned on the other side, 30 seconds; transfer to a plate. Add the onion, mushrooms, tomatoes and garlic to the skillet; cover and cook, stirring occasionally, until the vegetables start browning, 8 minutes. Add the broth and the remaining Peppadews and brine. Bring to a simmer; cook until the sauce is slightly reduced, about 5 minutes. Return the pork to the pan and cook, flipping occasionally, until cooked through, 5 minutes; stir in the potatoes. Top with the remaining parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, GSM]" 33423,"Strawberry-Kiwi Sangria 2 pints strawberries, some chopped and some left whole One 750-milliliter bottle dry white wine, such as chardonnay, plus more if desired 1 cup fruit juice, such as pineapple or orange 1 cup club soda, plus more if desired 1/2 cup brandy 1/4 cup fresh mint leaves, plus more for garnish 4 kiwi fruit, peeled and sliced 2 limes, sliced Instructions: Combine the strawberries, wine, fruit juice, club soda, brandy, mint leaves, kiwi and limes together in a large pitcher, jar or bowl and stir, stir, stir. Refrigerate for an hour or so (or longer!) before serving. Taste, and if it's too sweet for you, add a bit more soda or dry wine. If you let this sit overnight, it will turn a pretty shade of pink!
   To serve, add some of the soaked fruit to a glass with crushed ice. Pour in the sangria and garnish with a mint leaf! ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 33424,"Emerald Chicken 3 cups minced green onion 1 cup minced fresh ginger root 2 teaspoons salt, plus additional for seasoning chicken
   About 2 cups vegetable oil
   4 skinless, boneless chicken breasts Ground pepper Instructions: Preheat a grill for cooking at medium-high heat. Place green onion and ginger in tall, narrow container and add salt. Add vegetable oil to cover by 1 inch and stir well. Sprinkle chicken with salt and pepper. Grill chicken until cooked all the way through. Slice thinly, then drizzle some sauce over the top. Serve with additional sauce on the side. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33425,"Smothered Pork Medallions with Sage and Apples 4 (6-ounce) boneless center-cut pork medallions Kosher salt and freshly ground pepper 2 tablespoons olive oil 1 large red or white onion, cut in wedges 2 tablespoons apple cider vinegar 1 tablespoon unsalted butter, plus up to 2 tablespoons (optional) 1 cooking apple, like Rome, Gravenstein, or Golden Delicious, peeled, halved, cored, and cut in wedges 2 tablespoons torn fresh sage leaves 1/2 cup low-sodium chicken broth 1 tablespoon whole-grain mustard Instructions:
4. Heat a large heavy-bottomed skillet over medium-high heat. Dry the pork medallions well and season with salt and pepper. Add the oil to the skillet and heat until shimmering. Lay the pork in the pan and cook until browned on the first side, about 4 minutes. Turn and cook until the second side browns, about 3 minutes more. Transfer the pork to a plate, and cover loosely with foil.
5. Add the onions to the skillet, stir and season with salt and pepper. Cover, and reduce heat to medium and cook until soft, about 8 minutes. Add the cider vinegar and stir, scraping up the browned bits that cling to the skillet. Add the onions to the pork.
6. Add the 1 tablespoon butter to skillet, raise heat to medium-high. Add the apples and sage; cook, stirring occasionally, until golden, about 3 minutes. Stir in the broth and mustard, and simmer until the apples soften, about 2 minutes. Return the onions and any accumulated juices from the pork to the skillet. Simmer to thicken slightly, about 2 minutes. (If desired swirl in up to 2 tablespoons of butter to thicken the sauce). Nestle the pork in the onions and heat until just warmed through. Divide the pork among 4 plates and top with the apples and onions. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33426,"Linguine with Parmesan Chicken and Artichokes Kosher salt 8 ounces linguine
1/2 cup all-purpose flour 2 tablespoons finely grated Parmesan, plus more for garnish 1/2 teaspoon garlic powder Freshly ground black pepper 8 thin chicken cutlets
2 to 3 tablespoons olive oil
1 1/2 cups chicken broth 2 cloves garlic, minced One 14-ounce can artichoke hearts packed in water, drained and quartered 2 tablespoons drained capers 1 tomato, diced 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley Instructions: Add 8 cups water and 2 teaspoons salt to a large pot and bring to a boil. Add the pasta to the boiling water and cook until al dente according to the package directions. Drain and keep warm. Put the flour, Parmesan, garlic powder, 1 teaspoon salt and 1/4 teaspoon pepper in a shallow dish and mix well. Coat the chicken cutlets lightly in the mixture, shaking off excess. In a large skillet, heat 2 tablespoons of the oil over medium heat. Add the chicken in batches if needed and cook until golden brown and cooked through, 2 to 4 minutes per side; add another tablespoon of oil to the skillet if necessary to cook all of the cutlets. Transfer to a dish and set aside. Add the broth and garlic to the same skillet and cook for 2 to 3 minutes until it comes to a boil. Gently stir in the artichokes, capers and tomatoes, bring to a light boil, lower the temperature and cook until the artichokes are heated through, 1 to 2 minutes. Stir in the butter and parsley. Season with salt and pepper. Serve the chicken over the pasta and spoon on the sauce. Sprinkle with Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33427,"Chicken Taco Meat Tacos 16 taco shells 1 bag Chicken Taco Meat (thawed if frozen), recipe follows 1 head green lettuce, thinly sliced 6 Roma tomatoes, chopped
1 1/2 cups grated Cheddar-Jack cheese
1 cup sour cream
Hot sauce, as needed Chopped fresh cilantro, for garnish Lime wedges, for squeezing 2 tablespoons olive oil 6 large boneless, skinless chicken breasts, cut into bite-sized pieces
3 cloves garlic, minced
1 large onion, chopped
2 tablespoons chili powder
2 teaspoons paprika
1 tablespoon cumin Salt One 14-ounce can tomato sauce
Instructions: Warm the taco shells in the oven according to the package instructions. Heat the Chicken Taco Meat in a skillet until piping hot. Pile up the warm shells with: sliced lettuce, Chicken Taco Meat, chopped tomatoes, grated Cheddar-Jack and sour cream. Top with hot sauce and garnish with chopped cilantro. Serve with lime wedges for squeezing over the tacos.

In a skillet over medium-high heat, add the olive oil and heat until hot. Add the chicken in batches and cook, browning, a couple minutes per side; remove the chicken to a plate using a slotted spoon. Add the garlic and onions to the skillet and cook briefly. Add the chili powder, paprika, cumin and salt to taste. Pour in the tomato sauce and 2 cups water to create a broth. Add the chicken back to the skillet. Bring to a boil, then simmer until the broth is reduced by half. Let cool, divide among 4 freezer bags and freeze. Yield: 4 freezer bags (16 to 20 servings). ","[Cabernet Sauvignon, Malbec, Tempranillo, Garnacha]

" 33428,"Croissant Bread Pudding 3 extra-large whole eggs 8 extra-large egg yolks 5 cups half-and-half 1 1/2 cups sugar 1 1/2 teaspoons pure vanilla extract 6 croissants, preferably stale 1 cup raisins Instructions: Preheat the oven to 350 degrees F. In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently. Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature. ","[Chardonnay, Riesling, Pinot Grigio, Sparkling wine]

" 33429,"Blackberry and Apple Pie Old-Fashioned Sweet Shortcrust Pastry, recipe follows 1/4 cup butter, plus extra for greasing 1/3 cup raw sugar, plus extra for sprinkling 2 large Bramley or McIntosh apples, cored, peeled and each cut into 16 wedges 4 Cox's, Empire or Granny Smith apples, cored, peeled and each cut into 8 wedges 1 heaping tablespoon chopped ginger, in syrup 5 ounces blackberries 1 large free-range or organic egg, beaten 1/2 teaspoon ground cinnamon 3 1/2 cups organic all-purpose flour, plus extra for dusting 1 cup icing sugar, sifted 1 cup plus 2 tablespoons good-quality cold butter, cut into small cubes 1 lemon, zested 2 large free-range or organic eggs, beaten Splash milk All-purpose flour, for dusting Instructions: First, make your pastry dough, wrap it in plastic wrap and rest it in the refrigerator for at least half an hour. Then preheat the oven to 350 degrees F. Put the butter and sugar into a saucepan and, when the butter has melted, add the apples, ginger and a tablespoon of the ginger syrup. Slowly cook for 15 minutes with a lid on, then add the blackberries, stir and cook for 5 more minutes with the lid off. Meanwhile, remove your pastry from the refrigerator. Dust your work surface with flour, cut the pastry in half and, using a floured rolling pin, roll 1 of the pieces out until it's just under 1/2-inch thick or looks as if it will cover a shallow 10-inch pie dish. (Rolling the dough between 2 layers of waxed paper will also stop it sticking to your rolling pin.) Butter the shallow 10-inch pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife. Tip the cooled apples and blackberries into a sieve, reserving all the juices, then put the fruit into the lined pie dish so you have a mound in the middle. Spoon over half the reserved juices, (if desired use all the juice). Brush the edge of the pastry with beaten egg. Roll out the second piece of pastry, just as you did the first, and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Brush the top of the pie with the rest of the beaten egg, sprinkle generously with sugar and the cinnamon, and make a couple of slashes in the top of the pastry. Place the pie on a baking tray and then put it directly on the bottom of the preheated oven for 55 to 60 minutes, until golden brown and crisp. To serve, slice the pie into portions and serve with a generous dollop of custard. Old-Fashioned Sweet Shortcrust Pastry Sift the flour from a height onto a clean work surface and sift the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavors, so mix in your lemon zest. Add the eggs and milk to the mixture and gently work it together until you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in plastic wrap and put it into the refrigerator to rest for at least half an hour. \Our agreement with the producers of \Jamie at Home\ only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users
Yield: about 2 pounds ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33430,"Kids Can Make: Oatmeal Cookie Smoothie 3/4 cup rolled oats 1/4 cup raisins 1/4 teaspoon pumpkin pie spice 1 cup whole milk, plus more if needed 1/2 cup full-fat vanilla yogurt 1 tablespoon dark brown sugar Instructions: Add the oats, raisins and pumpkin pie spice to the carafe of a blender and pour in the milk, adding more to cover the oats if needed. Stir completely and set aside until the oats are soft, 15 minutes. Blend on high speed until pureed and smooth, about 1 minute. Add the yogurt, brown sugar and 1 1/2 cups ice, and blend on high speed until smooth, about 30 seconds. Pour into 2 pint glasses. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 33431,"Red cl Turkey Breast with Succotash Salsa 2 tablespoons ground white pepper 2 tablespoons ground cinnamon 2 tablespoons ground ginger 1/4 cup light brown sugar 1/4 red wine vinegar 1 tablespoons sesame oil 1/4 cup peanut oil 1 tablespoons ground fennel seed 1 tablespoon pureed canned chipotles 2 tablespoons ancho cl powder 1 turkey breast (4 to 5 pounds) fresh or frozen 1/2 cup finely chopped red onion 1 red bell pepper, finely diced 1 yellow bell pepper, finely diced 1 jalapeno, finely diced 1 cup fresh corn kernels 1 cup baby lima beans, (if frozen thawed, if fresh blanched) 2 cloves garlic, finely chopped 1/4 teaspoon cumin 3 tablespoons fresh lime juice 1 tablespoon olive oil Salt and freshly ground pepper Instructions: Whisk together all ingredients in a large non-reactive bowl. Prick turkey breast with a fork and add to the marinade, turn to coat completely. Refrigerate covered, for at least 4 hours. Preheat grill and grill the breast for 1 to 1 1/2 hours until golden brown and cooked through. Succotash Salsa: Mix all ingredients together in a medium bowl and season with salt and pepper to taste. Let sit 30 minutes. Serve at room temperature. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 33432,"Pumpkin Sage Gravy 1 1/2 pounds bacon, cut into large dice 1 medium onion, sliced 2 cloves garlic, smashed 6 fresh sage leaves, divided 2 cups diced fresh pumpkin 1 quart low-sodium chicken broth Kosher salt and freshly ground black pepper 2 tablespoons cold unsalted butter, cut into cubes Instructions: In a large pan over medium heat add the bacon. Cook for 5 minutes until the bacon is beginning to crisp. Add the onions, garlic, 3 torn sage leaves, and the pumpkin. Saute until the onions caramelize, about 5 minutes. Pour the chicken stock into pan to deglaze and simmer until the pumpkin is completely soft, about 10 to 12 minutes. Once the pumpkin is tender, pour the gravy through fine mesh strainer, into a bowl. Press the solids with a spoon to extract all the liquid and pulp possible. Return the gravy to the pot and continue to simmer and reduce by half, about 15 minutes. Season with salt and pepper, to taste, and add the remaining 3 whole fresh sage leaves. Stir in the butter and once combined pour the gravy into a serving bowl or pitcher. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33433,"Rock/Stone Scones 5 cups all-purpose flour 2 tablespoons sugar
1 1/2 tablespoons baking powder
1 teaspoon salt
1/2 teaspoon cayenne pepper
3 sticks unsalted butter, slightly cooler than room temperature, cut into tablespoon-size cubes
1 cup cubed tasso ham or Canadian bacon
1/2 cup grated aged Cheddar or Gruyere cheese
1 1/2 cups buttermilk
1 large egg
Instructions: Preheat the oven to 350 degrees F. Line two sheet pans with parchment. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and cayenne. Add the butter and toss gently to coat. Work the butter into the flour with the tips of your fingers until the mixture resembles rough cornmeal with pea-size bits of butter scattered throughout. Stir in the ham and cheese to evenly distribute. Whisk together the buttermilk and egg and add it to the butter-flour mixture; stir with a wooden spoon to distribute the moisture. Use your hands to gently bring the dough together, being careful not to overwork the dough. Drop 1/4-cup mounds of dough, spaced a few inches apart, onto the prepared pans. Bake until golden brown and the scones spring back when gently poked, 15 to 20 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33434,"Baked Lobster with Garlic Butter Panko 1 cup panko bread crumbs 1/2 stick butter, melted 4 sprigs fresh thyme, leaves only 2 tablespoons, chopped fresh flat-leaf parsley 4 or 5 cloves fresh garlic, peeled and gently smashed Kosher salt and freshly ground black pepper 2 live lobsters, split in 1/2, cleaned (about 2 pounds) (ask fish monger to split and clean your lobster if you don't feel comfortable doing so) Extra-virgin olive oil, for drizzling 1 lemon, cut into large wedges, plus more for drizzling, for serving Mixed lettuce, for serving Instructions: Preheat oven to 425 degrees F. In a food processor add panko, butter, fresh herbs, garlic and season with salt and freshly ground black pepper. Process until well combined then set aside while you prepare the lobster. Place the lobster halves flesh side up in a roasting tray. Top with the panko-mixture. Drizzle with extra-virgin olive oil and season with salt and pepper. Bake in the hot oven for 30 to 35 minutes until the top is golden brown. Serve whole with a shell cracker, or split claw shells slightly with the heel of your knife and section the tail into pieces. Serve with fresh lemon wedges, mixed lettuce and drizzle with extra-virgin olive oil and lemon juice. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33435,"Healthy Roast Fingerlings with Lemon 1 1/2 pounds fingerling potatoes, halved lengthwise 1 lemon, thickly sliced, seeded and each slice quartered
1 tablespoon olive oil Kosher salt and freshly ground pepper to taste Kosher salt and freshly ground pepper to taste
1 clove garlic, minced Instructions: Preheat the oven to 400 degrees F and position a rack in the top third of the oven.
Line a baking sheet with parchment paper. Place the potatoes and lemons on the sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender and browned, about 1 hour, stirring the potatoes once or twice during cooking. Sprinkle with the garlic and roast 5 more minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 33436,"Spiralized Scalloped Potatoes 1 tablespoon unsalted butter, plus more at room temperature for the baking dish 1 tablespoon all-purpose flour 10 fresh sage leaves 2 cups half-and-half 1/4 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper 1 1/4 cups shredded white Cheddar 1 1/4 cups shredded Monterey jack 6 small russet potatoes (about 2 pounds total), peeled Instructions: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch square baking dish with butter. Melt the butter in a medium saucepan over medium heat. Sprinkle in the flour and stir with a wooden spoon to make a paste. Cook until the flour mixture begins to toast, about 1 minute. Add 4 of the sage leaves and let them sizzle for a minute, then whisk in the half-and-half, nutmeg, 2 teaspoons salt and several grinds of pepper. Bring to a simmer over low heat and cook until slightly thickened, 4 to 5 minutes. Remove and discard the sage leaves, then pour 1/2 cup sauce in the bottom of the prepared baking dish and spread to coat. Sprinkle with 1/2 cup each of the Cheddar and Monterey jack.
Trim the ends from the potatoes so they will fit on a spiral slicing machine. Use the plain blade to slice a potato into a long ribbon. Pick up one end of the potato and let it spiral back onto itself in a neat pile. Tuck the spiralized potato into a corner of the baking dish, with the neat ruffly edge sticking up. Place a second potato next to the first potato, separating them with 2 of the sage leaves. Place 2 potatoes side by side in the middle of the baking dish, separating them with 2 of the sage leaves. Then place the remaining 2 potatoes and 2 sage leaves in the other corners of the baking dish, so you end up with 3 rows of 2 potatoes each. Pour the sauce over the potatoes and sprinkle with the remaining 3/4 cup each Cheddar and Monterey jack. Cover the dish with foil, tenting it so it doesn\u2019t touch the cheese.
Bake for 1 hour. Remove the foil and continue to bake until browned and bubbly and the edges of the potatoes are crispy, 20 to 25 minutes more. Let rest for 5 minutes before serving.
","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33437,"Smash - Spicy Pork Meatballs with Spicy Pork Sauce 2 pounds ground pork shoulder
1 tablespoon plus 1 teaspoon kosher salt
4 jarred pickled peppers, minced
2 large eggs
4 slices fresh white bread, minced
2 tablespoons olive oil
2 tablespoons olive oil
1 large onion, finely diced
1 pound ground pork shoulder
2 teaspoons chilli flakes
2 teaspoons kosher salt or to taste
2 tablespoons tomato paste
Two 28-ounce cans whole plum tomatoes
12 brioche rolls, sliced in half
12 thick slices mozzarella cheese
Instructions: Preheat the oven to 400 degrees. For the meatballs, combine the pork, salt, pickled peppers, eggs and bread in a large bowl. Using an ice cream scoop, scoop 24 meatballs onto a baking sheet greased with the olive oil and bake for 17 minutes. For the sauce, heat the oil in a pan and add the onion, pork, chilli flakes, and salt and cook for 15 minutes. Add the tomato paste and plum tomatoes with their liquid and cook for an additional 30 to 40 minutes, crushing the plum tomatoes as the sauce cooks. For each serving, toast a brioche roll, cut side up, under the broiler until golden brown, and ladle sauce over each half of the roll. Place a thick slice of mozzarella on the top half of the roll, and \smash\ one meatball between a set of tongs and place it on the bottom half of the roll. Repeat with a second meatball. Melt the cheese under the broiler and serve. ","[Barolo, Cabernet Sauvignon, Malbec, Tempranillo]" 33438,"Mom's Lasagna 1/2 cup olive oil 1 onion, diced 4 garlic cloves, minced Pinch kosher salt and freshly ground black pepper 1 pound pork neck bones 1 pound ground veal 1 pound ground beef 1 pound spicy Italian sausage, loose or removed from casings 1/2 cup dry white wine 1 (28-ounce) can San Marzano tomatoes, with their juice 2 bay leaves 1 pound dried lasagna noodles 2 pounds whole milk ricotta cheese 1/4 cup chopped fresh flat-leaf parsley 1/4 cup chopped fresh basil leaves 1/4 cup chopped fresh oregano leaves 2 large eggs 1/2 cup grated Parmesan, plus more for final topping 1 pound fresh mozzarella cheese, grated Instructions: In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion, garlic, and a three-finger pinch of salt and sweat them until they're translucent, about 2 minutes. Add the neck bones and let them brown, about 5 minutes. Add the ground veal, beef and sausage, and season with another healthy pinch of salt. Cook until the meat is browned, about 10 minutes. Stir in the white wine, tomatoes and their juice, and the bay leaves. Scrape the bottom of the pot with a wooden spoon, making sure to get all of the browned bits into the sauce. Season the sauce with salt, to taste, and simmer for 2 hours over medium heat. Remove the bay leaves and neck bones and let cool. Skim any fat that rises to the surface. Bring a large pot of water to a boil over medium heat. Add enough salt so that it tastes seasoned and allow the water to return to a boil. Add the noodles and cook until al dente. Drain well and set aside. In a medium bowl mix together the ricotta, parsley, basil, oregano, eggs, and Parmesan with a pinch of salt. Preheat the oven to 350 degrees F. Ladle about 1 cup of sauce on the bottom of a lasagna pan. Arrange a layer of noodles followed by a layer of sauce and then some of the ricotta mixture. Top with a layer of mozzarella, smoothing it with a spatula to the edges. Repeat the process until the pan is full. Finish with a final layer of noodles, sauce, the mozzarella, and Parmesan. Cover the lasagna with aluminum foil and bake for 1 hour. Uncover and bake for 30 minutes. Remove the pan from the oven and let it rest, 5 to 10 minutes before serving. ","[Chardonnay, Pinot Grigio, Barbera, Garnacha]

" 33439,"Wild Rice and Pineapple Salad 1/2 cup apple cider vinegar 3 tablespoons brown sugar 3 tablespoons finely chopped fresh cilantro leaves 2 tablespoons finely chopped fresh parsley leaves 1 cup vegetable oil 3 3/4 cups water 1/2 cup wild rice 1 cup white rice 1 red onion, peeled and diced small 1/2 fresh pineapple, peeled, cored, and diced medium Salt and freshly ground black pepper 8 small fresh cilantro sprigs, for garnish Instructions: Prepare dressing by whisking together vinegar, brown sugar, cilantro, and parsley in a bowl. Add oil in a thin stream while whisking constantly. Set aside to let flavors integrate. Bring 3 3/4 cups water to a boil. Stir in wild rice, cover pot and let cook undisturbed for 15 minutes. Add white rice to the same pot and cook covered for another 20 minutes. Remove from heat and let sit covered for another 5 minutes to let rice absorb water, then remove lid, stir to fluff rice and let cool. Combine onion and pineapple in a bowl and stir in cooled rice. Add dressing and stir to coat. Season with salt and pepper, as needed. Transfer to a serving bowl and garnish with cilantro sprigs. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33440,"Tiramisu Lush Nonstick cooking spray, for the baking dish One 7-ounce package ladyfinger cookies, placed in a resealable plastic bag and crushed with a rolling pin 6 tablespoons unsalted butter, melted 1/4 cup granulated sugar One 8-ounce package cream cheese, at room temperature 5 tablespoons confectioners' sugar 1/2 teaspoon vanilla extract Pinch kosher salt 1 tablespoon instant espresso or coffee powder One 12-ounce container frozen whipped topping, such as Cool Whip, thawed One 3.9-ounce package instant chocolate pudding (plus required ingredients) 1/4 cup cocoa powder 1/4 cup crushed chocolate-covered espresso beans Instructions: Spray an 8-inch square baking dish lightly with nonstick cooking spray. Combine the ladyfinger crumbs, butter and granulated sugar in a medium bowl. Press the mixture into the prepared baking dish. Freeze 15 minutes to set. Combine the cream cheese, confectioners' sugar, vanilla extract and salt in a large bowl. Beat with an electric mixer on medium-high speed until fluffy, about 3 minutes. Dissolve the espresso powder in 1 tablespoon hot water and stir into the filling. Fold in 3/4 cup of the whipped topping to lighten. Pour the filling over the crust and smooth with an offset spatula, then refrigerate for 15 minutes to partially set.
Meanwhile, make the instant pudding according to the package directions. Pour over the filling. Top with the remaining whipped topping, cover and refrigerate for 2 hours to set.
Before serving, dust with the cocoa powder and sprinkle with the chocolate-covered espresso beans.
","[Chardonnay, Pinot Grigio, Moscato, Riesling]" 33441,"Berry Cookie Cobbler 2 bags (12 ounces each) frozen mixed berries, thawed 1 container (21-ounce) apple pie filling 1/3 cup granulated sugar 1 1/2 teaspoons ground cinnamon 1 roll (18-ounce) prepared sugar cookie dough Vanilla ice cream Instructions: Preheat oven to 350 degrees. In a large bowl, mix berries, apple filling, sugar, and cinnamon. Transfer fruit mixture to an 8 by 8 by 2-inch baking dish. Crumble cookie dough over fruit, covering thickly and completely. Bake uncovered until cookie crust is golden and crisp, and juices bubble thickly, about 45 minutes. Serve warm with ice cream. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 33442,"Mexican Stroganoff 2 teaspoons butter 1 medium onion, chopped (about 1/2 cup) 1 clove garlic, minced 1 pound ground beef 1 package (about 1 ounce) taco seasoning mix 1 can (10 3/4 ounces) Campbell's? Condensed Cream of Mushroom with Roasted Garlic Soup 3/4 cup sour cream 1/4 cup Pace? Picante Sauce Hot cooked egg noodles Instructions: Heat the butter in a 10-inch skillet over medium heat. Add the onion and garlic and cook until tender. Remove the onion mixture from the skillet. Cook the beef in the skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat. Stir the onion mixture, taco seasoning, soup, sour cream and picante sauce in the skillet and cook until the mixture is hot and bubbling, stirring often. Serve the beef mixture over the noodles. ","[Malbec, Tempranillo, Garnacha, Barbera]" 33443,"Italian Wedding Casserole 1 pound bowtie pasta 2 tablespoons salted butter
2 tablespoons olive oil
1 cup diced celery
2 tablespoons chopped fresh oregano
3 cloves garlic, minced
2 carrots, diced
1 onion, diced
3 tablespoons all-purpose flour
4 cups chicken stock
Kosher salt and freshly ground black pepper
One 26-ounce bag frozen Italian meatballs
4 cups chopped kale
1/2 cup grated Parmesan or asiago
1 1/2 cups breadcrumbs 1/4 cup grated Parmesan
3 tablespoons salted butter, melted 2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
Instructions: For the casserole: Preheat the oven to 375 degrees F. Cook the pasta in a large pot of boiling water until less than al dente; set aside. Put the butter and olive oil in a large pot over medium heat. When the butter has melted and the oil is hot, add the celery, oregano, garlic, carrots and onion and cook until the onions are translucent, about 5 minutes. Sprinkle over the flour, stir and cook for an additional minute. While whisking constantly, slowly add the stock. Bring to a simmer and allow the sauce to thicken, about 2 minutes. Season with salt and pepper. Add the meatballs, kale, Parmesan and cooked pasta, then stir to combine. Transfer to 9-by-13-inch casserole dish. For the topping: Mix together the breadcrumbs, Parmesan, butter, parsley and oregano in a bowl until well combined. Sprinkle the breadcrumb topping over the casserole. Bake until golden and bubbly, about 20 minutes. Allow the casserole to sit for 10 minutes before serving. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 33444,"Low Carb Turkey and Swiss BLT Roll-Ups 4 teaspoons heavy mayonnaise 1 head iceberg lettuce (4 outer leaves only) 1/4 pound sliced turkey (no sugar added) 1/4 pound precooked bacon strips (8 slices) 1 tomato, thinly sliced to make 8 slices 1/4 pound sliced Swiss cheese Instructions: Spread about a teaspoon of mayonnaise on the inside of a large single outer leaf of iceberg lettuce. Place leaf on the counter and top with 2 slices of turkey breast, 2 bacon slices, 2 slices of cheese, and 1 to 2 tomato slices. Roll up like a burrito. Close with toothpicks and cut into pinwheels. Repeat to make 4 roll-ups. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33445,"San Fran-Caesar with Sour Dough Croutons 2 cloves garlic, crushed 2 tablespoons extra-virgin olive oil, eyeball it 1 tablespoon butter 3 cups cubed sourdough bread 1 teaspoon coarse black pepper 1/2 cup grated Parmesan 2 tablespoons chopped fresh thyme leaves or 1 1/2 teaspoons dried thyme 1 clove garlic, finely chopped 1 lemon, juiced 1 teaspoon hot sauce (recommended: Tabasco) 1 teaspoon Worcestershire sauce 1 teaspoon Dijon mustard 1/3 cup extra-virgin olive oil, eyeball it 2 large hearts Romaine lettuce, chopped, 7 to 8 cups 1/2 cup shredded Parmesan Salt and coarse black pepper Anchovies, optional garnish Instructions: Preheat oven to 325 degrees F. Heat garlic and oil over low heat and melt butter into the oil. Place the bread in a large bowl and toss with garlic oil and butter. Season with pepper, Parmesan and thyme. Spread croutons evenly on a baking sheet and bake until crisp and golden, 15 minutes. In the bowl you made the croutons in, combine garlic, lemon juice, hot sauce, Worcestershire sauce and mustard. Whisk in extra-virgin olive oil while mixing the dressing. Remove croutons and let cool. When you are ready to serve, add lettuce to the dressing in the bowl and toss to coat evenly. Add cheese, salt and pepper, croutons. Toss again. Adjust seasonings and serve, with or without anchovies. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33446,"Easy Butternut Squash Soup 3 tablespoons extra-virgin olive oil 1 onion, thinly sliced 4 cloves garlic, smashed 2 fresh sage leaves 2 teaspoons kosher salt Freshly ground black pepper 2 medium canned plum tomatoes 1 medium butternut squash (about 2 pounds), peeled, halved, seeded, and diced 4 cups low-sodium chicken broth or water 1 teaspoon balsamic vinegar 2 tablespoons freshly grated Parmesan, optional Instructions: Heat the olive oil in a soup pot over medium heat. Add the onion, garlic, sage, 1 teaspoon of the salt and season with pepper, to taste. Cook, covered, stirring occasionally, until soft and fragrant, about 15 minutes. Raise heat to medium-high, add the tomatoes, and cook, stirring with a wooden spoon, until the tomatoes break up and the onions brown slightly, about 7 minutes. Add the squash and the remaining teaspoon salt, and continue to cook, stirring occasionally, until the squash is tender, about 12 minutes. Add the broth, bring to a simmer, and cook, uncovered, until the vegetables tender, about 20 minutes. Set aside to cool slightly. Working in batches, puree the soup in a blender, or with an immersion blender. Return the soup to the pot and reheat over medium heat. Stir in the vinegar. Serve the soup in warm bowls with a touch of parmesan cheese if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33447,"Oat Milk Ice Cream 3 cups oat milk 3 tablespoons cashew butter 1/4 cup plus 2 teaspoons refined coconut oil, melted 1/3 cup plus 1 tablespoon vegan cane sugar 1/3 cup pure maple syrup 1 tablespoon pure vanilla extract 1 tablespoon bourbon, optional Pinch kosher salt 1 tablespoon tapioca starch Instructions: Combine 2 1/2 cups of the oat milk with the cashew butter, coconut oil, sugar, maple syrup, vanilla, bourbon (if using) and salt in a blender. Blend on medium speed until smooth, about 1 minute. Whisk the remaining 1/2 cup oat milk with the tapioca starch in a medium bowl to make a slurry and set aside. Transfer the blended mixture to a medium pot over medium heat. Once it comes to a simmer, whisk in the slurry. Cook, whisking constantly, until thickened, 2 to 3 minutes. Strain the ice cream base through a fine-mesh sieve into a large bowl. Lightly press plastic wrap directly against the surface of the ice cream base to prevent a skin from forming. Refrigerate until completely chilled, about 3 hours. (For faster chilling, set the bowl of ice cream base in a bowl of ice water and refrigerate.) Pour the chilled base into an ice cream machine and churn according to the manufacturer's instructions until it is the consistency of soft-serve (take care not to over-churn to prevent a grainy texture; see Cook\u2019s Note). Place the ice cream in the freezer to set up for at least 1 hour. Let sit at room temperature for 10 minutes before scooping. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33448,"Whole Wheat Cinnamon Rum Rolls 2 scant tablespoons or 2 (1/4-ounce) packages active dry yeast 1/2 cup warm water (about 110 degrees) 1 1/2 cups warm milk (about 110 degrees) 1/2 cup vegetable shortening 1/2 cup honey 3 large eggs 1 tablespoon lemon juice 2 teaspoons salt 3 tablespoons soy flour (optional) 5 1/2 to 6 1/2 cups whole wheat flour 1/4 cup melted butter 1 cup firmly packed brown sugar 3 tablespoons cinnamon 1/2 cup raisins (optional) 1/2 cup chopped nuts (optional) 2 cups powdered sugar 1 tablespoon rum extract 5 to 7 tablespoons heavy cream Instructions: In a large bowl, stir yeast into water to soften. Add milk, shortening, honey, eggs, lemon juice, salt, soy flour, and 2 cups whole wheat flour. Beat vigorously for 2 minutes. Gradually add flour, 1/4 cup at a time, until the dough begins to pull away from the side of the bowl. Turn dough onto a floured work surface. Knead, adding flour a little at a time, until you have a smooth, elastic dough. Place dough into an oiled bowl. Turn to coat the entire ball of dough with oil. Cover with a tightly woven towel and let rise until doubled, about 1 hour. Turn dough onto a lightly oiled work surface and divide in half. Roll each half with a rolling pin into a 12 by 18-inch rectangle. Brush dough with melted butter, leaving a 1/2-inch border along one long side of the rectangle free of butter. Combine brown sugar, cinnamon, raisins, and nuts. Sprinkle evenly over each portion of dough. Roll up into 2 (18-inch) cylinders and pinch the loose edge to the cylinder. Cut into 30 rolls (15 from each cylinder) and place cut-side up into 2 parchment-lined 9 by 13-inch pans. Cover with a tightly woven towel and let rise until almost doubled, about 45 minutes. About 10 minutes before baking, preheat oven to 375 degrees (350 if using glass pans). Bake for 20 minutes or until the internal temperature of the rolls reaches 190 degrees. Leave the rolls in the pan to cool since they benefit from the steam -- it makes them softer. Allow the rolls to cool for 15 minutes. Combine powdered sugar, rum extract, and milk. Mixture should be the consistency of honey (if it isn't, adjust by adding more cream to thin it or powdered sugar to thicken it). Drizzle over the top of the rolls. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33449,"Shark Beach Pull-Apart Cupcakes One 15.25-ounce box vanilla cake mix (plus required ingredients) Three 6-ounce cans vanilla frosting Blue gel food coloring, for the frosting Yellow gel food coloring, for the frosting 1 1/2 cups teddy bear-shaped graham snacks 2 pretzel rods 3 spearmint candy leaves 6 chocolate-covered peanuts One 6-inch piece striped sour candy strip, such as Sour Candy Belts 2 rolls red fruit leather rounds, such as Joray One 10-inch piece black licorice lace 4 gummy sharks Instructions: For the cupcakes: Line two 12-cup muffin pans with cupcake liners; fill 9 with yellow liners and 15 with blue liners. Prepare the cupcakes according to the package directions. Transfer to cooling racks and cool completely. For the frosting: Color 3 cups of the frosting with blue gel food coloring until sea blue (12 to 14 drops). Color 2 cups of the frosting with yellow food coloring until pale yellow (2 to 3 drops). Keep the remaining 1 cup frosting white and transfer to a pastry bag fitted with a medium petal tip.
Arrange the cupcakes in a 4-by-6 grid on a cutting board or a flat square serving platter, keeping the yellow liners together to make the sandy beach and the blue liners together to make the water. There will be 1 yellow liner in the row where the blue and yellow meet; keep it to the far left.
With an ice cream scoop, scoop balls of blue frosting on the blue-lined cupcakes and yellow frosting on the yellow-lined cupcakes. Smooth the frosting across the cupcakes with an offset spatula so the blue and yellow almost meet; the line where they touch should be a gradual diagonal that looks like the shoreline when a wave comes in.
Set aside 6 teddy bears. Put the rest in a food processor and process to crumbs. Reserve about 1/4 cup or so of the crumbs to anchor the palm trees later. Sprinkle the remainder over the yellow frosting to make sand.
Pipe waves of white frosting along the shoreline where the sand meets the surf.
Break off one end of the pretzel rods to make two 5-inch rods; discard (or eat) the smaller pieces from each rod. Cut the spearmint leaves in half crosswise and roll them out to flatten slightly. Press 3 leaf pieces into the broken end of each pretzel rod to resemble palm tree leaves. (If you have having trouble getting the leaves to stick, you can brush with a tiny bit of water at the spot where they adhere). Press 2 chocolate-covered peanuts on top of the leaves to make coconuts. Stick the trees into the sand in the spaces where the cupcakes meet. Spoon the remaining graham cracker crumbs around the bottoms of the trees to anchor them. Add a chocolate-covered peanut under each as a dropped coconut.
Cut the sour candy strip into 4 equal pieces. Arrange on the sand for beach towels and lay a bear on top of each one.
For the surfboards, unwrap and flatten the fruit roll up rounds. Fold each into quarters and press to adhere. Cut a 2 1/2-inch oval surfboard shape from each. Cut the black licorice into strips for lines on the surfboards (2 lines per board), but don't stick them on yet. Place the surfboards on a piece of parchment and microwave just until warm, about 10 seconds. Press on the licorice lines and microwave just until they stick, about 5 seconds more. Press a standing bear on each for a surfer and let cool. (You can put in the freezer to hasten the process.)
Place the surfing bears on the water. Place the sharks on the water. With the remaining white frosting, pipe waves in front of the boards and in random spots around the rest of the ocean.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33450,"15-Minute Curry with Chicken and Peas 1 small yellow onion 2 tablespoons canola oil Kosher salt
2 cloves garlic 2 tablespoons tomato paste 1 1/2 teaspoons curry powder 1 1/2 teaspoons garam masala
1 1/2 cups chicken stock 1 pound chicken tenders
1 cup frozen peas, thawed 1/2 cup full-fat plain Greek yogurt
4 pieces naan, warmed (see Cook's Note) Instructions: Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes. Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gavi]" 33451,"Baked Popcorn Rice 1 Spanish onion, minced 2 to 3 tablespoons extra virgin olive oil 2 tablespoons unsalted butter 3 cloves garlic, minced 1 cup popcorn rice 2 cups chicken stock or beef stock, if the dish calls for meat Instructions: Preheat oven to 350 degrees F. Saute onion in butter and olive oil until golden, then add garlic. Cook garlic with onion for 2 minutes. Add rice and saute for 3 to 4 minutes until rice is lightly golden. Add stock and stir well and cook for 3 to 4 minutes. All this must be done in an oven proof skillet. Put on lid and bake for 15 to 20 minutes. When cooking time is done turn off heat and leave rice in oven until ready to serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33452,"The Flame of Love Martini 1/4-ounce fino sherry Several peels orange rind 2 ounces vodka, chilled Instructions: Coat the inside of a chilled martini glass with fino sherry and toss out the excess. Flame several orange peels into the glass. Add the vodka and strain into the seasoned glass. Garnish with an orange peel. Flaming: You can create a festive pyrotechnic display for your guests with the oil present in the skin of lemons and oranges. To flame the oil, hold a lit match in one hand, and the twist in the other. Hold the twist by the side not the ends, between thumb and forefinger, skin side down, about 4 inches above the drink. Don't squeeze or you'll lose all the oil before you flame. Hold the match between the drink and the twist, closer to the twist. Snap the twist sharply, propelling the oil through the lit match and onto the surface of the drink. (Be sure to hold twist far enough from the drink to avoid getting a smoky film on the glass.) ","[Prosecco, Moscato, Cava, Sauvignon Blanc]" 33453,"Crispy Colorado Trout One 8-ounce fresh Colorado trout, cleaned and separated into fillets 1 egg 1/2 cup milk Salt and freshly ground black pepper All-purpose flour, for dusting Panko bread crumbs Olive oil, for sauteing trout 1 tablespoon capers 1 tablespoon lemon juice 1/2 cup extra-virgin olive oil 1 tablespoon roasted garlic Salt and freshly ground black pepper 2 tablespoons fresh chopped parsley 2 whole scallions, cleaned and chopped Chevre Orzo, recipe follows 1 pound orzo 1/2 cup heavy cream 1/4 to 1/2 pound chevre 1/2 cup peeled, seeded, and diced tomatoes 8 to 10 basil leaves cut into a chiffonade 2 tablespoons chopped parsley 2 green onions, sliced thinly on the bias Instructions: Preparing Trout: After de-boning, finning, cleaning, and filleting fish, rinse and pat dry. Combine egg and milk in a shallow dish to make an egg wash. Dredge trout in seasoned flour shaking off excess. Dip into egg wash mixture, and then into panko crumbs, turning to coat both sides and patting lightly. Remove fillets and place separately onto platter. Use waxed paper to keep fish from touching. Preparing Aioli Sauce: Place all ingredients into blender except for olive oil, and puree. Add a little water to loosen, if needed. Once you have reached the puree stage, slowly add the olive oil in a steady stream. This will cause the ingredients to emulsify. Set aside. Cooking Trout: Preheat oven to 325 degrees F. In a heavy saute pan, coat bottom with 1/8-inch of oil. Heat pan and oil to medium heat. Add fillet skin side up and cook for about 1 1/2 minutes. Turn fillet over and cook until golden brown on the other side. Remove from heat and place on paper towels in baking dish. Place fillets in preheated oven for 6 to 7 minutes. Arrange on plates and drizzle with sauce making thin ribbons across the fillets. Serve with Chevre Orzo. Cook orzo in salted boiling water to just under done. Drain and keep warm. Heat the cream, add remaining ingredients, and toss with the pasta. Season with salt and pepper, to taste. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]

" 33454,"Shiitake and Black Bean Ho Fun with Crisp Pastrami 1/4 cup vegetable oil 2 ounces sliced pastrami, finely chopped 1 tablespoon plus 1/2 teaspoon cornstarch 1 small bunch Chinese chives or 4 scallions, thinly sliced 1 tablespoon grated fresh peeled ginger 2 cloves garlic, chopped 1 red Fresno cl, seeded and finely chopped 1 red Thai bird cl, seeded and finely chopped 1 tablespoon fermented (salted) black beans 2 tablespoons Shaoshing rice wine 6 to 8 fresh shiitake mushrooms, stemmed and sliced 3/4 cup vegetable broth 1 tablespoon dark soy sauce 1 tablespoon light soy sauce 1 pound fresh flat wide rice noodles 1 large handful fresh cilantro, chopped Instructions: Heat 2 tablespoons of the oil in a wok over medium-high heat. Toss the pastrami with 1/2 teaspoon of the cornstarch and add into the wok with the chives. Stir-fry until the pastrami is crisp, and then transfer to a paper-towel-lined plate with a slotted spoon to drain. Add the remaining 2 tablespoons oil to the wok and stir-fry the ginger, garlic, Fresno chiles and bird chiles until softened, about 2 minutes. Put the black beans in a small bowl, pour 1 tablespoon of the Shaoshing over. Mash the beans with a fork and then add into the wok along with the remaining Shaoshing and toss well. Add the mushrooms and stir-fry briefly until softened, about 1 minute, and then pour in the broth, dark soy sauce and light soy sauce and bring to a simmer. Whisk 1 tablespoon water with the remaining 1 tablespoon cornstarch and then pour the slurry into the wok and cook until thickened. Stir in the noodles and cook, tossing gently, until the sauce is thick and the noodles are hot.
Transfer to a serving platter and scatter the crisp pastrami and chives on top. Serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Tempranillo]

" 33455,"Root Beer Pulled Pork in Shallot-Root Beer Jus with Tangy Onions and Jalapeno Creme Fraiche 6 large yellow onions, peeled and roughly chopped 3 heads garlic, peeled, slightly crushed, kept whole
6 large oranges, juiced then quartered 8 jalapenos, halved 6 serrano chiles, halved 1 (750 ml) bottle Pinot Noir, or other red wine 4 (12-ounce) bottles root beer Pinch kosher salt and freshly ground black pepper Pork Butt shoulders, cut into large chunks (about 15 pounds)
Shallot Root Beer Jus, recipe follows Tangy Red Onions, recipe follows Jalapeno Creme Fraiche, recipe follows Chopped fresh chives or scallions, for garnish 1 tablespoon canola oil 2 tablespoons unsalted butter 10 shallots, peeled, thinly sliced Kosher salt 4 (12-ounce) bottles root beer 4 tablespoons canola oil 3 tablespoons unsalted butter 4 large red onions, peeled and julienned 1 (200 ml) bottle Pinot Noir red wine vinegar 1 cup red wine vinegar Kosher salt and freshly ground black pepper Kosher salt and freshly ground black pepper
1/2 cup granulated sugar, or more to taste 3 containers creme fraiche (7 1/2 ounces each) 3 jalapenos, seeded and minced Kosher salt and freshly ground white pepper Instructions: Preheat oven to 350 degrees F.
In a large bowl, combine all the ingredients, except the pork. Taste the marinade and season with more salt and pepper, if needed. If you want the dish to be spicy, add more jalapenos and serranos.
Season pork lightly with kosher salt and pepper. Divide pork into 2 large roasting pans and pour the marinade over top. Toss to coat with the marinade. Cover each pan with foil and put into the preheated oven. Alternatively, the pork can be marinated in the refrigerator for a few hours. Bring to room temperature before baking.
Bake the pork until tender and meat is falling apart, approximately 3 or more hours.
While the pork is cooking, prepare the Shallot Root Beer Jus, Tangy Red Onions and Jalapeno Creme Fraiche.
Remove the pork from the oven and shred the meat with forks, but leave it a bit chunky. Toss the shredded pork in the cooked marinade. Taste the meat and season, to taste. Keep warm.
Assembly: Make sure the pork is heated. If you made it the day before and it was in the refrigerator, reheat the meat and the jus. The onions can be chilled or brought to room temperature but do not heat, in order to maintain the crunchy texture.
Arrange few pieces of pork on each plate, then top with some Tangy Red Onions and garnish with a squeeze of Jalapeno Creme Fraiche. Poor the Shallot Root Beer Jus around the outside edge of the pork then garnish with chives or scallions.
Heat a large stock pot over medium-high heat and add the oil and butter, Heat until melted and hot but do not burn the butter. Add the shallots stirring occasionally. Caramelize the shallots slightly, season with salt, to taste, and reduce the heat to medium-low. Allow them to soften about 5 minutes and then add the root beer. Bring the root beer to a simmer and reduce slowly for approximately 2 hours. Season, to taste. The flavor of the shallots should be prominent to reduce the sweetness from the root beer. Heat large saute pan over medium heat, add the oil and butter. Heat until melted and hot but do not burn butter. Add onions, stirring so that they do not brown. Cook, stirring occasionally, until they become translucent, about 5 minutes. Add the vinegars and turn heat down to medium-low, then season with salt and pepper, to taste. The onions will be really tart but you can add a tablespoon of sugar, at a time, to mellow it out a bit. You still want to keep that tanginess.
Continue cooking for 20 minutes letting the vinegars absorb into the onions. The onions will release some water so you will strain that off when you finish cooking. Transfer the onions to a bowl and cover. Let the onions sit overnight in the refrigerator. Finely chop before serving. In a bowl, add the creme fraiche and the jalapenos. Season, to taste, with salt and white pepper and stir to combine. Put into a squeeze bottle, with large tip so it won't get plugged from the minced jalapenos. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM (Grenache, Syrah, Mourvedre)]" 33456,"Pineapple Millefoglie With Maraschino Cherry Sauce 2 cups milk 1 vanilla bean, halved lengthwise, seeds scraped 4 large egg yolks 1/4 cup granulated sugar 3 tablespoons all-purpose flour 1 17.3-ounce box puff pastry, thawed 1 12-ounce bag frozen black cherries, thawed 1 cup pineapple juice 1/4 cup maraschino cherry juice, from a jar of maraschino cherries 6 slices fresh pineapple (about 1 pound), from 1 small peeled and cored pineapple 1/2 cup confectioners' sugar 1 cup heavy cream 1/4 cup confectioners' sugar 1/4 teaspoon vanilla extract 6 maraschino cherries, for garnish Instructions: Make the custard: In a saucepan, warm the milk, vanilla bean and seeds over low heat. Whisk the egg yolks and sugar in a bowl; beat in the flour. Remove the vanilla bean and whisk the milk into the egg mixture. Pour back into the saucepan and whisk over medium heat until the cream is thick, about 8 minutes. Transfer the custard to a bowl; lay plastic wrap on the surface and cool in the refrigerator for about 3 hours. Transfer to a large pastry bag fitted with a wide round tip. Prepare the millefoglie: Preheat the oven to 400 degrees F. Cut the puff pastry into eighteen 3-inch rounds using a cookie cutter or a paring knife. Place the rounds on parchment paper-lined baking sheets, prick with a fork and bake until golden, 10 to 15 minutes. Set aside to cool; leave the oven on. Make the maraschino sauce: Combine the black cherries, pineapple juice and maraschino cherry juice in a small saucepan. Bring the liquid to a simmer over medium heat and cook until the cherries are softened, about 5 minutes. Carefully transfer the mixture to a blender or food processor and puree until smooth. Strain the puree and set aside to cool. Store any extra sauce in the refrigerator for up to 2 weeks. Prepare the pineapple: Dust the pineapple slices with confectioners' sugar and place on a baking sheet. Bake until softened and lightly browned at the edges, about 30 minutes. Let cool. Make the chantilly cream: Whip the cream, confectioners' sugar and vanilla in a bowl with a mixer until fluffy and stiff peaks form. Chill. To assemble, place a pastry round on each of 6 serving plates. Pipe the custard over it and top with a slice of caramelized pineapple, followed by a pastry round and chantilly cream. Top with one more pastry round and drizzle with the sauce. Put a maraschino cherry on top. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 33457,"Mini Orange Chocolate Chunk Cake 1/4 pound unsalted butter at room temperature 1 cup sugar 2 extra-large eggs at room temperature 1/8 cup grated orange zest (2 large oranges) 1 1/2 cups all-purpose flour plus 1 tablespoon 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon kosher salt 1/4 cup freshly squeezed orange juice 3 ounces buttermilk at room temperature 1 teaspoon pure vanilla extract 1 cup good semisweet chocolate chunks 1/4 cup sugar 1/4 cup freshly squeezed orange juice 4 ounces good semisweet chocolate chips 1/4 cup heavy cream 1/2 teaspoon instant coffee granules Instructions: Preheat the oven to 350 degrees F. Grease and flour 6 individual serving baking molds, such as the flexible non stick 100 percent silicone molds. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for about 5 minutes, or until light and fluffy. Add the eggs, 1 at a time, then the orange zest. Sift together 1 1/2 cups flour, the baking powder, baking soda, and salt in a large bowl. In another bowl, combine the orange juice, buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately in thirds to the creamed butter, beginning and ending with the flour. Toss the chocolate chunks with 1 tablespoon flour and add to the batter. Pour into the pans, smooth the tops, and bake for 30 minutes, until a cake tester comes out clean. Let the cakes cool in the molds on a wire rack for 10 minutes. Meanwhile, make the syrup. In a small saucepan over medium-low heat, cook the sugar with the orange juice until the sugar dissolves. Remove the cake from the pans, put them on a rack over a tray, and spoon the orange syrup over the cakes. Allow the cakes to cool completely. For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of the cakes. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]" 33458,"Spring Green Spaghetti Carbonara Kosher salt and freshly ground black pepper 12 ounces spaghetti, such as De Cecco
1/2 pound snow peas, julienned lengthwise
1 cup shelled fresh peas (1 pound in the pod), or frozen peas
12 to 14 thin asparagus, bottom third discarded and tips sliced in 2-inch pieces
2 tablespoons good olive oil
8 ounces small-diced pancetta
1/2 cup heavy cream
2 extra-large eggs
2 extra-large egg yolks
3/4 cup freshly grated Italian Parmesan cheese, plus extra for serving
5 scallions, white and green parts, thinly sliced diagonally
1/4 cup minced fresh chives, plus extra for serving
Zest and juice of 1 lemon
Instructions: Bring a large pot of water with 2 tablespoons salt to a boil. Add the spaghetti and cook for 8 minutes, stirring occasionally. Reserve a cup of the pasta water, then add the snow peas, fresh peas, and asparagus to the spaghetti and cook for 2 minutes longer. Drain the pasta and vegetables together. Meanwhile, heat the oil in a medium (10 to 11-inch) saut pan over medium heat, add the pancetta, and cook for 7 to 9 minutes, stirring occasionally, until browned. Transfer the pancetta to a plate lined with paper towels and set aside. While the pancetta cooks, fill a large bowl with the hottest tap water and set aside to heat the bowl. Just before you drain the pasta, pour the water out of the bowl. Put the cream, eggs, egg yolks, and 1/4 cup of the reserved pasta water into the bowl and whisk to combine. Immediately, add the hot pasta and vegetables and toss with tongs for a full minute or two, until the pasta absorbs the sauce. Add enough reserved hot pasta water to keep the sauce creamy. Add the 3/4 cup Parmesan, the scallions, chives, lemon zest and juice, 1 tablespoon salt, and 1 teaspoon pepper and toss well. Add the pancetta, sprinkle with salt, and serve hot sprinkled with extra chives and Parmesan. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33459,"Umbulata 6 1/4 cups flour 1/2 tablespoon salt 2 tablespoons sugar 1/3 cup shortening Hot water 1 package yeast dissolved in 1/4 cup warm water Flour Olive oil 1 1/2 pounds ground beef 1 1/2 pounds ground pork, or substitute ground bulk sausage and eliminate seasonings 2 bunches green onions 1/2 tablespoon dried basil 1 teaspoon dried oregano Salt and pepper to taste 3 tablespoons shortening 1/2 cup Parmesan cheese chunks 1/4-inch square 1 cup grated Parmesan cheese 1 egg Sesame seeds Instructions: Put flour, salt and sugar in a large bowl, mix. Add shortening. Pour hot water over mix and start combining. Add dissolved yeast, and continue mixing. Add more hot water until a soft dough is formed. Sprinkle with more flour when the dough gets sticky. Continue to knead to form a grainy soft dough. DO NOT OVER KNEAD !!! Push dough to side of bowl and add a little olive oil, roll dough around to coat with oil. Place waxed paper over dough and cover with a clean dishcloth. Allow to rise to double. Brown ground beef and pork together. Start with pork to make sure it cooks thoroughly. Add green onions, basil and oregano. Add salt and pepper to taste. Let cool. When dough has doubled in size take 1/2 of the dough and roll to a 1-inch thick and 10-inch round circle. Spread 1 1/2 tablespoons of the shortening on top of the dough. Press 1/2 of the cheese chunks into the dough. Spread 1/2 the meat mixture on the dough. Next sprinkle 1/2 of the grated cheese on top of the meat. Roll the dough jelly roll style and place on a well greased cookie sheet with the end on the underside of the roll. Repeat the process for the second loaf. Let rise 15 to 30 minutes. Beat the egg in a small bowl and brush the top of each roll with the egg. Sprinkle with sesame seeds. Bake in a preheated 400 degree oven for 30 to 45 minutes until browned. Slice and serve warm or cold. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33460,"Blue Cheese Cheese Log 5 slices thick-cut bacon 1/2 medium onion, chopped finely Kosher salt 16 ounces cream cheese 1 cup crumbled blue cheese, preferably Stilton 1 cup shredded Swiss cheese 1/2 cup chopped dates
2 tablespoons port wine 3/4 cup finely chopped pecans
Serving suggestions: crackers and mini toasts Instructions: Cut the bacon into 1/2-inch pieces and place in a cold skillet with 1/2 cup water. Turn the heat to high and cook, stirring occasionally, until the water has evaporated and the bacon bits are crispy. Pour the contents of the skillet into a bowl, reserving 2 tablespoons bacon grease in the skillet. Reduce the heat to medium, then add the onion and a pinch of salt and cook, stirring occasionally, until deep golden brown, 7 to 10 minutes. Turn off the heat and allow to cool completely. Combine the cream cheese, blue cheese, Swiss cheese, chopped dates, port wine and onions in a food processor and pulse until smooth. Lay two 18-inch pieces of plastic wrap side by side on the counter, overlapping by about 1 inch. Use a rubber spatula to scoop the cheese mixture into the center. Wet your hands slightly and shape into a rough log, then wrap firmly in plastic and roll a bit to firm up the shape. Twist the ends tightly closed and place in the refrigerator for at least 30 minutes.
Meanwhile, return the bacon and grease to the skillet over medium-low heat. Add the pecans and cook, stirring, until they become fragrant, then stir in a pinch of salt and remove from heat. Let cool completely.
Transfer the bacon/pecan mixture to a plate. Unwrap the cheese log and roll it in the bacon/pecan mixture to coat, pressing well to make the coating stick. Serve with crackers and mini toasts. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 33461,"Sausage and Pepper Grinder with Sweet and Sour Mustard 4 pork sausages 2 tablespoon canola oil 1 (16-ounce) bag frozen pepper stir-fry mix 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/4 cup yellow mustard 1 tablespoon brown sugar 1 teaspoon cider vinegar 1 teaspoon hot sauce 4 hot dog buns Instructions: Cook sausages in a medium size skillet over medium-high heat until browned and cooked through, about 10 to 12 minutes. In a separate saute pan, heat oil over medium-high heat. Add onion and peppers stir-fry mix and salt and pepper. Cook until softened, about 4 to 5 minutes. In a small bowl whisk together mustard, brown sugar, vinegar, and hot sauce. For assembly, generously spread mustard on each side of the hot dog buns. Place a sausage in each bun and top with onion and pepper mixture. ","[Chianti, Zinfandel, Tempranillo, Garnacha]" 33462,"Green Goddess Dressing 5 to 6 anchovy fillets, mashed 1 green onion, both green and white portions, minced 1/4 cup minced fresh parsley 2 tablespoons minced fresh tarragon 3 tablespoons tarragon vinegar 2 cup minced fresh chives 3 cups mayonnaise (should look home-made) Instructions: Combine all ingredients in blender or large bowl and mix together thoroughly. Serve chilled. ","[Chardonnay, Sauvignon Blanc, Riesling]" 33463,"Turkey and Quinoa Salad 3 tablespoons extra-virgin olive oil 1 1/2 cups quinoa, rinsed Kosher salt 1 pound turkey cutlets 3 tablespoons chopped fresh tarragon and/or parsley Freshly ground pepper 1/2 small red onion, halved and sliced 1 1/2 pounds assorted heirloom tomatoes, chopped 1 Cubanelle cl pepper or other Italian frying pepper, seeded and chopped 4 Persian cucumbers, chopped 2 tablespoons sherry vinegar Instructions: Heat 1/2 tablespoon olive oil in a large skillet over medium-high heat. Add the quinoa and cook, stirring, until lightly toasted, about 4 minutes. Add 4 cups water and 1/4 teaspoon salt and bring to a boil. Reduce the heat to medium and simmer until the water is absorbed and the quinoa is tender, about 15 minutes.
Toss the turkey with half of the herbs, 1/4 teaspoon salt, and pepper to taste; set aside. Soak the onion slices in cold water, 10 minutes.
Toss the tomatoes, cl, cucumbers, vinegar, 1 1/2 tablespoons olive oil, the remaining herbs, 1/4 teaspoon salt, and pepper to taste in a large bowl. Drain the onion, add to the tomato mixture and toss.
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in batches, add the turkey and cook until golden, about 3 minutes per side. Drain on paper towels, then cut into 2-inch pieces. Fluff the quinoa with a fork and divide among bowls. Top with the tomato mixture and turkey.
","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33464,"Japanese Breaded Pork Cutlet with Sweet Tomato Soy Sauce 1/2 cup ketchup 2 tablespoons soy sauce
1 1/2 tablespoons Worcestershire sauce 2 teaspoons brown sugar
1/2 cup all-purpose flour 3 large eggs, well beaten
2 cups panko breadcrumbs
1 1/2 pounds 1/4- to 1/2-inch-thick boneless pork loin chops
Kosher salt and freshly ground black pepper
Vegetable oil, for shallow frying
Instructions: For the sweet tomato soy sauce: Stir together the ketchup, soy sauce, Worcestershire and brown sugar in a small bowl and refrigerate until ready to use. For the pork cutlets: Put the flour in a wide, shallow bowl; the eggs in another; and the panko in a third. Poke the pork with a fork a few times to tenderize it, then sprinkle the pork with salt and pepper. Heat about 1/4 inch oil in a large skillet over medium-high heat until shimmering. Meanwhile, working in batches, dredge the pork in flour. Shake off the excess and dip in the eggs, letting the excess drip off before coating in the panko. Fry in the oil, turning once, until golden brown on both sides and just cooked through, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining pork. Serve the fried pork cutlets with the sweet tomato soy sauce. ","[Chardonnay, Pinot Grigio, Riesling, Sparkling wine]

" 33465,"One Pot Saffron Rice with Spiced Chicken Breast 2 big pinches of saffron threads (about 1/2 teaspoon) 3 tablespoons unsalted butter 2 small shallots, thinly sliced Kosher salt 3 skinless, boneless chicken breasts (about 8 ounces each) 1 teaspoon ground cumin Freshly ground pepper 1 teaspoon grated fresh ginger 2 cloves garlic, grated 1 cup basmati rice, rinsed well 1 cup low-sodium chicken broth 1/3 cup frozen peas, thawed 1/2 cup whole-milk yogurt Instructions: Preheat the oven to 425? F. Mix the saffron and 1 tablespoon hot water in a bowl; set aside to steep. Melt 2 tablespoons butter in a medium Dutch oven over medium-high heat. Add the shallots and a pinch of salt; cook, stirring, until golden brown and crisp, 4 to 5 minutes. Remove to a small bowl with a slotted spoon. Season the chicken on both sides with the cumin and a generous pinch each of salt and pepper. Add to the Dutch oven and cook, turning once, until lightly browned on both sides, 6 to 8 minutes; remove to a plate. Add the remaining 1 tablespoon butter to the pot along with the ginger and garlic and cook until toasted, about 30 seconds. Stir in the rice until well coated, then pour in the chicken broth, 1/2 cup water, the saffron with its liquid, ? teaspoon salt and a few grinds of pepper. Bring to a simmer, then stir, lay the chicken on top and cover. Transfer the pot to the oven and cook until the chicken is cooked through and the rice has absorbed the liquid, about 15 minutes. Transfer the chicken to a cutting board and let rest 5 minutes. Add the peas to the rice; fluff with a fork. Season the yogurt with a pinch each of salt and pepper. Slice the chicken and serve with the rice. Drizzle with the yogurt and top with the shallots. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 33466,"Cous Cous alla Panzanella 2 cups canned plum tomatoes with juices, chopped 1/2 cup extra-virgin olive oil Juice of 1 lemon 2 cups couscous 1 red onion, chopped 1 red pepper, seeded and chopped 1 yellow pepper, seeded and chopped 10 cherry tomatoes, quartered Bunch fresh basil leaves, torn Salt and freshly ground black pepper Instructions: Place the plum tomatoes, olive oil and lemon juice in a large mixing bowl. Add the couscous and mix thoroughly. Since there is no cooking involved, it is essential that there's an excessive amount of liquid in the bowl. The liquids will act as a 'cooking agent' for the couscous. The couscous will absorb all the liquids, puff up and become very flavorful. Add the red onion, red and yellow peppers, cherry tomatoes, and the basil to the bowl. Mix well. Season with salt and pepper, to taste. Let the mixture sit in the refrigerator for a few hours for all the flavors to amalgamate. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 33467,"Rabbit Isabel 1-ounce plain (all-purpose) flour Salt and freshly ground black pepper 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 1 young rabbit per person, fillets and leg meat removed 1 egg white 1 slice good bacon per two rabbit fillets Sorrel or sage leaves 4 ounces (1 stick) butter 1 onion, finely chopped Glass white wine Instructions: Make seasoned flour with salt, pepper, dry mustard and cayenne pepper. In a food processor finely mince the leg meat, add the egg white and seasoning and blend to a paste. Flatten the fillets and flour lightly. Lay a piece of bacon cut to fit on one fillet, spread a layer of the mousseline of rabbit and egg white onto the bacon and lay your sorrel of sage leaves on top of this. Place the other rabbit fillet on top to make a parcel. In a heavy-lidded frying pan melt the butter and gently fry the onion, add the rabbit parcel and brown, turning carefully. Season, pour on white wine, cover and cook gently for 10 minutes turning the parcel halfway through. Check that the rabbit is tender and cooked through, and serve with garlic-pureed potatoes and a green vegetable. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33468,"Grilled Jalapeno Poppers 12 large jalapeno peppers 1 cup Mexican blend shredded cheese 6 thick slices bacon Instructions: CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers. Slice peppers from stem to tip on 1 side. Carefully squeeze ends of pepper (like a change purse) and scoop out seeds and veins with a small spoon. Stuff each pepper with shredded cheese. Cut bacon slices in half. Wrap each pepper with a piece of bacon and secure with a toothpick. Preheat grill. Grill peppers 3 to 5 minutes on each side or until bacon is cooked, but not crisp. Remove from grill and serve while hot. ","[Zinfandel, Tempranillo, Garnacha, Barbera]" 33469,"Ham, Roasted Pork, and Swiss Cheese Sandwich on Sweet Bread: Medianoche 6 sweet rolls (available from Latin markets) 8 ounces roasted pork, from the shoulder or leg, thinly sliced 8 ounces thinly sliced ham 4 ounces thinly sliced Swiss cheese 3 pickles, thinly sliced lengthwise 6 tablespoons mustard 8 ounces butter Instructions: Assemble the sandwich by slicing all the rolls and dividing the meat and cheese equally. Place the roasted pork, ham, and cheese slices on top of 1/2 of the roll. Place pickle slices on top. Spread mustard on the inside of the other half of the roll. Place the top half of the roll over the sandwich, to close. Spread butter on the outside of the top and bottom of the sandwich. Cook in a very hot cast-iron griddle, or electric flat top, until heated through and golden brown on the outside. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33470,"Grilled Haddock Roll 2 cups cornmeal 1/4 teaspoon Hungarian hot paprika
Black pepper
Canola oil, for frying
6 ounces haddock fillet 2 cups milk
1 Snowflake Roll, split, recipe follows 1 leaf lettuce Quick-Pickled Red Onions, for serving, recipe follows Tartar Sauce, for serving, recipe follows Coleslaw, for serving, recipe follows 1 tablespoon honey 3 cups warm water (90 to 110 degrees F)
3 tablespoons yeast
4 cups high-gluten flour
1/8 cup canola oil
1 3/4 tablespoons salt
4 cups all-purpose flour, plus more for sprinkling 3/4 cup apple cider vinegar 2 tablespoons sugar
1 tablespoon salt
2 medium red onions, sliced
2 cups mayonnaise 1/2 cup sweet relish, drained of as much liquid as possible
1/4 cup finely grated carrot
1 tablespoon sugar, or to taste
2 teaspoons black pepper
1/2 cup grated carrot (about 1 medium) 1/2 medium green cabbage, coarsely sliced
1/2 medium purple cabbage, coarsely sliced
2 cups mayonnaise
1/2 cup apple cider vinegar
3 tablespoons sugar
Black pepper
Instructions: Whisk together the cornmeal, paprika and some pepper in a bowl. Heat a cast-iron pan over medium-high to high heat and add several tablespoons oil. Dredge the haddock in the milk, then place in the cornmeal mixture to coat. Place the haddock into the pan and fry until golden brown, turning once, about 2 minutes per side. Remove and place onto the bottom half of the snowflake roll. Top with the lettuce, Quick-Pickled Red Onions and Tartar Sauce. Serve with Coleslaw. Put the honey into the bowl of a stand mixer fitted with the hook attachment. Add the warm water and yeast and let sit for 2 to 3 minutes. Add the high-gluten flour and mix on high until smooth. Let sit until doubled in size. Add the oil, salt and all-purpose flour, a little at a time, mixing until a ball forms on the hook. Preheat the oven to 300 degrees F and line a baking sheet with parchment paper. Place the dough onto a floured work surface and cut into ten to twelve 5-ounce dough balls. Knead and roll out into rolls. Place the rolls on the prepared baking sheet and let rise for 10 minutes. Gently push down and sprinkle the tops with all-purpose flour. Bake until golden brown and soft to the touch, 18 to 22 minutes. Rolls may be used hot from the oven. Mix together the vinegar, sugar, salt and 1 cup water in a bowl; stir well. Add the onions. Refrigerate for 2 hours. Stir together the mayonnaise, relish, carrot, sugar and black pepper in a bowl. Refrigerate until ready to use. Put the carrot, green cabbage and purple cabbage together in large bowl and mix well. In a separate bowl, combine the mayonnaise, vinegar, sugar and some black pepper; mix well. Pour the dressing over the slaw and toss. Refrigerate until ready to use. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33471,"Lemon Egg Drop Soup 8 cups chicken broth 4 large eggs 2 lemons, juiced 1/4 teaspoon lemon pepper 1 tablespoon lemon zest Grated Parmesan Instructions: Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.) Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33472,"PB and J French Toast with Strawberry Compote Two 1/2-inch slices French bread 2 tablespoons peanut butter or other nut butter 1 tablespoon Strawberry Compote, plus more for serving, recipe follows 1 large egg
1 cup milk 1/4 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1/2 cup crushed sweetened corn flake cereal, such as Frosted Flakes
2 tablespoons clarified butter (see Cook's Note) Powdered sugar, for dusting 1 1/2 cups strawberries, quartered 3 tablespoons granulated sugar
2 tablespoons lemon juice
Pinch kosher salt Instructions: Make a peanut butter and jelly sandwich as you would normally, using the French bread, peanut butter and Strawberry Compote. In a small bowl, combine the egg, milk, cinnamon and nutmeg to make your French toast batter. Dip the sandwich in the batter for about 10 seconds on each side, then coat the battered sandwich with the crushed cereal. Heat the clarified butter in a skillet over medium-high heat and cook the sandwich on each side until it's a nice golden brown! Cut in half, dust with powdered sugar, and serve with a spoonful of Strawberry Compote on the side. Combine the strawberries, sugar, lemon juice and salt in a small saucepan. Cook over low heat, stirring frequently (to prevent burning), until thick, 10 to 15 minutes. Serve warm or keep in the refrigerator, covered, for up to 5 days. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 33473,"Winter Vegetable Roast 1 pint Brussels sprouts, outer leaves removed 2 large beets (do not peel) 1 large butternut squash or 2 acorn squash 1 small pumpkin 1/4 cup extra virgin olive oil 4 tablespoons unsalted butter, cut into pieces 2 tablespoons sugar Salt, to taste 1/8 teaspoon nutmeg Instructions: Bring 2 pots of salted water to a boil. With the tip of a small knife, cut an X into the base of each Brussels sprout. Cook the beets and Brussels sprouts in separate pots until just tender. Prepare a bowl of ice water. When the vegetables are cooked, plunge them into ice water to stop the cooking. While the beets are still warm, peel them and cut them into 1/2-inch dice. Cut the Brussels sprouts in half and set aside. Meanwhile, cut the stems out of the squash and pumpkin. Peel them with a sturdy peeler or sharp paring knife. Cut in half, scoop out the seeds, and cut into 1/2-dice. Preheat the oven to 450 degrees. When all the vegetables are prepared, toss them together and spread on cookie sheets or in earthenware baking dishes. Drizzle with olive oil and dot with butter. Sprinkle with sugar, plenty of salt, and nutmeg. Bake until tender all the way through and a little crusty, 30 to 45 minutes. Start checking the vegetables after 30 minutes. If you want to make the vegetables more crusty, raise the heat at the end of the cooking to 550 degrees. Bake until browned and serve immediately or at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33474,"Bourbon Milk 1/2 cup unsweetened almond milk 2 ounces bourbon
1 ounce simple syrup
1/2 teaspoon pure vanilla extract
Pinch salt
Instructions: To a cocktail shaker filled with ice, add the almond milk, bourbon, simple syrup, vanilla and salt. Shake vigorously for 30 seconds. Strain into 4 small juice glasses or shot glasses. Serve with dessert. ","[Bourbon, Whiskey, Brandy]" 33475,"Chrysanthemum Cocktail 2 ounces dry vermouth 1 ounce Benedictine
1/4 ounce absinthe 1 piece orange peel Instructions: Add the vermouth, Benedictine and absinthe to a cocktail shaker filled with ice and shake vigorously. Strain into a chilled martini glass. Squeeze the orange peel into the drink, then run the peel around the rim and use as a garnish. Drink immediately. ","[Vermouth, Benedictine, Absinthe]" 33476,"Pumpkin Cinnamon Pancakes 1 cup maple-flavor pancake syrup, Log Cabin Original Syrup(R) 5 tablespoons chopped pecans, toasted, Diamond(R) 1 cup buttermilk pancake mix, Aunt Jemima(R) 2/3 cup cold water 1/3 cup canned pumpkin, Libby's(R) 1/2 teaspoon ground cinnamon, McCormick(R) 1/8 teaspoon ground ginger, McCormick(R) Nonstick vegetable cooking spray, Pam(R) Butter Instructions: Pecan Syrup Preparation: Combine maple syrup and pecans in small microwave-safe bowl. Heat in microwave on high until hot, about 25 seconds. Set pecan syrup aside and keep warm. Pancake Preparation: In a medium bowl, whisk pancake mix, water, pumpkin, cinnamon, and ginger until just blended (do not over mix; mixture should be lumpy). Spray a heavy griddle with nonstick spray and heat griddle over medium heat. Spoon 2 tablespoons of batter onto griddle to form each pancake. Cook for 2 minutes or until bubbles appear, then turn pancakes over and cook for 2 minutes longer. Transfer pancakes to plates. Top with butter and serve with warm pecan syrup. ","[Chardonnay, Riesling, Merlot, Zinfandel]" 33477,"Red and Green Bean Salad 1 lime 2 large ripe tomatoes, seeds removed and diced small 1 small red onion, chopped 1 red bell pepper, stem and seeds removed and diced small 1 ripe mango, peeled, pitted and coarsely chopped 1/4 cup chopped flat-leaf parsley 1 serrano pepper, seeds and stems removed and minced (use gloves and protect your eyes and nose when handling all hot peppers) 1 medium clove garlic, minced 1/4 teaspoon salt 1/8 teaspoon black pepper 2 pounds fresh green beans, trimmed and cut into 1-inch pieces 10 fresh radishes, thinly sliced 2 large ripe tomatoes, cut into wedges 1 red onion, medium dice 1/4 cup rice wine vinegar 1 teaspoon ground ginger 2 cloves garlic, gently crushed with the blade of a knife and quartered 1 tablespoon chopped flat-leaf parsley 1/2 cup olive oil Kosher salt and freshly ground black pepper Instructions: Microwave lime in a small bowl for about 30 seconds to release essential oils, and set aside until it is just cool enough to handle. Prepare salsa by combining tomatoes, onion, bell pepper, mango, parsley, serrano pepper, and garlic. When the lime is just cooled down enough to handle, cut it in half, remove any seeds and squeeze the lime juice into the salsa. Season with salt and pepper, stir to combine and set aside. Blanch the green beans for about 2 minutes in salted water, drain and let cool. Prepare the dressing. Through the feed opening of a running blender add, 1 at a time, rice wine vinegar, ground ginger, garlic and parsley until a smooth paste forms. Leaving the blender running, add the olive oil in a slow stream through the feed opening. Season with salt and freshly ground black pepper, to taste. Gently fold the cooled green beans with the salsa, radishes, tomatoes, and red onion. Use enough of the dressing to coat, but do not feel compelled to use all of the dressing. You can serve the rest of the dressing on the side. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33478,"Raspberry-Chicken Salad 1/4 cup raspberry preserves 2 tablespoons olive oil 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard Salt and ground black pepper 2 tablespoons minced scallion 1 cup fresh raspberries 4 cooked chicken breast halves, cut into 1-inch pieces 4 cups chopped Bibb lettuce Nut bread Cream cheese Instructions: In a medium-size bowl, whisk together raspberry preserves, oil, vinegar, Dijon mustard and salt and pepper. Add scallions and raspberries to vinaigrette. Add diced chicken and toss to combine with vinaigrette. Arrange lettuce on individual plates. Spoon chicken mixture over lettuce just before serving. Serve with nut bread and cream cheese, if desired. ","[Burgundy, Sauvignon Blanc, Pinot Grigio, Ros]" 33479,"Jelly Roll 1/2 cup vegetable oil, plus more for the pan 1 2/3 cups all-purpose flour, plus more for the pan 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon kosher salt 1 1/4 cups granulated sugar 1/2 cup milk 3 large eggs 2 teaspoons pure vanilla extract Red and royal blue gel food coloring, for the batter Confectioners' sugar, for dusting 1 cup raspberry jam 2 cups whipped cream 1/2 cup shaved dark chocolate 1/4 cup fresh mint chiffonade Instructions: Preheat the oven to 350 degrees F. Brush an 11-by-17-inch jelly roll pan or rimmed baking sheet with vegetable oil and line with parchment paper; brush the paper with oil and dust with flour, tapping out the excess. Whisk the flour, baking powder, baking soda and salt together in a medium bowl. Whisk the granulated sugar, vegetable oil, milk, eggs and vanilla together in a large bowl. Add the flour mixture in 2 batches, whisking until incorporated. Transfer half of the batter (about 1 1/2 cups) to a separate bowl. Tint one batch red and the other batch blue with the food coloring. Spread the red and blue batters across the width of the prepared pan in alternating stripes, making each stripe about 2 inches wide (don't worry if the stripes aren't perfectly straight). Bake until the top springs back when pressed, 12 to 15 minutes. Let cool about 3 minutes in the pan. Dust with confectioners' sugar and spread a clean kitchen towel (not terry cloth) on top. Place a cooling rack on the towel, then invert the cake onto the rack; peel off the parchment. Roll up the cake and towel together, starting at a short end. Let cool completely on the rack, about 1 hour 30 minutes. Gently unroll the cake (don't worry if the ends are still curled up). Spread the jam all the way to the edges. Reroll the cake (without the towel) and trim the ends. Top with dollops of whipped cream and garnish with shaved chocolate and mint. Slice and serve! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Moscato]

" 33480,"Chopped Liver 2 pounds chicken livers 1 cup rendered chicken fat 2 cups medium-diced yellow onion (2 onions) 1/3 cup Madeira wine 4 extra-large eggs, hard-cooked, peeled, and chunked 1/4 cup minced fresh parsley leaves 2 teaspoons fresh thyme leaves 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper Pinch cayenne pepper Instructions: Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl. In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers. Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo. ","[Riesling, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33481,"Tomato, Caper and Garlic Crostini 3 thick slices Italian bread, crusts removed 1/4 cup red wine vinegar 6 tablespoons tomato paste 2 tablespoons warm water 2 tablespoons capers 2 cloves garlic 1 bunch Italian flat-leaf parsley 1/2 cup extra-virgin olive oil Salt and fresh ground black pepper 6 thinly sliced pieces Italian bread, brushed with extra-virgin olive oil and toasted Instructions: Tear the 3 thick slices of Italian bread into small 1-inch chunks and place in a medium mixing bowl. Add the red wine vinegar and toss to coat the bread and allow to soak for 10 minutes. In a small bowl, add the tomato paste and mix in 2 tablespoons of warm water to dilute. Set aside. Into the bowl of a food processor, add the capers, garlic, parsley and olive oil until you get a coarse chop. Add the soaked bread and tomato paste and mix until all the garlic is finely chopped. Season with salt and pepper, to taste. Spread the mixture onto the toasted crostini slices and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33482,"Grilled Chicken Breasts with Shiitake Mushroom Vinaigrette 5 large shiitake mushrooms, stems removed 6 tablespoons canola oil Salt and freshly ground black pepper 1 teaspoon whole-grain mustard 3 tablespoons balsamic vinegar 3 tablespoons extra-virgin olive oil 4 tablespoons finely chopped flat-leaf parsley, plus torn leaves for garnish 4 bone-in, skin on chicken breasts (about 8 ounces each) Instructions: Heat the grill to high. Brush both sides of the mushroom caps with 4 tablespoons of the canola oil and season with salt and pepper. Place on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the mushrooms over and continue cooking until just cooked through, 3 to 4 minutes longer. Remove from the grill and coarsely chop. Whisk together the shallots, vinegar, extra virgin olive oil and parsley in a medium bowl until combined and season with salt and pepper. Add the mushrooms and stir to coat. Let sit at room temperature for at least 15 minutes before serving. Brush both sides of the chicken with the remaining canola oil and season with salt and pepper. Place on the grill, skin side down and grill until golden brown, 4 to 5 minutes. Flip over, reduce the heat of the grill to medium, close the cover and continue grilling until just cooked through, about 7 minutes longer. Remove chicken from the grill and let rest 5 minutes before serving. Serve 1 breast per person topped with some of the shiitake vinaigrette. Garnish with parsley leaves. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33483,"Christina's Pecan-Crusted Potato Chip Snapper with Honey-Mustard Mayo 2 cups crushed potato chips 1 cup plus 2 tablespoons finely chopped pecans 1 tablespoon dried cilantro or parsley 1 teaspoon crushed red pepper flakes 1 cup milk 1 egg 1/4 cup all-purpose flour Salt and freshly ground black pepper 1/2 cup unsalted butter 4 (6-ounce) red snapper fillets 1/2 cup mayonnaise 1/2 cup honey mustard 1 medium red bell pepper, chopped 3 large shallots, chopped 2 teaspoons chopped fresh basil leaves Instructions: To make the snapper: Toss the potato chips with 1 cup of the pecans, cilantro, and crushed red pepper and spread on a large plate. In a mixing bowl, whisk together the milk, egg, and flour. Season with salt and pepper. Heat the butter in a large saute pan over medium-high heat. Dip each fillet in the batter, then dredge in the pecan-chip mixture and place in the pan. Saute until crust is browned and fish is just cooked through, 4 to 5 minutes per side. Meanwhile, to make the sauce: Whisk the mayonnaise and mustard together in a small bowl. Stir in the red pepper, shallots and basil. Place 1 snapper fillet on each plate and spoon sauce over the top. Sprinkle with remaining pecans and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33484,"Aunt Greta's Walnut Meringues 1 egg white 1/2 cup sugar 1 teaspoon cinnamon Pinch salt 1 to 2 cups chopped walnuts, toasted and cooled Instructions: Heat oven to 300 degrees F. Whip the egg white with a whip attachment until stiff. Add the sugar, cinnamon, and salt and continue whipping until stiff and glossy. Fold in the walnuts. Drop by spoonfuls onto a parchment lined sheet pan and bake 35 to 40 minutes. Cool and remove from the pan. Store in an airtight container. ","[Chardonnay, Riesling, Gewrztraminer]" 33485,"Pasta and Herbed Cream Sauce 12 ounces spaghetti, fettuccine or linguine 4 tablespoons unsalted butter 1 tablespoon minced fresh rosemary, or 1 teaspoon dried 1 cup heavy cream Salt and freshly ground black pepper Freshly grated nutmeg, to taste 1/2 cup freshly grated Parmesan cheese (or to taste) 2 tablespoons minced fresh parsley Instructions: In a large pot of boiling salted water add the spaghetti and cook until it is al dente. Meanwhile, in a large skillet set over moderately low heat, melt the butter, add the rosemary and cook it, stirring, for 1 to 2 minutes. As soon as the pasta is cooked, drain and add it to the pan. Add the cream, salt, pepper and nutmeg. Toss to coat and let reduce 1 to 2 minutes, gently stirring, or until lightly thickened. Add Parmesan to taste, toss to combine and transfer to serving dish. Sprinkle with parsley. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 33486,"Cheesy Hasselback Potatoes 4 tablespoons unsalted butter 1/4 cup olive oil
6 cloves garlic, minced or finely diced
6 medium Yukon potatoes, scrubbed and dried Kosher salt and ground black pepper 1/2 cup shredded Parmesan
Instructions: Preheat the oven to 450 degrees F and line a baking sheet with foil. In a small saucepot, bring the butter, oil and garlic to a boil over high heat; remove from the heat. Using 2 wooden spoons placed on each side of a potato as a guide, cut the potato into thin slices about 1/8 to 1/4 inch thick, without cutting through the bottom (the spoons will keep you from cutting all the way through the potato). Repeat with the remaining potatoes. Place the potatoes on the prepared baking sheet and brush each potato with some of the butter mixture, trying to get the butter between the slices. Sprinkle each potato with salt and pepper. Bake for 30 minutes, then remove the potatoes from the oven. The potatoes will have started to spread out from cooking and it will be easier to brush each slice with some more of the butter mixture. Put the potatoes back in the oven for an additional 20 minutes. Remove the potatoes from the oven again and sprinkle the Parmesan over the top and into the slices. Return to the oven to melt and brown the cheese, an additional 5 minutes. Serve the potatoes immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33487,"Beef and Spinach Breakfast Sandwich 12 ounces cooked beef (such as steak, roast, pot roast or deli roast beef), thinly sliced 4 eggs or 1 cup egg substitute 1/2 cup chopped fresh baby spinach 1/2 cup diced tomatoes Salt and pepper (optional) 4 slices reduced-fat Swiss cheese 4 whole wheat round thin sandwich breads, split, toasted Instructions: 1)Combine eggs, spinach and tomato in medium bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook 2 to 4 minutes or until eggs are almost set, stirring occasionally. Sprinkle with salt and pepper, if desired. 2)Divide egg mixture into 4 separate portions in pan. Evenly top with cheese and beef. Remove from heat and cover. Let stand 1 to 2 minutes or until cheese is melted. 3)Place one egg portion on bread bottoms. Close sandwiches; serve immediately. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 33488,"Spaghetti Squash and Meatballs 1 medium spaghetti squash (about 2 pounds) Kosher salt 3 tablespoons extra-virgin olive oil, plus more for brushing 2 stalks celery, chopped 1 medium carrot, roughly chopped 1 medium onion, roughly chopped 6 cloves garlic 1 cup fresh parsley leaves 1 pound ground beef 1 pound ground pork 2 large eggs 1 cup Italian-style breadcrumbs 1 cup plus 3 tablespoons grated parmesan cheese 2 28-ounce cans tomato puree 2 large sprigs basil 1 teaspoon dried oregano Instructions: Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. Meanwhile, make the meatballs: Brush a baking sheet with olive oil. Pulse the celery, carrot, onion, garlic and parsley in a food processor to make a paste. Transfer half of the vegetable paste to a bowl; add the ground beef, ground pork, eggs, breadcrumbs, 1 cup parmesan and 1 teaspoon salt and mix with your hands until just combined. Form into about 24 two-inch meatballs; transfer to the prepared baking sheet. Bake until firm but not cooked through, about 10 minutes. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, then add the meatballs and simmer until the sauce thickens and the meatballs are cooked through, 15 to 20 minutes. Remove the basil. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top each with some meatballs, sauce and the remaining 1 tablespoon parmesan. This recipe makes extra sauce and meatballs. Let cool completely, then freeze in a storage container for up to one month. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33489,"Severed Hand Sangria Filtered water (enough to fill latex glove)
2 bottles Dry red wine 3 cups Sparkling water 3 cups Freshly squeezed orange juice 3 oz Brandy (or Cointreau) 3 tbsp Brown sugar 2 Fresh oranges, thinly sliced 2 Fresh pink grapefruit, thinly sliced 2 Fresh lemons, thinly sliced 2 Fresh limes, thinly sliced 1 cup natural sour cherries in syrup Instructions: The night before the party, fill a few latex gloves with some filtered water, tie them up like you would a balloon and freeze overnight. In a big punch bowl combine red wine, sparkling water, orange juice, brandy, brown sugar, fruit slices, and sour cherry syrup. Stir and add 1 frozen ice-hand, latex glove removed. ","[Rioja, Tempranillo, Garnacha, Pinot Grigio]" 33490,"Gingersnap Coconut Icebox Cake Two 13.5-ounce cans full-fat coconut milk, chilled overnight (use a brand with just guar gum and no other additives other than water) 1 1/2 cups confectioners\u2019 sugar (138 grams)
1 tablespoon vanilla extract
1 teaspoon ground ginger Zest of 1 lime 1/4 teaspoon kosher salt
1/2 cup crystalized ginger pieces, finely chopped
40 Gingersnap Cookies, homemade (recipe follows) or store-bought 1/2 cup toasted coconut flakes
Sprinkles, optional
2 cups all-purpose flour 1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/3 cup unsulfured molasses
Instructions: Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies). Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners\u2019 sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula. Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using). Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight. Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl. Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.) To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper. Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33491,"Pesto Potato and Green Bean Salad 1 1/2 pounds new red potatoes, washed and cut into 1-inch chunks 1 pound green beans, trimmed and cut into 1-inch pieces 1/3 cup Basil Pesto, recipe follows Salt and freshly ground black pepper 1/4 cup pine nuts 1 clove garlic, peeled 3 cups lightly packed fresh basil leaves 1/4 cup freshly grated Parmesan 1 tablespoon fresh lemon juice Salt and freshly ground black pepper 1/4 cup olive oil Instructions: Place the potatoes in a large steamer basket fitted over a pot of boiling water. Cover and steam for 5 minutes. Add the green beans to the potatoes in the steamer and continue to cook, covered, for another 4 minutes. Drain and immediately plunge into an ice bath to cool. Transfer the vegetables to a large serving bowl. Add the pesto and stir to coat evenly. Season with salt and pepper and serve. Make a big batch of this pesto in the summer when the basil is fresh and plentiful. You can freeze it in ice cube trays, bag up the cubes, and have it year-round to use as a pasta sauce or to enhance the flavor of one. It is also excellent as a sandwich spread. Toast the pine nuts in a small, dry skillet over medium heat until fragrant and golden brown, shaking the pan frequently, about 3 minutes. In a food processor, process the pine nuts and garlic together until minced. Add the basil, Parmesan, lemon juice, and salt and pepper and process until finely minced. With the machine running, slowly pour the oil in a steady stream through the feed tube and process until well blended. ","[Chardonnay, Vermentino, Sauvignon Blanc, Pinot Grigio]" 33492,"Buttermilk Chess Pie with Georgia Peach Topping 1 store-bought 9-inch round pie dough 4 tablespoons salted butter, melted
4 large eggs
1 1/2 cups granulated sugar
1/4 cup sorghum or honey
1/4 cup all-purpose flour
1 cup whole buttermilk
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
One 16-ounce bag frozen peaches (about 3 1/2 cups) 1/3 cup orange juice
1/4 cup sorghum or honey
2 tablespoons cornstarch
Pinch kosher salt
1/4 cup confectioners' sugar 1 bunch fresh mint Instructions: For the buttermilk chess pie: Place a baking sheet in the oven and preheat the oven to 350 degrees F. Line a 9 1/2-inch pie pan with the pie dough. Crimp the edges as desired. Combine the melted butter, eggs, granulated sugar, sorghum and all-purpose flour in a large mixing bowl. Whisk in the buttermilk, fresh lemon juice and vanilla extract. Pour the buttermilk mixture into the pie shell and gently place on top of the preheated baking sheet in the oven. Bake the pie until the custard is set and golden brown on the surface, 45 to 55 minutes. Allow it to cool completely. For the Georgia peach topping: Meanwhile, place the peaches, orange juice and sorghum in a saucepot over medium heat. Cover and cook until just simmering, about 4 minutes. Stir in the cornstarch and cook until a syrup has come together with the peaches, 3 minutes more. Sprinkle in the salt and set aside until ready to serve the pie. Serve slices of pie garnished with the peach topping, a dusting of confectioners' sugar, and some fresh mint.
","[Chardonnay, Riesling, Gewrztraminer, Moscato]

" 33493,"Green cl Cilantro Rice with Pepitas 3 1/3 cups chicken stock 1 1/2 cups Green cl Sauce, recipe follows 3 tablespoons canola oil 1/2 cup small-diced onions 1/2 serrano cl, seeds removed and minced 2 cups Arborio rice, or medium grain rice 1 tablespoon minced garlic 1 teaspoon sea salt 1 teaspoon fresh cracked black pepper 1 to 2 tablespoons fresh squeezed lime juice 1/2 cup chopped fresh cilantro 1/4 cup pepitas, toasted and lightly salted 2 tablespoons canola oil 3/4 cup finely diced Spanish onion 1/2 large jalapeno, seeded and minced 1 clove garlic, chopped 4 tablespoons flour 1 (27-ounce) can roasted green chiles, chopped, juices reserved 1/2 cup white vinegar 2 teaspoons sea salt 1 teaspoon fresh cracked black pepper 2 tablespoons fresh lime juice Instructions: In a small saucepan over medium heat, bring the chicken stock and the Green cl Sauce to a simmer. Hold warm. In a large, enameled cast-iron Dutch oven over medium-high heat, add the oil. When hot, add the onions and serrano chiles and saute until the onion is just starting to color, 4 to 5 minutes. Add the rice and stir to coat, Cook for 3 to 4 minutes, stirring constantly, to toast the rice a bit. Add the garlic, salt and pepper and stir to combine. Ladle in the chicken stock and green cl mix, about 1 cup at a time, stirring and allowing the rice to absorb the liquid. Do this 3 to 4 times, and then add the rest of the liquid. Stir, cover tightly and cook for 12 to 16 minutes, stirring twice during this time. Add the lime juice and cilantro and stir to combine. Place in serving bowl and garnish with the pepitas. In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more. Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved. Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week. Yield: 4 1/2 cups ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33494,"Parsnip Puree 1 pound parsnips, peeled and sliced Kosher salt and freshly ground black pepper 1/2 cup milk 1/2 cup heavy cream 4 cloves of garlic, peeled and gently smashed 1 bay leaf 1 sprig thyme 1 stick unsalted butter Parsley leaves for garnish Instructions: Put parsnips in a pot, season with salt and cover with milk and cream. Add garlic, bay and thyme and bring to a simmer over medium heat. Cook until tender, the tip of a paring knife should easily go through without resistance, about 12 to 15 minutes. Strain and reserve liquid. Place parsnips in a food processor with butter and pour in enough of the reserved milk mixture to puree the parsnips and achieve the texture of whipped cream. Season with salt and pepper then finish with a sprinkle of parsley. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33495,"Chocolate Cream Pie 1 cup slivered almonds 3 large egg whites 1/2 teaspoon cream of tartar 3/4 cup granulated sugar 4 to 6 ounces bittersweet chocolate, chopped 7 ounces semisweet chocolate, chopped 1 ounce unsweetened chocolate, chopped 2 1/4 cups heavy cream, cold 1/3 cup confectioners' sugar 1/2 teaspoon cinnamon 3/4 teaspoon vanilla extract Semisweet chocolate, grated or shaved chopped into curls, for garnish (optional) Instructions: Preheat oven to 350 degrees. Spread the almonds on a cookie sheet and toast in the oven until golden, about 15 minutes. Set aside to cool. Turn the oven down to 275 degrees. Butter the bottom and sides (not the lip) of a 9-inch glass pie plate. Place the egg whites in a bowl of an electric mixer and set over a pan of hot tap water until slightly warmed. Then whisk the warm egg whites until soft peaks form. Whisk in the cream of tartar and then add the granulated sugar in a slow, steady, stream, whisking continuously. Continue whisking until stiff and glossy, 15 to 20 minutes longer. Make a pie shell with the meringue by smoothing it over the bottom and sides of the buttered pie plate. Bake until slightly crisp and dry, 15 minutes. Cool on a rack. Combine the two chocolates in a bowl over simmering water, and stir occasionally until melted. Let cool to room temperature. Combine the heavy cream, confectioners' sugar, cinnamon and vanilla in a mixing bowl. Beat at medium speed until very soft peaks form, 2 to 3 minutes. Stir one third of the cream into the melted chocolates to lighten. Then add that mixture to the whipped cream and fold in until completely incorporated. Scatter half of the toasted almonds over the cooked meringue shell. Top with the chocolate cream filling, smoothing the top. Decorate the top with the remaining toasted almonds and grated chocolate or chocolate curls, if desired. Cover and refrigerate at least one hour before serving. ","[Pinot Noir, Barolo, Tempranillo, Malbec]

" 33496,"Apple Pie a la Mode Sandwich Cookies 1 tablespoon fresh lemon juice (from 1/2 lemon) 1/2 teaspoon apple pie spice 2 Golden Delicious, Gala or Fuji apples (about 1 pound), peeled, cored and cut into 1/4-inch dice 1 cup sugar 14 tablespoons (1 3/4 sticks) unsalted butter, at room temperature 1 teaspoon cornstarch 1 3/4 cups all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon fine salt 1 large egg 1/4 teaspoon vanilla extract 1 pint vanilla ice cream, slightly softened Instructions: Toss together the lemon juice, apple pie spice, apples and 1/3 cup of the sugar in a medium bowl. Melt 2 tablespoons of the butter over high heat in a medium skillet. Add the apple mixture and stir to coat with the butter. Lower the heat to medium, cover and cook, stirring occasionally, until the apples are tender and translucent, about 20 minutes; if the mixture becomes too dry and begins to brown before that, add 1/4 cup water and continue to cook.
Mix the cornstarch with 1 teaspoon water in a small bowl and pour into the apple mixture. Bring the mixture to a boil to activate the starch and cook until the thick and bubbly, about 1 minute more. Transfer to a bowl and reserve.
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
Whisk the flour, baking powder and salt together in a bowl. In another bowl, whip the remaining 12 tablespoons butter and 2/3 cup sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg until just combined, then mix in the vanilla. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop 1 tablespoon of the dough for each cookie and roll into a ball. Place about 2 inches apart on the prepared baking sheets and press down into flat discs about 1/4 inch thick. Bake the cookies until just set on top but still pale, about 15 minutes. Cool the cookies on the baking sheets.
When the cookies are cool, flip them over. On half of the cookies, spread each with 1 teaspoon apple filling. On the other half of the cookies, spread each with 1 tablespoon vanilla ice cream. Sandwich each apple filling-topped cookie with an ice cream-topped cookie and press together gently. Serve immediately or store in the freezer for up to 3 months. Let soften 5 minutes before serving from frozen. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33497,"Blue Crab Dip 1 cup fresh crabmeat 1 cup mayonnaise 1 cup cheddar cheese, grated 1/2 cup scallions, minced Freshly ground black pepper Instructions: Mix the crabmeat, mayonnaise and grated cheese in the top of a double boiler. Cook over medium heat until melted through. Stir in scallions and black pepper. Spoon onto toasted baguette or crackers. Serve hot. ","[Chardonnay, Sauvignon Blanc, Riesling]" 33498,"Orange-Tea-Bourbon Brined Turkey With Honey Mustard Butter 1 fresh or frozen turkey (1 to 1 1/2 pounds per person) Zest (in wide strips) and juice of 5 oranges Kosher salt 1 cup sugar 12 black tea bags 4 bay leaves 6 cloves 12 peppercorns 1 cup bourbon 2 sticks unsalted butter, softened 2 tablespoons honey 3 tablespoons dijon mustard 3 tablespoons spicy brown mustard Instructions: Unwrap the turkey and remove the neck and giblets (reserve for gravy). Rinse the turkey under cold water and pat dry. Fill a large pot with 2 quarts water; add the orange zest, orange juice, 2 cups kosher salt, the sugar, black tea bags, bay leaves, cloves, peppercorns and bourbon. Bring to a boil, then simmer 10 minutes. Add 4 quarts cold water and let cool. Submerge the turkey in the brine, adding water to cover, if necessary. Refrigerate at least 8 hours or overnight. Remove the turkey from the brine; rinse and pat dry. Mix the butter, honey, dijon mustard and spicy brown mustard until combined. Reserve 4 tablespoons of the butter, then rub the rest under the turkey skin on the breasts and legs. Rub 2 tablespoons of the reserved butter on the skin; chill and save the rest for your gravy. Let the turkey stand 30 minutes at room temperature before roasting. Put the oven rack in the lowest position; preheat the oven to 350 degrees F. Put the turkey breast-side up on a rack in a large roasting pan, tucking the wing tips under. Tie the drumsticks together with twine. Roast until the skin is golden brown and a thermometer inserted into the thigh registers 165 degrees F, about 15 minutes per pound. Transfer to a cutting board and let rest 30 minutes before carving. Whisk the reserved 2 tablespoons flavored butter into your gravy just before serving, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Rioja]" 33499,"Hearty Veggie Frittata 4 Tbsp. I Can't Believe It's Not Butter!? Spread, divided 2 cloves finely chopped garlic 4-? cups sliced assorted fresh vegetables, such as zucchini, onions and red peppers
1 tsp. dried Italian seasoning* 8 eggs 1 cup shredded low fat cheddar cheese, divided Instructions: Preheat broiler. Melt 2 tablespoons I Can't Believe It's Not Butter!? Spread in a large oven-proof nonstick skillet** over medium heat. Add garlic, vegetables, and Italian seasoning; cook until tender. Meanwhile beat remaining 2 tablespoons Spread, eggs and 3 tablespoons water with a wire whisk until foamy, about 1 minute. Stir ? cup cheddar cheese into egg mixture Reduce heat to low and stir in egg mixture. Lift set edges of frittata with spatula, tilting pan to allow uncooked mixture to flow to bottom. Cook until almost set. Top with remaining ? cup cheese, then broil 2 minutes or until golden brown and eggs are set. *Create your own by combining equal amounts dried parsley, dried oregano, and dried basil. **If oven-proof skillet is not available, before broiling, thoroughly wrap handle of skillet with heavy-duty aluminum foil. Tip: Also makes a great sandwich. Just slice into wedges and serve on crusty whole grain bread! ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33500,"Big Fat Chicken Soup 3 pounds bone-in chicken legs and thighs, skin and excess fat removed Extra-virgin olive oil, as needed 1 large onion, cut into 1/2-inch slices 4 ribs celery, cut into 1/2-inch dice 3 carrots, cut into 1/2-inch dice Kosher salt 2 cloves garlic, smashed 2 teaspoons crushed red pepper flakes 2 quarts chicken stock 1 lemon, halved 2 bay leaves 1 bunch thyme 2 russet potatoes, cut into 1/2-inch dice 1/2 cup frozen corn, thawed 1/2 teaspoon ground cinnamon Freshly ground black pepper 1/2 cup cilantro leaves Instructions: Preheat oven to 450 degrees F. Place the chicken on a baking sheet and roast until browned, about 20 minutes. Coat a large stock pot with olive oil and add the onions, celery and carrots. Season with salt to taste and bring the pot to medium-high heat. Cook the vegetables until they start to soften and are very aromatic, about 10 minutes. Add in the garlic and crushed red pepper and cook for another 2 to 3 minutes. Add the chicken and fill the pot with the chicken stock and enough water to cover the chicken. Squeeze the juice of the 2 lemon halves into the soup and drop in the lemon halves. Add the bay leaves, thyme and potatoes and bring the ingredients to a boil, then reduce the heat to a simmer. Cook for 30 minutes, skimming off any particles that accumulate on the surface. Use tongs to remove the chicken to a cutting board. Let the chicken cool, then remove the bones and discard. Pull the meat into bite-sized pieces and return them to the pot. Stir in the corn and cinnamon and taste for seasoning. Adjust the flavors with salt and pepper, if needed. Discard the lemon halves, thyme and bay leaves. Taste the soup for seasoning, which should be spicy with a bright lemon flavor. Ladle the hot soup into serving bowls. Garnish with cilantro leaves and serve. This soup is perfect for a cold day! YAY! ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33501,"Rose Sangria 1 pint bottle rum 1 pint bottle Spanish brandy 1 bottle rose wine 2 liters Sprite Clear-colored large pitcher filled half-way with ice cubes Apple slices Grapes Lemon slices Lime slices Instructions: Measure 3/4 cup rum, 3/4 cup brandy, 2 cups wine, and 2 cups Sprite, and pour all into pitcher over ice and stir with a long wooden spoon. Dice a few pieces of apple, remove a few grapes, both green and purple, from stems and cut in 1/2, and dice a few pieces each of lemon and lime. Add diced fruit to pitcher and stir once more. Pour Sangria into tulip glasses.; ",[Ros Wine] 33502,"Popcorn Brownies 1 bag of G.H. Cretors Just the Caramel Corn Popcorn ? cup vegetable oil 1 cup sugar 1 tsp vanilla 2 large eggs ? tsp baking powder cup cocoa powder ? tsp salt ? cup flour Instructions: Preheat oven to 350 F. In a bowl, mix oil and sugar until well combined. Add eggs and vanilla, stir until blended.
Mix dry ingredients in a separate bowl. Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9x9 square pan and top with G.H. Cretors Just the Caramel Corn Popcorn. Bake for 20 minutes. Cool completely before cutting. ","[Chardonnay, Merlot, Cabernet Sauvignon, Zinfandel]" 33503,"Onion Burgers 1 pound lean ground beef 2 to 3 tablespoons all-purpose flour 1 can French onion soup Yellow mustard Mayonnaise White or whole-wheat bread or buns 1 medium onion, cut into rings Instructions: Brown ground beef and drain. Sprinkle in the flour. Add onion soup, stir and cook until meat mixture is thickened and most of the liquid is absorbed. Spread mustard and mayonnaise, to taste, on bread. Spoon the ground beef mixture onto bread and top with onion. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel]" 33504,"Romaine Lettuce Soup 3 tablespoons olive oil 1 large onion, sliced 1 1/2 teaspoons salt 1 teaspoons freshly ground black pepper 2 garlic cloves, sliced 5 tomatillos, husked, washed and roughly chopped 1 to 3 jalapeno chiles, stemmed 2 quarts chicken stock or water 1 large or 2 small heads Romaine lettuce, cored, cleaned and roughly chopped 1 bunch cilantro, leaves and stems, chopped 1 cup plus 2 tablespoons heavy cream 2 teaspoons anchovy paste Instructions: In a heavy stockpot, over medium heat, heat the olive oil. Saute the onions with the salt and pepper until translucent, 5 to 7 minutes. Add the garlic, tomatillo and jalapeno(s) and cook another 5 minutes. Pour in the chicken stock or water. Bring to a boil, reduce to a simmer and cook 20 minutes. Stir in the lettuce and cook 10 minutes longer. Add the cilantro to the soup and bring to a boil. Remove from the heat, and puree in a blender or food processor. If you want a more elegant soup, pass through a strainer. Bring back to a boil before serving. Beat 1 cup of the heavy cream until soft peaks form. In a small bowl, mix the anchovy paste with the remaining 2 tablespoons cream until smooth. Fold into the whipped cream and beat a few more strokes. Serve the soup hot with dollops of the anchovy cream garnish. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33505,"Calabacita Cups 10 small zucchini 3 tablespoons olive oil 1/2 cup chopped white onion 1 tablespoon chopped garlic 2 cups corn 1/2 cup diced roasted red pepper 1/4 cup chopped green cl Salt and pepper 1 cup queso fresco (fresh cheese) 2 tablespoons chopped fresh oregano Instructions: Cut the zucchini into 1-inch sections, hollow inside using a melon baller or teaspoon leaving 1/4 inch on bottom, set aside. In a saute pan heat 3 teaspoons of the olive oil and heat. Add the onion and cook until translucent. Add chopped garlic and corn, stir, and add roasted red pepper, green cl, and chopped oregano saute until corn is fully cooked. Season, to taste, with salt and pepper. Fill zucchini cups. Top with queso fresca and garnish with fresh oregano. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 33506,"Mocha Brownies with Coffee and Cinnamon 12 tablespoons (1 1/2 sticks) unsalted butter, plus more for buttering the pan 1 cup sugar 3/4 cup unsweetened cocoa powder 2 teaspoons instant coffee 1 teaspoon pure vanilla extract 1/2 teaspoon ground cinnamon Kosher salt 2 large eggs 1/3 cup all-purpose flour Instructions: Preheat the oven to 325 degrees F. Butter a 9-inch square baking pan. Combine the butter, sugar, cocoa powder, instant coffee, vanilla, cinnamon and 1/4 teaspoon salt in a medium saucepan over medium heat. Stir until the butter melts, then remove from the heat and let cool until just warm (the sugar will not be dissolved). Beat in the eggs, one at a time, until the batter is glossy and smooth. Stir in the flour until combined. Pour the batter into the prepared pan and bake until the brownies are set, 20 to 25 minutes. Let cool in the pan, then cut into 16 squares. ","[Malbec, Zinfandel, Tempranillo, Barbera]" 33507,"Vanilla-Citrus Naked Wedding Cake 10 cups (2 1/2 pounds) confectioners' sugar 3/4 cup plus 2 tablespoons pasteurized egg whites 1 tablespoon vanilla extract 1/4 teaspoon kosher salt 2 pounds unsalted butter, at room temperature Nonstick cooking spray 8 1/4 cups (990 grams) cake flour
6 cups (1200 grams) granulated sugar
2 1/2 tablespoons baking powder
1 tablespoon salt
3/4 teaspoon baking soda
4 1/2 sticks (18 ounces) unsalted butter, melted and cooled 3 cups (720 grams) sour cream, at room temperature
1 1/2 cups (330 grams) buttermilk, at room temperature 1 1/2 cups vegetable oil
9 large eggs plus 3 large egg yolks, at room temperature
3 tablespoons vanilla extract
Zest of 6 oranges
Sugar flowers, for decorating Instructions: For the buttercream: Combine the confectioners' sugar, egg whites, vanilla and salt in the bowl of a stand mixer fitted with the whisk attachment. Combine on low until the sugar is incorporated, then raise the speed to high and whip for 10 minutes. Turn to low speed and add half of the butter to combine, then turn off the mixer and add the remaining butter. Scrape down the sides of the bowl and the whisk, then whip on medium speed for 2 to 3 minutes. Hold at room temperature until using. For the cake: Preheat oven to 335 degrees F. Spray three 8-inch, three 6-inch and three 4-inch round cake pans with cooking spray and line the bottoms with parchment. Spray the parchment.
Sift 2 3/4 cups cake flour, 2 cups granulated sugar, 2 1/2 teaspoons baking powder, 1 teaspoon salt and 1/4 teaspoon baking soda into the bowl of a stand mixer fitted with the paddle attachment. Combine on low for 30 seconds.
Whisk together 3/4 cup melted butter, 1 cup sour cream, 1/2 cup buttermilk, 1/2 cup oil, 3 eggs, 1 egg yolk, 1 tablespoon vanilla and a third of the zest in a medium bowl.
With the mixer running on low, add about half of the wet ingredients and blend until a smooth paste forms. Scrape down the bowl and paddle with your spatula.
Turn the mixer on low and add the remaining wet ingredients. Raise the mixer speed to medium and beat for 1 full minute.
Repeat 2 more times with the remaining ingredients in the same manner. Divide the batter among the pans, pouring 26 ounces into each of the 8-inch pans, 17 ounces into each of the 6-inch pans and 8 ounces into each of the 4-inch pans.
Bake until a toothpick inserted in the centers comes out with some moist crumbs adhering, 28 to 32 minutes. Cool in the pans for 10 minutes, then turn the cakes out onto cooling racks and let cool completely, about 1 hour. Build the cake: Trim off the domed tops from the cake layers using a long, serrated knife. Transfer some of the buttercream to a piping bag fitted with an open coupler. Place one 8-inch layer on an 8-inch cake board and evenly pipe a layer of buttercream across the top. Place a second 8-inch cake layer on top, and repeat the process, topping with the third 8-inch cake layer. Refrigerate until the buttercream is firm, 20 to 30 minutes.
Meanwhile, repeat this process with the 6-inch and 4-inch cake layers. Place the 8-inch tier on a turntable. Using an offset spatula, cover the tier with a generous amount of buttercream. Use a bench scraper or plastic scraper to carefully scrape away most of the buttercream, leaving behind a \naked\ rustic appearance. Refrigerate until the buttercream is firm, 20 to 30 minutes.
Meanwhile, repeat this process with the 6-inch and 4-inch cake tiers. To stack the cake: Transfer the 8-inch tier to a cake stand or decorative cake board. Trim 6 smoothie straws to the height of the cake and insert them vertically throughout the 8-inch tier (this will provide support for the 6-inch tier, so be sure that they are inserted within 3 inches of the center of the cake). Trim 4 smoothie straws to the height of the cake and insert them throughout the 6-inch tier (within 2 inches of the center of the cake) to provide support for the 4-inch tier. Spread a small amount of buttercream on top of the 8-inch tier to help adhere, and using a large offset spatula, carefully transfer the 6-inch tier to the top of the 8-inch tier. Spread a small amount of buttercream on top of the 6-inch tier to help adhere, and using a large offset spatula, carefully transfer the 4-inch tier to the top of the 6-inch tier.
Decorate with sugar flowers as desired.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33508,"Yogurt Parfait 1/2 cup blueberries 1/2 cup raspberries
1/2 cup quartered strawberries
3 tablespoons sugar
3 3/4 cups vanilla yogurt
3/4 cup granola (without raisins)
5 tablespoons honey
Instructions: Combine the blueberries, raspberries and strawberries in a bowl. Add the sugar. Let stand 20 minutes, stirring occasionally. Place 1/4 cup yogurt in the bottom of five 8-ounce glasses. Top with 2 tablespoons of the berry mixture. Repeat the layers once. Top each serving with 1/4 cup of yogurt and sprinkle with 2 tablespoons of granola. Drizzle each with 1 tablespoon honey. ","[Chardonnay, Sauvignon Blanc, Moscato, Pinot Grigio]" 33509,"Lemon Balsamic Rosemary Skewered Vegetables 1 medium to large zucchini cut in half lengthwise, then into 1/2-inch slices 1 medium to large yellow squash, cut in half lengthwise, then into 1/2-inch slices 1 pint cherry tomatoes, washed and tops removed 1 lemon, juiced 2 tablespoons balsamic vinegar, eyeball it 3 tablespoons extra-virgin olive oil, eyeball it Salt and pepper 16 stems fresh rosemary, 6 to 8-inch lengths Instructions: Preheat grill pan over high heat. Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate. ","[Vermentino, Sauvignon Blanc, Grner Veltliner, Albari?o]" 33510,"Caramel Sauce 1 cup heavy cream 2 tablespoons light corn syrup 2 tablespoons unsalted butter 1/4 teaspoon kosher salt 1 cup sugar 1 vanilla bean, split lengthwise, seeds scraped out (or 2 teaspoons vanilla extract) Instructions: Combine the heavy cream, corn syrup, butter and salt in a saucepan. Bring to a simmer over medium heat, whisking; remove from the heat. Sprinkle the sugar evenly in a large skillet. Cook over medium heat, undisturbed, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the pan (but not stirring) until the caramel is dark amber, 10 to 15 more minutes. Remove from the heat and add the warm cream mixture. Return to medium heat and bring to a simmer; cook, whisking, until smooth, about 7 minutes. Stir in the vanilla. Let cool slightly before serving. To store, let cool completely, then cover and refrigerate up to 2 weeks; reheat before serving. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]" 33511,"Grilled Clams on the Half Shell with Bacon, Garlic, and Hot Pepper 32 littleneck clams on the half shell 1/4-pound bacon, finely diced 6 cloves garlic, finely chopped 1/2 teaspoon hot pepper flakes 2 tablespoons extra-virgin olive oil 2 tablespoons finely chopped flat-leaf parsley 1/2 cup fresh bread crumbs Freshly ground black pepper Instructions: Preheat grill to high. Place a medium saute pan over medium-high heat, add the bacon and cook until lightly golden brown. Add the garlic and red pepper flakes and continue cooking until the bacon is crisp. Remove from the heat, stir in the olive oil, parsley, and bread crumbs and season with black pepper, to taste. Top clams with bacon mixture and place on the grill. Grill for about 1 minute or until just cooked through. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]" 33512,"Simple, Perfect Chili 2 pounds ground beef 2 cloves garlic, chopped One 8-ounce can tomato sauce 2 tablespoons chili powder 1 teaspoon ground cumin 1 teaspoon ground oregano 1 teaspoon salt 1/4 teaspoon cayenne pepper 1/4 cup masa harina One 15-ounce can kidney beans, drained and rinsed One 15-ounce can pinto beans, drained and rinsed Shredded Cheddar, for serving Chopped onions, for serving Tortilla chips, for serving Lime wedges, for serving Instructions: Place the ground beef in a large pot and throw in the garlic. Cook over medium heat until browned. Drain off the excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne. Stir together well, cover, and then reduce the heat to low. Simmer for 1 hour, stirring occasionally. If the mixture becomes overly dry, add 1/2 cup water at a time as needed.
After an hour, place the masa harina in a small bowl. Add 1/2 cup water and stir together with a fork. Dump the masa mixture into the chili. Stir together well, and then taste and adjust the seasonings. Add more masa paste and/or water to get the chili to your preferred consistency, or to add more corn flavor. Add the beans and simmer for 10 minutes. Serve with shredded Cheddar, chopped onions, tortilla chips and lime wedges. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33513,"Crunchy Cereal Trail Mix 1 1/2 cups puffed rice 1 1/2 cups puffed wheat 1 1/2 cups Wheat Chex cereal 1 cup puffed millet 1 cup rolled oats 1 cup shredded coconut 3 tablespoons unsalted butter 1/2 cup honey 1 tablespoon ground cinnamon 1 teaspoon salt Instructions: Preheat the oven to 400 degrees F. Toss the puffed rice, puffed wheat, Chex, puffed millet, oats and coconut on a large rimmed baking sheet. Bake 5 minutes. Meanwhile, melt the butter in a small saucepan over medium heat. Stir in the honey, cinnamon and salt. Pour the butter mixture over the cereal mixture and gently stir with a rubber spatula. Return to the oven; bake until golden brown, 3 to 5 minutes. Let cool completely; store in an airtight container. ","[Chardonnay, Riesling, Moscato, Sauvignon Blanc]" 33514,"Barbecued Okra 1 teaspoon kosher salt 1 teaspoon sweet paprika 1 teaspoon sugar 1 teaspoon ground coriander 1/2 teaspoon freshly ground black pepper 1/2 teaspoon cayenne pepper 1/4 teaspoon celery seed 1 pound fresh okra 1 tablespoon unsalted butter, melted, or olive oil Instructions: Preheat the grill to high. Place the salt, paprika, sugar, coriander, black pepper, cayenne, and celery seed in a small bowl and stir to mix. Rinse the okra under cold running water and blot dry with paper towels. Trim the tips off the stem ends of the okra but do not cut into the pods. Place the okra in a large mixing bowl, add the butter and toss to coat. Add the rub mixture and toss to coat. When ready to cook, arrange the okra on the hot grate so that they are perpendicular to the bars or you may wish to skewer 4 or 5 pods side by side with bamboo skewers that have been soaked in water to keep any stray okra from falling through the grates and into the fire. Grill the okra until nicely browned, about 2 to 4 minutes per side, turning with tongs as needed. Transfer the grilled okra to a platter or plates and serve immediately. ","[Zinfandel, Cabernet Sauvignon, Malbec, Tempranillo]" 33515,"Oven-Fried Chicken Cooking spray 1 1/3 cups crispy rice cereal 2 1/4 cups bagel chips or Melba toasts 5 teaspoons extra-virgin olive oil 3/4 teaspoon hot paprika Kosher salt and freshly ground pepper 1 1/2 cups plain Greek yogurt (2%) 1 teaspoon dijon mustard 4 skinless, bone-in chicken thighs or halved bone-in breasts (about 6 ounces each) 2 bunches scallions Harissa, chili sauce or ketchup, for the sauce Instructions: Preheat the oven to 475 degrees F. Set a rack on a foil-lined baking sheet and generously coat the rack with cooking spray. Finely grind the cereal and bagel chips in a food processor and transfer to a large resealable plastic bag. Add 3 teaspoons olive oil, the paprika, 2 teaspoons salt, and pepper to taste and toss. Whisk 1/2 cup yogurt and the mustard in a shallow bowl. Add the chicken and turn to coat, then transfer to the bag; seal and shake to coat. Place the chicken on the rack and mist with cooking spray. Toss the scallions with the remaining 2 teaspoons olive oil and place alongside the chicken. Bake until the chicken is crisp and a thermometer inserted into the thickest part registers 160 degrees F, about 30 minutes. Make the dipping sauce: Mix the remaining 1 cup yogurt and harissa to taste in a bowl. Serve the chicken and scallions with the sauce. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33516,"Spicy Pasta Salad with Smoked Gouda, Tomatoes and Basil 12 ounces mostaccioli or penne 1/2 cup mayonnaise
1/4 cup whole milk
1 1/2 teaspoons adobo sauce from chipotle peppers in adobo
1 to 2 tablespoons white vinegar
1/2 teaspoon salt, plus more to taste
Ground black pepper, to taste
10 ounces grape tomatoes, halved lengthwise
8 ounces smoked Gouda, cut into small cubes
24 whole basil leaves, cut into a chiffonade
Instructions: Cook the pasta according to the package directions. Drain and rinse under cold water until no longer hot. Set aside. Mix together the mayonnaise, milk, adobo sauce, 1 tablespoon of the vinegar, salt and pepper to taste in a small bowl. In a large bowl, stir together the pasta, mayonnaise dressing, halved tomatoes and cubed Gouda. Taste for seasoning, adding more salt and pepper, and even an extra teaspoon or two of vinegar if necessary. Stir in the basil. Refrigerate, covered, for 2 hours before serving.
","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 33517,"Buttermilk and Sour Cream Corn Bread 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus more for greasing 2 cups yellow cornmeal 3/4 cup all-purpose flour 6 tablespoons sugar 1 tablespoon baking powder 1 1/4 teaspoons kosher salt 1/2 teaspoon baking soda 1 1/4 cups buttermilk 1/3 cup sour cream 2 large eggs Instructions: Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9 by 9 by 2-inch metal baking pan. Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan. Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature. ","[Chardonnay, Riesling, Sauvignon Blanc, Zinfandel]" 33518,"Chicken and Herb Dumplings 7 tablespoons cold unsalted butter 2 carrots, chopped 2 stalks celery, chopped 1 parsnip, peeled and chopped 1 bay leaf Kosher salt and freshly ground pepper 1 1/2 cups plus 3 tablespoons all-purpose flour 4 cups low-sodium chicken broth 2 teaspoons baking powder 2/3 cup cold buttermilk 1 tablespoon chopped fresh dill, plus more for topping 1 tablespoon chopped fresh chives, plus more for topping 2 cups shredded rotisserie chicken, skin removed Instructions: Heat 3 tablespoons butter in a large Dutch oven or wide pot over medium-high heat. Add the carrots, celery, parsnip, bay leaf, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add 3 tablespoons flour; stir until toasted, about 1 minute. Gradually pour in the chicken broth, stirring. Bring to a boil, then reduce the heat and simmer until slightly thickened and the vegetables are tender, 10 to 12 minutes. Season with salt and pepper. Meanwhile, whisk the remaining 1 1/2 cups flour with the baking powder and 3/4 teaspoon salt in a medium bowl. Cut the remaining 4 tablespoons butter into small cubes and rub into the flour mixture with your fingers until pea-size pieces form. Stir in the buttermilk and chopped herbs with a fork until combined. Divide the dough into twelve 1 1/2-inch balls. Stir the chicken into the pot. Arrange the dough balls on top. Cover and cook over medium-low heat until the dumplings are firm to the touch and cooked through, 12 to 15 minutes. Top with more dill and chives. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33519,"Brioche and Pesto Crusted Halibut with Portobello Caps, Broccoli, Creamed Fennel and Sun-Dried Tomato Beurre Blanc 2 cups fresh basil leaves 4 cloves garlic 1 cup pine nuts 1/4 cup extra-virgin olive oil 1 cup grated Parmesan 2 whole eggs 1 egg yolk 1 cup butter brioche crumbs Salt and freshly ground black pepper Six 6-ounce halibut fillets 6 tablespoons unsalted butter 2 cloves garlic, finely chopped 2 tablespoons lemon juice Salt and freshly ground black pepper 4 tablespoons extra-virgin olive oil 4 medium-size portobello caps, wiped clean 2 shallots, minced 6 black peppercorns, crushed 1/3 cup dry white wine 1 lemon, juiced 3 tablespoons cider vinegar 1/2 cup heavy cream 1 pound unsalted butter, room temperature Salt and freshly ground black pepper 1/4 cup sun-dried tomato paste 2 teaspoons butter 4 fennel bulbs, julienned and blanched 1/4 cup heavy cream Salt and freshly ground white pepper 12 broccoli florets, blanched Instructions: For the crust: Preheat the oven to 400 degrees F. In a food processor, combine the basil leaves, garlic and pine nuts. Slowly add the oil scraping down the sides a couple of times. Add Parmesan and season, to taste. Process briefly until combined. Add the eggs, egg yolk, and brioche crumbs. Mix for 1 minute and set aside. Arrange the fillets on a baking pan, pat dry, and season with salt and pepper. Place the crust mixture on a sheet of parchment paper; level off to 1/4-inch thick. Cut the parchment and the crust, using a sharp knife, to fit the size of each fillet, and gently slide butter on top of each fillet using a warmed spatula. Bake for 15 minutes. For the portobello mushrooms: Preheat grill on high. Mix all ingredients and rub marinade over portobello caps. Cook on grill for about 5 minutes on both sides until both sides are charred. Once charred, remove from grill and transfer into a roasting pan. Roast in the oven for 10 minutes. Remove pan from the oven and keep warm. For the beurre blanc: Combine the shallots, peppercorns, wine, lemon juice and vinegar in a medium saucepan over medium heat. Simmer for 7 minutes until the sauce liquids have reduced by two-thirds. Add the cream and simmer for 10 minutes. Do not boil. Remove from heat and whisk in the butter a little at the time. Strain through a fine mesh strainer. Adjust seasoning with salt and pepper, and stir in the sun-dried tomato paste. Hold the sauce in a bain-marie or canister to keep warm until ready to serve. For the creamed fennel: Heat large saute pan over medium heat. Add butter and melt, but be careful not to burn the butter. Once melted add the blanched fennel and saute over low heat. Season, to taste, with salt and pepper. Add heavy cream and reduce by half. Do not boil. To serve, arrange the creamed fennel in the center of each plate, top with the portobello mushrooms and the fish. Garnish with the broccoli and finish with the beurre blanc. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Barolo]

" 33520,"Pasta Primavera Kosher salt 12 ounces fusilli or other corkscrew pasta 1/2 pound sugar snap peas, halved lengthwise, or broccoli florets (or a combination) 2 carrots, shredded 1 yellow bell pepper, cut into thin strips 1/4 cup extra-virgin olive oil, plus more for drizzling 4 cloves garlic, thinly sliced 1 pint cherry tomatoes, halved 1/4 to 1/2 teaspoon red pepper flakes 1/2 cup roughly chopped fresh mint 1/2 cup grated parmesan cheese 4 ounces goat cheese, crumbled Instructions: Bring a large pot of salted water to a boil. Add the fusilli and cook as the label directs. Add the sugar snap peas and/or broccoli, carrots and bell pepper to the boiling water during the last 2 minutes of cooking. Reserve 1/2 cup cooking water, then drain the pasta and vegetables and return to the pot. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until just golden, about 30 seconds. Add the tomatoes, red pepper flakes and 1 teaspoon salt; cook until the tomatoes begin to wilt, about 2 minutes. Stir in 1/4 cup of the reserved cooking water. Pour the tomato mixture over the pasta and vegetables. Add the mint, parmesan and half the goat cheese and toss to combine. Season with salt. Divide the pasta among bowls. Top with the remaining goat cheese and drizzle with olive oil. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33521,"Creamless Creamed Corn Chowder with Lobster and Summer Vegetables 1/4 cup cooked peas 1/4 cup of cooked asparagus 1/4 cup diced fingerling or russet potatoes blanched 1/4 cup of chopped tomatoes Creamless Creamed Corn, recipe follows 2 steamed lobsters, shelled 1/8 cup of chopped chives 12 ears of corn, shucked 1/4 cup water Salt and freshly ground black pepper Instructions: Add peas, asparagus, potatoes, tomatoes, and lobster chunks to \Creamless\ creamed corn. Simmer gently. Garnish with chopped chives. Grate 5 ears of corn into a bowl. Press the grated corn through a fine sieve reserving the \milk\ and discarding the grated corn and the cobs. Cut the kernels from the remaining ears of corn. Combine the cut corn, water, and salt and pepper in a medium pan. Cover the pan and steam, stirring once or twice, until the corn is tender, about 5 minutes. Set the corn aside. Stirring constantly, bring the corn \milk\ to a simmer over medium saucepan. Reduce the heat to medium low and cook, continuing to stir, until the \milk\ thickens, about 3 minutes. Add the cooked corn, salt and pepper and cook until the corn is heated through. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 33522,"Curried Turkey with Apple-Cashew Salad 3/4 cup plain nonfat Greek yogurt 2 tablespoons mayonnaise 1 tablespoon mango chutney 2 teaspoons curry powder Kosher salt and freshly ground pepper 1 red apple, sliced 2 cups sliced celery (1 celery heart) 1/2 cup golden raisins 1/2 cup salted roasted cashews 1 1/4 pounds turkey cutlets (about 1/4 inch thick) 1 tablespoon extra-virgin olive oil 1 small head red-leaf lettuce, quartered Instructions: Preheat the oven to 250 degrees F. Whisk the yogurt, mayonnaise, chutney, 2 tablespoons water, 1 teaspoon curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Add the apple, celery, raisins and cashews and toss; set aside. Season the turkey cutlets with salt, pepper and the remaining 1 teaspoon curry powder. Heat the olive oil in a large skillet over high heat. Working in batches, cook the cutlets until golden brown and cooked through, about 3 1/2 minutes per side. Transfer to a baking sheet and keep warm in the oven until ready to serve. Add the lettuce to the bowl with the apple mixture; toss to coat. Serve the turkey cutlets with the salad. ","[Chardonnay, Sauvignon Blanc, Riesling, Gavi]" 33523,"Grilled Escarole Caesar Salad 1/4 cup Garlic Confit, recipe follows 1/4 cup red wine vinegar
2 tablespoons (about 1/2 ounce) freshly grated Parmigiano-Reggiano 1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 anchovy fillets
1 large egg yolk
3/4 cup vegetable or canola oil
2 heads escarole, trimmed with root intact and sliced in half lengthwise Kosher salt and freshly ground black pepper 2 cups peeled garlic cloves (between 40 and 50) 1 1/4 cups extra-virgin olive oil, plus more as needed
Instructions: For the Caesar vinaigrette: Combine the Garlic Confit, vinegar, Parmigiano-Reggiano, salt, pepper, anchovies, egg yolk and 2 tablespoons water in a blender, then blend on medium speed until smooth. With the motor running, slowly add the oil in a thin stream until it has been incorporated and the vinaigrette is creamy. Use immediately or transfer to an airtight container and refrigerate. The vinaigrette will keep for up to 3 days. For the grilled escarole: Heat a grill for cooking over medium-high heat. Sprinkle escarole with salt and pepper. Put escarole cut-side down on grill and cook until grill marks form, about 1 minute. Remove from grill and cut into 1 1/2-inch pieces. Transfer to a serving platter and toss with Caesar vinaigrette to taste. Place the garlic in a small saucepan and add enough oil to cover. Set the saucepan over low heat and cook until the garlic is soft and pale golden, 30 to 35 minutes. Let the garlic cool in the oil. Store garlic covered in the oil, adding more oil if necessary. ","[Chardonnay, Vermentino, Sauvignon Blanc, Gavi]" 33524,"Striped Tuile Rolls 4 tablespoons unsalted butter, at room temperature 1/2 cup sugar 1/2 teaspoon vanilla extract 1/4 teaspoon salt 2 large egg whites, at room temperature 1/3 cup all-purpose flour 2 drops red food coloring Instructions: Preheat the oven to 350 degrees F and line a baking sheet with a silicone mat. (You can also use parchment paper.) Beat the butter, sugar, vanilla and salt in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg whites and beat until incorporated. Reduce the mixer speed to low; add the flour and beat until just incorporated. Transfer 1 tablespoon of the batter to a small bowl and stir in the red food coloring. Spoon 1 tablespoon of the plain batter onto the silcone mat; use an offset spatula to spread the batter into a very thin oval, about 4 by 6 inches. Repeat to make 3 more ovals on the mat. Dip a toothpick into the red batter and drag it diagonally across the ovals to make thin red stripes. Bake until the cookies are set and the edges are just golden, about 7 minutes. Let cool 45 seconds, then immediately loosen the cookies from the baking sheet with an offset spatula and roll each one lengthwise around a chopstick or the handle of a thin wooden spoon to make a tube. Pull out the chopstick and transfer to a rack to cool completely. (You'll need to work quickly or the cookies will harden; if they do, return to the oven briefly to soften.) Repeat with the remaining batter, letting the baking sheet cool completely between batches. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33525,"Chicken Potstickers 1 pound ground chicken 2 tablespoons garlic, minced 2 tablespoons fresh ginger, minced 2 tablespoons shallots, minced 1 cup chunky peanut butter 1/4 cup brown sugar 2 tablespoons Thai hot chili paste 2 tablespoons fresh basil leaves, chopped 2 tablespoons fresh cilantro leaves, chopped 30 wonton wrappers 1 small bottle Thai sweet chili sauce 1/4 cup rice wine vinegar 1/2 cup sugar 1/4 cup cilantro leaves, chopped 1/4 fresh mint leaves, chopped 1 teaspoon sesame oil Instructions: In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to \glue\ the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce. Puree ingredients in a food processor for 1 minute. Serve at room temperature. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Gewrztraminer]" 33526,"Meatballs 2 cups panko breadcrumbs, finely processed 1 1/4 cups heavy cream
1 cup small-diced sweet onions
2 cloves garlic, chopped
2 tablespoons canola oil, plus more for deep frying 1 tablespoon fresh rosemary, chopped 1 pound ground pork
1 pound sweet pork sausage, no casing
1 pound ground veal
10 ounces Parmesan, grated, plus more for garnish
1/2 cup fresh parsley, finely minced, plus more for garnish 2 eggs
Kosher salt and freshly ground black pepper
Basic Tomato Sauce, recipe follows 2 tablespoons olive oil 4 fresh basil leaves
1 clove garlic, chopped
Pinch red pepper flakes
Two 32-ounce cans tomatoes, such as San Marzano, drained and put through a food mill or food processor Instructions: Soak the breadcrumbs in the heavy cream in a medium bowl. Meanwhile, saute the onions and garlic with the canola oil in a large saute pan. Once the onions are translucent, add the rosemary and then chill the mixture thoroughly. Combine the soaked bread crumbs, onion and garlic mixture, pork, sausage, veal, Parmesan, parsley and eggs in the bowl of a large electric mixer. Begin mixing on low speed. When relatively well incorporated, sprinkle with salt and pepper. Heat a small saute pan to cook a sample of the mixture. Taste for seasoning and make any necessary adjustments. Form the meatballs with a medium scoop into small balls and chill for 1 hour. Fill a Dutch oven halfway with canola oil and heat until a deep-fry thermometer inserted in the oil registers 375 degrees F. Bring the Basic Tomato Sauce to a simmer in a separate pot. Deep-fry the meatballs in the oil until golden brown, then remove to a plate lined with paper towels to drain. Transfer the meatballs to the tomato sauce and simmer until tender and cooked through, 10 to 15 minutes. Garnish with cheese and parsley and serve.
In a medium saucepan, heat the olive oil over medium heat with the basil, garlic and red pepper flakes until the garlic begins to soften, about 3 minutes. Add the milled tomatoes, bring the mixture to a simmer and cook for 1 minute. Turn off and chill until ready for use. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33527,"Nage Oysters and Asparagus in Pernod Veloute 6 tablespoons butter at room temperature 2 medium leeks, washed and chopped 4 tablespoons flour 4 cups chicken stock 3 stalks celery with leaves, chopped 24 freshly shucked oysters, at room temperature (with up to 1/2 cup oyster liquor) 24 warm asparagus tips, cooked until just tender 2 tablespoons Pernod Fresh tarragon for garnish, if available Instructions: Bring the chicken stock to a boil in a small saucepan. In a heavy -bottomed pot, melt 4 tablespoons of the butter over medium-high heat. Add the leeks and saute, stirring for 2 minutes. Turn heat down to medium and sprinkle the flour over the leeks. Saute, stirring for 2 minutes. Remove from heat and add the boiling chicken stock all at once. Beat vigorously with a whisk to incorporate the flour into the stock. Return to boil and add the celery. Reduce to a bare simmer, and cook for 30 minutes. When ready to serve, divide the raw oysters and the cooked asparagus tips among 6 wide, shallow soup bowls. If you find the soup too thick, add some oyster liquor to thin it. Strain the soup, bring it to a boil, add the Pernod, and turn off heat. Swirl in the remaining 2 tablespoons of butter with a whisk. Season to taste and pour immediately over the oysters and asparagus in the soup bowls, keeping the oysters just above the surface of the veloute. Garnish with fresh tarragon leaves, if available. As an appetizer: The best way to use this recipe, we feel. A great start to a late-winter/early-spring dinner that leads, perhaps, into a roast leg of lamb. A wonderful way to serve it is to place the bowls before your guests, with the oysters and asparagus already set in them. Then, bring a tureen to the table and ladle the veloute over all. As a main course: If you simply increase the amount of oysters and asparagus-say 8 per person rather than 4-you'll have a light but filling main-course soup. Serve warmed French bread with it, and a light frilly salad tossed with fresh goat cheese. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]

" 33528,"Lima Beans and Pork Chops 2 cups fresh green lima beans 2 teaspoons salt 1 teaspoon freshly ground black pepper 2 teaspoons sugar 1 teaspoon dry mustard 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish 2 teaspoons chopped fresh summer savory 2 teaspoons chopped fresh thyme 2 tablespoons finely chopped onion 2 tablespoons unsalted butter 6 (1-inch thick) pork chops 2 cups fine bread crumbs, toasted 1 cup sour cream Instructions: Preheat the oven to 350 degrees F. Cook lima beans in salted water until almost tender, and reserved 1/2 cup of the cooking liquid. Pour the lima beans into a large flat baking dish with the reserved liquid. Stir in the salt, pepper, sugar, mustard, parsley, savory, thyme, and chopped onion. Mix well. Heat the butter in a large skillet over medium-high heat. Add the chops and cook, turning once, until well browned. Place the chops on top of the beans. Mix bread crumbs with sour cream. Spread over chops. Cover dish and bake for 8 minutes. Uncover the chops and continue baking, until lightly browned, about 8 minutes more. Arrange the chops on a bed of the lima beans on a large platter and sprinkle with parsley. Serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33529,"Smoked Gouda Grits 1 package quick-cooking grits Half-and-half 1 cup grated smoked Gouda, plus more to taste Pat butter Sea salt and pepper Instructions: Prepare grits per package directions, replacing half of the required water with half-and- half. When grits begin to thicken, stir in a large handful of Gouda. Add more as desired. Top with a pat of butter and season with sea salt and pepper. ","[Chardonnay, Riesling, Gewrztraminer]" 33530,"Vegetable Beef Stew Morph 2 teaspoons olive oil 1/2 pound beef stew meat Leftover potatoes and tomatoes, recipe follows 1 to 2 cups chicken broth (depending on the desired thickness of stew) 1/4 pound green beans, trimmed and halved 2 ears of corn, kernels cut off cob Instructions: In a large soup pot, heat olive oil over medium high heat, add stew meat, and cook until browned on all sides, about 3 to 5 minutes. Add leftover potatoes and tomatoes, chicken stock, green beans and corn. Cook until vegetables are done, about 6 to 8 minutes. Taste and adjust seasonings. Serve immediately. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33531,"Lobster Mac and Cheese 6 tablespoons unsalted butter 6 tablespoons flour 3 cups Mussel Stock, heated, recipe follows 2 cups whole milk, heated 1 cup heavy whipping cream, heated 1 1/2 pounds fontina, coarsely grated 1 pound taleggio, rind removed, cut into pieces 1/4 cup grated Parmigiano-Reggiano Salt and freshly ground black pepper 1/2 cup chopped fresh parsley 1 tablespoon finely chopped fresh thyme 1 tablespoon finely chopped fresh tarragon 1 pound large pasta shells, cooked in salted water to al dente Two 2-pound lobsters, steamed, meat removed from shells 1 1/2 cups coarse breadcrumbs 2 tablespoons olive oil 2 teaspoons minced anchovy Salt and freshly ground black pepper 1/4 cup chopped fresh parsley 2 teaspoons grated lemon zest 2 tablespoons olive oil 4 shallots, coarsely chopped 1 cup dry white wine 2 pounds mussels, scrubbed Instructions: Melt the butter in large saucepan over medium-high heat. Whisk in the flour and cook for 1 minute. Add the hot stock, milk, and cream and whisk until the sauce begins to thicken. Cook for 5 minutes, whisking occasionally. Remove from the heat and whisk in the cheeses and season with salt and pepper. Add the parsley, thyme, tarragon, and pasta and stir until combined. Chop the lobster into bite-sized pieces and fold into the pasta. Divide into bowls. For the crumb topping: Preheat the oven to 350 degrees F. Spread the breadcrumbs on a sheet pan and toast until barely golden, stirring once or twice, about 10 minutes. Heat the olive oil in a medium skillet over medium heat. Add the anchovies and stir a minute or 2 to warm through. Add the breadcrumbs, season with salt and pepper, and cook, tossing, until warm and slightly crisp. Remove from the heat and stir in the parsley and lemon zest. Sprinkle generously over the pasta. Heat the oil in a large stockpot over medium heat. Add the shallots and cook until soft. Add the wine, bring to a boil, add the mussels, cover and cook until the mussels have opened. Remove the mussels to a bowl for another use, and then strain the broth into a saucepan. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33532,"Tuna Croquette 1 (7-ounce) pouch albacore tuna, drained well and shredded by hand 2 green onions, chopped fine 2 teaspoons Dijon mustard 2 large eggs, beaten 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 3/4 cup panko bread crumbs, divided Olive oil, for sauteing Instructions: Place the tuna, onions, mustard, eggs, lemon juice, salt, pepper and 1/4 cup of the bread crumbs into a medium mixing bowl and stir to combine. Divide the mixture into 8 rounds and set aside on a parchment lined half sheet pan. Allow to rest for 15 minutes. Place the remaining bread crumbs into a pie plate. One at a time, coat each round in the panko on all sides. Heat enough olive oil to cover the bottom of a 12-inch saute pan over medium heat until shimmering. Add the croquettes and cook 2 to 3 minutes on each side or until golden brown. Remove to a cooling rack set over a half sheet pan lined with paper towels. Allow to cool for 2 to 3 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gruner Veltliner]" 33533,"Lump Crabmeat Ravioli with Red Pepper Cream Sauce and Asparagus Red Pepper Cream Sauce, recipe follows 16 spears Blanched Asparagus, recipe follows 1/4 cup grated Parmesan, for garnish 4 teaspoons finely sliced fresh basil leaves, for garnish
1/2 pound cold, peeled and deveined shrimp 1 large egg white, cold 1 1/2 teaspoons chopped fresh parsley leaves 1 1/2 teaspoons chopped fresh basil leaves 1 teaspoon fresh lemon juice 1 teaspoon minced garlic 1/2 teaspoon salt 1/4 teaspoon freshly ground white pepper 1/4 cup cold heavy cream 6 ounces lump crabmeat, picked over for shells and cartilage 1/4 cup grated Parmesan 2 tablespoons chopped shallots 1 large egg, beaten with 2 teaspoons water, for egg wash 4 fresh pasta sheets, measuring about 9 by 15 inches 2 red bell peppers (about 3/4 pound), cored, seeded, and coarsely chopped 2 cups heavy cream 1 teaspoon paprika 1 teaspoon fresh lemon juice 3/4 teaspoon salt 1/8 teaspoon freshly ground white pepper Pinch cayenne 16 asparagus spears Instructions: Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots. Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli. Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately. Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat. Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot. With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length. Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 33534,"Honeydew Smoothie 2 cups honeydew melon, cubed 1 cup vanilla low-fat yogurt 2 tablespoons apple juice, from frozen concentrate Ice Honeydew melon slices, for garnish Instructions: In a blender, combine melon, yogurt, and apple juice concentrate. Blend until smooth. With blender running, add ice until frothy. Pour into 2 (16-ounce) glasses and garnish with sliced melon. ","[Chardonnay, Moscato, Riesling]" 33535,"Green Potato Salad 7 to 8 scallions, washed, dried and cut into slices (green and white parts) 1 small bunch chives, sliced Kosher salt Freshly ground white pepper 2 tablespoons water 8 tablespoons extra-virgin olive oil 2 pounds red bliss potatoes, washed 3 bay leaves 6 tablespoons red wine vinegar 2 shallots, peeled, quartered lengthwise, sliced thin 2 tablespoons smooth Dijon mustard 1 tablespoon chopped capers 1 teaspoon caper liquid 1 small bunch tarragon, stemmed and leaves finely chopped Instructions: In a food processor (or blender), combine the scallions and chives. Season with salt and pepper. Add water and blend. Pour 5 tablespoons of the olive oil through the top of the food processor in a slow, steady stream. Taste for seasoning. Bring the potatoes to a boil in a pot of water and reduce to a simmer. Season the water with a pinch of salt and add bay leaves. Simmer the potatoes until they are tender when pierced with the tip of a knife, about 20 minutes. In a bowl large enough to hold the potatoes, whisk together the red wine vinegar, shallots, mustard, capers and tarragon. Whisk in the remaining olive oil. Taste for seasoning. Drain the potatoes of their cooking liquid and discard the bay leaves. Place the potatoes in the bowl with the dressing and lightly crush them with the tines of a fork. Season lightly with salt and pepper and toss them in the dressing. Finish by adding the scallion and olive oil mixture. Stir to blend. Keep warm at room temperature until serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33536,"Instant Pot Fall-off-the-Bone Chicken 1 large whole chicken (3 to 4 pounds) Kosher salt and freshly ground black pepper 2 bay leaves 2 shallots, halved 1 head garlic, halved crosswise 1 lemon, quartered 1 bunch fresh thyme Instructions: Generously sprinkle the cavity of the chicken with salt and pepper. Stuff the cavity with the bay leaves, shallots, garlic, lemon and thyme. Generously sprinkle the outside of the chicken with salt and pepper, making sure to get into every nook and cranny. Fold an 18-inch piece of foil in half lengthwise, then fold it in half again lengthwise, and finally once more in half lengthwise, making a 4 1/2-inch-wide foil sling for the chicken. Put the sling in the center of a large plate and transfer the chicken to the center of the sling.
Put the rack in the bottom of a 6-quart Instant Pot?, add 1 cup water and lower the chicken onto the rack using the sling. Fold down the foil sling as needed so it fits in the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 18 to 24 minutes (see Cook's Note).
After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. Carefully transfer the chicken to a cutting board and let sit for 10 minutes.
Meanwhile, set the pot to high saute and reduce the sauce for 5 minutes. Turn off and let the sauce sit for 5 minutes.
Cut the chicken into pieces and serve with the sauce and the shallots and lemon, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33537,"Melon and Prosciutto Straight Up 1 small seedless watermelon or seeded cantaloupe 1 teaspoon kosher salt 8 Crispy Prosciutto, recipe follows, for garnish 8 mint sprigs, for garnish Instructions: Peel and cut the melon into large chunks. Put into a food processor, add salt, and puree until smooth. Put puree into a pitcher and refrigerator for at least an hour or until well chilled. Serve ice cold in chilled martini glasses garnished with Crispy Prosciutto and a sprig of mint. 8 slices prosciutto Place prosciutto slices into a cold non-stick pan in a single layer. (This will have to be done in batches.) Cook over medium heat until browned. Carefully turn the slices over and continue cooking until brown and crispy. The slices should be stiff when picked up. Drain on paper towels. Yield: 8 slices ","[Prosecco, Sauvignon Blanc, Pinot Grigio, Ros]" 33538,"The Ultimate Veal Piccata 1 pound spaghetti, store-bought 2 tablespoons extra-virgin olive oil 1 cup all-purpose flour Kosher salt and freshly ground black pepper 4 eggs, beaten 4 (8-ounce) veal cutlets 1 cup dry white wine 1 lemon, juiced 2 tablespoons capers, washed and drained 1/2 stick unsalted butter 2 tablespoons chopped fresh flat-leaf parsley Grated parmesan, for garnish Instructions: Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente. Drain and set aside in a large bowl Set a large saute pan over medium heat and add 2 tablespoons of olive oil. In a shallow bowl combine the flour and salt and pepper, to taste. Lightly coat cutlets in the flour. Beat eggs in a bowl with 1 tablespoon of water and season with salt and pepper. Dip cutlets in egg wash and then place straight into the hot pan. Cook the veal about 2 minutes per side until golden brown. Set veal cutlets aside on a plate. Deglaze pan with white wine and reduce by half. Add lemon juice, capers, and half the parsley, then add 2 tablespoons butter as you whisk to thicken up the sauce. Taste and season with salt and pepper, if needed.. Toss the pasta with the remaining butter and season with salt and grated Parmesan, to taste. Serve the pasta on plates topped with the veal. Drizzle with caper sauce and garnish with the remaining parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33539,"Apple Caramel Crisp Sugar free frozen whipped topping, thawed (optional) 1/2 cup Crisco Puritan Canola Oil with Omega-3 DHA Crisco? Original No-Stick Cooking Spray 5 cups peeled, cored, sliced Granny Smith apples, (about 3 large apples) 1/2 cup Smucker's? Sugar Free Caramel Spoonable Ice Cream Topping 1 tbsp. cornstarch 1 1/2 tsps. ground cinnamon TOPPING: 1 1/4 cups Pillsbury BEST? All Purpose Flour 1 1/4 cups old-fashioned rolled oats 1/4 cup brown sugar sucralose blend or 1/2 cup firmly packed brown sugar Instructions: HEAT oven to 350 degrees F. Coat an 8 x 8-inch baking pan lightly with no-stick cooking spray. STIR apples with topping, cornstarch and cinnamon until apples are coated. Place in prepared baking pan. COMBINE flour, oats and brown sugar blend in medium bowl. Stir in oil until evenly moistened and large crumbs form. Sprinkle over apples. BAKE 35 to 40 minutes or until apples are tender and top is golden brown. Let stand about one hour before serving. Serve with whipped topping, if desired. ","[Chardonnay, Riesling, Merlot, Cabernet Sauvignon]" 33540,"Pulled Pork with Black Pepper Vinegar 1 pork butt, trimmed of excess fat 3 cups chicken stock 1 cup rice vinegar 1 cup Chipotle-Molasses BBQ Sauce, recipe follows 2 jalapeno peppers, chopped 1 large red onion, chopped 6 cloves garlic, chopped Salt and pepper 8 soft buns, for serving Black Pepper Vinaigrette, recipe follows 2 tablespoons canola oil 1 large Spanish onion, coarsely chopped 3 cloves garlic, coarsely chopped 2 tablespoons ancho chili powder 1 tablespoon pasilla chili powder 1 tablespoon New Mexican chili powder 3 cups canned plum tomatoes with juices, pureed 1 cup water 1/4 cup ketchup 1/4 cup red wine vinegar 2 tablespoons Worcestershire sauce 1/4 cup dark brown sugar 1/4 cup honey 1/4 cup molasses 2 tablespoons Dijon mustard 2 chipotle chiles in adobo, pureed 1/2 cup smooth peanut butter Salt and freshly ground black pepper 1/2 cup rice vinegar 1 heaping tablespoon Dijon mustard 1/4 teaspoon salt 1/2 teaspoon coarsely ground black pepper 2 teaspoons honey 3/4 cup extra-virgin olive oil Instructions: Preheat grill or oven to 350 degrees F.
Place pork in a medium roasting pan. Stir together the stock, vinegar, BBQ sauce, jalapenos, onion, and garlic in a bowl. Pour the mixture over the pork and season with salt and pepper. Cover the pan with foil and cook in the oven or on the grill for 3 1/2 to 4 hours or until the meat is fork tender. Let cool in the braising liquid, then drain the liquid from the meat and shred the meat into bite-sized pieces. Serve on buns, drizzled with Black Pepper Vinaigrette. Heat the oil over medium heat in a heavy-bottomed medium saucepan. Add the onion and garlic and cook until translucent, 3 to 4 minutes. Add the chili powders and cook for 1 minute. Add the tomatoes and water, bring to a boil, and simmer for 10 minutes. Add the remaining ingredients, except the peanut butter, and simmer for an additional 20 to 30 minutes or until thickened slightly, stirring occasionally. Transfer the mixture to a food processor with the peanut butter and puree until smooth. Season with salt and pepper, to taste. Pour into a bowl and allow to cool at room temperature. Whisk together the vinegar, mustard, salt, pepper, and honey until combined. Slowly whisk in the oil until emulsified. Set aside until ready to use. ","[Chardonnay, Pinot Grigio, Garnacha, Tempranillo]" 33541,"Fried Oysters Peanut oil, for frying 3/4 cup buttermilk 1 teaspoon garlic powder 1 teaspoon paprika Dash hot sauce, such as Tabasco 1 cup cornmeal 1 cup all-purpose flour Kosher salt and freshly ground black pepper 36 shucked oysters Remoulade Sauce, for serving, recipe follows 1 cup mayonnaise 1 tablespoon Creole mustard 1 tablespoon paprika 1 tablespoon white wine vinegar 1 tablespoon Worcestershire sauce Dash hot sauce Kosher salt and freshly ground black pepper Instructions: Heat oil in a deep fryer to 350 degrees F. Whisk together the buttermilk, garlic powder, paprika and hot sauce in a casserole dish. Whisk together the flour, cornmeal, salt and pepper together in a separate casserole dish. Add the oysters to the buttermilk and let soak. Then remove, letting the excess drip off, and dredge through the cornmeal mixture, tapping off the excess. Fry in the hot oil in batches, until golden and crisp, about 2 minutes. Remove to a paper towel-lined plate and sprinkle with salt and pepper. Serve hot with the Remoulade Sauce. Mix together the mayonnaise, mustard, paprika, vinegar, Worcestershire sauce and hot sauce in a small bowl until well combined. Season with salt and pepper. Serve immediately or cover with plastic wrap and refrigerate until serving.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33542,"Pastrami Football Finger Sandwiches 1 cup shredded cheddar and Monterey Jack cheese blend 1/3 cup pickled piquant peppers, such as Peppadews, chopped 2 tablespoons mayonnaise 1 teaspoon yellow mustard Pinch freshly ground black pepper 32 slices cocktail pumpernickel bread squares 2 tablespoons unsalted butter, melted 8 ounces thinly sliced pastrami 16 bread and butter pickle slices 1 to 2 slices white cheese, such as muenster or white American (you want about a 4-inch square slice) Instructions: Preheat the oven to 375 degrees F. Mix the shredded cheese, peppers, mayonnaise, mustard and pepper in a medium bowl. Stack 4 slices of the bread on a cutting board. Using a knife or 2 1/2-inch round cutter, trim the bread into football shapes, save the trimmings for another use. Continue with the remaining bread. Lay the bread slices on a rimmed baking sheet and brush with the melted butter. Place in oven and toast until crisp, about 5 minutes. Spread about 1 tablespoon of the pepper cheese mixture on the bread. Top with some pastrami, a pickle and another slice of bread. To make the laces, cut the cheese into 16 long strips. Cut each strip into 1 long and 3 short pieces. Lay the long strip lengthwise on the sandwich, and then the 3 short strips crosswise to make the laces. Repeat with all the strips. Put the sandwiches back into the oven for 2 minutes to set the cheese laces. Secure the sandwiches with a toothpick and serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33543,"Mini Tiramisu 1/2 cup heavy cream 2 tablespoons sugar
1 teaspoon vanilla extract
1/2 cup mascarpone cheese, at room temperature
1/4 cup espresso or very strong coffee
2 teaspoons dark rum or marsala
6 savoiardi biscuits or ladyfingers
One 1-ounce piece semisweet chocolate
Unsweetened cocoa powder, for dusting
Instructions: Combine the cream, sugar and vanilla in a bowl and beat until stiff peaks form. Beat in the mascarpone. Combine the espresso and rum in a shallow bowl. Break the ladyfingers into thirds to make 18 pieces. To build the first tiramisu, quickly dip 2 pieces in the coffee mixture, then place in the bottom of a small glass. Spoon a heaping tablespoon of the mascarpone mixture on top. With a rasp or the smallest holes on a box grater, grate a fine layer of the chocolate over the mascarpone mixture. Repeat 2 more times to fill the glass, then repeat the whole process for the second tiramisu. Using a fine sieve, dust the tops with cocoa powder. Refrigerate for at least 2 hours or up to 2 days. ","[Prosecco, Moscato, Vin Santo, Riesling]" 33544,"Bibb and Radish Salad with Bacon Dressing 6 ounces slab bacon, trimmed and cut into thin, bite-size pieces 1/2 cup water 2 shallots, peeled Kosher salt 3 tablespoons red wine vinegar 8 radishes, tops trimmed down to 1/2-inch, thoroughly washed and dried 1 tablespoon Dijon mustard 3 heads Bibb lettuce, removed, cut in 1/2, washed and dried Instructions: This is a simple combination of ingredients that I find refreshing. When I was growing up, my father would always serve a huge salad and say \You always need a few leaves to feel good. It is his salads that I carried with me throughout my career as a chef and mother. In a large skillet, over medium heat, add the bacon and 1/2 cup water. Bring the water to a boil and reduce until it evaporates. The bacon will start to render its fat and brown. Lower the heat and allow to cook at a slow, steady pace. When the bacon is crispy and light brown, drain the fat into a medium-size bowl and set the bacon aside. Put the shallots on a flat surface and cut them into thin rounds. Transfer to a large salad bowl and season them with salt, to taste. Add the red wine vinegar and mustard and stir to blend. Stir in the bacon fat, tasting as you go. Start with about 1/4 cup of the fat and taste as you add the rest. There should be a good balance between the bacon flavor and the acidity of the red wine vinegar. Set aside. Put the radishes on a cutting board and, using a small, sharp knife, slice them into 1/4-inch rounds (with the bit of the tops still attached). Add them to a small bowl and stir in the mustard. Add the Bibb lettuce to the bowl with the bacon dressing. Toss to blend. Taste for seasoning, then stir in the radishes and the cooked bacon. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 33545,"Jamaican Jerk Chicken 7 to 8 whole allspice 3 tablespoons seasoning salt, such as Lawry's 1 to 2 Scotch Bonnet peppers, quartered 1 bundle green onions, cut into 1-inch sections 1 sprig fresh thyme, leaves coarsely chopped 1 whole chicken, cleaned and quartered Instructions: Smash the allspice as fine as possible using a mortar and pestle. Put in a food processor and add the seasoning salt, peppers, green onions, thyme and 1/2 cup water. Blend to the consistency of lumpy oatmeal and pour into a bowl. Rub the chicken with the jerk seasoning and stuff the jerk seasoning between the skin and the meat. Place the chicken pieces into a storage pan and let marinade overnight (at least 12 hours). Remove the excess seasoning from the chicken. Heat the grill to high heat (about 350 degrees F) and then place the chicken meat-side down first as to not let the chicken burn too quickly. Flip the chicken every 5 to 7 minutes until the skin has a nice brown color with grill marks, and then every 7 to 10 minutes on lower heat until cooked, around 40 minutes total or until the internal temperature of the chicken reaches 165 degrees F. Chop each quarter into 4 to 5 pieces to get the real Jamaican jerk experience. ","[Riesling, Gewrztraminer, Pinot Gris, Chenin Blanc]" 33546,"cl-Lemongrass Prawns 1 tablespoon vegetable oil 1 tablespoon peeled, chopped fresh ginger 3 cloves garlic, chopped 2 shallots, chopped 36 prawns (16 to 20 count), peeled and deveined, heads on, if desired 1/2 cup mirin 2 tablespoons very finely minced lemongrass 1/2 cup chicken stock 1/4 cup sweet hot cl sauce or mae ploy Soy sauce Instructions: Heat the vegetable oil in a wok or very large saute pan over very high heat until very hot. Add the ginger, garlic, and shallots, and saute for 1 minute. Add the prawns and cook just until they start to turn pink, 2 to 3 minutes. Add the mirin and lemongrass, and cook, stirring often, 2 to 3 minutes longer. Add the stock and cl sauce, and cook until the prawns are just cooked through. Season, to taste, with soy sauce. Serve warm. ","[Sauvignon Blanc, Riesling, Gewrztraminer, Pinot Grigio]" 33547,"Buttered Egg Noodles with Parsley 12 ounces wide egg noodles 6 tablespoons unsalted butter, cut into small pieces and chilled 3 tablespoons minced flat-leaf parsley 1/4 teaspoon kosher salt, plus more as needed Freshly ground black pepper 1/4 teaspoon grated lemon zest, optional Instructions: Bring a large pot of water to the boil and salt generously. Add the noodles and cook until they are tender but not mushy. Meanwhile, ladle 1/4 cup of the noodle cooking water into a medium skillet. Set the skillet over low heat and, while whisking constantly, gradually add the butter, piece by piece, (let each piece of butter melt into the sauce before adding the next bit) until a smooth sauce has formed. Stir in the parsley and salt and pepper, to taste. Add the lemon zest, if desired. Drain the noodles in a colander set in the sink and leave whatever water clings to them, do not rinse. Transfer the noodles to a large bowl, add the sauce, and toss well. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33548,"Grilled Pork Chops with Spicy Zucchini-Pineapple Salsa Four 1-inch-thick bone-in pork chops (8 to 10 ounces each) Base Brine, recipe follows 2/3 cup small-diced pineapple
2/3 cup small-diced zucchini
1/4 cup fresh mint leaves, torn
2 tablespoons extra-virgin olive oil
1 tablespoon chardonnay or white wine vinegar
1 teaspoon finely chopped shallots
1 teaspoon finely minced jalapenos 1/4 teaspoon grated fresh ginger
Kosher salt and freshly cracked black pepper 1/2 cup brown sugar 1/3 cup kosher salt
1 teaspoon black peppercorns
3 cloves garlic, smashed
1 sprig fresh thyme
1 sprig fresh rosemary
1 bay leaf
Instructions: Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight. About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.) When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating. Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa. Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Garnacha]

" 33549,"Fuego del Mar Ice cubes 1/2-ounce coconut rum 1-ounce peach schnapps 1-ounce raspberry-flavored rum 1-ounce orange-flavored vodka 3 ounces sweet-and-sour mix Cranberry juice 2 fresh raspberries, for garnish 2 orange peel twists, for garnish Instructions: In a cocktail shaker filled with ice, combine coconut rum, peach schnapps, raspberry rum, orange vodka, and sweet-and-sour mix by shaking vigorously. Strain into a tall glass filled halfway with cranberry juice to create a layering effect. Garnish with 2 fresh raspberries and 2 twists of orange peel and serve. ","[Coconut Rum, Peach Schnapps, Raspberry Rum, Orange Vodka]" 33550,"Hypnosis Ice Blue-colored fruit-flavored cognac and vodka liqueur (recommended: Hpnotiq) Blueberries, for garnish Instructions: Place some ice cubes in a tall glass. Pour in some liqueur and garnish with blueberries. Serve immediately. ","[C?tes du Rh?ne, Pinot Grigio, Sauvignon Blanc]" 33551,"Shortbread Pastries 1 3/4 cups castor sugar 3 1/2 cups butter 2 egg yolks 8 3/4 cups all-purpose flour Instructions: Mix sugar and butter together until smooth. Add egg yolks and finally add in the flour without excessively mixing or kneading. Chill for 2 hours. Roll out to 1/2-inch depth and cut into 2-inch circles. Preheat oven to 320 degrees F. Place on a greased and floured baking tray and cook for 15 minutes until light brown. Allow to cool before moving. Serve warm with preferred topping. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33552,"Stuffed Red Velvet Cupcakes with Chocolate Glaze 1 3/4 cups cake flour 1 cup granulated sugar 1/4 cup Dutch-processed cocoa powder 3/4 teaspoon baking soda 1/2 teaspoon fine salt 3/4 cup buttermilk 1/2 cup vegetable oil 1/2 cup sour cream 1 tablespoon red food coloring 2 teaspoons cider vinegar 1 teaspoon pure vanilla extract 1 large egg, at room temperature One 8-ounce package cream cheese, at room temperature 4 tablespoons butter, cubed, at room temperature 1 cup confectioners' sugar 1/2 teaspoon pure vanilla extract 1/8 teaspoon fine salt 1 cup chopped good-quality semisweet chocolate 1/2 cup heavy cream Instructions:

1. For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large mixing bowl. In another mixing bowl, whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg.
2. Add the buttermilk mixture to the dry ingredients and mix until just combined. Divide evenly among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 18 to 20 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
3. Meanwhile, for the filling: Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy. Gradually beat in the butter until smooth. Sift the confectioners' sugar over the mixture and beat until smooth. Add the vanilla extract and salt, and beat until light and fluffy. Scrape into a pastry bag fitted with a medium tip. Insert the tip vertically about 1-inch into the top of each cupcake and pipe in some filling. Repeat with the remaining cupcakes. (Wipe off the tip if there are crumbs sticking to it.)
4. For the chocolate glaze: Put the chocolate in a mixing bowl. Heat the cream in a small saucepan over medium heat until it just simmers. Pour the cream over the chocolate and let sit for 1 minute. Then gently stir until smooth and glossy. Cool the glaze slightly. Spread 1 tablespoon of glaze on top of each cupcake or dip the top of the cupcake in the glaze. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33553,"Vivien's Favorite Shrimp 1/4 cup low-sodium soy sauce 1 tablespoon chopped fresh chives 1 tablespoon honey
   1 teaspoon curry powder
   4 cloves garlic, chopped
   1 1/2 pounds extra-large shrimp, deveined, tail on
   3 tablespoons canola oil
   1 tablespoon chopped fresh cilantro, for garnish, optional Instructions: Add the soy sauce, chives, honey, curry powder and garlic to a small pot. Heat over low heat just to a simmer. Remove from the heat and chill in an ice bath. Combine the cooled marinade and the shrimp in a large bowl and toss to coat. Cover and let marinate for at least 10 minutes or up to 1 hour. Strain the shrimp and discard the marinade. Heat a large skillet over high heat. Once the skillet is super-hot, add the canola oil and then the shrimp; cook until the shrimp are pink and nicely-browned at the edges, 2 to 3 minutes per side. Transfer the shrimp to a serving dish and garnish with cilantro if desired. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33554,"Endive Stuffed with Goat Cheese and Smoked Salmon and Cheesy Chicken Bon-Bons 1 1/2 cups goat cheese, at room temperature (12 ounces) 1 cup cream cheese, at room temperature (8 ounces) 3 tablespoons heavy cream 1 teaspoon lemon zest 3 tablespoons lemon juice 1 tablespoon sherry vinegar 1 tablespoon kosher salt 1 teaspoon ground white pepper 1 cup smoked salmon, minced 2 tablespoons finely minced fresh dill 1 teaspoon finely minced Italian flat-leaf parsley 2 to 3 heads endive, chilled (about 24 leaves) 1 tablespoon lemon zest 1/4 cup sliced almonds, toasted 1 1/2 ounces salmon roe, for garnish, optional 10 bone-in chicken thighs 2 tablespoons olive oil Kosher salt 1 tablespoon ground black pepper 1/4 cup sour cream 1/4 cup fresh Italian flat-leaf parsley leaves, finely minced (you can use dried parsley but use less) Dash Worcestershire sauce Pinch cayenne pepper 1 large package animal crackers 2 tablespoons finely minced fresh chives 1 teaspoon finely minced fresh dill 1 clove garlic, finely minced 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon white vinegar Instructions: For the goat cheese filling: Mix the goat cheese, 1/2 cup of the cream cheese, the cream, lemon zest, 2 tablespoons lemon juice, vinegar, 2 tablespoons salt and pepper in the bowl of a mixer with a paddle attachment. Mix on medium-low speed until well blended and creamy. Remove half of the goat cheese filling to a separate bowl and add in the remaining 1/2 cup cream cheese. Set aside and chill for the cheesy chicken bon-bons.
   For the salmon stuffed endive: Add the salmon, the remaining 1 tablespoon lemon juice, the dill and parsley to the first half of the goat cheese filling. Mix to combine well. Check the seasoning; you may want to add some salt or pepper but that will depend on the flavor your salmon has. Transfer the filling into a zip-top bag and cut the tip to make a medium opening, or use a pastry bag with a medium tip. The filling is dense so you need a larger opening to pipe it. You can also use a spoon to fill the endive but piping is faster. Pipe the mixture onto the tip of the endive. Keep the endive chilled until serving time.
   To serve, garnish with a bit of lemon zest, a sprinkle of toasted almonds and a bit of the salmon roe if using on top.
   For the chicken bon-bons: Preheat the oven to 400 degrees F. Put the chicken thighs on a baking sheet. Drizzle with the olive oil and sprinkle with the salt and pepper. Roast in the oven for 35 minutes. Reduce the heat to 325 degrees F and roast for 10 minutes more (about 15 minutes per pound cooking time, depending on the size of the thighs. To check doneness, pierce the thigh in the thickest part; if the juices run clear, it is likely done). Set aside to cool. Remove the chicken from the bone and mince; not too fine, but not big chunks, either. While the chicken is cooling, mix the sour cream, parsley, chives, dill, garlic, garlic powder, onion powder, vinegar, Worcestershire sauce, cayenne and a big pinch salt into the reserved goat cheese filling. Add the chopped chicken and chill again. Select 15 to 20 of the animal crackers for garnish. Put 2 cups of the remaining animal crackers into a food processor and pulse to make them into fine crumbs. Pour the crumbs onto a plate. Using a very small ice cream scoop (so you have consistent size), scoop the chicken mixture and roll into small balls. Roll in the crumbs and garnish with an animal cracker. Do this final step just before serving so the cracker crumbs don't get too damp.
   ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33555,"How to Make Homemade Chicken Cordon Bleu | Chicken Cordon Bleu 4 tablespoon butter 1 cup flour 4 boneless, skinless breasts of chicken 2 eggs lightly beaten 4 very thin slices smoked ham 2 cups bread crumbs 6 ounces Lorraine Swiss cheese, cut into four chunks Instructions: Preheat oven to 375 degrees. Melt butter in glass baking dish.
   Lightly flatten chicken breasts between plastic wrap with mallet. Lay 1 slice of ham and 1 piece of cheese on flattened breast, fold in half and seal close with toothpicks. Repeat process for remaining chicken breasts.
   Coat each piece with flour, then eggs and then bread crumbs. Place chicken pieces in glass baking dish. Turn to coat with butter.
   Bake for 40-45 minutes or until golden brown. Serve with parselyed rice and steamed broccoli. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33556,"Sweet Potato Latkes 2 cups zucchini, (do not peel) grated 2 cups sweet potato, peeled and grated 1/2 cup parsley, chopped 1/2 cup onion, chopped 3 eggs 4 tablespoons flour 1 tablespoon corn flakes, crushed to crumbs 1/2 teaspoon salt Ground black pepper, to taste 4 tablespoons oil Instructions: In a large bowl, mix together the zucchini, sweet potato, parsley, onion, eggs, flour, corn flakes, salt and pepper. Heat a large nonstick pan and add 4 tablespoons of oil. Carefully drop tablespoons of batter into the pan. Fry the latkes, turning when crisp. Oil may be added to pan in small amounts as needed when frying. Put on paper towels to absorb excess oil. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33557,"Cheesy Risi e Bisi 2 tablespoons extra-virgin olive oil 1 large clove garlic, finely chopped 1 small onion, finely chopped 1 cup arborio rice Salt and pepper 1/2 cup dry white wine 3 to 4 cups chicken stock, 1 quart size box, available on soup aisle of the market 1/4 to 1/3 cup grated Parmigiano, a generous handful 2 tablespoons chopped flat-leaf parsley 1 cup tiny frozen peas Instructions: Heat a medium skillet over medium high heat. Add extra-virgin olive oil and garlic and onion and saute, stirring constantly 2 to 3 minutes then add rice and season with a little salt and pepper. Cook another minute or so then add wine and let it completely absorb, 30 seconds. Add about 1 cup chicken stock and stir. Reduce heat a bit to medium. Stir often and continue adding a half cup of liquid each time liquid becomes completely absorbed. Cook 22 minutes, using as much stock as is necessary to result in creamy-consistency rice with a bite to it. When rice is cooked to desired consistency, remove from heat and stir in cheese, parsley and peas and stir to combine and to heat peas through. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33558,"Vegan Coconut Doughnuts 4 1/2 cups unflavored soy milk 2/3 cup agave syrup 1/2 cup neutral-flavored oil, plus additional for greasing and frying 2 1/2 ounces fresh yeast 4 pounds all-purpose flour 1/2 ounce salt Flaked coconut, for garnish One 98-ounce can coconut milk 2 pounds confectioners' sugar 1/2 vanilla bean, scraped Instructions: Whisk together the soy milk, agave, oil and yeast. Add the flour and salt and beat on low with an electric mixer until the dough just comes together. Turn up to medium and beat 3 minutes more. Cover and let rise in a warm place, 45 minutes. Meanwhile, preheat the oven to 350 degrees F. Spread some flaked coconut on a baking sheet and toast in the oven until golden brown, about 6 minutes. Set aside to cool. Fold the dough and continue to let it rise until it doubles in size, about 45 minutes. Lightly grease several baking sheets. Tear off a 1-ounce piece of dough and roll it into a ball; poke a hole in the center with your finger and stretch it out a little. Place on one of the greased baking sheets and continue with the remaining dough. Let rise until puffy, about 20 minutes. For the glaze: Stir together the coconut milk, sugar, and vanilla bean in a large pot and heat over medium heat until thick. Meanwhile, bring several inches oil to 350 degrees F in a large Dutch oven. Fry several doughnuts at a time until golden brown, 2 to 3 minutes per side. Transfer to a rack. Dip one side of each warm doughnut in the glaze, then sprinkle with toasted coconut. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gewrztraminer]" 33559,"Lemon Chess Gooey Butter Cake 1 package (18.25 ounces) plain yellow cake mix 8 tablespoons (1 stick) butter, melted 1 large egg 2 large lemons 1 package (8 ounces) cream cheese, at room temperature 2 large eggs 8 tablespoons (1 stick) butter, melted 2 tablespoons white or yellow cornmeal 3 3/4 cups confectioners' sugar, sifted Instructions: Place a rack in the center of the oven and preheat the oven to 350 degrees F. Set aside an ungreased 9- by 13-inch pan. For the crust, place the cake mix, melted butter, and egg in a large mixing bowl. Blend with an electric mixer on low speed for two minutes. Stop the machine and scrape down the sides of the bowl with a rubber spatula. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the pan, smoothing it out with your fingers until the top is smooth. Set the pan aside. For the filling, rinse and dry the lemons well. Grate the zest from the lemons and set aside; you should have about 2 teaspoons. Cut the lemons in half, and squeeze into a small bowl; you should have about 6 tablespoons. Set the juice aside. Place the cream cheese in the same mixing bowl that was used to make the crust, and with the same beaters (no need to clean either) blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the lemon juice, lemon zest, eggs, melted butter, and cornmeal and beat on medium speed for 1 minute. Stop the machine and add the confectioners' sugar. Beat on medium speed until the sugar is well incorporated, 1 minute more. Stop the machine and scrape down the sides of the bowl with the rubber spatula so that the filling covers the entire surface and reaches the sides of the pan. Place the pan in the oven. Bake the cake until it is well browned but the center still jiggles when you shake the pan, 45 to 47 minutes. Remove the pan from the oven and place it on a wire rack to cool, 30 minutes. Cut into squares and serve. Store this cake, covered in aluminum foil, at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Or freeze it, wrapped in foil, for up to 6months. Thaw the cake overnight in the refrigerator before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33560,"Banana Bread Bombe Nonstick cooking spray, for greasing the pan 1 cup sugar 1 stick (8 tablespoons) unsalted butter, at room temperature 2 large eggs 3 ripe bananas (about 1 pound) 2 cups all-purpose flour (see Cook's Note) 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon kosher salt 1 cup plus 1 tablespoon whole milk Two 3.4-ounce boxes instant banana pudding mix 4 cups heavy cream One 15-ounce box vanilla wafer cookies (about 95 cookies) Warm caramel sauce, for drizzling Instructions: Preheat the oven to 325 degrees F. Spray a 9-by-5-inch loaf pan with cooking spray. Cream the sugar and butter in the bowl of an electric mixer fitted with a paddle attachment on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time, beating well after each addition.
   Mash the bananas in a small bowl (you should have about 1 cup), add to the mixing bowl and beat until just combined. Turn the mixer to low and slowly add the flour, baking powder, baking soda, cinnamon, salt and 1 tablespoon of the milk and beat until just combined.
   Pour the batter into the prepared loaf pan and bake until a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes. Let cool on a rack for 15 minutes, then invert the bread onto the rack to cool completely, about 1 hour.
   Add the pudding mix to a large bowl and whisk in the heavy cream. Whip until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.)
   Slice the banana bread into 18 slices, each about 1/3 inch thick. Set aside.
   Line a large glass bowl (10 inches wide at the top, 5 1/2 inches wide at the bottom and 4 inches tall) with plastic wrap, leaving at least 1 inch of overhang on all sides. Quickly submerge 1 vanilla wafer cookie into the remaining 1 cup milk, then place the cookie rounded-side up in the bottom of the prepared glass bowl. Continue to dip the cookies and line the bowl until you reach the very top of the bowl, using 55 to 60 cookies total. The cookies should not go over the edge of the bowl, so trim them if necessary.
   Scoop 2 cups of the pudding over the cookies in the bowl, then use the back of a large wooden spoon to gently spread the pudding in one layer over all the cookies, making sure to go all the way to the top of the bowl. Spoon 1 cup of the pudding into the bottom of the bowl and spread it out into a flat layer. Top the pudding with some banana bread slices until mostly covered (you may need to cut up some of the pieces in order for them to fit properly). Top with 1/2 cup of the pudding and spread evenly to cover the bread. Repeat with another layer of banana bread, followed by 3/4 cup of the pudding. Repeat one more time, with another layer of banana bread and the remaining pudding (you will have more bread left).
   Dip about 35 more cookies into the milk and lay in a flat layer over the top of the pudding. Top with the remaining banana bread slices. Fold over the plastic wrap to cover the bowl. Refrigerate until completely chilled and the cookies have softened, at least 6 hours and up to overnight.
   When ready to serve, carefully invert the bowl onto a large serving platter or cutting board, then use the plastic wrap lining to ease the bombe out of the bowl. Cut into wedges and drizzle with caramel sauce before serving.
   ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33561,"Barbecue Brisket One 7-pound beef brisket Dry Rub, recipe follows 1/3 cup lemon juice 1/3 cup water 1 cup sugar 1/2 cup salt 4 tablespoon cracked black pepper 2 tablespoons onion powder 2 tablespoons garlic powder 1 tablespoons cayenne powder Instructions: Season both sides of the brisket with Dry Rub and place in pan. Mix the lemon juice and water, and pour over the brisket. Let stand overnight in the refrigerator. Remove the brisket from the pan, reserving the marinade. Cook the brisket in a preheated 250-degree oven, 1 hour per pound. Baste with marinade and cover. Continue to cook the brisket at 250 degrees for another 1 1/2 hours or until tender. Mix all ingredients together and generously sprinkle on brisket prior to cooking. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 33562,"Weeknight Coq au Vin 2 tablespoons vegetable oil 8 slices bacon, cut crosswise into 1/4-inch strips (about 1/2 pound) 8 chicken thighs (2 1/2 to 3-pounds), trimmed of excess skin and fat 1 cup all-purpose flour Kosher salt and freshly ground pepper 1 large onion, thinly slice 4 to 6 medium white mushrooms, halved (about 4 ounces) 1 cup dry red wine 2 tablespoons chopped fresh thyme 2 tablespoons finely chopped fresh parsley Serving suggestion: Polenta and glazed onions or roasted shallots Instructions:
5. Heat the oil in a large covered casserole dish over medium-high heat. Add the bacon and cook, stirring, until lightly browned and fat renders, about 5 minutes. Transfer bacon to a small bowl.
6. Meanwhile, season the flour with 1/2 teaspoon salt and some pepper in a large bowl. Add the chicken and turn to coat completely.
7. Shake excess flour from chicken and brown in the casserole, about 4 minutes per side. Remove to a plate and pour off all but 2 tablespoons fat from the casserole. Add the onion and mushrooms and cook, stirring, until the onions are soft, about 3 minutes. Pour in the wine, increase the heat to high and boil, stirring to pick up any browned bits on the bottom, until reduced by half. Return the chicken to the casserole, add the thyme and reduce heat to medium. Sprinkle half of the bacon into the pot, cover and cook until the chicken is tender, about 30 minutes.
8. Remove the chicken and sauce to a serving plate or platter. Garnish with parsley and remaining bacon and serve with polenta, if desired. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 33563,"Spicy Agrodolce Wing Sauce 1 cup white balsamic vinegar 1/2 cup sugar
   1 tablespoon crushed red pepper
   1 teaspoon kosher salt
   2 garlic cloves, minced
   2 tablespoons unsalted butter
   Instructions: Combine the vinegar, sugar, crushed red pepper, salt and garlic in a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce thickens and can coat the back of a spoon, 12 to 15 minutes. Remove from the heat, then add the butter and whisk to combine. Adjust the seasoning if necessary. Use on wings cooked to your preference. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 33564,"Sparkling Cherry Lime Soda 1 cup sugar 1/4 cup fresh lime juice, plus lime wheels, for garnish 3 drops green food coloring
   4 ounces grenadine
   12 ounces club soda, chilled
   2 to 4 maraschino cherries
   Instructions: Add the sugar, lime juice and 3/4 cup water to a small saucepan and bring to a boil, stirring until the sugar dissolves. Add the green food coloring, remove from the heat and let cool. Into 2 chilled highball glasses, add to each glass: a few ice cubes and 2 ounces of the lime syrup. Divide the grenadine between the glasses, then top off each with club soda. Garnish with a lime wheel and maraschino cherries. ","[Prosecco, Cava, Lambrusco, Vinho Verde]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Baked Brie with Fig Jam and Prosciutto 1 (1/2 pound) brie cheese, rind removed 1/4 cup fig jam 8 slices prosciutto 1/" 33565,"Leek, Bacon, and Gruyere Crustless Quiche 2 medium leeks, white and light green parts 1 1/2 teaspoons kosher salt 6 ounces thinly sliced bacon, 6 to 8 slices 4 tablespoons unsalted butter, softened 2 tablespoons freshly grated Parmesan cheese 2 cups half-and-half 2 large eggs 2 large egg yolks Freshly ground black pepper Pinch freshly grated nutmeg 4 ounces grated Gruyere or Swiss cheese, about 1 cup Instructions: Trim the root of the leek, leaving ends intact to hold the leaves together, then halve lengthwise. Rinse well under running water to flush out any grit trapped between the leaves. Cut each half into 3-inch lengths, keeping leaves together. Put leeks in a large skillet with water to cover and 1 teaspoon salt. Simmer over medium heat until the leeks are tender, about 6 minutes. Drain the excess water, add 2 tablespoons butter, and cook over medium heat until the leek edges are golden brown and sweet. Cook the bacon in a medium skillet, until just crisp. Transfer to paper towels to drain. Preheat oven to 350 degrees F. Brush a 9-inch glass or ceramic pie pan with 2 tablespoons butter and sprinkle the grated Parmesan evenly on top. Put pan on a baking sheet. Whisk the half-and-half, eggs and yolks in large glass measuring cup. Season with 1/2 teaspoon salt, pepper, and nutmeg. Spread half the Gruyere evenly in the pan, crumble the bacon on top; repeat with remaining cheese. Place the leeks, browned side up, on the cheese and pour the custard over the fillings. Bake until the quiche is just set in the center, about 40 to 50 minutes. Cool completely on a rack before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33566,"White Buttons and Crimini with Mussels and Hazelnuts 11/2 pounds fresh mussels, thoroughly scrubbed and debearded 1 cup dry vermouth 2 tablespoons olive oil 1/2 pound white button mushrooms, ends trimmed, quickly washed and thoroughly dried 1/4 pound crimini mushrooms, ends trimmed, wiped clean and thoroughly dried 4 tablespoons lightly salted butter 2 medium shallots, peeled and thinly sliced 2 tablespoons whole, blanched hazelnuts 1/4 teaspoon red pepper flakes Kosher salt Juice of 1 to 2 lemons Instructions: Heat a skillet large enough to hold the mussels in a single layer. Add the mussels and 1/2 cup vermouth. Cook for 1 minute. Add about 3/4 cup cold water. The mussels shouldn't take long to cook, about 2 minutes. Take care to stir the mussels from time to time so they cook as evenly as possible. Use kitchen tongs to pluck the mussels from the pan as they open. When all of the mussels are cooked, strain, and reserve the liquid for the sauce. Remove the mussels from their shells. Discard the shells. Reserve the mussels in the refrigerator until 5 minutes before serving. Using a small paring knife, quarter the mushrooms. Heat another skillet large enough to hold the mushrooms in a single layer. Heat the skillet slightly and then remove the pan from direct heat. Add 1 tablespoon butter, melt quickly and turn a light brown color. Return the skillet to the heat and immediately add the shallot and the mushrooms. Season lightly with salt and red pepper flakes. Add 1 tablespoon butter to a small skillet and add the hazelnuts. Season them lightly with salt and \simmer\ them over low heat until they turn light brown. Set aside to cool. Cook the mushrooms for 2 to 3 minutes, until they start to give up liquid. Add the remaining vermouth. Cook for an additional 1 minute and then drain out any cooking liquid. Combine the mushroom and the mussel liquids in a small pan and allow the 2 flavors to simmer together for 1 minute. The sauce may need a pinch of salt. The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom. Swirl 1 tablespoon butter and a touch of lemon juice. Keep warm. Heat the large skillet until hot, 2 minutes. Remove from the direct heat and add 1 tablespoon butter. When it turns light brown, return the skillet to the burner and add the mussels and mushrooms in a single layer. Cook for 1 minute without stirring them. They should be browned on their first side before you stir them slightly, with a wooden spoon, and leave them to brown for an additional minute. Taste for seasoning. Toss in the hazelnuts. Serve on a platter, family style, with slices of grilled bread or over a piece of fish or meat for an aromatic and earthy celebration of mushrooms! Wine pairing: A chalky chardonnay, Gruner Veltliner, or a pale ale would be lovely with this flavor combination. ","[Chardonnay, Grner Veltliner, Pinot Grigio, Sauvignon Blanc]" 33567,"Basil Fried Rice with Quail Eggs, Green Papaya Slaw and Thai Sausage 1 3/4 cups (12-ounces) Thai jasmine rice 1 stalk lemongrass, smashed and cut in large pieces 1 shallot, peeled 1 kaffir lime leaf 1 clove garlic, peeled 2 tablespoons vegetable oil 2 teaspoons finely grated fresh ginger 1 tablespoon finely chopped shallot 2 tablespoons soy sauce 1 tablespoon Thai fish sauce 4 Thai basil leaves, torn 3 fresh mint leaves, torn 3 sprigs fresh cilantro, roughly chopped Juice of 1 lime Green Papaya Slaw, recipe follows To serve Olive oil, for frying 12 links Thai sausage 6 quail eggs Harissa sauce, for garnish 1/3 cup salted peanuts, chopped 1/2 tablespoon sugar 1 clove garlic, finely minced Juice of 2 limes 1 tablespoon fish sauce 1 green papaya, peeled and julienned 3 fresh scallions, thinly sliced 5 sprigs fresh cilantro, leaves picked and sliced 1/2 tablespoon minced mild red or green cl Instructions: Cook the rice in a 4-quart saucepan of boiling salted water with the lemongrass, shallot, kaffir lime leaf, and garlic, stirring occasionally, until tender, about 10 to 15 minutes. Drain the rice and discard the lemongrass, shallot, lime leaf, and garlic.
Heat the vegetable oil in a large skillet over medium high heat. Add the ginger and shallot. Cook, stirring frequently, until the mixture is translucent. Add the cooked rice, soy sauce, fish sauce, Thai basil, mint leaves, and cilantro and toss until well combined. Add the lime juice and adjust the seasoning, if necessary. In a large skillet or on a plancha (griddle) on high heat, sear the sausage in olive oil on all sides until cooked through.
Heat a nonstick skillet over high heat and add enough oil to thinly coat the bottom of the pan. Cook the quail eggs sunny side up.
For each serving, spoon basil fried rice onto the bottom of 6 warm plates and slide a quail egg on top. Place a spoonful of green papaya slaw on the side and arrange two sausages on top. Garnish the plate with a few drops of harissa sauce and a sprinkle of peanuts, and serve hot. In a small pot, combine the sugar, garlic, lime juice, and fish sauce and simmer until the sugar is dissolved. Let the mixture cool completely.
In a nonreactive bowl, combine the papaya, scallion, cilantro, cl, and lime juice mixture. Toss to combine the ingredients and refrigerate, covered, for at least one day before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33568,"Sticky Maple Bourbon Chicken 1 tablespoon olive oil 4 (6-ounce) bone-in chicken breasts, skin removed Salt and fresh ground black pepper
1 cup chicken stock 2 tablespoons maple syrup 1 shot bourbon 4 sprigs thyme Instructions: Place a large heavy-bottom or cast-iron skillet over medium-high heat with the olive oil. Season the chicken liberally with salt and pepper. Add the chicken to the pan breast-side down and sear until deep golden brown, 4 to 5 minutes. While the chicken in searing, in a small dish whisk together the stock, syrup, and bourbon. Add the bourbon mixture to the skillet along with the thyme sprigs and continue cooking, turning the chicken occasionally, until the meat is cooked through and the sauce has reduced to a thick syrupy consistency, 8 to 10 minutes. (If the sauce reduces to a syrupy consistency before the chicken has cooked through, add a few splashes of stock to the skillet and continue cooking.) To serve, remove and discard the thyme sprigs. Spoon the sticky sauce over the chicken and enjoy warm. ","[Bourbon Barrel Aged Chardonnay, Riesling, Merlot, Pinot Noir]" 33569,"Coconut Scones with Coconut Glaze 4 1/4 cups all-purpose flour 2 tablespoons baking powder 1 teaspoon salt 1/4 cup granulated sugar, plus more for sprinkling 2 cups shredded coconut 3 sticks cold unsalted butter, cubed 1 cup unsweetened coconut milk 4 large eggs, lightly beaten 1 teaspoon coconut extract 2 cups pecans, finely chopped 2 tablespoons unsweetened coconut milk 1/4 teaspoon coconut extract 1/4 teaspoon vanilla extract 1/2 to 1 cup confectioners' sugar Instructions: Make the scones: Preheat the oven to 400 degrees. Line 2 baking sheets with parchment paper. Whisk the flour, baking powder, salt, granulated sugar and shredded coconut in a bowl. Beat in the butter with a mixer on low speed, then raise the speed to high and beat until the mixture is in coarse crumbles. Whisk the coconut milk, eggs and coconut extract in another bowl, then stir into theflour mixture until just combined. Stir in the pecans; do not overmix. Scoop 2-to-3-inch mounds of dough onto the prepared baking sheets (a large ice cream scoop works well for this). Sprinkle the tops with sugar and bake until golden brown, 15 to 17 minutes. Meanwhile, make the glaze: Whisk the coconut milk, coconut and vanilla extracts and 1/2 cup confectioners' sugar in a bowl until smooth, adding more sugar as needed to thicken. Drizzle over the scones while still slightly warm. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33570,"Piccalilli 1 pound green tomatoes, sliced into 1/2 moons 1 green bell pepper, julienned 2 medium zucchini, sliced into 1/2 moons 1 yellow onion, cut in 1/2 and thinly sliced 1 jalepeno, julienned 1/2 cup salt 1/2 cup cider vinegar 1 cup light brown sugar 1 teaspoon celery seeds 1 teaspoon mustard seeds 1 teaspoon ground ginger 1 cinnamon stick 1/2 teaspoon turmeric 2 bay leaves 1/4 teaspoon whole cloves 1/2 teaspoon whole black pepper 2 tablespoons salt Instructions: Prepare vegetables, add 1/2 cup salt and allow to sit overnight. Drain vegetables and place in heatproof bowl. Place remaining ingredients in saucepan and heat to boil. Pour over vegetables and allow to cool. Refrigerate and serve as needed, keeps for about two weeks. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33571,"Grappa infused Chocolate Chocolate Chunk Cookies 1 cup dark raisins Italian Grappa, enough to cover raisins, plus 2 tablespoons, warmed 8 ounces bittersweet or semisweet chocolate, coarsely chopped, plus 12 ounces, cut into small chunks (1/4 to 1/2-inch) 1 cup all-purpose flour 2 tablespoons Dutch process cocoa powder 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup unsalted butter, room temperature 1/2 cup dark brown sugar 3/4 cup white granulated sugar 2 eggs 1 1/2 teaspoons pure vanilla extract Instructions: Preheat oven to 350 degrees F. Position rack in center of oven.
In a heatproof bowl, cover the raisins with very warm grappa to 1 inch above the level of the raisins. Soak until the raisins are plumped, about 3 to 5 minutes.
In a double boiler, melt 8 ounces bittersweet chocolate. Keep warm.
Whisk together the flour, cocoa, baking powder and salt. Put aside.
With an electric mixer, cream the butter, brown sugar, and white sugar until well blended and lighter in color.
Add the eggs, 1 at a time, scraping the sides of the bowl as needed. Blend in the warm melted chocolate, 2 tablespoons warm grappa, and the vanilla extract.
At low speed, add the dry ingredients in 2 or 3 additions until just combined.
Fold in 12 ounces chocolate chunks and raisins. Chill the dough for at least 1 hour.
Using lightly buttered cookie sheets or parchment paper, drop dough by generous tablespoons onto cookie sheet, about 3 inches apart to allow for spreading.
Bake for 10 to 12 minutes. The cookies will look underdone, but will continue to cook and firm as they cool. Let stand for 1 to 2 minutes before transferring to cooling racks to cool completely.
Store in a tightly sealed container.
Enjoy! ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 33572,"Roasted Greek Salad 1/3 cup olive oil 1 tablespoon fresh oregano, chopped
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 cloves garlic, minced
2 cups cherry tomatoes
2 red bell peppers, cut into chunks
Two 7-ounce blocks feta, cubed
3 lemons, halved
2 English cucumbers, seeded
1 cup Kalamata olives
1 small red onion, sliced thinly
1 bunch fresh dill
Instructions: Preheat the oven to 475 degrees F. Mix together the olive oil, oregano, salt, pepper and garlic in a small mason jar. Set aside. Place the cherry tomatoes, bell peppers and feta on a sheet pan. Add 2 tablespoons of the olive oil mixture and toss. Add the lemon halves to the pan and roast until the vegetables and feta have browned, 15 to 17 minutes. Allow them to cool, about 20 minutes. To assemble, toss the roasted tomatoes, bell pepper and feta together with the cucumbers, olives and red onion, then place on a platter. Add the juice from the roasted lemons to the remaining olive oil mixture in the mason jar. Secure the lid and shake until combined. Drizzle the salad with half of the dressing. Arrange dill leaves over the top and serve with the remaining dressing on the side. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33573,"All You Can Eat Shrimp with Green Onion, Garlic and BBQ Spices 1/4 cup smoked sweet paprika 2 tablespoons ancho chili powder 2 tablespoons light brown sugar 2 teaspoons ground cumin 2 teaspoons kosher salt 1 teaspoon ground black pepper 2 pounds (21 to 24) large shrimp, shell on 6 tablespoons canola oil, divided 12 cloves coarsely chopped fresh garlic, divided 1/2 cup thinly sliced green onion Instructions: Whisk together the paprika, ancho powder, brown sugar, cumin, salt and pepper in a small bowl. Place the shrimp in a large bowl, add the spice rub and stir well to coat each shrimp. Heat your grill to high. Heat 3 tablespoons of the oil on the grates of the grill over high heat in a large cast iron or saute pan; add half of the shrimp and half of the garlic and cook until just cooked through, 3 to 4 minutes. Stir in half of the green onions and transfer to a large platter or turn out onto brown paper bags. Wipe out of the pan with paper towels, and repeat with the remaining ingredients. ","[Riesling, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33574,"Walnut Bread Crostini with Sauteed Pear, Prosciutto, Gorgonzola Cheese and a Balsamic-Port Reduction 1 loaf walnut bread, sliced into 1/4-inch thick slices and then cut into bite size squares 2 tablespoons olive oil, plus extra for brushing bread 1 pear, peeled, cored, cut into 1/4's and then sliced into ?-inch slices Salt and pepper 2 tablespoons balsamic vinegar 1/2 cup port wine 4 thin slices prosciutto 2 ounces gorgonzola cheese Instructions: Preheat the oven to 400 degrees F. Place the bread on a cookie sheet, brush with olive oil and bake until lightly golden brown. In a saute pan on medium heat, saute the pears in olive oil for 1 minute just to soften them. Season the pears with salt and pepper. Set aside. In a small saucepan or skillet on medium-high heat reduce the vinegar and port to 1/4 of its original volume. Pour into a small bowl and let cool. It will thicken as it cools. Place a piece of prosciutto on the walnut toasts, then a small piece of cheese, top with pear and then drizzle the vinegar-port reduction over the top. ","[Barolo, Barbaresco, Chianti Classico, Rioja]" 33575,"Wild Mushroom Pasta 2 tablespoons butter 2 pounds assorted wild mushrooms, sliced
1/2 cup finely chopped scallions, green parts only 4 cloves garlic, chopped
1 tablespoon all-purpose flour
2 cups chicken stock
3/4 cup cream
1/2 cup shredded gruyere
1/2 cup grated Parmesan
1/2 cup marsala wine
1 teaspoon finely chopped fresh rosemary
1 teaspoon finely chopped fresh thyme
2 heads roasted garlic, cloves removed
Kosher salt
1 teaspoon truffle oil
1 pound linguine
8 medium shrimp, shelled, deveined and chopped
3/4 cup celery leaves, roughly chopped
1/2 cup pine nuts, toasted
Instructions: Melt the butter in a large pan and add the mushrooms. Cook until the mushrooms are brown and tender. Add the scallions and garlic and saute until tender. Add the flour and cook for 1 to 2 minutes, then reserve. In a food processor, add the chicken stock, cream, gruyere, Parmesan, marsala, rosemary, thyme and roasted garlic, and pulse until well combined. Put the mixture in a pot over low heat and cook until the cheese is melted. Add the cream mixture to the mushrooms, season with salt and add the truffle oil. Cook the pasta to 1 minute shy of al dente. Toss the cooked pasta with the mushroom sauce. Add the shrimp and cook until cooked through. Serve topped with celery leaves and toasted pine nuts. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barolo]" 33576,"French Fry Franks 1/2 cup all-purpose flour 1/3 cup cornmeal 1 teaspoon sugar 1/4 teaspoon paprika 1 large egg, lightly beaten 1/4 cup milk Kosher salt and freshly ground pepper Vegetable oil, for frying 18 cocktail franks 5 to 6 cups frozen curly french fries, thawed slightly (about 1 pound) 1 tablespoon Sriracha (hot Asian chili sauce) Juice of 1/2 lime 1/4 cup mayonnaise Instructions: Make the franks: Whisk the flour, cornmeal, sugar and paprika in a large bowl. Add the egg and milk and whisk to make a thick batter, adding more milk if the mixture is too dry. Add 1/4 teaspoon salt, and pepper to taste. Heat about 2 inches vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 375 degrees F. Dip the franks in the batter, then carefully wrap a long curly fry around each. (If desired, thread the franks on wooden skewers before wrapping with fries.) Working in batches, fry the franks in the hot oil, turning, until golden on all sides, 3 to 4 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Meanwhile, make the dip: Whisk the Sriracha, lime juice and mayonnaise in a bowl. Serve with the franks. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33577,"Ricotta Stuffed Canneloni 1 onion, diced 1 garlic, diced 1/2 tablespoon olive oil, plus 1 tablespoon 1 pound ricotta Salt and pepper 9 ounces canneloni noodles, cooked al dente 7 cloves garlic 1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand 1 (28-ounce) can plum tomatoes, chopped coarsely 2 tablespoons grated Parmesan 3/4 ounce butter Instructions: Saute onion and garlic in 1/2 tablespoon hot oil until translucent. Remove from heat and let cool. Mix with ricotta cheese. Season with salt and pepper. Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish. To make sauce, saute garlic in 1 tablespoon olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Pour sauce on filled canneloni. Sprinkle with Parmesan and dot with butter. Bake in preheated 400 degrees F oven for 25 minutes. ","[Barolo, Barbaresco, Chianti, Dolcetto]" 33578,"Three-Cheese Calzones 2 cups shredded part-skim mozzarella cheese (about 8 ounces) 1/2 cup ricotta cheese 1/2 cup fresh basil, chopped 2 scallions, sliced 1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces) 1 tablespoon breadcrumbs 1 pound prepared pizza dough, at room temperature All-purpose flour, for dusting 1 large egg, lightly beaten Marinara sauce, warmed, for dipping 4 ounces sliced salami Giardiniera (Italian pickled vegetables), for serving (optional) Instructions: Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round. Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet. Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33579,"Spicy Shrimp Salad with Smoked cl Vinaigrette 3 tablespoons ancho chili powder 1 tablespoon light brown sugar 1 teaspoon cl de arbol powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground cumin 24 large shrimp, shelled and deveined Salt and freshly ground pepper 3 tablespoons olive oil 8 ounces arugula, washed and dried Smoked cl Vinaigrette, recipe follows Chopped cilantro leaves, for garnish 1/4 cup rice wine vinegar 1 tablespoon chipotle pepper puree in adobo 1/4 cup chopped fresh cilantro leaves 1/2 cup olive oil 1 tablespoon honey Salt and freshly ground pepper Instructions: Preheat oven to 400 degrees F. In a bowl, combine the ancho chili powder, light brown sugar, cl de arbol, cinnamon, and cumin, and set aside. In a medium size bowl, place the shrimp. Salt and pepper the shrimp aggressively. Then, sprinkle the shrimp with the spice mixture on both sides. Place the shrimp on a baking sheet and drizzle with oil. Roast for 4 to 5 minutes, or until just cooked through. Place the arugula in a bowl, drizzle with some of the Smoked cl Vinaigrette and season with salt and pepper, to taste. Divide the seasoned arugula among 4 plates. Place 6 shrimp around each plate. Drizzle with more of the vinaigrette and chopped cilantro. Combine vinegar, chipotle and cilantro in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Season with honey, salt, and pepper, to taste. ","[Pinot Grigio, Sauvignon Blanc, Vermentino, Grenache Blanc]

" 33580,"Black Jack Lamb Rack 1 cup whiskey (recommended: Jack Daniel's) 1 cup steak sauce (recommended: Lea & Perrins) 1/2 cup molasses 2 racks of lamb 1 tablespoon garlic salt 2 teaspoons ground black pepper Instructions: Set up the grill for direct cooking over medium-high heat and oil the grates. In a small saucepan, combine whiskey, steak sauce, and molasses. Bring to boil, reduce the heat, and simmer for 20 minutes. Remove from the heat and set aside. Season the racks of lamb with the garlic salt and pepper and place on the grill, meat side down. Cook for 10 to 12 minutes. Turn and continue cooking for another 10 to 12 minutes, basting the meat with sauce every 5 minutes. If bones start to burn, fold a piece of aluminum foil over the ends. Remove from grill and baste with sauce. Let stand 5 minutes before cutting. Serve the lamb chops with extra sauce on the side. INDOOR: Preheat oven to 425 degrees F. Prepare and season racks as directed. Place on foil lined baking sheet fat side up. Roast for 20 to 30 minutes, or until meat registers 135 to 140 degrees F for medium. Baste with sauce every 10 minutes. Transfer the racks to a cutting board, brush with sauce, and tent with foil. Let sit 10 minutes before cutting. ","[Burgundy, Malbec, Syrah, Tempranillo]" 33581,"Prosciutto-Wrapped Chicken Breast 2 boneless, skinless chicken breasts 1/2 cup sun-dried tomatoes, chopped
4 ounces ricotta cheese
3 tablespoons chopped walnuts 1 tablespoon finely minced fresh sage 1 large egg yolk
Kosher salt and freshly cracked black pepper
6 slices prosciutto
1 tablespoon canola oil
2 tablespoons capers, rinsed
1 shallot, finely diced
1 cup chicken stock
1 tablespoon butter
1 tablespoon finely chopped fresh parsley
Juice of 1/2 lemon
Instructions: Preheat the oven to 375 degrees F. Using a small knife, make an incision in the top rounded end of a chicken breast, cutting through the center and to the ends without breaking the sides, to form a pocket for the stuffing. Combine the tomatoes, ricotta, walnuts, sage and egg yolk in a small bowl and season with salt and pepper. Using a spoon (or place the filling into a piping bag without a tip), stuff one of the chicken breasts with half of the ricotta mixture. Seal the cut end of the chicken closed using a toothpick. Repeat with the other chicken breast. Lay the prosciutto into 2 sheets (3 pieces each) and roll around each stuffed breast. Season the chicken with salt and pepper. Heat the canola oil in a large, ovenproof saute pan until almost smoking. Sear the chicken breasts on the seam side of the prosciutto, then flip and transfer the pan to the oven. Roast until the center of the chicken registers 160 degrees F, 12 to 15 minutes. Remove the chicken from the pan, add the capers and shallots and cook over medium-high heat for 1 minute to soften the shallots. Add the chicken stock and cook until reduced by half, then swirl in the butter. Add the parsley and lemon juice and season with salt and pepper. Slice the chicken and serve with the sauce over the top. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33582,"Tossed Angel Hair Pasta 1 pound angel hair pasta 2 tablespoons olive oil 1 lemon, zested Kosher salt and freshly ground black pepper Parmesan, for garnish Instructions: Cook the angel hair according to the package instructions. When the pasta is nearly done, heat the olive oil in a large saute pan over medium heat and add the lemon zest, salt, and pepper and cook until fragrant, about 1 minute. Drain the pasta, reserving 1/4 cup cooking water, if needed. Remove the infused oil from the heat, add the pasta, and toss to coat, adding pasta cooking water, if needed. Grate just a hint of Parmesan on the pasta before serving. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner]" 33583,"Spiced Lamb Chops on Sauteed Peppers and Onions with Garlic and Mint Couscous 8 loin lamb chops Coarse salt and coarse black pepper 2 teaspoons ground cumin, 1/3 palm full 2 teaspoons ground coriander, 1/3 palm full 2 teaspoons sweet paprika, 1/3 palm full 4 tablespoons extra-virgin olive oil, divided 2 green bell peppers, seeded and cubed, 1-inch pieces 1 large yellow skinned onion, cubed, 1-inch pieces 1 cup grape tomatoes 1/2 cup chopped flat-leaf parsley, a couple of handfuls 3 cloves garlic, finely chopped 3 tablespoons pine nuts 1 1/2 cups chicken stock 1 1/2 cups couscous 5 or 6 sprigs fresh mint, finely chopped, about 3 tablespoons Instructions: Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out. Season chops with salt and pepper on both sides. Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops. Pat the spices in place and wash up. Let chops stand 15 minutes. Heat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan. Add peppers and onions. Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes. Add half the flat-leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat. Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount. Heat oil over medium heat and add garlic. Saute garlic 1 minute then add the pine nuts to toast a little. Add chicken stock to the pot and bring it up to a boil. Add couscous, remove from heat, and cover the pot. Let stand for 5 minutes. Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan. Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of the peppers and onions. Fluff couscous with a fork and stir in mint and the remaining parsley. Pass couscous at the table. It makes a nice bed for the veggies and lamb to catch all the juices. ","[Syrah, Tempranillo, Garnacha, Barbera]

" 33584,"California Iced Tea 4 tea bags 1 cup freshly squeezed lemon juice (5 to 6 lemons) 1/2 to 3/4 cup superfine sugar, to taste 3 lemon slices Instructions: Steep the 4 tea bags in 4 cups of boiling water for 10 minutes. Discard the tea bags and allow the tea to cool. Combine the lemon juice, sugar and 4 cups of cold water in a large pitcher. Add the tea and lemon slices. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Riesling]" 33585,"Fennel Gratin Pizzette One 15-ounce ball pizza dough All-purpose flour, for dusting
1/4 cup extra-virgin olive oil 1 cup ricotta 8 ounces fresh mozzarella, torn 1 cup cherry tomatoes, sliced or quartered 1/2 teaspoon kosher salt
1 fennel bulb, shaved, fronds reserved 1 cup freshly grated Parmesan Instructions: Preheat the oven to 450 degrees F. Position racks in the upper and lower thirds of the oven. Divide the pizza dough into 4 equal pieces. Dust a counter with some flour and roll each piece into a 1/4-inch-thick round, dusting the dough with flour as needed to prevent sticking. Place 2 dough rounds on each of 2 rimmed baking sheets. Brush the dough with half of the olive oil. Dot each round evenly with the ricotta and torn mozzarella. Sprinkle the tomatoes over the cheeses and season with the salt. Top with the fennel and a drizzle of the remaining olive oil. Bake for 20 minutes, rotating the baking sheets halfway through. After 20 minutes, remove the baking sheets from the oven and sprinkle the pizzette evenly with the Parmesan. Turn the broiler to high and place one baking sheet under the broiler until the Parmesan is melted and browned, about 3 minutes. Remove and repeat with the remaining baking sheet. Sprinkle with the fennel fronds and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Barbera]" 33586,"The Spicy Cowgirl 1/4 cup heavy cream 1 ounce vanilla syrup
6 ounces store-bought or homemade cold brew coffee, recipe follows 4 ounces whole milk
1 ounce cl syrup (or simple syrup with hot chiles infused for 24 hours)
1 ounce chocolate sauce
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 pound ground coffee (a good, rich roast) 8 quarts cold water
Instructions: Lightly whip the cream with the vanilla syrup in a bowl and have on standby. In a cocktail shaker, combine the cold brew coffee, milk, cl syrup, chocolate sauce and ice, then shake until frothed and combined. Pour into an ice-filled glass, top with vanilla whipped cream to cover and dust with the cinnamon and cayenne pepper. Mix the ground coffee with the water in a large container. Cover and allow to sit at room temperature for 8 hours or overnight. Line a fine-mesh strainer with cheesecloth and set over a pitcher or other container. Pour the coffee/water mixture through the strainer, allowing all the liquid to run through. Discard the grounds. Refrigerate and use as needed. ","[Zinfandel, Malbec, Syrah, Tempranillo]" 33587,"Sweet Tea-Brined Chicken Sandwich Sugar, as needed 8 cups freshly brewed tea 1 cup canola oil 1/2 cup pickling spice
1 tablespoon granulated garlic 1 tablespoon granulated onion 1 tablespoon kosher salt 1 1/2 teaspoons celery salt 1 1/2 teaspoons freshly ground black pepper 4 large boneless, skinless chicken breasts 1 cup mayonnaise 1/2 cup pecans
1/4 cup honey
1 apple, diced 6 large croissants, halved Iceberg lettuce, for serving Tomato slices, for serving Red onion slices, for serving Instructions: Sweeten the tea to taste, then add the canola oil, pickling spice, garlic, onion, kosher salt, celery salt and black pepper while it's still hot. Refrigerate until cool, then add the chicken breasts to the brine. Refrigerate for 4 to 8 hours. When ready to cook the chicken, preheat a grill to 375 degrees F. Remove the chicken from the brine and grill until an instant-read thermometer inserted in the middle registers 165 degrees F, 3 to 5 minutes per side. Let the chicken cool, then dice it. Add the diced chicken, mayonnaise, pecans, honey and apple to a bowl and toss to combine. Put a large scoop of chicken salad on each croissant bottom, then top with lettuce, tomato, red onion and the croissant tops. ","[Chardonnay, Sauvignon Blanc, Riesling, Chenin Blanc]" 33588,"Caramels with Salmon Roe 4 ounces heavy cream 1/2 cup sugar 1 lemon, juiced 4 ounces salmon roe Instructions: Bring the heavy cream to a simmer over medium heat in a small pan. While it is heating combine the sugar and lemon juice in a medium pan. Put it over medium heat and cook, stirring constantly, until it reaches a light amber color. Carefully pour the cream into the sugar (it can splatter), whisking constantly. Continue to cook and whisk for another 1 or 2 minutes. Let the caramel cool for a few minutes, then drop it by the tablespoonful onto a baking sheet lined with waxed paper. Let cool a few more minutes, then drop a small mound of salmon roe on top of each caramel. Serve. ","[Chardonnay, Riesling, Gewrztraminer]" 33589,"Beer Bratwursts 2 12-ounce bottles lager beer 1 large onion, cut into wedges 4 cloves garlic, smashed 1 2-inch piece ginger, thinly sliced 1 teaspoon caraway seeds 2 bay leaves 2 whole cloves 6 to 8 links fresh bratwurst (about 2 1/2 pounds) 4 tablespoons unsalted butter 6 to 8 sub rolls or Italian-bread segments Whole-grain mustard, for serving Assorted toppings, for serving (below) Instructions: Combine 6 cups water, the beer, onion, garlic, ginger, caraway seeds, bay leaves and cloves in a large pot over medium-high heat; bring to a gentle simmer and cook 10 minutes. Add the bratwursts, return to a simmer and cook until almost done (the meat should still be slightly pink in the center), about 15 minutes. Remove from the heat and let the bratwursts cool completely in the cooking liquid, about 1 hour. Preheat a grill to medium high. Transfer 2 cups of the cooking liquid to a small saucepan over medium heat. Add the butter and bring to a boil; cook until the butter melts, about 1 minute. Grill the bratwursts, occasionally turning and basting with the butter mixture, until marked and cooked through, 10 to 12 minutes. Serve on rolls with mustard and other toppings. Sweet-and-Sour Onions Cook 2 chopped red onions in a skillet with 2 tablespoons olive oil over medium-high heat, stirring, until golden, about 8 minutes. Add 1/2 teaspoon caraway seeds; cook, stirring, 30 seconds. Add 1/4 cup red wine vinegar, 1 tablespoon brown sugar and 1/2 teaspoon kosher salt; cook, stirring until the onions are glazed, 1 minute. Let cool completely. Bell Pepper Relish Pulse 1 each chopped yellow bell pepper and orange bell pepper, 4 each chopped radishes and scallions, 1 chopped celery stalk and 1 garlic clove in a food processor until finely chopped. Whisk 2 tablespoons each cider vinegar and chopped parsley, 1 tablespoon olive oil, 2 teaspoons brown sugar, 1/2 teaspoon each celery salt and kosher salt, and pepper to taste in a large bowl. Add the vegetable mixture; toss to coat. Smoky Beer Cheese Combine 1/4 pound each shredded sharp cheddar and smoked gouda, 1 minced garlic clove, 1/2 cup lager beer, 2 teaspoons hot sauce, 1/2 teaspoon kosher salt, and pepper to taste in a food processor; pulse until smooth. These toppings also taste great on burgers or hot dogs. ","[Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc]

" 33590,"Chocolate Almond Butter Buddies 1 cup (2 sticks) unsalted butter, softened 1 cup almond butter (about 10 ounces) 1/2 cup graham cracker crumbs (4 sheets)
1/2 teaspoon vanilla extract
4 to 4 1/2 cups confectioners' sugar
One 12-ounce bag semisweet chocolate chips or 12 ounces chopped semisweet chocolate
1 tablespoon shortening Instructions: In a stand mixer fitted with the paddle attachment, cream the butter and almond butter on medium-high speed until very smooth. Add the graham cracker crumbs and vanilla and beat again until smooth. On low speed, add 2 cups of the confectioners' sugar and beat to combine. Continue adding the sugar, about 1/2 cup at a time, until you can form a handful of the mixture into a slightly sticky ball. Refrigerate the dough just to firm it up a bit, 10 to 15 minutes. Roll the dough into 1-inch balls and put on a parchment-lined baking sheet. Refrigerate the dough again just to firm it up a bit, 10 to 15 minutes. Meanwhile, melt the chocolate chips and shortening in a double boiler or a bowl set over a pan of simmering water. Stir until smooth. Remove the bowl from the heat and let the chocolate cool and thicken while the buddies chill in the refrigerator. (You want the chocolate thick enough so you can dip and coat the buddies.) To dip them, poke a buddy with a wooden skewer or toothpick and swirl it in the melted chocolate, leaving a little of the almond butter mixture peeping out at the top. Drop it gently back onto the parchment-lined baking sheet.
Once you've dipped all of the buddies, refrigerate them until the chocolate is set, about 30 minutes. ","[Pinot Noir, Chianti, Tempranillo, Grenache Blanc]" 33591,"Chilled Japanese Soba with Dipping Sauce 7 to 8 ounces Japanese Buckwheat noodles 1 tablespoon grated fresh ginger 3 scallions, thinly sliced 1/2 teaspoon anchovy paste, or to taste 1/2 cup soy sauce 1/2 cup Mirin or dry sherry 2 tablespoons rice vinegar Pinch of sugar Pinch of salt 1/4 cup finely julienned carrot 1 sheet of Nori Instructions: Bring a saucepan of water to a boil and cook the Buckwheat noodles a few minutes. Drain and refresh under cold running water. Hold noodles in a bowl with cold water until ready to serve. Mix ginger, scallion and anchovy paste and set aside. In a small saucepan bring soy sauce, Mirin and vinegar to taste, to a boil. Mix this warm liquid into ginger, scallion and anchovy paste and season to taste with sugar, salt and pepper. Transfer this to 4 small dipping bowls. Drain noodles and portion out into 4 small bowls; top each portion with some julienned carrot. Toast sheet of Nori over an electric burner or place in a hot cast iron or heavy skillet and cook until crisp and crumble it over the soba and carrot. Dip noodles in sauce, and enjoy. ","[Sauvignon Blanc, Pinot Grigio, Riesling, Sparkling Shiraz]" 33592,"Vanilla Bean Ice Cream Base 10 cups heavy cream 5 cups whole milk Pinch salt 3 cups sugar 3 vanilla beans 24 large egg yolks 3/4 cup whole milk 16 ounces semisweet chocolate, chopped in chunks 1 1/2 cups strawberry preserves, no sugar added 1/2 frozen strawberry cheesecake, cut in large chunks 10 large fresh strawberries, halved 1 tube ready to bake peanut butter cookie dough, cut in large pieces Instructions: To make the vanilla ice cream: Combine the cream, milk, salt, and 2 cups of the sugar in a large pot. Split the vanilla beans down the middle lengthwise and scrape out the seeds with a paring knife; add them to the pot and toss in the pods for added flavor. Place the cream mixture over medium heat, and bring up to a simmer; stirring with a wooden spoon to dissolve the sugar. Ideally, the temperature should reach 175 degrees F (just below scalding) for a smooth-textured ice cream; this should take about 15 minutes. Shut off the heat, cover the pot, and allow the cream mixture to steep for 15 minutes to further infuse the vanilla flavor. In the meantime, combine the egg yolks in a large mixing bowl and blend them lightly with a wire whisk. Gradually add the remaining 1 cup of sugar and continue to whisk until the sugar is completely dissolved and the eggs are thick and pale yellow; about 6 minutes. Using a large ladle or measuring cup, temper the eggs by gradually whisking in about 4 cups of the hot cream mixture. Return this back to the rest of the cream in the saucepan and turn the heat to medium-low. Stir constantly until the custard thickens and leaves a path on the back of a spoon when you run your finger across it, about 10 to 12 minutes (do not let boil.) Pour the vanilla custard through a fine strainer into another pot* and chill completely in a sink full of ice, stirring here and there; this should take about 1 hour. Ideally, let the ice cream base \age\ overnight in the refrigerator before churning in an ice cream maker to improve the flavor and texture of the final product ? but it is still good if you decide to process it right away. Divide the ice cream into quarts** and churn each in an ice cream maker according to manufacturer's directions. When done, the ice cream will be the consistency of \soft serve.\ ***To harden the ice cream fully, freeze in plastic covered containers. Flavor Variations: *To make the Chocolate-Chocolate Chunk Ice Cream: Heat 3/4 up of milk in a pot over medium-low heat. Add 12 ounces of the chopped chocolate and stir until completely melted. Pour 1 quart of the strained hot vanilla ice cream base into the melted chocolate and stir until very well incorporated. Chill and process as directed in the master recipe. Fold in the remaining 4 ounces of chopped chocolate after churning while the ice cream is in the \soft-serve\ stage. Churn another 1 to 2 minutes just until combined. **To make the Strawberry Cheesecake Ice Cream: Mix the strawberry preserves into the vanilla custard just before you start churning in the ice cream maker. Add the pieces of strawberry cheesecake and fresh strawberries after churning while the ice cream is in the \soft-serve\ stage. Continue to churn for an additional 5 minutes or until combined but still chunky. ***To make the Peanut Butter Cookie Dough Ice Cream: Add the pieces of cookie dough after churning while the ice cream is in the \soft-serve\ stage. Continue to churn for an additional 1 to 2 minutes until combined but still chunky. ","[Chardonnay, Pinot Grigio, Riesling, Gewrztraminer]" 33593,"Porcini Gnocchi 1 cup/250 ml dry porcini 3 large baking potatoes, boiled in salted water, 2 cups/500 ml flour, plus more for dusting and as needed 1/2 cup/125 ml finely grated Parmigiano cheese Salt and freshly ground black pepper Sauce 2 tablespoons/30 ml unsalted butter Fresh sage leaves 1 cup/250 ml finely grated Parmigiano cheese Instructions: For the gnocchi: Put the porcini in a large bowl and add enough hot water to cover the porcini. Allow the porcini to soak for a few minutes or until soft. Then finely chop the porcini to a paste-like consistency. On a work table, peel and mash the potatoes with the back of a fork or use a potato ricer. Add the porcini to the mashed potatoes and then add the flour, Parmigiano, salt, and pepper. Combine together and knead until the mixture becomes regular dough consistency, smooth and slightly sticky. Add more flour if needed, which will absorb any excess moisture. On a lightly-floured work surface, take pieces of the dough and roll them out into thin logs, approximately 1/2-inches thick. Cut them 1-inch long. Make the ridges on each gnocchi by using the back of a fork in a rolling action. Cook's Note: The imprints will allow the sauce to get trapped on the surface of the gnocchi. Put the gnocchi on a tray in a single layer and place a cloth over the top to prevent them from drying out. They may also be set in refrigerator or freezer until needed. Cook the gnocchi in a pot of boiling salted water for about 1 to 2 minutes or until they float to the surface. For the sauce: Melt the butter in a saucepan and add the fresh sage leaves. Remove the gnocchi from the boiling water with a slotted spoon or drain and add them directly to the saucepan with about 1/2 cup pasta water. Cook the gnocchi with the sauce for about 30 seconds and then remove them from the heat. Add the Parmigiano and mix well. Plate and serve. ","[Barolo, Barbaresco, Dolcetto, Valpolicella]" 33594,"Cape Cod Striper in Yukon Gold Potato Crust, with Miso and Sage Oil 2 large Yukon gold potatoes 3 tablespoons olive oil 1 teaspoon turmeric 3 teaspoons Miso paste 2 (6-ounce) stripe bass fillets Salt and pepper to taste 6 sage leaves 1/4 cup pecorino cheese 10 to 15 very thinly sliced potato rounds 1/2 cup cornmeal 3 tablespoons canola oil 2 lemons 2 teaspoons sea salt 2 teaspoons pink peppercorns 1 bunch cilantro 1/4 cup sweet cooking wine Instructions: In a small pot add 1 peeled diced Yukon gold potato over medium heat and cook until tender. Drain the water from the potatoes. To the same pot, add 3 tablespoons olive oil, 1 teaspoon turmeric, and 2 teaspoons Miso paste. Mash together. Season bass with salt and pepper. Spread a layer of mashed potatoes over the bass fillets. Place 1 sage leaf on top. Sprinkle pecorino cheese over the potato layer, reserving 2 tablespoons. Shingle sliced potatoes on each fillet mimicking the scales of a fish. Sprinkle remaining 2 tablespoons of pecorino cheese over each fillet. In a shallow dish, coat the bottom of the fillets with 1/2 cup cornmeal. Transfer to a hot pan, with canola oil, potato side down first. Flip after golden and cover. Over a medium bowl, squeeze the juice from 2 lemons. Add 2 teaspoons pink pepper, and the remaining teaspoon of miso. Add 4 sage leaves cut into chiffonade, the leaves of 1 bunch cilantro and 1/4 cup sweet cooking wine. Whisk to incorporate. Remove fish from the saute pan and transfer to a serving plate. Pour vinaigrette over the fish. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]

" 33595,"Savory Potato Pancakes ? teaspoon onion powder ? teaspoon garlic powder ? teaspoon Italian seasoning ? cup Daisy Brand Sour Cream ? medium red onion ? cup parsley ? cup Italian bread crumbs 2 eggs 1 teaspoon salt ? teaspoon pepper 5 medium Russet potatoes ? cup vegetable oil, as needed Instructions: 1.Prepare the sour cream topping by folding the onion powder, garlic powder, and Italian seasoning into the sour cream. Cover and refrigerate until use. 2.Dice the onion and chop the parsley. 3.Combine with the bread crumbs, eggs, salt, and pepper. 4.Peel the potatoes and shred.* 5.Squeeze out any excess moisture from the shredded potatoes. 6.Add potato shreds to the bread crumb mixture. 7.Working in batches of three or four, scoop out ? cup of the mixture and place it in a large, lightly oiled pan over medium heat. 8.Flatten to ?-inch thick circle. 9.Fry for three to five minutes on each side or until golden brown. 10.As you finish each batch, transfer the pancakes to a cookie sheet lined with paper towels and place in oven turned to warm. 11.Serve each pancake with a small dollop of seasoned sour cream mixture. *Take care not to prepare the shredded potatoes first since they will turn brown before you can finish the rest of your mixture. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33596,"Moist Chocolate Cake Xmas Trees 3 cups sugar 2 3/4 cups all-purpose flour 1 1/8 cups cocoa powder, preferably Dutch-process 2 1/4 teaspoons baking powder 2 1/4 teaspoons baking soda 1 1/2 teaspoons salt 3 eggs 1 1/2 cups milk 3/4 cup vegetable oil 1 tablespoon pure vanilla extract 1 1/2 cups very hot water 6 ounces semi-sweet chocolate, melted 6 ounces white chocolate, melted Red and green mini candy covered chocolates (recommended: M & M's) Silver dragee Instructions: Heat the oven to 350 degrees F. Cut 1-inch holes out of the bottom of a large inverted foil roasting pan in neat rows, leaving 1 to 2 inches in between the holes. Invert the pan and place paper cooler cups in the holes to hold them upright during baking. Sift together the 3 cups sugar, flour, cocoa, baking powder, baking soda, and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly. Whisk together the eggs, milk, oil, and vanilla extract in a medium bowl. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the cups. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay) and the center feels firm to the touch, 25 to 30 minutes. Let cool in the pan. Chill for 2 hours then peel off the paper being careful not to tear off the tip of the peak. Place cakes on a rack over a sheet pan lined with parchment paper and with a fork drizzle both colors of chocolate then stick on M & M's and silver dragee to look like ornaments on a little Xmas tree. ","[Merlot, Cabernet Sauvignon, Syrah, Zinfandel]" 33597,"Turkish Spice Mix 3 tablespoons allspice berries 2 teaspoons whole black peppercorns 2 teaspoons fennel seeds 2 teaspoons cumin seeds 2 teaspoons coriander seeds 1-inch piece of cinnamon stick 1 teaspoon cloves Instructions: Combine the spices in a spice mill or clean coffee grinder and grind to a powder. Store in an air-tight container. ","[Riesling, Gewrztraminer, Pinot Grigio, Sauvignon Blanc]" 33598,"Chicken Alfredo Manicotti 6 strips thick-cut bacon, diced 3 cloves garlic, minced 1 large leek (about 10 ounces), white and light green parts, thinly sliced 2 1/2 cups half-and-half 1/2 cup freshly grated Parmesan Pinch crushed red pepper flakes Juice of 1/2 lemon 4 ounces cream cheese, at room temperature
1/2 cup fresh parsley leaves, chopped, plus more for garnish Kosher salt and freshly ground black pepper
One 10-ounce box frozen chopped spinach, thawed and drained 2 1/2 cups ricotta cheese (about 1 pound)
1 cup diced rotisserie chicken 3/4 cup shredded Italian blend cheese
Pinch crushed red pepper flakes Juice of 1/2 lemon Kosher salt and freshly ground black pepper
One 8-ounce box manicotti 1/2 cup shredded Italian blend cheese Instructions: Preheat the oven to 350 degrees F. For the Alfredo sauce: Cook the bacon in a large skillet over medium-high heat until crisp and brown, 7 to 8 minutes. Transfer to a paper towel-lined plate and reserve.
Add the garlic and leeks to the skillet with the remaining bacon fat and cook until translucent, about 2 minutes. Add the half-and-half, Parmesan, crushed red pepper and lemon juice and bring to a simmer. Add the cream cheese and cook until the sauce is thickened and the cheese is melted and fully incorporated, about 5 minutes. Remove from the heat, stir in the parsley and season with salt and black pepper. For the filling: Add the spinach, ricotta, chicken, Italian blend cheese, crushed red pepper, lemon juice, 1 teaspoon salt and a few grinds of black pepper to a large bowl and mix until fully combined. Transfer the mixture to a large disposable piping bag (or resealable plastic bag) and snip a large hole at the end of the bag. For the pasta: Spoon 1 cup of the sauce on the bottom of a flameproof (not glass) 9-by-13-inch baking dish. Pipe the filling into both ends of the uncooked manicotti shells until filled and arrange them in the baking dish. Top with the remaining sauce, reserved bacon and Italian blend cheese. Cover with foil and bake until the sauce is bubbly and the pasta is cooked, 30 to 40 minutes.
Remove the baking dish from the oven and remove the foil. Turn the oven to broil. Broil until the top is golden brown, 3 to 4 minutes. Sprinkle with more chopped parsley. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33599,"Basic Grilled Corn on the Cob 8 ears of corn Kosher salt Smoked paprika, for sprinkling (optional) Instructions: Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn. Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33600,"Slammin' Slimmed-Down Strawberry Daiquiri 1 (2-serving packet) sugar-free strawberry powdered drink mix (about 1 teaspoon) 1 1/2 ounces white rum 1/2 ounce lime juice 3 frozen unsweetened strawberries, slightly thawed 1 cup crushed ice (about 5 to 8 ice cubes) Fresh strawberries, for serving, optional Fat-free whipped topping, optional Instructions: Combine the drink mix with 4 ounces cold water in a glass. Stir to dissolve. Transfer to a blender. Add the rum, lime juice, strawberries, and ice to the blender, and blend at high speed until slushy and uniform. Pour into a glass and add a straw. Garnish with strawberries and top with whipped topping, if using. Slurp that baby up! ","[Riesling, Moscato, Sauvignon Blanc, Pinot Grigio]" 33601,"Cream-Filled Devil's Food Cupcakes Cooking spray 1 cup all-purpose flour 1/2 teaspoon baking soda 1/2 teaspoon fine salt 1/4 teaspoon baking powder 1/2 cup unsweetened cocoa powder (not Dutch-process) 1/2 cup milk 1 teaspoon pure vanilla extract 10 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs plus 2 large egg yolks, at room temperature Filling: 2 cups marshmallow creme 1/2 cup confectioners' sugar 4 tablespoons (1/2 stick) unsalted butter, at room temperature Glaze: 4 tablespoons unsalted butter, cut into small pieces 2 ounces bittersweet chocolate, chopped 1 teaspoon honey Pinch fine salt Icing: 1 cup confectioners' sugar 2 tablespoons unsalted butter, melted Instructions: For the cupcakes: Position an oven rack in the center of the oven, and preheat to 350 degrees F. Line a 12-cup muffin tin with cupcake liners, and lightly coat with cooking spray. Whisk together the flour, baking soda, salt and baking powder in a medium bowl; set aside. Bring the cocoa powder, milk and 1/2 cup water to a simmer in a small saucepan over medium heat, and whisk until the cocoa dissolves into a smooth, thicker mixture, about 3 minutes. Stir in the vanilla, and set aside until just slightly warm to the touch. Beat the butter and sugar on medium-high speed with an electric mixer until combined and fluffy, about 3 minutes. Add the eggs and egg yolks one at a time, beating to incorporate after each addition. Continue to beat while slowly pouring the cocoa mixture into the bowl (be sure to scrape out any cocoa that coats the saucepan) just until incorporated, scraping down the side of the bowl as needed. Reduce the speed to medium, add the flour mixture and beat until just incorporated. Finish stirring by hand to avoid overmixing. Divide the batter evenly among the lined muffin cups, and bake until the cupcakes bounce back when gently pressed and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Let them cool in the pan for a few minutes, then transfer to a rack to cool completely. Unwrap each cupcake, and use a small knife to cut out a small \plug\ of cake in the middle of each bottom, cutting about halfway through the cupcake. For the filling: Beat the marshmallow, confectioners' sugar and butter with an electric mixer in a medium bowl until smooth. Transfer the mixture to a large resealable plastic bag, and snip off one corner. Pipe the filling into the holes cut out of the cupcakes; use the plugs or scraps of the cake you removed to plug the holes back up. For the glaze: Combine the butter, chocolate, honey and salt in a small microwave-safe bowl, cover with plastic wrap and poke a hole in it to vent. Microwave on high (at 100 percent power) for about 1 minute, until the butter and most of the chocolate is melted. Whisk until smooth; let cool, 15 to 20 minutes. Dip the top of each cupcake in the glaze, and let it set up, about 30 minutes. For the icing: Put the filled and glazed cupcakes on a rack set over a baking sheet or piece of parchment. Whisk the confectioners' sugar, butter and 2 tablespoons water together in a small bowl. Top each cupcake with a drizzle of icing; let harden, about 10 minutes. Put the finished cupcakes in fresh liners. The cupcakes can be baked, filled, glazed and iced a day ahead and stored in an airtight container at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33602,"Green Apple-Truffle Slaw 4 large cloves garlic, unpeeled 1/4 cup extra-virgin olive oil, plus more for drizzling 1/4 cup fresh lemon juice 1/2 teaspoon sugar Kosher salt and freshly ground pepper 1/4 cup grapeseed oil 5 Granny Smith apples, julienned 1/2 small head green cabbage, very thinly sliced (about 4 cups) 1/3 cup walnuts, toasted and chopped 3 tablespoons chopped fresh parsley 1 tablespoon black truffle oil Instructions: Preheat the oven to 400 degrees F. Place the garlic on a piece of foil, drizzle with olive oil and wrap up. Bake until tender, about 30 minutes. Let cool slightly, then squeeze the garlic from its skin. Combine 2 teaspoons water, the roasted garlic, lemon juice, sugar, 1 teaspoon salt, and pepper to taste in a blender or mini food processor. With the motor running, slowly pour in 1/4 cup each olive and grapeseed oils through the feed tube, blending until emulsified. Toss the apples, cabbage, walnuts, parsley and truffle oil in a medium bowl. Add the dressing and toss; season with salt and pepper. Refrigerate the slaw until chilled, about 45 minutes. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33603,"Grilled Sausage with Peppers, Onions, Corn and Tomato Salad 12 Italian sausage (medium hot) 3 large red peppers (cut in half and seeded) 2 medium onions (cut into 1/2 inch slices) 3 ears of corn 2 beefsteak tomatoes (cut into 1/2 inch pieces) 12 large basil leaves (chiffonade) 1/3 cup and 4 tablespoons extra virgin olive oil Kosher salt to taste Freshly ground black pepper to taste 4 tablespoons balsamic vinegar 1 large clove of garlic (chopped) Crusty Italian bread, for serving Instructions: Prepare a medium fire and place the grill 6 inches above the coals. Place the 4 tablespoons of oil in a bowl and mix in the chopped garlic. Brush the peppers, onions, and corn with oil and season with salt and pepper. Place the peppers on the grill (cut side down) and cook for about 4-5 minutes. Turn on the grill for an additional 2 minutes. Be careful the skin does not become too charred. Remove the peppers and julienne. Place the onions on the grill and cook for 3 minutes on each side. Remove from the grill and chop into 1/2 inch pieces. Place the corn on the grill and cook for 1 minute. Rotate the corn and continue to grill (it should take about 3 minutes to cook on all sides). Remove from the grill and remove the kernels from the cob with a knife. Place the sausage on the grill and cook for about 4 minutes on each side. Sausages should cook in about 6-8 minutes. Place the julienne peppers, chopped onions, corn kernels, and chopped tomatoes in a bowl. Add basil, remaining olive oil and vinegar and toss. Season with salt and pepper. Divide salad into six plates and place two sausages on each plate. Serve with crusty Italian bread. ","[Sangiovese, Pinot Grigio, Vermentino, Tempranillo]" 33604,"Halibut with Artichoke and Olive Caponata 1/4 cup olive oil 1 small red onion, chopped 1 teaspoon salt, plus extra for seasoning 1/2 teaspoon freshly ground black pepper, plus extra for seasoning 1 celery stalk, chopped 8 ounces frozen artichoke hearts, thawed and cut into 1-inch pieces 1 (14 1/2-ounce) can diced tomatoes, with juices 10 pitted kalamata olives, halved 3 tablespoons raisins 1/4 cup red wine vinegar 1 tablespoon sugar 1 tablespoon capers, rinsed and drained 4 (4 to 5-ounce) center-cut halibut fillets, about 1-inch thick 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper 3 tablespoons chopped fresh flat-leaf Italian parsley, for garnish Instructions: For the caponata: In a large skillet, heat the olive oil over medium-high heat. Add the onion and season with salt and pepper. Cook until translucent, about 3 minutes. Add the celery and artichoke hearts and cook until soft and the artichokes are lightly browned, 3 to 4 minutes. Add the tomatoes, olives, and raisins to the pan. Simmer over medium-low heat, stirring frequently, until the mixture thickens, about 25 minutes. Stir in the vinegar, sugar, and capers and season with salt and pepper, to taste. For the halibut: Place a nonstick grill pan over medium-high heat or preheat a gas or charcoal grill. (If not using a nonstick grill pan, lightly oil the pan before grilling the fish. The halibut can also be roasted for 10 to 12 minutes in a pre-heated 400 degrees F oven.) Drizzle the halibut on both sides with olive oil. Season on both sides with salt and pepper. Grill until the flesh flakes easily with a fork, 3 to 4 minutes on each side. Arrange the halibut on a serving platter and top with the caponata. Garnish with chopped parsley and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33605,"Turkey Pan Gravy 4 cups low-sodium chicken broth 1 shallot, minced 4 cloves garlic, smashed 1 sprig rosemary, minced (about 1 tablespoon) 1 sprig thyme leaves, minced (about 1 teaspoon) 1 bay leaf 1 teaspoon kosher salt Freshly ground black pepper 3 tablespoons unsalted butter 3 tablespoons all-purpose flour Instructions: Once you've roasted your turkey, pour any pan drippings into a degreasing cup or small bowl. Reserve 2 tablespoons of the fat, discarding the rest, and add the separated juices to the broth. Add the reserved fat to the roasting pan and place on a burner over medium-high heat. Add the shallot, garlic, rosemary, thyme, and bay leaf; season with salt and pepper. Cook until shallot is tender, about 3 minutes. Meanwhile, make a paste with the butter and flour in a small bowl; set aside. Add the broth and scrape up any browned bits from the bottom of the pan with a wooden spoon. Bring to a boil and whisk in the flour mixture. Boil until sauce thickens to make a gravy, about 4 to 5 minutes. Adjust seasoning, to taste. Remove and discard the garlic and bay leaf. Serve. ","[Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling]" 33606,"Catfish and Peppers en Papillote 1/2 cup balsamic vinegar 2 tablespoons lemon juice 1 teaspoon finely chopped fresh thyme 1/4 teaspoon finely minced garlic Kosher salt and freshly cracked black pepper Kosher salt and freshly cracked black pepper
Instructions: Preheat the oven to 350 degrees F. For the marinade: Combine the balsamic vinegar, lemon juice, thyme and garlic in a small mixing bowl. Season with salt and pepper. Set aside until ready for use. For the peppers: Heat the oil in a medium saute pan over medium-high heat. Once hot, add the onions and saute until translucent, about 3 minutes. Add the peppers and continue to cook to just get a little color on the vegetables, about 2 minutes. Season with salt and pepper and saute until just fragrant, about 30 seconds. Remove from the heat and reserve. For the catfish: Take four 12- by 12-inch sheets of parchment paper and place on a clean work surface. Working with one packet at a time, begin by folding a piece of parchment paper in half to make a crease down the middle. Open it back up and spoon about 1/3 cup of sauteed peppers and onions onto the middle of the parchment paper. Place a fillet of fish on top. Drizzle 2 tablespoons of the marinade over the top and sprinkle with salt, pepper and a pinch of paprika for color. Fold the parchment back over the fish to enclose. Working from one corner and around the fish to the other corner, make small folds that overlap one another so the packet gets tightly sealed. Continue to fold crease over crease until the packet is sealed. Tuck the last fold under the packet to hold in place. Repeat with all four packets, and then place on a sheet tray and into the oven. Bake until the packets puff up completely, 10 to 12 minutes. To serve: Open the parchment packet tops with scissors and garnish with parsley, scallions and lemon wheels. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33607,"Apple Martini 1-ounce vodka 1-ounce apple schnapps Splash sweet and sour mix Instructions: In a shaker filled with ice, combine the vodka and apple schnapps. Add a splash of sweet and sour. Shake, and strain into a martini glass. ","[Chardonnay, Riesling, Gewrztraminer]" 33608,"Grilled Marinated Fish with Tropical Salsa and Coconut Rice 1/2 cup sliced yellow onions 1/4 cup olive oil 2 tablespoons orange juice 2 tablespoons lime juice 2 tablespoons fresh cilantro 5 cloves garlic, smashed 1 teaspoon salt 1 teaspoon cumin Pinch cayenne 4 (6 to 8-ounce) troll-caught mahi mahi fillets, skin on Coconut Rice, recipe follows Tropical Salsa, recipe follows Toasted coconut flakes, garnish Chopped cilantro, garnish 1 cup coconut milk 1 1/2 cups water 1 teaspoon salt 3/4 teaspoon sugar 1 cup long grain white rice 3 tablespoons chopped fresh cilantro 1 ripe mango, peeled, seeded, and diced 1 ripe avocado, peeled, seeded, and diced 1/2 cup diced fresh pineapple 1/4 cup minced red onions 1/4 cup minced red bell peppers 3 tablespoons chopped fresh cilantro 1 tablespoon fresh lime juice 2 teaspoons minced jalapeno 1 teaspoon minced garlic Pinch salt Instructions: In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour. Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill. Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve. In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot. Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33609,"Kutya 1 pound wheat berries 1 pound walnuts in the shell 2 cups granulated sugar 1 vanilla bean, grated Peel of 1 lemon, grated 1/2 cup raisins, optional 1/2 cup poppy seeds, optional 1/2 cup dried apricots, chopped, optional Confectioner's sugar Instructions: Shell the walnuts. Soak the wheat overnight, covered with water about 1 inch above the grain. Put the pot with wheat on the stove and boil it for 2-3 hours on a very low simmer. There should be just enough water in the pot to keep the wheat from burning. Be sure that the heat is low and watch very carefully. Add water if necessary. Pour off water and rinse with cold water. Pour off all liquid. Spread the wheat berries out on kitchen towels and dry for 2 hours. Place the wheat berries in a food processor and grind them. Remove the wheat berries to a bowl and then grind the walnuts in the food processor. Mix the walnuts with the ground wheat. Add 2 cups granulated sugar, lemon peel, vanilla and the optional ingredients. Mound in a serving dish and sprinkle with confectioner's sugar. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33610,"Spinach Phyllo Triangles 1/2 cup ricotta cheese 2 tablespoons butter 1 cup chopped fresh parsley leaves 1 (10-ounce) package frozen creamed spinach 1 tablespoon pepper 1 teaspoon ground nutmeg 2 tablespoons ouzo 1 (3.5-ounce) package reduced fat crumbled feta cheese 1/4 cup minced pepperoncini and their juices 1 box phyllo dough, thawed Extra-virgin olive oil Instructions: Using a coffee filter set over a bowl, drain the ricotta. Discard liquid and set ricotta aside. In a 2-quart saute pan over medium heat, melt butter. Add parsley, creamed spinach, pepper, and nutmeg and cook for 5 minutes. Add ouzo and simmer for another 5 minutes. Remove from heat and stir in ricotta and feta cheeses and the pepperoncini. Let cool and then refrigerate for 20 minutes or more. Preheat oven to 375 degrees F. In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. Arrange triangles seam side down on a cookie sheet lined with parchment paper. Lightly brush triangles with olive oil and bake for 20 minutes or until golden brown. Cool slightly and transfer to a serving platter. Freeze leftover phyllo dough for other uses. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33611,"North Carolina-Style Vinegar Barbecue Sauce 4 ounces applewood-smoked bacon (in one piece), cut into large chunks 3/4 cup beef stock or broth 1 1/2 cups apple cider vinegar 1/2 cup white vinegar 1/4 cup packed dark brown sugar 1/4 cup ketchup 2 teaspoons red pepper flakes 1 teaspoon chipotle cl powder Kosher salt Instructions: Combine the bacon, beef stock, cider vinegar, white vinegar, brown sugar, ketchup, red pepper flakes, cl powder and 1 tablespoon salt in a medium saucepan. Bring to a boil, then reduce the heat to medium low and simmer until the bacon renders its fat, about 15 minutes. Remove from the heat; set aside to let the flavors develop, 20 minutes. Remove the bacon. Reheat the sauce before serving.
","[Chardonnay, Zinfandel, Malbec, Tempranillo]" 33612,"Wood Oven Roasted Lamb Chops with Red Onion Marmalade and Celery Root Puree 1 medium garlic clove, peeled and sliced 1 medium shallot, peeled and sliced 1/2 teaspoon black peppercorns 1/2 teaspoon dried lavender flowers 2 teaspoons extra-virgin olive oil 1 tablespoon pomegranate molasses 8 lamb rib chops, 1 1/4 inch thick, bones frenched 2 medium red onions, peeled and sliced 1/8-inch thick 1 teaspoon sea or kosher salt 1/2 teaspoon freshly ground black pepper 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 tablespoon red wine vinegar 1 celery root, approximately 1 1/2 pounds, peeled and cut into rough chunks 2 cups milk 1/2 teaspoon sea or kosher salt 1/4 teaspoon freshly ground black pepper 1 tablespoon extra-virgin olive oil Pomegranate seeds, for garnish Instructions: Pound garlic, shallot, black peppercorns, lavender, olive oil, and pomegranate molasses in a mortar and pestle to form a rough paste. Rub paste onto lamb chops and allow to rest, covered, at room temperature for 1 1/2 hours or in the refrigerator for up to 24 hours. Allow meat to return to room temperature before cooking. Combine onions, salt, pepper, and olive oil in a heavy saute pan and cook, stirring frequently, over medium heat until the onions begin to soften. Add vinegars. Cover surface of onions with a disk of parchment paper and cover pan with a tight fitting lid. Reduce heat to very low and allow to cook undisturbed for 1 hour. Check seasoning and keep warm. Combine celery root and milk in a saucepan. Bring to a simmer, partially covered, and simmer until tender, approximately 30 minutes. Using a slotted spoon, remove celery root from pan and put through the fine disk of a food mill. Beat in the salt, pepper, and olive oil. Use leftover cooking liquid as necessary to adjust consistency. Keep warm. Final assembly: Scrape excess marinade from the lamb chops and season with sea salt. Roast chops in a wood fired oven or grill over a hot charcoal fire to your desired degree of doneness. Mound 1/4 of the puree in the center of each of 4 warm plates. Lean 2 chops against each mound and put a portion of onion marmalade on the plate near them. Garnish with a few pomegranate seeds. ","[Syrah, Barolo, Tempranillo, Pinot Noir]

" 33613,"Brazilian Limeade 6 cups cold water 4 limes, washed and quartered
1/2 to 3/4 cup sweetened condensed milk
Instructions: Combine the water and limes in a blender, in batches if necessary, and blend until totally smooth, about 2 minutes. Strain the lime mixture through a sieve and press on the solids until only the pulp remains. Pour the liquid into a pitcher and add the sweetened condensed milk to taste. Cover and refrigerate until cold. Serve in glasses over ice. ","[Crisp white wines such as Sauvignon Blanc, Pinot Grigio, and Albari?o]" 33614,"Carrot-Almond Soup 2 tablespoons canola oil 2 tablespoons unsalted butter 1/2 cup whole almonds 1 pound carrots, sliced 1 medium yellow onion, diced 3 teaspoons kosher salt 1 1/2 teaspoons ground cumin 1/2 teaspoon ground coriander 1/4 teaspoon ground ginger Freshly ground black pepper 6 cups water 1 (15-ounce) can chickpeas, drained and rinsed 1/2 cup plain yogurt 1/3 cup fresh cilantro leaves, roughly chopped Finely grated zest of 1 lemon Instructions: Heat the oil and butter over medium heat in a large soup pot. Add the almonds and stir until toasted, about 3 minutes. Transfer nuts with a slotted spoon to a small plate and reserve. Add the carrots, onion, salt, cumin, coriander, ginger, and pepper to the pot and cook, stirring occasionally until tender, about 10 minutes. Increase the heat to high and cook until the vegetables brown, about 4 minutes more. Add the water and chickpeas to the pot. Bring the soup to a simmer and cook until the beans are very tender, about 10 minutes. Meanwhile, stir together the yogurt, cilantro, and lemon zest in a small bowl. Roughly chop the reserved almonds. Transfer half of the almonds and half of the soup to a blender. Pulse at first, and then puree, to make a smooth soup base. Return the pureed soup to the pot and heat. Stir in the yogurt mixture, divide among warmed bowls, and serve with the remaining chopped almonds sprinkled on top. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33615,"Nutella-Stuffed Pancakes 12 teaspoons chocolate-hazelnut spread, such as Nutella ?, at room temperature 1/4 cup vegetable oil, plus more for brushing the griddle 1 1/4 cups all-purpose flour
1 1/4 cups buttermilk 1/4 cup granulated sugar 1 teaspoon baking powder 1 teaspoon baking soda 1 large egg Pinch fine salt Confectioners' sugar, for dusting Pure maple syrup, for serving Instructions: Line a baking sheet with parchment and drop 12 separate teaspoonful mounds of chocolate-hazelnut spread onto it. Tap the baking sheet on a counter to flatten the dollops and freeze until solid, about 15 minutes. Meanwhile, preheat a griddle over low heat and brush lightly with oil. Whisk together the flour, buttermilk, oil, granulated sugar, baking powder, baking soda, egg and a pinch of salt in a large bowl until smooth. Pour eight 2-tablespoon pools of batter on the hot griddle and cook until bubbles just begin to form on the surface of the pancakes and the bottoms are golden, 1 to 2 minutes. Place a disc of frozen chocolate-hazelnut spread on 4 of the pancakes and overturn the 4 remaining pancakes on top of those, so the wet batter envelopes the discs. Put the remaining discs back in the freezer. Continue to cook the pancakes, flipping halfway, until the edges are set, about 1 minute. Repeat with the remaining batter and discs, lightly oiling the griddle in between batches. Dust the pancakes with confectioners' sugar and serve warm with syrup. ","[Chardonnay, Riesling, Moscato, Pinot Grigio]

" 33616,"Strawberry Rhubarb Zinfandel Crepes About 3 ounces (85 grams) cake flour About 3 ounces (85 grams) bread flour About 1.5 ounces (43 grams) sugar 1 teaspoon salt 3 eggs 3 egg yolks 1 1/2 cups milk About 3 ounces (85 grams) melted butter 3 pints strawberries, hulled About 7 ounces (187 grams) sugar 1/2 whole nutmeg, crushed About 11 ounces (300 ml) Zinfandel About 6 cups (1.5 liter) water About 7 ounces (75 g) fresh ginger 1 vanilla bean, split 1.5 pounds rhubarb, cut into large chunks About 7 ounces (200 grams) sugar 1/2 pound butter, room temperature 1/4 cup rhubarb syrup 3 pints strawberries, hulled and quartered Some rhubarb butter 2 tablespoons vanilla sugar Raspberry vinegar Vanilla sugar Crushed pink peppercorns Ice cream Instructions: For the crepes: In a bowl, whisk dry ingredients together. In a separate bowl, whisk wet ingredients together. Slowly mix the dry ingredients into the wet. Chill for 1 hour. Strain, if necessary. Add enough batter to a hot pan to thinly coat the bottom of the pan. Cook crepe for a minute or so or until the bottom of the crepe edges start to curl. Flip over and cook for about 30 seconds. Remove each crepe and stack on a plate. Set aside until ready to fill. For the Strawberry Zinfandel syrup: Add all ingredients into a saucepan and bring to a boil. Boil until reduced about 3/4 of the way. Strain and then continue to reduce to a medium syrup. For the rhubarb syrup: Place the ingredients into a large pot, cover with water and bring to a boil. Boil until reduced about 3/4. Strain and then continue to reduce to a heavy syrup. For the rhubarb butter: Place ingredients into a bowl of a stand mixer fitted with a paddle and cream until homogenous. This can alternately be done with a hand mixer. For the sauteed strawberries: Saute strawberries in a small amount of rhubarb butter until slightly soft. Add vanilla sugar. Deglaze with raspberry vinegar. Spread on sheet pan to cool. Fill crepes with some of the strawberry mixture and a little more rhubarb butter. Fold into quarters and place on sizzle platter, 3 at a time, dotted with a small amount of rhubarb butter. For service: Lay 1 crepe browned side down and smear with a bit of rhubarb butter. Spoon some of the sauteed strawberries down the center and fold the crepe over so it overlaps slightly. Sprinkle with some of the vanilla sugar and brown with a torch. Drizzle some of the Zinfandel syrup over, and sprinkle with pink peppercorns and strawberries. Serve with ice cream, if desired. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33617,"Floridian Grilled Chicken Salad 1 1/4 pounds skinless, boneless chicken breasts, thinly sliced 2 fresh limes, juiced 1 teaspoon of salt 1 teaspoon ground cumin 2 Haas avocados, peeled and cut into 2 inch dice 2 medium size ripe mangoes, peeled and cut into 2 inch dice 4 carboy or 2 waxed cucumbers, seeded and cut into thin half moons 1/3 cup vegetable oil 2 cups (packed) cilantro leaves, washed 1 scallion (green onion) trimmed 2 tablespoons white wine vinegar or 4 tablespoons or Verges Freshly ground black pepper Instructions: Trim the chicken of all fat and, if pieces are thicker than 3/8 of an inch, pound them between sheets of plastic or waxed paper until they are more uniformly even. Combine half of the lime juice with the ground cumin and salt and rub this over the chicken. Preheat the broiler or grill. Start to grill the chicken and cook for about 6 minutes a side or until just cooked through. Combine the avocados with the mangoes, cucumbers and remaining lime juice. Season with salt and pepper. When the chicken is cooked through, remove the pieces to a cutting board to cool slightly and, in a blender or food processor, puree the vegetable oil, cilantro, scallion with white wine vinegar or Verges and season well with salt and pepper. To serve, cut the chicken, across the grain, on a diagonal, into thin slices. Spoon about 1 1/2 cups of mango and avocado mix on each dinner plate. Center the chicken slices over the mango salad and spoon the cilantro vinaigrette over the chicken. Serve at room temperature. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]

" 33618,"Potato-Crusted Pork Chops with Pesto Sauce 5 sprigs fresh thyme, leaves stripped 3 sprigs fresh marjoram, leaves stripped 1 clove garlic Grated zest of 1 lemon 3 cups potato chips (regular or thick-cut) 2 pounds bone-in, center-cut pork loin roast Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard 1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons store-bought pesto 1 teaspoon fresh thyme, minced 1 teaspoon fresh marjoram, minced Juice of 1/2 lemon Kosher salt and freshly ground pepper 1 plum tomato, diced Photograph by Stephanie Foley Instructions: Prepare the pork: Preheat the oven to 375 degrees F. Pulse the herbs, garlic, lemon zest and potato chips in a food processor until coarsely ground. Transfer to a shallow dish. Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet. Brush the pork all over with the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer inserted into the center of the roast registers about 150 degrees F, 50 to 60 minutes. Let sit 10 minutes before slicing into chops. Meanwhile, make the sauce: Whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl and season with salt and pepper. Top with the tomato. Serve the chops with the sauce. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33619,"Smoked Salmon and Cucumber Tartine 6 slices good country white bread, crusts removed and toasted 4 slices smoked salmon 1/4 cucumber, thinly sliced 1/2 lemon, juiced Instructions: Lay out the toast slices and divide the smoked salmon equally among the pieces. Place the cucumber slices on top of the smoked salmon, sprinkle with the lemon juice and serve. ","[Chardonnay, Sauvignon Blanc, Riesling]" 33620,"Apple Crisp 15 to 20 apples, in a variety of brands, peeled and sliced 1/2 cup cinnamon and sugar mixture 1/2 to 1 cup apple cider or orange juice 2 cups bleached flour 2 cups sugar 2 sticks cold margarine Instructions: Preheat oven to 400 degrees F. Layer sliced apples into an ungreased 13 by 9 by 2-inch pan. Sprinkle cinnamon and sugar mixture in between each layer. Use enough cinnamon and sugar to cover each layer. Once apples are to the top of the pan, cover with final layer of cinnamon and sugar and then pour either your apple cider or orange juice over the entire mixture. Mix the 3 toppings ingredients together with a mixer until it is crumbly. Cover the apples with the topping. Bake for 45 minutes. Cool and serve. ","[Chardonnay, Riesling, Moscato, Merlot]" 33621,"The Butler's Berries 1 pound bittersweet chocolate, tempered 1 pound white chocolate, tempered 24 whole fresh strawberries Instructions: Hold a fresh strawberry by the stem and dip the front of it in white chocolate. This will be the breastplate. Allow the chocolate to set. Dip one side of the berry in dark chocolate. Turn the berry and dip the other side in dark chocolate. This forms the coat. Allow the chocolate to set. Fill a small pastry bag with dark chocolate to pipe 2 to 3 buttons on the front of the white chocolate. Use more chocolate to draw a small bowtie at the top of the white breast. Trim the stem close to the hull. Voila! ","[Chardonnay, Pinot Grigio, Riesling, Sparkling Brut]" 33622,"Black Bean Burgers 2 cups canned seasoned black beans, drained 1 cup seasoned breadcrumbs 1/4 cup grated onion 1/2 teaspoon chili powder 1 large egg Salt and freshly ground pepper Canola oil, for the pan 4 slices Swiss cheese 1/2 cup mayonnaise Hot sauce 4 burger buns, toasted Lettuce and sliced tomatoes, for topping Instructions: Mash the beans. Using a fork, mash the beans in a medium bowl until they are mushy but still have some whole bean pieces throughout. Make the burger mixture. Mix the breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for 5 minutes. Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil. Form the patties. Divide the bean mixture into 4 equal balls and form into 4 nice, neat patties. Black bean burgers don't shrink when they cook, so whatever size you make them when they go into the skillet will be the size they are when they come out. Cook the burgers. Cook the burgers until browned, 4 to 5 minutes on each side. Add a slice of Swiss cheese to the top of each burger. Invert a second skillet on top of the first skillet and continue cooking, 2 minutes, until the cheese is melted. Top the burgers. Combine the mayonnaise and some hot sauce in a small bowl. Serve the burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes. ","[Malbec, Tempranillo, Garnacha, Zinfandel]" 33623,"Butterscotch Blondies 1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces 3/4 cup all-purpose flour (see Cook's Note) 1/2 teaspoon baking powder 1/4 teaspoon kosher salt 3/4 cup packed light or dark brown sugar 1 large egg 1 teaspoon vanilla extract 1/2 cup pecans, toasted and chopped 1/2 cup white chocolate chips 1/2 cup dried cranberries Butterscotch sauce, for drizzling Flaky sea salt, for sprinkling, optional Instructions: Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside. Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.) Whisk to combine the flour, baking powder and salt in a medium bowl.
Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33624,"Doughnut Holes with Caramel Sauce 1 cup granulated sugar 1/4 cup light corn syrup Fine sea salt 3/4 cup heavy cream 8 ounces cottage cheese 3/4 cup all-purpose flour 1 1/2 teaspoons baking powder 1 1/2 teaspoons granulated sugar, plus more if necessary Pinch kosher salt 3 eggs 1 orange, zested, plus more if necessary 8 cups vegetable oil Confectioners' sugar, for sprinkling Instructions: For the sauce: In a small saucepot set over medium heat, add the sugar, corn syrup, 1/4 cup water and 1/8 teaspoon sea salt and cook until the sugar starts to bubble and turn brown, 10 to 12 minutes. Remove the saucepot from the heat. Add the heavy cream slowly and carefully to the caramel mixture (it will bubble up). When the bubbling slows, stir with a wooden spoon and add 1/4 teaspoon sea salt. Let cool enough to taste, taste and add more salt if necessary.
For the doughnuts: Combine the cottage cheese, flour, baking powder, granulated sugar, salt, eggs and orange zest, and set aside.
Heat the oil in a large saucepot set over medium-high heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
Scoop the dough using two spoons to make one tester ball, then carefully drop it in the oil and fry until golden brown, about 2 minutes. Cool slightly and taste, then add more granulated sugar and orange zest to the dough if desired. One at a time, scoop the remaining dough into balls (6 to 8 total) and carefully drop into the oil. Fry, turning occasionally to ensure all sides cook evenly, until golden brown and floating, about 4 minutes.
Remove the doughnut holes from the oil with a slotted spoon and place on a paper-towel-lined-plate to absorb any excess oil.
Transfer the doughnut holes to a platter and dust them with confectioners' sugar. Serve with the caramel sauce on the side.
","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33625,"Snow Pea and Ricotta Crostini 3 cups snow peas, tips trimmed, finely julienned 3 tablespoons olive oil
8 slices baguette (1/2 inch thick) Kosher salt and freshly ground black pepper 2 cloves garlic 1/2 cup ricotta cheese
Grated zest and juice of 1 lemon, 2 tablespoons chopped marcona almonds 1 tablespoon finely minced fresh mint 1 tablespoon chardonnay vinegar
1/2 teaspoon finely minced shallots Instructions: Bring a pot of water to a boil; prepare an ice-water bath. Blanch the snow peas for 30 seconds in the boiling water, then transfer to the ice water to stop the cooking process. Drain thoroughly and set aside. In a medium saute pan, heat 2 tablespoons of the olive oil over medium heat. Toast the baguette slices in the pan until golden brown on both sides, about 2 minutes per side; drain on paper towels. Season with salt and pepper. While still warm, rub the sides of the toast with the garlic cloves to season. Combine the ricotta and lemon zest and juice in a small mixing bowl. Season with salt and pepper. Divide the ricotta among the toasts. Combine the snow peas with the almonds, mint, vinegar, shallots and remaining 1 tablespoon olive oil in a bowl. Season with salt and pepper and divide among the toasts. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33626,"Braised and Roasted Roma Tomatoes with Green Zebra Gazpacho and Grilled Sharp Cheddar 2 red Roma tomatoes, cut lengthwise 4 ounces balsamic vinegar 4 ounces extra-virgin olive oil 3 garlic cloves, peeled and cracked 2 sprigs fresh basil 2 sprigs fresh rosemary Salt and pepper 2 yellow Roma tomatoes 4 red grape tomatoes 4 yellow pear tomatoes 2 ounces extra-virgin olive oil 2 ounces balsamic vinegar 2 ounces water 2 ounces lemon juice 4 green zebra tomatoes, cored and cut into quarters 1/2 white onion, roughly chopped 3 whole scallions 2 cloves garlic, roughly chopped 1 serrano cl 1/2 cup cilantro leaves 1/4 cup parsley 2 limes, juiced 2 tablespoons kosher salt 1 teaspoon ground coriander 6 ounces water 1 yellow plum tomato, thinly sliced 8 slices white bread 4 slices white cheddar 4 ounces butter Fresh herbs, as a garnish Instructions: To prepare the roasted Roma tomatoes, place tomatoes cut side down in small saute pan. Add the remaining ingredients and place over medium high heat on the stove. Simmer for 5 to 6 minutes while basting the tomatoes with the vinegar and oil. Hold at room temperature until assembling dish. Prepare the yellow Roma tomatoes in a small pan and, add the extra-virgin olive oil, balsamic vinegar, water, lemon juice, and allow to simmer over medium heat for a few minutes. Add the grape and pear tomatoes and continue to cook for 2 more minutes. Remove from the stove and allow to cool for 2 to 3 minutes. Next, gently remove the skins from the tomatoes, and hold at room temperature until ready to serve. To prepare gazpacho, combine all ingredients in a large mixing bowl. Allow to marinate for 1 to 2 hours. Add marinade to blender and blend until smooth. Refrigerate until ready to serve. Assemble 4 cheese sandwiches. Place a slice of yellow plum tomato on the top slice of bread of each of sandwich. Using a cookie cutter cut the sandwich into a disk or favorite shape. Add butter to hot pan, and place one of the sandwiches tomato side down and cook until golden brown. Press the sandwich with a spatula to allow the tomato slice to inlay into the bread. Repeat process for all four sandwiches. To assemble: In chilled individual bowls ladle 4 ounces of green gazpacho. Place a piece of yellow Roma tomato in the center of the bowl and a balsamic roasted red Roma tomato on top. Place 2 small yellow and red tomatoes in the gazpacho and put the grilled cheese on top of the Roma tomatoes in the center of the bowl. Garnish with fresh herbs such as basil, parsley, or chives. ","[Chardonnay, Pinot Grigio, Vermentino, Sauvignon Blanc]" 33627,"Pisco Sours 2 jiggers Pisco 1 tablespoon superfine sugar Juice from 1/2 a lemon 1/2 an eggwhite (optional) 1 cup crushed ice 1 lime 2 ounces cachaca 2 to 3 teaspoons superfine sugar Ice cubes Instructions: Put everything in a cocktail mixer and shake vigorously. Strain into stemmed cocktail glasses. Wash the lime and roll in on a board to loosen the juices. Cut the lime into about 8 pieces and place them in a double rocks glass. Sprinkle with the sugar and crush the limes with a pestle or large wooden spoon. Add the cachaca and stir to mix and dissolve the sugar. Add the ice and stir again. It's delicious and potent! ","[Pisco, Cachaca, Rum]" 33628,"Roasted Turkey Tenderloin with New Potatoes and Tarragon Broth 1 tablespoon olive oil 2 (1 1/2 pound) turkey tenderloins Salt and ground black pepper 2 pounds new red potatoes or baby red potatoes, quartered (if bigger, cut into 2-inch pieces) 2 shallots, chopped 1 cup dry white wine 1 cup reduced-sodium chicken broth 2 tablespoons apple cider vinegar 2 tablespoons chopped fresh tarragon leaves 4 tablespoons store bought peach, cranberry or mango chutney Instructions: Preheat oven to 400 degrees F. Place oil in a large baking dish. Season turkey tenderloins all over with salt and black pepper and place in baking dish. Arrange potatoes all around turkey and turn to coat with oil. Season potatoes with salt and black pepper. Arrange shallots over potatoes in pan. In a small bowl, combine wine, broth, vinegar, and tarragon. Pour mixture over turkey. Roast turkey and potatoes 40 minutes, until an instant-read thermometer registers at least 160 degrees F. Let turkey rest 10 minutes before slicing crosswise into 1/2-inch thick slices. Serve half of the turkey and potatoes with this meal, with all of the broth from the pan over top. Serve spinach on the side. Reserve remaining turkey and potatoes for additional meals. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33629,"Poached Farm Eggs with Heirloom Tomatoes, Red Onions, Oregano and Feta 2 large heirloom tomatoes, each cut into 4 slices 4 poached farm eggs 8 ounces feta 1 bunch fresh oregano 1 red onion, sliced Olive oil, for drizzling Salt and freshly ground black pepper Instructions: Place 2 slices of tomato on each of 4 plates and top with a poached egg. Crumble feta on top. Add onions and a few oregano leaves. Drizzle with olive oil, and sprinkle with salt and pepper. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33630,"Burger Canola oil, for greasing grill 3 pounds organic prime ground beef chuck (preferably grass-fed) 2 teaspoons kosher salt 1/2 teaspoon freshly ground black pepper 3 tablespoons salted butter 1 1/2 tablespoons chopped fresh flat-leaf parsley 6 English muffins, split 1 large beefsteak tomato, cut into 6 slices Instructions: Prepare a charcoal grill and position the rack 4 inches above medium-high heat, or heat a gas grill to medium-high heat. Lightly oil the grill.
Form the beef into 6 patties, about 3 1/2 inches in diameter, and sprinkle on both sides with the salt and pepper. Grill the burgers, charring well on both sides, until almost but not quite as done as desired, 3 to 4 minutes per side for medium-rare. (Gas grills may require 1 to 2 minutes more total cooking.) Transfer the burgers to a rack to rest for 5 minutes. Top each burger with about 1/2 tablespoon of the butter and a sprinkling of the chopped parsley. Meanwhile, toast the English Muffins on the grill for 2 to 3 minutes.
Reheat the burgers on the grill for about 1 minute. Serve them on the toasted English muffins, topped with the tomato slices. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33631,"Grilled Teriyaki Steak with Plums 9 ripe plums, 3 roughly chopped 1 cup teriyaki sauce or marinade 1 tablespoon toasted sesame oil 2 teaspoons Dijon mustard 2 teaspoons sriracha 1 1/2 to 2 pounds skirt steak Kosher salt and freshly ground pepper Sliced scallions, for garnish Instructions: Preheat a grill or grill pan to medium heat. Puree the 3 chopped plums in a food processor or blender. Stir the pureed plums with the teriyaki sauce, sesame oil, mustard and sriracha in a large bowl. Add the steak to the bowl, tossing to coat in the marinade. Marinate in the fridge for at least 1 hour. Halve the remaining 6 plums and remove the pits. Thread 6 plum halves onto a skewer, skewering them from top to bottom. Repeat with another skewer. Remove the steak from the marinade and pat dry. Add the marinade to a medium saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer until the sauce has reduced slightly, about 5 minutes. Season the steak with salt and pepper on both sides. Grill 2 to 3 minutes per side, then remove from the heat and let rest for 10 minutes. While the steak rests, put the plum skewers cut-side down on the grill and cook for 2 minutes. Flip and grill the other side for 2 minutes. Brush the plums with the marinade, then flip and cook for an additional 1 to 2 minutes. Remove the plums from the skewers and place on a platter. Slice the steak against the grain and brush with some of the remaining marinade; add to the platter. Serve with scallions on top. ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 33632,"Rustic Apple Pie Crostata 5 medium apples, peeled, cored and sliced into 1/8-inch-thick slices (about 4 cups) 1/2 cup plus 3 tablespoons lightly packed dark brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
2 teaspoons ground cinnamon
1/4 cup old-fashioned rolled oats
3 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
1/4 teaspoon kosher salt
One 9-inch piecrust, store-bought or homemade, such as Butter Pie Crust, rolled to an 11- to 12-inch diameter, recipe follows 1 egg, lightly beaten
1 tablespoon raw (turbinado) sugar
1 3/4 cups all-purpose flour, plus more for dusting 1/2 teaspoon salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) unsalted butter, diced and chilled 4 teaspoons apple cider vinegar or white vinegar Instructions: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine the apples with 1/2 cup of the brown sugar, the cornstarch, lemon juice and cinnamon. In another small bowl, combine the remaining 3 tablespoons brown sugar, the oats, butter, flour and salt. Place the piecrust on the prepared baking sheet. Spoon the apple mixture in the middle of the pie, leaving about a 1-inch border. Fold the crust edges over the filling, pleating occasionally. Spoon the oat mixture over the apples. Brush the crust with the egg and sprinkle with the raw sugar. Bake until the crust is golden brown and the apples are tender, 40 to 45 minutes. Pulse the flour, salt and sugar in a food processor. Add about one-third of the butter; process until the butter is combined. Pulse in the remaining butter in 5 or 6 pulses to form coarse crumbs. Add the vinegar; pulse quickly a few times while adding 1/3 cup ice water. Squeeze some dough between your fingers. It should just hold its shape; if it's still crumbly, quickly pulse in more ice water by the tablespoonful. (Do not overwork the dough.) Turn the dough out onto a large piece of plastic wrap. Wrap the dough, then press and flatten into a thin round. Refrigerate 1 hour. Roll out the dough into an 11-to-12-inch round, about 1/8 inch thick, on a lightly floured surface. Center over a 9-inch pie plate. Fold in the edges and crimp as desired. Refrigerate at least 30 minutes before using. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33633,"Fancy Italian Cola 1 ounce amaro (bitter Italian liqueur), such as Ramazzotti 3 ounces ginger ale 1 lime cheek
Instructions: In a rocks glass filled with ice, combine the amaro and ginger ale. Squeeze in the lime cheek and add the whole thing to the cocktail. Give the drink a stir and serve. ","[Prosecco, Moscato, Pinot Grigio]" 33634,"Green Beans and Tomatoes 8 slices bacon (not thick-cut), cut into 1-inch pieces
1 large onion, chopped
2 pounds green beans, trimmed
Three 14.5-ounce cans whole tomatoes with juice
Salt and black pepper Salt and black pepper
Cayenne pepper
Instructions: Add the bacon to a large Dutch oven and cook over medium heat until light golden (not crisp). Drain off the excess fat. Add the onions to the pot; cook until the bacon and onions are golden brown. Add the green beans and tomatoes, and season to taste with salt, black pepper and cayenne. Stir gently to combine.
Cover the pot, reduce the heat to low and simmer for 1 hour. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33635,"Baked Shrimp in Phyllo with Indian Spice Shrimp Wraps and Tomato Chutney 3 sheets phyllo dough Melted butter 1/4 cup ground hazelnuts 1 tablespoon garam masala 5 head-on gulf shrimp 2 tablespoons butter 1 teaspoon ginger, chopped 1 teaspoon shallots, chopped 1/4 teaspoon garlic, chopped 1 tablespoon sugar 1 teaspoon tomato paste 1/2 cup tomato concasse 1 teaspoon lime juice 1/4 cup cilantro, chopped Instructions: Lay a sheet of phyllo out and brush with melted butter. Sprinkle one-third of the hazelnuts and then one-third of the garam masala. Repeat process two more times, placing each new phyllo dough sheet directly on top of the seasoned phyllo sheets. Cut the stack widthwise into 5 strips, place one shrimp on the near end of each strip, and roll. Place the rolls on a lightly greased baking sheet. Bake in a 375-degree oven for 8 minutes. To make the chutney, melt the butter in a saute pan, and sweat the ginger, shallots and garlic. Add sugar, tomato paste, tomato concasse and cilantro. Spoon some chutney over each roll before serving it. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33636,"Bryant Lake Bowl - Smoked Trout and Beet Salad with Green Goddess Dressing Romaine or leafy lettuce, of your choice Shredded baby spinach 2 to 3 smoked trout cleaned and shredded 2 to 3 cucumbers, peeled and julienne 3 to 4 red beets Green Goddess Dressing, recipe follows Baguette, optional 3 cups mayonnaise 1/2 cup buttermilk 1 cup sour cream 1 cup plain yogurt 1 bunch freshly chopped parsley leaves 2 tablespoons freshly minced chives 1 tablespoon freshly minced tarragon leaves 1 tablespoon champagne vinegar 2 tablespoons minced garlic 2 tablespoons lime juice 1 teaspoon black cafe pepper 1/2 teaspoon salt Instructions: Preheat the oven to 350 degrees F. Prepare the beets by cutting off the 2 ends and the greens. (The greens can be used in another recipe if you like...) Next, rub down the beets with olive oil and wrap them in tin foil. Place them in a shallow pan or dish and bake them for 1 to 1 1/2 hours or until a knife slides in and out of the beets easily. When the beets are finished, rubbing the skins off with a towel can peel them. Julienne the beets. Prepare the trout by skinning and deboning it, and shredding it to the size you prefer. I like to shred it very finely, so that every bite of salad has a bite of trout. If you can find already deboned smoked trout, it will reduce your prep time significantly. Place the lettuce and spinach on a plate and build the other ingredients onto the salad, as you like. I like to run each ingredient down the side of the mountain of greens in sections and mix as I eat. Dress the salad with Green Goddess Dressing, and serve with a fresh baguette. Mix everything in a 2-quart bowl or larger. Can be stored in your refrigerator for up to 7 days. If you like your dressing greener, increase the herbs. If you like your dressing leaner, leave out buttermilk and add 1/2 cup yogurt to replace it. And if you like it meaner, up the herbs, the pepper (or use white pepper!), and the garlic! ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33637,"Rice Paper Wrapped Salad Rolls 1/3 pound pork shoulder, untrimmed, cut into 2 pieces 12 medium raw shrimp, unpeeled 4 ounces bun (rice vermicelli or rice sticks), boiled for 5 minutes, rinsed and drained, see Cook?s Note 1 cup bean sprouts 1/2 cup mint leaves 1 small head red-leaf lettuce, leaves separated and washed 8 (12-inch) dried rice papers, round, plus extras 1/2 cup Vietnamese Bean Dipping Sauce, for serving, recipe follows 1/4 cup fermented whole soybeans 1/2 cup water 1/3 cup unsweetened coconut milk 2 tablespoons rice vinegar 3 tablespoons chopped yellow onion 2 tablespoons sugar 1 tablespoon ground cl paste, or to taste, as an accompaniment 1 tablespoon chopped roasted peanuts, for garnish, recipe follows 1 cup raw, shelled peanuts, skin removed Instructions: Cook the pork in boiling salted water until it?s done but still firm enough for slicing, about 30 minutes. While the pork is cooking, bring another small pot of water to a boil. Add the shrimp and cook until they turn pink, about 3 minutes. Rinse under running water and set aside to drain. When cool enough to handle, peel, de-vein, and cut in half lengthwise. Refresh in cold water and set aside. Remove pork from the heat and drain. When it is cool enough to handle, slice into thin slices, about 1 by 2 1/2 inches. Place on a small plate and set aside. Set up a salad roll \station.\ Line a cutting board with a damp kitchen towel. Fill a large bowl with hot water and place it nearby. (Keep some boiling water handy to add to the bowl.) Arrange the ingredients in the order they will be used: the shrimp, pork, rice vermicelli, bean sprouts, mint and lettuce. Working with 2 rice paper rounds at a time, dip 1, edge first into the hot water and turn it to wet completely, about 10 seconds. Lay the round down on the towel. Repeat with the second rice paper and place it alongside the first. This allows you to work with 1 while the second is being set. Line the bottom third of the rice paper round with 3 shrimp halves, cut side up, and top with 2 slices of pork. Add 1 tablespoon rice vermicelli, 1 tablespoon bean sprouts, and 4 to 5 mint leaves. (Arrange the ingredients so the rolls will end up being about 5 inches long and 1-inch wide.) Halve a lettuce leaf lengthwise along the center rib. Roll up in 1 piece and place on the filling. (Trim if it?s too long.) While pressing down on the ingredients, lift the bottom edge over the filling, then fold in 2 sides. Roll into a cylinder about 1 1/2 inches wide and 4 to 5 inches long. If the paper feels thick, stop three-quarters of the way and trim the end piece. (Too much rice paper can make the rolls chewy.) Repeat with the remaining rice papers and filling. To serve, cut rolls into 2 or 4 pieces and place them upright on a plate. Serve with the sauce on the side. Place the soybeans, water, coconut milk, vinegar, onion and sugar in a blender or food processor and process just until smooth. Transfer the mixture to a saucepan and bring to a boil over moderate heat. (If you don?t have a food processor, cook the soybean mixture first, then beat with a whisk.) Reduce the heat and simmer until the sauce thickens enough to coat a spoon, about 5 minutes. Add a little water if it?s too thick. Set aside to cool. To serve, transfer to individual sauce bowls and garnish each with cl paste and chopped peanuts. This sauce will keep up to 2 weeks if refrigerated in a tight-lidded jar. Cook?s Note: To cook bun, boil until the noodles are white and softened but still resilient, about 4 to 5 minutes, drain, rinse immediately in cold water and drain completely before serving. Place the peanuts on a cookie tray and bake in a preheated 325 degree F oven until golden, about 20 minutes. Halfway into the baking, gently shake the tray so the peanuts roast evenly. (You can also roast the peanuts in a dry pan over low heat). Remove and set aside. Use the peanuts whole or coarsely chop them with a mortar and pestle, a food processor or a knife. Yield: 1 cup ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Sparkling Shiraz]" 33638,"Deep Dish Cherry Pie with Hazelnut Crust 1 1/4 cups (2 1/2 sticks) cold unsalted butter, cut into pieces 1 1/2 cups confectioners' sugar 2 eggs 3 1/4 cups flour 1/2 cup finely ground peeled and toasted hazelnuts 2 1/2 pounds fresh or thawed frozen cherries or 2 (16-ounce) cans pie cherries 6 tablespoons cornstarch 1 1/2 cup granulated sugar 1/2 teaspoon freshly grated ginger, optional 2 teaspoons freshly squeezed lemon juice 6 large ramekins or oven proof individual baking dishes, 8 to 12-ounce capacity Rolling pin Large round cutter, (diameter of outside of ramekins, can use ramekins as guide) Instructions: In a mixer fitted with a paddle attachment (or using a hand mixer), cream the butter until smooth. Add the confectioners' sugar and mix. Add the eggs and mix. Add the flour and mix until almost incorporated. Add the hazelnuts and mix just until smooth, being careful not to over mix the dough. Form the dough into 2 disks and wrap in plastic wrap. Chill at least 2 hours or overnight. If the dough is refrigerated overnight, remove it from the refrigerator 30 minutes before using. Roll out both disks, cut them out a little bigger than the size of your individual baking dishes, and chill while you make the filling. Preheat the oven to 375 degrees F. Drain the cherry juices into a medium saucepan; you should have about a cup of juice. Add the cornstarch, sugar, ginger, if using, and lemon juice, and bring to a simmer over medium heat, stirring to dissolve the cornstarch. When thickened, turn off the heat, stir in the cherries, and set aside to cool slightly. Divide the cherry filling among the baking dishes. Carefully place the rolled-out crusts on top. To decorate them, brush the surface of the crust with milk, sprinkle lightly with sugar and use a sharp small knife to make a cross hatching pattern, cutting one vent hole in the center. You may also cut out strips from the leftover dough, and make designs or cherries from it, and adhere them to the top with a little water. Then wash with milk and sprinkle with sugar. Place the pies on a sheet pan to catch any juices that boil over. Bake until the crust is golden brown and the juices are bubbling at the vents, 25 to 30 minutes. Let cool to room temperature. Serve at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33639,"My Version of My Friend Jon's Polish Stir-Fry and Pierogis Pot Stickers with Herbs and Sour Cream 3 tablespoons softened butter 1 package frozen pierogis, potato filled dumplings -- any brand or variety 1 1/2 pounds kielbasa, cut in large slices on an angle 1 tablespoon vegetable oil, 1 turn of the pan 1 tablespoon butter 1 large red onion, quartered and sliced 1 1/2 pounds kale, trimmed and coarsely chopped 1 pound sauerkraut, drained 1 teaspoon ground mustard or 2 tablespoons prepared spicy brown mustard 1 teaspoon sweet paprika, 1/3 palm full Salt and freshly ground black pepper 2 tablespoons chopped fresh dill or 2 teaspoons dried dill leaves 2 tablespoons chopped chives A handful of parsley leaves, chopped 1 cup sour cream Instructions: Cover the bottom of a skillet with softened butter. Arrange pierogis in the pan in a single layer. Add 1 cup water to the pan. Cover pan and place over medium high heat. Cook covered 8 minutes, remove lid and cook out any liquid in the pot. Heat a large nonstick skillet over medium high heat. Brown kielbasa and remove from pan. Cover kielbasa with foil to keep warm. Drain fat and add 1 tablespoon vegetable oil and 1 tablespoon butter. Raise heat to high. Add onion to the pan and saute for a few minutes to soften. Add chopped kale in batches as it wilts into the pan. When kale is wilted, add sauerkraut. Season stir-fry with mustard, paprika, salt and pepper. Return kielbasa to pan. Toss to combine and transfer to a serving platter. Let the pierogis \stick\ and brown in the butter as the liquid evaporates. Remove crisp pierogis from heat to a plate. Stir together the chopped herbs and sour cream and season with salt and pepper. Serve with pierogis. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]

" 33640,"Lamb Stew with Cipolline Onions and Potatoes 1/4 cup olive oil 3 pounds boneless leg of lamb, trimmed of excess fat and sinew, meat cut into 1 1/2 to 2-inch pieces Salt and freshly ground black pepper 2 tablespoons all-purpose flour 3 garlic cloves, finely chopped 1 1/2 cups dry red wine 3 1/2 cups beef broth 1 (15-ounce) can diced tomatoes with juices 1 tablespoon tomato paste 18 small cipolline onions 12 small red-skinned potatoes, halved 2 large carrots, peeled, cut into 1-inch pieces Instructions: Heat the oil in a heavy large pot over medium-high heat. Sprinkle the lamb with salt and pepper. Toss the lamb with the flour in a large bowl to coat. Working in 2 batches, add the lamb to the pot and cook until brown, about 10 minutes. Using a slotted spoon, transfer the lamb to a bowl. Pour off the excess oil. Add the garlic to the same pot and saute over medium heat until tender and fragrant, about 1 minute. Add the wine and simmer over medium-high heat until reduced by half, stirring to scrape up any browned bits on the bottom of the pot, about 5 minutes. Return the lamb to the pot. Stir in the broth, tomatoes with their juices, and tomato paste. Cover partially and simmer over medium-low until the lamb is just tender, stirring occasionally, about 1 hour. Meanwhile, cook the onions in a medium saucepan of boiling water for 2 minutes. Drain and cool. Peel the onions and cut off the root ends. Add the onions, potatoes, and carrots to the stew. Simmer until the lamb and vegetables are tender, about 25 minutes longer. Season the stew, to taste, with salt and pepper. ","[Cabernet Sauvignon, Syrah, Malbec, Tempranillo]" 33641,"Knocks and Chops: Knockwurst with Spiced Sauerkraut and Smoked Pork Chops with Bacon, Apple and Onion 1 (16-ounce) package (4 links) knockwurst 1 tablespoon butter 1 pound sauerkraut, rinsed and drained 1 teaspoon caraway seeds 1 bay leaf 1/2 teaspoon whole peppercorns 1 cup dark German beer Spicy mustard 1 loaf pumpernickel, sliced 1 tablespoon extra-virgin olive oil 3 slices bacon, chopped 1 medium to large yellow onion, quartered then thinly sliced 1 green apple, cored and thinly sliced 6 thin cut boneless smoked pork chops, halved on an angle, available near packaged ham in meat case 1 cup dark German beer 1/2 pound each of 2 cheese selections such as: beer kaese, bruder basil, muenster Sour pickles 1 bag Bavarian pretzels Instructions: Pierce the casings of knockwurst and arrange in medium skillet. Add 1 inch of water, bring to a simmer and warm wursts through. Remove from the pan. Drain the skillet and add butter. Melt butter over medium heat. Cut each knockwurst into 1/3 and add back to the pan to crisp casings. Add sauerkraut to the pan, sprinkle in caraway, add bay leaf and peppercorns. Pour the beer into the skillet. When the beer comes to a bubble reduce heat to simmer. Heat a second skillet over medium high. Add oil, 1 turn of the pan and add chopped bacon. When the bacon renders its fat, add onions and saute 3 to 5 minutes, then add sliced apples and saute mixture another 2 or 3 minutes. Add smoked chops to the pan and caramelize meat on both sides, 2 or 3 minutes. Remove chops to a plate and loosely cover with foil. Pour the beer into the pan and reduce heat to a simmer. When you are ready to serve, cut several slices of pumpernickel in half down the middle. Place a bowl of spicy mustard alongside the pumpernickel bread for passing at the table. Place 2 or 3 chunks of the knockwurst on each dinner plate on a bed of spiced sauerkraut. Serve 3 pieces of smoked pork chops topped with bacon, apples and onions. Place deli style large dill or half sour pickles, German cheeses and pretzels out for an evening of uber snacking! ","[Chardonnay, Riesling, Pinot Grigio, Garnacha]

" 33642,"Rotisserie Chicken Two 3- to 4-pound whole chickens, rinsed and trimmed of excess fat Olive oil, for brushing chickens Salt and freshly ground pepper Instructions: Preheat the grill to medium-high. Brush the chickens with oil and season the outside and cavities with salt and pepper. Skewer the chickens onto the rotisserie rod and grill, on the rotisserie, for 30 to 35 minutes, or until the chicken is golden brown and just cooked through. Remove from grill and let rest for 10 minutes before serving. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33643,"Duck Confit Quesadillas 2 duck confit legs 1 medium red onion, thinly sliced 1 (4-ounce) log goat cheese, softened and divided 3 scallions, thinly sliced 8 (8-inch) flour tortillas Kosher salt and freshly cracked white pepper Instructions: Cook the duck, skin-side down, covered, in a large heavy nonstick skillet over moderately-low heat until the skin is well-browned and crisp and the duck is heated through, 15 to 20 minutes. Remove the duck and pour off all but 1 teaspoon of the fat from the pan and reserve. Cook the onions in the remaining duck fat over moderate heat until crispy and brown, about 10 minutes. Add 3 tablespoons water to the pan and scrape the bottom of the pan until the water evaporates. Remove the skin from the duck and reserve. Shred the meat and place in a medium bowl. Place the duck skin back in the pan and cook over a moderate heat, until the skin is crispy, about 5 minutes. Remove the skin from pan, chop and put in the same bowl as the shredded meat. Pour off all the duck fat from the pan and reserve the fat. Place 1 tortilla on your work surface and spread 1 tablespoon goat cheese, 2 tablespoons of the onions, 1/2 cup of the duck mixture and 1 tablespoon scallions on top of a tortilla. Lay another tortilla on top of the scallions. Brush a nonstick skillet with 1/2 teaspoon of the reserved duck fat over moderately high heat until hot but not smoking. Cook the quesadilla turning once, until golden, about 6 minutes. Repeat with the remaining ingredients and serve immediately. BYOC: What can't you throw in a quesadilla? Try some Monterey Jack cheese or some pickled jalapenos. ","[Cabernet Sauvignon, Malbec, Syrah, Tempranillo]" 33644,"Fish Tacos 1/4 cup extra-virgin olive oil 2 teaspoons ground coriander 2 teaspoons ancho cl powder Pinch cinnamon Kosher salt and freshly ground black pepper 1 pound meaty yet flaky white fish, like mahi mahi or cod, skinned and de-boned, cut into chunks 1/2 cup mayonnaise 1 clove garlic, roughly chopped 8 sprigs fresh mint 2 teaspoons ground cumin 1 lime, juiced, plus extra if necessary Kosher salt and pepper 10 corn tortillas, warmed 1/4 head green cabbage, shredded 1/2 cup finely chopped scallions Pickled banana pepper strips, optional 1 lime, cut into 8 wedges Instructions: For the fish: In a bowl, combine the oil, spices, salt and pepper. Add the fish and make sure each piece is coated with the marinade. For the mayo: Put the mayonnaise, garlic, mint, cumin, and lime juice in a food processor. Whizz until smooth. Season with salt, pepper, and more lime juice, if necessary. Pour into a bowl and set aside. Grab a large, nonstick saute pan and warm it gently over medium heat; no need to add oil since the fish is already coated in oil. Once warm (test by sprinkling some water into the pan, if it sizzles and evaporates, you're ready), place each piece of fish in the pan. It should sizzle gently but firmly when it hits the pan. Cook until cooked through, but still moist, about 3 minutes per side. The fish should flake easily with a fork. Don't overcook your fish! It'll taste awful! Remove the fish from the pan and serve immediately with warmed tortillas. I put a light layer of cabbage on the bottom, then the sauce, a few chunks of fish, the scallions, a couple of slices of banana pepper, and a squeeze of lime. And once the fish is finished off, you can do what I do, and make cabbage tacos - everything except the fish! So good! ","[Chardonnay, Sauvignon Blanc, Vermentino, Albari?o]

" 33645,"Dried Cherry, Macadamia and White Chocolate Chip Cookies 1 1/4 cups old-fashioned oats 2 scant cups cake flour 1 3/4 cups all-purpose flour 1 1/2 teaspoons baking soda 1 1/4 teaspoons baking powder 1 1/2 teaspoons kosher salt 2 1/2 sticks (10 ounces) unsalted butter, softened 1 1/2 cups packed light brown sugar 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 1/2 cups dried cherries (8 ounces), chopped 1 cup unsalted macadamia nuts, chopped 1 cup white chocolate chips Instructions: Pulse the oats in a food processor until some of it is fine and some of it is still very coarse. Dump the oats into a medium bowl and whisk in the flours, baking soda, baking powder and salt. In a large bowl, beat the butter and the sugars with a mixer at medium speed until very light, about 5 minutes. Beat in the eggs, one at a time, until well blended. Beat in the vanilla. At low speed, add the flour mixture and mix until just combined. Using a rubber spatula or a wooden spoon, fold in the cherries, nuts and white chocolate chips. Cover the bowl with plastic wrap and chill for at least 24 hours and up to 48 hours. Position the racks in the upper and lower thirds of the oven and preheat the oven to 350 degrees F. Line baking sheets with parchment paper or silicone mats. Roll about 2 teaspoons of dough into balls and place them on the lined baking sheets, leaving about 1 inch of space between them. Bake until the cookies are golden brown around the edges and the centers are pale golden and still soft, about 9 minutes. Let cool on wire racks for about 10 minutes, then transfer the cookies with a spatula to the racks to cool completely (or for as long as you can wait!). ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33646,"Palak Paneer 1 pound baby spinach leaves 8 ounces fenugreek leaves, finely chopped
8 ounces mustard greens, finely chopped
1 tablespoon freshly grated garlic plus 2 tablespoons finely chopped garlic
1 tablespoon freshly grated ginger plus 2 tablespoons finely chopped ginger
1 teaspoon garam masala Pinch kosher salt
2 green Thai chiles
1 yellow onion, roughly chopped, plus 1 large yellow onion, chopped
6 tablespoons unsalted butter 1/4 cup besan or chickpea flour
2 to 3 tablespoons ghee or clarified butter
1 teaspoon cumin seeds
1 pound paneer cubes, cut into triangles, similar in size to a large dice
Pinch dried fenugreek leaves
Instructions: Fill a large Dutch oven with water and bring to a boil. Add the spinach leaves, fenugreek leaves, mustard greens, grated garlic, grated ginger, garam masala, salt, green chiles and roughly chopped onion. Cover with the lid and boil until cooked, about 5 minutes. Strain the greens, keeping the water, then add the greens to a blender. Blend the greens to a coarse paste, adding a little water if required to move things along in the blender. Add the butter to a large Dutch oven and heat over medium-low heat until melted. Add the besan and cook on low heat until it starts turning brown and into a thick roux, about 3 minutes. Add the greens to this mixture and mix well. Cook for another 10 minutes. Heat the ghee in a medium saute pan over medium heat until hot and melted. Add the cumin seeds and cook until they start to sizzle, then add the remaining onion, chopped ginger and chopped garlic and saute until golden, about 3 minutes. Add half of the onion mixture to the greens pot. To the rest of the onion mixture, add the paneer triangles and saute until browned on all sides, about 5 minutes. Season with the dried fenugreek leaves. Add the greens mixture to a serving dish and top with the paneer. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33647,"Veal Ragu with Campanelle 2 tablespoons extra-virgin olive oil, 2 turns of the pan 1 1/4 pounds ground veal 1 carrot, chopped 1 onion, chopped 2 cloves garlic, chopped 1 bay leaf, fresh or dried Salt and freshly ground black pepper 1/2 cup white wine 1/2 cup beef, chicken or vegetable broth 1 (28-ounce) can crushed tomatoes 12 to 15 leaves fresh basil, torn or shredded, plus extra for garnish 1 pound campanelle pasta, curly small lasagna shapes, cooked to al dente Grated Parmigiano, plus 1/2 cup plus some for passing at the table Instructions: Heat a large deep skillet over medium high heat. Add oil and veal and brown for 2 or 3 minutes. Add carrot, onion, garlic and bay, season with salt and pepper, then cook mixture 4 or 5 minutes more, stirring frequently, to soften veggies and combine flavors. Deglaze the pan with 1/2 cup white wine, scraping up all the good bits from the bottom of the pan. Cook the alcohol out of the wine, 1 or 2 minutes. Add broth to the skillet and reduce heat to medium low. Stir in tomatoes and bring sauce to a bubble. Simmer sauce until ready to serve. Add torn basil and wilt the leaves into the hot sauce. Remove bay leaf from the sauce. Toss hot cooked pasta with 1/2 cup, a couple of handfuls, grated cheese. Combine hot pasta and cheese with the veal ragu in a large serving bowl or platter. Serve with extra cheese for topping. Garnish platter with additional basil tops. ","[Barolo, Barbaresco, Dolcetto, Chianti]" 33648,"Creamy Grits with Tomato Gravy and Greens 4 1/2 cups whole milk 1 1/2 teaspoons salt
1 cup grits
2 tablespoons vegetable oil 2 cups grape tomatoes, halved
1 teaspoon sugar
2 cloves garlic, crushed
4 tablespoons butter
2 tablespoons all-purpose flour
1 cup vegetable broth
1 tablespoon tomato paste
1 teaspoon salt
1/4 teaspoon black pepper
Collards, for serving, recipe follows 2 large bunches collards, homegrown or from the produce section, rinsed well 1/2 pound cured ham hock or salt pork
1/2 cup salt, for brine (optional, see Cook's Note below)
Buttermilk cornbread, for serving
Hot sauce, for serving
Instructions: For the grits: Bring the milk and salt to a boil in a medium saucepan over medium heat. Add the grits, stirring with a fork to prevent any lumps from forming. Once the grits have started to thicken, reduce the heat to low and cook, stirring constantly, until thick and smooth, about 5 minutes. Remove from the heat and cover to keep warm. For the tomato gravy: Meanwhile, in a large skillet over medium heat, heat the oil until it shimmers. Add the grape tomatoes, sugar and garlic and cook until the tomatoes start to soften, 3 to 5 minutes. Add 2 tablespoons of the butter; let melt. Stir in flour and cook until starting to brown, 1 to 2 minutes. Whisk in the broth, tomato paste, salt and pepper until smooth. Continue cooking until the mixture comes to a boil; it will thicken as it heats. When thick like a gravy, remove from the heat and stir in the remaining 2 tablespoons butter. Serve the warm grits in shallow bowls, topped with tomato gravy and collard greens. Prepare the collards for cooking by cutting the large stems from the center of the leaves. Stack the leaves and cut them crosswise into 1-inch strips Put 2 inches of water in a saucepan large enough to hold the raw collards (the leaves can be pushed down tightly and will wilt to about one-quarter volume as they cook). Add the ham hock or pork and bring the water to a boil. Add the collards and toss with tongs until the water returns to a boil and the leaves wilt down into the pan. Reduce the heat, cover and simmer over low heat for 1 hour, or until tender. Stir occasionally, checking to be sure there is enough liquid to prevent scorching. Taste the liquid and add salt if needed. Serve with buttermilk cornbread and hot sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33649,"Monster Bam Steaks 2 cups Creole seasoning 2 cups vegetable oil 4 (14 to 15-ounce) bone-in Rib-eye steaks 4 (14 to 15-ounce) T-bone steaks 4 (14 to 15-ounce) Top sirloin steaks 2 cups Bearnaise sauce, recipe follows 2 cups Emeril's Worcestershire sauce, hot, recipe follows, or use store bought 2 cups Mushroom Demi-Glace, hot 2 tablespoons finely chopped shallots 3 tablespoons white vinegar 1 tablespoon chopped tarragon 3 tablespoons white wine 1 tablespoon water 3 egg yolks 1 cup unsalted butter, melted Salt Freshly ground black pepper 10 peppercorns, crushed 1 tablespoon finely chopped parsley leaves 2 tablespoons olive oil 4 jalapenos, with stems and seeds, chopped (3/4 cup) 6 cups coarsely chopped onions 2 tablespoons minced garlic 2 teaspoons freshly ground black pepper 4 cans (2 ounces each) anchovy fillets 1/2 teaspoon whole cloves 2 tablespoons salt 2 whole medium lemons, skin and pith removed 4 cups dark corn syrup 2 cups Steen's 100 percent Pure Cane Syrup 2 quarts distilled white vinegar 4 cups water 3/4 pound fresh horseradish, peeled and grated (about 3 cups) Instructions: In a mixing bowl, combine the Creole seasoning and the oil. Mix well. Smear each steak with the rub. Allow the steaks to sit for at least 1 hour. Preheat the grill. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare. Remove from the grill and let rest for at least 5 minutes before serving. Serve the steaks with the sauce of your choice. In a saucepan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 tablespoon of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves.
Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening. ","[Cabernet Sauvignon, Malbec, Syrah, Zinfandel]" 33650,"Jalapeno Popper Potato Salad 3 pounds russet potatoes (about 5 medium), cut into 1-inch pieces 1/2 teaspoon kosher salt, plus more for the boiling water
6 slices bacon
2 cups shredded Cheddar (about 8 ounces)
1 cup mayonnaise
1/4 cup chopped pickled jalapenos plus 2 tablespoons brine
3 tablespoons yellow mustard
1/2 teaspoon freshly ground black pepper
4 hard-boiled eggs, chopped
4 scallions, thinly sliced, plus more for topping
3 sweet gherkins, chopped (about 1/4 cup)
Instructions: Put the potatoes in a large pot and add enough water to cover them by an inch. Season with salt. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15 minutes. Drain the potatoes and return them to the pot, then mash briefly with a potato masher, so that there is a mix of mashed and chunky potatoes. Meanwhile, heat a nonstick skillet over a medium heat until hot, then add the bacon and cook, turning every so often, until crisp, about 8 minutes. Drain the bacon on a paper towel-lined plate, then chop. Tip the potatoes into a large bowl. Add the salt, cheese, mayonnaise, jalapenos and jalapeno brine, mustard, pepper, eggs, scallions and gherkins. Fold everything together. Serve the potato salad warm, or cover and refrigerate until chilled, at least 1 hour or up to overnight. Top with the bacon and more scallions before serving. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33651,"Red Velvet Sugar Cookies 1 1/4 cups all-purpose flour, plus more, for rolling 2 teaspoons unsweetened cocoa powder (not Dutch process) 1/4 teaspoon baking soda 1/8 teaspoon fine salt 2/3 cup sugar 8 tablespoons (1 stick) unsalted butter, at room temperature 1 large egg yolk 1 1/2 teaspoons red food coloring 1 teaspoon pure vanilla extract Instructions: Sift the flour, cocoa powder, baking soda and salt into a medium bowl. Beat the sugar and butter with an electric mixer on medium speed in a large bowl until just combined. Beat in the egg yolk until just combined. Beat in the food coloring and vanilla until well blended, scraping down the sides of the bowl occasionally. Reduce the mixer speed to low and beat in the flour mixture until the dough just comes together. Form the dough into 2 disks, wrap tightly in plastic wrap and refrigerate until firm, about 2 hours. Position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets with parchment. Sandwich 1 disk of dough between 2 sheets of parchment dusted with flour and roll the dough 1/8 inch thick. Cut out rounds using a 2 1/2-inch cookie or biscuit cutter and put on the prepared baking sheets about 1 inch apart (about 12 cookies per sheet). Repeat with the second disk of dough. Bake the cookies, rotating the baking sheets halfway through, until set and brick red, 8 to 10 minutes. Let the cookies cool on the sheets for 3 minutes, then transfer to a wire rack to cool completely. The cookies can be stored at room temperature in an airtight container for up to 3 days.
","[Cabernet Sauvignon, Merlot, Pinotage, Tempranillo]" 33652,"Soy-Glazed Roast Chicken 2 3- to 4-pound chickens, giblets removed 1 tablespoon vegetable oil Kosher salt 1/2 teaspoon ground white pepper 1 1/2 teaspoons ground coriander 1 1/2 teaspoons five-spice powder 1/4 cup honey 1/4 cup soy sauce 2 tablespoons grated peeled ginger 2 tablespoons toasted sesame oil 3 scallions, thinly sliced Toasted sesame seeds, for topping Instructions: About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body. Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour. Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes. Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33653,"Almond Cake with Cream Cheese, Ganache and Fresh Strawberry Filling, Vanilla Buttercream Icing and Pink Poured Fondant 1 9/10 pounds liquid shortening 1/2 cup inverted sugar 1/4 ounce high-quality vanilla 2 1/2 pounds cake flour 2 1/4 pounds granulated sugar 4 ounces milk powder 1 1/2 ounces baking powder 1 1/4 ounces fine sea salt 1/4 ounce cream of tartar 3 pounds egg whites 1 pound whole eggs 4 ounces water 1 1/2 teaspoons natural almond extract Ganache, recipe follows Cream Cheese Filling, recipe follows Fresh strawberries, sliced thin Vanilla Buttercream Icing, recipe follows Pink Poured Fondant, recipe follows 16 ounces high-quality dark chocolate, discs or chopped (2 cups) 1 cup heavy cream 2 pounds high-ratio shortening 1 pound cream cheese, softened 5 pounds confectioners' sugar 1/2 teaspoon fine sea salt 1 teaspoon high-quality vanilla 1 teaspoon butter emulsion 2 1/2 pounds high-ratio shortening 5 pounds confectioners' sugar 1/2 teaspoon fine sea salt 1 teaspoon high-quality vanilla 1 teaspoon butter emulsion 5 pounds confectioners' sugar 8 ounces water 5 ounces corn syrup 1 teaspoon natural almond extract 1 teaspoon high-quality vanilla 2 teaspoons liquid whitener for icing 1/2 teaspoon pink gel food coloring, such as Chefmaster Instructions: Preheat the oven to 325 degrees F. Prepare two 16-inch cake pans by greasing them and lining the bottoms with parchment paper. In the bowl of an electric mixer fixed with the paddle attachment, add the liquid shortening, inverted sugar and vanilla. Then add the cake flour, granulated sugar, milk powder, baking powder, sea salt and cream of tartar. Mix on speed 1 for 1 minute. Then add half of the egg whites and mix on speed 1 for 3 minutes. Add the remaining egg whites and mix on speed 1 for 1 minute. Then mix on speed 3 for 3 minutes. Stop the mixer, scrape the bowl, and add the whole eggs, water and almond extract. Mix on speed 1 for 1 minute. Then on speed 3 for 3 minutes. Lastly, mix on speed 1 for 10 minutes. Fill the cake pans two-thirds full and bake until golden and a tester such as a toothpick comes out clean, 35 to 45 minutes. Let the cakes cool completely. To assemble the cake: Torte the cooled cakes (level and split them horizontally into 2 layers each). Generously spread a layer of the Ganache on the first layer of cake, then a generous layer of Cream Cheese Filling. Layer some fresh strawberries on top of the Cream Cheese Filling. Repeat with the next 2 cake layers. Top with the last cake layer and ice the cake smooth with the Vanilla Buttercream Icing. Lastly, pour a thin layer of Pink Poured Fondant over the top of the cake, letting it drip down the sides. In a microwave-safe glass bowl, heat the chocolate in the microwave in 30-second intervals until melted, stirring between each intervals. Add the cream and mix with a spatula until smooth. Let cool.
In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening and cream cheese until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion. Mix it all on medium speed for 8 to 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, cream the shortening until smooth. Then add the confectioners' sugar, sea salt, vanilla and butter emulsion.
Mix it all on medium speed for 8 to 10 minutes.
In the bowl of an electric mixer fitted with the paddle attachment, add the confectioners' sugar, then the water, corn syrup, almond extract, vanilla, liquid whitener and food coloring. Mix it all on medium speed until smooth, about 10 minutes. Yield: enough for one 16-inch layer cake. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33654,"Spanish Paprika Mayo Sauce 1 cup mayonnaise 1 tablespoon aged sherry vinegar 2 cloves finely chopped garlic 1 grilled plum tomato 2 teaspoons smoked Spanish paprika Salt and freshly ground black pepper
Salt and freshly ground black pepper 2 tablespoons finely chopped flat-leaf parsley, plus leaves for garnish Instructions: Put mayonnaise, vinegar, garlic, tomato and paprika in food processor and process until smooth; season with salt and pepper. Scrape into a bowl and stir in the parsley. ","[Rioja, Tempranillo, Garnacha]" 33655,"Pizza Dough 1 teaspoon honey 1 teaspoon active dry yeast
2 1/4 cups flour, plus more if needed 1 teaspoon kosher salt
Extra-virgin olive oil
Instructions: Add the honey and yeast to 1 cup warm water. Stir to dissolve. Let the mixture to sit for 3 minutes to make sure the yeast is alive; it should foam and start to bubble. Place the flour and salt in the bowl of a stand mixer fitted with a dough hook. Add the yeast mixture and mix on low speed until the mixture starts to come together. Turn the speed up to medium and mix for 8 minutes. The dough should start to pull away from the sides but still remain soft and slightly sticky at the bottom of the bowl. Add 1 extra tablespoon of flour if needed. Coat your hands in a bit of olive oil and form the dough into a ball. Place the dough in a bowl that is coated in olive oil. Cover with a towel and proof the dough in a warm place until it doubles in size, 1 hour. Knock down the dough and cut into 4 equal pieces if making small pizzas or simply reform into a ball if making one larger pizza and proof the dough for an additional 1 hour. The dough is now ready to use. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33656,"Spinach and Artichoke Quiche 3 large eggs 1 cup half-and-half Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 5-ounce package baby spinach 1 cup frozen artichoke hearts, thawed and roughly chopped 1/3 cup crumbled garlic-herb goat cheese (about 2 ounces) 1 prepared 9-inch pie crust, thawed if frozen 10 grape tomatoes, halved 1 tablespoon red wine vinegar 1/2 teaspoon dijon mustard 4 cups Italian salad blend Instructions: Put a baking sheet in the lower third of the oven and preheat to 425 degrees F. Whisk the eggs, half-and-half, 3/4 teaspoon salt and ? teaspoon pepper in a large bowl and set aside. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the spinach, artichoke hearts and 2 pinches salt. Cook, stirring, until the spinach is wilted and the skillet is dry, about 1 minute. Remove the vegetables to a plate lined with a few layers of paper towels; let cool slightly. Carefully pull up the sides of the paper towels and squeeze out most of the liquid; stir the vegetables into the egg mixture. Scatter the goat cheese in the bottom of the pie crust. Pour in the egg mixture, then arrange the tomatoes cut-side up in the eggs. Season with pepper. Carefully place the quiche on the hot baking sheet and bake until set, about 30 minutes. Meanwhile, whisk the vinegar and mustard in a medium bowl; whisk in the remaining 1 tablespoon olive oil until smooth. When the quiche is almost done, add the salad mix to the bowl and toss with the vinaigrette. Season with salt and pepper. Cut the quiche into wedges and serve with the salad. ","[Chardonnay, Sauvignon Blanc, Vermentino, Gavi]" 33657,"Curtis' Eggplant Stir Fry 4 Asian eggplants, sliced on bias 1/2-inch thick 2 tablespoons sesame oil 1 tablespoon vegetable oil 1/4 cup soy sauce 2 teaspoons dark brown sugar 1 1/2 cups snow peas 5 scallions, cut on bias in 1 1/2-inch long pieces 2 red peppers, sliced thinly Instructions: Heat a wok or large non-stick skillet over medium high heat. Heat the oils and when almost smoking, add eggplant and peppers. Cook for 4 minutes, until softened, and add snow peas and scallions. Dissolve the sugar in the soy sauce, and add to pan. Cook for 2 minutes and serve over rice ","[Syrah, Zinfandel, Tempranillo, Garnacha]" 33658,"Frozen White Chocolate Feather Cheesecake 1 store-bought frozen cheesecake 8 ice pop sticks 1 cup white chocolate chips 1 bottle ice cream shell topping, cupcake flavor (recommended: Magic Shell) 2 tablespoons white sprinkles 2 tablespoons edible white pearl decorations 2 tablespoons silver dragees 2 tablespoons white edible glitter Instructions: Warm a knife under hot water and then cut the cheesecake into 8 slices. Make sure to wipe off the blade and warm it under hot water between each cut to insure clean slices. Insert an ice pop stick 1/2 way into the back end of each slice. Arrange the cheesecake on a sheet pan and freeze until the cheesecake slices are frozen, about1 to 2 hours. Put the white chocolate in a bowl and put it over a pot of simmering water. Stir frequently until melted. Put the frozen cheesecake slices onto a baking sheet fitted with a wire rack, or a piece of parchment paper. Using a spoon, drizzle each cheesecake slice with the melted white chocolate. Sprinkle each slice with the decoration of your choice. Put the slices back in the freezer until the chocolate is set, about 5 minutes. Arrange the cheesecakes on a platter and serve. ","[Chardonnay, Moscato, Riesling, Sparkling Brut]" 33659,"Honey Mustard Slaw 1 head purple cabbage 1/2 cup olive oil
3 cloves garlic, chopped
1/4 cup red wine vinegar
2 tablespoons Dijon mustard
2 teaspoons honey
1 tablespoon caraway seeds
Salt and fresh ground pepper
Instructions: Cut the cabbage in half and remove the stem. Using a mandoline or a chef's knife, slice the cabbage about 1/4-inch thick and place in large bowl. Heat the olive oil in a medium skillet over low heat. Add the garlic and saute until softened, about 3 minutes. Add the vinegar, mustard, honey and 1 tablespoon water, and whisk to combine. Remove from heat and add the caraway seeds. Pour the vinaigrette over the sliced cabbage, season with salt and pepper, and toss to coat. Cover with a lid or plastic wrap and let sit for 10 to 15 minutes to wilt the cabbage. Transfer to a serving platter and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Albari?o]" 33660,"Kalfhaas Amsterdam 1 pound veal tenderloin, trimmed Freshly ground salt, to taste Freshly ground white pepper, to taste Clarified butter 1 onion, sliced 1 leek, sliced 1 clove garlic, crushed 1/4 cup dry sherry 1/4 cup Scotch whisky 1 cup red wine 1/4 teaspoon Worcestershire sauce 4 ounces mushrooms 1/2 cup whipping cream 2 ounces prosciutto ham, thinly sliced 4 ounces smoked tongue, thinly sliced 1 tablespoon parsley, chopped Instructions: Preheat broiler. Season veal fillets with salt and pepper. Heat clarified butter in pan on high and brown fillets on all sides. Remove from heat and place in casserole, with juices from pan. Broil for 12 minutes, turning once. Cook onion and leek in pan used to cook tenderloins. Add some clarified butter and cook over medium heat until transparent. Add garlic, then sherry and flame. Pour on Scotch and flame again. Add red wine, Worcestershire sauce and mushrooms and bring to boil. Let sauce boil down to almost nothing and gradually stir in whipping cream. Pour on serving platter, top with veal, vegetables and sliced prosciutto and tongue. Garnish with parsley and serve immediately. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33661,"Caramelized Onion Grilled Cheese 3 tablespoons unsalted butter, at room temperature 1 small yellow onion, thinly sliced 1 teaspoon fresh thyme leaves, chopped Kosher salt and freshly ground black pepper 1 tablespoon plus 1 teaspoon Dijon mustard 1/4 cup shredded sharp Cheddar 1/4 cup shredded Gruyere cheese 1/4 cup diced Robiola cheese 1 tablespoon prosecco 2 teaspoons fresh parsley, chopped 1 clove garlic, minced Four 1-inch-thick slices brioche Instructions: Heat 1 tablespoon butter in a medium skillet over medium heat. Add the onions and sprinkle with the thyme, 1/2 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until the onions are browned and tender, about 20 minutes. Turn off the heat and stir in 1 tablespoon of the Dijon mustard and 1 tablespoon water to coat the onions. Transfer to a bowl and set aside. Heat a griddle over medium heat.
Buzz the Cheddar, Gruyere, Robiola, prosecco, parsley, garlic and remaining 1 teaspoon Dijon mustard in a food processor until combined but still chunky and spreadable. Evenly spread the cheese mixture over one side of each slice of bread. Top 2 slices with the onion mixture and then sandwich the onions with the other 2 slices, cheese-side in. Spread the remaining butter on the outside of each sandwich and season with salt and pepper. Griddle the sandwiches over medium heat until golden brown on the first side, about 5 minutes. Flip and continue to cook until the cheese is melted and the exteriors are crispy, about 5 minutes more.
","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33662,"The Perfect Boiled Eggs 1 dozen large eggs 1 teaspoon baking soda
Instructions: Put the eggs in a large pot with a lid. Pour cool water over the eggs until fully submerged and add the baking soda to the water. Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled. Prepare a bowl of ice water. Transfer the cooked eggs to the ice water to cool completely before peeling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33663,"Chocolate Truffle Cake 4 ounces bittersweet or semisweet chocolate, cut into small pieces 3 tablespoons, heavy cream 1 tablespoon unsalted butter 2 tablespoons flavoring of your choice (orange, almond, or raspberry liqueur, etc.) 8 fresh perfect raspberries, optional 5 ounces bittersweet chocolate, cut into small pieces 5 ounces unsalted butter, cut into small pieces 3 eggs, at room temperature 3 egg yolks, at room temperature 1/2 cup sugar 5 tablespoons plus 1 teaspoon all-purpose flour Whipped Cream, optional Ice Cream, optional Instructions: For the truffles: Combine the chocolate, cream and butter in a small heatproof bowl set over simmering water and let melt. When almost melted, remove from heat and stir the mixture until smooth. Stir in your flavoring of choice and refrigerate until thick enough to mound on a spoon, stirring occasionally, about 30 minutes. Line a baking tray with waxed or parchment paper. Scrape the chocolate mixture into a pastry bag fitted with a #3 plain tip. Pipe 8 (1-inch) mounds onto the prepared tray. Place 1 raspberry in the center of each chocolate mound and pipe a little more of the chocolate mixture to enclose completely. Refrigerate until firm, about 15 minutes. For the cake: Position the rack in the center of the oven and preheat the oven to 350 degrees F. Butter or coat with vegetable spray, 8 oversize muffin cups (4-inches wide and 2-inches deep) or 1 1/4-cup custard cups. Line bottoms with rounds of waxed paper. In the top of a double boiler or a small heatproof bowl set over simmering water, melt together the chocolate and butter, cool slightly. Meanwhile in the bowl of an electric mixer with a paddle or beaters, beat the eggs, egg yolks and sugar on high speed until tripled in volume, about 5 minutes. Scrape in the chocolate mixture and, on low speed, beat until just combined. Remove the bowl from the mixer and fold in the flour, using a rubber spatula. Spoon a little of the batter into each of the prepared cups, top with 1 truffle, and cover with the remaining batter. Arrange the cups on a baking tray and bake until the edges of the cakes begin to pull away from the sides of the cups, 12 to 13 minutes. Let stand 10 minutes. Invert onto individual dessert plates and carefully peel off the paper. Serve warm. Spoon softly whipped cream or ice cream next to each cake and, if desired, garnish with a few fresh raspberries. Serve immediately. ","[Pinot Noir, Barolo, Tempranillo, Syrah]" 33664,"Tropical Salsa 1/2 fresh pineapple, peeled, cored, and finely chopped 1 mango, peeled, and chopped 2 plum tomatoes, seeded and chopped 1/4 red onion, finely chopped 1 jalapeno, seeded and diced 3 tablespoon finely chopped fresh cilantro 1 clove garlic, chopped Juice of 1 lime Kosher salt Instructions: Add the pineapple, mango, tomatoes, red onion, cilantro, garlic, lime juice, and salt to a bowl. Cover and let chill for at least 1 hour before serving so the flavors can marry together. ","[Mauzone, Vermentino, Sauvignon Blanc, Gruner Veltliner]" 33665,"East Meets West Burgers 1/4 teaspoon black pepper 1 pound Ground Beef (95% lean) 1/4 cup soft whole wheat bread crumbs 1 large egg white 1/4 teaspoon salt 1/8 teaspoon black pepper 4 whole wheat hamburger buns, split 1/4 cup light mayonnaise 1 tablespoon thinly sliced green onion, green part only 1/2 teaspoon soy sauce 1/4 teaspoon dark sesame oil 1/8 teaspoon ground red pepper 1/2 cup romaine lettuce, thinly sliced 1/4 cup shredded red cabbage 1/4 cup shredded carrot 1 teaspoon rice vinegar Instructions: 1.Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use. 2.Combine Slaw Topping ingredients in small bowl, set aside. 3.Combine Ground Beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. 4.Place patties on grid over medium ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. 5.Spread equal amount of mayonnaise on bottom of each bun, top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches. Beef. It's What's For Dinner ","[Syrah, Pinotage, Tempranillo, Garnacha]" 33666,"Peanut Butter Chicken Wings, Rice Noodle Salad with Peanut Crunch and Rice Wine Vinegar Dressing 2 cups smooth natural peanut butter 1/2 cup brown sugar 8 cloves garlic, minced Zest of 1 Lime 1 teaspoon cayenne pepper 1/2 teaspoon freshly ground black pepper 1 cup soy sauce 1/2 cup water Juice of 2 limes 24 chicken wings Peanut Butter Chicken Wing Marinade Peanut oil, for frying 2 red finger chiles, halved, seeded, and sliced 2 shallots, peeled, halved, and sliced 5 tablespoons cornstarch 1 cup finely chopped toasted peanuts Salt 1 cup seasoned rice wine vinegar 1 clove garlic, minced Zest of 1 lime 1 teaspoon sesame oil Salt 1 (8 ounce/227g) package vermicelli rice noodles, cooked according to package directions Rice Wine Vinegar Dressing Peanut Butter Crunch 2 cups bean sprouts 1 carrot, peeled and julienned 1 cucumber, peeled, seeded and diced 1/2 bunch green onion, sliced thin on a bias 1/2 bunch fresh cilantro leaves, leaves picked Peanut Butter Chicken Wings Instructions: For the peanut butter chicken wing marinade: Put peanut butter, brown sugar, garlic, lime zest, cayenne pepper, black pepper, soy sauce, water, and lime juice in a large bowl, stir to incorporate and reserve. For the peanut butter chicken wings: Score the chicken wings to allow the marinade to penetrate the meat. Put the chicken wings in the peanut butter marinade. Massage the wings in the marinade and put in the refrigerator for 30 minutes to a maximum of 24 hours. Preheat the oven to 350 degrees F. Line a large baking tray with parchment paper. Put the wings on a tray and bake in the oven, turning them over halfway through the cooking time, until the meat is cooked and the wings are crisp and golden brown, approximately 30 to 45 minutes. For the peanut crunch: Fill a large heavy-bottomed pot with enough oil to 1/3 full. Using a deep-fry thermometer to read the temperature, heat the oil to 350 degrees F. Line a baking tray with paper towel. Put the chiles in a bowl, coat well with 2 tablespoons cornstarch and fry until golden brown. Remove the chiles from the oil and place on a paper towel-lined baking tray and season with salt, then set aside. Put the shallots in a bowl, coat well with 3 tablespoons cornstarch and fry until golden brown. Remove from the oil, put on a paper towel-lined baking tray and season with salt, set aside. Put the crispy fried chiles and shallots on a cutting board and finely chop. Combine the chopped peanuts, fried chiles and shallots in a bowl and set aside. For the rice wine vinegar dressing: Put the seasoned rice wine vinegar, garlic, lime zest, sesame oil and salt in a bowl, stir and set aside. To assemble: Put the rice noodles in the center of the plate and dress with 1/2 the rice wine vinegar dressing. Scatter the peanut crunch over the rice noodles. Put the bean sprouts over the rice noodles. Put the carrots around the outside of the rice noodles and bean sprouts. Scatter the cucumber and green onion over the carrots then pour the remaining rice wine vinegar dressing over. Put the peanut butter chicken wings on the rice noodles and garnish with fresh picked cilantro. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Gewrztraminer]" 33667,"Spaghetti with Asparagus, Smoked Mozzarella and Prosciutto 2 pounds asparagus, trimmed 3/4 pound spaghetti 4 tablespoons olive oil 4 garlic cloves, minced Salt and freshly ground black pepper 6 ounces thinly sliced prosciutto, cut crosswise into strips 6 ounces smoked mozzarella cheese, diced (about 1 cup) 6 tablespoons thinly sliced fresh basil leaves Instructions: Cook the asparagus in a large pot of boiling salted water until crisp tender, about 2 to 3 minutes. With a spider or slotted spoon, remove asparagus from boiling water to a bowl of ice water to cool and stop the cooking. When cool, strain, cut asparagus into 1-inch pieces, and set aside. Return the water in the pot to a boil, adding additional water, if necessary. Add the pasta and cook until al dente, tender but still firm to the bite, about 8 minutes. Drain the pasta, reserving 1 cup of the cooking liquid. Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 20 seconds. Add asparagus to the skillet. Season with salt and pepper, to taste. Add the pasta, and if needed, some of the reserved cooking liquid. Toss to coat. Add the prosciutto, mozzarella, and basil, and toss to combine. Turn off the heat. Season with salt and pepper, to taste, and serve. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Barbera]" 33668,"Lemon Profiteroles 1 cup whole milk 2 tablespoons lemon zest (from 2 large lemons) 4 egg yolks 1/2 cup sugar 3 tablespoons all-purpose flour 1 tablespoon butter, at room temperature 1/4 teaspoon pure vanilla extract 3 tablespoons fresh lemon juice (from 1 large lemon) 18 (1 1/2-inch diameter) profiterole (cream puff) shells* Instructions: In a small saucepan, bring the milk and lemon zest to a boil over medium heat. Remove the pan from the heat and allow the mixture to cool for 5 minutes. In a medium bowl, mix together the egg yolks, sugar and flour (mixture will be thick). Pour the milk mixture into the bowl and whisk until smooth. Return the mixture to the saucepan and whisk constantly over medium-low heat until smooth and thick, about 6 to 7 minutes. Remove the pan from the heat and stir in the butter. Whisk in the vanilla and lemon juice until smooth. Transfer the pastry cream to a clean bowl and lay a piece of plastic wrap directly onto the surface. Refrigerate for 2 hours. Using a paring knife, cut the tops off of the profiterole shells and reserve. Using a small dessert spoon or a pastry bag fitted with a plain tip, fill the shells with the pastry cream. Cover with the profiterole tops and arrange them on a serving platter. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33669,"Mini Challenge: Crispy Catfish with Edamame Succotash Canola or vegetable oil, for frying 4 catfish fillets, approximately 6 ounces each Salt and white pepper 1 cup all-purpose flour 2 large eggs 1 cup panko bread crumbs 1 teaspoon smoked paprika 1 teaspoon garlic powder Edamame Succotash, recipe follows 2 tablespoons sesame oil 1/2 cup red onion, small dice 1 teaspoon fresh garlic, minced 2 strips applewood smoked bacon, finely chopped 1 cup cooked edamame soy beans 1/2 cup fresh corn kernels 1/4 cup small diced red bell pepper Salt and pepper Instructions: In a large deep skillet, heat oil, about 1/2-inch high, over medium-high heat. Season fish fillets with salt and pepper. Set aside. In a deep shallow bowl or pie tin, place flour and season with salt and pepper. Stir with a fork. Set aside. Beat the eggs in a separate shallow bowl or pie tin. Set aside. Combine the bread crumbs, paprika, garlic powder, salt and pepper in another deep shallow bowl or pie tin. Stir with a fork. Set aside. Dust each fillet with flour, then dip in the eggs, and then roll in the bread crumbs. Deep-fry fillets in heated oil for about 3 to 4 minutes on each side, or until golden brown. Serve one fillet on top of a bed of Edamame Succotash. In a large skillet, heat the sesame oil over medium heat. Add the onions and garlic and cook for 1 to 2 minutes. Add the bacon and saute for 2 minutes. Add remaining vegetables and saute for another 2 to 3 minutes. Season with salt and pepper. Remove from heat and serve hot. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33670,"Little Luis Chicken Quesadillas 1 tablespoon olive oil 1 tablespoon sofrito (recommended my blend; alternatively Goya Sofrito) 3 boneless, skinless chicken breasts, diced 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1/2 cup white wine 1/2 cup chicken broth (recommended: organic) 1/2 packet Latin seasoning mix 1 large onion, sliced 8 large flour tortillas Grated Cheddar Grated pepper Jack cheese Sour cream and salsa, for serving Instructions: Preheat a large Dutch oven on medium heat. Add the olive oil and sofrito and stir-fry until golden. Add the diced chicken and stir-fry until partially cooked; the meat should be a bit pink. Add the salt, pepper, garlic powder, white wine and chicken broth. Mix well, cover and allow to braise for about 10 minutes. Remove the cover, add the Latin seasoning and the sliced onion; mix well. Cover for 5 more minutes to soften the onion. Remove the cover and raise the heat to high to reduce the cooking liquid; approximately 5 minutes. Remove the pot from the heat and set aside. Preheat a large skillet over medium-high heat. Take 1 flour tortilla and fill with the chicken mixture and some of the grated cheeses. Fold in half and place on the skillet adding a heavy object on top such as a cast iron skillet of smaller size. This will help sear the outer tortilla while quickly melting the cheese on the inside. Remove the skillet, flip over and sear the other side. Continue cooking the quesadillas this way until all have been cooked. With a pizza cutter slice into wedges and serve with a side of sour cream and store bought salsa. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Vermentino]" 33671,"Strawberry Tamales 10 pounds masa (cornmeal flour) 1/4 cup water 3 heaping tablespoons baking powder 4 cups vegetable shortening, boiled and cooled 4 cups sugar 2 cups brown sugar 2 cups strawberry/raspberry drink concentrate 1/4 cup strawberry marmalade 4 to 6 dozen dried corn husks 2 cups fresh strawberries, sliced Waxed paper sheets Instructions: Place 10 pounds of masa in a large plastic mixing bowl. Mix 1/4 cup water with baking powder in a cup held over the bowl with the dry masa until it fizzes, then pour mixture evenly over masa. Melt 4 cups vegetable shortening in a large saucepan and allow to cool. Pour evenly over masa and knead masa with hands. Add sugar, brown sugar, drink concentrate and strawberry marmalade and work masa with a hand blender to mix evenly. When it starts to feel thick and compact (like fudge) it?s ready. Pat down in bowl and set aside. To assemble the tamales, soak dried corn husks in warm water for about an hour until soft. Spread masa mixture evenly onto husk using a wooden spoon. Fill with a few strawberry slices and fold corn husk. Fold waxed paper around the tamale. Steam for 1 1/2 hours. To steam: To make a steamer, place a metal rack (such as a cooling rack) in the bottom of a large stock pot or canner. Water level should be below the rack. Lay extra corn husks over rack. Stand the tamales on the folded edge in the steamer (the open edge with be facing upward). First fill the bottom of the steamer, then start stacking tamales on top of one another. Place any extra husks on top of tamales, cover with pot lid and steam for 1 to 1 1/2 hours. Replenish boiling water, if necessary, during steaming time. The tamales are done when the husk peels away easily from the filling. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]

" 33672,"Shrimp and Sausage Jambalaya 1 pound smoked sausage, such as kielbasa or hot links, sliced 1/4 inch thick 6 or 7 scallions, trimmed 1 large green bell pepper, chopped 2 celery ribs, chopped 3 cups chicken broth 1 1/2 cups uncooked long-grain rice 1/2 teaspoon dried thyme 1 pound raw small to large shrimp, peeled Freshly ground black pepper Instructions: In a large heavy saucepan, cook the sausage over moderate heat until browned. With a slotted spoon, transfer the sausage to a plate. Chop the scallions, reserving the dark green parts for garnish; add the white and pale green parts to the saucepan. Add the green pepper, celery, and garlic. Cook over moderate heat, stirring, for 5 minutes. Add the broth, rice, thyme, and reserved sausage. Bring the mixture to a boil. Reduce the heat to a simmer and cook the jambalaya, covered, for 10 minutes. Stir in the shrimp and pepper and cook the mixture, covered, for 10 to 15 minutes more or until the shrimp are just done and the rice is tender. Serve the jambalaya sprinkled with the reserved scallion greens. ","[Cabernet Sauvignon, Merlot, Pinot Grigio, Vermentino]" 33673,"Garlicky Mashed Potatoes with Leeks 2 to 4 heads garlic, depending on size 2 tablespoons olive oil 2 tablespoons butter 1 bunch leeks, rinsed thoroughly under running water and sliced 2 pounds Idaho or Yukon gold potatoes, unpeeled Kosher salt and freshly ground black pepper 1 cup whole milk 1 stick (8 tablespoons) unsalted butter Instructions: Preheat the oven to 350 degrees F. Slice the heads of garlic in half crosswise and drizzle with the oil. Wrap the garlic in foil and roast until creamy, about 1 hour. When cool enough to handle, squeeze the cloves into a small bowl and mash lightly with a fork. Heat the butter and 2 tablespoons water in a large skillet set over medium heat. Add the leeks and cook, stirring occasionally, until tender, 10 to 15 minutes. Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain. Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the leeks. Mash the potatoes and leeks with the milk and butter using a fork or potato masher. Stir in the roasted garlic and 2 teaspoons salt; season with pepper. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33674,"Cassis Sticks 2/3 cup water 1/3 to 1/2 cup granulated sugar Frozen whole cassis Champagne Instructions: Combine the water and sugar in a nonreactive medium-size saucepan and place over high heat. Bring to a boil and add the cassis. Stir gently to combine and remove from the heat. Pour the mixture into a 5 x 9-inch loaf pan or a rectangular shallow dish about the same size; it should make a layer about V2 inch thick. Place in the freezer until solid, about 2 hours. (At this stage, the mixture can be stored in the freezer, well wrapped in plastic wrap, for up to three weeks.) To unmold, dip the pan in hot water for about 5 seconds. Run a sharp paring knife around the edges to loosen the sides of the frozen mixture from the pan. Center a small cutting board over the pan and flip over the board and pan at the same time so the pan is on top. Lift the pan. If the pan does not come off, you will need to dip it in water again. Use a serrated knife to cut the frozen mixture into l/2-inch-wide strips about 3 inches long (or to fit in the glass you are using). Place one cassis stick in each glass and add Champagne. As the cassis sticks melt, they add a delightful fruity flavor to the Champagne. ","[Bubbly sparkling wines such as Champagne, Prosecco, Cava, and Asti]" 33675,"Potato Zucchini Pancakes with Yogurt Sauce 2 medium zucchinis, shredded on the large holes of a box grater 2 medium Idaho potatoes, shredded on the large holes of a box grater 2 large eggs, slightly beaten 1/3 cup all-purpose flour 1/2 cup finely chopped scallions 1/4 cup finely chopped fresh dill Zest of 1/2 lemon Kosher salt and freshly ground black pepper Olive oil, for cooking 1 cup Greek yogurt 2 tablespoons finely sliced fresh chives 1 tablespoon olive oil Zest and juice of 1/2 lemon Kosher salt and freshly ground black pepper Instructions: Set up your grill for even medium-high heat by building coals evenly on the bottom of the grill. Place the shredded zucchinis and potatoes into a tea towel and wring as much moisture out as you can. Set aside. In a large mixing bowl, combine the eggs, flour, scallions, dill and lemon zest and sprinkle with salt and pepper. Add the zucchinis and potatoes and mix to combine. Using a 1/3 cup measure, scoop the mixture into balls on a cookie tray. Place a large cast-iron pan on the grill and add a good splash of oil (it should be 1- to 1 1/2-inches deep in the pan). Set a cooling rack in a sheet tray and set aside. Bring the oil to 350 degrees F, then add 3 balls to the pan and flatten into pancakes. Brown and crisp on one side, 2 to 3 minutes, then flip and brown and crisp on the other side, 1 to 2 minutes. Remove to the cooling rack set and season with salt. Repeat with the remaining potato pancakes, adding more olive oil to the pan as needed. For the yogurt sauce: In a small mixing bowl, whisk together the yogurt, chives, olive oil, lemon zest and lemon juice. Season with salt and pepper. Serve the potato zucchini pancakes with a dollop of yogurt sauce. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Ros]

" 33676,"Plum Sangria Ice 1/2 bottle Spanish white wine 3 plums, 2 blended and strained for puree, 1 sliced 1 teaspoon crystallized ginger simple syrup Fresh mint sprigs 1/2 cup seltzer Instructions: In a large pitcher with ice, add the wine, plum puree, simple syrup and 1 sprig of mint. Muddle the mint around a little bit, then add some of the plum slices and seltzer. Pour into serving glasses and garnish with plum slices and mint sprigs. ","[Rioja, Tempranillo, Garnacha]" 33677,"Apricot-Mint Sours 1 cup fresh lemon juice 3/4 cup simple syrup 1/4 cup fresh lime juice 2 tablespoons superfine sugar 12 fresh mint leaves, plus sprigs, for garnish
12 ounces gin
Splash of apricot nectar
Sliced fresh apricots, for garnish, optional
Instructions: For the sour mix: Mix together the lemon juice, simple syrup and lime juice. Cover and refrigerate until cold. For the apricot-mint sours: Muddle the sugar and mint leaves in a pitcher. Add the sour mix, gin and apricot nectar and mix until combined. Serve in rocks glasses over crushed ice and garnish with mint sprigs and an apricot wedge if using. ","[Gin, Apricot Nectar, Prosecco]

Given the following recipe, provide the wine types that would pair well with the recipe. Return a list of the wine types only. recipe: Creamy Tomato Soup with Basil Oil and Parmesan Croutons 1 tablespoon unsalted butter 1 medium onion, chopped 3 cloves garlic, minced" 33678,"Artichoke Pesto Torta 1 (13 to 14-ounce) can whole artichoke hearts, rinsed well, drained, and patted dry 1 cup chopped fresh Italian parsley leaves 1/4 cup pine nuts, toasted 1 tablespoon finely grated lemon peel 1 tablespoon fresh lemon juice 2 garlic cloves 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 cup plus 2 tablespoons extra-virgin olive oil 1 (8-ounce) package cream cheese, room temperature Nonstick cooking spray Italian parsley sprigs, for garnish Assorted breads and crackers, to serve Assorted cut-up fresh vegetables, to serve (such as bell peppers, cucumbers, celery, endive leaves, and carrots) Instructions: Blend the artichokes, parsley, nuts, lemon peel, lemon juice, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a food processor, scraping the sides of the bowl occasionally, until the artichokes are very finely chopped. With the machine running, gradually pour in 1/4 cup oil. Continue blending until the pesto is creamy. Season the pesto, to taste, with more salt and pepper. Using an electric mixer, beat the cream cheese and remaining 2 tablespoons oil in a large bowl until light and fluffy. Spray a 2 to 3 cup bowl with nonstick spray. Line the bowl with plastic wrap, extending the plastic over the sides. Spread enough cream cheese mixture evenly over the bottom of the prepared bowl to form a 1/2-inch layer. Top with enough pesto to form a 1/2-inch layer. Repeat layering the remaining cream cheese mixture and pesto. Cover and refrigerate at least 4 hours and up to 2 days. Invert the torta onto a platter and remove the plastic. Garnish with parsley sprigs. Serve with bread, crackers, and vegetables. ","[Chardonnay, Sauvignon Blanc, Vermentino, Pinot Grigio]" 33679,"Stephanie Tyler's Chocolate Surprise Cookies One 18 1/4-ounce box milk chocolate cake mix (recommended: Betty Crocker) 1/2 cup vegetable oil 2 eggs 1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits) 3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee) Instructions: Preheat oven to 350 degrees F. Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes. Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks. ","[Merlot, Cabernet Sauvignon, Zinfandel, Port]" 33680,"Southwestern Chili Con Carne 2 tablespoons vegetable oil 1 green bell pepper, large diced 1 red bell pepper, large diced 1/2 cup red onion, large diced 2 1/2 pounds ground chuck 4 tablespoons chili powder 3 tablespoons ground cumin 2 cloves garlic, minced 1/4 teaspoon cayenne pepper 2 teaspoons kosher salt 1 teaspoon ground black pepper 1/2 teaspoon garlic powder 3 Roma tomatoes, diced 1 (15-ounce) can soy black beans, drained and rinsed, optional 2 tablespoons chopped fresh cilantro leaves Instructions: Heat oil in a large skillet over medium-high heat. Add peppers and onions and cook until slightly tender. Add the ground beef and spices and cook until browned. Skim off excess grease. Add the diced tomatoes and soy black beans and simmer for about 10 minutes, stirring occasionally. To serve, garnish chili with cilantro. If desired, top with shredded Cheddar or Jack cheese, sour cream, and sliced scallion tops. ","[Malbec, Tempranillo, Zinfandel, Syrah]" 33681,"Morency's Meatballs 2 cups canned tomato sauce 1 cup red wine
2/3 cup firmly packed light brown sugar 2 cloves garlic, chopped
Juice of 1 lemon
3 teaspoons salt Nonstick cooking spray, for spraying the baking sheets 1 pound ground pork
1 pound ground beef
1 small onion, finely chopped
1 large egg
1 small russet potato, peeled and shredded
Instructions: Combine the tomato sauce, red wine, brown sugar, garlic, lemon juice and 1 teaspoon salt in a large saucepan. Give it a good stir, bring it to simmer over medium-low heat and simmer, uncovered and stirring occasionally, until thickened, about 20 minutes. Preheat the oven to 500 degrees F. Spray 2 baking sheets with nonstick cooking spray. Combine the ground pork, beef, onion, egg, shredded potato and remaining 2 teaspoons salt in a large bowl. Gently mix together to incorporate all the ingredients. Portion out the meatballs using a tablespoon measure or small scoop. Shape into small balls about 1 inch in diameter and place on the prepared baking sheets evenly spaced out, about 20 per baking sheet. Bake until lightly browned, about 5 minutes. Combine the cooked meatballs with the sauce and simmer for 30 minutes. (Or, in a 4-quart slow cooker, combine the sauce and cooked meatballs and cook on high for 2 hours.) ","[Cabernet Sauvignon, Merlot, Pinot Noir, Syrah]" 33682,"White Sangria 1 (750-ml) bottle white wine 1/2 cup brandy or cognac 1/4 cup orange liqueur (recommended: Cointreau) 2 tablespoons superfine sugar 1/2 cup orange juice 1/2 cup club soda 1 medium unpeeled orange, sliced 1 unpeeled lemon, sliced Instructions: In a pitcher combine the wine, brandy, orange liqueur and sugar and stir until the sugar is dissolved. Stir in the orange juice and club soda. Add the orange and lemon slices, and chill. Serve over ice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33683,"Starving Artist Cocktail 2 cups vodka, chilled 1 cup Campari, chilled
1 cup pineapple juice, chilled
2 bottles prosecco, chilled
Instructions: Add the vodka, Campari and pineapple juice to a large punch bowl. Stir until well mixed. Top with the prosecco. Serve chilled in your favorite punch glasses. ",[Prosecco] 33684,"Cupcake Icing for a Crowd 1 pound unsalted butter, at room temperature 3 pounds confectioners' sugar (3 boxes) 1/4 cup whole milk, at room temperature 1 tablespoon vanilla extract Food coloring, such as yellow, blue, and red, or your favorite Instructions: In the bowl of a large electric mixer, using the paddle attachment, whip the butter on high speed until very soft. Meanwhile, place a large sheet of parchment paper on a work surface. Using a large sifter, sift a pound of confectioners' sugar onto the parchment. This helps prevent clumping, and makes the mixing easier. Lower the speed of the mixer, and, using the parchment as a funnel, pour the sugar into the bowl and mix slowly until combined. Add the milk and mix until combined. Sift the second pound of sugar onto the parchment sheet. Again at low speed, add the sugar and mix well. Once combined, sift the remaining sugar and add it with the vanilla and mix. Once it is combined, turn the mixer speed up and beat the icing until very light and fluffy, about 3 to 4 minutes. If desired, divide the icing into smaller batches and color with food coloring. Spread the icing on cooled cupcakes while at room temperature. Refrigerate any leftover icing, but be sure to let it come back to room temperature before using. Re-whip the icing to make it fluffy again. ","[Chardonnay, Moscato, Riesling, Sparkling wine]" 33685,"Ranch Style Eggs with Chorizo and Tomato-Red cl Sauce 2 tablespoons olive oil 1 small red onion, finely chopped 4 cloves garlic, finely chopped 1 cup dry red wine 2 1/2 cups canned plum tomatoes and their juices, pureed until smooth and strained 1/2 cup water 2 tablespoons ancho cl powder 2 tablespoons chipotle in adobo puree 1 tablespoon pasilla cl powder 2 tablespoons honey Salt and freshly ground black pepper 1 tablespoon fresh lime juice Canola oil 4 (6-inch) yellow or white corn tortillas Salt 1/2 pound Spanish-style chorizo, diced 2 tablespoons unsalted butter, cut into tablespoons 4 large eggs Salt and freshly ground black pepper 1/2 cup crema Finely grated zest of 1 lime Tomato-Red cl Sauce Fried Tortillas Fried eggs 3/4 cup coarsely grated white cheddar cheese Chorizo Chopped cilantro Instructions: Heat the oil in a medium saucepan over high heat. Add the onions and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half.
Add the tomatoes, water, ancho, chipotle, pasilla, honey and cook over medium-high heat until the sauce has thickened, stirring occasionally, about 20 to 30 minutes. Season with salt and pepper and stir in the lime juice just before removing from the heat. Heat 2 inches of oil in a medium skillet over medium heat until it reaches 350 degrees F on a deep-fry thermometer.
Fry tortillas, one at a time, until crisp, 20 to 30 seconds. Drain on paper towels and season immediately with salt. Heat a large nonstick skillet over high heat.
Add the chorizo and cook until golden brown. Remove with a slotted spoon to a plate lined with paper towels and let cool slightly. Remove all but 1 tablespoon of the rendered fat. Add the butter to the pan; when the butter melts, turn the heat to down to medium.
Carefully crack the eggs into the pan, season with salt and pepper, and cook, until the whites are completely firm but the yolks are still soft, about 2 minutes. Combine the crema and lime zest in a small bowl. Place a few spoonfuls of the red cl sauce on four plates. Place a fried tortilla on top of the sauce. Divide the eggs over the tortillas and ladle the warm tomato-red cl sauce over. Sprinkle each with about 3 tablespoons of the cheese and some of the lime crema and garnish with the crisp chorizo and chopped cilantro. Serve immediately. ","[Syrah, Tempranillo, Garnacha, Zinfandel]

" 33686,"Mediterranean Tuna Melts 3 7-ounce cans oil-packed light tuna (preferably Italian) 1/2 cup chopped fresh parsley 1/4 cup pitted kalamata olives, chopped 1/2 small red onion, thinly sliced Juice of 1 lemon 1/4 teaspoon smoked paprika Kosher salt and freshly ground pepper 4 whole pitas, each split into 2 rounds 4 ounces muenster or halloumi cheese, thinly sliced 3 tablespoons extra-virgin olive oil 3 cups baby arugula 1 pint cherry tomatoes, halved 2 Persian cucumbers, halved lengthwise and thinly sliced Instructions: Preheat the oven to 350 degrees F. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, 1/4 cup parsley, the olives, red onion, the juice of 1/2 lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves. Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes. Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining 1/4 cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining 1/2 lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad. ","[Chardonnay, Vermentino, Sauvignon Blanc, Grner Veltliner]" 33687,"Minty Hot Chocolate 4 cups low-fat milk (2-percent) 3/4 cup sugar 1/2 cup unsweetened cocoa powder (not Dutch process) 4 ounces semisweet chocolate, finely chopped 1/2 teaspoon pure vanilla extract 1/8 to 1/4 teaspoon pure peppermint extract Whipped cream and peppermint sticks, for serving Instructions: Heat the milk, sugar, cocoa powder, chocolate and vanilla in a medium saucepan over medium heat, whisking occasionally until the sugar dissolves, the chocolate melts and the mixture is hot and steaming. Stir in the peppermint extract, adding the full amount for a stronger mint flavor. Divide between 4 mugs and serve with a spoonful of whipped cream and a peppermint stick. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Grigio]" 33688,"Chocolate and Macaroon Charlotte: St. Emilion au Chocolat 4 ounces semisweet chocolate, melted 1/4 cup milk 3 tablespoons sugar 3 large eggs, separated 1 teaspoon finely grated orange peel 1/4 cup cognac, or Pineau de Charentes 1/4 cup water Macaroons, recipe follows Chocolate shavings, garnish 1 1/3 cups ground almonds 1 1/2 cups confectioners' sugar, plus more for dusting 6 tablespoons Sauternes, Barsac or other sweet white wine 3 large egg whites Instructions: Lightly grease a 1-quart charlotte mold. Place the chocolate in a medium heat-proof bowl. In a small saucepan, scald the milk and sugar. Remove from the heat and pour over the chocolate. Stir to blend. Let cool, then beat in the egg yolks until smooth and shiny. Add the orange peel and beat to incorporate. Let cool completely. In a clean bowl, beat the egg whites with a pinch of salt until stiff. Fold 1/2 of the whites into the chocolate mixture to lighten. Gently fold in the remainder. In a small bowl, combine the cognac and water. Dip the macaroons 1 at a time into the mixture, then layer across the mold, flat side down. Arrange additional macaroons up the sides of the mold, flat sides out. Spoon 1/2 of the chocolate mixture into the mold, and top with a layer of macaroons. Add the remaining chocolate mixture and top with the remaining macaroons. Cover with plastic wrap and place a plate on top. Place a weight (such as a large can or measuring cup filled with water) on the plate and refrigerate until set, at least 8 hours or overnight. To serve, remove the weight and plate and unwrap. Place a platter on top of the charlotte and invert, shaking slightly to release and remove the mold. Thinly slice. Garnish with chocolate shavings and serve. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease the paper. Set aside. In a bowl, mix together the almonds, 1 1/2 cups sugar, and wine. In a separate bowl, beat the egg whites until stiff. Whisk into the almond mixture. Transfer to a saucepan and over the barest heat, whisk to dry slightly. Remove from the heat and let cool. When cool, spoon tablespoons of the mixture onto the prepared sheet and flatten slightly. Sprinkle lightly with powdered sugar. Bake until crisp on the top rack of the oven, 15 to 20 minutes. Do not let brown. Remove from the oven and lift one end of the paper. Pour a small glass of water under the paper. (The resulting steam will loosen the macaroons.) Let sit for 2 minutes, then remove to a rack to cool. ","[Bordeaux Blends, Tawny Port, Moscato, Riesling]" 33689,"Spedini 4 slices white bread 4 slices prosciutto 4 slices mozzarella Flour, for dredging 2 large eggs beaten Vegetable oil Instructions: Place 1 slice of bread on working surface. Place 2 slices of prosciutto and 2 slices of mozzarella on top of bread. Place another slice of bread on top. Trim the crusts. Cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. Repeat using other 2 slices of bread, mozzarella, and prosciutto. Dredge each spedini in flour then dip in egg, covering all sides. Heat about 3 inches of vegetable oil in a large saute pan over high heat. Place spedini in pan and fry on both sides until brown. Place on serving plates and remove the toothpicks. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Vermentino]" 33690,"Buffalo Chicken Totchos 1 pound frozen potato tots 1 teaspoon chili powder
1/2 teaspoon ground cumin
2 tablespoons salted butter
2 boneless skinless chicken breasts, cut into bite-size pieces
Kosher salt and freshly ground black pepper
2 ribs celery, sliced thin, leaves reserved
2 cloves garlic, minced
2 green onions, sliced thin 1 1/2 cups cayenne hot sauce, such as Frank's RedHot
1 1/2 cups shredded pepper jack
Blue Cheese Ranch, recipe follows 2 cups ranch dressing 1/4 cup blue cheese crumbles
Kosher salt and freshly ground black pepper
Instructions: Preheat the oven to 450 degrees F. Toss the tots with the chili powder and cumin in a large mixing bowl until evenly coated. Arrange the seasoned tots on a baking sheet. Bake until golden and crisp, about 35 minutes. Meanwhile, heat a large cast-iron skillet over medium-high heat. Melt the butter in the skillet and add the chicken pieces. Sprinkle with a pinch of salt and pepper and cook for 3 minutes. Add the celery, garlic and half of the green onions. Continue to cook, stirring, until the chicken is cooked through, another 2 minutes. Add the hot sauce and allow to simmer and thicken slightly, 1 additional minute. When the tots are crisp, remove from the oven and set the oven to broil. Top the tots with half of the cheese. Spoon the chicken over the tots. Sprinkle the remaining cheese over the top of the chicken. Place the baking sheet under the broiler and broil until the cheese has melted and begun to brown, about 3 minutes. Carefully remove the pan from the broiler. Drizzle over the Blue Cheese Ranch and any remaining sauce from the skillet. Garnish with the celery leaves and remaining green onions. Serve on the baking sheet. Add the ranch dressing and blue cheese crumbles to a bowl. Season with a pinch of salt and a pinch of pepper and stir until combined. ","[Syrah, Zinfandel, Tempranillo, Barbera]" 33691,"Roasted Meatballs with Garlic Bread 1 cup breadcrumbs Nutmeg, for grating
1/2 to 2/3 cup whole milk, eyeball it
1 pound ground beef, 80/20
1/2 pound ground pork
Salt and pepper
A handful of flat-leaf parsley
4 fat cloves garlic
1 cup loosely packed grated Parm
1 cup loosely packed Pecorino Romano cheese
1 teaspoon fennel seed or pollen
1 teaspoon crushed red pepper flakes or ground pepperoncini 1 large egg
4 tablespoons EVOO, plus some for drizzling
EVOO 2 tablespoons butter
2 cloves garlic
One 14-ounce can whole or crushed Italian tomatoes
One 24-ounce jar, 3 cups, tomato passata or puree
A few leaves basil, torn
Salt
A sprinkle of superfine sugar, to taste (see Cook's Note) EVOO 4 tablespoons butter
4 cloves garlic
A loaf of semolina sesame Italian bread or ciabatta
About 1 cup grated Parm
A handful flat-leaf parsley
Instructions: Preheat oven to 450 degrees F with rack at center. Line a baking sheet with parchment paper. For the meatballs: Pour breadcrumbs in a small bowl, add a few grates of nutmeg and douse well with milk. Toss and let the milk absorb. Place the meats in a large mixing bowl, season with salt and pepper, combine them and make a well. Rip off some parsley tops and finely chop; add to meats. Peel garlic. Grate in garlic with plane or chop by hand into meats. Pour in cheeses, sprinkle on fennel and red pepper flakes. Add egg and EVOO. Roll up sleeves, take off your jewelry. Combine the mixture and quarter the meat. Form each quarter portion into 2 large balls and place on parchment; roast 15 to 18 minutes. For the sauce: Meanwhile, in a medium Dutch oven or a deep cast-iron skillet heat EVOO, 2 turns of the pan, and melt butter into oil. When it foams, grate in garlic and stir 1 minute. Add canned tomatoes and passata. Break up tomatoes with spoon and bring to a bubble. Stir in basil leaves. Reduce heat on sauce a bit and let it bubble away 15 minutes, breaking sauce up with a paddle or spoon occasionally. Add salt and sugar if needed. For the garlic bread: While sauce and meatballs are cooking, heat EVOO, 2 turns of the pan, in a small pot or pan over medium heat and melt butter into it. Crush and grate garlic into butter and remove from heat. Split bread and add to oven a rack below the meatballs. Toast 5 minutes. Remove and brush with all the garlic and oil, top with cheese and chop a little parsley to sprinkle on top. Return to oven, warm another 3 minutes to set, remove. Remove meatballs from oven, drop into sauce and let them roll! Serve meatballs in rimmed plates or shallow bowls and add cut garlic bread for the mopping. ","[Chardonnay, Pinot Grigio, Gavi, Vermentino]" 33692,"Gluten-Free Pasta and Cheese with Kale Salt 16 ounces gluten-free pasta (the macaroni shape is traditional, but penne is best) 4 ounces grated Cheddar 4 ounces soft goat cheese (cream cheese at room temperature works well too) 1 bunch lacinato kale, stems removed, leaves torn into bite-size pieces Instructions: Cook the pasta. Set a large pot of water over high heat. Add enough salt to make the water taste like the ocean (that's usually about 1/4 cup). When the water comes to a boil, pour in the pasta. Stir it continuously for the first minute. Cook the pasta according to the directions on the package. Each gluten-free pasta cooks differently. You are looking to cook the pasta until it has softened but still has a good bite. That's usually around 8 to 10 minutes.
Set up the sauce. Spread the Cheddar over the bottom of a large bowl. Dot the top of the Cheddar with the goat cheese. Toss in the kale leaves.
Finish the dish. When the pasta is cooked al dente, use a slotted spoon to transfer it to the bowl, on top of the cheeses and kale. Transfer about 1/2 cup of the pasta cooking water as well to the bowl. Do not stir. Let it sit for 5 minutes.
After 5 minutes, stir up the cheeses and pasta. You should have a good, creamy sauce. If it's not quite creamy enough yet, add a few more tablespoons of pasta water. Serve immediately. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Chianti]" 33693,"Cherry Cola Float 1 (1-liter) bottle cola or similar cola drink (Recommended: Coca Cola) 2 cups fresh cherries 2 cups sugar 1 cup water Vanilla ice cream, to garnish Instructions: Pit all cherries, leaving a few whole for garnish. In a saucepan, mix the cherries, sugar, and water. Bring heat to medium high and stir, slowly reducing the liquid. Skim the surface of the syrup once in a while. Once the liquid has reached a syrup-like consistency, about 25 minutes, remove from heat. Set aside to cool for 1 hour. Put in an airtight container and keep in the refrigerator. For serving: In a frosted mug, add a scoop of ice cream, pour 1 tablespoon of the cherry mixture and top with coke. Garnish with fresh whole cherries. Cook's Note: For a drink, remove the vanilla ice cream and add a splash of spiced rum. ","[Merlot, Cabernet Sauvignon, Malbec, Zinfandel]" 33694,"Roasted Cauliflower Salad with Radicchio, Pecorino, and Fried Capers 1 large or 2 small heads cauliflower, cut into bite size florets Extra-virgin olive oil Kosher salt 3/4 cup capers, patted dry 2 radicchio trevisano, cut into chiffonade 1/2 cup aged pecorino, shaved 1 bunch chives, cut into 2-inch lengths 1/4 cup freshly squeezed lemon juice Instructions: Preheat the oven to 375 degrees F. Add the cauliflower florets to a large bowl. Drizzle with olive oil, season with salt and toss. Transfer to a baking sheet and roast until the cauliflower is very brown and crispy, about 30 minutes. Remove from the oven to a large bowl and reserve. Coat a large saute pan generously with olive oil. The oil should be about 1/8-inch deep. Heat the pan over medium-high heat. When the oil is hot, add the capers. As the capers cook they will open up and start to look like little flowers (very cute). Fry the capers until they are crispy, about 3 to 4 minutes. Remove the capers from the pan, dry them on paper towels and season with salt immediately. Toss together the cauliflower, capers, radicchio, pecorino, and chives. Dress the salad with lemon juice, olive oil and salt, to taste. Divide between 4 serving plates or arrange on 1 big platter and serve. What a lovely salad! ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 33695,"Dad's Meatloaf 1 1/2 pounds ground beef 1 1/2 pounds ground pork 3/4 cup grated carrots 1/2 cup chopped shallots 1/2 cup grated pecorino cheese 2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough 2 tablespoons fresh thyme leaves 2 large eggs 1/2 cup whole milk 2 teaspoons kosher salt 6 to 8 twists of a pepper grinder 1/2 cup packed light brown sugar 3/4 cup ketchup 1 tablespoon Dijon mustard Instructions: Preheat the oven to 375 degrees F. In a large bowl, add all meatloaf ingredients and mix with your hands until combined. Do NOT overmix it! Divide the mixture between two 9 x 5-inch loaf pans and set aside. For the glaze, in a medium bowl, stir together the sugar, ketchup, and mustard. Brush the top of each meatloaf with a thick coat of the glaze. Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150 degrees F, about 45 minutes. Let the meatloaves rest for 10 to 15 minutes, unmold, cut into slices, and serve. ","[Cabernet Sauvignon, Merlot, Malbec, Zinfandel]" 33696,"Acorn Squash Soup in a Squash Bowl 6 acorn squash (5 to 6-inch diameter) 2 green apples, peeled, cored and cut into wedges 1 yellow onion, cut into wedges 2 tablespoons plus 1 teaspoon olive oil 2 sprigs fresh thyme, leaves picked Kosher salt and freshly ground pepper 2 sprigs fresh sage, leaves picked and torn, plus more for garnish Vegetable broth, as needed Instructions: Preheat the oven to 400 degrees F. Halve the acorn squashes widthwise and scoop out the seeds and any loose fibers. Discard the fibers and reserve the seeds for garnish, if desired. Set aside the bottom halves of the squash as these will be soup bowls. Cut the top halves of acorn squash into large chunks and place on a baking sheet along with the apples and onions. Drizzle 2 tablespoons of the olive oil over the veggies, tossing to coat. Sprinkle with the thyme and some salt and pepper, and then scatter the sage leaves on top. Roast until dark golden brown, about 40 minutes. Let the squash cool slightly, and then peel off the skin. Blend the squash chunks with the apples and onions in a blender until smooth, adding broth until desired consistency is reached. Pour into a saucepan and keep warm over low heat until ready to serve. If using the squash seeds as a garnish, turn the oven temperature down to 325 degrees F. Place the squash seeds on a baking sheet, drizzle with the remaining olive oil and sprinkle with salt. Bake until crispy, about 25 minutes. Remove and let cool for 10 minutes before using. To make the squash bowls, slice about 1/2 inch from the bottom of each squash half so they will stay upright and not wobble around, spilling hot soup all over your guests. Place the squash in shallow bowls and fill with hot soup. Garnish with a fresh sage leaf and a sprinkling of roasted seeds. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]

" 33697,"Grilled Arnold Palmer Cocktail 6 large lemons, halved horizontally (not through the stem end) 4 black tea bags 1 1/4 cups honey 2 to 4 ounces of your favorite bourbon Instructions: Prepare a grill or large grill pan for high heat. Bring 1 1/2 cups water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep for 5 minutes. Discard the bags, pour the hot tea into a liquid measuring cup and let cool for 10 minutes at room temperature, stirring occasionally. Let the tea chill in the refrigerator while you grill the lemons. Slice one of the lemon halves into 4 thin rounds. Place the remaining halves flesh-side down on the grill pan, and cook until the flesh is deeply charred, about 5 minutes, rotating the lemons as needed so they char evenly. Place the sliced rounds on the grill, and char on both sides, about 3 minutes total. Transfer the lemon halves to a plate, and let cool for at least 10 minutes. (You will be squeezing them, so they should be cool enough to handle.) Reserve the charred rounds for garnish. Squeeze the cooled lemon halves into a medium bowl or a liquid measuring cup (you should have about 1 cup of juice). Whisk in the honey and 1 cup cold water. To serve, fill 4 tall glasses with ice. Divide the lemonade mixture equally among them. Stir 1/2 to 1 ounce bourbon into each glass. Slowly pour 1/4 of the chilled tea into each glass-it should float on top of the lemonade, making a two-layer drink. Garnish each glass with a charred lemon slice, and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33698,"Pecan Candied Bacon Bites 1/2 pound thick cut bacon 1/2 cup chopped pecans 1/2 cup brown sugar Freshly ground black pepper 4 slices rye bread 1/2 cup cream cheese, softened 1 tablespoon Worcestershire sauce 2 tablespoons chopped chives, for garnish Instructions: Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and top it with a baking rack. Arrange the bacon in 1layer on top of the rack. Mix together the pecans, and brown sugar with a good grinding of pepper in a small bowl. Evenly sprinkle the mixture over the bacon. Put the bacon into the oven and bake until the sugar is melted and the bacon is crisp, about 20 to 25 minutes. Remove and let cool slightly until crisp. While the bacon is cooking, toast the rye bread and cut each slice into quarters. In a small bowl mix together the cream cheese and Worcestershire sauce. To serve, spread the toast with the cream cheese mixture and top with 1 or 2 pieces of bacon cut to fit the bread. Garnish with chopped chives and serve. ","[Chardonnay, Riesling, Sauvignon Blanc, Pinot Grigio]" 33699,"Golden Cadillac 1/2 shot anise liqueur 1/2 shot orange liqueur (recommended: Grand Marnier) 1 shot white creme de cacao Splash orange juice 1 pint vanilla ice cream Instructions: Place all ingredients in a blender. Blend until thick and creamy. ","[Cream Sherry, Moscato, Vin Santo]" 33700,"Mrs. Duvall's Crab Cakes 1/4 cup mayonnaise 1/4 cup onion, minced 2 eggs, lightly beaten 1/2 teaspoon Worcestershire sauce 1/2 teaspoon dry mustard 1/4 teaspoon salt 1/4 teaspoon cayenne pepper 1 pound lump crabmeat, picked over 1 cup soda crackers, finely crushed 2 tablespoons unsalted butter 1/4 cup vegetable oil Lemon wedges Instructions: In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33701,"Cauliflower Steaks with Kalamata Olive and Red Pepper Tapenade 1 cup Kalamata olives, pitted 1/2 cup jarred roasted red peppers, drained 2 tablespoons golden raisins
1 tablespoon capers, drained and rinsed
1 tablespoon chopped fresh parsley
1 teaspoon orange zest
1 teaspoon chopped fresh tarragon
1/2 teaspoon freshly ground black pepper
1/2 cup extra-virgin olive oil
2 medium heads cauliflower 1/4 cup extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper
1 cup grated Parmesan 1/4 cup panko breadcrumbs
1 1/2 tablespoons chopped fresh flat-leaf parsley 3 cloves garlic, minced
Pinch red pepper flakes
Instructions: Preheat the oven to 400 degrees F. For the tapenade: In a food processor, combine the olives, red peppers, raisins, capers, parsley, orange zest, tarragon and black pepper. Pulse six or seven times, just until roughly chopped. Pour in the olive oil and pulse 2 or 3 times to incorporate; the mixture should have the consistency of a coarse puree. Cover and refrigerate until ready to use. For the cauliflower steaks: Preheat a grill or grill pan to medium heat. Remove the green outer leaves from the cauliflower heads, leaving the cores intact. Set the cauliflowers on their base and halve them vertically (a serrated knife works well for this). Then slice each half, vertically again, into 1-inch steaks; the core will hold them together. You should end up with four nice steaks; reserve the ends for another use. Generously coat the steaks on both sides with the olive oil and season with salt and pepper. Grill the steaks for 5 minutes per side, or until golden brown and well-marked. Remove to a foil-lined baking sheet. In a small bowl, mix together the Parmesan, panko, parsley, garlic and pepper flakes. Season with salt and pepper. Sprinkle the breading on top of the cauliflower steaks and drizzle with some olive oil. Transfer to the oven for 10 to 12 minutes, or until golden brown. Serve the steaks topped with spoonfuls of the tapenade. ","[Chardonnay, Pinot Grigio, Vermentino, Gavi]" 33702,"Salt-Crusted Prime Rib with Star Anise-Shiitake Meat Jus 1 cup Fleur de sel or gros sel 1 tablespoon ground black peppercorn 1 tablespoon ground white peppercorn 1 tablespoon ground green peppercorn Canola oil to cook and rub on prime rib 1 10-15 pound prime rib, off the bone 4 sliced shallots 1 cup sliced shiitakes 2 cups dry red wine 4 cups veal stock and beef bouillon 3 each star anise 1 tablespoon dark soy sauce 1 tablespoon minced thyme 1 tablespoon butter Instructions: Pre-heat large, roasting pan in a 550 degree oven. Rub meat with oil. Mix the ground peppers and salt together. Generously coat the meat, patting the mix in. (This should be done at least 4 hours in advance, preferably overnight). Place in heavy roasting pan and in oven and roast until brown, about 30 minutes. Turn oven down to 325 degrees, cover the meat with foil to prevent burning and roast, 2-3 hours, depending on weight. I shoot for medium rare, about 130 degrees. Let meat rest on a cutting board for 15-20 minutes before slicing. Place roasting pan on high heat on the stove. Add shallots and mushrooms to brown, about 5 minutes. Deglaze with wine and scrape off drippings and reduce by 75%. Add stock, star anise, soy sauce, thyme and simmer for 20-30 minutes, about 50% reduction. Check for seasoning. Remove star anise and transfer to a blender. Blend and add butter and check for flavor. Reserve warm. ","[Cabernet Sauvignon, Pinot Noir, Syrah, Barolo]" 33703,"Tongue Tantalizing Barbecue Pork 1 cup dark beer 3 pounds bone-in Boston butt, cut into country style ribs 1 teaspoon garlic powder 1 teaspoon crushed red pepper 1/2 teaspoon red and black pepper blend 1 teaspoon Hungarian paprika 1/2 teaspoon chili powder 1/2 teaspoon salt 1 tablespoon brown sugar 2 sweet banana peppers 1 cup dark beer 1/4 cup brown sugar 1 teaspoon crushed red pepper flakes 1 teaspoon chipotle hot sauce (recommended: Tabasco) 3 tablespoons Worcestershire sauce 4 tablespoons hot sauce (recommended: Texas Pete) 2 tablespoons white balsamic vinegar 1 1/2 cups cider vinegar 1 teaspoon spicy brown mustard 1 1/2 tablespoons tomato paste 1 1/2 cups beef broth 1 tablespoon ground cinnamon 1 tablespoon brown sugar 1 pineapple, peeled and cut into 1-inch thick slices 1 cup shredded cabbage 1 scallion, chopped 1/4 red onion thinly sliced and chopped 1 poblano pepper 1 jalapeno pepper 3 Fresno chilis or red jalapenos
1/3 cup dark beer 1 tablespoon balsamic vinegar
1 pound applewood smoked bacon 5 kaiser rolls Instructions: Preheat oven to 325 degrees F. Pour beer in bottom of baking pan. Put grate on top (high enough to keep pork off the beer). Mix all spices together and rub over all of pork. Bake, covered, for 2 1/2 hours (or until pork is falling off the bone). Once cooked shred to make pulled pork (make sure to discard fat). Banana peppers: Roast on grill then remove skin and seeds. Chop fine and mix with pulled pork. Barbeque sauce: Pour beer into a saucepan. Add brown sugar and crushed red pepper flakes. Cook over medium-high heat until it reduces down to about 1/2 cup (stirring regularly). Once reduced add all the other ingredients except beef broth. Stir until well combined (no lumps). Then slowly pour in beef broth. Simmer for 20 minutes. Mix barbeque sauce with finished pulled pork Mix cinnamon and brown sugar. Rub onto pineapple slices. Grill slices about 2 minutes on each side on medium heat (want to get grill marks). Chop fine and reserve. Slaw: In a large bowl toss together the cabbage, scallion, onion, and peppers. In separate bowl whisk together beer, vinegar and brown sugar. Pour mixture over cabbage and peppers and toss (let sit 30 minutes prior to serving). Cook bacon in oven or flat-top panini press until crisp. Flip half way through to be crisp on both sides (dry on paper towels). Set aside. To serve: Cut rolls in half. On bottom put barbeque covered pulled pork (a nice generous portion). Then add 1 tablespoon of pineapple and 3 slices of crumbled bacon. Then add 2 tablespoons of slaw. Put top of roll back on and serve. ","[Chardonnay, Zinfandel, Merlot, Syrah]" 33704,"Mexa S'mores 1/2 cup heavy cream 1 (3.2-ounce) disk Mexican chocolate, chopped Nonstick cooking spray 12 Maria crackers, or 6 whole graham crackers (12 halves) 6 marshmallows, halved cross-wise Instructions: Preheat the oven to 400 degrees F. Simmer the cream in a small saucepan. Remove from the heat. Add the chocolate and whisk until smooth. Set aside. Spray a baking sheet with nonstick cooking spray. Place 6 of the Maria crackers on the baking sheet and top each with half a marshmallow. Bake until the marshmallow starts to brown, about 5 minutes. Carefully arrange the crackers on a serving dish. Top each with 1 tablespoon chocolate ganache and another Maria cracker. Serve warm or at room temperature. ","[Malbec, Zinfandel, Petite Sirah, Port]" 33705,"Island Fruit Salsa 1 cup peeled, diced cherimoya 1 cup peeled and diced papaya 1 cup peeled, seed removed, and diced mango 1 cup pineapple chunks, grilled 1 cup peeled, pitted, diced avocado, preserved by squeezing a lime over it to prevent browning 1 cup diced star fruit 1 cup peeled, diced kiwi 1 1/2 cups small diced white onion 2 red Thai cl, stem removed, diced small 1 red jalapeno, stem and seeds removed, diced small 1/2 cup roughly chopped cilantro 3/4 cup rice wine vinegar 3/4 cup olive oil 1/2 cup chopped scallions 2 tablespoons brown sugar 3 limes, juiced Kosher salt and ground black pepper Instructions: In a large mixing bowl combine all the ingredients. Stir and refrigerate until use. Best if used the same day it is made. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33706,"Fresh Herb and Goat Cheese Stuffed Grilled Portobellos 5 large portobello mushrooms, stems removed Extra-virgin olive oil Salt and pepper, to taste 8 ounces fresh goat cheese (recommended: Deborah Rogers Farmstead Goat Cheese) 1 small clove garlic, minced 2 sprigs fresh thyme 2 sprigs fresh cilantro 1 sprig fresh rosemary 1 sprig fresh dill 3 to 4 large fresh basil leaves Instructions: Clean the dark black gills from the mushrooms, then drizzle with a little olive oil, season with salt and pepper and place over medium heat on an open barbecue grill, face down. After a few minutes, turn them over and continue to cook. In a mixing bowl combine the goat cheese with minced garlic, salt and pepper, to taste, and the mixture of fresh herbs torn by hand. Mix the cheese until all of the ingredients have been incorporated and a nice creamy texture is achieved. When the mushrooms begin to get soft and give off a little of their juice, add a nice spoonful of the goat cheese mixture right into the center of each portobello. Close the lid of the barbecue and let cook until the cheese gets bubbly and the mushrooms are nice and soft. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33707,"Passionate Dream 1 cup pomegranate juice 1 cup unsweetened cranberry juice 6 packets sugar substitute (recommended: Splenda) 6 tablespoons lime juice 2 cups vodka Club soda Instructions: In a pitcher, combine pomegranate juice, cranberry juice, sugar substitute, lime juice, and vodka over ice. Top off with club soda. ","[Riesling, Moscato, Prosecco]" 33708,"St. Honore 4 cups unbleached flour 1 1/2 teaspoons salt 1/4 cup unsalted butter, melted and cooled 1/4 cup water 1 1/4 cups butter, cold 3 tablespoons light corn syrup 1 tablespoon water 2 tablespoons cornstarch 1/2 cup sugar 4 egg yolks 2 cups whole milk 1 vanilla bean 1 tablespoon unsalted butter, optional 2 ounces bittersweet chocolate, chopped 1 teaspoon sugar 1 1/4 cups water 1/2 cup plus 1 tablespoon unsalted butter, cubed 1 1/4 cups bread flour 1 teaspoon salt 5 to 6 eggs 2 1/2 cups sugar 1/3 cup light corn syrup 1/2 cup water Whipped cream, add at your discretion (and love of whipped cream) Instructions: For the Classic Puff Pastry: Place the flour, salt, melted butter, and most of the water in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for about 1 minute. Stop the mixer as soon as the ingredients begin to form a dough and pull away from the side of the bowl. If the dough appears too dry and does not come together, add the remaining water and mix just until combined. Do not over mix or you will over-develop the gluten. It is very important to keep gluten development to a minimum in this recipe, or the finished puff pastry will be tough and chewy instead of delicate and crispy. Remove the dough from the mixer and pat it into a 5-inch square about 2-inches thick. Wrap the dough completely in plastic and let it rest in the refrigerator for 2 hours. Resting the dough allows the gluten strands that have developed to relax. Work the cold butter into a square that is about a third smaller than the dough square, and about 1-inch thick. Place the butter on a lightly floured work surface and, keeping it square shaped, use a rolling pin to give it a few quick raps. This will soften the butter. It should be about the same consistency as the puff pastry dough. Lightly flour the butter and rolling pin as needed to keep it from sticking. Remove the dough from the refrigerator and place on a lightly floured work surface. Use the rolling pin to make a mark about 1-inch from each corner of the dough. Roll only this part of each corner away from the center of the dough until it is 1/4-inch thick. The center of the dough should be about 1-inch thick. Place the butter square in the center of the dough square. Pull the rolled-out corners up and over the butter, completely enclosing it in a dough package. When the butter has been added, the dough is referred to as a paton. The paton is now ready to be folded. You will need to give the dough six single folds, allowing the dough to rest in the refrigerator for at least 2 hours after every 2 folds. To begin, use a rolling pin and roll the paton into a 10 by 23-inch rectangle. Try to keep it an even thickness. Place the dough horizontally in front of you so it will be easier to fold. Fold the dough in thirds by first folding the left end over the middle and then folding the right third over it. Rotate the dough to make sure the seam is on your right. This is known as a single fold, or a letter fold because it resembles the way a letter is folded. Repeat the single fold starting with a 10 by 23-inch rectangle placed horizontally in front of you. To show that you have folded the dough two times, make two indentations in the dough with your fingertips. At this stage, the puff pastry must be kept well wrapped in the refrigerator for a minimum of 2 hours or up to 1 day. Remove the dough from the refrigerator and give it the final two folds, starting each time with the 10 by 23-inch rectangle. Let the dough rest in the refrigerator for at least one hour before using. Then it will be ready to be rolled and formed into the shape required. The finished puff pastry will keep, well wrapped in plastic wrap, in the refrigerator for one day or in freezer for up to two months. Preheat the oven to 400 degrees F. On a lightly floured work surface, roll the puff pastry into a 6 by 12-inch rectangle 1/8-inch thick. Place on a parchment-lined sheet pan and place another sheet pan on top of it. Bake between the 2 sheet pans until it barely begins to take on color, about 10 minutes. The puff pastry may rise unevenly in sections. If that happens, release the air by gently piercing the dough with the tip of a paring knife. Mix the corn syrup and water together. Remove the puff pastry from the oven and brush the top with the corn syrup mixture. Cover with another sheet of parchment paper and flip over the puff pastry. Peel off the parchment paper that is now on top and brush this side with the corn syrup mixture. Using a sharp paring knife and a plate as your guide, cut about a 10-inch circle from the half-baked puff pastry. Discard the excess dough. I cut the circles when the dough is half-baked so they will keep their shape. Reduce the oven temperature to 350 degrees F. Place the puff pastry circle back in the oven and continue to bake until crispy and golden brown, about another 15 minutes. Remove from the oven and place on a wire rack until completely cooled. For the Chocolate Pastry Cream: Sift together the cornstarch and 1/4 cup of the sugar in a medium-sized mixing bowl. Add the egg yolks and whisk until well combined. Pour the milk and the remaining 1/4-cup sugar into a 2-quart saucepan and place the saucepan over medium-high heat. While the milk is heating, use a sharp knife to slice the vanilla bean in half lengthwise. Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean. Add the seeds and the skin to the heating milk and bring to a boil. Temper the egg mixture with the hot milk by carefully pouring about half of the milk into the egg mixture. Immediately whisk to prevent the eggs from scrambling. Pour the tempered egg mixture into the saucepan and continue to whisk. Continuously whisk to ensure that the mixture cooks evenly. Once the pastry cream has come to a boil, continue to whisk and cook for another 2 minutes to fully develop the flavor of the pastry cream and to cook out the flavor of the starch. Remove the pan from the heat. Strain the pastry cream through a fine-mesh sieve to remove any pieces of cooked egg and the vanilla bean. If you would like to add butter, this is the time to do so. Add the bittersweet chocolate and stir until it is well incorporated. Pour the pastry cream into a clean, airtight container and place a piece of plastic wrap directly on top of it to prevent a skin from forming. Let cool at room temperature, then store in the refrigerator for up to 2 to 3 days, until ready to use. For the Pate a Choux: Preheat the oven to 400 degrees F. Place the water, salt, sugar, and butter into a 4-quart heavy-bottomed saucepan over medium-high heat and bring to a boil. The butter should be completely melted by the time the mixture boils. Remove the saucepan from the heat, add the bread flour all at once, and incorporate it thoroughly with a wooden spatula. Return the saucepan to the stove and cook over medium heat for about 3 minutes to dry out the paste. As it cooks, move the paste from side to side in the saucepan with the wooden spoon. Turn it over onto itself to allow every side to touch the bottom of the saucepan, allowing it to dry, however, keeping it moving all the while or it will burn. You will know the paste is dry enough when it begins to leave a thin film on the bottom of the saucepan. Remove the saucepan from the heat and transfer the paste to a large mixing bowl. Mix with an electric mixer on low speed for about 2 minutes to release some of the steam. This will prevent the eggs from cooking and scrambling when combined with the paste. Continue to mix and slowly add the eggs one at a time, incorporating well after each addition. After each egg is added, the paste will become loose and look separated, which is okay. Once each egg is well incorporated, the paste will become smooth and homogenous again. The number of eggs you will wind up using will vary depending on the size of the eggs and how well the pate a choux is dried. The drier it is, the more eggs you will need. After you have added 4 eggs, check the consistency by scooping a large amount of the paste onto a wooden spoon. Hold the spoon horizontally about one foot above the bowl and watch as the batter falls from the spoon back into the bowl. If it is pale yellow, smooth, moist, slightly elastic, sticky, and takes about 5 to 7 seconds to fall into the bowl, it is ready. If it appears rough, dry, and falls into the bowl in one big ball, it needs more eggs. Add another egg and check the consistency again after it is well incorporated. If necessary, add one more egg. If the pate a choux is too dry, it will not pipe well. If it is too wet, it will be loose and runny, and won't hold its shape. Place the batter into a pastry bag fitted with a 1/2-inch straight tip. Pipe the batter into 1 1/2-inch mounds on a parchment lined sheetpan about 1 1/2 inches apart as they will spread slightly when baked. Using the same plate as a guide from the puff pastry, trace a ring onto a piece of parchment paper. Flip the paper over and pipe a ring of choux batter along the line that is about 1 1/2 inches wide. Bake the choux for 15 minutes, then reduce the oven temperature to 350 degrees F and bake until golden brown and dry on the inside, about 15 minutes more. To help the choux dry, you can open the oven door during the last 5 minutes of baking to let out the steam. For the Caramel: Place the sugar, corn syrup, and water in a 1-quart heavy-bottomed saucepan over medium-high heat and cook until light golden brown. When the desired color is reached, remove the pan from the heat and carefully pour into a medium-size glass bowl. If you leave the sugar in the pan, the sugar will continue to cook and turn dark brown, whereas a glass bowl will hold the temperature of the sugar. To assemble the St. Honore, divide the chocolate pastry cream in half. Reserving a small amount of whipped cream for decoration, mix the rest with one half of the pastry cream creating a lightened version. Dab the bottom of the choux ring with the caramel and set on the puff pastry circle. Cut 4 puffs in half and using caramel, glue the puff bottoms to the top of the ring, spacing them equally. Dip the tops of the puffs in caramel and set aside. Pipe the chocolate pastry cream into a mound in the center of the ring. Using a star tip, cover the mound with lightened chocolate pastry cream in straight lines, starting at the center and moving outward. Pipe the lightened chocolate pastry cream into each puff bottom. Place the puff tops on the filled puff bottoms. Place one more caramel-dipped puff at the top of the dessert. Decorate with whipped cream by making rosettes or trails of whipped cream from top to bottom. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33709,"Mediterranean Bean and Bacon Soup 3 tablespoons EVOO, plus more for drizzling 5 ounces pancetta, finely diced 4 cloves garlic, finely chopped or grated 2 to 3 small stalks celery, finely diced 2 medium carrots, finely diced 1 large fresh bay leaf 1 onion, finely diced
Herb bundle of fresh parsley, sage, rosemary and thyme tied with kitchen string Kosher salt and freshly ground pepper 2 tablespoons tomato paste 1/2 cup dry white wine 6 cups chicken stock Two 15-ounce cans cannellini beans
1 small bunch Tuscan kale, stems and ribs removed and leaves finely shredded or chopped Freshly grated nutmeg 1 rind from a wedge of Parmigiano-Reggiano Shaved Parmigiano-Reggiano, for serving Crusty bread, for serving Instructions: Heat the EVOO in a Dutch oven or medium soup pot over medium-high heat. Add the pancetta and cook until crisp. Add the garlic, celery, carrots, bay leaf, onions and herb bundle and season with a little salt and more pepper. Cook until soft, 7 to 8 minutes. Add the tomato paste and cook, stirring, for 1 minute. Deglaze with the wine, stirring and scraping up any browned bits from the bottom of the pot with a wooden spoon. Stir for 1 minute more. Add the stock and bring to a low boil.
Add a few ladles of the soup to a food processor along with 1 can of beans and puree until smooth. Return the puree to the soup and stir to combine. Add the remaining can of beans and the kale and cook until the kale is wilted. Season with a hint of nutmeg. Add the cheese rind and simmer for 15 minutes at a low bubble to let the flavors combine. Adjust the seasonings. Remove the cheese rind, herb bundle and bay leaf from the soup. Ladle the soup into shallow bowls and top with shaved Parmigiano-Reggiano and a drizzle of EVOO. Serve with bread for mopping.
","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]

" 33710,"Classic Spaghetti Primavera 1/2 pound fresh spaghetti 1 1/2 cups broccoli florets 1 cup zucchini, cut into 1/2-inch dice 1/2 cup thin asparagus, cut into 1 1/2-inch lengths 1/2 cup green beans, cut into 1 1/2-inch lengths 1/2 cup fresh or frozen peas 2 tablespoons olive oil 1 cup sliced mushrooms 2 teaspoon minced garlic 2 cups seeded and diced tomatoes, including any juices 2 tablespoons minced fresh parsley 2 tablespoons minced fresh basil 1/4 to 1/3 cups chicken broth-if necessary 3 tablespoons unsalted butter 1/2 cup heavy cream 1/2 cup freshly grated Parmesan cheese 1/2 cup toasted pine nuts Salt and pepper to taste Instructions: Bring a large pot of salted water to a boil, add spaghetti and cook until a little less than al dente, about 3 minutes. When done, drain, dry and return to the pot. Meanwhile bring another large pot of salted water to a boil. Add broccoli, zucchini, asparagus, and green beans. Cook for 3 minutes. Add peas and cook for one minute more. Drain vegetables and refresh in a bowl of cold water and set aside. In a skillet heat oil and add mushrooms and cook until firm, about 2 minutes. Add the tomatoes, including their liquid, and garlic and simmer for 3 to 4 minutes. Now stir in parsley and basil, and then add cooked spaghetti. Toss to combine. Then add the cooked green vegetables and toss gently until just heated through. Add some chicken broth if the mixture is too dry. Meanwhile, make your cream sauce. In a saucepan melt butter and add cream and heat until hot. Add Parmesan cheese and stir to combine. Add the cream sauce to the spaghetti mixture and gently to coat the spaghetti. Transfer to a serving dish and top with pine nuts, freshly ground black pepper and Parmesan cheese. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Chianti]" 33711,"Toasted Hazelnut Filled Dulce de Leche Cookies One 14-ounce can sweetened condensed milk, unopened, label removed 1 cup (5 1/2 ounces) hazelnuts, blanched and chopped 2 cups unbleached all-purpose flour 1 1/4 teaspoons kosher salt 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 2 sticks (1 cup) unsalted butter, at room temperature 1 cup confectioners' sugar 1 tablespoon finely grated orange zest (from about 2 oranges) 2 teaspoons pure vanilla extract 1 teaspoon pure maple extract Instructions: Make the dulce de leche one day in advance: I like to put a small folded piece of kitchen towel on the bottom of a small, heavy-duty saucepan. Set the can directly on top and fill the saucepan with enough water to reach 2 to 3 inches over the can. Bring the pot to a full boil, then lower to a simmer. Cook for 3 to 4 hours, checking the water every 30 minutes. Don't let the water level get below the can or evaporate completely. You will destroy the pot and not have properly cooked dulce de leche. I like a darker, more caramelized cream, so I cook it for 4 hours (though 3 hours will work). Very carefully remove the hot can from the pot with tongs. Allow the can to cool for 24 hours at room temperature before opening. Store in the refrigerator for up to one week after opening.
For the cookies: Preheat the oven to 350 degrees F. Spread the hazelnuts in a single layer on a sheet pan and bake until golden brown, 8 to 10 minutes. Let cool to room temperature. Put the hazelnuts, flour, salt, cinnamon and cloves in a food processor. Pulse 8 to 10 times until the hazelnuts are finely chopped. Remove the mixture from the processor and set aside.
In a stand mixer fitted with the paddle attachment, cream the butter, sugar and orange zest until fluffy, about 2 minutes. Add the vanilla and maple extracts and the dry ingredients; mix until the dough comes together, 1 to 2 minutes. Divide the dough into two disks, flatten them, wrap in plastic and chill for 1 hour.
Working with one disk of dough at a time, roll the dough between two sheets of parchment. Roll out to an 11- to- 12-inch round. The dough should be slightly thinner than 1/4 inch. Chill that piece and repeat with the second disk. Chill both rounds of dough until very firm (the freezer can help if time is important).
Line two sheet pans with parchment; set aside. From one round of dough, cut out twenty-eight 2 1/2-inch cookies. I like to use a square cutter just to mix it up from the traditional round cookie. Cut out cookies from the second round of dough-these will become the tops of the cookies. You will need to cut out a small 1-inch round center hole from the second set of cookies, which will allow you to see the filling of the finished cookie. Bake the punched holes for snacking on.
Once all the cookies are cut, arrange on the prepared pans and chill until cold or overnight.
Preheat the oven to 350 degrees F. Bake the cookies until they're light golden brown, 16 to 18 minutes. Remove from the oven and let cool to room temperature.
Top the bottom cookies with the dulce de leche or your favorite fruit jam or jelly. I love cranberry-orange jam. Sift confectioners' sugar on the cookie tops while on the sheet pan, then place on top of the filled bottom cookies; light press together.
The filled cookies should be eaten the same day. Unfilled cookies will sit very well for 4 to 5 days wrapped airtight at room temperature. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33712,"Roast Chicken One 4-pound free-range chicken 4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
3 carrots, large dice
1 head garlic, cut in half lengthwise
1 onion, large dice
1 tablespoon all-purpose flour
2 cups red wine
3 tablespoons heavy cream
Instructions: Preheat the oven to 450 degrees F. Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more. Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables. ","[Chardonnay, Pinot Grigio, Sauvignon Blanc, Riesling]" 33713,"Zucchini Ribbon Salad with Lime Juice, Red cl and Peanuts 4 large zucchini 2 limes, juiced (1/4 cup fresh lime juice) 1 large Fresno cl or half a jalapeno, seeded and minced 2 tablespoons light brown sugar 2 tablespoons fish sauce 1 clove garlic, minced Rounded 1/4 cup shelled roasted, salted peanuts 1/2 pint cherry tomatoes, sliced in half Small handful of chopped fresh cilantro Kosher salt and freshly ground black pepper Instructions: Trim the stem end off of the zucchini. Using a mandoline, thinly shave the zucchini from pole to pole into beautiful long ribbons. In a small bowl, whisk together the lime juice, cl, brown sugar, fish sauce and garlic. Set a small skillet over high heat. Add the peanuts and toast until they begin to char, about 5 minutes. Remove them from the heat, and finely chop. Toss the zucchini with the dressing, tomatoes and cilantro. Sprinkle with the peanuts. Taste for seasoning (it may need a touch more salt) and serve immediately. ","[Vermentino, Sauvignon Blanc, Gruner Veltliner, Albari?o]" 33714,"Avocado Veggie Rolls 1/2 cup black rice Kosher salt 2 tablespoons crunchy peanut butter 2 tablespoons hoisin sauce
2 teaspoons Sriracha 2 large avocados 1 Persian cucumber, cut lengthwise into six 1/4-inch-thick strips 1/4 red bell pepper, cut lengthwise into six 1/4-inch-thick strips 1/4 mango, cut lengthwise into six 1/4-inch-thick strips 1 lime, halved Instructions: Bring 1 cup water and the rice to a boil in a small saucepan over medium-high heat. Cover and reduce the heat to medium low; cook until the liquid is absorbed and the rice is tender, about 30 minutes. Remove from the heat and let sit, covered, 3 minutes. Season with salt and let cool. Meanwhile, mix the peanut butter, hoisin sauce, Sriracha and 2 teaspoons water in a small bowl; set aside.
Lay out a large piece of plastic wrap. Very thinly slice 1 avocado lengthwise and fan out in 2 overlapping rows on the plastic wrap to form a 6-by-9-inch rectangle. Position the plastic wrap so the long side of the avocado rectangle is closest to you. Spread half the peanut sauce in a line across the center of the avocado rectangle from left to right, then spread 1/2 cup rice over the sauce. Top with a single line each of cucumber, bell pepper and mango (3 strips each). Season with salt and squeeze some lime juice over the top.
Starting from the bottom long edge, roll up the avocado tightly into a log using the plastic wrap to help you. Slice the roll through the plastic wrap into 3/4-inch-thick rounds, then remove the plastic.
Repeat to form another roll. Squeeze more lime juice over the rolls. ","[Chardonnay, Sauvignon Blanc, Vermentino, Grner Veltliner]" 33715,"Potato Croquette 1 1/2 pounds potatoes, peeled 1/2 cup freshly grated Parmigiano Reggiano cheese 1/2 cup finely chopped fresh parsley Salt and freshly ground black pepper 2 eggs 1 mozzarella ball, cut into thin strips 1 cup dried bread crumbs Extra-virgin olive oil, for frying Instructions: Boil the potatoes until fork tender, and let cool for 20 minutes. In a large bowl, mash the potatoes. (For a creamier texture, use a potato ricer.) Add the Parmigiano cheese, chopped parsley, and season with salt and pepper. Add one egg and mix well, until all the ingredients are evenly distributed. Grab a handful of mashed potatoes and press into logs that are 1 1/2-inches thick by 3 inches long. With your finger, create an indentation in the middle of the log and add a slice of mozzarella. Close up the logs and make sure the mozzarella is fully covered. Reshape if necessary. For the batter, dip potato logs in a beaten egg and cover with breadcrumbs. Heat the extra-virgin olive oil in a large pot to 350 degrees F. Fry in the oil in batches until the potato croquettes are crispy and golden brown. Let drain on a paper towel lined plate, and serve warm. ","[Chardonnay, Sauvignon Blanc, Vermentino, Riesling]" 33716,"Seafood Gumbo 1 cup all-purpose flour 1 cup vegetable oil 2 cups finely chopped onion 2 green bell peppers, finely chopped 1 blue crab 1 lobster tail 1/4 cup Creole seasoning (preferably Tony Chachere's) 4 pounds medium shrimp, peeled and deveined 1 pound crabmeat 1 bunch scallions, finely chopped 1/2 bunch parsley, finely chopped Cooked white rice, for serving (optional) Instructions: Make the roux: Combine the flour and vegetable oil in a wide Dutch oven over medium-low heat and cook, whisking constantly, until dark brown, about 45 minutes. Remove from the heat and set aside. Bring 10 quarts water to a boil in an extra-large, wide pot. Stir in the onion, bell peppers and roux and cook over medium heat, stirring occasionally, until the vegetables are very soft, about 45 minutes. Add the blue crab and lobster tail and boil until cooked through, 15 to 20 minutes. Remove the lobster tail and crab; discard the crab. Let the lobster cool slightly, then remove the meat from the shell and cut into small chunks; refrigerate until ready to use. Add the Creole seasoning to the pot and bring to a boil; cook until the liquid reduces by one-quarter, about 1 hour, 30 minutes. Add the shrimp and cook over medium heat until firm, about 20 minutes. Add the crabmeat and reserved lobster meat and cook 10 minutes. Stir in the scallions and parsley and remove from the heat. Cover and let stand 30 minutes. Serve over rice. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Ros]" 33717,"Sugar Cookies 2 teaspoons pure vanilla extract 1 large egg 2 sticks (1 cup) unsalted butter, at room temperature 1/2 cup granulated sugar 3 tablespoons confectioners' sugar 1/4 teaspoon fine salt 2 cups all-purpose flour, plus more, for rolling, optional 1 cup confectioners' sugar About 1 tablespoon milk Food coloring, optional Sprinkles, candies and/or colored sugar, for decorating, optional Instructions: For the cookies: Whisk together the vanilla and egg in a small bowl and set aside. Beat the butter with a handheld mixer in a large bowl until fluffy. Scrape down the sides of the bowl with a rubber spatula, add the granulated sugar, confectioners' sugar and salt and continue beating until light and fluffy, 2 to 3 minutes. Scrape the sides of the bowl again if needed, then add the egg mixture and beat for about 1 minute. Reduce the mixer to low speed and add the flour in batches, mixing just until blended. Divide the dough in half and place each half between 2 pieces of waxed paper or lightly floured parchment. Use a rolling pin to flatten the dough into disks about 1/4 inch thick. Slide the covered disks onto a flat cookie sheet or the back of a rimmed baking sheet. Refrigerate until firm, about 2 hours or overnight. Position the oven racks with even space all around and preheat the oven to 325 degrees F. Line two baking sheets with parchment paper. Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper. Cut out cookies with a 1 1/2-inch round or decorative-shape cookie cutter directly on the parchment. Use a spatula to transfer the cookies to a prepared baking sheet, spacing them about 1-inch apart. Repeat with other disk of dough. Any excess dough can be re-rolled, refrigerated and cut. Bake until the edges of the cookies are light golden, about 15 minutes. Transfer the cookies to a rack to cool. For the icing: In a small bowl, whisk the confectioners' sugar with just enough milk to make a thick icing. Tint the icing with food coloring if desired. Transfer the icing to a small plastic bag. Press the icing into a corner of the bag and snip off the corner with scissors to make a small opening. Gently squeeze the icing onto the cookies as desired. Top with sprinkles, candies or colored sugar if using. Set aside for about 1 hour to let the icing harden. Store in an airtight container for up to 1 week. ","[Chardonnay, Sauvignon Blanc, Riesling, Moscato]" 33718,"Bacon Jalapeno Popcorn 1/2 pound applewood smoked bacon, cut into 1/4-inch dice 3 jalapenos, seeded and cut into thin rings 3 tablespoons extra-virgin olive oil 1 cup popcorn kernels 3/4 ounce Parmesan cheese, grated (about 1/4 cup) 1 teaspoon kosher salt Instructions:

1. Set a large, heavy-bottomed pot over medium heat. Add the bacon and cook until crispy and browned and the fat has rendered, about 8 minutes. Add the jalapenos to the pot and stir well. Cook for 2 minutes, or until the jalapenos are charred. Line a plate with a paper towel and use a slotted spoon to transfer the bacon and jalapenos to the plate. Set aside.
2. Add the olive oil to the pot and increase the heat to high. Add the popcorn kernels and toss well to coat them in the oil. Spread the kernels evenly on the bottom of the pot, then cover the pot with the lid. When the first kernels start to pop, very slightly uncover the pot. Shake the pot back and forth directly over the heat. Cook until the kernels stop popping, 2 to 3 minutes.
3. Remove the pot from the heat and pour the popcorn into a large bowl. Add the reserved bacon and jalapenos, the Parmesan, and the salt. Toss well to mix. Serve warm. ","[Chardonnay, Sauvignon Blanc, Riesling, GSM]" 33719,"Caribbean Rice and Beans 1/4 cup vegetable oil 1 large onion, chopped 2 cloves garlic, chopped 1/2 Scotch bonnet pepper, seeded and diced (while handling, protect your hands and eyes, and avoid breathing fumes) 2 (16-ounce) cans black beans (or your choice of beans), rinsed clean 2 tablespoons rice wine vinegar 1 cup dry rice 2 cups chicken or vegetable stock 2 tablespoons chopped fresh parsley leaves 1 tablespoon chopped chives Hot sauce, to taste (recommended: Tabasco) Salt and freshly ground black pepper Instructions: Heat the oil in a large skillet. Gently saute onions, garlic and hot peppers, then add beans and vinegar and cook for about 5 minutes. Add the rice to the beans, then stir in stock, reduce heat, and simmer until rice is cooked, about 15 to 20 minutes. Stir in parsley, chives, hot sauce, salt, and pepper and serve. ","[Chardonnay, Sauvignon Blanc, Vermentino, Tempranillo]" 33720,"Pork Panini with Two Cheeses Pickles and Watercress on Sourdough Cooking spray 4 ounces soft herbed cheese (recommended: Boursin or Alouette) 8 slices sourdough bread, about 1/2-inch thick, sliced on a diagonal 12 to16 slices roasted pork, about 8 ounces 3/4 cup dill pickles, thinly sliced 1 cup watercress leaves, loosely packed 8 ounces Swiss cheese, thinly sliced Oil Instructions: Heat a stove-top grill pan or griddle with cooking spray and set over medium-high heat. Spread soft herbed cheese on 4 slices of bread. Top cheese with pork, pickles, watercress, and Swiss cheese. Top with second slice of bread. Brush bread with oil, place sandwiches on hot pan and weigh down with a baking sheet, top baking sheet with a heavy skillet to press down sandwiches. Cook for 2 minutes, until golden brown. Flip sandwiches using a spatula, topping with weighted baking sheet, and cook until second side is golden brown and cheese melts, about 2 minutes. Remove from heat and serve immediately. ","[Chardonnay, Sauvignon Blanc, Riesling, Gouda]" 33721,"Thai Beef Skewers With Pickled Cucumbers 1/4 cup sugar 1/2 teaspoon kosher salt 1/4 cup rice vinegar (unseasoned) 1/2 Asian cucumber, peeled, halved lengthwise, seeded and thinly sliced
   2 teaspoons fish sauce 1 small hot red or green cl, thinly sliced 1/2 cup thinly sliced red onion 1/4 cup chopped cilantro leaves 1/2 cup soy sauce 4 teaspoons rice vinegar (unseasoned) 2 teaspoons toasted sesame oil 2 teaspoons mirin 3 cloves garlic, finely chopped 2 teaspoons minced peeled fresh ginger 1 tablespoon packed light brown sugar 4 teaspoons sesame seeds, toasted 2 teaspoons red pepper flakes or Thai chili paste Juice of 1 lime 1 pound sirloin, rib-eye or New York strip steak, cut into 1-inch cubes 2 scallions (white and light green parts), cut into 1-inch lengths, plus additional, sliced for garnish Instructions: Pickle the cucumbers: In a small saucepan, heat the sugar, salt, vinegar and 1/4 cup water over medium-high heat until the sugar and salt dissolve; remove from the heat. Put the cucumber, cl and red onion in a medium bowl and pour the hot brine over them. Let cool, then add the cilantro. Chill. Make the beef skewers: In a medium bowl, mix the soy sauce, vinegar, sesame oil, fish sauce, mirin, garlic, ginger, brown sugar, sesame seeds and red pepper flakes. Pour half of the mixture into a serving bowl, add the lime juice and reserve as a dipping sauce. Put the beef cubes in a zip-top bag and pour in the remaining marinade. Seal the bag and massage the marinade into the meat. Put in a bowl and refrigerate 1 to 2 hours. Preheat a grill to high. Drain the meat, discarding the marinade. Thread the cubes onto skewers (1 to 4 per skewer), separating each cube with a piece of scallion. Grill directly over the coals, turning once, until nicely charred, about 3 minutes per side. Sprinkle with sliced scallions. Serve warm or cold with the reserved marinade for dipping and the pickled cucumber and chiles on the side. Soak wooden skewers in water for at least 30 minutes to keep them from burning on the grill. Photograph by Antonis Achilleos ","[Pinot Noir, Sauvignon Blanc, Chianti, Tempranillo]" 33722,"Dessert Pizza with Chocolate Crisp Peanut butter Butterscotch pudding Banana wheels Strawberries Licorice Raisins Nuts M & M's Crushed chocolate sandwich cookies Whipped cream Chocolate crisp 1 cup semisweet chocolate chips 5 tablespoons butter 2 cups rice cereal 1/4 cup mini semisweet chips Instructions: Top chocolate crisp with 1 or all of above ingredients. In a bowl set over hot water or in the top of a double boiler, combine the cup of chips and butter and allow to melt. Stir occasionally until completely dissolved and smooth. Fold rice cereal in gently and allow to cool slightly. Add mini chips and stir just until combined. Roll out onto waxed paper. Press gently into the shape of a circle about 10 inches in diameter. ","[Merlot, Moscato, Port, Tawny Port]" 33723,"Thyme-Scented Pilaf 2 tablespoons butter 1/3 cup orzo pasta 2 tablespoons chopped fresh thyme 1 shallot, chopped 1 clove garlic, finely chopped 1 cup long-grain rice 2 cups chicken stock Instructions: Melt the butter in a medium pot over medium heat. Add the orzo, thyme, shallots and garlic and cook until the orzo is golden brown and the shallots are softened, 3 to 4 minutes. Stir in the rice, then add the chicken stock. Bring to a boil, then reduce the heat and simmer, covered, for 18 minutes. Fluff with a fork and serve. ","[Chardonnay, Sauvignon Blanc, Pinot Grigio, Riesling]" 33724,"Braised Hawaiian Pork Shoulder 1 tablespoon brown sugar 2 teaspoons red Hawaiian sea salt or kosher salt 2 teaspoons paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon freshly cracked black pepper 1 1/2 pounds pork shoulder or Boston pork butt 1/4 cup canola oil, divided 1 onion, chopped 1 (3-inch) piece ginger, sliced 4 cloves garlic, smashed 1 cup pineapple juice 2 cups chicken stock or broth Instructions: Special Equipment: Butcher's twine In a small bowl, combine the brown sugar, Hawaiian salt, paprika, cumin, coriander and black pepper. Cut the pork into 4 equal portions, then tie each cut with some butcher's twine. Lightly sprinkle each piece with 1 1/2 teaspoons of the spice mixture. Preheat the oven to 300 degrees F. Heat 3 tablespoons canola oil in a large Dutch oven over medium heat. Sear each cut of pork on all sides, then transfer them to a plate. Add the remaining 1 tablespoon canola oil to the same pot along with the onions, ginger, and garlic. Saute for 2 minutes. Pour in the pineapple juice and chicken stock and return the pork to the pot. Cover put the pot into the oven to braise until the pork is fork tender, about for 2 1/2 hours. Remove the pork from the Dutch oven and arrange the pieces on a baking sheet. Sprinkle each piece with the remaining 1/2 teaspoon of the spice mixture and put them under a low broiler until their tops are brown and crisp but not burned, about 2 minutes. Transfer the pork to a serving platter and serve with a drizzle of braising liquid. Serve the pork with the Mashed Parsnips and Celery Root, if desired. ","[Syrah, Tempranillo, Barbera, Grenache Blanc]" 33725,"Beef Wellington 1 beef tenderloin (2 to 2 1/2 pounds) Ground black pepper (optional) 1/2 of a 17.3-ounce package Pepperidge Farm? Puff Pastry Sheets (1 sheet), thawed 1 egg 1 tablespoon water 1 tablespoon butter 2 cups finely chopped mushrooms 1 medium onion, finely chopped (about 1/2 cup) Instructions: Heat the oven to 425 degrees F. Place the beef into a lightly greased roasting pan. Season with the black pepper, if desired. Roast for 30 minutes or until a meat thermometer reads 130 degrees F. Cover the pan and refrigerate for 1 hour. Heat the oven to 425 degrees F. Beat the egg and water in a small bowl with a fork or whisk. Heat the butter in a 10-inch skillet over medium-high heat. Add the mushrooms and onion and cook until the mushrooms are tender and all the liquid is evaporated, stirring often. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a rectangle 4 inches longer and 6 inches wider than the beef. Brush the pastry sheet with the egg mixture. Spoon the mushroom mixture onto the pastry sheet to within 1-inch of the edges. Place the beef in the center of the mushroom mixture. Fold the pastry over the beef and press to seal. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Bake for 25 minutes or until the pastry is golden brown and a meat thermometer reads 140 degrees F. Serving Suggestion: Serve with green beans amandine. For dessert serve with cheesecake topped with sliced strawberries. ","[Chardonnay, Cabernet Sauvignon, Merlot, Pinot Noir]

" 33726,"Gruyere with Pear Confit 2 large firm Anjou or Bartlett pears, light green to yellow in color 4 tablespoons (1/2 stick) unsalted butter 1/2 cup light brown sugar, packed 1 tablespoon freshly squeezed lemon juice 2 slices fresh ginger, about 1/4-inch thick 4 ounces Gruyere cheese 8 thin slices whole-grain bread, cut in half Instructions: Peel the pears and cut them in half. Scoop out the seeds with a melon baller or cut them out with a knife. Slice thin and set aside. In a medium skillet, melt the butter over medium heat. Add the sugar and cook, stirring, until slightly browned, about 3 to 5 minutes. Add the lemon juice and ginger and stir. Add the pears and reduce the heat to low. Cook uncovered, stirring occasionally, until the pear slices are tender and almost translucent and the mixture is thickened, about 30 minutes. Let cool to room temperature. To serve, shave the cheese with a vegetable peeler or a cheese slicer into thin shards. Toast the bread. Spoon a mound of confit in the center of each serving plate. Fan 4 pieces of toast around the top of the plate, and pile the cheese shards around the bottom. ","[Chardonnay, Riesling, Gewrztraminer, Pinot Gris]" 33727,"Edamame in Kung Pao Sauce 1 pound frozen, shelled edamame (green soy beans) 2 tablespoons canola oil 1/2 cup diced carrots 1/2 onion, chopped 1/2 cup prepared kung pao sauce 2 tablespoons low-sodium soy sauce 1 teaspoon red pepper flakes Instructions: Bring a pot of salted water to a boil. Add edamame and return to a boil. Cook for 5 minutes. Drain in a colander and set aside. In a frying pan over medium heat add the oil and cook the carrots and onions until tender, but not soft. In a medium bowl, stir together kung pao sauce, soy sauce, and red pepper flakes. Add in edamame, carrots, and onions. Toss until vegetables are coated. Serve. ","[Chardonnay, Sauvignon Blanc, Riesling, Pinot Grigio]" 33728,"Grilled Steak Salad 3/4 cup pineapple juice 1/2 cup packed light-brown sugar 1/2 cup soy sauce 2 tablespoons mirin 1 tablespoon dark sesame oil 4 cloves garlic, roughly chopped 2 scallions, roughly chopped 1 small onion, roughly chopped Kosher salt and freshly ground black pepper
2 pounds flank steak 4 peaches, halved and pitted Olive oil, for brushing 3 hearts of romaine, halved lengthwise 2 medium red onions, cut into 1/4-inch-thick rings 2 Persian cucumbers, sliced 1 pint cherry tomatoes, halved 1/2 cup fresh cilantro leaves, roughly chopped 1/3 cup fresh basil leaves, thinly sliced 1 tablespoon toasted sesame seeds 3 tablespoons fresh lime juice 3 tablespoons olive oil 2 tablespoons pineapple juice Kosher salt Instructions: For the steak and peaches: Put the pineapple juice, brown sugar, soy sauce, mirin, sesame oil, garlic, scallions, onion and 1/4 teaspoon pepper in a blender and blend until smooth. Combine three-quarters of the marinade with the flank steak in a large resealable plastic freezer bag. Combine the remaining marinade with the peaches in a separate resealable plastic freezer bag. Refrigerate both at least 45 minutes and up to 4 hours. Prepare a grill for high heat. For the salad: Using the tongs from a Food Network 17-piece Grilling Tool Set, grill the romaine cut-side down until lightly charred, about 1 minute. Transfer to a large platter. Put a stainless-steel mesh Food Network Grilling Tray on the grill. Add the onions and grill, tossing occasionally, until tender and charred in spots, about 5 minutes. Remove the steak from the marinade, shake off any excess, and put on a baking sheet. Sprinkle both sides with salt and pepper. Remove the peaches from the marinade to a plate. Grill the steak until well browned, about 5 minutes per side for medium rare. Set aside on a cutting board to rest. Brush the peaches with olive oil and grill cut-side down just until grill-marks appear, about 1 minute. For the dressing: Meanwhile, whisk together the lime juice, olive oil, pineapple juice and 1/2 teaspoon salt in a small bowl until combined.
Thinly slice the steak against the grain. Cut the peaches into thick wedges. Scatter the cucumbers, tomatoes, onions, peaches, cilantro and basil over the romaine. Top with the steak and sprinkle with the sesame seeds. Drizzle with the dressing. ","[Cabernet Sauvignon, Syrah, Malbec, Pinot Noir]

" 33729,"Tamales with Yellow Mole: Tamales de Amarillo Mole 10 dried corn husks 1 1/2 cup masa harina 1 1/4 cup chicken stock 1 teaspoon salt 1 cup shredded cooked chicken Amarilla Mole, recipe follows 3 guajillo chiles, seeded and deviened 1 ancho cl, seeded and deviened 1 medium onion 4 garlic cloves 5 medium tomatillos 2 medium green tomatoes 15 black pepppercorns 7 whole cloves 3 large hoja santa leaves or 5 dried hoja santa leaves 3 tablespoons lard or vegetable oil 3 tablespoons masa harina 3 tablespoons water Instructions: In a large mixing bowl soak the corn husks for 30 minutes. In another bowl, add the masa harina and salt and with a whisk, mix well. Slowly add the chicken stock to the masa harina and mix well until a dough-like consistency. Make 10 ping-pong ball size balls of dough. In a plastic-lined tortilla press (both sides), press out each ball of dough to form a 5-inch round (about the size of the press). Carefully remove the tortilla, and place a spoonful of amarillo mole sauce, a spoonful of shredded cooked chicken. Fold each side of the tortilla and place in a corn husk length-wise. Secure both ends with a string or part of the husk used as a string, and repeat process. Steam for 30 minutes.